| 摘要 |
PURPOSE:To obtain a fermented margarine having improved taste and flavor, by adding a fermented milk obtained by lactic acid fermentation and having a pH of 4.5-5.5 to an oil or fat. CONSTITUTION:An aqueous solution containing about 8-11wt% of sterilized solid component of milk (e.g. defatted milk powder, cheese whey, etc.) is inoculated with about 1-3wt% of a starter composed of lactic bacteria (e.g. Leuconostoc cremoris, Streptococcus lactis, Streptococcus cremoris, etc.), and fermented at about 18-23 deg.C for about 10-20hr to obtain fermented milk having a pH of 4.5-5.5. The objective fermented margarine can be prepared by adding an aqueous phase containing the above fermented milk, salt, water, etc. to an oil phase containing oils and fats, emulsifier, butter flavor, etc., emulsifying the mixture, and quenching and kneading the product. The amount of the fermented milk is 5-60pts.wt. per 100pts.wt. of the oils or fats. |
