EGG YOLK FLAVOR OIL

PROBLEM TO BE SOLVED: To provide an egg yolk flavor oil that has no roughness caused by heating of egg yolk, reduces no food texture and provides a food with high-quality flavor (body) and milk fragrance even if egg yolk flavor is transferred to oils and fats to give oils and fats, the oils and fats...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KODAMA KAYO, NISHIOKA DAISUKE, ARAKI EMI, IIOKA HIROYUKI
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an egg yolk flavor oil that has no roughness caused by heating of egg yolk, reduces no food texture and provides a food with high-quality flavor (body) and milk fragrance even if egg yolk flavor is transferred to oils and fats to give oils and fats, the oils and fats are added to a food and the food is heated.SOLUTION: To solve the problem, the egg yolk flavor oil is obtained by fermenting egg yolk and a nonfat milk solid component with lactic acid, performing enzymatic decomposition with a protease, carrying out heating in oils and fats at 130-180°C and removing an insoluble component. The egg yolk flavor oil is obtained by fermenting egg yolk and a nonfat milk solid component with lactic acid in the presence of a protease, carrying out heating in oils and fats at 130-180°C and removing an insoluble component. The food is obtained by adding the egg yolk flavor oil to a food and heating the food.