CREAM CHEESE PRODUCTS AND METHOD FOR MANUFACTURING THE SAME

• Main Authors: KOHAMA AI, ISOGAI TOMOYUKI, SHIODA MAKOTO, MUTO TAKAAKI, NIIOKA SEIKI
• Format: Patent
• Language: English; Japanese
• Published: 15.09.2016
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide novel cream cheese products having a cream cheese-like fresh flavor, with an increased expression level of acetaldehyde.SOLUTION: The cream cheese products of the present invention have an expression level of acetaldehyde of 7.3 ppb or more measured by HS-SPME method, so as to produce a cream cheese-like fresh flavor. The expression level of acetaldehyde can be increased, for example, by adding auxiliary material to raw material cheese and then performing heat emulsification and homogenization on an as needed basis in a closed system without contact between the cheese and the ambient air.SELECTED DRAWING: Figure 1 【課 題】アセトアルデヒド発現量を高めることで、クリームチーズ様のフレッシュな風味を有した、新規なクリームチーズ類を提供する。【解決手段】本発明のクリームチーズ類は、ＨＳ−ＳＰＭＥ法によって測定されるアセトアルデヒド発現量が７．３ｐｐｂ以上とすることにより、クリームチーズ様のフレッシュな風味を有する。アセトアルデヒド発現量は、例えば、原料チーズに副原料を添加した後、加熱乳化処理および必要に応じて均質処理を、チーズと外気を接触せずに密閉系で実施することによって、高めることができる。【選択図】 図１