Process for producing aroma-containing food products
Patent 4432997 Issued on February 21, 1984. Estimated Expiration Date: 
February 18, 2002. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
February 18, 2002. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3048490 3072488 3100153 3667968 Process for making and flavorants from milk products and compositions containing same Preparation of blue cheese flavor Process and products for the manufacture of cheese flavored products Production of fermented type sausage Patent #: 4362750 InventorAssigneeApplicationNo. 06/350041 filed on 02/18/1982US Classes:426/7, FERMENTATION PROCESSES426/34, Of milk or milk product426/41, Treatment of whey426/42, Including addition of enzyme, enzyme producing material, or microorganism426/533, Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution426/56, With added enzyme, or added enzyme producing material or microorganism426/650Flavor or flavor adjunct, acidulant or condimentExaminersPrimary: Yoncoskie, Robert A.Attorney, Agent or FirmInternational ClassesA23C 19/00 (20060101)A23C 19/06 (20060101) A23L 1/23 (20060101) A23L 1/226 (20060101) A23L 1/314 (20060101) Foreign Application Priority Data1981-02-20 DEAbstractThe invention relates to a process for producing aroma-containing food products in which exogenously and/or endogenously formed enzyme complexes are separated from specific pure or mixed cultures of microorganisms, which develop certain characteristic flavoring and aromatizing agents. The enzyme complexes are subsequently added to an aqueous solution or suspension of a substrate. The isolated enzyme complexes are optionally concentrated or standardized beforehand under careful conditions. The mixture of the substrate and enzyme complexes subsequently undergoes biochemical rapid ripening under suitable conditions until the desired aromatizing and flavoring agent concentration is obtained. The biochemical rapid ripening is then terminated by substantial inactivation of the enzyme complexes. The ferment solution or suspension obtained and which contains the desired flavoring and aromatizing substances, can be added to basic food substances for aromatizing them.Field of SearchEgg white per se, gelatin, collagen or bloodOf milk or milk product With lipase Treatment of whey Including addition of enzyme, enzyme producing material, or microorganism With added enzyme material or microorganism With added enzyme, or added enzyme producing material or microorganism Material is comminuted, ground, or in finely divided form FERMENTATION PROCESSES Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution | |
