| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide new cream cheese products that have a melting texture and a good cracking property and that resist dehydration during storage. <P>SOLUTION: The cream cheese products contain food fibers having a water retentivity of 4.8 ml/g or more and is set at a pH of 5.3 or less and their fat particle size is set at 1.8 μm or less, whereby a melting texture and a good cracking property are imparted while dehydration during storage is restrained. The content of the food fibers is 1% or more of the product, and gelatine is contained in the product by 0.7% or less. <P>COPYRIGHT: (C)2013,JPO&INPIT |
