発酵バターおよびその製造方法

Title:

発酵バターおよびその製造方法

Document Type and Number:

Japanese Patent JP7258510

Kind Code:

B2

Abstract:

To provide fermented butter without addition of salt having mellow fermentation flavor and rich taste by lactic acid bacterium fermentation, a method for producing the butter, and a food product containing the butter.SOLUTION: Fermented butter with no salt added contains potassium, calcium, magnesium and sodium by 0.075 to 0.275 wt.% in total in the entire fermented butter, in which potassium/sodium (weight ratio) is 1.4 to 3.9, calcium/sodium (weight ratio) is 0.8 to 3.5, magnesium/sodium (weight ratio) is 0.1 to 0.25, and acidity is 0.225 to 0.325.SELECTED DRAWING: None

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Inventors:

Hideaki Kegasa
Ken Sugise

Application Number:

JP2018194970A

Publication Date:

April 17, 2023

Filing Date:

October 16, 2018

Export Citation:

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Assignee:

Kaneka Corporation

International Classes:

A23C15/00; A23C15/02; A23C15/06

Domestic Patent References:

JP2017006097A
JP2018050493A
JP2005110647A
JP2013150600A

Foreign References:

WO2012176719A1
WO2003090546A1

Attorney, Agent or Firm:

Ariko Patent Office

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