JP2019500044A - 改善された溶解性と硬度を有するプロセスレシピチーズ製品および製造方法 - Google Patents
改善された溶解性と硬度を有するプロセスレシピチーズ製品および製造方法 Download PDFInfo
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 120
- 238000000034 method Methods 0.000 title claims abstract description 87
- 230000008569 process Effects 0.000 title claims abstract description 74
- 238000004519 manufacturing process Methods 0.000 title description 3
- 239000000203 mixture Substances 0.000 claims abstract description 120
- 229920002472 Starch Polymers 0.000 claims abstract description 84
- 235000019698 starch Nutrition 0.000 claims abstract description 84
- 239000008107 starch Substances 0.000 claims abstract description 82
- 240000008042 Zea mays Species 0.000 claims abstract description 33
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 33
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 33
- 235000005822 corn Nutrition 0.000 claims abstract description 33
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 26
- 239000008158 vegetable oil Substances 0.000 claims abstract description 26
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 24
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 125000002467 phosphate group Chemical class [H]OP(=O)(O[H])O[*] 0.000 claims abstract 4
- 239000003921 oil Substances 0.000 claims description 28
- 235000019198 oils Nutrition 0.000 claims description 28
- 238000010411 cooking Methods 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 12
- 238000010008 shearing Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 description 52
- 239000000523 sample Substances 0.000 description 36
- 239000004615 ingredient Substances 0.000 description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 239000007788 liquid Substances 0.000 description 10
- 235000014059 processed cheese Nutrition 0.000 description 9
- 235000013365 dairy product Nutrition 0.000 description 8
- 238000009472 formulation Methods 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 239000001506 calcium phosphate Substances 0.000 description 7
- 239000000828 canola oil Substances 0.000 description 7
- 235000019519 canola oil Nutrition 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 7
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- 239000011780 sodium chloride Substances 0.000 description 7
- 235000010199 sorbic acid Nutrition 0.000 description 7
- 239000004334 sorbic acid Substances 0.000 description 7
- 229940075582 sorbic acid Drugs 0.000 description 7
- 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 7
- 229940078499 tricalcium phosphate Drugs 0.000 description 7
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 7
- 235000019731 tricalcium phosphate Nutrition 0.000 description 7
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000002076 thermal analysis method Methods 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 239000003086 colorant Substances 0.000 description 5
- 235000021243 milk fat Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 4
- 239000001334 starch sodium octenyl succinate Substances 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000011888 foil Substances 0.000 description 3
- 239000000416 hydrocolloid Substances 0.000 description 3
- 235000021475 low acid canned food Nutrition 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 235000021003 saturated fats Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- -1 color Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical group CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000001254 oxidized starch Substances 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera 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
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 235000019482 Palm oil Nutrition 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
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000013507 mapping Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000008939 whole milk Nutrition 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
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
-
- 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
- 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
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims (20)
- 約1〜約10重量%の植物油、
約0.5〜約10重量%のトウモロコシ由来デンプン、および
約0〜約10重量%のジャガイモ由来デンプン
を含むことを特徴とするプロセスレシピチーズ製品組成物。 - トウモロコシ由来デンプンは、架橋およびアセチル化されている、請求項1に記載のプロセスレシピチーズ製品組成物。
- トウモロコシ由来デンプンは、ヒドロキシル化されたリン酸デンプンおよびn−OSA置換デンプンの少なくとも一方であり、ジャガイモ由来デンプンは、酸化されたジャガイデンプンを含む、請求項1に記載のプロセスレシピチーズ製品組成物。
- トウモロコシ由来デンプンは、約25〜約40ミクロンの粒径を有する、請求項1に記載のプロセスレシピチーズ製品組成物。
- トウモロコシ由来デンプンは、ジャガイモ由来に対する比が約1:1〜約6:1である、 請求項1に記載のプロセスレシピチーズ製品組成物。
- 約6.5〜約12Kg.sの範囲の機械的硬度を有する、請求項1に記載のプロセスレシピチーズ製品組成物。
- プロセスレシピチーズ製品はその中に油滴を含み、油滴の少なくとも40%が10マイクロメートルより小さい、請求項1に記載のプロセスレシピチーズ製品組成物。
- 植物油、
トウモロコシ由来デンプン、および
ジャガイモ由来デンプン
を含み、
6.5〜12Kg.sの範囲の機械的硬度、および、直径0.875インチ(2.22cm)および厚さ0.25インチ(0.635cm)のチーズの円盤を水を入れた二重ボイラで加熱し、中程度の熱で4分間加熱することによって測定して1インチ(2.54cm)〜1/2インチ(1.27cm)の範囲の円盤溶解性を与えることを特徴とするプロセスレシピチーズ製品組成物。 - トウモロコシ由来デンプンは、架橋およびアセチル化されている、請求項8に記載のプロセスレシピチーズ製品組成物。
- トウモロコシ由来デンプンは、ヒドロキシル化されたリン酸デンプンおよびn−OSA置換デンプンの少なくとも一方であり、ジャガイモ由来デンプンは、酸化されたジャガイデンプンを含む、請求項8に記載のプロセスレシピチーズ製品組成物。
- トウモロコシ由来デンプンは、約25〜約40ミクロンの粒径を有する、請求項8に記載のプロセスレシピチーズ製品組成物。
- トウモロコシ由来デンプンは、ジャガイモ由来に対する比が約1:1〜約6:1である、 請求項8に記載のプロセスレシピチーズ製品組成物。
- プロセスレシピチーズ製品はその中に油滴を含み、油滴の少なくとも40%が10マイクロメートルより小さい、請求項8に記載のプロセスレシピチーズ製品組成物。
- プロセスレシピチーズ製品を調製するための方法であって、
約1〜約10重量%の植物油、約0〜約10重量%のジャガイモ由来デンプンおよび/または約0.5〜約10重量%のトウモロコシ由来デンプンを混合して混合物を形成するステップと、
混合物を約170〜約210°F(約76.6〜約98.9℃)の温度で調理して調理済み混合物を形成するステップと、
混合物および調理済み混合物の少なくとも一方をせん断するステップと
を含むことを特徴とする方法。 - せん断ステップおよび調理ステップの少なくとも一方は、プロセスレシピチーズ製品中に油滴を提供し、油滴の少なくとも40%が10マイクロメートルより小さい、請求項14に記載の方法。
- 前記プロセスレシピチーズ製品は、6.5〜12Kg.sの範囲の機械的硬度を有し、直径0.875インチ(2.22cm)および厚さ0.25インチ(0.635cm)のチーズの円盤を水を入れた二重ボイラで加熱し、中程度の熱で4分間加熱することによって測定して1インチ(2.54cm)〜1/2インチ(1.27cm)の範囲の円盤溶解性を与える、請求項14に記載の方法。
- トウモロコシ由来デンプンは、架橋およびアセチル化されている、請求項14に記載の方法。
- トウモロコシ由来デンプンは、ヒドロキシル化されたリン酸デンプンおよびn−OSA置換デンプンの少なくとも一方を含み、ジャガイモ由来デンプンは、酸化されたジャガイデンプンを含む請求項14に記載の方法。
- トウモロコシ由来デンプンは、約25〜約40ミクロンの粒径を有する、請求項14に記載の方法。
- トウモロコシ由来デンプンは、ジャガイモ由来に対する比が約1:1〜約6:1である、請求項14に記載の方法。
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201562273338P | 2015-12-30 | 2015-12-30 | |
US62/273,338 | 2015-12-30 | ||
US201662312843P | 2016-03-24 | 2016-03-24 | |
US62/312,843 | 2016-03-24 | ||
PCT/US2016/069373 WO2017117481A1 (en) | 2015-12-30 | 2016-12-30 | Process recipe cheese product with improved melt and firmness and method for manufacture |
Publications (2)
Publication Number | Publication Date |
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JP2019500044A true JP2019500044A (ja) | 2019-01-10 |
JP7115979B2 JP7115979B2 (ja) | 2022-08-09 |
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JP2018534630A Active JP7115979B2 (ja) | 2015-12-30 | 2016-12-30 | 改善された溶解性と硬度を有するプロセスレシピチーズ製品および製造方法 |
Country Status (11)
Country | Link |
---|---|
US (1) | US20190008178A1 (ja) |
EP (1) | EP3397065A1 (ja) |
JP (1) | JP7115979B2 (ja) |
KR (1) | KR20180099826A (ja) |
CN (1) | CN108471762B (ja) |
AU (1) | AU2016381977B2 (ja) |
BR (1) | BR112018013428A2 (ja) |
CA (1) | CA3009201A1 (ja) |
MX (1) | MX2018008042A (ja) |
RU (1) | RU2748859C2 (ja) |
WO (1) | WO2017117481A1 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR102635160B1 (ko) | 2021-06-14 | 2024-02-13 | 농심태경 주식회사 | 아몬드 단백질 발효물 및 콩 단백의 효소 반응물을 주 단백질원으로 함유하는 식물성 치즈 및 그의 제조방법 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02245137A (ja) * | 1989-02-13 | 1990-09-28 | Unilever Nv | チーズ製品及びその製造方法 |
WO2000008951A1 (en) * | 1998-08-12 | 2000-02-24 | Societe Des Produits Nestle Sa | Texture base for a food product |
WO2007125525A2 (en) * | 2006-04-27 | 2007-11-08 | Gan Shmuel Foods Ltd. | Fruit and vegetable-based products and processes |
JP2009050263A (ja) * | 2007-08-28 | 2009-03-12 | Kraft Foods Global Brands Llc | 二重機能性を有するプロセスチーズ製品 |
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JP2018518159A (ja) * | 2015-06-26 | 2018-07-12 | クラフト・フーズ・グループ・ブランズ・エルエルシー | 改善された溶解性を有するイミテーションチーズ |
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AR070959A1 (es) * | 2007-12-18 | 2010-05-19 | Cargill Inc | Almidon modificado con anhidrido n- octenil succinico (nosa) como un aditivo en productos lacteos |
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WO2000008951A1 (en) * | 1998-08-12 | 2000-02-24 | Societe Des Produits Nestle Sa | Texture base for a food product |
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JP2009050263A (ja) * | 2007-08-28 | 2009-03-12 | Kraft Foods Global Brands Llc | 二重機能性を有するプロセスチーズ製品 |
US20130122177A1 (en) * | 2011-11-10 | 2013-05-16 | Allied Blending & Ingredients Inc. | Dry blend for making extended cheese product |
JP2018518159A (ja) * | 2015-06-26 | 2018-07-12 | クラフト・フーズ・グループ・ブランズ・エルエルシー | 改善された溶解性を有するイミテーションチーズ |
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CN108471762A (zh) | 2018-08-31 |
RU2748859C2 (ru) | 2021-06-01 |
AU2016381977B2 (en) | 2021-02-25 |
JP7115979B2 (ja) | 2022-08-09 |
WO2017117481A1 (en) | 2017-07-06 |
US20190008178A1 (en) | 2019-01-10 |
EP3397065A1 (en) | 2018-11-07 |
BR112018013428A2 (pt) | 2018-12-04 |
RU2018127538A (ru) | 2020-01-30 |
MX2018008042A (es) | 2018-08-23 |
RU2018127538A3 (ja) | 2020-04-23 |
CA3009201A1 (en) | 2017-07-06 |
CN108471762B (zh) | 2022-05-03 |
KR20180099826A (ko) | 2018-09-05 |
AU2016381977A1 (en) | 2018-06-28 |
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