| 摘要 |
PURPOSE:To obtain the titled food, having excellent texture and capable of holding a stable jelly state without mustiness or mealiness, by homogenizing a specific cheese.jelly compound mix while heating and stirring, sterilizing the resultant homogenate at an ultrahigh temperature in a short time, reducing the temperature and then homogenizing the cooled homogenate. CONSTITUTION:An adequate amount of water is added to 7-14wt.% cheese, such as natural cheese or process cheese, and dissolved while being heated to provide a cheese paste. Sodium citrate, etc., are then added to adjust the pH to 5.5-7.0 and high methoxyl pectin, together with saccharides, is then added to heat the obtained blend at 70-80 deg.C. The heated blend is subsequently stirred at a high speed of, e.g. 10,000r.p.m., with a high-speed stirrer to afford a homogeneous finely dissolved solution. An aqueous solution consisting of a gelling agent, such as agar or carrageenan, a thickener, such as xanthan gum, and a stabilizer, such as K2HPO4, is added to the above-mentioned solution and a fruit juice, sour agent, etc., are further added to afford a compound mix of the cheese with jelly, which is then subjected to homogenization treatment and sterilization at an ultrahigh temperature in a short time. The temperature is subsequently reduced to 75-85 deg.C and the cooled homogenate is then homogenized and cooled. |
