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Title:
CREAM CHEESE HAVING IMPROVED ACIDITY, AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2016/121904
Kind Code:
A9
Abstract:
The present invention addresses the problem of developing a method for manufacturing a cream cheese that inhibits the sense of strong acidity caused by lactic acid while having a sufficient fermented flavor. The present invention pertains to a method for manufacturing a cream cheese, the method being characterized in that lactic acid bacteria and propionic acid bacteria in a raw material mix are inoculated and fermented, whereby oxidative solidification occurs. The cream cheese obtained using this method not only has a sufficient fermented flavor, but also inhibits the sense of strong acidity caused by lactic acid, has a mild flavor, and has improved palatability as a cream cheese in comparison to conventional cream cheeses manufactured by fermenting lactic acid bacteria.

Inventors:
MORIKAWA, Hiromi (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
KOMORI, Motoharu (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
TAKAHASHI, Motofumi (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
MATSUNAGA, Noriaki (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
Application Number:
JP2016/052597
Publication Date:
August 04, 2016
Filing Date:
January 29, 2016
Export Citation:
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Assignee:
MEIJI CO., LTD. (2-10, Shinsuna 1-chome Koto-k, Tokyo 08, 〒1368908, JP)
International Classes:
A23C19/076
Attorney, Agent or Firm:
KUZUWA, Kiyoshi (Patent Attorneys, KUZUWA & PARTNERS Nishi-Shinjuku Mitsui Bldg. 17F, 6-24-1, Nishi-Shinjuk, Shinjuku-ku Tokyo 23, 〒1600023, JP)
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