溶解性を高めるためのチーズ固結防止剤

Title:

溶解性を高めるためのチーズ固結防止剤

Document Type and Number:

Japanese Patent JP6666834

Kind Code:

B2

Abstract:

Particulate natural cheese products having a modified starch composition as an anticaking agent as well as methods of melting the shredded cheese product are provided. The modified starch anticaking agent provides intact starch granules including amylopectin and substantially no amylose for the particulate cheese. During heating, the natural cheese melt is resistant to separation, and retains desirable organoleptic properties such as texture and flavor in the final product.

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Inventors:

Gary Francis Smith
Wibble Charin Tranonde
Paul Vegas
Brian E. Levine
Andrew Y McPherson

Application Number:

JP2016500634A

Publication Date:

March 18, 2020

Filing Date:

March 05, 2014

Export Citation:

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Assignee:

Craft Foods Group Brands LRC

International Classes:

A23C19/068

Domestic Patent References:

JP2011019453A

Foreign References:

US20070154612
US4552774

Other References:

Tate & Lyle Food Starch Application Grid, Wayback Machine [online], 8 JAN 2011 uploaded,
いも・でん粉に関する資料生産局地域作物課, 平成25年11月, 農林水産省, p.211,
高橋禮治著, でん粉製品の知識, 2006年6月, 株式会社幸書房, p.109-115

Attorney, Agent or Firm:

Kenji Sugimura
Tsukanaka Tetsuo

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