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Patent Searching and Data


Title:
PRODUCTION OF BUTTER FLAVOR
Document Type and Number:
Japanese Patent JPH0994062
Kind Code:
A
Abstract:

To obtain a butter flavor enhanced in milk taste and butter taste, suppressed in irritative decomposing odor and similar to flavor of natural butter by hydrolyzing a milk fat with a lipolytic enzyme, irradiating the hydrolyzate with ultraviolet rays to oxidize the hydrolyzate.

A milk fat such as butter is hydrolyzed at 25-60°C for 1-20hr using preferably 0.005-5wt.% (based on milk fat) lipolytic enzyme such as lipase and irradiated with ultraviolet rays by low-pressure ultraviolet ray lamp, etc., and oxidized in a range of 1.5-9.0 peroxide value(POV) to provide the objective butter flavor.


Inventors:
Tanno, Katsutoshi
Genmei, Kenji
Kawai, Nobuyuki
Nakamura, Tetsuo
Application Number:
JP1995000252147
Publication Date:
April 08, 1997
Filing Date:
September 29, 1995
Export Citation:
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Assignee:
SNOW BRAND MILK PROD CO LTD
International Classes:
A23C15/00; A23L27/24; (IPC1-7): A23C15/00