公开(公告)号：US20230380436A1

公开(公告)日：2023-11-30

申请号：US18449377

申请日：2023-08-14

申请人： AJINOMOTO CO., INC.

发明人： Keisuke HOMMA ,  Mai MINAMI ,  Yuko FUJIMURA

IPC分类号： A23C19/06 ,  C12N9/24 ,  C12N9/04 ,  C12N9/10 ,  A23C19/068 ,  A23C19/072 ,  A23C20/02 ,  A23D9/04 ,  A23J3/14

CPC分类号： A23C19/063 ,  C12N9/2402 ,  C12Y302/0102 ,  C12N9/0006 ,  C12Y101/03004 ,  C12N9/1044 ,  C12Y203/02013 ,  A23C19/0684 ,  A23C19/072 ,  A23C20/02 ,  A23D9/04 ,  A23J3/14

摘要： Cheese that shows a suppressed decrease in texture and/or stretchability of cheese due to heating, may be produced by allowing glucose oxidase, α-glucosidase, transglutaminase, or a combination of such enzymes to act on raw cheese. Cheese analogues improved in meltability and/or stretchability during heating, may be produced by allowing α-glucosidase to act on a mixture containing plant-derived oil and starch, or starch before mixing with plant-derived oil.