| 摘要 |
Food and food supplements contain edible fat and/or oil (I) brought into contact with physiologically tolerable smoke or pt. of this to impart a smoky aroma and/or flavour. Pref. (I) is of animal or vegetable origin and pref. is milk fat esp. from cows', ewes', buffalos' or goats' milk. Pref. (I) is contacted with (pt.of) the smoke until it has a smoke aroma and/or flavour, then incorporated in the food. USE/ADVANTAGE - The smoke aroma and flavour is incorporated in soft cheese, pref. with white mould, e.g. brie or camembert, (camembert or brie), cooked cheese, imitation cheese, sausage, meat paste and chocolate, pref. white chocolate (claimed). The smoke or flavour can be incorporated easily and cheaply, without using smoke salt, which can lead to too high a salt content, e.g. in cheese, and light-coloured prods. can be made if required. |
