Title:
IMITATION CHEESE, METHOD FOR PRODUCING IMITATION CHEESE, AND FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2023/054352
Kind Code:
A1
Abstract:
The purpose of the present invention is to (1) obtain imitation cheese that has limited abnormal flavors originating from plant-based ingredients, (2) obtain imitation cheese that is excellently suited to processing, for example, when shaping the imitation cheese by means of shredding, dicing, cutting, or shaving, the shaped pieces of imitation cheese do not stick together and the cheese does not crumble into powder or fragments during shaping, and (3) obtain imitation cheese that, when eaten as-is or after heating, has a texture and physical properties that resemble cheese. The present invention provides imitation cheese that includes an oil-in-water emulsion containing components A and B and that satisfies condition 1. Component A: a whole-grain grinding product of a high-carbohydrate bean (a high-carbohydrate bean refers to a bean that contains 50-80 mass% of carbohydrates); Component B: an oxidized starch (excluding cross-linked starches); Condition 1: a pH of 3.0-5.5
Inventors:
ABE KAZUMASA (JP)
OZAKI SATORU (JP)
SASAKI KAZUHIRO (JP)
OZAKI SATORU (JP)
SASAKI KAZUHIRO (JP)
Application Number:
PCT/JP2022/035926
Publication Date:
April 06, 2023
Filing Date:
September 27, 2022
Export Citation:
Assignee:
ADEKA CORP (JP)
International Classes:
A23C20/02; A23D7/00
Domestic Patent References:
| WO2014129230A1 | 2014-08-28 | |||
| WO2020045175A1 | 2020-03-05 | |||
| WO2017150482A1 | 2017-09-08 | |||
| WO2018173610A1 | 2018-09-27 |
Foreign References:
| JP2003520039A | 2003-07-02 | |||
| JP2013013396A | 2013-01-24 | |||
| JP2020202820A | 2020-12-24 | |||
| JP2014233270A | 2014-12-15 | |||
| JP2015065949A | 2015-04-13 | |||
| JP2019170326A | 2019-10-10 | |||
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| JP2011000073A | 2011-01-06 | |||
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| JP2018174713A | 2018-11-15 | |||
| JP2018174712A | 2018-11-15 |
Other References:
"Special Feature 1 The future of food brought about by fermented foods", TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, vol. 33, no. 7, 2017, pages 64 - 65
MIURA TAKAYUKI, SATO KAORU: "Imitation Cheese (Analog Cheese)", JOURNAL OF JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY, NIPPON SHOKUHIN KAGAKU KOGAKUKAI, TSUKUBA, JP, vol. 66, no. 10, 15 October 2019 (2019-10-15), JP , pages 381 - 386, XP093053599, ISSN: 1341-027X, DOI: 10.3136/nskkk.66.381
MIURA TAKAYUKI, SATO KAORU: "Imitation Cheese (Analog Cheese)", JOURNAL OF JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY, NIPPON SHOKUHIN KAGAKU KOGAKUKAI, TSUKUBA, JP, vol. 66, no. 10, 15 October 2019 (2019-10-15), JP , pages 381 - 386, XP093053599, ISSN: 1341-027X, DOI: 10.3136/nskkk.66.381
Attorney, Agent or Firm:
SAKAI INTERNATIONAL PATENT OFFICE (JP)
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