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Title:
CREAM CHEESE HAVING SUPERIOR BAKING SUITABILITY, AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2016/121899
Kind Code:
A9
Abstract:
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particularly a polysaccharide derived from lactic acid bacteria. This cream cheese has a smooth texture and exhibits a low amount of water separation, and even when this cream cheese is used as a raw ingredient in a cheese cake, this cream cheese exhibits no reduction in volume, such as a shrinkage or settling of body, and provides an excellent texture. Moreover, the effect of the present invention is further enhanced by reheating and homogenizing the cream cheese to obtain a heat-treated cream cheese.

Inventors:
KOMORI, Motoharu (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
MORIKAWA, Hiromi (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:
JP2016/052576
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; A21D13/08
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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