Van den Bergh’s US Patent 6210719 is a Yoghurt flavour composition made through double fermentation, both terminated by pasteurisation. The original application, filed 1995, was for a European Patent.
Synthetic Acetaldehyde, which is currently used (in Yoghurt-flavours for foods), is avoided completely. The invention gives a flavour which matches Yoghurt at a dilution of fifty. The concept seems to be borrowed from another patent for a microbiological process of Propionic Acid production.
Yakult Honsha Co. Ltd., The State of Oregon (Board of Higher Education/ Oregon State University), Seibutsu Kagaku Kenkyujo.
Flavour composition suitable for imparting a yoghurt flavour to a food product and obtained by fermentation, 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 yoghurt, which can be obtained by a process, characterised by the following steps
a. fermenting a cheese whey containing medium with a bacterium belonging to the genus Propionibacterium,
b. pasteurising the fermentation broth,
c. fermenting the pasteurised broth with a yeast preferably one which is unable to ferment lactose,
d. pasteurising the fermentation broth,
e. optionally adding diacetyl.
Claim 1 of 12:
A process for preparation of a yogurt flavour composition comprising the following steps:
- a. fermenting a bacterium belonging to the genus Propionibacterium on a lactate containing fermentation medium to produce a fermentation broth,
b. removing substance with enzymatic activity from the fermentation broth,
c. subjecting the fermentation broth to enzymatic activity from yeast cells to produce a further fermentation broth,
d. removing substance with enzymatic activity from the further fermentation broth; and
e. obtaining a yogurt flavour composition.
Claim 9 of 12:
A yogurt flavor composition prepared by a process comprising the following steps:
- a. fermenting a bacterium belonging to the genus Propionibacterium on a lactate containing
b. inactivating microbial enzyme activity by pasteurization;
c. fermenting the treated broth with a yeast;
d. inactivating microbial enzyme activity by pasteurization; and
e. obtaining a yogurt flavor composition.
By Navroz Havewala, just-food.com correspondent