GEL-TYPE FOOD AND PROCESS FOR PRODUCING THE SAME

摘要

[PROBLEMS] To provide a process for producing a gel-type food such as whey cheese which has a little brittle tissue and a non-sticky and little starchy feeling on the tongue, shows a smooth touch in the mouth and on the tongue, suffers from little dripping and is excellent in texture and taste. [MEANS FOR SOLVING PROBLEMS] A gel-type food is produced by subjecting a solution to be treated, which contains whey proteins and fat components and in which the concentration of the whey proteins is from 4 to 12% by weight and the weight ratio of the fat components to the whey proteins is 5:1 or less, to a heating treatment under two-stage heating conditions. The two-stage heating conditions comprise the first stage wherein the heating temperature is controlled to 65 to 75^oC so that the above-described solution to be treated is maintained at an almost uniform temperature of 65 to 75^oC as a whole, and the second stage wherein the heating temperature is controlled to not higher than 90^OC but higher than 75^oC so that the above-described solution to be treated is maintained at an almost uniform temperature of not higher than 90^OC but higher than 75^oC as a whole.