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1. (WO2018199054) METHOD FOR MANUFACTURING PROCESS CHEESE

Pub. No.:    WO/2018/199054    International Application No.:    PCT/JP2018/016528
Publication Date: Fri Nov 02 00:59:59 CET 2018 International Filing Date: Wed Apr 25 01:59:59 CEST 2018
IPC: A23C 19/082
Applicants: NIHON SHOKUHIN KAKO CO., LTD.
日本食品化工株式会社
Inventors: ONO Eriko
大野 英理子
TAKAGUCHI Hitoshi
高口 均
IGARASHI Nobuhito
五十嵐 信人
Title: METHOD FOR MANUFACTURING PROCESS CHEESE
Abstract:
The purpose of the present invention is to provide a method for manufacturing a process cheese that has excellent shape retention properties and good texture even though a natural cheese is partially substituted by another food material therein. Provided is a method for manufacturing a process cheese in which a natural cheese is partially substituted by another food material, wherein: a crosslinked starch and a low molecular weight starch are contained as the aforesaid another food material; the DE of the low molecular weight starch is less than 2 and the paste viscosity thereof at 10 mass% is 300 mPa.s or less; the composition ratio of the crosslinked starch to the total starting materials is 1.8-5.3 mass%; and the composition ratio of the low molecular weight starch to the total starting materials is 2.6-14.9 mass%.