Title:
NATURAL CHEESE EXHIBITING HEAT-RESISTANT SHAPE RETENTION AND METHOD FOR MANUFACTURING SAID CHEESE
Document Type and Number:
WIPO Patent Application WO/2016/043177
Kind Code:
A1
Abstract:
Provided are a natural cheese exhibiting heat-resistant shape retention without loss of the latent natural-cheese composition, and a method for manufacturing said cheese. It was found that adding transglutaminase to a cheese curd of a natural cheese obtained after curdling raw material milk and discharging the whey, and maturing the resulting cheese curd, makes it possible to manufacture a natural cheese exhibiting heat-resistant shape retention. It was found that in this case, a natural cheese exhibiting heat-resistant shape retention can be manufactured without increasing the composition of water and milk protein in the raw material milk. Specifically, it is possible to provide: a novel natural cheese which exhibits excellent heat-resistant shape retention and neither melts nor deforms when cooked or processed such as by heating in a frying pan or an oven; and a method for manufacturing the natural cheese.
Inventors:
JOUNOSHITA KENICHI (JP)
KOMORI MOTOHARU (JP)
WATANABE TAKESHI (JP)
KOMORI MOTOHARU (JP)
WATANABE TAKESHI (JP)
Application Number:
PCT/JP2015/076105
Publication Date:
March 24, 2016
Filing Date:
September 15, 2015
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23C19/068
Foreign References:
| US20020106423A1 | 2002-08-08 | |||
| US20030165594A1 | 2003-09-04 |
Attorney, Agent or Firm:
KUZUWA, Kiyoshi (JP)
Seiji Kuzuwa (JP)
Seiji Kuzuwa (JP)
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