| 摘要 |
PURPOSE:To obtain cellular cheese which contains cells uniformly and can maintain initial cell volume without adding gelatin, etc., obtained by shearing cheese or such mechanically and making the cheese cellular in a process from melting to solidification. CONSTITUTION:Cheese or such is sheared by the use of a food cutter, etc., made cellular usually in a molten state by a gas generating agent (e.g. sodium hydrogencarbonate, etc.) or by gas blowing method, gradually cooled and solidified to give the aimed cheese. The cheese may be blended with other foods (e.g. peanut paste, etc.) and addition of a nonionic surface active agent (e.g. glycerin fatty acid ester, etc.) provides cell maintaining effects.
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