Process for producing a cream cheese-like food
US4390560A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jul 6, 1981 |
| Grant date | Jun 28, 1983 |
| Priority date | — |
| Expiry date | Jul 6, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C20/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
This invention is relating to a process for producing a cream cheese-like food characterized in that casein, an oil or fat, an emulsifying agent, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein and an orthophosphate are mixed together to obtain a solution, the resulting mixture solution is heated, homogenized, and cooled to obtain a liquid emulsion, then gluconic .delta.-lactone and rennet are added to the emulsion, the whole is maintained at 15.degree.-55.degree. C., preferably 20.degree.-40.degree. C. to regulate the texture and to attain the equilibrium of the emulsion in the pH range of 5.3-5.9, then a stabilizer, gluconic .delta.-lactone and necessary additives are added thereto and the whole is pasteurized, charged into containers and cooled. The method of this invention can continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc. generally used in the dairy industries.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.