| 摘要 |
PURPOSE:Oil or fat is decomposed through two steps using a lipase and lipoxygenase, thus producing said butter flavor with good and intense butter odor from abundant and inexpensive resourse. CONSTITUTION:Butter oil is incorporated with distilled water and about 1wt% of a lipase obtained from Rhizopus delemer is added to the emulsion and heated at 37-45 deg.C. The enzyme-treated butter oil is treated with lipoxygenase at 25-40 deg.C to decompose unsaturated acids in the oil. The treatment is preferably conducted so that the absorbance at 234m wave length in conjugated diene fatty acid is 0.2- 0.50. Resultingly, said butter flavor better than natural flavor in quality can be made inexpensively without fluctuation in quality. |
