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Title:
METHOD FOR PRODUCING PACKAGED NATURAL CHEESE HAVING ELASTICITY AND GOOD STORAGE STABILITY
Document Type and Number:
WIPO Patent Application WO/2016/181830
Kind Code:
A1
Abstract:
 The present invention addresses the problem of providing natural cheese having good storage stability, that remains fresh without the need for an especially aseptic environment, and that has a reduced risk of contamination by micro-organisms. The present invention pertains to a method for producing a packaged natural cheese having elasticity and good storage stability, wherein a raw material mix is curdled at a pH of 4 to 7, cheese curds are obtained by draining off the whey, the cheese curds are kneaded while being heated, then immersed in a heated preservation solution containing 0.1 to 2.0 mass% of sodium chloride, and then cooled after undergoing a hot pack process in a packaged state. The present invention further pertains to packaged natural cheese having elasticity produced by the aforementioned method.

Inventors:
KOJIMA, Kumiko (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
JOUNOSHITA, Kenichi (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
MATSUNAGA, Noriaki (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
Application Number:
JP2016/063083
Publication Date:
November 17, 2016
Filing Date:
April 26, 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; A23C19/068
Foreign References:
JP2011223991A2011-11-10
JP2014509848A2014-04-24
JP2004000118A2004-01-08
JP2009000110A2009-01-08
US6440481B12002-08-27
JPS6352863A1988-03-07
JPS62257354A1987-11-09
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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