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    METHODS RESPECTIVELY FOR PRODUCING CHEESE AND CHEESE ANALOGUE USING ENZYME
    1.
    发明公开
    METHODS RESPECTIVELY FOR PRODUCING CHEESE AND CHEESE ANALOGUE USING ENZYME 审中-公开

    公开(公告)号：EP4292437A1

    公开(公告)日：2023-12-20

    申请号：EP22752849.4

    申请日：2022-02-14

    Applicant: AJINOMOTO CO., INC.

    Inventor： HOMMA, Keisuke ,  MINAMI, Mai ,  FUJIMURA, Yuko

    IPC: A23C19/082 ,  A23C20/02

    Abstract: Production methods of cheese analogues improved in meltability and/or stretchability during heating and methods for suppressing the decrease are provided. Production methods of cheese analogues improved in meltability and/or stretchability during heating and methods for improving the meltability and/or stretchability are provided.
    A method for producing cheese that shows a suppressed decrease in texture and/or stretchability of cheese due to heating, including allowing glucose oxidase, α-glucosidase, transglutaminase, or a combination of such enzymes to act on raw cheese, a method for suppressing a decrease in texture and/or stretchability of cheese due to heating, and an enzyme preparation to be used for the methods. A method for producing cheese analogues improved in meltability and/or stretchability during heating, including allowing α-glucosidase to act on a mixture containing plant-derived oil and starch, or starch before mixing with plant-derived oil, and a method for improving meltability and/or stretchability of cheese analogues during heating, and an enzyme preparation to be used for the methods.

    Semi-hard cheese with Mozzarella-like textural properties, and its preparation
    8.
    发明授权
    Semi-hard cheese with Mozzarella-like textural properties, and its preparation 有权
    具有马苏里拉样质地特性的半硬质奶酪及其制备

    公开(公告)号：EP2052625B1

    公开(公告)日：2017-12-13

    申请号：EP07119095.3

    申请日：2007-10-23

    Applicant: FrieslandCampina Nederland B.V.

    Inventor： Penders, Johannes Antonius ,  van Haren, Anna Maria Catharina

    IPC: A23C19/06 ,  A23C19/068 ,  A23C19/082 ,  A23C19/09

    CPC classification number: A23C19/082 ,  A23C2250/054

    Abstract: The invention pertains to a semi-hard cheese, preferably a Gouda, Edam or Maasdam, having stringiness characteristics of a pasta filata cheese, wherein said cheese has a total amino acid (AN) content and a soluble nitrogen (SN) content, based on total nitrogen (TN) content, in the range of 1 - 10 % and 4 - 19 %, respectively. The invention also pertains to a process for preparing a semi-hard cheese having a moisture fat-free content (MFFB) of 57 - 63 %, wherein 20 - 80 wt%, based on the total weight of the finished cheese, of ripened semi-hard cheese, optionally after milling, is added to the curd of a pasta filata cheese or of an unbrined semi-hard cheese curd, provided that the pH of said curd is in the range of 5.1 - 5.4, where after the mixture of ripened semi-hard cheese and pasta filata cheese is subjected to cooking and stretching, wherein said cooking involves steam, where after said cheese is subjected to 5 - 9 °C for a period of at least 1 week, to obtain a semi-hard cheese having stringiness characteristics of a pasta filata cheese.

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