CN1068179C - Cheese imitating product containing modified and unmodified undextrinizing starch mixture - Google Patents
Cheese imitating product containing modified and unmodified undextrinizing starch mixture Download PDFInfo
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- CN1068179C CN1068179C CN95118844A CN95118844A CN1068179C CN 1068179 C CN1068179 C CN 1068179C CN 95118844 A CN95118844 A CN 95118844A CN 95118844 A CN95118844 A CN 95118844A CN 1068179 C CN1068179 C CN 1068179C
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Abstract
An imitation cheese product is produced, which contains natural cheese and an admixture of modified and unmodified, ungelatinized, low-amylose starch. The ratio of the modified, ungelatinized starch to the unmodified ungelatinized starch ranges from 1:1 to 5:1. The imitation cheese product also contains water, gelatin, salt, emulsifier salts and, optionally, a bulking agent and oil. The imitation cheese product contains no added casein and/or caseinates (other than that present in the natural cheese) and is preferably a restricted melt cheese.
Description
The present invention relates to the production of imitation cheese product, its goods contain unpaste starch mixture a kind of modification and unmodified low amylose content.This cheese Counterfeit Item has the general features of the imitation cheese product that contains casein or caseinate salt.
Class cheese product and/or imitation cheese product are developed the cheese product that is used for producing lower cost.These similar products are that vegetable oil, salt, acid and spices prepare owing to casein or casein derivative.Synthetic class cheese product is considered to imitation cheese product because the casein derivative by legal be non-dairy products composition.Imitation cheese product is owing to being subjected to numerous consumers' favors to buy at a low price and generally to have this fact of low in calories and low cholesterine.Because the animal tallow in the natural cheese is replaced by the vegetable oil in the imitation cheese product.The caseinate salt of sodium, potassium, calcium, and coagulate those salt that the casein situ reaction obtains with suitable alkali and acid casein and renin, be used to the production imitation cheese product.These caseinate salt compositions have unique coagulability.Structure and emulsifiability can make it join in the imitation cheese product ideally.
Previous technical work attempts to reduce or eliminate casein all in the imitation cheese product composition and caseinate salt, because they are too expensive and routed weary.In addition, these compositions can bring undesirable peculiar smell to imitation cheese product.US 4,499,116 by people such as Zwiercan propose discloses a kind of imitation cheese product, and the modified starch that wherein contains can substitute 80% (by weight) of the caseinate salt that normally contains in the general imitation cheese product.It is said that the amylose content of its starch base-material is about 15% to 40%, and this starch must be through sex change and pre-gelatinization.The converted starch that is fit to comprises acid or enzyme denaturation starch and the oxidized starch that often is considered as fluidity starch.Except have required mobility and not the cornstarch of sex change high amylose starches, in the starch base-material even converted starch all is not considered to and can not uses through pre-gelatinization or through derivatization and pre-gelatinization.
By the US 4,608,265 and the U.S.4 of people such as Zwiercan proposition, 695,475, disclose with the edible pre-gelatinized starch that contains at least 40% (by weight) amylose and partly or entirely substituted the casein that normally contains in the imitation cheese product.These patents are further pointed out the high amylose content starch of correctability or not modification, can constitute mixture with a kind of edible modification or the unmodified pre-gelatinization low amylose content starch up to 80% (by weight).U.S.4 by people such as Zallie proposition, 937,091, a kind of imitation cheese product that replaces the edible caseinate salt with gelatinized starch is disclosed, above-mentioned starch is under the enzyme effect of a kind of cleavable α-1.6-D-glucoside bond starch to be carried out enzymatic reaction, makes starch partly slough side chain and a kind of part that comprises of producing is sloughed the amylopectin of side chain and the mixture of short chain amylose.
Industrial imitation cheese product also reduces casein and/or caseinate salt content with adding ungelatinized acid modification fluidity cornstarch in the prescription.But these products generally must contain casein or caseinate salt more than 7%, and do not add modification and unmodified unpaste starch mixture in these products.In addition, these products are because the existence of casein or caseinate salt, and cause tangible dry quality and undesirable taste.
Just have the demand of producing high-quality imitation cheese product like this in this area, wherein these goods should contain seldom or not contain the casein of adding and/or caseinate salt and have the peculiar taste and the mouthfeel of adding the imitation cheese product of advancing casein and/or caseinate salt.
The present invention relates to a kind of imitation cheese product, water content wherein be equivalent to this imitation cheese product gross weight about 40% to about 60%, the amount of food starch that contains low amylose content from about 10% to about 30% (by weight).Above-mentioned food starch comprises the mixture of a kind of ungelatinized fluidity starch and unmodified unpaste starch.In the mixture between fluidity starch and the unmodified unpaste starch ratio from 1: 1 to 5: 1.This imitation cheese product is also added into natural cheese, its consumption from 1% to about 55%, the gelatin consumption is from about 1% to about 5% (by weight), and the consumption of salt is from about 0.1% to about 3% (by weight), emulsifying agent salt consumption from about 0.5% to about 3% (by weight).This imitation cheese product also contains oil, and consumption is from 0% to about 20% (by weight) and filler, consumption from 0% to about 5% (by weight).
The present invention use the purpose of low amylose content food starch be make amylose content from about 15% to being lower than about 40%.Imitation cheese product of the present invention is an equivalent product with the imitation cheese product of adding casein or caseinate salt on function.Add casein and/or caseinate salt " speech be meant the casein of interpolation and/or caseinate salt itself as a kind of composition in the imitation cheese product, can contain Casein or caseinate salt with a kind of composition is comparatively speaking as the situation of component wherein.This class imitation cheese product that makes thus is selected from the cheese by mozzarella, Cheddar, Meng Teli cheese, one group of material that Mexico's formula cheese and American process cheese are formed.
The mixture of the ungelatinized low amylose content starch of modification that the present invention is used and non-modification can be from any plant origin the high amylose content starch more than 40% obtains except that glutinous property amylopectin or amylose content.The amylose content that suitable starch should have is greater than 15% but less than 40%, and preferred value is less than 30% (by weight).Suitable starch comprise such as corn, potato, sweet potato, wheat, rice, sago, cassava, jowar or similarly amylose content reach 30% crop starch and such as light grain kind green pea, Canada's pea, cocoa bean, goa bean or similar amylose content reach the crop starch of 40% (by weight).Preferred starch is to prepare from cornstarch, wheaten starch and their mixture.
As previously mentioned, the starch component is the composition of a kind of modification unpaste starch and a kind of unmodified unpaste starch.Modified starch is seen from those of ordinary skills' angle and is ranged a kind of fluidity starch.The due water fluidity value of this fluidity starch (WF) is about 5 to 90, and preferred value is 20 to 80, and optimum value is 40 to 60.Above-mentioned fluidity starch comprises acid or enzyme modification shallow lake branch.In by acid-treated modified starch preparation, the starch base-material is hydrolyzed when temperature is lower than starch gelatinization point down as sulfuric acid or hydrochloric acid existence in the presence of a kind of acid.Make starch in water, be pulpous state earlier, and then add acid.Reaction was generally carried out 6 to 16 hours, should acid neutralize (for example the pH value reaches 5.5) with alkali afterwards, and starch passes through filtered and recycled.Because sour modified starch must be a ungelatinized, so modified starch need not stand the temperature of the abundant gelatinization of starch.In a kind of similar method, modified starch can be handled by enzyme and obtain.In such system, the starch base-material should be pulpous state in water, with alkali or acid the pH value is adjusted to about 5.6 to 5.7.For example use a small amount of alpha amylase be equivalent to starch weight about 0.02% to add in this starch slurry, temperature is risen to be lower than the starch gelatinization point.When reaching required hydrolysis (WF), any method known with those of ordinary skills makes enzymatic inactivation.Preferred fluidity starch is sour modified starch.Preferred proportion between acid modification unpaste starch and the unmodified unpaste starch is from about 2: 1 to about 3: 1 and optimal proportion is about 2.5: 1.The content from about 20% to about 25% of preferred low amylose content food starch.
The natural cheese amount of adding imitation cheese product from about 1% to about 55% (by weight).Natural cheese will provide good local flavor to final products, and just for this reason, strong flavor type natural cheese is added as the natural cheese composition.The natural cheese that is fit to comprises: American cheese, Cheddar, enzyme modification cheese, granular cheese, Po Ermei loose cheese, arhat promise cheese and blue cheese.The preferred value of natural cheese addition is about 1.5% to about 8% (with restatement).
The gelatin amount that adds imitation cheese product is equivalent to about 1% to about 5% of product gross weight.Gelatin is a kind of important composition that can help to produce the finished product with essential hardness.The preferred gelatin addition is about 1.5% to about 3.0% (by weight).
The salt amount from about 0.1% to about 3% that adds imitation cheese product.Its function is to improve the taste of imitation cheese product, makes it more approach to contain the imitation cheese product of casein or caseinate salt or the taste of All Pure Nature cheese product.Add the salt amount preferably about 1.5% to about 2.5% of advancing imitation cheese product.
The emulsifying agent salt amount that contains in the imitation cheese product accounts in about 0.5% to about 3% of junket Counterfeit Item gross weight.The emulsifying agent salt generally is that the usual fat that uses in these cheese prescriptions is played emulsification in imitation cheese product.Under fat free situation, the emulsifying agent salt dissolves the dry mixed component or hydration as curtain coating agent or hydrating agents, particularly the starch base-material.The emulsifying agent salt is selected from by alkali metal phosphate, one group of material that citrate and their mixture are formed.For example they comprise monophosphate, diphosphate or triphosphate, aluminum phosphate sodium, natrium citricum and calcium citrate.The preferred span of emulsifying agent salt is about 1% to about 2.5%.
Imitation cheese product of the present invention contains oil or can make a kind of fat-free product.Oil adds when advancing to fill a prescription, its preferable range from about 12% to about 18%.Above-mentioned oil generally is to refine from vegetable oil, can be through hydrogenization, and make product have Ideal Characteristics.Natural cheese has generally all added oil, and therefore, above-mentioned scope is relevant with the interpolation oil in being not included in natural cheese.
Imitation cheese product of the present invention also is added with filler, and the addition of filler in cheese product is 0% to 5% (by weight).Filler generally is selected from by whey, calcium triphosphate, one group of material that microcrystalline cellulose and their mixture are formed.Preferred filler is a sweet whey.The filler preferred amounts that is added into imitation cheese product of the present invention does not wait from about 3% to about 5%.
The addition of water is equivalent to about 40% to about 60% of imitation cheese product gross weight in the imitation cheese product of the present invention.Known imitation cheese product contains quite high moisture content usually, and existing amount is typical imitation cheese product water content.Adding the water content preferred value of advancing is from about 45% to about 55%.Described water content is the sum total of Free water in the product, and the contained moisture content of any other composition in the moisture content that adds in the product and the prescription is wherein arranged.
In a preferred embodiment of the invention, add 1.5% to 8% natural cheese in the imitation cheese product, the albumen quality that the imitation cheese product of being produced contains is lower than about 5%.The amount of protein is that the natural cheese amount of prescription and the function of gelatin amount are advanced in interpolation in the product, because these two kinds of raw materials all provide protein.
In another embodiment of the invention, imitation cheese product is a kind of restricted liquefied cheese.Restricted soft cheese is characterized in when the rising temperature that as a kind of cheese product its meeting deliquescing also keeps its shape, will never fluidify.
Imitation cheese product of the present invention does not preferably add casein and or caseinate salt.Although casein and/or caseinate salt can be used as a kind of composition that adds in the natural cheese that advances prescription, and comprise wherein, casein and/or caseinate salt can not added in the prescription as a kind of independent component.
Imitation cheese product of the present invention is by quite simple method preparation.Add calcium triphosphate in the prescription, preferred mode is by stirring it to be added in the water.Continuing to add other all dried compositions under the stirring then.Perhaps all dry basis can be added in the entry with alr mode.No matter under which kind of situation, importantly before any material that contains lipides adds mixed material, all dry basis fully mix and water moistening so that the maximum aquation of above-mentioned dried component to be provided.Vegetable oil and natural cheese then add in the said mixture, the limit heating, and the limit stirs the mixture.Can heat by direct heater, for example spray with tube-in-tube heat exchanger or direct-flow steam.This product is elevated to the temperature that is enough to make the abundant gelatinization of all starch.Utilize a commercial scale boiling blender, such as the equipment that describes in detail among the embodiment 1, the temperature that stirs product generally rises to about 190 °F and kept about 130 seconds under this temperature.If will add acid in the prescription, it should add after the above-mentioned retention time, and this product need stir a period of time again, generally is about about 30 seconds, has obtained promptly that chien shih acid ineffectually is distributed in the product when sufficiently long.Packaged and the cooling in packing of the said goods then.During this period, product is exposed in the high temperature, and its function is to make the gelatinization of starch part at least.
List following embodiment, the present invention is described.But also be construed to limitation of the scope of the invention never in any form.
Embodiment 1-4
Restricted liquefied cheese Counterfeit Item with typical American cheese taste is to come according to the formulation of listing in the table 1.All wt percentage is all based on the final weight percentage of finished product.All products all are mixed with a kind of ungelatinized, and unmodified wheat forms sediment and divides Midsol 50, and its current degree is 40-50, amylose content about 27%.Midsol 50 is by MidwestGrain Products Inc., and (Atchison Kansas) makes.Product has also been joined into Flo-Gel starch, this is the sour modified corn starch of ungelatinized, and its current degree is 58-68, amylose content about 27%, Flo-Gel starch is to be made by National Starch andChemical Company (Bridgewater, New Jersay).These four the main difference of prescription are the content of their natural cheese; Embodiment 1 has mixed 5.1% natural cheese; Embodiment 2 has mixed 2.5% natural cheese; Embodiment 3 has mixed 5% natural cheese; Embodiment 4 has mixed 6.3% natural cheese.The moisture content percentage composition is represented the interpolation moisture content and the condensed water sum of adding, but does not comprise the moisture content that has in other component.Final water content is represented all water contents in the product, promptly adds the water that water ten each components contain.Auxiliary material comprises colouring agent, stabilizing agent, sweetener spices etc.They all do not constitute any part of the present invention.The natural cheese composition is the soft cheese of flavouring material, and (Memphis TN) makes by Kraft FoodIngredients Corporation; The commercially available american cheese mixture of commodity Supercurd K by name is formed.
Table I composition embodiment 1 embodiment 2 embodiment 3 embodiment 4 water 46.1% 46.2% 45.7% 45.2% partially hydrogenated soya oils 15.3% 16.5% 15.5% 15.3%Flo-Gel starch 15.3% 16.2% 15.3% 15.3%Midsol 50 6.4% 7.4% 6.5% 6.5% natural cheeses 5.1% 2.5% 5.0% 6.3% sweet wheys 3.5% 3.5% 4.0% 3.5% gelatin 2.0% 2.0% 2.2% 2.2% salt 2.4% 2.0% 2.5% 2.4% disodium hydrogen phosphates 1.2% 1.0% 1.0% 1.0% tricalcium phosphates 0.4% 0.5% 0.5% 0.5% guar gums 0.3% 0.3% 0.3% 0.3% lactic acid 0.7%---auxiliary materials 1.3% 1.9% 1.9% 1.5% summations 100.0% 100.0% 100.0% 100.0% final moisture content 51% 50.3% 50.6% 50.6%
Following step is used for producing the imitation cheese product of present embodiment.
Be heated to 190 water and all dried components and all join the boiling blender of 500 pounds of capacity.This equipment is made by NATEC (Heimenkirch, West Germany), mixes for 60 seconds.Deep fat and natural cheese with liquid state adds then, mixes for 30 seconds again.Spray into steam again mixture reaches 190 final temperature until mixture.The hot mixt that forms continues to mix for 130 seconds.If contain acid then can add at the moment in the prescription, acidified product mixed 30 seconds again.Then smooth fluid material is injected packing container, be quickly cooled to room temperature.The imitation cheese product protein content of producing by embodiment 1 prescription is 3.6%.The imitation cheese product of not adding casein that contains above-mentioned formulation, its pH value is about 5.0-6.0 ', has the outward appearance, taste, quality and the mouthfeel that are in close proximity to the imitation cheese product that contains casein and caseinate salt.This product is through the test in cheese and process cheese, and the well-trained expert evaluation of defining the level is found that its character approaches process cheese, and is better than the most commercial imitation cheese product.
Embodiment 5
Adopt as similar method among the embodiment 1-4, a kind of restricted soft imitation cheese product is wherein added and is advanced 51% natural cheese by the listed prescription processing of table II.This imitation cheese product is utilized equipment same among the previous embodiment 1-4 and method preparation.
The table II
The composition percentage
Water 27.0
Partially hydrogenated soya oil 7.4
Flo-Gel starch 5.0
Midsol 50 5.0
Natural cheese 51.0
Sweet whey-
Gelatin 1.0
Salt 2.0
Disodium hydrogen phosphate 0.5
Tricalcium phosphate 0.5
Guar gum 0.3
Lactic acid-
Auxiliary material 0.3
Summation 100%
Final moisture content 47.7%
The identical expert evaluation of doing some training very often of this product product in evaluating embodiment 1-4.They draw similar evaluation to this product, and in addition this product has denseer cheesy, and this is owing to mixed more natural cheese.
Embodiment 6-7, the similar method of embodiment 1-4 is prepared the restricted soft imitation cheese product that has typical American cheese taste as described above.An important difference is wherein arranged, use a kind of sour modification wheaten starch of ungelatinized exactly, its amylose content is about 28%, and the about 60-70 of current degree replaces FLO-GEL starch (sour modified corn starch).These two kinds of sour modified starches are different in these two embodiment to be their asynchronism(-nization)s through sour modification.The prescription that is used for preparing above-mentioned imitation cheese product is listed in the table III.
Table III composition embodiment 6 embodiment 7 water 46.1% 46.1% are the sour modification wheaten starch of hydrogenated soybean oil 15.3% 15.3% 15.3% 15.3%Midsol 50 6.4% 6.4% natural cheese 5.1 5.1% sweet wheys 3.5% 3.5% gelatin 2.0% 2.0% salt 2.4% 2.4% disodium hydrogen phosphates 1.2% 1.2% tricalcium phosphates 0.4% 0.4% guar gums 0.3% 0.3% lactic acid 0.7% 0.7% auxiliary materials 1.3% 1.3% summations 100.0% 100.0% final moisture content 51.0% 51.0% not exclusively
This product is pressed step manufacturing described in the embodiment 1.
These two kinds of products are found that the character of these two kinds of products is similar to process cheese, and are better than the imitation cheese product of most commercial through at well-trained expert evaluation aspect the test of cheese and process cheese, the deciding grade and level.To the cheese Counterfeit Item among the embodiment 6, its product person of repaying thinks that it has the quality of slight softness and very pure cream taste.Imitation cheese product among the embodiment 7 is be evaluated as has tender texture and good pure taste of cream.
Claims (20)
1. imitation cheese product, comprising:
Water, content from 40% to 60% (by weight)
The food starch of low amylose content, content from 10% to 30% (by weight).Described food starch comprises the mixture of a kind of ungelatinized fluidity starch and unmodified unpaste starch, and its proportion of composing was from 1: 1 to 5: 1.
Natural cheese, content from 1.0% to 55% (by weight).
Vegetable oil, content from 0 to 20% (by weight).
Gelatin, content from 1.0% to 5% (by weight).
Filler, content from 0 to 5% (by weight).
Salt, content from 0.1% to 3% (by weight).
Emulsifying agent salt, content from about 0.5% to about 3% (by weight).
2. product according to claim 1, the food starch content from 20% to 25% (by weight) that imitation cheese product wherein contains.
3. product according to claim 1, food starch wherein is from cornstarch, wheaten starch and the preparation of their mixture.
4. product according to claim 1, fluidity starch wherein are a kind of sour modification or enzymically modified starch.
5. product according to claim 4, wherein fluidity starch is a kind of sour modified starch.
6. product according to claim 1, food starch wherein contains 15% to 30% amylose.
7. product according to claim 5, the ratio of sour modification wherein, unpaste starch and unmodified, unpaste starch was from 2: 1 to 3: 1.
8. product according to claim 7, ratio wherein is 2.5: 1.
9. product according to claim 1, wherein said filler is selected from by whey, tricalcium phosphate, one group of material that microcrystalline cellulose and their mixture are formed.
10. product according to claim 9, wherein filler is a sweet whey.
11. product according to claim 9, wherein filler adds the into amount from 3% to 5% of imitation cheese product.
12. product according to claim 1, emulsifying agent salt wherein is selected from by alkali metal phosphate, one group of material that citrate and their mixture are formed.
13. product according to claim 12 is characterized in that emulsifying agent salt amount ranges from 1% to 2.5%.
14. product according to claim 1, wherein the natural cheese amount from 1.5% to 8% that contains of imitation cheese product.
15. product according to claim 1 wherein contains and is less than 5% protein.
16. product according to claim 1, its described imitation cheese product are a kind of restricted soft cheese.
17. product according to claim 1, wherein imitation cheese product does not add casein and caseinate salt.
18. product according to claim 1, wherein the plant oil mass from 12% to 18% that contains of imitation cheese product.
19. product according to claim 1, wherein the gelatin amount from 1.5% to 3% that contains of imitation cheese product.
20. product according to claim 1, wherein the salt amount from 1.5% to 2.5% that contains of imitation cheese product.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US33960694A | 1994-11-15 | 1994-11-15 | |
| US339,606 | 1994-11-15 | ||
| US339606 | 1994-11-15 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1130023A CN1130023A (en) | 1996-09-04 |
| CN1068179C true CN1068179C (en) | 2001-07-11 |
Family
ID=23329808
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95118844A Expired - Fee Related CN1068179C (en) | 1994-11-15 | 1995-11-14 | Cheese imitating product containing modified and unmodified undextrinizing starch mixture |
Country Status (4)
| Country | Link |
|---|---|
| CN (1) | CN1068179C (en) |
| AU (1) | AU691352B2 (en) |
| CA (1) | CA2161713C (en) |
| NZ (1) | NZ280444A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835460A (en) * | 2011-06-21 | 2012-12-26 | 光明乳业股份有限公司 | Smearing cheese analogue and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2904907B1 (en) | 2009-02-10 | 2017-06-14 | Cargill, Incorporated | Emulsion-like compositions |
| JP5512241B2 (en) * | 2009-11-20 | 2014-06-04 | 株式会社なとり | Long-term stable cheese products |
| EP2775851A4 (en) | 2011-11-10 | 2015-07-15 | Allied Blending & Ingredients Inc | Improved dry blend for making extended cheese product |
| ES2898680T3 (en) | 2012-03-16 | 2022-03-08 | Allied Blendind & Ingredients Inc | Improved dry mix to prepare substitute cheese |
| DK2789243T3 (en) * | 2012-03-30 | 2018-01-02 | Fuji Oil Co Ltd | CHEESE-LIKE FOOD |
| US20130295265A1 (en) | 2012-05-01 | 2013-11-07 | Allied Blending & Ingredients, Inc | Dry blend for making extended cheese product |
| PL2903454T3 (en) * | 2012-10-05 | 2017-07-31 | Nestec S.A. | Gel for preparing a food product |
| JP6197379B2 (en) * | 2013-06-04 | 2017-09-20 | 不二製油株式会社 | Cheese-like food containing soy protein |
| JP6225616B2 (en) * | 2013-09-30 | 2017-11-08 | 不二製油株式会社 | Molded cheese-like food |
| JP6225617B2 (en) * | 2013-09-30 | 2017-11-08 | 不二製油株式会社 | Molded cheese-like food |
| JP6241179B2 (en) * | 2013-09-30 | 2017-12-06 | 不二製油株式会社 | Cheese-like food containing soy protein |
| EP3232816B1 (en) * | 2014-12-19 | 2019-11-20 | Société des Produits Nestlé S.A. | Savoury concentrates as sauce with a jellified texture based on leguminous starch |
| AU2016281722B2 (en) * | 2015-06-26 | 2020-03-05 | Lactalis Heritage Dairy, Inc. | Imitation cheese with improved melt |
| US11589595B2 (en) * | 2019-06-28 | 2023-02-28 | Intercontinental Great Brands Llc | Cheese toppings for baked snacks suitable for prebake application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4608265A (en) * | 1983-03-29 | 1986-08-26 | National Starch And Chemical Corporation | Imitation cheese products containing high amylose starch as partial or total caseinate replacement |
| US4695475A (en) * | 1983-03-29 | 1987-09-22 | National Starch And Chemical Corporation | Imitation cheese products containing high amylose starch as total caseinate replacement |
-
1995
- 1995-10-30 CA CA002161713A patent/CA2161713C/en not_active Expired - Fee Related
- 1995-11-10 AU AU37797/95A patent/AU691352B2/en not_active Ceased
- 1995-11-13 NZ NZ280444A patent/NZ280444A/en unknown
- 1995-11-14 CN CN95118844A patent/CN1068179C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4608265A (en) * | 1983-03-29 | 1986-08-26 | National Starch And Chemical Corporation | Imitation cheese products containing high amylose starch as partial or total caseinate replacement |
| US4695475A (en) * | 1983-03-29 | 1987-09-22 | National Starch And Chemical Corporation | Imitation cheese products containing high amylose starch as total caseinate replacement |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835460A (en) * | 2011-06-21 | 2012-12-26 | 光明乳业股份有限公司 | Smearing cheese analogue and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| AU3779795A (en) | 1996-05-23 |
| CA2161713A1 (en) | 1996-05-16 |
| CA2161713C (en) | 2007-01-16 |
| AU691352B2 (en) | 1998-05-14 |
| CN1130023A (en) | 1996-09-04 |
| NZ280444A (en) | 1997-04-24 |
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