Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
1996-10-01
2001-04-03
Allen, Marianne P. (Department: 1631)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S009000, C426S034000, C426S042000, C426S043000
Reexamination Certificate
active
06210719
ABSTRACT:
The present invention is related to the preparation of a fermentation mixture which is suited for imparting a yogurt flavour to a foodstuff, to foodstuffs flavoured with that mixture and to a process for preparing the flavour mixture.
STATE OF THE ART
Yogurt is considered an attractive food ingredient on account of its naturalness and its agreeable taste. A foodstuff can be imparted a yogurt flavour by incorporating less or more yogurt into the foodstuff. However, by processing of the foodstuff and by progress of time during storage the yogurt flavour gradually vanishes. Adding extra yogurt for enhancing the yogurt flavour often is not a solution because it changes the consistency of the food and is for many purposes relatively expensive.
Concentrated yogurt flavour is on the market, but this is a product with synthetic acetaldehyde as the major active principle. Presently many consumers prefer foodstuffs which are prepared with natural ingredients.
STATEMENT OF INVENTION
A fermentation product has been found which is suitable for imparting a yogurt flavour to a food product and which is characterised by a flavour so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at least 50 times to equal the flavour of regular yogurt. The yogurt flavour is obtainable by a two step fermentation of a dairy product. A lactate containing fermentation medium is subjected to the fermentative activity of consecutively a Propionibacterium strain and a yeast.
DETAILS OF THE INVENTION
The yogurt flavour composition of the invention can be obtained by a process comprising the following steps
a. fermenting a bacterium belonging to the genus Propionibacterium on a lactate containing fermentation medium, preferably cheese whey,
b. removing microbial activity from the fermentation broth,
c. fermenting the treated broth with a yeast,
d. removing microbial activity from the fermentation broth.
The microorganism used for the first fermentation step is a bacterium of the genus Propionibacterium. Preferably strains of the species
freudenreichii
are used and more 35 preferably of the subspecies
shermani
. These are common food-grade microorganisms which are readily available from culture collections.
For the second step a yeast is used which, preferably, is unable to ferment the milk sugar lactose and, more preferably, is a dairy yeast or a bakers' yeast such as
Saccharomyces cerevisiae.
The cheese whey which is preferably used as the fermentation medium is the common whey which remains after curd precipitation. Alternatively, a whey containing fermentation medium can be prepared by dissolving dried whey powder in an aqueous medium. The medium further contains the usual ingredients for growing the above types of microorganisms, including sodium lactate, yeast extract, manganese sulphate and phosphate buffer.
Subjecting the yeast to a freezing and thawing cycle may enhance its activity. Similarly by mechanical disruption of the yeast cells endocellular enzymes may get better exposed to their substrate.
The yeast is inoculated in the fermented medium after removal of microbial activity, preferably by a pasteurisation treatment in order to inactivate the Propionibacterium organisms. The ingredients composition of the pasteurised broth has to be adjusted to the usual conditions for growth of yeast. The pH is set at a value of 5.5.
The Propionibacterium fermentation normally takes approximately 70 hours, preferably at a temperature of about 30° C.
The subsequent fermentation step with yeast normally takes 3-5 hours, at a temperature of 20°-′° C., preferably at 35° C. The final broth may be used as such, suitably after stabilisation by a pasteurisation treatment. It is advantageous to capture during such pasteurisation treatment escaped volatile flavours by e.g. a “cold finger” condenser and to recirculate the condensate to the cooled pasteurised broth. The obtained fermention broth gives out a yogurt flavour, which is so strong that the composition has to be diluted at least 2 times, preferably at least 10 times and more preferably even at least 50 times to equal the flavour of regular yogurt.
It is not necessary that after each fermentation step the microorganisms are actually removed, e.g. by filtration or centrifugation. Provided the broth is pasteurized, the inactivated microorganisms are normally kept in the broth and remain in the final flavour composition.
For rounding up the taste of the yogurt flavour composition flavour compounds may be added, such as acetic acid, 2,3-pentanedione and, preferably, diacetyl. Such compounds, preferably, are obtained by a fermentation process, so that the whole yogurt flavour composition can be labeled as natural.
The optimum amount of diacetyl is easily established by trying and tasting. Preferably the diacetyl content is balanced with acetaldehyde a characteristic ingredient of yogurt flavour. The yogurt flavour composition is admixed with such amount of diacetyl that the (wt./wt.) ratio diacetyl:acetaldehyde preferably is 1:5 to 1:30 and, more preferably, 1:9 to 1:11.
A suitable process for preparing natural diacetyl is e.g. the two-step fermentation process disclosed in EP 0 483 888 comprising
a. fermenting a cheese whey containing medium with
Propionibacterium freudenreichii
, subsp.
shermani
,
b. pasteurising the fermented liquid,
c. fermenting the pasteurised liquid with a lactic acid bacterium,
d. removing the microbial activity from the fermentation liquid, e.g. by pasteurisation, centrifugation or filtration.
The volatile diacetyl, preferably, is added in the form of the fermentation liquid in which it has been prepared. In order to mix the proper amounts, first the concentrations of acetaldehyde and of diacetyl have to be established by common standard procedures.
The present invention provides a food composition by incorporating a highly concentrated yogurt flavour. By adding 0.1-10, preferably only 0.2 -1.0 wt. % of the flavouring composition an agreeable yogurt flavour is imparted to a foodstuff.
Foodstuffs flavoured by the invented yogurt flavour composition are comprised too by the invention.
The use of Propionibacterium strains in the first process step necessarily causes the formation of slight amounts of propionic acid, which as such is a harmless substance, but which presence in the product serves as an indicator of the method of preparation. Flavouring with regular yogurt does not introduce any propionic acid into a foodstuff. Therefore a yogurt flavour composition containing at least 0.1 wt. % of propionic acid forms part of the invention and in the same way a foodstuff in which a yogurt flavour has been incorporated and which contains at least 0.001 wt. % of propionic acid forms part of the invention.
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Gaafar et al. Internationl Journal of Food Science and Technology 27:87-91, 1992.*
European Search Report No. EP 96 20 2626 dated Feb. 21, 1996.
European Search Report No. EP 96 20 2626 dated Oct. 29, 1996.
de Lang Peter
Verhue Walter Maurits M.
Allen Marianne P.
Honig Milton L.
Van den Bergh Foods Co. Division of Conopco, Inc.
Zeman Mary K
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