To obtain a cheese food improved in plate feeling, physical properties, processing characteristics, stickproofness (among pieces of cheese) and heat resistance (scorchproofness) by adding a small amount of agar-agar as gelling agent to cheese high in water content.
Cheese high in water content (pref. 40-80wt.%, esp. 50-70wt.%) during its production process is incorporated, if needed, with other stocks such as an emulsifier, neutralizing agent, color additive, various kinds of fat, protein, carbohydrate(s), caraway, celery, Guinea pepper, paprika, pimento, perilla leaves, almond, salmon, ham, and/or bacon, and also with 0.05-1.5wt.% of agar-agar as gelling agent followed by heating and melting the mixture, thus obtaining the objective cheese food with high heat resistance.
TAKARAGAWA KOJI
UEDA MINORU
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