JP2014233270A - Soybean protein-containing cheese-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a soybean protein-containing cheese-like food, suitable for forming processes such as shredding and easily meltable by heating, with a soft texture being maintained after cooling.SOLUTION: The soybean protein-containing cheese-like food contains soybean proteins, acid-treated starch, and a fat having an SFC (solid fat content) of 45% or more at 10°C, and 20% or more at 20°C.

Description

  The present invention relates to a cheese-like food containing soybean protein.

  Cheese is a type of dairy product made from milk collected from cattle, water buffalo, sheep, goats, yaks, etc. and processed through processes such as coagulation and fermentation. In addition to eating as it is, it is combined with other foods. For example, it is used for various dishes such as pizza, pasta, gratin, risotto, and cheese fondue, and the demand is increasing year by year.

  When cheese is used in combination with other foods, it is often cooked and cooked. The heat meltability that makes it easily paste by heating, the stringiness, and the texture that does not harden even when the food cools. It is preferable to have physical properties that can be maintained.

  However, examples of natural cheese used in pizza include mozzarella cheese and gouda cheese. These natural cheeses are sol-like and show strong stringiness when heated, but cool to room temperature (15 to 25 ° C). When it becomes hard waxy, both flavor and texture are significantly reduced.

  Furthermore, the cheese used for pizza, gratin, etc. is often used as a shaped cheese such as scraping or slicing block-shaped cheese because of ease of use during cooking and ease of melting during cooking. There is also a demand for moldability that allows shredding.

  On the other hand, due to the rapid increase in consumption of animal food materials in recent years, health problems such as obesity and diabetes accompanying it have become serious problems, and there is an interest in improving health through eating habits. The number of people who choose or choose to eat only vegetarian food for various reasons also continues to increase. Under such circumstances, evaluation of vegetable protein foods is increasing.

  In particular, protein obtained from soybean is attracting attention as an alternative to animal protein, and is a high-quality protein that is easily digested, does not contain cholesterol, and contains essential amino acids in a well-balanced manner. In addition, soy protein is particularly effective for those who are allergic to milk, who cannot digest cholesterol or lactose, and who have diabetes. It is also easier for people with gastrointestinal diseases to digest than animal milk proteins.

For these reasons, there is a high demand for foods made from soybeans, and efforts have been made to incorporate soybeans into a wide range of foods.
For example, some products have been studied to replace cheese and yogurt, which are common dairy products. Soy materials such as soy milk, isolated soy protein, and soy flour are used as raw materials containing soy protein. .

  Various cheese-like foods using soybean as a raw material have been studied. Among them, as a cheese-like food having hardness, for example, Patent Document 1 discloses a process cheese-like texture using soybean milk, casein, and vegetable oil as main ingredients. A food product having a hardness is proposed and an analysis value of hardness is described, but it does not have a hardness enough to be shredded.

  Moreover, in patent document 2, although the manufacturing method of the dairy-like food derived from soy milk by natto or a natto microbe is proposed and it is supposed that the hardness close | similar to gouda cheese can be provided by a dehydration process, the concrete regarding hardness is mentioned. There is no specific description, and in view of the raw materials used, it does not have heat meltability.

  In Patent Document 3, soy protein, milk protein, milk fat and water are subjected to high shear to form an aqueous emulsion, which has all the properties of melting, hardness and flavor of ordinary process cheese, and has a considerable level. Although a method for producing processed cheese containing soy protein has been proposed, in view of the raw materials used, it becomes hard when cooled after baking.

JP 2004-8191 A Japanese Patent Laid-Open No. 2001-104 JP 2004-129648 A

  In view of such circumstances, the present invention has a molding processability capable of shredding, etc. that could not be realized with cheese-like foods using soy protein materials such as conventional soy milk and isolated soy protein, and can be easily performed by heating. It is an object of the present invention to provide a cheese-like food containing soybean protein that maintains a soft texture even after being melted and cooled.

  As a result of intensive studies, the present inventors have soy protein and contain soybean oil containing acid-treated starch and SFC (solid fat content) of 45% or more at 10 ° C and 20% or more at 20 ° C. The present inventors have found that protein-containing cheese-like foods can solve the above problems and have completed the present invention.

That is, the present invention
(1) Soy protein-containing cheese-like, containing soy protein, containing acid-treated starch and SFC (solid fat content) of 45% or more at 10 ° C and 20% or more at 20 ° C Food,
(2) The soybean protein-containing cheese-like food according to (1), wherein the rising melting point of the fat is 20 to 50 ° C.,
(3) The soy protein-containing cheese-like food according to (1), which contains soy milk, separated soy protein, concentrated soy protein, and soy flour as a raw material containing soy protein,
(4) The cheese-like food containing soybean protein according to (1), which contains a thickener,
(5) The soy protein-containing cheese-like food according to (1), wherein the hardness according to the rheometer measurement value at 5 ° C. is 500 g to 2000 g / 19.6 mm ² (5 mm diameter circular plunger, table speed 50 mm / min),
(6) Molded cheese-like food containing soybean protein containing slice protein, sinome, tanzania or shred, obtained by cutting the cheese-like food containing soybean protein according to (1),
(7) The soybean protein-containing molded cheese-like food according to (6), which has a heat-melting property that becomes a paste by heating at 200 ° C. for 5 minutes,
(8) The soy protein-containing molded cheese-like food according to (7), which has spreadability in a state of being cooled to 20 ° C. after heating and melting,
(9) After mixing and homogenizing the raw material containing soybean protein, fats and oils, acid-treated starch and water, heat treatment using a tube heat exchanger or a direct steam blowing sterilizer and cooling. The continuous production method of the soybean protein-containing cheese-like food according to any one of (1) to (5),
It is.

  According to the present invention, it is possible to provide a soy protein-containing cheese-like food that has molding processability such as shred and that is easily melted by heating and maintains a soft texture even after being cooled.

  The soy protein-containing cheese-like food of the present invention contains soy protein, and contains acid-treated starch and SFC (solid fat content) of 45% or more at 10 ° C and 20% or more at 20 ° C. It is what. Hereinafter, the present invention will be described in detail.

(Soy protein)
The soybean protein-containing cheese-like food of the present invention is characterized by containing at least soybean protein as a protein. As the raw material containing the soy protein, powdered soy protein such as concentrated soy protein and separated soy protein, soy milk, soy flour and the like can be used.

  When using soy milk, general soy milk obtained by extracting water from whole soybeans and defatted soybeans with water and removing okara, which is an insoluble fiber, can be used. In order to obtain the above, it is possible to apply a method improved appropriately. As the soy milk, a slurry in which okara is finely pulverized without removing okara from soy milk can also be used.

  As one preferred embodiment, when it is desired to use a low-fat soy protein raw material such as skim milk powder as much as possible, a cream layer rich in low specific gravity oil produced by further centrifuging soy milk obtained from whole soybeans is removed. It is more preferable to use low-fat or non-fat soy milk obtained in this way than to use defatted soy milk obtained from defatted soybean in that it can be adjusted to a clean taste with less miscellaneous taste. At this time, the lipid content of low-fat or non-fat soymilk is preferably 5% by weight or less in dry matter, and more preferably 2% by weight or less in dry matter. As a more preferred embodiment, the composition of the soy protein is preferably such that the “lipophilic protein” of the soy protein is further reduced from the viewpoint of a cleaner and less savory flavor. As such a soy protein raw material, for example, a reduced-fat soy protein material described in JP 2012-16348 A can be used. An index as to whether or not the lipophilic protein is reduced can be estimated by obtaining an LCI value (Lipophilic Proteins Content Index) described in the publication. In the present invention, it is preferable to use a reduced-fat soy protein material having a reduced lipophilic protein and an LCI value of 40% or less.

As another preferred embodiment, when using a soy protein raw material with a rich flavor like milk-derived fresh cream, it is also possible to use “soy milk cream” which is a soy emulsified composition rich in lipids and proteins. It is preferable in that the rich flavor can be adjusted. As the soy milk cream, for example, a soy milk obtained from whole soybeans can be used by collecting a cream layer rich in low specific gravity oil produced by further centrifuging. The lipid content of the soymilk cream is preferably 35% by weight or more, more preferably 40 to 75% by weight in the dry matter. The protein content of the soymilk cream is preferably 25% by weight or more, more preferably 30% by weight or more in the dry matter.
As a more preferable embodiment of the soy milk cream, it is preferable that “lipophilic protein” is concentrated in the soy protein from the viewpoint that it is richer and has a good flavor derived from soybeans. As such a soy protein raw material, for example, a soybean emulsified composition described in JP 2012-16348 A can be used. An index as to whether or not the lipophilic protein is concentrated can be estimated by obtaining an LCI value (Lipophilic Proteins Content Index) described in the publication. In the present invention, it is preferable to use a soymilk cream in which the lipophilic protein is concentrated and the LCI value is 55% or more.

  The soy protein content in the soy protein-containing cheese-like food is suitably 0.5 to 5% by weight, more preferably 1 to 3% by weight. If the soy protein content in the soy protein-containing cheese-like food product exceeds 5% by weight, the preparation viscosity at the time of preparing the soy protein-containing cheese-like food product may increase, and the production efficiency may decrease.

(Acid-treated starch)
It is important that the soy protein-containing cheese-like food of the present invention contains acid-treated starch. Acid-treated starch is processed starch obtained by treating untreated starch with acid such as hydrochloric acid or sulfuric acid, and uses acid-treated starch such as pea, potato, tapioca, rice, waxy corn, corn, etc. be able to. Among these, it is preferable to use acid-treated starch derived from peas or potatoes from the raw material in terms of the processing suitability of the soy protein-containing cheese-like food. Moreover, it is most preferable to use acid-treated starch derived from peas from the viewpoint of blending viscosity at the time of preparation of soybean protein-containing cheese-like food.
In the present invention, the acid-treated starch is preferably contained in the cheese-like food containing soybean protein in an amount of 3 to 25% by weight, preferably 5 to 20% by weight, and more preferably 10 to 20% by weight.

(Oil and fat)
○ SFC
It is important that the soy protein-containing cheese-like food of the present invention contains fats and oils having an SFC (solid fat content) of 45% or more at 10 ° C and 20% or more at 20 ° C. From the point of processing suitability of cheese-like food, the SFC at 10 ° C. is more preferably 50% or more, and further preferably 55% or more. Further, the SFC at 20 ° C. is more preferably 25% or more, and further preferably 30% or more.

○ Triglyceride composition Furthermore, among the fats and oils having the SFC in the above range, those containing P2O type triglycerides (where P is palmitic acid and O is oleic acid) are 8% or more, more preferably 10% or more. It is preferable from the point of the molding processing appropriateness of cheese-like food.
P2O type triglyceride does not limit the positional isomers of fatty acids in the triglyceride molecule, and means both 1,3-palmitoyl, 2-oleylglycerin and 1,2-palmitoyl, 3-oleylglycerin. P2O type triglycerides preferably use a palm oil middle melting point part obtained by further fractionating palm olein obtained by fractionating palm oil, but these are hardened or oily and fat esters containing oleic acid and palmitic acid. It can also be obtained by replacement.

○ Increased melting point The soy protein-containing cheese-like food of the present invention preferably uses fats and oils having an elevated melting point of 20 to 50 ° C, preferably 25 to 45 ° C, more preferably 30 to 40 ° C in terms of flavor and mouth melting. .

○ Fat content The soybean protein-containing cheese-like food of the present invention contains 10 to 50% by weight of fat, preferably 15 to 45% by weight, more preferably 20 to 40% by weight. It is considered that the fats and oils form a better crystal network and the aging of the acid-treated starch proceeds, so that it is possible to obtain an appropriate molding process of the soy protein-containing cheese-like food.

The soybean protein-containing cheese-like food of the present invention can contain a small amount of milk fat derived from butter, fresh cream, etc. as fats other than vegetable fats and oils, and can improve the flavor of the soy protein-containing cheese-like food. . Natural cheese and / or processed cheese can also be included in soy protein-containing cheese-like foods, and by adding a small amount of natural cheese and / or processed cheese, the flavor of soy protein-containing cheese-like foods can be improved. Can be made.
However, when preparing a pure vegetable soybean protein-containing cheese-like food, the content of animal-derived oils and fats, natural cheese and / or processed cheese may be 0% by weight.

(Other raw materials)
Protein In addition to soy protein as protein, soy protein-containing cheese-like food of the present invention includes plant-derived proteins such as corn protein, wheat protein, pea protein, mung bean protein, silk protein, casein, egg white albumin, Animal proteins such as whey protein, gelatin, actin, and myosin may be included, and polypeptides, peptides, amino acids, and the like may also be included.
However, when the good soybean flavor is more important in quality design, it is preferable that these proteins are less in the soy protein-containing cheese-like food of the present invention, and the content thereof is 1.5% as the protein content in the total solid content. % By weight or less, particularly 1% by weight or less, and more preferably 0.5% by weight or less. In addition, when preparing a pure vegetable soybean protein-containing cheese-like food, the protein derived from animals such as milk protein may be 0% by weight.

○ Thickener The soy protein-containing cheese-like food of the present invention can further impart a thickness to the soy protein-containing cheese-like food by further containing a thickener, and the processing suitability for shreds and the like is further improved. Therefore, it is preferable. As the thickener, processed starch (hydroxypropylated starch), locust bean gum, guar gum or the like is preferably used.

○ Emulsifier The soybean protein-containing cheese-like food of the present invention can use an emulsifier to the extent that it does not harm the flavor. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used. Lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetic acid Examples include monoglycerides, tartaric acid monoglycerides, acetic acid tartaric acid mixed monoglycerides, citric acid monoglycerides, diacetyltartaric acid monoglycerides, various organic acid monoglycerides such as lactic acid monoglycerides, and polyoxyethylene sorbitan fatty acid esters.

  In addition to the above emulsifiers, pH adjusting agents such as phosphates can be used as known additives. Furthermore, the soy protein-containing cheese-like food of the present invention is a flavor such as milk flavor, cheese flavor and soy milk flavor for the purpose of imparting flavor, various spices, fruit purees and jams, sucralose, aspartame, stevia for the purpose of imparting sweetness, etc. Sweeteners and colorants such as beta-carotene, paprika pigment, and anato pigment can be used for coloring purposes. Further, for the purpose of improving the shelf life, a shelf life improving agent such as glycine, sodium acetate, egg white lysozyme can be used.

(Physical properties of soy protein cheese-like food)
The soy protein-containing cheese-like food of the present invention has the above-mentioned composition, and as a physical property, the hardness according to a rheometer measurement value at 5 ° C. is preferably 500 g to 2000 g / 19.6 mm ² , more preferably. It becomes the physical property suitable for shred processing as it is the hardness of 700-1800g.
In addition, the measurement of the hardness of the cheese-like food of the present invention with a rheometer is performed using a rheometer “RT-2002J” manufactured by Rheotech Co., Ltd. and a circular plunger with a diameter of 5 mm under a table speed of 50 mm / min. It shall be.

(Molded cheese-like food)
The soy protein-containing cheese-like food of the present invention has excellent molding processability due to the above-mentioned physical properties, and is cut into an appropriate shape such as a slice shape, a sinome shape, a tanzania shape or a shred shape, and contains a soy protein content. It becomes possible to provide a molded cheese-like food.

(Heat meltability)
The soy protein-containing shaped cheese-like food of the present invention is characterized by having meltability by heating, and it is paste-like when heated at 200 ° C. for 5 minutes, and has a good heat-meltability. Like food can be provided. Specifically, the presence or absence of heat melting property is evaluated by the following method in the present invention.
Cut the soy protein-containing cheese-like food, prepare a shred-like soy protein-containing shaped cheese-like food of approximately 30 x 5 x 3 mm, and place the filter paper in a circular heat-resistant metal container with an inner diameter of 85 mm and a thickness of 30 mm. After 10 g is loaded, 1 g of water is added to the filter paper, and then heated in an oven at 200 ° C. for 5 minutes to evaluate the heat melting property.

(Extensibility in the cooled state after melting)
The soy protein-containing shaped cheese-like food of the present invention is characterized by having a spreadability and maintaining a soft texture even when cooled again after being melted by heating. Specifically, the presence or absence of spreadability is evaluated by the following method in the present invention.
Cut soy protein-containing cheese-like food, prepare a shred-like soy protein-containing shaped cheese-like food of approximately 30 x 5 x 3 mm, place 10 g on aluminum foil, heat in an oven at 200 ° C for 5 minutes and heat to melt After that, it is evaluated whether or not the food is spread and spread on the aluminum foil when it is spread to the side with a spatula while being cooled to 20 ° C.
In the present invention, “soft texture” means a physical property that is soft compared to the hardness before the food is heated and melted. Specifically, even if the food is cooled after being melted by heating as described above, When it has ductility, it can be evaluated that the soft texture is maintained.
In the case where the spreadability is expressed as a more specific value, the food is cooled to 20 ° C. after being melted by heating, and the hardness according to the rheometer measurement value (3 cm diameter circular plunger, table speed 50 mm / min) is 100 g. /19.6 mm ^{2 or} less, more preferably 50 g / 19.6 mm ² or less.

(Manufacturing mode)
Examples of the production mode of the soy protein-containing cheese-like food of the present invention include an oil-in-water emulsion preliminarily mixed with fats and oils, a raw material containing soy protein, acid-treated starch, salt, a pH adjuster, a pigment and water. After emulsification and homogenization, it can be produced through sterilization and cooling processes.
During preliminary emulsification, it is preferable to adjust the pH to 3.5 to 5.7 using an organic acid or an alkaline salt. However, it is also possible to adjust the pH range by subjecting an oil-in-water emulsion to lactic acid fermentation. . When lactic acid fermentation is performed, a lactic acid bacteria starter is used at 15 to 45 ° C., pH 3.5 to 5.7, preferably pH 4 to 5.5.
When the pH exceeds 5.5, the shelf life tends to deteriorate. When the pH is less than 4, the sourness is strong, and when used as a soy protein-containing cheese-like food, the balance of the whole food is deteriorated. It is appropriate to adjust to. Heat sterilization also has the purpose of gelatinizing starch, and is preferably performed at 70 to 95 ° C.

  In the above production method, the cheese-like food of the present invention is characterized by containing acid-treated starch, so that unlike a cheese having a protein gel as a skeleton, such as conventional natural cheese or process cheese, a heat treatment step However, in addition to batch production, continuous production in which heat treatment is continuously performed using a tube heat exchanger or a direct steam blowing sterilizer is also possible. As the heat exchanger that performs the heat treatment continuously, a scraping-type continuous heat exchanger or the like can be given.

  The following examples illustrate the present invention in more detail. In the examples, “parts” or “%” both represent weight standards.

Example 1
Fraction fraction in palm oil (SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O type triglyceride content / increased melting point 30 ° C.) 27 parts, “Soy milk cream” (Fuji Oil) as a raw material containing soy protein Manufactured by Co., Ltd., 28 parts total acid content 19.8%, protein content 5.6%, lipid content 12.3%), pea-derived acid-treated starch 17 parts, salt 1.2 parts, water 20 parts, One part of a pH adjusting agent containing lactic acid and 0.001 part of a pigment were prepared at 55 ° C. for 10 minutes and further homogenized under a pressure of 100 kg / cm ² .
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat-sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator to obtain a cheese-like food containing soybean protein.
Quality evaluation was performed about the physical property (hardness, heat-meltability, spreadability after heat-melting) and flavor of the cheese-like food.
The cheese-like food has a fat / oil content of 30%, a protein content of 1.7%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 900 g / 19.6 mm ² (5 mm diameter circular plunger The table speed is 50 mm / min, manufactured by Rheotech Co., Ltd., and is excellent in molding processing such as shred and heat meltability when heated at 200 ° C. for 5 minutes. It had a good flavor.

(Examples 2 to 4) Change in blending amount of soy milk cream According to the blending shown in Table 1, a soy protein-containing cheese-like food was prepared by the same method as in Example 1, and the quality evaluation was performed. In addition, Example 2 is obtained by reducing 28 parts of soy milk cream to 24 parts with respect to Example 1. In Example 3, compared with Example 1, 28 parts of soy milk cream was reduced to 19 parts. Example 4 is obtained by increasing 28 parts of soy milk cream to 48 parts with respect to Example 1.

(Example 5) Use of unadjusted soymilk In Example 1, 28 parts of soymilk cream was replaced with 32 parts of commercially available unadjusted soymilk (total solid content 9.2%, protein content 4.9%, lipid content 3.7%). A soy protein-containing cheese-like food was prepared in the same manner as in Example 1 except that the quality was evaluated.

(Example 6) Change of oil and fat type In Example 1, 27 parts of the palm oil melting point fraction was purified palm oil (SFC: 55% at 10 ° C, 27% at 20 ° C / P2O type triglyceride content 30% / rising melting point) 37 ° C.) A soybean protein-containing cheese-like food was prepared and evaluated in the same manner as in Example 1 except that 27 parts were used.

The raw material composition, component composition, and quality evaluation results of each cheese-like food obtained in Examples 1 to 6 are summarized in Table 1.
In addition, hardness (before heat melting, unit: g / 19.6 mm ² ), presence / absence of heat meltability, and presence / absence of spreadability after heat melting were evaluated by the methods described in the specification. In addition, as for the flavor, 10 preference panelists were asked to evaluate in 10 stages whether they felt a good soybean flavor and whether the overall flavor balance was good.

(Table 1)

Each of the cheese-like foods obtained in Examples 1 to 6 has sufficient hardness, heat melting property, and spreadability after heat melting, and has a quality that has no problem even in flavor. As the amount of soy milk cream increased as in Example 4, the formulation viscosity increased slightly and the workability tended to decrease. When refined palm oil was used as in Example 6, the hardness tended to be softer than in Example 1. However, all the quality was satisfactory in flavor and physical properties.
In the flavor evaluation, the example using the soy milk creams of Examples 1 to 4 and 6 felt a better soy flavor with a rich and umami taste, while the example using the unadjusted soy milk of Example 5 was Example 1. Compared to ˜4,6, the soybeans had a blue odor and the richness was weak. When Examples 1-4 were compared, when there was much quantity of soymilk cream, it became the tendency for soybean flavor to become strong, and when it was small conversely, it became the tendency for soybean flavor to become weak and watery.

(Comparative Example 1) Change of oil and fat type: Salad oil In Example 1, except that 27 parts of the palm oil melting point fraction was replaced with 27 parts of salad oil (SFC: 0% at 10 ° C, 0% at 20 ° C). When a soybean protein-containing cheese-like food was prepared and evaluated for quality in the same manner as in No. 1, the hardness according to the rheometer measurement at 5 ° C. was greatly reduced, and the molding processability of shreds was extremely inferior.

(Comparative Example 2) Change of oil and fat type: Milk fat In Example 1, 27 parts of the palm oil melting point fraction was milk fat (SFC: 47% at 10 ° C, 17% at 20 ° C / P2O type triglyceride content 5% / rising melting point) 31 ° C) A soybean protein-containing cheese-like food was prepared in the same manner as in Example 1 except that 27 parts were used, and the quality was evaluated. As a result, the hardness according to the rheometer measurement at 5 ° C was greatly reduced, such as shred. Molding processing suitability was slightly inferior.

(Comparative Example 3) Starch Modification In Example 1, soybean protein-containing cheese was obtained in the same manner as in Example 1 except that 17 parts of pea-derived acid-treated starch was replaced with 17 parts of rice-derived hydroxypropylated phosphoric acid crosslinked starch. When the quality of food was prepared and evaluated for quality, the hardness according to the rheometer measurement at 5 ° C was greatly reduced, and there was no molding processing suitability such as shred, and the heating solubility when heated at 200 ° C for 5 minutes It was extremely inferior.

(Reference Example) Natural Gouda Cheese As a reference, quality evaluation of commercially available Gouda cheese (product name “Hokkaido Tokachi 100 Gouda” manufactured by Yotsuba Dairy Co., Ltd.) was performed.

  For each cheese-like food obtained in Comparative Examples 1 to 3 and Gouda cheese of Reference Example, the results of raw material composition, component composition and quality evaluation are summarized in Table 2.

(Table 2)

  The cheese-like foods obtained in Comparative Examples 1 to 3 had good flavor and high evaluation, but their hardness was too soft, shredding was difficult, and they did not have molding processing suitability. In the example using the phosphoric acid cross-linked starch of Comparative Example 3, the hardness was soft and there was no heat melting property, and the shape before heating remained as it was. Although Gouda cheese evaluated as a reference example has heat meltability, it became hard when cooled to 20 ° C., did not have spreadability, and did not maintain a soft texture after heat melting.

Claims (9)

A soy protein-containing cheese-like food containing soy protein, containing acid-treated starch and fat and oil having an SFC (solid fat content) of 45% or more at 10 ° C and 20% or more at 20 ° C. The soy protein-containing cheese-like food according to claim 1, wherein the rising melting point of the fat is 20 to 50 ° C. The soy protein-containing cheese-like food according to claim 1, comprising soy milk, separated soy protein, concentrated soy protein, and soy flour as a raw material containing soy protein. The soy protein-containing cheese-like food according to claim 1, comprising a thickener. The soy protein-containing cheese-like food according to claim 1, wherein the hardness according to the rheometer measurement value at 5 ° C is 500 g to 2000 g / 19.6 mm ² (5 mm diameter circular plunger, table speed 50 mm / min). A sliced, sinome-like, tanzaza-like or shred-like soybean protein-containing shaped cheese-like food, which is obtained by cutting the soybean protein-containing cheese-like food according to claim 1. The soy protein-containing molded cheese-like food according to claim 6, which has a heat-melting property that becomes a paste by heating at 200 ° C for 5 minutes. The soy protein-containing shaped cheese-like food according to claim 7, which has spreadability in a state where it is cooled to 20 ° C after heating and melting. It is characterized by mixing and homogenizing raw materials containing soy protein, fats and oils, acid-treated starch and water, and then performing heat treatment using a tube heat exchanger or a direct steam blowing sterilizer and cooling. The continuous production method of the cheese-like food containing soybean protein according to any one of claims 1 to 5.