PURPOSE: To increase the flavor of cream or cream powder, by adding the enzyme liquid obtained by the cultivation of hygienically harmless fat-decomposing bacteria belonging to Gram-negative bacilli, to the cream, etc.
CONSTITUTION: Hygienically harmless fat-decomposing bacteria belonging to Gram-negative bacilli such as Pseudomonas genus, Acinetobacter genus, Enterobacter genus, etc. are cultured for a definite period, and the bacterial cells are removed by filtration or heat sterilization to obtain a cultured enzyme liquid containing heat-resistant lipase. The liquid is added to cream, etc., and flavor is generated by the enzymatic reaction. Thereafter, the cream is heated at 60W85°C to inactivate the enzyme and obtain cream having increased flavor. The cream may be spray-dried to obtain cream powder.
| JPS54110355 | SAUSAGE PRODUCING METHOD |
| JPS5396356 | PRODUCTION OF SOYBEAN MILK FORTIFIED BY CALCIUM |
KAMEI TOSHIROU
ISOGAI MASAKI
