| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a lactic acid-fermented material which can impart a natural rich milky flavor and body to various foods even by adding a small amount, and does not cause a stuffy smell due to fermentation even when used by a large amount, and to provide the various foods using the same. <P>SOLUTION: This lactic acid-fermented material obtained by fermenting an oil-in-water emulsion containing milk proteins and a low melting point fraction having a melting point of milk fat of 10 to 25°C and also having 25 to 35% oleic acid amount as a constituting fatty acid in oils and fats. The food contains the completely fermented lactic acid-fermented material in which the part of or whole of the milk proteins is a milk raw material selected from natural raw cream, butter, cow's milk, all fat concentrated milk, all fat powdered milk, and buttermilk powder, and has 3 to 50 wt.% oil-and-fat content, 1 to 15 wt.% milk protein content, and 40 to 92 wt.% water content in the lactic acid-fermented material, and shows a pH of 4.0 to 5.4 on completing the fermentation of the lactic acid-fermented material. <P>COPYRIGHT: (C)2011,JPO&INPIT |
