Title:
FERMENTED BUTTER AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2020061961
Kind Code:
A
Abstract:
To provide a fermented butter in which fermentation flavor or milk flavor is felt in first taste, strong rich milk fat feeling is felt in aftertaste, the rich milk fat feeling in aftertaste lasts even after heating cooking, and butter flavor can be strongly felt.SOLUTION: A method for producing fermented butter in which after fresh cream is heated under the condition that a temperature rising rate is 0.5 to 60°C/min. and heating retention temperature and retention time after having reached the temperature are within a region surrounded by 5 points (55°C/7.5 hrs., 55°C/5.1 hrs., 72°C/0 hr., 99°C/0 hr.,74°C/7.5 hrs.), the cream is fermented by lactic acid bacterium until acidity reaches 0.5 to 1.2 to obtain sour cream, and phase inversion is performed to the sour cream.SELECTED DRAWING: Figure 1
Inventors:
SUGISE TAKESHI
KEGASA HIDEAKI
KEGASA HIDEAKI
Application Number:
JP2018194971A
Publication Date:
April 23, 2020
Filing Date:
October 16, 2018
Export Citation:
Assignee:
KANEKA CORP
International Classes:
A23C15/06
Domestic Patent References:
| JP2017006097A | 2017-01-12 | |||
| JPS6225940A | 1987-02-03 | |||
| JP2008546884A | 2008-12-25 | |||
| JP2018050493A | 2018-04-05 |
Foreign References:
| WO1996041854A1 | 1996-12-27 | |||
| US3357838A | 1967-12-12 | |||
| KR20170050543A | 2017-05-11 |
Other References:
森地敏樹，乳酸菌の特性と利用について，国内雑誌，日本乳酸菌学会誌，VOL.8, NO.2， 発行日 1998，PP.71-7, JPN6022032585, ISSN: 0004844994
Attorney, Agent or Firm:
Patent business corporation Yuko patent office