PURPOSE: To obtain the subject food excellent in texture and structure without breaking a casing in filling by thermally melting a cheese with a regulated moisture content, cooling the cheese in a heat exchanger, filling and packaging the cooled cheese in a casing and drying the filled cheese in a hot-air dryer.
CONSTITUTION: Cheese or a cheesy food is initially hydrated and the moisture is regulated to 50-70wt.%. The regulated cheese or cheesy food is then thermally melted at ≥70°C. The resultant melt is subsequently cooled to 30-50°C in a heat exchanger, filled and packaged in a casing of a collagen film. The afore- mentioned packaged cheese is finally dried in a smoking chamber or hot-air dryer at 40-100°C so as to provide 35-50wt.% moisture content in the final product. Thereby, the objective food is obtained.
SATO SHIGEKATSU
KUROSAWA SEIJI
KADOTA KENJI
