Cheese-like food and production method of cheese-like food

Abstract

To provide a cheese-like food having a sufficient shredding property and a melting property in heating, with a reduced amount of use of a cheese raw material.SOLUTION: A cheese-like food includes a natural cheese and water. The food has a natural cheese content of less than 55 wt.%. The food includes 10 to 30 wt.% of a vegetable oil and fat, 5 to 15 wt.% of casein, 0.1 to 5 wt.% of phosphate-crosslinked starch, 0.1 to 5 wt.% of a soybean protein, and 0.1 to 3 wt.% of a molten salt.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a cheese-like food product and a method for producing a cheese-like food product that uses reduced amounts of cheese ingredients. [Background technology]

[0002] Cheese is a food ingredient that is widely distributed in Japan as a single food for eating or cooking, or as a processed food such as frozen food, chilled food, or cooked food. In general, cheese is roughly divided into natural cheese, in which proteins contained in raw milk from cows or other animals are solidified by lactic acid fermentation, enzyme treatment, or the like, and processed cheese, in which multiple types of natural cheese are heated, melted, and solidified again, but both types require the use of natural cheese. Currently, most of the natural cheese used in Japan is imported from overseas, but because the amount and price that can be imported fluctuate due to the effects of climate change, international situations, exchange rate fluctuations, etc., it is not necessarily easy to maintain a supply of cheese that meets market demand at a stable price.

[0003] Methods for producing foods having a cheese-like appearance, flavor, etc., without using cheese ingredients or by reducing the amount of cheese ingredients used are known. For example, Patent Document 1 discloses a method for producing a cheese-like food from vegetable ingredients such as soy protein, an emulsion composition derived from soybeans, and vegetable oils and fats, without using cheese ingredients. Patent Document 2 discloses a cheese-like food containing less than 10% by mass of cheese ingredients and including a milk protein concentrate, oils and fats, and a molten salt, and a method for producing the same. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2018 / 173610 [Patent Document 2] International Publication No. 2019 / 234957 Summary of the Invention [Problem to be solved by the invention]

[0005] The properties required for cheese-like foods vary depending on the application. For example, when a cheese-like food is used in place of shredded cheese for use as a pizza topping, it is required that the food not crumble when shredded and maintains its shape (hereinafter also referred to as "shredding property"), melt on the surface and spread when cooked (hereinafter also referred to as "meltability when heated"), etc. However, conventional cheese-like foods do not necessarily have these properties sufficiently.

[0006] An object of the present invention is to provide a cheese-like food product that has sufficient shredability and meltability when heated, and that uses a reduced amount of cheese raw material, and a method for producing the same. [Means for solving the problem]

[0007] The present invention provides the following: [1] A cheese-like food containing natural cheese. The natural cheese content is less than 55% by weight, The composition comprises 10 to 30% by weight of vegetable oil, 5 to 15% by weight of casein, 0.1 to 5% by weight of phosphate cross-linked starch, 0.1 to 5% by weight of soy protein, and 0.1 to 3% by weight of molten salt; Cheese-like foods. [2] The cheese-like food according to [1], further comprising 0.1 to 5 weight % acid-treated starch. [3] The cheese-like food according to [2], wherein the content ratio (weight ratio) of phosphate cross-linked starch to acid-treated starch is 1:5 to 3:1. [4] The cheese-like food according to any one of [1] to [3], further comprising 0.1 to 3% by weight of starch syrup. [5] The cheese-like food according to any one of [1] to [4], wherein the molten salt is a citrate or a polymerized phosphate. [6] adding water to the vegetable oil and mixing to produce a liquid oil mixture; adding and mixing natural cheese, casein, soy protein, phosphate cross-linked starch, and molten salt to the fat and oil mixture; Stirring the raw materials while heating them; and cooling the raw material; Including, The amount of natural cheese added is less than 50% by weight of the total ingredients. The amount of vegetable oil to be added is 10-30% by weight of the total raw materials, the amount of casein to be added is 5-15% by weight of the total raw materials, the amount of phosphate cross-linked starch to be added is 0.1-5% by weight of the total raw materials, the amount of soy protein to be added is 0.1-5% by weight of the total raw materials, and the amount of molten salt to be added is 0.1-3% by weight of the total raw materials. A method for producing a cheese-like food product. Effect of the Invention

[0008] According to the present invention, it is possible to provide a cheese-like food product that has sufficient shredding properties and melting properties when heated, and that uses a reduced amount of cheese raw material, and a method for producing the same. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] 1. Cheese-like foods A first embodiment of the present invention is a cheese-like food product. The cheese-like food product of this embodiment is a cheese-like food product containing natural cheese, and is characterized in that the natural cheese content is less than 55% by weight, and the food product contains 10 to 30% by weight of vegetable oil, 5 to 15% by weight of casein, 0.1 to 5% by weight of phosphate cross-linked starch, 0.1 to 5% by weight of soy protein, and 0.1 to 3% by weight of molten salt.

[0010] The cheese-like food of the present embodiment has the above-mentioned characteristics, and compared to 100% natural cheese, it contains many ingredients that are relatively easy to obtain, making it possible to supply it to the market more stably. It also has the advantages of having a cheese-like appearance, flavor, shredding properties, melting properties when heated, etc., and a texture and usability that are comparable to natural cheese.

[0011] In this specification, "cheese" refers to natural cheese and processed cheese. In this specification, "natural cheese" refers to (1) a product obtained by removing a part of the whey from a curd obtained by coagulating almost all or a part of the protein of milk, buttermilk, cream, or a mixture of these with an enzyme or other coagulant, or a product obtained by aging the product, and (2) a product produced by using a production technique including a protein coagulation action using milk or the like as a raw material, and having chemical, physical, and sensory properties equivalent to those of (1). "Milk" here refers to raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, raw buffalo milk, milk with adjusted ingredients, low-fat milk, non-fat milk, and processed milk. There are many types of natural cheese known, such as abondance, emmental, edam, cottage cheese, camembert, cream cheese, gouda, cheddar, Parmigiano Reggiano, mascarpone, mozzarella, raclette, and ricotta, and any of these may be used. In particular, Gouda, Mozzarella, Cheddar, etc. can be preferably used.

[0012] "Processed cheese" refers to a food product made by crushing natural cheese, melting it under heat, and emulsifying it, and which has a milk solids content of 40.0% or more (from the "Ministry Ordinance on the Compositional Standards of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of 1951)).

[0013] In this specification, the term "cheese-like food" refers to a food that has chemical, physical and sensory properties equivalent or similar to those of the above-mentioned natural cheese, but does not fall under the category of the above-mentioned "cheese". For example, it refers to a food that contains vegetable oils and fats, vegetable proteins, salts, sugars, etc. in addition to or instead of raw materials that are usually used as raw materials for processed cheese, such as natural cheese, food additives, cream, butter and butter oil, or a food that has a lower natural cheese content than general processed cheese. The natural cheese content in the cheese-like food of this embodiment is less than 55% by weight, preferably 5 to 45% by weight, and more preferably 10 to 35% by weight.

[0014] In the present specification, the "vegetable fat" is not particularly limited as long as it is normally used for cooking, and may be liquid fat such as soybean oil, rapeseed oil, canola oil, sunflower oil, olive oil, corn oil, cottonseed oil, palm oil, sesame oil, rice oil, etc., or may be solid fat such as hardened fat, transesterified fat, fractionated fat, and processed fat of these liquid fats. They may be used alone or in combination. The processed fat refers to liquid fat of vegetable oil that is solidified by adding seasonings not derived from animals to the liquid fat and heat treatment. The content of the vegetable fat in the cheese-like food of this embodiment is 10 to 30% by weight, preferably 15 to 25% by weight.

[0015] In the present specification, the term "casein" refers to casein and / or caseinate (in the narrow sense) unless otherwise specified. That is, the cheese-like food of the present embodiment includes casein, caseinate, or a mixture thereof. The protein constituting casein is not particularly limited, and may be any of α-casein, β-casein, γ-casein, and a mixture thereof. Casein (excluding caseinate) used in foods is usually in the form of coagulated casein, and rennet casein and acid casein are known. When coagulated casein is used, any of these may be used. In addition, sodium caseinate, calcium caseinate, and the like are known as caseinate usually used in foods, and any of these may be used. The content of casein (casein and / or caseinate) in the cheese-like food of the present embodiment (the total content when a plurality of types are mixed) is 5 to 15% by weight, preferably 7.5 to 12.5% ​​by weight.

[0016] "Soy protein" refers to a protein-containing component produced by defatting soybeans, and is roughly classified into powdered soy protein and texture-processed soy protein. The soy protein contained in the cheese-like food of this embodiment is preferably powdered soy protein. Powdered soy protein is further roughly classified into concentrated soy protein and isolated soy protein, and the powdered soy protein contained in the cheese-like food of this embodiment may be either concentrated soy protein or isolated soy protein. The content of soy protein contained in the cheese-like food of this embodiment is 0.1 to 5% by weight, preferably 0.5 to 4.5% by weight, and more preferably 1.0 to 4.0% by weight. The cheese-like food of this embodiment has the advantage that, by containing soy protein, the pieces of cheese-like food after shredding are less likely to adhere to each other due to a synergistic effect with other ingredients, and it is easy to top the surface of processed foods such as pizza and gratin (hereinafter also referred to as "topping property").

[0017] In the present specification, the "molten salt" is not particularly limited as long as it is one that is normally used for food, but is preferably a citrate or a polymerized phosphate. The "salt" referred to here is not particularly limited, but may be, for example, a sodium salt or a calcium salt. The content of the molten salt in the cheese-like food product of the present embodiment is 0.1 to 3 wt%, preferably 1.0 to 2.5 wt%.

[0018] "Phosphate cross-linked starch" refers to starch esterified with sodium trimetaphosphate or phosphorus oxychloride. In this specification, the plant from which "starch" is made is not particularly limited, and it may be any of commonly used starches obtained from potato, sweet potato, tapioca (cassava), corn, wheat, rice, sorghum, sago palm, kudzu, bracken, lotus root, mung bean, adzuki bean, kidney bean, and pea. The content of phosphate cross-linked starch in the cheese-like food of this embodiment is 0.1 to 5% by weight, preferably 0.5 to 2.5% by weight.

[0019] The cheese-like food of this embodiment may further contain acid-treated starch. The content of acid-treated starch in the cheese-like food of this embodiment is preferably 0.1 to 5 wt%, more preferably 0.5 to 3 wt%.

[0020] When phosphate cross-linked starch and acid-treated starch are used as the processed starch, the total content thereof is preferably 0.5 to 7% by weight, particularly preferably 1 to 5% by weight. The content ratio (weight ratio) of these is preferably 1:5 to 3:1, particularly preferably 1:4 to 2:1. By setting the above contents and content ratio, a cheese-like food with excellent melting properties when heated can be obtained.

[0021] The cheese-like food of this embodiment may further contain starch syrup. The raw material of the starch syrup is not limited, and any raw material such as potato starch, corn starch, brown rice, etc. may be used. In addition, it may be normal starch syrup or reduced starch syrup. The content of starch syrup in the cheese-like food of this embodiment is preferably 0.1 to 3 wt%, more preferably 0.5 to 2 wt%. The cheese-like food of this embodiment has the advantage that by containing starch syrup, the cheese-like food is less likely to cause freezer burn due to interaction with other raw materials, making it suitable for use in frozen foods.

[0022] The cheese-like food of the present embodiment may further contain dietary fiber. The dietary fiber is not particularly limited as long as it is normally used for food, and may be, for example, cellulose. When the cheese-like food of the present embodiment contains dietary fiber, the content is preferably 0.1 to 3 wt%, more preferably 0.5 to 1.5 wt%.

[0023] The cheese-like food of this embodiment may further contain cheese flavorings, coloring agents, preservatives, antioxidants, seasonings (salt, sugars, glutamate salts, etc.), pH adjusters, etc., as necessary.

[0024] 2. Method for producing cheese-like food The second embodiment of the present invention is a method for producing a cheese-like food. The method of this embodiment includes the steps of adding water to vegetable fats and oils and mixing to produce a liquid fat and oil mixture, adding natural cheese, casein, soy protein, phosphate-crosslinked starch and molten salt to the fat and oil mixture and mixing them, stirring the raw materials while heating them, and cooling the raw materials, and is characterized in that the amount of natural cheese added is less than 50% by weight of the total raw materials, the amount of vegetable fats and oils added is 10-30% by weight of the total raw materials, the amount of casein added is 5-15% by weight of the total raw materials, the amount of phosphate-crosslinked starch added is 0.1-5% by weight of the total raw materials, the amount of soy protein added is 0.1-5% by weight of the total raw materials, and the amount of molten salt added is 0.1-3% by weight of the total raw materials. The cheese-like food produced by the method of this embodiment contains many relatively easily available ingredients compared to 100% natural cheese, and therefore has the advantages of being able to be supplied to the market more stably, and having a cheese-like appearance, flavor, shredding properties, melting properties when heated, etc., and having a texture and usability comparable to natural cheese. More specifically, the method of this embodiment is a method suitable for producing the cheese-like food described in the section "1. Cheese-like food".

[0025] 2-1 Oil and fat mixture preparation process The method of the present embodiment includes a step of adding water to vegetable oil and fat and mixing to produce a liquid oil and fat mixture. The vegetable oil and fat may be any of liquid oil and fat, solid oil and fat, and a mixture thereof. When liquid oil and fat are used, for example, water is added and mixed, and heating or warming is performed as necessary to prepare a liquid oil and fat mixture. When solid oil and fat are used as a mixture, for example, water is added and heated to prepare a liquid oil and fat mixture. When liquid oil and solid oil and fat are used as a mixture, for example, solid oil and fat are added to liquid oil and fat to dissolve, and then water is added and mixed while heating or warming is performed as necessary to prepare a liquid oil and fat mixture. The amount of vegetable oil and fat used (when multiple types of vegetable oil and fat are used, the total amount used) is 10 to 30% by weight, preferably 15 to 25% by weight, of the total raw materials. The temperature of the oil and fat mixture is not particularly limited, but can be, for example, about 50 to 60°C.

[0026] 2-2 Mixing process The method of the present embodiment includes a step of adding and mixing the raw materials of natural cheese, casein, soy protein, phosphate cross-linked starch, and molten salt to the fat and oil mixture. In this step, other raw materials may be added as necessary. For example, acid-treated starch may be added simultaneously with phosphate cross-linked starch. The order of the raw materials added to the fat and oil composition is not particularly limited, but may be, for example, (1) natural cheese, (2) casein, (3) soy protein, (4) phosphate cross-linked starch, molten salt, and other raw materials. Natural cheese may be melted in advance in the fat and oil mixture before other materials, or may be added to the fat and oil composition simultaneously with other raw materials. The amount of natural cheese added is less than 50% by weight of the total raw materials, preferably 5 to 40% by weight, more preferably 10 to 30% by weight. Cheese may be added, for example, as cheese crushed in a solid state, or cheese liquefied by heating in advance.

[0027] The "other raw materials" referred to here include acid-treated starch, starch syrup, dietary fiber, flavoring, coloring, preservative, antioxidant, seasoning (salt, sugar, glutamate, etc.), etc., which are added as necessary. The amount of casein added is 5 to 15% by weight, preferably 7.5 to 12.5% ​​by weight, based on the total raw materials. The amount of phosphate cross-linked starch added is 0.1 to 5% by weight, preferably 0.5 to 2.5% by weight, based on the total raw materials. The amount of soy protein added is 0.1 to 5% by weight, preferably 0.5 to 4.5% by weight, more preferably 1.0 to 4.0% by weight, based on the total raw materials. The amount of molten salt added is 0.1 to 3% by weight, preferably 1.0 to 2.5% by weight, based on the total raw materials. When acid-treated starch is added, the amount added is preferably 0.1 to 5% by weight, more preferably 0.5 to 3% by weight. When starch syrup is added, the amount added is preferably 0.1 to 3% by weight, and more preferably 0.5 to 2% by weight.

[0028] 2-3 Heating / stirring process The method of the present embodiment includes a step of stirring the raw materials while heating them. After all the raw materials are added and mixed, they can be stirred and mixed until they become uniform under heating conditions. The mixing method is not particularly limited, but for example, an emulsifier or the like can be used to combine steam heating, mixing, cutting, circulation, and the like. The heating temperature can be 70 to 95°C, and particularly 80 to 90°C. It is preferable to adjust the heating conditions so that the amount of evaporated water (weight) is 10% by weight or less of the total raw materials.

[0029] 2-4 Cooling process The method of the present embodiment includes a step of cooling the mixed raw materials. The cooling rate and the container used for cooling are not particularly limited. The cooling temperature is not particularly limited, but can be, for example, room temperature (15 to 25°C) or room temperature (1 to 30°C).

[0030] 2-5 Other processes The method of the present embodiment may further include a step of cutting the cheese-like food produced through the above steps into smaller pieces (shredding). It may also include a step of sealing and packaging the cheese-like food before or after shredding. Alternatively, the cheese-like food may be topped on a processed food such as pizza or gratin, and the processed food may be sealed and packaged as a refrigerated or frozen food. EXAMPLES

[0031] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0032] [Example 1] Evaluation of the effect of natural cheese content on the performance of cheese-like foods Cheese-like foods of Test Examples 1 to 7 were prepared using the raw materials shown in Table 1. First, palm oil fractionated fat was put into an emulsifier and heated to 50°C while stirring to make it liquid. While stirring the melted fat, water, coloring agent dissolved in water, phosphate crosslinked starch (Actobody (registered trademark) KT-10NR (starch derived from cassava, J-Oil Mills Co., Ltd.)), pH adjuster, Gouda cheese and sodium caseinate were added in this order, and then all other raw materials (including concentrated soy protein) were added. The raw materials were mixed using the cutting, steaming and circulation functions of the emulsifier. The steaming temperature was set to 80 to 90°C, and the cutting speed was set to 1000 rpm. The raw materials were removed from the emulsifier, filled into a case and cooled at 5°C for 12 hours to obtain a cheese-like food. In the obtained cheese-like food, the average amount of water evaporation (weight) was 9.3, with the total weight of the raw materials before mixing and heating being 100. The cheese-like foods obtained under each condition were sampled and then subjected to the following performance evaluation.

[0033] (Breaking stress) Each cheese-like food was cut into a length of 40 mm, width of 40 mm and thickness of 20 mm, and the breaking stress was measured using a rheometer (RHEONER II CREEP METER RE2-33005C (Yamaden Co., Ltd.)) under the conditions of a plunger of 200 N, an 8 mm cylinder, a speed of 5 seconds, and a strain rate of 95%.

[0034] (Shredding ability) A block of cheese-like food was cut into strips measuring 40 mm in length, 6 mm in width and 2 mm in thickness using a manual shredder. The shredding ability was evaluated using the following criteria. A: It can cut stably with a uniform shape; B: Although there is some non-uniformity, the material can be cut stably into roughly the same shape; C: Cutting is possible, but sticking is observed and cutting cannot be performed stably; D: Cannot be cut into strips.

[0035] (Topping Ease) After sauce was spread on the pizza dough, shredded cheese-like food was topped on it, and the ease of topping was evaluated using the following criteria. A: The cheese-like food can be easily spread over the entire dough to make a topping; B: The cheese-like foods can be spread and topped, but some of the cheese-like foods are sticking to each other; C: When topping, cheese-like foods stick to each other and cannot be spread out for topping; D: Cheese-like foods were found to be sticking together even before topping, making it impossible to top.

[0036] (Melting property when heated A) When cheese was spread on the surface of pizza dough and baked, the degree of melting of the cheese-like food was evaluated using the following criteria. A: The cheese-like food melts and spreads completely, and is comparable to natural cheese (melting rate 100%); B: Generally, the cheese-like food melts and spreads, and is comparable to natural cheese (melting rate of about 90%); C: Some of the cheese-like food melts and spreads, but some parts remain unmelted (melting rate is about 80%); D: Not melted and retains its original shape (melting rate is approximately 75% or less).

[0037] (Melting property when heated B) The cheese-like food was cut into pieces 20 mm long, 20 mm wide and 10 mm thick, baked and evaluated for melting property using the following criteria. A: The cheese-like food melts and reaches a height of 5mm or less; B: Partial melting, but the height is more than 5 mm; C: Does not melt and retains its original shape.

[0038] (Sensory evaluation) Eight panelists ate each cheese-like food by itself and pizza topped with each cheese-like food and baked it, and evaluated the mouthfeel and taste according to the following criteria. A: It has a uniform and smooth texture and a cheese-like taste; B: A fairly uniform and smooth texture with a cheese-like taste; C: Rather grainy and powdery, no cheese-like taste; D: It is rough and powdery and does not have a cheese-like taste.

[0039] The evaluation results of the cheese-like foods of Test Examples 1 to 7 are shown in Table 1. The results showed that even when the amount of cheese added was reduced to about 12.5% ​​by weight, a cheese-like food with properties comparable to cheese could be obtained.

[0040] [Table 1]

[0041] [Example 2] Evaluation of the effect of changing ingredients on the performance of cheese-like foods Cheese-like foods of Test Examples 8 to 10 were prepared using the ingredients shown in Table 2, and performance evaluation was carried out. The production process and performance evaluation criteria for the cheese-like foods were the same as those of Example 1, except for the ingredients. Cheese App30 (potato-derived acetylated acid-modified starch, Oji Cornstarch Co., Ltd.) was used as the acetylated acid-modified starch, and NSP-EA (pea-derived acid-modified starch, Nippon Starch Chemical Co., Ltd.) was used as the acid-treated starch.

[0042] Table 2 shows the evaluation results of the cheese-like foods of Test Example 5 and Test Examples 8 to 10. In Test Examples 8 and 9, in which the phosphate cross-linked starch of Test Example 5 was replaced with acetylated acid-modified starch and acid-treated starch, respectively, the physical properties of the cheese-like foods were almost the same as those of Test Example 5, but roughness and powderiness were noted in the sensory evaluation. In Test Example 10, in which concentrated soy protein was omitted, the shredding properties and topping properties were significantly reduced. These results showed that the use of soy protein is essential to maintain the shredding properties and topping properties of cheese-like foods, and that phosphate cross-linked starch is an excellent modified starch to maintain a cheese-like texture.

[0043] [Table 2]

[0044] [Example 3] Evaluation of the effect of the blending ratio of two types of modified starch on the performance of cheese-like foods Cheese-like foods of Test Examples 11 to 16 were prepared using the ingredients shown in Table 3, and performance evaluation was carried out. The production process and performance evaluation criteria for the cheese-like foods were the same as those of Examples 1 and 2, except for the ingredients.

[0045] Table 3 shows the evaluation results of the cheese-like foods of Test Examples 11 to 16. In Test Examples 11 to 13, in which the total amount of modified starch added was 2.0% by weight and the blending ratio of phosphate cross-linked starch and acid-treated starch was varied, all had performance comparable to cheese, but particularly in Test Example 13, in which the weight ratio of phosphate cross-linked starch to acid-treated starch was 1:3, good results were obtained in both physical properties and sensory evaluation. In Test Examples 14 to 16, in which the amount of modified starch added was increased, there was a tendency for roughness and powdery texture to become more noticeable in the sensory evaluation.

[0046] [Table 3]

Claims

1. A cheese-like food containing natural cheese. The content of natural cheese is less than 55% by weight, The composition comprises 10 to 30% by weight of vegetable oil, 5 to 15% by weight of casein, 0.1 to 5% by weight of phosphate cross-linked starch, 0.1 to 5% by weight of soy protein, and 0.1 to 3% by weight of molten salt. Cheese-like foods.

2. 2. The cheese-like food according to claim 1, further comprising 0.1 to 5% by weight of acid-treated starch.

3. 3. The cheese-like food according to claim 2, wherein the content ratio (weight ratio) of the phosphate cross-linked starch to the acid-treated starch is 1:5 to 3:

1.

4. The cheese-like food according to claim 1, further comprising 0.1 to 3% by weight of starch syrup.

5. The cheese-like food product according to claim 1 , wherein the molten salt is a citrate or a polymerized phosphate.

6. adding water to the vegetable oil and mixing to produce a liquid oil mixture; adding and mixing natural cheese, casein, soy protein, phosphate cross-linked starch, and molten salt to the fat and oil mixture; Stirring the ingredients while heating; and cooling the raw material; Including, The amount of natural cheese added is less than 50% by weight of the total raw materials, The amount of vegetable oil to be added is 10-30% by weight of the total raw materials, the amount of casein to be added is 5-15% by weight of the total raw materials, the amount of phosphate cross-linked starch to be added is 0.1-5% by weight of the total raw materials, the amount of soy protein to be added is 0.1-5% by weight of the total raw materials, and the amount of molten salt to be added is 0.1-3% by weight of the total raw materials. A method for producing a cheese-like food product.

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