Method for preparing savoury-flavoured products by fermentation of proteins

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United States of America Patent

APP PUB NO 20040146600A1
SERIAL NO

10473711

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. The first strain of bacteria is selected from the group Macrococcus, Micrococcus, Entercoccus, Staphylococcus, Brevibacterium, Anthrobacter and Corynebacterium, preferably Macrococcus caseolyticus. The second strain of bacteria is selected from the lactic acid bacteria--Lactococcus, Lactobacillus, Pediococcus or Leuconostoc. The protein source is fermented with the bacteria at a pH above the isoelectric point of the protein, preferably at a pH of 55-6.5. The savoury flavoured product may be combined with other ingredients to form products such as cheese, protein-water gels, yoghurts, creams, custards, sauces and confectionary products.

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Patent Owner(s)

Patent OwnerAddress
NEW ZEALAND DAIRY BOARD25 THE TERRACE WELLINGTON

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Carroll, Tim Palmerston, NZ 6 21
Chan, Jessie Rose Upper Hutt, NZ 1 2
Davey, Graham Peter Palmerston North, NZ 3 13
Schlothauer, Ralf-christian Emmelsbuell, DE 9 61

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