Title:
優れた焼成適性を有するクリームチーズおよびその製造方法
Document Type and Number:
Japanese Patent JP6817075
Kind Code:
B2
Abstract:
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particularly a polysaccharide derived from lactic acid bacteria. This cream cheese has a smooth texture and exhibits a low amount of water separation, and even when this cream cheese is used as a raw ingredient in a cheese cake, this cream cheese exhibits no reduction in volume, such as a shrinkage or settling of body, and provides an excellent texture. Moreover, the effect of the present invention is further enhanced by reheating and homogenizing the cream cheese to obtain a heat-treated cream cheese.
Inventors:
Komori
Hiromi Morikawa
Takahashi Motoshi
Noriaki Matsunaga
Hiromi Morikawa
Takahashi Motoshi
Noriaki Matsunaga
Application Number:
JP2016572162A
Publication Date:
January 20, 2021
Filing Date:
January 29, 2016
Export Citation:
Assignee:
Meiji Co., Ltd.
International Classes:
A23C19/076; A21D2/34; A21D13/80; A23C19/032
Domestic Patent References:
| JP8224060A | ||||
| JP10234297A | ||||
| JP2005270106A | ||||
| JP2012187069A | ||||
| JP2008521400A |
Foreign References:
| WO1999018807A1 | ||||
| WO2012175752A1 |
Other References:
岩附 慧二,クリームチーズ,ニューフードインダストリー,宇田 守孝 株式会社食品資材研究会,vol.50, no.1,p.48-60
主婦の友社編,料理食材大事典,1998年,p.516-517
LUCEY, John A.,Some perspectives on the use of cheese as a food ingredient,Dairy Sci. Technol.,2008年,vol.88, no.4-5,p.573-594
主婦の友社編,料理食材大事典,1998年,p.516-517
LUCEY, John A.,Some perspectives on the use of cheese as a food ingredient,Dairy Sci. Technol.,2008年,vol.88, no.4-5,p.573-594
Attorney, Agent or Firm:
Kiyoji Kuzuwa