JPH0131862B2 - - Google Patents
Info
- Publication number
- JPH0131862B2 JPH0131862B2 JP61129850A JP12985086A JPH0131862B2 JP H0131862 B2 JPH0131862 B2 JP H0131862B2 JP 61129850 A JP61129850 A JP 61129850A JP 12985086 A JP12985086 A JP 12985086A JP H0131862 B2 JPH0131862 B2 JP H0131862B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- producing
- rpm
- stringable
- stirring
- 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
Links
- 235000013351 cheese Nutrition 0.000 claims description 58
- 238000003756 stirring Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 9
- 238000004945 emulsification Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 240000002129 Malva sylvestris Species 0.000 description 6
- 235000006770 Malva sylvestris Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 235000014059 processed cheese Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 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 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium 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
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61129850A JPS62285755A (ja) | 1986-06-04 | 1986-06-04 | 曳糸性チ−ズの製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61129850A JPS62285755A (ja) | 1986-06-04 | 1986-06-04 | 曳糸性チ−ズの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62285755A JPS62285755A (ja) | 1987-12-11 |
| JPH0131862B2 true JPH0131862B2 (enrdf_load_stackoverflow) | 1989-06-28 |
Family
ID=15019791
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61129850A Granted JPS62285755A (ja) | 1986-06-04 | 1986-06-04 | 曳糸性チ−ズの製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62285755A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024043265A1 (ja) * | 2022-08-23 | 2024-02-29 | 株式会社明治 | プロセスチーズ類を製造する方法、プロセスチーズ類の嗜好性を向上する方法、およびそれにより得られるプロセスチーズ類 |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0687736B2 (ja) * | 1990-11-26 | 1994-11-09 | 雪印乳業株式会社 | 熟成硬質チーズおよびその製造方法 |
| US9232808B2 (en) | 2007-06-29 | 2016-01-12 | Kraft Foods Group Brands Llc | Processed cheese without emulsifying salts |
| JP2010004823A (ja) * | 2008-06-27 | 2010-01-14 | Meiji Milk Prod Co Ltd | プロセスチーズ類及びその製造方法 |
| EP2789243B1 (en) | 2012-03-30 | 2017-11-22 | Fuji Oil Company Limited | Cheese-like food article |
| JP2023049346A (ja) * | 2021-09-29 | 2023-04-10 | 雪印メグミルク株式会社 | チーズ類およびチーズ類の製造方法 |
-
1986
- 1986-06-04 JP JP61129850A patent/JPS62285755A/ja active Granted
Non-Patent Citations (3)
| Title |
|---|
| MICROSTRUCTURE AND RHEOLOGY OF PROCESS CHEESE SCANNING ELECTRON MICROSCOPY=1980 * |
| PRACTICAL CHEESE MANUFACTURE AND CHEESE TECHNOLOGY=1951 * |
| PROCESSED CHEESE MANUFACTURE FOOD TRADE PRESS LTD=1973 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024043265A1 (ja) * | 2022-08-23 | 2024-02-29 | 株式会社明治 | プロセスチーズ類を製造する方法、プロセスチーズ類の嗜好性を向上する方法、およびそれにより得られるプロセスチーズ類 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62285755A (ja) | 1987-12-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5395630A (en) | Process for preparing low fat cheese products | |
| JP5054176B2 (ja) | 濃縮乳タンパク質成分及びそれからプロセスチーズを調製するための方法 | |
| US5679396A (en) | Non-fat, reduced fat and low fat cheeses and method of making | |
| JP3625852B2 (ja) | 高水分脱脂チーズソースの製造方法 | |
| JPH06500467A (ja) | 無脂肪ナチュラルチーズ | |
| AU2001290386A1 (en) | Process for making cheese containing gum | |
| EP1320297A1 (en) | Process for making cheese containing gum | |
| US5549916A (en) | Process for preparing low fat cheese products | |
| JP5687675B2 (ja) | プロセスチーズ類及びその製造方法 | |
| JP5730380B2 (ja) | プロセスチーズ類の製造方法 | |
| JP3024690B2 (ja) | チーズ類及びその製造方法 | |
| JPH0131862B2 (enrdf_load_stackoverflow) | ||
| JP4431292B2 (ja) | プロセスチーズ及びその製造方法 | |
| JPH09262054A (ja) | チーズスプレッドおよびその製造方法 | |
| JP3458755B2 (ja) | チーズ様食品およびその製造法 | |
| JP3409026B2 (ja) | 耐熱性及び耐水性を有するナチュラルチーズ及びその製造方法 | |
| US6933000B2 (en) | Processed mozzarella cheese and method for its production | |
| JP3705564B2 (ja) | プロセスチーズ及びその製造方法 | |
| JP5594480B2 (ja) | 低脂肪プロセスチーズおよびその製造方法 | |
| WO1991017664A1 (en) | Low fat, low cholesterol process cheese | |
| JPS6371147A (ja) | 繊維状組織を保持し得る繊維性チ−ズの製造法 | |
| JPH05123104A (ja) | 曳糸性チーズ及びその製造方法 | |
| JPH04218334A (ja) | 熱軟化性及び曳糸性に優れた加工チーズの製造方法 | |
| JPH03277232A (ja) | タンパク質凍結ゲルを用いたヨーグルトとその製造方法 | |
| JP2013132289A (ja) | プロセスチーズ及びその製造方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |