| 摘要 |
PURPOSE:To obtain a powdery cheese seasoning ingredient having water dispersibility and cheese flavor, by blending an emulsified solution having cheese flavor with a specific amount of soybean protein which is hydrolyzed to a specific protein hydrolysis degree and subjected to lactic acid fermentation treatment and drying the blend. CONSTITUTION:An emulsified solution having cheese flavor is prepared by a method wherein natural cheese is ground and emulsified into water in the presence of an emulsifying agent. Separately, protein such as separated soybean protein, etc., is dissolved in or dispersed into water, treated with a protease and hydrolyzed into 13-50% protein hydrolysis degree (0.2MTCA soluble nitrogen/total nitrogen). Further it is subjected to lactic acid fermentation with lactic acid bacteria and a nutrient source necessary for fermentation of lactic acid bacteria. The soybean protein subjected to lactic acid fermentation treatment is added to the emulsified solution having cheese flavor in such a way that the amount of the soybean protein calculated as solid substance based on total solid substance of the emulsified solution is >=2wt% and the blend is dried to give the aimed powdery cheese seasoning ingredient. |
