http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H02227029-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc3e5cb7a2da33ea01dae32f31bef542 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 |
| filingDate | 1989-02-28^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d1829a343d5875a2a698ff717ea88cd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2abd119a6b05a67aea60b5c789c30662 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ecaf347b63230babfc02a50917f09aa |
| publicationDate | 1990-09-10^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H02227029-A |
| titleOfInvention | Production of thin type processed cheeses rich in flexibility |
| abstract | PURPOSE: To produce thin type processed cheeses without cracking or breaking even in winding or bending the cheeses at low temperatures and selecting the winding or bending direction by adding a stabilizer to cheeses, melting the resultant cheeses while heating, emulsifying the molten cheeses and processing the emulsified cheeses into a thin type. n CONSTITUTION: One or two or more stabilizers selected from carrageenan, xanthan gum, locust bean gum, guar gum, etc., in an amount of 0.05-0.8wt.% based on raw material cheeses and, as desired, a molten salt selected from sodium, potassium, salts, etc., of citric acid, orthophosphoric acid, polyphosphoric acid, etc., in an amount of 0.5-2.5wt.% based on the raw material cheeses are added and mixed therewith. The resultant mixture is then heated, sterilized and emulsified to provide molten cheeses, which are formed into a thin type using a forming machine, such as a sheeter. n COPYRIGHT: (C)1990,JPO&Japio |
| priorityDate | 1989-02-28^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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