PURPOSE: To produce a cream cheesy food, good in flavor in a soft pasty form, capable of readily carrying out the grinding operations with a confectionery material and having the squeezability as a filling material and extensibility as a spreading material at a low cost.
CONSTITUTION: This method for producing a cream cheesy food is to carry out the lactic acid fermentation of a cream mix containing 2-15 wt.% proteins, 2-15wt.% lactic acid bacteria-assimilable saccharides, 10-50wt.% oil and fat, 40-75wt.% water and an emulsifying agent, then thermally sterilize the resultant mixture, subsequently directly homogenize and cool the mixture without substantially removing whey. The food is excellent in operating efficiency in producing a cake, etc., and binding properties to an ingredient material, hardly changes the hardness with environmental temperature even in use thereof as a spread for bread, scarcely permeates into bread and is good in durability.
SAKAGAMI YOSHIKO
SAWAMURA NORIO
| JPS5722645A | 1982-02-05 | |||
| JPS62289145A | 1987-12-16 |