Document Type and Number:
Japanese Patent JPH0335895
Kind Code:
B2
Abstract:
A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.
Inventors:
YOKOYAMA HITOSHI
IWANAGA YUKYA
IWANAGA YUKYA
Application Number:
JP8601985A
Publication Date:
May 29, 1991
Filing Date:
April 22, 1985
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A23C20/00; A23L27/24
Next Patent: JPH0335896