PROBLEM TO BE SOLVED: To provide a processed cheeses having good flavor and texture, flowability and heat resistant shape retention property and capable of being stored at ordinary temperature and a manufacturing method therefor.SOLUTION: There is provided a processed cheeses containing molten salt, glycerine and hydroxypropylated starch by adjusting added amount of the glycerine/added amount of the molten salt, added amount of the hydroxypropylated starch/added amount of the molten salt, added amount of the hydroxypropylated starch/added amount of glycerin. There is provided a manufacturing method of processed cheeses including a process for heating and emulsifying the molten salt, the glycerine and the hydroxypropylated starch at 65°C or more.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】良好な風味と食感、流動性、耐熱保形性を兼ね備え、かつ常温保存が可能なプロセスチーズ類及びその製造方法の提供。【解決手段】溶融塩とグリセリンとヒドロキシプロピル化デンプンとを含むプロセスチーズ類であって、グリセリンの添加量/溶融塩の添加量と、ヒドロキシプロピル化デンプンの添加量/溶融塩の添加量と、ヒドロキシプロピル化デンプンの添加量/グリセリンの添加量と、が調整されたプロセスチーズ類。溶融塩と、グリセリンと、ヒドロキシプロピル化デンプンと、を65℃以上で加熱乳化する工程を含むプロセスチーズ類の製造方法。【選択図】なし
