JP2020202820A - Cheese-like food - Google Patents

Abstract

To provide a cheese-like food having a texture more similar to cheese.SOLUTION: A cheese-like food has a content of raw material cheese of 60 mass% or less, and contains milk protein and oils and fats, the cheese-like food containing acetylated starch and, optionally, hydroxypropylated starch. The cheese-like food has shape retention properties fitted to be provided as a shredded product.SELECTED DRAWING: None

Description

The present invention relates to cheese-like foods.

Cheese is made into natural cheese, which is aged as needed, and processed cheese, which is obtained by crushing, heating, melting, and emulsifying natural cheese by partially removing whey from curd milk that has coagulated milk. It is roughly divided. In addition, commercially available cheeses for heating, which are melted by heating and have a stringiness, are used for pizza and gratin.

In recent years, the demand for cheese has increased, but from the viewpoint of increasing health consciousness and cost reduction, the amount of raw cheese used as a milk fat source is reduced, and food similar to cheese is used without using raw cheese at all. It is being considered to produce (hereinafter, also referred to as cheese-like food). For example, Patent Documents 1 and 2 disclose cheese-like processed foods having a milk-derived protein content of 0.1% by mass or less and containing starch such as oxidized starch and fats and oils and water. Further, Patent Document 3 discloses a cheese-like food containing acid-treated starch and fats and oils and having a protein content of 10% by weight or less. Further, Patent Document 4 discloses a cheese-like food having a viscosity of 50 to 1000 Poise at 75 to 85 ° C.

Japanese Patent No. 6190556 Japanese Patent No. 6222788 International Publication No. 2013/147280 Japanese Patent No. 5229999

As mentioned above, various cheese-like foods have been developed, but their flavors and textures are different from those of the original cheeses, and there is still room for improvement. An object of the present invention is to provide a cheese-like food having the same flavor and texture as the original cheese.

As a result of diligent studies to solve the above problems, the present inventors can obtain a cheese-like food having a texture closer to that of the original cheese by using acetylated starch in combination with a predetermined raw material. I found that. Then, based on this finding, further studies were carried out to complete the present invention.
That is, the present invention provides the following cheese-like foods.

[1] The above-mentioned cheese-like food containing acetylated starch, which is a cheese-like food containing milk protein and fats and oils and having a content of raw material cheeses of 60% by mass or less.
[2] The cheese-like food according to [1], which contains hydroxypropylated starch.
[3] The cheese-like food according to [2], wherein the hydroxypropylated starch is hydroxypropylated tapioca starch.
[4] The cheese-like food according to any one of [1] to [3], wherein the content of the raw material cheeses is 0.1% by mass or more and 60% by mass or less with respect to the total mass of the cheese-like food.
[5] The cheese-like food according to any one of [1] to [3], wherein the content of the raw material cheeses is less than 0.1% by mass with respect to the total mass of the cheese-like food.
[6] The cheese-like food according to [5], which comprises at least one selected from MPC (milk protein concentrate) and mycera casein (micera protein concentrate).
[7] The cheese-like food according to [6], wherein the milk protein is mysera casein (micera protein concentrate).
[8] The cheese-like food according to [6] or [7], which contains less than 0.1% by mass of molten salt with respect to the total mass of the cheese-like food.
[9] The cheese-like food according to [8], wherein the molten salt is a phosphate.
[10] The cheese-like food according to any one of [5] to [9], which comprises rennet casein.

[11] The cheese-like food according to any one of [1] to [10], wherein the acetylated starch is an acetylated acid-modified starch.
[12] The cheese-like food according to [11], wherein the acetylated acid-modified starch is acetylated acid-modified potato starch.
[13] The cheese-like food according to any one of [1] to [12], wherein the acetylated starch is a starch having heat reversibility.
[14] The cheese-like food according to any one of [1] to [13], wherein the total of the starch content and the protein content is 15 to 50% by mass with respect to the total mass of the cheese-like food.
[15] The cheese-like food according to [14], wherein the protein content is 7.5% by mass or less based on the total mass of the cheese-like food.
[16] The cheese-like food according to any one of [1] to [15].
When a sample with a height of 35 ± 5 mm, a width of 70 ± 10 mm, and a length of 70 ± 10 mm was prepared, a plunger having a diameter of 6 mm was pushed in the height direction from the surface at a compression rate of 50 mm / min using a texture analyzer at 5 ° C. The cheese-like food having a hardness such that the stress in the case is 700 gf or more and 5000 gf or less.
[17] The cheese-like food according to any one of [1] to [16], which comprises an oil or fat having an elevated melting point in the range of 10 to 50 ° C.
[18] The cheese-like food according to any one of [1] to [17], which comprises at least one selected from coconut oil and palm oil.
[19] The cheese-like food according to any one of [1] to [18], wherein the content of the shape-retaining agent is less than 0.1% by mass with respect to the total mass of the cheese-like food.
[20] The cheese-like food according to [19], wherein the shape-retaining agent is cellulose.
[21] The cheese-like food according to any one of [1] to [20], which is a shred type.
[22] The cheese-like food according to any one of [1] to [21] for heating.

INDUSTRIAL APPLICABILITY The present invention provides a cheese-like food having a texture closer to that of the original cheese. The cheese-like food of the present invention has shape retention suitable for providing as a shred type product.

It is a figure which shows the result of the stress measurement in Production Example α and Comparative Example 1C. It is a figure which shows the result of the stress measurement in Production Example 3B, Production Example 1B, Comparative Example 1C and Comparative Example 1D. It is a figure which shows the result of the stress measurement in manufacturing example 3C. It is a figure which shows the result of the stress measurement in manufacturing example 5A-2, manufacturing example 6A-2. It is a photograph which shows the state after shredding the cheese-like food of Production Example 14A. It is a photograph which shows the state after heating-melting the cheese-like food of Production Example 14A.

Hereinafter, the present invention will be described in detail. The description of the constituent elements described below may be based on typical embodiments or specific examples, but the present invention is not limited to such embodiments. In this specification, the numerical range represented by using "~" means a range including the numerical values before and after "~" as the lower limit value and the upper limit value.

(Cheese-like food)
The present invention relates to cheese-like foods having a content of raw cheeses of 60% by mass or less. The cheese-like food of the present invention contains acetylated starch along with milk protein and fats and oils.
A first aspect of the present invention relates to a cheese-like food containing acetylated starch, raw cheeses, and fats and oils. Here, the content of the raw material cheeses is 0.1% by mass or more and 60% by mass or less with respect to the total mass of the cheese-like food.
A second aspect of the present invention also relates to a cheese-like food containing acetylated starch, fats and oils, and milk protein. In this case, the content of the raw material cheese is less than 0.1% by mass with respect to the total mass of the cheese-like food.

In the present specification, the cheese-like food is a similar food that resembles cheese, and is sometimes referred to as imitation cheese, analog cheese, cheese replica, or the like. Cheese-like foods can be used as a substitute for cheese.

The form of the cheese-like food is not particularly limited, but for example, shred type cheese-like food, block cheese-like food, cream cheese-like food, spread cheese-like food, mozzarella cheese-like food, cheese sauce-like food, powdered cheese. Like foods, can be mentioned. Above all, the cheese-like food of the present invention is preferably a shred type cheese-like food.

<Acetylated starch>
The cheese-like food of the present invention contains acetylated starch. Acetylated starch is starch having an acetyl group. The acetylated starch may generally be a modified starch obtained by acetylating the raw material starch. Acetylated starch is listed as starch acetate in the "List of Designated Additives" designated as an additive that does not have a risk of damaging human health in Article 12, Appendix 1 of the Food Sanitation Law Enforcement Regulations. The acetylated starch is preferably a low molecular weight product. Examples of the method for reducing the molecular weight include acid treatment (acid denaturation treatment), dextrinization treatment, enzyme treatment and the like. As such starch, commercially available products can be used, and examples thereof include Lyckeby CheeseApp 30, Lyckeby CheeseApp 40, Lyckeby CheeseApp 60, Lyckeby CheeseApp 70, Lyckeby200, Lyckeby, etc.

The degree of acetylation of the starch is preferably 1.5% or less, more preferably 1.4% or less. The degree of acetylation of the acetylated acid-modified starch is preferably 0.1% or more, more preferably 0.3% or more, and further preferably 0.4% or more.

The degree of acetylation shall be measured by a method in accordance with customs law. For example, it can be measured by the following procedure.
[Procedure for measuring acetylation]
Reagent 1) 0.25N hydrochloric acid solution (factor is determined using 0.1N sodium hydroxide solution (indicator phenolphthalein))
2) 0.45N sodium hydroxide solution 3) Phenolphthalein operation 1) Take 5 g of a sample in a 300 mL tall beaker, and add 100 mL of distilled water and a few drops of phenolphthalein.
2) Adjust the pH to 8.3 with sodium hydroxide while stirring with a stirrer.
3) After adjusting to pH 8.3, add 25 mL of 0.45N sodium hydroxide solution.
4) Stir with a stirrer for 30 minutes.
5) Titrate with 0.25N hydrochloric acid solution (end point pH 8.3).
Blank Perform the same operation as above with distilled water.
Calculation The degree of acetylation is calculated according to the following formula 1.

The acetylated starch is preferably an acetylated acid-modified starch. The acetylated acid-modified starch is a modified starch obtained by subjecting the raw material starch to an acetylation treatment and an acid treatment.
For example, the acid treatment can be performed by immersing the acetylated starch in an acidic aqueous solution. The acidic aqueous solution is preferably a hydrochloric acid aqueous solution or a sulfuric acid aqueous solution. Specifically, the acetylated acid-modified starch can be produced by immersing the acetylated starch in an acidic aqueous solution at a gelatinization temperature or lower, and then undergoing steps such as neutralization, washing with water, filtration, and drying.
Alternatively, the raw material starch is subjected to the same acid treatment and then the acetylation treatment to obtain an acetylated acid-treated starch.

As the starch type of the acetylated starch used in the present invention, for example, tapioca starch, potato starch, corn-derived starch and the like can be used. Examples of corn-derived starch include cornstarch and waxy cornstarch. Among them, the acetylated starch is preferably tapioca starch or potato starch, and more preferably potato starch. That is, the acetylated starch is preferably acetylated potato starch, and more preferably acetylated acid-modified potato starch.

Oxidized starch is widely used as modified starch. This is an oxidation treatment of starch using an "oxidizing agent" such as sodium hypochlorite, in which carboxyl groups and carbonyl groups are generated by the oxidation treatment. The above-mentioned starch is immersed in an acidic aqueous solution. This is a processing method different from acid treatment (acid modification).

When the acetylated starch is a gel having a solid content concentration of 10% by mass, the B-type viscosity at 50 ° C. is preferably 15 mPa · s or more, and more preferably 25 mPa · s or more. The B-type viscosity of the acetylated starch under the above conditions is preferably 300 mPa · s or less, more preferably 250 mPa · s or less, and even more preferably 210 mPa · s or less. The B-type viscosity of the acetylated starch can be adjusted by acid treatment of the acetylated starch or the like. Specifically, the B-type viscosity of the acetylated starch under the above conditions is measured by the following procedure. First, weigh 20.0 g of acetylated starch in a tall beaker in an absolutely dry state, and add distilled water to make the total amount 200.0 g. Next, while the tall beaker is immersed in a boiling bath, it is stirred with a stirring rod for 5 minutes, gelatinized, and stirred every 5 minutes for 30 seconds, starting from the time when it is first immersed in boiling water for 25 minutes. Do up to. After that, the tall beaker is taken out from the boiling bath, and the amount of distilled water is added to adjust the water content. Next, the tall beaker is placed in a water bath and cooled to 50 ° C., and the viscosity at 50 ° C. is measured with a B-type viscometer.

The acetylated starch is preferably a starch having thermal reversibility. Here, the term "thermo-reversible" means that when the product is gelatinized by heating, then gelled under low temperature conditions, and then heated again, it returns to the gelatinized state before gelation. Refers to the nature. Specifically, it refers to the property that the B-type viscosity of the gelatinizing solution obtained by heating again at 50 ° C. returns to the same viscosity as the viscosity of the gelatinizing solution in the state before gelation. Normally, a gelatinizer once gelled does not become a gelatinizer again (heat irreversible).

The content of the acetylated starch is preferably 1% by mass or more, more preferably 2% by mass or more, and further preferably 3% by mass or more, based on the total mass of the cheese-like food. The content of the acetylated starch is preferably 50% by mass or less, more preferably 45% by mass or less, and further preferably 40% by mass or less, based on the total mass of the cheese-like food. preferable. By setting the content of the acetylated starch within the above range, the texture of the cheese-like food can be enhanced.

Since the cheese-like food of the present invention contains acetylated starch, it has a texture closer to that of cheese even if the amount of raw material cheese added is small or substantially not added. The texture closer to cheese can be judged by the texture, and it can be said that the texture is closer to cheese when it is smoother and has less graininess. In addition, the cheese-like food of the present invention has excellent heat-meltability, is easily melted by heating, and can develop a smooth texture even after melting. Therefore, the cheese-like food of the present invention can be provided as a cheese-like food suitable for a product for heating. Further, in the cheese-like food of the present invention, since the amount of the raw material cheese added is small or substantially not added, the raw material cost in the cheese-like food can be reduced. Further, by suppressing the addition amount of raw cheeses, the content of milk fat can be suppressed, and it is possible to meet the needs of consumers who want to refrain from ingesting animal fat.

The cheese-like foods of the present invention have excellent shredability, especially by containing acetylated starch, and shred (cut or scrape) the block-produced cheese-like foods. It has properties suitable for making a type of cheese-like food. That is, in the cheese-like food of the present invention, the shape retention of the shred temperature (low temperature: 5 ° C. to 10 ° C.) as described later is improved. Specifically, when the cheese-like food can be cut into strips and the cut cheese-like foods can exist without adhering to each other, the cheese-like food has excellent shredging aptitude. It can be determined that there is.

The general shred type cheese currently on the market is formed by shredding block-shaped cheese. For this reason, conventionally, when forming shred type cheese, a shape retaining agent (thickening stabilizer) such as cellulose is added in order to improve the shape retention of the cheese so that the block-shaped cheese can be cut into the intended shape. The agent was added. The shape-retaining agent in the present specification includes a shape-retaining agent excluding starch and a thickening stabilizer, and cellulose is a typical shape-retaining agent used in cheese and cheese-like foods. Here, a shape-retaining agent containing cellulose or the like may cause an allergic reaction, which may cause a problem. However, in the cheese-like food of the present invention, by using acetylated starch, we succeeded in improving the shape-retaining property of the cheese-like food without adding a shape-retaining agent such as cellulose. As a result, the cheese-like food product of the present invention can exhibit excellent shredging suitability. Specifically, in the cheese-like food of the present invention, the content of the shape-retaining agent is preferably less than 0.1% by mass with respect to the total mass of the cheese-like food. If the content of the shape-retaining agent is within the above range, it can be said that the shape-retaining agent is substantially not contained. Examples of the shape-retaining agent include cellulose, and it is more preferable that the content of cellulose is less than 0.1% by mass with respect to the total mass of the cheese-like food.

The present inventor examined judging the suitability for shredding using the hardness of cheese-like food as an index, and found a certain standard. Since cheese or cheese-like food is usually cut at about 5 ° C. to 10 ° C., the hardness at 5 ° C., which is a temperature within this range, is used as a reference. When using a plunger (a cylinder with a diameter of 6 mm), the cheese-like food has a size of at least a height of more than 3 mm, specifically, a size of 30 ± 5 mm in height, 70 ± 10 mm in width, and 70 ± 10 mm in length. A block (for example, a size of 35 mm in height, 78 mm in width, and 75 mm in length) is prepared as a sample. When the temperature near the measuring part of the cheese-like food was 5 ° C., a plunger (a cylinder having a diameter of 6 mm) was pushed in the height direction from the sample surface at a compression rate of 50 mm / min using a texture analyzer. In the case, a cheese-like food having a hardness such that the stress (typically, the stress at the time of pushing 3 mm from the sample surface) is 700 gf or more, preferably 1000 gf or more is good because it does not adhere to the blade at the time of shredding. Has excellent shredding aptitude. Here, a commercially available texture analyzer (also referred to as “rheometer”) can be used, and for example, a Shimadzu EZ-test small tester can be preferably used. The upper limit of the above stress is preferably about 7000 gf or less. If it is 7,000 gf or less, it is not too hard to be eaten and has sufficient suitability for shredding. Further, in consideration of texture and the like, it may be appropriately set to 6000 gf or less and 5000 gf or less.

When the plunger is pushed into the sample as described above, the pushing distance becomes 20 mm or more by the time the sample breaks, and the stress increases at this time, but the shredging suitability is until the blade hits the object to be shredded and cutting is started. The hardness immediately after the start of compression deformation is involved. That is, the hardness at the time when the compressive deformation is small is important. From this point of view, it is preferable to use the hardness when the tip of the plunger is pushed in by 3 mm from the surface as an index as described above.

The hardness of cheese-like foods can be adjusted by the starch content and protein content.
Here, the starch content is the total content of acetylated starch, hydroxypropylated starch, and other starches. The starch content is preferably 5% by mass or more based on the total mass of the cheese-like food. In the shred type cheese-like food, the starch content is preferably 10% by mass or more, and more preferably 15% by mass or more. The starch content may be, for example, 40% by mass or less, 30% by mass or less, 20% by mass or less, etc., based on the total mass of the cheese-like food.
When acetylated starch is used, if the amount of starch added is within the above-mentioned preferable range, good shredding suitability can be obtained in cheese-like foods having a content of raw material cheeses of 60% by mass or less.

As used herein, the protein content means the protein content measured by the Kjeldahl method for cheese-like foods. The protein content of the cheese-like food is preferably 1% by mass or more, and more preferably 2% by mass or more. The protein content of the cheese-like food can be, for example, 15% by mass or less, 10% by mass or less, 8% by mass or less, or 7.5% by mass or less. When the protein content is reduced, the viscosity after emulsification is low, and it is easy to obtain a hardness that is suitable for shredding.

The protein content may be adjusted by adjusting the amount of the raw material containing the protein added. That is, it may be adjusted by the addition amount of milk protein (raw cheeses (natural cheese), MPC (milk protein concentrate), mycera casein (micera protein concentrate), rennet casein, etc.) described later. Generally, the protein content of natural cheese is 20% by mass to 30% by mass, and the protein content of MPC and caseins is 80% by mass to 90% by mass.

In the present invention, in order to obtain the above-mentioned appropriate hardness, the total content of starch and protein with respect to the total mass of the cheese-like food is preferably 15% by mass or more, more preferably 16% by mass or more, and 18% by mass. The above is more preferable. In addition, for the purpose of obtaining a good texture, the total content of starch and protein with respect to the total mass of cheese-like food is, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 25% by mass. It may be less than%.

The hardness of cheese-like foods can be adjusted by the type and degree of processing of the modified starch used. In general, the higher the viscosity of modified starch after gelatinization, the harder the resulting cheese-like food tends to be. The viscosity after gelatinization is adjusted to a predetermined concentration by preparing a slurry of the contained starch at a predetermined concentration, dissolving the α starch in cold water, heat gelatinizing the β starch, and then adjusting the concentration to a predetermined liquid temperature. Therefore, it can be measured using a B-type viscometer.

<Hydroxypropylated starch>
The cheese-like food of the present invention preferably contains hydroxypropylated starch. In both the first aspect and the second aspect of the present invention, the cheese-like food preferably contains hydroxypropylated starch. The hydroxypropylated starch is a starch having a hydroxypropyl group, and can be obtained by etherifying the raw material starch with propylene oxide. Hydroxypropylated starch has higher hydrophilicity than untreated starch due to the introduction of the hydroxypropyl group, and has excellent aging resistance. In the cheese-like food of the present invention, excellent stringability is achieved by using the acetylated starch and the hydroxypropylated starch in combination. Cheese-like foods with good stringability have good elongation when heated and melted, and exhibit unique viscosity and elasticity. Specifically, it can be said that the stringiness is excellent when the cheese-like food immediately after heating is scooped up with a toothpick or the like and has good elongation. For example, when a cheese-like food that has been heated and melted is scooped up with a toothpick and a thread-pulling property having a length of 3 mm or more is observed, it can be determined that the thread-pulling property is excellent.

Furthermore, the addition of hydroxypropylated starch can enhance the refrigeration / freezing resistance of cheese-like foods.
Further, when hydroxypropylated starch having a high viscosity after gelatinization is added, the hardness immediately after the start of the above-mentioned compression deformation can be hardened. The viscosity at which such an effect can be easily obtained is, for example, about 5600 mPa · s when measured by the same method as the viscosity measuring method when the above-mentioned acetylated starch is made into a gel having a solid content concentration of 10% by mass. Is.

The starch type of hydroxypropylated starch is not particularly limited, and for example, tapioca starch, potato starch, corn-derived starch and the like can be used. Examples of corn-derived starch include cornstarch and waxy cornstarch. Of these, the hydroxypropylated starch is preferably hydroxypropylated tapioca starch. The hydroxypropylated starch also includes hydroxypropylated phosphate cross-linked starch.

When the hydroxypropylated starch is a hydroxypropylated phosphoric acid cross-linked starch, the higher the degree of phosphoric acid cross-linking, the harder the texture tends to be, and the lower the degree of phosphoric acid cross-linking, the softer the texture tends to be. Can be seen. Therefore, it is also preferable to adjust the degree of phosphoric acid cross-linking of starch according to the type of cheese-like food and the required texture.

The degree of swelling of the hydroxypropylated starch is preferably 50 to 100, more preferably 70 to 90. The degree of swelling of hydroxypropylated starch is a value measured by the following method. First, hydroxypropylated starch is dispersed in water so as to have a dry weight of 1.0 g / 100 ml, heated at 90 ° C. for 30 minutes, and then cooled to 30 ° C. to obtain a gelatinized solution. Then, the gelatinized solution was centrifuged (3000 rpm, 10 minutes) is divided into a gel layer and a supernatant layer, which is referred to as W _A by measuring the weight of the gel layer. Then, drying the gel layer was weighed (105 ° C., constant weight), which was a W _B by measuring the weight, the W _A / W _B and the degree of swelling.

The content of the hydroxypropylated starch is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and 0.3% by mass or more, based on the total mass of the cheese-like food. Is more preferable. The content of the hydroxypropylated starch is preferably 10% by mass or less, and more preferably 5% by mass or less, based on the total mass of the cheese-like food. By setting the content of the hydroxypropylated starch within the above range, the stringability of the cheese-like food can be enhanced, and the texture of the cheese-like food can be further enhanced.

The degree of hydroxypropylation in hydroxypropylated starch (hereinafter referred to as "HP conversion degree") can be measured by a method using a ninhydrin test solution defined by JECFA (Joint FAO / WHO Expert Meeting on Food Additives). In the present invention, it is preferable to use hydroxypropylated starch having a degree of HP conversion of 1.5 to 5.0, and more preferably to use hydroxypropylated starch having a degree of HP conversion of 2.0 to 4.0.

The method of using the ninhydrin test solution defined by JECFA can be carried out as follows when the HP conversion degree is 7.0 or less. Weigh accurately about 50 to 100 mg of the sample, add 25 mL of 0.5 mol / L sulfuric acid, heat to dissolve in a boiling water bath, cool, and then add water to make exactly 100 mL. If necessary, dilute the hydroxypropyl group so that it does not exceed 4 mg / 100 mL. Separately, the raw (non-hydroxypropylated) starch is operated in the same manner and used as a control solution for absorbance measurement. Accurately weigh 1 mL of each of these solutions, place each in a 25 mL graduated test tube, and add 8 mL of sulfuric acid to each while cooling with cold water. After stirring well, heat in a boiling water bath for exactly 3 minutes and immediately cool in ice water. After cooling, carefully add 0.6 mL of ninhydrin test solution (for modified starch) along the tube wall, shake immediately, and leave in a water bath at 25 ° C. for 100 minutes. Add sulfuric acid to each to make 25 mL, and gently turn it upside down several times to make a sample solution so as not to shake it. Immediately transfer the sample solution to a cell for measuring absorbance, and after exactly 5 minutes, measure the absorbance at 590 nm with respect to the control solution. Separately, weigh accurately about 25 mg of propylene glycol and add water to make exactly 100 mL, which is used as the standard stock solution. Accurately weigh 2, 4, 6, 8, and 10 mL of the standard stock solution, and add water to each to make exactly 50 mL, and use this as the standard solution. Accurately take 1 mL of each standard solution, place it in a 25 mL graduated test tube, add 8 mL of sulfuric acid in cold water, and add ninhydrin test solution (for processed starch) to each as in the case of preparing the sample solution above. , Hereinafter, the absorbance at 590 nm is measured by operating in the same manner as the sample solution, and a calibration curve is prepared. Obtain the propylene glycol concentration (μg / mL) in the sample solution from the calibration curve. From the obtained value, determine the hydroxypropyl group content by Equation 2 and further perform dry matter conversion, and the determined value (%) is in units. What is represented by is the degree of HP conversion.

As the hydroxypropylated starch and the hydroxypropylated starch, commercially available products can be used, and for example, squid 100, Microlith 52, Finetex S-1, Hikoboshi 300 and the like can be used.

<Fat and oil>
The cheese-like food of the present invention contains fats and oils. Here, the fat and oil is an edible fat and oil, and examples of the edible fat and oil include animal fat and oil, vegetable fat and oil, and processed fat and oil. Above all, the fat and oil is preferably a vegetable fat and oil. In the present invention, the content of raw material cheeses is reduced, or the content of animal fats and oils can be reduced because the raw material cheeses are substantially not contained. Further, by using vegetable fats and oils as fats and oils, the content of animal fats and oils can be reduced as much as possible.

The rising melting point of fats and oils is preferably 10 ° C. or higher, more preferably 15 ° C. or higher, and even more preferably 20 ° C. or higher. The rising melting point of fats and oils is preferably 50 ° C. or lower, more preferably 40 ° C. or lower, and even more preferably 30 ° C. or lower. By using fats and oils having a rising melting point of the upper limit temperature or less, a cheese-like food having meltability at the time of heating can be obtained, and by using fats and oils having a rising melting point of a lower limit temperature or more, a cheese-like food having shredability can be obtained.

Examples of fats and oils include coconut oil, palm oil, butter oil, rapeseed oil, olive oil, sesame oil, shortening and the like. Among them, the fat and oil is preferably at least one selected from coconut oil, palm oil and butter oil, but more preferably at least one selected from coconut oil and palm oil.

The content of fats and oils is preferably 3% by mass or more, more preferably 5% by mass or more, and further preferably 10% by mass or more, based on the total mass of the cheese-like food. The content of fats and oils is preferably 50% by mass or less, more preferably 40% by mass or less, based on the total mass of the cheese-like food. By setting the content of fats and oils within the above range, the texture and stringability of cheese-like foods can be further enhanced.

<Milk protein (raw cheeses)>
The cheese-like food of the present invention contains milk protein. Here, the milk protein is a protein derived from milk, and if a milk component is contained, the milk protein is also contained. Therefore, milk protein also includes milk protein derived from raw cheeses.

In the first aspect of the present invention, the cheese-like food contains raw cheeses. The raw material cheese may be either natural cheese or processed cheese, but natural cheese is preferable. The form of the raw material cheese is not particularly limited, and may be any form such as a block shape, a sheet shape, a shred shape, a powder shape, and a cream shape. Natural cheeses include soft cheeses (eg non-aged types such as mozzarella and mascarpone, aged types such as Camambale), semi-hard cheeses (eg aged types such as Gorgonzola and Goda), hard cheeses (eg emmental, cheddar, etc.) Aged type), ultra-hard cheese (for example, aged type such as Parmigiano Reggiano) and the like. Examples of processed cheese include those obtained by heating and melting one or more of the above-mentioned natural cheeses and emulsifying them. These raw material cheeses can be used alone or in combination of two or more.

In the first aspect of the present invention, the content of the raw material cheeses may be 0.1% by mass or more, preferably 5% by mass or more, and 10% by mass, based on the total mass of the cheese-like food. More preferably, it is% or more. The content of the raw material cheeses may be 60% by mass or less, preferably 50% by mass or less, and more preferably 40% by mass or less, based on the total mass of the cheese-like food. It is more preferably 30% by mass or less. By setting the content of the raw material cheese within the above range, the flavor and texture of the cheese-like food can be further enhanced. Further, by setting the content of the raw material cheeses to the above upper limit value or less, the raw material cost in the cheese-like food can be reduced. Further, by setting the content of the raw material cheeses to the above upper limit value or less, the content of milk fat can be suppressed, and a low-calorie cheese-like food can be obtained.

In the first aspect of the present invention, the cheese-like food may further contain milk protein excluding milk protein derived from the raw material cheeses in addition to the raw material cheeses. Examples of such milk proteins include those exemplified below as milk proteins used in the second aspect of the present invention.

In the second aspect of the present invention, the cheese-like food contains milk protein excluding milk protein derived from raw cheeses as milk protein. In the second aspect of the present invention, the cheese-like food does not substantially contain raw cheeses. Specifically, the content of the raw material cheeses is less than 0.1% by mass with respect to the total mass of the cheese-like foods, and in such a case, the cheese-like foods do not substantially contain the raw material cheeses. It can be said that.

Examples of the milk protein used in the second aspect of the present invention include milk protein contained in skim milk powder, skim milk, whey powder and the like. Further, in the second aspect of the present invention, as the milk protein, at least one selected from MPC (milk protein concentrate), mycera casein (micera protein concentrate), and rennet casein is preferably used, among others. , Mysera casein (Misera protein concentrate) is more preferred. MPC and mycerasein are milk-derived protein concentrates and contain high concentrations of protein.

MPC (milk protein concentrate) and mycerasein are obtained by concentrating milk protein by membrane treatment. MPC has a mass ratio of casein to whey of 8: 2 (casein: whey), and mysera casein has a mass ratio of casein to whey of 9: 1 (casein: whey). .. Since MPC and mycerasein are proteins that are concentrated and purified only by membrane treatment, denaturation is suppressed and they are excellent in water dispersibility. Therefore, when MPC or mycerasein is used in cheese-like foods, it dissolves rapidly in other raw materials, so that a smooth texture can be achieved.

In the second aspect of the present invention, the texture of cheese-like foods can be improved by containing at least one selected from MPC (milk protein concentrate) and mycera casein (micera protein concentrate) as milk protein. This makes it possible to improve the flavor and texture. In addition, by containing at least one selected from MPC (milk protein concentrate) and mycera casein (micera protein concentrate) as milk protein, cheese-like foods can be produced even if they do not substantially contain molten salt. be able to. In the present specification, the molten salt is a salt for melting milk protein such as casein, and in conventional cheeses and cheese-like foods, the molten salt is used to enhance the dispersibility of milk protein such as casein. It had been. Examples of the molten salt include phosphate (for example, sodium polyphosphate) and citrate (for example, sodium citrate). However, in recent years, it has been said that it is preferable to add a small amount of phosphate used as a molten salt, and molten salt-free (phosphate-free) cheese-like foods are also suitable for health-conscious consumers. Tends to be preferred. In the second aspect of the present invention, the content of the molten salt is preferably less than 0.1% by mass with respect to the total mass of the cheese-like food, in which case the cheese-like food substantially contains the molten salt. It can be said that it is not included in.

Commercially available products can be used as MPC (milk protein concentrate) and mycerasein (micera protein concentrate). Examples of commercially available products include MPC85 and MicCC85 manufactured by Pienas LT.

In the second aspect of the present invention, when MPC (milk protein concentrate) or mysera casein (micera protein concentrate) is used as the milk protein, their content is 5% by mass based on the total mass of the cheese-like food. The above is preferable, 7% by mass or more is more preferable, and 12% by mass or more is further preferable. The content of MPC (milk protein concentrate) or mysera casein (micera protein concentrate) is preferably 30% by mass or less, preferably 20% by mass or less, based on the total mass of cheese-like foods. Is more preferable, and 15% by mass or less is further preferable. Within the above range, the flavor and texture of cheese-like foods can be further enhanced.

Rennet casein is a milk protein obtained by coagulating casein contained in a dairy raw material with a rennet enzyme. Rennet casein works to enhance the emulsifying function of cheese-like foods. Therefore, the cheese-like food containing rennet casein can exhibit not only an excellent texture but also an excellent stringing property.

In the second aspect of the present invention, when rennet casein is used as the milk protein, the content of rennet casein is preferably 0.5% by mass or more based on the total mass of the cheese-like food. It is more preferably 0% by mass or more, and further preferably 2.0% by mass or more. The content of rennet casein is preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 15% by mass or less, based on the total mass of the cheese-like food. preferable. By setting the content of rennet casein within the above range, in addition to further enhancing the flavor and texture of the cheese-like food, it is possible to further enhance the stringability of the cheese-like food.

<Moisture>
The cheese-like food of the present invention preferably contains water in addition to the above-mentioned components. Examples of the water content of the cheese-like food include water, soy milk, milk and the like. The water content in the cheese-like food is derived not only from the water content derived from the added water or the like, but also from the water content contained in starch, raw cheeses, milk protein and optional components.

<Arbitrary ingredient>
The cheese-like food of the present invention may contain other optional ingredients in addition to the above-mentioned ingredients. Optional ingredients may include those that can be contained in ordinary cheese.

Optional ingredients include, for example, salt, sugar, emulsifiers, flavoring powders, seasonings, acidulants, sweeteners, preservatives, antioxidants, pH regulators, colorants, preservatives, flavors, functional materials, etc. Can be mentioned. Above all, the cheese-like food of the present invention preferably contains at least one selected from salt, acidulants, seasonings and coloring agents.

Examples of the flavoring powder include fruit-flavored powder, cocoa powder, matcha powder, curry powder and the like. Examples of the seasoning include spices, herbs, consomme, coconut milk and the like. Examples of the acidulant include citric acid, acetic acid, lactic acid, gluconic acid and the like. Examples of the sweetener include sugars, sugar alcohols, stevia, aspartame and the like. Examples of the fragrance include vanilla essence and butter-like fragrance. Examples of the functional material include ceramide, amani, polyphenol, xylitol, indigestible dextrin and the like.

The content of the optional component in the cheese-like food is preferably 10% by mass or less, more preferably 5% by mass or less, and further preferably 3% by mass or less.

(Cheese-like food manufacturing method)
The cheese-like foods of the present invention can be produced using conventional methods. For example, the method for producing a cheese-like food according to the first aspect of the present invention is a step of heating and mixing acetylated starch, hydroxypropylated starch, raw cheeses, fats and oils, and if necessary, water and arbitrary components. And preferably include a step of cooling the heated mixture. Further, the method for producing a cheese-like food according to the second aspect of the present invention includes a step of heating and mixing acetylated starch, fats and oils, milk protein,, if necessary, hydroxypropylated starch, water and arbitrary components. , It is preferable to include a step of cooling the heated mixture.

In the step of heating and mixing, the heating temperature is preferably 60 to 100 ° C. Further, deaeration may be performed if necessary during heating and mixing. In the step of cooling the heated mixture, the heated mixture is cooled to, for example, 1-10 ° C. The cooling time is preferably 1 hour or more, and more preferably 10 hours or more.

In the step of heating and mixing, it is preferable to stir the raw material mixture. The stirring condition at this time is preferably a gentle condition.
For example, it is preferable to perform stirring at a rotation speed of 300 to 2000 rpm, and more preferably to perform stirring at a rotation speed of 500 to 1000 rpm. As a result, a cheese-like food that is more palatable and has an excellent flavor and texture can be obtained.

Further, the stirring force in the heating and mixing step (emulsification step) is preferably as weak as possible within the range in which the inside of the system can be uniformly stirred, from the viewpoint of viscosity and heat meltability after emulsification.
The stirring force can be indexed by the stirring Reynolds number. It is known that the stirring Reynolds number is proportional to the product of the square of the radius of the stirring blade and the rotation speed. That is, when the diameter of the stirring blade is d (m) and the rotation speed is n (m / s), the equation 3 is obtained.
Reynolds number (Re) ∝ (d ² × n) ÷ kinematic viscosity −−−−− (Equation 3)
(Kinematic viscosity = viscosity ÷ density)
Therefore, when the viscosity at the time of emulsification and the density of the cheese raw material are substantially the same, such as when the raw material composition of the cheese is substantially the same, the Reynolds number is proportional to the product of the square of the diameter of the stirring blade and the number of rotations. , The product of the square of the diameter of the stirring blade and the number of rotations can be used as an index of the rotational force.

Here, when the stirring power must be increased in order to obtain uniform stirring, the emulsified viscosity is reduced to an appropriate range by reducing the content of natural cheese and increasing the amount of fat and oil, and the heat meltability is maintained. be able to. For example, in Production Example 8A-1 and Production Example 8A-2 shown below, the value corresponding to the above formula 2 is larger than that of the other examples in Table 1. Of these, Production Example 8A-2 has a lower content of natural cheese and a larger amount of fat and oil than Production Example 8A-1, so that the viscosity is lower and the heat-meltability is better.

A step of adjusting the pH of the raw material mixture may be provided before the step of heating and mixing. The pH of the raw material mixture is preferably 4 or more, more preferably 5 or more. The pH of the raw material mixture is preferably 8 or less, more preferably 7 or less.

After the step of cooling the heated mixture, a step of processing the cheese-like food into a shape suitable for a desired product form may be provided. For example, a step of cutting or shredding a cheese-like food into a desired shape can be provided. It is preferable that the cheese-like food is cut or shredded after the above-mentioned cooling step, for example, after forming into a block and aging in a refrigerator.

The features of the present invention will be described in more detail with reference to manufacturing examples. The materials, amounts used, ratios, treatment contents, treatment procedures, etc. shown in the following production examples can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention should not be construed as limiting by the specific examples shown below.

In the following production examples, as shown in the table, the acetylated starch is a starch derived from potato starch, the degree of acetylation measured by the above method is 1.00, and the viscosity is 25 mPa · s. Starch or starch derived from potato starch, processed starch having a degree of acetylation of 1.4 and a viscosity of 206 mPa · s measured by the above method, or starch derived from potato starch, which is derived from the above method. Processed starch having a measured degree of acetylation of 1.4 and a viscosity of 132 mPa · s was used.

In the following production example, the octenyl succinic acid pregelatinized starch is derived from potato starch, has an octenyl succinic acid content of 2.3%, and has a viscosity of 10% by mass when dissolved in water at a liquid temperature of 470 mPa · s. I used the one that is. The content of the octenyl succinic acid group was measured by a measuring method in accordance with Article 11, Paragraph 1 of the Food Additives Act (Notification No. 485 of the Ministry of Health, Labor and Welfare, H20.10.1).

The viscosity was measured by the following method.
Weigh 20.0 g in a tall beaker in an absolutely dry state, and add distilled water to bring the total amount to 200.0 g. Next, while the tall beaker is immersed in a boiling bath, it is stirred with a stirring rod for 5 minutes, gelatinized, and stirred every 5 minutes for 30 seconds, starting from the time when it is first immersed in boiling water for 25 minutes. Do up to. After that, the tall beaker is taken out from the boiling bath, and the amount of distilled water is added to adjust the water content. Next, the tall beaker is placed in a water bath and cooled to 50 ° C., and the viscosity at 50 ° C. is measured with a B-type viscometer.

In the following production examples, the hydroxypropylated starch derived from tapioca starch had a degree of hydroxypropylation of 3.5 and a viscosity of 5600 mPa · s measured by the above viscosity measuring method.

In the following production example, the oxidized starch derived from cornstarch had a viscosity of 50 mPa · s measured by the above measuring method. The viscosity was 50 mPa · s when it was heated to 95 ° C. at a slurry concentration of 10%, held for 20 minutes, cooled to 50 ° C., and then measured using a B-type viscometer.
In the following comparative example, the acid-modified starch derived from potato was produced by a known method. The viscosity was 8 mPa · s when heated to 95 ° C. at a slurry concentration of 10%, held for 20 minutes, cooled to 50 ° C., and then measured at 60 rpm using a B-type viscometer.

In the following production example, the viscosity of the cheese-like food is determined after emulsification (after reaching a predetermined temperature, stirring for a predetermined time, and before taking out the sample into a cup), a B-type viscometer (DV2T-type B-type viscometer manufactured by Brookfield). ) Was used to measure the viscosity of the cheese-like food when the product temperature was 80 ° C. and 60 ° C. The measurement was carried out promptly so as to be measured within 15 minutes after emulsification.

(Production Example α, Production Example 1A: Shred type cheese-like food)
Add 0.2% by mass of all the ingredients listed in the table below and 0.2% by mass of the total mass of the cheese ingredients (cheese flavor, manufactured by Mikoya Kasho Co., Ltd.) to the Stefan mixer and 600 to 700 rpm for 2 minutes without heating. Was stirred with. When the pH of the mixture was checked, the pH was 5.7 to 5.8. After starting heating, the mixture was evacuated and stirred at 600 to 700 rpm until it reached 75 ° C., and after reaching 75 ° C., it was stirred at 600 to 700 rpm for 3 minutes. Stirring was stopped, the sample was taken out into a cup, the rough heat was removed and sealed, and the sample was cooled and hardened in the refrigerator for 2 to 4 days. After refrigeration, it was cut into strips using a pearl metal company's veggie kura carrot and radish shredder C-288. The obtained shred type cheese-like food was evaluated by the evaluation method described later.

(Production Examples 5A-1, 6A-1)
A shredded cheese-like food was obtained by the following method.
1. 1. Place all ingredients listed in Table 1 in a Stefan mixer.
2. Hold at 55 ° C. with stirring at 600 rpm and pressurize for 10 minutes.
3. 3. Check the pH and adjust to 5.4.
4. Warming is started, evacuated and then stirred at 600 rpm until 85 ° C.
When it reaches 5.85 ° C, stir at the same temperature for 3 minutes and stop stirring.
6. Remove the sample into a cup.
7. Quench and put in the refrigerator.
8. Refrigerate in the refrigerator for 2-4 days to harden.

(Manufacturing Examples 5A-2, 6A-2)
A shredded cheese-like food was obtained by the following method.
1. 1. Place all ingredients listed in Table 1 in a Stefan mixer.
2. Hold at 55 ° C. with stirring at 600 rpm and pressurize for 10 minutes.
3. 3. Check the pH and adjust to 5.4.
4. Warming is started, evacuated and then stirred at 600 rpm until 85 ° C.
When it reaches 5.85 ° C, stir at the same temperature for 9 minutes and stop stirring.
6. Remove the sample into a cup.
7. Quench and put in the refrigerator.
8. Refrigerate in the refrigerator for 2-4 days to harden.

(Manufacturing Example 7A-1)
A shredded cheese-like food was obtained by the following method.
1. 1. Place all ingredients listed in Table 1 in a Stefan mixer.
Stir at 2.750 rpm for 2 minutes. The temperature at this time was 24 ° C.
3. 3. Check the pH and adjust to 5.4.
4. Heating is started, evacuated and stirred at 750 rpm until 85 ° C.
When it reaches 5.85 ° C, stir at the same temperature for 3 minutes and stop stirring.
6. Remove the sample into a cup.
7. Quench and put in the refrigerator.
8. Refrigerate in the refrigerator for 2-4 days to harden.

(Manufacturing Example 7A-2)
Production Example 7A-1-5. A shredded cheese-like food was obtained in the same manner as in Production Example 7A-1 except that the stirring time was changed from 3 minutes to 9 minutes.

(Manufacturing Example 8A-1)
A shredded cheese-like food was obtained in the same manner as in Production Example 7A-2, except that the stirring rate was changed to 600 rpm in Production Example 7A-2.
(Manufacturing Example 8A-2)
In Production Example 8A-1, a shred type cheese-like food was obtained in the same manner as in Production Example 8A-1 except that the natural leeds content and palm oil content were changed as shown in Table 1.

(Comparative Examples 1B and 2B, Production Examples 1B to 4B: Shred type cheese-like food)
A shredded cheese-like food was obtained in the same manner as in Production Example 1A except that the materials shown in Table 2 were mixed.

(Comparative Example 1C, Comparative Example 1D, Production Example 3C)
A shredded cheese-like food was obtained by the following method.
1. 1. Place all ingredients in a Stefan mixer.
2. Hold at 55 ° C. with stirring at 600 rpm and pressurize for 10 minutes.
3. 3. Check the pH and adjust to 5.4.
4. Warming is started, evacuated and then stirred at 600 rpm until 85 ° C.
When it reaches 5.85 ° C, stir at the same temperature for 6 minutes and stop stirring.
6. Remove the sample into a cup.
7. Quench and put in the refrigerator.
8. Refrigerate in the refrigerator for 2-4 days to harden.

(Evaluation)
The evaluation was carried out by three trained panelists. There was no variability among panelists in the evaluation.
<Texture>
The cheese-like foods obtained in the production examples and the comparative examples were sampled, and the texture was evaluated according to the following evaluation criteria.
A: Smooth texture B: Slightly rough C: Very rough

<Heat meltability>
Place the cheese-like food cut into 10 mm dice on aluminum foil, heat it in an 800 watt Tiger oven toaster KTG-0800 for 3 minutes, measure the height of the cheese immediately after heating, and heat and melt. The sex was evaluated according to the following evaluation criteria.
A: The cut cheese-like food melts and the height of 10 mm before melting becomes 5 mm or less B: The cut cheese-like food melts a little, but the height of 10 mm before melting is higher than 5 mm C: Cut Cheese-like food does not melt and retains its original shape

<Threading property>
A cheese-like food product that had been heated and melted in the same manner as described above was pulled up with a toothpick having a diameter of 1 mm, and the stringability was evaluated according to the following evaluation criteria.
A: Stretches like pulling a thread of 3 mm or more B: Pulls a thread but the length of the thread is less than 3 mm C: No string pull and does not stretch

<Hardness (stress)>
The cheese-like foods produced in each production example and comparative example were cut into blocks having a height of 35 mm, a width of 78 mm, and a length of 75 mm. For the obtained block, using a texture analyzer (Shimadzu EZ-test small tester), push a plunger with a diameter of 6 mm into the center of the upper surface of the sample at a compression rate of 50 mm / min from the height direction, and push each of them. The stress according to the distance was measured. At the start of the stress measurement, the temperature of the part 5 mm inside from the outer circumference is measured at the four corners of the block using a thermocouple, then the pushing distance-stress curve is measured immediately, and the measurement part is immediately after the stress measurement is completed. The temperature inside the hole was measured, and the stress measurement data when it was confirmed that all temperatures were 5.0 ° C ± 0.3 ° C was adopted. A waterproof digital thermometer SN3200 personal thermometer Easy was used for temperature measurement, and a wire-shaped thermocouple (SN3200-K30 sensor (both manufactured by Thermal Research Co., Ltd.)) having a diameter of 0.95 mm was used.

The results of Production Example α and Comparative Example 1C are shown in FIG. 1, the results of Production Example 3B, Production Example 1B, Comparative Example 1C, and Comparative Example 1D are shown in FIG. 2, the results of Production Example 3C are shown in FIG. 3, and Production Example 5A. -2, the results in Production Example 6A-2 are shown in FIG. Further, each of Production Example α, Production Example 2A, Production Example 5A-1, 2, Production Example 6A-1, 2, Production Example 7A-1, 2, and Production Example 8A-1,2 was pushed in by 3 mm from the sample surface. The stress at the time point is shown in Table 1. Further, Table 2 shows the stresses at the time of pushing 3 mm from the sample surface for Production Example α, Production Example 3C, Production Example 1B, Production Example 3B, Production Example 4B, Comparative Example 1C, and Comparative Example 1D.

<Aptitude for shredding>
Whether or not it could be cut into strips and the properties after cutting were evaluated according to the following evaluation criteria.
◯: It becomes a strip shape and does not adhere to each other ×: It does not become a strip shape or even if it becomes a strip shape, it adheres to each other

<Aroma and flavor>
The cheese-like foods obtained in the production examples and comparative examples were sampled, and the aroma and flavor were evaluated according to the following evaluation criteria.
A: Cheese-like scent, and natural milk flavor and body feeling B: Cheese-like scent, but less natural milk flavor and body feeling C: No cheese scent at all

(Production Examples 14A, 14B: Mozzarella type cheese-like food)
The Stefan mixer was filled with water and filled with sodium polyphosphate and rennet casein. The mixture was stirred at 1500 rpm for 30 seconds without heating. Next, all materials except lactic acid and palm oil listed in the table below were placed in a Stefan mixer and stirred at 1500 rpm for 60 seconds without heating. Heating was started and the mixture was stirred at 750 rpm until it reached 74 ° C. The pH was adjusted to 6.1-6.2 by adding lactic acid and palm oil. Further, the mixture was stirred at 750 rpm for 1 minute. Stirring was stopped, the sample was taken out into a cup, the heat was removed and sealed, and the sample was cooled and hardened overnight in the refrigerator. The obtained mozzarella type cheese was evaluated by the same method as described above.

The cheese-like food obtained in the production example had an excellent texture and shredability. On the other hand, in the cheese-like foods obtained in the comparative examples, a smooth texture was not obtained, and there was no excellent suitability for shredding.
In the mozzarella type cheese-like food (Production Example 14A) using rennet casein, strong stringing property was obtained. On the other hand, in the mozzarella-type cheese-like food (Production Example 14B) using mycera casein, the stringiness tended to be weak, but the aroma and flavor of the cheese-like food tended to be excellent.

FIG. 5 is a photograph showing a state after shredding Production Example 14A, and FIG. 6 is a photograph showing a state after heating and melting Production Example 14A.

Claims (18)

A cheese-like food containing milk protein and fats and oils having a content of raw cheeses of 60% by mass or less.
The cheese-like food containing acetylated starch. The cheese-like food according to claim 1, further comprising hydroxypropylated starch. The cheese-like food according to claim 2, wherein the hydroxypropylated starch is hydroxypropylated tapioca starch. The cheese-like food according to any one of claims 1 to 3, wherein the content of the raw material cheese is 0.1% by mass or more and 60% by mass or less with respect to the total mass of the cheese-like food. The cheese-like food according to any one of claims 1 to 3, wherein the content of the raw material cheese is less than 0.1% by mass with respect to the total mass of the cheese-like food. The cheese-like food according to claim 5, which comprises at least one selected from milk protein concentrate and mycercasein. The cheese-like food according to claim 6, which contains less than 0.1% by mass of molten salt with respect to the total mass of the cheese-like food. The cheese-like food according to any one of claims 5 to 7, which comprises rennet casein. The cheese-like food according to any one of claims 1 to 8, wherein the acetylated starch is an acetylated acid-modified starch. The cheese-like food according to claim 9, wherein the acetylated acid-modified starch is acetylated acid-modified potato starch. The cheese-like food according to any one of claims 1 to 10, wherein the acetylated starch is a starch having thermoreversibility. The cheese-like food according to any one of claims 1 to 11, wherein the total of the starch content and the protein content is 15 to 50% by mass with respect to the total mass of the cheese-like food. The cheese-like food according to claim 12, wherein the protein content is 7.5% by mass or less based on the total mass of the cheese-like food. The cheese-like food according to any one of claims 1 to 13.
When a sample with a height of 35 ± 5 mm, a width of 70 ± 10 mm, and a length of 70 ± 10 mm was prepared, a plunger having a diameter of 6 mm was pushed in the height direction from the surface at a compression rate of 50 mm / min using a texture analyzer at 5 ° C. The cheese-like food having a hardness such that the stress in the case is 700 gf or more and 5000 gf or less. The cheese-like food according to any one of claims 1 to 14, which comprises an oil or fat having a rising melting point in the range of 10 to 50 ° C. The cheese-like food according to any one of claims 1 to 15, which comprises at least one selected from coconut oil and palm oil. The cheese-like food according to any one of claims 1 to 16, wherein the content of the shape-retaining agent is less than 0.1% by mass based on the total mass of the cheese-like food. The cheese-like food according to any one of claims 1 to 17, which is for heating.