Cheese-like products, methods of manufacturing cheese-like products and food products

Abstract

The purpose of this invention is to (1) obtain a type of cheese from which the off-flavor of plant-based raw materials is suppressed; (2) obtain a type of cheese with excellent processing suitability, which, in addition to not adhering to each other during forming by shredding, dicing, cutting, or slicing, does not disintegrate into powder or small pieces during forming; and (3) obtain a type of cheese with a cheese-like texture and physical properties when tasted directly or after heating. This invention provides a type of cheese comprising an oil-in-water emulsion containing the following components A and B, and satisfying the following condition 1: (Component A) Whole grain powder of high-carbohydrate legumes (wherein high-carbohydrate legumes refer to legumes containing 50-80% by mass of carbohydrates) (Component B) Oxidized starch (excluding those subjected to cross-linking treatment) (Condition 1) pH 3.0-5.5

Description

Technical Field

[0001] This invention relates to a type of cheese, a method for manufacturing a type of cheese, and a food product. Prior Technology

[0002] Cheese is a type of dairy product made from milk derived from cattle, buffalo, sheep, goats, yaks, etc., through processes such as coagulation and fermentation.

[0003] Cheese made from dairy ingredients is not suitable for vegetarians and is susceptible to the effects of rising dairy prices. Therefore, there is a need for cheeses that do not use dairy-derived ingredients and have a similar appearance, flavor, and texture to regular cheese. In addition, cheese used in pizzas, baked goods, etc., is often used as shaped cheese by shaving or slicing, from the perspective of ease of use during preparation and ease of melting during heating. Therefore, cheese-like products also require processing suitability that can be shaped by slicing or dicing.

[0004] However, the appearance, processing suitability, flavor, and texture of cheese largely depend on the milk-derived proteins it contains. Therefore, simply reducing these proteins will decrease its shape retention and make it more likely to become a spread or paste. Therefore, the development of cheeses that meet the required characteristics of cheese by using plant-based proteins instead of milk-derived ingredients has been a long-standing practice.

[0005] Patent document 1 discloses a cheese substitute that does not contain dairy components, which includes a coagulation layer comprising proteins isolated and refined from one or more non-animal sources. Patent document 2 discloses a food composition with a cheese-like texture, characterized in that, relative to the total amount of the food composition, it contains 0.5 to 10% by mass of soybean protein as a solid component and 15 to 35% by mass of wheat protein as a solid component, and the soybean protein is coagulated.

[0006] Furthermore, considering food allergies and the difficulty in maintaining the soft texture of cheese or cheese-like products that use protein colloids as a framework after heating, there has been progress in the development of cheese-like products, both animal-based and plant-based, that reduce the amount of protein they contain, in recent years. Patent document 3 discloses a low-protein cheese-like food, characterized in that it is a cheese-like food with a protein content of less than 10% by mass, which contains (a) dextrin derived from potatoes and having a DE2~5, (b) one or more of the group consisting of carrageenan, agar, deacetylated gellan gum and LM pectin, and (c) an emulsifier.

[0007] Patent document 4 discloses a heat-resistant cheese-like processed food with a milk protein content of less than 0.1% by mass, containing oxidized starch, oil with a melting point of more than 30°C, and water, wherein the amylose content in the total oxidized starch is more than 25% by mass, and which can maintain its shape even if it does not actually contain milk protein. Patent document 5 discloses a cheese-like processed food with a milk protein content of less than 0.1% by mass, containing oxidized starch, hydroxypropyl starch, oil with a melting point of more than 30°C, and water. The amylose content in the total oxidized starch is 0.1-23% by mass, and it can have a stringy texture when heated even if it does not actually contain milk protein. [Previous Technical Documents] [Patent Literature]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 2019-122388 [Patent Document 2] Japanese Patent Application Publication No. 2011-000073 [Patent Document 3] Japanese Patent Application Publication No. 2010-142181 [Patent Document 4] Japanese Patent Application Publication No. 2018-174713 [Patent Document 5] Japanese Patent Application Publication No. 2018-174712 Summary of the Invention

[0009] [The problem that the invention aims to solve]

[0010] Among the types of cheese that have been explored and revealed over time, there are issues such as the following. As with Patent Documents 1 and 2, when plant-based proteins obtained by processing and refining grains or beans are used, the pasture odor and grain odor originally present in grains or beans can easily be transferred to cheese-like products. As a substitute for cheese, there is a demand for further improvement from the perspective of flavor.

[0011] Furthermore, according to patent documents 3-5, although a cheese-like appearance, processing suitability, and texture can be obtained, it is impossible to obtain sufficient colloidal stability in the acidic pH range, and the flavor as cheese is easily weakened. On the other hand, if it is adjusted to the same pH as ordinary cheese, in addition to the deterioration of the processing suitability (hereinafter, only processing suitability is described) when shredding or dicing the obtained cheese-like product, the texture also deteriorates, so it is a trade-off relationship.

[0012] Therefore, the subject matter of this invention is the following three points. (1) Cheeses whose off-flavors derived from plant-based raw materials are suppressed (2) To obtain a type of cheese with excellent processing suitability that, in addition to not adhering to each other, does not disintegrate into powder or small pieces during the forming process when shaped by shredding, dicing, cutting, or slicing. (3) To obtain a cheese-like texture and physical properties when tasted directly or after heating. [Methods used to solve problems]

[0013] After actively examining the above-mentioned problems, the inventors discovered that the problems could be solved by a type of cheese having the following structure, and thus completed the present invention.

[0014] [1] A type of cheese comprising an oil-in-water emulsion containing the following components A and B, and satisfying the following condition 1. (Ingredient A) Whole grain powder of high-carbohydrate legumes (However, high-carbohydrate legumes refer to legumes containing 50-80% by mass of carbohydrates). (Component B) Oxidized starch (excluding those that have undergone cross-linking treatment) (Condition 1) pH is 3.0~5.5. [2] As described in [1], the cheese in which the above-mentioned ingredient A is made from whole grains of high-carbohydrate beans that have been subjected to either dry heating or wet heating. [3] Cheese as described in [1] or [2], wherein the whole grain powder of high carbohydrate beans, which is the component A mentioned above, is a whole grain powder of high carbohydrate beans with an NSI (Nitrogen Solubility Index) of 40 to 75 at 55°C. [4] Cheese as described in any of [1] to [3], wherein the oxidized starch of component B is composed of one or more of the following groups of oxidized starch B-1 or oxidized starch B-2. <Oxidized Starch B-1> is an oxidized starch obtained using raw starch containing 75-80% by mass of amylopectin and 20-25% by mass of amylose. <Oxidized Starch B-2> is an oxidized starch obtained using raw starch with a branched starch content of 81-85% by mass and a straight starch content of 15-19% by mass. [5] Cheeses such as those described in any of [1] to [4] contain one or more of the following ingredients: C and D. (Component C) Cross-linked starch (Ingredient D) Acetyl starch [6] As described in [5], the aforementioned component C is starch that has undergone one or more treatments from the group consisting of acetylation, hydroxypropylation and phosphate monoesterification, in addition to crosslinking treatment. [7] Cheeses as described in [5] or [6], wherein the content of the above-mentioned component B is 2.2 to 12 parts by mass relative to 1 part by mass of component C. [8] Cheeses described in any of [1] to [7] contain a ratio of SFC (SFC-25) at 25°C to SFC (SFC-35) at 35°C (SFC-25 / SFC-35) of 2.0 to 5.0. [9] Cheeses such as those described in any of [1] to [8] contain the following ingredient E. (Component E) Water-soluble dietary fiber

[10] A method for manufacturing cheese as described in any of [1] to [9], comprising and sequentially proceeding to the following (step 1) to (step 5). (Step 1) Mix the raw materials containing the above components A and B to obtain the pre-emulsion. (Step 2) Adjust the pH of the prepared emulsion to 3.0~5.5. (Step 3) Homogenize the prepared emulsion with a pH of 3.0~5.5. (Step 4) Heating the homogenized pre-emulsion with a pH of 3.0-5.5 to a temperature of at least 100°C. (Step 5) Cooling the pre-emulsion, which has been heated to at least 100°C, to at least 20°C.

[11] A food product that uses cheese as described in any of [1] to [9]. [Invention Effects]

[0015] According to the present invention, the following effects can be obtained. (1) Cheeses from which the off-flavors derived from plant-based ingredients are suppressed. (2) When cheese is formed by shredding, dicing, cutting, or slicing, it can be obtained that, in addition to the cheese not adhering to each other, it will not disintegrate into powder or small pieces during the forming process, thus having excellent processing suitability. (3) It can produce cheese-like texture and properties when tasted directly or after heating. Implementation

[0016] The following describes suitable embodiments of the present invention. The present invention is not to be limited by the following description, and the constituent elements may be suitably modified without departing from the spirit of the invention.

[0017] [Cheese-like] The cheese of the present invention is characterized in that it contains an oil-in-water emulsion containing the following components A and B, and satisfies the following condition 1. (Ingredient A) Whole grain powder of high-carbohydrate legumes. However, high-carbohydrate legumes refer to legumes containing 50-80% carbohydrates by mass. (Component B) Oxidized starch (except for those that have undergone cross-linking treatment). (Condition 1) pH is 3.0~5.5.

[0018] The cheese of the present invention may also be composed of an oil-in-water emulsion containing components A and B, and satisfy condition 1 above.

[0019] [Ingredient A] The cheese of this invention is a whole-grain crushed product containing high-carbohydrate legumes. However, in this invention, "high-carbohydrate legumes" refers to legumes containing 50-80% by mass of carbohydrates.

[0020] <High-carbohydrate legumes> Generally speaking, the term "legumes" refers to grains belonging to the legume family in plant taxonomy. Among them, examples of high-carbohydrate legumes that meet the criteria for use in this invention include red beans, green beans, peas, cowpeas, broad beans, adzuki beans, chickpeas, kidney beans, lima beans, mung beans, and lentils. As for legumes containing carbohydrates in a manner that makes them less than 50% by mass (hereinafter, only referred to as low-carbohydrate legumes), soybeans are an example.

[0021] In this invention, from the viewpoint of improving the flavor of cheese-like products and preventing off-flavors, it is preferable to use high-carbohydrate beans with a carbohydrate content of 53-75% by mass, more preferably 55-72% by mass, and especially preferably 58-68% by mass. Furthermore, from the same perspective, it is preferable to use high-carbohydrate legumes with a protein content of 30% or less by mass, more preferably 27% or less by mass, and ideally 24% or less by mass. The minimum protein content of the high-carbohydrate legumes used is 10% by mass.

[0022] Examples of high-carbohydrate legumes that better meet the aforementioned ranges for carbohydrate and protein content include red beans, peas, adzuki beans, chickpeas, kidney beans, lima beans, and lentils. From the perspective of achieving a richer, more cheesy flavor, and from the perspective of maintaining a stable emulsified state even when the pH is adjusted to the acidic side as described in condition 1 below, it is preferable to use one or more of peas, chickpeas, lima beans, or lentils; more preferably, one or more of chickpeas or lentils; and chickpeas are particularly preferred.

[0023] The carbohydrate content of legumes is generally obtained by subtracting the sum of protein, lipids, ash, and moisture content (measured by other methods) from the weight of the legumes. Dividing the calculated carbohydrate content of the legumes by their weight yields the proportion of carbohydrates in the legumes.

[0024] The determination of protein, lipids, ash and moisture in legumes can be performed using methods previously known for the determination of protein, lipids, ash and moisture in food.

[0025] Examples of methods for determining protein content include the Kjeldahl method and the combustion method. Examples of methods for determining lipid content include ether extraction, chloroform-methanol extraction, and acid decomposition. Examples of methods for determining ash content include ashing with the addition of magnesium acetate and direct ashing. Examples of methods for determining moisture content include the Karl Fischer method.

[0026] Furthermore, the carbohydrate and protein content of the high-carbohydrate and low-carbohydrate beans in this invention are determined by measuring the carbohydrate content of the substance after drying the beans in their whole-grain state in a manner that makes the moisture content at least 18% by mass.

[0027] The high-carbohydrate beans that can be used in this invention, as described below, are used in the production of the cheese of this invention in the form of whole grain crushed product. However, from the viewpoint of obtaining cheese with good flavor, it is preferable to choose high-carbohydrate beans that have undergone heat treatment.

[0028] The heating method is not particularly limited. For example, dry heating (also known as dry heat heating) using roasting equipment, hot air heating equipment, microwave heating equipment, etc., or wet heating (also known as humid heat heating) using humidification heating equipment, cooking equipment, steam heating equipment, etc., can be used. Among these, if high-carbohydrate beans that have undergone dry heating are used, there is a possibility that the cheese-like texture may not have an aroma that can be perceived in the original cheese. Therefore, it is preferable to choose high-carbohydrate beans that have undergone wet heating, and even more preferably, high-carbohydrate beans that have undergone steam heating.

[0029] The heating conditions for the above-mentioned heating treatment, such as the heating temperature and time, are not particularly restricted. However, it is more appropriate to set the temperature to 60-100°C and the time to be between 1 minute and 10 hours. For example, chickpeas, a high-carbohydrate legume, can be sealed in a sealed container and heated inside the outer casing of the container in an environment with a relative humidity of over 90% to raise the temperature of the substance to 60-95°C.

[0030] <Whole Granulation> The aforementioned high-carbohydrate legumes are used in whole-grain crushed form and are contained in the manufacture of the cheeses of this invention.

[0031] The term "whole grain pulverized high-carbohydrate legumes" in this invention refers to the whole grain of high-carbohydrate legumes, including the hypocotyl and seed coat, which is dry-pulverized or wet-pulverized to make the high-carbohydrate legumes into powder or paste, without any prior division or classification.

[0032] The method for whole-grain grinding of high-carbohydrate beans is not limited and can be any method. For example, high-carbohydrate beans that have been dry-ground using a dry grinder such as a column grinder, blade grinder, ball mill, or jet grinder, or high-carbohydrate beans that have been wet-ground using a grinder such as a colloid mill, can be used in the manufacture of the cheese-like product of this invention. Furthermore, when wet grinding is performed, the dried high-carbohydrate beans are soaked in water at 5-35 degrees Celsius for 30 minutes to 12 hours.

[0033] From the viewpoint of obtaining a smooth, cheese-like texture and pleasant mouthfeel, the whole-grain powder of high-carbohydrate beans is preferably refined to achieve a median diameter in the range of 10 to 300 μm. In this invention, the median diameter refers to the particle diameter as a 50% percentage of the cumulative volume distribution of particle size obtained by measuring using a laser diffraction particle size distribution measuring device (such as LMS-2000e (manufactured by SEISHIN Corporation), SALD-2300 (manufactured by Shimadzu Corporation)).

[0034] Based on the above viewpoints, for whole grain powder of high-carbohydrate legumes, a median diameter of 10~250μm is better, and 10~200μm is even better. Furthermore, it is even better if the median diameter is within the above range and the particle diameter of 90% of the cumulative volumetric distribution is below 500 μm.

[0035] From the viewpoint of suitability for the subsequent manufacture of cheese-like products, when using wet-milled material as the whole-grain milled material in this invention, it is preferable to adjust and mill the dried high-carbohydrate beans in a manner that makes the total amount of water (the amount of water absorbed from the soaking of the high-carbohydrate beans and the amount of water added as needed) to 1.5 to 2.5, more preferably in a manner that makes it 1.7 to 2.4, and especially preferably in a manner that makes it 1.8 to 2.3.

[0036] In this invention, from the viewpoint of obtaining a stronger cheese flavor, it is preferable that the moisture content of the cheese-like product meets the range described below. From the viewpoint of increasing the degree of freedom in blending, it is preferable to select dry-milled high-carbohydrate beans (hereinafter also referred to as high-carbohydrate whole bean powder) for the manufacture of cheese-like products.

[0037] Furthermore, from the perspective of improving the emulsification stability and processing suitability of the obtained cheese-like product, it is better to use high-carbohydrate whole-grain soybean flour with an NSI of 40-75 at 55°C. The so-called nitrogen solubility index (NSI) is expressed as the ratio (mass %) of water-soluble nitrogen in total nitrogen. In this invention, the value measured by the following method is taken as the NSI at 55°C.

[0038] (Methods for determining NSI) To prepare the test solution, add 39 mL of water to 1 g of the sample and stir. Then, heat the test solution in a hot water bath set to 55°C while stirring. The heating, which is performed simultaneously with stirring, continues for 15 minutes after the test solution reaches 55°C. Next, the sample solution after heating was stirred at 30°C for 2 hours using a rotor, followed by centrifugation at 1500 rpm for 10 minutes (430G) using a swing rotor. The supernatant was then recovered by decantation. The nitrogen content of the recovered supernatant and progenitor was determined by the Dumas method, and the ratio of nitrogen (water-soluble nitrogen) in the supernatant to the total nitrogen in the sample was expressed as mass% as the NSI at 55°C in this invention.

[0039] As an embodiment, the NSI at 55°C is preferably 45~75, more preferably 48~72, and even more preferably 53~70.

[0040] The content of whole grain crushed high-carbohydrate beans in the cheese of the present invention, as a solid component, is, for example, 0.8 to 15% by mass, preferably 1 to 15% by mass, more preferably 1.5 to 12.0% by mass, even more preferably 2.0 to 9.0% by mass, and particularly preferably 2.5 to 6.0% by mass. By ensuring that the whole grain powder of high-carbohydrate beans in the cheese of this invention meets the above-mentioned range, a cheese with a smooth texture and minimal off-flavor can be obtained. Furthermore, even when the pH is adjusted to the acidic side in a manner that satisfies condition 1 described later, a cheese with good emulsification stability and superior processing suitability can still be obtained.

[0041] In this invention, when using protein materials (such as isolated soybean protein, powdered soybean protein, and powdered chickpea protein) obtained by recycling and extracting from high-carbohydrate or low-carbohydrate legumes with protein components as the core, the emulsification stability is easily improved near a neutral pH, and the cheese-like physical properties are easily transformed into cheese-like properties. However, due to the unique odor of the protein material itself, the resulting cheese-like flavor is deteriorated. In addition, due to the deterioration of emulsification stability when the pH is lowered, not only does the processing suitability of the cheese-like material become poor, but a sufficient cheese-like flavor cannot be obtained.

[0042] Therefore, in the cheese of this invention, the protein material obtained by recycling and extracting from legumes with protein as the core component is preferably 5% by mass or less. Examples of protein materials obtained by recycling and extracting from legumes with protein as the core component include materials containing 60% by mass or more of protein, as well as materials containing carbohydrates in addition to protein.

[0043] [Ingredient B] This invention contains oxidized starch (except for those that have undergone cross-linking treatment). Oxidized starch refers to starch obtained by oxidizing raw starch with sodium hypochlorite.

[0044] The types of raw starch used as the oxidized starch in this invention are not particularly limited. For example, starches derived from waxy corn, corn, cassava, wheat, sweet potato, potato, sago, rice, etc. can be used. These raw starches can also be used in combination of one or more types.

[0045] Oxidized starch can be used alone or in combination of two or more types. Alternatively, two or more cross-linked starches with different degrees of oxidation from the same type of cross-linked starch can be used in combination.

[0046] From the viewpoint of improving the processing suitability of the obtained cheese-like product, and from the viewpoint of obtaining cheese-like texture and physical properties, the oxidized starch used in this invention preferably includes one or more types selected from the group consisting of oxidized starch B-1 or oxidized starch B-2. <Oxidized Starch B-1> Oxidized starch obtained using raw starch containing 75-80% by mass of amylopectin and 20-25% by mass of amylose. Oxidized Starch B-2 Oxidized starch obtained using raw starch containing 81-85% by mass of amylopectin and 15-19% by mass of amylose.

[0047] Examples of oxidized starches that meet the criteria of oxidized starch B-1 include oxidized starches made from rice starch, potato starch, wheat starch, corn starch, and kudzu starch.

[0048] For example, oxidized starch that conforms to the above-mentioned oxidized starch B-2 can be described as oxidized starch made from tapioca starch.

[0049] In the cheese of the present invention, the above-mentioned oxidized starch B-1 and oxidized starch B-2 can be used in any combination. However, the following (I) and (II) are described in detail as suitable embodiments of the present invention. (I) Case containing only oxidized starch (II) When used in combination with one or more of the components C and D described below.

[0050] First, let's describe the situation in (I) above. In the case where the cheese of the present invention contains only oxidized starch, it is preferable to contain both oxidized starch B-1 and oxidized starch B-2. Compared with the case where only one type of oxidized starch is used, the cheese obtained by using both types of oxidized starch is more likely to have better processing suitability, texture, and heat solubility.

[0051] Furthermore, when using both oxidized starch B-1 and oxidized starch B-2, from the viewpoint of seeking a better balance between processing suitability, post-heating texture, and heat solubility, it is preferable that the content of oxidized starch B-1 is higher than that of oxidized starch B-2. Specifically, relative to 1 part by weight of oxidized starch B-2 in the cheese of the present invention, the content of oxidized starch B-1 is preferably 3.0 to 8.0 parts by weight, more preferably 3.3 to 7.8 parts by weight, even more preferably 3.6 to 7.6 parts by weight, and particularly preferably 3.8 to 7.4 parts by weight.

[0052] Next, the situation described in (II) above will be addressed. In the case of using oxidized starch in combination with any one or more of the components C and D described below, the cheese of the present invention may also contain both of the above-mentioned oxidized starch B-1 and oxidized starch B-2. However, since the effect of containing them is maximized, it is better to contain only one of them. In particular, from the viewpoint of improving processing suitability, it is better to contain oxidized starch B-1.

[0053] In the case of using oxidized starch in combination with component C (described later), from the viewpoint of improving the processing suitability of the obtained cheese-like product, as well as the cheese-like texture and the emulsification stability of the cheese-like product in the acidic pH range, the content of oxidized starch in component B relative to the content of cross-linked starch in component C is typically 2.2 to 75 parts by mass, with 2.2 to 12 parts by mass being better, 2.2 to 11.0 parts by mass being even better, 2.2 to 10.0 parts by mass being even better, 2.8 to 9.0 parts by mass being even better, and 3.0 to 8.5 parts by mass being particularly good.

[0054] Even when oxidized starch is used in combination with component D (described later), from the same point of view, it is better for the content of oxidized starch of component B to be 2.0 to 15 parts by mass relative to the content of acetylated starch of component D, better for 4.0 to 15 parts by mass, even better for 6.0 to 15 parts by mass, even better for 8.0 to 15 parts by mass, and best for 10.0 to 15 parts by mass.

[0055] Furthermore, even in any of the cases described in (I) and (II) above, where multiple types of oxidized starch conforming to either oxidized starch B-1 or oxidized starch B-2 are used (e.g., oxidized starch made from different raw starches, oxidized starch with different treatment intensities), multiple types of component C, or multiple types of component D, the content of each component should be calculated by summing the contents of the respective components to obtain the above mass ratio.

[0056] Even in either of the cases (I) and (II) above, from the viewpoint of improving the processing suitability of the obtained cheese and obtaining the physical properties of a cheese-like substance that dissolves moderately by heating in an oven, it is preferable to include oxidized starch B-1, which is made from raw starch derived from potatoes.

[0057] The content of oxidized starch in the cheese of the present invention can be arbitrarily changed according to the desired texture, hardness, etc. of the cheese. For example, in case (I) above, the content of oxidized starch in the cheese of the present invention is 15-35% by mass, and may further be 17-35% by mass. From the viewpoint of obtaining cheese with good processing suitability and obtaining cheese-like physical properties when the cheese is heated, a content of 17-33% by mass is preferred, 17-30% by mass is more preferred, 17-27% by mass is even more preferred, and 17-25% by mass is particularly preferred.

[0058] Furthermore, in the case of (II) above, the content of oxidized starch in the cheese of the present invention is 3 to 24% by mass, and may further be 5 to 24% by mass. From the viewpoint of obtaining cheese with good processing suitability, and from the viewpoint of obtaining cheese-like physical properties when the cheese is heated, this content of 7 to 24% by mass is preferred, 9 to 21% by mass is more preferred, 11 to 18% by mass is even more preferred, and 12 to 15% by mass is particularly preferred.

[0059] [Ingredient C] The present invention is described in relation to cross-linked starch (hereinafter simply referred to as cross-linked starch), which is more suitable for inclusion in the present invention. The term "cross-linked starch" refers to cross-linking treatments, such as adipic acid cross-linking or phosphoric acid cross-linking using sodium trimetaphosphate for esterification, which cross-link the sugar chains in the raw starch.

[0060] By incorporating cross-linked starch, the emulsification stability of the cheese-like product in the acidic pH range becomes less prone to deterioration, resulting in a better texture. Furthermore, it becomes easier to obtain a cheese-like flavor. In addition, it becomes easier to obtain cheese-like products with better processing suitability.

[0061] As a cross-linked starch more suitable for use in this invention, it is preferably a starch that, in addition to cross-linking treatment, has undergone one or more treatments selected from the group consisting of acetylation treatment, hydroxypropylation treatment, and phosphate monoesterification treatment. Examples of such starches include phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, and hydroxypropylated phosphate cross-linked starch. Among these, phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, and hydroxypropylated phosphate cross-linked starch systems are preferred, phosphate monoesterified phosphate cross-linked starch, and hydroxypropylated phosphate cross-linked starch systems are more preferred, and hydroxypropylated phosphate cross-linked starch systems are even more preferred.

[0062] There are no particular limitations on the types of raw starches suitable for use in the cross-linked starches of this invention. For example, starches derived from waxy corn, corn, cassava, wheat, sweet potato, potato, sago, rice, etc., can be cited. These raw starches can also be used in combination of one or more types.

[0063] From the viewpoint of improving the processing suitability of the obtained cheese while also obtaining the physical properties of a cheese that melts appropriately when heated in an oven, it is preferable to use cross-linked starch made from corn starch.

[0064] From the viewpoint of improving the processing suitability of the obtained cheese, it is preferable that the proportion of amylose in the cross-linked starch raw material starch used in this invention is 20-25%.

[0065] Cross-linked starches can be used alone or in combination of two or more. Alternatively, two or more cross-linked starches of the same type, with different degrees of cross-linking or other treatments, can be used in combination.

[0066] The content of cross-linked starch in the cheese of the present invention can be arbitrarily changed according to the desired texture, hardness, etc. of the cheese, for example, it can be 0.1 to 8% by mass, and further, it can be 0.2 to 8% by mass. From the viewpoint of obtaining cheese with good processing suitability, and from the viewpoint of obtaining cheese-like physical properties when the cheese is heated, this content of 0.5 to 8% by mass is preferred, 1 to 7% by mass is more preferred, 1.5 to 6% by mass is even more preferred, and 2 to 5% by mass is particularly preferred.

[0067] [Ingredient D] The present invention will describe the acetylated starch that is more suitable for inclusion in the present invention. Acetylated starch refers to a type of processed starch obtained by acetylating raw starch with acetic acid or acetic anhydride. In this invention, acetylated starch treated with acid is particularly preferred.

[0068] Acid-treated acetylated starch refers to starch that has undergone acid treatment with acids such as hydrochloric acid and sulfuric acid, or starch that has undergone acetylation treatment with acetic acid or acetic anhydride. In this invention, acid-treated acetylated starch is more suitable as an acetylated starch. It can be either acid-treated starch that has undergone acetylation or acetylated starch that has undergone acid treatment. If acid treatment and acetylation treatment are applied, even starch that has undergone treatments such as etherification, enzyme treatment, or cross-linking treatment can be used.

[0069] Furthermore, acid-treated starch refers to processed starch that has been treated with acids such as hydrochloric acid and sulfuric acid. The starch chains are partially broken down and reduced in molecular weight by the action of the acid. On the other hand, oxidized starch uses oxidizing agents such as sodium hypochlorite to oxidize the raw starch, and is a different type of processed starch from acid-treated starch.

[0070] Furthermore, in cases where processed starch that has undergone both acetylation and cross-linking treatments is used, the present invention can be treated as acetylated starch. There are no particular limitations on the type of starch used as the raw material for the acetylated starch in this invention. For example, starches derived from waxy corn, corn, cassava, wheat, sweet potato, potato, sago, rice, etc., can be used. One or more of these raw starches can also be used in combination. However, in this invention, potato starch is particularly preferred as the raw starch.

[0071] The acetylated starch content in the cheese of this invention can be arbitrarily changed according to the desired texture, hardness, etc. of the cheese, for example, 0.5 to 17% by mass or 0.5 to 16% by mass. From the viewpoint of obtaining cheese with good processing suitability and the viewpoint of obtaining cheese-like physical properties when the cheese is heated, the effective amount of 0.5 to 15% by mass is preferred, 0.5 to 11% by mass is more preferred, 0.5 to 7% by mass is even more preferred, and 0.5 to 4% by mass is particularly preferred.

[0072] [Ingredient E] The cheese of this invention preferably contains water-soluble dietary fiber as a component of the E series. By including water-soluble dietary fiber, not only can the processing suitability be improved, but the texture of the cheese can also be improved, and the emulsification stability can also be improved.

[0073] As is known in the past, dietary fiber is nutritionally defined as "the entirety of the indigestible components of food that cannot be digested by human digestive enzymes," and is classified into soluble dietary fiber and insoluble dietary fiber. In the cheese of this invention, it is preferable that it contains soluble dietary fiber.

[0074] Examples of water-soluble dietary fibers that can be used in this invention include polydextrin, alginate, alginate, pectin, polyglucomannan, agar (agarose), xanthan gum, locust bean gum, methylcellulose, carboxymethylcellulose, guar gum, inulin, isomaltulin, and indigestible dextrin.

[0075] The content of water-soluble dietary fiber in the cheese of the present invention is, for example, 0 to 2.5% by mass, preferably 0.1 to 2.5% by mass, more preferably 0.15 to 2.0% by mass, even more preferably 0.2 to 1.5% by mass, and particularly preferably 0.25 to 1.0% by mass.

[0076] By incorporating water-soluble dietary fiber into the cheese of the present invention, even when the pH is adjusted to the acidic side in a manner that satisfies condition 1 described later, in addition to making it easier to obtain cheese with better processing suitability, the cheese-like texture can also be improved, and emulsification stability can be enhanced.

[0077] From the perspective of improving processing suitability and improving the taste of unheated cheeses when eaten directly, the use of agar as a water-soluble dietary fiber system is particularly advantageous in this invention. The agar used in this invention is not particularly limited, and can be any type that has been used for food purposes. For example, agar extracted mainly from red algae such as Gracilaria and Gracilaria fuciformis can be cited.

[0078] This agar includes, for example, agar fibers, agar sticks, fragmented agar, powdered agar, etc. Furthermore, agar with altered properties through certain methods can also be used. In addition, examples of agar with altered properties include those with increased colloidal strength, those with decreased colloidal strength, those with increased viscoelasticity, those with decreased viscoelasticity, those with increased melting point, and those with decreased melting point. In this invention, one or more of these can be used without particular limitation.

[0079] The agar used in the cheese of this invention can be any food-grade agar, such as agar fibers, agar sticks, fragmented agar, powdered agar extracted from red algae such as Amakusa, Gracilaria, and Ahnfeltia plicata, or agar subjected to various processing techniques by manufacturing technology. One or more of these types can be used.

[0080] In this invention, when agar is used as a water-soluble dietary fiber, the lower limit of its gel strength is preferably 500~2000 g / cm2, more preferably 550~1700 g / cm2, and particularly preferably 600~1400 g / cm2 or 630~1000 g / cm2. However, the gel strength is based on the value measured by the Japanese agar-agar method, that is, the gel strength is based on the maximum load [g] that the surface area of ​​the gel can withstand for 20 seconds per 1 cm2 after the gel solidifies by a 1.5% solution of agar at 20°C for 15 hours.

[0081] By using agar with a gel strength of 500~2000 g / cm 2 in the cheese of this invention, in addition to easily obtaining cheese with better processing suitability, even when eaten directly without heating, cheese with a better texture when it comes into contact with teeth and tongue can be obtained.

[0082] [The oils and fats it contains] The present invention relates to a type of cheese containing an oil-based emulsion containing the above-mentioned components A and B, which contains oils.

[0083] There are no particular limitations on the oils used in the manufacture of the cheeses of this invention. Examples include vegetable oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high-erucic acid rapeseed oil, rice bran oil, sesame oil, safflower oil, peanut oil, sunflower seed oil, high-oleic acid sunflower seed oil, safflower oil, high-oleic acid safflower oil, rapeseed oil, kapok seed oil, evening primrose oil, olive oil, shea butter, sal butter, candlenut oil, purslane oil, cocoa butter, etc.; and animal fats such as milk fat, beef tallow, lard, whale oil, etc. Processed oils are those that have undergone one or more treatments selected through hydrogenation, sorting, and transesterification. These oils can be used alone or in combination.

[0084] The oil content in the cheese of the present invention is, for example, 10-40% by mass, further 10-35% by mass, more preferably 13-28% by mass, even more preferably 15-28% by mass, even more preferably 17-28% by mass, and most preferably 20-28% by mass.

[0085] By meeting this requirement, in addition to meaningfully improving the emulsification stability during the cheese-like manufacturing process and making it easier to avoid oil-water separation, it also becomes easier to prevent the obtained cheese from becoming sticky on the surface and thick in texture. Furthermore, it becomes easier to improve the processing suitability of the obtained cheese. Furthermore, in cases where the cheese of the present invention contains other components including fats as described below, the fats contained in those components are also included in the aforementioned oil content.

[0086] Furthermore, from the perspective of improving processing suitability and achieving a cheese-like texture regardless of heating, the ratio of SFC (SFC-25) of the fat contained in the cheese of the present invention at 25°C to SFC (SFC-35) at 35°C (SFC-25 / SFC-35) is preferably 2.0~5.0, more preferably 2.2~4.5, even more preferably 2.4~3.5, and particularly preferably 2.6~3.2.

[0087] The solid fat content (SFC) value indicates the content of solid fats in oils at a specific temperature. Although it can be determined by conventional methods, in this invention, the SFC of the test sample is determined using pulsed NMR (direct method) as described in AOCS official method cd16b-93, and then the measured value is converted into an oil phase content value. That is, in the case of measuring a sample that does not contain an aqueous phase, the measured value is the SFC directly; in the case of measuring a sample that contains an aqueous phase, the SFC is the value after converting the measured value into an oil phase content value.

[0088] Furthermore, considering that the product retains a cheese-like texture and properties not only when tasted directly but also after heating, it is preferable that the proportion of lauric acid residues (hereinafter referred to as La) in the saturated fatty acid residues of the fats contained in the product is 28% by mass or more, 31% by mass or more is even better, 34% by mass or more is still even better, and 37% by mass or more is particularly good. The upper limit is 55% by mass.

[0089] Furthermore, considering that the product retains a cheese-like texture and properties not only when tasted directly but also after heating, it is preferable for the fatty acid residue content of the fat to be 50% by mass or higher, 70% by mass or higher is even better, 80% by mass or higher is still better, and 85% by mass or higher is particularly good. The upper limit is 100% by mass.

[0090] In this invention, the composition of fatty acid residues can be determined by reference, for example, to “Japanese Oil Chemistry Society Standard Oil Analysis Test Method 2.4.2.3-2013”, “Japanese Oil Chemistry Society Standard Oil Analysis Test Method 2.4.4.3-2013”, and “AOCS Method Ce-1h05”, and by capillary gas chromatography.

[0091] In addition to better satisfying the conditions related to the above-mentioned fats and oils and better obtaining the effects of the present invention, from the viewpoint of suppressing changes in physical properties and appearance over time, it is preferable to contain the following fat α and fat β systems.

[0092] <Oil α> Random transesterification oils of the α-system satisfying the following conditions (α1)~(α3).

[0093] -Condition(α1)- Condition (α1) relates to the proportion of La in the fatty acid residue composition.

[0094] From the perspective of obtaining cheeses with good processing suitability and texture, and cheeses with good flavor and a melt-in-your-mouth texture, a La content of 15% by mass or higher in the α-fatty acid composition of fats is preferred, 17% by mass or higher is even better, 19% by mass or higher is still even better, and 21% by mass or higher is particularly good. Furthermore, from the perspective of better satisfying the α2 and α3 requirements described later, an upper limit of 40% by mass is recommended.

[0095] -Condition(α2)- Condition (α2) refers to the mass ratio of the content of La in the fatty acid residue composition to the sum of the contents of stearic acid residue (hereinafter also referred to as St) and palmitic acid residue (hereinafter also referred to as P) [La / (St+P)].

[0096] From the viewpoint of obtaining cheeses with good processing suitability and texture, and cheeses with good flavor and melt-in-your-mouth texture, the mass ratio of fat α [La / (St+P)] is preferably 0.12 or higher, more preferably 0.35 or higher, even more preferably 0.38 or higher, and especially preferably 0.40 or higher. The upper limit of this mass ratio is preferably 1.40, more preferably 1.20 or lower, even more preferably 1.15 or lower, and especially preferably 1.10 or lower.

[0097] -Condition(α3)- Condition (α3) relates to the amount of trilauric acid glyceride in the triglyceride composition.

[0098] The content of trilauric acid glyceride (hereinafter also referred to as LaLaLa) in oil α is preferably in the range of 1 to 10% by mass. Trilauric acid glycerides refer to triglycerides in which all three fatty acid residues bonded to the glycerol backbone are La.

[0099] From the perspective of improving the texture by suppressing the rough surface texture of the cheese when it is directly tasted, and from the perspective of improving the physical properties by obtaining cheese-like physical properties when it is tasted after heating, the content of trilauric acid glyceride in the triglyceride composition of fat α is more preferably 1.0 to 9.0% by mass, more preferably 1.0 to 7.0% by mass, and especially preferably 1.0 to 5.5% by mass.

[0100] Furthermore, even if the content of trilauric acid glyceride in the triglyceride composition of fat α is less than 1% by mass, it may still improve the taste and physical properties of the obtained cheese-like product. However, from the point of view of industrial production, it is difficult to ensure that the content of trilauric acid glyceride is less than 1% by mass while satisfying (α1) and (α2) of fat α.

[0101] In this invention, the composition of triglycerides can be determined by capillary gas chromatography, for example, referring to "Japan Oil Chemists' Association Standard Oil Analysis Test Method 2.4.2.3-2013", "Japan Oil Chemists' Association Standard Oil Analysis Test Method 2.4.4.3-2013", and "AOCS Method Ce-1h05".

[0102] Regarding the oil α that is more suitable for use in this invention, it is not particularly limited to random transesterification oil that satisfies the above conditions (α1) to (α3). However, for example, it is preferred to use one or more oils that are randomly transesterified based on conventional methods, which are oils made by mixing palm kernel oil and extremely hardened palm oil with an iodine value of less than 1 at a mass ratio of 40 to 80: 20 to 60.

[0103] <Oil β> Non-ester exchange oils that satisfy the following conditions (β1)~(β3) in the β series of oils. Furthermore, the term "non-esterified oil" in this invention refers to refined oil obtained after oil extraction through conventional refining steps, or processed oil that has undergone hydrogenation and classification of refined oil, and the processing method is not to perform position-specific or random transesterification.

[0104] -Condition(β1)- From the perspective of obtaining cheese with good processing suitability, the content of lauric acid residues in the fatty acid residue composition of fat β is preferably in the range of 35% by mass or more. The preferred range of this content is 40-70% by mass, even more preferably 43-66% by mass, and most preferably 48-62% by mass.

[0105] -Condition(β2)- Furthermore, from the perspective of obtaining cheese with good processing suitability, it is preferable for the [La / (St+P)] ratio in the fatty acid residue composition of fats and oils to be in the range of 2.00 to 6.20. The quality ratio is preferably 2.70~6.00, even better is 3.50~5.80, and exceptionally good is 4.30~5.70.

[0106] -Condition(β3)- Furthermore, from the perspective of obtaining cheeses with good processing suitability, the content of trilauric acid glycerides in the triglyceride composition of fat β is preferably 15-35% by mass, even better is 18-32% by mass, and even better is 20-29% by mass.

[0107] Furthermore, it is preferable that the upper limit of the iodine value of the oil β used in this invention is below 15, more preferably below 13, and even more preferably below 10. It is preferable that the lower limit of the iodine value of the oil β is above 3, more preferably above 5, and even more preferably above 7. Methods such as hydrogenation and classification can be used to adjust the iodine value to the above range.

[0108] Non-exchangeable fats containing lauric acid residues of 35% or more in their fatty acid residue composition are not particularly limited to use as fat β. However, examples of fat β include, for example, palm kernel oil, coconut oil, and processed fats that have undergone hydrogenation and one or two other treatments selected by classification.

[0109] <Ratio of fat α and fat β> The proportion of the aforementioned fat α in the fat of the cheese of the present invention is preferably 40-80% by mass, more preferably 45-75% by mass, even more preferably 50-70% by mass, and particularly preferably 55-65% by mass.

[0110] Furthermore, the proportion of the aforementioned fat β in the fat of the cheese of the present invention is preferably 20-60% by mass, more preferably 25-55% by mass, even more preferably 30-50% by mass, and particularly preferably 35-45% by mass.

[0111] Furthermore, it is preferable that the proportion of other oils besides fat α and fat β in the cheese of the present invention is 15% by mass or less, more preferably 10% by mass or less, even more preferably 5% by mass or less, and it is especially preferable that it does not contain any other oils besides fat α and fat β.

[0112] <About Moisture> The moisture content of cheeses of the present invention will be described. The water used in the manufacture of cheeses like those described in this invention is not particularly limited; for example, tap water and mineral water can be used.

[0113] The moisture content of the cheese-like product of this invention is typically 25-62% by mass, preferably 25-60% by mass, more preferably 32-60% by mass, even more preferably 38-60% by mass, and most preferably 45-60% by mass. By satisfying this range, in addition to significantly improving the emulsification stability during the manufacturing process of the cheese-like product and making it easier to avoid oil-water separation, it also makes it easier to avoid the surface and texture of the obtained cheese-like product becoming sticky, thus improving the processing suitability of the obtained cheese-like product. Furthermore, in cases where the cheese of the present invention contains water or other components described below, the water content of these components is included in the aforementioned water content.

[0114] [Condition 1] The cheeses of this invention satisfy the following condition 1. (Condition 1) pH is 3.0~5.5.

[0115] As mentioned above, the pH of the cheese-like product of this invention is 3.0 to 5.5. If the pH of the cheese-like product is less than 3.0, in addition to the tendency for excessive acidity to impair its flavor, the emulsification becomes unstable, and the texture and processing suitability tend to decrease. If the pH exceeds 5.5, even with the use of flavorings, it is difficult to obtain a cheese-like product with a fully developed cheese flavor.

[0116] From the viewpoint of obtaining a better cheese-like flavor and improving emulsification stability, the pH of the cheese-like product of the present invention is preferably adjusted to 3.2-5.2, more preferably 3.3-4.9, even more preferably 3.4-4.7, and most preferably 3.5-4.5.

[0117] The pH of the cheese of this invention can be measured by any method, and is either the pH of the pre-emulsion in the state before heat treatment during the cheese manufacturing process described later, or the pH measured using a cheese pH meter. In this invention, the pre-emulsion includes a pre-emulsion liquid. When measuring the pH of the cheese of this invention using the state of the pre-emulsion, specifically the pH of the pre-emulsion in the state before heat treatment, it can be the pH adjusted before heat treatment of the pre-emulsion, for example, the pH of the pre-emulsion that has undergone pH adjustment and homogenization before heat treatment. The pH can be measured, for example, by inserting a pH meter into the pre-emulsion that has been heated to room temperature (20-30°C).

[0118] In order to make the pH of the cheese of the present invention fall within the above-mentioned range, from the viewpoint of making the cheese of the present invention have a good flavor, it is better to adjust it by using organic acids or food materials containing organic acids and carrying out organic acid fermentation. In addition, organic acids that may be included in it include, for example, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid (including fermented lactic acid), fumaric acid, malic acid, phosphoric acid, phytic acid, etc.

[0119] Furthermore, food ingredients containing organic acids that can be included include, for example, fruits or juices such as oranges, strawberries, grapes, lemons, pineapples, and apples; fermented foods such as cheese, fermented milk, and vinegar; coffee; and processed products such as pastes or purees and sauces made from these ingredients. These organic acids or food ingredients containing organic acids can be used alone or in combination of two or more, and the amount of blending can be appropriately adjusted to meet the above-mentioned pH range.

[0120] [Condition 2] In addition to condition 1 above, it is preferable that the cheese of the present invention further satisfy condition 2 below. (Condition 2) The protein content is less than 3% by mass.

[0121] By satisfying condition 2, even when the pH is lowered to make the obtained cheese-like flavor more cheese-like, the precipitation and aggregation of proteins in the cheese-like becomes less likely to occur, and the texture of the cheese-like becomes better.

[0122] The cheese of this invention, by containing the aforementioned components A to C within a specific range, and more preferably components A to D within a specific range, can maintain its emulsification even with a low protein content. The protein content is more preferably 2.7% by mass or less, even more preferably 2.4% by mass or less, and most preferably 2.0% by mass or less. Furthermore, the lower limit of the protein content in the cheese of the present invention is preferably 0.01% by mass, more preferably 0.05% by mass, even more preferably 0.1% by mass, and most preferably 0.3% by mass.

[0123] [Regarding other ingredients] Other ingredients that may be contained in cheeses of the present invention will be described.

[0124] Other ingredients include, for example, sugars (e.g., granulated sugar, trehalose), sugar alcohols, high-sweetness sweeteners, salty seasonings such as salt or potassium chloride, flavorings (e.g., amino acids such as sodium glutamate), spices, thickeners and stabilizers, emulsifiers, colorants such as beta-carotene or caramel, flavorings, antioxidants such as tocopherols, food preservatives, shelf-life extenders, protein sources other than legumes, fruit or vegetable juices or pulps, fruits, nuts, grains, dairy products such as milk or cheese, plant-based milk, coffee, cocoa blocks, cocoa powder, and food ingredients or food additives such as alcoholic beverages (e.g., wine). Furthermore, these other ingredients may contain one or more of these ingredients.

[0125] It is preferable that the content of other raw materials used in the cheese of the present invention is 25% by mass or less, and even more preferable that it is 20% by mass or less.

[0126] As other ingredients, it may also contain starch other than ingredients A and B, that is, it may contain starch that has not undergone cross-linking and oxidation treatment (untreated starch or unprocessed starch). The content of such starch in cheese may be, for example, 0 to 10% by mass. However, from the point of view of taste, processing suitability, etc., 0 to 7% by mass is better, 0 to 5% by mass is better, 0 to 3% by mass is even better, and none is particularly good.

[0127] In this invention, by including plant milk in the other ingredients, the flavor of the obtained cheese-like product can be improved. Plant-based milk is a paste-like or liquid food or food ingredient made by grinding nuts such as almonds, hazelnuts, cashews, sesame seeds, walnuts, and hemp seeds, as well as grains such as rice, oats, and soybeans, with water added. In most cases, it has a milky, cloudy appearance. Soy milk and oat milk are considered better plant-based milks. The plant milk used in this invention may contain solid components produced by grinding, or it may contain solid components that have been removed by filtration or other methods. Furthermore, commercially available products are also preferred, including those obtained solely by juicing.

[0128] In the case of using the above-mentioned plant milk, from the viewpoint of obtaining a richer and more flavorful cheese-like substance, it is preferable to use a substance in which the mass ratio (protein to lipid) of the plant milk used is 0.3 to 4.0, more preferably 0.33 to 3.5, and even more preferably 0.35 to 3.0.

[0129] Furthermore, the content of plant milk in the cheese of the present invention is preferably 0.5-5% by mass, more preferably 0.5-4.2% by mass, even more preferably 0.5-3.5% by mass, and particularly preferably 0.5-2.8% by mass.

[0130] [Regarding the manufacturing method of cheese-like products] The method for manufacturing the cheese of the present invention will be described. The method for manufacturing the cheese of the present invention is not particularly limited if it contains the above-mentioned ingredients A and B and satisfies the above-mentioned condition 1. However, it is preferable to manufacture it by means of the following manufacturing methods (steps 1) to (steps 5) in sequence. (Step 1) Mix the raw materials containing ingredients A and B to obtain a pre-emulsion. (Step 2) Adjust the pH of the prepared emulsion to 3.0~5.5. (Step 3) Homogenize the prepared emulsion with a pH of 3.0~5.5. (Step 4) Heating the homogenized pre-emulsion with a pH of 3.0-5.5 to a temperature of at least 100°C. (Step 5) Cooling the pre-emulsion, which has been heated to at least 100°C, to at least 20°C.

[0131] Hereinafter, a suitable method for manufacturing cheese of the kind of the present invention will be described.

[0132] <About Step 1> Step 1 is a step of obtaining a pre-emulsion by preparing a mixture containing the above-mentioned components A and B in an oil-in-water mixture. Step 1 can also be a step of mixing all the raw materials containing components A and B to obtain a pre-emulsion. The pre-emulsion is preferably a pre-emulsion liquid.

[0133] Specifically, it involves heating and melting one or more types of oils, preferably oil α and oil β, and mixing them together. Then, whole grains of high-carbohydrate legumes are added to the heated and melted oils, and cross-linked starch and other oil-soluble components are added as needed, and the mixture is stirred to obtain an oil phase. Next, oxidized starch is added to the water, and acetylated starch or water-soluble dietary fiber, or other water-soluble ingredients are added as needed and stirred to obtain the aqueous phase.

[0134] By adding the aforementioned oil phase to the aqueous phase and mixing it, a pre-emulsion is prepared to be emulsified into an oil-in-water form, thereby obtaining a pre-emulsion. From the perspective of improving the flavor of the obtained cheese during the mixing process while avoiding the thickening of the pre-emulsion and improving manufacturing efficiency, the liquid temperature of the pre-emulsion varies depending on the melting point of the oils contained therein, but setting it to 45℃~75℃ is better.

[0135] <About step 2> Step 2 is to adjust the pH of the prepared emulsion to 3.0~5.5. In the manufacture of the cheese-like product of the present invention, the pH of the prepared emulsion is preferably adjusted to 3.2 to 5.2, more preferably 3.3 to 4.9, even more preferably 3.4 to 4.7, and most preferably 3.5 to 4.5, from the viewpoint of obtaining a better cheese-like flavor and improving emulsion stability.

[0136] Furthermore, from the viewpoint of achieving a good flavor in the cheese-like product of the present invention, it is preferable to adjust the pH of the prepared emulsion by using organic acids or food materials containing organic acids and performing organic acid fermentation, in order to facilitate pH adjustment. Adding organic acids or food materials containing organic acids to the prepared emulsion is preferable. The organic acids or food materials containing organic acids that can be used are as described above.

[0137] <About step 3> Step 3 is to homogenize the pH-adjusted pre-emulsion.

[0138] The homogenization step in the method for manufacturing cheese according to the present invention refers to the step of homogenizing the pre-emulsion obtained as described above using a homogenization device such as a valve homogenizer, homogenizer, or colloid mill to obtain an oil-in-water emulsion composition. There are no particular limitations on the homogenization pressure, but 0-200 MPa is preferred. In the case of using a two-stage homogenizer, for example, it is preferable to perform homogenization at 1-150 MPa in the first stage and 3-200 MPa in the second stage.

[0139] <About step 4> Step 4 involves heating the homogenized, pH-adjusted pre-emulsion to a temperature of at least 100°C. By heating the prepared emulsion obtained as described above to a temperature of 100°C or higher, it becomes possible to obtain a better cheese-like texture.

[0140] The heating system can be used for direct heating methods such as injection or infusion, or for indirect heating methods such as plate, tube, or scraping, including UHT, HTST, batch heating, distillation, microwave heating, or direct flame heating. Heating at a temperature of at least 100°C is preferred, 100-140°C is preferred, 105-140°C is even better, 110-140°C is still better, and 115-140°C is ideal. Heating time of 1 second to 15 minutes is preferred.

[0141] <About step 5> Step 5 is a step of cooling the pre-emulsion heated to at least 100°C to at least 20°C.

[0142] By cooling the heated pre-emulsion to at least 20°C, it becomes easier to obtain cheese-like products that have better elasticity and a cheese-like texture when eaten directly without heating. Cooling can be rapid or slow; from the point of view, slow cooling is better for achieving a better cheese-like texture.

[0143] In this invention, rapid cooling refers to cooling at a rate of 1.0°C / min or higher, while slow cooling refers to cooling at a rate of less than 1.0°C / min. Furthermore, in this invention, cooling to below 20°C is preferred, cooling to below 15°C is more preferred, and cooling to below 10°C is even more preferred. The lower limit is 3°C.

[0144] The cheese of the present invention obtained by means of the above method can be shaped into any shape, such as block, rod, cylinder, die, shredded, sheet, or sphere. Preferred dimensions for each shape are as follows: block: length 50-1000 mm, width 50-1000 mm, thickness 50-500 mm; rod: length 1-25 mm, width 1-25 mm, length 5-100 mm; cylinder: diameter 1-25 mm, length 5-100 mm; die: length 5-50 mm, width 5-50 mm, thickness 5-50 mm; shredded: diameter 1-25 mm, length 5-100 mm; sheet: length 50-1000 mm, width 50-1000 mm, thickness 1-50 mm; sphere: diameter 10-500 mm. Furthermore, it can be filled or packaged into containers, bags, etc. of any shape.

[0145] [Characteristics and applications of cheese-like products] Even in acidic pH environments, the cheese of this invention does not break down or separate into oil and water, and can obtain and maintain cheese-like hardness and stickiness. Therefore, it is possible to achieve both cheese-like texture and cheese-like flavor.

[0146] Therefore, the cheese of the present invention is preferably used as a substitute for semi-hard cheese, hard cheese, or extra-hard cheese, more preferably as a substitute for semi-hard cheese or hard cheese, and even more preferably as a substitute for semi-hard cheese.

[0147] Generally speaking, semi-hard cheeses include, for example, Gorgonzola, Roquefort, and Gouda; hard cheeses include, for example, Emmental, Cheddar, and Edan; and extra-hard cheeses include, for example, Parmesan and Romano.

[0148] According to the preferred embodiment of the present invention, the cheese of the present invention can be enjoyed directly, or it can be enjoyed as a food or compound food combined with other ingredients.

[0149] As a food or compound food that is combined with other ingredients, examples include shredded cheese, block cheese, cheese sauce, and powdered cheese. It is more suitable for users to use cheese-like products as ingredients or fillers in heated and prepared foods.

[0150] Specific examples of such foods include toast, pizza, baked goods, baked rice, lasagna, hamburger patties, and risotto. According to a preferred embodiment of the present invention, since the cheese of the present invention has a cheese-like texture and properties when heated and melted, it can also be used as a substitute for cheese used in heated dishes.

[0151] Furthermore, according to a preferred embodiment of the present invention, the cheese of the present invention has excellent processing suitability. Specifically, when the obtained cheese is diced or shredded, in addition to suppressing the generation of chips and breakage during processing, it also has the characteristic that the adhesion between diced or shredded cheeses is suppressed. [Example]

[0152] The present invention will now be described in further detail by way of embodiments; however, the present invention is not limited to these embodiments in any way.

[0153] [Regarding blended oils] [Example of manufacturing transesterified fats and oils]

[0154] [Manufacturing of Ester-Exchange Oil A] For an oil blend consisting of 50% by mass of palm kernel oil and 50% by mass of palm extremely hardened oil containing 44.6% by mass of P and 53.6% by mass of St in fatty acid residues, a random transesterification reaction was carried out using sodium methoxide as a catalyst, and then purified by conventional methods to obtain transesterified oil A. In addition, the A-series fatty acid residues of the transesterified oil contain 26.9% P, 26.4% St, and 24.2% La, with a [La / (St+P)] value of 0.45 and 1.2% LaLaLa in the triglyceride composition.

[0155] [Manufacturing of Ester-Exchange Oil B] For an oil blend consisting of 75% by mass of palm kernel oil and 25% by mass of palm highly hardened oil, sodium methoxide was used as a catalyst to carry out a random transesterification reaction, and then refined by conventional methods to obtain transesterified oil B. In addition, the B-series fatty acid residues of the transesterified oil contain 18.3% by mass of P, 14.4% by mass of St, and 34.1% by mass of La, with a value of [La / (St+P)] of 1.04 and 4.4% by mass of LaLaLa in the triglyceride composition.

[0156] [Manufacturing of transesterified fat C] For 100% by mass of palm oil from the soft part, a random transesterification reaction was carried out using sodium methoxide as a catalyst, and then refined by conventional methods to obtain transesterified oil C. In addition, the C-series fatty acid residues of the transesterified oil contain 40.5% by mass of P, 4.2% by mass of St, and 0.7% by mass of La, with a value of [La / (St+P)] of 0.015 and 0% by mass of LaLaLa in the triglyceride composition.

[0157] [Manufacturing of transesterified fat D] For an oil blend consisting of 65% by mass of palm oil and 35% by mass of highly hardened palm oil, sodium methoxide is used as a catalyst to carry out a random transesterification reaction, and then refined by conventional methods to obtain transesterified oil D. In addition, the D-series fatty acid residues of the transesterified oil contain 44.4% by mass of P, 19.3% by mass of St, and 0.6% by mass of La, with a value of [La / (St+P)] of 0.009 and 0% by mass of LaLaLa in the triglyceride composition.

[0158] [Non-exchangeable oils used] Coconut oil: contains 8.3% by mass of P, 2.7% by mass of St, and 50.3% by mass of La, with a value of [La / (St+P)] of 4.56, 21.7% by mass of LaLaLa in the triglyceride composition, and an iodine value of 8.0. Soybean oil: contains 10.3% by mass of P, 3.9% by mass of St, and 0% by mass of La. The LaLaLa component in the triglyceride composition is 0% by mass.

[0159] Using the transesterified fats A-D, coconut oil, and soybean oil mentioned above, blended fats A-E were prepared based on Table 1. The prepared blended fats A-E were then used in the following discussions 1-5 to produce cheese-like products.

[0160]

[0161] <Exploration 1> This study explores the use of legumes in the production of cheese-like products.

[0162] <<Exploration 1-1: Types of Beans>> Based on the blending in Table 2, the cheeses of Examples 1-1 to 1-3 and Comparative Examples 1-1 to 1-3 were manufactured in the following order.

[0163] (Manufacturing sequence) Add one of the following to mixed oil A: whole grain powder of high-carbohydrate legume (chickpea), whole grain powder of high-carbohydrate legume (lentil), whole grain powder of low-carbohydrate legume (soybean), powdered soybean protein, or powdered chickpea protein, along with hydroxypropyl phosphate cross-linked starch and pectin, and stir to obtain the oil phase. Next, oxidized starch α, salt, potassium chloride, sodium glutamate, water-soluble dietary fiber A, soybean milk, and sugar were added to water and stirred to obtain the aqueous phase. The mass ratio of protein to lipid in the soybean milk (protein / lipid) was (8.6 / 5.5=) 1.56. The mass ratios of the oil phase and the aqueous phase described above are the oil content (mass %) and water content (mass %) recorded in Table 2.

[0164] The above oil phase is added to the above aqueous phase and mixed to obtain an oil-in-water type preliminary emulsion (preliminary emulsion). Lactic acid (fermented lactic acid containing 50% lactic acid) is added to the obtained preliminary emulsion, adjusted to the pH described in Table 2, and then homogenized at a homogenization pressure of 3 MPa to obtain an oil-in-water type emulsified composition. The obtained oil-in-water type emulsified composition is heated at 120 °C for 3 seconds using a UHT sterilizer in a direct heating method, and then slowly cooled to 4 °C to obtain the cheeses of Examples 1-1 to 1-3 and the cheeses of Comparative Examples 1-1 to 1-3.

[0165] <0OO0657>

[0166] [Evaluation] The obtained cheeses of Examples 1-1 to 1-3 and the cheeses of Comparative Examples 1-1 to 1-3 are subjected to the following evaluations. The evaluation results are shown in Table 3.

[0167] Regarding the sensory evaluation (flavor evaluation, texture evaluation, and texture evaluation after heating) of the obtained cheeses, sensory evaluation is carried out by 10 professional sensory evaluators according to the following evaluation criteria, and the respective evaluation scores (1 to 5 points) of the professional sensory evaluators described below are used as the total scores. In Table 3, it is represented by the following representation method. ++: 43 - 50 points +: 37 - 42 points ±: 31 - ʒ6 points -: 24 - 30 points --: 23 points or less In addition, before the evaluation, the sensory degree corresponding to each score is adjusted among the sensory evaluators in advance. In addition, for all items, those who obtain an evaluation of ± or higher are regarded as qualified products.

[0168] [Evaluation of processing suitability] The obtained cheeses of Examples 1-1 to 1-3 and the cheeses of Comparative Examples 1-1 to 1-3 are processed into 8 mm squares using a cheese cutter ("cheesixx" manufactured by Holac Co., Ltd.), and the processing suitability at this time is evaluated based on the following evaluation criteria. ++: Can be processed, and no sticking to the cutting teeth or adhesion between the cut cheeses is observed. +: Although it can be processed, some sticking to the cutting teeth is found, and there is adhesion between some of the cut cheeses. ±: Although it can be processed, in addition to confirming some stickiness to the cutting teeth, it was also found that some dice were broken in shape. Although it can be processed, in addition to the strong stickiness of the cutting teeth, the shape of the dice was also found to be extensively broken. --: Insufficient hardness prevents the machining process from being carried out.

[0169] [Evaluation Criteria for Emulsification Stability] The cheeses of Examples 1-1 to 1-3 and Comparative Examples 1-1 to 1-3, which can be shaped into 8mm square pieces, were placed in a covered glass container and their appearance after being stored in a constant temperature bath at 25°C for 24 hours was visually confirmed. The following criteria were used for evaluation. ++: The oil did not separate at all, and the emulsion stability was very good. +: Although a very small amount of oil separation was found, the emulsification stability was good. ±: Tiny oil droplets were detected, but within acceptable limits. -: Oil separation, three-dimensional shape system partly disintegrates. --: The oil separates in large quantities, and the three-dimensional structure completely disintegrates.

[0170] [Flavor Evaluation] The cheeses of Examples 1-1 to 1-3 and Comparative Examples 1-1 to 1-3 that can be shaped into 8 mm squares were directly tasted and evaluated according to the following criteria. 5 points: I didn't detect any off-odors at all. While I could taste a moderate sourness, I also experienced a very good, rich flavor. 4 points: I didn't detect any off-odors at all. While I could taste a moderate sourness, I also experienced a rich and pleasant flavor. 3 points: There was a slight odor, but it was within acceptable limits, and there was also a moderate sour smell. 2 points: An off-odor was detected, indicating an unpleasant flavor. 1 point: A strong, unpleasant odor was detected, indicating a very unpleasant flavor.

[0171] [Taste Evaluation Criteria] The cheeses of Examples 1-1 to 1-3 and Comparative Examples 1-1 to 1-3 that can be shaped into 8 mm squares were directly tasted and evaluated according to the following criteria. 5 points: The texture was neither sticky nor powdery, but rather had a moderate firmness and stickiness similar to cheese, making it a very good texture. 4 points: Although it has a slightly sticky or powdery texture, it has a cheese-like firmness and stickiness, which is a good texture. 3 points: Although it has a sticky or powdery texture, it has a cheese-like texture, which is within acceptable limits. 2 points: Those who meet any one of the following (A) to (C). (A) Hard and crunchy, lacking a cheese-like texture. (B) It is powdery and has a weak, cheese-like stickiness, but it is very sticky and does not feel like cheese. (C) It is very sticky and does not feel like cheese. 1 point: Meets any two or more of the following (A) to (C). (A) Hard and crunchy, lacking a cheese-like texture. (B) It is powdery and has a weak, cheese-like stickiness, but it is very sticky and does not feel like cheese. (C) It is very sticky and does not feel like cheese.

[0172] [Evaluation criteria for taste after heating] The cheeses of Examples 1-1 to 1-3 and Comparative Examples 1-1 to 1-3 that could be shaped into 8mm squares were placed on thin biscuits ("Levain CLASSICAL" Yamazaki-biscuits Co., Ltd.) and heated in an electric oven (KOIZUMI, heater: quartz tube heaters for both the upper and lower sections, power consumption 1000W) for 2 minutes, and evaluated according to the following criteria. 5 points: It did not feel sticky and had a moderate stickiness like cheese, which is a very good texture. 4 points: Although it feels slightly sticky, it has a cheese-like stickiness, which is a good texture. 3 points: Although it feels sticky, it has a cheese-like texture, which is within acceptable limits. 2 points: Those who meet any one of the following (A) or (B). (A) Hard and lacking a cheesy texture (B) It is very sticky and does not feel like cheese. 1 point: Those who meet the following (A) or (B) criteria. (A) Hard and lacking a cheesy texture (B) It is very sticky and does not feel like cheese.

[0173]

[0174] Based on Discussion 1-1, the following can be obtained. Based on Examples 1-1 to 1-3, it can be seen that by adopting the structure of the present invention, the emulsification state remains stable even in the acidic pH range, and the structure does not break down, resulting in a cheese-like product with excellent processing suitability. Furthermore, based on Examples 1-1 and 1-3, and Comparative Example 1-1, it can be seen that the amount of carbohydrates contained in the beans used contributes particularly to the flavor and texture of the cheese-like product. In addition, based on Examples 1-1, Comparative Examples 1-2, and Comparative Examples 1-3, it can be seen that regardless of the type of bean from which it originates, extracting only specific components (protein components) and using them in the manufacture of cheese-like products does not necessarily lead to a better flavor or texture.

[0175] <<Exploration 1-2: The Existence or Absence of Bean Processing>> Except that the whole grain powders B and C of high-carbohydrate beans shown in Table 4 are used instead of whole grain powder A of high-carbohydrate beans, the cheeses in Examples 1-4 and 1-5 are manufactured in the same manner as the cheeses in Exploration 1-1. The cheeses obtained in Examples 1-4 and 1-5 were evaluated using the same evaluation criteria and methods as those used in Investigation 1-1. The results are shown in Table 6.

[0176]

[0177]

[0178]

[0179] Based on the results of Exploration 1-2, the heating method and presence or absence of heating in the manufacturing process of the whole-grain powder of high-carbohydrate beans contributed particularly to the evaluation of emulsification stability and flavor. While the reasons and mechanisms are unclear, regarding the evaluation of emulsification stability, the cheeses of Examples 1-4, which used high-carbohydrate beans that underwent dry heating, showed particularly low evaluations. This is believed to be due to the higher degree of protein denaturation caused by dry heating compared to other examples. Furthermore, regarding flavor, although the cheeses of Examples 1-1 and 1-4 showed relatively higher evaluations, this is believed to be due to the reduction of odorous components in the high-carbohydrate beans caused by heating during the manufacturing of the whole-grain powder.

[0180] <<Exploration 1-3: The Content of Whole Grain-Grinded Matter in High-Carbohydrate Legumes>> Except for changing the amount of whole grain powder A of high-carbohydrate beans as shown in Table 7, the cheeses in Examples 1-6 to 1-8 and Comparative Examples 1-4 were manufactured in the same manner as the cheeses in Exploration 1-1. The obtained cheese strains were evaluated using the same evaluation criteria and methods as those in Investigation 1-1. The results are shown in Table 8.

[0181]

[0182]

[0183] Based on the results of discussions 1-3, it can be seen that to obtain cheeses with better flavor, texture, and processing suitability, it is necessary to include whole grain ground soybeans high in carbohydrates. It can also be observed that as the amount of whole grain ground soybeans added reaches a certain level, the evaluation results tend to improve; however, if the amount exceeds this level, the evaluation results actually decrease.

[0184] <Exploration 2> This study explores the use of cross-linked starches suitable for manufacturing the cheeses of this invention. Specifically, based on the blending methods in Table 9, cheeses of Examples 2-1 to 2-5 were manufactured in the same manner as those in Exploration 1-1, except that the cheeses contained either phosphate-crosslinked starch derived from corn or unprocessed corn starch instead of hydroxypropyl phosphate-crosslinked starch, and the amount of hydroxypropyl phosphate-crosslinked starch was adjusted. The resulting cheeses were evaluated using the same evaluation criteria and methods as those in Exploration 1-1. The results are shown in Table 10.

[0185]

[0186]

[0187] Based on the results of Study 2, it can be seen that the use of cross-linked starch can improve processing suitability and mouthfeel. It can also be seen that among cross-linked starches, hydroxypropyl phosphate cross-linked starch is particularly superior. Furthermore, with the addition of hydroxypropyl phosphate cross-linked starch up to a certain amount, each evaluation system showed an upward trend; however, if the certain amount was exceeded, the evaluation actually decreased.

[0188] <Exploration 3> The amount of oxidized starch used in the manufacture of cheeses used in this invention is investigated. Specifically, based on the blending in Table 11, the production of cheeses similar to those in Examples 3-1 to 3-4 and Comparative Example 3-1 was carried out in the same manner as the production of cheeses in Exploration 1-1. The obtained cheese strains were evaluated using the same evaluation criteria and methods as those in Investigation 1-1. The results are shown in Table 12.

[0189]

[0190]

[0191] Based on the results of Study 3, it can be seen that the use of oxidized starch can improve processing suitability and mouthfeel. Furthermore, although ordinary starch that has not undergone cross-linking and oxidation treatment can be used together with oxidized starch, it can be seen that the absence of oxidized starch can improve mouthfeel and processing suitability.

[0192] <Exploration 4> The water-soluble dietary fiber used in the manufacture of cheeses of the present invention was investigated. Specifically, based on the blending in Table 13, the cheeses of Examples 4-1 to 4-6 were manufactured in the same manner as those in Investigation 1-1. The obtained cheese strains were evaluated using the same evaluation criteria and methods as those in Investigation 1-1. The results are shown in Table 14.

[0193]

[0194]

[0195] Based on the results of Study 4, it can be seen that the use of water-soluble dietary fiber, especially agar, can improve processing suitability and mouthfeel. Furthermore, it can be seen that the use of agar with a specific gel strength particularly improves processing suitability and mouthfeel.

[0196] <Exploration 5> The fats used in the manufacture of the cheeses of the present invention are discussed. Specifically, based on the blending in Table 15, the cheeses of Examples 5-1 to 5-6 are manufactured in the same manner as those discussed in Exploration 1-1. The obtained cheese strains were evaluated using the same evaluation criteria and methods as those in Investigation 1-1. The results are shown in Table 16.

[0197]

[0198]

[0199] Based on the results of Investigation 5, it can be seen that the processing suitability, flavor, and mouthfeel of the obtained cheese vary depending on the type of oil used. In Examples 5-4 using blended oil C, the flavor evaluation was lower compared to other examples. This is believed to be due to a higher SFC (saturated fatty acid residue) at 25°C (equivalent to a typical tasting temperature range) compared to other examples, accompanied by a slightly lacking melt-in-the-mouth texture, resulting in reduced flavor expressiveness. Furthermore, in Examples 5-6 using blended oil E, the processing suitability and mouthfeel were lower compared to other examples. This is believed to be due to lower SFC at 25°C and 35°C compared to other examples, and a lower amount of saturated fatty acid residues. In addition, through Examples 5-1, 1-1, and 5-2, from the viewpoint of processing suitability and mouthfeel, it is recognized that there are cases with better oil content.

[0200] <Exploration 6> The types and combinations of sugars or starches used in the manufacture of the cheeses of the present invention were investigated. Specifically, based on the blending in Table 17, the cheeses of Examples 6-1 to 6-7, and Comparative Examples 6-1 and 6-2 were manufactured in the same manner as the cheeses of Investigation 1-1. The obtained cheeses were evaluated using the same evaluation criteria and methods as those used in Discussion 1-1, and their heat solubility was also evaluated using the following evaluation criteria.

[0201] [Heating solubility] The cheese was cut into short sheets (8mm wide, 30mm long, and 2mm thick) using a cheese cutter (made by Cheesixx Holac). Next, 10g of the short sheets of cheese were weighed onto aluminum foil and heated in an electric oven (made by Iris Ohyama, with quartz tube heaters at both the top and bottom, 1000W power consumption) for 2 minutes.

[0202] Visually inspect the melting of the cheese after heating, and evaluate it using the following evaluation criteria. ++: Cheese-like substances that melt without retaining their original shape and have a moderate fluidity. +: Cheese-like substances melt to the point where their original shape can be partially recognized, and they become fluid. ±: The cheese-like substance is dissolved to the extent that its original shape can be fully recognized, and it is considered to have some fluidity. -: Cheese retains its original shape and is considered non-flowable during 2 minutes of heating; however, by heating for a further 2 minutes (totaling 4 minutes), its melting and flowability are confirmed. There is a change in appearance. --: Even after heating for 4 minutes, the cheese-like substance retains its original shape and is considered to be non-flowable.

[0203]

[0204]

[0205] Based on the results of Investigation 6, the following insights can be obtained. First, when the sugar content was changed from sucrose to trehalose, although it did not significantly affect the texture and physical properties of the resulting cheese-like product, the emulsion stability was improved. This is believed to be because trehalose has a higher water-holding capacity than sucrose, thus stabilizing the aqueous phase during emulsification. Furthermore, in the case where only acetylated starch (more specifically, acid-treated acetylated starch) was used without oxidized starch, the processing suitability during cutting was relatively good; however, it was confirmed that the texture was significantly reduced before and after heating.

[0206] Furthermore, in cases where only oxidized starch is used to manufacture cheese-like products, it has been confirmed that the resulting cheese-like products exhibit different properties depending on the type of starch used as the raw material. Specifically, in cheese-like products that use only oxidized starch α, produced from potato starch, while the processing suitability is good, its heat solubility is not sufficiently improved compared to the cheese-like products of Example 1-1. In cheese-like products that use only oxidized starch β, produced from cassava starch, while its heat solubility is improved compared to the cheese-like products of Example 1-1, good processing suitability cannot be maintained.

[0207] On the other hand, by using oxidized starch α and oxidized starch β with different amylose contents, a cheese-like substance with good processing suitability, mouthfeel, and heat solubility can be obtained. Furthermore, a similarly good cheese-like substance can be obtained when oxidized starch and acetylated starch are used together. The reasons are unclear, but it is believed that the combined use of starches or processed starches with different conditions regarding gelatinization and aging also has an impact.

Claims

1. A type of cheese comprising an oil-in-water emulsion containing the following components A and B, and fats, with a pH of 3.0 to 5.5, wherein component A is 0.8 to 15% by mass as a solid component: (Component A) whole grain crushed from high-carbohydrate legumes containing 50 to 80% by mass of carbohydrates; (Component B) oxidized starch, except for those subjected to cross-linking treatment.

2. The cheese described in claim 1, as ingredient A above, is made from whole grains of high-carbohydrate beans that have been subjected to one or more of the group consisting of dry heating and wet heating.

3. Cheeses as described in claim 1 or 2, wherein, The whole grain powder of high-carbohydrate beans, which is component A mentioned above, is a whole grain powder of high-carbohydrate beans with an NSI (Nitrogen Solubility Index) of 40 to 75 at 55°C.

4. Cheese as described in claim 1, wherein, The oxidized starch of component B above is composed of one or more of the following groups of oxidized starch B-1 or oxidized starch B-2: <Oxidized starch B-1> Oxidized starch obtained by using raw starch with a branched starch content of 75 to 80% by mass and a straight starch content of 20 to 25% by mass; <Oxidized Starch B-2> is an oxidized starch obtained using raw starch with a branched starch content of 81-85% by mass and a straight starch content of 15-19% by mass.

5. Cheese as described in claim 1, wherein, Contains one or more of the following components C and D: (Component C) Cross-linked starch (Component D) Acetylated starch.

6. The cheese as described in claim 5, wherein the aforementioned ingredient C comprises starch that has undergone any one or more treatments from the group consisting of acetylation, hydroxypropylation and phosphate monoesterification, in addition to crosslinking treatment.

7. Cheeses as described in claim 5 or 6, wherein, The content of component B is 2.2 to 12 parts by mass relative to the content of component C.

8. Cheese as described in any of the requests 1, 4, and 5, wherein, The ratio of SFC (SFC-25) at 25°C to SFC (SFC-35) at 35°C (SFC-25 / SFC-35) is 2.0 to 5.

0.

9. Cheese as described in any of the requests 1, 4, and 5, wherein, It contains the following ingredient E: (Ingredient E) Water-soluble dietary fiber.

10. A method for manufacturing cheese as described in any one of claims 1, 4, and 5, comprising and sequentially performing the following steps (1) to (5): (1) mixing raw materials containing the above-mentioned components A and B to obtain a pre-emulsion; (2) adjusting the pH of the pre-emulsion to 3.0 to 5.5; (3) homogenizing the pre-emulsion with pH 3.0 to 5.5; (4) heating the homogenized pre-emulsion with pH 3.0 to 5.5 to a temperature of at least 100°C; and (5) cooling the pre-emulsion heated to at least 100°C to a temperature of at least 20°C.

11. A food product that uses cheese as described in any of claims 1, 4, or 5.