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Patent Searching and Data


Title:
METHOD FOR MANUFACTURING PROCESS CHEESE
Document Type and Number:
WIPO Patent Application WO/2018/199054
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a method for manufacturing a process cheese that has excellent shape retention properties and good texture even though a natural cheese is partially substituted by another food material therein. Provided is a method for manufacturing a process cheese in which a natural cheese is partially substituted by another food material, wherein: a crosslinked starch and a low molecular weight starch are contained as the aforesaid another food material; the DE of the low molecular weight starch is less than 2 and the paste viscosity thereof at 10 mass% is 300 mPa.s or less; the composition ratio of the crosslinked starch to the total starting materials is 1.8-5.3 mass%; and the composition ratio of the low molecular weight starch to the total starting materials is 2.6-14.9 mass%.

Inventors:
ONO Eriko (30, Tajima, Fuji-sh, Shizuoka 30, 〒4178530, JP)
TAKAGUCHI Hitoshi (30, Tajima, Fuji-sh, Shizuoka 30, 〒4178530, JP)
IGARASHI Nobuhito (30, Tajima, Fuji-sh, Shizuoka 30, 〒4178530, JP)
Application Number:
JP2018/016528
Publication Date:
November 01, 2018
Filing Date:
April 24, 2018
Export Citation:
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Assignee:
NIHON SHOKUHIN KAKO CO., LTD. (6-5 Marunouchi 1-chome, Chiyoda-ku Tokyo, 05, 〒1000005, JP)
International Classes:
A23C19/082
Foreign References:
JP2012005435A2012-01-12
JP2009050263A2009-03-12
JPH06237719A1994-08-30
JP2011152103A2011-08-11
JP2013017403A2013-01-31
JPH07250641A1995-10-03
JP6222788B12017-11-01
JP2012005435A2012-01-12
JPH06153791A1994-06-03
Other References:
"Milk and Milk Products", 27 December 1951, MINISTRY OF HEALTH AND WELFARE ORDINANCE
Attorney, Agent or Firm:
YOKOTA Nobutaka et al. (FIELDS IP Attorneys, 613 AIOS Nagatacho, 17-17, Nagatacho 2-chome, Chiyoda-k, Tokyo 14, 〒1000014, JP)
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