Title:
AGENT AND METHOD FOR IMPROVING PHYSICAL PROPERTIES OF CHEESE-CONTAINING FOOD
Document Type and Number:
WIPO Patent Application WO/2020/017456
Kind Code:
A1
Abstract:
[Problem] To provide a cheese-containing food that shows an appropriate stringiness or viscosity in a molten state and has a good texture.
[Solution] A cheese-containing food which comprises curdlan and a processed starch in such amounts that 0.1-2.5% by weight of curdlan is contained therein and the content of the processed starch is 3-6 times by weight as much as the content of curdlan. If necessary, the cheese-containing food may further comprise 0.2-3% by weight of a molten salt. A composition which comprises curdlan and 3-6 times by weight as much as curdlan of a processed starch is suitably usable as an agent for improving the physical properties of a cheese-containing food.
Inventors:
MATSUYAMA YUSUKE (JP)
Application Number:
PCT/JP2019/027724
Publication Date:
January 23, 2020
Filing Date:
July 12, 2019
Export Citation:
Assignee:
MITSUBISHI CORPORATION LIFE SCIENCES LTD (JP)
International Classes:
A23C19/093; A23L29/219; A23L29/269
Foreign References:
| JP2009219416A | 2009-10-01 | |||
| JPH0440851A | 1992-02-12 | |||
| JP2006262862A | 2006-10-05 | |||
| JP2016047059A | 2016-04-07 | |||
| JPH02167029A | 1990-06-27 | |||
| JP6248222B1 | 2017-12-13 | |||
| JP2011514843A | 2011-05-12 |
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