JPH04616B2 - - Google Patents

Info

Publication number: JPH04616B2
Authority: JP; Japan
Prior art keywords: cheese; added; chitosan; foods; casein
Prior art date: 1988-12-23
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Expired

Application number

JP12177889A

Other languages

English (en)

Japanese (ja)

Other versions

JPH02257829A (ja

Inventor

Naoyuki Hanawa

Tsuguaki Nishitani

Kyoshi Tatsumi

Kazuo Imon

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Snow Brand Milk Products Co Ltd

Original Assignee

Snow Brand Milk Products Co Ltd

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1988-12-23

Filing date

1989-05-16

Publication date

1992-01-08

1989-05-16 Application filed by Snow Brand Milk Products Co Ltd filed Critical Snow Brand Milk Products Co Ltd

1990-10-18 Publication of JPH02257829A publication Critical patent/JPH02257829A/ja

1992-01-08 Publication of JPH04616B2 publication Critical patent/JPH04616B2/ja

Status Granted legal-status Critical Current

Links

235000013351 cheese Nutrition 0.000 claims description 65
235000013305 food Nutrition 0.000 claims description 40
229920001661 Chitosan Polymers 0.000 claims description 26
239000000203 mixture Substances 0.000 claims description 21
239000005018 casein Substances 0.000 claims description 20
BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 20
235000021240 caseins Nutrition 0.000 claims description 20
238000012546 transfer Methods 0.000 claims description 15
239000000839 emulsion Substances 0.000 claims description 11
238000010438 heat treatment Methods 0.000 claims description 10
230000001804 emulsifying effect Effects 0.000 claims description 7
238000004519 manufacturing process Methods 0.000 claims description 6
239000000463 material Substances 0.000 claims description 6
230000002378 acidificating effect Effects 0.000 claims description 5
UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 16
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
235000017557 sodium bicarbonate Nutrition 0.000 description 8
229910000030 sodium bicarbonate Inorganic materials 0.000 description 8
235000002639 sodium chloride Nutrition 0.000 description 8
150000003839 salts Chemical class 0.000 description 7
HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
239000004310 lactic acid Substances 0.000 description 6
235000014655 lactic acid Nutrition 0.000 description 6
239000000796 flavoring agent Substances 0.000 description 5
235000019634 flavors Nutrition 0.000 description 5
230000000704 physical effect Effects 0.000 description 4
QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
239000002253 acid Substances 0.000 description 3
238000013508 migration Methods 0.000 description 3
230000005012 migration Effects 0.000 description 3
230000003472 neutralizing effect Effects 0.000 description 3
239000002994 raw material Substances 0.000 description 3
239000004278 EU approved seasoning Substances 0.000 description 2
VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
230000000694 effects Effects 0.000 description 2
230000002349 favourable effect Effects 0.000 description 2
235000007983 food acid Nutrition 0.000 description 2
235000011194 food seasoning agent Nutrition 0.000 description 2
235000015277 pork Nutrition 0.000 description 2
235000014059 processed cheese Nutrition 0.000 description 2
229940108461 rennet Drugs 0.000 description 2
108010058314 rennet Proteins 0.000 description 2
238000002791 soaking Methods 0.000 description 2
OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
244000068988 Glycine max Species 0.000 description 1
235000010469 Glycine max Nutrition 0.000 description 1
240000002129 Malva sylvestris Species 0.000 description 1
235000006770 Malva sylvestris Nutrition 0.000 description 1
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
150000007513 acids Chemical class 0.000 description 1
125000003277 amino group Chemical group 0.000 description 1
238000013459 approach Methods 0.000 description 1
239000011575 calcium Substances 0.000 description 1
229910052791 calcium Inorganic materials 0.000 description 1
AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
239000000920 calcium hydroxide Substances 0.000 description 1
229910001861 calcium hydroxide Inorganic materials 0.000 description 1
239000003795 chemical substances by application Substances 0.000 description 1
239000003086 colorant Substances 0.000 description 1
230000007423 decrease Effects 0.000 description 1
238000004945 emulsification Methods 0.000 description 1
239000003995 emulsifying agent Substances 0.000 description 1
150000004676 glycans Chemical class 0.000 description 1
239000008173 hydrogenated soybean oil Substances 0.000 description 1
238000005342 ion exchange Methods 0.000 description 1
238000004898 kneading Methods 0.000 description 1
230000014759 maintenance of location Effects 0.000 description 1
238000005259 measurement Methods 0.000 description 1
238000000034 method Methods 0.000 description 1
239000011259 mixed solution Substances 0.000 description 1
238000006386 neutralization reaction Methods 0.000 description 1
230000009965 odorless effect Effects 0.000 description 1
239000003921 oil Substances 0.000 description 1
235000019198 oils Nutrition 0.000 description 1
238000010979 pH adjustment Methods 0.000 description 1
239000002245 particle Substances 0.000 description 1
239000004033 plastic Substances 0.000 description 1
229920001282 polysaccharide Polymers 0.000 description 1
239000005017 polysaccharide Substances 0.000 description 1
229920001592 potato starch Polymers 0.000 description 1
235000020991 processed meat Nutrition 0.000 description 1
235000018102 proteins Nutrition 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
102000004169 proteins and genes Human genes 0.000 description 1
235000020989 red meat Nutrition 0.000 description 1
235000013580 sausages Nutrition 0.000 description 1
235000014102 seafood Nutrition 0.000 description 1
239000011780 sodium chloride Substances 0.000 description 1
239000001488 sodium phosphate Substances 0.000 description 1
229910000162 sodium phosphate Inorganic materials 0.000 description 1
235000019830 sodium polyphosphate Nutrition 0.000 description 1
239000000243 solution Substances 0.000 description 1
230000009967 tasteless effect Effects 0.000 description 1
ISIJQEHRDSCQIU-UHFFFAOYSA-N tert-butyl 2,7-diazaspiro[4.5]decane-7-carboxylate Chemical compound C1N(C(=O)OC(C)(C)C)CCCC11CNCC1 ISIJQEHRDSCQIU-UHFFFAOYSA-N 0.000 description 1
RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1

Landscapes

Dairy Products (AREA)

JP1121778A 1988-12-23 1989-05-16 水分移行の少ないチーズ及びチーズ様食品の製造法 Granted JPH02257829A (ja)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
JP32357888		1988-12-23
JP63-323578		1988-12-23

Publications (2)

Publication Number	Publication Date
JPH02257829A JPH02257829A (ja)	1990-10-18
JPH04616B2 true JPH04616B2 (es)	1992-01-08

Family

ID=18156273

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP1121778A Granted JPH02257829A (ja)	1988-12-23	1989-05-16	水分移行の少ないチーズ及びチーズ様食品の製造法

Country Status (1)

Country	Link
JP (1)	JPH02257829A (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP7405573B2 (ja) *	2019-11-18	2023-12-26	森永乳業株式会社	チーズ複合食品

1989
- 1989-05-16 JP JP1121778A patent/JPH02257829A/ja active Granted

Also Published As

Publication number	Publication date
JPH02257829A (ja)	1990-10-18

Legal Events

Date	Code	Title	Description
2004-12-21	R250	Receipt of annual fees	Free format text: JAPANESE INTERMEDIATE CODE: R250
2005-12-20	R250	Receipt of annual fees	Free format text: JAPANESE INTERMEDIATE CODE: R250
2006-12-19	R250	Receipt of annual fees	Free format text: JAPANESE INTERMEDIATE CODE: R250
2007-12-27	FPAY	Renewal fee payment (prs date is renewal date of database)	Free format text: PAYMENT UNTIL: 20080108 Year of fee payment: 16
2008-01-08	FPAY	Renewal fee payment (prs date is renewal date of database)	Year of fee payment: 17 Free format text: PAYMENT UNTIL: 20090108
2009-01-08	LAPS	Cancellation because of no payment of annual fees

Publication	Publication Date	Title
AU2002326207B2 (en)	2007-12-13	Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product
AU2002326207A1 (en)	2003-09-18	Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product
NZ511003A (en)	2003-06-30	preparing a fat containing stable dairy based food product such as cheese
JPH02410A (ja)	1990-01-05	こんにゃくを利用した加工食品及びその製造方法
JP2613158B2 (ja)	1997-05-21	ホエー蛋白質を主原料とするゲル化食品、その製造法及びゲル化食品を有する食肉加工品
JP2006238882A (ja)	2006-09-14	大豆から製造されるプロセスチーズ
JP3678525B2 (ja)	2005-08-03	膨化食品の生地及び膨化食品
CA2542252C (en)	2012-08-14	Cheese compositions and related methods
JP2965285B2 (ja)	1999-10-18	チーズ及びその製造方法
JPH04616B2 (es)	1992-01-08
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EP0498513B1 (en)	1995-05-17	Method of preparing simulated adipose tissue for use in meat products
JP3767463B2 (ja)	2006-04-19	魚肉加工品及びその製造法
WO2016184856A1 (en)	2016-11-24	New cheese-based food preparations
GB2082890A (en)	1982-03-17	Preparation of simulated cheese
EP4046496B1 (en)	2023-01-18	Milk-protein based meat substitute
JPH0253438A (ja)	1990-02-22	繊維状組識を有するチーズ及び繊維状組織を有する食品の製造法
JPH02245162A (ja)	1990-09-28	ピックル剤組成物
JP4125850B2 (ja)	2008-07-30	チーズ及びその製造方法
JPH06245736A (ja)	1994-09-06	新規な冷凍鶏肉製品及びその製造法
JPH0642813B2 (ja)	1994-06-08	耐熱性・耐水性チーズ類
EP3297449B1 (en)	2019-05-08	New cheese-based food preparations
JPH07108205B2 (ja)	1995-11-22	肉製品およびその製造法
JPH07289208A (ja)	1995-11-07	卵入り魚肉ねり製品
JPH06292538A (ja)	1994-10-21	食肉練製品の縮み防止方法と縮み防止剤