Title:
PREPARATION OF CHEESE TASTE FOOD WITH FIBROUS STRUCTURE
Document Type and Number:
Japanese Patent JPS60118146
Kind Code:
A
Abstract:
PURPOSE: To obtain a cheese taste food with a fibrous structure, by adding cheese (cooked and provided with flavor) to wheat protein (blended with other vegetable protein), keeping the blend under specific conditions under heating.
CONSTITUTION: (A) 50W90pts.wt. wheat protein alone or blend of it with other vegetable protein is blended with (B) 50W10pts.wt. cheese (cooked and provided with flavor) to give a hydrous blended material. This blended material is heated in a dry atmosphere kept at 75W100% relative viscosity at 75W100°C prepared by mixing atmosphere alone or a mixture of it and an inert gas with steam, to give a cheese taste food with continuous fibrous structure.
Inventors:
NISHIYAMA TOSHIHIKO
ASHIDA SHIGEKI
FUJITA HIROYUKI
ASHIDA SHIGEKI
FUJITA HIROYUKI
Application Number:
JP22507483A
Publication Date:
June 25, 1985
Filing Date:
November 28, 1983
Export Citation:
Assignee:
KANEGAFUCHI CHEMICAL IND
International Classes:
A23C20/00; A23C19/093; A23J3/00; A23J3/22; (IPC1-7): A23C20/00
Attorney, Agent or Firm:
Kenji Itami
Previous Patent: JPS60118145
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