Title:
METHOD FOR PRODUCING CHEESE FLAVOR SEASONING AND METHOD FOR PRODUCING PROCESSED FOOD
Document Type and Number:
Japanese Patent JP2019050754
Kind Code:
A
Abstract:
To provide a method for producing a novel cheese flavor seasoning capable of providing the seasoning with a rich cheese flavor.SOLUTION: A method for producing a cheese flavor seasoning including a mixing step of mixing a first raw material containing a rice malt with a second raw material containing a milk raw material to obtain a raw material mixture, an enzyme treatment step of acting the raw material mixture with protease and/or lipase to obtain an enzyme-treated product, and a lactose decomposition step of decomposing lactose contained in the enzyme-treated product and heating the enzyme-treated product. A white rice malt is preferably used as the rice malt. Lactase is preferably used for decomposing the lactose. A cheese flavor seasoning having a furfural content of 2.0 mg/L or more is preferably obtained.SELECTED DRAWING: None
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Inventors:
NAKAZATO FUMIAKI
IWAMI KOTARO
TAKAKURA YUTAKA
INOUE TAKAYUKI
IWAMI KOTARO
TAKAKURA YUTAKA
INOUE TAKAYUKI
Application Number:
JP2017175944A
Publication Date:
April 04, 2019
Filing Date:
September 13, 2017
Export Citation:
Assignee:
TAKARA SHUZO CO
International Classes:
A23C20/00; A23L27/20
Domestic Patent References:
| JP2006296421A | 2006-11-02 | |||
| JPS5982046A | 1984-05-11 | |||
| JP2009044984A | 2009-03-05 | |||
| JP2010104320A | 2010-05-13 | |||
| JP2015216916A | 2015-12-07 | |||
| JPH03108464A | 1991-05-08 |
Foreign References:
| WO2011037058A1 | 2011-03-31 |
Other References:
日本醸造協会誌, vol. 112(5), JPN6021025999, May 2017 (2017-05-01), pages 343 - 349, ISSN: 0004548346
SOC. BREW. JAPAN, vol. 69(12), JPN6021025997, 1974, pages 859 - 861, ISSN: 0004548347
SOC. BREW. JAPAN, vol. 69(12), JPN6021025997, 1974, pages 859 - 861, ISSN: 0004548347
Attorney, Agent or Firm:
Takashi Fujita
Tadashi Onami
Tadashi Onami