BRPI0405171A - Sistema de flavorização para produtos alimentìcios, produto alimentìcio, componente flavorizante, e, método para preparar um queijo flavorizado - Google Patents

Sistema de flavorização para produtos alimentìcios, produto alimentìcio, componente flavorizante, e, método para preparar um queijo flavorizado

Info

Publication number
BRPI0405171A
BRPI0405171A BR0405171-8A BRPI0405171A BRPI0405171A BR PI0405171 A BRPI0405171 A BR PI0405171A BR PI0405171 A BRPI0405171 A BR PI0405171A BR PI0405171 A BRPI0405171 A BR PI0405171A
Authority
BR
Brazil
Prior art keywords
flavoring
component
preparing
stabilized
food product
Prior art date
Application number
BR0405171-8A
Other languages
English (en)
Inventor
Benjamin E Dias
Chad David Galer
James William Moran
Rathna Koka
Original Assignee
Kraft Foods Holdings Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of BRPI0405171A publication Critical patent/BRPI0405171A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/206—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)

Abstract

"SISTEMA DE FLAVORIZAçãO PARA PRODUTOS ALIMENTìCIOS, PRODUTO ALIMENTìCIO, COMPONENTE FLAVORIZANTE, E, MéTODO PARA PREPARAR UM QUEIJO FLAVORIZADO". Sistema de flavorização de queijo estabilizado, que pode ser usado para preparar queijos muito diferentes tendo perfis de flavorizante desejados, nos quais o sistema de flavorização é estabilizado contra o crescimento de microorganismos de estrago ou patogênicos no mesmo, ao mesmo tempo em que o desenvolvimento do flavorizante pode ser acelerado em um ou mais dos componentes flavorizantes do mesmo. Os sistemas de flavorização estabilizados são obtidos pela adição de uma fonte de bacterocina como parte do processo de fermentação, que acelera o tempo de fermentação requerido para o desenvolvimento de um flavorizante em um ou mais de seus componentes flavorizantes, e em pelo menos um componente sulfúreo-cheddar do mesmo em uma modalidade. Além disso, os tempos de produção podem ser significativamente reduzidos para um ou mais dos componentes flavorizantes do sistema de flavorização da presente invenção sem a perda de flavorizante e ao mesmo tempo em que é aperfeiçoada a sua estabilidade microbiana.
BR0405171-8A 2003-11-26 2004-11-24 Sistema de flavorização para produtos alimentìcios, produto alimentìcio, componente flavorizante, e, método para preparar um queijo flavorizado BRPI0405171A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/723,257 US7556833B2 (en) 2003-11-26 2003-11-26 Cheese flavoring systems prepared with bacteriocins

Publications (1)

Publication Number Publication Date
BRPI0405171A true BRPI0405171A (pt) 2005-08-23

Family

ID=34465703

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0405171-8A BRPI0405171A (pt) 2003-11-26 2004-11-24 Sistema de flavorização para produtos alimentìcios, produto alimentìcio, componente flavorizante, e, método para preparar um queijo flavorizado

Country Status (19)

Country Link
US (1) US7556833B2 (pt)
EP (1) EP1535519A1 (pt)
JP (1) JP4563152B2 (pt)
KR (1) KR20050050593A (pt)
CN (1) CN100477924C (pt)
AR (1) AR046669A1 (pt)
AU (1) AU2004231175B2 (pt)
BR (1) BRPI0405171A (pt)
CA (1) CA2488187C (pt)
CR (1) CR7580A (pt)
EG (1) EG23633A (pt)
MA (1) MA29503B1 (pt)
MX (1) MXPA04011753A (pt)
NO (1) NO20044871L (pt)
NZ (1) NZ536585A (pt)
RU (1) RU2374857C2 (pt)
SG (1) SG112051A1 (pt)
TW (1) TW200529760A (pt)
ZA (1) ZA200408904B (pt)

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US20080152759A1 (en) * 2006-12-22 2008-06-26 Yeong-Ching Albert Hong Fresh Dairy Products with Improved Microbial Stability
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RU2346450C1 (ru) * 2007-06-13 2009-02-20 Государственное научное учреждение СИБИРСКИЙ НАУЧНО-ИССЛЕДОВАТЕЛЬСКИЙ ИНСТИТУТ СЫРОДЕЛИЯ Сибирского отделения Российской Академии сельскохозяйственных наук (ГНУ СибНИИС СО РАСХН) Способ производства сыра
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CN101999473B (zh) * 2010-09-28 2013-01-16 天津科技大学 一种橙红色的干酪风味剂的制备方法
US20130266689A1 (en) * 2010-12-20 2013-10-10 Marcel Braun Flavour modulation by bio-processing using cream-flavour forming bacteria strains
PL2655596T3 (pl) * 2010-12-20 2017-10-31 Nestec Sa Modulacja smaku przez fermentację źródła mlecznego dla wytworzenia różnorodnych smaków z zastosowaniem koktajlu szczepów bakteryjnych
CN102283420B (zh) * 2011-05-30 2013-10-16 中国农业大学 细菌素和超高压联合防腐保鲜技术及其应用
AU2013305725B2 (en) * 2012-08-22 2017-05-11 Kraft Foods Group Brands Llc Processed cheese with cultured dairy components and method of manufacturing
US20150056328A1 (en) * 2012-10-16 2015-02-26 Jiangnan University Preparation and the use of frozen dough for microwavable fried fritters
BR112016010828B1 (pt) * 2013-12-10 2021-01-19 112016010828 0 queijo processado com componentes antibacterianos e antimicóticos naturais e seu método de produção
FR3031008B1 (fr) * 2014-12-30 2016-12-16 Inst Nat De La Rech Agronomique - Inra Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage
CN104845925A (zh) * 2015-05-22 2015-08-19 安徽民祯生物工程有限公司 一种乳酸乳球菌及利用其同时生产乳酸链球菌素和乳酸片球菌素的方法
EP3434107A1 (de) 2017-07-28 2019-01-30 optiferm GmbH Lipasen aus basidiomyceten für den einsatz in der käserei
CN116133526A (zh) * 2020-05-13 2023-05-16 冰岛食品公司 生产发酵的基于植物的食物产品的方法
US20220022478A1 (en) * 2020-07-27 2022-01-27 Sargento Foods Inc. Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes
US20260000088A1 (en) * 2023-12-12 2026-01-01 Land O'lakes, Inc. Food products and systems and methods of making same

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Also Published As

Publication number Publication date
US20050112238A1 (en) 2005-05-26
CA2488187A1 (en) 2005-05-26
EG23633A (en) 2007-02-13
CR7580A (es) 2008-11-07
AU2004231175B2 (en) 2010-06-24
RU2374857C2 (ru) 2009-12-10
TW200529760A (en) 2005-09-16
MA29503B1 (fr) 2008-06-02
JP2005151996A (ja) 2005-06-16
JP4563152B2 (ja) 2010-10-13
CN1620877A (zh) 2005-06-01
KR20050050593A (ko) 2005-05-31
EP1535519A1 (en) 2005-06-01
NO20044871L (no) 2005-05-27
RU2004134450A (ru) 2006-05-10
AU2004231175A1 (en) 2005-06-09
CA2488187C (en) 2013-04-09
AR046669A1 (es) 2005-12-14
ZA200408904B (en) 2005-07-08
SG112051A1 (en) 2005-06-29
US7556833B2 (en) 2009-07-07
NZ536585A (en) 2006-07-28
CN100477924C (zh) 2009-04-15
MXPA04011753A (es) 2005-07-26

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: TRANSFERIDO DE: KRAFT FOODS HOLDINGS, INC.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GROUP BRANDS LLC (US)

B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 10A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2281 DE 23/09/2014.