Ajinomoto Co., Ltd.

Chiya Kuraishi

Takahiko Soeda

Jiro Sakamoto

Hitoshi Sato

Noriki Nio

Shoji Sakaguchi

Katsuya Seguro

Yoshiyuki Kumazawa

Hiroyuki Tanimoto

Keishi Kido

Herein is disclosed a cheese yield enhancing method in a cheese manufacturing method including a process of separating a cheese curd from a whey after a milk coagulating treatment of a material milk by a milk coagulating enzyme, said cheese yield enhancing method comprising steps of: adding/mixing a protein decomposing enzyme treated material of a milk whey protein (a partial hydrolysate of the milk whey protein) to the material milk; and subjecting a resulting mixture to the milk coagulating treatment by the milk coagulating enzyme, or said cheese yield enhancing method comprising steps of: adding/mixing a partial hydrolysate of a milk whey protein to the material milk; allowing transglutaminase to act on a resulting mixture; and subjecting the mixture to the milk coagulating treatment by the milk coagulating enzyme, whereby a yield of a cheese curd from a material milk, and therefore a yield of cheese may be enhanced and a cheese superior in quality may be manufactured.

Cheese yield enhancing method

An composition containing transglutaminase and collagen. The composition can be used to prepare bound food, preferably without the use of allergy-causing casein proteins.

Enzyme preparation for use in the binding of food materials and process

The present invention relates to a process for producing natural cheese, characterized in that a transglutaminase is included therein for a reaction. The process can provide a large amount of cheese curd compared to conventional methods, making it possible to efficiently use the starting milk. Further, the obtained cheese has an excellent flavor, texture and appearance.

Process for producing cheese using transglutaminase

To provide a composition containing a mineral absorption accelerator which accelerates the absorption of minerals. It contains minerals and degradated products of poly-.gamma.-glutamic acid as a mineral absorption accelerator and may be used in foods in a variety of forms, including a beverage, gel, solid or powder form.

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Kawasaki, Japan

Chiya Kuraishi