PURPOSE: To preserve lactic acid bacteria in a live state, improve flavor of a product and produce a water-in-oil type margarine-like emulsified composition suitable as a food intended for health, by emulsifying fermented milk using specific lactic acid bacteria at a specific temperature.
CONSTITUTION: A water-in-oil type emulsified margarine-like composition is produced by a conventional method. In the process, fermented milk prepared by using at least one of Lactobacillus casei and lactobacillus jugurti as lactic acid bacteria is blended and, as desired, further another fermentation product, e.g. beer yeast extract, malt extract, SAKE lees, soy sauce, MIRIN (sweet SAKE), hop juice, SAKE stock, etc., is blended to carry out emulsification at ≤50°C, preferably 30W50°C.
| WO/1995/006413 | FAT FOR CREAM AND LOW-FAT CREAM |
| WO/2009/013346 | PROCESS FOR MODIFYING STARCHES |
TOYODA KENGO
KIHARA HIROSHI
| JPS59102356A | 1984-06-13 | |||
| JPS60234546A | 1985-11-21 | |||
| JPS57144980A | 1982-09-07 | |||
| JPS52151761A | 1977-12-16 |