VARIETY OF PROCESSED CHEESE AND PRODUCTION METHOD THEREOF

Title:

VARIETY OF PROCESSED CHEESE AND PRODUCTION METHOD THEREOF

Document Type and Number:

WIPO Patent Application WO/2012/015036

Kind Code:

A1

Abstract:

Provided are a variety of processed cheese having excellent storage stability at room temperature and excellent texture, and a production method thereof. A method whereby, after the addition of glycerine, a variety of processed cheese is produced by thermal emulsification at a temperature of 75 °C or greater, and a variety of processed cheese having a water activity of 0.55-0.94 produced in the aforementioned manner.

Inventors:

UCHIDA TOSHIAKI (JP)
KONNO NAOKI (JP)
KONDOH HIROSHI (JP)

Application Number:

PCT/JP2011/067484

Publication Date:

February 02, 2012

Filing Date:

July 29, 2011

Export Citation:

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Assignee:

MEGMILK SNOW BRAND CO LTD (JP)
UCHIDA TOSHIAKI (JP)
KONNO NAOKI (JP)
KONDOH HIROSHI (JP)

International Classes:

A23C19/082

Domestic Patent References:

WO1999026482A1

1999-06-03

Foreign References:

JP2003018957A	2003-01-21
JPH09205987A	1997-08-12
JPH099864A	1997-01-14
JP2004321183A	2004-11-18
JPH08256696A	1996-10-08
JPH0591833A	1993-04-16

Other References:

KOMBILA-MOUNDOUNGA E. ET AL.: "Effet des combinaisons de sel, lactose et glycerol sur l'activite de l'eau (AW) des fromages fondus a tartiner", CAN. INST. FOOD SCI. TECHNOL. J., vol. 24, no. 5, 1991, pages 233 - 238, XP008033205
KOMBILA-MOUNDOUNGA E. ET AL.: "Effet des combinaisons de chlorure de sodium, de lactose etde glycerol sur les caracteristiques rheologiques et la couleur des fromages fondus a tartiner", CAN. INST. FOOD. SCI. TECHNOL. J., vol. 24, no. 5, 1991, pages 239 - 251

Attorney, Agent or Firm:

MOEGI PATENT OFFICE (JP)
特許業務法人もえぎ特許事務所 (JP)

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