Title:
植物性フレッシュチーズ様食品の製造方法
Document Type and Number:
Japanese Patent JP6593568
Kind Code:
B2
Abstract:
Provided is a method for producing a fresh cheese-like vegetable food product which is free from dairy products, has a natural, fresh cheese-like dairy flavor and body, and has excellent spreadability and squeezability as a confectionery material. The pH of an emulsified oil composition which contains a soybean emulsified composition containing a specific protein and lipid, a specific soybean protein material having a reduced content of a lipophilic protein among soybean proteins, and a protein coagulant is adjusted to a pH of 5.5-6.3 using lactic acid fermentation and/or an organic acid.
Inventors:
Yoshiko Ohno
Application Number:
JP2019502908A
Publication Date:
October 23, 2019
Filing Date:
February 21, 2018
Export Citation:
Assignee:
FUJI OIL CO.,LTD.
International Classes:
A23C20/02
Domestic Patent References:
| JP2013143931A | ||||
| JP2013013396A | ||||
| JP2013013395A | ||||
| JP2009136158A | ||||
| JP2014060935A | ||||
| JP2016077211A |
Foreign References:
| WO2015166686A1 | ||||
| WO2015056737A1 |