Title:
PROCESSED CHEESE
Document Type and Number:
Japanese Patent JP2023180838
Kind Code:
A
Abstract:
To provide processed cheese with a good appearance.SOLUTION: Processed cheese contains low molecular water-soluble dietary fiber, and has a melt viscosity of 4700 mPa s or more as measured by the following method. Method for Measuring Melt Viscosity includes: heating processed cheese to 92°C and holding it for 1 minute at 89°C or higher, followed by letting it to cool down in an environment at 25°C, while concurrently initiating the viscosity measurement using a B type viscometer, and recording the viscosity as the melt viscosity when the temperature of the processed cheese reaches 85°C.SELECTED DRAWING: None
Inventors:
NAKAMIGI MANAMI
SHIRASHOJI YOSHIAKI
SHIRASHOJI YOSHIAKI
Application Number:
JP2022094464A
Publication Date:
December 21, 2023
Filing Date:
June 10, 2022
Export Citation:
Assignee:
MORINAGA MILK INDUSTRY CO LTD
International Classes:
A23C19/093; A23L29/244; A23L29/256; A23L33/125
Attorney, Agent or Firm:
Yasushi Matsunuma
Yuichiro Kawagoe
Hiroyuki Kato
Yuichiro Kawagoe
Hiroyuki Kato