Compound food and method for manufacturing the same

Abstract

The objective is to provide a composite food product comprising a first cheese composition and a second cheese composition adjacent to each other, wherein moisture migration between the cheese compositions is suppressed. [Solution] The above problem can be solved by providing a composite food containing a first cheese composition and a second cheese composition adjacent to each other, wherein the first cheese composition contains one or more selected from the group consisting of inulin and sugar alcohols, as well as a sodium salt, and has a pH of 5.90 or higher and a pH of 7.00 or lower. In this specification, the first cheese composition is a cheese composition in which a decrease in moisture content occurs when placed adjacent to the second cheese composition, and the suppression of moisture migration refers to the suppression of the decrease in the moisture content of the first cheese composition.

Description

Technical Field

[0001] The present invention relates to a composite food product and a method for producing the same. In particular, the present invention relates to a composite food product comprising a first cheese composition and a second cheese composition adjacent to each other, and a method for producing the same.

Background Art

[0002] As composite food products using cheese, cheese-cod, cheese kamaboko, cheese chikuwa and the like have been well known conventionally.

[0003] In recent years, along with the diversification of dietary habits, not only the composite food products of cheese and foods other than cheese as described above, but also stuffed cheese foods produced by wrapping a cheese composition with another cheese composition having different texture and flavor have appeared on the market. Non-Patent Document 1 discloses a new-sensation cheese ball product in which a rich and smooth cheese sauce is wrapped in a chewy cheese dough. This product is a bite-sized composite food product consisting of two layers of cheese compositions with a chewy outer part and a molten inner part.

[0004] In composite food products containing cheese compositions, over time, moisture migration occurs between the combined food materials, and the original texture and flavor of each food material change significantly. The cheese composition adjusted to have appropriate texture and flavor at the time of production has a problem that moisture migration occurs over time, and the texture and flavor thereof are impaired.

[0005] Patent Document 1 discloses that by using processed cheeses containing 44 to 54% by weight of water and 3.9% by weight or more of inulin or dextrin and having a pH of 6.1 or less, adhesiveness such as "stickiness" and "tackiness" can be reduced, and novel processed cheeses having a new texture of "graininess" can be provided.

[0006] Patent Document 2 discloses a combination food in which a plurality of foods having a continuous aqueous phase are combined in a form in which each exists individually, and one or more of dietary fiber, dextrin, and glycerin are added to a specific phase among them at a concentration in water sufficient to increase water transfer to that phase, and it is stated that at least one of the combination foods is cheese, and that it may further contain sugar alcohols.

[0007] Patent Document 3 discloses a combination food in which a plurality of foods having a continuous aqueous phase are combined in a form in which each exists individually, and in which a hydrolyzed protein is contained in a specific phase of the combination food at a concentration in water sufficient to suppress water transfer to the other phases, and it is stated that at least one of the combination foods is a cheese, and that it may further contain sugar alcohols.

[0008] Patent Document 4 discloses that in a composite food in which two or more cheese compositions are adjacent to each other, moisture migration between cheese compositions can be suppressed by adjusting the difference in moisture content and sodium content of each cheese composition to a predetermined range. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2023-144834 [Patent Document 2] Japanese Unexamined Patent Publication No. 5-161451 [Patent Document 3] Japanese Unexamined Patent Publication No. 6-197689 [Patent Document 4] Japanese Patent Publication No. 2021-78404 [Non-patent literature]

[0010] [Non-Patent Document 1] Product description of "Cheese Ball Wraps" posted on the Rokko Butter Co., Ltd. website, [Accessed February 10, 2025], Internet,<URL:https: / / www.qbb.co.jp / lp / tsutsumi> [Overview of the project] [Problems that the invention aims to solve]

[0011] The objective is to provide a composite food product comprising a first cheese composition and a second cheese composition adjacent to each other, wherein moisture migration between the cheese compositions is suppressed. [Means for solving the problem]

[0012] As a result of diligent research, the inventors have discovered that in a composite food containing a first cheese composition and a second cheese composition placed adjacent to each other, the first cheese composition, which experiences a decrease in moisture content when placed adjacent to the first cheese composition, contains one or more selected from the group consisting of inulin and sugar alcohols, as well as a sodium salt, and has a pH of 5.90 or higher and a pH of 7.00 or lower, thereby suppressing moisture migration between the cheese compositions. This led to the completion of the present invention. In other words, the present invention includes the following configuration. [1] A composite food comprising a first cheese composition and a second cheese composition adjacent to each other, wherein the first cheese composition comprises one or more selected from the group consisting of inulin and sugar alcohols, and a sodium salt, and has a pH of 5.90 or higher and a pH of 7.00 or lower. [2] The compound food according to [1], wherein the inulin content of the first cheese composition is 5.0% by weight or more and 16.0% by weight or less. [3] The composite food according to [1] or [2], wherein the sugar alcohol content of the first cheese composition is 0.5% by weight or more and 5.0% by weight or less. [4] The composite food according to [1] or [2], wherein the sodium concentration of the first cheese composition is 2.0 mg / g or more and 15.0 mg / g. [5] The compound food according to [1] or [2], wherein the sugar alcohol is erythritol. [6] The compound food according to [4], wherein the sodium concentration of the second cheese composition is 1.0 mg / g or more and 6.0 mg / g or less. [7] A compound food according to [1] or [2], comprising a first cheese composition as the middle layer and a second cheese composition as the outer layer, which is used to enclose the filling. [8] The composite food according to [7], wherein the moisture content of the second cheese composition is 48.0% or more and 56.0% or less. [9] The compound food according to [7], wherein the pH of the second cheese composition is pH 5.20 or higher and pH 6.50 or lower.

[10] The composite food according to [1] or [2], wherein the second cheese composition comprises one or more selected from the group consisting of natural cheese, processed cheese, cheese food and dairy products.

[11] The composite food according to [1] or [2], wherein the first cheese composition comprises one or more selected from the group consisting of fresh cheese, hard natural cheese, semi-hard natural cheese, soft natural cheese, mold-ripened natural cheese, processed cheese, cheese food and dairy-based ingredients.

[12] A method for producing a composite food comprising a first cheese composition and a second cheese composition, comprising the steps of: preparing a first cheese composition; preparing a second cheese composition; and placing the first cheese composition and the second cheese composition adjacent to each other, wherein the first cheese composition comprises one or more selected from the group consisting of inulin and sugar alcohols, and a sodium salt, and has a pH of 5.90 or higher and a pH of 7.00 or lower.

[13] A method for producing a composite food according to

[12] , wherein the inulin content of the first cheese composition is 5.0% by weight or more and 16.0% by weight or less.

[14] A method for producing a composite food according to

[12] or

[13] , wherein the sugar alcohol content of the first cheese composition is 0.5% by weight or more and 5.0% by weight or less.

[15] A method for producing a composite food according to

[12] or

[13] , wherein the sodium concentration of the first cheese composition is 2.0 mg / g or more and 15.0 mg / g or less.

[16] A method for producing a composite food according to

[12] or

[13] , wherein the sugar alcohol is erythritol.

[17] The method for producing a composite food according to

[15] , wherein the sodium concentration of the second cheese composition is 1.0 mg / g or more and 6.0 mg / g or less.

[18] The method for producing a composite food according to

[12] or

[13] , wherein the step of bringing the first cheese composition and the second cheese composition into adjacency includes a step of using the first cheese composition as a core material and the second cheese composition as an outer shell, and enclosing the first cheese composition with the second cheese composition.

[19] The method for producing a composite food according to

[18] , wherein the moisture content of the second cheese composition is 48.0% or more and 56.0% or less.

[20] The method for producing a composite food according to

[18] , wherein the pH of the second cheese composition is from pH 5.20 to pH 6.50.

[21] The method for producing a composite food according to

[12] or

[13] , wherein the second cheese composition comprises one or more selected from the group consisting of natural cheese, processed cheese, cheese food, and milk-based raw materials.

[22] The method for producing a composite food according to

[12] or

[13] , wherein the first cheese composition comprises one or more selected from the group consisting of fresh cheese, hard natural cheese, semi-hard natural cheese, soft natural cheese, mold-ripened natural cheese, processed cheese, cheese food, and milk-based raw materials. [Advantageous Effects of Invention]

[0013] It is possible to provide a composite food comprising two types of cheese compositions different in flavor and texture adjacent to each other, wherein moisture migration between the cheese compositions is suppressed, the original flavor and texture are maintained for a longer period, and a unique texture characteristic of high moisture content can be enjoyed. [Brief Description of Drawings]

[0014] [Figure 1] This is a graph showing the transition of the change in moisture content of the core cheese composition (the first cheese composition). [Modes for Carrying Out the Invention]

[0015] Hereinafter, the composite food of the present invention will be described in further detail.

[0016] (compound food) In this specification, "compound food" means a food made by combining two or more different foods. The foods to be combined are not particularly limited as long as they can be placed adjacent to each other to form a single, cohesive food. Even if they are the same type of food, if the texture and flavor differ due to differences in composition, they can be made into two separate foods. The compound food of the present invention is particularly a compound food comprising a first cheese composition and a second cheese composition placed adjacent to each other.

[0017] In this specification, "natural cheese," "processed cheese," and "cheese food" are defined as those specified in the Ministerial Ordinance on Milk and Dairy Products (Ministerial Ordinance on Standards for Ingredients of Milk and Dairy Products, Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951) and the Fair Competition Rules. Furthermore, "milk-based" refers to food products that use milk or dairy products as their main ingredient, as defined in the Ministerial Ordinance on Milk and Dairy Products.

[0018] In this specification, the first cheese composition is a cheese composition that exhibits a decrease in moisture content when placed adjacent to the second cheese composition. Therefore, in this specification, moisture migration refers to a decrease in the moisture content of the first cheese composition, and suppression of moisture migration refers to suppression of the decrease in the moisture content of the first cheese composition. The moisture content of the cheese composition can be measured, for example, using a 1.5g sample of the cheese composition with a solid content analyzer SMART6 (CEM Corporation) that utilizes microwave and infrared energy.

[0019] (First cheese composition) The first cheese composition of the composite food of the present invention is preferably a cheese composition having a different texture and flavor from the second cheese composition. The first cheese composition of the composite food of the present invention preferably includes one or more selected from the group consisting of fresh cheese, hard natural cheese, semi-hard natural cheese, soft natural cheese, mold-ripened natural cheese, processed cheese, cheese food, and milk-based ingredients. Examples of fresh cheese, hard natural cheese, semi-hard natural cheese, soft natural cheese, and mold-ripened natural cheese used as the first cheese composition include cream cheese, cottage cheese, feta, fromage blanc, and mascarpone. Examples of processed cheese, cheese food, and milk-based ingredients used as the first cheese composition include those produced by adding vegetable oil, animal oil, milk, dairy products, thickening polysaccharides, starch, molten salt, flavorings, seasonings, pH adjusters, water, etc., which are generally used as auxiliary ingredients in cheese products, to raw cheese. Examples of raw cheeses include, but are not limited to, cream cheese, mozzarella cheese, mascarpone cheese, feta cheese, and fresh cheeses such as Carriata. Specific examples of thickening polysaccharides include locust bean gum, glucomannan, xanthan gum, guar gum, tamarind seed gum, and carrageenan. Specific examples of molten salts include citrate, tartrate, monophosphate, diphosphate, and polyphosphate. Dairy products include butter, cream, and margarine.

[0020] The first cheese composition of the composite food of the present invention contains one or more selected from the group consisting of inulin and sugar alcohols, and a sodium salt, and has a pH of 5.90 to 7.00. The first cheese-like composition contains one or more selected from the group consisting of inulin and sugar alcohols, and a sodium salt, and has a pH of 5.90 to 7.00, which suppresses the decrease in moisture content that occurs when it is placed adjacent to the second cheese composition.

[0021] (Inulin) The inulin used in the first cheese composition may be extracted from natural plants or synthesized using enzymes. Commercially available inulin may also be used, such as Fuji FF (manufactured by Fuji Nippon Sugar Refining Co., Ltd.) and Inulia® HD (manufactured by Teijin Limited). The inulin content of the first cheese composition is preferably 5.0% by weight or more and 16.0% by weight or less, more preferably 5.0% by weight or more and 12.0% by weight or less, and even more preferably 6.5% by weight or more and 10.0% by weight or less.

[0022] (Sugar alcohol) The sugar alcohol used in the first cheese composition is not particularly limited, but examples include erythritol, xylitol, mannitol, sorbitol, maltitol, high-saccharification reduced starch syrup, medium-saccharification reduced starch syrup, and low-saccharification reduced starch syrup. The sugar alcohol used in the first cheese composition of the present invention is preferably erythritol or low-saccharification reduced starch syrup, and more preferably erythritol. The sugar alcohol content of the first cheese composition is preferably 0.5% by weight or more and 5.0% by weight or less, more preferably 0.75% by weight or more and 4.0% by weight or less, and even more preferably 1.5% by weight or more and 4.0% by weight or less.

[0023] The first cheese composition of the compound food of the present invention preferably contains both inulin and a sugar alcohol.

[0024] (Sodium concentration) The sodium concentration of the first cheese composition is preferably 2.0 mg / g or more and 15.0 mg / g or less, more preferably 6.0 mg / g or more and 14.0 mg / g or less, and even more preferably 9.0 mg / g or more and 12.0 mg / g or less. The difference between the sodium concentration of the first cheese composition and the sodium concentration of the second cheese composition is preferably 0.8 mg / g or more and 10 mg / g or less, more preferably 3.0 mg / g or more and 9.0 mg / g or less, and even more preferably 5.0 mg / g or more and 8.0 mg / g or less. In the compound food of the present invention, sources of sodium include table salt, baking soda, raw cheese, molten salt, and the like. The sodium concentration in the composite food of the present invention can be measured using an ICP emission spectrometer or atomic absorption spectrometry.

[0025] The pH of the first cheese composition is preferably 5.90 to 7.00, more preferably 6.2 to 7.00, even more preferably 6.3 to 7.00, and still more preferably 6.5 to 7.00.

[0026] (Second cheese composition) The second cheese composition of the composite food of the present invention comprises one or more selected from the group consisting of natural cheese, processed cheese, cheese food, and milk-based ingredients. Examples of natural cheeses used as the second cheese composition include fresh cheese, hard natural cheese, semi-hard natural cheese, soft natural cheese, and mold-ripened natural cheese. Examples of processed cheeses, cheese foods, and milk-based ingredients used as the second cheese composition include those produced using vegetable oils and fats, animal fats and fats, milk, dairy products, thickening polysaccharides, starch, molten salts, flavorings, seasonings, pH adjusters, water, etc., which are generally used as auxiliary ingredients in cheese products. Examples of raw cheeses include, but are not limited to, mozzarella cheese, Carriata cheese, Caciocavallo cheese, Scamorza cheese, Provalone cheese, and string cheese. Specific examples of thickening polysaccharides include locust bean gum, glucomannan, xanthan gum, guar gum, tamarind seed gum, and carrageenan, while specific examples of molten salts include citrate, tartrate, monophosphate, diphosphate, and polyphosphate.

[0027] The sodium concentration of the second cheese composition of the composite food of the present invention is preferably 1.0 mg / g or more and 6.0 mg / g or less, more preferably 2.0 mg / g or more and 5.0 mg / g or less, and even more preferably 3.0 mg / g or more and 5.0 mg / g or less.

[0028] A composite food comprising the first cheese composition and the second cheese composition of the present invention adjacent to each other may also contain, to the extent that the effects of the present invention are not impaired, other foods such as fermented milk such as yogurt, cream, butter, margarine, meat, processed meat products, vegetables, seafood, processed marine products, fruits, spices, molasses, jam, sauce, preparation, filling, processed egg products, processed soy products, seasonings, soup, pudding, jelly, etc., adjacent to each other.

[0029] A composite food comprising the first cheese composition and the second cheese composition adjacent to each other may be a composite food in which the first cheese composition is used as the core and the second cheese composition is used as the outer layer to enclose the filling.

[0030] The viscosity of the first cheese composition as the base is preferably 5 to 100 cP, and more preferably 50 to 100 cP.

[0031] The moisture content of the second cheese composition used as the outer layer is preferably 48.0% to 56.0%, and more preferably 50.0% to 53.0%. If the moisture content of the second cheese composition used as the outer layer is less than 48.0%, the cheese composition becomes too hard, making it difficult to wrap the filling. If the moisture content is greater than 56.0%, it becomes too soft, making it easy for the filling to spill out. The maturity of the natural cheese used as the raw material cheese for the second cheese composition as the outer rind is preferably 25% by mass or less. When the maturity of the natural cheese used as the raw material cheese for the second cheese composition as the outer rind is 25% by mass or less, the second cheese composition obtained by kneading or emulsifying becomes highly elastic and stringy, which is advantageous for filling. The maturity of the natural cheese can be defined as the ratio of soluble nitrogen to total nitrogen when the natural cheese is suspended in an aqueous solution adjusted to pH 4.4. The pH of the second cheese composition, which serves as the rind, is preferably between pH 5.20 and pH 6.50, and more preferably between pH 5.40 and pH 5.80.

[0032] Next, the method for producing the compound food of the present invention will be described in detail.

[0033] A composite food comprising a first cheese composition and a second cheese composition adjacent to each other according to the present invention can be produced by a manufacturing method comprising the steps of preparing the first cheese composition, preparing the second cheese composition, and placing the first cheese composition and the second cheese composition adjacent to each other, wherein the first cheese composition comprises one or more selected from the group consisting of inulin and sugar alcohols, and a sodium salt, and has a pH of 5.90 or higher and a pH of 7.00 or lower.

[0034] The first cheese composition and the second cheese composition can be prepared, for example, by kneading or emulsifying the raw cheese. The kneading or emulsification of the raw cheese can be carried out by putting the raw cheese and other raw materials into an apparatus and heating and stirring under predetermined conditions. The kneading or emulsification of the raw cheese can be carried out using an apparatus commonly used for kneading or emulsifying cheese, and examples of such apparatus include kettle-type emulsifiers, Stephan-type emulsifiers, kneaders, etc. Of these, a kettle-type emulsifier or a kneader is preferred.

[0035] In the process of preparing the first cheese composition, the first cheese composition is made to contain one or more selected from the group consisting of inulin and sugar alcohols, as well as a sodium salt, and is further adjusted to a pH of 5.90 or higher and 7.00 or lower. The addition of one or more selected from the group consisting of inulin and sugar alcohols, as well as a sodium salt, may be carried out at any point before or after kneading or emulsifying the raw cheese.

[0036] The first cheese composition and the second cheese composition can be placed adjacent to each other in the same manner as a typical compound food consisting of two or more different foods placed next to each other.

[0037] Furthermore, the step of placing the first cheese composition and the second cheese composition adjacent to each other may be a step of wrapping the first cheese composition with the second cheese composition, using the first cheese composition as the core and the second cheese composition as the outer layer. The wrapping machine used for wrapping is not particularly limited as long as it is a device that can heat the second cheese composition, which is the outer layer, and wrap the first cheese composition quantitatively and continuously. The heating temperature of the second cheese composition, which is the outer layer, is preferably 40°C to 65°C. The composite food obtained by wrapping the first cheese composition, which is the core, with the second cheese composition, which is the outer layer, is then cooled. Examples of cooling methods include filling the composite food into a cup container and then cooling it in a refrigerator, or immersing it in cooling water. The cooling temperature should be lower than the temperature of the composite food immediately after filling, and should be a temperature that can maintain the shape of the composite food immediately after filling. Preferably, it should be 0°C to 30°C, more preferably 0°C to 20°C, and even more preferably 0°C to 10°C. [Examples]

[0038] The following describes embodiments of the present invention in detail, but the present invention is not limited thereto, and various improvements based on known methods can be made. Unless otherwise specified, "%" indicates the weight percentage of each cheese composition based on the total weight.

[0039] (Examples 1-8 and Comparative Examples 1 and 2) 1. Preparation of the first cheese composition as a starter Each raw material, weighed according to the composition shown in Tables 2 and 3, was placed in a Stefan emulsifier, stirred at 350 rpm for 1 minute, then steam was added at 1000 rpm to reach a temperature of 85°C, and the mixture was stirred at 1000 rpm for 30 seconds to obtain 10 levels of sponge cheese composition with a moisture content of 50%. The pH of the obtained 10 levels of sponge cheese composition ranged from 5.90 to 6.80. 2. Preparation of the second cheese composition as the rind Each raw material, weighed according to the composition shown in Table 1, was placed in a kettle-type emulsifier and stirred at 150 rpm for 1 minute. Then, steam was added at 150 rpm to start heating. Midway through, the heating was interrupted, the lid of the emulsifier was opened, and the raw material mixture was manually stirred. Heating was then restarted and the mixture was heated to 70°C. After that, steam was added at 150 rpm to raise the temperature to 85°C, and the mixture was stirred at 150 rpm for 1 minute to obtain six levels of rind cheese composition with a moisture content of 50%. The pH of the obtained six levels of rind cheese composition ranged from 5.40 to 5.90. 3. Wrapping The six levels of the outer cheese composition and the ten levels of the middle cheese composition described above were fed into a filling machine (manufactured by Kobard Co., Ltd.) in the combinations shown in Tables 2 and 3 to obtain composite foods of Examples 1-8 and Comparative Examples 1 and 2.

[0040] [Table 1]

[0041] [Table 2]

[0042] [Table 3]

[0043] (Changes in moisture content) The following procedure was used to confirm the changes in moisture content of the pre-ferment cheese compositions of Examples 1-8 and Comparative Examples 1 and 2. Each example and comparative example was stored at 5-10°C after manufacturing, and the moisture content of the sponge cheese composition was measured at predetermined points from day 1 to day 60 of manufacturing (storage). The moisture content of the sponge cheese composition was measured by dividing the ball-shaped composite food in half, removing the sponge cheese composition, and then using a SMART6 (CEM corporation) solids analyzer that utilizes microwave and infrared energy as a sample. The change in moisture content (%) was calculated using the following formula. Moisture content change (%) = Moisture content of the sponge cheese composition at each time point / Moisture content of the sponge cheese composition on day 1 × 100

[0044] [Table 4]

[0045] Table 4 shows the results of the change in moisture content of the pre-ferment cheese composition at predetermined time points from day 1 to day 60 of production (storage). In the composite foods, the decrease in moisture content of the sponge cheese composition was suppressed compared to cases where neither inulin nor erythritol was present in the sponge cheese composition (Examples 1-3 and Comparative Examples 1 and 2). Furthermore, in the composite foods, the decrease in moisture content of the sponge cheese composition was further suppressed compared to cases where only inulin or erythritol was present in the sponge cheese composition (Examples 1-8). In particular, in all cases, the composite foods in which the sponge cheese composition contained both inulin and erythritol showed a moisture content change of 90% or more on the 60th day after manufacture (storage) (Examples 4, 6, and 7). Furthermore, it was found that in the compound food, increasing the inulin content of the sponge cheese composition further suppressed the decrease in the moisture content of the sponge cheese composition (comparison of Examples 2 and 3, comparison of Examples 6 and 7, comparison of Examples 5 and 8).

Claims

1. A composite food comprising a first cheese composition and a second cheese composition adjacent to each other, The first cheese composition contains one or more selected from the group consisting of inulin and sugar alcohols, and a sodium salt, and has a pH of 5.90 or higher and a pH of 7.00 or lower. The aforementioned compound food.

2. The composite food according to claim 1, wherein the inulin content of the first cheese composition is 5.0% by weight or more and 16.0% by weight or less.

3. The composite food according to claim 1 or 2, wherein the sugar alcohol content of the first cheese composition is 0.5% by weight or more and 5.0% by weight or less.

4. The composite food according to claim 1 or 2, wherein the sodium concentration of the first cheese composition is 2.0 mg / g or more and 15.0 mg / g.

5. The composite food according to claim 1 or 2, wherein the sugar alcohol is erythritol.

6. The composite food according to claim 4, wherein the sodium concentration of the second cheese composition is 1.0 mg / g or more and 6.0 mg / g or less.

7. The composite food according to claim 1 or 2, wherein a first cheese composition is used as the core and a second cheese composition is used as the outer layer to enclose the filling.

8. The composite food according to claim 7, wherein the moisture content of the second cheese composition is 48.0% or more and 56.0% or less.

9. The composite food according to claim 7, wherein the pH of the second cheese composition is pH 5.20 or higher and pH 6.50 or lower.

10. The composite food according to claim 1 or 2, wherein the second cheese composition comprises one or more selected from the group consisting of natural cheese, processed cheese, cheese food and dairy products.

11. The composite food according to claim 1 or 2, wherein the first cheese composition comprises one or more selected from the group consisting of fresh cheese, hard natural cheese, semi-hard natural cheese, soft natural cheese, mold-ripened natural cheese, processed cheese, cheese food, and milk-based ingredients.

12. A method for producing a composite food comprising a first cheese composition and a second cheese composition, A step of preparing the first cheese composition, A step of preparing a second cheese composition, The process includes the step of placing a first cheese composition and a second cheese composition adjacent to each other, The first cheese composition contains one or more selected from the group consisting of inulin and sugar alcohols, and a sodium salt, and has a pH of 5.90 or higher and a pH of 7.00 or lower. A method for producing the aforementioned compound food.

13. A method for producing a composite food according to claim 12, wherein the inulin content of the first cheese composition is 5.0% by weight or more and 16.0% by weight or less.

14. A method for producing a composite food according to claim 12 or 13, wherein the sugar alcohol content of the first cheese composition is 0.5% by weight or more and 5.0% by weight or less.

15. A method for producing a composite food according to claim 12 or 13, wherein the sodium concentration of the first cheese composition is 2.0 mg / g or more and 15.0 mg / g or less.

16. A method for producing a composite food according to claim 12 or 13, wherein the sugar alcohol is erythritol.

17. A method for producing a composite food according to claim 15, wherein the sodium concentration of the second cheese composition is 1.0 mg / g or more and 6.0 mg / g or less.

18. A method for producing a composite food according to claim 12 or 13, wherein the step of placing a first cheese composition and a second cheese composition adjacent to each other includes the step of enclosing the first cheese composition with the second cheese composition, with the first cheese composition as the core and the second cheese composition as the outer layer.

19. A method for producing a composite food according to claim 18, wherein the moisture content of the second cheese composition is 48.0% or more and 56.0% or less.

20. The method for producing a composite food according to claim 18, wherein the pH of the second cheese composition is pH 5.20 or higher and pH 6.50 or lower.

21. A method for producing a composite food according to claim 12 or 13, wherein the second cheese composition comprises one or more selected from the group consisting of natural cheese, processed cheese, cheese food, and milk-based ingredients.

22. A method for producing a composite food according to claim 12 or 13, wherein the first cheese composition comprises one or more selected from the group consisting of fresh cheese, hard natural cheese, semi-hard natural cheese, soft natural cheese, mold-ripened natural cheese, processed cheese, cheese food, and milk-based ingredients.

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