Cheese-like food product

Abstract

To provide a cheese-like food product having freeze resistance excellent in physical properties after freeze thawing and a taste, irrespective of a cheese-like food product less in a cheese content such as a cheese content being 15 mass % or less.SOLUTION: A cheese-like food product with freeze resistance that meets all of the following (a) to (d) will be provided. (a) The cheese content is 15% by mass or less. (b) It contains one or more emulsifiers selected from the group consisting of organic acid monoglycerides, sucrose fatty acid esters with palmitic acid as the constituent fatty acid, and sorbitan fatty acid esters. (c) It contains fats and oils. (d) It contains processed starch.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a cheese-like food.

Background Art

[0002] Cheese is a kind of food (dairy product) made from milk taken from cows, water buffalo, sheep, goats, yaks, etc., and processed by coagulation, fermentation, etc. In addition to being eaten as it is, it is often used in combination with other foods. For example, it is used in various dishes such as pizza, pasta, gratin, risotto, cheese fondue, etc., and its demand is increasing year by year.

[0003] Cheese-like foods containing cheese may be frozen during storage, distribution, or sales, and it is preferable to have the same quality as before freezing even after thawing. By having the same quality as before freezing after thawing, it may be possible to increase consumers' willingness to purchase, which may lead to an increase in sales.

[0004] In cheese-like foods with a low cheese content, the physical properties and flavor may be inferior compared to cheese-like foods with cheese as the main component. Specifically, the physical properties of the cheese-like food may tend to be soft. Also, the flavor may lack a sufficient cheesy flavor.

[0005] Furthermore, when a cheese-like food is frozen and then thawed, due to the low cheese content, the physical properties after thawing may not reach the preferred hardness, or there may be a tendency to have a mushy texture.

[0006] Regarding applications related to the technology of freezing and thawing in cheese-like foods containing cheese, for example, Patent Documents 1 to 2 exist. Patent Document 1 describes "foods with cheese as the main component". Patent Document 2 describes "frozen desserts containing at least one of cheese and egg yolk in a proportion exceeding 5% by mass, and a method for producing the same".

Prior Art Documents

Patent Document

[0007]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0008] An object of the present invention is to provide a cheese-like food having freeze resistance with good physical properties and flavor after freezing and thawing, despite the fact that the cheese content is 15% by mass or less and the cheese-like food has a low cheese content.

Means for Solving the Problems

[0009] Note that Patent Document 1 is a food mainly composed of cheese, and it is described that "when the natural cheese is 20% by weight or less, the flavor and physical properties peculiar to cheese food are insufficient". Therefore, it was not helpful in completing the present invention in which the cheese content is 15% by mass or less. Patent Document 2 is an application for a frozen confectionery containing at least one of cheese and egg yolk in a proportion exceeding 5% by mass. Furthermore, since the solution means is different from the present invention, it was not helpful in completing the present invention.

[0010] The inventors of the present invention earnestly studied and considered that if a cheese-like food having freeze resistance could be provided, it might lead to further market expansion. As a result, (a) the cheese content is 15% by mass or less in the cheese-like food, and (b) one or more emulsifiers selected from the group consisting of organic acid monoglycerides, sucrose fatty acid esters in which the constituent fatty acid is palmitic acid, and sorbitan fatty acid esters, (c) fats and oils, and (d) processed starch. By containing all of (b) to (d), the above problems were solved and the present invention was completed.

[0011] That is, the present invention is (1) A cheese-like food having freeze resistance and satisfying all of the following (a) to (d): (a) The cheese content is 15% by mass or less. (b) Containing one or more emulsifiers selected from the group consisting of organic acid monoglycerides, sucrose fatty acid esters in which the constituent fatty acid is palmitic acid, and sorbitan fatty acid esters. (c) Containing fats and oils. (d) Containing modified starch. (2) Furthermore, the cheese-like food according to (1), which further satisfies (e). (e) Containing 0.1 to 5% by mass of egg white as a solid content. (3) Furthermore, the cheese-like food according to (1) or (2), which further satisfies (f). (f) In the cheese-like food, the protein content is 3 to 33% by mass. (4) The cheese-like food according to (1) or (2), wherein the emulsifier is 0.05 to 2% by mass in the cheese-like food. (5) The cheese-like food according to (1) or (2), wherein the fats and oils are 10 to 50% by mass in the cheese-like food. (6) The cheese-like food according to (1) or (2), wherein the modified starch is 1 to 20% by mass in the cheese-like food. It relates to the above.

Advantages of the Invention

[0012] According to the present invention, it is possible to provide a cheese-like food having freeze resistance with good physical properties and flavor after freeze-thawing, even though the cheese content is 15% by mass or less and the cheese-like food has a low cheese content.

Modes for Carrying Out the Invention

[0013] ■Cheese-like food The cheese-like food according to the present invention refers to a food having a cheese-like flavor of an oil-in-water emulsion containing oils and fats, moisture, processed starch, and an emulsifier. The cheese-like food in the present invention is characterized in that it contains (a) the cheese content is 15% by mass or less in the cheese-like food, and (b) one or more emulsifiers selected from the group consisting of organic acid monoglycerides, sucrose fatty acid esters whose constituent fatty acid is palmitic acid, and sorbitan fatty acid esters, (c) oils and fats, and (d) processed starch. By containing such components, the present invention can obtain a cheese-like food having freeze resistance. Hereinafter, the cheese-like food according to the present invention will be described in detail.

[0014] ■Cheese As the cheese according to the present invention, natural cheese and / or processed cheese can be used. Natural cheese is preferred, and particularly cheddar cheese, gouda cheese, edam cheese, emmental cheese, and cream cheese are more preferred. In particular, gouda cheese is most preferred in the present invention. The cheese content is 15% by mass or less in the cheese-like food, preferably 10% by mass or less. The upper limit can be more preferably 13% by mass or less, 12% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less, etc. The lower limit can be 0% by mass, 1% by mass or more, 2% by mass or more, 3% by mass or more, or 4% by mass or more, etc. In the present invention, even when the cheese content is 0% by mass, a food having a cheese-like flavor and freeze resistance can be obtained. When the cheese content is 0% by mass, (1) a cheese-like food containing milk raw materials such as whey powder other than cheese may be used, or (2) a cheese-like food that does not contain milk raw materials but contains egg raw materials may be used. Further, (3) a cheese-like food that does not contain animal raw materials such as milk raw materials and egg raw materials and contains only plant raw materials may be used. Even when the natural cheese content is 15% by mass or less in the cheese-like food, the cheese-like food according to the present invention has a good flavor peculiar to cheese foods and can obtain a cheese-like food having freeze resistance.

[0015] ■Emulsifier The cheese-like food of the present invention needs to use an emulsifier. As the emulsifier, one or more selected from the group consisting of organic acid monoglycerides such as monoglyceryl succinate, monoglyceryl citrate, monoglyceryl acetate, sucrose fatty acid esters in which the constituent fatty acid is palmitic acid, and sorbitan fatty acid esters are used. As the organic acid monoglyceride, monoglyceryl succinate, monoglyceryl citrate, monoglyceryl acetate, monoglyceryl lactate, monoglyceryl diacetyl tartrate, monoglyceryl malate, monoglyceryl butyrate, etc. can be used. The organic acid monoglyceride preferably has an HLB of 2 to 9.5, more preferably an HLB of 2 to 6. In particular, it is preferable to use monoglyceryl succinate in the present invention. Monoglyceryl succinate preferably has an HLB of 2 to 9.5, more preferably an HLB of 4 to 7. The sorbitan fatty acid ester preferably has an HLB of 1.8 to 8.6, more preferably an HLB of 3 to 6. As the sucrose fatty acid ester, a sucrose fatty acid ester (HLB 1 to 16) in which the main constituent fatty acid is palmitic acid is used. In particular, in the present invention, it is preferably monoglyceryl succinate or sorbitan fatty acid ester, more preferably monoglyceryl succinate. The above-mentioned emulsifier is not particularly limited, and mainly commercially available products can be used. For example, monoglyceryl succinate ("Poem B-30" manufactured by Riken Vitamin Co., Ltd., HLB 5.5), sucrose fatty acid ester ("Ryoto Sugar Ester P170" manufactured by Mitsubishi Chemical Corporation (HLB 1), "Ryoto Sugar Ester P1670" manufactured by Mitsubishi Chemical Corporation (HLB 16)), sorbitan fatty acid ester ("Poem S-320YN" manufactured by Riken Vitamin Co., Ltd., main constituent fatty acid: stearic acid, HLB 4), etc. can be exemplified.

[0016] ■Content of emulsifier The content of the above-mentioned emulsifier is preferably 0.05 to 2% by mass in the cheese-like food, more preferably 0.08 to 1.5% by mass, and still more preferably 0.1 to 1% by mass. That is, preferably, the lower limit can be 0.06% by mass or more, 0.07% by mass or more, 0.08% by mass or more, 0.09% by mass or more, or 0.1% by mass or more, etc. Also, preferably, the upper limit can be 1.8% by mass or less, 1.7% by mass or less, 1.6% by mass or less, 1.5% by mass or less, 1.3% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, or 0.5% by mass or less, etc. By using the above-mentioned specific emulsifier, a cheese-like food having freeze resistance with suppressed weeping after freeze-thawing of the cheese-like food can be obtained.

[0017] ■ Oil and fat The cheese-like food of the present invention preferably contains an oil and fat having a melting point rise of 20 to 50°C. More preferably, it contains an oil and fat having a melting point rise of 25 to 40°C, still more preferably 27 to 38°C, and most preferably 30 to 37°C, which is preferable from the viewpoints of processability, melt-in-the-mouth feeling, and texture.

[0018] Also, from the viewpoints of flavor, melt-in-the-mouth feeling, and texture, the cheese-like food of the present invention preferably has an SFC (solid fat content) of the oil and fat of 45% or more at 10°C and 15% or more at 20°C. More preferably, the SFC at 10°C is 50% or more and the SFC at 20°C is 25% or more. Still more preferably, the SFC at 10°C is 53% or more and the SFC at 20°C is 26% or more. Even more preferably, the SFC at 10°C is 55% or more and the SFC at 20°C is 27% or more, which is preferable from the viewpoint of processability.

[0019] Furthermore, among the above-mentioned fats and oils, those containing 6% or more, more preferably 8%, and even more preferably 10% or more of P2O-type triglycerides are preferable from the viewpoint of the moldability of the cheese-like food. P2O (where P represents palmitic acid and O represents oleic acid) type triglycerides do not limit the positional isomers of fatty acids within the triglyceride molecule, and mean both 1,3-palmitoyl, 2-oleylglycerol and 1,2-palmitoyl, 3-oleylglycerol. As the P2O-type triglyceride, it is also possible to use the melting point part in palm oil obtained by further fractionating palm olein obtained by fractionating palm oil.

[0020] In addition, the fat and oil content of the cheese-like food of the present invention is preferably 10 to 50% by mass, more preferably 13 to 45% by mass, and even more preferably 15 to 40% by mass as the lipid content including lipids contained in raw materials other than the above-mentioned fats and oils. Within the range of the above lipid content, the fat and oil forms a better crystal network, and a cheese-like food with better physical properties such as the moldability of the cheese-like food can be obtained.

[0021] ■ Modified starch The cheese-like food of the present invention contains modified starch. The modified starch in the present invention is preferably hydroxypropylated and phosphate-crosslinked modified starch, and it is preferable to use such modified starch derived from peas, potatoes, tapioca, rice, waxy corn, corn, etc. Among these, from the viewpoint of the processability of the cheese-like food, it is more preferable to use one or more modified starches selected from the group consisting of tapioca-derived, rice-derived, and corn-derived modified starches. Also, from the viewpoints of the hardness of the cheese-like food and the smoothness of the texture, it is most preferable to use hydroxypropylated phosphate-crosslinked starch derived from corn. In the present invention, it is preferable that the cheese-like food contains the modified starch in an amount of preferably 1 to 20% by mass, more preferably 2 to 16% by mass, and even more preferably 3 to 12% by mass. Using the above-mentioned modified starch is preferable in that the retrogradation of the starch proceeds and appropriate moldability of the cheese-like food is obtained.

[0022] ■ Egg white The cheese-like food of the present invention preferably contains egg white. It is preferable that the cheese-like food contains egg white as a solid content, preferably 0.1 to 5% by mass, more preferably 0.2 to 3% by mass, and still more preferably 0.3 to 2% by mass. The egg white can be used in any form such as liquid or dried egg white powder. Specifically, dried egg white, raw egg white, liquid egg white, frozen egg white, etc. can be exemplified. By containing egg white as a solid content in a predetermined range in the cheese-like food, a cheese-like food having a more desirable hardness can be obtained.

[0023] ■ Moisture The moisture that can be used in the cheese-like food of the present invention is not particularly limited as long as it is suitable for drinking, and tap water, distilled water, mineral water, etc. can be used. The moisture content of the cheese-like food of the present invention, including the moisture contained in the raw materials other than the above water, is preferably 40 to 80% by mass, more preferably 43 to 70% by mass, and still more preferably 44 to 65% by mass.

[0024] ■ Protein The cheese-like food of the present invention can contain protein derived from milk raw materials and / or protein derived from plant raw materials as protein. Examples of the protein derived from milk raw materials include whole milk powder, skim milk powder, whey powder, cheese, casein, sodium caseinate, potassium caseinate, magnesium caseinate, calcium caseinate, milk, and fresh cream. Examples of the protein derived from plant raw materials include soy protein, pea protein, oat protein, almond protein, potato protein, etc. The protein content is preferably 3 to 33% by mass, more preferably 4 to 30% by mass, and still more preferably 5 to 25% by mass in the cheese-like food, including the protein content derived from the cheese described above. That is, the lower limit can be 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, or 6.5% by mass or more, etc. Also, the upper limit can be 33% by mass or less, 30% by mass or less, 28% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less, etc. In particular, in the present invention, it is preferable to contain protein (milk protein) derived from milk raw materials.

[0025] ■ Molten salt The cheese-like food of the present invention can contain a molten salt. The molten salt is not limited as long as it is a molten salt generally usable in cheese-like foods. Specifically, sodium polyphosphate, sodium dihydrogen phosphate, sodium citrate, potassium phosphate, potassium hydrogen phosphate, sodium phosphate, potassium pyrophosphate, sodium pyrophosphate, potassium polyphosphate, potassium metaphosphate, sodium metaphosphate, sodium carbonate, and sodium hydrogen carbonate can be exemplified. In the present invention, in particular, sodium polyphosphate and / or sodium citrate are preferable, and more preferably, it contains sodium polyphosphate and sodium citrate. The content of the molten salt is preferably 0.1 to 4% by mass, more preferably 0.2 to 3.8% by mass, still more preferably 0.3 to 3.5% by mass, and most preferably 0.4 to 3% by mass in the cheese-like food. That is, preferably, the lower limit can be 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5 or more, etc. Also, preferably, the upper limit can be 4% by mass or less, 3.8% by mass or less, 3.5% by mass or less, 3% by mass or less, 2.5% by mass or less, 2% by mass or less, 1.9% by mass or less, 1.8% by mass or less, 1.7% by mass or less, 1.6% by mass or less, 1.5% by mass or less, 1.4% by mass or less, or 1% by mass or less, etc.

[0026] ■ Other components Among other components, as known additives, pH adjusters such as lactic acid can also be used. Furthermore, for the cheese-like food of the present invention, for the purpose of flavor imparting, flavors such as milk flavor and cheese flavor, various spices, fruit purees and jams, sweeteners such as sucralose, aspartame, and stevia for the purpose of sweetness imparting, and coloring agents such as beta-carotene, paprika pigment, and annatto pigment for the purpose of coloring can be used. Also, for the purpose of improving shelf life, shelf life improvers such as glycine, sodium acetate, and egg white lysozyme can also be used.

[0027] ■ pH The pH of the cheese-like food of the present invention is preferably a pH of 5.0 or more and 5.8 or less. More preferably, it is pH 5.2 to 5.7, and even more preferably pH 5.3 to 5.6. At that time, depending on the pH after mixing the raw materials or the pH at the end of fermentation of the lactic acid ferment, it is preferable to add an organic acid such as lactic acid or citric acid, or conversely an alkaline agent, and appropriately adjust to the target pH.

[0028] ■ Production of cheese-like food As a method for producing the cheese-like food of the present invention, for example, an oil-in-water type emulsion in which oil and fat, milk raw material, modified starch, salt, pH adjuster, flavor, pigment, and water are mixed is pre-emulsified and homogenized, and then can be produced through the steps of sterilization and cooling. At the time of pre-emulsification, the pH is adjusted to 5.0 to 5.8 using an organic acid or an alkaline salt, but the pH can also be adjusted by subjecting the oil-in-water type emulsion to lactic acid fermentation.

[0029] ■ Freezing conditions The cheese-like food of the present invention has freeze resistance and is a cheese-like food in which changes after freezing are suppressed compared to before freezing. The "cheese-like food having freeze resistance" as referred to in the present invention has little change in hardness before and after thawing, maintains a smooth texture without being lumpy even after freeze-thawing, and is a cheese-like food without weeping. The freezing temperature may be any temperature at which frozen foods are generally stored. Preferably, it is preferably frozen at -80°C to -15°C, more preferably at -50°C to -18°C, and even more preferably at -45°C to -20°C. The freezing method may be either rapid freezing or slow freezing. As specific methods, for rapid freezing, a method of freezing at -45°C for 30 minutes or more using a shock freezer or the like can be exemplified. For slow freezing, it is preferable to pass through the maximum ice crystal formation temperature zone (usually between -5°C and -1°C) over, for example, 30 minutes to 6 hours and then freeze, and a freezing method of generally freezing and storing at approximately -30°C to -20°C for 15 hours to 20 hours using a commercial freezer or the like can be exemplified.

[0030] ■Hardness For the cheese-like food of the present invention, the hardness before freezing and after freeze-thawing is measured with a rheometer (manufactured by Brookfield Asset Management, 5 mm diameter disc-shaped plunger, table speed 0.8 mm / sec) at 5°C. The cheese-like food is put into a container (8 cm diameter cylindrical) up to a height of 3.5 cm, and the maximum load when entering 24 mm from the upper surface is measured. The freezing conditions are as follows: A cycle test of repeating -20°C and -2°C every 12 hours is carried out for 3 days in a freezer (manufactured by THN052PC ADVANTEC). Then, it is stored in a 5°C refrigerator overnight and thawed. The hardness after thawing is measured, and the hardness before and after freezing is measured. Preferably, the hardness of the cheese-like food at 5°C measured by the rheometer before freezing and after thawing is 100 g to 200 g (5 mm diameter disc-shaped plunger, table speed 0.8 mm / sec), more preferably 110 g to 190 g, and even more preferably 120 g to 180 g. A cheese-like food having such hardness will not become too hard even after freeze-thawing, and a cheese-like food having appropriate physical properties can be obtained.

[0031] Examples are described below. Hereinafter, “%” and “parts” mean “mass %” and “parts by mass” unless otherwise specified.

Examples

[0032] ○Measurement of pH The pH was measured in a suspended state by sufficiently stirring and mixing with an equal amount of ion-exchanged water as the sample.

[0033] ○Hardness The cheese-like foods obtained in the examples and comparative examples before and after freezing were placed in a container (cylindrical with a diameter of 8 cm) up to a height of 3.5 cm, and a cycle test was carried out for 3 days with -20°C and -2°C repeated every 12 hours. Then, it was stored in a refrigerator at 5°C overnight and thawed. The hardness at 5°C before and after freezing and thawing was measured with a rheometer (manufactured by Brookfield Asset Management) under the conditions of a 5-mm diameter disc-shaped plunger and a table speed of 0.8 mm / sec. In addition, the maximum load when entering 24 mm from the upper surface of the cheese-like food in the container was measured. A hardness range of 100 g to 200 g was regarded as the quality having freeze tolerance.

[0034] ○Preparation of cheese-like food ·Example 1 Oil A: 5.39 parts of refined palm oil (rising melting point 37°C / SFC: 55% at 10°C, 27% at 20°C / P2O type triglyceride content 30%) and 11.08 parts of Oil B (rising melting point 30°C / SFC: 46% at 10°C, 22% at 20°C / P2O type triglyceride content 8%), 7.33 parts of Gouda cheese, 0.89 part of skim milk powder, 4.66 parts of whey powder, 2.77 parts of milk protein, 5.33 parts of fermented milk, 0.36 part of egg white powder, 4.91 parts of corn-derived hydroxypropyl-phosphated cross-linked starch, 0.92 part of salt, 54.65 parts of water, 0.27 part of sodium polyphosphate, 0.13 part of sodium acetate, 0.25 part of locust bean gum, Emulsifier A (sucrose fatty acid ester whose main constituent fatty acid is palmitic acid, "Ryoto Sugar Ester P170" manufactured by Mitsubishi Chemical Corporation) 0.11 part, 0.24 part of flavor, 0.71 part of pH adjuster containing lactic acid were prepared at 55°C for 10 minutes, and further homogenized under a pressure of 100 Kg / cm 2 of pressure. After homogenization, it was passed through a scraping continuous heat exchanger, heat-sterilized at 80 to 90 °C, filled, rapidly cooled in a tunnel freezer, and then aged in a refrigerator to obtain the cheese-like food of Example 1. The lipid content of the obtained cheese-like food of Example 1 was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.44.

[0035] ·Example 2 A cheese-like food of Example 2 was obtained in the same manner as the formulation and production method of Example 1, except that emulsifier A of Example 1 was changed to emulsifier B (sorbitan fatty acid ester, "Poem S-320YN" manufactured by Riken Vitamin Co., Ltd., main constituent fatty acid: stearic acid). The lipid content of the obtained cheese-like food of Example 2 was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.39.

[0036] ·Example 3 A cheese-like food of Example 3 was obtained in the same manner as the formulation and production method of Example 1, except that emulsifier A of Example 1 was changed to emulsifier C (monoglyceryl succinate, "Poem B-30" manufactured by Riken Vitamin Co., Ltd.). The lipid content of the obtained cheese-like food of Example 3 was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.40.

[0037] ·Example 4 A cheese-like food of Example 4 was obtained in the same manner as the formulation and production method of Example 1, except that emulsifier A of Example 1 was changed to emulsifier C (monoglyceryl succinate, "Poem B-30" manufactured by Riken Vitamin Co., Ltd.), it did not contain egg white powder, and the water was 55.01 parts. The lipid content of the obtained cheese-like food of Example 4 was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.40.

[0038] ·Comparative Example 1 A cheese-like food of Comparative Example 1 was obtained in the same manner as the formulation and production method of Example 1, except that emulsifier A of Example 1 was not used and the water was 54.76 parts. The lipid content of the cheese-like food of Comparative Example 1 obtained was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.41.

[0039] · Comparative Example 2 A cheese-like food of Comparative Example 2 was obtained in the same manner as in Example 1 in terms of formulation and production method, except that Emulsifier A in Example 1 was changed to 0.09 part of Emulsifier D (polyglycerin fatty acid ester, "Glyster MSW7S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and 0.02 part of Emulsifier E (polyglycerin fatty acid ester, "SY Glyster PS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.). The lipid content of the cheese-like food of Comparative Example 2 obtained was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.42.

[0040] · Comparative Example 3 A cheese-like food of Comparative Example 3 was obtained in the same manner as in Example 1 in terms of formulation and production method, except that Emulsifier A in Example 1 was changed to Emulsifier F (polysorbate, "Wil-Surf TF-60" manufactured by NOF Corporation: polyoxyethylene sorbitan monostearate). The lipid content of the cheese-like food of Comparative Example 3 obtained was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.17.

[0041] · Comparative Example 4 A cheese-like food of Comparative Example 4 was obtained in the same manner as in Example 1 in terms of formulation and production method, except that Emulsifier A in Example 1 was changed to Emulsifier G (sucrose fatty acid ester whose main constituent fatty acid is stearic acid, "Ryoto Sugar Ester S1670" manufactured by Mitsubishi Chemical Corporation, HLB 16). The lipid content of the cheese-like food of Comparative Example 4 obtained was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.45.

[0042] · Comparative Example 5 Except for changing the emulsifier A in Example 1 to emulsifier H (sucrose fatty acid ester with stearic acid as the main constituent fatty acid, "Ryoto Sugar Ester S-570" manufactured by Mitsubishi Chemical Corporation, HLB 5), a cheese-like food of Comparative Example 5 was obtained in the same manner as the formulation and production method of Example 1. The lipid content of the obtained cheese-like food of Comparative Example 5 was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.47.

[0043] ·Example 5 Except for changing the emulsifier A in Example 1 to emulsifier I (monoglyceryl citrate, "Pem K-37" manufactured by Riken Vitamin Co., Ltd.), a cheese-like food of Example 5 was obtained in the same manner as the formulation and production method of Example 1. The lipid content of the obtained cheese-like food of Example 5 was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.40.

[0044] ·Example 6 Except for changing the emulsifier A in Example 1 to emulsifier J (monoglyceryl acetate, "Pem G-002" manufactured by Riken Vitamin Co., Ltd.), a cheese-like food of Example 6 was obtained in the same manner as the formulation and production method of Example 1. The lipid content of the obtained cheese-like food of Example 6 was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.40.

[0045] ·Example 7 Except for changing the emulsifier A in Example 1 to emulsifier K (sucrose fatty acid ester with palmitic acid as the main constituent fatty acid, "Ryoto Sugar Ester P1670" manufactured by Mitsubishi Chemical Corporation), a cheese-like food of Example 7 was obtained in the same manner as the formulation and production method of Example 1. The lipid content of the obtained cheese-like food of Example 7 was 22.0%, the protein content was 6.6%, the moisture was 58.6%, and the pH was 5.40.

[0046] Table 1. Formulation TIFF2025087653000001.tif126165

[0047] Table 2. Formulation TIFF2025087653000002.tif116164

[0048] In addition, the following raw materials were used in the table. · For cheese, Gorgonzola cheese manufactured by Murray Goulburn Co-operative Co. Limited was used. · For milk protein, a product manufactured by Fonterra Limited with a lipid content of 1.5%, protein content of 81.1%, carbohydrate content of 5.0%, and moisture content of 5.7% was used. · For egg white powder, "Dried Egg White" (solid content 93%) manufactured by Kewpie Corporation was used. · For modified starch, hydroxypropyl-phosphated cross-linked starch derived from corn manufactured by Nippon Starch Chemical Co., Ltd. was used. · For fermented milk, sterilized fermented milk manufactured by Fuji Oil Co., Ltd. was used. · For sodium polyphosphate, "Sodium Polyphosphate" manufactured by Yoneyama Chemical Industry Co., Ltd. was used. · For sodium acetate, "Sodium Acetate (Anhydrous)" manufactured by Mitsubishi Chemical Corporation was used. · For Emulsifier A, sucrose fatty acid ester "Ryoto Sugar Ester P170" (HLB 1, main constituent fatty acid: palmitic acid) manufactured by Mitsubishi Chemical Corporation was used. · For Emulsifier B, sorbitan fatty acid ester "Poem S-320YN" (main constituent fatty acid: stearic acid) manufactured by Riken Vitamin Co., Ltd. was used. · For Emulsifier C, succinic acid monoglyceride "Poem B-30" (HLB 5.5) manufactured by Riken Vitamin Co., Ltd. was used. · For Emulsifier D, polyglycerol fatty acid ester "Glyster MSW7S" manufactured by Sakamoto Pharmaceutical Co., Ltd. was used. · For Emulsifier E, polyglycerol fatty acid ester "SY Glyster PS-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd. was used. · For Emulsifier F, polysorbate "Wil-Surf TF-60" (polyoxyethylene sorbitan monostearate) manufactured by NOF Corporation was used. · As the emulsifier G, sucrose fatty acid ester "Rhodiosugar Ester S1670" (HLB 16, main constituent fatty acid: stearic acid) manufactured by Mitsubishi Chemical Corporation was used. · As the emulsifier H, sucrose fatty acid ester "Rhodiosugar Ester S-570" (HLB 5, main constituent fatty acid: stearic acid) manufactured by Mitsubishi Chemical Corporation was used. · As the pH adjuster containing lactic acid, "Musashino Lactic Acid 50" manufactured by Musashino Chemical Laboratory Co., Ltd. was used. · As the emulsifier I, citric acid monoglyceride "Poem K-37" (HLB 6) manufactured by Riken Vitamin Co., Ltd. was used. · As the emulsifier J, acetic acid monoglyceride "Poem G-002" (HLB 2) manufactured by Riken Vitamin Co., Ltd. was used. · As the emulsifier K, sucrose fatty acid ester "Rhodiosugar Ester P1670" (HLB 16, main constituent fatty acid: palmitic acid) manufactured by Mitsubishi Chemical Corporation was used.

[0049] ○ Evaluation method Evaluations were conducted for the examples and comparative examples. For the hardness at 5°C before freezing and after thawing, and all items of sensory evaluation (presence or absence of graininess and cheesy flavor), those with acceptable quality were regarded as the final pass of the cheese-like food with freeze resistance. The results are shown in Tables 3 to 4.

[0050] <Sensory evaluation> The cheese-like food prepared above was subjected to a cycle test in which -20°C and -2°C were repeated every 12 hours for 3 days. Then, for those thawed after being stored in a 5°C refrigerator overnight, sensory evaluation was performed on the texture and flavor. The sensory evaluation was conducted by having 10 panelists taste it blindly and evaluated according to the following criteria. Note that the panelists in this evaluation were 10 experienced panelists who had been engaged in the research of cheese and cheese-like foods.

[0051] · Texture 5 points: Very good (a very smooth texture can be felt) 4 points: Good (a smooth texture can be felt) 3 points: Acceptable 2 points: Slightly defective (the smooth texture is weak, and a dull texture is felt) 1 point: Defective (the smooth texture is not felt, and a very dull texture is felt)

[0052] · Flavor 5 points: Very good (a very cheesy flavor is felt) 4 points: Good (a cheesy flavor is felt) 3 points: Acceptable 2 points: Slightly defective (the cheesy flavor is weak) 1 point: Defective (no cheesy flavor is felt)

[0053] The average score of each panelist was calculated. And from the average score, A: 4.5 points or more B: 3.5 points or more and less than 4.5 points C: 3.0 points or more and less than 3.5 points D: 1.5 points or more and less than 3.0 points E: Less than 1.5 points Evaluation was carried out in five levels, and those with both texture and flavor evaluations of C or above were regarded as qualified quality.

[0054] Table 3. Results TIFF2025087653000003.tif39165

[0055] Table 4. Results TIFF2025087653000004.tif31164

[0056] From the results in Tables 3 to 4, Examples 1 to 7 were of qualified quality in all items of hardness at 5°C before and after freezing and sensory evaluation (presence or absence of gushing and cheesy flavor), and were finally qualified. Also, Examples 1 to 7 had no water separation after thawing and were cheesy foods with freezing resistance. Therefore, Examples 1 to 7 were cheese-like foods having excellent freeze resistance with good physical properties and flavor after freezing and thawing, despite having a cheese content of 15% by mass or less and a low cheese content.

[0057] From the above results, in the present invention, (a) the cheese content is 15% by mass or less, (b) containing at least one emulsifier selected from the group consisting of organic acid monoglycerides, sucrose fatty acid esters having palmitic acid as the constituent fatty acid, and sorbitan fatty acid esters, (c) containing fats and oils, (d) containing modified starch, By satisfying all of (a) to (d) above, it has been found that a cheese-like food having good physical properties and flavor after freezing and thawing can be provided, despite having a cheese content of 15% by mass or less and a low cheese content.

Claims

1. A cheese-like food having freeze resistance, which satisfies all of the following (a) to (d): (a) The cheese content is 15% by mass or less. (b) containing one or more emulsifiers selected from the group consisting of organic acid monoglycerides, sucrose fatty acid esters whose constituent fatty acid is palmitic acid, and sorbitan fatty acid esters. (c) Contains oils and fats. (d) Contains modified starch.

2. The cheese-like food product according to claim 1, further satisfying (e). (e) Contains 0.1 to 5% by mass of egg white as a solid content.

3. The cheese-like food according to claim 1 or 2, further satisfying (f). (f) The protein content in the cheese-like food is 3 to 33% by mass.

4. 3. The cheese-like food according to claim 1, wherein the emulsifier is present in an amount of 0.05 to 2% by mass in the cheese-like food.

5. The cheese-like food according to claim 1 or 2, wherein the fat or oil constitutes 10 to 50% by mass of the cheese-like food.

6. 3. The cheese-like food according to claim 1 or 2, wherein the processed starch constitutes 1 to 20% by mass of the cheese-like food.

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