Cheese and method for producing same
By using plant-based protein materials in cheeses, the hardness issue associated with increased protein content is mitigated, resulting in high-protein cheeses with a desirable texture.
JP2026061194APending Publication Date: 2026-04-09MEGMILK SNOW BRAND CO LTD
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Patent Information
- Application Number
- JP2024170095
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-09-30
- Publication Date
- 2026-04-09
AI Technical Summary
Technical Problem
Cheeses with increased protein content become too hard, leading to an unsuitable texture for consumption when milk protein materials are used.
Method used
Incorporating plant-based protein materials derived from peas or soybeans into cheeses, maintaining a total protein content of 16% to 28% and a mass ratio of plant-based protein to total protein between 0.03 and 0.32, while using dairy ingredients like butter and cream, to produce cheeses with controlled hardness.
Benefits of technology
Cheeses with high protein content are achieved without excessive hardness, ensuring a suitable texture for consumption.
✦ Generated by Eureka AI based on patent content.
Abstract
To provide cheeses increased in protein content without increasing hardness, to provide a method for producing the same, and to provide a method for controlling the hardness of the cheeses.SOLUTION: The problem can be solved by the cheeses containing a milk raw material including a raw cheese, a vegetable protein material, a molten salt, and water, wherein the total protein content is 16 mass% or more and 28 mass% or less, and the mass ratio of the vegetable protein to the total protein is 0.03 or more and 0.32 or less. The cheeses can be produced by a production method including a raw material preparation step of preparing a mixture containing a milk raw material containing a raw cheese, a plant protein material, a molten salt, and water, and a heating and stirring step of stirring the mixture while heating, wherein the total protein content of the cheeses is 16 mass% or more and 28 mass% or less, and the mass ratio of the plant protein to the total protein is 0.03 or more and 0.32 or less.SELECTED DRAWING: None
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