JPWO2022181809A1 - - Google Patents

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Publication number
JPWO2022181809A1
JPWO2022181809A1 JP2023502565A JP2023502565A JPWO2022181809A1 JP WO2022181809 A1 JPWO2022181809 A1 JP WO2022181809A1 JP 2023502565 A JP2023502565 A JP 2023502565A JP 2023502565 A JP2023502565 A JP 2023502565A JP WO2022181809 A1 JPWO2022181809 A1 JP WO2022181809A1
Authority
JP
Japan
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
Application number
JP2023502565A
Other languages
Japanese (ja)
Other versions
JP7792392B2 (ja
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed filed Critical
Publication of JPWO2022181809A1 publication Critical patent/JPWO2022181809A1/ja
Application granted granted Critical
Publication of JP7792392B2 publication Critical patent/JP7792392B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
    • 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; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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; PREPARATION THEREOF
    • A23C2220/00—Biochemical treatment
    • A23C2220/10—Enzymatic treatment
    • 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; PREPARATION THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
JP2023502565A 2021-02-26 2022-02-25 ストレッチ性チーズ代替物の製造方法 Active JP7792392B2 (ja)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
JP2021030291 2021-02-26
JP2021030291 2021-02-26
JP2021197381 2021-12-03
JP2021197381 2021-12-03
PCT/JP2022/008082 WO2022181809A1 (ja) 2021-02-26 2022-02-25 ストレッチ性チーズ代替物の製造方法

Publications (2)

Publication Number Publication Date
JPWO2022181809A1 true JPWO2022181809A1 (https=) 2022-09-01
JP7792392B2 JP7792392B2 (ja) 2025-12-25

Family

ID=83047716

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2023502565A Active JP7792392B2 (ja) 2021-02-26 2022-02-25 ストレッチ性チーズ代替物の製造方法

Country Status (4)

Country Link
US (1) US20240122197A1 (https=)
EP (1) EP4298913A4 (https=)
JP (1) JP7792392B2 (https=)
WO (1) WO2022181809A1 (https=)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4298914A4 (en) * 2021-02-26 2024-12-25 Amano Enzyme U.S.A. Co., Ltd. Method for producing stretching cheese substitute
JPWO2023033188A1 (https=) * 2021-09-06 2023-03-09
WO2023228954A1 (ja) * 2022-05-24 2023-11-30 アマノ エンザイム ユーエスエー カンパニー，リミテッド 植物性チーズの製造方法
WO2025192614A1 (ja) * 2024-03-11 2025-09-18 天野エンザイム株式会社 ストレッチ性植物性チーズの製造方法

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4720381B1 (https=) * 1969-05-07 1972-06-09
JPS49471A (https=) * 1972-04-17 1974-01-05
JPS50155661A (https=) * 1974-06-05 1975-12-16
JPS59205940A (ja) * 1983-01-03 1984-11-21 ナシヨナル・スタ−チ・アンド・ケミカル・コ−ポレイシヨン 部分的カゼイネ−ト代替物として変性澱粉を含有するイミテ−シヨンチ−ズ製品
US6086926A (en) * 1996-07-19 2000-07-11 Imperial Biotechnology Limited Manufacture of pasta filata cheeses
JP2000333600A (ja) * 1999-03-23 2000-12-05 Fuji Oil Co Ltd チーズ様食品およびその製造法
JP2002199842A (ja) * 2000-10-02 2002-07-16 Kraft Foods Holdings Inc ダイズタンパク質のチーズへの組込み
WO2009001443A1 (ja) * 2007-06-27 2008-12-31 Nichi Nichi Pharmaceutical Co., Ltd. 発酵豆乳より得られるチーズ様食品とその製造法
JP2016502868A (ja) * 2013-01-11 2016-02-01 インポッシブル フーズ インコーポレイテッド コアセルベートを含む、乳成分非含有チーズ代替品
US20170150734A1 (en) * 2014-03-28 2017-06-01 Onyx Developpement Sas Food comprising proteins mainly of plant origin and preparation method thereof
JP2018516078A (ja) * 2015-05-29 2018-06-21 カーギル・インコーポレイテッド 修飾デンプンを用いたチーズ製品

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006135089A1 (ja) 2005-06-17 2006-12-21 Fuji Oil Company, Limited クリームチーズ様食品及びその製造法
EP3107400A4 (en) * 2014-02-21 2017-11-08 Impossible Foods Inc. Soy-based cheese
JP6593568B2 (ja) * 2017-03-02 2019-10-23 不二製油株式会社 植物性フレッシュチーズ様食品の製造方法

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4720381B1 (https=) * 1969-05-07 1972-06-09
JPS49471A (https=) * 1972-04-17 1974-01-05
JPS50155661A (https=) * 1974-06-05 1975-12-16
JPS59205940A (ja) * 1983-01-03 1984-11-21 ナシヨナル・スタ−チ・アンド・ケミカル・コ−ポレイシヨン 部分的カゼイネ−ト代替物として変性澱粉を含有するイミテ−シヨンチ−ズ製品
US6086926A (en) * 1996-07-19 2000-07-11 Imperial Biotechnology Limited Manufacture of pasta filata cheeses
JP2000333600A (ja) * 1999-03-23 2000-12-05 Fuji Oil Co Ltd チーズ様食品およびその製造法
JP2002199842A (ja) * 2000-10-02 2002-07-16 Kraft Foods Holdings Inc ダイズタンパク質のチーズへの組込み
WO2009001443A1 (ja) * 2007-06-27 2008-12-31 Nichi Nichi Pharmaceutical Co., Ltd. 発酵豆乳より得られるチーズ様食品とその製造法
JP2016502868A (ja) * 2013-01-11 2016-02-01 インポッシブル フーズ インコーポレイテッド コアセルベートを含む、乳成分非含有チーズ代替品
US20170150734A1 (en) * 2014-03-28 2017-06-01 Onyx Developpement Sas Food comprising proteins mainly of plant origin and preparation method thereof
JP2018516078A (ja) * 2015-05-29 2018-06-21 カーギル・インコーポレイテッド 修飾デンプンを用いたチーズ製品

Also Published As

Publication number Publication date
JP7792392B2 (ja) 2025-12-25
WO2022181809A1 (ja) 2022-09-01
EP4298913A1 (en) 2024-01-03
EP4298913A4 (en) 2025-01-15
US20240122197A1 (en) 2024-04-18

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