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Production of cheese flavor ingredient
申请号	JP8601985	申请日	1985-04-22	公开(公告)号	JPS61242542A	公开(公告)日	1986-10-28
申请人	Fuji Oil Co Ltd;			发明人	YOKOYAMA HITOSHI; IWANAGA YUKIYA;
摘要	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. COPYRIGHT: (C)1986,JPO&Japio
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