DE1517133C3 - Process for making a cheese flavoring agent - Google Patents

Description

The invention relates to a method for producing a cheese flavoring agent, which is characterized in that non-pathogenic lipolytic microorganisms capable of producing a cheese flavor are in the form of cells or spores, or after pre-cultivation on a liquid or solid subculture medium which has a protein content of 0.1 to 3%, on the cream from cow or buffalo milk at 25 to 40 ⁰ C and the mixture obtained, if necessary, spray-dried.

Under flavoring agents in the context of the invention is a simultaneous on the taste and To understand the olfactory agent.

The microorganism used can be any non-pathogenic lipolytic microorganism which is capable of developing a cheese-like flavor. In particular, Penicillium sp. (especially Penicillium ro-. ¹ queforti), Candida lipoytica, Oidium lactis, Cladösporium sp. (especially Cladosporium butyri), Micrococcus sp. and Lipomyces sp. give good flavors.

The high-fat medium which is suitable according to the invention and which meets the requirements with regard to the fat content and other nutrients is cow or buffalo cream.

The fat-rich medium expediently contains between 30 and 80%, preferably between 40 and 60%, fat.

In addition to the fat, the high-fat medium should contain sufficient carbohydrate, protein, mineral salts, trace elements, Contain vitamins and other growth factors that may be necessary for the To maintain the growth of the microorganism used.

The high-fat medium can be inoculated using young, actively growing cells of the selected microorganism or after these cells have been cultivated in a suitable liquid or solid subculture medium.

Liquid subculture medium containing actively growing cells can either be used immediately added to the fat-rich medium, or the cells can be separated from the floating above, if necessary washed and then added to the high fat medium. In the latter case you can the cells are separated off, for example by centrifugation.

If a solid subculture medium is used, the cells can conveniently be on the surface of the medium grown, scraped off when in a growing state, washed if necessary and then transferred to the high-fat medium.

A subculture medium for preparing young actively growing cells for later generation capable of an intense cheese flavor in the high fat medium is one with a low protein content. The subculture medium contains 0.1 to 3%, preferably 1.0 to 2.0% protein. It was determined, that undesirable putrid grades develop with subculture media containing more than 3% protein.

The subculture medium can be adjusted to any pH at which the microorganisms grow but preferably the pH is adjusted to a value between 4.0 to 5.0. A special one a suitable subculture medium is whey broth with a pH of 4.5.

The subculture medium can be incubated at an optimal temperature for the growth of the selected microorganism. In general, this is between 20 and 40 ^° C. It is usually necessary to incubate this medium for a time not exceeding seven days, a particularly expedient time being 48 hours.

If a liquid subculture medium is used, it can be incubated without stirring, but it will found that it is preferable to stir and ventilate it in order to maintain an actively growing culture, which create an intense cheese flavor

after transfer to the high-fat medium is capable.

If a solid subculture medium is used, aerobic incubation is preferred.

Instead, the use of a subculture medium can be omitted and the high-fat medium with Cells or spores of the selected organism are inoculated which are not necessarily in are in an active growth state. In this way, resting cells or spores can directly affect the fatty tissue Medium transferred and incubated under conditions which produce the desired Cheese flavors are suitable without the use of a subculture medium. However, the quality of the received Cheese flavors using such a procedure, while sufficient for most purposes, may not be as good as using one Subculture medium obtained, with a culture of actively growing cells transferred to a medium rich in fat will.

The inoculated fat medium is incubated at a temperature between 25 and 40 ⁰ C, preferably at about 28 to 32 ° C. Although the incubation can be carried out without agitation, agitation with ventilation is generally preferred in order to develop a good and off-odor free cheese flavor. The incubation should continue until a strong cheese-like aroma is obtained. This is usually achieved after 48 hours, but it may be necessary to change the incubation time depending on the temperature, the degree of agitation and ventilation and the strength of the selected strains of microorganisms.

The strong flavoring agent thus obtained can be sterilized, for example by heating, and then immediately can be added to the food without further treatment. If not for immediate use if required, it can be dried by spray drying.

The product obtained by the process according to the invention has the advantage that it is no longer is required to make a whole cheese by growing appropriate microorganisms on its surface or to flavor it inside. This is the case with the production of Camembert cheese, for example It is necessary to subject the whole Camembert cheese to a ripening process. In contrast, it is with the cheese aroma concentrate produced by the process according to the invention, a cheese aroma is possible in cheese products by adding just a small amount of the concentrate. The technical one Progress in saving time for a ripening process is therefore obvious.

The essential influence of the protein content of a subculture medium in a pre-cultivation arises from the comparative example.

The following examples serve to illustrate the invention.

Example 1
Manufacture of the vaccine

Whey broth medium (pH 4.5) was inoculated with a vigorously growing culture of Candida Lipolytica, which had previously been grown on tomato trypton agar for 48 hours. About 30,000,000 Cells from this culture were added to 50 ml each of whey broth medium. This broth was made at 24 to Incubated at 26 ° C with constant stirring and ventilation. For the latter purpose, sterile air was introduced into the fermentation vessel introduced at the rate of 1.2 air per minute. To regulate foaming, 0.05% Silicone oil added.

After incubating for 24 hours, a sufficient amount of fresh sterile whey broth was added to to compensate for the loss due to evaporation. The fermentation would proceed for an additional 24 hours left, giving a total fermentation time of 48 hours.

Manufacture of the flavoring agent

Approximately 2.15 × 10 ¹⁰ cells of the Candida lipolytica grown in the broth were used for inoculating 200 g of sterile buffalo cream with 50% fat content. The inoculated cream was shaken at 37 ° C and aerated. After 48 hours, the inoculated cream had acquired a strong cheese aroma and was used as the base material for the production of ghee cheese (butter cheese)

Example 2

The procedure of Example 1 was repeated except that the microorganism used the Oidium Lactis and the incubation temperature of both the whey broth and cream cultures was between 24 and 40 ° C.

Example 3

The procedure of Example 1 was repeated except that the microorganism used Cladosporium butyri and the whey broth culture was incubated at about 25 ° C for 72 hours. A strong cheese flavor was obtained.

Example 4

The procedure of Example 1 was repeated except that the microorganism used Micrococcus sp. which was used to inoculate the whey broth medium. This culture was incubated for four days at a temperature of about 30 to 37 ° C.

Example 5

This example explains the use of Penicillium roquefort! in conjunction with Candida lipolytica to produce a blue cheese flavor.

Candida lipolytica cells from agar cultures were immediately inoculated into sterile buffalo milk cream and incubated at 30 ° C for 48 hours with normal ventilation. After this time the cream became heated to 80 ° C for 30 minutes. It was then cooled to 40 ° C and spores from Penicillium roqueforti (about 30,000,000 per 100 grams of cream) was added. The cream was further incubated for 24 hours. To by this time a strong blue cheese aroma had developed and the cream was spray dried and stored.

Comparative example

The procedure of Example 1 was repeated, but instead of the whey broth medium Skimmed milk substrate with a protein content of 4% or homogenized milk were used. Here In the production of the flavoring agent according to the procedure of Example 1, a product resulted which produced a strongly putrid aroma in ghee cheese (butter cheese).

In contrast, whey made from skimmed milk with a protein content below 3% was an excellent one Obtain cheese flavor concentrate.

The addition of casein hydrolyzate also results in an undesirable, putrid aroma.

The exploitation of the invention can be made possible by legal provisions, in particular by the Food Act, be limited.

Claims (3)

Patent claims: 1. A process for producing a cheese flavoring agent, characterized in that non-pathogenic lipolytic microorganisms capable of producing a cheese aroma in the form of cells or spores, or after pre-cultivation on a liquid or solid subculture medium which has a protein content of 0.1 to 3.0 %, breeds on the cream from cow or buffalo milk at 25 to 40 ⁰ C and optionally spray-dries the mixture obtained. 2. The method according to claim 1, characterized in that microorganisms are used which have been pre-grown on a subculture medium containing 1 to 2% protein. 3. Process according to the preceding claims, characterized in that one microorganisms used on a subculture medium at a pH of 4 to 5, preferably around 4.5 have been pre-bred.