METHOD FOR PRODUCING STRETCHING CHEESE SUBSTITUTE

WIPO Patent Application WO/2022/181810

A1

The purpose of the present invention is to provide a technique for producing a cheese substitute by which improved stretchability can be imparted to a cheese substitute which contains a vegetable protein and 0.6 part by weight or more, per part by weight of the vegetable protein, of starch. A method for producing a stretching cheese substitute, said method comprising a step for treating a starting material composition, which contains a vegetable protein and 0.6 part by weight or more, per part by weight of the vegetable protein, of starch, with an enzyme preparation containing a protease optionally together with an amylase, wherein the enzyme preparation is used so as to give a starch gelatinization ability of the amylase of 8 U or less per gram of the starch, relative to 100,000 U of the protease activity of the protease per gram of the vegetable protein. The cheese substitute obtained by this method has improved stretchability.

JP5172065	Reversible gel formation
WO/2023/164490	FOODSTUFF COMPRISING PALM PRODUCT
WO/2023/214554	THICKENER FOR VEGETABLE PROTEIN-CONTAINING COMPOSITION

OKUDA KEITA (US)

PCT/JP2022/008083

September 01, 2022

February 25, 2022

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AMANO ENZYME U S A CO LTD (US)
AMANO ENZYME INC (JP)

A23C20/02

WO2009001443A1	2008-12-31
WO2006135089A1	2006-12-21

JP2016502868A	2016-02-01
JP2018516078A	2018-06-21
JPS59205940A	1984-11-21
JPS4720381B1	1972-06-09
JPS49471A	1974-01-05
JPS50155661A	1975-12-16
JP2002199842A	2002-07-16
JP2000333600A	2000-12-05
US6086926A	2000-07-11

TANAKA, Junya et al. (JP)

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