Imitated cheese, method for producing Imitated cheese, and food using Imitated cheese

Abstract

Provided is an imitated cheese which does not easily feel unpleasant odor, has a good texture without having a rough feeling, can maintain smooth physical properties without causing caking over time, and does not cause oil-water separation. Provided is an imitation cheese which contains an anti-retrogradation starch and a seed-derived raw material having a protein content of 15-95% by mass, the imitation cheese comprising an oil-in-water emulsion composition having a pH of 3.5-6.0, and the protein content in the imitation cheese being 0.2-10.0% by mass.

Description

Technical Field

[0001] The present invention relates to imitation cheese, a method for producing imitation cheese and a food product using the imitation cheese. Background Art

[0002] Cheese is a type of dairy product made from milk collected from cows, buffaloes, sheep, goats, yaks, etc., through processes such as coagulation, fermentation, and aging.

[0003] Since cheese produced using milk-derived ingredients cannot be eaten by so-called vegetarians and is easily affected by rising milk prices, there is a demand for imitation cheese that does not use milk-derived ingredients but has a flavor and texture similar to cheese.

[0004] On the other hand, cream cheese is less stringy than other cheeses, but has a good texture and smooth physical properties. Therefore, in addition to being eaten directly, it can also be spread on bread, used as a raw material for various cheesecakes, tiramisu and other desserts, dips, etc. Therefore, for imitation cheese, there is a need for an imitation cheese that not only has a flavor and texture similar to cream cheese, but also has smooth physical properties like cream cheese so that it can be used in the same applications as cream cheese.

[0005] However, the flavor, mouthfeel, and smooth physical properties of cream cheese largely depend on the milk protein contained in the cream cheese, and therefore it is difficult to obtain these characteristics without using raw materials derived from milk.

[0006] Therefore, people have been studying imitation cheeses that satisfy the properties required of cream cheese by using plant-derived raw materials instead of milk-derived raw materials. Among plant-derived raw materials, imitation cheeses that mainly use bean-derived raw materials are disclosed because they are rich in protein.

[0007] For example, Patent Document 1 discloses a method for producing a plant-based cream cheese-like food, which comprises mixing a protein coagulant and starches in a soybean protein solution adjusted to 40 to 80° C., immediately filling the container, heating and coagulating the solution, and freezing and modifying the solution in an atmosphere below -20° C.

[0008] Patent Document 2 discloses a mung bean protein gel composition containing mung bean protein and alkali metal ions, wherein the composition contains 50 mM or more of the alkali metal ions based on the total amount of the mung bean protein gel composition.

[0009] Patent Document 3 discloses a cream cheese-like food obtained by acidifying an emulsion containing a soybean protein hydrolyzate and oils and fats in which a protease has been allowed to act in a neutral or alkaline range.

[0010] Patent document 4 discloses a method for producing a cheese-like food, which comprises: a step of preparing soy milk from which 60% or more of the soluble sugar components in raw soybeans have been removed; a step of adding sugars and lactic acid bacteria to the soy milk to ferment the lactic acid; a step of solid-liquid separation of the curd produced by the lactic acid fermentation; and a step of mold-treating the curd after the solid-liquid separation to ferment and mature it.

[0011] In addition, from the viewpoint of giving imitation cheese a unique flavor of beans when using mainly bean-derived ingredients, research on imitation cheese using mainly seed-derived ingredients as plant-derived ingredients other than beans has also been conducted in recent years.

[0012] For example, Patent Document 5 discloses a plant-based food product similar to cream cheese, which preferably contains crushed nuts in the form of puree, at least one vegetable fat, at least one starch source, a natural acidifying component, and the addition of water. The product does not contain additives and has a specific median particle size.

[0013] Patent document 6 discloses a method for producing a plant-based cheese-like food, which comprises subjecting a raw material containing plant protein to the action of a nuclease and then acidifying the raw material. The method also records a method for producing a plant-based cheese-like food, wherein the raw material containing plant protein is derived from seeds.

[0014] Patent document 7 discloses a method comprising the steps of preparing an emulsion containing protein and fat of plant origin; inducing the emulsion to form a gel by enzymatic cross-linking of the protein or modification of the protein; and preparing a cheese replica from the gel. A method in which the plant source is nuts and a method in which the emulsion is non-cheese livestock milk are also recorded.

[0015] Prior art literature

[0016] Patent Literature

[0017] Patent Document 1: International Publication No. 2015 / 166686

[0018] Patent Document 2: International Publication No. 2014 / 156549

[0019] Patent Document 3: International Publication No. 2006 / 135089

[0020] Patent Document 4: Japanese Patent Application Laid-Open No. 7-236417

[0021] Patent Document 5: Japanese Patent Application Publication No. 2022-027689

[0022] Patent Document 6: International Publication No. 2021 / 193892

[0023] Patent Document 7: Japanese Patent Application Publication No. 2018-064558 Summary of the invention

[0024] Technical problem solved by the invention

[0025] The imitation cheeses that have been studied and disclosed in the past have the following problems.

[0026] When mainly using bean-derived protein as in Patent Documents 1 and 2, the obtained imitation cheese has the problem that it has a rough texture or cannot obtain smooth physical properties. In addition, the ability of bean-derived protein to maintain emulsification (hereinafter referred to as emulsification stability) decreases in the acidic pH range, so when the pH of the imitation cheese is adjusted to the same pH as cream cheese, there are problems such as oil-water separation and reduced physical properties. When mainly using enzyme-treated bean-derived raw materials as in Patent Document 3, not only does the manufacturing process of the imitation cheese become complicated, but there is also a problem that the texture and physical properties of the imitation cheese deteriorate over time unless the enzyme is completely inactivated. In Patent Document 4, soy milk that meets specific conditions is required, and lactic acid fermentation must be performed, so there is a problem that the manufacturing process becomes complicated. In addition, when soymilk is mainly used as a plant-derived raw material, the occurrence of a rough texture is suppressed compared to when a bean-derived protein or the like is mainly used, but since soymilk is mostly composed of water, there is a problem that the shape retention of the imitation cheese is poor and the physical properties are deteriorated. In addition, as in Citations 1 to 4, there is a problem that the imitation cheese mainly using a bean-derived raw material is given a unique flavor of beans and is easily deteriorated in flavor.

[0027] As shown in Patent Documents 5 to 7, imitation cheeses mainly using raw materials derived from seeds are less likely to be given foreign smells caused by raw materials derived from plants than imitation cheeses mainly using raw materials derived from beans, so the flavor tends to be improved. There is still room for research to obtain cream cheese-like flavor, mouthfeel, and smooth physical properties.

[0028] However, imitation cheese is stored at a temperature below room temperature (20-25°C) for a certain period of time and then eaten directly or used as one of the raw materials of food and drink. In this way, even if the imitation cheese has smooth physical properties just after production, small lumps may be generated in the imitation cheese over time during storage, and the texture and smooth physical properties may be lost.

[0029] Such problems may occur in conventionally known imitation cheeses, as disclosed in Patent Documents 1 to 7. Therefore, there is a need for imitation cheeses that can maintain smooth physical properties immediately after production for a long period of time.

[0030] Therefore, the problem of the present invention is to obtain an imitation cheese that satisfies all of the following 1) to 4):

[0031] 1) It is not easy to feel odor;

[0032] 2) Good taste without roughness;

[0033] 3) It can prevent agglomeration over time and maintain smooth physical properties;

[0034] 4) The emulsification stability is high and oil-water separation does not occur.

[0035] Technical means of solving problems

[0036] As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by an imitation cheese having the following aspects, thereby completing the present invention.

[0037] That is, the present invention has the following configuration.

[0038] [1] An imitation cheese comprising anti-retrogradation starch and a seed-derived raw material having a protein content of 15 to 95% by mass, wherein the imitation cheese comprises an oil-in-water emulsified composition having a pH of 3.5 to 6.0, and the protein content in the imitation cheese is 0.2 to 10.0% by mass.

[0039] [2] The imitation cheese according to [1], wherein

[0040] The amount of fat and oil in the seed-derived raw material is 40% by mass or less.

[0041] [3] The imitation cheese according to [1] or [2], wherein

[0042] The amount of fats and oils in the seed-derived raw material is 2.0 parts by mass or less relative to 1 part by mass of the protein content of the seed-derived raw material.

[0043] [4] The imitation cheese according to [1] or [2], wherein

[0044] The oil-in-water emulsion composition contains 0.1 to 10% by mass of a seed-derived raw material.

[0045] [5] The imitation cheese according to [3], wherein

[0046] The oil-in-water emulsion composition contains 0.1 to 10% by mass of a seed-derived raw material.

[0047] [6] The imitation cheese according to [1] or [2], wherein

[0048] The retrogradation-resistant starch includes processed starch subjected to a hydroxypropylation treatment.

[0049] [7] The imitation cheese according to any one of [3] to [5], wherein

[0050] The retrogradation-resistant starch includes processed starch subjected to a hydroxypropylation treatment.

[0051] [8] The imitation cheese according to any one of [1] to [7], wherein

[0052] The ratio of SUS in the triglyceride composition of the oil contained in the oil-in-water emulsified oil composition is 15% by mass or less,

[0053] Among them, S represents a saturated fatty acid having 16 to 18 carbon atoms, U represents an unsaturated fatty acid residue having 16 to 18 carbon atoms, and SUS represents a triglyceride in which one molecule of S is bonded to the 1st and 3rd positions respectively, and one molecule of U is bonded to the 2nd position of one molecule of glycerol residue.

[0054] [9] A method for producing an imitation cheese, comprising a seed-derived raw material containing anti-retrogradation starch and a protein content of 15 to 95% by mass, an oil-in-water emulsion composition having a pH of 3.5 to 6.0, and a protein content of 0.2 to 10.0% by mass, wherein:

[0055] The method for producing imitation cheese comprises the following (step 1) to (step 5),

[0056] (Step 1) preparing a preliminary emulsion containing anti-retrogradation starch and a seed-derived raw material having a protein content of 15 to 95% by mass;

[0057] (Step 2) a step of adjusting the pH of the pre-emulsified product to 3.5 to 6.0;

[0058] (Step 3) a step of homogenizing the preliminary emulsion to obtain an oil-in-water emulsion composition;

[0059] (Step 4) heating the homogenized oil-in-water emulsion composition to at least 80° C.;

[0060] (Step 5) A step of cooling the oil-in-water emulsion composition heated to at least 80°C to at least 20°C.

[0061]

[10] A food comprising imitation cheese, wherein the imitation cheese contains anti-retrogradation starch and a seed-derived raw material having a protein content of 15 to 95% by mass, the imitation cheese comprises an oil-in-water emulsion composition with a pH of 3.5 to 6.0, and the protein content in the imitation cheese is 0.2 to 10.0% by mass.

[0062] Effects of the Invention

[0063] According to the present invention, imitation cheese that satisfies all of the following 1) to 4) can be obtained:

[0064] 1) It is not easy to feel odor;

[0065] 2) Good taste without roughness;

[0066] 3) It can prevent agglomeration over time and maintain smooth physical properties;

[0067] 4) The emulsification stability is high and oil-water separation does not occur. DETAILED DESCRIPTION

[0068] Hereinafter, preferred embodiments of the present invention will be described. The present invention is not limited to the following description, and each component can be appropriately modified within the scope of the present invention.

[0069] [Imitation cheese]

[0070] The present invention relates to an imitation cheese, which contains anti-retrogradation starch and seed-derived raw materials with a protein content of 15-95% by mass. The imitation cheese comprises an oil-in-water emulsified composition with a pH of 3.5-6.0. In the imitation cheese, the protein content is 0.2-10.0% by mass.

[0071] <Oil-in-water emulsion composition>

[0072] The imitation cheese of the present invention comprises an oil-in-water emulsified composition, which contains the seed-derived raw materials and the anti-retrogradation starch described below, and has a pH of 3.5 to 6.0. Hereinafter, the oil-in-water emulsified composition containing the seed-derived raw materials and the anti-retrogradation starch described below and having a pH of 3.5 to 6.0 is also referred to as the "oil-in-water emulsified composition of the present invention".

[0073] It should be noted that the oil-in-water emulsion composition in the present invention refers to an emulsion composition in which the water phase and the oil phase are emulsified and the external phase is an aqueous phase, and includes not only oil-in-water emulsion compositions but also water-in-oil-in-water emulsion compositions.

[0074] The imitation cheese of the present invention has a good texture without roughness due to the inclusion of the oil-in-water emulsified composition, and can maintain smooth physical properties for a long time.

[0075] << Grease>>

[0076] The oil-in-water emulsion composition of the present invention contains oil and fat.

[0077] The oils and fats that can be contained in the oil-in-water emulsion composition of the present invention are not particularly limited as long as they are edible oils and fats, and examples thereof include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high-erucic rapeseed oil, rice oil, sesame oil, safflower oil, peanut oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, canola oil, Java cotton oil, evening primrose oil, olive oil, shea butter, shorea butter, Kokum butter, illipe butter, cocoa butter and other plant oils and fats, milk fat, beef tallow, lard, whale oil and other animal oils and fats, and processed oils and fats to which these plant oils and animal oils and fats are subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. The oil-in-water emulsion composition of the present invention may contain one or more oils and fats selected from these oils and fats.

[0078] In addition, in the present invention below, "processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification" will be simply referred to as "processed fats and oils".

[0079] The hydrogenation, fractionation and transesterification for producing the processed fats and oils can be carried out by conventionally known methods, and these treatments may be followed by refining.

[0080] It should be noted that the fractionation may be solvent fractionation or dry fractionation.

[0081] For the transesterification, an enzyme catalyst such as lipase may be used, or a chemical catalyst such as sodium methoxide may be used. In addition, in the present invention, random transesterification is preferred from the viewpoint of easily obtaining an imitation cheese having a smooth physical property without a rough texture and being able to maintain smoothness for a long time.

[0082] Hereinafter, the same applies to the hydrogenation, fractionation and transesterification for producing the processed fats and oils in the present invention.

[0083] Examples of the refining include refining treatments generally performed on edible oils and fats, such as degumming, deacidification, deodorization, and decolorization, and one or more of these refining treatments may be performed according to a conventional method.

[0084] The amount of fat in the oil-in-water emulsion composition of the present invention can be arbitrarily set according to the desired taste and physical properties of the imitation cheese. From the viewpoint of having no roughness and easily obtaining smooth physical properties, and improving the emulsification stability and not easily causing oil-water separation, it is preferably 10% by mass or more, more preferably 12% by mass or more, and even more preferably 14% by mass or more, and the upper limit is preferably 35% by mass or less, more preferably 33% by mass or less, and even more preferably 30% by mass or less. Therefore, in one embodiment, the amount of fat in the oil-in-water emulsion composition is preferably 10-35% by mass, more preferably 12-33% by mass, and even more preferably 14-30% by mass.

[0085] It should be noted that the amount of fat in the oil-in-water emulsion composition of the present invention is a value including the amount of fat when the seed-derived raw materials, the anti-retrogradation starch and other raw materials of the oil-in-water emulsion composition of the present invention described below contain fat in addition to the above-mentioned fat.

[0086] As a method for measuring the amount of fat in the oil-in-water emulsion composition of the present invention, a conventionally known method may be used, and examples thereof include an ether extraction method, a chloroform / methanol mixed solution extraction method, and an acid decomposition method.

[0087] Hereinafter, the same also applies to the method for measuring the amount of fat in the present invention.

[0088] From the viewpoint of suppressing the generation of foreign smell in the imitation cheese of the present invention, the content of animal fats and their processed fats in the oils and fats of the oil-in-water emulsion composition of the present invention is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 1% by mass or less. From the viewpoint of being able to produce plant-based imitation cheese, it is most preferably 0.1% by mass or less. It should be noted that the lower limit of the content of the animal fats and their processed fats and fats is not particularly limited, and is 0% by mass.

[0089] The solid fat content at 35°C of the oil phase of the oil-in-water emulsion composition of the present invention (hereinafter, also referred to as "SFC at 35°C") is preferably 0.05% or more, 0.08% or more, or 1.0% or more, more preferably 1.5% or more, and further preferably 2.0% or more, and the upper limit thereof is preferably 10.0% or less, more preferably 9.0% or less, and further preferably 8.0% or less. Therefore, the SFC at 35°C of the oil phase of the oil-in-water emulsion composition of the present invention is preferably 0.05 to 10.0%, 0.08 to 10.0%, or 1.0 to 10.0%, more preferably 1.5 to 9.0%, and further preferably 2.0 to 8.0%.

[0090] When the oil-in-water emulsion composition of the present invention satisfies the above-mentioned preferred numerical range in SFC at 35° C., which is near the temperature inside the oral cavity, the texture of the imitation cheese of the present invention when eaten is more favorable.

[0091] Regarding the SFC at 35°C of the oil phase of the oil-in-water emulsion composition of the present invention, the SFC at 35°C can be measured using a conventionally known method, and the value obtained by converting the measured value into the amount of the oil phase can be used. That is, when only the oil phase of the oil-in-water emulsion composition of the present invention is measured, the measured value is directly used as the SFC at 35°C, and when the measurement is performed in a state including the water phase, the value obtained by converting the measured value into the amount of the oil phase is used as the SFC at 35°C.

[0092] The SFC of the oil phase of the oil-in-water emulsion composition of the present invention at 35°C can be measured, for example, using "SFC-2000R" manufactured by ASTEC Corporation according to the method described in "Japan Oil Chemists' Society Standard Oil and Fats Analysis Test Method 2.2.9 (2013)".

[0093] In addition, with respect to the oil contained in the oil-in-water emulsion composition of the present invention, the ratio of SUS in the triglyceride composition in the oil is preferably 15% by mass or less, more preferably 12% by mass or less, further preferably 9% by mass or less, 8% by mass or less, 6% by mass or less, or 5% by mass or less. It should be noted that the lower limit of the ratio of SUS in the triglyceride composition is not particularly limited, and is 0% by mass.

[0094] Here, S represents a saturated fatty acid residue having 16 to 18 carbon atoms, U represents an unsaturated fatty acid residue having 16 to 18 carbon atoms, and SUS represents a triglyceride in which one molecule of S is bonded to positions 1 and 3 respectively, and one molecule of U is bonded to position 2 of one molecule of glycerol residue.

[0095] In the oil-in-water emulsion composition of the present invention, by making the ratio of SUS that easily turns into coarse fat crystals during crystallization within the preferred numerical range, the imitation cheese of the present invention can have a better mouthfeel, and the generation of lumps due to fat crystals over time can be suppressed, thereby maintaining smooth physical properties for a longer period of time.

[0096] The proportion of SUS in the triglyceride composition of the oil contained in the oil-in-water emulsion composition of the present invention can be measured using a conventionally known measurement method, for example, it can be measured by combining the method described in "Standard Oil Analysis Test Method 2.4.6.2 (2013) Established by the Japan Oil Chemicals Society" and silver ion-high-speed liquid chromatography.

[0097] From the viewpoint that the SFC of the oil phase at 35°C in the oil-in-water emulsion composition of the present invention easily satisfies the preferred numerical range and the effect of the present invention is preferably obtained, it is preferred to contain at least one of the fat (A) or fat (B) satisfying the following conditions, and it is more preferred to contain at least the fat (A).

[0098] Oil (A): Lauric acid oil

[0099] Oil (B): Palm oil fractionated soft oil transesterification oil

[0100] <<<Grease (A)>>>

[0101] The oil (A) is a lauric acid oil.

[0102] The lauric acid oil in the present invention refers to an oil having a lauric acid residue content of 20% by mass or more in the constituent fatty acid residues, and specifically includes palm kernel oil, coconut oil, processed oils and fats of these oils and fats (e.g., palm kernel hydrogenated oil, palm kernel extremely hydrogenated oil), and processed oils and fats containing one or more of palm kernel oil, coconut oil and processed oils and fats of these oils and fats.

[0103] The oil-in-water emulsion composition of the present invention may contain one or more kinds of fats and oils (A).

[0104] When the oil-in-water emulsion composition of the present invention contains the fat (A), the imitation cheese of the present invention can suppress the roughness, make the mouthfeel better, and maintain the smooth physical property for a longer period of time, which is preferred.

[0105] In the oil-in-water emulsion composition of the present invention, from the viewpoint of more preferably obtaining the effects of the present invention, among the fats and oils (A), it is preferred to use one or more transesterified fats and oils selected from palm kernel oil, coconut oil, processed fats and oils of these fats and oils, and it is more preferred to use one or more transesterified fats and oils selected from palm kernel oil, coconut oil, and processed fats and oils of these fats and oils. From the viewpoint of obtaining a good taste in addition to the effects of the present invention, it is further preferred to use one or more transesterified fats and oils selected from palm kernel oil and coconut oil, which are non-transesterified fats and oils.

[0106] It should be noted that the oil and fat formulation comprising one or more of palm kernel oil, coconut oil and processed oils of these oils can contain palm kernel oil, coconut oil and processed oils of these oils in an amount totaling 100% by mass in the oil and fat formulation. Preferably, the oil and fat formulation contains palm kernel oil, coconut oil and processed oils of these oils in an amount totaling 40% by mass or more and less than 100% by mass, and the total of other oils and fats is 100% by mass.

[0107] As the above-mentioned fats and oils, fats and oils containing 70% by mass or more of saturated fatty acid residues with carbon atoms of 16 or more in the fatty acid residues are preferred, and fats and oils containing 90% by mass or more are more preferred. As fats and oils containing 70% by mass or more of saturated fatty acid residues with carbon atoms of 16 or more in the fatty acid residues, for example, palm oil, soybean oil, rapeseed oil, lard oil, and beef tallow oil can be cited, and one or more selected from these can be used.

[0108] In the oil-in-water emulsion composition of the present invention, from the viewpoint of more preferably obtaining the effect of less roughness and better mouthfeel, further suppressing the generation of caking over time and having smoother physical properties, it is preferred that the oil (A) is a combination of one or more kinds of oils and fats selected from the above-mentioned non-esterified oils and fats such as palm kernel oil and coconut oil, and one or more kinds of oil and fat blends containing palm kernel oil, coconut oil and processed oils and fats thereof.

[0109] The content of the fat (A) in the oil-in-water emulsion composition of the present invention can be arbitrarily set according to the desired texture and physical properties of the imitation cheese. From the viewpoint of preferably obtaining the effect of the present invention, the ratio of the fat (A) in the fat in the oil-in-water emulsion composition of the present invention is preferably 70 to 100% by mass, more preferably 80 to 100% by mass, and even more preferably 85 to 100% by mass.

[0110] <<<Grease (B)>>>

[0111] The oil (B) is an interesterified oil of palm fractionated soft oil.

[0112] Examples of the palm fractionated soft oil in the present invention include palm olein which is a low melting point fraction obtained by fractionating palm oil and palm super olein which is a low melting point fraction obtained by further fractionating palm olein.

[0113] The oil-in-water emulsion composition of the present invention may contain one or more kinds of fats and oils (B).

[0114] When the oil-in-water emulsion composition of the present invention contains the fat (B), the hardness of the imitation cheese of the present invention becomes appropriate and the texture is further improved.

[0115] The fat (B) can be produced by transesterifying a fat blend containing only one or two or more kinds of palm fraction soft oil.

[0116] From the viewpoint of more preferably obtaining the effects of the present invention, the iodine value of the palm fractionated soft oil used in the production of the fat (B) is preferably 52 or more, more preferably 54 or more, 56 or more, or 58 or more, and the upper limit thereof is preferably 70 or less, more preferably 68 or less, and further preferably 66 or less. Therefore, in one embodiment, the iodine value of the palm fractionated soft oil is preferably 52 to 70, more preferably 52 to 68, and further preferably 54 to 66.

[0117] In addition, from the viewpoint of more preferably obtaining the effect of the present invention, the iodine value of the fat (B) is preferably 52 or more, more preferably 54 or more, 56 or more, or 58 or more, and the upper limit thereof is preferably 70 or less, more preferably 68 or less, and further preferably 66 or less. Therefore, in one embodiment, the iodine value of the fat (B) is preferably 52 to 70, more preferably 52 to 68, and further preferably 54 to 66.

[0118] As a method for measuring the iodine value of fats and oils, a conventionally known method can be used. For example, the iodine value can be measured by the method described in "Japan Oil Chemicals Society Standard Oil Analysis Test Method 2.3.4.1 (2013)".

[0119] Hereinafter, the method for measuring the iodine value of fats and oils in the present invention is the same.

[0120] The content of the fat (B) in the oil-in-water emulsion composition of the present invention can be arbitrarily set according to the desired texture and physical properties of the imitation cheese. From the viewpoint of preferably obtaining the effect of the present invention, the proportion of the fat (B) in the fat in the oil-in-water emulsion composition of the present invention is preferably 70 to 100% by mass, more preferably 80 to 100% by mass, and even more preferably 85 to 100% by mass.

[0121] It should be noted that, in the case where the imitation cheese of the present invention contains both fats (A) and fats (B), from the viewpoint of preferably obtaining the effect of the present invention, the proportion of fats (A) in the fats in the oil-in-water emulsion composition is preferably 10% by mass or more, more preferably 20% by mass or more, and its upper limit is preferably 95% by mass or less, more preferably 80% by mass or less. Therefore, in one embodiment containing both fats (A) and fats (B), the proportion of fats (A) in the fats in the oil-in-water emulsion composition is preferably 10 to 95% by mass, more preferably 20 to 80% by mass. In addition, the proportion of fats (B) is preferably 5% by mass or more, more preferably 10% by mass or more, and its upper limit is preferably 90% by mass or less, more preferably 60% by mass or less. Therefore, in one embodiment containing both fats (A) and fats (B), the proportion of fats (B) in the fats in the oil-in-water emulsion composition is preferably 5 to 90% by mass, more preferably 10 to 60% by mass.

[0122] <<Moisture>>

[0123] The oil-in-water emulsion composition of the present invention contains moisture, and may contain water as the moisture.

[0124] As water which may be contained in the oil-in-water emulsion composition of the present invention, for example, tap water or mineral water may be used.

[0125] The water content of the oil-in-water emulsion composition of the present invention can be arbitrarily set according to the desired cheese-like texture or physical properties, but is preferably 32 to 65% by mass, more preferably 38 to 65% by mass, and even more preferably 44 to 65% by mass from the viewpoint of having no roughness and easily obtaining smooth physical properties, and improving emulsification stability and making oil-water separation less likely to occur.

[0126] It should be noted that the water content of the oil-in-water emulsion composition of the present invention refers to a value including water when water is contained in the seed-derived raw materials, the anti-retrogradation starch and other raw materials of the oil-in-water emulsion composition described below in addition to the water.

[0127] As a method for measuring the water content of the oil-in-water emulsion composition of the present invention, a conventionally known method can be used, and for example, the Karl Fischer method can be mentioned.

[0128] Hereinafter, the same also applies to the method for measuring the water content in the present invention.

[0129] <<Seed source raw materials>>

[0130] The oil-in-water emulsion composition of the present invention contains a seed-derived raw material having a protein content of 15 to 95% by mass.

[0131] The "seeds" in the present invention refer to edible fruits and seeds wrapped in a hard skin or shell, other than beans and cereals. It should be noted that peanuts belong to the Leguminosae family in plant taxonomy, but are often regarded as seeds due to their high oil content, so they are also regarded as seeds in the present invention.

[0132] As the seeds used in the present invention, for example, almonds, flax, flax seeds, apricot kernels, sesame, cashew nuts, ginkgo, chestnuts, walnuts, poppy, coconut, sesame, castanea, chia seeds, horse chestnuts, pistachios, sunflower seeds, Brazil nuts, hazelnuts, pecans, macadamia nuts, and peanuts can be mentioned. In the present invention, one or more kinds of seeds selected from these can be used.

[0133] Among these seeds, from the viewpoint of suppressing the impartment of the imitation cheese smell of the present invention, from the viewpoint of obtaining a good mouthfeel without a rough feeling and maintaining smooth physical properties for a long time, and from the viewpoint of improving emulsion stability and preventing oil-water separation from occurring, it is preferred to use one or more selected from almonds, almonds, cashews, walnuts, coconuts, pistachios, sunflower seeds, Brazil nuts, hazelnuts, macadamia nuts and peanuts. It is more preferred to use one or more selected from almonds, cashews, walnuts, pistachios and peanuts. It is even more preferred to use almonds.

[0134] The seed-derived raw material in the present invention refers to a seed-derived raw material having a protein content of 15 to 95% by mass in unprocessed seeds or processed seed-derived raw materials. Hereinafter, the seed-derived raw material having a protein content of 15 to 95% by mass is also referred to as "seed-derived raw material".

[0135] The processing method for obtaining the processed raw materials of the seeds is not particularly limited, and for example, crushing, cutting, grinding, extraction / separation / isolation / concentration of components, heating, cooling, freezing, and drying can be cited. As the processed raw materials of the seeds, for example, seed protein raw materials / seed starch raw materials, etc., processed raw materials obtained by extracting given components from seeds, and plant milks of seeds such as almond milk can be cited. In addition, as seed-derived raw materials, for example, food raw materials containing seeds such as chocolate nut paste (Praline paste) and hazelnut chocolate can be cited, among which food raw materials containing more than 25% by mass of seeds are preferably contained in the food raw materials.

[0136] The oil-in-water emulsion composition of the present invention contains one or more seed-derived raw materials of the present invention.

[0137] The shape of the seed-derived raw material is not particularly limited, and may be, for example, in the shape of a seed, a powder, a granule, a liquid, or a paste.

[0138] In the present invention, the seed-derived raw material is preferably in the form of powder, granules, liquid, or paste, and more preferably in the form of powder, liquid, or paste.

[0139] It should be noted that the particles in the seed-derived raw materials refer to particles having a particle size greater than 0.5 mm and less than 3 mm. In addition, the powder refers to a powder having a particle size of less than 0.5 mm, preferably a powder of 0.01 to 0.3 mm.

[0140] The paste refers to a paste in which seeds are dispersed in other food raw materials such as oil / water contained in the seeds themselves, water, etc. In the present invention, a paste having fluidity or viscosity can be used.

[0141] In the present invention, from the viewpoint that the imitation cheese of the present invention has a good texture, maintains smooth physical properties for a long time, and is not prone to oil-water separation, it is preferred to use one or more selected from unprocessed seeds, powdered / granular / paste seeds, seed protein raw materials and seed-based vegetable milks as seed-derived raw materials, and it is more preferred to use one or more selected from powdered / granular / paste seeds, seed protein raw materials and seed-based vegetable milks, and it is further preferred to use powdered seeds and seed protein raw materials.

[0142] When the protein content of the seed-derived raw material is 15% by mass or more, the occurrence of oil-water separation when the pH of the oil-in-water emulsion composition of the present invention is adjusted to the numerical range described below can be suppressed, and smooth physical properties can be obtained. When the protein content of the seed-derived raw material is 95% by mass or less, the occurrence of foreign smell in the imitation cheese of the present invention can be suppressed.

[0143] From the viewpoint of further improving the flavor of the imitation cheese of the present invention and maintaining the smooth physical property for a longer period of time, the protein content of the seed-derived raw material of the present invention is preferably 20% by mass or more, more preferably 30% by mass or more, and even more preferably 35% by mass or more, and the upper limit thereof is 95% by mass or less. In one embodiment, the protein content of the seed-derived raw material is preferably 20 to 95% by mass, more preferably 30 to 95% by mass, and even more preferably 35 to 95% by mass.

[0144] As a method for measuring the protein content of seed-derived raw materials, a conventionally known method can be used, for example, the Kjeldahl method and the combustion method.

[0145] Hereinafter, the method for measuring the protein content in the present invention is the same.

[0146] The imitation cheese of the present invention solves the problems of conventional imitation cheese by using a seed-derived raw material having a protein content within a given range in combination with the anti-retrogradation starch described below.

[0147] That is, according to the present invention, not only can the generation of foreign smell and roughness and the generation of oil-water separation when the pH is adjusted to acidic be solved, but also it is possible to obtain an imitation cheese that can reduce the changes in physical properties caused by the modification of protein of plant-derived raw materials and maintain smooth physical properties for a long time.

[0148] In the present invention, the amount of oil and fat of seed-derived raw materials is preferably 60% by mass or less, 58% by mass or less, 56% by mass or less or 55% by mass or less, more preferably 50% by mass or less or 45% by mass or less, further preferably 40% by mass or less, further more preferably 35% by mass or less, particularly preferably 30% by mass or less, 25% by mass or less or 20% by mass or less. The lower limit of the amount of oil and fat is not particularly limited, and may be 0% by mass, 0.05% by mass or more, 0.1% by mass or more, etc. Therefore, in one embodiment, the amount of oil and fat of seed-derived raw materials is 0 to 60% by mass (e.g., 0 to 55% by mass, 0 to 50% by mass, 0 to 45% by mass), more preferably 0.1 to 35% by mass, further preferably 0.1 to 30% by mass, and further preferably 0.1 to 25% by mass.

[0149] When the seed-derived raw material meets the above-mentioned preferred amount of fat, it is not easy to feel the foreign smell caused by the fat derived from the seed-derived raw material, so that imitation cheese with good flavor can be obtained. In addition, a better taste can be obtained, and the smooth physical property can be maintained for a longer time.

[0150] The seed-derived raw material preferably satisfies the protein content and the preferred amount of fat at the same time, and the amount of fat relative to 1 part by mass of protein content is preferably 4.0 parts by mass or less, 3.5 parts by mass or less, 3.0 parts by mass or less, or 2.5 parts by mass or less, more preferably 2.0 parts by mass or less, or 1.5 parts by mass or less, and more preferably 1 part by mass or less, 0.8 parts by mass or less, 0.6 parts by mass or less, or 0.5 parts by mass or less, and its lower limit is preferably 0 parts by mass or more, more preferably 0.005 parts by mass or more, and more preferably 0.01 parts by mass or more. Therefore, in one embodiment, the amount of fat relative to 1 part by mass of protein content is preferably 2.0 parts by mass or less, more preferably 0.005 to 1.5 parts by mass, and more preferably 0.01 to 1.0 parts by mass.

[0151] When the ratio of the protein content of the seed-derived raw materials to the oil content of the seed-derived raw materials satisfies the preferred numerical range, the imitation cheese of the present invention can be obtained, which is less likely to have a foreign smell, has a good taste without a rough feeling, and can maintain smooth physical properties for a long time, and is therefore preferred.

[0152] Furthermore, from the viewpoint of suppressing the change in physical properties of starch, dietary fiber, etc., which may cause the formation of lumps over time, improving the mouthfeel of the imitation cheese of the present invention, and maintaining smooth physical properties for a longer period of time, the carbohydrate content of the seed-derived raw material is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less. It should be noted that the lower limit of the carbohydrate content is 0% by mass.

[0153] As a method for measuring the carbohydrate content of seed-derived raw materials, a conventionally known method can be used. For example, a method can be mentioned in which the total amount of protein, fat, ash and water measured separately is subtracted from the weight of the seed-derived raw materials to obtain the amount of carbohydrates in the seed-derived raw materials, and the obtained amount of carbohydrates in the seed-derived raw materials is divided by the weight of the seed-derived raw materials.

[0154] Hereinafter, the method for measuring the carbohydrate content in the present invention is the same.

[0155] In addition, the ash content of the seed-derived raw material can be measured by a conventionally known method, for example, a magnesium acetate addition ashing method and a direct ashing method.

[0156] In addition, from the viewpoint of being able to more preferably obtain the effects of the present invention, the moisture content of the seed-derived raw material is preferably 60% by mass or less, more preferably 40% by mass or less, and further preferably 20% by mass or less. It should be noted that the lower limit of the moisture content is 0% by mass.

[0157] The content of the seed-derived raw material in the oil-in-water emulsion composition of the present invention is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, further preferably 0.8% by mass or more, 1% by mass or more, 1.2% by mass or more, 1.4% by mass or more, or 1.5% by mass or more, from the viewpoint that the effect of the present invention can be more preferably obtained, and the upper limit thereof is preferably 10% by mass or less, more preferably 8% by mass or less, further preferably 7.5% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, or less than 4% by mass. Therefore, in one embodiment, the imitation cheese of the present invention preferably contains 0.1 to 10% by mass of seed-derived raw materials in the oil-in-water emulsion composition, more preferably 0.5 to 8% by mass, further preferably 0.8 to 6% by mass, further more preferably 1% by mass or more and less than 4% by mass.

[0158] The content of the seed-derived raw material in the oil-in-water emulsion composition of the present invention is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, and even more preferably 1.0% by mass or more, as a solid content, from the viewpoint of obtaining the imitation cheese of the present invention which is less likely to have a foreign smell, has a good mouthfeel without a rough feeling, maintains smooth physical properties for a long time, and is less likely to cause oil-water separation, and the upper limit is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, even more preferably 4.5% by mass or less, 4.0% by mass or less, or 3.5% by mass or less. Therefore, in one embodiment, the content of the seed-derived raw material in the oil-in-water emulsion composition is preferably 0.5 to 6.0% by mass, more preferably 0.7 to 4.5% by mass, even more preferably 1.0 to 4.5% by mass, and even more preferably 1.0 to 3.5% by mass as a solid content.

[0159] It should be noted that the solid content in the present invention refers to components other than water.

[0160] <<Resistant to Retrogradation Starch>>

[0161] The oil-in-water emulsified composition of the present invention contains not only seed-derived raw materials but also retrogradation-resistant starch.

[0162] The anti-retrogradation starch in the present invention refers to a processed starch in which the phenomenon that the gelatinized starch hardens with the passage of time or cooling (retrogradation phenomenon) is suppressed compared to the raw starch by subjecting the raw starch described below to an anti-retrogradation treatment such as acetylation treatment or hydroxypropylation treatment.

[0163] In addition, the raw material starch in the present invention refers to unprocessed starch such as corn (eg waxy corn, non-waxy corn)-derived starch, wheat-derived starch, potato-derived starch, and the like.

[0164] Examples of the anti-retrogradation starch used in the present invention include processed starches obtained by subjecting the raw starch to one or more anti-retrogradation treatments selected from the group consisting of acetylation treatment with anhydrous acetic acid or the like, hydroxypropylation treatment with propylene oxide or the like, phosphorylation treatment with sodium trimetaphosphate or the like, and oxidation treatment with sodium hypochlorite or the like.

[0165] The oil-in-water emulsion composition of the present invention can provide the imitation cheese of the present invention having good texture without roughness, no caking over time, and physical properties of being able to maintain smoothness for a long time by containing seed-derived raw materials and anti-retrogradation starch. In addition, the imitation cheese of the present invention having high emulsification stability and no oil-water separation can be obtained.

[0166] From the viewpoint of preferably obtaining an effect of having a good mouthfeel, maintaining smooth physical properties for a long time, and preventing oil-water separation, the retrogradation-resistant starch used in the present invention preferably includes a hydroxypropylated modified starch.

[0167] Furthermore, when a hydroxypropylated modified starch is contained, the content thereof is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, in the anti-retrogradation starch used in the oil-in-water emulsion of the present invention from the viewpoint of more preferably obtaining the effects of the present invention.

[0168] Furthermore, the resistant starch used in the present invention may be a resistant starch obtained by subjecting the raw starch to, in addition to the above-mentioned anti-retrogradation treatment, one or more treatments other than the anti-retrogradation treatment selected from physical treatments such as bleaching treatment / moist heat treatment, chemical treatments such as esterification treatment / etherification treatment / crosslinking treatment / emulsifier treatment, and enzyme treatment.

[0169] It should be noted that, when the resistant starch used in the present invention is obtained by subjecting the raw starch to an anti-retrogradation treatment and a treatment other than the anti-retrogradation treatment, the order of the treatments is not particularly limited and is arbitrary, and the treatments may be performed simultaneously if possible.

[0170] In the present invention, from the viewpoint of more preferably obtaining a good texture and maintaining the effect of smooth physical properties for a long time, the resistant starch used in the present invention is preferably subjected to a cross-linking treatment as a treatment other than the anti-retrogradation treatment, and among the cross-linking treatments, a phosphoric acid cross-linking treatment is more preferably performed.

[0171] A preferred embodiment of the resistant starch used in the present invention includes resistant starch cross-linked with phosphoric acid, and a more preferred embodiment includes resistant starch cross-linked with hydroxypropylated phosphoric acid.

[0172] In the oil-in-water emulsion composition of the present invention, as the resistant starch, one or more modified starches selected from resistant starches obtained by different treatments and resistant starches obtained by the same treatment but with different degrees of treatment may be used in combination.

[0173] In the present invention, the type of raw starch used in the production of the resistant starch is not particularly limited, and examples thereof include raw starch derived from waxy corn, non-waxy corn (hereinafter also referred to as corn), cassava, wheat, sweet potato, potato, sago, rice, and glutinous rice.

[0174] The retrogradation-resistant starch used in the present invention can be produced by combining one or more raw material starches.

[0175] From the viewpoint of more preferably obtaining the effects that the imitation cheese of the present invention has a better texture, can maintain smooth physical properties for a long time, and is less likely to separate oil from water, the oil-in-water emulsion composition of the present invention preferably contains a retrogradation-resistant starch (α) satisfying the following conditions as the retrogradation-resistant starch.

[0176] Furthermore, from the viewpoint of more easily obtaining the effects of obtaining a better mouthfeel and maintaining smooth physical properties for a long time, it is more preferable to contain both the resistant starch (α) and the resistant starch (β) satisfying the following conditions.

[0177] Retrogradation-resistant starch (α): Retrogradation-resistant starch obtained from a raw material starch having an amylose content of 10 to 40% by mass.

[0178] Retrogradation-resistant starch (β): Retrogradation-resistant starch obtained from a raw material starch having an amylose content of less than 10% by mass.

[0179] Examples of the raw material starch having an amylose content of 10 to 40% by mass in the raw material starch for obtaining the anti-retrogradation starch (α) include raw material starch derived from corn, cassava, wheat, sweet potato, potato, sago, rice, etc. Examples of the anti-retrogradation starch (α) include anti-retrogradation starch obtained by subjecting raw material starch derived from corn, cassava, wheat, sweet potato, potato, sago, rice, etc. to a certain treatment.

[0180] From the viewpoint of more preferably obtaining the effects of the present invention, the amylose content in the raw material starch for obtaining the retrogradation-resistant starch (α) is preferably 10 to 35% by mass, more preferably 10 to 30% by mass.

[0181] As a method for measuring the amylose content in the raw material starch, a conventionally known method can be used, and examples thereof include an iodine affinity measurement method and an iodine colorimetric method.

[0182] Hereinafter, the method for measuring the amylose content of the raw material starch in the present invention is the same.

[0183] When the oil-in-water emulsion composition of the present invention contains anti-retrogradation starch (α), from the viewpoint that the effect of the present invention can be more preferably obtained, the content of the anti-retrogradation starch (α) in the oil-in-water emulsion composition is preferably 0.7% by mass or more, more preferably 1.0% by mass or more, and further preferably 1.5% by mass or more, based on the solid content, and the upper limit thereof is preferably 10.0% by mass or less, more preferably 8.0% by mass or less, and further preferably 6.0% by mass or less. Therefore, in one embodiment, the content of the anti-retrogradation starch (α) in the oil-in-water emulsion composition is preferably 0.7 to 10.0% by mass, more preferably 1.0 to 8.0% by mass, and further preferably 1.5 to 6.0% by mass.

[0184] Examples of the raw starch having an amylose content of less than 10% by mass in the raw starch for obtaining the resistant starch (β) include raw starch derived from waxy corn, waxy rice, etc., and examples of the resistant starch (β) include resistant starch obtained by subjecting raw starch derived from waxy corn, waxy rice, etc., to a certain treatment.

[0185] From the viewpoint of being able to more preferably obtain the effects of the present invention, in the raw starch for obtaining the retrogradation-resistant starch (β), the content of amylose in the raw starch is preferably 7% by mass or less, more preferably 5% by mass or less. It should be noted that the lower limit of the content of amylose is 0% by mass.

[0186] When the oil-in-water emulsion composition of the present invention contains anti-retrogradation starch (β), from the viewpoint that the effect of the present invention can be more preferably obtained, the content of the anti-retrogradation starch (β) in the oil-in-water emulsion composition is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and further preferably 0.5% by mass or more in terms of solid content, and the upper limit thereof is preferably 8.0% by mass or less, more preferably 6.5% by mass or less, and further preferably 5.0% by mass or less. Therefore, in one embodiment, the content of the anti-retrogradation starch (β) in the oil-in-water emulsion composition is preferably 0.1 to 8.0% by mass, more preferably 0.3 to 6.5% by mass, and further preferably 0.5 to 5.0% by mass.

[0187] Furthermore, from the viewpoint of more preferably obtaining the effects of the present invention, the total content of the resistant starch (α) and the resistant starch (β) in the resistant starch contained in the oil-in-water emulsion composition is preferably 70 to 100% by mass, more preferably 85 to 100% by mass.

[0188] It should be noted that examples of the resistant starch other than the resistant starch (α) and the resistant starch (β) include raw starches having an amylose content exceeding 40% by mass, for example, resistant starches obtained from raw starches derived from high-amylose corn, high-amylose wheat, and the like.

[0189] When the oil-in-water emulsion composition of the present invention contains the resistant starch (α) and the resistant starch (β), the blending ratio of the resistant starch (α) and the resistant starch (β) can be arbitrarily set according to the desired texture and physical properties of the imitation cheese of the present invention.

[0190] In this case, from the viewpoint of more preferably obtaining the effect of obtaining a good mouthfeel, not causing caking over time, and maintaining smooth physical properties for a long time, the content of the anti-retrogradation starch (β) in the imitation cheese of the present invention is preferably 0.05 parts by mass or more, more preferably 0.1 parts by mass or more, and further preferably 0.2 parts by mass or more, based on solid content per 1 part by mass of the solid content of the anti-retrogradation starch (α) in the imitation cheese of the present invention, and the upper limit thereof is preferably 8.0 parts by mass or less, more preferably 6.5 parts by mass or less, and further preferably 5.0 parts by mass or less. Therefore, in one embodiment, the content of the anti-retrogradation starch (β) is preferably 0.05 to 8.0 parts by mass, more preferably 0.1 to 6.5 parts by mass, and further preferably 0.2 to 5.0 parts by mass, based on 1 part by mass of the anti-retrogradation starch (α).

[0191] The content of the anti-retrogradation starch in the oil-in-water emulsion composition of the present invention can be arbitrarily set according to the desired taste and physical properties of the imitation cheese of the present invention. From the viewpoint of obtaining a good taste without a rough feeling, no caking over time, and maintaining smooth physical properties for a long time, the content is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, and further preferably 3.0% by mass or more in terms of solid content, and the upper limit is preferably 12.0% by mass or less, more preferably 10.0% by mass or less, and further preferably 8.0% by mass or less. Therefore, in one embodiment, the content of the anti-retrogradation starch in the oil-in-water emulsion composition is preferably 1.0 to 12.0% by mass, more preferably 2.0 to 10.0% by mass, and further preferably 3.0 to 8.0% by mass.

[0192] In addition, from the viewpoint of making it easier to obtain the good taste of the imitation cheese of the present invention without a rough feeling and the effect of maintaining smooth physical properties for a long time, under the premise of satisfying the numerical range of the preferred content of the seed-derived raw material and the anti-retrogradation starch of the present invention, the content of the anti-retrogradation starch in the oil-in-water emulsion composition of the present invention is preferably 1.0 mass parts or more, more preferably 1.5 mass parts or more, and further preferably 2.0 mass parts or more relative to 1 mass part of the solid content of the seed-derived raw material. The upper limit is preferably 10.0 mass parts or less, more preferably 8.0 mass parts or less, and further preferably 6.0 mass parts or less. Therefore, in one embodiment, the content of the anti-retrogradation starch in the oil-in-water emulsion composition is preferably 1.0 to 10.0 mass parts, more preferably 1.5 to 8.0 mass parts, and further preferably 2.0 to 6.0 mass parts relative to 1 mass part of the solid content of the seed-derived raw material of the present invention.

[0193] <<Other Raw Materials>>

[0194] The oil-in-water emulsion composition of the present invention may contain other raw materials than those described above within a range not impairing the effects of the present invention.

[0195] As other raw materials, for example, raw starch, processed starch other than anti-retrogradation starch, sugars, sugar alcohols, high-intensity sweeteners, salt, salty agents such as potassium chloride, seasonings, spices, acidulants, pH adjusters, thickening stabilizers, emulsifiers, enzymes, coloring agents such as β-carotene and caramel, flavorings, antioxidants such as tocopherol, food preservatives, shelf life enhancers, fruits, vegetables, these juices / pulps / fruits, beans / grains and food raw materials derived from these, dairy products such as milk and cheese, plant milks other than plant milks that are seed-derived raw materials such as soy milk / oat milk / rice milk, coffee, cocoa mass, cocoa powder, wine and other alcoholic beverages and food raw materials or food additives can be cited. In addition, these other raw materials may contain one or more.

[0196] The content of other raw materials used in the oil-in-water emulsion composition of the present invention is preferably 30% by mass or less, and more preferably 25% by mass or less, as a solid content in the oil-in-water emulsion composition of the present invention. It should be noted that the lower limit of the content of other raw materials is 0% by mass.

[0197] In the imitation cheese of the present invention, from the viewpoint of suppressing the generation of lumps over time and easily maintaining smooth physical properties for a long time, the content of the raw material starch in the oil-in-water emulsion composition of the present invention is preferably 5% by mass or less, more preferably 3% by mass or less, further preferably 1% by mass or less, and most preferably 0.5% by mass or less as a solid content.

[0198] Furthermore, from the viewpoint of further improving the texture of the imitation cheese of the present invention and making it easier to maintain smooth physical properties for a long time, the oil-in-water emulsion composition of the present invention preferably contains 3 to 15% by mass, more preferably 5 to 12% by mass, of sugars and sugar alcohols as a solid content in the oil-in-water emulsion composition of the present invention.

[0199] Examples of the sugar include monosaccharides, disaccharides, oligosaccharides, and polysaccharides such as granulated sugar, sucrose, glucose, fructose, lactose, granulated sugar, honey, brown sugar, maltose, beet sugar, brown granulated sugar, powdered sugar, liquid sugar, isomerized sugar, invert sugar, enzyme-saccharified taffy, isomerized taffy, sucrose-bound taffy, oligofructose, soybean oligosaccharides, galacto-oligosaccharides, lactofructooligosaccharides, xylose, trehalose, raffinose, lactulose, and palatinose oligosaccharides.

[0200] Examples of the sugar alcohol include sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol, reduced maltose syrup, reduced lactose, and reduced syrup.

[0201] In the present invention, among these sugars and sugar alcohols, it is preferred that sugars be contained, more preferred that sugars be contained selected from disaccharides, oligosaccharides and polysaccharides, further preferred that sugars be contained selected from disaccharides, and most preferred that trehalose be contained.

[0202] It should be noted that the oligosaccharide in the present invention refers to a monosaccharide in which 3 to 10 monosaccharides are bonded, and the polysaccharide refers to a monosaccharide in which 11 or more monosaccharides are bonded.

[0203] Furthermore, from the viewpoint that the texture of the imitation cheese of the present invention is improved and smooth physical properties can be maintained for a long time, the content of enzymes in the oil-in-water emulsion composition of the present invention is preferably 0.01% by mass or less, more preferably 0.005% by mass or less, and even more preferably no enzymes are contained in the oil-in-water emulsion composition of the present invention.

[0204] Examples of the enzymes include enzymes commonly used in foods, such as protease such as rennet, pepsin, trypsin, and protease, and saccharide degrading enzymes such as transglutaminase, lactase, α-amylase, β-amylase, and glucoamylase.

[0205] Furthermore, from the viewpoint of imparting richness to the imitation cheese of the present invention and further improving the flavor, the oil-in-water emulsion composition of the present invention may contain vegetable milk other than the vegetable milk that is the seed-derived raw material of the present invention.

[0206] Plant milk is a paste-like or liquid food or food raw material produced by grinding plant raw materials with water, and in many cases has a milk-like cloudy appearance.

[0207] As plant milks other than plant milks of seed-derived raw materials, for example, plant milks produced using beans or grains such as soy milk, oat milk, and rice milk, or plant milks produced using seeds as raw materials and having a protein content of less than 15% by mass can be used.

[0208] It should be noted that the plant milk other than the plant milk of seed-derived raw materials may contain solid components produced by grinding, and the solid components may be removed by filtering, etc. In addition, it also includes those obtained by simply squeezing juice, and commercially available products may also be used.

[0209] When a plant milk other than the plant milk belonging to the seed-derived raw material is contained, the content thereof is preferably 0.1 to 1.5% by mass, and more preferably 0.1 to 1.2% by mass as a solid content in the oil-in-water emulsion composition of the present invention. When the plant milk other than the plant milk belonging to the seed-derived raw material satisfies the above-mentioned preferred numerical range, a rich taste is imparted and an unpleasant smell is not easily perceived, and the effect of the present invention can be achieved.

[0210] < <ph>>

[0211] The pH of the oil-in-water emulsion composition of the present invention is 3.5 to 6.0.

[0212] When the pH of the oil-in-water emulsion composition of the present invention is within the above range, the emulsion stability is improved, the occurrence of oil-water separation is suppressed, and an imitation cheese having a good flavor and imparting a cheese-like sour taste can be obtained.

[0213] From the viewpoint of improving emulsion stability and obtaining good flavor, the pH of the oil-in-water emulsion composition (and thus imitation cheese) of the present invention is 3.5 or more, preferably 3.6 or more, and more preferably 3.7 or more, and the upper limit thereof is preferably 5.8 or less, more preferably 5.5 or less, and even more preferably 5.0 or less. Therefore, in one embodiment, the pH of the oil-in-water emulsion composition is preferably 3.5 to 5.8, more preferably 3.5 to 5.5, and even more preferably 3.5 to 5.0.

[0214] It should be noted that in the present invention, the pH of the preliminary emulsified product (after pH adjustment; after (Step 2) hereinafter) in the production process of the imitation cheese of the present invention, or the pH of the oil-in-water emulsion composition before the heating step obtained by homogenizing the preliminary emulsion (after pH adjustment; after (Step 2) and (Step 3) hereinafter) is taken as the pH of the oil-in-water emulsion composition of the present invention.

[0215] The pH of the oil-in-water emulsion composition of the present invention can be measured by a conventionally known method. For example, the pre-emulsified product in the production process of the imitation cheese of the present invention described below, or the oil-in-water emulsion composition before the heating process obtained by homogenizing the pre-emulsified product, can be temperature-adjusted to 50 to 65° C. and measured using a pH measuring instrument.

[0216] As a method for adjusting the pH of the oil-in-water emulsion composition of the present invention to the above numerical range, it is preferred to adjust the pH by using an organic acid or a food raw material containing an organic acid, or by performing organic acid fermentation, from the viewpoint of improving the flavor of the imitation cheese of the present invention. From the viewpoint of being able to more easily adjust the pH, it is more preferred to use an organic acid or a food raw material containing an organic acid.

[0217] Examples of the organic acid that may be contained include adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid (including fermented lactic acid), fumaric acid, malic acid, phosphoric acid, and phytic acid.

[0218] In addition, the food raw material containing the organic acid is not particularly limited, and for example, as the food raw material that can be preferably used in the present invention, there can be mentioned fruits such as orange, strawberry, grape, lemon, pineapple, apple, fruit juice, cheese, fermented milk, fermented foods such as vinegar, and coffee. In addition, processed products such as paste, puree, and jam of the food raw material containing the organic acid can also be used.

[0219] These organic acids or food materials containing organic acids may be used alone or in combination of two or more, and the amount thereof may be appropriately adjusted so as to satisfy the above-mentioned pH range.

[0220] <Ingredients and Characteristics of Imitation Cheese of the Present Invention>

[0221] The imitation cheese of the present invention comprises the oil-in-water emulsified composition of the present invention, and the protein content in the imitation cheese needs to be 0.2 to 10.0% by mass.

[0222] When the protein content of the imitation cheese of the present invention satisfies the above numerical range, the imitation cheese of the present invention can be obtained which is not easily odorous, has a good mouthfeel without roughness, can maintain smooth physical properties for a long time, and does not cause oil-water separation.

[0223] From the viewpoint of being able to more preferably obtain the effects of the present invention, the protein content in the imitation cheese of the present invention is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, further preferably 0.35% by mass or more, 0.4% by mass or more, 0.45% by mass or more, or 0.5% by mass or more, and the upper limit thereof is preferably 6.0% by mass or less, more preferably 4.5% by mass or less, and further preferably 2.5% by mass or less. Therefore, in one embodiment, the protein content of the imitation cheese of the present invention is preferably 0.2 to 6.0% by mass, more preferably 0.3 to 4.5% by mass, further preferably 0.35 to 2.5% by mass, or 0.5 to 2.5% by mass.

[0224] In addition, from the viewpoint of maintaining smooth physical properties for a longer period of time, the carbohydrate content of the imitation cheese of the present invention is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less in the imitation cheese. It should be noted that the lower limit of the carbohydrate content of the imitation cheese of the present invention is 0% by mass.

[0225] The imitation cheese of the present invention is preferably in a semi-solid or solid state at room temperature (20-25° C.).

[0226] <Method for producing imitation cheese of the present invention>

[0227] The method for producing the imitation cheese of the present invention is described below. Hereinafter, the method for producing the imitation cheese of the present invention is also referred to as the "production method of the present invention".

[0228] The production method of the present invention includes the following (Step 1) to (Step 5). In the production method of the present invention, it is preferred that the following (Step 1) to (Step 5) are performed in sequence.

[0229] (Step 1) preparing a preliminary emulsion containing anti-retrogradation starch and a seed-derived raw material having a protein content of 15 to 95% by mass;

[0230] (Step 2) a step of adjusting the pH of the pre-emulsified product to 3.5 to 6.0;

[0231] (Step 3) a step of homogenizing the preliminary emulsion to obtain an oil-in-water emulsion composition;

[0232] (Step 4) heating the homogenized oil-in-water emulsion composition to at least 80° C.;

[0233] (Step 5) A step of cooling the oil-in-water emulsion composition heated to at least 80°C to at least 20°C.

[0234] It should be noted that the details of the imitation cheese of the present invention are as described above.

[0235] Hereinafter, a suitable production method of the present invention will be described.

[0236] <<About (Process 1)>>

[0237] (Step 1) is a step of preparing a preliminary emulsion containing retrogradation-resistant starch and a seed-derived raw material having a protein content of 15 to 95% by mass.

[0238] Hereinafter, the pre-emulsified product containing the retrogradation-resistant starch and the seed-derived raw material having a protein content of 15 to 95% by mass will also be simply referred to as “pre-emulsified product”.

[0239] Specifically, fats and oils are heated and melted and mixed, and a seed-derived raw material having a protein content of 15 to 95% by mass and other raw materials having oil solubility as required are added thereto and stirred and mixed to obtain an oil phase.

[0240] Next, the anti-retrogradation starch and, if necessary, other water-soluble raw materials are added to water and stirred and mixed to obtain an aqueous phase.

[0241] The oil phase is added to the water phase and mixed to obtain an oil-in-water type preliminary emulsion.

[0242] From the viewpoint of more preferably obtaining the effects of the present invention, the amount of the added oil phase is preferably 0.1 to 0.6 times, more preferably 0.2 to 0.5 times, the amount of water.

[0243] From the viewpoint of avoiding the viscosity increase of the preliminary emulsion and enabling efficient production, the temperature of the preliminary emulsion in (step 1) of the production method of the present invention varies depending on the melting point of the fat or oil contained, but is preferably 45 to 75°C.

[0244] <<About (Process 2)>>

[0245] (Step 2) is a step of adjusting the pH of the preliminary emulsion to 3.5 to 6.0.

[0246] From the viewpoint of improving emulsion stability and imparting a good flavor having a sour taste to the imitation cheese obtained by the production method of the present invention, in the production method of the present invention, the pH of the preliminary emulsion is preferably adjusted to 3.5 to 5.8, more preferably 3.5 to 5.5, and even more preferably 3.5 to 5.2.

[0247] As a method for adjusting the pH of the preliminary emulsion to the above numerical range, from the viewpoint of improving the flavor of the imitation cheese of the present invention, it is preferred to use an organic acid or a food raw material containing an organic acid or to perform organic acid fermentation. From the viewpoint of being able to more easily adjust the pH, it is more preferred to add an organic acid or a food raw material containing an organic acid to the preliminary emulsion.

[0248] It should be noted that the organic acids or food materials containing organic acids that can be used are as described above.

[0249] It should be noted that (Step 2) in the production method of the present invention may be performed after (Step 3) described below. In this case, (Step 2) may be a step of adjusting the pH of the oil-in-water emulsion composition obtained by homogenizing the preliminary emulsion to 3.5 to 6.0.

[0250] <<About (Process 3)>>

[0251] (Step 3) is a step of homogenizing the preliminary emulsified product to obtain an oil-in-water emulsion composition.

[0252] The homogenization step in the method for producing imitation cheese of the present invention is a step of homogenizing the preliminary emulsion, preferably the preliminary emulsion with a pH of 3.5 to 6.0 obtained in (step 2), by a homogenizing device such as a valve homogenizer, a homomixer, or a colloid mill to obtain an oil-in-water emulsion composition.

[0253] The homogenization pressure is not particularly limited, but is preferably 0 to 200 MPa. When homogenization is performed using a two-stage homogenizer, for example, it is preferably performed at 1 to 150 MPa in the first stage and at 3 to 200 MPa in the second stage.

[0254] <<About (Process 4)>>

[0255] (Step 4) is a step of heating the oil-in-water emulsion composition obtained by homogenizing the preliminary emulsion to at least 80°C.

[0256] In the method for producing imitation cheese of the present invention, an imitation cheese having a good texture and no roughness can be obtained by heating the oil-in-water emulsion composition obtained by homogenizing the preliminary emulsion to at least 80°C.

[0257] The heating can be performed by heating treatment such as UHT, HTST, batch heating, steaming, microwave heating, etc. using direct heating methods such as injection and infusion, indirect heating methods such as plate, tube, and scraping, or heating cooking using an open flame.

[0258] The heating temperature is not particularly limited as long as it is at least 80°C, but is preferably 85°C or higher, and more preferably 90°C or higher.

[0259] The upper limit of the heating temperature can be arbitrarily set within a range that does not cause the oil-in-water emulsion composition to burn, but is preferably 150° C. or lower, more preferably 140° C. or lower, and further preferably 130° C. or lower. The heating time is preferably 1 second to 15 minutes.

[0260] <<About (Process 5)>>

[0261] (Step 5) is a step of cooling the oil-in-water emulsion composition heated to at least 80°C to at least 20°C.

[0262] By cooling the oil-in-water emulsion composition heated to at least 80° C. to at least 20° C., an imitation cheese having no roughness, good mouthfeel and smooth physical properties can be obtained.

[0263] In the method for producing imitation cheese of the present invention, the oil-in-water emulsion composition heated to at least 80° C. is preferably cooled to 15° C. or less, more preferably to 10° C. or less. The lower limit of the cooling temperature can be arbitrarily set within the range that does not freeze the oil-in-water emulsion composition, and is preferably 3° C. or more.

[0264] The cooling in the method for producing imitation cheese of the present invention may be rapid cooling or slow cooling, but slow cooling is preferred from the viewpoint of obtaining a better texture and smooth physical properties.

[0265] In addition, rapid cooling in the present invention refers to cooling at a cooling rate of 1.0° C. / min or more, and slow cooling refers to cooling at a cooling rate of less than 1.0° C. / min.

[0266] The imitation cheese of the present invention obtained through (step 1) to (step 5) can be formed into any shape such as block, stick, cylinder, cube, shred, slice, ball, etc.

[0267] As for the preferred dimensions of each shape, block: length 50~1000mm, width 50~1000mm, thickness 50~500mm; rod: length 1~25mm, width 1~25mm, length 5~100mm; cylinder: diameter 1~25mm, length 5~100mm; cube: length 5~50mm, width 5~50mm, thickness 5~50mm; shredded: diameter 1~25mm, length 5~100mm; sheet: length 50~1000mm, width 50~1000mm, thickness 1~50mm; sphere: diameter 10~500mm.

[0268] Furthermore, the imitation cheese of the present invention can be put into containers, bags, etc. of any shapes or packaged.

[0269] <Use of Imitation Cheese of the Present Invention>

[0270] The imitation cheese of the present invention is not easy to feel peculiar smell, has a good flavor with cheese-like sour taste, and does not cause oil-water separation. Therefore, it can be preferably used as a substitute for the following cheeses, for example: soft cheeses such as mozzarella cheese, cream cheese, cottage cheese, mascarpone cheese, ricotta cheese, and Camembert cheese; semi-hard cheeses such as Gorgonzola cheese, Gouda cheese, and Roquefort cheese; hard cheeses such as raclette cheese, Emmental cheese, and cheddar cheese; and extra-hard cheeses such as Parmigiano Reggiano cheese and Romano cheese.

[0271] Among these cheeses, the imitation cheese of the present invention is preferably used as a substitute for soft cheese, and in particular, it is more preferably used as a substitute for cream cheese because it has no stringiness, a good taste and a non-rough taste, has smooth physical properties, does not clump over time, and maintains smooth physical properties for a long time.

[0272] Furthermore, the imitation cheese of the present invention can be eaten directly, or used as a raw material for foods such as baked goods, snacks, seasonings, and various dishes.

[0273] When the imitation cheese of the present invention is used as a raw material for food, the method is not particularly limited. For example, when used as a raw material for baked products, it can be used as a mixture, folding, filling, cream, topping, or ingredient for bread dough or baked snack dough. When used as a raw material for snacks, it can be used as a raw material, filling, cream, topping, or the like for snacks. When used as a raw material for seasonings, it can be mixed with seasonings, or mixed with small pieces, powder, or juice of vegetables / fruits / seeds. When used as a raw material for cooking, it can be used as a topping, coating, sauce, topping, or ingredient.

[0274] The food product using the imitation cheese of the present invention is as follows.

[0275] [Food containing imitation cheese of the present invention]

[0276] The food of the present invention is produced using the imitation cheese of the present invention, and is characterized by containing the imitation cheese of the present invention.

[0277] The food of the present invention is not particularly limited as long as the imitation cheese of the present invention is used. Since the imitation cheese of the present invention has a cream cheese-like texture and smooth physical properties, it is preferably used in foods such as bread, baked goods such as baked snacks, snacks, seasonings, and dishes such as pizza / fried vegetables / hamburgers / salads.

[0278] In addition, the food of the present invention can be obtained by mixing the imitation cheese of the present invention with chopped vegetables, fruits, fruit juices and other food raw materials.

[0279] Examples of baked products that are a preferred embodiment of the food of the present invention include breads such as white bread, croissants, French bread, Danish pastries, pies, brioche bread, English muffins, muffins, bagels, naan, spiral bread, butter rolls, curry bread, melon bread, and homemade bread, and baked snacks such as cookies, biscuits, waffles, donuts, financiers, madeleines, galettes, egg tarts, souffles, bouchees, pound cakes, pancakes, baked cheesecakes, rare cheesecakes, Swiss rolls, castella, tiramisu, puddings, catslip biscuits, wafers, macarons, cream puffs, crackers, dorayaki, and steamed buns.

[0280] Examples of the confectionery that is a preferred embodiment of the food of the present invention include frozen confectionery such as pudding, jelly, chocolate, candy, toffee, rice crackers, rice balls, daifuku, and ice cream.

[0281] As a preferred embodiment of the food of the present invention, the seasonings include, for example, seasonings, mayonnaise, sauces, and dips, and the seasonings may be emulsified or non-emulsified. The seasonings may be in a liquid state, a semi-solid state such as a jelly or paste state, a gel state, or a solid state obtained by freezing.

[0282] Examples of dishes using the imitation cheese of the present invention include pizza, fajitas, pilaf, risotto, lasagna, hamburgers, pork cutlets, fondue, and salads.

[0283] The mode of using the imitation cheese of the present invention in the food of the present invention is as described above.

[0284] Example

[0285] Hereinafter, the present invention will be further described in more detail by way of examples, but the present invention is not limited to these examples.

[0286] [Production Example of Transesterified Oil and Fats]

[0287] [Production of transesterified fats and oils (1)]

[0288] A fat blend consisting of 50% by mass of palm kernel oil (hereinafter, the same applies to palm kernel oil in the examples) containing 50.1% by mass of lauric acid residues in the constituent fatty acid residues and 50% by mass of extremely hydrogenated palm oil was subjected to a random transesterification reaction using sodium methoxide as a catalyst, and refined by a conventional method to obtain a transesterified fat (1) having a SUS content of 2.8% by mass in the triglyceride composition. It should be noted that the transesterified fat (1) is equivalent to the above-mentioned fat (A).

[0289] [Production of transesterified fats and oils (2)]

[0290] A fat blend consisting of 75% by mass of palm kernel oil and 25% by mass of extremely hydrogenated palm oil was subjected to a random transesterification reaction using sodium methoxide as a catalyst, and refined by a conventional method to obtain a transesterified fat (2) having a SUS content of 1.3% by mass in the triglyceride composition. It should be noted that the transesterified fat (2) is equivalent to the above-mentioned fat (A).

[0291] [Production of transesterified fats and oils (3)]

[0292] A random transesterification reaction was carried out with sodium methoxide as a catalyst on 100% by mass of palm super olein having an iodine value of 64, and the mixture was refined by a conventional method to obtain a transesterified fat (3) having a SUS content of 8.5% by mass in the triglyceride composition. It should be noted that the transesterified fat (3) is equivalent to the above-mentioned fat (B).

[0293] [Non-esterified fats and oils used]

[0294] Coconut oil: The content of lauric acid residues in the constituent fatty acid residues was 50.3% by mass, and the content of SUS in the triglyceride composition was 0% by mass. It should be noted that the coconut oil used in this example corresponds to the above-mentioned fat (A).

[0295] [Plant-derived ingredients used]

[0296] [Almond source raw materials (1)]

[0297] Powder obtained by pulverizing peeled almonds was used.

[0298] The protein content is 18.6% by mass, the fat content is 54.2% by mass, the carbohydrate content is 19.7% by mass, and the water content is 4.6% by mass (the fat content is 2.91 parts by mass relative to 1 part by mass of the protein content). It should be noted that the almond-derived raw material (1) is equivalent to a seed-derived raw material.

[0299] [Almond source raw materials (2)]

[0300] The almonds were defatted, protein was concentrated, and powder was used.

[0301] The protein content is 44.4% by mass, the fat content is 11.8% by mass, the carbohydrate content is 32.8% by mass, and the water content is 5.0% by mass (the fat content is 0.27 parts by mass relative to 1 part by mass of the protein content). It should be noted that the almond-derived raw material (2) is equivalent to a seed-derived raw material.

[0302] [Soybean powder]

[0303] Soybean powder obtained by powdering roasted soybeans was used.

[0304] The protein content was 36.7% by mass, the fat content was 25.7% by mass, the carbohydrate content was 28.5% by mass, and the water content was 4.0% by mass (the fat content was 0.70 parts by mass per 1 part by mass of the protein content).

[0305] [Soy protein]

[0306] Isolate soy protein powder was used.

[0307] The protein content was 80.7% by mass, the fat content was 3.0% by mass, the carbohydrate content was 7.7% by mass, and the water content was 6.0% by mass (the fat content was 0.04 parts by mass per 1 part by mass of the protein content).

[0308] [Chickpea powder]

[0309] Chickpea powder obtained by powdering chickpeas heated with steam was used.

[0310] The protein content was 20.0% by mass, the fat content was 7.0% by mass, the carbohydrate content was 65.0% by mass, and the water content was 5.0% by mass (the fat content was 0.35 parts by mass per 1 part by mass of the protein content).

[0311] [Almond milk]

[0312] Used " ” (Made by Tsukuba Dairy Co., Ltd.).

[0313] The protein content was 2.7% by mass, the fat content was 5.4% by mass, the carbohydrate content was 1.1% by mass, and the water content was 90.8% by mass (the fat content was 2.00 parts by mass per 1 part by mass of the protein content).

[0314] [Resistant to retrogradation starch used]

[0315] [Resistant to retrogradation starch (1)]

[0316] Hydroxypropyl distarch phosphate is produced from corn-derived raw starch having an amylose content of 25% by mass.

[0317] In addition, the anti-retrogradation starch (1) corresponds to the above-mentioned anti-retrogradation starch (α).

[0318] [Resistant to Retrogradation Starch (2)]

[0319] Hydroxypropyl distarch phosphate produced from raw material starch derived from waxy corn having an amylose content of 0% by mass.

[0320] It should be noted that the retrogradation-resistant starch (2) corresponds to the aforementioned retrogradation-resistant starch (β).

[0321] <Study 1>

[0322] Research was conducted on raw materials of plant origin used in imitation cheese.

[0323] <<Manufacturing of Imitation Cheese>>

[0324] According to the formulation described in Table 1, the imitation cheeses of Examples 1-1 to 1-2 and Comparative Examples 1-1 to 1-5 were manufactured by the following steps.

[0325] [Manufacturing steps]

[0326] To the oil obtained by heating, dissolving and mixing, add the almond-derived raw material (1), the almond-derived raw material (2), any one of soybean powder, soybean protein and chickpea powder, and a thickening stabilizer, and stir and mix to obtain an oil phase.

[0327] Next, the anti-retrogradation starch (1) and the anti-retrogradation starch (2), trehalose, salt, and almond milk in Comparative Examples 1-4 and 1-5 were added to water, and the mixture was stirred and mixed to obtain an aqueous phase.

[0328] The oil phase is added to the water phase and mixed to obtain an oil-in-water type preliminary emulsion.

[0329] To the obtained preliminary emulsion, 50% fermented lactic acid (fermented lactic acid containing 50% lactic acid) was added, and after adjusting the pH to that shown in Table 1, homogenization was performed at a homogenization pressure of 15 MPa to obtain an oil-in-water emulsion composition.

[0330] The obtained oil-in-water emulsion composition was heated at 120° C. for 3 seconds using a direct heating UHT sterilizer, and then slowly cooled to 4° C. to obtain imitation cheeses of Examples 1-1 to 1-2 and Comparative Examples 1-1 to 1-5.

[0331] [Table 1]

[0332]

[0333] <<Evaluation of Imitation Cheese 1>>

[0334] The following evaluations were performed on the obtained imitation cheeses of Examples 1-1 to 1-2 and Comparative Examples 1-1 to 1-5. The evaluation results are shown in Table 2. In the examples, imitation cheeses that received a rating of + or higher in all the evaluations were considered to be acceptable.

[0335] [Evaluation of emulsion stability]

[0336] Immediately after production, the imitation cheese was visually observed, and the emulsion stability was evaluated based on the following evaluation criteria.

[0337] (Evaluation criteria for emulsion stability)

[0338] +: Good emulsion stability, almost no oil-water separation.

[0339] -: The emulsification stability is slightly poor, and a little oil-water separation can be seen.

[0340] --: Poor emulsification stability and obvious oil-water separation.

[0341] [Evaluation of flavor and taste]

[0342] Imitation cheeses that were evaluated as + or - in the evaluation of emulsion stability and stored at 4°C for 7 days after production and Philadelphia Cream Cheese (Morinaga Milk Industry Co., Ltd.) as a control group were eaten by five experienced panelists, and the flavor and mouthfeel were scored according to the following evaluation criteria. It should be noted that before the evaluation, the panelists were adjusted in advance on the degree of sensory perception corresponding to each score.

[0343] In addition, Table 2 shows the following representation method based on the total score of the evaluation points (0 to 3 points) of each panelist.

[0344] (Method of expression)

[0345] 13~15 points: ++

[0346] 10~12 points: +

[0347] 6~9 points: -

[0348] 0~5 points:--

[0349] (Evaluation criteria for flavor)

[0350] 3 points: No foreign smell was detected at all, and the cream cheese had a very good flavor very similar to that of the cream cheese of the control group.

[0351] 2 points: A slightly foreign smell was detected within the permissible range, and the flavor was good and similar to that of the cream cheese of the control group.

[0352] 1 point: Little odor is detected, but there is a slight unpleasant flavor.

[0353] 0 points: A foreign smell is strongly felt, and there is a very bad flavor.

[0354] (Evaluation of taste)

[0355] 3 points: There was no roughness at all, and the texture was very similar to that of the cream cheese of the control group.

[0356] 2 points: The texture was slightly rough within the acceptable range, and had a good texture similar to that of the cream cheese of the control group.

[0357] 1 point: The roughness was not felt much, and the texture was bad and far different from the cream cheese of the control group.

[0358] 0 point: A strong roughness was felt, and the taste was completely different from that of the cream cheese of the control group.

[0359] [Evaluation of physical properties over time]

[0360] The imitation cheeses evaluated as + or - in the emulsion stability were stored at 4° C. for 30 days and 60 days after production. About 15 g of the imitation cheese after storage was spread on white bread using a butter knife, and the physical properties of the imitation cheese at this time were compared with the physical properties of Philadelphia cream cheese (manufactured by Morinaga Milk Industry Co., Ltd.) as a control group spread on white bread in the same manner, and evaluated by visual observation according to the following evaluation criteria.

[0361] (Evaluation criteria for physical properties)

[0362] ++: No lumps were observed over time, and the cream cheese had very smooth physical properties very similar to those of the cream cheese of the control group.

[0363] +: The formation of lumps over time is slightly observed within the allowable range, and the cream cheese has smooth physical properties similar to those of the control group.

[0364] -: Produces less lumps, unlike the control cream cheese, slightly loses its smooth physical properties.

[0365] --: It produces more lumps, which is completely different from the cream cheese in the control group and loses its smooth physical properties.

[0366] [Table 2]

[0367]

[0368] As the plant-derived raw material, the imitation cheese of Examples 1-1 and 1-2 of the present invention using only the almond-derived raw material (1) or the almond-derived raw material (2) equivalent to the seed-derived raw material, had no foreign smell, had a good flavor like cream cheese, had a good mouthfeel without a rough feeling, and had good emulsification stability. In addition, even after 60 days from the production, no lumps were generated, and the smooth physical properties like cream cheese were maintained.

[0369] In particular, the imitation cheese of Example 1-2 of the present invention, which uses an almond-derived raw material (2) with a higher protein content and a lower lipid content, has a good flavor similar to that of cream cheese, and its physical properties 60 days after production are also smoother, compared to the imitation cheese of the present invention of Example 1-1.

[0370] In contrast, in Comparative Example 1-1 using only soybean powder as a plant-derived raw material, the emulsion stability immediately after the heating step in the production process was poor, and the obtained imitation cheese showed obvious oil-water separation.

[0371] In the imitation cheese of Comparative Example 1-2 using only soybean protein, a small amount of oil-water separation occurred. In addition, a soybean-specific foreign smell and a rough mouthfeel were felt, and the imitation cheese was completely different from cream cheese and was inferior. In addition, regarding the physical properties after 30 days from the production, no lumps were observed, which was good, and after 60 days, less lumps were observed, and the smooth physical properties were lost.

[0372] In the imitation cheese of Comparative Example 1-3 using only chickpea powder, a slightly foreign smell was felt within the allowable range compared to the imitation cheese of Comparative Example 1-2, and the flavor and mouthfeel were good flavors and mouthfeel similar to cream cheese. However, lumps were observed in the imitation cheese 30 days after production, and the lumps increased further after 60 days, and the smooth physical property was lost.

[0373] In the case of the imitation cheese of Comparative Examples 1-4, which used only almond milk from seeds with a protein content of less than 15% by mass, the protein content in the imitation cheese was low, so the emulsification stability was very poor and oil-water separation was obvious. In the case of the imitation cheese of Comparative Examples 1-5, in which the amount of almond milk blended was increased, the oil-water separation was suppressed compared to Comparative Examples 1-4, but due to the increased amount of almond milk blended, an alien smell was felt and the flavor was unpleasant.

[0374] Therefore, it is known that when only seed-derived raw materials having a protein content of less than 15% by mass are used, the amount of the raw materials must be increased to suppress oil-water separation, which results in generation of an unpleasant smell, and thus the effect of the present invention cannot be obtained.

[0375] The results of Study 1 show that imitation cheese that can solve the problems of the present invention can be obtained by using seed-derived raw materials. In particular, it is found that the effects of the present invention are more preferably obtained when seed-derived raw materials with a high protein content and a low lipid content are used.

[0376] <Study 2>

[0377] The content of seed-derived raw materials used in imitation cheese was studied.

[0378] Except that the formulation described in Table 1 was changed to the formulation described in Table 3, the same steps as the above production were carried out to produce the imitation cheeses of Examples 2-1 to 2-2 and Comparative Example 2-1.

[0379] [Table 3]

[0380]

[0381] <<Evaluation of Imitation Cheese 2>>

[0382] The emulsion stability, flavor, mouthfeel, and temporal physical properties of the imitation cheeses of Examples 2-1 and 2-2 and Comparative Example 2-1 were evaluated by the same method and evaluation criteria as in Evaluation 1 of the imitation cheese. The evaluation results are shown in Table 4.

[0383] [Table 4]

[0384]

[0385] From the results of Examples 2-1 to 2-2 and Example 1-2, it can be seen that even if the content of the seed-derived raw material is changed, the imitation cheese that solves the problem of the present invention can be obtained. Among them, in the imitation cheese of the present invention of Example 2-2 in which the content of the seed-derived raw material is relatively high, a slight odor and roughness are felt within the allowable range. In addition, with respect to physical properties, slight caking was observed 60 days after production within the allowable range.

[0386] In contrast, in Comparative Example 2-1 produced without seed-derived raw materials, the emulsion stability was poor and oil-water separation was significant. Therefore, it was found that in order to obtain the effects of the present invention, it is necessary to use seed-derived raw materials.

[0387] <Study 3>

[0388] The use of resistant starch in imitation cheese was studied.

[0389] Except that the formulation described in Table 1 was changed to the formulation described in Table 5, the same steps as the above production were carried out to produce the imitation cheeses of Examples 3-1 to 3-2 and Comparative Example 3-1.

[0390] [Table 5]

[0391]

[0392] <<Evaluation of Imitation Cheese 3>>

[0393] The emulsion stability, flavor, mouthfeel, and physical properties of the imitation cheeses of Examples 3-1 and 3-2 and Comparative Example 3-1 were evaluated by the same method and evaluation criteria as in Evaluation 1 of the imitation cheese. The evaluation results are shown in Table 6.

[0394] [Table 6]

[0395]

[0396] From the results of Examples 3-1 to 3-2 and Example 1-2, it can be seen that even if the content of the anti-retrogradation starch is changed, imitation cheese that solves the problem of the present invention is obtained. In particular, the imitation cheese of the present invention of Example 1-2 has a mouthfeel closer to cream cheese and smooth physical properties.

[0397] The imitation cheese of the present invention of Example 3-1, which has a low content of anti-retrogradation starch, is slightly less smooth than the imitation cheese of the present invention of Example 1-2, and slightly feels rough within the allowable range. In addition, the imitation cheese of the present invention of Example 3-2, which has a high content of anti-retrogradation starch, is slightly lumpy after 60 days of production within the allowable range.

[0398] In contrast, in the imitation cheese of Comparative Example 3-1, in which corn-derived raw starch was used instead of anti-retrogradation starch, no oil-water separation was observed, no peculiar smell was felt, and the mouthfeel was good and similar to that of cream cheese. However, a large amount of lumps believed to be derived from starch were generated over time, and the smooth physical property was lost.

[0399] Therefore, from the results of Study 3, it is understood that in order to obtain the effects of the present invention, it is necessary to use retrogradation-resistant starch.

[0400] <Study 4>

[0401] The pH of the oil-in-water emulsion composition was studied.

[0402] Except that the formulation described in Table 1 was changed to the formulation described in Table 7, the same steps as the above-mentioned production were carried out to produce the imitation cheese of Examples 4-1 to 4-2.

[0403] [Table 7]

[0404]

[0405] <<Evaluation of Imitation Cheese 4>>

[0406] The emulsion stability, flavor, mouthfeel, and physical properties of the imitation cheeses of Examples 4-1 and 4-2 were evaluated by the same method and evaluation criteria as in Evaluation 1 of the imitation cheese. The evaluation results are shown in Table 8.

[0407] [Table 8]

[0408]

[0409] The imitation cheeses of the present invention of Examples 4-1 to 4-2 and Example 1-2, in which the pH of the oil-in-water emulsion composition was adjusted to 3.5 to 6.0, can achieve the effects of the present invention. Among them, the imitation cheeses of the present invention of Examples 4-1 and 1-2, which were produced by adjusting the pH to a lower level, have improved emulsion stability and a good flavor with a sour taste closer to cream cheese than the imitation cheese of the present invention of Example 4-2.

[0410] <Study 5>

[0411] The fat formulation of imitation cheese was studied.

[0412] Except that the formulation described in Table 1 was changed to the formulation described in Table 9, the same steps as the above production were carried out to produce the imitation cheeses of Examples 5-1 to 5-3.

[0413] [Table 9]

[0414]

[0415] <<Evaluation of Imitation Cheese 5>>

[0416] The emulsion stability, flavor, mouthfeel, and physical properties of the imitation cheeses of Examples 5-1 to 5-3 were evaluated by the same method and evaluation criteria as in Evaluation 1 of the imitation cheese. The evaluation results are shown in Table 10.

[0417] [Table 10]

[0418]

[0419] The effects of the present invention can be preferably obtained in the imitation cheeses of Examples 5-1, 5-3 and 1-2 of the present invention containing fats and oils equivalent to fat (A) and in the imitation cheese of Example 5-2 of the present invention containing fats and oils equivalent to fat (B).

[0420] In particular, the imitation cheeses of Examples 5-1, 5-3 and 1-2 of the present invention, in which the SUS content in the triglyceride composition of the imitation cheese oil is low, did not form lumps after 60 days, and the smooth physical properties were further maintained compared to Example 5-2.

[0421] In addition, when comparing the imitation cheese of the present invention of Example 5-1 with that of Example 5-3 and Example 1-2, any one of them can preferably obtain the effect of the present invention, and in particular, the imitation cheese of the present invention of Example 5-3 and Example 1-2 using coconut oil has smoother physical properties 60 days after production, and has a good mouthfeel, and has a better cream cheese-like mouthfeel.

[0422] Furthermore, when Example 5-3 is compared with Example 1-2, Example 1-2 using a combination of transesterified oils and fats of coconut oil as a non-transesterified oil and fat and an oil blend containing palm kernel oil has a relatively smooth texture without any roughness.

[0423] <Study 6>

[0424] As a food using imitation cheese, baked cheesecake was manufactured and studied.

[0425] <<Manufacturing of baked cheesecake>>

[0426] Using the imitation cheeses of Examples 1-2, 5-1, 5-2, 5-3, and Comparative Example 1-2 and Philadelphia cream cheese (manufactured by Morinaga Milk Industry Co., Ltd.) as a control group, baked cheesecakes containing imitation cheese or cream cheese were prepared by the following blending and preparation method.

[0427] [Preparation of baked cheesecake]

[0428] Margarine: 100 parts by mass

[0429] Biscuits: 230 parts by mass

[0430] Imitation cheese or Philadelphia cream cheese: 250 parts by weight

[0431] White sugar: 60 parts by weight

[0432] Lemon juice: 8 parts by weight

[0433] Low-gluten flour: 25 parts by weight

[0434] Soy milk: 100 parts by mass

[0435] [How to bake cheesecake]

[0436] Crush the biscuits into small pieces, add melted margarine and mix well to obtain a basic dough. Roll out 50 g of the basic dough into a round shape and flatten it.

[0437] The imitation cheese or Philadelphia cream cheese returned to room temperature was fully kneaded with a spatula or the like. White sugar, lemon juice, sifted low-gluten flour and soy milk were added thereto in sequence, and each time they were fully mixed with a stirrer to obtain cheese dough. After mixing, 400 g of the cheese dough was poured into the basic dough, and baked in an oven heated to 180° C. for 35 minutes to obtain each baked cheesecake.

[0438] <<Evaluation of Baked Cheesecake>>

[0439] The baked cheesecakes produced using the imitation cheeses of Examples 1-2, 5-1, 5-2, and 5-3, which are equivalent to the imitation cheese of the present invention, have good appearance, a smooth texture, and no peculiar smell, and are not inferior to the baked cheesecakes produced using Philadelphia cream cheese as the control group.

[0440] In contrast, the baked cheesecake made using the imitation cheese containing the soy protein of Comparative Example 1-2 had poor emulsification of the imitation cheese, so the oil and water separated further during baking, and the appearance became poor and lost its smoothness. In addition, a foreign smell was also felt.

[0441] In summary, it can be seen that the food using the imitation cheese of the present invention is not inferior to the food using the ordinary cream cheese, and the imitation cheese of the present invention can be preferably used as a substitute for the ordinary cream cheese.< / ph>

Claims

1. An imitation cheese comprising anti-retrogradation starch and a seed-derived raw material having a protein content of 15 to 95% by mass, The imitation cheese comprises an oil-in-water emulsified composition with a pH of 3.5 to 6.0, In the imitation cheese, the protein content is 0.2-10.0% by mass.

2. The imitation cheese according to claim 1, wherein The amount of fat and oil in the seed-derived raw material is 40% by mass or less.

3. The imitation cheese according to claim 1 or 2, wherein: The amount of fats and oils in the seed-derived raw material is 2.0 parts by mass or less relative to 1 part by mass of the protein content of the seed-derived raw material.

4. The imitation cheese according to claim 1 or 2, wherein: The oil-in-water emulsion composition contains 0.1 to 10% by mass of a seed-derived raw material.

5. The imitation cheese according to claim 3, wherein: The oil-in-water emulsion composition contains 0.1 to 10% by mass of a seed-derived raw material.

6. The imitation cheese according to claim 1 or 2, wherein: The retrogradation-resistant starch includes processed starch subjected to a hydroxypropylation treatment.

7. The imitation cheese according to claim 3, wherein: The retrogradation-resistant starch includes processed starch subjected to a hydroxypropylation treatment.

8. The imitation cheese according to claim 1 or 2, wherein: The ratio of SUS in the triglyceride composition in the oil contained in the oil-in-water emulsified oil composition is 15% by mass or less, wherein S represents a saturated fatty acid having 16 to 18 carbon atoms, U represents an unsaturated fatty acid residue having 16 to 18 carbon atoms, and SUS represents a triglyceride in which one molecule of S is bonded to positions 1 and 3, respectively, and one molecule of U is bonded to position 2 of one molecule of glycerol residue.

9. A method for producing an imitation cheese, comprising a seed-derived raw material containing anti-retrogradation starch and a protein content of 15 to 95% by mass, an oil-in-water emulsified composition having a pH of 3.5 to 6.0, and an imitation cheese having a protein content of 0.2 to 10.0% by mass, wherein: The method for producing imitation cheese comprises the following (step 1) to (step 5), (Step 1) preparing a preliminary emulsion containing anti-retrogradation starch and a seed-derived raw material having a protein content of 15 to 95% by mass; (Step 2) a step of adjusting the pH of the pre-emulsified product to 3.5 to 6.0; (Step 3) a step of homogenizing the preliminary emulsion to obtain an oil-in-water emulsion composition; (Step 4) heating the homogenized oil-in-water emulsion composition to at least 80° C.; (Step 5) A step of cooling the oil-in-water emulsion composition heated to at least 80°C to at least 20°C.

10. A food comprising imitation cheese, wherein the imitation cheese contains anti-retrogradation starch and a seed-derived raw material having a protein content of 15 to 95% by mass, The imitation cheese comprises an oil-in-water emulsified composition with a pH of 3.5 to 6.0, In the imitation cheese, the protein content is 0.2-10.0% by mass.

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