Title:
チーズベース食品、有利にはチーズ、チーズ特製品、又はチーズ代用品の製造方法
Document Type and Number:
Japanese Patent JP6942305
Kind Code:
B2
Abstract:
Disclosed is a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute, the method including: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, the flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, the step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, the texture matrix being suitable for providing the texture of the food product; then b) a step B) of mixing the at least one flavoring matrix with the at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for the cheese-based food product.
Inventors:
Garrick, Gil
Leonil, Joel
Janet, Romance
Gosheron, Frederick
Shuk, Pierre
Rotal, Sylvie
Leonil, Joel
Janet, Romance
Gosheron, Frederick
Shuk, Pierre
Rotal, Sylvie
Application Number:
JP2017532602A
Publication Date:
September 29, 2021
Filing Date:
December 28, 2015
Export Citation:
Assignee:
Anstitut National de Le Cherche Pull Agriculture, La Rementation et Lambilonment
Ansti Superior Decance Agronomic, Agro Amentale, Orticor et de Paisage
Ansti Superior Decance Agronomic, Agro Amentale, Orticor et de Paisage
International Classes:
A23C19/068; A23C9/127; A23C19/14; A23C20/02; A23L11/45
Domestic Patent References:
| JP2007097591A | ||||
| JP2002165558A | ||||
| JP2007135592A | ||||
| JP2007267736A | ||||
| JP5304889A | ||||
| JP5505521A | ||||
| JP2006345865A | ||||
| JP2007511220A | ||||
| JP2005151996A |
Attorney, Agent or Firm:
Takashi Koshiba
Hiroshi Koshiba
Hiroshi Koshiba