JP2018518159A - 改善された溶解性を有するイミテーションチーズ - Google Patents
改善された溶解性を有するイミテーションチーズ Download PDFInfo
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- JP2018518159A JP2018518159A JP2017556590A JP2017556590A JP2018518159A JP 2018518159 A JP2018518159 A JP 2018518159A JP 2017556590 A JP2017556590 A JP 2017556590A JP 2017556590 A JP2017556590 A JP 2017556590A JP 2018518159 A JP2018518159 A JP 2018518159A
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- imitation cheese
- starch
- vegetable oil
- fat
- cheese composition
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 98
- 239000000203 mixture Substances 0.000 claims abstract description 108
- 229920002472 Starch Polymers 0.000 claims abstract description 56
- 235000019698 starch Nutrition 0.000 claims abstract description 56
- 239000008107 starch Substances 0.000 claims abstract description 50
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 29
- 239000008158 vegetable oil Substances 0.000 claims abstract description 29
- 240000008042 Zea mays Species 0.000 claims abstract description 25
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 25
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 24
- 235000005822 corn Nutrition 0.000 claims abstract description 24
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 19
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 19
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims abstract description 16
- 108010010803 Gelatin Proteins 0.000 claims abstract description 11
- 239000008273 gelatin Substances 0.000 claims abstract description 11
- 229920000159 gelatin Polymers 0.000 claims abstract description 11
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- 239000007787 solid Substances 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 21
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- 239000000155 melt Substances 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 1
- 238000004090 dissolution Methods 0.000 abstract description 5
- 239000003925 fat Substances 0.000 description 56
- 235000019197 fats Nutrition 0.000 description 56
- 239000004615 ingredient Substances 0.000 description 20
- 239000003921 oil Substances 0.000 description 19
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- 235000019634 flavors Nutrition 0.000 description 11
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- 230000008569 process Effects 0.000 description 9
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 8
- 239000000499 gel Substances 0.000 description 8
- 229920001285 xanthan gum Polymers 0.000 description 8
- 239000000828 canola oil Substances 0.000 description 7
- 235000019519 canola oil Nutrition 0.000 description 7
- 244000303965 Cyamopsis psoralioides Species 0.000 description 6
- 229920000161 Locust bean gum Polymers 0.000 description 6
- 240000002129 Malva sylvestris Species 0.000 description 6
- 235000006770 Malva sylvestris Nutrition 0.000 description 6
- 235000019482 Palm oil Nutrition 0.000 description 6
- 239000012467 final product Substances 0.000 description 6
- 239000000711 locust bean gum Substances 0.000 description 6
- 235000010420 locust bean gum Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000002540 palm oil Substances 0.000 description 6
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 6
- 239000011159 matrix material Substances 0.000 description 5
- 235000019426 modified starch Nutrition 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 5
- 235000014059 processed cheese Nutrition 0.000 description 5
- 239000000230 xanthan gum Substances 0.000 description 5
- 235000010493 xanthan gum Nutrition 0.000 description 5
- 239000004368 Modified starch Substances 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 239000003240 coconut oil Substances 0.000 description 4
- 235000019864 coconut oil Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000009482 thermal adhesion granulation Methods 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 2
- 241001135917 Vitellaria paradoxa Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 230000035909 sensory irritation Effects 0.000 description 2
- 229940057910 shea butter Drugs 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- 241001133760 Acoelorraphe Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000001950 Elaeis guineensis Nutrition 0.000 description 1
- 244000127993 Elaeis melanococca Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000019759 Maize starch Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 206010039491 Sarcoma Diseases 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014541 cooking fats Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- KDQPSPMLNJTZAL-UHFFFAOYSA-L disodium hydrogenphosphate dihydrate Chemical compound O.O.[Na+].[Na+].OP([O-])([O-])=O KDQPSPMLNJTZAL-UHFFFAOYSA-L 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- -1 slats Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- 238000004018 waxing Methods 0.000 description 1
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
- A23C20/00—Cheese substitutes
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- 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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/244—Viscosity modification agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/1876—Long-chain fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5432—Gelatine
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims (20)
- 約6%〜約15%の液体非インターエステル化/非水素化植物油と、
約3%〜約8%の分画植物油と、
約4%〜約15%のトウモロコシ由来の食用デンプンと、
約2%〜約12%のジャガイモ由来の食用デンプンと
を含むことを特徴とするイミテーションチーズ組成物。 - 前記組成物は、約25℃で約0.3〜約0.7の固体脂肪対液体脂肪比を有する、請求項1に記載のイミテーションチーズ組成物。
- 約2%〜約4%のゼラチンをさらに含む、請求項1または2に記載のイミテーションチーズ組成物。
- 約0.1%〜約1%の親水コロイドをさらに含む、請求項1〜3のいずれか一項に記載のイミテーションチーズ組成物。
- 前記液体の非インターエステル化/非水素化植物油は、室温で液体の植物油を含む、請求項1〜4のいずれか一項に記載のイミテーションチーズ組成物。
- 前記液体の非インターエステル化/非水素化植物油は、室温で約0.3〜約0.7の固体脂肪対液体脂肪比を有する、請求項1〜5のいずれか一項に記載のイミテーションチーズ組成物。
- 室温での個体脂肪含量が約25%〜約40%である、請求項1〜6のいずれか一項に記載のイミテーションチーズ組成物。
- 前記トウモロコシ由来の食用デンプンは、架橋された、および/または、置換された粒状コーンスターチ、低粘度変性コーンスターチ、およびそれらの組み合わせからなる群から選択される、請求項1〜7のいずれか一項に記載のイミテーションチーズ組成物。
- 前記トウモロコシ由来の食用デンプンは、架橋され、かつ、アセチル化されている、請求項1〜8のいずれか一項に記載のイミテーションチーズ組成物。
- 脂肪対デンプン比が約0.4〜約1.3である、請求項1〜9のいずれか一項に記載のイミテーションチーズ組成物。
- 液体非インターエステル化/非水素化植物油と、
分画植物油と、
トウモロコシ由来の食用デンプンと、
約2%〜約12%のジャガイモ由来の食用デンプンと
を含むイミテーションチーズ組成物であって、
前記イミテーションチーズ組成物の工程内粘度は約160°F(71.1℃)の温度で10,000〜30,000cpsであり、約7/8インチ(22.2mm)の初期直径および約1/4インチ(6.35mm)の厚さを有するイミテーションチーズ組成物を調製し、ダブルブロイラー上で約4分間沸騰した水で加熱した場合に、溶解直径が約1〜1.75インチ(約24.5mm〜44.5mm)であることを特徴とするイミテーションチーズ組成物。 - 約6%〜約15%の液体非インターエステル化/非水素化植物油と、約3%〜約8%の分画植物油と、約4%〜約15%のトウモロコシ由来の食用デンプンと、約2%〜約12%のジャガイモ由来の食用デンプンとを含む、請求項11に記載のイミテーションチーズ組成物。
- 前記組成物は、約25℃で約0.3〜約0.7の固体脂肪対液体脂肪比を有する、請求項11または12に記載のイミテーションチーズ組成物。
- 約2%〜約4%のゼラチンと、約0.1%〜約1%の親水コロイドをさらに含む、請求項11〜13のいずれか一項に記載のイミテーションチーズ組成物。
- 前記液体の非インターエステル化/非水素化植物油は、室温で液体の植物油を含む、請求項11〜14のいずれか一項に記載のイミテーションチーズ組成物。
- 前記液体の非インターエステル化/非水素化植物油は、室温で約0.3〜約0.7の固体脂肪対液体脂肪比を有する、請求項11〜15のいずれか一項に記載のイミテーションチーズ組成物。
- 室温での個体脂肪含量が約25%〜約40%である、請求項11〜16のいずれか一項に記載のイミテーションチーズ組成物。
- 前記トウモロコシ由来の食用デンプンは、架橋された、および/または、置換された粒状コーンスターチ、低粘度変性コーンスターチ、およびそれらの組み合わせからなる群から選択される、請求項11〜17のいずれか一項に記載のイミテーションチーズ組成物。
- 前記トウモロコシ由来の食用デンプンは、架橋され、かつ、アセチル化されている、請求項11〜18のいずれか一項に記載のイミテーションチーズ組成物。
- 脂肪対デンプン比が約0.4〜約1.3である、請求項11〜19のいずれか一項に記載のイミテーションチーズ組成物。
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