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Title:
PRODUCTION OF CHEESE FLAVOR INGREDIENT
Document Type and Number:
Japanese Patent JPS61242542
Kind Code:
A
Abstract:

PURPOSE: To obtain in a short period a cheese flavor ingredient having improved taste and fragrance without producing by-products, by treating an emulsion system comprising butyric acid-containing fats and oils, protein, a lactic acid bacteria assimilating sachharide and water with a fat decomposition enzyme, a protease and lactic acid bacteria and aging the resulting material.

CONSTITUTION: An emulsion system comprising butyric acid-containing fats and oils (ester exchanged fats and oils preferably containing ≤2.0wt% lauric acid, 0.5W15wt% butyric acid, 0.5W15wt% caproic acid, 0.5W15wt% caprylic acid and 0.5W15wt% capric acid), protein (e.g., soybean protein, etc.), a lactic acid bacteria assimilating saccharide (preferably lactose) and water is treated with a fat decomposition enzyme, a protease (preferably both endoprotease and exoprotease having high specificity are used) and lactic acid bacteria and aged (adjusted to preferably 5.0W6.0pH) to give the aimed cheese flavor ingredient.


Inventors:
Yokoyama, Hitoshi
Iwanaga, Yukiya
Application Number:
JP1985000086019
Publication Date:
October 28, 1986
Filing Date:
April 22, 1985
Export Citation:
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Assignee:
FUJI OIL CO LTD
International Classes:
A23C20/00; A23L27/24; (IPC1-7): A23C20/00
Domestic Patent References:
JPS541784A1979-01-08
JPS4725352A
JPS53118547A1978-10-17
JP46020026A