Method for manufacturing cheese analog using enzyme
AssigneeAjinomoto Co., Inc.
InventorsYuko FUJIMURA, Koudai USUGI, Daisuke KITAZAWA
Life of this patent
Estimating the term…
Abstract
Cheese analogues with improved meltability and/or extensibility when heated, may be obtained by causing a protease to act on a mixture containing fat and/or oil, starch, and protein.
Claims16
A method for producing a cheese analogue, comprising causing at least one protease to act on a mixture comprising fat and/or oil, starch, and protein.
A method for improving meltability and/or extensibility of a cheese analogue when heated, comprising causing at least one protease to act on a mixture comprising fat and/or oil, starch, and protein during production of the cheese analogue.
An enzyme preparation for improving meltability and/or extensibility of a cheese analogue when heated, which preparation comprises at least one protease, wherein the preparation is for causing the protease to act on a mixture comprising fat and/or oil, starch, and protein during production of the cheese analogue.
A method for producing a cheese analogue comprising fat and/or oil, starch and protein, comprising
- (a) causing at least one protease to act on a mixture comprising fat and/or oil, starch, and protein, and
- (b) heating with stirring the mixture obtained in step (a).
A method for suppressing gelation of a mixture comprising fat and/or oil, starch, and protein and/or separation of oil in step (b), comprising
- (a) causing at least one protease to act on the mixture, and
- (b) heating with stirring the mixture obtained in step (a), during production of a cheese analogue comprising fat and/or oil, starch and protein.
Dependencies are inferred from the claim text.