JPH0383541A - Production of pasuta firata cheese uniformly containing food ingredient - Google Patents
Production of pasuta firata cheese uniformly containing food ingredientInfo
- Publication number
- JPH0383541A JPH0383541A JP1221353A JP22135389A JPH0383541A JP H0383541 A JPH0383541 A JP H0383541A JP 1221353 A JP1221353 A JP 1221353A JP 22135389 A JP22135389 A JP 22135389A JP H0383541 A JPH0383541 A JP H0383541A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- curd
- hot water
- kneaded
- food ingredient
- 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.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000012041 food component Nutrition 0.000 title abstract description 7
- 239000005417 food ingredient Substances 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000010409 thin film Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 16
- 235000013305 food Nutrition 0.000 claims description 14
- 235000015927 pasta Nutrition 0.000 claims description 12
- 238000001125 extrusion Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims 1
- 238000004898 kneading Methods 0.000 abstract description 13
- 230000032683 aging Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 244000124853 Perilla frutescens Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000019503 curry powder Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000004347 Perilla Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000013550 pizza Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 241000121220 Tricholoma matsutake Species 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
- 235000008429 bread Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
り粟上夏肌批公髭
本発明は、各種の食晶素ヰ４を効率的に、高歩留りで均
一に分ｔｌｋＬで含有したパスタフィラタチーズの製造
法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pasta filata cheese containing various dietary crystal elements efficiently, with high yield, and uniformly in tlkL.
従来技術
従来、食品に対する嗜好の多様化に対応して、ナチュラ
ルチーズにおいても半硬質チーズであるゴーダチーズや
ソフトチーズに分類されるものに種々の食品素材を添加
した製品が市販されている。BACKGROUND ART Conventionally, in response to the diversification of food tastes, natural cheese products such as Gouda cheese, which is a semi-hard cheese, and products classified as soft cheeses have been commercially available with various food materials added to them.
しかし、パスタフィラタチーズにおいては、未だに食品
素材を添加した製品はみられていない。However, as for pasta filata cheese, no products have yet been found that contain food ingredients.
その運出は、パスタフィラタチーズはその製造工程中で
カードを熱水中において練圧して可塑性に富んだカード
を形成させるため、食品素材を添加、混合しても食品素
材が流出したり、また、この混合時にカードが可塑性に
冨むプラスチック状のカ−ドになるため、均一な混合状
態にすることが困難であることに因る。During the manufacturing process of pasta filata cheese, the curd is kneaded in hot water to form a highly plastic curd, so even if food materials are added or mixed, the food materials may flow out. Further, during this mixing, the curd becomes a plastic-like curd with high plasticity, making it difficult to achieve a uniform mixing state.
最近、このような問題を解決する目的で、食品素材をパ
スタフィラタチーズに均一に分散させるための方法が提
案されている（特開平１−１４８１４７号）。Recently, in order to solve such problems, a method for uniformly dispersing food materials in pasta filata cheese has been proposed (Japanese Patent Laid-Open No. 1-148147).
しかし、この方法では、熱水中での練圧工程前の原料カ
ード或いは未熟成チーズに乾燥状態下で食品素材を均一
に混合するため、ホットプレート、マイクロ波加熱装置
、赤外線加熱装置等の乾熱用の加熱装置が必要となり、
装置が膨大となる無点がある。However, in this method, the food ingredients are uniformly mixed in a dry state with the raw material curd or unripened cheese before the kneading process in hot water. A heating device for heat is required,
There is no point where the equipment is huge.
０ ノく ゛ ５ −る゛１本発明は、如
上の状況に鑑みなされたものであって、種々の食品素材
を原料カード或混練中に単に添加、混合するだけで、食
品素材を均一に分１１にして含有するパスタフィラタチ
ーズを効率よく製造し得る方法を提供することをｌ１題
とする。0 Noku ゛ 5 -ru゛1 The present invention was made in view of the above situation, and it is possible to uniformly separate food materials by simply adding and mixing various food materials to a raw material card or during kneading. The purpose of the present invention is to provide a method for efficiently producing pasta filata cheese containing 11.
ＢＩＦ’ −７”の
本発明において用いるチーズは、従来のチーズ製造に用
いられる原料であればよく、例えば全乳、脱脂乳及びこ
れらに一部還元乳を加えたもの等が用いられる。The cheese used in the present invention of BIF'-7'' may be any raw material used in conventional cheese production, such as whole milk, skim milk, and a mixture of these with some reduced milk added.
本発明では、これらの乳を原料として、従来のパスタフ
ィラタチーズの製造法に従って（１）ｐＨ５．０〜５．
８のカードを作り、次いでこのカードを細断し、熱水中
で練圧して品温が４５〜７５℃の可塑性に富んだカード
（プラスチックカード）を形成する。In the present invention, using these milks as raw materials, according to the conventional manufacturing method of pasta filata cheese, (1) the pH is 5.0 to 5.
A curd No. 8 is made, and then this curd is shredded and kneaded in hot water to form a highly plastic curd (plastic curd) with a temperature of 45 to 75°C.
この場合上記カードに代えて熟成前のチーズを用いて上
記と同様にして熱水中で練圧してもよい。In this case, unripened cheese may be used in place of the above-mentioned curd and kneaded in hot water in the same manner as above.
なお、ｐｔｉ ５．０〜５．８のカードを作るのは、こ
の範囲外のｐＨのカードでは、熱水中の練圧により所望
の可塑性に富んだものが得られないことに因る。また、
練圧したカードの品温を４５〜７５℃にするのは、可塑
性に富んだカードを形成するためであって、この範囲外
の温度では所望の可塑性は得られない。The reason why a card with a pti of 5.0 to 5.8 is made is that a card with a pH outside of this range cannot be kneaded in hot water to have the desired degree of plasticity. Also,
The temperature of the kneaded curd is set at 45 to 75° C. in order to form a curd with high plasticity, and the desired plasticity cannot be obtained at temperatures outside this range.
上述の練圧により得られた可塑性に富んだプラスチック
カードから熱水を分離した後、該カードを混練機で混練
してプラスチックカードの薄膜を形成させ、混線中にプ
ラスチックカードの中に食品素材を添加、混合する。こ
こで用いる混練機は、上記プラスチックカードを薄膜に
し得る機能を有するものであればよく、ケーキミキサ−
、ニーダスパイラルミキザー、バスクフィラタチーズ混
練機等を例示し得る。After separating the hot water from the highly plasticized plastic card obtained by the above-mentioned kneading process, the card is kneaded in a kneading machine to form a thin film of plastic card. Add and mix. The kneading machine used here may be any one that has the function of making the plastic card into a thin film, such as a cake mixer.
, a kneaded spiral mixer, a Basque filata cheese kneader, and the like.
上述のようにして得られた、内部に食品素材を均一に分
１１に含有するカードを、目的とする製品に応じて成形
するか、もしくは押出して一定の大きさに切断し、次い
でこの成形品もしくは抑出し品を必要に応じ、飽和食塩
水中に浸漬して加温を行い、その後乾燥するか、または
そのまま燻煙を行って製品とする。The card obtained as described above, containing a uniform amount of food material inside, is molded or extruded and cut into a certain size depending on the desired product, and then this molded product is Alternatively, if necessary, the suppressed product is immersed in saturated saline solution, heated, and then dried or smoked as it is to produce a product.
なお、混練中のプラスチックカードに添加、混合する食
品素材としては、広範囲な種類のものが包含され、畜肉
類、魚肉類、野菜類、海藻類、調味料、香辛料等を例示
し得る。これらの食品素材は、混練中のプラスチックス
カードに直接添加、混合することができる。The food materials to be added to and mixed with the plastic curd during kneading include a wide variety of materials, such as livestock meat, fish, vegetables, seaweed, seasonings, and spices. These food materials can be directly added and mixed with the plastic curd during kneading.
光皿夏剋果
上述したとおり、本発明に従って、（１）ｐＨ５．０〜
５．８のチーズカードまた佳熟成前のチーズを熱水中で
練圧して脱水後、さらに混練りを行って可塑性に富んだ
プラスチックカードを作成し、該プラスチックカードの
混線中に食品素材を直接添加、混合することにより、食
品素材を均一に分散した状態で含有するパスタフィラタ
チーズを得ることが可能となる。As mentioned above, according to the present invention, (1) pH5.0~
5.8 The cheese curd or the cheese before well-ripening is kneaded in hot water to dehydrate it, and then further kneaded to create a highly plasticized plastic curd. By adding and mixing, it becomes possible to obtain pasta filata cheese containing the food material in a uniformly dispersed state.
すなわち、前記提案された方法のように、食品素材を、
原料チーズカードの熱水中での練圧工程ｎＩＩに乾熱状
態で添加、混合する必要がないので、本発明は、作業及
び装置を簡易化し得る利点がある。That is, as in the proposed method, the food material is
Since there is no need to add and mix the raw cheese curd in dry heat during the kneading process nII in hot water, the present invention has the advantage that operations and equipment can be simplified.
以下実施例を示して本発明を具体的に説明する。The present invention will be specifically explained below with reference to Examples.
災益班上
カレーバ − るスト１ングチーズの遺
原料乳１００ｋｇ（配孔脂肪率３．０％）を低温殺菌し
た後、これに塩化カルシウム０．０１ｋｇと乳酸菌スタ
ター１．５ｋｇを添加し、３０℃の温度に１時間静置し
た後、凝乳酊素０．３５ｇ添加して原料乳を凝固させた
。After pasteurizing 100 kg of raw milk (pore fat percentage 3.0%) for the first curry bar in the Disaster Relief Team, 0.01 kg of calcium chloride and 1.5 kg of lactic acid bacteria starter were added to it, and the mixture was heated at 30°C. After leaving the mixture at a temperature of 1 hour, 0.35 g of curdled milk alcohol was added to coagulate the raw milk.
得られたチーズカードを５ｍｍ立方体に切断し、カード
を破砕しないように１５分間カードブリーカーで撹１１
！シた。The obtained cheese curd was cut into 5 mm cubes and stirred in a curd breaker for 15 minutes to avoid crushing the curd.
! Shita.
次いで、カードを品温３８℃に加温してホエーを分離、
排除し、さらにカードをマット状に積重ね（マツティン
グ）ｐＨを５．５とした。Next, the curd was heated to a temperature of 38°C to separate the whey.
Then, the cards were stacked in a mat shape (matting) and the pH was adjusted to 5.5.
この（１）ｐＨ５．５のカードを２帥立方体にｔ＋ＩＩ
Ｉ断し、７０℃の熱水中で８分間練圧して５３℃の品温
の可塑性に富んだカード（プラスチックカード〉に形威
し、次いで熱水を分離排除した後、該プラスチックカー
Ｆ１０ｋｇを混練ｉ（関東混練機株式会社製ミキサー型
式ｃｓｙｒ２８Ｅ＞に入れて混練し、プラスチックカー
ドの薄膜を形成した。この混線において、プラスチック
カードのｆｌｌｌｌｌ中にカレーパウダー０．２５ｋｇ
と食塩０．２ｋｇを添加し混合した。This (1) pH 5.5 card is t+II
The plastic car F (10 kg) was cut into pieces and kneaded in hot water at 70°C for 8 minutes to form a highly plastic card (plastic card) at a temperature of 53°C. A thin film of plastic curd was formed by kneading in a kneading i (mixer model csyr28E manufactured by Kanto Kneading Machine Co., Ltd.). In this mixing, 0.25 kg of curry powder was mixed into every flllll of plastic card.
and 0.2 kg of common salt were added and mixed.
次に、このようにして得られたカレーパウダーを均一に
分散含有したカード１０．４４ｋｇを、エクストル−グ
ーで押出し、切Ｗ１シ、乾燥して製品（長さ１０ｃｍ、
重さ４０ｇ）を得た。製品中のカレーパウダーの混合歩
留りは９７％であり、その分１１に、状態は均一であり
、かつストリングチーズの繊維性も良好であった。Next, 10.44 kg of the curry powder uniformly dispersed in the curry powder thus obtained was extruded with extrusion, cut into pieces W1, and dried to form a product (length 10 cm,
(Weight: 40 g) was obtained. The mixing yield of curry powder in the product was 97%, and the condition was 11 times more uniform, and the string cheese had good fibrous properties.
実施例２
遣
実施例１に記載したと同和の手順に従って、ｐｌ＋５．
８のチーズカードを作り、このカードを２ｃｍ立方体に
細断し、４８℃の温水中でゆっくり加温して（１）ｐＨ
５．０とした後、さらに５０℃の熱水中で１５分間練圧
して４５℃の品温のプラスチックカードを作成した０次
いで、熱水を充分分！１ｉｔｌｔＪｌ−除して得られた
このプラスチックカード１１ｋｇを混Ｍ、機（梶原工業
社製Ｋ１１−０１５型）に入れ、混練してプラスチック
カードの薄１模を形成するとともに、その中にあらかじ
め重備しておいた３Ｉ角のサラミソーセージ０．２ｋｇ
、ゆでた薄切りマツシュルーム０．２ｋｇ、ゆでた小え
び０．１ｋｇ及びピザソース０．２ｋｇを添加、混合し
た。このようにして、ピザ用素材を均一に分散含有した
カード１１．６８ｋｇを得た。Example 2 Following the procedure of Dowa as described in Example 1, pl+5.
Make the cheese curd in Step 8, shred this curd into 2cm cubes, and slowly warm it in 48°C warm water to adjust the pH (1).
After making it 5.0, it was kneaded for 15 minutes in hot water at 50°C to create a plastic card with a temperature of 45°C. Next, add enough hot water! 11 kg of this plastic card obtained by dividing 1itltJl- was put into a mixing machine (K11-015 model manufactured by Kajiwara Kogyo Co., Ltd.), kneaded to form a thin model of plastic card, and the same 0.2 kg of 3I square salami sausage
, 0.2 kg of boiled thinly sliced pine mushrooms, 0.1 kg of boiled shrimp, and 0.2 kg of pizza sauce were added and mixed. In this way, 11.68 kg of curd containing the pizza material uniformly dispersed was obtained.
このカードを直方体（ｌｏｃｍ Ｘ １０ｃｍ Ｘ ２
０ｃｍ）に底形し、冷水で品温を１０℃まで冷却後、飽
和食塩水に１６時間浸漬して塩分含量２．０％とした。This card is made into a rectangular parallelepiped (locm x 10cm x 2
After cooling the product to 10° C. with cold water, it was immersed in saturated saline for 16 hours to give a salt content of 2.0%.
次いで、チーズの表面を乾燥させた後、真空包装して製
品とした。Next, after drying the surface of the cheese, the product was vacuum packaged.
得られたチーズ製品中のピザ用素材の混合歩留りは、９
７．１％であり、該素材の分１１に状態は良好であり、
また、本製品をスライスし、食パンの上に乗・吐１・−
ストにしたもの器よ、調和のとれた風味をと糸引き性を
有する新しいタイプのモザレラチーズとして（Ｊｊ袷で
きる。The mixing yield of pizza ingredients in the obtained cheese product was 9
7.1%, and the condition is good for 11 minutes of the material,
You can also slice this product and put it on top of bread.
It can be used as a new type of mozzarella cheese with a harmonious flavor and stringy properties.
実施例３
の るプロボロー −ズの
実施例１にｆｌｉｌ！載したと同様の手順に従っ°ζ、
ｐ １１５．１のチーズカードを１乍！戊し、このチー
ズカードを５ｔａ−立方体に細断し、７５℃の熱水中で
１０分間練圧して品温か７５℃の可塑性に富んだカード
（プラスチックカード）を得た０次いで、この熱水を分
１１ｉ１Ｊ ｔＪＦ除して得られたプラスチックカード
１０ｋｇを混１！ｉ！ ＋１ （Ｄｉｍａ社製パ社製パ
スタフイータチーズ混練４！入れ、混練機中でプラスチ
ックカードの＠膜を形威し、その中にあらかじめａｔ備
しておいた紫蘇の葉０．２ｋｇ添加、混合した。このよ
うにして紫蘇の葉を均一に分散会、有したカードｔｏ、
１９６ｋｇ得た。Example 3 Flil! Follow the same steps as listed °ζ,
One cheese curd from p 115.1! Then, this cheese curd was shredded into 5ta-cubes and kneaded for 10 minutes in hot water at 75°C to obtain a highly plastic curd (plastic curd) with a product temperature of 75°C. Mix 10kg of plastic card obtained by dividing 11i1J tJF by 1! i! +1 (Made by Dima Co., Ltd. Pasta Fita cheese kneaded 4!), shaped into a plastic curd @ membrane in the kneading machine, added 0.2 kg of perilla leaves that had been prepared in advance, and mixed. In this way, the shiso leaves were evenly distributed, and the cards were
I gained 196 kg.
このカードを円柱状、円錐状及び球状にそれぞれ底形し
、冷水で品温ｌＯ℃まで冷却後、飽和食塩水に１０〜４
８時間浸漬して塩分含量２．５％の製品を得た。The bottom of this card was shaped into a cylinder, a cone, and a sphere, and after cooling with cold water to the product temperature of 10°C, it was soaked in saturated saline solution for 10 to 4 hours.
After soaking for 8 hours, a product with a salt content of 2.5% was obtained.
次に、この加温カードを紐で吊し、一部はそのまま熟成
させ、残りはｉｍ煙を施した後３〜１２ケ月熟威さ−じ
、真空包装し、製品とした。Next, the heated curds were hung with strings, and some of them were left to age as they were, while the rest were aged for 3 to 12 months after being smoked, and vacuum-packed to produce products.
得られたプロボローネヂーズ中の紫蘇の葉の混合歩留り
は９８％と高く、その分散状態も良好であった。また、
本製品は紫蘇の香りを持つ風味豊かなプロボローネチー
ズとし”ζ提供される。The mixing yield of perilla leaves in the obtained provolonez was as high as 98%, and the state of dispersion was also good. Also,
This product is served as a flavorful provolone cheese with the scent of perilla.
Claims (2)
のチーズを熱水中で練圧して可塑性に富んだカードを作
成し、次いで該カードから熱水を分離した後成形もしく
は押出しすることによりパスタフィラタチーズを製造す
るに際し、上記チーズカード或いは熟成前チーズを熱水
中で練圧して４５〜７５℃の温度の可塑性に富んだカー
ドにし、熱水を分離後混練して該カードの薄膜を形成さ
せ、次いでこれに食品素材を添加、混合することを特徴
とする食品素材を均一に含有するパスタフィラタチーズ
の製造法。(1) Cheese curd or unripened cheese with a pH of 5.0 to 5.8 is kneaded in hot water to create a highly plasticized curd, and then the hot water is separated from the curd, followed by molding or extrusion. When producing pasta filata cheese, the above-mentioned cheese curd or unripened cheese is kneaded in hot water to form a highly plasticized curd at a temperature of 45 to 75°C, and after the hot water is separated, the curd is kneaded. A method for producing pasta filata cheese uniformly containing a food material, which comprises forming a thin film, and then adding and mixing a food material thereto.
ー、スパイラルミキサー及びパスタフィラタチーズ混練
機から選択される混練機を用いて行う請求項（１）に記
載のパスタフィラタチーズの製造法。(2) The method for producing pasta filata cheese according to claim 1, wherein the plastic curd is kneaded using a kneader selected from a cake mixer, a kneader, a spiral mixer, and a pasta filata cheese kneader.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1221353A JPH0636715B2 (en) | 1989-08-28 | 1989-08-28 | Method for producing pasta filata cheese containing food ingredients uniformly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1221353A JPH0636715B2 (en) | 1989-08-28 | 1989-08-28 | Method for producing pasta filata cheese containing food ingredients uniformly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0383541A true JPH0383541A (en) | 1991-04-09 |
| JPH0636715B2 JPH0636715B2 (en) | 1994-05-18 |
Family
ID=16765474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1221353A Expired - Fee Related JPH0636715B2 (en) | 1989-08-28 | 1989-08-28 | Method for producing pasta filata cheese containing food ingredients uniformly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0636715B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008108473A1 (en) * | 2007-03-08 | 2008-09-12 | Meiji Dairies Corporation | Cheese and method for production thereof |
| WO2011110184A1 (en) * | 2010-03-12 | 2011-09-15 | Arla Foods Amba | A reticulate dairy based product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01148147A (en) * | 1987-12-03 | 1989-06-09 | Snow Brand Milk Prod Co Ltd | Pasta filler cheese containing uniformly dispersed food ingredient and preparation thereof |
| JPH0198582U (en) * | 1987-12-22 | 1989-06-30 |
-
1989
- 1989-08-28 JP JP1221353A patent/JPH0636715B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01148147A (en) * | 1987-12-03 | 1989-06-09 | Snow Brand Milk Prod Co Ltd | Pasta filler cheese containing uniformly dispersed food ingredient and preparation thereof |
| JPH0198582U (en) * | 1987-12-22 | 1989-06-30 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008108473A1 (en) * | 2007-03-08 | 2008-09-12 | Meiji Dairies Corporation | Cheese and method for production thereof |
| JP2008220192A (en) * | 2007-03-08 | 2008-09-25 | Meiji Milk Prod Co Ltd | Cheese and method for producing the same |
| WO2011110184A1 (en) * | 2010-03-12 | 2011-09-15 | Arla Foods Amba | A reticulate dairy based product |
| EA024373B1 (en) * | 2010-03-12 | 2016-09-30 | Арла Фудс Амба | Reticulate dairy based product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0636715B2 (en) | 1994-05-18 |
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