ES2421721T3 - Material alimenticio y proceso para producirlo, y alimento similar al queso y proceso para producirlo - Google Patents

Material alimenticio y proceso para producirlo, y alimento similar al queso y proceso para producirlo

Info

Publication number
ES2421721T3
ES2421721T3 ES00962868T ES00962868T ES2421721T3 ES 2421721 T3 ES2421721 T3 ES 2421721T3 ES 00962868 T ES00962868 T ES 00962868T ES 00962868 T ES00962868 T ES 00962868T ES 2421721 T3 ES2421721 T3 ES 2421721T3
Authority
ES
Spain
Prior art keywords
food
cheese
produce
treatment
food material
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
ES00962868T
Other languages
English (en)
Inventor
Kazuyoshi Sotoyama
Kazuyoshi Doi
Teruhiko Mizota
Yuzo Asano
Kiyotaka Takahashi
Tadahiro Abe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Morinaga Milk Industry Co Ltd
Original Assignee
Morinaga Milk Industry Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Morinaga Milk Industry Co Ltd filed Critical Morinaga Milk Industry Co Ltd
Application granted granted Critical
Publication of ES2421721T3 publication Critical patent/ES2421721T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • 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
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • 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

Abstract

Un método para producir un material alimenticio para ser reutilizado en un queso procesado o un alimento dequeso que no provoca aumento de viscosidad, caracterizado porque un queso procesado o un alimento de queso,que ha sido tratado una vez mediante un tratamiento de emulsificación, se somete a tratamiento de calentamiento yfusión al menos a 120ºC y se somete a continuación a tratamiento de enfriamiento rápido que se lleva a caboenfriando a 10ºC o menos dentro de las 5 horas posteriores al tratamiento de calentamiento y fusión y se obtiene acontinuación como el material alimenticio para ser reutilizado en un queso procesado o un alimento de queso.
ES00962868T 2000-04-21 2000-09-27 Material alimenticio y proceso para producirlo, y alimento similar al queso y proceso para producirlo Expired - Lifetime ES2421721T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2000121299 2000-04-21
PCT/JP2000/006644 WO2001080657A1 (fr) 2000-04-21 2000-09-27 Produit alimentaire, procede de production, aliment de type fromage et procede de production correspondant

Publications (1)

Publication Number Publication Date
ES2421721T3 true ES2421721T3 (es) 2013-09-05

Family

ID=18631971

Family Applications (1)

Application Number Title Priority Date Filing Date
ES00962868T Expired - Lifetime ES2421721T3 (es) 2000-04-21 2000-09-27 Material alimenticio y proceso para producirlo, y alimento similar al queso y proceso para producirlo

Country Status (12)

Country Link
US (1) US6814995B1 (es)
EP (1) EP1275307B1 (es)
JP (1) JP3665022B2 (es)
KR (1) KR100478116B1 (es)
CN (1) CN1234284C (es)
AU (1) AU772987B2 (es)
CA (1) CA2377407C (es)
DK (1) DK1275307T3 (es)
ES (1) ES2421721T3 (es)
NO (1) NO324118B1 (es)
NZ (1) NZ516252A (es)
WO (1) WO2001080657A1 (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7771761B2 (en) * 2005-08-05 2010-08-10 Regents Of The University Of Minnesota Cheese with calcium lactate crystal inhibitor
US7625589B2 (en) * 2005-08-05 2009-12-01 Regents Of The University Of Minnesota Cheese with sodium gluconate to inhibit calcium lactate crystal formation
JP4676381B2 (ja) * 2006-05-25 2011-04-27 明治乳業株式会社 機械加工適性の良好なプロセスチーズ類及びその製造方法
EP2052627A4 (en) * 2006-07-21 2011-06-22 Snow Brand Milk Products Co Ltd FADE CHEESE AND METHOD OF MANUFACTURE
US20080145498A1 (en) * 2006-12-14 2008-06-19 Kraft Foods Holdings, Inc. Texture and shape control process for acidified food products
JP4937324B2 (ja) * 2009-09-29 2012-05-23 森永乳業株式会社 チーズ含有食品及びその製造方法
JP5649113B2 (ja) * 2010-08-31 2015-01-07 雪印メグミルク株式会社 プロセスチーズ類の製造方法
CN103250800B (zh) * 2013-05-10 2015-03-11 光明乳业股份有限公司 一种再制干酪球及其制备方法
CN111227052A (zh) * 2018-11-28 2020-06-05 内蒙古伊利实业集团股份有限公司 一种干酪酱及其制作方法

Family Cites Families (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5212791B2 (es) * 1972-10-23 1977-04-09
IT1083702B (it) * 1977-03-02 1985-05-25 Nestle Sa Formaggio fuso sterilizzato
SU784856A1 (ru) * 1978-11-04 1980-12-07 Московское Дважды Ордена Трудового Красного Знамени Производственное Объединение "Молоко" Плавленый сыр "миди " и способ его производства
JPS5675086A (en) * 1979-11-22 1981-06-20 Miyasaka Koryo Kk Preparation of cheese-containing drink
JPS58198248A (ja) 1982-05-11 1983-11-18 Fuji Oil Co Ltd チ−ズケ−キ類及びその製造法
JPS60227660A (ja) 1984-04-25 1985-11-12 Bibun Corp サンドイツチ練製品の製造方法
JPS6181770A (ja) 1984-09-28 1986-04-25 Q P Corp 乾燥食品の製造方法
US5104675A (en) 1989-06-14 1992-04-14 Kraft General Foods, Inc. Product and process of making a firm-textured mozzarella/cheddar product
JPH067783B2 (ja) 1989-07-26 1994-02-02 雪印乳業株式会社 チーズ入りコンビーフ及びその製造法
JPH03195474A (ja) 1989-12-26 1991-08-27 Hakodate Tokusan Shokuhin Kogyo Kyodo Kumiai 魚肉・チーズ加工食品の製造方法
JPH03292855A (ja) 1990-04-11 1991-12-24 Kamoi Shokuhin Kogyo Kk 魚肉等とチーズのサンドイッチ食品の製造方法
JPH0726758B2 (ja) 1990-10-12 1995-03-29 キッコーマン株式会社 間接加熱装置
US5249514A (en) * 1991-02-15 1993-10-05 A. Stephan Und Soehne Gmbh & Co. Apparatus for producing pumpable foodstuffs, in particular processed cheese
DE9116859U1 (de) * 1991-02-15 1994-04-07 Stephan & Soehne Vorrichtung zur Herstellung von Schmelzkäse
US5277926A (en) 1992-12-28 1994-01-11 Kraft General Foods, Inc. Method of making a low fat cheese product
JP3145828B2 (ja) * 1993-02-26 2001-03-12 雪印乳業株式会社 加工チーズ類およびその製造方法
JP3483683B2 (ja) 1995-10-02 2004-01-06 明治乳業株式会社 低脂肪プロセスチーズ類およびその製造方法
JP3514893B2 (ja) * 1995-10-02 2004-03-31 明治乳業株式会社 プロセスチーズ類およびその製造方法
JP3499661B2 (ja) 1995-10-11 2004-02-23 明治乳業株式会社 プロセスチーズ類およびその製造方法
JPH09275943A (ja) 1996-04-11 1997-10-28 Nomura Foods:Kk 昆布巻及びその製造方法
US5851577A (en) * 1996-06-28 1998-12-22 Kraft Foods, Inc. Processed cheese made with yogurt
JP3103331B2 (ja) * 1997-09-30 2000-10-30 雪印乳業株式会社 チーズ
FR2778532B1 (fr) * 1998-05-18 2000-06-30 Bel Fromageries Produit composite a base de fromage et procede de fabrication
JP2001149008A (ja) 1999-11-29 2001-06-05 Rokko Butter Co Ltd 耐熱性を有するプロセスチーズの製造方法

Also Published As

Publication number Publication date
KR100478116B1 (ko) 2005-03-24
CN1234284C (zh) 2006-01-04
EP1275307A1 (en) 2003-01-15
CN1361664A (zh) 2002-07-31
CA2377407A1 (en) 2001-11-01
AU7445200A (en) 2001-11-07
JP3665022B2 (ja) 2005-06-29
EP1275307A4 (en) 2003-09-03
WO2001080657A1 (fr) 2001-11-01
NO20016158D0 (no) 2001-12-17
NO324118B1 (no) 2007-08-27
DK1275307T3 (da) 2013-07-22
EP1275307B1 (en) 2013-04-17
NZ516252A (en) 2004-10-29
NO20016158L (no) 2002-01-22
CA2377407C (en) 2006-07-11
US6814995B1 (en) 2004-11-09
AU772987B2 (en) 2004-05-13
KR20020060074A (ko) 2002-07-16

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