Title:
CHEESE SAUCE AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2016/031953
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide: a cheese sauce exhibiting improved cheese flavor and mouthfeel, and exhibiting improved emulsion stability and operation properties such as spreadability and squeezing ease; and a method for producing the same. This cheese sauce at least contains: a cheese ingredient; one or more emulsifiers selected from a group consisting of a lipophilic emulsifier having an HLB of 0-2 and a hydrophilic emulsifier having an HLB of 15-20; and water.
Inventors:
ASANO SHINNOSUKE (JP)
TAKAISHI MASAKI (JP)
MORIKAWA HIROMI (JP)
TAKAISHI MASAKI (JP)
MORIKAWA HIROMI (JP)
Application Number:
PCT/JP2015/074358
Publication Date:
March 03, 2016
Filing Date:
August 28, 2015
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23C19/06; A23C19/00
Foreign References:
| JPH10117683A | 1998-05-12 | |||
| JPH09262054A | 1997-10-07 | |||
| JP2011234697A | 2011-11-24 | |||
| JP2004267013A | 2004-09-30 | |||
| JP2005198549A | 2005-07-28 | |||
| JPH10257871A | 1998-09-29 |
Attorney, Agent or Firm:
Eikoh Patent Firm, P. C. et al. (JP)
Patent business corporation glory patent firm (JP)
Patent business corporation glory patent firm (JP)
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