Some content of this application is unavailable at the moment.
If this situation persist, please contact us atFeedback&Contact
1. (WO2014196593) CAMEMBERT CHEESE AND PROCESS FOR PRODUCING SAME
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2014/196593 International Application No.: PCT/JP2014/064937
Publication Date: 11.12.2014 International Filing Date: 05.06.2014
IPC:
A23C 19/068 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
06
Treating cheese curd after whey separation; Products obtained thereby
068
Particular types of cheese
Applicants:
雪印メグミルク株式会社 MEGMILK SNOW BRAND CO., LTD. [JP/JP]; 北海道札幌市東区苗穂町六丁目1番1号 1-1, Naebocho 6-chome, Higashi-ku, Sapporo-shi, Hokkaido 0650043, JP
Inventors:
鈴木 愛 SUZUKI, Ai; JP
塩田 誠 SHIOTA, Makoto; JP
岩澤 愛 IWASAWA, Ai; JP
木村 彰 KIMURA, Akira; JP
Agent:
特許業務法人 もえぎ特許事務所 MOEGI PATENT OFFICE; 東京都港区虎ノ門二丁目7番7号 7-7, Toranomon 2-chome, Minato-ku, Tokyo 1050001, JP
Priority Data:
2013-11984306.06.2013JP
Title (EN) CAMEMBERT CHEESE AND PROCESS FOR PRODUCING SAME
(FR) FROMAGE DE TYPE CAMEMBERT ET SON PROCÉDÉ DE PRODUCTION
(JA) カマンベールチーズおよびその製造方法
Abstract:
(EN) The purpose of the present invention is to provide flavor-enriched Camembert cheese and a process for producing the cheese. EMC and/or LMB, which are products of partial decomposition of milk fat, is added to raw-material milk to form cheese curd, which is matured. Thus, the contents of methyl ketones and secondary alcohols which are aroma components that impart a sense of Camembert cheese are increased. Furthermore, by conducting a heat treatment under adequate conditions after the maturation, Camembert cheese can be obtained in which the flavor has been enhanced by a synergistic effect of furans and pyrazines.
(FR) L’objectif de la présente invention est de proposer un fromage de type Camembert enrichi en arômes et un procédé de production dudit fromage. Les EMC et/ou les LMB, qui sont produits lors de la décomposition partielle de matières grasses de lait, sont ajoutés à de la matière première de lait pour former un caillé de fromagerie, qui est soumis à une maturation. Ainsi, les teneurs en méthylcétones et en alcools secondaires, qui sont des constituants aromatiques conférant un arôme de fromage de type Camembert, sont augmentées. De plus, en réalisant après la maturation un traitement thermique dans des conditions adéquates, il peut être obtenu un fromage de type Camembert dans lequel l'arôme a été amélioré par un effet synergique des furanes et des pyrazines.
(JA)  本発明は、コク味を強化したカマンベールチーズおよびその製造方法を提供することを目的とする。原料乳に乳脂の部分分解物であるEMCおよび/またはLMBを添加してチーズカードを形成して熟成させることで、カマンベールチーズらしさを感じさせる香気成分であるメチルケトン類や2級アルコール類の含有量を増加させ、かつ熟成後に適切な条件で加熱処理を行うことで、フラン類とピラジン類との相乗効果によりコク味を強化したカマンベールチーズを得ることができる。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)