| 摘要 |
PURPOSE:To obtain the subject soft spreads free from browning and separation of water and oil and having excellent retarding property by mixing natural cheese with molten salt of citric acid salt, emulsifier for food and water and emulsifying the natural cheese, packing and sealing the emulsified cheese in a heat resistant packaging vessel and subjecting the contents of the vessel to heat sterilization. CONSTITUTION:(B) A molten salt of citric acid salt and/or phosphoric acid salt, preferably of 0.5-3.5wt.%, (C) emulsifier for food which is a mixture of one or two or more kinds of compounds selected from a group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin, preferably of 0.1 to 1% and (D) water, preferably of 60-100% are added to (J) natural cheese and the mixture is heat-melted and packed and sealed in a heat-resistant packaging vessel and subjected to heat sterilization, e.g. at 100 deg.C for >=4min to provide the objective spreads. |
