Cream reactant and preparation method thereof
Through fermentation and enzymatic decomposition technology combined with thermal reaction and the addition of perilla extract, the problem of the need for thickening agents and emulsifiers in existing yogurts is solved, and the unique effect of the mellow fat taste and flavor without additives is achieved.
Patent Information
- Application Number
- CN202411978556.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-31
- Publication Date
- 2025-04-15
AI Technical Summary
Existing yogurts require thickening and emulsifiers to add a mellow feel, but these additives can lead to undesirable complications and poor fatty experiences from non-milk sources.
Through aerobic and anaerobic fermentation, the enzyme is enzymatically dissolved using a composite fermented bacterial species and flavor enzymes, the three phases are separated and thermal reaction is carried out, and the perilla extract is added to prepare the creamy fat reactants to achieve a mellow fat feeling oral experience.
The taste of mellow fat is achieved without adding thickeners and emulsifiers, with unique flavor and layered costs.
Smart Images
Figure BDA0005220992640000081 
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of fermented dairy products, and in particular relates to a milk fat reactant and a preparation method thereof. Background Art
[0002] Fermented dairy products are acidic dairy products made by fermenting raw milk under the action of specific microorganisms. There are many types, including yogurt, fermented buttermilk, yogurt wine, milk wine, etc. Fermented dairy products are very popular among people because they are suitable for people with lactose intolerance and are rich in nutrition, especially yogurt.
[0003] Most of the yogurts in the prior art need to be added with food additives to increase their richness, such as using thickeners, emulsifiers, etc. to improve the fat richness of the yogurt. Although the addition of thickeners and emulsifiers can increase the consistency, they will bring undesirable miscellaneous flavors, affecting the overall flavor, and the experience of non-dairy fat is not good. Summary of the invention
[0004] The purpose of the present invention is to provide a milk fat reaction product with unique flavor and can achieve a mellow fat taste in the mouth without adding an external thickener or emulsifier.
[0005] The technical solution of the present invention is:
[0006] A method for preparing a milk fat reactant comprises the following steps:
[0007] Step 1: Aerobic fermentation
[0008] 40-60 parts by weight of butter and / or cream and 8-12 parts by weight of milk powder are mixed to form an initial substrate, 30-50 parts by weight of water are added and mixed evenly, the mixture is sterilized and the temperature is adjusted to 25-35° C., a composite fermentation strain A is added, and the mixture is aerobically fermented for 16-48 hours under stirring to obtain a fermentation liquid A; the composite fermentation strain A is at least one of Lactococcus lactis, Leuconostoc, Leuconostoc lactis and Leuconostoc pseudomesenteroides; subspecies of Lactococcus lactis include cream subspecies, lactic acid subspecies, diacetyl subspecies and the like; subspecies of Leuconostoc include mesenteroides subspecies and cream subspecies and the like.
[0009] Step 2: Anaerobic fermentation
[0010] The fermentation liquid A is heated to 35-45° C., and the composite fermentation strain B is added. After being stirred evenly, the fermentation liquid B is sealed and fermented for 4-24 hours, and sterilized to obtain the fermentation liquid B; wherein the composite fermentation strain B is at least one of Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus and Streptococcus thermophilus;
[0011] Step 3: Enzymatic hydrolysis
[0012] Adding 0.05-0.3% of flavor protease and / or lipase based on fermentation liquid B to fermentation liquid B, keeping the temperature at 40-50° C., stirring and enzymolyzing for 3-24 hours, and inactivating the enzyme;
[0013] Step 4: Three-phase separation
[0014] The obtained enzymatic hydrolysate was centrifuged at 3000-8000 rpm for 5-30 min, and the oil layer, water layer and protein layer were collected respectively;
[0015] Step 5: Thermal Reaction
[0016] Mix the oil layer and the water layer, raise the temperature to 85-105°C, and stir to react for 1-16 hours;
[0017] Step 6: Backfill
[0018] Backfilling the protein layer obtained in step 4 into the product of the thermal reaction to obtain a backfilling liquid; adding the perilla extract in an amount of 0.01-0.1% of the mass of the backfilling liquid to obtain a milk fat reaction product;
[0019] Wherein, the preparation method of the perilla extract is:
[0020] The perilla leaves are beaten with water, cooked at 80-85°C for 20-30 minutes, cooled to 45-50°C, and hydrolyzed with complex cellulase for 1-3 hours, the enzyme is inactivated, and centrifuged. The resulting clear liquid is concentrated to a soluble solid mass percentage of 2-10% to obtain the perilla extract. Preferably, the sterilization in step 1 is sterilized at 105-125°C for 10 minutes.
[0021] Preferably, the sterilization and enzyme inactivation temperature in steps 2 and 3 is 85° C. for 10 min.
[0022] The method for preparing the milk fat reactant of the present invention comprises the following steps: in step one, aerobic fermentation is performed using Lactococcus lactis and Leuconostoc species to produce ketone-flavored fermented milk such as diacetyl; in step two, anaerobic fermentation is performed to produce fermentation-flavored substances such as acetic acid and butyric acid; and in step three, enzymatic hydrolysis using flavor protease and / or lipase is performed to increase the types and quantities of flavoring substances such as oligopeptides, amino acids, medium-chain and short-chain fatty acids, thereby effectively improving the richness of flavor and the layered taste.
[0023] In step 4, the protein layer is separated from the enzymatic hydrolysate to prevent the protein from being charred in the thermal reaction of step 5, producing burnt smell and impurities. At the same time, after the thermal reaction of step 5, the carbonyl (lactose) and amine (amino acid) in the aqueous layer of the enzymatic hydrolysate react and cyclize at high temperature under heating conditions to generate characteristic flavor substances such as flavorful lactones, producing pleasant sweetness, caramel flavor, etc., further increasing the richness of the flavor. In particular, the addition of perilla extract in the last step makes the finished milk fat reactant have a mellow taste of cream that far exceeds its own fat content, which can greatly reduce its usage in actual use and effectively optimize costs.
[0024] Preferably, the amount of the composite fermentation bacteria A added in step 1 is 0.01-0.05% of the initial substrate mass.
[0025] Preferably, the amount of the composite fermentation strain B added in step 2 is 0.01-0.05% of the mass of the fermentation liquid A.
[0026] Preferably, the backfill liquid in step six is enzymatically hydrolyzed with glutamine transaminase before adding the perilla extract, specifically: glutamine transaminase is added to the backfill liquid to make a uniform slurry, the amount of glutamine transaminase added is 0.1-1% of the mass of the backfill liquid, and the enzymatic hydrolysis is stirred at 40-50°C for 1-8 hours to inactivate the enzyme, and then the perilla extract is added.
[0027] Adding glutamine transaminase to the backfill liquid for enzymatic hydrolysis causes the protein molecules in the backfill liquid to cross-link and emulsify, avoiding stratification and further enhancing the richness of the taste.
[0028] Preferably, a microporous filter membrane is used for sealing during aerobic fermentation in step 1.
[0029] Preferably, the composite cellulase consists of cellulase and hemicellulase in a weight ratio of 1:0.1-0.3.
[0030] The invention also provides a milk fat reactant, which is prepared by the above method.
[0031] The beneficial effects of the present invention are:
[0032] The method for preparing the milk fat reactant of the present invention produces a variety of flavor substances through aerobic fermentation, anaerobic fermentation and enzymatic hydrolysis of the fermentation product, thereby improving the flavor richness and layering of the product; the thermal reaction after separating the protein further increases the sweet substances while avoiding the generation of burnt impurities; in particular, the perilla extract is added to the backfill liquid, so that the prepared milk fat reactant has a strong fat richness and smoothness similar to that of adding cream, and the amount used when used as a food additive is small. DETAILED DESCRIPTION
[0033] The present invention is described in detail below with reference to the embodiments.
[0034] Example 1
[0035] A milk fat reactant is prepared as follows:
[0036] Step 1: Aerobic fermentation
[0037] 40 parts by weight of butter and cream and 12 parts by weight of whole milk powder were mixed to form an initial substrate, 30 parts by weight of water were added and mixed evenly, and sterilized at 105° C. for 10 minutes. Then the temperature was lowered to 25° C., 0.01% of Lactococcus lactis and 0.01% of Leuconostoc were added based on the mass of the initial substrate, the mixture was sealed with a microporous filter membrane, and aerobically fermented for 24 hours under stirring to obtain a fermentation liquid A.
[0038] Step 2: Anaerobic fermentation
[0039] The fermentation liquid A was heated to 35°C, and 0.01% of Lactobacillus bulgaricus, 0.01% of Lactobacillus casei, 0.01% of Lactobacillus acidophilus, and 0.01% of Streptococcus thermophilus were added based on the weight of the fermentation liquid A. After being stirred evenly, the mixture was sealed and fermented for 12 hours, and sterilized at 85°C for 10 minutes to obtain the fermentation liquid B.
[0040] Step 3: Enzymatic hydrolysis
[0041] Add 0.15% flavor protease and 0.15% lipase based on fermentation liquid B to fermentation liquid B, keep warm at 40°C with stirring for 15 hours, and heat to 85°C to inactivate the enzyme for 10 minutes.
[0042] Step 4: Three-phase separation
[0043] The obtained enzymatic hydrolysate was centrifuged at 3000 rpm for 20 min, and the oil layer, water layer and protein layer were collected separately.
[0044] Step 5: Thermal reaction
[0045] The oil layer and the water layer were mixed, heated to 90°C, and stirred for reaction for 8 hours;
[0046] Step 6: Backfill
[0047] The protein layer obtained in step 4 is backfilled into the product of the thermal reaction to obtain a backfilling liquid; the perilla extract is added in an amount of 0.05% of the mass of the backfilling liquid to obtain a milk fat reaction product;
[0048] Wherein, the preparation method of the perilla extract is:
[0049] Fresh perilla leaves were pulped with water in a mass ratio of 1:1, steamed at 80°C for 25 min, cooled to 45°C, added with composite cellulase for hydrolysis for 2 h (composite cellulase consists of cellulase and hemicellulase in a weight ratio of 1:0.3), heated to 85°C for 10 min to inactivate the enzyme, cooled and centrifuged, and the resulting clear liquid was concentrated to a soluble solid mass percentage of 2% to obtain the perilla extract.
[0050] Example 2
[0051] A milk fat reactant is prepared as follows:
[0052] Step 1: Aerobic fermentation
[0053] 60 parts by weight of butter and cream and 8 parts by weight of whole milk powder were mixed to form an initial substrate, 50 parts by weight of water were added and mixed evenly, and sterilized at 125° C. for 10 minutes. Then the temperature was lowered to 35° C., 0.05% of Lactococcus lactis and 0.05% of Leuconostoc were added based on the mass of the initial substrate, the mixture was sealed with a microporous filter membrane, and aerobically fermented for 48 hours under stirring to obtain a fermentation liquid A.
[0054] Step 2: Anaerobic fermentation
[0055] The fermentation liquid A was heated to 45°C, and 0.05% of Lactobacillus bulgaricus, 0.05% of Lactobacillus acidophilus, and 0.05% of Streptococcus thermophilus were added based on the weight of the fermentation liquid A. After being stirred evenly, the mixture was sealed and fermented for 4 hours, and sterilized at 85°C for 10 minutes to obtain the fermentation liquid B.
[0056] Step 3: Enzymatic hydrolysis
[0057] Add 0.05% flavor protease and 0.05% lipase based on fermentation liquid B to fermentation liquid B, keep warm at 40°C with stirring for 3 hours, and heat to 85°C to inactivate the enzyme for 10 minutes.
[0058] Step 4: Three-phase separation
[0059] The obtained enzymatic hydrolysate was centrifuged at 8000 rpm for 5 min, and the oil layer, water layer and protein layer were collected separately.
[0060] Step 5: Thermal Reaction
[0061] The oil layer and the water layer were mixed, heated to 85°C, and stirred for reaction for 1 h;
[0062] Step 6: Backfill
[0063] The protein layer obtained in step 4 is backfilled into the product of the thermal reaction to obtain a backfilling solution;
[0064] Add glutamine transaminase to the backfill liquid to make a uniform slurry, the amount of glutamine transaminase added is 0.1% of the mass of the backfill liquid, stir and enzymolyze at 40°C for 1 hour to inactivate the enzyme, and then add perilla extract in an amount of 0.01% of the mass of the backfill liquid to obtain a milk fat reactant.
[0065] The preparation method of the above-mentioned perilla extract is:
[0066] The dried perilla leaves were pulped with water in a mass ratio of 1:9, and the mixture was steamed at 85°C for 30 min, cooled to 50°C, and composite cellulase was added for hydrolysis for 1 h (composite cellulase consists of cellulase and hemicellulase in a weight ratio of 1:0.1), and the mixture was heated to 85°C for 10 min to inactivate the enzyme, cooled and centrifuged, and the resulting clear liquid was concentrated to a soluble solid mass percentage of 10% to obtain the perilla extract.
[0067] Example 3
[0068] A milk fat reactant is prepared as follows:
[0069] Step 1: Aerobic fermentation
[0070] 50 parts by weight of butter and cream and 10 parts by weight of whole milk powder were mixed to form an initial substrate, 40 parts by weight of water were added and mixed evenly, and sterilized at 125° C. for 10 minutes. Then the temperature was lowered to 30° C., 0.03% of Lactococcus lactis and 0.03% of Leuconostoc were added based on the mass of the initial substrate, the mixture was sealed with a microporous filter membrane, and aerobically fermented for 30 hours under stirring to obtain a fermentation liquid A.
[0071] Step 2: Anaerobic fermentation
[0072] The fermentation liquid A was heated to 45°C, and 0.02% of Lactobacillus bulgaricus, 0.02% of Lactobacillus casei and 0.02% of Streptococcus thermophilus were added based on the weight of the fermentation liquid A. After being stirred evenly, the mixture was sealed and allowed to ferment for 24 hours, and sterilized at 85°C for 10 minutes to obtain the fermentation liquid B.
[0073] Step 3: Enzymatic hydrolysis
[0074] Add 0.3% flavor protease and 0.3% lipase based on fermentation liquid B, and heat at 45°C for 24 hours with stirring, then heat to 85°C for 10 minutes to inactivate the enzyme.
[0075] Step 4: Three-phase separation
[0076] The obtained enzymatic hydrolysate was centrifuged at 5000 rpm for 30 min, and the oil layer, water layer and protein layer were collected separately.
[0077] Step 5: Thermal Reaction
[0078] The oil layer and the water layer were mixed, heated to 105°C, and stirred for 16 hours;
[0079] Step 6: Backfill
[0080] The protein layer obtained in step 4 is backfilled into the product of the thermal reaction to obtain a backfilling liquid; the perilla extract is added in an amount of 0.1% of the mass of the backfilling liquid to obtain a milk fat reaction product;
[0081] Wherein, the preparation method of the perilla extract is:
[0082] Fresh perilla leaves were pulped with water in a mass ratio of 1:1, steamed at 80°C for 25 min, cooled to 45°C, added with composite cellulase for hydrolysis for 2 h (composite cellulase consists of cellulase and hemicellulase in a weight ratio of 1:0.3), heated to 85°C for 10 min to inactivate the enzyme, cooled and centrifuged, and the resulting clear liquid was concentrated to a soluble solid mass percentage of 5% to obtain the perilla extract.
[0083] Example 4
[0084] A milk fat reactant is prepared as follows:
[0085] Steps 1 to 5 in this embodiment are exactly the same as those in Embodiment 1, and the remaining steps are as follows:
[0086] Step 6: Backfill
[0087] The protein layer obtained in step 4 is backfilled into the product of the thermal reaction to obtain a backfilling solution;
[0088] Add glutamine transaminase to the backfill liquid to make a uniform slurry, the amount of glutamine transaminase added is 1.0% of the mass of the backfill liquid, stir and enzymolyze at 50°C for 8 hours to inactivate the enzyme, and then add perilla extract in an amount of 0.01% of the mass of the backfill liquid to obtain a milk fat reactant.
[0089] Wherein, the preparation method of the perilla extract is exactly the same as that in Example 2.
[0090] Comparative Example 1
[0091] Preparation of a milk fat reactant. The only difference between this comparative example and Example 1 is that in step 6, no perilla extract is added after the backfilling liquid is prepared in this comparative example, and the backfilling liquid is directly used as the milk fat reactant.
[0092] Comparative Example 2
[0093] A milk fat reactant is prepared. The only difference between this comparative example and Example 1 is that there is no step 4, after the enzymatic hydrolysis in step 3, three-phase separation is not performed, and the enzymatic hydrolyzate is directly subjected to a thermal reaction, the thermal reaction conditions in step 5 are exactly the same as those in Example 1, and step 6 is also exactly the same as those in Example 1.
[0094] Comparative Example 3
[0095] A milk fat reaction product was prepared. The only difference between this comparative example and Example 1 is that anaerobic fermentation was not performed, and the fermentation liquid after aerobic fermentation was sterilized at 85°C for 10 minutes before directly performing enzymatic hydrolysis in step 3. Steps 3 to 6 are exactly the same as those in Example 1.
[0096] Comparative Example 4
[0097] A milk fat reaction product is prepared. The only difference between this comparative example and Example 1 is that aerobic fermentation is not performed. 40 parts by mass of butter and cream and 8 parts by mass of whole milk powder are mixed to form an initial substrate, 30 parts by mass of water are added to mix evenly, sterilized at 105°C for 10 minutes, then the temperature is raised to 35°C, and 0.01% of Lactobacillus bulgaricus, 0.01% of Lactobacillus casei, 0.01% of Lactobacillus acidophilus and 0.01% of Streptococcus thermophilus are added based on the weight of the initial substrate. After stirring evenly, the mixture is sealed and allowed to stand for fermentation for 12 hours, and sterilized at 85°C for 10 minutes. Steps 3 to 6 performed thereafter are exactly the same as those in Example 1.
[0098] Comparative Example 5
[0099] A dairy product is prepared as follows:
[0100] 40 parts by mass of butter and cream and 8 parts by mass of whole milk powder were mixed to form an initial substrate, 30 parts by mass of water were added and mixed evenly, sterilized at 105° C. for 10 min, and cooled to room temperature.
[0101] 1. Ingredient testing:
[0102] The milk fat reactants prepared in Examples 1-4 and Comparative Examples 1-4, and the dairy products prepared in Comparative Example 5 were subjected to gas chromatography detection using a headspace combined with gas chromatography-mass spectrometry analysis method. Detection instrument: Agilent 7693A automatic headspace sampler; Agilent GC / MS 8890 / 5976B coupling instrument. Headspace conditions: equilibrium temperature 150°C; equilibrium time 20min; quantitative tube temperature 180°C; transmission line temperature 200°C; carrier gas He; sample pressure 18.9Pa; pressurization time 0.1min; injection time 1min. Chromatographic conditions: chromatographic column; carrier gas He; flow rate 1.1mL / min constant pressure column temperature: initial temperature 35°C, 5°C / min raised to 240°C and maintained for 10min; injection port temperature 200°C; split ratio 20:1; transmission line temperature 280°C. Table 1 shows the detection results of the aromatic substances in the products prepared in each embodiment and each comparative example.
[0103] 2. Stability test
[0104] Experimental method: The milk fat reactants prepared in Examples 1-4 and Comparative Examples 1-4 and the dairy product prepared in Comparative Example 5 were put into sterile bottles and stored at 37°C for 2 months. The stratification was observed with the naked eye every 5 days. The results are shown in Table 2.
[0105] 3. Sensory evaluation:
[0106] For the milk fat reactants prepared in Examples 1-4 and Comparative Examples 1-4, and the dairy products prepared in Comparative Example 5, 10 times the amount of water was added and stirred, and then evaluated by a sensory evaluation team composed of 10 persons. The evaluation environment was an indoor environment of 25°C, and the four aspects of mellowness, flavor layering, smoothness, and milk fat aroma were tasted and evaluated at room temperature. Scoring method: 10 points for strong mellowness, 0 points for no mellowness; 10 points for strong flavor layering, 0 points for no layering; 10 points for smooth taste, 0 points for no smoothness; 10 points for strong milk fat aroma, 0 points for light milk fat aroma. The specific evaluation results are shown in Table 2.
[0107] Table 1
[0108]
[0109] Table 2
[0110]
[0111] From the above results, it can be seen that the mellowness of the finished product with perilla extract added is significantly higher than that of the control without addition; the more processes, especially the greater the amount of fermentation bacteria used, the richer the taste layering of the finished product and the fuller the aroma of the cream; after the cross-linking effect of glutamine transaminase, the texture of the finished product has been significantly improved, which is mainly reflected in the smoothness of the taste, and the good texture can ensure the appearance stability of the finished product within a certain shelf life.
[0112] The milk fat reaction product prepared by the method of the present invention has a high content of acid aroma, aldehyde aroma, ketone aroma and ester aroma, so the taste is strong; and due to the addition of perilla extract, it has obvious mellowness and smooth taste. However, the milk fat reaction product and dairy products not prepared by the method of the present invention have poor taste hierarchy, light milk fat aroma, poor mellowness and average smooth taste.
[0113] It should be noted that the description of these embodiments is used to help understand the present invention, but does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described above can be combined with each other as long as they do not conflict with each other. In addition, the above are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present invention.
Claims
1. A method for preparing a milk fat reactant, characterized in that: The following steps are involved: Step 1: Aerobic fermentation 40-60 parts by weight of butter and / or cream and 8-12 parts by weight of milk powder are mixed to form an initial substrate, 30-50 parts by weight of water are added and mixed evenly, the mixture is sterilized and the temperature is adjusted to 25-35° C., a composite fermentation strain A is added, and the mixture is aerobically fermented for 16-48 hours under stirring to obtain a fermentation liquid A; the composite fermentation strain A is at least one of Lactococcus lactis, Leuconostoc, Leuconostoc lactis and Leuconostoc pseudomesenteroides; Step 2: Anaerobic fermentation The fermentation liquid A is heated to 35-45° C., and the composite fermentation strain B is added. After being stirred evenly, the fermentation liquid B is sealed and fermented for 4-24 hours, and sterilized to obtain the fermentation liquid B; wherein the composite fermentation strain B is at least one of Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus and Streptococcus thermophilus; Step 3: Enzymatic hydrolysis Adding 0.05-0.3% of flavor protease and / or lipase based on fermentation liquid B to fermentation liquid B, keeping the temperature at 40-50° C., stirring and enzymolyzing for 3-24 hours, and inactivating the enzyme; Step 4: Three-phase separation The obtained enzymatic hydrolysate was centrifuged at 3000-8000 rpm for 5-30 min, and the oil layer, water layer and protein layer were collected respectively; Step 5: Thermal Reaction Mix the oil layer and the water layer, raise the temperature to 85-105°C, and stir to react for 1-16 hours; Step 6: Backfill Backfilling the protein layer obtained in step 4 into the product of the thermal reaction to obtain a backfilling liquid; adding the perilla extract in an amount of 0.01-0.1% of the mass of the backfilling liquid to obtain a milk fat reaction product; Wherein, the preparation method of the perilla extract is: The perilla leaves are beaten with water, cooked at 80-85°C for 20-30min, cooled to 45-50°C, and hydrolyzed for 1-3h by adding complex cellulase, inactivating the enzyme, and centrifuging. The obtained clear liquid is concentrated to a soluble solid mass percentage of 2-10% to obtain the perilla extract.
2. The method for preparing a milk fat reactant according to claim 1, characterized in that: In step 1, the amount of composite fermentation strain A added is 0.01-0.05% of the initial substrate mass.
3. The method for preparing a milk fat reactant according to claim 1, characterized in that: In step 2, the amount of the composite fermentation strain B added is 0.01-0.05% of the mass of the fermentation liquid A.
4. The method for preparing a milk fat reactant according to claim 1, characterized in that: In step 6, the backfill liquid is hydrolyzed with glutamine transaminase before adding the perilla extract, specifically: glutamine transaminase is added to the backfill liquid to make a uniform slurry, the amount of glutamine transaminase added is 0.1-1% of the mass of the backfill liquid, and the enzymatic hydrolysis is stirred at 40-50° C. for 1-8 hours to inactivate the enzyme, and then the perilla extract is added.
5. The method for preparing a milk fat reactant according to claim 1, characterized in that: The aerobic fermentation in step 1 is sealed with a microporous filter membrane.
6. The method for preparing a milk fat reactant according to claim 1, characterized in that: The composite cellulase consists of cellulase and hemicellulase in a weight ratio of 1:0.1-0.
3.
7. A milk fat reactant, characterized in that The method according to any one of claims 1 to 6 is used to produce the present invention.