Process for producing a fruity flavoring agent
US6242015A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 5, 1997 |
| Grant date | Jun 5, 2001 |
| Priority date | — |
| Expiry date | Dec 5, 2017 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y301/01003
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a process for producing a flavoring agent, which includes treating milk or milk products with lipase, and in the presence of an alcohol, with an animal-derived enzyme which has the activity of forming an ester from an organic acid and an alcohol (hereinafter referred to as an ester-synthesizing enzyme). A flavoring agent having a rich fruity flavor can be produced by using, as the ester-synthesizing enzyme, an enzyme which has the ethyl butyrate-synthesizing activity of 0.1 unit/mg protein or above when 0.5% (w/w) ethanol and 2.6% (w/w) butyric acid are used as substrates. The flavoring agent according to the present invention is useful in processing not only milk products but also various foods.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.