| 摘要 |
PURPOSE:To obtain the titled cheese preservable at ordinary temperature for a long period without hardening and deteriorating in quality, by adding saccharides to natural cheese, melting and emulsifying the cheese. CONSTITUTION:A cheese for preventing confectionery from hardening, obtained by adding 3-10wt% saccharides, e.g. glucose, fructose, lactose, sugar, etc., and, if necessary, a milk fat, e.g. butter, cream, etc., and a melting agent, e.g. phosphate based molten salt, etc., to natural cheese and melting the cheese at 70-105 deg.C under high shearing force of 300-3,000r.p.m. to provide an emulsion, adding, if necessary, a pH adjustor, e.g. Na2CO3, to the emulsion to adjust the pH to 5.6-5.9, filling the adjusted emulsion in a retainer to carry out forming and having 0.89-0.92 moisture activity value and 1.75-2.25 ratio (fat/ protein).
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