Cheese-like food and method for producing cheese-like food

Abstract

To produce a cheese-like food that remains solid at lower temperatures than room temperature, melts when heated, and exhibits stretchability.SOLUTION: A method for producing a cheese-like food according to the present invention comprises at least mixing. Here, at least a plant-derived processed product, acid-treated starch, and hydroxypropylated starch are mixed by a person or device. This results in a mixture. The mixture has a lipid content of 20 wt.% or less.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to cheese-like foods and methods for making cheese-like foods. [Background technology]

[0002] In recent years, animal-derived ingredients have been replaced in part or entirely with plant-derived ingredients, resulting in the development of animal-based foods. Substitute foods have been developed that use these foods.

[0003] The background to this is that there are people who, for various reasons, avoid consuming animal products. One reason is that animal foods contain cholesterol. Another reason is that Another reason is that vegetarians and vegans avoid eating them. For this reason, alternatives using processed plant-based products are being developed. There is a certain demand for food.

[0004] A specific embodiment of the alternative food is a meat substitute made using plant-based ingredients, without using meat. Another specific embodiment is an egg substitute produced using plant-based raw materials without using eggs. A specific embodiment of the present invention is a cheese substitute produced using plant-based ingredients instead of dairy ingredients. To date, various studies have been conducted on cheese substitutes.

[0005] Patent Document 1 describes a cheese-like food that maintains good shape retention at room temperature while being heated. Certain oxidized starches, hydroxypropyl starches, and certain The oil and fat of the present invention is as follows:

[0006] Patent Document 2 shows a method for producing a cheese-like food, which aims to improve productivity by: The process involves mixing acid-treated starch, water, and fats and oils in a certain ratio.

[0007] Patent Document 3 shows a cheese-like food product that has moldability, heat meltability, and cooling properties. It has a consistent acid-treated starch, specific fats and oils, and protein content to give it a consistent softness over time. This is what we have in mind. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2018-174712 A [Patent Document 2] JP 2022-060294 A [Patent Document 3] Patent No. 6287828 Summary of the Invention [Problem to be solved by the invention]

[0009] The problem to be solved by the present invention is to provide a composition that is in a solid state at room temperature or lower and can be heated. The objective is to produce a cheese-like food product that is sometimes meltable and extensible.

[0010] The challenge in manufacturing cheese-like foods is to impart cheese-like physical properties to the food. There are many types of cheese, and the physical properties differ depending on the type. For example, cheese is a food that is solid at room temperature and below, but becomes solid when heated. The cheese is in a solid state at room temperature or below, so the cheese is melted and stretched. Therefore, it is easy to store, carry, cut, and handle. By doing so, it is possible to obtain a smooth texture when eaten. These physical properties make it particularly suitable for use as a pizza topping. It is useful for. [Means for solving the problem]

[0011] The inventors of the present application have been studying how to achieve cheese-like physical properties in cheese-like foods. Specifically, the cheese used as a topping for pizza is one that can be stored at room temperature. In the following temperature range, it is in a solid state, but when heated, it melts and has extensibility. As a result of the above investigation, the present inventors have found that the following factors contribute to the cheese-like properties: (1) Acid-treated starch has the physical property of being solid at room temperature or lower and melting when heated. (2) Hydroxypropylated starch can be stretched by heating. (3) The acid-treated starch and the hydroxypropylated starch are mixed at a certain lipid content. The present invention can be defined by applying the above mechanism as follows: That is correct.

[0012] The cheese-like food according to the present invention contains at least a plant-derived processed product, acid-treated starch, and hydroxypropylated starch, and the lipid content in the food product is 20% by weight. The raw material of the acid-treated starch in the cheese-like food according to the present invention is glutinous rice grain. The raw material for the hydroxypropylated starch is preferably tapioca-derived starch. It is preferable that the starch is of the above formula.

[0013] The cheese-like food according to the present invention further contains hydroxypropyl phosphate. One or more of the following: cross-linked starch, dextrin, and resistant dextrin Preferably, the food product further comprises an edible oil of vegetable origin.

[0014] In the cheese-like food according to the present invention, the content of the acid-treated starch is 5.0% by weight or more. and the content of the hydroxypropylated starch is preferably 30.0% by weight or less. is preferably 1.0% by weight or more and 20.0% by weight or less.

[0015] In the cheese-like food of the present invention, the weight ratio of the starch content to the moisture content is 0. It is preferable that the moisture content of the food is not less than 0.20 and not more than 0.63. The weight ratio of the acid-treated starch content to the total amount of the starch is 0.10 or more and 0.70 or less. is preferred.

[0016] The method for producing a cheese-like food product according to the present invention comprises at least the preparation. The items prepared by humans or machines are at least plant-derived processed products, acid-treated starch, and and hydroxypropylated starch, thereby obtaining a preparation, The lipid content in the mixture is 20.0% by weight or less.

[0017] In this production method, the raw material of the acid-treated starch is preferably starch derived from glutinous grains. Preferably, the raw material for the hydroxypropylated starch is starch derived from tapioca. It is.

[0018] In addition, in the above-mentioned compounding, hydroxypropylated phosphate cross-linked starch is further compounded. It is preferable that the dextrin is at least one of powder, dextrin, and indigestible dextrin. It is.

[0019] In the blending process of this manufacturing method, the further blended ingredient is vegetable-derived edible oil. is preferred.

[0020] In this manufacturing method, the content of the acid-treated starch in the composition is 5.0% by weight. and 30.0% by weight or less. The content of propylated starch is 1.0% by weight or more and 20.0% by weight or less. is preferred.

[0021] A further component of the method for producing the cheese-like food product is homogenization, where a person or machine It is said preparation that is homogenized by.

[0022] In the present production method, the weight ratio of the starch content to the water content in the preparation is , 0.20 or more and 0.63 or less, and the moisture content of the mixture is preferably 0.20 or more and 0.63 or less. The weight ratio of the acid-treated starch content to the total content is 0.10 or more and 0.70 or less. It is preferable that Effect of the Invention

[0023] The present invention makes it possible to produce a material that is in a solid state at room temperature or below, and melts when heated. The present invention provides a cheese-like food product that is meltable and extensible. [Brief description of the drawings]

[0024] [Figure 1] Flow diagram of the method for producing the cheese-like food product of the present invention DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0025] <Cheese> In this specification, cheese refers to a food product made from livestock such as cows, buffaloes, sheep, and goats. The resulting milk is used as a raw material to produce lactic acid, which is then emulsified by lactic acid fermentation or by adding milk-clotting enzymes. This is obtained by separating the coagulated protein, mainly zein, from whey. The separated coagulated matter is then incubated with microorganisms such as lactic acid bacteria and mold. This includes cheeses that have been fermented and aged using methods such as mozzarella, cottage cheese, and mashed cheese. Examples include Amber, Brie, Blue, Emmental, Cheddar, Edam, Gouda, etc. .

[0026] <Cheese-like food> The cheese-like food according to the present invention (hereinafter also referred to as the "present cheese-like food") is a food. It is a cheese made by replacing part or all of the dairy ingredients with plant-derived processed products. The cheese-like food product has the appearance of cheese or has the same function as cheese. This refers to something that is a substitute food.

[0027] <Plant-derived processed products> The cheese-like food that can be used is a plant-derived processed product. The term "food" refers to food products derived from plant materials. Specifically, processed vegetables or fruits. These include processed foods, processed grain products, and processed nuts and seeds.

[0028] <Processed vegetables or fruits> The cheese-like food that can be used is a processed vegetable or fruit product. The types of vegetables that can be used are: It doesn't matter, but examples include tomatoes, carrots, turnips, radishes, spinach, peppers, Asparagus, young barley leaves, chrysanthemum, mustard greens, salad greens, komatsuna, angelica tree, sweet potato, potato, Molokheiya, paprika, parsley, celery, mitsuba, lettuce, radish, shiso, eggplant, Green beans, pumpkin, burdock, green onions, ginger, garlic, chives, corn, snow peas, The varieties include cucumbers, turnips, cucumbers, melons, zucchinis, loofahs, and bean sprouts. The question is, for example, lemon, orange, navel orange, grapefruit, milk, etc. Citrus fruits such as can, lime, sudachi, yuzu, shiikuwasha, and tankan, apples, plums, and moss Peach, cherry, apricot, plum, prune, camu camu, pear, pear, loquat, strawberry, Raspberries, blackberries, blackcurrants, cranberries, blueberries, melons, watermelons, Kiwi fruit, pomegranate, grapes, banana, guava, acerola, pineapple, mango The processed products are not particularly limited in form, but may be: Examples include squeezed juice, squeezed pulp, concentrated juice of squeezed juice, and dried powder. From this viewpoint, the vegetables or fruits suitable for use are preferably plants containing carotenoids. stomach.

[0029] <Plants containing carotenoids> In an embodiment of the present invention, a carotenoid-containing plant is a plant that contains a carotenoid. Carotenoids are yellow, orange or red compounds found widely in plants and animals. A processed product of a carotenoid-containing plant is a processed product of a carotenoid-containing plant. The form of the processed product is not particularly limited, but may be squeezed juice, squeezed juice paste, etc. Examples of the extract include juice, concentrated juice of squeezed juice, and dried powder.

[0030] <Processed grain products> The processed grain product according to the embodiment of the present invention is a processed grain. The cereals in this embodiment include plants of the Gramineae family and plants of the Fabaceae family. and rice, wheat, barley, oats, soybeans, peas, kidney beans, broad beans, chickpeas, Examples include lentils, foxtail millet, barnyard millet, and millet.

[0031] The grain processed product according to the embodiment of the present invention is preferably grain juice or puree. Examples of processed grain products include rice milk, soy milk, and oat milk.

[0032] The purpose of using the cereal processed product in the present invention is to impart richness to cheese-like foods and to add nutritional value. The increase in nutrients is due to the protein and carbohydrates contained in processed grain products. It is expected that the ingredient will also improve nutrition. Another purpose of using the method is to adjust the color tone, especially the brightness. The color tone of the mixture is close to white, which increases the brightness of the mixture and makes it possible to produce a bright color tone. From the viewpoint of the present invention, the grains of the grain processed products are rice, wheat, oats, soybeans, white indian, etc. Beans such as soybeans and peas, which have processed products with a white color, are preferred.

[0033] The lower limit of the amount of the processed grain product in the cheese-like food is preferably 10% by weight, more preferably 10% by weight. More preferably, the content is 30% by weight, and even more preferably, 50% by weight. The upper limit of the content of the processed grain product in the food product is preferably 50% by weight, more preferably 70% by weight. Quantity %.

[0034] <Processed seeds and fruits> The processed nuts and seeds according to the embodiment of the present invention are processed nuts and seeds. Seeds and nuts in this form are edible seeds, excluding grains. The following nuts are listed: almonds, chestnuts, walnuts, peanuts, hazelnuts, pistachios, coco Nuts, sunflower, ginkgo, macadamia, etc. The processed nut product is preferably a nut juice, extract or puree.

[0035] The purpose of using the processed nuts and seeds in the present invention is to impart richness to cheese-like foods, Increase in nutritional content. Protein, lipids, carbohydrates, etc. contained in processed nuts and seeds. It is possible to add body to foods. It is also expected that this ingredient will improve nutrition. Another purpose of using processed nuts and seeds is to adjust the color tone, especially the brightness. If the color tone is close to white, the brightness of the mixture can be increased to make it a brighter color. From this viewpoint, the nuts and seeds used in the present invention are almond pulp and the like. Processed products with a white color, such as yogurt, cashew paste, and coconut puree, are also popular. It is preferable that:

[0036] <Animal raw materials> The animal raw material according to the embodiment of the present invention is a raw material of food, the origin of which is an animal. Examples of animal-derived raw materials include beef, pork, chicken, eggs, sheep, horse, fish, and other raw materials derived from animals. In this cheese-like food, the use of animal-derived milk is not excluded. However, from the viewpoint of minimizing the use of animal ingredients, the animal The weight percentage of milk derived from the product is preferably 50% by weight or less. More preferably, it is 20% by weight or less. % by weight or less, more preferably 10% by weight or less, and most preferably 0% by weight or less. It is.

[0037] <Edible fats and oils> The edible oil and fat according to the embodiment of the present invention is an oil and fat that is used for food. In the present invention, the purpose of using edible oils and fats is to adjust the flavor and nutritional components. The edible oil or fat used in the present invention is preferably derived from a plant. More preferably, It is a vegetable-derived edible oil that is liquid at room temperature. Specific examples of edible oils and fats include: , flaxseed oil, perilla oil, olive oil, grapeseed oil, corn oil, sesame oil, rice Oil, soybean oil, rapeseed oil, palm oil, sunflower oil, safflower oil, cottonseed oil, etc.

[0038] In the present invention, it is preferable that the edible oil and fat and the plant-derived processed product are mixed and homogenized. By homogenizing these ingredients, the cheese-like food has a smooth and even taste. This adds flavor.

[0039] The lower limit of the edible oil content in the cheese-like food product is preferably 1.0% by weight, more preferably 1.0% by weight. More preferably, it is 5.0% by weight, and even more preferably, it is 10.0% by weight. The upper limit of the edible oil content in the product is preferably 30.0% by weight, more preferably The content is preferably 20.0% by weight, and more preferably 10.0% by weight. This tends to impart a rich flavor suitable for cheese-like foods.

[0040] <Protein ingredients> The present invention does not exclude the use of protein materials as raw materials for the cheese-like food. Examples of protein sources include milk, meat, eggs, beans, and grains. From the viewpoint of non-use of raw materials, it is preferable that the raw material is a plant-derived raw material such as soybean.

[0041] <Seasonings> The present invention does not exclude the use of seasonings as ingredients of the cheese-like food. Seasonings are ingredients that are used to adjust the flavor of a dish. Examples of seasonings include sugar, edible Vinegar, mirin, soy sauce, Worcestershire sauce, salt, umami seasoning, yeast extract, meat extract, etc. From the viewpoint of not using animal-derived raw materials, we do not use animal-derived raw materials such as meat extracts and fish extracts. It is preferable that there is no.

[0042] <Additives> The cheese-like food may contain various additives as appropriate. Additives that are added to food, such as sweeteners, acidulants, colorants, pH adjusters, and nutrients. These include strengthening agents, antioxidants, flavorings, thickeners, coagulants, emulsifiers, etc.

[0043] In preparing the cheese-like food product of the present invention, it is preferable to use a thickening agent. A thickening agent is a polymeric substance that dissolves or disperses in water to create viscosity. "Thickening agents" are used for the purpose of gelling, and "gelling agents" are used to increase the viscosity of food ingredients. These are called "stabilizers" or "thickening stabilizers" and are used for the purpose of stabilizing the can be.

[0044] The thickening agent that can be used in the present cheese-like food is not particularly limited, but examples thereof include pectin, Tempura, starch, carrageenan, guar gum, locust bean gum, galactomannan, almond These include ginseng, gum arabic, cellulose, gelatin, etc.

[0045] A preferred thickening agent for use as an additive in producing the present cheese-like food product is starch. In particular, it is preferable to use acid-treated starch and hydroxypropylated starch.

[0046] <Acid-treated starch> The acid-treated starch according to the embodiment of the present invention is a starch that has been at least treated with an acid. The starch is preferably only acid-treated. The reason for this is that the starch chains are broken down by acid. The purpose of using acid-treated starch is to The cheese-like food is solid at room temperature and melts when heated. The raw material of the acid-treated starch used in the product is preferably starch derived from glutinous grains. More preferably, it is derived from modified glutinous grains. The purpose of using starch derived from glutinous grains is The starch used is derived from glutinous grains, which allows the material to be stretched when heated and melted. It is possible to utilize the extensibility imparted by hydroxypropylated starch. The grains are potatoes, tapioca, rice, wheat, corn, high amylose corn, and waxy corn. , sweet potato, etc. The acid-treated starch derived from glutinous grains used in this cheese-like food is , acid-treated starch derived from waxy potato, or acid-treated starch derived from modified waxy potato. Oxidized starch is a processed starch that has been oxidized using an oxidizing agent, and is also called acid-treated starch. is different.

[0047] <Hydroxypropylated starch> The hydroxypropylated starch according to the embodiment of the present invention is a starch having at least It is preferably hydroxypropylated. The purpose of using hydroxypropylated starch is to give cheese-like texture. The hydroxypropyl ester used in the cheese-like food is added to the mixture to give it extensibility when heated. The raw material for the sorbitan starch is preferably starch derived from tapioca. By using a combination of starch and hydroxypropylated starch derived from tapioca, It has been found that the stretchability of food such as cheese is not easily affected, and in particular the stretchability is improved. The degree of hydroxypropylation of starch in the present invention is appropriately determined in consideration of cheese-like extensibility. Generally, the higher the degree of hydroxypropylation, the better the cheese-like food product. The extensibility in the film is also improved.

[0048] <Polysaccharide> In the present cheese-like food, the purpose of using the polysaccharide other than starch is to elongate the cheese-like food. When the starch is combined with the polysaccharide, the thickness (width) of the stretched part is increased, and the elasticity is increased. By using this, not only is the material stretched by heating, but the thickness (width) of the stretched part is also increased. In addition, the cheese-like food can be given elasticity. This allows the cheese-like food to taste just like real cheese when used on pizza, for example. The result is a product with the appearance of stretchability and the thickness (width) of the stretched part. Even if it has extensibility, the extensible portion is thin and has properties similar to cheese sauce. The polysaccharides used in the cheese-like food product are preferably hydroxypropylated polysaccharides. The starch may be a cross-linked starch, a dextrin, or a resistant dextrin.

[0049] <Conceptual structure of the manufacturing method of this cheese-like food> The manufacturing method of this cheese-like food (hereinafter, in this column, it may be referred to as "this manufacturing method") is as follows. What constitutes the concept is, at the very least, a mixture.

[0050] Figure 1 shows the flow of this manufacturing process. This process consists of mixing (S10), homogenizing Purification (S20), heating (S30), filling (S40), cooling (S50), shredding (S60), It is packed in a container (S70).

[0051] <Mixing (S010)> At least starch and plant-derived processed products are mixed in the mixing process. The purpose of mixing the raw materials and plant-derived processed products is to prepare a cheese-like food preparation liquid. Ingredients that are not excluded include edible oils and fats, animal ingredients, dietary fiber, seasonings, and other additives. The result of the preparation is a preparation.

[0052] <Homogenization (S20)> The method of the present invention appropriately employs homogenization. The purpose of homogenizing the preparation is to improve the properties and flavor. By homogenizing the mixture, the plant-derived processed products and edible oils and fats are emulsified. This allows the flavors of edible oils and plant-based ingredients to be tasted evenly. The polymerization state is preferably oil-in-water type (hereinafter also referred to as "O / W type"). The method of homogenization is not important. Examples of homogenization methods include high pressure processing, grinding, and milling. These include kissing and milling.

[0053] <Heating (S30)> The process optionally employs heating, one of the purposes of which is to sterilize the formulation. Another purpose of heating is to gelatinize starch. The heating method may be a known method, for example , plate type sterilization, and tubular type sterilization methods.

[0054] <Filling (S40)> The process suitably employs filling. The heated mixture is filled into a container. One of the purposes of filling is to form a cheese-like food. The filling method may be a known method. The container into which the food product is filled may be of a known type.

[0055] <Cooling (S50)> The process optionally employs cooling, one purpose of which is to solidify the mixture. The preparation containing the acid-treated starch is solidified by cooling. The cooling method is a known method. The cooling temperature is not particularly limited, but is preferably 10° C. or lower.

[0056] <Shredding (S60)> The method suitably employs shredding. One of the purposes of shredding is to make the meat suitable for delivery to consumers. The shredding method may be a known method, for example, a dicer, a comitr Rolls, shredders, etc.

[0057] <Containerized (S70)> The method suitably employs packaging. The heated mixture is packaged in a container. The method of packaging the cheese-like food may be a known method. The container in which the cheese-like food is packaged may be a known method. Examples include plastic containers, vinyl containers, cans, bottles, paper containers, and PET bottles. Manufacturing containers, etc.

[0058] <Characteristics of this cheese-like food> The characteristics of this cheese-like food are that it is solid at room temperature or below, and has thermal melting properties. Therefore, it is suitable for both refrigerated and room temperature distribution. It is particularly preferred to use it as a pizza topping. It is.

[0059] <Room temperature, refrigerated, or frozen distribution> In the embodiment of the present invention, the temperature "room temperature" means 25°C. The temperature range in which food products like cheese can be distributed is below the "temperature range for normal distribution." "Temperature range for normal temperature distribution" refers to a temperature range of 10°C or higher and 35°C or lower. Preferably, the temperature is 10° C. or higher and 20° C. or lower. More preferably, the temperature is 10° C. or higher and The temperature range for refrigerated distribution is between 0°C and 10°C. Preferably, the temperature is 5°C or higher and lower than 10°C. The zone is below 0°C.

[0060] <Heat melting property> In the embodiment of the present invention, the term "thermally fusible" refers to a material that is in a solid state at or below room temperature. The heating temperature is not particularly limited, but Preferably, 60° C. or higher, more preferably, 70° C. or higher, and even more preferably, 75° C. or higher. In the above temperature range, the cheese-like food is likely to have fluidity. The material has fluidity at temperatures between 70°C and 100°C. There is no particular upper limit to the temperature at which the material has fluidity. However, if the cheese-like food is kept at a high temperature for a long time, the water in the food will evaporate and the food will become less fluid. Therefore, it is preferable to measure the thermal melting property in the above temperature range. In the case of food products such as starch-based foods, the above properties are imparted by at least the inclusion of acid-treated starch. do.

[0061] <Stretchability> In the embodiment of the present invention, extensibility refers to the property of a material to stretch. In foods, the property is at least achieved by the inclusion of hydroxypropylated starch. In the cheese-like food, the extensibility is increased upon heating. The cheese-like food product has extensibility at least at a temperature between 70°C and 100°C. The ductility can be evaluated by heating the food product and then lifting one end of it. The cheese-like food was prepared by heating 50 g of the food in a microwave oven at 500 W for 60 seconds. When one end is stretched at a speed of 10 cm / sec, it will stretch at least 10 cm before breaking. It is preferable to extend the length of the cable by 10 cm or more, and more preferably by 15 cm or more. By stretching the material upwards, for example, when it is used as a topping for pizza, it stretches like real cheese. You can feel the vibration.

[0062] <Starch content> The starch content in the present embodiment is the content of acid-treated starch, hydroxypropylated starch, etc., which will be described later. The total content of starch, such as starch flour, hydroxypropylated phosphate cross-linked starch, etc. The starch content in the cheese-like food according to the present embodiment is not particularly limited, but The lower limit of the starch content is 5.0% by weight, preferably 10.0% by weight, and more preferably 10.0% by weight. Preferably, it is 15.0% by weight. The upper limit of the content is preferably 30.0% by weight, more preferably 25.0% by weight. be.

[0063] <Acid-treated starch content> The lower limit of the content of acid-treated starch in the cheese-like food according to the present embodiment is 5.0 wt. %, preferably 8.0% by weight, and more preferably 10.0% by weight. The upper limit of the content of acid-treated starch in the cheese-like food according to the present embodiment is 30.0 wt. %, preferably 25.0% by weight, and more preferably 20.0% by weight. By setting the content of the acid-treated starch in the above range, the product is in a solid state at room temperature or lower. This tends to enable the production of cheese-like foods that melt favorably when heated.

[0064] <Hydroxypropylated starch content> The lower limit of the hydroxypropylated starch content in the cheese-like food according to the present embodiment is 0.5% by weight, and preferably 1.0% by weight. The upper limit of the hydroxypropylated starch content in such foods is 20.0% by weight. Preferably, it is 10.0% by weight, more preferably, it is 5.0% by weight. By setting the content of propylated starch within the above range, it is possible to obtain a cheese-like texture and a stretchability upon heating. This tends to make it possible to produce cheese-like foods that have favorable properties.

[0065] Hydroxypropylation of acid-treated starch in the cheese-like food according to the present embodiment The content ratio of starch is not particularly limited, but is preferably 0.05 or more and 0.5 or less. , more preferably 0.1 or more and 0.3 or less, and even more preferably 0 The ratio is 0.15 or more and 0.25 or less. By setting the ratio within the above range, a cheese-like texture and It is possible to produce a cheese-like food that is appropriately imparted with thermal melting properties and stretchability when heated. It is a trend.

[0066] <Polysaccharide content> The content of hydroxypropylated phosphate cross-linked starch in the cheese-like food according to the present embodiment The lower limit of the content is 0% by weight, and preferably 1.0% by weight. The upper limit of hydroxypropylated phosphate cross-linked starch content in cheese foods is 5.0 % by weight, preferably 3.0% by weight, more preferably 2.0% by weight. .

[0067] The lower limit of the dextrin content in the cheese-like food according to the present embodiment is 0% by weight. It is preferably 3.0% by weight, and more preferably 5.0% by weight. The upper limit of the dextrin content in the cheese food according to the embodiment is 10.0% by weight. and preferably 7.0% by weight.

[0068] The lower limit of the content of resistant dextrin in the cheese-like food according to the present embodiment is: 0% by weight, preferably 3.0% by weight, and more preferably 5.0% by weight. The upper limit of the glucomannan content in the cheese food product according to the present embodiment is 10 0% by weight, and preferably 7.0% by weight.

[0069] <Moisture content> The water content of the cheese-like food according to the present embodiment is not particularly limited, but is preferably The content is preferably 40.0% by weight or more and 85.0% by weight or less. More preferably, the content is 55.0% by weight or more. % by weight or more and 80.0% by weight or less. More preferably, 60.0% by weight or more. The moisture content according to the embodiment of the present invention is the moisture content of the present invention. The pure water of this cheese-like food is obtained by removing insoluble solids, soluble solids, and lipids from the cheese-like food. The moisture content of this cheese-like food is measured by the heat drying method. A specific example of such measuring equipment is CEM's SmartSystem5.

[0070] In addition, the starch content relative to the moisture content in the cheese-like food according to the present embodiment The weight ratio is 0.20 or more and 0.63 or less. Preferably, it is 0.20 or more and It is less than 0.55. More preferably, it is 0.20 or more and 0.40 or less. In addition, the weight of the acid-treated starch relative to the moisture content in the cheese-like food according to the present embodiment is The ratio is 0.10 or more and 0.70 or less. Preferably, the ratio is 0.10 or more and 0.70 or less. It is preferably 0.15 or more and 0.45 or less. Preferably, the ratio is 0.20 or more and 0.40 or less. By setting the ratio within the above range, In the temperature range below 100°C, a cheese-like food product is produced that is solid and has favorable thermal melting properties. There is a tendency that this can be done.

[0071] <Lipid content> The lipid content in the cheese-like food product according to this embodiment is 20.0% by weight or less. More preferably, it is 15.0% by weight or less. More preferably, it is less than 10.0% by weight. The moisture content according to the embodiment of the present invention refers to the amount of insoluble solids, soluble solids, and solubilized solids that are removed from the cheese-like food. This is the weight percentage of lipids contained in the cheese-like food product, excluding soluble solids and water. The method for measuring the lipid content in the food product may be a known method. It is an extraction method.

[0072] <Cholesterol content> The cholesterol content of the cheese-like food product is not particularly limited, but is preferably 3% by weight or less. % or less. More preferably, it is 0% by weight. The method for measuring the cholesterol content is as follows: Any known method may be used.

[0073] <Protein content> The protein content of the cheese-like food product is not particularly limited, but is preferably 10% by weight. More preferably, it is 7.5% by weight or less. Even more preferably, it is 5.0% by weight or less. The protein content can be measured by a known method.

[0074] <Total solids> The total solid content of the cheese-like food is not particularly limited, but is preferably 15.0% by weight or more. and 50.0% by weight or less. More preferably, it is 20% by weight or more and 45.0% by weight or less. %, and more preferably 25.0% by weight or more and 40.0% by weight or less. The total solid content may be measured by a known method.

[0075] <ph> The pH of the cheese-like food according to the present embodiment is not particularly limited, but is preferably selected from the viewpoint of taste. Preferably, it is 4.0 or more and 8.0 or less, and more preferably, it is 5.0 or more and 7.0 or less. The following is the result. EXAMPLES

[0076] [Test 1] Effects of differences in plant-derived processed products on heat melting and stretchability The effect of differences in plant-derived processed products on the heat melting and stretching properties of cheese-like foods I checked the sound.

[0077] <Examples 1 to 3> Commercially available low-fat soy milk (manufactured by Fuji Oil Co., Ltd., product name: low-fat soy milk) and high-fat soy milk (manufactured by Fuji Oil Co., Ltd.) Product name: Mamemage and soy milk cream mixed in a 1:1 ratio. "Mamemage" is , registered trademark), coconut milk (manufactured by Tokai Starch Co., Ltd., product name: coconut milk), acid treatment Starch A (manufactured by Matsutani Chemical Co., Ltd., product name: Elian GEL100), hydroxypropylated starch (Ing Radion Japan Co., Ltd., product name: National78-0510), salt, seasonings (Fuji Food Industry Co., Ltd. Manufactured by Vertex Co., Ltd., product name: Vertex IG20, "Vertex" is a registered trademark), fragrance, and water, The mixture was mixed in the proportions shown in Table 1. After homogenization in a food processor, the mixture was mixed in a 9 Heat the mixture to 0℃, fill it into a plastic container, and then cool it to 10℃ or below. The cheese-like food was obtained by acid-treating starch A, which was derived from modified glutinous potato. Hydroxypropylated starch is made by hydroxypropylating starch derived from tapioca. The cheese-like food obtained was evaluated for its heat melting property, stretchability, color tone, flavor, and aroma. An evaluation was conducted.

[0078] <Evaluation of heat melting property> The properties of each test category were evaluated visually. 50g of each test sample stored at 4℃ was placed in a dish and heated to about 60℃. When the sample was heated at 500 W for 60 seconds using a microwave oven, it was marked as "○". When the composition is in a solid state at room temperature and when the composition satisfies the above 6 If the material did not have fluidity even when heated to about 0° C., it was marked as “X”.

[0079] <Evaluation of stretchability> The properties of each test category were evaluated visually and by measurement. 50g of each test sample was placed on a plate and heated in a microwave oven at 500W for 60 seconds. One end of the sample was lifted up with a spoon at a speed of about 10 cm / sec, and the sample was visually observed and the extension length was measured. The stretched length was measured as the length of the test sample just before it broke. If the extension length is less than 5 cm, it is marked as "X", and if the extension length is 5 cm or more but less than 10 cm, it is marked as "X". Those with an extension length of 10 cm or more and less than 15 cm are marked as "○" and those with an extension length of If the stretched length was 10 cm or more, it was marked as "◎". If the stretched length is 15 cm or more, the appearance is particularly desirable, that is, cheese-like. I felt a stretch.

[0080] <Color Tone Evaluation> The color tone of each test section was visually evaluated qualitatively.

[0081] <Flavor evaluation> The flavor of each test section was evaluated by a sensory test. The components were qualitatively evaluated to determine whether they had a cheese-like flavor. The rating for this was set as "Good".

[0082] <Results and Discussion> In all of the test sections of Examples 1 to 3, the results showed that the material had heat melting properties and stretchability. In addition, in all test categories, the result was that the cheese had a cheese-like flavor. By using acid-treated starch A and hydroxypropylated starch, processed products derived from plants can be Even if the type of cheese is changed, it is possible to produce cheese-like foods that have heat melting properties and stretchability. It was found to be.

[0083] [Table 1]

[0084] [Test 2] Effect of different starch types on heat melting and stretching properties The effect of different starch types on the heat melting and extensibility of cheese-like foods was investigated. Confirmed.

[0085] <Examples 4 and 5, Reference Example 1, and Comparative Examples 1 to 7> High-fat soy milk, acid-treated starch A, acid-treated starch B (manufactured by Ingredion Japan, product name) : Elastigel, "Elastigel" is a registered trademark), oxidized starch A (manufactured by Glico Nutrition Co., Ltd., product name: Chemi Star, "Chemistar" is a registered trademark), Oxidized Starch B (manufactured by Matsutani Chemical Industry Co., Ltd., product name: Stabilo Starch K, "Stabilose" is a registered trademark), Oxidized Starch C (Ingredion Japan, Inc.) Oxidized starch D (manufactured by Matsutani Chemical Industry Co., Ltd., trade name: Stabilose Y, "S "TABIROSE" is a registered trademark), oxidized starch E (manufactured by Matsutani Chemical Industry Co., Ltd., product name: STABILOSE TA1 3. "Stabilose" is a registered trademark), Oxidized Starch F (manufactured by Matsutani Chemical Industry Co., Ltd., product name: Stabilose) Starch PEA, "Stabilose" is a registered trademark), oxidized starch G (manufactured by Matsutani Chemical Co., Ltd., product name: Stabilose) Velourose S-10, "Stabilose" is a registered trademark), hydroxypropylated starch, hydroxypropylated starch, propyl phosphate cross-linked starch (manufactured by Matsutani Chemical Co., Ltd., product name: Matsutani Lotus), salt, seasonings The ingredients, flavorings, and water were mixed in the proportions shown in Tables 2 and 3. After homogenization, the mixture is heated to 90°C and then filled into plastic containers. The cheese-like food was obtained by cooling it to below 10°C. The starch was acid-treated. High-fat soy milk, acid-treated starch A, hydroxypropylated starch The flour, salt, seasoning, flavoring, and water were the same as those used in Test 1. The products were evaluated for heat meltability, stretchability, color tone, and flavor.

[0086] <Evaluation of properties and color> The heat melting property, stretchability, and color tone were evaluated in the same manner as in Test 1.

[0087] <Results and Discussion> Except for the test sections using acid-treated starch A (Examples 4 and 5), the extensibility was In addition, in all test categories, the results showed that the cheese had a cheese-like flavor. In other words, by using starch from rice grains that has been acid-treated, The extensibility of this cheese-like food is improved without interfering with the extensibility of the propylated starch. was expected to be granted.

[0088] [Table 2]

[0089] [Table 3]

[0090] [Test 3] Effects of different types of edible oils on heat melting properties and stretchability The effect of different types of edible fats and oils on the thermal melting and extensibility of cheese-like foods confirmed.

[0091] <Examples 6 to 10> High-fat soy milk, acid-treated starch A, rapeseed oil (manufactured by Nisshin Oillio Co., Ltd., product name: Nisshin Canola Oil) , soybean oil (manufactured by Nisshin Oillio Co., Ltd., product name: Shiromisoyu), rice oil (manufactured by Nisshin Oillio Co., Ltd., product name: Shiromisoyu) : Nissin Rice Oil), Sunflower Oil (Showa Sangyo Co., Ltd., Product Name: Olein Rich Sunflower Oil), Coconut oil (manufactured by Nisshin Oillio Co., Ltd., product name: coconut oil), hydroxypropylated starch , hydroxypropylated phosphate cross-linked starch, salt, seasonings, fragrances, and water were added as shown in Table 4. The ratio of high fat soy milk, acid-treated starch A, hydroxypropylated starch, hydroxypropyl The propylated phosphate cross-linked starch, salt, seasonings, and fragrances used were the same as those used in tests 1 and 2. After that, the mixture was homogenized in a food processor and heated to 90℃. The mixture was heated, packed into a plastic container, and cooled to below 10°C to obtain a cheese-like food. .

[0092] [Table 4]

[0093] <Result> Even if the type of edible oil used was changed, the properties of the cheese-like food were not affected. In all test sections, the cheese had a cheese-like flavor. Even though it was oil and fat, it was possible to produce a cheese-like food having heat melting properties and sufficient extensibility.

[0094] [Test 4] Effect of different types of dietary fiber on the thickness (width) of the stretched part The effect of different types of dietary fiber on the thickness (width) of the stretched part of cheese-like foods was investigated. Confirmed.

[0095] <Examples 6, and 11 to 19> High-fat soy milk, acid-treated starch A, rapeseed oil (manufactured by Nisshin Oillio Co., Ltd., product name: Nisshin Canola Oil) , Hydroxypropylated starch, Hydroxypropylated phosphate cross-linked starch, Resistant dextrin Phosphorus (manufactured by Matsutani Chemical Industry Co., Ltd., product name: E Fiber), dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., product name: Maltodextrin TK16), inulin (manufactured by Fuji Nippon Sugar Co., Ltd., product name: FujiFF), bamboo dietary fiber The fiber (manufactured by Mitsui Sugar Co., Ltd., product name: Unicell BS500), salt, seasonings, flavorings, and water are shown in Table 5. The mixture was mixed in the ratio shown. High fat soy milk, acid-treated starch A, hydroxypropylated starch, hydrolyzed The hydroxypropylated phosphate crosslinked starch, salt, seasonings, and fragrances were the same as those in tests 1 and 2. After that, it was homogenized in a food processor and heated to 90℃. The cheese-like food is made by heating the mixture, packing it into a plastic container, and then cooling it to below 10℃. obtained.

[0096] [Table 5]

[0097] <Results and Discussion> Increasing the content of hydroxypropylated phosphate cross-linked starch improved the shelf life of cheese-like foods. The thickness (width) of the stretched part during stretching increased (Examples 6 and 11). By increasing the content of resistant dextrin and resistant dextrin, the stretched part of the cheese-like food can be easily stretched. The thickness (width) of the stalk increased (Examples 6, 12, and 13). So, even if the content is increased, the thickness (width) of the stretched part of the cheese-like food increases when it is stretched. There was no difference (Examples 18 and 19).

[0098] [Test 5] Effect of lipid content on heat melting and stretchability The effect of the difference in lipid content in cheese-like foods on the thermal melting and extensibility of cheese-like foods The impact of

[0099] <Examples 20 to 27 and Comparative Examples 8 to 10> Low-fat soy milk, high-fat soy milk, acid-treated starch A, rapeseed oil, coconut oil, hydroxypropyl The ingredients of the starch, hydroxypropylated phosphate cross-linked starch, salt, seasonings, fragrances, and water are shown in Table 6. The mixture was mixed in the ratio shown. High fat soy milk, acid-treated starch A, hydroxypropylated starch, hydrolyzed The hydroxypropylated phosphate crosslinked starch, salt, seasonings, and fragrances were the same as those in tests 1 and 2. The rapeseed oil and coconut oil used were the same as those used in Test 3. After homogenization using a processor, the mixture is heated to 90°C and then placed in a plastic container. After filling into a container, the mixture was cooled to 10°C or lower to obtain a cheese-like food.

[0100] [Table 6]

[0101] <Results and Discussion> By increasing the lipid content in cheese-like foods, the stretchability during heating is reduced. From the viewpoint of high extensibility, the lipid content of cheese-like foods is It was found that the content of the stoichiometric amount was preferably 20% by weight or less. [Industrial Applicability]

[0102] An area in which the present invention is useful is the manufacture and sale of cheese-like foods.< / ph>

Claims

1. A cheese-like food product, the food product comprising at least: Plant-derived processed products, acid-treated starch, and hydroxypropylated starch, The lipid content in the food product is 20.0% by weight or less.

2. 2. The food product of claim 1, wherein the raw material of the acid-treated starch is starch derived from glutinous grains.

3. 3. The food product of claim 1 or 2, wherein the raw material for the hydroxypropylated starch is tapioca. It is starch.

4. The food product of claim 1 or 2, further comprising: Hydroxypropylated phosphate crosslinked starch, dextrin, and resistant dextrin , any one or more.

5. The food product of claim 1 or 2, further comprising: It is an edible oil derived from plants.

6. 3. The food product according to claim 1 or 2, wherein the content of the acid-treated starch in the food product is 5.0 % by weight or more and 30.0% by weight or less.

7. The food product of claim 1 or 2, wherein the content of the hydroxypropylated starch in the food product is The content is 1.0% by weight or more and 20.0% by weight or less.

8. The food product according to claim 1 or 2, wherein the ratio of starch content to water content in the food product is The weight ratio is equal to or greater than 0.20 and equal to or less than 0.

63.

9. The food product of claim 8, wherein the ratio of the acid-treated starch content to the moisture content in the food product is The weight ratio is equal to or greater than 0.10 and equal to or less than 0.

70.

10. A method for producing a cheese-like food product, comprising at least the following steps: ： Blend: The blend consists of at least plant-derived processed products, acid-treated starch, and hydroxypropyl cellulose. Dipropylated starch, This results in a mixture, The lipid content in the formulation is less than or equal to 20.0% by weight.

11. The method according to claim 10, wherein the raw material for the acid-treated starch is starch derived from glutinous grains. 。

12. The method according to claim 10 or 11, wherein the raw material for the hydroxypropylated starch is tapioca It is a starch derived from okara.

13. The method of claim 10 or 11, further comprising the step of mixing: Among hydroxypropylated phosphate cross-linked starch, dextrin, and resistant dextrin, Any one or more.

14. 12. The method of claim 10 or 11, further comprising the steps of: It is an edible oil derived from plants.

15. The method according to claim 10 or 11, wherein the content of the acid-treated starch in the preparation is is 5.0% by weight or more and 30.0% by weight or less.

16. 12. The method of claim 10 or 11, wherein the hydroxypropyl The content of the oxidized starch is 1.0% by weight or more and 20.0% by weight or less.

17. The method of claim 10 or 11 further comprises the steps of: ： Homogenization: Here it is the blend that is homogenized.

18. The method according to claim 10 or 11, wherein the ratio of stearate to water content in the preparation is The weight ratio of the flour content is equal to or greater than 0.20 and equal to or less than 0.

63.

19. 19. The method of claim 18, wherein the ratio of acid treated starch to moisture content in the formulation is The weight ratio of the content is not less than 0.10 and not more than 0.70.

Images