AR060256A1 - Metodos para produccion rapida y uso de sabores biogenerados - Google Patents

Metodos para produccion rapida y uso de sabores biogenerados

Info

Publication number
AR060256A1
AR060256A1 ARP070101373A ARP070101373A AR060256A1 AR 060256 A1 AR060256 A1 AR 060256A1 AR P070101373 A ARP070101373 A AR P070101373A AR P070101373 A ARP070101373 A AR P070101373A AR 060256 A1 AR060256 A1 AR 060256A1
Authority
AR
Argentina
Prior art keywords
flavor component
flavor
cheese
products
cheddar
Prior art date
Application number
ARP070101373A
Other languages
English (en)
Original Assignee
Kraft Foods Holdings Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of AR060256A1 publication Critical patent/AR060256A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/127—Antibiotics

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)

Abstract

Un componente de sabor cheddar natural biogenerado, estabilizado que se puede usar para preparar productos alimenticios que tienen un sabor característico de quesos de estilo tradicional y se provee un proceso para fabricar el componente de sabor cheddar biogenerado. El componente de sabor cheddar se estabiliza contra el crecimiento de microorganismos de putrefaccion o patogénicos en los mismos. El componente de sabor a queso estabilizado se logra por medio de la adicion de una fuente de bacteriocina como parte del proceso de fermentacion que acelera por lo menos parte del tiempo de fermentacion necesario para el desarrollo del sabor. Se provee la inclusion de barreras microbianas secundarias. En consecuencia, los tiempos de produccion pueden ser reducidos significativamente por el componente de sabor de la presente sin pérdida de sabor y a la vez mejorando la estabilidad microbiana. El componente de sabor se puede usar en el proceso de queso, los productos para procesar queso u otros quesos. El componente de sabor también se puede usar como sistema natural saborizante en otros productos alimenticios. También se proveen los métodos para hacer y usar el componente de sabor en los productos alimenticios, tales como los productos de queso.
ARP070101373A 2006-03-31 2007-03-30 Metodos para produccion rapida y uso de sabores biogenerados AR060256A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/394,754 US8703217B2 (en) 2006-03-31 2006-03-31 Methods for rapid production and usage of biogenerated flavors

Publications (1)

Publication Number Publication Date
AR060256A1 true AR060256A1 (es) 2008-06-04

Family

ID=38169567

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP070101373A AR060256A1 (es) 2006-03-31 2007-03-30 Metodos para produccion rapida y uso de sabores biogenerados

Country Status (10)

Country Link
US (1) US8703217B2 (es)
EP (1) EP1839490A1 (es)
JP (2) JP5878273B2 (es)
CN (1) CN101273770A (es)
AR (1) AR060256A1 (es)
AU (1) AU2007201334A1 (es)
BR (1) BRPI0701251A2 (es)
CA (1) CA2582553C (es)
MX (1) MX2007003863A (es)
NZ (1) NZ554126A (es)

Families Citing this family (10)

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Publication number Priority date Publication date Assignee Title
US20080160134A1 (en) 2006-12-27 2008-07-03 Jamie Allen Hestekin Method Of Producing Concentrated Liquid Dairy Products
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AR080194A1 (es) * 2010-02-17 2012-03-21 Dsm Ip Assets Bv Composiciones antimicrobianas liquidas
CN101912022B (zh) * 2010-09-03 2012-07-25 河南工业大学 龙井茶水溶性风味化合物的制备方法
WO2014031842A1 (en) * 2012-08-22 2014-02-27 Kraft Foods Group Brands Llc Processed cheese with cultured dairy components and method of manufacturing
JP5871759B2 (ja) * 2012-09-20 2016-03-01 森永乳業株式会社 フレーバー組成物の製造方法およびフレーバー組成物
FR3031008B1 (fr) * 2014-12-30 2016-12-16 Inst Nat De La Rech Agronomique - Inra Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage
CN105166062A (zh) * 2015-08-07 2015-12-23 浙江巨邦高新技术有限公司 一种浓缩天然奶油风味剂的制备方法
JP2017046666A (ja) * 2015-09-04 2017-03-09 高砂香料工業株式会社 粉末状風味付与剤の製造方法
CN112704124A (zh) * 2020-12-29 2021-04-27 光明乳业股份有限公司 一种儿童片状奶酪及其制备方法

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Also Published As

Publication number Publication date
NZ554126A (en) 2008-12-24
JP5878273B2 (ja) 2016-03-08
JP6412827B2 (ja) 2018-10-24
BRPI0701251A2 (pt) 2008-11-11
JP2015180223A (ja) 2015-10-15
MX2007003863A (es) 2009-01-13
CA2582553A1 (en) 2007-09-30
CA2582553C (en) 2014-09-23
CN101273770A (zh) 2008-10-01
US20070231429A1 (en) 2007-10-04
JP2007267736A (ja) 2007-10-18
EP1839490A1 (en) 2007-10-03
AU2007201334A1 (en) 2007-10-18
US8703217B2 (en) 2014-04-22

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