Cheese-like foods

Abstract

To provide a novel cheese-like food that is similar to cheese such as natural cheese and processed cheese and a novel method for producing such a cheese-like food with excellent production suitability.SOLUTION: A cheese-like food has cheese raw material and modified starch. The content of the modified starch is more than 10 mass% relative to the total amount of the cheese-like food.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a cheese-like food product and a method for producing the same. [Background technology]

[0002] In recent years, there has been a demand for cheese-like foods that use a reduced amount of cheese but have similar appearance, processing characteristics, and texture to cheeses such as natural cheese and processed cheese. For example, Patent Documents 1 to 3 disclose cheese-like foods that have a reduced content of raw cheeses and have a favorable texture and processing suitability that are comparable to those of general processed cheeses.

[0003] However, reducing the amount of cheese used also reduces the protein content derived from the cheese, which causes a problem of reduced shape retention of the product. On the other hand, when a large amount of protein such as casein is added to compensate for this, problems arise regarding manufacturing suitability, such as an increase in mechanical load during stirring before heat emulsification in the manufacturing process, and an increase in the viscosity of the heated emulsion, which deteriorates its suitability for molding. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2010-22252 A [Patent Document 2] JP 2010-22257 A [Patent Document 3] JP 2010-22258 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a novel cheese-like food similar to cheese such as natural cheese, processed cheese, etc. Another object of the present invention is to provide a novel method for producing a cheese-like food having excellent production suitability. [Means for solving the problem]

[0006] The present invention solves the above problems, The cheese-like food contains a cheese ingredient and a modified starch, and the modified starch is contained in an amount of more than 10% by mass based on the total mass of the cheese-like food. By adjusting the content of the modified starch within the above range, the appearance, cuttability, and film peelability of the cheese-like food can be improved.

[0007] In a preferred embodiment of the present invention, the viscosity of the cheese-like food at any temperature between 77 and 82° C. is 100,000 cP or less. A cheese-like food satisfying the above physical properties has excellent appearance and cuttability.

[0008] The cheese-like food of the present invention preferably contains whey powder. The addition of whey powder improves the manufacturability of the cheese-like food, and a cheese-like food with good appearance and cuttability can be obtained.

[0009] In a preferred embodiment of the present invention, the moisture content of the cheese-like food is 40% by mass or more based on the total mass of the cheese-like food. By controlling the moisture content in the product within the above range, a cheese-like food product with a smooth and soft texture can be obtained.

[0010] In a preferred embodiment of the present invention, the mass ratio of the modified starch content to the total content of fat, oil and water in the cheese-like food is 0.10 or more. By setting the modified starch / (oil / fat+product moisture) ratio within the above range, the appearance, cuttability, and film releasability of the cheese-like food can be improved.

[0011] In the cheese-like food of the present invention, the modified starch is preferably modified starch derived from one or more raw materials selected from the group consisting of potato, tapioca, and waxy corn.

[0012] Furthermore, the cheese-like food of the present invention preferably contains one or more vegetable oils selected from the group consisting of coconut oil, palm oil, palm kernel oil, corn oil, and soybean oil.

[0013] The present invention relates to A step 1 of emulsifying a raw material containing a cheese raw material and a modified starch while heating; A method for producing a cheese-like food, comprising: a step 2 of molding the heated emulsion obtained in the step 1, The present invention also relates to a method for producing a cheese-like food product, which contains the modified starch in an amount of more than 10% by mass based on the total amount of the raw materials. Effect of the Invention

[0014] According to the present invention, it is possible to provide a novel cheese-like food similar to cheese such as natural cheese and processed cheese, and a novel method for producing a cheese-like food having excellent production suitability. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] Next, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the following preferred embodiments, and can be freely modified within the scope of the present invention.

[0016] [1. Cheese-like foods] In the present invention, the term "cheese-like food" refers to a processed food that contains cheese as an ingredient and has an appearance, aroma, and taste similar to cheese.

[0017] The above-mentioned "cheese" includes natural cheese and processed cheese as defined in the Ministerial Ordinance on Milk, etc. (Ministry Ordinance on the Compositional Standards of Milk and Dairy Products, Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951) and the Fair Competition Code, as well as cheese obtained from milk as defined in the Ministerial Ordinance on Milk, etc., such as buffalo milk and camel milk. In the present invention, the "cheese" used as a raw material for cheese-like foods is referred to as a "cheese raw material."

[0018] In addition, the cheese-like food of the present invention is preferably one in which the cholesterol level and the amount of saturated fatty acid are reduced by a specified amount compared to the standard value, as compared to conventional processed cheese. In the present invention, the standard for the cholesterol level and the amount of saturated fatty acid being "reduced" is based on the following definition.

[0019] According to the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, the standard value for cholesterol in processed cheese is 78 mg per 100 g of edible portion. The standard value for saturated fatty acid content is 16 g per 100 g of edible portion. According to Attached Table 13 (related to Article 7) of the Food Labeling Standards (Cabinet Office Order No. 10 of 2015) based on Article 4, Paragraph 1 of the Food Labeling Act (Act No. 70 of 2013), the standard value for the amount of saturated fatty acid for a product to be labeled as having reduced cholesterol is limited to a product whose amount of saturated fatty acid has been reduced by 1.5 g or more compared to other foods.

[0020] Based on these, it is preferable that the cheese-like food of the present invention has a cholesterol level of less than 39 mg / 100 g and a saturated fatty acid level of less than 14.5 g / 100 g. Furthermore, cheese-like foods that meet these criteria are considered to have "reduced" cholesterol and saturated fatty acid levels. The cholesterol and saturated fatty acid levels can be measured by gas chromatography.

[0021] The viscosity of the cheese-like food of the present invention at any temperature between 77 and 82°C is preferably 100,000 cP or less, more preferably 80,000 cP or less, even more preferably 75,000 cP or less, even more preferably 70,000 cP or less, even more preferably 65,000 cP or less, even more preferably 60,000 cP or less, even more preferably 55,000 cP or less, even more preferably 50,000 cP or less, even more preferably 45,000 cP or less, even more preferably 40,000 cP or less, even more preferably 35,000 cP or less, and even more preferably 30,000 cP or less. A cheese-like food having a viscosity at any temperature between 77 and 82° C. that is equal to or less than the above upper limit has excellent appearance and cuttability.

[0022] Furthermore, the viscosity of the cheese-like food of the present invention at any temperature between 77 and 82°C is preferably 100 cP or more, more preferably 200 cP or more, even more preferably 500 cP or more, even more preferably 1,000 cP or more, even more preferably 1,500 cP or more, even more preferably 2,000 cP or more, even more preferably 2,500 cP or more, and even more preferably 3,000 cP or more. A cheese-like food having a viscosity at any temperature between 77 and 82° C. that is equal to or greater than the above lower limit has excellent appearance and cuttability.

[0023] The viscosity can be measured using a Viscotester viscometer (model number: VT-06, Rion Co., Ltd.).

[0024] The moisture content of the cheese-like food of the present invention is preferably 40% by mass or more, more preferably 42% by mass or more, even more preferably 45% by mass or more, and particularly preferably 47% by mass or more, based on the total mass of the cheese-like food. By setting the lower limit of the moisture content in the product within the above range, the cheese-like food can have a smooth and soft texture.

[0025] Furthermore, the moisture content of the cheese-like food of the present invention is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 55% by mass or less, and particularly preferably 52% by mass or less, based on the total mass of the cheese-like food. By setting the upper limit of the moisture content in the product within the above range, the richness and flavor of the cheese-like food can be made to be closer to those of natural cheese.

[0026] The moisture content is measured by the normal pressure heating and drying aid method. 1 g of a sample taken from the cheese-like food is dried at a drying temperature of 99 ± 1°C, the mass of the sample after drying is obtained, and the moisture content (unit: mass%) is calculated using the following formula. Moisture content = {(mass of sample before drying - mass of sample after drying) / mass of sample before drying} x 100

[0027] In the cheese-like food of the present invention, the mass ratio of the processed starch content to the total content of fats and oils and moisture contained in the cheese-like food (processed starch / (fat and oil + product moisture)) is preferably 0.10 or more, more preferably 0.12 or more, and even more preferably 0.16 or more. By achieving such a blend balance, it is possible to provide a cheese-like food with good appearance, cuttability, and film releasability.

[0028] In addition, the cheese-like food of the present invention has a mass ratio of the processed starch content to the total content of fats and oils and moisture contained in the cheese-like food (processed starch / (fat and oil + product moisture)) of 0.50 or less, more preferably 0.40 or less, and even more preferably 0.35 or less. By achieving such a blend balance, it is possible to provide a cheese-like food with good appearance, cuttability, and film releasability.

[0029] In the cheese-like food of the present invention, the mass ratio of the fat content to the moisture content (fat / product moisture) is preferably 1.0 or less, more preferably 0.7 or less, even more preferably 0.5 or less, and particularly preferably 0.4 or less. By achieving such a blending balance, the richness and flavor of the cheese-like food can be made to be closer to that of natural cheese.

[0030] Furthermore, in the cheese-like food of the present invention, the mass ratio of the fat content to the moisture content (fat / moisture in product) is preferably 0.1 or more, more preferably 0.15 or more, and even more preferably 0.2 or more. By achieving such a blending balance, the richness and flavor of the cheese-like food can be made to be closer to that of natural cheese.

[0031] In the cheese-like food of the present invention, the mass ratio of the cheese ingredient content to the processed starch content (cheese ingredient / processed starch) is preferably 1.00 or more, more preferably 1.10 or more, and even more preferably 1.30 or more. By achieving such a blending balance, the texture and flavor of the cheese-like food can be made to be closer to those of natural cheese.

[0032] In addition, the cheese-like food of the present invention preferably has a mass ratio of the cheese ingredient content to the processed starch content (cheese ingredient / processed starch) of 5.00 or less, more preferably 4.00 or less, and even more preferably 3.00 or less. By achieving such a balance in the composition, the appearance and cutting suitability of the final product will be good.

[0033] The cheese-like food of the present invention can be in the form of sliced ​​type, portioned type, diced type, shredded type, etc., and among these, the sliced ​​type is particularly preferred.

[0034] [2. Cheese ingredients] The cheese raw material used in the present invention is preferably one that corresponds to natural cheese and processed cheese as defined in the Ministerial Ordinance on Milk, Dairy, etc. and the Fair Competition Code.

[0035] Examples of cheese raw materials include semi-hard cheeses such as mozzarella, string, Edam (soft Edam), Steppen, Samsø, Maribo, Egmont, Tilsitt, d'Ambo, Roquefort, blue, and cream Havarti; hard cheeses such as Edam (hard Edam), Gouda, Cheddar, Emmental, Gruyere, and Provolone; and special hard cheeses such as Parmesan, Grana, Parmigiano Reggiano, Pecorino Romano, and Sbrinz. Processed cheeses made from one or more of these natural cheeses can also be used as cheese raw materials.

[0036] Furthermore, when the above natural cheeses are classified according to the definition in the Codex General Standard for Cheese (CODEX STAN 283-1978), any of the following categories may be used as a cheese ingredient: Soft, Firm / Semi-hard, Hard, or Extra Hard.

[0037] As the cheese raw material, the above natural cheese or processed cheese may be used alone or in combination. Preferably, one or more types of cheese selected from the semi-hard cheeses listed above, or one or more types of cheese that fall under the Soft or Firm / Semi-hard category defined in the above-mentioned Codex General Standard for Cheese, are used.

[0038] The content of cheese ingredients in cheese-like foods is preferably 60% by mass or less, more preferably 50% by mass or less, even more preferably 40% by mass or less, and particularly preferably 30% by mass or less. The content of cheese ingredients in the cheese-like food is preferably 1 to 60 mass%, more preferably 10 to 40 mass%, even more preferably 12 to 50 mass%, particularly preferably 15 to 35 mass%, and especially preferably 17 to 30 mass%. By setting the content of the cheese raw material within the above range, a cheese-like food having excellent appearance and cuttability can be obtained. Furthermore, even if the cheese-like food of the present invention has a small content of the cheese raw material, the richness and flavor are close to those of natural cheese.

[0039] Furthermore, the cheese-like food of the present invention contains, as a cheese ingredient, at least one type of cheese ingredient corresponding to the above-mentioned Soft or Firm / Semi-hard, preferably in an amount of 1 to 30% by mass, more preferably 5 to 20% by mass, and even more preferably 7 to 17% by mass. This makes it possible to produce a cheese-like food product that is excellent in appearance and cuttability.

[0040] [3. Modified starch] The cheese-like food of the present invention preferably contains modified starch in an amount of more than 10% by mass, as the lower limit, based on the total mass of the cheese-like food.

[0041] The upper limit of the content of modified starch is not particularly limited as long as it does not excessively interfere with the flavor of the cheese-like food, but it is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less, of the total cheese-like food. By setting the upper limit of the modified starch content within the above range, the richness and flavor of the cheese-like food can be made to be closer to those of natural cheese.

[0042] The processed starch used in the cheese-like food of the present invention may be one that has been subjected to various processes, regardless of the type, such as one having a cross-linked structure, one that has been phosphorylated, one that has been heat-treated, one that has been moist-heat-treated, one that has been enzyme-treated, etc. One of these processed starches may be selected or a combination of two or more may be used. These processed starches may be processed by a conventional method, or may be purchased and used as commercially available products.

[0043] Examples of raw materials for processed starch include potato starch, waxy corn starch, tapioca starch, corn starch, wheat flour starch, rice starch, mylostarch, potato starch, sago starch, kudzu starch, bracken starch, lotus root starch, mung bean starch, etc. Among these, it is preferable to use processed starch derived from potato, tapioca, or waxy corn, and it is particularly preferable to use processed starch derived from potato.

[0044] [4. Whey Powder] The cheese-like food of the present invention preferably contains whey powder. In the present invention, the "whey powder" used is whey powder as defined in the Ministerial Ordinance on Milk, Dairy, etc.

[0045] Such whey powder may be any powder that can be used as a food product, and may be prepared by a conventional method.

[0046] The whey powder content is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 4% by mass or more, based on the total mass of the cheese-like food. Furthermore, the whey powder content is preferably 20% by mass or less, more preferably 18% by mass or less, and even more preferably 15% by mass or less. By setting the whey powder content within the above range, it is possible to contribute to a reduction in the viscosity of the cheese-like food and improve the manufacturing suitability.

[0047] [5.Oils and fats] The cheese-like food of the present invention preferably contains vegetable oils and fats having a melting point of -20°C or higher, preferably -10°C or higher, more preferably 0°C or higher, more preferably 15°C or higher, more preferably 20°C or higher, even more preferably 30°C or higher, and particularly preferably a combination of 20°C or higher and lower than 30°C and 30°C or higher. By using vegetable oils with a high melting point, the texture of the cheese-like food becomes smoother, improving the appearance and cuttability.

[0048] Examples of types of vegetable oils include coconut oil, palm oil, palm kernel oil, corn oil, soybean oil, olive oil, kapok oil, canola oil, rice bran oil, safflower oil, high oleic safflower oil, rapeseed oil, rapeseed oil, sunflower oil, sunflower seed oil, high oleic sunflower oil, cotton oil, cottonseed oil, and peanut oil, and one or more of these can be used.

[0049] Among them, it is preferable to use one or more vegetable oils selected from the group consisting of coconut oil, palm oil, palm kernel oil, corn oil, and soybean oil, and it is particularly preferable to use coconut oil and palm oil in combination. In addition, hardened oils, interesterified oils, fractionated oils, etc. of these may also be used.

[0050] The cheese-like food of the present invention preferably contains 1 to 30 mass %, more preferably 5 to 20 mass %, and even more preferably 7 to 17 mass % of such vegetable oil. By setting the vegetable oil content within the above range, the richness and flavor of the cheese-like food can be made to be closer to those of natural cheese.

[0051] [6. Other ingredients] The cheese-like food of the present invention may contain other ingredients as desired, provided that the effects of the present invention are not impaired. For example, preservatives, thickeners, seasonings, stabilizers, antioxidants, pH adjusters, acidulants, flavors, emulsifiers, etc. can be mentioned.

[0052] The cheese-like food of the present invention may contain agar or gelatin. Preferably, it contains agar. When it contains agar, the content in the cheese-like food is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less. Furthermore, the mass ratio of the agar content to the total fat and oil content of the cheese-like food (agar / fat+product moisture) is preferably 0.04 mass% or less, more preferably 0.03 mass% or less, and even more preferably 0.02 mass% or less. This allows the richness and flavor of the cheese-like food to be closer to those of natural cheese.

[0053] The cheese-like food of the present invention can use a molten salt. The molten salt may be any salt generally used in the manufacture of processed cheese, regardless of the strength of its ion exchange action, the strength of its deflocculation action, the presence or absence of an antibacterial action, etc. Specific examples include phosphates such as monophosphates (sodium orthophosphate, etc.), diphosphates (sodium pyrophosphate, etc.), and polyphosphates (sodium polyphosphate, etc.); citrates (sodium citrate, potassium citrate, etc.); and the like. One or more of these can be used.

[0054] The content of the molten salt is usually 1 to 3 mass %, preferably 1.5 to 2 mass %, based on the total mass of the cheese-like food, which provides good heat melting properties and texture of the cheese-like food.

[0055] The cheese-like food of the present invention can use thickening polysaccharides other than agar. Examples of thickening polysaccharides include carrageenan, gum arabic, xanthan gum, sodium alginate, methylcellulose, carboxymethylcellulose, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, pectin, xanthan gum, gellan gum, etc., and one or more of these can be used.

[0056] The content of the thickening polysaccharide is usually 0.1 to 1% by mass, preferably 0.1 to 0.5% by mass, based on the total mass of the cheese-like food. Furthermore, the mass ratio of thickening polysaccharides (excluding agar) to the total fat and oil content of the cheese-like food (thickening polysaccharides / fat and oil + product moisture) is preferably 0.001 to 0.007 mass%, more preferably 0.003 to 0.006 mass%, and even more preferably 0.004 to 0.005%. This improves the manufacturing suitability and texture of the cheese-like food.

[0057] [7. Method for producing cheese-like food] The method for producing a cheese-like food product of the present invention includes step 1 of emulsifying raw materials while heating them, and step 2 of molding the heated emulsion obtained in step 1. Here, the raw materials contain modified starch in an amount exceeding 10% by mass based on the total amount of the raw materials.

[0058] (1) Raw materials The raw materials used in the production method of the present invention are those described above in [1. Cheese raw materials] to [6. Other raw materials].

[0059] (2) Process 1 Step 1 is a step of emulsifying the raw materials while heating them. Specifically, each raw material is put into an emulsifier and emulsified by heating. Heat emulsification is a step of performing a heat treatment while stirring the raw materials, and can also serve as a sterilization step.

[0060] The emulsifier may be, for example, a sealed emulsifying kettle, a horizontal cheese cooker, a high-speed emulsifying kettle, a direct heating continuous emulsifying machine (shock sterilizer), an indirect heating continuous emulsifying machine (combinator, votator), etc. Also, a device that combines a device dedicated to heat sterilization with a device dedicated to emulsification may be used.

[0061] The conditions for heat emulsification are not particularly limited. For example, the mixture is heated and emulsified while stirring at a rotation speed of 120 to 1500 rpm, and the emulsification is terminated when a predetermined heat sterilization condition is satisfied. The heating temperature is preferably 70°C or higher, more preferably 80 to 90°C.

[0062] The viscosity of the heated emulsion in step 1 can be measured using a Viscotester viscometer, similar to the viscosity of the final cheese-like food product.

[0063] (3) Process 2 Step 2 is a step of molding the heated emulsion obtained in step 1. The molding can be performed in any shape, such as shreds, slices (sheets), blocks, or dices, by a method similar to that used in the production of processed cheese.

[0064] The molding is preferably carried out before or during cooling of the heated emulsion, and can be carried out by a known method. For example, the heated emulsion obtained in step 1 may be filled into a mold of, for example, 10 cm x 10 cm x 100 cm thickness, cooled, removed from the mold, and sliced ​​into thicknesses of about 2 to 5 mm with a slicer. Alternatively, the emulsion may be sandwiched between films and pressed into a sheet of a predetermined thickness, followed by cutting.

[0065] The other conditions for steps 1 and 2 can be appropriately adjusted in accordance with general methods for producing processed cheese to produce the cheese-like food of the present invention. EXAMPLES

[0066] (1) Preparation of cheese-like food (Process 1) According to the formulation shown in Table 1, two kinds of natural cheese (represented as cheese raw material A and cheese raw material B in the table) were added to the emulsification kettle of the high-speed shear emulsification kettle, and then whey powder (manufactured by Mitsui & Co., Ltd., protein content 15%), potato-derived processed starch (manufactured by Tokai Starch Co., Ltd.), vegetable oil and fat, agar, molten salt, polysaccharides, and room temperature water were added. Next, the mixture was stirred at a rotation speed of 600 rpm for 1 minute so that the charged materials were homogenized, and steam was blown into the emulsification kettle while stirring at a rotation speed of 600 rpm, and the mixture was heated to reach 90°C in about 5 minutes to perform heat emulsification. When the temperature reached 90°C, the blowing of steam was stopped. After further stirring for 1 minute for heat sterilization, the stirring was stopped to obtain a heated emulsion. The viscosity of the heated emulsion at about 80°C was then measured using a Viscotester viscometer (manufactured by Leon Co., Ltd.). The milk protein used in Comparative Example 3 was a milk protein mainly composed of casein.

[0067] (Process 2) The resulting heated emulsion was spread into a sheet of 2 mm thickness within a vinyl film and refrigerated to obtain the desired cheese-like food.

[0068] [Table 1] JPEG0007605448000002.jpg131152

[0069] (2) Evaluation of cheese-like foods (2-1) Manufacturing suitability (mechanical load and filling suitability) The suitability for production was evaluated according to the following criteria based on the load on the emulsifier from the stirring step before the start of heating to the end of step 1 in steps 1 and 2, and the suitability of the operation of filling the heated emulsion into a casing. The results are shown in Table 1. The suitability for filling was evaluated based on the hardness or softness of the heated emulsion. ◎: Good suitability ○: Somewhat suitable (slightly large mechanical load or slightly poor filling suitability) △: Slightly low suitability (high mechanical load or poor filling suitability) ×: Low suitability (high mechanical load (faults such as motor tripping) or low filling suitability)

[0070] (2-2) Removability from film The peelability was evaluated by removing the cooled cheese-like food from the PET film. The evaluation criteria were as follows. The results are shown in Table 1. ◎: Cheese-like foods can be removed without sticking to the film ○: Cheese-like food slightly adheres to the film △: Cheese-like food partially adheres to the film ×: Cheese-like food adheres to almost the entire surface of the film

[0071] (2-3) Cutting suitability The cuttability was evaluated by measuring the ease of cutting the cooled cheese-like food with a knife at room temperature, according to the following criteria. The results are shown in Table 1. ◎: Cheese-like foods can be cut without sticking to the knife, and the knife does not get dirty. ○: The cheese-like food adheres slightly to the knife, but the knife and cheese-like food are easily separated △: The cheese-like food partially adheres to the knife, but it is possible to separate the knife and the cheese-like food. ×: The cheese-like food adheres to the knife, and the knife and the cheese-like food cannot be easily separated.

[0072] (2-4) Sheet-like appearance The appearance of the sheet-like food was evaluated by visually inspecting the appearance of the cheese-like food after cooling according to the following criteria. The results are shown in Table 1. Note that "homogeneous" here means that the appearance of the cheese-like food is free of irregularities, wrinkles, or unevenness, and the surface is uniform. ◎: The cheese-like food is formed into a homogeneous sheet. ◯: Cheese-like food is slightly hard or soft and slightly uneven △: Cheese-like food is hard or soft and not homogeneous ×: The cheese-like food was not formed into a sheet.

[0073] As shown in Table 1, it was confirmed that the cheese-like foods of Examples 1 to 11, which contained more than 10% by mass of processed starch based on the total mass of the cheese-like food, obtained acceptable results in all of the evaluation items of peelability, cuttability, manufacturability, and appearance. In particular, it was confirmed that Examples 1 to 6, in which the processed starch was derived from potato and the vegetable oil was a combination of palm oil and coconut oil, obtained particularly favorable results in the above evaluations.

[0074] Moreover, it was confirmed that the cheese-like foods of Examples 1 to 11 all had a cholesterol level of less than 39 mg and a saturated fatty acid content of less than 14.5 g, satisfying the half-cholesterol standard.

[0075] On the other hand, the cheese-like foods of Comparative Examples 1 and 2, which used raw starch, had high viscosities of the heated emulsions and low or slightly low manufacturability, and none of them could be formed into sheets. Moreover, in the cheese-like food of Comparative Example 3, in which the content of modified starch did not exceed 10 mass %, the viscosity of the heated emulsion was high, and the suitability for production was low.

[0076] From the above results, it was found that the cheese-like food of the present invention has physical properties, texture and taste similar to those of cheese such as natural cheese and processed cheese. It was also found that the production method of the present invention is excellent in suitability for producing cheese-like foods. [Industrial Applicability]

[0077] The present invention can be used to produce cheese-like foods.

Claims

1. A cheese-like food comprising a cheese raw material, a modified starch, and a vegetable oil, the modified starch being contained in an amount of more than 10% by mass based on the total mass of the cheese-like food, The modified starch is a modified starch derived from potato, The vegetable oil is palm oil or coconut oil, A cheese-like food, wherein the mass ratio of the modified starch content to the total content of the fat, oil and water in the cheese-like food is 0.10 or more.

2. 2. The cheese-like food according to claim 1, wherein the viscosity of the cheese-like food at any temperature between 77 and 82° C. is 100,000 cP or less.

3. 3. The cheese-like food according to claim 1 or 2, which contains whey powder.

4. The cheese-like food according to any one of claims 1 to 3, wherein the moisture content of the cheese-like food is 40% by mass or more based on the total mass of the cheese-like food.

5. The cheese-like food according to any one of claims 1 to 4, wherein the content of the vegetable oil is 7 to 17% by mass based on the total mass of the cheese-like food.

6. The cheese-like food according to any one of claims 1 to 5, wherein the mass ratio of the content of the cheese raw material to the content of the modified starch in the cheese-like food is 1.00 or more.

7. A cheese-like food described in any one of claims 1 to 6, wherein the whey powder content is 4% by mass or more relative to the entire cheese-like food.

8. A step 1 of emulsifying raw materials including a cheese raw material, a modified starch, and a vegetable oil while heating; A method for producing a cheese-like food, comprising: a step 2 of molding the heated emulsion obtained by the step 1, The modified starch is contained in an amount of more than 10% by mass based on the total amount of the raw materials; The modified starch is a modified starch derived from potato, The vegetable oil is palm oil or coconut oil, A method for producing a cheese-like food, wherein the mass ratio of the modified starch content to the total content of fats, oils and water in the cheese-like food is 0.10 or more.

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