Title:
GEL-TYPE FOOD AND PROCESS FOR PRODUCING THE SAME
Document Type and Number:
WIPO Patent Application WO/2008/020568
Kind Code:
A1
Abstract:
[PROBLEMS] To provide a process for producing a gel-type food such as whey cheese which has a little brittle tissue and a non-sticky and little starchy feeling on the tongue, shows a smooth touch in the mouth and on the tongue, suffers from little dripping and is excellent in texture and taste. [MEANS FOR SOLVING PROBLEMS] A gel-type food is produced by subjecting a solution to be treated, which contains whey proteins and fat components and in which the concentration of the whey proteins is from 4 to 12% by weight and the weight ratio of the fat components to the whey proteins is 5:1 or less, to a heating treatment under two-stage heating conditions. The two-stage heating conditions comprise the first stage wherein the heating temperature is controlled to 65 to 75oC so that the above-described solution to be treated is maintained at an almost uniform temperature of 65 to 75oC as a whole, and the second stage wherein the heating temperature is controlled to not higher than 90OC but higher than 75oC so that the above-described solution to be treated is maintained at an almost uniform temperature of not higher than 90OC but higher than 75oC as a whole.
Inventors:
ITOU HIROTO (JP)
MATSUNAGA NORIAKI (JP)
AIZAWA SHIGERU (JP)
MATSUNAGA NORIAKI (JP)
AIZAWA SHIGERU (JP)
Application Number:
PCT/JP2007/065699
Publication Date:
February 21, 2008
Filing Date:
August 10, 2007
Export Citation:
Assignee:
MEIJI DAIRIES CORP (JP)
ITOU HIROTO (JP)
MATSUNAGA NORIAKI (JP)
AIZAWA SHIGERU (JP)
ITOU HIROTO (JP)
MATSUNAGA NORIAKI (JP)
AIZAWA SHIGERU (JP)
International Classes:
A23C21/04; A23C21/06
Foreign References:
| JP2005511103A | 2005-04-28 | |||
| JPS63258533A | 1988-10-26 |
Other References:
HONGSPRABHAS P. ET AL.: "Ca2+-induced cold gelation of whey protein isolate: effect of two-stage gelation", FOOD RESEARCH INTERNATIONAL, vol. 30, no. 7, 1998, pages 523 - 527, XP003019930
MLEKO A.: "Effect of protein concentration on whey protein gels obtained by two-stage heating process", EUR. FOOD RES. TECHNOL., vol. 209, no. 6, 1999, pages 389 - 392, XP003019931
MLEKO A.: "Effect of protein concentration on whey protein gels obtained by two-stage heating process", EUR. FOOD RES. TECHNOL., vol. 209, no. 6, 1999, pages 389 - 392, XP003019931
Attorney, Agent or Firm:
SUZUKI, Shoji et al. (9th Fl.10-3, Shinjuku 1-chom, Shinjuku-ku Tokyo, JP)
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