FR3082099B1 - Procede de preparation d'un arome emmental - Google Patents
Procede de preparation d'un arome emmental Download PDFInfo
- Publication number
- FR3082099B1 FR3082099B1 FR1854981A FR1854981A FR3082099B1 FR 3082099 B1 FR3082099 B1 FR 3082099B1 FR 1854981 A FR1854981 A FR 1854981A FR 1854981 A FR1854981 A FR 1854981A FR 3082099 B1 FR3082099 B1 FR 3082099B1
- Authority
- FR
- France
- Prior art keywords
- preparation
- source
- saccharification
- sorghum
- emmental
- Prior art date
- Legal status (The legal status 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 status listed.)
- Active
Links
- 238000002360 preparation method Methods 0.000 title abstract 3
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000019634 flavors Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 3
- 240000006394 Sorghum bicolor Species 0.000 abstract 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 2
- 239000007900 aqueous suspension Substances 0.000 abstract 2
- 229940041514 candida albicans extract Drugs 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 239000000725 suspension Substances 0.000 abstract 2
- 239000012138 yeast extract Substances 0.000 abstract 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract 1
- 241000186429 Propionibacterium Species 0.000 abstract 1
- 235000007230 Sorghum bicolor Nutrition 0.000 abstract 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 239000003102 growth factor Substances 0.000 abstract 1
- 239000011777 magnesium Substances 0.000 abstract 1
- 229910052749 magnesium Inorganic materials 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000011593 sulfur Substances 0.000 abstract 1
- 229910052717 sulfur Inorganic materials 0.000 abstract 1
- 239000011573 trace mineral Substances 0.000 abstract 1
- 235000013619 trace mineral Nutrition 0.000 abstract 1
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
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
La présente invention a pour objet un procédé de préparation d'un arôme emmental, caractérisé en ce qu'il comprend les étapes suivantes : - broyage de graines de sorgho (Sorghum bicolor) ; - préparation d'une suspension aqueuse comprenant la poudre de sorgho telle qu'obtenue à l'issue de l'étape précédente de broyage et un facteur de croissance choisi dans le groupe comprenant un extrait de levure, un sel, du glycérol, un acide aminé, une source de magnésium, une source de soufre, une source de calcium, un oligo-éléments et leurs mélanges, et est de préférence un mélange d'extrait de levure et de sel ; - stérilisation de la suspension aqueuse ; - saccharification de la suspension stérilisée obtenue à l'issue de l'étape précédente, de préférence par voie enzymatique par ajout d'au moins deux enzymes de saccharification, - fermentation propionique de la suspension obtenue à l'issue de l'étape de saccharification, par ajout d'une souche bactérienne Propionibacterium freundenreichii, de préférence par ajout de la souche P. freundenreichii subsp shermanii.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1854981A FR3082099B1 (fr) | 2018-06-07 | 2018-06-07 | Procede de preparation d'un arome emmental |
| PCT/FR2019/051360 WO2019234362A1 (fr) | 2018-06-07 | 2019-06-06 | Procédé de préparation d'un arôme emmental |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1854981 | 2018-06-07 | ||
| FR1854981A FR3082099B1 (fr) | 2018-06-07 | 2018-06-07 | Procede de preparation d'un arome emmental |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR3082099A1 FR3082099A1 (fr) | 2019-12-13 |
| FR3082099B1 true FR3082099B1 (fr) | 2020-05-15 |
Family
ID=63637996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR1854981A Active FR3082099B1 (fr) | 2018-06-07 | 2018-06-07 | Procede de preparation d'un arome emmental |
Country Status (2)
| Country | Link |
|---|---|
| FR (1) | FR3082099B1 (fr) |
| WO (1) | WO2019234362A1 (fr) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| LU62954A1 (fr) * | 1971-04-08 | 1972-12-11 | ||
| US4663168A (en) * | 1985-07-25 | 1987-05-05 | General Foods Corporation | Process for preparing heat stable fermented malt flavorant |
| EP1700527A1 (fr) * | 2005-03-10 | 2006-09-13 | Kraft Foods R&D, Inc. | Compositions d'arômes de fromage suisse, aliments produits avec cela et leurs procédés de préparation |
-
2018
- 2018-06-07 FR FR1854981A patent/FR3082099B1/fr active Active
-
2019
- 2019-06-06 WO PCT/FR2019/051360 patent/WO2019234362A1/fr active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2019234362A1 (fr) | 2019-12-12 |
| FR3082099A1 (fr) | 2019-12-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PLFP | Fee payment |
Year of fee payment: 2 |
|
| PLSC | Publication of the preliminary search report |
Effective date: 20191213 |
|
| PLFP | Fee payment |
Year of fee payment: 3 |
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| PLFP | Fee payment |
Year of fee payment: 4 |
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| PLFP | Fee payment |
Year of fee payment: 5 |
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| PLFP | Fee payment |
Year of fee payment: 6 |
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| PLFP | Fee payment |
Year of fee payment: 7 |