Cheese-like foods

Abstract

The objective is to provide a cheese-like food product that does not require a certain amount of starch and has excellent suitability for molding processes such as shredding, heat meltability, and melt-in-the-mouth texture after heating and melting. [Solution] A cheese-like food product containing 20-45% by weight of lipids, wherein the total starch content of the cheese-like food product is 3% by weight or less.

Description

Technical Field

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

Background Art

[0002] Cheese is a type of dairy product produced through processes such as coagulation and fermentation using milk collected from cows, water buffaloes, sheep, goats, yaks and the like as a raw material. The cheese is often used in combination with other food products in addition to being eaten as it is. As other food products, it is used in various dishes such as pizza, pasta, gratin, risotto, cheese fondue and many others.

[0003] On the other hand, against the background of growing preference for diets that do not include animal-derived food products including dairy products, rising prices of dairy raw materials, and increasing interest in environmental issues, development of plant-derived raw materials that can substitute for animal-derived dairy raw materials has also been carried out. Even in the field of cheese, demand for cheese-like food products called analog cheese as a substitute for natural cheese is increasing. At the same time, food diversification has progressed in recent years, and provision of cheese-like food products having various textures and physical properties has been demanded.

[0004] As an example of the cheese-like food product, Patent Document 1 discloses a cheese-like food product that has suitability for forming processing such as shredding, is easily melted by heating, and maintains softness even after being cooled.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of Invention

Problem to be Solved by the Invention

[0006] Patent Document 1 describes a superior technology that is suitable for molding processes such as shredding, melts easily upon heating, and maintains its softness even after cooling, and is therefore patented. However, it requires a certain amount of starch and simultaneously imposes certain constraints on the SFC (solid fat content) of the oil. The inventors investigated cheese-like foods using different approaches.

[0007] In view of these circumstances, the present invention aims to provide a cheese-like food product that does not require a certain amount of starch and has excellent suitability for molding processes such as shredding, heat meltability, and melt-in-the-mouth quality after heating and melting. [Means for solving the problem]

[0008] The inventors conducted extensive research and discovered that a cheese-like food containing 20-45% by weight of lipids, in which the total starch content of the cheese-like food is 3% by weight or less, can solve the above problem, and thus completed the present invention.

[0009] In other words, the present invention encompasses the following: [1] A cheese-like food containing 20-45% by weight of lipids, wherein the total starch content in the cheese-like food is 3% by weight or less. [2] A cheese-like food product as described in [1], which satisfies (A) and / or (B) below. (A) The total content of thickening polysaccharides in the cheese-like food is 0.18 to 0.7% by weight. (B) The total agar content in the cheese-like food is 0.35 to 1.75% by weight. [3] Furthermore, (C) the cheese-like food according to [1] or [2], wherein the total cheese content in the cheese-like food is 8% by weight or less. [4] Furthermore, (D) the cheese-like food according to [1] or [2], wherein the total content of edible oils and fats in the cheese-like food is 15 to 40% by weight. [5] Furthermore, (D) the cheese-like food according to [3], wherein the total content of edible oils and fats in the cheese-like food is 15 to 40% by weight. [6] A cheese-like food as described in [5], wherein the cheese-like food is a plant-based food. [7] A method for improving the moldability, heat meltability, and melt-in-the-mouth quality after heating and melting of a cheese-like food containing 20-45% by weight of lipids, by reducing the total starch content in the cheese-like food to 3% by weight or less. [8] The method described in [7], which satisfies (A) and / or (B) below. (A) The total content of thickening polysaccharides in the cheese-like food is 0.18 to 0.7% by weight. (B) The total agar content in the cheese-like food is 0.35 to 1.75% by weight. [Effects of the Invention]

[0010] The present invention makes it possible to provide a cheese-like food product that does not require a certain amount of starch and has excellent suitability for molding processes such as shredding, heat meltability, and melt-in-the-mouth quality after heating and melting. [Modes for carrying out the invention]

[0011] The present invention will be described in more detail below. In this specification and in the claims, "~" means a value greater than or equal to a predetermined number (lower limit of the numerical range) and less than or equal to a predetermined number (upper limit of the numerical range). Furthermore, when upper and lower limits are indicated for a numerical range, these limits may be combined as appropriate, and the resulting numerical range will also be disclosed.

[0012] In this specification and the claims of this patent, "cheese-like food" refers to a food composed of raw materials such as lipids, which is similar to natural cheese, processed cheese, and processed products thereof. It may also be referred to as imitation cheese, analog cheese, etc.

[0013] The cheese-like food of the present invention contains 20-45% by weight of lipids. Here, lipids refer not only to the oils and fats blended into the cheese-like food, but also to the total percentage by weight of all lipids contained in the cheese-like food, including oils derived from lipid-containing raw materials such as dairy products. The lower limit of the lipid content in the cheese-like food of the present invention is preferably 21% by weight, more preferably 22%, 23%, or 24% by weight, and most preferably 25% by weight. The upper limit is preferably 40% by weight, more preferably 38%, 36%, or 35% by weight, and most preferably 34% by weight.

[0014] The cheese-like food of the present invention has a total starch content of 3% by weight or less. The total content is preferably 2.5% by weight or less, more preferably 2% by weight or less, even more preferably 1.5% by weight or less, 1% by weight or less, 0.5% by weight or less, 0.4% by weight or less, 0.3% by weight or less, 0.2% by weight or less, 0.1% by weight or less, 0.05% by weight or less, and most preferably 0% by weight. If the total starch content in cheese-like foods is high, it may adversely affect the heat meltability of the cheese-like foods, or their mouthfeel after heating and melting. In this specification and in the claims of this patent, "starch" refers collectively to starch and modified starch that can be used in food. Starch includes unprocessed starch, pregelatinized starch, and beta-gelatinized starch. Modified starch produced by chemical treatment of starch includes phosphate-crosslinked starch, phosphorylated starch, oxidized starch, acetate starch, adipic acid-crosslinked starch, hydroxypropyl starch, sodium octenyl succinate starch, and sodium starch glycolate. The source raw materials for starch and modified starch are not particularly limited. Examples of source raw materials include corn, potato, cassava, rice, wheat, pea, sweet potato, kudzu, and sago palm.

[0015] The cheese-like food of the present invention preferably satisfies at least one of the following conditions (A) and (B). (A) The total content of thickening polysaccharides in the cheese-like food is 0.18 to 0.7% by weight. (B) The total content of agar in the cheese-like food is 0.35 to 1.75% by weight By satisfying at least one of (A) and (B), the effects of the present invention can be more effectively achieved.

[0016] In the cheese-like food of the present invention, (A) the total content of thickening polysaccharides in the cheese-like food is preferably 0.18 to 0.7% by weight. The thickening polysaccharide is not particularly limited as long as it is used to increase the viscosity of the cheese-like food, and examples thereof include gellan gum, xanthan gum, locust bean gum, guar gum, welan gum, karaya gum, psyllium seed gum, pullulan, tremella fuciformis extract, alginate, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum, pectin, and tara gum. Among these, for example, one or more selected from the group consisting of gellan gum, xanthan gum, locust bean gum, water-soluble soybean polysaccharides, and carrageenan can be preferably used. More preferably, one or more selected from the group consisting of xanthan gum, locust bean gum and carrageenan can be used. Even more preferably, gellan gum can be used. The lower limit of the total content of thickening polysaccharides in the cheese-like food is more preferably 0.19% by weight, and even more preferably 0.20% by weight. The upper limit thereof is more preferably 0.68% by weight, still more preferably 0.66% by weight, 0.64% by weight, 0.62% by weight, 0.6% by weight, and most preferably 0.59% by weight.

[0017] In the cheese-like food of the present invention, (B) the total content of agar in the cheese-like food is preferably 0.35 to 1.75% by weight. The upper limit of the total content of agar in the cheese-like food is more preferably 1.7% by weight, still more preferably 1.65% by weight, 1.6% by weight, 1.55% by weight, 1.5% by weight, and most preferably 1.48% by weight. The lower limit thereof is more preferably 0.36% by weight, still more preferably 0.37% by weight, 0.38% by weight, and most preferably 0.39% by weight. The agar is not particularly limited, but agar having a jelly strength in a specific range is preferred. Preferable examples include, for example, agar having a jelly strength of 300 to 1700 g under the condition of an addition concentration of 1.5%. Alternatively, under the condition of an addition concentration of 0.8%, agar having a jelly strength of 200 to 900 g may be mentioned.

[0018] In the cheese-like food of the present invention, it is preferred that (C) the total content of cheese in the cheese-like food is 8% by weight or less. The type of cheese contained in the cheese-like food may be natural cheese or processed cheese, and is not particularly limited. The upper limit of the total content of cheese in the cheese-like food is preferably 7.5% by weight, more preferably 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, and most preferably 5% by weight. By satisfying (C), the effects of the present invention can be further exhibited.

[0019] In the cheese-like food of the present invention, it is preferred that (D) the total content of edible fats and oils in the cheese-like food is 15 to 40% by weight. The types of edible oils and fats that can be included in the aforementioned cheese-like food are not particularly limited, but examples include vegetable oils such as palm oil, rapeseed oil, high erucine rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, flaxseed oil, palm kernel oil, coconut oil, medium-chain triglyceride (MCT), shea butter, sal fat, etc., animal oils such as milk fat, beef tallow, lard, fish oil, whale oil, etc., algae oil, oils and fats derived from microbial fermentation, processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc. of these, and mixed oils and fats. The edible oil is preferably a vegetable oil. In one embodiment, among these, vegetable oils derived from palm kernel oil can be used. More preferably, vegetable oils derived from fractionated palm kernel oil can be used. Even more preferably, vegetable oils derived from the high-melting-point portion of fractionated palm kernels can be used. The lower limit of the total vegetable oil content in the cheese-like food is preferably 18% by weight, more preferably 19%, 20%, 21%, and 22% by weight, and most preferably 23% by weight. The upper limit is preferably 38% by weight, more preferably 36%, 35%, and 34% by weight, and most preferably 33% by weight. By satisfying (D), the effects of the present invention can be further realized.

[0020] The cheese-like food of the present invention may contain, as necessary, dairy products, protein materials, salt, pH adjusters, emulsifiers, flavorings, spices, sweeteners, colorings, shelf-life extenders, etc., which are commonly used in cheese-like foods, to the extent that they do not affect the effects of the present invention. Examples of dairy products include milk, processed milk, fresh cream, skim milk, skim milk powder, skim milk concentrate, whole milk powder, buttermilk powder, and whey powder. Examples of protein sources include various plant proteins derived from legumes such as soybeans, peas, mung beans, lupin beans, chickpeas, kidney beans, flat beans, and cowpeas, as well as seeds such as sesame, canola seeds, coconut seeds, and almond seeds, or milk proteins such as casein, whey, lactalbumin, and lactalbumin, and proteins derived from microbial fermentation. Examples of pH adjusters include citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, potassium carbonate, sodium bicarbonate, and carbon dioxide. Examples of emulsifiers include lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, monoglycerides of various organic acids such as monoglycerides of acetate, monoglycerides of tartaric acid, mixed monoglycerides of tartaric acid and acetate, monoglycerides of citrate, monoglycerides of diacetyl tartaric acid, monoglycerides of lactic acid, and polyoxyethylene sorbitan fatty acid esters. Examples of flavorings include milk flavor and cheese flavor. Examples of sweeteners include sucralose, aspartame, and stevia. Examples of coloring agents include beta-carotene, paprika extract, and annatto extract. Examples of shelf-life extenders include glycine, sodium acetate, and egg white lysozyme.

[0021] In one embodiment, the cheese-like food of the present invention can be a plant-based food. The term "plant-based" in this specification and in the claims does not mean only that no animal-derived ingredients are included; more specifically, it is preferable that animal-derived ingredients constitute less than 50% by weight of the total ingredients. In a more preferred embodiment, animal-derived ingredients constitute 40% by weight or less of the total ingredients. In an even more preferred embodiment, animal-derived ingredients constitute 30% by weight or less, 20% by weight or less, 10% by weight or less, 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, 1% by weight or less, or 0% by weight of the total ingredients. Examples of plant-based ingredients include legumes such as soybeans, peas, broad beans, and chickpeas; seeds such as almonds, hazelnuts, cashews, walnuts, peanuts, and pistachios; and grains such as rice and oats. It is also possible to use a mixture of these in appropriate proportions.

[0022] The cheese-like food product of the present invention can be manufactured by a manufacturing method that includes steps such as mixing raw materials, pH adjustment, heat sterilization, homogenization, filling, and cooling. The order of the steps and the conditions are not particularly limited and can be set as appropriate by those skilled in the art. For example, heat sterilization can be carried out at, for example, 60 to 95°C, and homogenization can be carried out at, for example, 0 to 20 MPa. The cheese-like food of the present invention is preferably an oil-in-water emulsion.

[0023] The present invention relates to a method for a cheese-like food product containing 20-45% by weight of lipids, and is a method for improving the moldability, heat meltability, and melt-in-the-mouth quality of the cheese-like food product by reducing the total starch content in the cheese-like food product to 3% by weight or less.

[0024] The cheese-like food product of the present invention has excellent moldability. This moldability means, for example, that the cheese-like food product of the present invention can be cut into desired shapes such as slices, cubes, strips, or shredded using a cheese grater or the like. A commercially available cheese grater can be used. The excellent moldability of the cheese-like food product can also be determined, for example, by the yield of the product that can be cut into desired shapes. The cheese-like food of the present invention exhibits excellent heat meltability. Heat meltability refers to the ability to melt upon heating. For example, when heated to 200°C, the cheese-like food of the present invention shows no trace of its pre-heating shape and, in some embodiments, changes to a fluid state such as a paste or liquid, which can be visually observed. The excellent heat meltability of a cheese-like food can also be determined, for example, by visually evaluating the change in shape of the cheese-like food after it has been heated to a high temperature and melted. The cheese-like food of the present invention has excellent melt-in-the-mouth properties after heating and melting. The melt-in-the-mouth properties after heating and melting refer to the melting behavior when the cheese-like food is consumed after being heated and melted. Excellent melt-in-the-mouth properties after heating and melting refer to the rapid melting behavior when consumed. The cheese-like food having excellent melt-in-the-mouth properties after heating and melting can also be determined, for example, by evaluating the difference in melt-in-the-mouth properties between the cheese-like food and another food when the cheese-like food is consumed in combination with another food. [Examples]

[0025] The present invention will be described in more detail below with reference to embodiments, but the spirit of the present invention is not limited to these embodiments. In the examples, %, parts, and ratios all refer to weight-based amounts.

[0026] ■Vegetable oils and fats The vegetable oils used were "Parkena S" (ascending melting point 32.5°C), which is the high-melting-point fraction of palm kernel; "Melano SS-400" (ascending melting point 37°C), which is made from high-oleic sunflower oil; "Parkid Y" (ascending melting point 32°C), which is a transesterified oil made from palm oil and palm kernel oil; "Unishort K" (ascending melting point 59°C), a powdered oil made from highly hydrogenated palm oil; and confectionery salad oil (refined rapeseed oil). All of these were manufactured by Fuji Oil Co., Ltd.

[0027] ■ Dairy-related products • As the casein, we used "EURIAL Rennet Casein" manufactured by EURIAL INGREDIENTS AND NUTRITION. • Skim milk powder manufactured by Yotsuba Dairy Co., Ltd. was used. • We used heavy cream manufactured by Meiji Co., Ltd. • As the milk protein, we used "MPC4850" manufactured by Fonterra Limited. • As a natural cheese, we used mozzarella cheese from Arla Foods.

[0028] ■ Agar As agar-agar, we used "S-7," "Elastic Agar-Agar Yamato," and "KariKorikan" manufactured by Ina Food Industry Co., Ltd. The gel strength of "S-7" is 710-750g under conditions of an additive concentration of 1.5%. The jelly strength of "Elastic Agar Yamato" is 400-500g under conditions of an additive concentration of 1.5%. The jelly strength of "KariKorikan" is 650-800g under conditions of an additive concentration of 0.8%.

[0029] ■Soybean processed ingredients • As soy protein, we used "Fujipro E" manufactured by Fuji Oil Co., Ltd. • As soy milk, we used "Cocream" and "Bimitounyu" manufactured by Fuji Oil Co., Ltd.

[0030] ■ Powdered starch syrup • As powdered starch syrup, we used "SPD" manufactured by Showa Sangyo Co., Ltd.

[0031] ■Starch • As the starch, we used "Starch EH" manufactured by Nippon Denki Chemical Co., Ltd. As modified starches, we used "Pine Ace 1" (hydroxypropylated phosphate cross-linked starch) manufactured by Matsutani Chemical Industry Co., Ltd., and "NATIONAL 78-0510" (hydroxypropyl starch) manufactured by Ingredion (Thailand) Co., Ltd.

[0032] ■Emulsifiers, thickening polysaccharides, pH adjusters • As an emulsifier, we used "TAISET50" manufactured by Taiyo Kagaku Co., Ltd. As thickening polysaccharides, we used "Carrageenan CSM-1" manufactured by San-Ei-Gen F.F.I. Co., Ltd. for κ-carrageenan, "Cesarvinia" manufactured by Tate & Lyle Italy for locust bean gum, and "Sunace" manufactured by San-Ei-Gen F.F.I. Co., Ltd. for xanthan gum. As pH adjusters, sodium citrate manufactured by Iwata Chemical Industry Co., Ltd., sodium polyphosphate manufactured by Yoneyama Chemical Industry Co., Ltd. ("Sodium Tripolyphosphate"), and lactic acid manufactured by Musashino Chemical Research Institute Co., Ltd. ("50% Lactic Acid") were used.

[0033] ■Consideration 1 We evaluated cheese-like foods when the type and amount of starch contained in them were varied. Examples 1-6 and Comparative Example 1 were prepared according to the formulations in Table 1 and the "Method for Producing Cheese-like Foods". The obtained cheese-like food products were evaluated according to the "Evaluation Method and Criteria" described later, for their suitability for shredding and other molding processes, their heat meltability, and their mouthfeel after heating and melting. The evaluations were conducted by five experienced panelists who are engaged in the daily research and development of cheese-like food products. Each panelist evaluated the products on a three-point scale from 1 to 3 points according to their respective evaluation criteria, and the final evaluation was decided by consensus. Products with a score of 2 points or higher were considered to have passed. The evaluation results are shown in Table 2.

[0034] ■Table 1 Composition table [parts by weight] TIFF2026165421000001.tif239170

[0035] ■ Manufacturing method for cheese-like food 1. The raw materials, classified as oil phase, aqueous phase, and additives, were mixed according to the formulations in Table 1 to prepare the oil phase, aqueous phase, and additives. 2. The oil phase and additives were added to the agitated aqueous phase and mixed. The mixture from 3.2 was homogenized using a high-pressure homogenizer. 4. After homogenization, sterilization was performed and the product was filled. It was cooled to 5.5℃.

[0036] ■Evaluation Methods and Criteria ● Evaluation method for the suitability of cheese-like foods for molding and processing, such as shredding. 20g of cheese-like food was placed in a National Fresto Industries, Inc. cheese grater (SaladShooter (stock No. 02910)), and the shredding process was performed using the Shredding cone attached to the cheese grater. The evaluation was based on the weight of the resulting shredded cheese-like food. ● Evaluation criteria for the suitability of cheese-like foods for processing such as shredding. 3. The shredded cheese-like food contains 16g (80% by weight) or more. 2. The shredded cheese-like food contains 14g (70% by weight) or more. 1. The shredded cheese-like food contains 12g (60% by weight) or more.

[0037] ● Method for evaluating the heat meltability of cheese-like foods The shredded cheese-like food obtained in the above evaluation was placed in a 15g portion on one slice of Shikishima Baking Co., Ltd.'s "Chojuku" bread (6 slices per loaf), and its appearance was evaluated after heating it in a toaster at 200°C for 2 and a half minutes. ● Evaluation criteria for the heat meltability of cheese-like foods 3. The cheese-like food product was completely dissolved, and no trace of shredded form was observed. Two points: More than half of the cheese-like food was dissolved, with only slight traces of shredded form remaining. 1. The cheese-like food was hardly dissolved, and traces of its shredded form were clearly visible.

[0038] ● Method for evaluating the melt-in-the-mouth texture of cheese-like foods after heating and melting. In the evaluation of the heat-melting properties of the cheese-like food described above, baked bread containing the cheese-like food was consumed, and its melt-in-the-mouth quality was evaluated. ● Evaluation criteria for melt-in-the-mouth texture of cheese-like foods after heating and melting. 3. The cheese-like food has a strong melt-in-your-mouth texture, and the baked bread and cheese-like food dissolve simultaneously. Two points: The cheese-like food melts in the mouth, and the baked bread and cheese-like food dissolve almost simultaneously, but there is a slight lingering aftertaste from the cheese-like food. 1. Although there is a slight melt-in-your-mouth sensation of the cheese-like food, the baked bread and the cheese-like food dissolve separately, resulting in a strong lingering aftertaste of the cheese-like food.

[0039] ■Table 2 Evaluation results of Study 1 TIFF2026165421000002.tif30170

[0040] ■ Considerations for Examination 1 As observed in Examples 1 to 6 above, cheese-like foods containing 25-33% by weight of lipids and with a total starch content of 3% by weight or less in the cheese-like food passed evaluations for suitability for molding processes such as shredding, heat meltability, and melt-in-the-mouth quality after heating and melting. On the other hand, Comparative Example 1, in which the total starch content in the cheese-like food was 3% by weight or more, failed evaluations for both heat meltability and melt-in-the-mouth quality after heating and melting.

[0041] ■Consideration 2 The cheese-like foods were evaluated when the starch content was set to 0% by weight and the type and amount of thickening polysaccharides were varied. Examples 7-9 and Comparative Examples 2-3 were prepared and evaluated according to the formulations shown in Table 3, with other conditions the same as in Study 1. The evaluation results are shown in Table 4.

[0042] ■Table 3 Composition table [parts by weight] TIFF2026165421000003.tif254147

[0043] ■Table 4 Evaluation results of Study 2 TIFF2026165421000004.tif37170

[0044] ■ Considerations for Examination 2 As observed in Examples 7-9 above, cheese-like foods containing approximately 33% by weight of lipids, and in which the total content of thickening polysaccharides in the cheese-like foods was 0.20-0.59% by weight, all of the evaluations regarding suitability for molding (such as shredding), heat meltability, and melt-in-the-mouth quality after heating and melting were satisfactory. On the other hand, in Comparative Examples 2-3, in which the total content of thickening polysaccharides in the cheese-like foods was less than 0.18% by weight or more than 0.7% by weight, one or more of the evaluations regarding suitability for molding (such as shredding), heat meltability, and melt-in-the-mouth quality after heating and melting were unsatisfactory.

[0045] ■Consideration 3 The cheese-like foods were evaluated with a starch content of 0% by weight, and with variations in the type and amount of agar. Cheese-like foods for Examples 10-14 and Comparative Examples 4-5 were prepared and evaluated according to the formulations in Table 5, with the rest being the same as in Study 1. For Example 15, a formulation containing both thickening polysaccharides and agar was prepared and evaluated.

[0046] ■Table 5 Composition table [parts by weight] TIFF2026165421000005.tif217170

[0047] ■Table 6 Evaluation results of Study 3 TIFF2026165421000006.tif27169

[0048] ■ Considerations for Examination 3 As observed in Examples 10-14 above, cheese-like foods containing 31-33% by weight of lipids and with a total agar content of 0.39-1.48% by weight in the cheese-like foods passed evaluations for suitability for molding (such as shredding), heat meltability, and melt-in-the-mouth quality after heating and melting. On the other hand, Comparative Examples 4-5, in which the total agar content in the cheese-like foods was less than 0.35% by weight or more than 1.75% by weight, failed evaluations for one or more of the following: suitability for molding (such as shredding), heat meltability, and melt-in-the-mouth quality after heating and melting. As observed in Example 15 above, the desired effect was obtained even with a formulation containing both thickening polysaccharides and agar.

[0049] ■Consideration 4 We investigated plant-based cheese-like foods. This study used only plant-based ingredients and contained no animal-derived ingredients. Following the formulations in Table 7, and otherwise similar to Study 1, we prepared and evaluated the cheese-like foods of Examples 16-19.

[0050] ■Table 7 Composition table [parts by weight] TIFF2026165421000007.tif254130

[0051] ■Table 8 Evaluation results of Study 4 TIFF2026165421000008.tif42169

[0052] ■ Considerations for Examination 4 As observed in Examples 16-19 above, in cheese-like foods containing 31-34% by weight of lipids and with a total starch content of 0.00% by weight, even in the form of a so-called plant-based food that does not contain animal-derived ingredients, the suitability for molding and processing such as shredding, heat meltability, and melt-in-the-mouth quality after heating and melting all passed the evaluation. The effects of the present invention could be observed without being limited by the type of vegetable oil blended into the cheese-like food. [Industrial applicability]

[0053] The present invention provides a cheese-like food product that does not require a certain amount of starch, has excellent suitability for molding processes such as shredding, heat meltability, and melt-in-the-mouth quality after heating and melting, and thus has great industrial potential.

Claims

1. A cheese-like food containing 20 to 45% by weight of lipids, wherein the total starch content in the cheese-like food is 3% by weight or less.

2. A cheese-like food according to claim 1, satisfying (A) and / or (B) below. (A) The total content of thickening polysaccharides in the cheese-like food is 0.18 to 0.7% by weight. (B) The total agar content in the cheese-like food is 0.35 to 1.75% by weight.

3. Furthermore, (C) the cheese-like food according to claim 1 or 2, wherein the total cheese content in the cheese-like food is 8% by weight or less.

4. Furthermore, (D) the cheese-like food according to claim 1 or 2, wherein the total content of edible oils and fats in the cheese-like food is 15 to 40% by weight.

5. Furthermore, (D) the cheese-like food according to claim 3, wherein the total content of edible oils and fats in the cheese-like food is 15 to 40% by weight.

6. The cheese-like food according to claim 5, wherein the cheese-like food is a plant-based food.

7. A method for improving the moldability, heat meltability, and melt-in-the-mouth quality after heating and melting of a cheese-like food containing 20 to 45% by weight of lipids, by reducing the total starch content in the cheese-like food to 3% by weight or less.

8. The method according to claim 7, which satisfies (A) and / or (B) below. (A) The total content of thickening polysaccharides in the cheese-like food is 0.18 to 0.7% by weight. (B) The total agar content in the cheese-like food is 0.35 to 1.75% by weight.

Images