| 摘要 |
PURPOSE:A milk flavor prepared by heat-treating an edible fat or oil treated with a lipase, a milk protein, saccharide and amino acids the presence of water. CONSTITUTION:A flavor, having a milky flavor, and prepared by heat-treating a vegetable oil, e.g. coconut oil or corn oil, or animal oil treated with a lipase, a milk protein, e.g. milk casein, and cow's milk or femented milk, a monocaccharide, e.g. glucose, oligosaccharide, e.g. sucrose, and various amino acids in the presence of water at 60-150 deg.C for 30-120sec under stirring. The ratios between the components are selected from the following ranges: The ratio between the milk protein and the fat or oil treated with the lipase: (1/100)-(100/1), the ratio between the saccharide and the milk protein: (0.01-2)/1 and the ratio between the amino acids and the saccharide: (1/1)-(1/0.001). |
