Title:
クリームチーズ類
Document Type and Number:
Japanese Patent JP7117851
Kind Code:
B2
Abstract:
To provide a novel cream cheeses having fresh flavor with reduced acid taste, having moderate hardness and heat resistant shape retention property, and less in syneresis during storage, and a manufacturing method therefor.SOLUTION: There are provided a cream cheeses having pH of 5.35 or more, syneresis of 10 g/50 g cream cheese or less, hardness of 700 gw or more, and heat resistant shape retention property of 80% or more, and flesh flavor without using a stabilizer. There is provided a manufacturing method of the cream cheeses including a process for adding a whey protein raw material to a raw material cheese card so that the whey protein content becomes 2.3 wt.% or more as a final concentration, a process for adding a calcium raw material to the raw material cheese card so that calcium content becomes 0.4 wt.% as a final concentration, and a process for adjusting the final concentration of the whey protein and the final concentration of calcium to be 1:0.05 to 1:30, and pH of a mixture of the raw material cheese card, the whey protein raw material, and the calcium raw material to be 5.35 or more.SELECTED DRAWING: None
Inventors:
Ai Kubonai
Hiroshi Imai
Hiroshi Imai
Application Number:
JP2018000925A
Publication Date:
August 15, 2022
Filing Date:
January 09, 2018
Export Citation:
Assignee:
Snow Brand Megmilk Co., Ltd.
International Classes:
A23C19/076; A23C19/02
Domestic Patent References:
| JP7264980A | ||||
| JP2013066432A | ||||
| JP2015077108A |
Attorney, Agent or Firm:
Moegi Patent Office, a patent business corporation