Method of manufacturing a non-ripened cheese food with aged cheese flavor

摘要

PROBLEM TO BE SOLVED: To provide a cheese food having spread properties like unmatured cheese, in spite of having flavor and taste like mature cheese, in view of the fact that mature cheese has deep taste with body and peculiar rich flavor, compared to unmatured cheese having light taste, but mature cheese takes time to produce, compared to unmatured cheese which does not pass a maturing process and is in general hard or semi hard to be bad to treat when mixing with other food materials or applying to bread.;SOLUTION: This cheese food contains in unmatured cheese, an oil and fat enzymolysis product which is obtained by decomposing oil and fat derived from milk with enzyme, and a casein enzymolysis product. It is preferable that the cheese food contains 0.05-5.0 wt.% of the oil and fat enzymolysis product and 0.05-7.5 wt.% of the casein enzymolysis product. Furthermore, it is preferable that the oil and fat enzymolysis product derived from milk is obtained by decomposing oil and fat to an acid number of 8-150, and the casein enzymolysis product has an average molecular weight of 250-800.;COPYRIGHT: (C)2008,JPO&INPIT