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US 4,708,876 AGranted
Method for preparing cheese flavor concentrate
AssigneeFuji Oil Company, Limited
InventorsHitoshi Yokoyama, Yukiya Iwanaga
Life of this patent
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Abstract
A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.
Claims6
A method for preparing a cheese flavor concentrate which comprises the steps of:
- providing an emulsion comprising 2 to 30% by weight of fat or oil containing butyric acid as an essential constituent fatty acid, 2 to 30% by weight of a protein, 0.1 to about 1% by weight of lactic bacterial assimilable saccharide and not less than 50% by weight of water, said fat or oil being an interesterified fat or oil containing 0.5 to 15% by weight of butyric acid and not more than 2% by weight of C.sub.12 acid based on the total constituent fatty acids,
- adding a lipolytic enzyme and a proteolytic enzyme and lactic bacteria to the emulsion system in amounts sufficient to impart a cheese flavor to the concentrate, and
- subjecting the resulting mixture to aging for 0.5 to 7 days.
Dependencies are inferred from the claim text.