PROBLEM TO BE SOLVED: To provide processed cheese having smooth content and thickness so as to be readily meltable in the mouth while having characteristic excellent shape retainability, and further having reduced secular changes thereof by a method capable of making a product with higher productive efficiency and stabler quality compared with the conventional methods.SOLUTION: The method for producing processed cheese is produced in such a manner that, to 100 of raw material natural cheese having a ripeness of 15 to 20%, molten salt in special blending of pyrophosphate and polyphosphate in 2.0 to 3.0 and whey protein in 0.05 to 0.09% are added, and, as the heating-melting conditions of the Stephan emulsifier to be used, heating temperature is set in 80 to 90°C, also, the rotational frequency of the stirrer with a special shape is set in 1,000 to 2,000 rpm, the cheese is heated and melted so as to be emulsified, the emulsified cheese is block-filled into a thin rectangular parallelepiped shape of 10 kg, and the cheese block is cooled to 60°C or less within 180 min, and further, to 40°C or less within 300 min.COPYRIGHT: (C)2014,JPO&INPIT【課題】従来の方法より生産効率が高くまた安定した品質の製品がつくれる方法で、特徴のある優れた耐熱保形性を有しながらもチーズの中身は滑らかで口溶けの良いとろみのある、さらにはそれらの経時的変化の少ないプロセスチーズを提供すること。【解決手段】熟度が15~20%の原料ナチュラルチーズ100に対して、ピロリン酸塩とポリリン酸塩との特殊配合の溶融塩を2.0~3.0%と乳清たんぱく質を0.05~0.09%添加することと、使用するステファン乳化機の加熱溶融条件として、加熱温度を80~90℃に且つ特殊形状の攪拌機の回転数を1000~2000rpmに設定して、加熱溶融して乳化し、その乳化したチーズを、10kgの薄型直方体状にブロック詰めし、そのチーズブロックを180分以内に60℃以下に、更に300分以内に40℃以下に冷却することを特徴としてできるプロセスチーズの製造方法。【選択図】なし
