Use of keto acids to enhance the flavor of cheese products
AssigneeInstitut National de la Recherche Agronomique (INRA)
InventorsMireille Yvon, Jean-Claude Gripon
Life of this patent
Estimating the term…
Abstract
Process for enhancing the flavour of a cheese or of a cheese-flavoured food product whose preparation comprises a maturation step in the presence of lactic acid bacteria, characterized in that a preparation additive comprising at least one keto acid chosen from the group consisting of α-ketoglutaric acid, α-ketoisocaproic acid ketoisovaleric acid and phenylpyruvic acid is used to increase the catabolism of the amino acids in the cheese or food product by the said bacteria.
Claims19
A process for enhancing the flavour of a cheese or of a cheese-flavoured food product whose preparation comprises a maturation step in the presence of lactic acid bacteria, wherein said process comprises:
- a) adding to said cheese or cheese-flavoured food product before completion of maturation, at least one keto acid selected from the group consisting of a-ketoglutaric acid, α-ketoisocaproic acid, ketoisovaleric acid and phenylpyruvic acid in an amount sufficient to increase the catabolism by the said bacteria of branched chain amino acids and/or of aromatic amino acids and/or of methionine in said cheese or cheese-flavoured food product and;
- b) completing the maturation step.
A process for enhancing the flavour of a cheese or of a cheese-flavoured food product whose preparation comprises a maturation step in the presence of lactic acid bacteria, wherein said process comprises:
- a) adding to said cheese or cheese-flavoured food product before completion of maturation, at least one keto acid selected from the group consisting of α-ketoglutaric acid, α-ketoisocaproic acid, ketoisovaleric acid and phenylpyruvic acid in an amount 0.5 to 10 mg of keto acid per gram of nonmatured product and;
- b) completing the maturation step.
Dependencies are inferred from the claim text.