JP6106090B2 - チーズ及びその製造方法 - Google Patents
チーズ及びその製造方法 Download PDFInfo
- Publication number
- JP6106090B2 JP6106090B2 JP2013536468A JP2013536468A JP6106090B2 JP 6106090 B2 JP6106090 B2 JP 6106090B2 JP 2013536468 A JP2013536468 A JP 2013536468A JP 2013536468 A JP2013536468 A JP 2013536468A JP 6106090 B2 JP6106090 B2 JP 6106090B2
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- JP
- Japan
- Prior art keywords
- cheese
- aerated
- natural
- hard
- texture
- 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.)
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Links
- 235000013351 cheese Nutrition 0.000 title claims description 241
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 238000004898 kneading Methods 0.000 claims description 39
- 239000002994 raw material Substances 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 25
- 239000002245 particle Substances 0.000 claims description 23
- 238000010298 pulverizing process Methods 0.000 claims description 11
- 240000002129 Malva sylvestris Species 0.000 claims description 10
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 10
- 235000021067 refined food Nutrition 0.000 claims description 8
- 230000002087 whitening effect Effects 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010299 mechanically pulverizing process Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims 1
- 210000000214 mouth Anatomy 0.000 description 39
- 235000013372 meat Nutrition 0.000 description 31
- 230000000704 physical effect Effects 0.000 description 20
- 239000007789 gas Substances 0.000 description 17
- 238000002844 melting Methods 0.000 description 16
- 230000008018 melting Effects 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 14
- 235000013305 food Nutrition 0.000 description 14
- 239000002023 wood Substances 0.000 description 13
- 239000007858 starting material Substances 0.000 description 11
- 239000000654 additive Substances 0.000 description 7
- 235000011617 hard cheese Nutrition 0.000 description 7
- 235000014059 processed cheese Nutrition 0.000 description 7
- 230000009747 swallowing Effects 0.000 description 7
- 230000036760 body temperature Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 239000008399 tap water Substances 0.000 description 6
- 235000020679 tap water Nutrition 0.000 description 6
- 239000000155 melt Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000021116 parmesan Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000000007 visual effect Effects 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 238000005273 aeration Methods 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 230000008859 change Effects 0.000 description 4
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- 235000011194 food seasoning agent Nutrition 0.000 description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
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- 150000004649 carbonic acid derivatives Chemical class 0.000 description 2
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- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000008983 soft cheese Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000009469 supplementation Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 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
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 241000167880 Hirundinidae Species 0.000 description 1
- 206010020852 Hypertonia Diseases 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229910000831 Steel Inorganic materials 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
- 230000009471 action Effects 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 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
- 235000021240 caseins Nutrition 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000015061 fromage frais Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 230000005226 mechanical processes and functions Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 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
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013618 yogurt 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
- 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
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/20—Compacting shredded or ground cheese other than curd or small cheese pieces without melting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011217510 | 2011-09-30 | ||
| JP2011217510 | 2011-09-30 | ||
| PCT/JP2012/075247 WO2013047839A1 (ja) | 2011-09-30 | 2012-09-28 | チーズ及びその製造方法 |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017040209A Division JP6738753B2 (ja) | 2011-09-30 | 2017-03-03 | チーズ及びその製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2013047839A1 JPWO2013047839A1 (ja) | 2015-03-30 |
| JP6106090B2 true JP6106090B2 (ja) | 2017-03-29 |
Family
ID=47995863
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013536468A Active JP6106090B2 (ja) | 2011-09-30 | 2012-09-28 | チーズ及びその製造方法 |
| JP2017040209A Active JP6738753B2 (ja) | 2011-09-30 | 2017-03-03 | チーズ及びその製造方法 |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017040209A Active JP6738753B2 (ja) | 2011-09-30 | 2017-03-03 | チーズ及びその製造方法 |
Country Status (3)
| Country | Link |
|---|---|
| JP (2) | JP6106090B2 (zh) |
| CN (1) | CN103781362B (zh) |
| WO (1) | WO2013047839A1 (zh) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6463596B2 (ja) * | 2013-09-10 | 2019-02-06 | 雪印メグミルク株式会社 | ナチュラルチーズ |
| JP6994228B2 (ja) * | 2017-04-04 | 2022-01-14 | ヤマキ株式会社 | 赤身魚肉加熱乾燥品の切削物の製造方法及び赤身魚肉加熱乾燥品の切削物を用いたおかかの製造方法 |
| JP7265346B2 (ja) * | 2018-11-21 | 2023-04-26 | 雪印メグミルク株式会社 | プロセスチーズ類およびその製造方法 |
| JP2019047831A (ja) * | 2019-01-04 | 2019-03-28 | 雪印メグミルク株式会社 | ナチュラルチーズ |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61227736A (ja) * | 1985-04-02 | 1986-10-09 | Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai | 繊維状組織を有するチ−ズの製造法 |
| JPS61249342A (ja) * | 1985-04-27 | 1986-11-06 | Tech Res Assoc Extru Cook Food Ind | プロセスチ−ズの連続製造法 |
| JPS63181947A (ja) * | 1987-01-22 | 1988-07-27 | Kazuo Hara | 含気泡チ−ズ類及び脱塩チ−ズ類及び脱塩チ−ズ類混在食品類の製造方法 |
| JPS62215341A (ja) * | 1987-02-25 | 1987-09-22 | Toshiyuki Oota | スポンジチ−ズ |
| JPH01291748A (ja) * | 1988-05-18 | 1989-11-24 | Japan Steel Works Ltd:The | チーズの膨化方法及び装置 |
| JPH09299026A (ja) * | 1996-05-09 | 1997-11-25 | Rokko Bataa Kk | 圧着成型チーズ製品及びその製造方法 |
| FR2778821B1 (fr) * | 1998-05-19 | 2000-06-23 | Bel Fromageries | Procede de fabrication de nouveaux produits fromagers par traitement d'une matiere de depart |
| US20050031758A1 (en) * | 2003-08-08 | 2005-02-10 | Paul Scharfman | Dried cheese snack and methods of making the same |
| CN102098924B (zh) * | 2008-07-17 | 2014-03-26 | 株式会社明治 | 奶酪及其制造方法 |
| CN102695423B (zh) * | 2010-01-15 | 2015-06-03 | 株式会社明治 | 干酪及其制造方法 |
-
2012
- 2012-09-28 WO PCT/JP2012/075247 patent/WO2013047839A1/ja active Application Filing
- 2012-09-28 CN CN201280044196.3A patent/CN103781362B/zh active Active
- 2012-09-28 JP JP2013536468A patent/JP6106090B2/ja active Active
-
2017
- 2017-03-03 JP JP2017040209A patent/JP6738753B2/ja active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2017099412A (ja) | 2017-06-08 |
| CN103781362B (zh) | 2017-12-01 |
| JP6738753B2 (ja) | 2020-08-12 |
| CN103781362A (zh) | 2014-05-07 |
| WO2013047839A1 (ja) | 2013-04-04 |
| JPWO2013047839A1 (ja) | 2015-03-30 |
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