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. In the mixing, at least a plant-derived processed product, acid-treated starch, and hydroxypropylated starch are mixed by a person or device, and the raw material of the acid-treated starch is derived from a glutinous grain.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 used is derived from glutinous grains, which reduces the amount of hydroxyl groups. The above-mentioned properties of propylated starch can be utilized. The definition is as follows:

[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 raw material for the acid-treated starch is starch derived from glutinous grains. The raw material of the hydroxypropylated starch in the food is tapioca-derived starch. It is preferably a powder.

[0013] In addition, the content of the acid-treated starch in the food is 5.0% by weight or more and 30. 0% by weight or less, and the content of the hydroxypropylated starch is preferably 1.0 It is preferable that the content is 20.0% by weight or more and 20.0% by weight or less.

[0014] The weight ratio of the starch content to the water content in the food is 0.20 or less. and preferably 0.63 or less, relative to the moisture content of the food. The weight ratio of the acid-treated starch content is preferably 0.10 or more and 0.70 or less. stomach.

[0015] Furthermore, the cheese-like food according to the present invention is solid at 25°C and is soluble in water at least at 70°C or higher. and has fluidity at 100° C. or less. The cheese-like food according to the present invention has a composition comprising: The food was heated in a microwave oven at 500 W for 60 seconds, and one end of the food was stretched at a speed of 10 cm / sec. When this occurs, it stretches for at least 15cm before being cut.

[0016] The method for producing a cheese-like food product according to the present invention comprises at least the preparation. In the blending process, at least the plant-derived processed product is blended by a person or a machine. , acid-treated starch, and hydroxypropylated starch, and the raw material for the acid-treated starch is glutinous rice. The starch derived from the cereal grain is the preparation. The source of the pilled starch is preferably starch derived from tapioca.

[0017] The content of the acid-treated starch in the composition is 5.0% by weight or more and 30 Preferably, the hydroxypropylated ... The starch content is preferably 1.0% by weight or more and 20.0% by weight or less.

[0018] The method of the present invention further comprises homogenization, where the homogenization is carried out by a human or mechanical means. It is the said preparation that is homogenized. The weight ratio of the powder content is preferably 0.20 or more and less than 0.63. In the mixture, the weight ratio of the acid-treated starch content to the moisture content is 0.10 or more, and , preferably less than 0.70. Effect of the Invention

[0019] 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]

[0020] [Figure 1] Flow diagram of the method for producing the cheese-like food product of the present invention DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] <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. .

[0022] <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.

[0023] <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.

[0024] <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.

[0025] <Plants containing carotenoids> The carotenoid-containing plant in this embodiment is a plant that contains carotenoids. Carotenoids are yellow, orange or red pigments that are widely found in plants and animals. A processed product of a carotenoid-containing plant is a processed product made from a carotenoid-containing plant. The form of the processed product is not particularly limited, but may be squeezed juice, squeezed pulp, Examples include concentrated juice of the squeezed juice, dried powder, etc.

[0026] <Processed grain products> The processed grain product according to the present embodiment is processed grain. The category includes plants of the Gramineae family and plants of the Fabaceae family. Examples of cereals include rice, wheat, etc. , barley, oats, soybeans, peas, kidney beans, broad beans, chickpeas, lentils, These include foxtail millet, barnyard millet, and millet.

[0027] The processed grain product according to the present embodiment is preferably grain juice or puree. Examples of similar processed products include rice milk, soy milk, oat milk, etc.

[0028] 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.

[0029] 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 %.

[0030] <Processed seeds and fruits> The processed nuts and seeds according to the present embodiment are processed nuts and seeds. The seeds and nuts referred to here are edible seeds, excluding grains. Examples of seeds and nuts include: Monmonds, chestnuts, walnuts, peanuts, hazelnuts, pistachios, coconuts, castor beans Examples of the processed nuts and seeds according to the present embodiment include: Preferably, the juice, extract or puree of nuts and seeds.

[0031] 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:

[0032] <Animal raw materials> The animal raw materials according to the present embodiment are food raw materials that originate from animals. Examples of animal-derived raw materials include raw materials derived from beef, pork, chicken, eggs, sheep, horses, and fish. In the present cheese-like food products, milk of animal origin is not excluded from use. However, in order to minimize the use of animal-derived raw materials, the animal-derived ingredients contained in this cheese-like food The weight percentage of milk is preferably 50% by weight or less, more preferably 20% by weight or less. More preferably, it is 10% by weight or less, and most preferably, it is 0% by weight. .

[0033] <Edible fats and oils> The edible fats and oils according to the present embodiment are fats and oils that are 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 and fat used in the above step is preferably derived from a plant. More preferably, A specific example of an edible oil is flaxseed. Kernel 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.

[0034] 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.

[0035] The content of edible oils and fats in the present cheese-like food is not particularly limited. The lower limit of the edible oil content is preferably 1% by weight, more preferably 5% by weight. More preferably, the upper limit of the edible fat content in the cheese-like food product is 10% by weight. The value is preferably 30% by weight, more preferably 20% by weight, and even more preferably 10 By setting the value in the above range, a rich flavor suitable for cheese-like foods is imparted. It is a trend.

[0036] <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.

[0037] <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.

[0038] <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.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] <Acid-treated starch> The acid-treated starch according to the present embodiment is a starch that has been at least treated with an acid. Preferably, the starch is only acid-treated. The effect of treating starch with an acid is The purpose of using acid-treated starch is to break down the starch chains. The cheese-like food is in a solid state and melts when heated. The source of the acid-treated starch used in the present invention is starch derived from waxy grains. The purpose of using starch derived from glutinous grains is to give it extensibility when heated and melted. By using starch derived from glutinous grains, the hydroxypropylated starch described below can be used. The grains used here are potatoes, tapioca, and Examples include okara, rice, wheat, corn, high amylose corn, waxy corn, sweet potato, etc. The acid-treated starch derived from glutinous grains used in this cheese-like food is made from acid-treated glutinous potatoes. It is a starch that has been treated with acid and is derived from modified glutinous potatoes. It is a processed starch in which starch is oxidized using an agent, and is different from acid-treated starch.

[0043] <Hydroxypropylated starch> The hydroxypropylated starch according to the present embodiment is a starch having at least hydroxypropyl groups. Preferably, it is only hydroxypropylated. The purpose of using hydroxypropylated starch is to impart cheese-like texture and The hydroxypropylated starch used in the cheese-like food product is extensible when heated. The flour raw material is preferably starch derived from tapioca. Acid-treated starch derived from glutinous grains and By using a combination of hydroxypropylated starch derived from tapioca, cheese-like texture can be achieved. It has been found that the food product is less susceptible to the stretchability of the food product, and in particular, the stretchability is improved. The degree of hydroxypropylation of starch in the above is appropriately set taking into consideration cheese-like stretchability. In general, the higher the degree of hydroxypropylation, the better the cheese-like food product. The extensibility is also improved.

[0044] <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.

[0045] 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).

[0046] <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.

[0047] <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.

[0048] <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.

[0049] <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.

[0050] <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.

[0051] <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.

[0052] <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.

[0053] <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 good thermal melting properties. Therefore, it is sold for both refrigerated and room temperature distribution. It is particularly preferable to use it as a pizza topping. stomach.

[0054] <Room temperature, refrigerated, or frozen distribution> In the present embodiment, the temperature "room temperature" means 25°C. The temperature range in which food can be distributed is below the "temperature range for normal temperature distribution." The temperature range in the general use is 10°C or higher and 35°C or lower. The temperature is preferably 10° C. or higher and 20° C. or lower. More preferably, the temperature is 10° C. or higher and 15° C. or lower. The temperature range for refrigerated distribution is 0°C or higher and below 10°C. Preferably, the temperature is 5° C. or higher and lower than 10° C. Furthermore, the temperature range for frozen distribution is as follows: It is below 0°C.

[0055] <Heat melting property> In the present embodiment, the term "thermal melting property" refers to a material that is in a solid state at room temperature or lower, but is in a solid state when heated. The property of becoming fluid when heated. The heating temperature is not particularly limited, but is preferably Preferably, the temperature is 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 become fluid. It has fluidity at temperatures between 100°C and 100°C. There is no particular upper limit to the temperature at which it 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 fluidity will decrease. Therefore, it is preferable to measure the thermal melting property in the above-mentioned temperature range. In the product, the property is imparted by at least containing acid-treated starch.

[0056] <Stretchability> In the present embodiment, extensibility refers to the property of a substance to stretch. In the present invention, the above-mentioned property is imparted by at least the inclusion of hydroxypropylated starch. In the cheese-like food, the extensibility increases upon heating. The cheese-like food has extensibility at least at a temperature between 70°C and 100°C. After the food product is heated, it can be evaluated by lifting one end of the product. The food was heated in a microwave oven at 500 W for 60 seconds, and one end of the food was When stretched at a speed of 10 cm / sec, it stretches at least 10 cm before breaking. It is preferable that the stretching is 10 cm or more, and more preferable that the stretching is 15 cm or more. By doing so, for example, when used as a topping for pizza, it feels stretchy like real cheese. It can be done.

[0057] <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.

[0058] <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.

[0059] <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.

[0060] 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.

[0061] <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 in this embodiment is 75.0% by weight or less. The weight of the pure water portion of this cheese-like food product, excluding insoluble solids, soluble solids, and lipids, is The moisture content of this cheese-like food is measured by the heat drying method. An example of a physical measuring device is CEM's SmartSystem5.

[0062] 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.

[0063] <Lipid content> The lipid content in the cheese-like food according to the present embodiment is not particularly limited, but is preferably The content is preferably 20% by weight or less, more preferably 15% by weight or less, and even more preferably 20% by weight or less. The moisture content in the present embodiment is the amount of impurities that are removed from the cheese-like food. The weight percentage of lipids contained in the cheese-like food product, excluding soluble solids, soluble solids, and water. The method for measuring the lipid content in the cheese-like food product of the present invention may be a known method. The first method is ether extraction.

[0064] <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.

[0065] <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.

[0066] <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.

[0067] <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

[0068] [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.

[0069] <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.

[0070] <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”.

[0071] <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.

[0072] <Color Tone Evaluation> The color tone of each test section was visually evaluated qualitatively.

[0073] <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".

[0074] <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, all test categories 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.

[0075] [Table 1]

[0076] [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.

[0077] <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.

[0078] <Evaluation of properties and color> The heat melting property, stretchability, and color tone were evaluated in the same manner as in Test 1.

[0079] <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.

[0080] [Table 2]

[0081] [Table 3]

[0082] [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.

[0083] <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. .

[0084] [Table 4]

[0085] <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.

[0086] [Test 4] Effect of dietary fiber on heat melting and stretchability The effect of dietary fiber on the thermal melting and extensibility of cheese-like foods was examined.

[0087] <Examples 6, and 11 to 17> 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), salt, seasoning, flavoring, and water were mixed in the proportions shown in Table 5. High fat soy milk, acid-treated starch A, hydroxypropylated starch, hydroxypropylated phosphorus The acid cross-linked starch, salt, seasonings, and flavorings were the same as those used in Tests 1 and 2. After homogenizing in a food processor, heat to 90℃ and then immerse in a plastic bag. After filling into a stick container, the mixture was cooled to 10°C or lower to obtain a cheese-like food.

[0088] [Table 5]

[0089] <Results and Discussion> When the content of hydroxypropylated phosphate cross-linked starch was increased, and when the content of resistant de In both cases where kistrin and dextrin were added, the thermal melting property and the stretchability were improved. In addition, the cheese-like food was able to be produced in all test sections. The result was a chocolate-like flavor. [Industrial Applicability]

[0090] 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 raw material for the acid-treated starch is starch derived from glutinous grains.

2. 2. The food product of claim 1, wherein the source of the hydroxypropylated starch is starch derived from tapioca. It is.

3. 3. The food product of 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.

4. 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.

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

63.

6. The food product of claim 5, 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.

7. A cheese-like food product, said food product being solid at 25° C. It has fluidity at least at 70°C or more and 100°C or less, The food was heated in a microwave oven at 500 W for 60 seconds, and one part of the food was When the end is stretched at a speed of 10 cm / sec, it stretches at least 15 cm before breaking. 。

8. 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. a propylated starch, the raw material of the acid-treated starch being starch derived from glutinous grains; The result is a formulation.

9. The method according to claim 8, wherein the raw material for the hydroxypropylated starch is tapioca-derived. It is starch.

10. The method according to claim 8 or 9, wherein the content of the acid-treated starch in the mixture is , 5.0% by weight or more and 30.0% by weight or less.

11. The method of claim 8 or 9, wherein the hydroxypropylated The starch content is 1.0% by weight or more and 20.0% by weight or less.

12. The method of claim 8 or 9 further comprising the steps of: Homogenization: Here it is the blend that is homogenized.

13. The method according to claim 8 or 9, wherein the starch content in the preparation is in relation to the moisture content. The weight ratio of the content is equal to or greater than 0.20 and less than 0.

63.

14. The method of claim 13, wherein the ratio of the acid-treated starch to the moisture content in the preparation is The weight ratio of the content is equal to or greater than 0.10 and less than 0.70.

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