Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Reexamination Certificate
2001-12-21
2004-11-09
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
C426S520000, C426S524000, C426S580000
Reexamination Certificate
active
06814995
ABSTRACT:
TECHNICAL FIELD
This invention relates to a food material and a method of production thereof, and to a cheese-like food, and a method of production thereof.
In more detail, this invention relates to a food material produced from a processed cheese-like food, a method of production thereof, a cheese-like food including the food material, and a method of production thereof.
All that is commonly understood by a person skilled in the art to be cheese, natural cheese, or processed cheese are intended to fall within the scope of cheese, natural cheese, or processed cheese used in this invention, which includes cheeses, natural cheeses, and processed cheeses prescribed in Japanese ministerial ordinance concerning compositional standards, etc., for milk and milk products (Japanese Ministry of Health and Welfare Ordinance No. 52, Dec. 27, 1951), component standards in the fair competition rule, and the like. That is, each term of “cheese”, “natural cheese”, and “processed cheese” is used in the present invention to mean the following.
The “cheese” means natural cheese or processed cheese.
The “natural cheese” means (i) or (ii) described below.
(i) a solid substance or a ripe substance, which is produced by fermenting, with lactic acid bacteria, milk, butter milk (which refers to a portion excepting fatty particles generated in producing butter, and hereinafter is referred to as the same), or cream, or by removing whey from coagulated milk generated by adding an enzyme into the milk, the butter milk, or the cream.
(ii) a substance having chemical, physical, and functional properties similar to those of (i) described above, which is produced from the milk, the butter milk, or the cream, by using a manufacturing technology including coagulation.
In this invention, the “processed cheese” means a substance emulsified after heating and melting crushed natural cheeses.
In this invention, examples of the “cheese food” include all that is commonly understood as a cheese food by persons skilled in the art, specifically produced by crushing at least one kind of the natural cheese or the processed cheese to which is added or is not added an additive which is approved by food sanitation laws or the like, and then mixing, heating and melting, and preferably including the cheese contents in an amount of 51% or more. The “cheese food” may include spices, seasonings, and/or other foods, so as to impart smell and flavor. In this case, the contents of the spices, the seasonings, and the other foods are preferably ⅙ or less, relative to the total weight of the solid contents of a product. The cheese foods' may include fats, proteins, and/or carbohydrates, which are not made from milk. In this case, the contents of the fats, proteins, and carbohydrates are preferably 10% or less, relative to the total weight of the end product.
In this invention, “cheese-like food” refers to a processed food including cheese as one component thereof, and examples thereof include various foods respectively including the cheese as the main component to impart flavor and texture of the cheese (hereinafter, referred to as “materials including cheese as the main component”, and the like, as well as the processed cheese and the cheese food.
In this invention, percentages indicate percents by weight, unless otherwise specified.
BACKGROUND ART
The cheese-like food is generally produced by steps of mixing various materials including cheese, and carrying out emulsification treatment while stirring, forming, and cooling. In this specification, “emulsification treatment” is a term meaning a process of emulsifying materials after heating and melting the materials, which is required to produce the cheese-like food.
For example, in the case of the processed cheese, the processed cheese is produced by processes of crushing at least one kind of the natural cheese into pieces, into which water and/or additives such as emulsifying salts, spices, food colours, and/or the like are added and then mixing, as necessary, and treating them by carrying out the emulsification treatment while stirring by means of an emulsifier such as a Vogel or Kustner type cooker, a stephan cooker, a heat exchanger with a scraper, or the like, forming into a desired shape, and cooling.
As a general characteristic of the cheese-like food, it is known that the viscosity of melted cheese-like food is increased when the cheese-like food is treated by the emulsification treatment again after being added into another cheese-like food (see, tor example, “New Theory of Cheese Science” edited by Yuji Nakazawa and Akiyoshi Hosono, page 129, Food Material Research Institute, September 1, the first year of Heisei, or “A JOHA (registered trademark) Guide Processed Cheese Manufacture”, page 89, BK Ladenburgo GmbH, 1989, or the like).
For one thing, in the case of producing the aforementioned processed cheese, when a processed cheese is added as a material into materials including the natural cheese, emulsifying salts, and/or the like, the viscosity increase of melted materials treated in the emulsification treatment during production of the processed cheese is caused by the processed cheese (hereinafter, the property inducing the viscosity increase may be referred to as the viscosity increasing property).
In general, when the viscosity of the melted material after the emulsification treatment increases, the material becomes difficult to be transferred by means of a pump, and tends to cause various problems such as blockade of a filler. When the viscosity increases, it tends to cause the texture of an end product to be worsened, the hardness of the product to be increased, and the quality of the product to be significantly degraded.
That is, once the cheese-like food is processed by the emulsification treatment to produce a product, the product has a viscosity increasing property. As this result, when the product is added as a material of another food, for example, as a material of another cheese-like food, the viscosity of the melted material after the emulsification treatment for producing another cheese-like food increases, which causes many problems.
As described above, since the cheese-like food which is once processed by the emulsification treatment, such as the processed cheese, (hereinafter, described as a “processed cheese-like food”), has the viscosity increasing property, it has been regarded to be difficult to be used as a material of the food material, specifically the cheese-like food.
Therefore, the “processed cheese-like food” is not positively used as a food material, and even when used, the amount of the processed cheese-like food which can be added is limited.
In contrast, Japanese Unexamined Patent Application, First Publication No. Hei 9-154486 discloses a technique for producing a cheese-like food while suppressing the viscosity increase, in which a pre-cooked cheese (processed cheese) obtained from cheese remaining in a manufacturing line, and or defective cheese having defective shape, wrapping, content, or the like, is added as a material of the cheese-like food, into which an emulsifying salt and an emulsifier are added, and is then treated by the emulsification treatment.
The prior art has an object of simply reusing the pre-cooked cheese. Herein, the term “pre-cooked cheese” means the same as defined in Japanese Unexamined Patent Application, First Publication No. Hei 9-154486 described above.
In the prior art, since the emulsifying salt and the emulsifier are required to be added as materials in addition to the pre-cooked cheese, the prior art has problems in which materials permitted to be selected are limited at determining the combination of materials of the cheese-like food. Therefore, the prior art could not be applied except for the particular object to refuse the pre-cooked cheese.
Although the “processed cheese-like food” generally has a possibility to be useful for developing various foods by using it as a food material, techniques for using the “processed cheese-like food” without limitation has not been known. Therefore, the “pr
Abe Tadahiro
Asano Yuzo
Doi Kazuyoshi
Mizota Teruhiko
Sotoyama Kazuyoshi
Morinaga Milk Industry Co. Ltd.
Wong Leslie
LandOfFree
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