Cheese-like foods

Abstract

The object of the present invention is to provide a hard cheese-like food product mainly composed of powdered protein and a method for producing the same. [Solution] The above problem is solved by compressing and molding a mixture containing powdered protein, butyric acid, and sugar alcohol, and then processing the resulting solidified product into thin, cheese-like flakes.

Description

[Technical Field]

[0001] This invention relates to a hard cheese-like food product mainly composed of powdered protein, and a method for producing the same. [Background technology]

[0002] Hard cheeses are divided into semi-hard and hard cheeses. Those with a moisture content of 38-46% are classified as semi-hard cheeses, those with a moisture content of 38% or less are classified as hard cheeses, and those with a moisture content of 32% or less are sometimes classified as extra-hard cheeses. Shaved cheese is a food product made by shaving these hard cheeses (hereinafter also simply called "hard cheese") with a cheese grater or similar tool. Commercially available shaved cheese is used not only as a snack to eat on its own, but also as a topping for pasta, pizza, gratin, salads, sandwiches, and snacks. On the other hand, with the need to address allergies, the movement to realize a sustainable society, and the growing health consciousness, there is an increasing demand for foods that replace animal-based ingredients with plant-based ingredients, and many cheeses made from plant-based ingredients are being developed.

[0003] For example, a method for producing a plant-based cheese product containing approximately 5% to 40% by weight of protein (Patent Document 1), a cheese-like food that does not contain raw cheeses and contains acetylated starch, oil and fat, octenyl succinate pregelatinized starch, and water, wherein the content of octenyl succinate pregelatinized starch is 0.5% by mass or more and 2.0% by mass or less of the total mass of the cheese-like food (Patent Document 2), a cheese-like food that contains starch, oil and fat, and water, wherein the starch contains acid-treated waxy starch, and the oil and fat is 30% by mass or less of the total mass of the cheese-like food (Patent Document 3), and so on are known. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Special Publication No. 2024-529737 [Patent Document 2] Patent No. 7435148 [Patent Document 3] Japanese Patent Publication No. 2024-063757 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] The object of the present invention is to provide a hard cheese-like food product using powdered protein or the like as a raw material, and a method for producing the same. [Means for solving the problem]

[0006] The inventors conducted various studies to solve these problems and discovered that a hard cheese-like food product can be manufactured by compressing and molding a mixture containing powdered protein, butyric acid, and sugar alcohol, and that thin flakes of the hard cheese-like food product can be prepared by further cutting the mixture. Thus, the inventors completed the present invention.

[0007] In other words, the present invention consists of the following configurations [1] to

[10] . [1] A method for producing a hard cheese-like food product, comprising the step of compressing and molding a mixture containing powdered protein, butyric acid, sugar alcohol, and water to prepare a solidified product. [2] A method for producing a hard cheese-like food according to [1], wherein the mixture comprises 35-95% by weight of powdered protein, 0.01-5% by weight of butyric acid, 1-20% by weight of sugar alcohol and 1-35% by weight of water. [3] A method for producing a hard cheese-like food according to [1] or [2], wherein the mixture contains 80 parts by weight or less of modified starch per 100 parts by weight of powdered protein. [4] A method for producing a hard cheese-like food according to any one of [1] to [3], characterized in that the solidified product obtained by compression molding is not cooled under pressure. [5] The compression molding process is 50-250 kgf / cm². 2 A method for producing a hard cheese-like food according to any one of [1] to [4], which is carried out by compression. [6] A method for producing a hard cheese-like food according to any one of [1] to [5], further comprising the step of cutting the solidified material. [7] A method for producing a hard cheese-like food according to [6], wherein the cutting process is a process of forming thin flakes with a thickness of 0.001 to 0.5 mm. [8] A hard cheese-like food comprising powdered protein, comprising 30-80% by weight of protein, 0.01-5% by weight of butyric acid, 1-20% by weight of sugar alcohol and 1-30% by weight of water. [9] A hard cheese-like food product according to [8], comprising 80 parts by weight or less of modified starch per 100 parts by weight of powdered protein.

[10] A hard cheese-like food product as described in [8] or [9], which is in the form of thin flakes with a thickness of 0.001 to 0.5 mm. [Effects of the Invention]

[0008] This invention makes it possible to provide a hard cheese-like food product by using powdered protein as the main ingredient, regardless of the protein's origin, thus enabling the provision of sustainable food products that are free of or contain reduced amounts of animal milk. [Modes for carrying out the invention]

[0009] The "hard cheese-like food" of the present invention refers to a food that is similar to a typical hard cheese with a moisture content of 46% by weight or less, and means a cheese substitute food.

[0010] The powdered protein used in the present invention is not particularly limited in its origin as long as it is a powdered protein, but powdered plant protein obtained from plant raw materials is preferred. Examples of plant raw materials include legumes such as soybeans, peas, and broad beans, grains such as wheat, oats, and rice, potatoes and other root vegetables, nuts and seeds such as almonds and sesame seeds, and yeast, with soybeans being preferred among these. A more preferred embodiment of the powdered protein used in the present invention is powdered isolated soybean protein. The protein content in the powdered protein used in the present invention is not particularly limited, but is generally about 40 to 95% by weight, preferably 60 to 90% by weight. Also, the moisture content of the powdered protein used in the present invention is not particularly limited, but is about 2 to 10% by weight, preferably 3 to 7% by weight.

[0011] The butyric acid used in the present invention may be, in addition to butyric acid, butyrate such as sodium butyrate and potassium butyrate, or a mixture thereof, and may be a natural product or a synthetic product.

[0012] The sugar alcohol used in the present invention is not particularly limited, and examples thereof include glycerin, erythritol, sorbitol, mannitol, xylitol, lactitol, maltitol, and the like.

[0013] The processed starch referred to in the present invention includes cross-linked starch such as phosphate cross-linked starch, etherified starch such as hydroxypropyl starch, esterified starch such as acetic acid starch, processed starch obtained by combining these processes (for example, acetylated adipic acid cross-linked starch and hydroxypropylated phosphate cross-linked starch), sodium octenyl succinate starch, oxidized starch, and physically processed starch such as acid-treated starch.

[0014] The oil and fat used in the present invention is not limited in type as long as it is an oil and fat that can be used in food and drink products, and may be a vegetable oil and fat or an animal oil and fat. For example, soybean oil, corn oil, palm oil, coconut oil, cocoa butter, coconut oil, peanut oil, olive oil, camellia oil, cottonseed oil, rapeseed oil, sesame oil, linseed oil, hemp seed oil, safflower oil, rice oil, sunflower oil, grape seed oil, perilla oil, avocado oil, almond oil, walnut oil, pumpkin seed oil, peanut oil, canola oil, or hardened oils, transesterified oils, etc. thereof, and emulsions such as margarine and butter may be used, but a water-in-oil type emulsion is preferred, and examples of the emulsion include cream, milk, soy milk, emulsified oil and fat powder, processed emulsified oil and fat products, etc.

[0015] One aspect of the present invention is a method for producing a hard cheese-like food. The outline of the method is as follows: a mixture containing 35 to 95% by weight, preferably 40 to 90% by weight, more preferably 45 to 85% by weight, still more preferably 50 to 80% by weight of powdered protein as the main raw material, 0.01 to 5% by weight, preferably 0.02 to 4% by weight, more preferably 0.03 to 3% by weight of butyric acid, 1 to 20% by weight, preferably 2 to 18% by weight, more preferably 3 to 15% by weight, still more preferably 3 to 10% by weight of sugar alcohol, and 1 to 35% by weight, preferably 1.5 to 30% by weight, more preferably 2 to 28% by weight, still more preferably 2.5 to 20% by weight of water is compression-molded to obtain a solidified product.

[0016] The manufacturing method may further include a step of blending modified starch in the step of preparing the mixture. The content thereof can be exemplified by 0 to 35% by weight or 1 to 30% by weight, and is preferably 80 parts by weight or less, more preferably 70 parts by weight or less, still more preferably 60 parts by weight or less, and particularly preferably 50 parts by weight or less based on 100 parts by weight of the powdered protein.

[0017] In addition, in the step of preparing the mixture, a step of blending oil and fat may be further included. The amount of the oil and fat can be appropriately determined, but is preferably 0.5 to 20% by weight, more preferably 1 to 15% by weight, and still more preferably 1.5 to 10% by weight.

[0018] Moreover, other flavoring materials can be included in the mixture. The flavoring materials are not particularly limited as long as they can impart flavor, and examples include seasonings such as salt, saccharides, amino acids, nucleic acids, organic acids, organic acid salts, oil and fat, yeast extract, protein hydrolysates, etc., fragrances such as acetoin, diacetyl, γ-dodecalactone, 12-methyltridecanal, etc., colorants such as marigold pigment, annatto pigment, etc., and calcium salts such as calcium chloride, calcium lactate, etc. The content of the flavoring material can be appropriately determined, but is preferably 20% by weight or less, more preferably 0.1 to 15% by weight, and still more preferably 0.5 to 10% by weight. In addition, a masking agent or the like for suppressing an unpleasant flavor derived from plant raw materials may be added.

[0019] The compression molding method in the present invention for producing hard cheese-like food is not particularly limited, as long as the powders bind together to form a solid that is hard enough to be scraped. Compression molding may be performed using a roller compactor or the like, or the mixture may be placed in a mold and compressed with a hydraulic press, juicer, oiler, etc., to form a cylindrical or rectangular solid. The diameter or maximum length of one side of the solid is not particularly limited, but is preferably 1 to 100 cm, more preferably 2 to 80 cm, and even more preferably 5 to 70 cm, with a height of preferably 0.5 to 80 cm, more preferably 1 to 60 cm, and even more preferably 2 to 50 cm. The pressure during compression molding is 20 to 300 kgf / cm². 2 Preferably, 30-250 kgf / cm² 2 More preferably, 50-200 kgf / cm² 2 More preferably, the upper limit is 150 kgf / cm². 2 Less than 140 kgf / cm² 2 The following are more preferable. The compression time can be set as appropriate, but is preferably 1 minute or more, more preferably 2 minutes or more, even more preferably 3 to 60 minutes, and particularly preferably 5 to 40 minutes. It is also preferable to include a heating step, which may be heated during compression, but is preferable to heat after compression, and is preferable to heat under atmospheric pressure. The heating temperature can be exemplified as 30 to 120°C, preferably 40 to 100°C, more preferably 50 to 100°C, and the heating time can be set as appropriate, but can be exemplified as 5 minutes to 24 hours, and is preferable to 10 minutes to 10 hours. If a cooling step is taken after heating, the pressure is not particularly limited, but it is preferable not to include a cooling step under pressurized conditions, and is preferable to perform it under atmospheric pressure. For heating, a dryer may be used in addition to general heating devices such as ovens and hot plates. For cooling, it may be left at room temperature, or general cooling devices such as refrigerators and freezers may be used.

[0020] Furthermore, the method for producing hard cheese-like food of the present invention may further include a step of cutting the solidified material. "Cutting" means making the solidified material into thin flakes, and includes methods such as cutting, scraping, and grating. The material may also be dried using a general drying method after cutting.

[0021] Another aspect of the present invention is a hard cheese-like food. The hard cheese-like food is made by incorporating powdered protein, and the protein content in the hard cheese-like food is preferably 30 to 80% by weight, more preferably 35 to 75% by weight, even more preferably 40 to 70% by weight, and at the lower limit, it is particularly preferably more than 40% by weight, and most preferably 42% or more by weight or 45% or more by weight. The butyric acid content in hard cheese-like foods should be 0.01 to 5% by weight, preferably 0.02 to 4% by weight, and more preferably 0.03 to 3% by weight. The sugar alcohol content in the hard cheese-like food product should be 1 to 20% by weight, preferably 2 to 18% by weight, more preferably 3 to 15% by weight, and even more preferably 10% by weight or less. This range is preferable because it allows for the production of a solidified product with a machinable hardness, and also prevents the sweetness from becoming too strong from a taste perspective. The modified starch content in hard cheese-like food products can be exemplified as 0-35% by weight or 1-30% by weight, and the modified starch content per 100 parts by weight of powdered protein is preferably 80 parts by weight or less, more preferably 70 parts by weight or less, even more preferably 60 parts by weight or less, and particularly preferably 50 parts by weight or less. The moisture content in the hard cheese-like food product should be 1 to 30% by weight, preferably 1.5 to 25% by weight, more preferably 2 to 20% by weight, and even more preferably 2.5 to 18% by weight. The fat content in the hard cheese-like food product can be determined as appropriate, but is preferably 0.5 to 20% by weight, more preferably 1 to 15% by weight, and even more preferably 1.5 to 10% by weight. The amount of seasoning ingredients in the hard cheese-like food can be determined as appropriate, but is preferably 20% by weight or less, more preferably 0.01 to 15% by weight, and even more preferably 0.05 to 10% by weight.

[0022] The hard cheese-like food of the present invention is a food made from a solidified product obtained by compression molding using the method described above. Its shape is not particularly limited, but examples include cylindrical, semi-cylindrical, and rectangular parallelepiped shapes, although a flat cylindrical shape resembling cheese is preferred.

[0023] Furthermore, the thin, flaky hard cheese-like food obtained by cutting is not limited in shape or size other than being flaky, and can be exemplified by powder, thread, tape, sheet, etc. More specifically, powdered cheese and shaved cheese are examples of preferred shapes. The thickness can be set as appropriate according to the application and is not limited, but is preferably 0.001 to 0.5 mm, more preferably 0.005 to 0.2 mm, and even more preferably 0.01 to 0.1 mm. The shape can also be adjusted as appropriate and is not limited, but for example, a side length of about 0.5 to 100 mm, about 0.5 to 80 mm, about 1 to 50 mm is more preferable, and about 1 to 30 mm is even more preferable.

[0024] These thin, hard cheese-like food products can be eaten as is, or used in pizza, bread, gratin, rice, sushi, rice balls, noodles, okonomiyaki, takoyaki, salads, tofu, meat, simmered dishes, grilled fish, etc. They can be used as toppings, sprinkles, or coatings, and can also be mixed with other solid ingredients such as granular seasonings to make a sprinkle. [Examples]

[0025] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all percentages are by weight unless otherwise specified.

[0026] [Study on machinability based on formulation 1] For test plot 1, 75g of powdered isolated soy protein (Fuji Pro® RK, protein content: 86%, moisture: 5%, Fuji Oil Co., Ltd.), 10g of glycerin (Sakamoto Pharmaceutical Co., Ltd.), and 15g of tap water were mixed in a food processor for 90 seconds, then placed in a cylindrical container and subjected to a hydraulic press (approximately 92kgf / cm²). 2 A cylindrical solid was obtained by compression molding using ). Similarly, for test plots 2 to 4, preparations were made using the formulations shown in Table 1 to obtain each solid. Each obtained solid was then cut to a thickness of 0.06 mm using a bonito flake shaver.

[0027] [Evaluation Test] Table 1 lists the types of food products that yielded thin flakes as "Cuttable: ○" and those that did not as "Cuttable: ×". The shape was also listed in Table 1, and an overall evaluation was shown.

[0028] [Table 1]

[0029] Test sections 1 and 2, which used 10% and 15% glycerin, both produced food in the form of thin, flake-like flakes with moderate elasticity. Test section 3, which used 25% glycerin, also produced food in the form of flakes, but it had a rubbery elasticity. On the other hand, test section 4, which used 30% glycerin, was too soft to be cut into thin flakes.

[0030] [Study on machinability based on formulation 2] For test plot 5, 60g of powdered isolated soy protein (Fujipro® RK), 16g of 50% sodium lactate (sodium lactate: 50%, water: 50%, Musashino Chemical Research Institute Co., Ltd.), 17g of glycerin, and 7g of tap water were mixed in a food processor for 90 seconds, then placed in a cylindrical container and pressed with a hydraulic press (approximately 92kgf / cm²). 2 A cylindrical solid was obtained by compression molding using ). Similarly, solids were obtained for test sections 6 to 10 using the formulations shown in Table 2. Each obtained solid was cut to a thickness of 0.06 mm using a bonito flake shaver. Note that the water content in the 50% sodium lactate is added to the amount of water in the table. Table 2 shows the results of the evaluation based on the aforementioned evaluation test.

[0031] [Table 2]

[0032] Test groups 5-9, which used glycerin or sodium lactate in combination, all produced food products with moderate elasticity and a flaky, flaky shape. On the other hand, test group 10, which used sodium lactate instead of glycerin, was too hard to cut into flaky shapes.

[0033] [Study on Machinability by Blending 3] As Test Section 11, 60 g of powdered isolated soy protein (FujiPro (registered trademark) RK), after grinding fibrous soy protein (Apex 950, protein content: 63%, Fuji Oil Co., Ltd.), 10 g of 60-mesh passed product, 16 g of 50% sodium lactate, 7 g of glycerin, and 7 g of tap water were mixed in a food processor for 90 seconds, then placed in a cylindrical container, and after compression molding with a hydraulic press (about 92 kgf / cm 2 ), the obtained cylindrical solidified product was left in a dry heat machine at 90 °C for 60 minutes, then the solidified product was taken out and left to cool at room temperature to obtain a solidified product. Also, for Test Sections 12 and 13, they were prepared in the same manner according to the formulations in Table 3 to obtain solidified products. Each of the obtained solidified products was cut with a bonito slicer to a thickness of 0.06 mm. Incidentally, the water in 50% sodium lactate was included in the amount of water in the table. Based on the above evaluation test, the evaluation results are shown in Table 3.

[0034]

Table 3

[0035] Test Section 11, which uses powdered isolated soy protein as the main raw material and 60% of powdered isolated soy protein, is a flaky food with appropriate elasticity and a fluttering shape. Also, Test Section 12, which uses 40% of powdered isolated soy protein, obtained a flaky food with appropriate elasticity but was powdery. On the other hand, Test Section 13, which uses fibrous soy protein as the main raw material, was solidified but had weak binding properties and was brittle, so it could not be cut into a flaky shape.

[0036] [Study on Machinability by Blending 4] For test plot 14, 171.25g of powdered isolated soy protein (Fujipro® RK), 25g of acetylated adipic acid cross-linked starch (Nisshoku® Maps #281, Nippon Shokuhin Kako Co., Ltd.), 12.5g of glycerin, 2.5g of salt, 1.25g of sodium glutamate monohydrate, and 7g of tap water were mixed in a food processor for 90 seconds, then placed in a cylindrical container and pressed with a hydraulic press (approximately 100kgf / cm²). 2 The material was compressed and molded using a sieve to obtain a solidified product. Similarly, for test plots 15 and 16, the materials were prepared using the formulations shown in Table 4 to obtain solidified products. Each of the obtained solidified products was cut to a thickness of 0.06 mm using a bonito flake shaver. Table 4 shows the results of the evaluation based on the aforementioned evaluation test.

[0037] [Table 4]

[0038] In test group 14, approximately 15 parts by weight of modified starch was used per 100 parts by weight of powdered isolated soy protein. The resulting food had moderate elasticity and a flaky, flaky shape. In test group 15, approximately 62 parts by weight of modified starch was used per 100 parts by weight of powdered isolated soy protein. A flaky food with moderate elasticity was obtained, but it had a powdery texture. The protein content in the flaky food of test group 15 was approximately 42%. On the other hand, in test group 16, approximately 62 parts by weight of dextrin was used per 100 parts by weight of powdered isolated soy protein. Although it solidified, its binding properties were weak and it was brittle, making it impossible to cut it into a flaky shape.

[0039] [Study of machinability based on compression time] 66.7g of powdered isolated soy protein (Fujipro® RK), 1g of sodium chloride, 2g of calcium chloride dihydrate, 1.5g of potassium chloride, 0.2g of disodium succinate hexahydrate, 1.3g of disodium inosinate heptahydrate, 0.2g of monohydrate sodium glutamate, 2.4g of 90% lactic acid, 5g of glycerin, 0.5g of algae-derived DHA-containing oil (DHA ALGAL OIL, DHA: 40%), 4g of flavoring (bonito flake flavor, Ikeda Sugar Refining Co., Ltd.), 0.2g of caramel coloring (Caramel BC-2, Ikeda Sugar Refining Co., Ltd.), and 15g of tap water are mixed in a food processor for 90 seconds, then placed in a cylindrical container and pressed with a hydraulic press (approximately 100kgf / cm²). 2 The cylindrical solids obtained by compression molding for 2 minutes (test section 17), 5 minutes (test section 18), or 20 minutes (test section 19) were left to stand in a 90°C dry heat oven for 60 minutes, after which each solid was removed and allowed to cool at room temperature to obtain solids. Each obtained solid was cut to a thickness of 0.06 mm using a bonito flake shaver. Based on the aforementioned evaluation tests, the results showed that all samples had a "○" rating for machinability and were described as having "appropriate elasticity and a flimsy feel," resulting in an overall evaluation of "○" for all samples.

[0040] [Examination of machinability under pressure] The hydraulic press pressure is set to approximately 50 kgf / cm². 2 (Test section 20), approximately 150 kgf / cm² 2 (Test section 21) or approximately 200 kgf / cm² 2 Test section 22 was set up, and the procedure was carried out in the same manner as in test section 17, except that the compression time was set to 10 minutes, to obtain each solidified material. Each obtained solidified material was cut to a thickness of 0.06 mm using a bonito flake shaver. Based on the evaluation tests mentioned above, all samples were rated "○" for machinability and "moderately elastic and flimsy," resulting in an overall rating of "○" for all of them.

[0041] [Flavor evaluation] For test plot 23, 192.5g of powdered isolated soy protein (Fujipro® RK), 12.5g of glycerin, 12.5g of emulsified oil and fat product (cream taste, palm-derived, oil content: 32.6%, moisture: 43.8%, Ikeda Sugar Refining Co., Ltd.), and 0.25g of butyric acid (food additive) were mixed with water to adjust the total volume to 250g. After mixing in a food processor for 90 seconds, the mixture was placed in a cylindrical container and pressed using a hydraulic press (approximately 100kgf / cm²). 2 The mixture was compressed and molded to obtain a solidified product. Similarly, for test plots 24-27, the mixtures shown in Table 5 were prepared and solidified products were obtained. Each of the obtained solidified products was cut using a cheese grater to a thickness of 0.1 mm or less. For test plots 23-27, samples were evaluated as follows: "○" for those with a cheese flavor, "△" for those with a slight cheese flavor, and "×" for those with no cheese flavor. The results are shown in Table 5. The oil and water content in the raw materials is also shown in Table 5.

[0042] [Table 5]

[0043] Test samples 23 and 24, which contained butyric acid and oil, both had a cheese flavor, while test sample 25, which contained butyric acid but no oil, had a slight cheese flavor. On the other hand, test samples 26 and 27, which did not contain butyric acid, both did not have a cheese flavor, indicating that a cheese-flavored food can be obtained by adding butyric acid. Furthermore, in terms of shape, all samples had a smooth, fluid consistency between the thin flakes, making them suitable as a topping for hard cheese-like foods.

[0044] [Flavor evaluation] For test plot 28, 161.25g of powdered isolated soy protein (Fujipro® RK), 12.5g of glycerin, 25g of cream (derived from milk, fat content: 35.6%, moisture: 58.7%, Takanashi Dairy Co., Ltd.), 12.5g of emulsified oil and fat product (cream taste), 5g of salt, 1.25g of monosodium glutamate (food additive), 0.25g of butyric acid, and 32.25g of tap water were mixed in a food processor for 90 seconds, then placed in a cylindrical container and pressed with a hydraulic press (approximately 100kgf / cm²). 2 After compression molding, the removed cylindrical solidified material was left to stand in a dry heat oven at 80°C for 4 hours, then removed and left to solidify at room temperature. The obtained solidified material was then cut to a thickness of 0.06 mm using a bonito flake shaver. The total oil content of the raw materials was 5.2%, and the water content was 24.2%.

[0045] The resulting flaky food product had a cheese-like flavor with umami and richness, and possessed moderate elasticity and fluidity similar to commercially available grated cheese. It was found that a flaky food product with the shape and flavor of grated cheese can be obtained, making it usable as a substitute for grated cheese.

[0046] [Flavor evaluation] For test plot 29, 168.5g of powdered isolated soy protein (Fujipro® RK), 12.5g of glycerin, 25g of processed vegetable oil (TO-21, oil content: 50%, moisture: 48.5%, Taiyo Kagaku Co., Ltd.), 5g of salt, 1.25g of monosodium glutamate (food additive), 0.25g of sodium butyrate, and 37.5g of tap water were mixed in a food processor for 90 seconds, then placed in a cylindrical container and pressed with a hydraulic press (approximately 100kgf / cm²). 2 The solidified material obtained by compression molding was left to stand in a dry heat oven at 80°C for 3 hours, then removed and left to solidify at room temperature. The obtained solidified material was cut to a thickness of 0.06 mm using a bonito flake shaver. The total oil content of the raw materials was 5.0%, the water content was 23.2%, the moisture content of the solidified material after compression molding (before heating) was 20.9%, and the moisture content of the flaked food was 16.6%.

[0047] The resulting flaky food product had a cheese-like flavor with umami and richness, and possessed moderate elasticity and fluidity similar to commercially available grated cheese. It was found that a flaky food product with the shape and flavor of grated cheese can be obtained, making it usable as a substitute for grated cheese.

Claims

1. A method for producing a hard cheese-like food product, comprising the step of compressing and molding a mixture containing powdered protein, butyric acid, sugar alcohol, and water to prepare a solidified product.

2. A method for producing a hard cheese-like food according to claim 1, wherein the mixture comprises 35 to 95% by weight of powdered protein, 0.01 to 5% by weight of butyric acid, 1 to 20% by weight of sugar alcohol, and 1 to 35% by weight of water.

3. A method for producing a hard cheese-like food according to claim 1 or 2, wherein the mixture contains 80 parts by weight or less of modified starch per 100 parts by weight of powdered protein.

4. A method for producing a hard cheese-like food according to claim 1 or 2, characterized in that the solidified product obtained by compression formation is not cooled under pressure.

5. The compression molding process involves a pressure of 50-250 kgf / cm². ２ A method for producing a hard cheese-like food according to claim 1 or 2, carried out by compression.

6. Furthermore, a method for producing a hard cheese-like food according to claim 1 or 2, comprising the step of cutting the solidified material.

7. A method for producing a hard cheese-like food according to claim 6, wherein the cutting process is a process of forming thin slices with a thickness of 0.001 to 0.5 mm.

8. A hard cheese-like food product comprising powdered protein, comprising 30-80% by weight of protein, 0.01-5% by weight of butyric acid, 1-20% by weight of sugar alcohol, and 1-30% by weight of water.

9. The hard cheese-like food according to claim 8, comprising 80 parts by weight or less of modified starch per 100 parts by weight of powdered protein.

10. A hard cheese-like food according to claim 8 or 9, which is in the form of thin flakes with a thickness of 0.001 to 0.5 mm.

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