FIELD: food industry.
SUBSTANCE: fermented cheese concentrate for flavouring food products contains sulphur-Cheddar flavouring ingredient and cream butter flavouring ingredient. Note that sulphur-Cheddar flavouring ingredient is obtained through the stage of processing first dairy product containing composition of water-soluble protein and fat sources, lipase and culture of lactic-acid bacteria at the temperature of 15-35°C during 10-72 hours to get fermented product with pH about 5.8 or lower. It is followed by regulating pH of fermented product to pH value of 6 or higher and process fermented product with regulated pH by sulfur-containing substrate and microorganism able to convert sulfur-containing substrate into sulfur-containing flavoring agent at the temperature of 15-35°C during 12-96 hours. Hereafter obtained product is heated to the temperature high enough for inactivation of cultures and ferments to get sulphur-Cheddar flavouring ingredient. Note that cheese flavouring ingredient is obtained through the stage of processing second dairy product containing composition of water-soluble protein and fat sources, culture of lactic-acid bacteria at the temperature of 15-45°C during 10-24 hours. It is followed by processing fermented product with lipase, protease and aminopeptidase at the temperature of 20-50°C during 16-96 hours. Hereafter obtained product is heated to the temperature high enough for inactivation of cultures and ferments to get cheese flavouring ingredient. Note that cream butter flavouring ingredient is obtained through the stage of processing third dairy product containing composition of water-soluble protein and fat sources, culture of lactic-acid bacteria at the temperature of 20-35°C during 10-24 hours to get fermented product with pH about 5.4 or lower. It is followed by processing fermented product with producing diacetyl culture at the temperature of 20-35°C during 16-240 hours. Hereafter obtained product is heated to the temperature high enough for inactivation of cultures and ferments to get cream butter flavouring ingredient. Note that source of bacteriocin is included into at least one of the mentioned flavouring agents.
EFFECT: invention allows to obtain product resistant to microorganisms causing product contamination with taste shaping faster.
29 cl, 4 tbl, 3 dwg, 9 ex
