DD147499A1 - METHOD FOR THE PRODUCTION OF EDELYPICE KAESEAROMA - Google Patents

Abstract

The invention relates to a process for the production of noble mushroom Kaesearoma using a Lipasepraeparates or a Lipasebildners in connection with Penicillium roqueforti. The flavor-containing phase may be used for flavoring of various foods, e.g. Dairy and dairy products, serve. The aim is to obtain the noble mushroom Kaesearomas in high concentration and with only small losses. The task is to identify process conditions that lead to this goal. The essence of the invention lies in the fact that the amount of fat present in the culture solution and required for the microbial aroma formation is used in such an amount that it is used as the extraction agent or enrichment phase for the flavorings. According to the invention, 5 to 20% by mass of a fat component is added to the fermentation medium. After completion of the flavoring, a mechanical separation of enriched with the flavorings fat occurs.

Description

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Inventor: Adelheid Quehl

Dr. Manfred Rothe Andreas Leuchtenberger Heinz Ruttloff Wolfram Engst

A process for the production of blue-veined cheese aroma application area s t he invention

The invention relates to a process for the preparation of EdeIpilz-iiäsearoma in a high-fat medium using a lipase preparation or a Lipasebildners in conjunction with Fenicillium roqueforti under certain culture conditions. The aroma-containing culture solution can be used for flavoring or flavoring various foods, ζ. Dairy and dairy products used. '

For the preparation of preparations with a specific noble mushroom cheese flavor, a spore or mycelium spill of the microorganism Penicillium roqueforti has hitherto generally been cultivated on a nutrient medium of suitable composition under aerobic conditions. Each one to several days fermentation time, the culture solutions contain a more or less intense roquefoi-tartiges aroma, which can be used in liquid form or after appropriate workup (ζ, B. spray drying) in powder form in the food industry ·

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Characteristic of known technical solutions

According to a method of Luksas (US-PS 3,720,520 ) is z. For example, a medium of 1 ο ⁰ Jo sodium caseinate and 5 % butterfat about 5 days at 25 ⁰ C with a spore runoff of Penicillium roquefort! fermented. According Lashkari (DE-AS 1 517 133) is a cream medium with 40 - 60 % fat content with a Sporenabschwemmung of Penicillium roquefort! inoculated and fermented at 25 - 30 ⁰ C for about 48 h. While the above-mentioned process solutions operate without the use of enzymes, in other processes a lipolysed fat content in the medium is used by prior or simultaneous use of a lipase enzyme or lipase former.

According to a method of Knight (US-PS 3 1oo 153) is z. B. for the preparation of a Roquefort cheese flavor a pasteurized, homogenized milk medium (whole milk, skim milk, cream) after addition of lipolized milk fat. and table salt with a spore runoff from Penicillium roquefort! inoculated and fermented at 25 - 30 ⁰ C for up to 3 days. Watts and Meiso et al (U.S. Patent No. 3,072,489 ) use a homogenized milk medium to which up to 3 % butter oil and 5 % salt are added in staggered form and fermented under pressure for 3 days at room temperature. According to a method of Amu and Jarvis (GB-PS 1 361 817) is used as a medium for the production of noble mushroom cheese flavor obtained after acidification and thickening of the milk "and removal of whey breaker, v / elcher after 24 h with 4-5 % Saline and 5-10% of a previously lipolyzed fat or oil portion is fermented with the spore effluent under aerobic conditions for 2 - 10 days at 25 ⁰ C.

In addition, patent literature, there are occasionally in the journal literature information on various procedures for the production of noble mushroom cheese flavor ,. Kinsella and Hwang (Biotechnol., Bioeng., 18 (1976) 927) provide an overview of known approaches. From the production

a noble mushroom-flavored cheese with submerged fermentation, from Penicillium roquefort! reports Nelson / 'Food Chem. 18 (I97O) 567) "where the medium also consists of autoclaved milk (whole milk, skimmed milk, whey) with the addition of hydrolyzed milk fat and common salt.

Extensive examples of the production of noble mushroom-cheese flavor are presented in the work of Dwivedi and Kinsella ( J. Food, 39 (1974) 620; J. Food, 39 (1974) 83 J. The authors report the development, After a multi-stage cultivation of the fungus in a corn steep-water sucrose medium, the aroma is produced in a vessel with a continuous influx of lipolyzed, buffered cream at 25 ° C. under aerobic conditions . 2 weeks.

Jolly and Kosikowski (Dairy J. 53 (1975) 1 272) produce noble mushroom-flavored cheese by mixing a skim milk medium with a high-fat substance (cream, coconut fat, butterfat) previously roqueforted using spores of the species Penicillium. a microbial lipase or starter culture of lactic acid bacteria was fermented for 49 h at 20 G. These authors further describe the production of a noble mushroom cheese flavor using milk powder, butter (or coconut fat), a microbial lipase and a spore from Penicillium roqueforti (J. Food. 40 (1975) 285).

However, the hitherto existing technical solutions for the production of noble mushroom cheese flavor still have shortcomings and deficiencies regarding flavor enrichment, flavor quality and durability in itself. For example, many patents and publications report the use of the entire aromo-containing culture solution or a dry preparation prepared by spray-drying.

0a the enrichment of flavorings in microbial culture approaches physiologically related barriers are set, for the aromatization of food relatively large amounts of liquid must be added with all ingredients, so that the character of the product to be flavored can be adversely affected. In addition, these culture media have only limited shelf life. These disadvantages are often attempted by circumventing the water-and enzyme-rich aroma-containing culture medium or filtrate subjected to a drying process (eg spray drying, freeze drying). However, since a large part of the components relevant to the cheese flavor is highly volatile, any type of drying leads to high losses of aroma substance or, under certain circumstances, to qualitative changes in the aroma.

Object of the invention

The aim of the invention is to win a noble mushroom-flavored cheese in high concentration with only low losses and at the same time high quality on fermentation technology way and enrich.

Explanation of the essence of the invention

The object of the invention is to develop a process for the fermentation-related production and enrichment of a noble mushroom cheese flavor which can be used in the preparation of foods for flavoring.

It has now been found that the abovementioned disadvantages are eliminated if the fat content present in the culture solution and required for microbial aroma formation is at the same time used as extractant or enrichment phase for the resulting flavorings. The inventive method for the preparation of

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Edelpilz cheese aroma by the action of lipase, optionally after precultivation of Llpasebildnern on a fermentation medium containing at least one fat component, with use of a spore suspension of PeniciIlium roquefort! is characterized in that a Fettkociponente, preferably butter fat, in proportions of 5 to 20 % by weight of the fermentation medium is added and that after completion of the flavoring, a mechanical separation of enriched with the flavorings fat from the aqueous phase and the biomass.

The noble mushroom cheese flavor is produced by adding lipase to a fatty medium and then roqueforting with a spore suspension of Penicillium! is inoculated. The fat component used is preferably cream and butter in a concentration of 5-20 % by weight . In addition, the medium contains C and IT sources, e.g. As skim milk, milk powder, whey and salts, eg. , NaCl, K ₂ HPO ₄ MgSO _{Z (_} The fermentation runs 24 - 72 h at 30 ⁰ C in forced air fermenters with stirring Instead of the lipase preparation may also be a lipolytic active micro-organisms (e.g. Candida lipolytica, Geοtrichum candidum, Penicillium.. roquefort be used) In this case, "but with only 1, a Vo rkulturmedium (similar Z _u composition as the fermentation medium, -. 3% fat) was inoculated with the Lipasebildnern and 24 - 48 h at 30 ⁰ C with aeration and agitation The fat component (cream, butter) is then preferably added to the medium (final concentration 5-20 % by mass ) and inoculated with a spore suspension of Penicillium roquefort !, the fermentation is then carried out as already described.

Bach conclusion of the microbial flavor synthesis erfindungsgernäß according to the invention, a mechanical separation of the enriched with the aromatic substances fat from the aqueous phase and from the biomass, preferably by separation or centrifugation. Because the enrichment of most

Aroma components in the oil phase is high (for example, with 10 % fat in the overall system an approximately 8-fold Eonzentrierung), the majority of the Gesamtaromammenge is already obtained at the first separation. To further improve the yield balance a re-mixing of the aqueous phase with fresh oil is possible, but this increases the overall yield at the expense of the degree of enrichment; after an appropriate residence time, the flavor enriched fatty phase is separated again.

In addition to the enrichment of noble mushroom-cheese aroma, the following advantages are associated with the isolation of the aromatic fatty phase:

- Due to the strong binding of the flavorings to the fat phase, flavor losses, as they occur by different concentration methods, greatly reduced by Srhitzungsprozesse when processed in food.

- In. Compared to the water-rich aroma-containing liquid storage stability of the fatty phase is substantially increased.

- The separation of the aroma components of biomass and aqueous phase leads to a sensory improvement of the product.

- The removal of biomass reduces toxicological food hygiene problems.

- An additional, economically laborious Aufarbeitungsbzw. Concentration step is omitted because the fat phase can be incorporated into the food to be flavored without quality degradation.

embodiments

A) one-tier culture

example 1

Penicillium.roquefort! Be on beer wort agar 5 ~ 7

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Cultivated at 25 ° C for days. With 5 ml of a spore suspension (about 10 spores / ml), 100 ml of a sterile medium of the following composition are inoculated in 500 ml of culture flask:

Whey powder 15% by weight

NaCl 3 mass%

Butterfat 10 mass% pH 6.0

At the same time 10 mg% lipase preparation is added. The fermentation is carried out for 24-48 h at 30 ⁰ C on a rotary vibrating table with 210 U / min. After completion of the fermentation, the aroma-containing fatty phase is separated off by centrifugation (for example 500 rpm, 20 min), decanted and stored at 4 ° C.

Example 2

As Example 1 with the following modifications. 1 1 medium in a 2 1 glass fermentor is inoculated with 50 ml spore suspension. The fermentation is carried out for 48 hours at 30 ⁰ C under air (500 ml / min) and a stirring speed of 200 U / min.

Example 3

As Example 1 with the following modifications. 15 1 medium in a 30 1 glass fermentor is inoculated with 750 ml spore suspension. The fermentation is carried out for 48 hours at 30 C at a stirring speed of 250 U / min and an air supply of 3 l / min. The separation of the fat phase from the culture solution is carried out by means of a separator.

B) Two Step Culture Example 4

The culture of the lipase-forming Candida lipoIytica is carried out on a nutrient agar for 24 h at 30 ⁰ C. 1 ml of a cell suspension is transferred into a 500 ml culture flask,

which is filled with 100 ml of a culture medium of the following composition:.

Whey powder 15 % by mass

NaGl 2 mass %

Butter 10% by weight

pH 6.0. ''. _;

Cultivation is carried out on a rotary shaking table (210 rpm). h at 30 ⁰ Q. After 48 inactivated by 30 minutes of heating at 100 ⁰ C of Lipasebildner. After cooling to 30 ⁰ C is inoculated with 5 oqI a spore suspension of Penicillium roqueforti (about 1Cr spores / ml) - and further cultivated for 48 h at 30 G on the vibrating table. The separation of the aroma-containing Eettphase is carried out as in Example 1.

Example 5 ·

As Example 4 with the following modifications. 1 1 medium in

2 1 glass fermentors are inoculated with 50 ml of a cell suspension of Candida lipolytica. The fermentation is carried out for 48 hours at 30 C an air supply of 500 ml / min and a stirring speed of 200 U / min. After heat inactivation of the lipase former, 50 ml of a spore suspension of Penicillium roqueforti are inoculated.

Example 6

As Example 4 with the following modifications. 15 1 medium in a 30 1 glass fermentor are inoculated with 750 ml of cell suspension. The fermentation is carried out at 30 C for 48 h. Stirring speed of 250 rpm and aeration with

3 l / min. The separation of the fatty phase is carried out by means of a separator.

Claims (3)

Experience in Proverbs 1. A process for the preparation of fungal-cheese aroma by the action of lipase, optionally after precultivation of lipase, on a fermentation medium containing at least one fat component, and use of a spore suspension of Penicilliurn roqueforti, characterized in that a fat component, preferably butterfat, in proportions of 5 to 20 % by weight of the fermentation medium is added and after completion of the flavoring, a mechanical separation of the enriched with the flavoring fat from the aqueous phase and the biomass. 2. The method according to item 1, characterized in that 10 % of the butter fat are added to the fermentation medium. 3. The method according to item 1 and 2, characterized in that the mechanical separation of the fat is carried out by deposition or centrifugation.