JP6190556B1 - Spiny cheese-like processed food - Google Patents

Abstract

[PROBLEMS] To have a shape retention and texture peculiar to cheese despite having substantially no milk protein, to have processing suitability such as cutting and cutting, and to have good meltability and stringiness upon heating. Provide the cheese-like processed food shown. Furthermore, the present invention provides a cheese-like processed food that does not contain raw materials that may cause food allergies, including milk components. A processed food having an emulsified structure containing a specific modified starch, fats and oils, and water and starch swollen by water around an infinite number of refined oil droplet particles. Furthermore, the stability of the emulsified structure is enhanced by imparting specific physical properties to the fats and oils that are constituents of the processed food, and good meltability is observed by heating while maintaining good shape retention at room temperature. This is a cheese-like processed food that is glossy and looks good. [Selection figure] None

Description

The present invention relates to a processed food having cheese-like spinnability when heated and substantially free of milk protein.

Cheese is one of dairy products made from milk and / or raw materials obtained from milk, and milk obtained from cows, buffalo, goats, sheep, etc., among which milk is most often used. In Japan, cheese is a natural cheese or process cheese under the law, and there is cheese food that contains the wording of cheese, but all contain milk as an ingredient, and there are strict restrictions on the manufacturing method, ingredients and amount There is.

The demand for cheese is increasing year by year, and it is not only eaten, but also used in various foods. It has become an essential ingredient for cooking. In addition to the importance of the unique flavor of cheese in the selection criteria when using it, the shape and shape of hardness, elasticity, solid, semi-solid, fluid, etc., cutting, ease of crushing, melting condition during heating As the application spreads, such as baked and baked colors, various physical properties are required. Among them, the cheese has a unique property that it melts moderately when heated and has a unique viscosity and spinnability. Natural cheese has limits to fully meet these required properties, so processed cheeses, cheese foods, and the use of various food ingredients and food additives to add to cheese are being considered. Has been proposed

Cheese's unique property of stringiness is very attractive in terms of texture and appearance in cooking, but in order to express this physical property, even if it is a small amount, cheese is added or a protein that replaces milk protein is added. It was necessary to use. On the other hand, in recent years, consideration for people with food allergies is also a social mission, and in order to be able to enjoy meals without worrying about allergies, milk proteins that cause allergies or further expanded proteins are included. Despite not doing so, there is a growing demand in Japan and overseas to provide foods that can taste cheese-like flavor and texture.

Patent Document 1 proposes the use of a protein such as a thickener, acid-treated starch, a palm oil melting point fraction, and a total milk protein as having a spinnability while reducing protein. In a stringing cheese food product having a protein content of 10% by weight or less, only 2.0% by weight of the formulation example is described in the examples in the text as the one having the lowest protein content, and it contains protein. There is no evaluation of the quality of no stringing cheese food. Patent Document 2 proposes a potato-derived dextrin, a thickening polysaccharide such as carrageenan, and an emulsifier such as gum arabic, which is substantially free of protein. Not. Milk protein plays an important role in demonstrating the diverse characteristics of cheese, and it is very difficult to satisfy all the characteristics expected of cheese without using any protein that can replace the function of milk protein. It was.

JP2015-188387 JP2010-142181A

Although the present invention substantially does not contain milk protein, it has a shape retention and texture peculiar to cheese, has suitability for cutting, cutting, cutting, etc., and has good meltability and stringiness when heated It aims at providing the cheese-like processed food which shows property. Furthermore, it is providing the cheese-like processed food which does not contain the raw material and protein which may cause food allergy including a milk component.

The present inventor shall make a combination of a specific modified starch, and a processed food having an emulsified structure that contains oil and fat and water, and is covered with a starch swollen by water around innumerable fine oil droplet particles. Thus, the inventors have found that the above problems can be solved, and have completed the present invention. Furthermore, the stability of the emulsified structure is improved by making the fats and oils that are constituents of the food into fats and oils having specific physical properties, and good meltability is observed by heating while maintaining good shape retention at room temperature. The cheese-like processed food with a glossy surface and good appearance.

That is, the present invention
(1) Milk- derived protein content is 0.1% by mass or less, containing 15-30% by mass of oxidized starch and 2-8% by mass of hydroxypropyl starch, the total amount of which is 20 to 20 % of the total mass of the processed food 35% by mass, the content ratio of oxidized starch and hydroxypropyl starch is 15: 1 to 2: 1, contains 10 to 40% by mass of fats and oils having a rising melting point of 30 ° C. or higher , and water, Cheese-like processed food having a amylose content of 0.1 to 23% by mass and having a stringiness upon heating without substantially containing milk- derived protein,
(2) The cheese-like processed food according to (1), having a protein content of 0.1% or less and substantially free of protein,
(3) The cheese-like processed food according to (1) or ( 2 ), wherein the SFC of the fat 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 raw material.
(5) The cheese-like processed food according to any one of (1) to ( 4 ), wherein the shape is block, slice, sinome, strip, shred, or powder.

The stringy cheese-like processed food of the present invention can freely cut a block-like food into a sinome shape, a strip shape, etc. at room temperature, and can be cut into a shred shape or pulverized into a powder shape, etc. In addition to having unique physical properties similar to cheese such as excellent shape processing suitability, melting them when they are heated in cooking utensils such as ovens and toasters, and exhibiting stringiness, the components of the present invention are Because it is almost tasteless and odorless, it can be added not only to cheese flavor but also to any flavor such as butter flavor, chocolate flavor, mayonnaise flavor by adding various flavoring ingredients and fragrances, and the range of cooked foods that can be used is marked spread. Moreover, since the product of the present invention is substantially free of milk protein and milk components, it is a processed food for those who are concerned about food allergies, and allergies caused by food by paying attention to the allergens of flavor components to be added It is also possible to make processed foods that do not cause odors.

The spinnable cheese-like processed food of the present invention has a milk protein content of 0.1% by mass or less, and contains oxidized starch and hydroxypropyl starch, an oil and water having an ascending melting point of 30 ° C. or higher, and a total amount of oxidized starch. Is a cheese-like processed food that has a spinnability on heating without containing milk protein, and fats and oils are dispersed in the aqueous phase containing oxidized starch. It is a food with a special structure.

“Substantially” means a state in which a protein is not contained or is slightly traced in the analysis. In the present invention, not only natural cheese and processed cheese but also raw materials containing milk proteins such as skim milk powder and whey powder or vegetable proteins such as soybean protein and wheat protein are not required.

The starch that is a constituent of the present invention belongs to a modified starch that has been subjected to chemical treatment. Oxidized starch, which is one of the modified starches, is obtained by oxidizing starch with sodium hypochlorite. The degree of oxidation treatment can be defined by the amount of carboxyl groups, and the amount of carboxyl groups is large. This means that the degree of oxidation treatment has progressed. Untreated starch has almost no carboxyl groups. As the source material, one or more kinds of oxidized starch selected from potato-derived, tapioca-derived, corn-derived, waxy-corn-derived, sago palm-derived, rice-derived, pea-derived and sweet potato-derived starches can be used. The starch of any origin may be used in the present invention, but in order to combine good spinnability, heat meltability, and molding processability, the amylose content in the total amount of oxidized starch used is 0.1. It is more preferable to use at least 23 kinds of oxidized starch derived from potato, tapioca and waxy corn. However, when targeting people who are concerned about allergic diseases other than milk, it is necessary not to select plant-derived modified starch that may have the target allergen. Specifically, wheat origin, rice origin, and pea origin are not used.

Hydroxypropyl starch used in the present invention is obtained by etherifying starch with propylene oxide, and some hydroxyl groups of starch are etherified with hydroxypropyl groups. One or more kinds of hydroxypropyl starch selected from starches derived from potato, tapioca, corn, waxy corn, wheat, sago, rice, pea, and sweet potato can be used. In the present invention, starch of any origin may be used, but tapioca is more preferable. As with oxidized starch, when targeting people who are allergic to allergic diseases, do not use wheat, rice or peas.

The addition amount of oxidized starch and hydroxypropyl starch used in the present invention can be appropriately adjusted according to the intended physical properties. For example, the oxidized starch content is 5 to 50% by mass, 10 to 40% by mass, and 15 to 35. It can be made into the mass%. A preferable oxidized starch content is 15 to 30% by mass, and more preferably 20 to 30% by mass. Moreover, hydroxypropyl starch content can be made into 1-15 mass%, 1-10 mass%, and 2-10 mass%. The preferred content of hydroxypropyl starch is 2-8% by weight, more preferably 3-7% by weight.

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, the content of hydroxypropyl starch is reduced relative to oxidized starch, and the content ratio of oxidized starch and hydroxypropyl starch The mass ratio is preferably 15: 1 to 2: 1. 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 and 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 or several days below the gelatinization temperature, and then neutralized, washed with water, filtered, and dried. As with oxidized starch, it has the properties of low viscosity and increased gelling ability upon cooling, but it does not contain protein, and it is processed with cheese-like processed food consisting mainly of acid-treated starch. It is difficult to combine physical properties such as good spinnability and heat meltability like natural cheese for pizza.

The fats and oils used in the present invention are edible fats and oils and are not particularly limited as long as the rising melting point is 30 ° C. or higher, such as vegetable oils such as palm oil and cocoa butter, hydrogenated soybean oil, rapeseed oil Examples of these oils include vegetable oils such as vegetable oils, pork fats, beef tallow, and the like, and oils such as these hardened oils, fish oils and other marine animal oils, and the like. Moreover, the mixed fats and oils of 2 or more types of fats selected from these fats and oils, the fractionated oil, and transesterified oil may be sufficient. For a more preferable physical property of a spiny cheese-like processed food, it is preferable to use an oil and fat having an elevated melting point of 30 ° C. or higher, an SFC of 10 ° C. of 50 to 95%, and an SFC of 20 ° C. of 40 to 85%. Moreover, 10-40 mass% is good with respect to the processed food of this invention as fat and oil addition amount, Preferably it is 15-35 mass%, More preferably, it is 20-30 mass%.

The amount of water contained in the spinnable cheese-like processed food of the present invention may be an amount that can dissolve the water-soluble component to be contained, and may be appropriately adjusted according to the physical properties of the intended processed food. If a part of the water-soluble component is insoluble, the spinnability effect cannot be sufficiently exhibited, and a rough texture is not preferable. If the amount of water contained is too large, it becomes a fluid, and processing such as cutting and cutting cannot be performed, and the spinnability during 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. In addition, when water-soluble components are contained, an extra amount of water that can dissolve them is added. Good.

A taste ingredient and a flavor component can be added to the spinnable cheese-like processed food of the present invention within a range that does not affect the effects of the invention. Examples include sugars such as salt and sugar, sweeteners and chemical seasonings, cocoa powder and coffee powder, various fruit juices such as strawberry and muscat, and various flavors such as cheese flavor and butter flavor. By adding such a taste component and a flavor component, it can be set as the processed food which gave the cheese-like texture and the spine property at the time of a heating, and gave the flavor various as well as cheese flavor. Coloring agents and shelf life improvers can also be used. In order to make processed food in consideration of allergies, raw materials not containing allergens may be selected.

Further, a thickening stabilizer may be used to change the physical properties of the processed food of the present invention, such as guar gum, xanthan gum, gum arabic, carrageenan, locust bean gum, tamarind seed gum, tara gum, dextrin, pectin, Agar, cellulose, CMC, dietary fiber, sodium polyacrylate and the like can be mentioned. An emulsifier can also be used to improve the dispersion of fats and oils in the processed food of the present invention. For example, lecithin, 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, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, polyoxy And ethylene sorbitan fatty acid esters. Any of them can be used within a range that does not affect the effect of the invention.

For the production of the cheese-like processed food of the present invention, oxidized starch, hydroxypropyl starch, water as the main raw materials, and auxiliary ingredients such as salt, flavor components, acidulants, emulsifiers, shelf life improvers were mixed and dissolved as necessary. Add oils and fats to the water phase and mix and emulsify. The emulsification temperature is 80 ° C. or higher, preferably 85 to 95 ° C., since the emulsification efficiency and sterilization effect can be exhibited.

As the emulsifier for the mixture, there can be used an emulsifier used for emulsification of ordinary process cheese, such as a stefan emulsifier, a surface scraping emulsifier, a kettle emulsifier or a spiral emulsifier. Further, 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 good for heating and maintaining temperature, and a pressurized container capable of direct vapor flow at this time is more desirable because it can be heated in a short time. Examples of the cooling method of the emulsion include a method of transferring it to a container as it is and storing it in a refrigerator or the like, and a method in which the container is continuously passed through a cooling tunnel. It may be cooling in the apparatus.

(Preparation of palm kernel extremely hardened 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, the hydrogenation reaction was performed at 180 ° C., and the reaction was continued until the iodine value of the fat decreased to 0.5. Then, 0.3 parts by weight of activated clay was added to the oil to decolorize and deodorize to obtain an oil 1 having the analytical values shown in Table 1.

(Preparation of transesterified oil)
After adding 0.2 parts by mass of sodium methoxide to the oil and fat in which 60 parts by mass of palm kernel extremely hardened oil and 40 parts by mass of palm olein are mixed, the mixture is stirred at 80 ° C. for 60 minutes to conduct a random transesterification reaction. The catalyst was removed by washing with water. Next, decolorization and deodorization were performed to obtain an oil 2 having the analytical values shown in Table 1.

(Other oils and fats)
Other oils and fats include palm oil (iodine value 51.2, oil 3), palm stearin (iodine value 31.5, oil 4), soybean oil (iodine value 130.8, oil 5), and palm olein (iodine value 57. 5, fats and oils 6), fats and oils (iodine value 17.6, fats and oils 7) mixed with 70 parts by weight of palm kernel extremely hardened oil and 30 parts by weight of palm olein, butter oil extracted from butter (iodine value 31.7, fats and oils 8) ) Were used to carry out examples and comparative examples. Detailed information of the fats and oils 1 to 8 used in Examples and Comparative Examples is shown in Table 1.

The raw materials derived from 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: waxy 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.
The amylose content and carboxyl group content of the oxidized starch used in the present invention are shown in Table 2 classified according to the starting material, and the amylose content in the oxidized starch shown in Tables 3 to 5 is based on the values in Table 2. Was calculated.

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

Quality evaluation of processed foods like spinnable cheese
The evaluation method of spinnability is to place 10g of spine-type cheese-like processed food shaped into a shred (length 35mm x width 5mm x thickness 2mm) on aluminum foil and heat in an oven at 100V, 810W for 3 minutes. After that, Yamaden Co., Ltd. “Creep Meter Leonor (RE-3305S)” was used as the measuring device, and the company's disc-shaped plunger No. 37 (diameter 11.3 mm, thickness 1 mm) was used as the measuring plunger. And measured under the following conditions.
Set so that the tip of the disc-shaped plunger is in contact with the processed cheese-like processed food, and move the processed cheese-like processed food downward at a table speed of 10 mm / sec. The movement was stopped when the processed cheese-like processed food peeled. The distance between the surface of the spinnable cheese-like processed food on the aluminum foil and the tip of the plunger was measured, and the average of three measurements was taken as the spinnable length. When the measurement limit (77 mm) of the apparatus was reached without peeling from the plunger, it was set to 77 mm or more. In addition, the evaluation as shown below was used for the evaluation of spinnability.
◎: 60 mm or more ○: 20 mm or more and less than 60 mm ×: less than 20 mm (heat melting property)
The evaluation method for heat melting property was evaluated under the following conditions. 10g of spiny cheese-like processed food molded into a shred shape (length 35mm x width 5mm x thickness 2mm) is placed on an aluminum foil and heated in an oven of 100V, 810W. The evaluation was made in three stages according to the criteria.
A: Melted in 3 to 5 minutes and moderate fluidity is observed. ○: Melted in 3 to 5 minutes, but no fluidity is observed. X: Almost no melting even when heated after 5 minutes (molding) Processing suitability)
The moldability was evaluated by the following two methods.
(1) Cutting suitability The ease with which a spinnable cheese-like processed food that had been refrigerated at 5 ° C. for 3 days was cut at room temperature with a knife was evaluated according to the following criteria.
◎: Spun cheese-like processed food is cut without sticking to the knife, and the knife is hardly soiled ○: Spun cheese-like processed food is attached to the knife, but the knife and cheese-like processed food are easily separated × : Spinnable cheese-like processed food adheres to the knife, and the knife and cheese-like food do not easily separate (2) 30 g of the spinnable cheese-like processed food is put in a cup having a hardness diameter of 50 mm and a depth of 25 mm, and 5 ° C. And refrigerated for 3 days. When the sample is set in “Creep Meter Leonor (RE-3305S)” manufactured by Yamaden Co., Ltd., plunger No. 5 (5 mm × 22 mm), sample stage speed is set to 5 mm / sec, and the plunger is inserted The stress (gf) was read. Hardness was evaluated according to the following criteria.
A: 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 spine cheese-like processed food molded into a shred shape (length 35 mm × width 5 mm × thickness 2 mm) was allowed to stand at 30 ° C. and evaluated according to the following criteria.
○: No oil drop (= oil off) is observed on the surface of the spiny cheese-like processed food even after 4 hours. X: Oil drop on the surface of the spinnable cheese-like processed food in 1 hour or more and less than 4 hours Can be seen (Evaluation of texture)
The feeling when eating a 20 ° C. spinnable cheese-like processed food molded into a die shape (vertical 20 mm × horizontal 20 mm × thickness 20 mm) was evaluated according to the following criteria.
○: Cheese-specific elasticity and stickiness x: Cheese-specific elasticity, stickiness not felt

(Example 1) Hydroxypropyl starch: 1.5 parts by mass of sodium chloride and 45.5 parts by mass of water as tapioca aqueous phase were added and heated to 50 ° C., and then oxidized starch 1 (amylose content: 21 mass%, carboxyl group amount: 1.1 mass%) was added to 26.0 mass parts and hydroxypropyl starch 1 was added 5.0 mass parts, and the mixture was mixed and stirred with a propeller mixer (1,300 rpm) to dissolve. After the starch was firmly swollen and gelatinized, 22.0 parts by weight of fat 1 was added, emulsified, and mixed and stirred to 85 ° C. After reaching 85 ° C., the mixture was stirred and held at the same rotational speed for 1 minute. The heat-emulsified cheese-like emulsion was filled into a container and cooled in a refrigerator at 5 ° C. for 3 days to obtain a spinnable cheese-like processed food. This was evaluated for spinnability, heat meltability, moldability and the like.
The silky cheese-like processed food has a protein content of 0.0% by mass, an amylose content in oxidized starch of 21.0% by mass, an oxidized starch / hydroxypropyl starch ratio of 5.2, and a hardness at 5 ° C. of 1 800gf, good physical properties in terms of spinnability, 810W, heat melting property when heated for 3 minutes, and molding processability. The quality evaluation results are shown in Table 3.

(Example 2) Hydroxypropyl starch: Potato A spiny cheese-like processed food was produced by the same procedure as in Example 1 with the formulation shown in Table 3. When the same evaluation as in Example 1 was performed, the physical properties were good in terms of stringiness, heat melting property, and molding processability. The quality evaluation results are shown in Table 3.

(Examples 3 to 10) Combinations of oxidized starches According to the formulation shown in Table 3, the production of the oxidized starches in Examples 1 and 2 and the combinations of oxidized starches were changed in the same procedure, and the spinnability A 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 an 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 acids, 0.15 parts by mass of yeast extract, and 46.8 parts by mass of water were added to raise the temperature. Then, 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 were added, The mixture was stirred and dissolved with a propeller mixer (1,300 rpm). After the starch was firmly swollen and gelatinized, 21.0 parts by weight of fat 2 was added, emulsified and mixed and stirred to 85 ° C. After reaching 85 ° C., 0.2 part by mass of cheese flavor was added and stirred and held for 1 minute at the same rotation speed. The heat-emulsified cheese-like emulsion was filled into a container and cooled in a refrigerator at 5 ° C. for 3 days to obtain a spinnable cheese-like processed food. The quality evaluation results are shown in Table 4.

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

(Example 17) Use of proteins other than milk: Soy protein A spiny cheese-like processed food was produced by the same procedure as in Example 11 with the formulation shown in Table 4. The quality evaluation results are shown in Table 4.

(Example 18) Use of thickener: Arabic gum According to the formulation shown in Table 4, a spinnable cheese-like processed food was produced in the same procedure as in Example 11. The quality evaluation results are shown in Table 4.

(Example 19) Processed foods other than cheese flavor: 6.0 parts by weight of sugar and 44.3 parts by weight of water were added as a chocolate-flavored water phase, and the temperature was raised to 50 ° C. (Amulose content: 21% by mass, carboxyl group content: 1.1% by mass) 19.0 parts by mass, oxidized starch 2 (amylose content: 25% by mass, carboxyl group content: 0.4% by mass) 4.0 %, Hydroxypropyl starch 1 was added in an amount of 4.0 parts by mass, 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 blended with the starch. 12.5 mass parts of fats and oils 1 were added there, it was made to emulsify, and it mixed and stirred to 85 degreeC. After reaching 85 ° C., 0.2 part by mass of chocolate flavor was added, and the mixture was stirred and held for 1 minute at the same rotational speed. A chocolate-like emulsion emulsified by heating was filled into a container and cooled in a refrigerator at 5 ° C. for 3 days to obtain a stringy chocolate-like processed food. The quality evaluation results are shown in Table 4.

(Example 20) Use of emulsifier: Polyglycerin fatty acid ester A cheese-like processed food was produced in the same procedure as in Example 11 by the formulation shown in Table 4. 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 an acid-treated starch aqueous phase, and the temperature was raised to 50 ° C. 26.0 parts by mass and 5.0 parts by mass of hydroxypropyl starch 1 were mixed and stirred with a propeller mixer (1,300 rpm) to dissolve. 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., the mixture was stirred and held at the same rotational speed for 1 minute. The heat-emulsified cheese-like emulsion was filled into a container and cooled in a refrigerator at 5 ° C. for 3 days to obtain a spinnable cheese-like processed food. The quality evaluation results are shown in Table 5.

(Comparative Example 2) Starch other than oxidized starch: hydroxypropyl phosphate crosslinked starch According to the formulation shown in Table 5, the acid-treated starch was replaced with hydroxypropyl phosphate crosslinked starch in the same procedure as in Comparative Example 1 An attempt was made to produce a processed cheese-like processed food, but the water phase portion became highly viscous, and the oil phase portion was not emulsified, and a cheese-like processed food was not obtained. The quality evaluation results are shown in Table 5.

(Comparative Example 3) Starch other than oxidized starch: oxidized starch + unprocessed starch A spiny cheese-like processed food was produced by the same procedure as in Comparative Example 1 with the formulation shown in Table 5. The quality evaluation results are shown in Table 5.

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

(Comparative examples 5-6) Change of fats and oils: Soybean oil, palm olein By the mixing | blending shown in Table 5, the spinnable cheese-like processed food was manufactured in the same procedure as the 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)
With the formulation shown in Table 5, a spinnable cheese-like processed food was produced in the same procedure as in Comparative Example 1. The quality evaluation results are shown in Table 5.

(Comparative Example 8) Oxidized starch / hydroxypropyl starch content ratio: above the upper limit (26.0)
With the formulation shown in Table 5, a spinnable cheese-like processed food was produced in the same procedure as in Comparative Example 1. The quality evaluation results are shown in Table 5.

Claims (5)

Milk- derived protein content is 0.1% by mass or less, containing 15-30% by mass of oxidized starch and 2-8% by mass of hydroxypropyl starch, the total amount of which is 20-35% by mass of the total mass of processed food The content ratio of oxidized starch and hydroxypropyl starch is 15: 1 to 2: 1, containing 10 to 40% by mass of fats and oils having an elevated melting point of 30 ° C. or higher , and water , and the amylose content in the total amount of oxidized starch Is a cheese-like processed food that has a spinnability when heated even if it contains 0.1 to 23% by mass and does not substantially contain milk- derived protein. The cheese-like processed food according to claim 1, wherein the protein content is 0.1% or less and substantially no protein is contained. The cheese-like processed food according to claim 1 or 2 , wherein the SFC of the fat 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 3 , which contains substantially no milk-derived raw material. The cheese-like processed food according to any one of claims 1 to 4 , wherein the shape is block, slice, sinome, strip, shred, and powder.