METHOD FOR MANUFACTURING PROCESS CHEESE

An object of the present invention is to provide a method for manufacturing a processed cheese having excellent shape retention and texture even when a natural cheese has partially been substituted by other food materials. The present invention provides a method for manufacturing a processed cheese...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	TAKAGUCHI Hitoshi, IGARASHI Nobuhito, ONO Eriko
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	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
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Beschreibung
Zusammenfassung:	An object of the present invention is to provide a method for manufacturing a processed cheese having excellent shape retention and texture even when a natural cheese has partially been substituted by other food materials. The present invention provides a method for manufacturing a processed cheese in which a natural cheese has partially been substituted by other food materials, which comprises blending a crosslinked starch and a low molecular weight starch as the other food materials, wherein the low molecular weight starch has a DE of less than 2 and a paste viscosity at 10% by mass of 300 mPa·s or less, wherein the blending ratio of the crosslinked starch to the total raw material ranges from 1.8% to 5.3% by mass, and wherein the blending ratio of the low molecular weight starch to the total raw material ranges from 2.6% to 14.9% by mass.