Title:
FRESH CHEESE, METHOD FOR PRODUCING SAME, AND METHOD FOR ENHANCING CRISP AFTERTASTE OF SAME
Document Type and Number:
WIPO Patent Application WO/2022/045368
Kind Code:
A1
Abstract:
In order to provide fresh cheese having excellent crisp aftertaste, the present invention adjusts the ratio of the content of at least one fresh cheese flavor component selected from 2-heptanone, γ-dodecalactone and z-dairy lactone, to the hardness (the flavor component content / hardness) such that the ratio is no greater than a threshold that is set by reference to the aftertaste crispness.
Inventors:
NAKAGAWA SARA (JP)
YAMADA MIO (JP)
YAMADA MIO (JP)
Application Number:
PCT/JP2021/031978
Publication Date:
March 03, 2022
Filing Date:
August 31, 2021
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23C19/076
Domestic Patent References:
| WO2004095936A1 | 2004-11-11 |
Foreign References:
| JP2004267091A | 2004-09-30 |
Other References:
"Contemporary Cheese Studies (First Edition)", 1 January 2008, FOOD MATERIALS RESEARCH ASSOCIATION CO., LTD., JP, ISBN: 978-4-87991-001-1, article TADAO SAITO, SHUNICHI DOSAKO, KEIJI IKOSHI: "3.2 Mozzarella cheese", pages: 153 - 169, XP009534817
Attorney, Agent or Firm:
NAKAMURA Yukitaka et al. (JP)
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