Cheese Flavoring via Amine Acceptors and Ferments
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Solution Overview
Problem
Conventional cheese production methods require lengthy ripening processes, are costly, and struggle with uniformity in organoleptic characteristics, while retexturing methods result in products with neutral taste when using unripened cheese bases, necessitating the use of already ripened cheese bases.
Innovation Solution
Incorporating amine group accepting compounds and specific flavour ferments with increased enzyme activity and weakened cell walls into cheese bases during a retexturing process involving thermal and mechanical processing, cooling, and mechanical stabilization to develop flavour compounds similar to those of conventionally ripened cheeses in shorter times.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional ripening methods are used, then cheese develops characteristic flavour and texture, but the process is lengthy (3-6 months) and costly
Solution Approach 1:
The patent applies preliminary action by adding amine group accepting compounds and flavour ferments to the cheese base before the ripening process begins. This pre-preparation of flavour compounds and enzymatic activity accelerates flavour development during ripening, reducing the required time from 3-6 months to a shorter period while maintaining organoleptic quality
Solution Approach 2:
The patent changes chemical parameters by introducing amine group accepting compounds (such as α-ketoglutarate) and selecting flavour ferments with specific enzyme activities. These parameter changes accelerate the biochemical reactions responsible for flavour compound formation, enabling faster ripening without sacrificing flavour characteristics
2Ease of manufacture
If retexturing method is used with unripened cheese bases, then production cost is reduced, but the product has neutral taste and bland flavour
Solution Approach 1:
The patent applies preliminary action by incorporating amine group accepting compounds and flavour ferments into the unripened cheese base before retexturing. This ensures that flavour compounds are generated during or after retexturing, eliminating the bland flavour problem while maintaining the cost advantage of using unripened bases
Solution Approach 2:
The patent uses amine group accepting compounds as intermediaries that facilitate flavour compound formation. These compounds act as mediators between the flavour ferments and the cheese base, enabling efficient flavour development even when using unripened cheese bases in retexturing processes
3Productivity
If flavour ferments with increased enzyme activity are used, then flavour development is accelerated, but control of organoleptic uniformity becomes more difficult
Solution Approach 1:
The patent carefully selects and controls the parameters of flavour ferments, choosing strains with specific enzyme activities that balance flavour development speed with uniformity. By optimizing ferment characteristics and processing conditions, the patent achieves both accelerated flavour development and consistent organoleptic quality across batches
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method allows for the production of cheese products with organoleptic characteristics similar to conventionally ripened cheeses in shorter periods and at lower ripening temperatures, ensuring uniform quality and avoiding flavour losses, while reducing the need for prolonged ripening.
Implementation Method 1
The flavour components obtained during the ripening originate, in particular, from degradation of the lipid and protein constituents of the curd and a transformation of the digestion products under the action of exo- or intra-cellular microbial enzymes. The degradation of the proteins is carried out under the action of proteases
Implementation Method 2
One of the main starting points for the modification of the amino acids is catalysis by the transaminases (or aminotransferases). These enzymes catalyse the transfer of the α-amine group of amino acids to an amine group accepting compound, such as α-ketoglutarate (α-KG) in order to provide α-keto acids. The α-keto acids obtained spontaneously decarboxylate in order to provide aldehydes
Implementation Method 3
The degradation of the lipids is carried out under the action of lipases
Implementation Method 4
a thermal and mechanical processing operation of the type for kneading of the initial cheese base, optionally after fractionation thereof, at a temperature T1 of a maximum of 80° C., in order to obtain a limited destructuring of the protein network of the initial cheese base
Implementation Method 5
cooling the mixture of step a) to a temperature T2 which is in the range between T1 −8° C. and T1 −20° C.... in order to obtain a restructuring of the protein network and the production of a stable emulsion
Data Source
AI summary
The present invention relates to a method for flavoring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavoring agent, selected from the group constituted by flavor fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavor fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.