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Patent Searching and Data


Title:
CAMEMBERT CHEESE AND PROCESS FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2014/196593
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide flavor-enriched Camembert cheese and a process for producing the cheese. EMC and/or LMB, which are products of partial decomposition of milk fat, is added to raw-material milk to form cheese curd, which is matured. Thus, the contents of methyl ketones and secondary alcohols which are aroma components that impart a sense of Camembert cheese are increased. Furthermore, by conducting a heat treatment under adequate conditions after the maturation, Camembert cheese can be obtained in which the flavor has been enhanced by a synergistic effect of furans and pyrazines.

Inventors:
SUZUKI AI (JP)
SHIOTA MAKOTO (JP)
IWASAWA AI (JP)
KIMURA AKIRA (JP)
Application Number:
PCT/JP2014/064937
Publication Date:
December 11, 2014
Filing Date:
June 05, 2014
Export Citation:
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Assignee:
MEGMILK SNOW BRAND CO LTD (JP)
International Classes:
A23C19/068
Foreign References:
JP2006075012A2006-03-23
JP2000004785A2000-01-11
JP4210017B22009-01-14
JP2801376B21998-09-21
JP2622864B21997-06-25
JP2007511220A2007-05-10
JP2007097591A2007-04-19
Other References:
TSUNEYOSHI KANISAWA: "Studies on the Production of Flavors by Biochemical Methods Part V, Formation of methyl ketones from milk fat by fungi isolated from camembert cheese", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 32, no. 11, 1985, pages 787 - 790
OKUMURA J ET AL.: "Methyl ketone formation by Penicillium camemberti in model systems", J. DAIRY SCI., vol. 68, no. 1, 1985, pages 11 - 15, XP001348995
MOLIMARD P ET AL.: "Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties", J. DAIRY SCI., vol. 79, no. 2, 1996, pages 169 - 184
KARAHADIAN C ET AL.: "Contribution of Penicillium sp. to the flavors of brie and Camembert cheese", J. DAIRY SCI., vol. 68, no. 8, 1985, pages 1865 - 1877
FURTADO MM ET AL.: "Characterization of cheese curd ripened with Penicillium caseicolum for producing a flavor concentrate", J. DAIRY SCI., vol. 67, no. 12, 1984, pages 2850 - 2855
SHIN'ICHI TAKAFUJI: "Up-to-date techniques for utilization of enzymes. Production of enzyme modified cheese", FOOD CHEMICALS, vol. 5, no. 7, 1989, pages 54 - 59
KOJI NAKAMOTO: "Aroma Volatiles Generated from Heated Cheddar Cheese", KIKAN KORYO, 20 March 2013 (2013-03-20), pages 87 - 92
TOMOAKI SAITO: "Koku and Kokumi in Foods", THE JAPANESE JOURNAL OF TASTE AND SMELL RESEARCH, vol. 11, no. 2, 2004, pages 165 - 174
JOJI OKUMURA ET AL.: "Camembert cheese flavor: A review", KIKAN KORYO, 1985, pages 37 - 45
MAKOTO SHIOTA: "Palatability of Milk and Milk Products : texture, taste and aroma of fluid milk, butter and cheese", FOOD CHEMICALS, vol. 29, no. 6, June 2013 (2013-06-01), pages 35 - 42
Attorney, Agent or Firm:
MOEGI PATENT OFFICE (JP)
Patent business corporation It burns and is ぎ特許事務所. (JP)
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