Cheese product capable of long-term storing stability

A technology for preserving stability and products, which is applied in the direction of dairy products, cheese substitutes, applications, etc., and can solve problems such as hard tissue and inability to maintain taste

Inactive Publication Date: 2011-05-25
NATORI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It was found that if it is stored at room temperature, its texture is harder than when it is processed, so it cannot maintain the ideal taste

Method used

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  • Cheese product capable of long-term storing stability
  • Cheese product capable of long-term storing stability
  • Cheese product capable of long-term storing stability

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Put 1.0kg of Holland-made Gouda cheese and 1.0kg of domestic cheddar cheese (cheddar cheese) pulverized by a shredder into an emulsification kettle, add 12g of sodium bicarbonate, 40g of molten salt (JOHA (registered) Trademark)) Cnew SE: BK ギユ一リニニニイヤパン Corporation), 170g of water, then add 40g (2% relative to the raw cheese) trehalose (Hayashihara Trading Co.), 20g (1% crystalline cellulose relative to the raw cheese ( Seollas RC-N81: Asahi Kasei Chemikarzu Co., Ltd.), 100 g (5% relative to raw cheese) modified starch (Shiraki (registered trademark) L: Grico Nutritional Foods Co., Ltd.), and heat it by direct steam heating and indirect heating to 85°C, then hold for 10 minutes. This cheese was filled in a packaging material (Visko Teepak Co.), cooled and dried in a refrigerator. The article had a moisture content of 36% and a water activity of 0.930. These were stored at 25° C., 30° C., 35° C. and 40° C., and sensory evaluations and time-dependent changes in physical...

Embodiment 2

[0059] The experiment was carried out under the same conditions as in Example 1 except that trehalose, crystalline cellulose, and modified starch were added instead of trehalose and crystalline cellulose. The product had a moisture content of 36.1% and a water activity of 0.931.

Embodiment 3

[0061] The experiment was carried out under the same conditions as in Example 1 except that the addition of trehalose, crystalline cellulose, and modified starch was changed to the addition of trehalose and modified starch. The article had a moisture content of 36% and a water activity of 0.928.

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PUM

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Abstract

The subject of the invention is to provide a cheese product which has good storing stability and can maintain flexibility of tissue for a long time at normal temperature. The cheese product is used for solving the subject of the invention and can maintain storing stability and flexibility of tissue at normal temperature, wherein the cheese product contains natural cheese, trehalose, crystalline cellulose and/or modified starch.

Description

field of invention [0001] The present invention relates to a cheese product that is excellent in storage stability at room temperature and maintains softness of tissue for a long period of time. Background technique [0002] Cheese has long been a food that removes water from livestock milk, concentrates the milk components, and improves shelf life. Cheese is divided into different types depending on the processing method, but it is roughly divided into natural cheese that has not been heat-treated, and processed cheese obtained by heating natural cheese. Processed cheese itself is processed cheese obtained by heating and melting, and is excellent in storage stability. However, since processed cheese is a product obtained by heating and melting, it has a characteristic that its texture hardens over time. As a result, it was found that if it is stored at room temperature, its texture will be harder than when it is processed, so that it cannot maintain the ideal taste. In p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/082
Inventor 东雅幸铃木沙织田中则之西村丰
Owner NATORI
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