Patent ID: 8703217

Claim:
A method for preparing a flavor component, said method comprising: preparing a first mixture comprising about 1 to about 8 percent protein, 36 to about 70 percent fat, about 0.01 to about 2 percent sulfur-containing substrate, about 6 to about 10 percent salt, and a bacteriocin source, wherein the first mixture has a pH of about 5.8 to about 9; subjecting the first mixture to an ultra high temperature treatment at a temperature of at least about 135° C. for about 2 to about 15 seconds; cooling the heated first mixture to about 20 to about 30° C.; treating the cooled first mixture with a bacteriocin-resistant culture to form a second mixture, whereby the bacteriocin-resistant culture is effective for converting the sulfur-containing substrate to sulfur-containing flavor compounds, and the bacteriocin-resistant culture being resistant to 350 U nisin/ml, and treating the second mixture at a temperature sufficient to inactivate the culture in the second mixture to form the flavor component.