Cheese-containing composition for dessert making and process for producing the same

Claim 2

A cheese-containing composition in the form of a homogenized oil-in-water type emulsion which consists essentially of (a) 10 to 70% by weight of a cheese component selected from the group of natural cheese, artificial cheese and mixtures thereof, (b) 30 to 90% by weight of a liquid selected from the group of milk, skim milk, water and a mixture thereof, (c) 0.1 to 3% by weight of an emulsifier selected from the group of lecithin, a glycerin fatty acid ester, a sucrose fatty acid ester, a propylene glycol fatty acid ester, a sorbitan fatty acid ester, a polyglycerol fatty acid ester, a polyoxyethylene sorbitan fatty acid ester and a mixture thereof and (d) from 0 to 40% by weight of a fat ingredient, all the percentages being based on the composition.

Claim 3

A cheese-containing composition according to claim 1, wherein the cheese component is a member selected from cream cheese and an artificial cream cheese.

Claim 4

A cheese-containing composition according to claim 1, wherein the composition includes 10 to 40% by weight of a fat ingredient.

Claim 5

A cheese-containing composition according to claim 3, wherein the fat ingredient is a member selected from the group consisting of edible animal and vegetable fats and oils, artificial fats and oils, butter, margarine, cream and a mixture thereof.

Claim 6

A process for producing a cheese-containing composition in the form of a homogenized oil-in-water type emulsion which consists essentially of mixing (a) 10 to 70% by weight of a cheese component selected from the group of natural cheese, artificial cheese and mixtures thereof, (b) 30 to 90% by weight of a liquid selected from the group of milk, skim milk, water and a mixture thereof, (c) 0.1 to 3% by weight of an emulsifier selected from the group of lecithin, a glycerin fatty acid ester, a sucrose fatty acid ester, a propylene glycol fatty acid ester, a sorbitan fatty acid ester, a polyglycerol fatty acid ester, a polyoxyethylene sorbitan fatty acid ester and a mixture thereof, and (d) 0 to 40% by weight of a fat ingredient, all the percentages being based on the weight of the resulting mixture, homogenizing the mixture, sterilizing the homogenized mixture and then cooling.

Claim 7

A process for producing a cheese-containing composition in the form of a homogenized oil-in-water type emulsion which consists essentially of mixing (a) 10 to 70% by weight of a cheese component selected from the group of natural cheese, artificial cheese and mixtures thereof, (b) 30 to 90% by weight of a liquid selected from the group of milk, skim milk, water and a mixture thereof, (c) 0.1 to 3% by weight of an emulsifier selected from the group of lecithin, a glycerin fatty acid ester, a sucrose fatty acid ester, a propylene glycol fatty acid ester, a sorbitan fatty acid ester, a polyglycerol fatty acid ester, a polyoxyethylene sorbitan fatty acid ester and a mixture thereof, and (d) 0 to 40% by weight of a fat ingredient, all the percentages being based on the weight of the resulting mixture, homogenizing the mixture, sterilizing the homogenized mixture and then cooling.

Claim 8

A process according to claim 5, wherein there is admixed with the cheese component, the liquid and the emulsifier, a fat ingredient in an amount of 10 to 40% by weight of the composition.

Claim 9

A process for producing a cheese-containing composition according to claim 5, wherein the sterilization is carried out at 130 to 145° C. for 2 to 4 seconds by directly heating according to the UHT method.