Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production of cheese-flavor substance and application of cheese-flavor substance in food

A technology of flavoring substances and cheese, applied in the fields of microbiology and food science

Active Publication Date: 2011-10-19
WILMAR SHANGHAI BIOTECH RES & DEV CENT
View PDF1 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] So far, research on the production of cheese flavors by fermentation with molds has been limited to blue cheese flavors

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production of cheese-flavor substance and application of cheese-flavor substance in food
  • Production of cheese-flavor substance and application of cheese-flavor substance in food
  • Production of cheese-flavor substance and application of cheese-flavor substance in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0156] Embodiment 1, production of cheese flavor substance by liquid fermentation of Eupenicillium javanicium (Eupenicillium javanicium) CFR0802 (CGMCCNo.3551)

[0157] The first step: hydrolyzing coconut oil by lipase to obtain its enzymatic hydrolysis product;

[0158] (1) Place 200g of refined coconut oil in a 500ml triangular flask, place it in a shaking water bath (40°C) and shake it in a constant temperature water bath for 30 minutes;

[0159] (2) According to the addition amount of 0.1g / 100ml, add lipase (PALATASE 20000L) for hydrolysis; during the hydrolysis process, take samples every 2 hours to measure the acid value (AV value) and free fatty acid content (FFA);

[0160] (3) When the AV value does not change significantly, the hydrolysis is terminated; then the hydrolyzate is heated to 85° C., and inactivated after 15 minutes of heat preservation; the inactivated hydrolyzate can be stored in a 4° C. refrigerator for future use.

[0161] The second step: inoculate th...

Embodiment 2

[0166] Embodiment 2, Trichoderma reesei (Trichoderma reesei) CFR0803 (CGMCC No.3553) liquid fermentation production cheese flavor substance

[0167] Gently scrape a ring of spores from the PDA slope of Trichoderma reesei CFR0803 cultivated for 3-5 days, inoculate in a 250mL Erlenmeyer flask filled with 50mL of fresh yak milk, shake back and forth (28°C, 120rpm / min) for 40 hours to obtain the primary seed liquid (ie, the primary mycelium liquid).

[0168] Draw 2.5mL of the primary seed liquid, inoculate it into a 500mL Erlenmeyer flask containing 100mL of fresh yak milk, and culture it with reciprocating vibration (28°C, 120rpm / min) for 24-26 hours to obtain the secondary seed liquid (ie, the secondary mycelium liquid ), the dry weight of mycelium is about 15-25g / L.

[0169] The obtained secondary seed liquid is inoculated into a 50L fermenter loaded with 35L fermentation substrate (which consists of fresh yak milk) in a 10% volume ratio (secondary seed liquid / fermentation su...

Embodiment 3

[0173] Example 3, Production of Cheese Flavor Substances by Liquid Fermentation of Penicillium glabrum CFR0801 (CGMCC No.3552)

[0174] Take 500g of commercially available New Zealand Anjia butter, cut the butter into 4 slices with a height of 1cm and a length and width of about 5cm with a sterile knife in a sterile room, put them in a sterile plate, and use a tool to cut the cream into 4 pieces. Pierce several small holes on the upper surface of the object (each small hole has a diameter of about 0.5-1mm);

[0175] Gently scrape the mature spores on the PDA slope of Penicillium glabrum CFR0801 cultivated for 3-5 days with an inoculation loop, pour it into a sterile salt sprinkler, vibrate evenly, and then evenly sprinkle it on the surface of Anchor Cream.

[0176] Placed in a biochemical incubator (Shanghai Jinghong Experimental Equipment Co., Ltd., SHP-250) at 25°C for 1-2 days, the upper surface of the ghee sheet is covered with white mycelium; after 10-15 days of cultivati...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to production of a cheese-flavor substance and application of the cheese-flavor substance in food. According to the invention, a novel microorganism capable of generating cheese flavor is screened by the inventor, and the microorganism is fermented by taking a substance containing milk, oil and lipid as a substrate to obtain the cheese-flavor substance; and the cheese-flavor substance can be widely applied to the field of food.

Description

technical field [0001] The invention belongs to the fields of microbiology and food science; more specifically, the invention relates to the production of cheese flavor substances and their application in food. Background technique [0002] Cheese flavor (also known as cheese or cheese flavor) is a multi-component mixed flavor system. There are more than 3,000 different volatile and non-volatile substances in cheese, and the flavor is produced by volatile substances, also known as flavor volatile substances. Typical flavor volatiles in different types of cheese can be divided into 6 groups: fatty acids (such as acetic acid, propionic acid, butyric acid), ketones (such as 2-heptanone, 2-nonanone, 2-butanone), esters Classes (such as ethyl butyrate, ethyl caprate), aldehydes (such as 3-methyl-n-butyraldehyde, 2-methyl-n-butyraldehyde, benzaldehyde), alcohols (such as 1-butanol, 3 -Methyl-1-butanol, phenylethanol) and sulfides (such as disulfide, methylmercaptan). [0003] T...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12N1/14A23L1/23A23D7/005A23D9/007C12R1/645C12R1/80C12R1/885C12R1/66A23L27/24
Inventor 常桂芳关惠琴吴学智胡鹏
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com