Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacterial strains
View Patent ↗A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavor and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.
1. A method for imparting malty and creamy flavour and aroma to a milk source, the method comprising:
adding to the milk source a combination selected from the group consisting of (i) Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4404) with Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-1962) and (ii) Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4405) with Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-1962), and the combination produces phenylacetaldehyde, 2-methylbutanol, and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione in the milk source to form a fermented milk product comprising malty and creamy flavour and aroma.
2. A method for manufacture of a fermented milk product, the method comprising:
providing a milk source;
forming an amino acid supplemented milk source and optionally adding citrate;
adding a Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4405);
adding a Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-1962) to form a mixture; and
fermenting the mixture to produce phenylacetaldehyde, 2-methylbutanol, and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione and manufacture the fermented milk product, the fermented milk product comprising malty and creamy flavour and aroma.
3. The method according to claim 2 , wherein forming the amino acid supplemented milk source comprises addition of at least one component selected from the group consisting of an amino acid, a protease and a peptidase to the milk source.
4. The method according to claim 3 , wherein the amino acid is selected from the group consisting of L-phenylalanine, L-leucine, L-isoleucine, L-valine, and mixtures thereof.
5. The method according to claim 2 comprising concentrating the fermented milk product to form a fermented milk product concentrate.
6. The method according to claim 2 comprising drying the fermented milk product to form a powder.
7. The method according to claim 2 , wherein the milk source is selected from the group consisting of a full fat milk, skimmed milk, semi-skimmed milk, fresh milk, recombined milk, cream, buttermilk, whey and milk containing vegetable fat.
8. The method according to claim 2 comprising addition of at least one of a lipase enzyme and a lactase enzyme to the milk source.
9. The method according to claim 2 comprising adding a fermentation co-factor to the milk source.
10. The method according to claim 1 , comprising adding citrate and an amino acid to the milk source before fermenting, wherein a total amount of the citrate and the amino acid is between 0.01 to 5 wt % with respect to the milk source.
11. A food product comprising:
a combination selected from the group consisting of (i) Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4404) with Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-1962) and (ii) Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4405) with Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-1962);
3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione;
phenylacetaldehyde; and
2-methylbutanol,
wherein the food product has malty and creamy flavour and aroma.
12. The method according to claim 2 , wherein the milk source is selected from the group consisting of cow milk, sheep milk, goat milk, buffalo milk and mixtures thereof.
13. The method according to claim 2 , wherein the milk source is selected from the group consisting of ultra-high temperature treatment (UHT)-treated milk, pasteurized milk, non-pasteurized milk, and mixtures thereof.
14. The method according to claim 2 , comprising adding to the mixture an exo-peptidase from at least one of Aspergillus oryzae, Aspergillus sojae, Rhizophus oryzae, Bacillus subtilis, Ananas comosus, Lactobacillus helveticus, Streptococcus thermophilus , or Lactobacillus plantarum.
15. The method according to claim 2 , wherein at least a portion of the citrate is added to the milk source as trisodium citrate in an amount that is 0.01 to 5.0 wt. % of the milk source.
16. The method according to claim 2 , comprising addition of both a lipase enzyme and a lactase enzyme to the milk source.
17. The method according to claim 9 , wherein the fermentation co-factor is selected from the group consisting of alpha-ketoglutarate, manganese, magnesium salts and mixtures thereof.