PURPOSE: The manufacturing method the stick type cheese is provided to maintain softness even using thereof as the material in the gimbap.CONSTITUTION: The quality of an ingredient of a mixture for manufacturing the cheese is inspected. The mixture of the cheese is obtained by blending the ingredient in which the quality inspection is completed. The cheese is manufactured by inserting the mixture of the cheese into the manufacturing machine. The cheese is discharged and, processed to the stick type. The mixture of the cheese comprises 5-25 weight% of a casein, a natural cheese 10-80 weight%, a dried whole milk 1-5 weight%, a butter 5-25 weight%, an emulsion stabilizer 0.5-2.5 weight%, a citric acid 0.1-0.5 weight%, a salt 0.1-1.5 weight%, a starch 1-15 weight%, and the water 5-30 weight%. The manufacturing machine is a melting kettle. The cheese is manufactured from the mixture in the steam temperature of 55 °C-100 °C.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) End (S100) Investigating quality of the mixed materials for producing cheese (S200) Obtaining compound form the investigated materials (S300) Producing cheese by injecting the obtained compound in a manufacturing machine (S400) Processing the produced cheese in a stick shape and using as a cheese in gimbap본 발명은 김밥용 속의 재료로 사용하여도 연질성이 그대로 유지되는 막대형 치즈를 제조하는 방법에 관한 것으로서, 치즈를 제조하기 위한 혼합물의 재료에 대하여 품질을 검사하는 단계, 품질 검사가 완료된 재료를 혼합하여 치즈의 혼합물을 수득하는 단계, 상기 수득된 치즈의 혼합물을 제조기계에 투입하는 단계, 제조기계에 투입된 혼합물로부터 치즈를 제조하는 단계, 및 제조기계에서 제조된 치즈를 토출하는 단계를 포함하되, 치즈의 혼합물은 카제인(우유단백질), 자연치즈, 전지분유, 버터, 유화안정제, 구연산, 소금, 전분, 및 물을 포함한다.이와 같은 치즈의 제조 방법을 통해 본 발명은 김밥용 속의 재료로 사용하여도 연질성이 그대로 유지되는 막대형 치즈를 제공한다.
