发明申请
US20110123674A1 SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE
审中-公开
基本信息:
- 专利标题： SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE
- 专利标题（中）：SWISS-TYPE CHEESA FLAVOR组合物和与其相同的食品及其制造方法
- 申请号：US11908197 申请日：2006-03-08
- 公开(公告)号：US20110123674A1 公开(公告)日：2011-05-26
- 发明人： Alan-Frederick Wolfschoon , Mehran Rose , Peter Habermeier , Paul Victor Gass
- 申请人： Alan-Frederick Wolfschoon , Mehran Rose , Peter Habermeier , Paul Victor Gass
- 优先权： EP05251456.9 20050310
- 国际申请： PCT/US2006/008188 WO 20060308
- 主分类号： A23C9/13
- IPC分类号： A23C9/13 ; A23L1/23
摘要：
Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing or aging steps. The flavor compositions are manufactured by forming a mixture comprising a cultured milk concentrate prepared by treating milk concentrate with a lactic acid culture at a temperature of about 22 to about 45° C. for about 10 to about 240 hours, and propionic acid or an edible salt thereof. The Swiss-type cheese flavor develops after addition of propionic acid or edible salt thereof.
摘要（中）：
提供了瑞士式奶酪风味组合物，其可用于食品中用于添加香料，增味，并且作为天然瑞士干酪成分的替代品。 它还涉及快速直接生产不需要乳清分离，块形成，固化或老化步骤的这种干酪风味组合物的方法。 风味组合物通过形成包含通过在约22至约45℃的温度下用乳酸培养物处理乳浓缩物制备的培养的奶浓缩物约10至约240小时的混合物，以及丙酸或食用 的盐。 在加入丙酸或其食盐后会发展出瑞士式奶酪香味。
IPC结构图谱:
| A | 人类生活必需 |
| --A23 | 其他类不包含的食品或食料；及其处理 |
| ----A23C | 乳制品,如奶、黄油、干酪；奶或干酪的代用品；其制备 |
| ------A23C9/00 | 奶配制品；奶粉或奶粉的配制品 |
| --------A23C9/12 | .发酵奶的配制品；应用微生物或酶的处理 |
| ----------A23C9/13 | ..使用添加物 |