COMPOSITION FOR IMPARTING/ENHANCING CHEESE FLAVOUR, METHOD FOR PRODUCING COMPOSITION FOR IMPARTING/ENHANCING CHEESE FLAVOUR, METHOD FOR IMPARTING CHEESE FLAVOUR TO FOODS OR ENHANCING CHEESE FLAVOUR OF FOODS, AND METHOD FOR PRODUCING FOODS WITH IMPARTED/ENHANCED CHEESE FLAVOUR

Title:

Document Type and Number:

WIPO Patent Application WO/2018/037929

Kind Code:

A1

Abstract:

A composition for imparting/enhancing cheese flavour is provided which is capable of imparting cheese flavour to foods, and enhancing the cheese flavour of foods. Furthermore, provided are: a method for producing the composition for imparting/enhancing cheese flavour; a method for imparting cheese flavour to foods or enhancing the cheese flavour of foods; and a method for producing foods with imparted/enhanced cheese flavour. The composition for imparting/enhancing cheese flavour has, as an active ingredient, an oxidized fat which has a peroxide value of 15-280, and which includes at least 10 mass% but not more than 100 mass% of milk fat. Furthermore, in the method for imparting cheese flavour to foods or enhancing the cheese flavour of foods, an oxidized fat, which has a peroxide value of 15-280, and which includes at least 10 mass% but not more than 100 mass% of milk fat, is added to a food. Moreover, in the method for producing foods with imparted/enhanced cheese flavour, the composition for imparting/enhancing cheese flavour is added to a food. The present invention is particularly and preferably applicable to foods including cheese.

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Inventors:

NISHIWAKI MIKA (JP)
IMAGI JUN (JP)

Application Number:

PCT/JP2017/029026

Publication Date:

March 01, 2018

Filing Date:

August 10, 2017

Export Citation:

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Assignee:

J OIL MILLS INC (JP)

International Classes:

A23L27/20; A23C20/00; A23D9/00

Domestic Patent References:

WO2012160851A1	2012-11-29
WO2014077105A1	2014-05-22
WO2016084788A1	2016-06-02

Attorney, Agent or Firm:

MATSUI Shigeru et al. (JP)

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