JPWO2007072901A1 - プロセスチーズ類及びその製造方法 - Google Patents
プロセスチーズ類及びその製造方法 Download PDFInfo
- Publication number
- JPWO2007072901A1 JPWO2007072901A1 JP2007551141A JP2007551141A JPWO2007072901A1 JP WO2007072901 A1 JPWO2007072901 A1 JP WO2007072901A1 JP 2007551141 A JP2007551141 A JP 2007551141A JP 2007551141 A JP2007551141 A JP 2007551141A JP WO2007072901 A1 JPWO2007072901 A1 JP WO2007072901A1
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- cheese
- acid bacteria
- raw material
- cheeses
- 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
Images
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
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/084—Treating the curd, or adding substances thereto, after melting
-
- 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
-
- 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
-
- 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
- A23C19/061—Addition of, or treatment with, microorganisms
- A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
-
- 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
Abstract
Description
12 チーズ原料
13 乳酸菌液
14 加熱溶融工程
15 殺菌工程
16 充填工程
17 添加工程
18 シール工程
19 冷却工程
20 外包装
21 急冷工程
Claims (7)
- プロセスチーズ類の製造に用いるチーズ原料の加熱溶融工程後に添加された乳酸菌が生菌として存在するプロセスチーズ類。
- 前記乳酸菌は、前記加熱溶融工程後に所定の温度に冷却され、流動性を有している状態の前記チーズ原料に添加されていることを特徴とする請求項1に記載のプロセスチーズ類。
- 添加された前記乳酸菌は、前記チーズ原料中に混入された状態、又は前記チーズ原料とは分離された状態で存在することを特徴とする請求項1又は2に記載のプロセスチーズ類。
- プロセスチーズ類の製造に用いるチーズ原料の加熱溶融を行う第1の工程と、加熱溶融後の前記チーズ原料に乳酸菌を添加する第2の工程とを有することを特徴とするプロセスチーズ類の製造方法。
- 前記第1の工程と前記第2の工程との間に、加熱溶融後の前記チーズ原料を、流動性を維持している所定の温度に冷却する冷却工程を設けたことを特徴とする請求項4に記載のプロセスチーズ類の製造方法。
- 前記第2の工程における乳酸菌の添加がインライン混合で行われることを特徴とする請求項4又は5に記載のプロセスチーズ類の製造方法。
- 前記第2の工程の後に、乳酸菌が添加された前記チーズ原料を所定の形態に成形することを特徴とする請求項4乃至6のいずれか一項に記載のプロセスチーズ類の製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007551141A JP5184095B2 (ja) | 2005-12-21 | 2006-12-21 | プロセスチーズ類の製造方法 |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005368613 | 2005-12-21 | ||
JP2005368613 | 2005-12-21 | ||
PCT/JP2006/325478 WO2007072901A1 (ja) | 2005-12-21 | 2006-12-21 | プロセスチーズ類及びその製造方法 |
JP2007551141A JP5184095B2 (ja) | 2005-12-21 | 2006-12-21 | プロセスチーズ類の製造方法 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2012188472A Division JP5635570B2 (ja) | 2005-12-21 | 2012-08-29 | プロセスチーズ類の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPWO2007072901A1 true JPWO2007072901A1 (ja) | 2009-06-04 |
JP5184095B2 JP5184095B2 (ja) | 2013-04-17 |
Family
ID=38188676
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2007551141A Active JP5184095B2 (ja) | 2005-12-21 | 2006-12-21 | プロセスチーズ類の製造方法 |
JP2012188472A Active JP5635570B2 (ja) | 2005-12-21 | 2012-08-29 | プロセスチーズ類の製造方法 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2012188472A Active JP5635570B2 (ja) | 2005-12-21 | 2012-08-29 | プロセスチーズ類の製造方法 |
Country Status (5)
Country | Link |
---|---|
JP (2) | JP5184095B2 (ja) |
KR (1) | KR101380239B1 (ja) |
CN (1) | CN101340818B (ja) |
HK (1) | HK1124731A1 (ja) |
WO (1) | WO2007072901A1 (ja) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101020329B1 (ko) | 2008-04-23 | 2011-03-08 | 남양유업 주식회사 | 풍미 및 저장성이 향상된 가공치즈제조방법 |
FR2936131B1 (fr) * | 2008-09-24 | 2011-01-14 | Bongrain Sa | Procede et installation de preparation d'un fromage ou d'une specialite fromagere, et produits obtenus |
SE0900826A1 (sv) * | 2009-06-18 | 2010-10-19 | Tetra Laval Holdings & Finance | Metod för framställning av en yoghurtbaserad produkt |
JP5754793B2 (ja) * | 2009-11-27 | 2015-07-29 | 雪印メグミルク株式会社 | ナチュラルチーズ |
CN102695424B (zh) * | 2010-01-14 | 2015-08-19 | 株式会社明治 | 含有有用微生物的干酪及其制造方法 |
WO2013125671A1 (ja) | 2012-02-23 | 2013-08-29 | 株式会社明治 | 比例混合システム |
CN113396990B (zh) * | 2020-03-16 | 2023-10-20 | 内蒙古蒙牛乳业(集团)股份有限公司 | 再制干酪及其制备方法 |
CN114258957A (zh) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | 一种活菌再制奶酪棒及其制备方法 |
CN115039816A (zh) * | 2022-05-18 | 2022-09-13 | 上海妙可蓝多生物技术研发有限公司 | 含活性益生菌的奶酪棒及其制备方法 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2524759B2 (ja) * | 1986-07-14 | 1996-08-14 | 協同乳業株式会社 | 発酵乳の製造方法 |
JP2977633B2 (ja) * | 1991-03-29 | 1999-11-15 | 雪印乳業株式会社 | 鉄分強化チーズ類及びその製造方法 |
JP2756778B2 (ja) * | 1996-03-11 | 1998-05-25 | 株式会社アドバンス | コレステロール低下剤を含有する飲食物 |
WO1999062348A1 (en) * | 1998-05-29 | 1999-12-09 | Enterprise Ireland (Trading As Bioresearch Ireland) | Process for the manufacture of probiotic cheese |
JP4177951B2 (ja) * | 2000-03-30 | 2008-11-05 | 雪印乳業株式会社 | 新規フレッシュチーズ |
JP2005151943A (ja) * | 2003-11-28 | 2005-06-16 | Koiwai Nyugyo Kk | レアチーズケーキタイプの菓子の製造方法 |
JP4278157B2 (ja) * | 2004-06-14 | 2009-06-10 | 明治乳業株式会社 | プロセスチーズ類の製造法 |
JP4375757B2 (ja) * | 2009-02-09 | 2009-12-02 | 明治乳業株式会社 | プロセスチーズ類 |
-
2006
- 2006-12-21 CN CN2006800484677A patent/CN101340818B/zh not_active Expired - Fee Related
- 2006-12-21 WO PCT/JP2006/325478 patent/WO2007072901A1/ja active Application Filing
- 2006-12-21 JP JP2007551141A patent/JP5184095B2/ja active Active
- 2006-12-21 KR KR1020087011483A patent/KR101380239B1/ko active IP Right Grant
-
2009
- 2009-03-03 HK HK09101984.7A patent/HK1124731A1/xx not_active IP Right Cessation
-
2012
- 2012-08-29 JP JP2012188472A patent/JP5635570B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
KR20080085829A (ko) | 2008-09-24 |
HK1124731A1 (en) | 2009-07-24 |
WO2007072901A1 (ja) | 2007-06-28 |
JP5184095B2 (ja) | 2013-04-17 |
CN101340818A (zh) | 2009-01-07 |
KR101380239B1 (ko) | 2014-04-01 |
JP5635570B2 (ja) | 2014-12-03 |
JP2012228273A (ja) | 2012-11-22 |
CN101340818B (zh) | 2012-10-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5635570B2 (ja) | プロセスチーズ類の製造方法 | |
CN101167500B (zh) | 稀奶油干酪及其制备方法 | |
JP6742347B2 (ja) | 貯蔵安定な発酵乳製品を製造する方法 | |
BR112019021326B1 (pt) | Método de fabricação de produto de queijo não lácteo | |
JP6504878B2 (ja) | 発酵乳の製造方法 | |
JP2014516521A (ja) | 凍結可能な乳製品 | |
JP5502872B2 (ja) | 殺菌タイプフレッシュチーズの製造方法 | |
ZA200608976B (en) | Process for seeding a media with microorganism in form of a tablet | |
JP6283312B2 (ja) | 発酵乳食品の製造方法 | |
JP4375757B2 (ja) | プロセスチーズ類 | |
CN105555143A (zh) | 生产具有改善的物理性质的发酵乳的方法 | |
JP4278157B2 (ja) | プロセスチーズ類の製造法 | |
CN106615583A (zh) | 一种冰淇淋用发酵乳及其制备方法 | |
JP6901837B2 (ja) | 低温殺菌した原料ミックスを用いた発酵乳の製造方法 | |
CN107960462A (zh) | 酸奶及其制备方法 | |
JP6650716B2 (ja) | ソフトヨーグルトの製造方法 | |
Sachan et al. | Advancement in cheese production technology | |
JP5754793B2 (ja) | ナチュラルチーズ | |
EP4265118A1 (en) | Method for preparing sour cream and obtained sour cream | |
RU2757735C1 (ru) | Композиция йогурта с кедровым наполнителем | |
Ahmed et al. | Fermented milk in Asia | |
CN107771938A (zh) | 一种零添加酸牛奶及其制备工艺 | |
JP6966275B2 (ja) | 乳酸菌の生残性向上方法 | |
JP2023047901A (ja) | 発酵乳及びその製造方法 | |
JP2022184452A (ja) | 発酵乳及びその製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20091102 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120207 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120403 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120710 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120829 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20130115 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20130116 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5184095 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20160125 Year of fee payment: 3 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |