CHEESE WITH ZANTHOXYLUM SCHINIFOLIUM OIL AND MANUFACTURING METHOD THEREOF

摘要

The present invention relates to a technique for inhibiting initial acidification and inhibiting generation of malonaldehyde, regarding a manufacturing of cheese, by inserting Zanthoxylum schinifolium oil inserting higher fatty acids containing unsaturated fatty acids. A flavor ingredient of cheese has a defect of decreasing storage capacity caused by increasing bitter taste and increasing odor in an aging process with high contents of lower fatty acids, while mostly receiving effects of lower fatty acids. Accordingly, a technique for delaying initial acidification of cheese and reducing bitter taste is required. In addition, productivity of cheese can be decreased when odor of cheese is increased. The present invention provides a technique for inhibiting initial acidification and inhibiting generation of malonaldehyde, by using Zanthoxylum schinifolium oil used as a food regarding a manufacturing of cheese.;COPYRIGHT KIPO 2015