ENZYME AGENT FOR IMPROVING FLAVOR, AND APPLICATION OF SAME

It is an object of the present invention to provide a raw material, a food product, etc., which replace for dairy raw materials and have a good milk smell and a good milk flavor. The present invention relates to: a flavor-improving enzyme agent for vegetable oils and fats, including lipase; a flavor...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	ISHIGAKI, Yuki
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	It is an object of the present invention to provide a raw material, a food product, etc., which replace for dairy raw materials and have a good milk smell and a good milk flavor. The present invention relates to: a flavor-improving enzyme agent for vegetable oils and fats, including lipase; a flavor improver for food products, which is obtained by allowing lipase to act on vegetable oils and fats; and a food product, including the flavor improver for food products. In addition, the present invention relates to: a method for producing a flavor improver for food products, including a step of allowing lipase to act on vegetable oils and fats; and a method for producing a food product, including a step of allowing lipase to act on vegetable oils and fats to obtain a flavor improver for food products, and a step of obtaining a food product including the flavor improver for food products.