Fuji Oil Company Limited

Shin-etsu Chemical Co., Ltd.

Hiroyuki Sano

Masatoshi Kizaki

Hitoshi Yokoyama

Akiko Horimoto

Yukiya Iwanaga

Cheese comprisng cellulose ether having a methoxy group content of 26 to 33% by weight, conventional cheese and optionally a water-soluble alginate and a calcium salt.

Process of producing a dehydrated cheese

A process for producing dried cheese which comprises stirring a water-containing raw material mixture which contains emulsified cheese at a temperature lower than its melting temperature, and drying the mixture in a shaped state. Preferably, the mixture contains a heat coagulable substance.

Process for producing dried cheese

A method for preparation of solid foodstuff comprises reacting an alkaline earth metal-type solidifying agent with an emulsion comprising soybean protein, a casein, oils and fats and water with heating. According to this method, mixing and emulsification of raw materials can be performed in a shortened period of time. In spite of agitation with heating, products free from sandy feeling or dryness and crumbling but having an excellent melt in the mouth can stably be obtained.

Method for preparation of solid foodstuffs

Solid foodstuffs, such as cheese-like foodstuffs, are prepared from soybean protein, casein, oils and/or fats and water by first intimately mixing the soybean protein with water to entirely wet or hydrate the soybean protein prior to or separately from melting the casein by heating the system to an elevated temperature with agitation. In spite of the agitation with heating, the solid foodstuffs produced by the method have a smooth body which is free from a sandy feeling, dryness and crumbling and also has an excellent melting feeling to the tongue and mouth.

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Kishiwada, Japan

Hiroyuki Sano