Title:
PROCESSED CHEESE AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2011/115185
Kind Code:
A1
Abstract:
Disclosed is a novel processed cheese that has almost no viscoelasticity, has the property of being easily crumbled to form particles, and has a light mouthfeel, melting well in the mouth. Further disclosed is a method for producing same. The processed cheese is characterized by being provided with a desired brittleness expressed as a flexibility of no more than 5.0 mm and a load at rupture of no more than 100g in a predetermined flexibility test/rupture strength test. It is preferable that a natural cheese or a processed cheese having a flexibility of no more than 4.0 mm as measured by the aforementioned flexibility test be included as a starting material cheese, at least 20 mass% of such cheese being included with respect to all the starting material cheese. Also, it is preferable that the composition of the processed cheese have at least 34 mass% and less than 60 mass% water, and a pH of 4.8-5.5.
Inventors:
SHIMIZU NOBUYUKI (JP)
NISHIO TOMOKO (JP)
MATSUO MITSURO (JP)
ASANO SHINNOSUKE (JP)
NISHIO TOMOKO (JP)
MATSUO MITSURO (JP)
ASANO SHINNOSUKE (JP)
Application Number:
PCT/JP2011/056292
Publication Date:
September 22, 2011
Filing Date:
March 16, 2011
Export Citation:
Assignee:
MEIJI CO LTD (JP)
SHIMIZU NOBUYUKI (JP)
NISHIO TOMOKO (JP)
MATSUO MITSURO (JP)
ASANO SHINNOSUKE (JP)
SHIMIZU NOBUYUKI (JP)
NISHIO TOMOKO (JP)
MATSUO MITSURO (JP)
ASANO SHINNOSUKE (JP)
International Classes:
A23C19/08
Domestic Patent References:
| WO2009107662A1 | 2009-09-03 | |||
| WO2010117024A1 | 2010-10-14 | |||
| WO2009048093A1 | 2009-04-16 |
Foreign References:
| US5670197A | 1997-09-23 | |||
| JPS5755380B2 | 1982-11-24 |
Other References:
YOUNIS M. F. ET AL.: "Production of processed cheese using Cheddar cheese and cheese base. 3.", COMPOSITIONAL QUALITY, vol. 46, no. 9, 1991, MILCHWISSENSCHAFT, pages 566 - 9
KIYOSHI TATSUMI ET AL.: "Processed Cheese Manufacturing Methods without Emulsifying Salt", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 44, no. 10, 1997, pages 696 - 702
SINGH S. ET AL.: "Suitable Blend Formulations of Buffalo Milk Cheddar Cheese and Fresh Curd for Processed Cheese and Cheese Spread", JAPANESE JOURNAL OF DAIRY AND FOOD SCIENCE, vol. 42, no. 3, 1993, pages A111 - A116
KIYOSHI TATSUMI ET AL.: "Processed Cheese Manufacturing Methods without Emulsifying Salt", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 44, no. 10, 1997, pages 696 - 702
SINGH S. ET AL.: "Suitable Blend Formulations of Buffalo Milk Cheddar Cheese and Fresh Curd for Processed Cheese and Cheese Spread", JAPANESE JOURNAL OF DAIRY AND FOOD SCIENCE, vol. 42, no. 3, 1993, pages A111 - A116
Attorney, Agent or Firm:
SUZUKI Shoji et al. (JP)
Shoji Suzuki (JP)
Shoji Suzuki (JP)
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