< Topic >Being smooth, the oral dissolving is good, at the same time offers the process cheeses of the new food impression adhesion to inside the tooth and the buccal cavity being little, being improved and its production method.SolutionsFat/protein ratio the raw materials and the fused salt of 1.5 or more, including gelatin and karaginan, it becomes, underwater protein density of raw materials origin in the end product 40 weight % the process cheeses which possess the preservation type characteristic which features that it is below. Fat/protein ratio 1.5 or more, in order underwater protein density of raw materials origin in the end product 40 weight % to be below, after the raw materials and the fused salt which were adjusted, mixes with gelatin and karaginan, heating, melting and emulsifying production method of the process cheeses which possess the preservation type characteristic which features that it cools.< Selective figure > It is not【課題】滑らかで口溶けが良く、かつ歯や口腔内への付着が少ない、改善された新規な食感のプロセスチーズ類及びその製造方法を提供する。【解決手段】脂肪/タンパク質比が1.5以上の原料と、溶融塩、ゼラチン及びカラギーナンを含んでなり、最終製品中の原料由来の水中タンパク質濃度が40重量%以下であることを特徴とする保型性を有するプロセスチーズ類。脂肪/タンパク質比が1.5以上であって、最終製品中の原料由来の水中タンパク質濃度が40重量%以下になるように調整された原料と、溶融塩、ゼラチン及びカラギーナンとを混合し、加熱、溶融、乳化した後に冷却することを特徴とする保型性を有するプロセスチーズ類の製造方法。【選択図】 なし
