JPS6480251A - Production of natural cheese-like food having excellent functionality - Google Patents

Production of natural cheese-like food having excellent functionality

Info

Publication number
JPS6480251A
JPS6480251A JP62236182A JP23618287A JPS6480251A JP S6480251 A JPS6480251 A JP S6480251A JP 62236182 A JP62236182 A JP 62236182A JP 23618287 A JP23618287 A JP 23618287A JP S6480251 A JPS6480251 A JP S6480251A
Authority
JP
Japan
Prior art keywords
food
component
properties
natural cheese
production
Prior art date
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.)
Granted
Application number
JP62236182A
Other languages
Japanese (ja)
Other versions
JPH072083B2 (en
Inventor
Tsuguaki Nishitani
Kimie Tamaoki
Naoyuki Hanawa
Kiyoshi Tatsumi
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.)
Filing date
Publication date
Application filed by Snow Brand Milk Products Co Ltd filed Critical Snow Brand Milk Products Co Ltd
Priority to JP62236182A priority Critical patent/JPH072083B2/en
Publication of JPS6480251A publication Critical patent/JPS6480251A/en
Publication of JPH072083B2 publication Critical patent/JPH072083B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)

Abstract

PURPOSE:To obtain the titled food having excellent stringiness, melt down properties, oil-off properties and shredding properties, showing appearance and texture close to mozzarella cheese, by using rennet casein as a base. CONSTITUTION:(A) (i) Rennet casein and (ii) about 4-8wt.% based on the component i of molten salt or the molten salt and an acidifying agent having no chelating action on Ca are dissolved in water, adjusted to pH 1.5-5.0 and the prepared aqueous solution in blended to give a component A, which is used as a base. The component A is blended with (B) edible fats and oils and emulsified to give the aimed food. Further, the food is preferably mixed with (C) natural cheese or further (D) soybean protein.
JP62236182A 1987-09-22 1987-09-22 Process for producing natural cheese-like food with excellent functionality Expired - Lifetime JPH072083B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62236182A JPH072083B2 (en) 1987-09-22 1987-09-22 Process for producing natural cheese-like food with excellent functionality

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62236182A JPH072083B2 (en) 1987-09-22 1987-09-22 Process for producing natural cheese-like food with excellent functionality

Publications (2)

Publication Number Publication Date
JPS6480251A true JPS6480251A (en) 1989-03-27
JPH072083B2 JPH072083B2 (en) 1995-01-18

Family

ID=16996987

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62236182A Expired - Lifetime JPH072083B2 (en) 1987-09-22 1987-09-22 Process for producing natural cheese-like food with excellent functionality

Country Status (1)

Country Link
JP (1) JPH072083B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01218548A (en) * 1988-02-26 1989-08-31 Miyoshi Oil & Fat Co Ltd Cheese-like composition
JP2009159906A (en) * 2008-01-09 2009-07-23 Snow Brand Milk Prod Co Ltd Cheese-like food and method for producing the same

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6283846A (en) * 1985-10-08 1987-04-17 Miyoshi Oil & Fat Co Ltd Cream cheese-like food and production thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6283846A (en) * 1985-10-08 1987-04-17 Miyoshi Oil & Fat Co Ltd Cream cheese-like food and production thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01218548A (en) * 1988-02-26 1989-08-31 Miyoshi Oil & Fat Co Ltd Cheese-like composition
JP2009159906A (en) * 2008-01-09 2009-07-23 Snow Brand Milk Prod Co Ltd Cheese-like food and method for producing the same

Also Published As

Publication number Publication date
JPH072083B2 (en) 1995-01-18

Similar Documents

Publication Publication Date Title
PL373025A1 (en) Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product
DK0709034T3 (en) Process for preparing a structural agent for milk products
CA2207881A1 (en) Melt-controlled cheese
NZ511003A (en) preparing a fat containing stable dairy based food product such as cheese
ATE188347T1 (en) CHEESE PREPARATION WITH RECOMBINANT ASPARTATE PROTEASE
DE69216701D1 (en) METHOD FOR THE SPONTANEOUS THERMAL GELLING OF A SOLUTION OF A PROTEIN THAT CAN BE COAGULATED WITH THE ISOELECTRIC PH, E.g. CASEIN, BY MODIFYING THE ALKALIION CONTENT, COAGULATES OBTAINED IN THIS WAY, AND THEIR USE IN PARTICULAR FOR THE PRODUCTION OF FOODSTUFFS
GB2002217A (en) Cheese substitute compositions
GB2016255A (en) Process for preparing cheese analogs
ATE194456T1 (en) METHOD FOR PRODUCING CHEESE AND ITS PREPARATION FOR DISTRIBUTION
DE3684130D1 (en) METHOD FOR PRODUCING PRESSED CHEESE FROM REWARMED BREAK.
JPS5529973A (en) Preparation of fried bean curd having improved texture
JPS5668349A (en) Preparation of food similar to mozzarella cheese
DK0425423T3 (en) Process for Preparing a Low-Calorie Nutrient
GB1380822A (en) Preparation of fresh cheese curd such as ricotta
JPS6344862A (en) Bean curd (tofu)
FR2429562A1 (en) Fresh cheese of high protein content prodn. - by adding whey protein concentrate obtd. by ultrafiltration (BE 27.12.79)
US20030224096A1 (en) Whey protein hydrolysate
KR900002814B1 (en) How to make hard tofu
JPS6413948A (en) Production of processed cheese of high water content having excellent functionality
ATE286661T1 (en) METHOD FOR PRODUCING MILK PROTEINS
El‐Neshawy et al. Quality of zabadi made from cow's milk fortified with whey and soy proteins
JPS5716669A (en) Preparation of "tofu"
JPS56109549A (en) Milk protein curd
FR2446603A1 (en) High-protein cheese prod. - is obtd. by ultrafiltration of whey, warming concentrate to solubilise protein and mixing with conventional cheese
JPS57138342A (en) Preparation of cheese similar to scallops

Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

EXPY Cancellation because of completion of term
FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20080118

Year of fee payment: 13