WO2008120776A1 - Produit de fromage fondu et son procédé de fabrication - Google Patents
Produit de fromage fondu et son procédé de fabrication Download PDFInfo
- Publication number
- WO2008120776A1 WO2008120776A1 PCT/JP2008/056322 JP2008056322W WO2008120776A1 WO 2008120776 A1 WO2008120776 A1 WO 2008120776A1 JP 2008056322 W JP2008056322 W JP 2008056322W WO 2008120776 A1 WO2008120776 A1 WO 2008120776A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- process cheese
- starting material
- producing
- cheese product
- same
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 7
- 235000013351 cheese Nutrition 0.000 title abstract 4
- 108090000623 proteins and genes Proteins 0.000 abstract 4
- 102000004169 proteins and genes Human genes 0.000 abstract 4
- 239000000047 product Substances 0.000 abstract 3
- 108010010803 Gelatin Proteins 0.000 abstract 2
- 235000010418 carrageenan Nutrition 0.000 abstract 2
- 229940113118 carrageenan Drugs 0.000 abstract 2
- 229920001525 carrageenan Polymers 0.000 abstract 2
- 239000000679 carrageenan Substances 0.000 abstract 2
- 239000012467 final product Substances 0.000 abstract 2
- 229920000159 gelatin Polymers 0.000 abstract 2
- 239000008273 gelatin Substances 0.000 abstract 2
- 235000019322 gelatine Nutrition 0.000 abstract 2
- 235000011852 gelatine desserts Nutrition 0.000 abstract 2
- 210000000214 mouth Anatomy 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000007858 starting material Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 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 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
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
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
L'invention vise à proposer un produit de fromage fondu, qui a une texture lisse, peut fondre fortement dans la bouche, colle peu aux dents ou à l'intérieur de la cavité buccale et a une nouvelle texture perfectionnée, et à proposer son procédé de fabrication. A cet effet, l'invention concerne un produit de fromage fondu ayant des propriétés de conservation de forme qui est caractérisé par le fait qu'il contient une matière de départ ayant un rapport graisse/protéine de 1,5 ou plus, un sel fondu, de la gélatine et de la carraghénine et ayant une concentration des protéines dans l'eau venant de la matière de départ dans le produit final de 40 % en poids ou moins. L'invention concerne également un procédé de fabrication d'un produit de fromage fondu ayant des propriétés de conservation de forme qui est caractérisé par le fait qu'il comprend le mélange d'une matière de départ, qui a été préparée de façon à avoir un rapport graisse/protéine de 1,5 ou plus et une concentration des protéines dans l'eau venant de la matière de départ dans le produit final de 40 % en poids ou moins, avec un sel fondu, de la gélatine et de la carraghénine, la fusion du mélange résultant par chauffage, l'émulsification de celui-ci puis son refroidissement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009507547A JP5242556B2 (ja) | 2007-04-02 | 2008-03-31 | プロセスチーズ類及びその製造方法 |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007095976 | 2007-04-02 | ||
| JP2007-095976 | 2007-04-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2008120776A1 true WO2008120776A1 (fr) | 2008-10-09 |
Family
ID=39808356
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2008/056322 WO2008120776A1 (fr) | 2007-04-02 | 2008-03-31 | Produit de fromage fondu et son procédé de fabrication |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP5242556B2 (fr) |
| WO (1) | WO2008120776A1 (fr) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1052224A (ja) * | 1996-08-08 | 1998-02-24 | Meiji Milk Prod Co Ltd | 酸性高タンパク質成形食品の製造法 |
| JP3243453B2 (ja) * | 1999-01-21 | 2002-01-07 | 雪印乳業株式会社 | チーズ及びその製造方法 |
| JP2005073576A (ja) * | 2003-08-29 | 2005-03-24 | Meiji Milk Prod Co Ltd | 弱酸性乳加工品の製造方法および弱酸性乳加工品 |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6485041A (en) * | 1987-09-25 | 1989-03-30 | Miyoshi Yushi Kk | Solid food |
| JPH08256686A (ja) * | 1995-03-27 | 1996-10-08 | Snow Brand Milk Prod Co Ltd | プロセスチーズ |
| JP3308914B2 (ja) * | 1998-10-02 | 2002-07-29 | 雪印乳業株式会社 | チーズ及びその製造方法 |
| JP2003259804A (ja) * | 2002-03-12 | 2003-09-16 | Nakazawa Foods Kk | フレッシュ風味のある加工チーズの製造方法とその装置 |
| JP4467401B2 (ja) * | 2004-10-21 | 2010-05-26 | 明治乳業株式会社 | プロセスチーズ類の製造方法 |
| SI1698231T1 (sl) * | 2004-11-25 | 2009-10-31 | Kraft Foods R & D Inc | Sveĺ˝ sir in postopek za njegovo pripravo |
-
2008
- 2008-03-31 JP JP2009507547A patent/JP5242556B2/ja active Active
- 2008-03-31 WO PCT/JP2008/056322 patent/WO2008120776A1/fr active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1052224A (ja) * | 1996-08-08 | 1998-02-24 | Meiji Milk Prod Co Ltd | 酸性高タンパク質成形食品の製造法 |
| JP3243453B2 (ja) * | 1999-01-21 | 2002-01-07 | 雪印乳業株式会社 | チーズ及びその製造方法 |
| JP2005073576A (ja) * | 2003-08-29 | 2005-03-24 | Meiji Milk Prod Co Ltd | 弱酸性乳加工品の製造方法および弱酸性乳加工品 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2008120776A1 (ja) | 2010-07-15 |
| JP5242556B2 (ja) | 2013-07-24 |
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