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Title:
FERMENTED BUTTER AND PRODUCTION THEREOF
Document Type and Number:
Japanese Patent JPS62239947
Kind Code:
A
Abstract:

PURPOSE: To produce delicious fermented buffer suiting the taste of Japanese, by adding fermented milk and salt to granular butter produced by churning cream and kneading the mixture under pressure.

CONSTITUTION: Fermented milk is prepared by using several kinds of lactobacilli such as Streptococcus diacetilactis, etc., which is a lactic coccus capable of producing flavor substance in addition to a lactobacillus such as Lactobacillus bulgaricus for imparting flavor to the product. The use of the above bacterial strains is essential in the present process. The strains are used separately or as a mixture and cultured in a general lactobacillus medium to obtain fermented milk corresponding to each strain. Both milks are adjusted so as to give a product having an acetaldehyde content of 0.5W2.5ppm and a diacetyl content of 0.05W0.5ppm and are mixed with each other. The amount of fermented milk to be added to the granular butter after the completion of churning is smaller the better in view of preservability of the product and its upper limit is about 1W5%. Since unsterilized fermented milk is used as a raw material, it is preferable to add about 10W20% salt based on the fermented milk to suppress the activity of lipase and proteinase.


Inventors:
KANEKO TSUTOMU
SUZUKI HIDEKI
TAKAHASHI TSUYOSHI
Application Number:
JP8420186A
Publication Date:
October 20, 1987
Filing Date:
April 14, 1986
Export Citation:
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Assignee:
MEIJI MILK PROD CO LTD
International Classes:
A23C9/12; A23C15/00; (IPC1-7): A23C9/12; A23C15/00
Domestic Patent References:
JPS5012262A1975-02-07
Attorney, Agent or Firm:
Toda Chikio



 
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