PROBLEM TO BE SOLVED: To provide processed cheeses capable of simply being manufactured and exhibiting good burnt deposit by a short time heating treatment and a manufacturing method therefor.SOLUTION: There is provided processed cheeses having oil off area when cut cylindrically with diameter 10 mm×height of 20 mm and held on filter paper at 90°C for 120 min. of 3 to 25 cm2, containing saccharides of 0.1 to 5.0 wt.%, having amino acid content of 0.75 wt.% or more and exhibiting good burnt deposit stably. There is provided a manufacturing method of processed cheeses having burnt deposit during heating by blending molten salt of 0.1 to 3.0 wt.% and saccharides of 0.1 to 5.0 wt.% with a raw material cheese prepared by blending a green cheese with maturity index of 15% or less of 20 mass% or more so that lipid in a solid component of a product is 46% or less and free amino acid content in the product is 0.75 wt.% or more and emulsifying them to have oil off area of the product in an oil off test of 3 to 25 cm2.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】簡便に製造することが可能な短時間の加熱処理で良好な焦げ色を呈するプロセスチーズ類及びその製造方法の提供。【解決手段】直径10mm×高さ20mmの円柱状に切り出し、ろ紙上で90℃、120分間保持した際のオイルオフ面積が3~25cm2であり、糖類を0.1~5.0重量%含有し、かつアミノ酸含量が0.75重量%以上である、安定して良好な焦げ色を呈するプロセスチーズ類。熟度指数15%以下のグリーンチーズを20重量%以上配合し、かつ製品の固形分中脂肪が46%以下、製品中の遊離アミノ酸含量が0.75重量%以上となるように調製した原料チーズに、溶融塩を0.1~3.0重量%、糖類を0.1~5.0重量%配合し、かつ、オイルオフ試験による製品のオイルオフ面積が3~25cm2となるように乳化する、加熱時に焦げ性を有するプロセスチーズ類の製造方法。【選択図】なし
