JP2013212056A - Method for producing process cheeses distributable at normal temperature, and method for distributing the process cheeses - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an improvement of oil off (oozing of fat) when being exposed to high temperature, without spoiling the outer appearance of process cheeses.SOLUTION: A method for producing process cheeses with a moisture activity of ≤0.97 includes a heat emulsifying process of obtaining a heated emulsified product by heat emulsifying the whole raw material containing raw material natural cheeses, milk protein concentrate, and molten salt, wherein the amount of the milk protein concentrate is 0.5-10 mass% to the total of the raw material natural cheeses, milk protein concentrate and molten salt, and the amount of the molten salt is 1-5 mass% to the total amount of the raw material natural cheeses, milk protein concentrate and molten salt. A method for distributing the process cheeses is also provided.

Description

  The present invention relates to a process cheese production method that can be distributed at room temperature, and a process cheese distribution method.

For example, Patent Document 1 discloses a technique for drying a processed cheese to have a water activity of 0.94 or less as a technique for allowing processed cheese produced by heating, melting and emulsifying natural cheese to be distributed at room temperature. Have been described.
While natural cheese has not undergone an emulsification step, process cheese distributed at normal temperature is emulsified using an emulsifier such as a molten salt so that the emulsified state is stably maintained even at normal temperature.

  Patent Document 2 discloses that when processed cheese is stored at room temperature, the amino-carbonyl reaction of amino acids and saccharides in cheese proceeds to cause browning, whereas the content of free amino acids in cheese and the reducing end It is described that the browning can be suppressed by reducing the content of saccharides having a lower than a predetermined level. Moreover, it is described that the cheese water content and the average particle diameter of fat globules can be controlled within appropriate ranges, whereby the deterioration of cheese tissue (brittle and hardened) and fat separation when stored at room temperature can be suppressed.

By the way, although it is known that milk protein concentrate (MPC) is used in the manufacture of cheese, it is not known that MPC contributes to the improvement of emulsion stability.
For example, Patent Document 3 describes a method in which MPC and gelatin are used in combination when producing refrigerated distribution cheese using high moisture soft cheese such as cream cheese. It has been shown that the emulsion stability is good whether or not it is contained.

JP-A-7-327596 JP 2000-262211 A JP 2009-112226 A

Conventionally, it was thought that the product temperature in the normal temperature distribution was about 35 ° C even if the temperature was high, but recently, the hot weather has continued due to abnormal weather, and the distribution temperature measures have become insufficient due to power saving. For this reason, the product temperature during distribution may be higher than before.
Therefore, the present inventors conducted a storage test at a higher temperature than before to examine quality deterioration of the processed cheese distributed at room temperature, and when the product temperature increased, the emulsified state was broken and the fat content was reduced. It turned out that the phenomenon of oil-off that oozes out easily occurs.
An object of the present invention is to provide a process cheese production method and a distribution method that can improve oil-off (exudation of fat) when exposed to high temperatures without impairing the product appearance of the process cheese. It is in.

  The process cheese production method of the present invention is a process for producing process cheeses having a water activity of 0.97 or less, comprising all raw materials including raw material natural cheese, milk protein concentrate, and molten salt. And a heat emulsification step of obtaining a heat emulsion by heat emulsification, and the amount of the milk protein concentrate is 0.5 to 10 mass relative to the total of the raw material natural cheese, milk protein concentrate and molten salt. %, And the amount of the molten salt is 1 to 5% by mass based on the total of the raw material natural cheese, milk protein concentrate, and molten salt.

The raw natural cheese is preferably at least one natural cheese selected from the group consisting of hard cheese, semi-hard cheese, and special hard cheese.
It is preferred that the milk protein concentrate is a milk protein concentrate.
It is preferable that all the raw materials further contain a preservative.
It is preferable to have a drying step in which the heated emulsion is filled in a casing having air permeability so that the water activity is 0.97 or less.
Moreover, the distribution method of the process cheeses of this invention distribute | circulates the process cheeses manufactured by the said manufacturing method at normal temperature.

  According to the present invention, it is possible to produce and distribute processed cheese that does not cause oil-off (exudation of fat) and does not impair the appearance of the product even when the product temperature is high.

<Process cheeses>
Processed cheeses in the present invention are cheeses manufactured through an emulsification step, and are classified as processed cheeses or cheese foods.
Process cheese is defined as follows in a ministerial ordinance of milk and the like ("Ministerial ordinance on component standards of milk and dairy products", Dec. 27, 1951, Ministry of Health and Welfare).
In other words, processed cheese is made by pulverizing, mixing, heating and melting, and emulsifying, with or without the addition of additives recognized by the Food Sanitation Law, using one or more kinds of natural cheese. The thing whose milk solid content is 40% or more. Those with a milk solid content of less than 40% are classified as cheese food.
In addition, under the fair competition rules, processed cheese contains 40% or more of milk solids (total amount of milk fat and milk protein), and contains cream, butter and butter oil for adjusting the amount of fat as additive ingredients other than natural cheese. can do. May contain water. As other additive components, food intended for imparting taste, aroma, nutritional components, functionality and physical properties can be contained within 1/6 of the solid weight of the product. When adding milk other than the cream, butter, butter oil, etc. as the other additive components, the lactose content in the product does not exceed 5% by mass, and within 1/6 of the solid weight of the product. It has been established. The milk protein concentrate in the present invention corresponds to the other additive components.
Cheese food is made by using one or more kinds of natural cheese or processed cheese, adding or admitting additives approved by the Food Sanitation Law, pulverizing, mixing, heating and melting. The thing which contains 51 mass% or more of cheeses in a product is said.

[Water activity]
The water activity of the processed cheeses in the present invention is a value obtained by an electrical resistance measurement method.
The water activity of the processed cheeses of the present invention is 0.97 or less. If it is 0.97 or less, it does not easily rot even when stored at room temperature, and can be distributed at room temperature. Room temperature means a natural temperature that does not actively heat or cool.
As a method of adjusting the water activity of the processed cheese to 0.97 or less, for example, a method of reducing the water activity by drying the processed cheese and reducing the water content, the processed cheese, sugars and sugar alcohols. The method of adding the component which reduces water activities, such as a kind, The method of combining these is mentioned.
Although the lower limit of the water activity of the processed cheeses in this invention is not specifically limited, 0.91 or more is preferable at the point of food texture or flavor.

<All raw materials>
The process cheese production method of the present invention includes a step of heating and emulsifying all raw materials to obtain a heated emulsion (heating emulsification step).
All raw materials contain at least a milk protein concentrate and a molten salt in addition to the raw material natural cheese as the main component. In addition, the component which can be added to process cheese or cheese food can be added. Moreover, in order to dissolve raw material natural cheese, milk protein concentrate, molten salt, etc., you may add water (dissolved water) as needed. Steam moisture added during the heat emulsification process is considered part of the dissolved water.
The total raw material in the present invention means all components used for the production of the heated emulsion, and when dissolved water is added, the dissolved water is also a part of the total raw material.

[Raw material natural cheese]
The natural cheese (raw material natural cheese) used in the present invention is composed of one or more kinds of “natural cheese” defined in a ministerial ordinance such as milk. However, the milk that is the raw material of natural cheese is milk defined by ordinances such as milk (raw milk, milk, special milk, raw goat milk, raw sheep milk, pasteurized goat milk, partially skimmed milk, skimmed milk, processed milk, etc.) In addition to this, milk of general animals known as a raw material for cheese such as buffalo milk and camel milk can also be included.

Natural cheese is classified into soft cheese, semi-hard cheese, hard cheese, and special hard cheese based on the moisture content in weight (MFFB) excluding fat from cheese. Natural cheese as raw material for process cheeses that can be distributed at room temperature is selected from the group consisting of semi-hard cheese, hard cheese, and special hard cheese in that it is relatively easy to adjust moisture during manufacture and optimize the cheese structure. One or more natural cheeses are preferred.
Specific examples of semi-hard cheeses include mozzarella, string, edam (soft edam), steppen, samso, maribo, egmont, chiljit, danbo, rockfall, blue, cream habati.
Specific examples of hard cheeses include Edam (Hard Edam), Gouda, Cheddar, Emmental, Glière, and Probolone.
Specific examples of the special hard cheese include Parmesan, Grana, Parmigiano Reggiano, Pecorino Romano, and Sublinz.
Of these, cheddar, gouda, egmont, and thumbsaw are preferable, and cheddar and gouda are more preferable in terms of easy adjustment of moisture during manufacture and optimization of the cheese structure.

[Milk protein concentrate]
The milk protein concentrate is a milk protein concentrate mainly composed of casein.
A milk protein concentrate having the following features 1) to 3) is preferred.
1) The protein contained in the milk protein concentrate is 40% by mass or more,
2) Among the proteins contained in the milk protein concentrate, 50 to 95% by mass is casein and 5 to 50% by mass is whey protein.
3) The milk protein concentrate should be obtained without going through the enzyme treatment step.
Enzyme treatment means a treatment in which casein is decomposed by an enzyme, for example, a treatment in which casein is enzymatically decomposed by rennet.
The milk protein concentrate is preferably in powder form.
It is preferable that the protein content in the milk protein concentrate is 70% by mass or more from the viewpoint that the blending amount does not increase and the production suitability. The upper limit of the protein content in the milk protein concentrate is not particularly limited, but is substantially 95% by mass or less.
Of the proteins contained in the milk protein concentrate, it is preferable that 60 to 92% by mass is casein and 8 to 40% by mass is whey protein.

The milk protein concentrate satisfying the above conditions 1) to 3) can be selected from commercially available milk protein concentrates. For example, one or more selected from the group consisting of MPC (milk protein concentrate), MCI (misseracasein isolate), and MPI (milk protein isolate) can be preferably used.
MPC (milk protein concentrate) is obtained by sterilizing skim milk and then membrane treatment with a diafiltration membrane or ultrafiltration membrane, and heating, concentrating and drying the product from which lactose and salts have been removed. In general, casein: whey protein = about 80:20 by mass ratio.
MCI (Micella casein concentrate) is a milk protein concentrate having a mass ratio of casein: whey protein = about 90:10.
MPI (milk protein isolate) is a milk protein concentrate containing about 95% by mass of protein obtained by removing lactose from the MPC and increasing the protein ratio.
In the present invention, two or more milk protein concentrates may be used in combination.

The addition amount of milk protein concentrate is 0.5-10 mass% with respect to the sum total of raw material natural cheese, milk protein concentrate, and molten salt, and 0.6-8 mass% is preferable.
When it is at least the lower limit of the above range, the effect of suppressing oil-off when the processed cheeses are exposed to high temperatures is easily obtained. It is easy to obtain the favorable texture which has softness | flexibility of process cheese as it is below the upper limit of the said range.

[Molten salt]
As the molten salt, a known molten salt in the cheese field can be appropriately used. 1 type may be used for molten salt and it may use 2 or more types together.
Specific examples of the molten salt include phosphates such as monophosphates (such as sodium orthophosphate), diphosphates (such as sodium pyrophosphate), polyphosphates (such as sodium polyphosphate); citrates (sodium citrate) , Potassium citrate, etc.);

The addition amount of molten salt is 1-5 mass% with respect to the total of raw material natural cheese, milk protein concentrate, and molten salt, and 1.6-3.9 mass% is preferable.
When it is at least the lower limit of the above range, it is easy to sufficiently obtain the oil-off suppressing effect when the processed cheeses are exposed to high temperatures. It is easy to obtain the favorable texture which has the softness | flexibility of process cheese as it is below the upper limit of the said range.
Moreover, if the addition amount of a milk protein concentrate increases, the total amount of milk protein which exists in process cheese will increase, and the total amount of casein which needs emulsification will also increase. The addition amount of the milk protein concentrate and the addition amount of the molten salt are obtained in consideration of the balance between the amount of the milk protein and casein in the whole processed cheese and the amount of the molten salt as an emulsifier. It is preferable to design so that the oil-off can be satisfactorily suppressed.

[preservative]
The preservative in this invention means the food additive displayed as a "preservative" in the display according to the food hygiene law enforcement regulations.
In the present invention, a preservative is not essential, but the shelf life of the product can be improved by adding a preservative to the processed cheeses. When the preservative is used, specifically, the preservative is added to all raw materials.
As a preservative, a well-known preservative can be suitably used in the field of processed cheeses. Specific examples include sodium dehydroacetate, potassium sorbate, nisin and the like.

[Other ingredients]
In addition to the components listed above, as other components, known seasonings, thickening stabilizers, gelling agents, emulsifiers other than molten salts, pH adjusters, fragrances, etc., in the processed cheeses are the effects of the present invention. You may add in the range which does not impair.
Examples of the seasoning include salt, sugars, spices and the like.
Examples of the thickening stabilizer and the gelling agent include agar, gelatin, locust bean gum, carrageenan, guar gum, xanthan gum and the like.
Examples of emulsifiers other than the molten salt include sucrose fatty acid esters, lecithin, glycerides and the like.
Examples of the pH adjuster include sodium bicarbonate and lactic acid.
Moreover, you may add sugar alcohols and saccharides in the range which does not impair a flavor in order to reduce water activity. Examples of sugar alcohols include sorbitol and erythritol. Examples of the saccharide include trehalose.

<Process cheese production method>
The process cheese production method of the present invention first heats and emulsifies all raw materials including raw material natural cheese, milk protein concentrate, and molten salt (heat emulsification step). If necessary, all raw materials contain dissolved water. As the raw material natural cheese, it is preferable to use a pulverized product pulverized in advance.
Specifically, all raw materials are charged into an emulsifier and emulsified by heating. Heat emulsification is a process of performing heat treatment while stirring all the raw materials, and also serves as a sterilization process. The heat treatment is preferably performed using direct or indirect steam. As the emulsifier, for example, a kettle type, a cooker type having a twin screw, a thermo cylinder type, or the like can be used.
The conditions for heat emulsification are not particularly limited. For example, the mixture is heated and emulsified while stirring at a rotational speed of 100 to 1500 rpm, and the emulsification is terminated when predetermined heat sterilization conditions are satisfied.
The heating temperature is preferably 70 ° C. or higher, more preferably 80 to 90 ° C.
Process cheese is obtained by shape | molding the heating emulsion obtained at the heating emulsification process by a conventional method, and cooling.

When making processed cheeses contain food as an auxiliary material (ingredient), it may be added to all raw materials before heating, or added to the heated emulsion before molding obtained in the heating emulsification step. Also good. In the case of process cheeses distributed at room temperature, it is preferable to add the auxiliary material to all the raw materials before heating in terms of easy sterilization.
As auxiliary materials (materials), crushed foods such as meat (for example, processed meat products such as salami), seafood (for example, processed marine products), vegetable seeds such as vegetables and almonds; And powdered foods such as powdered yam, paste foods such as mentaiko, and liquid foods such as sauces and syrups. One or a plurality of these can be selected and used as appropriate.

In the process cheese production method, drying is performed as necessary so that the water activity of the obtained process cheese is 0.97 or less (drying step).
The drying step is preferably performed after molding, and more preferably after molding and before cooling.
Specifically, after the heat emulsification step, the emulsion or fluid is preferably filled in a casing having air permeability and dried.
The casing is breathable and conforms to the Food Sanitation Law. Examples of the casing material include cellulose made from plant fibers, plastic vinylidene chloride, regenerated collagen made from cowhide, and the like. The shape of the casing is preferably, for example, a tube shape having an inner diameter of about 10 to 20 mm.
After molding, drying before cooling can be performed by heat drying in dry air or smoke drying in smoke. Specifically, it is preferable to heat and dry for about 1 to 3 hours in a drying room having a room temperature of 40 to 60 ° C. (a smoke room in the case of smoke).
After drying, drying may be performed simultaneously with cooling. The drying method for drying simultaneously with cooling may be natural drying or forced drying using a fan or the like. Preferably, natural drying or forced drying using a fan is preferably performed in a refrigerator at -4 ° C to 15 ° C.
When the processed cheeses dried in a state filled in the casing are commercialized, they may be filled in the casing or may be cut into an appropriate size after being taken out from the casing.
The obtained processed cheese is preferably packaged together with an oxygen scavenger or an inert gas such as nitrogen gas.

According to the production method of the present invention, by adding a milk protein concentrate and a molten salt to processed cheeses, oil-off (exudation of fat) at high temperatures can be satisfactorily suppressed.
For example, as shown in the examples described later, when oil-off occurs during high-temperature storage with a formulation without adding milk protein concentrate, oil-off is suppressed even if the amount of molten salt added as an emulsifier is increased. Although the effect is difficult to obtain, the effect of suppressing oil-off can be obtained by adding a milk protein concentrate without increasing the amount of molten salt added.

<Distribution method of processed cheeses>
The process cheese distribution method of the present invention is characterized in that the process cheese manufactured as described above is distributed at room temperature.
Here, the normal temperature does not mean a term defined by a general Japanese Pharmacopoeia (for example, the 14th revised Japanese Pharmacopoeia General Rules) or the like, and a temperature at which the advantages of the present invention can be fully enjoyed. It means obi. That is, the normal temperature in the present invention means that the ambient temperature around the processed cheese is a temperature zone higher than so-called refrigeration, for example, a temperature zone exceeding 10 ° C and not more than 60 ° C, preferably 15 to 35 ° C. It is a temperature zone.
Distribution includes storage of processed cheeses in warehouses, distribution by means of land transportation, maritime transportation, air transportation, display at stores, etc., and consumption after production is completed. All processes up to the hand of the person are included.
The point of the present invention is that the processed cheeses can be placed in the normal temperature zone in all or part of each process in the distribution.
Distribution at normal temperature is cheaper than refrigeration and can be easily carried by consumers. When used as a food ingredient for sandwiches and other foods, the food can also be distributed at normal temperatures. There are tremendous benefits, social and commercial benefits are great.

Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.
The raw materials shown in Table 1 will be described.
<Natural cheese>
-Raw material natural cheese (1) is cheddar cheese.
-Raw material natural cheese (2) is a low salt cheddar cheese.
<Milk protein concentrate>
MPC (1) has a powdered milk protein concentrate and a protein content of 81% by mass.
<Comparison milk protein>
-Protein content of skim milk powder is 34 mass%.
WPC is a powdered whey protein concentrate, manufactured by Warrnambool Cheese & Butter, and has a protein content of 80% by mass. 100% by mass of the protein is whey protein.
<Additive components>
The molten salt (1) is a mixture of 18% by mass of trisodium phosphate, 39% by mass of sodium polyphosphate, and 43% by mass of tetrasodium pyrophosphate.
-Preservative (1) is potassium sorbate.

<Evaluation method: Oil-off test>
A sample obtained by cutting the substantially cylindrical processed cheese obtained in each example so as to have a height of 15 mm was used as a sample. On the heating surface of the hot plate, a wrap film for food packaging (Kureha Co., Ltd., heat-resistant temperature 140 ° C.) was laid so as not to cause wrinkles, and high-quality paper (copy paper) was placed thereon. The hot plate was heated to a surface temperature of 60 ° C. (set temperature), and the sample was placed on the fine paper so that the cut surface was the lower surface. If oil off occurs in the sample and the fat oozes out, an oil stain is formed on the copy paper, and the stain spreads over time.
The outline of the oil stain 60 minutes after the sample was placed on the paper was recorded, and the area (excluding the area of the sample) was determined. For each example, three samples were measured under the same conditions, and based on the average value (X) of the three areas, the oil-off prevention property was evaluated according to the following criteria. The higher the score, the better the oil off prevention.
5 points: X is 0 mm ² (no oil stain).
4 points: X is more than 0mm ^2, less than 20mm ^2.
3 points: X is 20 mm ² or more and less than 200 mm ² .
2 points: X is 200 mm ² or more and less than 800 mm ² .
1 point: X is 800 mm ² or more.

<Evaluation method: flavor of processed cheese>
The substantially cylindrical process cheese obtained in each example was eaten, and it was investigated whether there was any problem which felt unpleasant in terms of flavor. If there is no problem, it is judged as good and “good” is described in the table.
<Evaluation method: texture of processed cheese>
The substantially cylindrical processed cheese obtained in each example was eaten, and the hardness was evaluated in three stages: hard, good, and soft. If it is good, write “good” in the table.
<Evaluation method: Appearance of process cheese>
The appearance of the substantially cylindrical processed cheese obtained in each example was evaluated by the following methods. That is, for each example, 5 samples (process cheese) were placed in a sealed container (made by Butterfly Plastic Industry Co., Ltd., product name: Tight Box No. 4) with an oxygen scavenger (Mitsubishi Gas Chemical Co., Ltd., product name: Ageless FX). -200) It was put together with two pieces, and the appearance after conducting a storage test under a predetermined temperature condition was visually observed. The appearance when stored at 37 ° C. for 14 days is compared with the appearance of a control sample stored at 4 ° C. for 14 days, and if it is equivalent to the control sample, it is determined to be good, and “good” is described in the table.
In the oil-off test, the appearance of the processed cheese having an oil-off evaluation of 3 or less was not evaluated.

<Examples 1 to 11>
Process cheese was manufactured with the formulation shown in Table 1 (unit: parts by mass). Examples 1 to 5 are examples, and examples 6 to 11 are comparative examples. In addition, "the sum of a, b, and c" in a table | surface means the sum total of the compounding quantity of raw material natural cheese, milk protein concentrate, comparative milk protein, and molten salt.
The raw material natural cheese was prepared by mixing pulverized materials in advance.
First, MPC powder was put into a kettle type emulsifier (manufactured by Tohoku Oe Kogyo Co., Ltd.), and dissolved water (hot water) at 50 ° C. was poured into this to dissolve. Next, the raw cheese mixture was added, and then the molten salt and the preservative were added.
Next, while steam was blown into the emulsification pot, the mixture was stirred at a rotation speed of 130 rpm and heated to reach 85 ° C. in about 8 minutes to carry out heat emulsification. When the temperature reached 85 ° C., the steam blowing was stopped and the mixture was stirred for 2 minutes for heat sterilization, and then the stirring was stopped to obtain an emulsion. The amount of water corresponding to the amount of water added by the steam is subtracted in advance from the amount of dissolved water to be added. The amount of dissolved water shown in the table also includes moisture added by steam.
The obtained emulsion was poured into a collagen tube in a state where the product temperature of the emulsion was 70 ° C. or higher, and formed into a round bar shape having an outer diameter of 20 mm. This was smoke dried for 1 hour in a smoke room at a temperature of 55 ° C. and a relative humidity of 80%.
After that, it was cooled and dried by blowing air (wind temperature was 10 ° C. and relative humidity was 50%) for 2 hours or longer in the cooling chamber, and the water content was 40% by mass ± 1%. The value of the water content was measured by a normal pressure heating / drying aid method. The amount of sample collected was 3 g, dried at a drying temperature of 105 ° C. to obtain a constant weight (mass after drying), and the water content (unit: mass%) was determined by the following formula (hereinafter the same).
Water content = {(mass before drying−mass after drying) / mass before drying} × 100

The obtained dried product was taken out from the collagen tube and cut into a length of 15 mm to obtain a substantially columnar processed cheese.
The obtained processed cheese was housed in a cosmetic bag together with an oxygen scavenger so that the mass of processed cheese per bag was 60 g to obtain a processed cheese product.
About the substantially cylindrical process cheese (15 mm in outer diameter, 15 mm in height) obtained in this way, oil-off prevention property, flavor, food texture, and external appearance were evaluated by said method. The results are shown in Table 1. Moreover, about the processed cheese obtained in Examples 1-11, when water activity (Aw) was measured with the electrical resistance type water activity measuring apparatus, all the examples were within the range of 0.91 or more and 0.97 or less. confirmed.

From the results of Table 1, in Examples 1 to 5 containing MPC and molten salt within the scope of the present invention, oil off when exposed to high temperatures is satisfactorily prevented without impairing the appearance of the processed cheese. I was able to.
For example, in Example 8 where no milk protein concentrate was added, oil-off occurred during high temperature storage. On the other hand, in Example 9 where the addition amount of the molten salt as an emulsifier was increased, the effect of suppressing the oil-off was not sufficiently obtained, but the milk protein concentrate was added without increasing the addition amount of the molten salt. In Example 5, the effect of suppressing oil-off was obtained satisfactorily. Moreover, in Example 9, since much molten salt was added, saltiness was felt strongly and it became process cheese of hard texture.
In Example 10 using skim milk powder instead of MPC, the oil-off could be prevented, but the cheese was browned when exposed to high temperatures, and the appearance was unfavorable. Such browning is considered to be caused by lactose contained in skim milk powder. In Example 11 using WPC instead of MPC, the effect of preventing oil-off during high-temperature storage was not so much.

Claims (6)

A method for producing processed cheeses having a water activity of 0.97 or less,
It has a heating emulsification step of heating and emulsifying all raw materials including raw material natural cheese, milk protein concentrate, and molten salt to obtain a heated emulsion,
The amount of the milk protein concentrate is 0.5 to 10% by mass with respect to the total of the raw material natural cheese, the milk protein concentrate, and the molten salt,
The manufacturing method of process cheese characterized by the quantity of the said molten salt being 1-5 mass% with respect to the said raw material natural cheese, milk protein concentrate, and the total of molten salt.   The process cheese manufacturing method according to claim 1, wherein the raw natural cheese is at least one natural cheese selected from the group consisting of hard cheese, semi-hard cheese, and special hard cheese.   The process cheese manufacturing method according to claim 1 or 2, wherein the milk protein concentrate is milk protein concentrate.   The method for producing processed cheese according to any one of claims 1 to 3, wherein the whole raw material further contains a preservative.   Processed cheese as described in any one of Claims 1-4 which has a drying process which fills the said heating emulsion in the casing which has air permeability, and dries so that water activity may be 0.97 or less. Manufacturing method.   The process cheese distribution method characterized by distributing the process cheese manufactured by the process cheese manufacture method according to any one of claims 1 to 5 at normal temperature.