| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a cheese snack good in flavor, having a crispy ultralight texture and further good in sense of touch by teeth. SOLUTION: This cheese snack is obtained by adding a molten salt, a stabilizer and oils and fats to a raw material cheese with anαs -casein content of 5-50 wt.% in a protein or a raw material cheese with theαs -casein content regulated to 5-50 wt.% (adding the molten cheese, stabilizer and oils and fats so as to provide 50-70 wt.% of the fats in the solid matter), heating and emulsifying the resultant mixture, forming the prepared cheese into a formed product having <=5 mm thickness and drying the formed product by heating.
|
