PROBLEM TO BE SOLVED: To provide hard process cheeses with new texture that has extremely light texture and less stickiness without using an additive agent such as stabilizer, gelling agent or the like, or a forming or puffing technique or the like, and that has less uncomfortable roughness.SOLUTION: A method of producing the hard process cheeses includes steps of: emulsifying the hard process cheeses containing &ge10% and <25% of bubbles of which a diameter is from 10 to 800 &mum in a volume ration based on the hard process cheeses, and raw material of cheese measuring viscosity of the emulsified raw material of cheese adjusting physical properties of which the viscosity of the raw material of cheese is 100±30 poise, by a step of controlling temperature based on a result of the viscosity measurement quantifying the emulsified raw material of cheese and mixing bubbles to the quantified raw material of cheese.COPYRIGHT: (C)2012,JPO&INPIT【課題】安定剤やゲル化剤等の添加剤や発泡、膨化技術等利用しないで、食感が非常に軽く、ねちゃつきが少なく、且つ不快なざらつき感も少ない新規な食感の硬質プロセスチーズ類、及びその製法の提供。【解決手段】直径が10μmから800μmの気泡を硬質プロセスチーズ類に対する体積比率で10%以上、且つ25%未満含有する硬質プロセスチーズ類、及びチーズ原料を乳化するための乳化工程と、前記乳化されたチーズ原料の粘度を測定する粘度測定工程と、前記粘度測定結果から温度制御工程によりチーズ原料の粘度を100±30ポアズにする物性調整工程と、前記乳化されたチーズ原料を定量供給する工程と、前記定量供給する工程から定量供給されたチーズ原料に気泡を含有させる含気工程を有する硬質プロセスチーズ類の製法。【選択図】なし
