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

Abstract

Provided is an imitation cheese which has a good flavor, excellent processability, good long-term stability of processing such that processability does not lose even after a period of time from production, and good heat-fusibility such that the imitation cheese melts moderately when heated and has a viscosity such that the imitation cheese does not flow out. A simulated cheese which contains (A) seed fruits, (B) starch subjected to oxidation treatment, (C) starch subjected to hydroxypropylation treatment, and (D) oil and fat, has a pH of 3.0-6.0, and satisfies the following condition 1: the content of trisaturated triglycerides containing only saturated fatty acid residues having 12-22 carbon atoms in the triglyceride composition of the oil phase is 30.0-70.0 mass%.

Description

Technical Field

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

[0002] Cheese is a type of dairy product manufactured through processes such as coagulation, fermentation, and ripening using raw materials sourced from milk collected from cows, water buffalo, sheep, goats, yaks, etc.

[0003] Cheese made from milk-derived raw materials has the problems that it cannot be consumed by vegetarians and is vulnerable to price hikes of milk-derived raw materials, resulting in unstable supply. Therefore, there is a need for imitation cheese that is not affected by these problems and is manufactured without using milk-derived raw materials.

[0004] Cheese has a unique flavor with consistent thickness, richness, and sourness. In imitation cheese, similar flavors to cheese are also required. In addition, to facilitate the use of cheese in cooking, large cheese blocks are often cut into strips, diced, processed into arbitrary sizes and shapes for utilization. Therefore, processing adaptability that allows such processing is also required for imitation cheese. In addition to processing adaptability, imitation cheese with heat-melting properties that moderately melts and has viscosity during heat cooking is also required.

[0005] However, the characteristics such as flavor, processing adaptability, and heat-melting properties of cheese are greatly influenced by milk-derived proteins contained in cheese. Therefore, when only reducing them, there are problems such as reduced flavor, loss of shape retention, reduced processing adaptability, and complete melting and flowing during heat cooking.

[0006] Therefore, research on imitation cheese that uses plant-derived proteins instead of milk-derived proteins to meet the required characteristics of cheese has been ongoing.

[0007] For example, Patent Document 1 discloses a food composition having a cheese-like texture, which contains, relative to the total amount of the food composition: 0.5 to 10% by mass of soy protein as a solid component; and 15 to 35% by mass of wheat protein as a solid component, and the soy protein has been coagulated.

[0008] Patent Document 2 discloses a milk component-free cheese substitute that contains a coacervate containing one or more proteins isolated and purified from non-animal sources.

[0009] Patent Document 3 discloses a plant-based food product similar to unpurified solid cheese, which preferably contains crushed nuts in the form of puree together with at least one plant-based fat, at least one starch source, at least one natural sourness-imparting ingredient, an optional at least one plant-based dietary fiber source, and the addition of water, and does not contain added additives.

[0010] In addition, as other research, a study on imitation cheese that uses starches as a framework instead of proteins to meet the required characteristics of cheese has also been conducted.

[0011] For example, Patent Document 4 discloses a cheese-like processed food, in which the milk protein content is 0.1% by mass or less, containing oxidized starch, hydroxypropyl starch, a fat with a melting point rising by 30°C or more, and water, and the amylose content in the total amount of oxidized starch is 0.1 to 23% by mass. Even when substantially not containing milk protein, it has stretchability when heated.

[0012] Patent Document 5 discloses a cheese-like food containing: 2% by mass or more and 30% by mass or less of acetylated oxidized starch; 10% by mass or more and 35% by mass or less of edible oil: and 30% by mass or more and 65% by mass or less of water, and the solid fat content of the edible oil at 10°C is 20% or more and 95% or less.

[0013] Prior art documents

[0014] Patent documents

[0015] Patent Document 1: Japanese Patent Application Laid-Open No. 2011-000073

[0016] Patent Document 2: Japanese Patent Application Laid-Open No. 2019-122388

[0017] Patent Document 3: Japanese Patent Application Laid-Open No. 2022-027690

[0018] Patent Document 4: Japanese Patent Application Laid-Open No. 2018-174712

[0019] Patent Document 5: International Publication No. 2020 / 045175 Summary of the invention

[0020] Technical problem to be solved by the invention

[0021] The imitation cheese studied and disclosed in the past has the following technical problems.

[0022] As in Patent Document 1 and Patent Document 2, imitation cheese using plant-based proteins obtained from legumes and cereals represented by soybeans has the following problems: the flavors peculiar to legumes and cereals are easily perceived as off-flavors, resulting in a deterioration in flavor.

[0023] Although the plant-based food product of Patent Document 3 is not likely to have an off-flavor and is excellent in terms of flavor, it cannot achieve good processability and has a cheese-like heat-melting property such as moderately melting upon heating and also having viscosity.

[0024] Since the cheese-like processed food of Patent Document 4 and the cheese-like food of Patent Document 5 do not contain protein or contain little protein, there is a problem of weak cheese flavor. In addition, by using starches as the backbone, there is an advantage of having a hardness suitable for processing, but there are the following problems: the cheese-like food is brittle and breaks when shredded, diced, etc., or due to stickiness, the cheese-like food adheres to the processing machinery or to each other, making it difficult to process into the desired shape. In addition, there is room for improvement regarding heat-melting property.

[0025] However, regarding cheeses and cheese analogs that are processed such as shredded into long strips or diced, most are stored in the state before processing for a certain period and then processed before being used for cooking. These conventionally known cheese analogs have the following problems: as time passes from manufacturing to processing, the physical properties change, and they are prone to breakage during processing, or prone to generate scrapings, powder, or stickiness, resulting in the loss of processability. Therefore, there is a need for a long-term stable processability (hereinafter also referred to as "long-term stability of processing") that allows for problem-free processing even after a lapse of time since manufacturing.

[0026] Therefore, the problem of the present invention is to obtain a cheese analog that satisfies the following 1) to 4).

[0027] 1) Good flavor.

[0028] 2) Excellent processability.

[0029] 3) Good long-term stability of processing such that even after a lapse of time since manufacturing, the processability is not lost due to changes in the physical properties of the cheese analog, etc.

[0030] 4) Good heat-melting property such that it moderately melts upon heating and has a viscosity that does not flow out.

[0031] Technical means for solving the problem

[0032] The present inventors conducted in-depth research on the above problems and as a result, found that the above problems can be solved by a cheese analog having the following configuration, thereby completing the present invention.

[0033] (1) A cheese analogue, which contains: (A) seed fruits, (B) oxidized starch, (C) hydroxypropylated starch, (D) oils and fats, the pH of the cheese analogue is 3.0 to 6.0, and the cheese analogue satisfies the following (Condition 1),

[0034] (Condition 1): The content of trisaturated triglycerides containing only saturated fatty acid residues with 12 to 22 carbon atoms in the triglyceride composition of the oil phase is 30.0 to 70.0% by mass.

[0035] (2) The cheese analogue according to (1), wherein

[0036] the oil content of component (A) is 35.0% by mass or less.

[0037] (3) The cheese analogue according to (1) or (2), wherein

[0038] component (A) is a protein raw material derived from almonds.

[0039] (4) The cheese analogue according to (1) or (2), wherein

[0040] the proportion of the content of component (C) in the content of starches in the cheese analogue is 5.0 to 40.0% by mass.

[0041] (5) The cheese analogue according to (3), wherein

[0042] the proportion of the content of component (C) in the content of starches in the cheese analogue is 5.0 to 40.0% by mass.

[0043] (6) The cheese analogue according to any one of (1) to (5), which further satisfies the following (Condition 2),

[0044] (Condition 2): The content of trilaurin in the triglyceride composition of the oil phase is 5.0 to 30.0% by mass.

[0045] (7) A method for manufacturing a cheese analogue, wherein

[0046] the cheese analogue contains: (A) seed fruits, (B) oxidized starch, (C) hydroxypropylated starch, (D) oils and fats,

[0047] the pH of the cheese analogue is 3.0 to 6.0,

[0048] the cheese analogue satisfies the following (Condition 1),

[0049] the method for manufacturing the cheese analogue includes the following (Process 1) to (Process 5),

[0050] (Condition 1): The content of trisaturated triglycerides containing only saturated fatty acid residues with 12 to 22 carbon atoms in the triglyceride composition of the oil phase is 30.0 to 70.0% by mass.

[0051] (Step 1): A step of obtaining a formulation that contains the components (A) to (D) and satisfies (Condition 1);

[0052] (Step 2): A step of adjusting the pH of the formulation to 3.0 to 6.0;

[0053] (Step 3): A step of homogenizing the formulation;

[0054] (Step 4): A step of heating the formulation with adjusted pH to 80°C or higher;

[0055] (Step 5): A step of cooling the formulation heated to 80°C or higher to 20°C or lower.

[0056] (8) A food product that contains the imitation cheese according to any one of (1) to (6).

[0057] Advantages of the Invention

[0058] According to the present invention, an imitation cheese that fully satisfies the following 1) to 4) can be obtained.

[0059] 1) It has a good flavor.

[0060] 2) It has excellent processability.

[0061] 3) It has good long-term stability in processing such that even after the passage of time since manufacture, the processability is not lost due to changes in the physical properties of the imitation cheese, etc.

[0062] 4) It has good heat melting properties such that it melts moderately when heated and has a viscosity that does not flow out. Detailed Embodiments

[0063] 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 changed without departing from the gist of the present invention.

[0064] [Imitation Cheese]

[0065] The imitation cheese of the present invention contains: (A) seed fruits, (B) oxidized starch, (C) hydroxypropylated starch, (D) oil and fat, the pH of the imitation cheese is 3.0 to 6.0, and the imitation cheese satisfies the following (Condition 1),

[0066] (Condition 1): The content of trisaturated triglycerides containing only saturated fatty acid residues with 12 to 22 carbon atoms in the triglyceride composition of the oil phase is 30.0 to 70.0% by mass.

[0067] <(A) Seed fruits>

[0068] The imitation cheese of the present invention contains seed fruits as the (A) component.

[0069] The "seed fruits" in the present invention refer to edible fruits and seeds wrapped in skins or shells other than legumes and cereals. It should be noted that peanuts belong to the legume family in plant taxonomy, but due to their high oil content, they are mostly treated as seed fruits, so they are also treated as seed fruits in the present invention.

[0070] Examples of the seed fruits used in the present invention include: almond, flax, linseed, almond, perilla, cashew nut, ginkgo, chestnut, walnut, opium poppy, coconut, sesame, Castanopsis carlesii, chia seed, horse chestnut fruit, pistachio, sunflower seed, Brazil nut, hazelnut, pecan, macadamia nut, peanut, and one or more selected from them can be used. In addition, processed raw materials of these seed fruits can also be used.

[0071] Examples of the processed raw materials include: (i) processed raw materials obtained by processing the seed fruits themselves, such as processed raw materials obtained by making the seed fruits into powder or paste; (ii) processed raw materials obtained by separating or concentrating specific components from the seed fruits, such as proteins derived from the seed fruits and carbohydrates derived from the seed fruits; (iii) plant milks of the seed fruits, such as almond milk and coconut milk. It should be noted that oils and fats derived from seed fruits, such as sesame oil and sunflower oil, are not included in the (A) seed fruits as the (D) oil and fat treatment described below.

[0072] In the imitation cheese of the present invention, from the viewpoints of good flavor, good processing adaptability, improved long-term stability of processing, and good heat melting property, as the source raw materials, among these seed fruits, it is preferred to use one or more selected from almond, almond, cashew nut, walnut, coconut, pistachio, hazelnut, macadamia nut, and peanut, more preferably one or more selected from almond, cashew nut, pistachio, and peanut, and further preferably almond.

[0073] In addition, from the viewpoints of obtaining good processing adaptability and long-term stability of processing, and also obtaining good heat melting property, it is preferred to use substances obtained by separating or concentrating specific components from the seed fruits, and more preferably protein raw materials derived from the seed fruits.

[0074] Therefore, in a particularly preferred embodiment, the component (A) is a protein raw material derived from almond kernels.

[0075] It should be noted that the "protein raw material derived from almond kernels" in the present invention refers to the raw material obtained by processing almond kernels to increase the protein content. Specifically, it refers to a raw material derived from almond kernels with a protein content of 30.0% by mass or more.

[0076] The shape of the seed fruits used in the present invention is not particularly limited. For example, it can be the shape of the seed fruits themselves, or it can be in a liquid state, a paste state, or a powder state.

[0077] In the imitation cheese of the present invention, from the viewpoint of making the flavor better, the oil content in the seed fruits is preferably 35.0% by mass or less, more preferably 30.0% by mass or less, and further preferably 25.0% by mass or less. In addition, the lower limit value of the oil content in the seed fruits is 0% by mass, preferably 0.1% by mass or more, and more preferably 1.0% by mass or more. Therefore, in a preferred embodiment, the oil content of the component (A) is 35.0% by mass or less.

[0078] As a method for measuring the oil content in the seed fruits, a conventionally known method can be used. For example, the ether extraction method, the chloroform / methanol mixed solution extraction method, the acid decomposition method, etc. can be cited. In the present invention, the measurement can be carried out by the ether extraction method.

[0079] The same applies to the method for measuring the oil content in the imitation cheese of the present invention below.

[0080] In addition, in the imitation cheese of the present invention, from the viewpoints of making the flavor better, improving the processing adaptability, further improving the long-term stability of processing, and having good heat melting properties, the protein content in the seed fruits is preferably 30.0% by mass or more, more preferably 32.0% by mass or more, and further preferably 35.0% by mass or more. The maximum value of the protein content in the seed fruits used in the present invention is 100% by mass, preferably 95.0% by mass or less, more preferably 80.0% by mass or less, further preferably 70.0% by mass or less, and particularly preferably 65.0% by mass or less.

[0081] As a method for measuring the protein content in the seed fruits, a conventionally known method can be used. For example, the Kjeldahl method, the combustion method, etc. can be cited. In the present invention, the measurement can be carried out by the combustion method.

[0082] The same applies to the method for measuring the protein in the imitation cheese of the present invention below.

[0083] In addition, in the imitation cheese of the present invention, from the viewpoints of good processing adaptability, improved long-term stability of processing, and better heat melting property, the content of carbohydrates in the seed fruits is preferably 50.0% by mass or less, more preferably 45.0% by mass or less, and still more preferably 40.0% by mass or less. It should be noted that the lower limit of the content of carbohydrates in the seed fruits is 0% by mass.

[0084] As a method for measuring the content of carbohydrates in the seed fruits, a conventionally known method can be used. For example, the following method can be cited: Subtract the total value of the contents of protein, oil, ash, and moisture in the seed fruits measured separately from the weight of the seed fruits, calculate the amount of carbohydrates in the seed fruits, and divide the obtained amount of carbohydrates in the seed fruits by the weight of the seed fruits to obtain it.

[0085] The same applies to the content of carbohydrates in the imitation cheese of the present invention hereinafter.

[0086] From the viewpoints of better flavor, further improved processing adaptability and long-term stability of processing, and better heat melting property, the imitation cheese of the present invention contains seed fruits preferably at 0.2% by mass or more, more preferably at 0.3% by mass or more, still more preferably at 0.4% by mass or more, and particularly preferably at 0.5% by mass or more in terms of protein mass, and the upper limit is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, still more preferably 3.0% by mass or less, and particularly preferably 2.5% by mass or less in terms of protein mass. Therefore, in one embodiment, the imitation cheese of the present invention preferably contains component (A) at 0.2 to 5.0% by mass in terms of protein mass, more preferably contains 0.3 to 4.0%, still more preferably contains 0.4 to 3.0%, and particularly preferably contains 0.5 to 2.5%.

[0087] <(B) Oxidized starch>

[0088] The imitation cheese of the present invention contains oxidized starch as component (B).

[0089] The "oxidized starch" in the present invention refers to a processed starch obtained by oxidizing raw starch with sodium hypochlorite or the like.

[0090] Regarding the type of raw starch of the oxidized starch used in the present invention, there is no particular limitation. For example, starches from waxy corn, corn, cassava, wheat, sweet potato, potato, sago, rice, etc. can be cited. These raw starches can be used alone or in combination of two or more.

[0091] In the imitation cheese of the present invention, from the viewpoints of further improving processing adaptability and long-term stability during processing, and better heat melting properties, among these raw starches, it is preferable to use starch subjected to oxidation treatment and manufactured from one or more raw starches selected from cassava-derived and potato-derived starches.

[0092] In addition, the starch subjected to oxidation treatment used in the present invention may, in addition to the oxidation treatment, be subjected to one or more treatments selected from physical treatments such as bleaching treatment and hydrothermal treatment, chemical treatments such as esterification treatment, etherification treatment, acetylation treatment, hydroxypropylation treatment, phosphorylation treatment, crosslinking treatment, emulsifier treatment, and enzyme treatment. In the present invention, it is preferable to use starch that has only been subjected to oxidation treatment.

[0093] It should be noted that in the present invention, if an oxidation treatment is carried out, even if a treatment other than the oxidation treatment is carried out, it is all treated as (B) starch subjected to oxidation treatment.

[0094] The starch subjected to oxidation treatment used in the imitation cheese of the present invention may be used alone as one kind, or two or more kinds may be used in combination. In addition, starches subjected to oxidation treatment manufactured from the same raw starch, that is, starches subjected to two or more oxidation treatments with different degrees of oxidation, may also be used in combination.

[0095] From the viewpoints of good processing adaptability, further improvement in long-term stability during processing, and better heat melting properties, the content of the starch subjected to oxidation treatment in the imitation cheese of the present invention is preferably 5.0% by mass or more, more preferably 7.0% by mass or more, further preferably 9.0% by mass or more or 10.0% by mass or more, and the upper limit is preferably 25.0% by mass or less, more preferably 22.0% by mass or less, further preferably 20.0% by mass or less. Therefore, in one embodiment, the content of component (B) in the imitation cheese of the present invention is preferably 5.0 to 25.0% by mass, more preferably 7.0 to 22.0% by mass, further preferably 10.0 to 20.0% by mass.

[0096] In addition, from the viewpoint of better heat melting properties, the proportion of the content of the starch (B) subjected to oxidation treatment in the total starch content in the imitation cheese of the present invention is preferably 60.0% by mass or more, more preferably 70.0% by mass or more, still more preferably 75.0% by mass or more or 80.0% by mass or more, and the upper limit is preferably 95.0% by mass or less, more preferably 93.0% by mass or less, still more preferably 91.0% by mass or less or 90.0% by mass or less. Therefore, in one embodiment, the proportion of the content of the component (B) in the total starch content in the imitation cheese of the present invention is preferably 60.0 to 95.0% by mass, more preferably 70.0 to 93.0% by mass, still more preferably 75.0 to 90.0% by mass.

[0097] It should be noted that the total starch content in the imitation cheese of the present invention is the sum of the contents of the starch (B) subjected to oxidation treatment, the starch (C) subjected to hydroxypropylation treatment, and other starches described below.

[0098] <(C) Starch subjected to hydroxypropylation treatment>

[0099] The imitation cheese of the present invention contains starch subjected to hydroxypropylation treatment as the component (C).

[0100] The "starch subjected to hydroxypropylation treatment" in the present invention refers to hydroxypropyl starch obtained by subjecting raw starch to hydroxypropylation treatment with propylene oxide or the like, and starch subjected to one or more treatments selected from physical treatment, chemical treatment, and enzymatic treatment in addition to the hydroxypropylation treatment. In the imitation cheese of the present invention, one or more of them can be used.

[0101] There is no particular limitation on the type of raw starch of the starch subjected to hydroxypropylation treatment used in the present invention. For example, starches derived from waxy corn, corn, cassava, wheat, sweet potato, potato, sago, rice, etc. can be mentioned. These raw starches can be used alone or in combination of two or more.

[0102] In the imitation cheese of the present invention, from the viewpoints of good processing adaptability, further improvement in long-term stability of processing, and better heat melting properties, among these raw starches, it is preferred to use starch subjected to hydroxypropylation treatment manufactured from one or more raw starches selected from corn and cassava.

[0103] In the present invention, from the viewpoints of good processing adaptability, improvement in long-term stability of processing, and better heat melting properties, among the starches subjected to hydroxypropylation treatment, it is preferred to use one or more selected from hydroxypropyl starch and hydroxypropyl distarch phosphate.

[0104] The starch subjected to propylene glycol treatment used in the imitation cheese of the present invention may be used alone in one kind, or two or more kinds may be used in combination. In addition, as the starch subjected to propylene glycol treatment manufactured from the same raw material starch, two or more kinds with different degrees of propylene glycol treatment may be used in combination.

[0105] From the viewpoints of good processing adaptability, improved long-term stability of processing, and better heat melting property, the content of the starch subjected to propylene glycol treatment in the imitation cheese of the present invention is preferably 1.0% by mass or more, more preferably 1.2% by mass or more, further preferably 1.4% by mass or more or 1.5% by mass or more, and the upper limit is preferably 4.0% by mass or less, more preferably 3.5% by mass or less, further preferably 3.0% by mass or less. Therefore, in one embodiment, the content of the component (C) in the imitation cheese of the present invention is preferably 1.0 to 4.0% by mass, more preferably 1.2 to 3.5% by mass, further preferably 1.5 to 3.0% by mass.

[0106] In addition, from the viewpoint of better heat melting property, the proportion of the content of the starch (C) subjected to propylene glycol treatment in the content of starches in the imitation cheese of the present invention is preferably 5.0% by mass or more, more preferably 7.0% by mass or more, further preferably 9.0% by mass or more or 10.0% by mass or more, and the upper limit is preferably 40.0% by mass or less, more preferably 30.0% by mass or less, further preferably 25.0% by mass or less. Therefore, in one embodiment, the proportion of the content of the component (C) in the content of starches in the imitation cheese of the present invention is preferably 5.0 to 40.0% by mass, more preferably 7.0 to 30.0% by mass, further preferably 10.0 to 25.0% by mass.

[0107] In addition to the viewpoint of improved long-term stability of processing, from the viewpoint of good heat melting property, with respect to 1 part by mass of the content of the starch (C) subjected to propylene glycol treatment in the imitation cheese of the present invention, the content of the starch (B) subjected to oxidation treatment is preferably 1.5 parts by mass or more, more preferably 2.0 parts by mass or more, further preferably 2.5 parts by mass or more, 3.0 parts by mass or more, 3.5 parts by mass or more, 4.0 parts by mass or more or 4.5 parts by mass or more, and the upper limit is preferably 12.0 parts by mass or less, more preferably 10.0 parts by mass or less, further preferably 8.0 parts by mass or less. Therefore, in one embodiment, with respect to 1 part by mass of the content of the component (C) in the imitation cheese of the present invention, the content of the component (B) is preferably 1.5 to 12.0 parts by mass, more preferably 2.0 to 10.0 parts by mass, further preferably 2.5 to 8.0 parts by mass.

[0108] <Other starch-based materials>

[0109] The imitation cheese of the present invention contains processed starches other than raw material starch, (B) oxidized starch, and (C) hydroxypropylated starch (hereinafter, they will also be simply referred to as "other starch-based materials").

[0110] It should be noted that as processed starches other than (B) oxidized starch and (C) hydroxypropylated starch, there are no particular limitations as long as they are processed starches that have not been oxidized or hydroxypropylated. For example, processed starches obtained by subjecting raw material starch to one or more treatments selected from physical treatments such as bleaching treatment and hydrothermal treatment, chemical treatments such as esterification treatment, etherification treatment, acetylation treatment, phosphorylation treatment, crosslinking treatment, emulsifier treatment, and treatments other than oxidation treatment and hydroxypropylation treatment such as enzyme treatment can be cited.

[0111] In the imitation cheese of the present invention, one or more selected from the above-mentioned other starch-based materials can be used.

[0112] The content of other starch-based materials in the imitation cheese of the present invention is preferably 10.0% by mass or less, more preferably 8.0% by mass or less, still more preferably 5.0% by mass or less, and particularly preferably 3.0% by mass or less. It should be noted that the lower limit value of the content of other starch-based materials in the imitation cheese of the present invention is 0% by mass.

[0113] In addition, the content of other starch-based materials in the imitation cheese of the present invention is also a value obtained by adding the amounts of other starch-based materials contained in (A) seed fruits and other raw materials below.

[0114] <(D) Oil and fat>

[0115] The imitation cheese of the present invention contains oil and fat as the (D) component.

[0116] The oil and fat used in the imitation cheese of the present invention is not particularly limited as long as it satisfies the following (Condition 1). For example, vegetable oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic acid rapeseed oil, rice oil, sesame 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, animal fats such as milk fat, beef tallow, lard, whale oil, and processed oils obtained by subjecting these vegetable oils and animal fats to one or two or more treatments selected from hydrogenation, fractionation, and transesterification can be cited. The imitation cheese of the present invention can contain one or more oils and fats selected from these oils and fats.

[0117] It should be noted that hereinafter, "processed oil and fat which has been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification" will be abbreviated as "processed oil and fat".

[0118] Hydrogenation, fractionation, and transesterification for producing the processed oil and fat can be carried out by conventionally known methods.

[0119] Regarding fractionation, it can be solvent fractionation or dry fractionation.

[0120] Regarding transesterification, an enzyme catalyst such as lipase or a chemical catalyst such as sodium methoxide can be used. In addition, it can be positional-specific transesterification or random transesterification. In the present invention, from the viewpoints of easily obtaining good long-term stability in processing and good heat-melting property of the processed product, random transesterification is preferred.

[0121] Hereinafter, the same applies to hydrogenation, fractionation, and transesterification for producing the processed oil and fat in the present invention.

[0122] From the viewpoints of good flavor, improved long-term stability in processing, and easy improvement of heat-melting property, the oil content in the imitation cheese of the present invention is preferably 10.0% by mass or more, more preferably 12.0% by mass or more, further preferably 14.0% by mass or more or 15.0% by mass or more, and its upper limit is preferably 40.0% by mass or less, more preferably 35.0% by mass or less, further preferably 30.0% by mass or less. Therefore, in one embodiment, the oil content in the imitation cheese of the present invention is preferably 10.0 to 40.0% by mass, more preferably 12.0 to 35.0% by mass, further preferably 15.0 to 30.0% by mass.

[0123] It should be noted that regarding the oil content in the imitation cheese of the present invention, when the oil is contained in addition to the oil and fat, in the above-mentioned seed fruits, starch subjected to oxidation treatment, starch subjected to hydroxypropylation treatment, other starches, and other raw materials described below, it is the value including their amounts.

[0124] Here, the content of trans fatty acid residues in the fatty acid residue composition of the oil and fat in the imitation cheese of the present invention is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, further preferably 1.0% by mass or less.

[0125] -(Condition 1)-

[0126] The imitation cheese of the present invention needs to satisfy the following (Condition 1).

[0127] (Condition 1): The content of trisaturated triglycerides containing only saturated fatty acid residues with 12 to 22 carbon atoms in the triglyceride composition of the oil phase is 30.0 to 70.0% by mass.

[0128] In the present invention, the "trisaturated triglyceride containing only saturated fatty acid residues with 12 to 22 carbon atoms" refers to a triglyceride in which the three fatty acid residues constituting the triglyceride are all composed of saturated fatty acid residues with 12 to 22 carbon atoms.

[0129] As the saturated fatty acid residues with 12 to 22 carbon atoms, specifically, lauric acid residues, myristic acid residues, palmitic acid residues, stearic acid residues, arachidic acid residues, and behenic acid residues can be mentioned. The constituent fatty acid residues of the trisaturated triglyceride containing only saturated fatty acid residues with 12 to 22 carbon atoms are composed of one or more selected from them.

[0130] Hereinafter, in the present invention, the "saturated fatty acid residue with 12 to 22 carbon atoms" will be abbreviated as "S", and the "trisaturated triglyceride containing only saturated fatty acid residues with 12 to 22 carbon atoms" will be abbreviated as "SSS".

[0131] The imitation cheese of the present invention in which the content of SSS in the triglyceride composition of the oil phase is 30.0 to 70.0% by mass is not only less sticky during processing and has a hardness that is easy to mold, but also can maintain its physical properties even after a long time from manufacture. Therefore, good processing adaptability and long-term stability of processing can be obtained. In addition, good heat-melting properties can be obtained, which moderately melt during heating and have viscosity.

[0132] From the viewpoints of improving the long-term stability of processing and making the heat-melting properties better, in the imitation cheese of the present invention, the content of SSS in the triglyceride composition of the oil phase is preferably 32.0% by mass or more, more preferably 35.0% by mass or more, further preferably 40.0% by mass or more, and the upper limit is preferably 68.0% by mass or less, more preferably 65.0% by mass or less, further preferably 60.0% by mass or less. Therefore, in one embodiment, the content of SSS in the triglyceride composition of the oil phase is preferably 32.0 to 68.0% by mass, more preferably 35.0 to 65.0% by mass, further preferably 40.0 to 60.0% by mass.

[0133] The triglyceride composition of the oil phase of the imitation cheese of the present invention can be measured by a conventionally known method. For example, it can be measured by the method described in "Standard Oil Analysis Test Method 2.4.6.2 (2013) established by the Japanese Oil Chemists' Society".

[0134] Hereinafter, the method for measuring the triglyceride composition in the oil phase of the cheese analog of the present invention and the triglyceride composition in the fats and oils used is the same.

[0135] (Condition 2)

[0136] The cheese analog of the present invention preferably satisfies the following (Condition 2) on the basis of satisfying the said (Condition 1).

[0137] (Condition 2): The content of trilaurin in the triglyceride composition of the oil phase is 5.0 to 30.0% by mass.

[0138] "Trilaurin" in the present invention means a triglyceride in which all three fatty acid residues constituting the triglyceride are lauric acid residues.

[0139] By satisfying (Condition 2) on the basis of satisfying (Condition 1), the cheese analog of the present invention imparts an appropriate hardness to the cheese analog, the processing adaptability becomes better, and it is not easily sticky even after a lapse of time from manufacture, and better long-term stability of processing can be obtained. In addition, compared with other trisaturated triglycerides in SSS, trilaurin has a low melting point, so it melts moderately when heated, and better heat-melting properties can be obtained.

[0140] From the viewpoints of improving the long-term stability of the processing of the cheese analog of the present invention and making the heat-melting properties better, in the cheese analog of the present invention, the content of trilaurin in the triglyceride composition of the oil phase is preferably 5.0% by mass or more, more preferably 8.0% by mass or more, further preferably 10.0% by mass or more, particularly preferably 12.0% by mass or more, and the upper limit is preferably 30.0% by mass or less, more preferably 25.0% by mass or less, further preferably 24.0% by mass or less or 22.0% by mass or less, particularly preferably 20.0% by mass or less. Therefore, in one embodiment, the content of trilaurin in the triglyceride composition of the oil phase is preferably 5.0 to 30.0% by mass, more preferably 8.0 to 25.0% by mass, further preferably 10.0 to 22.0% by mass, particularly preferably 12.0 to 20.0% by mass.

[0141] (Condition 3)

[0142] The cheese analog of the present invention preferably satisfies the following (Condition 3) on the basis of satisfying the said (Condition 1). In addition, on the basis of simultaneously satisfying the said (Condition 1) and (Condition 2), it is more preferably further satisfied with the following (Condition 3).

[0143] (Condition 3) The ratio of the content of trilaurin in the triglyceride composition of the oil phase to the content of trisaturated triglycerides containing only saturated fatty acid residues with 12 to 22 carbon atoms in the triglyceride composition of the oil phase (hereinafter also simply referred to as "trilaurin / SSS") is 0.10 to 0.50.

[0144] From the viewpoints of improved processing adaptability and enhanced long-term stability of processing, and better heat melting properties, the trilaurin / SSS of the imitation cheese of the present invention is preferably 0.10 or more, more preferably 0.15 or more, still more preferably 0.20 or more, and its upper limit is preferably 0.50 or less, more preferably 0.40 or less, still more preferably 0.35 or less. Therefore, in one embodiment, the trilaurin / SSS of the imitation cheese of the present invention is preferably 0.10 to 0.50, more preferably 0.15 to 0.40, still more preferably 0.20 to 0.35.

[0145] (Condition 4)

[0146] The imitation cheese of the present invention preferably satisfies the following (Condition 4) on the basis of satisfying the above (Condition 1). In addition, it is more preferably to satisfy the following (Condition 4) on the basis of satisfying the above (Condition 1) and (Condition 2) or (Condition 3). Further, it is still more preferably to satisfy the following (Condition 4) on the basis of satisfying all of (Condition 1) to (Condition 3).

[0147] (Condition 4) The content of oleoyl dipalmitin in the triglyceride composition of the oil phase is 3.0% by mass or less.

[0148] "Oleoyl dipalmitin" in the present invention refers to a triglyceride having 2 molecules of palmitic acid residues and 1 molecule of oleic acid residue. It should be noted that the oleoyl dipalmitin in the present invention is not limited to positional isomers, and refers to (i) oleoyl dipalmitin having palmitic acid residues at the 1- and 3-positions and an oleic acid residue at the 2-position, (ii) oleoyl dipalmitin having palmitic acid residues at the 1- and 2-positions and an oleic acid residue at the 3-position, and (iii) oleoyl dipalmitin having palmitic acid residues at the 2- and 3-positions and an oleic acid residue at the 1-position.

[0149] Regarding the imitation cheese of the present invention, from the viewpoint of being less likely to cause changes in physical properties even after the passage of time since production and further improving the long-term stability of processing, the content of 1,2-dipalmitoyl-3-oleoylglycerol in the triglyceride composition of the oil phase is preferably 3.0% by mass or less, more preferably 1.5% by mass or less, still more preferably 1.0% by mass or less, and particularly preferably 0.8% by mass or less. Regarding the lower limit value of the content of 1,2-dipalmitoyl-3-oleoylglycerol in the triglyceride composition of the oil phase, it is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and still more preferably 0.3% by mass or more.

[0150] In addition, in the imitation cheese of the present invention, the content of trisaturated triglycerides containing only saturated fatty acid residues having 16 to 22 carbon atoms in the triglyceride composition of the oil phase is preferably 0.1 to 10.0% by mass, more preferably 0.1 to 7.0% by mass, and still more preferably 0.1 to 5.0% by mass.

[0151] Regarding the imitation cheese of the present invention, from the viewpoint of easily satisfying the above-mentioned (Condition 1), preferably in addition to the above-mentioned (Condition 1), it is also easy to satisfy one or more of the above-mentioned (Condition 2) to (Condition 4), more preferably it is easy to satisfy all of the above-mentioned (Condition 1) to (Condition 4), and further from the viewpoints of good processing adaptability and improved long-term stability of processing, and obtaining better heat melting properties, it is preferable to contain one or more of the following oils and fats (α) and oils and fats (β) in the oil and fat, and more preferably to contain both the following oils and fats (α) and oils and fats (β).

[0152] <<Oils and Fats (α)>>

[0153] The oils and fats (α) preferably used in the imitation cheese of the present invention are oils and fats that satisfy the following (Condition α-1).

[0154] (Condition α-1)

[0155] (Condition α-1) A non-transesterified oil and fat, wherein the content of SSS in the triglyceride composition is 40.0 to 70.0% by mass, and the ratio of trilaurin / SSS is 0.20 to 0.60.

[0156] The "non-transesterified oil and fat" in the present invention refers to an oil and fat that has not been subjected to a transesterification treatment. It should be noted that as long as the transesterification treatment is not carried out, an oil and fat that has been subjected to one or more treatments selected from hydrogenation and fractionation is also treated as a non-transesterified oil and fat.

[0157] From the viewpoints of good processing adaptability of the cheese analog of the present invention and improved long-term stability of processing, and better heat melting properties, the content of SSS in the triglyceride composition of the oil (α) is preferably 42.0% by mass or more, more preferably 45.0% by mass or more, and the upper limit is preferably 65.0% by mass or less, more preferably 60.0% by mass or less. Therefore, in one embodiment, the content of SSS in the triglyceride composition of the oil (α) is preferably 42.0 to 65.0% by mass, more preferably 45.0 to 60.0% by mass. Further, from the same viewpoints, the content of trilaurin / SSS in the oil (α) is preferably 0.25 or more, more preferably 0.30 or more, and the upper limit is preferably 0.55 or less, more preferably 0.50 or less. Therefore, in one embodiment, the content of trilaurin / SSS in the oil (α) is preferably 0.25 to 0.55, more preferably 0.30 to 0.50.

[0158] (Condition α-2)

[0159] From the viewpoint of further improving the long-term stability of processing, the oil (α) preferably used in the cheese analog of the present invention is more preferably an oil that satisfies the following (Condition α-2).

[0160] (Condition α-2) The content of oleoyl dipalmitin in the triglyceride composition is 3.0% by mass or less.

[0161] The content of oleoyl dipalmitin in the triglyceride composition of the oil (α) is preferably 3.0% by mass or less, more preferably 2.5% by mass or less, and further preferably 2.0% by mass or less. It should be noted that the lower limit value of the content of oleoyl dipalmitin in the triglyceride composition of the oil (α) is 0% by mass.

[0162] As oils that particularly preferably satisfy (Condition α-1) and (Condition α-2) and are used as the oil (α), for example, palm kernel oil, coconut oil, and their fractionated hard oils can be mentioned, and one or more selected from them can be used. Among them, one or more selected from palm kernel oil and coconut oil are preferably used, and coconut oil is more preferably used.

[0163] When the imitation cheese of the present invention contains oil (α), its content is preferably 15.0% by mass or more, more preferably 35.0% by mass or more, still more preferably 50.0% by mass or more, particularly preferably 70.0% by mass or more in the oil contained in the imitation cheese of the present invention. The upper limit can be 100% by mass, preferably 95.0% by mass or less or 90.0% by mass or less. Therefore, in one embodiment, the content of oil (α) in the oil contained in the imitation cheese of the present invention is preferably 15.0 to 100% by mass, more preferably 35.0 to 100% by mass, still more preferably 50.0 to 100% by mass, particularly preferably 70.0 to 90.0% by mass.

[0164] It should be noted that when other raw materials below contain oil (α), the content of oil (α) in the imitation cheese of the present invention also includes the value of its amount.

[0165] <<Oil (β)>>

[0166] The oil (β) preferably used in the imitation cheese of the present invention is an oil that satisfies the following (Condition β-1).

[0167] (Condition β-1)

[0168] (Condition β-1) A transesterified oil, wherein the content of SSS in the triglyceride composition is 40.0 to 80.0% by mass, and the glycerol trilaurate / SSS is 0.01 to 0.25.

[0169] The oil (β) is a transesterified oil. It should be noted that in addition to transesterification, the oil (β) may also be subjected to one or more treatments selected from hydrogenation and fractionation.

[0170] From the viewpoints of improving the long-term stability of the processing of the imitation cheese of the present invention and making the heat melting property better, the content of SSS in the triglyceride composition of the oil (β) is preferably 45.0% by mass or more, more preferably 50.0% by mass or more, and the upper limit is preferably 75.0% by mass or less, more preferably 70.0% by mass or less. Therefore, in one embodiment, the content of SSS in the triglyceride composition of the oil (β) is preferably 45.0 to 75.0% by mass, more preferably 50.0 to 70.0% by mass. In addition, the glycerol trilaurate / SSS of the oil (β) is preferably 0.20 or less, more preferably 0.18 or less, 0.16 or less, or 0.15 or less. Therefore, in one embodiment, the glycerol trilaurate / SSS of the oil (β) is preferably 0.01 to 0.20, more preferably 0.01 to 0.18.

[0171] (Condition β-2)

[0172] From the viewpoint of making the long-term stability of the processing of the imitation cheese of the present invention better, the oil and fat (β) preferably used in the imitation cheese of the present invention is further preferably an oil and fat that satisfies the following (Condition β-2).

[0173] (Condition β-2) The content of dioleoyl dipalmitin in the triglyceride composition is 2.0% by mass or less.

[0174] The content of dioleoyl dipalmitin in the triglyceride composition of the oil and fat (β) is preferably 2.0% by mass or less, more preferably 0.3 to 2.0% by mass, and further preferably 0.5 to 2.0% by mass.

[0175] As an oil and fat that is particularly preferably used as the oil and fat (β) and satisfies (Condition β-1) and (Condition β-2), for example, there can be mentioned an interesterified oil and fat of an oil and fat blend containing an oil and fat having a lauric acid residue content of 25% by mass or more in the fatty acid residue composition such as palm kernel oil and coconut oil and a palm-based oil and fat, and one or more selected from these oil and fats can be used.

[0176] It should be noted that the "palm-based oil and fat" in the present invention refers to palm oil and processed oils and fats of palm oil, and for example, palm oil, palm fractionated soft oil, palm fractionated intermediate, palm fractionated hard oil, palm partially hydrogenated oil, palm extremely hydrogenated oil, etc. can be mentioned.

[0177] As a preferred embodiment, the oil and fat (β) that satisfies (Condition β-1) and (Condition β-2) can be an interesterified oil and fat of an oil and fat blend in which 25.0 to 80.0% by mass of palm kernel oil and 20.0 to 75.0% by mass of palm extremely hydrogenated oil are combined as 100% by mass of the oil and fat blend.

[0178] When the imitation cheese of the present invention contains the oil and fat (β), its content is preferably 5.0% by mass or more, more preferably 10.0% by mass or more in the oil and fat contained in the imitation cheese of the present invention, and its upper limit is preferably 85.0% by mass or less, more preferably 65.0% by mass or less, further preferably 50.0% by mass or less, and particularly preferably 30.0% by mass or less. Therefore, in one embodiment, the content of the oil and fat (β) in the oil and fat contained in the imitation cheese of the present invention is preferably 5.0 to 85.0% by mass, more preferably 5.0 to 65.0% by mass, further preferably 5.0 to 50.0% by mass, and particularly preferably 10.0 to 30.0% by mass.

[0179] It should be noted that when other raw materials below contain the oil and fat (β), the content of the oil and fat (β) in the imitation cheese of the present invention also includes the value of its amount.

[0180] When the imitation cheese of the present invention contains oil (α) and oil (β), on the basis of satisfying the preferred contents of the oil (α) and the oil (β), relative to 1 part by mass of the content of the oil (α), the content of the oil (β) is preferably 5.0 parts by mass or less, more preferably 3.0 parts by mass or less, further preferably 2.0 parts by mass or less, particularly preferably 1.0 part by mass or less, and its lower limit is preferably 0.1 part by mass or more. Therefore, in one embodiment, relative to 1 part by mass of the content of the oil (α), the content of the oil (β) is preferably 0.1 to 5.0 parts by mass, more preferably 0.1 to 3.0 parts by mass, further preferably 0.1 to 2.0 parts by mass, and particularly preferably 0.1 to 1.0 parts by mass.

[0181] <Moisture>

[0182] The imitation cheese of the present invention preferably contains moisture.

[0183] As the moisture contained in the imitation cheese of the present invention, for example, in addition to water such as tap water and mineral water, the moisture contained in the above-mentioned seed fruits, oxidized starch, hydroxypropylated starch, other starches, oils and fats, and other raw materials described below can also be cited.

[0184] The moisture content in the imitation cheese of the present invention is preferably 21.0% by mass or more, more preferably 30.0% by mass or more, further preferably 40.0% by mass or more, and its upper limit is preferably 70.0% by mass or less, more preferably 65.0% by mass or less, and further preferably 60.0% by mass or less. Therefore, in one embodiment, the moisture content in the imitation cheese of the present invention is preferably 21.0 to 70.0% by mass, more preferably 30.0 to 65.0% by mass, and further preferably 40.0 to 60.0% by mass.

[0185] The method for measuring the moisture content in the imitation cheese of the present invention can use a conventionally known method. For example, it can be measured by the Karl Fischer method or the like.

[0186] When the imitation cheese of the present invention contains moisture, it can be emulsified or not, and emulsification is preferred.

[0187] In addition, its emulsification form is not particularly limited. For example, emulsion forms such as oil-in-water type, water-in-oil-in-water type, water-in-oil type, oil-in-water-in-oil type, and oil-in-oil type can be cited. From the viewpoints of easy improvement of flavor, improvement of long-term stability of processing, and easy improvement of heat melting property, the oil-in-water type of emulsification form is preferably adopted.

[0188] <Protein>

[0189] From the viewpoints of good flavor, good processability, improved long-term stability during processing, and easy and good heat melting properties, the protein content in the imitation cheese of the present invention is preferably 0.2% by mass or more, more preferably 0.4% by mass or more, still more preferably 0.5% by mass or more, and the upper limit is preferably 8.0% by mass or less, more preferably 6.0% by mass or less, still more preferably 5.0% by mass or less. Therefore, in one embodiment, the protein content in the imitation cheese of the present invention is preferably 0.2 to 8.0% by mass, more preferably 0.4 to 6.0% by mass, still more preferably 0.5 to 5.0% by mass.

[0190] In the imitation cheese of the present invention, in order to make the protein content in the imitation cheese within the above-mentioned preferred range, it is preferable to contain seed fruits as the protein, and more preferably to contain protein raw materials derived from seed fruits. In particular, it is preferable to meet the preferred protein content by containing protein raw materials derived from almonds.

[0191] <Other raw materials>

[0192] The imitation cheese of the present invention may contain the above-mentioned seed fruits, starch subjected to oxidation treatment, starch subjected to hydroxypropylation treatment, other starches, oils and fats, and other raw materials other than moisture, as long as the effects of the present invention are not impaired.

[0193] Examples of such other raw materials include thickening stabilizers, sugars, sugar alcohols, high-intensity sweeteners, salt flavoring agents such as table salt and potassium chloride, pH regulators such as organic acids, seasonings, spices, emulsifiers, enzymes, colorants, flavoring agents, antioxidants, food preservatives, freshness preservatives, fruits and their processed products, vegetables and their processed products, meats and their processed products, fish and their processed products, dairy products such as milk, cheese, and butter, plant milks other than those derived from seed fruits and their processed products such as soy milk, oat milk, and rice milk, and food raw materials and food additives such as coffee, cocoa mass, cocoa powder, wines, and liqueurs. One or more of them can be selected and used.

[0194] The content of other raw materials in the imitation cheese of the present invention is preferably 20.0% by mass or less, more preferably 15.0% by mass or less. It should be noted that the lower limit value of the content of other raw materials is 0% by mass.

[0195] Examples of the thickening stabilizer include: guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind gum, plantain gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, etc.

[0196] In the imitation cheese of the present invention, from the viewpoints of suppressing stickiness and easily improving the long-term stability during processing, it is preferably contained a thickening and stabilizing agent, among which, it is more preferably to use one or more selected from guar gum, locust bean gum, carrageenan, pectin, xanthan gum, pullulan, agar, glucomannan, and further preferably contains agar.

[0197] When the imitation cheese of the present invention contains a thickening and stabilizing agent, its content is preferably 0.1 to 2.0% by mass, more preferably 0.3 to 1.5% by mass.

[0198] Examples of the saccharides and sugar alcohols include monosaccharides, disaccharides, oligosaccharides, polysaccharides such as refined sugar, soft sugar, sucrose, glucose, fructose, lactose, granulated sugar, honey-containing sugar, brown sugar, maltose, beet sugar, yellow granulated sugar, powdered sugar, liquid sugar, isomerized sugar, inverted sugar, enzyme saccharified molasses, isomerized molasses, sucrose-bound molasses, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, lactosucrose, xylose, trehalose, raffinose, lactulose, palatinose oligosaccharide, etc., and sugar alcohols such as sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol, reduced maltose molasses, reduced lactose, reduced molasses.

[0199] In the imitation cheese of the present invention, from the viewpoint of obtaining better heat-melting property, it is preferably contained saccharides, among which it is more preferably to contain one or more selected from monosaccharides or disaccharides, and further preferably contains trehalose.

[0200] When the imitation cheese of the present invention contains saccharides and sugar alcohols, its content is preferably 0.1 to 5.0% by mass in terms of solid content, more preferably 1.0 to 5.0% by mass.

[0201] Examples of the high-intensity sweeteners include sodium saccharin, aspartame, acesulfame potassium, sucralose, stevioside, neotame, licorice, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, monellin, etc.

[0202] <ph>

[0203] From the viewpoints of suppressing the generation of off - flavors and obtaining a good cheese - like flavor, and preventing the deterioration of processing adaptability and obtaining good processing adaptability and long - term stability of processing, the pH of the imitation cheese of the present invention needs to be 3.0 to 6.0.

[0204] The pH of the imitation cheese of the present invention is preferably 3.3 to 5.8, and more preferably 3.5 to 5.5.

[0205] The pH of the imitation cheese of the present invention can be measured by a conventionally known method. In the present invention, the pH of the formulation before heat treatment in the manufacturing process of the imitation cheese of the present invention can be made the pH of the imitation cheese of the present invention. Alternatively, for the manufactured imitation cheese of the present invention, the pH measured using a food - use pH meter can be used as the pH of the imitation cheese of the present invention.

[0206] It should be noted that the pH of the formulation before heat treatment can specifically be the pH of the formulation before homogenization before heat treatment, or the pH of the formulation after homogenization. In addition, the measurement of the pH of the formulation before heat treatment is preferably carried out after adjusting the temperature of the formulation before heat treatment to 20 to 30 °C.

[0207] In order to make the pH of the imitation cheese of the present invention within the above - mentioned preferred numerical range, from the viewpoint of good flavor of the imitation cheese of the present invention, it is preferably adjusted by a method of including an organic acid or a food raw material containing an organic acid, or a method of subjecting the formulation in the manufacturing process of the imitation cheese or the manufactured imitation cheese to organic acid fermentation to adjust the pH.

[0208] As the organic acid that can be used to adjust the pH of the imitation cheese of the present invention, there is no particular limitation as long as it is an edible organic acid. For example, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid (including fermented lactic acid), fumaric acid, malic acid, phosphoric acid, phytic acid, etc. can be cited.

[0209] In addition, as the food raw material containing an organic acid that can be used to adjust the pH of the imitation cheese of the present invention, for example, fruits such as oranges, strawberries, grapes, lemons, pineapples, apples, fruit juices, cheese, fermented milk, vinegar, coffee and other food raw materials, and their pastes, purees, jams and other processed products can be cited.

[0210] The imitation cheese of the present invention can contain one or more selected from organic acids and food raw materials containing organic acids. In addition, the content of the organic acid and the food raw material containing an organic acid in the imitation cheese of the present invention can be appropriately adjusted in a manner that satisfies the above - mentioned preferred pH numerical range, and it varies depending on the type of organic acid contained. For example, it is preferable to contain 0.2 to 1.5% by mass of lactic acid in the imitation cheese of the present invention.

[0211] <Features / Uses of the Cheese Analog of the Present Invention>

[0212] The cheese analog of the present invention has the following features: good flavor, moderate hardness, good processing adaptability, and in addition, good heat melting property.

[0213] Therefore, the cheese analog of the present invention can preferably be used as a substitute for cheese. In addition, among the types of cheese, it can be more preferably used as a substitute for semi-hard cheese, hard cheese, and extra-hard cheese.

[0214] Generally, as semi-hard cheese, Gorgonzola cheese, Roquefort cheese, Gouda cheese, etc. can be cited; as hard cheese, Emmental cheese, Cheddar cheese, Edam cheese, etc. can be cited; as extra-hard cheese, Parmigiano·Reggiano cheese, Romano cheese, etc. can be cited.

[0215] In addition, the cheese analog of the present invention has the following features: for example, when processed such as shredded into long strips or cut into dices, it will not break, produce shavings, powder, or stickiness, and has good processing adaptability. In addition, different from the conventional cheese analogs made of proteins of beans and cereals and the cheese analogs made with starches as the backbone, it also has the following features: even after a lapse of time since manufacture, the change in physical properties is small, and the long-term stability of processing is good.

[0216] Therefore, the cheese analog of the present invention can preferably be used as a substitute for processed cheese. Specifically, for example, it can preferably be used as a substitute for shredded cheese, diced cheese, sliced cheese, powdered cheese, etc.

[0217] [Manufacturing Method of the Cheese Analog of the Present Invention]

[0218] Next, the manufacturing method of the cheese analog of the present invention (hereinafter also simply referred to as "the manufacturing method of the present invention") will be described.

[0219] The manufacturing method of the present invention is a method for manufacturing a cheese analog, wherein the cheese analog contains: (A) seed fruits, (B) starch subjected to oxidation treatment, (C) starch subjected to hydroxypropylation treatment, (D) oil, the pH of the cheese analog is 3.0 to 6.0, the cheese analog satisfies the following (Condition 1), and the manufacturing method of the present invention includes the following (Step 1) to (Step 5).

[0220] (Condition 1): The content of trisaturated triglyceride containing only saturated fatty acid residues with 12 to 22 carbon atoms in the triglyceride composition of the oil phase is 30.0 to 70.0% by mass.

[0221] (Step 1): A step of obtaining a formulation that contains the components (A) to (D) and satisfies (Condition 1);

[0222] (Step 2): A step of adjusting the pH of the formulation to 3.0 to 6.0;

[0223] (Step 3): A step of homogenizing the formulation;

[0224] (Step 4): A step of heating the formulation with adjusted pH to 80°C or higher;

[0225] (Step 5): A step of cooling the formulation heated to 80°C or higher to 20°C or lower.

[0226] It should be noted that the respective raw materials of (A) to (D), (Condition 1), and the imitation cheese obtained by the manufacturing method of the present invention are as described above.

[0227] Hereinafter, a preferred manufacturing method of an imitation cheese having an oil-in-water emulsion form, which is a preferred mode of the imitation cheese of the present invention, will be described.

[0228] <Regarding (Step 1)>

[0229] (Step 1) is a step of obtaining a formulation that contains all of the components (A) to (D) and satisfies the said (Condition 1) (hereinafter also simply referred to as "formulation preparation step").

[0230] (Step 1) is a step of obtaining a formulation that preferably contains all of the components (A) to (D) and satisfies 1 or more of the said (Condition 1) and (Condition 2) to (Condition 4), and more preferably contains all of the components (A) to (D) and satisfies all of the said (Condition 1) to (Condition 4).

[0231] Specifically, seed fruits, starch subjected to hydroxypropylation treatment, and other raw materials of the imitation cheese of the present invention as needed are added to the heated and melted oil and mixed to obtain an oil phase that satisfies the said (Condition 1), preferably an oil phase that satisfies 1 or more of the said (Condition 1) and (Condition 2) to (Condition 4), and more preferably an oil phase that satisfies all of the said (Condition 1) to (Condition 4).

[0232] In addition, it is preferable to add starch subjected to oxidation treatment and other raw materials of the imitation cheese of the present invention as needed to the heated water and mix to obtain an aqueous phase.

[0233] The oil phase is added to the obtained aqueous phase and mixed, and emulsified into an oil-in-water type, thereby obtaining a formulation having an oil-in-water emulsion form.

[0234] It should be noted that, from the perspective of avoiding thickening and improving manufacturing efficiency, the liquid temperature of the formulation varies depending on the melting point of the included fats and oils, etc., and is preferably 45 to 75 °C.

[0235] <For (Process 2)>

[0236] (Process 2) is a process of adjusting the pH of the formulation obtained in the formulation preparation process to 3.0 to 6.0 (hereinafter, also simply referred to as the "pH adjustment process").

[0237] In the manufacturing method of the present invention, the pH adjustment process of (Process 2) can be carried out before or after the following (Process 3). When the pH adjustment process is carried out after (Process 3), the pH adjustment process in the manufacturing method of the present invention is a process of adjusting the pH of the homogenized formulation to 3.0 to 6.0.

[0238] As a method of adjusting the pH of the formulation to the numerical range of the preferred pH of the imitation cheese of the present invention, from the perspective that the flavor of the imitation cheese obtained by the manufacturing method of the present invention becomes more preferable, it is preferably adjusted by including an organic acid, a food raw material containing an organic acid, or fermenting the formulation with an organic acid. From the perspective that the pH adjustment can be carried out more simply, it is more preferable to include an organic acid and a food raw material containing an organic acid to adjust the pH.

[0239] Regarding the organic acid or the food raw material containing an organic acid that can be used in the manufacturing method of the present invention, as described for the pH adjustment of the imitation cheese of the present invention.

[0240] <For (Process 3)>

[0241] (Process 3) is a process of homogenizing the formulation (hereinafter, also simply referred to as the "homogenization process").

[0242] In the manufacturing method of the present invention, the homogenization process of (Process 3) can be carried out before or after the pH adjustment process. When the homogenization process is carried out after (Process 2), the homogenization process in the manufacturing method of the present invention is a process of homogenizing the formulation with the pH adjusted to 3.0 to 6.0. In addition, when the homogenization process is carried out before (Process 2), the homogenization process in the manufacturing method of the present invention is a process of homogenizing the formulation obtained in the formulation preparation process.

[0243] The homogenization in the homogenization process can be carried out by using a conventionally known method. For example, it can be carried out by using a homogenization device such as a valve homogenizer, a homogenizing mixer, or a colloid mill.

[0244] The homogenization pressure is not particularly limited, and is preferably 0 to 200 MPa. In addition, when using a two-stage homogenizer for homogenization, for example, it is preferably carried out at 1 to 150 MPa in the first stage and 3 to 200 MPa in the second stage.

[0245] <For (Process 4)>

[0246] (Process 4) is a process of heating the formulation adjusted in pH to 80 °C or higher (hereinafter also simply referred to as "heating treatment process").

[0247] By heating the formulation to 80 °C or higher, it is easy to obtain imitation cheese with good flavor, good processing adaptability, and good long-term stability in processing.

[0248] The heating treatment in the heating treatment process can be carried out by a conventionally known method. For example, it can be carried out by heating treatment such as UHT, HTST, batch type, retort, microwave heating, etc. using direct heating methods such as injection type and infusion type, or indirect heating methods such as plate type, tube type, and scraping type, or by direct fire, etc.

[0249] From the viewpoint that the flavor of the obtained imitation cheese is likely to be good, and from the viewpoint that the processing adaptability and the long-term stability in processing are likely to be good physical properties, the heating temperature of the heating treatment is preferably 80 °C or higher, more preferably 90 to 150 °C, and further preferably 100 to 140 °C. In addition, the heating time varies depending on the heating temperature and is preferably 1 second to 15 minutes.

[0250] <For (Process 5)>

[0251] (Process 5) is a process of cooling the formulation heated to 80 °C or higher obtained in the heating treatment process to 20 °C or lower (hereinafter also simply referred to as "cooling process").

[0252] By cooling the formulation heated to 80 °C or higher to 20 °C or lower, it is easy to obtain imitation cheese with good flavor, good processing adaptability, good long-term stability in processing, and good heat melting property.

[0253] In the cooling process, it is preferably cooled to 20 °C or lower, more preferably cooled to 15 °C or lower, and further preferably cooled to 10 °C or lower. It should be noted that the lower limit of the cooling temperature is not particularly limited as long as it is within the temperature range where cooling can be carried out, and is preferably 0 °C or higher, more preferably 2 °C or higher.

[0254] The cooling in the cooling process can be rapid cooling or slow cooling. In the manufacturing method of the present invention, slow cooling is preferred.

[0255] It should be noted that rapid cooling in the present invention refers to cooling performed at a cooling rate of 1.0° C. / min or more, and slow cooling refers to cooling performed at a cooling rate of less than 1.0° C. / min.

[0256] Through the above-mentioned (step 1) to (step 5), the imitation cheese of the present invention in the form of an oil-in-water emulsified product can be obtained.

[0257] The obtained imitation cheese of the present invention can be shaped into any shapes such as block, rod, cylinder, cube, shred, sheet, ball, etc. The preferred dimensions of each shape are as follows: block: length 50-1000 mm, width 50-1000 mm, thickness 50-500 mm; rod: length 1-25 mm, width 1-25 mm, length 5-100 mm; cylinder: diameter 1-25 mm, length 5-100 mm; cube: length 5-50 mm, width 5-50 mm, thickness 5-50 mm; shred: diameter 1-25 mm, length 5-100 mm; sheet: length 50-1000 mm, width 50-1000 mm, thickness 1-50 mm; ball: diameter 10-500 mm.

[0258] The obtained imitation cheese of the present invention can be put into containers, bags, etc. of any shape or packaged. In addition, the obtained imitation cheese of the present invention can be frozen, refrigerated or stored at room temperature. It should be noted that frozen storage in the present invention refers to storage below 0°C, preferably storage above -40°C and below 0°C. Refrigerated storage refers to storage above 0°C and below 10°C. Room temperature storage refers to storage at 10 to 30°C, preferably storage at 10 to 20°C.

[0259] The storage period is not particularly limited as long as it can be eaten safely, but is preferably 0 to 180 days, more preferably 0 to 150 days, and even more preferably 0 to 120 days from the viewpoint of sufficiently obtaining long-term stability of processing.

[0260] The obtained imitation cheese of the present invention can be processed into any shape after being stored in a frozen state, a refrigerated state or at room temperature.

[0261] The imitation cheese obtained by the production method of the present invention has good long-term stability during processing, and therefore can be appropriately processed without collapsing, generating scraps, powder, or stickiness even after being stored in a frozen state, a refrigerated state, or at room temperature.

[0262] [Food containing imitation cheese of the present invention]

[0263] Finally, the food of the present invention is described. The food of the present invention includes the imitation cheese of the present invention.

[0264] Specifically, it may only contain the imitation cheese of the present invention, or the imitation cheese of the present invention may be combined with other food ingredients.

[0265] There is no particular limitation on other food ingredients that can be combined with the imitation cheese of the present invention. In addition, there is no particular limitation on the method of combining the imitation cheese of the present invention with other food ingredients. For example, the imitation cheese of the present invention can be directly combined, or processed by shredding the imitation cheese into long strips, or cutting it into dices, or grinding it into powder, and then pouring it onto other food ingredients, or sprinkling the imitation cheese, or mixing it with other food ingredients, or making the imitation cheese of the present invention into a paste and using it as a filling, or coating the imitation cheese, or impregnating other food ingredients for combination.

[0266] When combining the imitation cheese of the present invention with other food ingredients, it is preferably a food that can use the imitation cheese of the present invention as a substitute for cheese. Examples of foods that can use the imitation cheese of the present invention as a substitute for cheese include: toast, snack bread, cake, pie, pizza, gratin, pilaf, lasagna, hamburger, risotto, cheese fondue, sauce, dressing, etc.

[0267] Examples

[0268] Hereinafter, the present invention will be further described in detail by way of examples, but the present invention is not limited by any of these examples.

[0269] [Fats and oils used]

[0270] <Coconut oil>

[0271] The content of SSS in the triglyceride composition is 55.8% by mass, the content of trilaurin is 20.9% by mass, and the content of dioleoyl palmitin is 0.4% by mass.

[0272] It should be noted that this coconut oil corresponds to the fat and oil (α).

[0273] <Palm fractionation intermediate>

[0274] The iodine value is 35, the content of SSS in the triglyceride composition is 2.9% by mass, the content of trilaurin is 0.3% by mass, and the content of dioleoyl palmitin is 63.1% by mass.

[0275] It should be noted that this palm fractionation intermediate does not correspond to either the fat and oil (α) or the fat and oil (β).

[0276] <Transesterified fat and oil (1)>

[0277] For an oil and fat blend containing 50 parts by mass of palm kernel oil and 50 parts by mass of palm fully hydrogenated oil, sodium methoxide was used as a catalyst for random transesterification reaction, and it was purified by a conventional method to obtain transesterified oil and fat (1).

[0278] The content of SSS in the triglyceride composition of the transesterified oil and fat (1) was 66.9% by mass, the content of trilaurin was 2.3% by mass, and the content of dioleoyl monopalmitin was 1.3% by mass.

[0279] It should be noted that the transesterified oil and fat (1) corresponds to the oil and fat (β).

[0280] <Transesterified oil and fat (2)>

[0281] For an oil and fat blend containing 75 parts by mass of palm kernel oil and 25 parts by mass of palm fully hydrogenated oil, sodium methoxide was used as a catalyst for random transesterification reaction, and it was purified by a conventional method to obtain transesterified oil and fat (2).

[0282] The content of SSS in the triglyceride composition of the transesterified oil and fat (2) was 55.1% by mass, the content of trilaurin was 7.0% by mass, and the content of dioleoyl monopalmitin was 0.8% by mass.

[0283] It should be noted that the transesterified oil and fat (2) corresponds to the oil and fat (β).

[0284] The above-mentioned oil and fat is used alone or in combination of two or more. The compositions of oils and fats D1 to D5 used in the examples and comparative examples are shown in Table 1.

[0285] [Table 1]

[0286] (Table 1)

[0287]

[0288] [Plant-derived raw materials used]

[0289] <Protein raw material (1) derived from almond>

[0290] A substance obtained by defatting the shelled almonds and concentrating and powdering the protein was used.

[0291] The oil content was 11.8% by mass, the protein content was 44.4% by mass, the carbohydrate content was 32.8% by mass, and the moisture content was 5.0% by mass.

[0292] <Protein raw material (2) derived from almond>

[0293] A substance obtained by defatting the shelled almonds and concentrating and powdering the protein was used.

[0294] The oil content is 23.0% by mass, the protein content is 39.1% by mass, the carbohydrate content is 28.6% by mass, and the moisture content is 5.0% by mass.

[0295] <Almond powder>

[0296] Use the powder obtained by pulverizing the peeled almonds.

[0297] The oil content is 54.2% by mass, the protein content is 18.6% by mass, the carbohydrate content is 19.7% by mass, and the moisture content is 4.6% by mass.

[0298] <Soybean-derived protein raw material>

[0299] Use isolated soy protein powder.

[0300] The oil content is 3.0% by mass, the protein content is 80.7% by mass, the carbohydrate content is 7.7% by mass, and the moisture content is 6.0% by mass.

[0301] <Chickpea powder>

[0302] Use the substance obtained by pulverizing the chickpeas after steam heating.

[0303] The oil content is 7.0% by mass, the protein content is 20.0% by mass, the carbohydrate content is 65.0% by mass, and the moisture content is 5.0% by mass.

[0304] [Starch used]

[0305] <Oxidized starch>

[0306] Use the substance obtained by subjecting the raw potato starch to an oxidation treatment.

[0307] This oxidized starch corresponds to the starch subjected to an oxidation treatment in the present invention.

[0308] <Hydroxypropyl distarch phosphate>

[0309] Use the substance obtained by subjecting the raw corn starch to a hydroxypropylation treatment and a phosphoric acid crosslinking treatment.

[0310] This hydroxypropyl distarch phosphate corresponds to the starch subjected to a hydroxypropylation treatment in the present invention.

[0311] <Hydroxypropyl starch>

[0312] Use the raw starch obtained by subjecting the raw tapioca starch to a hydroxypropylation treatment.

[0313] This hydroxypropyl starch is equivalent to the starch subjected to hydroxypropylation treatment in the present invention.

[0314] [Research 1]

[0315] The raw materials of plant origin used in imitation cheese were studied.

[0316] According to the formulation in Table 2, imitation cheeses of Examples 1 to 5 and Comparative Examples 1 to 3 were manufactured by the following manufacturing method.

[0317] [Manufacturing method of imitation cheese]

[0318] In the fat D1, except for the imitation cheese of Comparative Example 1, any one of the protein raw material (1) derived from almonds, the protein raw material (2) derived from almonds, almond powder, the protein raw material derived from soybeans, chickpea powder, hydroxypropyl distarch phosphate, and pectin were added and stirred and mixed to obtain an oil phase. For the imitation cheese of Comparative Example 1, hydroxypropyl distarch phosphate and pectin were added to the formulated fat, stirred and mixed to obtain an oil phase.

[0319] Next, oxidized starch, salt, potassium chloride, sodium glutamate, trehalose, and agar were added to water and stirred and mixed to obtain an aqueous phase.

[0320] The oil phase was added to the aqueous phase for mixing and emulsification to obtain a formulation in the form of an oil-in-water emulsion. 50% fermented lactic acid (fermented lactic acid containing 50% lactic acid) was added to the obtained formulation, adjusted to the pH recorded in Table 1, and homogenized at a homogenization pressure of 3 MPa.

[0321] The homogenized formulation was heated at 120 °C for 3 seconds using a direct heating type UHT sterilizer and then slowly cooled to 4 °C to manufacture the imitation cheeses of Examples 1 to 5 and Comparative Examples 1 to 3.

[0322] [Table 2]

[0323]

[0324] [Evaluation method]

[0325] For the processing adaptability, long-term stability during processing, flavor, and heat melting property of the obtained imitation cheese, evaluations were carried out by the following evaluation methods respectively. The evaluation results are shown in Table 3. It should be noted that an evaluation of ○ or above in all evaluations is considered qualified.

[0326] -Evaluation of processing adaptability-

[0327] After storing the obtained imitation cheese in a refrigerator at 4°C for 1 day, it is processed into strips (8 mm wide, 30 mm long, 2 mm thick) using a cheese cutter ("cheesixx": manufactured by HOLAC Corporation), and the processing adaptability at this time is evaluated according to the following evaluation criteria.

[0328] - Evaluation Criteria for Processing Adaptability -

[0329] ◎: Can be processed, with almost no breakage of the strip shape, and no attachment to the cutter or attachment between imitation cheeses observed, indicating very good processing adaptability.

[0330] ○+: Can be processed, with breakage of the strip shape observed in some parts, but with good processing adaptability. Or, attachment to the cutter or attachment between imitation cheeses is observed in some parts, but with good processing adaptability.

[0331] ○: Can be processed, with extensive breakage of the strip shape observed, but the processing adaptability is within the allowable range. Or, extensive attachment to the cutter or attachment between imitation cheeses is observed, but the processing adaptability is within the allowable range.

[0332] △: Although it can be processed, the breakage of the strip shape is severe, and it is difficult to obtain strip-shaped imitation cheese, so the processing adaptability is poor. Or, the attachment to the cutter or the attachment between imitation cheeses is severe, and it is difficult to obtain strip-shaped imitation cheese, so the processing adaptability is poor.

[0333] ×: Insufficient hardness, unable to perform the processing itself.

[0334] - Evaluation of Long-Term Stability of Processing -

[0335] In the evaluation of the above processing adaptability, the imitation cheese rated other than × is stored in a refrigerator at 4°C for 60 days, and then processed into strips (8 mm wide, 30 mm long, 2 mm thick) using a cheese cutter ("cheesixx": manufactured by HOLAC Corporation), and the processing adaptability at this time is evaluated according to the following evaluation criteria.

[0336] - Evaluation Criteria for Long-Term Stability of Processing -

[0337] ◎: Can still be processed after 60 days of storage, with almost no breakage of the strip shape, and no attachment to the cutter or attachment between imitation cheeses observed, indicating very good long-term stability of processing.

[0338] ○+: Can still be processed after 60 days of storage, with breakage of the strip shape observed in some parts, but with good long-term stability of processing. Or, attachment to the cutter or attachment between imitation cheeses is observed in some parts, but with good long-term stability of processing.

[0339] ○: It can still be processed after 60 days of storage. Although long strip-shaped breakage is widely observed, the long-term stability of processing is within the allowable range. Or, attachment to the cutting machine and attachment between the imitation cheeses are widely observed, but the long-term stability of processing is within the allowable range.

[0340] △: It can still be processed after 60 days of storage, but the breakage of the long strip shape is severe, and it is difficult to obtain long strip-shaped imitation cheese. Therefore, the long-term stability of processing is poor. Or, the attachment to the cutting machine or the attachment between the imitation cheeses is severe, and it is difficult to obtain long strip-shaped imitation cheese. Therefore, the long-term stability of processing is poor.

[0341] ×: After 60 days of storage, the hardness is insufficient, or it is brittle and broken, and the processing itself cannot be carried out.

[0342] -Evaluation of flavor-

[0343] In the evaluation of the processing adaptability, 5 skilled panelists ate the imitation cheese other than × and scored the flavor according to the following evaluation criteria, and evaluated it based on the total score. It should be noted that before the evaluation, the sensory degrees corresponding to each score were coordinated among the panelists.

[0344] -Evaluation criteria for flavor-

[0345] 5 points: No off-flavor can be felt at all, and it has a very good flavor with a strong sense.

[0346] 4 points: No off-flavor can be felt at all, and a little strong sense can also be felt, and the flavor is good.

[0347] 3 points: A little off-flavor can be felt, but the flavor is at a level that is not a problem.

[0348] 2 points: Off-flavor can be felt, and the flavor is poor.

[0349] 1 point: Off-flavor can be felt strongly, and the flavor is very poor.

[0350] ◎: The total score is 23 - 25 points.

[0351] ○+: The total score is 20 - 22 points.

[0352] ○: The total score is 16 - 19 points.

[0353] △: The total score is 11 - 15 points.

[0354] ×: The total score is 5 - 10 points.

[0355] -Evaluation of heat melting property-

[0356] In the evaluation of the processing adaptability, a cheese cutter ("cheesixx": manufactured by HOLAC) was used to process the imitation cheese rated other than × into long strips (8 mm wide, 30 mm long, 2 mm thick).

[0357] 50 g of the imitation cheese processed into long strips was evenly poured onto a pizza dough with a diameter of 21 cm and heated in an oven at 250°C for 5 minutes. The melting state of the imitation cheese after heating was visually confirmed and evaluated according to the following evaluation criteria.

[0358] - Evaluation criteria for heat melting property -

[0359] ◎: The imitation cheese melts without retaining its original shape, has moderate viscosity and fluidity, and has very good heat melting property.

[0360] ○+: The original shape of the imitation cheese melts to a degree where it can be slightly recognized, has moderate viscosity and fluidity, and has good heat melting property.

[0361] ○: The original shape of the imitation cheese melts to a degree where it can be partially recognized, melts to a degree with slightly fluidity, and the heat melting property is within the allowable range.

[0362] △: The original shape of the imitation cheese only melts to a degree where it can be recognized as a whole, and only a little fluidity is confirmed, which is a poor heat melting property.

[0363] ×: The imitation cheese retains its original shape and no fluidity is confirmed, which is a very poor heat melting property.

[0364] [Table 3]

[0365] (Table 3)

[0366]

[0367] <Results of Study 1>

[0368] The processing adaptability and long-term stability of the imitation cheese in Examples 1 to 5 using seed fruits as raw materials of plant origin were good, the flavor was good, and the heat melting property was also good.

[0369] In contrast, the formulation of the imitation cheese in Comparative Example 1 without raw materials of plant origin was not emulsified, and the imitation cheese itself could not be manufactured.

[0370] The imitation cheese in Comparative Example 2 using a protein raw material of soybean origin instead of seed fruits not only had a strong smell of soybean origin and very poor flavor, but also was brittle and collapsed when processed after 60 days of storage, and the long-term stability of processing was poor.

[0371] In addition, the imitation cheese of Comparative Example 3 using chickpea powder instead of seed fruits had good flavor, but its physical properties became hard after 60 days of storage, extensive breakage was observed during processing, and in addition, its heat melting property was also poor.

[0372] Therefore, it can be seen that in order to obtain the effects of the present invention, it is necessary to use seed fruits.

[0373] In addition, from the results of Examples 1 to 3, it can be seen that the lower the oil content in the seed fruits, the better the flavor of the imitation cheese can be obtained. In addition, from the results of Example 1 and Examples 4 to 5, it can be seen that there is a preferred numerical range for the content of the seed fruits.

[0374] [Study 2]

[0375] Research was conducted on the oxidized starch and hydroxypropylated starch used in the imitation cheese.

[0376] According to the formulation in Table 4, the formulation amounts of oxidized starch and hydroxypropyl distarch phosphate in the manufacturing method of the imitation cheese in Study 1 were changed, or hydroxypropyl distarch phosphate was changed to hydroxypropyl starch. Except for this, the imitation cheeses of Examples 6 to 8 and Comparative Examples 4 to 5 were manufactured in the same way.

[0377] [Table 4]

[0378]

[0379] <Evaluation method>

[0380] For the processing adaptability, long-term stability of processing, flavor, and heat melting property of the obtained imitation cheese, evaluations were respectively carried out by the same evaluation method as in Study 1. The evaluation results are shown in Table 5. It should be noted that an evaluation of ○ or above in all evaluations is considered qualified.

[0381] [Table 5]

[0382] (Table 5)

[0383]

[0384] <Results of Study 2>

[0385] From the results of Example 1 and Examples 6 to 7, it can be seen that even if the ratio of oxidized starch to hydroxypropylated starch changes, an imitation cheese with good processing adaptability, long-term stability of processing, good flavor, and good heat melting property can be obtained. In addition, even when hydroxypropyl starch is used as the hydroxypropylated starch, an imitation cheese with good processing adaptability, long-term stability of processing, good flavor, and good heat melting property can be obtained.

[0386] In contrast, the imitation cheese of Comparative Example 4 that did not use oxidized starch was very soft and could not be processed. The imitation cheese of Comparative Example 5 that did not use hydroxypropylated starch had a brittle physical property, and particularly severe breakage was observed during processing after 60 days of storage, indicating poor long-term stability of processing.

[0387] Therefore, it can be seen that in order to obtain an imitation cheese having the effects of the present invention, it is necessary to use a combination of oxidized starch and hydroxypropylated starch.

[0388] [Study 3]

[0389] The fats and oils used in the imitation cheese were studied.

[0390] According to the formulation in Table 6, the fat and oil formulation in the manufacturing method of the imitation cheese of Study 1 was changed, and in other respects, the imitation cheeses of Examples 9 to 11 and Comparative Example 6 were manufactured in the same manner.

[0391] [Table 6]

[0392]

[0393] <Evaluation method>

[0394] For the obtained imitation cheese, the processing adaptability, long-term stability of processing, flavor, and heat melting property were evaluated respectively by the same evaluation method as in Study 1. The evaluation results are shown in Table 7. It should be noted that an evaluation of ○ or above in all evaluations was considered qualified.

[0395] [Table 7]

[0396] (Table 7)

[0397]

[0398] <Results of Study 3>

[0399] From the results of Example 1 and Examples 9 to 11, it can be seen that the processing adaptability and long-term stability of processing of the imitation cheese satisfying the said (Condition 1) are good, the flavor is good, and the heat melting property is also good. In addition, it can be seen that when the content of trilaurin in the triglyceride composition of the oil phase, the value of trilaurin / SSS, and the content of glycerol dioleoyl dipalmitate are in a specific range, the processing adaptability, long-term stability of processing, and heat melting property become more excellent.

[0400] In contrast, the imitation cheese of Comparative Example 6 that did not satisfy the said (Condition 1) had a sharp increase in physical hardness and brittleness after 60 days of storage, and extensive breakage was observed during processing, with a large amount of scraping and powder generation.

[0401] Therefore, it can be seen that in order to achieve the effects of the present invention, (Condition 1) needs to be satisfied. In particular, the triglyceride composition of the oil phase contributes to processing adaptability and long-term stability of processing.< / ph>

Claims

1. A cheese analog, which contains: (A) Seed fruits, (B) oxidized starch, (C) hydroxypropylated starch, (D) oils and fats, The pH of the cheese analog is 3.0 to 6.0, The cheese analog satisfies the following (Condition 1), (Condition 1): The content of trisaturated triglycerides containing only saturated fatty acid residues with 12 to 22 carbon atoms in the triglyceride composition of the oil phase is 30.0 to 70.0% by mass.

2. The cheese analog according to claim 1, wherein The oil content of the component (A) is 35.0% by mass or less.

3. The cheese analog according to claim 1 or 2, wherein The component (A) is a protein raw material derived from almonds.

4. The cheese analog according to claim 1 or 2, wherein The proportion of the component (C) in the starch content of the cheese analog is 5.0 to 40.0% by mass.

5. The cheese analog according to claim 3, wherein The proportion of the component (C) in the starch content of the cheese analog is 5.0 to 40.0% by mass.

6. The cheese analog according to claim 1 or 2, which further satisfies the following (Condition 2), (Condition 2): The content of trilaurin in the triglyceride composition of the oil phase is 5.0 to 30.0% by mass.

7. A method for manufacturing a cheese analog, wherein The cheese analog contains: (A) seed fruits, (B) oxidized starch, (C) hydroxypropylated starch, (D) oils and fats, The pH of the cheese analog is 3.0 to 6.0, The cheese analog satisfies the following (Condition 1), The method for manufacturing the cheese analog includes the following (Process 1) to (Process 5), (Condition 1): The content of trisaturated triglycerides containing only saturated fatty acid residues with 12 to 22 carbon atoms in the triglyceride composition of the oil phase is 30.0 to 70.0% by mass, (Process 1): A process of obtaining a formulation, the formulation contains the components (A) to (D) and satisfies (Condition 1); (Process 2): A process of adjusting the pH of the formulation to 3.0 to 6.0; (Process 3): A process of homogenizing the formulation; (Process 4): A process of heating the formulation with adjusted pH to 80 °C or higher; (Process 5): A process of cooling the formulation heated to 80 °C or higher to 20 °C or lower.

8. A food, which contains the cheese analog according to claim 1 or 2.

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