Beef flavor

Details Beef flavor Beef flavor

1991-03-26

1992-09-15

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

A23L 1231

Patent

active

051476673

ABSTRACT:
A culture of lactobacilli is added to and heated with a protease hydrolyzed beef juice concentrate at a temperature of from 50.degree. C. to 60.degree. C. to hydrolyse polypeptides contained in the protease hydrolyzed concentrate to enhance the flavor of the concentrate.

REFERENCES:
patent: 4110477 (1978-08-01), Naruse et al.
patent: 4432977 (1984-02-01), Reimerdes
Visser, "Contribution of enzymes for rennet, starter bacteria and milk to proteolysis and flavor development in Gouda cheese. 2. Development of bitterness and cheese flavor", Neth. Milk Dairy J., 31 (1977), pp. 188-209.
Frey, et al., "Peptidases and proteases of lactobacilli associated with cheese", Milchwissenschaft 41 (10), pp. 622-624 (1986).
Ardo, et al., "Accelerated Cheese Ripening with Heat Treated Cells of Lactobacillus helveticus and a Commercial Proteolytic Enzyme", Journal of Dairy Research (1988), 55, 239-245.
Bartels, et al., "Accelerated ripening of Gouda cheese. 1. Effect of heat-shocked thermophillic lactobacilli and streptococci on proteolysis and flavor development", Milchwissenschaft 42(2), pp. 83-88 (1987).
Bartels, et al., "Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development", Milchwissenschaft 42(3), pp. 139-144 (1987).

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