Title:
チーズの塊および薄切り物などの製造において使用されるイミテーションチーズ組成物ならびに該組成物の製造方法
Document Type and Number:
Japanese Patent JP2005503136
Kind Code:
A
Abstract:
An imitation cheese composition containing moisture, preferably in an amount that is at least 55% by weight, a hydrocolloid, a cheese-derived component, preferably in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulent, preferably in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, protein in an amount not greater than 6% by weight of the composition is present, and/or the acidulent is in a total titrateable amount of less than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product.
Inventors:
Jacobson, Michael Earl
Shallow, Stefan M
Shallow, Stefan M
Application Number:
JP2003506516A
Publication Date:
February 03, 2005
Filing Date:
June 25, 2002
Export Citation:
Assignee:
AFP Advanced Food Products LLC
International Classes:
A23C20/00; A23C19/00; A23C20/02; (IPC1-7): A23C20/00
Attorney, Agent or Firm:
Takehiko Suzue
Satoshi Kono
Makoto Nakamura
Kurata Masatoshi
Takashi Mine
Yoshihiro Fukuhara
Sadao Muramatsu
Ryo Hashimoto
Satoshi Kono
Makoto Nakamura
Kurata Masatoshi
Takashi Mine
Yoshihiro Fukuhara
Sadao Muramatsu
Ryo Hashimoto