JPS5668349A - Preparation of food similar to mozzarella cheese - Google Patents
Preparation of food similar to mozzarella cheeseInfo
- Publication number
- JPS5668349A JPS5668349A JP14489479A JP14489479A JPS5668349A JP S5668349 A JPS5668349 A JP S5668349A JP 14489479 A JP14489479 A JP 14489479A JP 14489479 A JP14489479 A JP 14489479A JP S5668349 A JPS5668349 A JP S5668349A
- Authority
- JP
- Japan
- Prior art keywords
- casein
- curd
- acid
- homogenized
- aqueous solution
- 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 abstract 3
- 235000013305 food Nutrition 0.000 title abstract 3
- 102000011632 Caseins Human genes 0.000 abstract 6
- 108010076119 Caseins Proteins 0.000 abstract 6
- 239000002253 acid Substances 0.000 abstract 4
- 239000005018 casein Substances 0.000 abstract 4
- 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 abstract 4
- 235000021240 caseins Nutrition 0.000 abstract 4
- 239000007864 aqueous solution Substances 0.000 abstract 3
- 239000007788 liquid Substances 0.000 abstract 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 2
- 239000001110 calcium chloride Substances 0.000 abstract 2
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000002864 food coloring agent Nutrition 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 239000006228 supernatant Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
Abstract
PURPOSE: To prepare the titled food free of casein odor and having excellent heat degradation properties and threadability, by homogenizing an oil or fat in an aqueous solution of an acid casein, and adding CaCl2 to the homogenized solution to obtain a plasticized curd.
CONSTITUTION: An acid casein aqueous solution of a concentration of 10W15% obtained by adding an alkaline aqueous solution to an acid casein swollen with water, is mixed with 0.8W1.2pts.wt., based on 1pt.wt. of the casein protein, of an oil or fat having a melting point of 30W40°C, and homogenized with a homogenizer. The pH of the homogenized liquid is adjusted to 6.0W6.5 with an acid, and the liquid is heated at 80W100°C, mixed rapidly with 0.01W0.025pt.wt. of CaCl2, and stirred to precipitate a plasticized curd composed of casein protein. The curd is isolated by removing the supernatant liquid, and mixed with various cheese additive such as a cheese flavor, salt, food colors, etc. and kneaded to obtain the objective food.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14489479A JPS5668349A (en) | 1979-11-08 | 1979-11-08 | Preparation of food similar to mozzarella cheese |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14489479A JPS5668349A (en) | 1979-11-08 | 1979-11-08 | Preparation of food similar to mozzarella cheese |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5668349A true JPS5668349A (en) | 1981-06-09 |
JPS6219812B2 JPS6219812B2 (en) | 1987-05-01 |
Family
ID=15372806
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP14489479A Granted JPS5668349A (en) | 1979-11-08 | 1979-11-08 | Preparation of food similar to mozzarella cheese |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5668349A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4397926A (en) * | 1981-12-03 | 1983-08-09 | Borden, Inc. | Preparation of cheese analogs from combinations of acid casein and rennet casein |
JP2007511220A (en) * | 2003-11-14 | 2007-05-10 | ダッドレー エルストン,ピーター | Dairy products and methods in the field of dairy products |
JP2019505233A (en) * | 2015-12-24 | 2019-02-28 | フォンテラ コ−オペレイティブ グループ リミティド | Dairy products and processing |
-
1979
- 1979-11-08 JP JP14489479A patent/JPS5668349A/en active Granted
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4397926A (en) * | 1981-12-03 | 1983-08-09 | Borden, Inc. | Preparation of cheese analogs from combinations of acid casein and rennet casein |
JP2007511220A (en) * | 2003-11-14 | 2007-05-10 | ダッドレー エルストン,ピーター | Dairy products and methods in the field of dairy products |
JP2019505233A (en) * | 2015-12-24 | 2019-02-28 | フォンテラ コ−オペレイティブ グループ リミティド | Dairy products and processing |
US10993453B2 (en) | 2015-12-24 | 2021-05-04 | Fonterra Co-Operative Group Limited | Dairy product and processes |
JP2021184735A (en) * | 2015-12-24 | 2021-12-09 | フォンテラ コ−オペレイティブ グループ リミティド | Dairy product and its production method |
Also Published As
Publication number | Publication date |
---|---|
JPS6219812B2 (en) | 1987-05-01 |
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