METHOD FOR PRODUCING CHEESE-FLAVORED MATERIAL

To provide a method for producing a cheese-flavored material that makes it possible to produce safely and efficiently a cheese-flavored material having a more natural cheese flavor, at low cost, and by convenient operation.SOLUTION: This invention relates to a method for producing a cheese-flavored...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	TAMURA KAZUJI, YAHIRO TSUNETAKA, TAKAHASHI MOTOFUMI, ISHIDA JUNYA
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	To provide a method for producing a cheese-flavored material that makes it possible to produce safely and efficiently a cheese-flavored material having a more natural cheese flavor, at low cost, and by convenient operation.SOLUTION: This invention relates to a method for producing a cheese-flavored material including the steps of adding crushed bacterial cells, obtained by crushing lactic acid bacteria, and an enzyme, to milk raw materials for a reaction.SELECTED DRAWING: None 【課題】低コストで、かつ簡便な操作にて、より自然なチーズ風味を有するチーズ風味素材を、安全かつ効率的に製造可能な、チーズ風味素材の製造方法を提供する【解決手段】本発明は、乳酸菌を破砕して得られた菌体破砕物と、酵素とを、乳原料に添加して反応させることを含むチーズ風味素材の製造方法に関する。これより、上記課題を解決する。【選択図】なし