CN102811624B - Cheese-like food for baking - Google Patents
Cheese-like food for baking Download PDFInfo
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- CN102811624B CN102811624B CN201180013907.6A CN201180013907A CN102811624B CN 102811624 B CN102811624 B CN 102811624B CN 201180013907 A CN201180013907 A CN 201180013907A CN 102811624 B CN102811624 B CN 102811624B
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- cheese
- food
- tapioca
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- zymotic fluid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Disclosed are a heat-tolerant cheese-like food, which shows a characteristic stringiness, similar to the texture of a stringy natural cheese in a heat-melted state, even after cooling down, and shows no change in appearance or shape after baking; and a method for producing the same. The heat-tolerant cheese-like food, which shows a characteristic stringiness, similar to the texture of a stringy natural cheese in a melted state, even in the case of substantially containing no such a natural cheese, and shows no change in appearance or shape after baking, can be obtained by preparing a cheese-like food comprising, each in a specific amount, of three components, i.e., a heat-set protein, milk protein and etherified tapioca starch. A cheese-like food having a favorable fermented flavor and characteristic stringiness can be obtained by preparing a cheese-like food which comprises a lactic acid fermentation broth containing a heat-set protein.
Description
Technical field
The present invention relates to cure by cheese sample food and manufacture method thereof.
Background technology
As on the decorations such as Western-style pastry, baked cake, bread, Piza tops (decoration), fill, carry secretly to improve the raw material of flavour of food products and outward appearance, be widely used various fillers.As the application relevant with the filler of wire drawing physical property that shows natural cheese sample, for example, there is the patent documentation 1 being proposed by the application's applicant.But, also unexposed about this wire drawing physical property further being given to heat resistance in this application.In addition, wire drawing physical property itself also still has room for improvement.
As giving filler stable on heating method, for example, in patent documentation 2, record and contained that to make the fat or oil composition of its foaming be effective.But, in patent documentation 2, do not instruct giving stable on heating technology as cheese sample foodstuff filler.
In addition, although be that bakery use is packed plain embryo in patent documentation 3, the combination of carbohydrate, grease class, starch, heat setting solidity albumen is recorded.But, in patent documentation 3, do not instruct completely giving heat resistance as the specific physical property of cheese sample food yet.
Prior art document
Patent documentation
Patent documentation 1: TOHKEMY 2006-254742 communique
Patent documentation 2: International Publication 2006-095505 brochure
Patent documentation 3: TOHKEMY 2004-57018 communique
Summary of the invention
the problem that invention will solve
The object of the present invention is to provide and cure by cheese sample food and manufacture method thereof, this cure with cheese sample food be the cooperation cheese sample food that does not use in fact natural cheese, even if there is the wire drawing physical property when heating and melting same with the natural cheese with stringiness, also have and cure the heat resistance that also there is no outward appearance, change of shape.
for the scheme of dealing with problems
The inventor conducts in-depth research above-mentioned problem.Found that heat setting solidity albumen, lactoprotein and this three of etherificate tapioca by containing specified quantitative, even if do not contain in fact the cooperation cheese sample food of natural cheese, also can obtain the cheese sample food of natural cheese visible wire drawing physical property in the time of heating and melting that shows as there is stringiness, even and if this wire drawing physical property also can not change at the temperature below the normal temperature of the natural cheese hardening with stringiness as caused.And then, also find that this cheese sample food has the patience of curing, even if through curing operation, this cheese sample food appearance, shape also almost do not change, and have and wire drawing physical property identical before heating, and then complete the present invention.
, the present invention relates to following content.
(1) one is cured with cheese sample food, and it contains heat setting solidity albumen 0.2 ~ 2 % by weight, lactoprotein 3.6 ~ 10 % by weight and etherificate tapioca 0.3 ~ 5.5 % by weight.
(2) according to curing with cheese sample food above-mentioned (1) Suo Shu, it also contains acetylation tapioca 3 ~ 5 % by weight.
(3) according to curing with cheese sample food above-mentioned (1) Suo Shu, it contains zymotic fluid 46 ~ 96 % by weight.
(4) what a kind of above-mentioned (3) were described cures the manufacture method with cheese sample food, and it adds heat setting solidity proteinogen material before fermentation, as the raw material of zymotic fluid.
the effect of invention
According to the present invention, even if substantially do not contain in the situation of cooperation cheese sample food of natural cheese, also can obtain the cheese sample food that shows as there is natural cheese visible wire drawing physical property in the time of heating and melting of stringiness.And, even if having, this cheese sample food cures the heat resistance that also there is no outward appearance, change of shape, can be suitable for bakery.
Detailed description of the invention
Below illustrate the present invention.
The present invention's said " curing use ", refers in bread, baked cake etc. cure the food of modulation and can be suitable as the uses such as filler, particularly, for example, while use as filler in bread, refers to and also can before baking bread, fill use.That is, product of the present invention are in the bakeries such as bread, before it cures, fill, even if also can keep outward appearance, shape through heating (curing) operation, also show the wire drawing physical property of natural cheese sample after heating., be the material with " heat resistance ".Here said heat resistance refers to, even if suppose the such heating condition of baking oven using through in the bakeries such as modulation bread, dessert, has also maintained and has cured front identical shape and physical property.More specifically, by average evaluation qualified in " the Evaluation of Heat Tolerance method " described in embodiment for thering is heat resistance.
The said cheese sample of the present invention food, refers to the food general name of being with the wire drawing physical property shown just like the natural cheese with stringiness through heating and melting.Particularly, even if still show the wire drawing physical property of this natural cheese sample at the temperature of (3 ~ 20 DEG C) below the normal temperature of the common natural cheese meeting hardening with stringiness, this is the feature of product of the present invention, and is the character that common this natural cheese does not have.
The said heat setting solidity of the present invention albumen refers to the protein having by heating the character of solidifying.Particularly, can enumerate the protein in soybean source, the protein in egg source.More specifically, can enumerate separate soybean protein, soy protein concentrate matter, defatted soymilk powder as the protein raw material in soybean source, wherein, from the viewpoint of obtaining local flavor, good physical property, more preferably use separate soybean protein.
In addition, as the protein in egg source, can enumerate aqueous whole egg, aqueous egg white, aqueous yolk, Powdered egg white, Powdered yolk, aqueous egg white, Powdered egg white that wherein more preferably egg white is originated, further preferred powder powder egg white.Be explained multiple heat setting solidity proteinogen material capable of being combined and using also in the present invention.It is most preferably the combination of separate soybean protein and Powdered egg white.Now preferred portfolio ratio is separate soybean protein: Powdered egg white=0.5 ~ 2:0.3 ~ 1, more preferably 0.9 ~ 1.6:0.3 ~ 0.7.By this combination, can obtain the wire drawing physical property approaching the most with the natural cheese with stringiness, and can obtain good heat resistance.
Of the present invention curing need to be contained 0.2 ~ 2 % by weight, more preferably 0.4 ~ 1.7 % by weight by the amount of the heat setting solidity albumen in cheese sample food.The amount of heat setting solidity albumen is too much or very few, all has the situation that is difficult to obtain the physical property of the natural cheese as having stringiness in the time of heating and melting.Particularly, when the amount of heat setting solidity albumen is very few, the situation that exists heat resistance also to die down.
In addition, heat setting solidity albumen preferably adds as the raw material in zymotic fluid before its fermentation.Its reason is, the general situation with peculiar flavour that exists of heat setting solidity albumen, and near isoelectric point, there is sometimes aggegation, and using this heat setting solidity albumen when the raw material of zymotic fluid adds before fermentation, not only improve the local flavor of heat setting solidity albumen by fermentation, also improved as seen the tendency of the generation of aggegation.
With regard to the said lactoprotein of the present invention, can enumerate as concrete raw material: skimmed milk power, whole milk powder, full milk proem, casein-sodium, whey protein, buttermilk powder, milk, full-cream concentrated breast, the concentrated breast of degreasing, natural cheese etc., wherein can obtain good physical property aspect, more preferably use skimmed milk power, full milk proem.In addition, although natural cheese be give excellent flavor aspect useful raw material, because cost is higher, while cooperation in a large number, cause sometimes cost improve.In addition, depend on itself the cheese sample physical property of natural cheese with stringiness because the impact of temperature changes greatly, particularly in the time of low temperature, have the situation of hardening.In addition, in order to obtain the physical property of product of the present invention, the cooperation of natural cheese is also nonessential, can suitably use.
Full milk proem refer to by hyperfiltration technique to protein contained in milk concentrate, spray-dired product, contain casein, lactalbumin both, be also known as concentrated milk protein, comprehensive lactoprotein.
The amount of the lactoprotein in cheese sample food need to contain 3.6 ~ 10 % by weight, more preferably 3.8 ~ 9 % by weight.The amount of lactoprotein is too much or very few, all has the situation that is difficult to the physical property that shows the natural cheese sample with stringiness.
Mostly lactoprotein is also good material of local flavor, and as long as not becoming agglomerate (lumps) but dispersed in the cheese sample food as end article, its interpolation is not particularly limited period.But, with regard to adding as its raw material with heat setting solidity albumen in the time modulating zymotic fluid, the simplest in operation, be preferred.
Be explained, the mixing ratio that the present invention's's said " protein " amount can be multiplied by the amount of protein contained each raw material used in cheese sample food of the present invention is tried to achieve.
The said etherificate tapioca of the present invention refers to the processing tapioca that has imported ether in tapioca, in field of food industry, is widely used.In addition, acetylation tapioca refers to the product that has imported acetyl group in tapioca, and it is also widely used in field of food industry.
The amount of the etherificate tapioca in cheese sample food need to contain 0.3 ~ 5.5 % by weight, more preferably 0.3 ~ 5 % by weight.The amount of etherificate tapioca is too much or very few, all has the situation that is difficult to the physical property that shows the natural cheese sample with stringiness.
In addition, it is necessary in the present invention, using etherificate tapioca, also can further and use acetylation tapioca.Use amount is now preferably 3.3 ~ 5 % by weight.And the total amount of etherificate tapioca and acetylation tapioca is preferably 3 ~ 6 % by weight, more preferably 3.5 ~ 5.5 % by weight.
Because etherificate tapioca and acetylation tapioca all relatively dissolve easily in water, thereby its interpolation can suitably be selected period.
The said zymotic fluid of the present invention refers to the zymotic fluid that uses lactic acid bacteria that the fermented mixture that comprises the raw materials such as protein raw material, saccharic is formed, that useful raw material also preferably uses as raw material in the present invention for showing as unique excellent flavor of the fermentates such as natural cheese.Amount during as use zymotic fluid is preferably 46 ~ 96 % by weight, more preferably 48 ~ 90 % by weight in cheese sample food.Zymotic fluid is too much or very few, all has the situation that local flavor etc. is impacted.And situation about using in the food of physical property that only needs the natural cheese sample with stringiness etc., the use of zymotic fluid can suitably be selected.
Be explained, as mentioned above, from the aspect of local flavor, property simple to operate, preferably heat setting solidity proteinogen material, lactoprotein raw material use as the raw material of zymotic fluid.
PH when fermentation ends is preferably 4 ~ 6, more preferably pH4.5 ~ 5.Can use various lactic acid bacterias as used lactic acid bacteria, from the aspect of local flavor, the more preferably combination of streptococcus cremoris and streptococcus lactis.
Above, heat setting solidity albumen, lactoprotein, etherificate tapioca are all the raw material respectively with unique physical property, the inventor finds by combining them with appropriate amount, can make its performance and the natural cheese with stringiness same physical property and there is heat resistance in the time of heating and melting, and then complete the present invention., the cost of natural cheese sample food of the present invention is more lower than the food taking natural cheese as main body.In addition, the physical property that depends on the natural cheese with stringiness changes greatly with the impact of temperature, particularly there is at low temperatures the situation of meeting hardening, and in " cheese sample food " of the present invention, be that specified quantitative can be controlled physical property by adjusting its raw-material amount, for the purposes that is difficult to realize during as main body taking the natural cheese with stringiness in the past for example at room temperature circulate, the cooking for the such bakery of bread of keeping, even if at room temperature also can show the stringiness of the natural cheese sample with stringiness.And then even if while use in the bakery as above-mentioned bread, because product of the present invention have heat resistance, thereby it is medium to be filled into plain embryo before curing, contributes to the raising of operating efficiency.
Below, using the situation about using as zymotic fluid raw material taking heat setting solidity proteinogen material etc. as optimal way of the present invention as example, more specifically describe.
1. the modulation of zymotic fluid
The primary raw material using in zymotic fluid is heat setting solidity albumen, lactoprotein, grease etc., first with these raw material modulation suspensions.Be explained, in addition can be not affecting in scope of the present invention while suitably using natural cheese, fuse salt etc. at modulation zymotic fluid the general material using as raw material.
In order to dissolve and sterilization, at 70 ~ 80 DEG C, keep raw material suspension after 5 ~ 30 minutes, carry out after high pressure homogenisers processing, be cooled to 5 ~ 20 DEG C.The raw material suspension in this stage is called to distiller liquor one time.
Then, in a distiller liquor, inoculate inoculum.As inoculum, the most preferably combination of streptococcus cremoris and streptococcus lactis as mentioned above.After inoculation, keep 10 ~ 20 hours at 15 ~ 25 DEG C, by fermentation, and fermentation is to pH4 ~ 6.In stage in pH arrives 4 ~ 6 scopes, within 15 ~ 60 minutes, carry out sterilization by heating at 60 ~ 90 DEG C.
2. the modulation of cheese sample food
In 1. zymotic fluids that obtain, add as required after fuse salt, stir while be warming up to 70 ~ 80 DEG C.In the stage that arrives 70 ~ 80 DEG C, add grease, acetylation tapioca, other raw material further stirring, also add as required milk etc., the in the situation that of holding temperature, continue to stir about 10 ~ 20 minutes.Afterwards, utilize high pressure homogenisers carry out homogenising and complete.
Be explained, the use of zymotic fluid nonessential in the present invention, describes taking the situation of fermenting as main body.In the situation of not fermenting, in the stage of a distiller liquor, do not carry out the inoculation of lactic acid bacteria.
Below record embodiment.
Embodiment
Embodiment 1 ~ 8, comparative example 1 ~ 4
According to the formula of table 1, modulation zymotic fluid (distiller liquor).Numeral in formula is % by weight as long as no special provision.
The formula of table 1 zymotic fluid (distiller liquor)
The goods that full milk proem uses Ingrelia company to manufacture.
The goods that soy protein isolate uses Fuji Oil Co., Ltd. to manufacture.
Hydrogenated rapeseed oil (31 DEG C of fusing points) and palmitic mixture that vegetative grease uses Fuji Oil Co., Ltd. to manufacture.
The goods that whey powder uses Seichin Co., Ltd. to manufacture.
" modulation method of zymotic fluid (distiller liquor) "
Vegetative grease is heated to 60 DEG C of modulation oil phases.In addition, heat water to 30 DEG C, after polyphosphate sodium, natrium citricum, salt are dissolved, make milk, whey powder, full milk proem, separate soybean protein, egg-white powder, skimmed milk power, person of outstanding talent reach cheese etc. (according to formula and difference) dissolving.Afterwards, pre-emulsification 10 minutes at 70 ~ 80 DEG C, after then using homogenizer to homogenize under the pressure of 8000kPa, quenching to 20 DEG C, makes distiller liquor one time.Afterwards, inoculation is produced with bottle opener (bulk starter) (Mixed Microbes of streptococcus cremoris and streptococcus lactis), carries out the fermentation of 15 hours at 20 DEG C, obtains the zymotic fluid of pH4.7.This zymotic fluid is carried out at 80 DEG C to the pasteurization of 30 minutes, make " zymotic fluid ".(being added with without according to formula table of each composition.The situation (embodiment 6) of fermenting is directly to supply to follow-up operation with a distiller liquor.）
Use above-mentioned zymotic fluid (distiller liquor), according to the formula modulation cheese sample food samples of table 2.
The formula of table 2 cheese sample food
Hydrogenated rapeseed oil (31 DEG C of fusing points) and palmitic mixture that vegetative grease uses Fuji Oil Co., Ltd. to manufacture.
The goods that etherificate tapioca, acetylation tapioca, waxy corn starch all use Niyodo Chemicals Co., Ltd. to manufacture.
" modulator approach of cheese sample food samples "
Add water in each zymotic fluid of modulating according to table 1 (distiller liquor), add after sodium acetate, be added on 60 DEG C of vegetative greases that melted, add afterwards each processing tapioca etc.
Under this state at 80 DEG C after mixing 10 minutes, then at 100kg/cm
2pressure under homogenize after, be filled in plastic film tube and seal, quenching to 5 DEG C, obtains cheese sample food samples.
" evaluation method "
The assay method of hardness
Hardness is tried to achieve as follows, sample is put into the plastic containers (hexagon container) of diameter 8cm, in refrigerator, keep (5 DEG C of sample temperatures) after 3 ~ 10 hours, the flow graph that uses motionless industry (strain) to manufacture, with speed of table 5cm/ minute by diameter 3cm plunger by being pressed on sample, measure peak load value now and try to achieve.Unit is g/7.065cm
2.
Evaluation of Heat Tolerance method
The sample being filled in plastic film tube is extruded to 10g with the bar-shaped of diameter 1cm in the tank of diameter 8cm, dark 2.5cm, give cover upper cover, in the baking oven that is set as 200 DEG C, place 10 minutes, evaluate by sample shape afterwards.Evaluation criterion is as follows: by the shape almost identical shape with when extruding and the situation of having baked is designated as ◎; To cause expansion by heating, but 2 times of following situations that this expansion is the contact area while extruding are designated as zero; Similarly situations about being greater than below 2 times and 3 times are designated as to △; Be designated as being expanded to 3 times of above situations ×, judge that ◎, zero, for having heat resistance, is qualified.
Stringiness evaluation assessment
The sample 200g that is adjusted to 5 DEG C is put into the hexagon container of diameter 8cm, the soupspoon taking Breadth Maximum as 3cm mixes entirety 3 times, after being made for evenly, measures the elongation of the sample while mentioning this soupspoon.
Carry out same operation 3 times, measure elongation separately and ask it average.The average out to 8cm of elongation be evaluated as above ◎, 5cm above and be less than that 8cm is evaluated as zero, 3cm is above and be less than 5cm be evaluated as △, 1cm above and be less than 3cm and be evaluated as ×, be less than 1cm and be evaluated as × ×, judging that ◎, zero, △ are that stringiness is good, is qualified.
Flavor evaluation method
Can be evaluated by 5 reviewer's enforcement officials.
Eat the sample of temperature adjustment to 5 DEG C, with broken cheese in contrast, by feeling that the almost identical situation of local flavor is chosen as 5 points, almost experience less than the situation of cheese local flavor and be chosen as 1 point, adopt mark between the two according to the power of cheese local flavor.The mark being obtained by each reviewer is averaged.
Sense of food evaluation assessment
Can be evaluated by 5 reviewer's enforcement officials.
Eat the sample of temperature adjustment to 5 DEG C, judge taking the wire drawing sense that has or not class resembling cheese as benchmark.The situation with the wire drawing sense that is equal to natural cheese is chosen as to 5 points, the situation of not feeling wire drawing sense is completely chosen as to 1 point, according to having or not wire drawing sense to adopt mark between the two, average.3 points of average marks are qualified above.
Result
Evaluation result is shown in to table 3.
Table 3 evaluation result
Sense of food evaluate in, sample temperature through time rising to room temperature (20 DEG C), have no extreme variation thereupon.
Discuss
As shown in table 3, the known cheese sample food that contains heat setting solidity albumen, lactoprotein and etherificate tapioca shows the good physical property of the natural cheese sample with stringiness.The preferred heat setting solidity of its use level albumen is that 0.2 ~ 2 % by weight, lactoprotein are that 3.6 ~ 10 % by weight and etherificate tapioca are 0.3 ~ 5.5 % by weight.
In addition, by using heat setting solidity albumen, lactoprotein raw material, local flavor and the operability excellence as zymotic fluid.While carrying out lactic fermentation, local flavor is more good.
In the situation that not using heat setting solidity albumen, cannot obtain gratifying heat resistance.
utilizability in industry
Even if the present invention relates to substantially containing there is stringiness natural cheese time also have as cheese sample food and the manufacture method thereof of the physical property of this natural cheese when the heating and melting.Product of the present invention relate to and can before cure, be filled in the bakeries such as bread and use, and also have the curing by cheese sample food and manufacture method thereof of novel sense of food of stringiness even if cool off.
Claims (4)
1. one kind is cured with cheese sample food; shown wire drawing physical property it has the natural cheese heat fused of stringiness while showing heating and melting at 3～20 DEG C time; it contains heat setting solidity albumen 0.2～2 % by weight, lactoprotein 3.6～10 % by weight, etherificate tapioca 0.3～5.5 % by weight and acetylation tapioca, and the total amount of etherificate tapioca and acetylation tapioca is 3.5～5.5 % by weight.
2. according to claim 1 curing with cheese sample food, wherein, the total amount of etherificate tapioca and acetylation tapioca is 4.5 % by weight.
3. according to claim 1 and 2 curing with cheese sample food, it contains zymotic fluid 46～96 % by weight, and described zymotic fluid contains heat setting solidity albumen.
4. a manufacture method of curing with cheese sample food claimed in claim 3, comprises following operation:
(a) modulating process of zymotic fluid
The primary raw material using in zymotic fluid taking heat setting solidity albumen, lactoprotein, grease, with these raw material modulation suspensions;
At 70～80 DEG C, keep raw material suspension after 5～30 minutes, carry out, after high pressure homogenisers processing, being cooled to 5～20 DEG C, obtain distiller liquor one time;
In a distiller liquor, inoculate inoculum;
After inoculation, keep 10～20 hours at 15～25 DEG C, by fermentation, and fermentation is to pH4～6;
In stage in pH arrives 4～6 scopes, within 15～60 minutes, carry out sterilization by heating at 60～90 DEG C;
(b) modulating process of cheese sample food
In the zymotic fluid obtaining to (a), add after fuse salt, stir while be warming up to 70～80 DEG C;
In the stage that arrives 70～80 DEG C, add grease, acetylation tapioca, other raw material further stirring, the in the situation that of holding temperature, continue to stir 10～20 minutes;
Afterwards, utilize high pressure homogenisers carry out homogenising and complete.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010074069 | 2010-03-29 | ||
| JP2010-074069 | 2010-03-29 | ||
| PCT/JP2011/052584 WO2011122113A1 (en) | 2010-03-29 | 2011-02-08 | Cheese-like food for baking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102811624A CN102811624A (en) | 2012-12-05 |
| CN102811624B true CN102811624B (en) | 2014-12-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201180013907.6A Active CN102811624B (en) | 2010-03-29 | 2011-02-08 | Cheese-like food for baking |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP5344085B2 (en) |
| CN (1) | CN102811624B (en) |
| MY (1) | MY157331A (en) |
| SG (1) | SG183897A1 (en) |
| WO (1) | WO2011122113A1 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6162394B2 (en) * | 2012-12-12 | 2017-07-12 | 雪印メグミルク株式会社 | Cheese and method for producing the same |
| JP6162395B2 (en) * | 2012-12-12 | 2017-07-12 | 雪印メグミルク株式会社 | Cheese and method for producing the same |
| JP6197379B2 (en) * | 2013-06-04 | 2017-09-20 | 不二製油株式会社 | Cheese-like food containing soy protein |
| JP6276528B2 (en) * | 2013-07-12 | 2018-02-07 | キユーピー株式会社 | Cheese sauce |
| EP3213638A1 (en) * | 2016-03-01 | 2017-09-06 | Coöperatie Avebe U.A. | Vegan cheese analogue |
| CA3109738A1 (en) * | 2018-08-31 | 2020-03-05 | J-Oil Mills, Inc. | Cheese-like food |
| JP7392390B2 (en) * | 2018-10-25 | 2023-12-06 | 王子ホールディングス株式会社 | cheese-like food |
| CN118042934A (en) * | 2021-09-30 | 2024-05-14 | 株式会社Adeka | Cheese-like food |
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| JP2000106821A (en) * | 1998-10-02 | 2000-04-18 | Snow Brand Milk Prod Co Ltd | Cheese and its production |
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| WO2010073683A1 (en) * | 2008-12-26 | 2010-07-01 | 不二製油株式会社 | Cream cheese-like food |
| JP5267266B2 (en) * | 2009-03-25 | 2013-08-21 | 不二製油株式会社 | Process cheese production method |
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2011
- 2011-02-08 WO PCT/JP2011/052584 patent/WO2011122113A1/en active Application Filing
- 2011-02-08 MY MYPI2012003949A patent/MY157331A/en unknown
- 2011-02-08 JP JP2012508127A patent/JP5344085B2/en active Active
- 2011-02-08 CN CN201180013907.6A patent/CN102811624B/en active Active
- 2011-02-08 SG SG2012065447A patent/SG183897A1/en unknown
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| JP3408889B2 (en) * | 1995-05-19 | 2003-05-19 | 三栄源エフ・エフ・アイ株式会社 | Processed cheese excellent in shape retention and method for producing the same |
| JP2000106821A (en) * | 1998-10-02 | 2000-04-18 | Snow Brand Milk Prod Co Ltd | Cheese and its production |
| CN1287476A (en) * | 1998-10-08 | 2001-03-14 | 不二制油株式会社 | Chocolate compositions and utilization thereof |
| CN1471831A (en) * | 2002-07-17 | 2004-02-04 | 不二制油株式会社 | Plastic sugar/protein composition and food therefrom |
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Also Published As
| Publication number | Publication date |
|---|---|
| WO2011122113A1 (en) | 2011-10-06 |
| MY157331A (en) | 2016-05-31 |
| SG183897A1 (en) | 2012-10-30 |
| JP5344085B2 (en) | 2013-11-20 |
| CN102811624A (en) | 2012-12-05 |
| JPWO2011122113A1 (en) | 2013-07-08 |
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