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1. (WO2018221651) METHOD FOR PRODUCING CHEESE-FLAVORED SUBSTANCE
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Pub. No.: WO/2018/221651 International Application No.: PCT/JP2018/020951
Publication Date: 06.12.2018 International Filing Date: 31.05.2018
IPC:
A23C 20/00 (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
20
Cheese substitutes
Applicants:
株式会社明治 MEIJI CO., LTD. [JP/JP]; 東京都中央区京橋二丁目2番1号 2-1, Kyobashi 2-chome, Chuo-ku, Tokyo 1048306, JP
Inventors:
田村 一二 TAMURA, Kazuji; JP
石田 淳也 ISHIDA, Junya; JP
▲高▼橋 基史 TAKAHASHI, Motofumi; JP
八尋 恒隆 YAHIRO, Nobutaka; JP
Agent:
紺野 昭男 KONNO, Akio; JP
井波 実 INAMI, Minoru; JP
伊藤 武泰 ITO, Takeyasu; JP
田村 慶政 TAMURA, Yoshimasa; JP
Priority Data:
2017-10932501.06.2017JP
Title (EN) METHOD FOR PRODUCING CHEESE-FLAVORED SUBSTANCE
(FR) PROCÉDÉ DE PRODUCTION D'UNE SUBSTANCE AROMATISÉE AU FROMAGE
(JA) チーズ風味素材の製造方法
Abstract:
(EN) The present invention relates to a method for producing a cheese-flavored substance, the method comprising a step for adding a fungus body crushed material and an enzyme into raw material milk and triggering a reaction, wherein the fungus body crushed material is obtained by crushing lactobacillus. The present invention can provide a method for producing a cheese-flavored substance, which is capable of safely and efficiently producing a cheese-flavored substance having more natural cheese-flavor at a low cost, and with a simple operation.
(FR) La présente invention concerne un procédé de production d'une substance aromatisée au fromage, le procédé comprenant une étape d’ajout d’un matériau broyé de corps fongique et d’une enzyme à de la matière première de lait et de déclenchement d’une réaction, le matériau broyé de corps fongique étant obtenu par broyage de lactobacillus. La présente invention peut fournir un procédé de production d'une substance aromatisée au fromage, qui est apte à produire de manière sûre et efficace une substance aromatisée au fromage ayant un arôme de fromage plus naturel à faible coût, et par un processus simple.
(JA) 本発明は、乳酸菌を破砕して得られた菌体破砕物と、酵素とを、乳原料に添加して反応させることを含むチーズ風味素材の製造方法に関する。本発明によれば、低コストで、かつ簡便な操作にて、より自然なチーズ風味を有するチーズ風味素材を、安全かつ効率的に製造可能な、チーズ風味素材の製造方法を提供することができる。
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, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, 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, ST, 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)