PROBLEM TO BE SOLVED: To provide new cream cheese products that have a melting texture and a good cracking property and that resist dehydration during storage.SOLUTION: The cream cheese products contain food fibers having a water retentivity of 4.8 ml/g or more and is set at a pH of 5.3 or less and their fat particle size is set at 1.8 μm or less, whereby a melting texture and a good cracking property are imparted while dehydration during storage is restrained. The content of the food fibers is 1% or more of the product, and gelatine is contained in the product by 0.7% or less.COPYRIGHT: (C)2013,JPO&INPIT【課題】口どけの良い食感と良好な割れ性を有し、かつ保存中の離水が少ない、新規なクリームチーズ類を提供する。【解決手段】4.8ml/g以上の保水性を有する食物繊維を含有し、pHを5.3以下とし、かつ脂肪球径1.8μm以下に設定することにより、保存中の離水を抑制しながら、口どけの良い食感と良好な割れ性を付与する。なお、食物繊維の含有量を製品中1%以上とし、さらにゼラチンを製品中0.7%以下含有させる。【選択図】なし
