| 摘要 |
PROBLEM TO BE SOLVED: To obtain an emulsion composition of oils and fats, such as a cream or a margarine, capable of expressing sufficient milk flavor, good taste, body taste and smell even in a small amount of a milk component, and to provide a method for producing the same. SOLUTION: This emulsion composition of oils and fats is obtained by subjecting the composite material of an organic acid monoglyceride with milk protein to a lactic acid fermentation treatment. The organic monoglyceride includes cinnamic acid monoglyceride, acetic acid monoglyceride, and citric acid monoglyceride. The milk protein preferably contains casein, especially casein having the molecular structure of a non-micells state, such as sodium casein, potassium casein or acid casein. The composite material is subjected to a lactic acid fermentation using a lactic acid bacterium such as Streptococcus diacetylactis or Streptococcus cremoris to produce the emulsion composition of oils and fats. |
