METHOD OF PRODUCING PROCESSED CHEESE

PROBLEM TO BE SOLVED: To provide a method of producing a processed cheese excellent in shape retention and texture even in a case where part of natural cheese is replaced with other food raw materials.SOLUTION: A method of producing a processed cheese in which part of natural cheese is replaced with...

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Bibliographische Detailangaben
Hauptverfasser:	ONO ERIKO, TAKAGUCHI HITOSHI, IGARASHI NOBUHITO
Format:	Patent
Sprache:	eng ; jpn
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:	PROBLEM TO BE SOLVED: To provide a method of producing a processed cheese excellent in shape retention and texture even in a case where part of natural cheese is replaced with other food raw materials.SOLUTION: A method of producing a processed cheese in which part of natural cheese is replaced with other food raw materials includes blending cross-linked starch and low molecular starch as other food raw materials. A DE value of the low molecular starch is lower than 2, viscosity of 10 mass% starch is 300 mPa s or less, a blending ratio of the cross-lined starch to total raw materials is 1.8-5.3 mass%, and a blending ratio of the low molecular starch to the total raw materials is 2.6-14.9 mass%.SELECTED DRAWING: None 【課題】ナチュラルチーズの一部を他の食品素材に代替した場合であっても、保形性や食感に優れたプロセスチーズ類を製造する方法を提供する。【解決手段】本発明によれば、ナチュラルチーズの一部が他の食品素材により代替されたプロセスチーズ類の製造方法であって、他の食品素材として架橋澱粉と低分子化澱粉とを配合することを含んでなり、低分子化澱粉のＤＥが２未満であり、かつ、１０質量％の糊粘度が３００ｍＰａ・ｓ以下であり、全原料に対する架橋澱粉の配合割合が１．８〜５．３質量％であり、かつ、全原料に対する低分子化澱粉の配合割合が２．６〜１４．９質量％である製造方法が提供される。【選択図】なし