Title:
METHOD FOR MANUFACTURING CHEESE ANALOG USING ENZYME
Document Type and Number:
WIPO Patent Application WO/2023/033188
Kind Code:
A1
Abstract:
The present invention has the objective of providing a method for manufacturing a cheese analog having improved melting and/or stretching characteristics when heated, and providing a method for manufacturing a cheese analog in which gelling of a mixture of feedstock components and separation of oils during manufacturing is suppressed. The present invention is a method, for manufacturing a cheese analog, that includes a step for causing a protease to act on a mixture including oils, starches, and proteins. The present invention is a method for manufacturing a cheese analog including oils, starches, and proteins, the method including (a) a step for causing a protease to act on a mixture including oils, starches, and proteins, and a step (b) for mixing the mixture obtained in step (a) while stirring.
Inventors:
FUJIMURA YUKO (JP)
USUGI KOUDAI (JP)
KITAZAWA DAISUKE (JP)
USUGI KOUDAI (JP)
KITAZAWA DAISUKE (JP)
Application Number:
PCT/JP2022/033455
Publication Date:
March 09, 2023
Filing Date:
September 06, 2022
Export Citation:
Assignee:
AJINOMOTO KK (JP)
International Classes:
A23C20/02; A23J3/00
Domestic Patent References:
| WO2018151197A1 | 2018-08-23 | |||
| WO2022181810A1 | 2022-09-01 | |||
| WO2022181809A1 | 2022-09-01 | |||
| WO2022173027A1 | 2022-08-18 | |||
| WO2022076349A1 | 2022-04-14 |
Foreign References:
| JP2016502868A | 2016-02-01 | |||
| JP2018516078A | 2018-06-21 | |||
| JP2021144901A | 2021-09-24 |
Attorney, Agent or Firm:
TAKASHIMA, Hajime (JP)
Download PDF: