JP2018174712A - Cheese-like processed food having spinnability - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cheese-like processed food having a shape-retaining property and a texture peculiar to cheese in spite of substantially containing no milk protein, having processability such as cutting, machining and the like, and exhibiting excellent meltability and spinnability when heated, and to provide a cheese-like processed food containing no raw materials including milk constituents, having a possibility of causing food allergy.SOLUTION: A processed food has an emulsion structure where specific processed starch, oils and fats and water are contained and the periphery of countless finely divided oil droplet particles is covered with the starch swollen by the water. A cheese-like processed food has improved stability of emulsion structure by imparting specific physical properties to the fats and oils constituting the processed food, exhibits excellent meltability by heating while maintaining an excellent shape-retaining property at room temperature, and has a good appearance with a glossy surface.SELECTED DRAWING: None

Description

The present invention relates to a substantially milk protein-free processed food which has cheese-like spinnability when heated.

Cheese is one of the dairy products produced from milk and / or raw materials obtained from milk, and milk obtained from cows, buffalo, goats, sheep, etc., among which milk is most commonly used. In Japan, cheese is legally natural cheese and processed cheese, and there is cheese food as a word that contains the wording of cheese, but all contain milk as an ingredient, and strict restrictions on the production method, ingredients, and their amount There is.

The demand for cheese is increasing year by year, and it is used not only for eating itself but also for various foods, and it has been established as an essential raw material for cooking. In terms of selection criteria when using it, the importance of the unique flavor of cheese is much more than hardness, elasticity, solid, semi-solid, flow-like shape or shape, cutting, easiness of crushing, degree of melting when heated There are a wide variety of required physical properties such as heat and color, as the usage is expanded. Among other things, it is considered to be desirable in terms of appearance and texture when eaten, as it has the unique properties of cheese that melts moderately when heated and has unique viscosity and spinnability. Because natural cheeses have limitations in meeting these required properties, the use of processed cheeses and cheese foods, as well as various food ingredients and food additives to be added to cheeses, is considered, cheese-flavored foods What is called has been proposed

The spiny properties of cheese are very attractive in terms of texture and appearance in cooking, but cheese can be added, or even a small amount of protein, to express this property It was necessary to use. On the other hand, in recent years, consideration for people with food allergies is one of the social missions, and in order to be able to enjoy meals without concern about the allergies, milk proteins that cause allergies or proteins that are further expanded contain more. In spite of not having done it, the demand for providing food which can taste the taste and texture of cheese-like is increasing at home and abroad.

Patent Document 1 proposes the use of a thickener and a protein such as acid-treated starch, a melting point fraction in palm oil, and total milk protein as having spinnability while reducing protein. In a stringy cheese food having a protein content of 10% by weight or less, only the 2.0% by weight formulation example is described in the examples in the text as the one with the lowest protein content and contains protein There is no assessment of the quality of a stringy cheese food. In addition, Patent Document 2 discloses dextrin derived from potato, thickening polysaccharide such as carrageenan, and emulsifier such as gum arabic as components and substantially contains no protein, but it has spinnability. Not. Milk protein plays an important role in exerting various properties of cheese, and it is very difficult to satisfy all the expected properties of cheese without using any protein that can replace the function of milk protein. The

JP-A-2015-188387 Unexamined-Japanese-Patent No. 2010-142181

Although the present invention contains substantially no milk protein, it has the shape-retaining property and texture unique to cheese, has processing suitability for cutting, cutting, cutting, etc., and has good meltability and string when heated. It aims at providing a cheese-like processed food that exhibits Another object of the present invention is to provide a cheese-like processed food which does not contain raw materials or proteins which may cause food allergy including milk components.

The inventor of the present invention is a combination of a specific modified starch, and a processed food having an emulsified structure in which fat and water and water are contained, and starch swollen by water is covered around innumerable oil droplet particles that have been refined It has been found that the problem can be solved by the present invention, and the present invention has been completed. Furthermore, the stability of the emulsified structure is enhanced by making the fats and oils that are the constituent components of the food into fats and oils having specific physical properties, and good meltability is observed by heating while maintaining good shape retention at normal temperature. It was made to be a cheese-like processed food with a glossy appearance on the surface.

That is, the present invention
(1) The content of milk protein is 0.1% by mass or less and contains oxidized starch, hydroxypropyl starch, fats and oils with an elevated melting point of 30 ° C. or higher, and water, and the amylose content in the total oxidized starch is 0.1 to 0.1 A cheese-like processed food which is 23% by mass and which has a cheese-like spinnability on heating without substantially containing milk protein,
(2) The cheese-like processed food according to (1), which has a protein content of 0.1% by mass or less and which has a cheese-like spinnability on heating without substantially containing protein.
(3) The processed cheese-like food according to (1) or (2), wherein the content ratio of oxidized starch to hydroxypropyl starch is 15: 1 to 2: 1 as a mass ratio.
(4) The cheese-like processed food according to any one of (1) to (3), wherein the SFC of fats and oils is 50 to 95% at 10 ° C and 40 to 85% at 20 ° C.
(5) The cheese-like processed food according to any one of (1) to (4), which contains substantially no milk-derived material.
(6) The cheese-like processed food according to any one of (1) to (5), which has a block shape, a slice shape, a sinome shape, a strip shape, a shred shape, or a powder shape.

The spiny cheese-like processed food of the present invention can be freely cut into a block shape into a sinome shape, a strip shape or the like at normal temperature, and it becomes possible to cut it into shreds or pulverize it into a powder shape etc. In addition to having unique physical properties similar to cheese, such as being excellent in shape processing suitability and melting when heated in a cooker such as an oven or toaster to develop spinnability, the components of the present invention Because it is almost tasteless and odorless, it contains not only cheese flavor but also butter flavor, chocolate flavor, mayonnaise flavor and other flavors by containing various flavoring ingredients and flavors, and the range of usable cooked foods is remarkable. spread. Moreover, the product of the present invention is a processed food which is considered to be a person who is concerned about food allergy because it contains substantially no milk protein and milk component, and food allergy is caused by paying attention to the allergen of the flavor component to be added. It is also possible to make processed food that does not cause

The spiny cheese-like processed food according to the present invention has a milk protein content of 0.1% by mass or less and contains oxidized starch and hydroxypropyl starch, fats and oils with an elevated melting point of 30 ° C. or higher, and water, among the total oxidized starches. Processed cheese-like processed food having an amylose content of 0.1 to 23% by mass and having spinnability on heating substantially without containing milk protein, and fats and oils are dispersed in an aqueous phase portion containing oxidized starch It is a food with a different structure.

"Substantially" refers to a state in which the protein is not contained or analytically only a trace. In the present invention, it is not necessary to use natural cheese and processed cheese as well as raw materials containing milk protein such as skimmed milk powder and whey powder, or use of vegetable protein such as soybean protein and wheat protein.

The starch which is a component of the present invention belongs to chemically processed modified starch. Oxidized starch, which is one of the modified starches, is obtained by oxidizing starch with sodium hypochlorite, and the degree of oxidation treatment can be defined by the amount of carboxyl groups, and the amount of carboxyl groups is large. It means that the degree of oxidation processing has advanced. Untreated starch is nearly free of carboxyl groups. As the raw material, one or more types of oxidized starch selected from starch, tapioca, corn, waxy corn, sago palm, rice, pea and sweet potato derived starch can be used. The present invention may be starch of any origin, but in order to have good spinnability, heat melting property, and physical properties of molding processability, the amylose content in the total amount of oxidized starch used is 0.1. It is more preferable to use one or more types of oxidized starches derived from potato, tapioca, and waxy corn at a concentration of -23% by mass. However, when targeting people who are concerned about allergic diseases other than milk, it is necessary not to select a modified starch derived from a plant which may have the target allergen. Specifically, wheat origin, rice origin and pea origin are not used.

The hydroxypropyl starch used in the present invention is obtained by etherifying starch with propylene oxide, and is one in which some hydroxyl groups of starch are etherified with hydroxypropyl group. One or more types of hydroxypropyl starch selected from starch derived from potato, tapioca, corn, waxy corn, wheat, sago palm, rice, pea and sweet potato origin can be used. It may be starch of any origin for the present invention, but tapioca origin is more preferred. As with oxidized starch, when targeting people concerned about allergic diseases, wheat origin, rice origin and pea origin should not be used.

The addition amount of the oxidized starch and the hydroxypropyl starch used in the present invention can be appropriately adjusted according to the target physical properties, and for example, the oxidized starch content is 5 to 50% by mass, 10 to 40% by mass, 15 to 35 It can be mass%. The preferred oxidized starch content is 15 to 30% by mass, more preferably 20 to 30% by mass. In addition, the hydroxypropyl starch content can be 1 to 15% by mass, 1 to 10% by mass, and 2 to 10% by mass. The preferred content of hydroxypropyl starch is 2 to 8% by mass, more preferably 3 to 7% by mass.

The total amount of oxidized starch and hydroxypropyl starch used in the present invention is preferably 10 to 50% by mass of the total mass of the processed food, which reduces the content of hydroxypropyl starch to oxidized starch, and the content ratio of oxidized starch and hydroxypropyl starch It is good to make 15: 1 to 2: 1 as mass ratio. Preferably, the total mass of oxidized starch and hydroxypropyl starch is 20 to 35% by mass in the processed food of the present invention, and the content ratio of oxidized starch to hydroxypropyl starch is 10: 1 to 4: 1 as a mass ratio.

Acid-treated starch whose name is similar to oxidized starch is soaked in an acidic aqueous solution such as hydrochloric acid or sulfuric acid, left for half a day to several days below the gelatinization temperature, then neutralized, washed with water, filtered and dried. The processed starch is a low-viscosity similar to oxidized starch and has the property of increasing its gelling ability upon cooling, but in a cheese-like processed food composed of an acid-treated starch and containing no protein, It is difficult to have physical properties such as good spinnability and heat melting properties as natural cheese for pizza.

The fats and oils used in the present invention are fats and oils used for food, and there is no particular limitation as long as the rising point is 30 ° C. or more, and vegetable fats and oils such as palm oil and cacao butter, hydrogenated soybean oil, coconut oil and the like Examples of hydrogenated vegetable oils, animal fats and oils such as pork fat and beef tallow, and hydrogenated oils thereof, and hydrogenated oils of fish and oil such as fish oil may be exemplified, and fractionated oils and transesterified oils of these fats and oils may be used. Moreover, the mixed oil of 2 or more types of fats and oils selected from these fats and oils, and also the fractionated oil and transesterified oil may be sufficient. For physical properties of a more preferable spiny cheese-like processed food, it is preferable to use an oil and fat having a 50 to 95% SFC with a 10 ° C rising melting point and a 40 to 85% SFC at 20 ° C. Moreover, 10-40 mass% is good with respect to the processed foodstuffs of this invention as fats and oils addition amount, Preferably it is 15-35 mass%, More preferably, it is 20-30 mass%.

The water content contained in the spiny cheese-like processed food of the present invention may be an amount capable of dissolving the water-soluble component to be contained, and may be appropriately adjusted according to the physical properties of the target processed food. If part of the water-soluble component is insoluble, the spinous effect can not be sufficiently exhibited, and the texture becomes rough, which is not preferable. If the amount of water contained is too large, it becomes a fluid, and processing such as cutting and cutting can not be performed, and the spinnability at the time of heating becomes very weak. The amount of water is preferably 1.4 to 1.8 times the total mass of oxidized starch and hydroxypropyl starch, and in the case of containing other water-soluble components, an extra amount of water capable of dissolving itself is added It is good.

Taste ingredients and flavor ingredients can be added to the spiny cheese-like processed food of the present invention as long as the effects of the invention are not affected. For example, saccharides such as salt and sugar, sweeteners and chemical seasonings, cocoa powder and coffee powder, various fruit juices such as strawberries and muscat, various flavors such as cheese flavor and butter flavor, and the like can be mentioned. By adding such taste and taste components, it is possible to obtain processed food having a cheese-like texture and spinnability at the time of heating, as well as cheese flavor and various other flavors. Also, coloring agents and preservatives can be used. In order to make processed food in consideration of allergy, it is sufficient to select a raw material that does not contain an allergen.

Furthermore, thickening stabilizers may be used to alter the physical properties of the processed food of the invention, such as guar gum, xanthan gum, gum arabic, carrageenan, locust bean gum, tamarind seed gum, cod gum, dextrin, pectin, Agar, cellulose, CMC, dietary fiber, sodium polyacrylate and the like can be mentioned. It is also possible to use an emulsifying agent to improve the dispersion of the fats and oils in the processed food of the present invention. For example, lecithin and glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, acetic acid monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, polyoxy acid Ethylene sorbitan fatty acid ester etc. are mentioned. Both can be used within the range which does not affect the effect of the invention.

In the production of the cheese-like processed food of the present invention, secondary materials such as sodium chloride, flavor components, acidulants, emulsifiers, and shelf life improvers are mixed and dissolved as necessary with oxidized starch, hydroxypropyl starch and water as main ingredients. Add fats and oils to the water phase and mix and emulsify. The temperature of emulsification is preferably 80 ° C. or more, preferably 85 to 95 ° C., in a state where the viscosity of the mixture is lowered, because the efficiency of emulsification and the effect of sterilization can be exhibited.

As an emulsifying machine for the mixture, an emulsifying machine used for emulsifying ordinary process cheese, such as a Stefan-type emulsifying machine, a surface scratching-type emulsifying machine, a kettle emulsifying machine or a spiral emulsifying machine can be used. When the viscosity of the emulsified mixture is low, it may be a mixed emulsification tank equipped with a homomixer or a propeller mixer. A jacket type is preferable for heating and holding the temperature, and at this time, if it is a pressurized durable container capable of direct aeration of steam, it is more desirable because heating can be performed in a short time. As a method of cooling the emulsion, there is a method of transferring the container as it is and storing it in a refrigerator or the like, or a method of continuously carrying the container by passing it through a cooling tunnel. It may be cooling in the device.

(Preparation of palm kernel extreme curing oil)
100 parts by mass of palm kernel oil (iodine value 18.0) and 0.3 parts by mass of nickel catalyst (SO-750R manufactured by Sakai Chemical Industry Co., Ltd.) are added to a 1 liter autoclave, hydrogen pressure 0.2 MPa, rotation speed 750 rpm While stirring with stirring, the hydrogenation reaction was performed at 180 ° C., and the reaction was continued until the iodine value of the oil decreased to 0.5. Thereafter, 0.3 parts by mass of activated clay was added to oil to carry out decolorization and deodorization to obtain Fat 1 having the analysis values shown in Table 1.

(Preparation of transesterified oil)
0.2 parts by mass of sodium methoxide is added to a mixture of 60 parts by mass of palm kernel extreme curing oil and 40 parts by mass of palm olein, mixed and stirred at 80 ° C. for 60 minutes for random transesterification, and after reaction The catalyst was removed by washing with water. Next, it was decolorized and deodorized to obtain a fat and oil 2 having the analysis values shown in Table 1.

(Other oils and fats)
Other fats and oils include palm oil (iodine value 51.2, fat and oil 3), palm stearin (iodine value 31.5, fat and oil 4), soybean oil (iodine value 130.8, fat and oil 5), palm olein (iodine value 57. 5. Fats and oils 6), Fats and oils obtained by mixing 70 parts by mass of extremely hardened palm kernel oil and 30 parts by mass of palm olein (iodine number 17.6, fats and oils 7), butter oil extracted from butter (iodine number 31.7, fats and oils 8 Examples and comparative examples were performed using. Detailed information of the oils and fats 1 to 8 used in Examples and Comparative Examples is shown in Table 1.

The origins of oxidized starch and hydroxypropyl starch, acid-treated starch, hydroxypropyl phosphate cross-linked starch, and raw starch used in Examples and Comparative Examples are as follows. Oxidized starch 1: potato, oxidized starch 2: sago palm, oxidized starch 3: waxed corn, oxidized starch 4: tapioca, oxidized starch 5: corn, hydroxypropyl starch 1: tapioca, hydroxypropyl starch 2: potato, acid treated starch: sago palm , Hydroxypropyric acid crosslinked starch: corn, raw starch: sago palm.
The amylose content and carboxyl group content of the oxidized starch used in the present invention are classified according to the origin and shown in Table 2, and the amylose content in the oxidized starch shown in Tables 3 to 5 is based on the values in Table 2. Calculated to

EXAMPLES The present invention will be described in more detail by way of the following examples, but the present invention is not limited thereto. In addition, the evaluation method in the Example of this invention is as follows. The rising melting point is analyzed by the standard fat and oil analysis test method 2.2.4.2-1996, and the SFC is analyzed by the standard fat and oil analysis test method 2.2.9-2013 solid fat content (NMR method) The

Quality evaluation of spiny cheese-like processed food (spinability)
The method of evaluating spinnability is as follows: 10 g of spiny cheese-like processed food shaped in a shred shape (35 mm long × 5 mm wide × 2 mm thick) is placed on an aluminum foil and heated for 3 minutes in an oven of 100 V and 810 W After that, as a measuring device, use the creep meter "Creeper (RE-3305S)" made by Sanden Co., Ltd., and the disk type plunger No. 37 (diameter 11.3 mm, thickness 1 mm) specified by the company as a measurement plunger. It measured on condition of the following.
The tip of the disc-shaped plunger is set so as to be in contact with the spiny cheese-like processed food, and the spiny cheese-like processed food is moved downward at a table speed of 10 mm / sec. Movement was stopped when the processed cheese-like processed food peeled off. The distance between the surface of the thread-like cheese-like processed food on aluminum foil and the tip of the plunger was measured, and the average of three measurements was taken as the length for thread-likeness. When it reached the measurement limit (77 mm) of the device without peeling from the plunger, it was 77 mm or more. The spinnability evaluation evaluation was based on the following criteria.
:: 60 mm or more ○: 20 mm or more and less than 60 mm ×: less than 20 mm (heat melting property)
The evaluation method of heat melting property was evaluated on condition of the following. Place 10 g of a spiny cheese-like processed food shaped like shreds (35 mm long × 5 mm wide × 2 mm thick) on aluminum foil, heat in an oven at 100 V and 810 W, and have good meltability and less It evaluated in three steps on the basis of.
◎: It melts in 3 to 5 minutes, and moderate fluidity is observed ○: melts in 3 to 5 minutes, but fluidity is not observed ×: hardly melts even after heating for 5 minutes (forming Processing aptitude)
The molding processability was evaluated by the following two methods.
(1) Cutability A stringed cheese-like processed food stored refrigerated at 5 ° C. for 3 days was evaluated for ease of cutting when cut with a knife at room temperature according to the following criteria.
曳: Spinach cheese-like processed food cuts without sticking to the knife, and the knife hardly stains ○ ○: Spinach-like cheese-like processed food adheres to the knife, but the knife and the cheese-like food separate easily × : Spiny cheese-like processed food adheres to the knife, and the knife and cheese-like food do not separate easily (2) Hardness of 50 mm diameter, 25 mm deep Put 30 g of spiny cheese-like processed food in a cup, 5 ° C Stored refrigerated for 3 days. When the sample is set in “Creep meter Reoner (RE-3305S)” manufactured by Sanden Co., Ltd., plunger No. 5 (5 mm × 22 mm), sample table speed set to 5 mm / sec, and plunger inserted Stress (gf) was read. The hardness was evaluated based on the following criteria.
:: 1000 gf or more
○: 500 gf or more and less than 1000 gf
X: less than 500 gf (separation of fats and oils at 30 ° C.)
A portion of 5 g of a stringy cheese-like processed food formed into a shred shape (35 mm long × 5 mm wide × 2 mm thick) was allowed to stand at 30 ° C., and evaluated according to the following criteria.
○: No oil droplets (= oil off) are found on the surface of the spiny cheese-like processed food even after 4 hours x: Oil droplets on the surface of the spiny cheese-like processed food in 1 hour or more and less than 4 hours Can be seen (evaluation of food texture)
The feel when eating a 20 ° C. twisty cheese-like processed food formed into a die shape (20 mm long × 20 mm wide × 20 mm thick) was evaluated based on the following criteria.
○: Elasticity unique to cheese, feel sticky ×: Elasticity unique to cheese, do not feel sticky

(Example 1) Hydroxypropyl starch: 1.5 parts by mass of sodium chloride and 45.5 parts by mass of water as tapioca aqueous phase are added and heated to reach 50 ° C. Oxidized starch 1 (amylose content: 26.0 parts by mass of 21% by mass, carboxyl group content: 1.1% by mass, and 5.0 parts by mass of hydroxypropyl starch 1 were added and dissolved by mixing and stirring with a propeller mixer (1,300 rpm). After the starch was firmly swollen and gelatinized, 22.0 parts by mass of Fat 1 was added, emulsified, and mixed and stirred to 85 ° C. After reaching 85 ° C., stirring was maintained for 1 minute at the same rotational speed. The heated and emulsified cheese-like emulsion was filled in a container and cooled in a refrigerator at 5 ° C. for 3 days to obtain a twist-like cheese-like processed food. The spinnability, heat melting property, molding processability, etc. of this product were evaluated.
The protein content of the spiny cheese-like processed food is 0.0% by mass, the amylose content in oxidized starch is 21.0% by mass, the oxidized starch / hydroxypropyl starch ratio is 5.2, the hardness at 5 ° C. is 1 , 800 gf, spinnability, heat melting property when heated at 810 W for 3 minutes, and molding processability were both good physical properties. The quality evaluation results are shown in Table 3.

Example 2 Hydroxypropyl Starch: Potato According to the composition shown in Table 3, a spiny cheese-like processed food was produced in the same manner as in Example 1. The same evaluation as in Example 1 was carried out, and it was found that the spinnability, the heat melting property, and the molding processability were both good physical properties. The quality evaluation results are shown in Table 3.

(Examples 3 to 10) According to the combinations shown in Table 3 according to combinations of oxidized starches, the same procedure is followed except for changing the origin of oxidized starch or the combination of oxidized starches in Examples 1 to 2, Cheese-like processed food was obtained. The quality evaluation results are shown in Table 3.

Example 11 Oxidized Starch / Hydroxypropyl Starch Ratio: 3.1
As the aqueous phase, 2.5 parts by mass of sodium chloride, 0.15 parts by mass of citric acid, 0.2 parts by mass of amino acid, 0.15 parts by mass of yeast extract, 46.8 parts by mass of water are added to raise the temperature And after reaching 50 ° C., 22.0 parts by mass of oxidized starch 1 (amylose content: 21% by mass, carboxyl group content: 1.1% by mass) and 7.0 parts by mass of hydroxypropyl starch 1 are added, The mixture was mixed and dissolved by a propeller mixer (1,300 rpm). After the starch was firmly swollen and gelatinized, 21.0 parts by mass of the oil and fat 2 was added, emulsified, and mixed and stirred to 85 ° C. After reaching 85 ° C., 0.2 parts by mass of cheese flavor was added and kept stirring for 1 minute at the same rotational speed. The heated and emulsified cheese-like emulsion was filled in a container and cooled in a refrigerator at 5 ° C. for 3 days to obtain a twist-like cheese-like processed food. The quality evaluation results are shown in Table 4.

(Example 12) Oxidized starch / hydroxypropyl starch ratio: 13.0
According to the composition shown in Table 4, a spiny cheese-like processed food was produced in the same procedure as in Example 11. The quality evaluation results are shown in Table 4.

(Examples 13 to 16) Use of other fats and oils: Palm oil, palm stearin, blended fats and oils, butter oil A spiny cheese-like processed food was produced in the same procedure as in Example 11 according to the composition shown in Table 4. . The quality evaluation results are shown in Table 4.

(Example 17) Use of protein other than milk: soy protein According to the composition shown in Table 4, a spiny cheese-like processed food was produced in the same procedure as in Example 11. The quality evaluation results are shown in Table 4.

Example 18 Use of Thickener: According to the composition shown in Table 4, gum arabic-like processed food in the same manner as in Example 11 was prepared. The quality evaluation results are shown in Table 4.

(Example 19) Processed food other than cheese flavor: 6.0 parts by mass of sugar and 44.3 parts by mass of water as a chocolate-flavored aqueous phase, heated to 50 ° C., and then oxidized starch 1 19.0 parts by mass of (amylose content: 21% by mass, carboxyl group content: 1.1% by mass), oxidized starch 2 (amylose content: 25% by mass, carboxyl group content: 0.4% by mass) 4.0 % And 4.0 parts by mass of hydroxypropyl starch 1 were added and dissolved by mixing and stirring with a propeller mixer (1,300 rpm). After the starch was firmly swollen and gelatinized, 10.0 parts by mass of cocoa powder was added and mixed and stirred so as to be well compatible with the starch. 12.5 mass parts of fats and oils 1 were added there, and it emulsified, mixed and stirred to 85 degreeC. After reaching 85 ° C., 0.2 parts by mass of a chocolate flavor was added and kept stirring for 1 minute at the same rotational speed. The heated and emulsified chocolate-like emulsion was filled in a container and cooled in a refrigerator at 5 ° C. for 3 days to obtain a spindling chocolate-like processed food. The quality evaluation results are shown in Table 4.

(Example 20) Emulsifier use: Polyglycerin fatty acid ester According to the composition shown in Table 4, a cheese-like processed food was produced in the same manner as in Example 11. The quality evaluation results are shown in Table 4.

(Comparative Example 1) Starch other than oxidized starch: 1.5 parts by mass of sodium chloride and 45.5 parts by mass of water as the acid-treated starch aqueous phase, heated to 50 ° C., and then acid-treated starch 26.0 parts by mass and 5.0 parts by mass of hydroxypropyl starch 1 were added and dissolved by mixing and stirring with a propeller mixer (1,300 rpm). After the starch was firmly swollen and gelatinized, 22.0 parts by mass of Fat 1 was added, emulsified, and mixed and stirred to 85 ° C. After reaching 85 ° C., stirring was maintained for 1 minute at the same rotational speed. The heated and emulsified cheese-like emulsion was filled in a container and cooled in a refrigerator at 5 ° C. for 3 days to obtain a twist-like cheese-like processed food. The quality evaluation results are shown in Table 5.

Comparative Example 2 Starch Other than Oxidized Starch: Hydroxypropyl Phosphate Cross-Linked Starch The same procedure as Comparative Example 1 was followed except that the acid-treated starch was replaced with hydroxypropyl phosphate cross-linked starch according to the composition shown in Table 5. It was tried to produce processed cheese-like processed food, but the viscosity of the water phase became high, and it did not emulsify with the oil phase, and no cheese-like processed food was obtained. The quality evaluation results are shown in Table 5.

Comparative Example 3 Starch Other than Oxidized Starch: Oxidized Starch + Raw Starch According to the composition shown in Table 5, a spiny cheese-like processed food was produced in the same procedure as Comparative Example 1. The quality evaluation results are shown in Table 5.

(Comparative Example 4) Amylose content: 23.0% by mass or more According to the composition shown in Table 5, a spiny cheese-like processed food was produced in the same procedure as Comparative Example 1. The quality evaluation results are shown in Table 5.

(Comparative Examples 5 to 6) Modification of Fats and Oils: Soybean oil, palm olein According to the composition shown in Table 5, a spiny cheese-like processed food was produced in the same procedure as Comparative Example 1. The quality evaluation results are shown in Table 5.

Comparative Example 7 Oxidized Starch / Hydroxypropyl Starch Content Ratio: Below the Lower Limit (1.0)
According to the composition shown in Table 5, a spiny cheese-like processed food was produced in the same procedure as Comparative Example 1. The quality evaluation results are shown in Table 5.

(Comparative example 8) Oxidized starch / hydroxypropyl starch content ratio: More than upper limit (26.0)
According to the composition shown in Table 5, a spiny cheese-like processed food was produced in the same procedure as Comparative Example 1. The quality evaluation results are shown in Table 5.

That is, the present invention
(1) The milk- derived protein content is 0.1% by mass or less, containing 15 to 30% by mass of oxidized starch and 2 to 8% by mass of hydroxypropyl starch, and the total amount thereof is 20 to 20 % of the total mass of processed food It is 35 mass%, content ratio of oxidized starch to hydroxypropyl starch is 15: 1 to 2: 1, 10 to 40 mass% of fats and oils with rising melting point of 30 ° C. or more , and water, in total oxidized starch A cheeselike processed food having an amylose content of 0.1 to 23% by mass and having spinnability on heating substantially without containing milk- derived protein,
(2) The cheese-like processed food according to (1), wherein the protein content is 0.1% or less and substantially free of protein.
(3) The cheese-like processed food according to (1) or ( 2 ), wherein the SFC of fats and oils is 50 to 95% at 10 ° C and 40 to 85% at 20 ° C.
(4) The cheese-like processed food according to any one of (1) to ( 3 ), which contains substantially no milk-derived material.
(5) The cheese-like processed food according to any one of (1) to ( 4 ), which has a block shape, a slice shape, a sinome shape, a strip shape, a shred shape, or a powder shape.

Claims (6)

Milk protein content is 0.1 mass% or less and contains oxidized starch, hydroxypropyl starch, fats and oils with rising melting point of 30 ° C or more and water, and amylose content in the total amount of oxidized starch is 0.1 to 23 mass% , A cheese-like processed food which is substantially free of milk proteins and has spinnability upon heating. The cheese-like processed food according to claim 1, wherein the protein content is 0.1% or less and substantially free of protein. The processed cheese-like food according to claim 1 or 2, wherein the content ratio of oxidized starch to hydroxypropyl starch is 15: 1 to 2: 1. The processed cheese-like food according to any one of claims 1 to 3, wherein the SFC of the fat or oil is 50 to 95% at 10 ° C and 40 to 85% at 20 ° C. The cheese-like processed food according to any one of claims 1 to 4, which contains substantially no milk-derived material. The cheese-like processed food according to any one of claims 1 to 5, wherein the shape is a block, slice, sinome, strip, shred, or powder.