Title:
チーズ風味素材の製造方法
Document Type and Number:
Japanese Patent JP6940305
Kind Code:
B2
Abstract:
The present invention relates to a method for producing a cheese-flavored substance, including adding a bacterial cell disrupted product obtained by disrupting lactic acid bacteria and an enzyme to a milk raw material to cause a reaction. The present invention can provide a method for producing a cheese-flavored substance which can safely and efficiently produce a cheese-flavored substance having a more natural cheese flavor at low-cost with simple operation.
Inventors:
Ichiji Tamura
Junya Ishida
Takahashi Motoshi
Yahiro Tsunetaka
Junya Ishida
Takahashi Motoshi
Yahiro Tsunetaka
Application Number:
JP2017109325A
Publication Date:
September 22, 2021
Filing Date:
June 01, 2017
Export Citation:
Assignee:
Meiji Co., Ltd.
International Classes:
A23C20/00
Domestic Patent References:
| JP49016619B1 | ||||
| JP2012502026A | ||||
| JP2014125446A | ||||
| JP2007135592A | ||||
| JP61242542A |
Foreign References:
| WO2009041210A1 | ||||
| US4707364 |
Attorney, Agent or Firm:
Konno Akio
Minoru Inami
Takeyasu Ito
Keisei Tamura
Minoru Inami
Takeyasu Ito
Keisei Tamura