Method and compositions for improved flavor and aroma in fermented meat
AssigneeQuest International Flavors & Food Ingredients Company, division of Indopco, Inc.
InventorsEbenezer R. Vedamuthu, Angels Trius, Petronella A. P. Vlegels
Life of this patent
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Abstract
Malty flavor producing cultures are used in meat fermentations to produce flavor, particularly 3-methyl-butanal, are described. Mixed cultures used for producing the fermented meats, including Pediococcus, Micrococcus and the malty flavor producing culture, a Lactococcus or Lactobacillus, are described.
Claims47
In a method of meat fermentation with a lactic acid producing bacterium, an assimilable carbohydrate and a nitrate or nitrite salt in the meat to produce a fermented meat, the improvement which comprises:
- (a) mixing in the meat a culture comprising a first bacterium selected from the group consisting of a Lactococcus and a Lactobacillus which each produce 3-methyl-butanal from leucine with a lactic acid producing second bacterium which produces the leucine, wherein the culture contains a manganese salt in an amount which stimulates fermentation by the second bacteria, in cell numbers of the culture which provide flavor and aroma from the first and the second bacterium in the fermented meat, wherein the first bacterium is identified as producing the 3-methyl-butanal as a malty flavor in milk and as a flavor in the meat and is tolerant of the nitrate or nitrite salt in the meat;
- and
- (b) fermenting the meat to produce the fermented meat.
In a method of meat fermentation comprising the steps of providing a lactic acid producing bacterium with an assimilable sugar and a nitrate or nitrite salt in the meat so that the lactic acid is produced from the sugar over a period of time to produce the fermented meat, the improvement which comprises:
- (a) mixing in the meat a culture comprising a first bacterium selected from the group consisting of a Lactococcus and a Lactobacillus which each produce 3-methyl-butanal from leucine with the lactic acid producing second bacterium which produces the leucine, wherein the culture contains a manganese salt in an amount which stimulates fermentation by the second bacterium, in cell numbers of the culture which provides flavor and aroma from the first and the second bacterium in the fermented meat, wherein the first bacterium is identified as being isolated from and also producing the 3-methyl-butanal as a malty flavor in milk and is tolerant of the nitrate or nitrite salt in the meat;
- and
- (b) fermenting the meat to produce the fermented meat.
A bacterial culture for a meat fermentation in the presence of a nitrate or nitrite salt which comprises:
- (a) a lactic acid producing first bacterium which produces lactic acid from an assimilable sugar in the meat and produces leucine;
- (b) a second bacterium selected from the group consisting of a Lactococcus and a Lactobacillus which produces 3-methyl-butanal from the leucine in the meat in cell numbers which provides flavor and aroma from the first and the second bacterium when mixed in the fermented meat, wherein the second bacterium is identified as producing the 3-methyl-butanal as a malty flavor in milk and as a flavor in the meat and is tolerant of the nitrate or nitrite salt in the meat;
- and
- (c) a manganese salt in an amount which stimulates fermentation by the second bacterium.
In a method of meat fermentation with a lactic acid producing bacterium, an assimilable carbohydrate and a nitrate or nitrite salt in the meat to produce a fermented meat, the improvement which comprises:
- (a) mixing in the meat a culture comprising a first bacterium selected from the group consisting of Lactococcus lactis spp lactis NRRL-B-21904 and Lactobacillus maltaromicus ATCC 27865 which each produce 3-methyl-butanal from leucine with a lactic acid producing second bacterium which produces the leucine in cell numbers of the culture which provide flavor and aroma from the first and the second bacterium in the fermented meat;
- and
- (b) fermenting the meat to produce the fermented meat.
In a method of meat fermentation comprising the steps of providing a lactic acid producing bacterium with an assimilable sugar and a nitrate or nitrite salt in the meat so that the lactic acid is produced from the sugar over a period of time to produce the fermented meat, the improvement which comprises:
- (a) mixing in the meat a culture comprising a first bacterium selected from the group consisting of Lactococcus lactis spp lactis NRRL-B-21904 and Lactobacillus maltaromicus ATCC 27865 which each produce 3-methyl-butanal from leucine with the lactic acid producing second bacterium which produces the leucine in cell numbers of the culture which provides flavor and aroma from the first and the second bacterium in the fermented meat;
- and
- (b) fermenting the meat to produce the fermented meat.
A bacterial culture for a meat fermentation in the presence of a nitrate or nitrite salt which comprises:
- (a) a lactic acid producing first bacterium which produces lactic acid from an assimilable sugar in the meat and produces leucine;
- and
- (b) a second bacterium selected from the group consisting of Lactococcus lactis spp lactis NRRL-B-21904 and Lactobacillus maltaromicus ATCC 27865 which produces 3-methyl-butanal from the leucine in the meat in cell numbers which provides flavor and aroma from the first and the second bacterium when mixed in the fermented meat.
Dependencies are inferred from the claim text.