SE418795B - Sett att framstella aromdestillat - Google Patents
Sett att framstella aromdestillatInfo
- Publication number
- SE418795B SE418795B SE7905271A SE7905271A SE418795B SE 418795 B SE418795 B SE 418795B SE 7905271 A SE7905271 A SE 7905271A SE 7905271 A SE7905271 A SE 7905271A SE 418795 B SE418795 B SE 418795B
- Authority
- SE
- Sweden
- Prior art keywords
- culture
- acid
- diacetyl
- distillate
- bacterial culture
- Prior art date
Links
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 19
- 230000001580 bacterial effect Effects 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 8
- 238000004821 distillation Methods 0.000 claims description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 239000003925 fat Substances 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims 1
- 230000008020 evaporation Effects 0.000 claims 1
- 235000014121 butter Nutrition 0.000 description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 239000000758 substrate Substances 0.000 description 7
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 244000075850 Avena orientalis Species 0.000 description 3
- 235000007319 Avena orientalis Nutrition 0.000 description 3
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- 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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S435/00—Chemistry: molecular biology and microbiology
- Y10S435/8215—Microorganisms
- Y10S435/822—Microorganisms using bacteria or actinomycetales
- Y10S435/885—Streptococcus
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
- Fats And Perfumes (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seasonings (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Priority Applications (13)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE7905271A SE418795B (sv) | 1979-06-15 | 1979-06-15 | Sett att framstella aromdestillat |
AT0296480A AT369235B (de) | 1979-06-15 | 1980-06-04 | Verfahren zur herstellung eines aromadestillats |
DE3021379A DE3021379A1 (de) | 1979-06-15 | 1980-06-06 | Aromatdestillat und verfahren zu dessen herstellung |
NZ193949A NZ193949A (en) | 1979-06-15 | 1980-06-06 | Aroma distillate from a bacterial culture containing -acetolactic acid use with edible fats |
BE0/200986A BE883752A (fr) | 1979-06-15 | 1980-06-10 | Distillat aromatique et procede de preparation |
DK250680A DK156535C (da) | 1979-06-15 | 1980-06-11 | Fremgangsmaade til fremstilling af et aromadestillat samt et aromadestillat fremstillet ved fremgangsmaaden |
NO801739A NO150784C (no) | 1979-06-15 | 1980-06-11 | Aromadestillat og fremgangsmaate til dets fremstilling |
FI801871A FI66730C (fi) | 1979-06-15 | 1980-06-11 | Saett att framstaella aromdestillat |
AU59262/80A AU531771B2 (en) | 1979-06-15 | 1980-06-12 | Butter aroma-distil bacteria culture |
FR8013250A FR2459007A1 (fr) | 1979-06-15 | 1980-06-13 | Distillat contenant du diacetyle, utilisable dans les graines alimentaires, et sa preparation a partir d'une culture bacterienne |
CA000354026A CA1154700A (en) | 1979-06-15 | 1980-06-13 | Aroma distillate and method for preparing same |
NL8003457A NL191052C (nl) | 1979-06-15 | 1980-06-13 | Werkwijze voor de bereiding van een aroma met een bacteriecultuur. |
US06/405,128 US4454160A (en) | 1979-06-15 | 1982-08-04 | Aroma distillate and method for preparing same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE7905271A SE418795B (sv) | 1979-06-15 | 1979-06-15 | Sett att framstella aromdestillat |
Publications (2)
Publication Number | Publication Date |
---|---|
SE7905271L SE7905271L (da) | 1980-12-16 |
SE418795B true SE418795B (sv) | 1981-06-29 |
Family
ID=20338294
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SE7905271A SE418795B (sv) | 1979-06-15 | 1979-06-15 | Sett att framstella aromdestillat |
Country Status (13)
Country | Link |
---|---|
US (1) | US4454160A (da) |
AT (1) | AT369235B (da) |
AU (1) | AU531771B2 (da) |
BE (1) | BE883752A (da) |
CA (1) | CA1154700A (da) |
DE (1) | DE3021379A1 (da) |
DK (1) | DK156535C (da) |
FI (1) | FI66730C (da) |
FR (1) | FR2459007A1 (da) |
NL (1) | NL191052C (da) |
NO (1) | NO150784C (da) |
NZ (1) | NZ193949A (da) |
SE (1) | SE418795B (da) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2547989B1 (fr) * | 1983-06-28 | 1988-06-24 | Cumberland Packing Corp | Margarine et autres produits a etaler ayant la saveur du beurre naturel et procede de preparation |
US4670267A (en) * | 1985-04-18 | 1987-06-02 | Lever Brothers Company | Fermented-whey butter flavoring |
NL8601078A (nl) * | 1986-04-25 | 1987-11-16 | Unilever Nv | Aromacompositie, de toepassing daarvan en de werkwijze voor de bereiding ervan. |
US5096720A (en) * | 1988-08-31 | 1992-03-17 | National Starch And Chemical Investment Holding Corporation | Method for enhancing desirable physical and organoleptic properties of food products |
WO2008145183A1 (en) * | 2007-05-30 | 2008-12-04 | Nestec S.A. | Oil-in-water emulsion and its use for the delayed release of active elements |
FI129798B (en) * | 2017-06-16 | 2022-08-31 | Valio Oy | Butter and method of making it |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB337025A (en) * | 1929-06-26 | 1930-10-27 | Thomas Hermanus Verhave Senior | Process for the preparation of acetyl methyl carbinol and diacetyl |
US2196239A (en) * | 1937-08-02 | 1940-04-09 | Iowa State College Res Found | Production of diacetyl in butter cultures |
US2586072A (en) * | 1947-06-21 | 1952-02-19 | Armour & Co | Preparation of diacetyl with butter cultures |
US2928746A (en) * | 1957-03-26 | 1960-03-15 | Anderson Clayton & Co | Flavoring material and shortening |
US3048490A (en) * | 1961-04-06 | 1962-08-07 | Hood & Sons Inc H P | Aroma process for dairy products and the resulting product |
GB1251272A (da) * | 1968-08-12 | 1971-10-27 | ||
US3653921A (en) * | 1969-03-27 | 1972-04-04 | Morton Norwich Products Inc | Butter flavored food additive concentrate |
US3962464A (en) * | 1969-07-21 | 1976-06-08 | Societe D'assistance Technique Pour Produits Nestle S.A. | Process for preparing a butter-like dairy product |
NL7413090A (en) * | 1974-10-03 | 1976-04-06 | Martinus Petrus Kimenai En The | Souring agents for foodstuffs with high diacetyl content - prepd. by adding milk powder to milk, pasteurising, cooling and inoculating with bacterial culture |
-
1979
- 1979-06-15 SE SE7905271A patent/SE418795B/sv unknown
-
1980
- 1980-06-04 AT AT0296480A patent/AT369235B/de not_active IP Right Cessation
- 1980-06-06 DE DE3021379A patent/DE3021379A1/de active Granted
- 1980-06-06 NZ NZ193949A patent/NZ193949A/xx unknown
- 1980-06-10 BE BE0/200986A patent/BE883752A/fr not_active IP Right Cessation
- 1980-06-11 NO NO801739A patent/NO150784C/no unknown
- 1980-06-11 FI FI801871A patent/FI66730C/fi not_active IP Right Cessation
- 1980-06-11 DK DK250680A patent/DK156535C/da not_active IP Right Cessation
- 1980-06-12 AU AU59262/80A patent/AU531771B2/en not_active Expired
- 1980-06-13 NL NL8003457A patent/NL191052C/xx not_active IP Right Cessation
- 1980-06-13 FR FR8013250A patent/FR2459007A1/fr active Granted
- 1980-06-13 CA CA000354026A patent/CA1154700A/en not_active Expired
-
1982
- 1982-08-04 US US06/405,128 patent/US4454160A/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
FR2459007A1 (fr) | 1981-01-09 |
FI66730C (fi) | 1984-12-10 |
DK156535C (da) | 1990-02-19 |
NL191052C (nl) | 1995-01-02 |
NO150784B (no) | 1984-09-10 |
FI801871A (fi) | 1980-12-16 |
AT369235B (de) | 1982-12-10 |
DE3021379A1 (de) | 1981-01-08 |
ATA296480A (de) | 1982-05-15 |
US4454160A (en) | 1984-06-12 |
NO150784C (no) | 1984-12-19 |
BE883752A (fr) | 1980-10-01 |
FR2459007B1 (da) | 1983-06-17 |
NL8003457A (nl) | 1980-12-17 |
CA1154700A (en) | 1983-10-04 |
NZ193949A (en) | 1982-12-21 |
AU531771B2 (en) | 1983-09-08 |
AU5926280A (en) | 1980-12-18 |
NO801739L (no) | 1980-12-16 |
DE3021379C2 (da) | 1987-10-01 |
FI66730B (fi) | 1984-08-31 |
SE7905271L (da) | 1980-12-16 |
DK156535B (da) | 1989-09-11 |
DK250680A (da) | 1980-12-16 |
NL191052B (nl) | 1994-08-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Sieber et al. | Benzoic acid as a natural compound in cultured dairy products and cheese | |
US6136351A (en) | Stabilization of fermented dairy compositions using whey from nisin-producing cultures | |
SE424598B (sv) | Enzymatriskt framstellt aromatiseringsmedel | |
IE53281B1 (en) | A process for preparing cheese-base | |
US2719793A (en) | Sour cream dairy product | |
US4133895A (en) | Preparation of blue cheese flavor | |
US4191782A (en) | Method for diacetyl flavor and aroma development in creamed cottage cheese | |
Michaelian et al. | Studies on acetylmethylcarbinol and diacetyl in dairy products | |
Rehberger et al. | Microbiological quality of commercial tofu | |
EP0058856B2 (de) | Verfahren zur Herstellung von aromahaltigen Lebensmittelprodukten und deren Verwendung | |
SE418795B (sv) | Sett att framstella aromdestillat | |
EP0144274B1 (fr) | Procédé de préparation de produits à saveur de fromage, et produits obtenus par ce procédé | |
DE2652558C2 (de) | Verfahren zur Herstellung von aromatischer saurer Butter | |
DE69228845T2 (de) | Peroxidase enthaltende starter-kultur eines milchsäurebakteriums, fermentiertes milchprodukt und seine herstellung | |
Hammer et al. | The volatile acid production of starters and of organisms isolated from them | |
Mather et al. | Studies on the flavor of creamed cottage cheese | |
JPH0151978B2 (da) | ||
Kosikowski | Cheddar cheese from water reconstituted retentates | |
Sellars | Fermented dairy foods | |
GB1597068A (en) | Cultured butter or fully ripened cream butter | |
Mortensen | Influence of acidity on flavor and keeping quality of butter | |
SU340396A1 (ru) | Способ производства плавленого сыра | |
Coulter et al. | The use of steapsin in the manufacture of Blue cheese | |
RU1805862C (ru) | Способ производства плавленого колбасного копченого сыра | |
CH708304B1 (de) | Verfahren zur Herstellung eines aromatisierten Käses. |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
NAL | Patent in force |
Ref document number: 7905271-8 Format of ref document f/p: F |