PROBLEM TO BE SOLVED: To provide freeze-dried cheese usable as an ingredient in instant food such as instant noodle or instant soup, and also excellent in reconstitution with hot water when used as an ingredient in liquid food such as chinese noodle, soup, Miso soup or pan-cooking food.SOLUTION: The freeze-dried cheese contains 2-40% of insoluble fibers. The method for producing the freeze-dried cheese comprises using cheese containing 1-20% of insoluble fibers suitable for production of the freeze-dried cheese, crushing the cheese, adding water to the crushed cheese, and heating and kneading the cheese mixture followed by packing the heated and kneaded cheese mixture in a mold, and subjecting the cheese mixture to freeze dry, or cutting the cheese mixture as it is, crushing the cut cheese mixture, and freeze-drying the crushed cheese mixture. Alternatively, the method comprises crushing cheese as raw material, adding water to the pulverized cheese, adding 1-20% of insoluble fibers to the water-added crushed cheese, heating and kneading the cheese mixture followed by packing the cheese mixture in a mold, and freeze-drying the cheese mixture.COPYRIGHT: (C)2009,JPO&INPIT【課題】即席麺、即席スープ等の即席食品の具材として使用可能な、さらにはその他一般食品群、主にラーメン、スープ、味噌汁、鍋類等の液状食品群の具材として使用したときに、湯戻し性に優れた凍結乾燥チーズを提供すること。【解決手段】不溶性ファイバーを2~40%含有した凍結乾燥チーズ類を調製する。調製方法としては、凍結乾燥チーズ類の調製に適した不溶性ファイバーを1~20%含有したチーズ類を使用し、粉砕、加水、加熱混錬した後に型詰し凍結乾燥するか、ないしはそのまま裁断、切削、粉砕し凍結乾燥し、本発明の凍結乾燥チーズ類を得る。または、原料とするチーズ類を粉砕、加水して、不溶性ファイバーを1~20%添加し、加温混錬した後に型詰し、凍結乾燥し本発明の凍結乾燥チーズ類を得る。【選択図】なし
