| 摘要 |
PROBLEM TO BE SOLVED: To obtain a cheese-like food exhibiting good thready properties not only at high temperature but also at room temperature. SOLUTION: This cheese-like food is obtained by using various kinds of cheeses as raw materials, adding gum guaiac or a degradation product of the guar gum at 0.02-2 wt.% based on the total amount of the cheeses to the raw materials, and further properly adding water or milk thereto and kneading the resultant mixture so that the hardness at 20 deg.C measured by a rheometer (manufactured by Fudo Kogyo KK) may be <=100 g/0.785 cm2 (by a plunger with 1 cm diameter, at 5 cm/min table speed).
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