In order the occasion where you use as the confectionery bread-making material which passes heating process the cream cheese, the soft food impression and smooth mouth-melt, without impairing the refreshing sourness of the natural cheese, for the operating efficiency where sufficient calcination tolerance is granted to be good cream cheese offer the food.You discovered the knowledge that lactic acid you used the fermented milk which ferments, way protein 5 - 15 weight %, building a bridge starch 1 - 10 weight % and oil and fat 10 - 30 weight % it includes cream cheese, while the food, with sufficient calcination tolerance, the food impression of the cream cheese, to make flavor satisfy it is possible the milk raw materials and oil-in-water emulsification ones which contain the water, cream cheese like this invention making the food complete you reached the point of.クリームチーズの、柔らかい食感や滑らかな口溶け、ナチュラルチーズの爽やかな酸味を損なうことなく、加熱工程を経る製菓製パン材料として使用する際に、十分な焼成耐性が付与された作業性の良いクリームチーズ様食品を提供すること。乳原料および水を含有する水中油型乳化物を乳酸発酵した発酵乳を使用し、蛋白質5~15重量%、架橋澱粉1~10重量%および油脂10~30重量%を含むクリームチーズ様食品が、十分な焼成耐性を持ちながら、クリームチーズの食感、風味を満足させることができるという知見を見出し、本発明のクリームチーズ様食品を完成させるに至った。
