Cheese-like food

Abstract

The present invention relates to a cheese-like food which has cheese-like elongation and texture not only immediately after being heated, but also after the temperature has fallen.　The present invention provides a cheese-like food that contains: (a) a starch composition for food, which contains a starch-lipid complex and which is obtained by heat treating, under pressurized conditions of not less than 0 MPa and less than 100 MPa, a polyglycerol fatty acid ester and one or more types selected from the group consisting of raw potato starch and the raw potato starch that has been processed; and (b) water. Also provided are: a method for improving elongation of cheese by adding this cheese-like texture-imparting agent; and a method for imparting a food with a cheese-like texture.

Description

Technical Field

[0001] The present invention relates to cheese-like foods, a cheese elongation improver using the same, a method for improving the elongation of cheese, a cheese-like texture imparting agent, a method for imparting a cheese-like texture to foods, and foods having a cheese-like texture.

Background Art

[0002] Cheese is a type of food (dairy product) made from milk obtained from cows, water buffalo, sheep, goats, yaks, etc., and is processed by coagulation, fermentation, etc. In addition to being eaten as it is, it is often used in combination with other foods. For example, cheese that melts by heating and has a stringy elongation is used in various dishes such as pizza, pasta, gratin, risotto, and cheese fondue. Such cheese for cooking has a soft elongation immediately after heating, but has the property of becoming hard when the temperature drops. Foods such as takeout bento boxes and side dishes provided at convenience stores are warmed at the storefront, but the temperature drops during eating. Therefore, when cheese is used in such foods, the cheese-like elongation and texture are impaired during eating. In response to the above problems, attempts have been made to achieve a soft cheese-like elongation even after the temperature drops by using starch materials. For example, Patent Document 1 describes that a cheese-like food having a flavor and texture closer to those of cheese can be obtained by heating and mixing acetylated starch and hydroxypropylated starch with raw cheeses and fats and oils and then cooling.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, starch materials such as acetylated starch and hydroxypropylated starch are likely to exhibit a gel-like texture when the temperature drops, which affects the melt-in-the-mouth property, and thus there is a problem that a cheesy texture cannot be obtained sufficiently. Under such circumstances, it is desirable to be able to provide a cheesy food having a cheesy stretch and texture even after the temperature drops.

Means for Solving the Problems

[0005] The present invention relates to a cheesy food, a cheese stretch improver, a method for improving the stretch of cheese, a cheesy texture imparting agent, a method for imparting a cheesy texture to a food, and a cheesy texture imparting starch composition, etc., as shown below. [1] A food starch composition obtained by heat-treating at least one selected from the group consisting of raw potato starch and chemically modified starch of the raw potato starch and polyglycerin fatty acid ester under pressure conditions of 0 MPa or more and less than 100 MPa, the food starch composition containing a starch-lipid complex, and (b) water A cheesy food containing the same. [2] The cheesy food according to [1] above, containing 0.1% by mass or more and 40% by mass or less of the component (a) based on the total amount of the cheesy food. [3] The cheesy food according to [1] or [2] above, further containing (c) edible oil and fat. [4] The cheesy food according to [3] above, containing 0.1% by mass or more and 40% by mass or less of the component (c) based on the total amount of the cheesy food. [5] The cheesy food according to any one of [1] to [4] above, further containing at least one chemically modified starch selected from the group consisting of hydroxypropylated starch and acetylated starch. [6] The cheesy food according to [5] above, containing 0.1% by mass or more and 40% by mass or less of the component (d) based on the total amount of the cheesy food. [7] The cheesy food according to any one of [1] to [6] above, further containing (e) cheese. [8] The cheese-like food according to [7] above, containing 1% by mass or more and 90% by mass or less of the component (e) based on the total amount of the cheese-like food. [9] A cheese elongation improver containing the cheese-like food according to any one of [1] to [8] above.

[10] A method for improving the elongation of cheese, including adding the cheese elongation improver according to [9] above in an amount ratio of 5 parts by mass or more and 4000 parts by mass or less per 100 parts by mass of cheese.

[11] A cheese-like texture imparting agent containing the cheese-like food according to any one of [1] to [8] above.

[12] A method for imparting a cheese-like texture to a food, including adding the cheese-like texture imparting agent according to

[11] above in an amount ratio of 5 parts by mass or more and 4000 parts by mass or less per 100 parts by mass of the food.

[13] A cheese-like texture imparting starch composition for adding to a food containing moisture to impart a cheese-like texture, (a) A food starch composition obtained by heat-treating at least one selected from the group consisting of raw potato starch and chemically modified starch of the raw potato starch and polyglycerin fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa, the food starch composition containing a starch-lipid complex, the cheese-like texture imparting starch composition containing the food starch composition.

[14] A method for imparting a cheese-like texture to a food, including adding the cheese-like texture imparting starch composition according to

[13] above to the food containing moisture.

[15] A food having a cheese-like texture, containing the cheese-like texture imparting agent according to

[11] above or the cheese-like texture imparting starch composition according to

[13] above.

Advantages of the Invention

[0006] The cheese-like food of the present invention has a cheese-like elongation and texture not only immediately after heating but also after the temperature has dropped. Therefore, by blending the cheese-like food of the present invention into a food, a cheese-like texture can be imparted to the food. The cheese-like food of the present invention can also be used in combination with cheese. By blending the cheese-like food of the present invention with cheese in food, the elongation of cheese in the food can be improved. Further, according to a preferred embodiment of the present invention, it is possible to provide a cheese-like food having excellent shape retention while maintaining a natural texture and melt-in-the-mouth feeling characteristic of cheese even after the temperature has dropped.

Brief Description of the Drawings

[0007]

Figure 1

Figure 2

Figure 3

Modes for Carrying Out the Invention

[0008] Hereinafter, each embodiment of the present invention will be described more specifically.

[0009] 1. Cheese-like food The cheese-like food of the present invention is a starch composition for food obtained by heat-treating (a) one or more selected from the group consisting of raw potato starch and chemically modified starch of the raw potato starch and polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa, the starch-lipid complex-containing starch composition for food, and (b) water. The cheese-like food of the present invention can achieve a cheese-like stretch and texture not only at high temperatures immediately after heating but also at low temperatures after cooling by containing the above components (a) and (b). In this specification, high temperature means above 50°C, and low temperature means 1°C or more and 50°C or less. Here, the "cheese-like food" refers to a food that is manufactured without using any cheese as a raw material or by reducing the cheese content and has properties similar to those of cheese. Examples of properties similar to those of cheese include, for example, stretch, texture, flavor, and richness, and it is preferable to have one or more of these properties.

[0010] Hereinafter, each component of the cheese-like food of the present invention will be described.

[0011] (a) Food starch composition The food starch composition used in the present invention is a food starch composition obtained by heat-treating one or more selected from the group consisting of raw potato starch and chemically modified starch of the raw potato starch and polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa, and is characterized by containing a starch-lipid complex. In this specification, pressure means gauge pressure.

[0012] As used herein, the “starch-lipid complex” means a complex formed by the interaction of one or more selected from the group consisting of raw potato starch and chemically modified starches of the raw potato starch with polyglycerol fatty acid esters. Although it is not easy to specifically identify its structure and there are still many parts that have not been elucidated, for example, it is considered that the polyglycerol fatty acid ester is included in the helical structure of amylose molecules in one or more starches selected from the group consisting of raw potato starch and chemically modified starches of the raw potato starch. Alternatively, there is a possibility that the polyglycerol fatty acid ester is attached to the surface of the helical structure of the amylose molecule. Alternatively, there is also a possibility that the polyglycerol fatty acid ester interacts with parts other than the amylose molecule. In the complex, the starch may have its starch chains cleaved and reduced in molecular weight, or the starch chains may be polymerized and increased in molecular weight, or it may contain both. In the food starch composition, the starch-lipid complex may be formed at least in part. Other components in the food starch composition are components derived from raw materials containing one or more selected from the group consisting of raw potato starch and chemically modified starches of the raw potato starch, and polyglycerol fatty acid esters.

[0013] The chemically modified starch of the raw potato starch is preferably a chemically modified starch obtained by subjecting the raw potato starch to one or more chemical modification treatments selected from the group consisting of crosslinking, etherification, and esterification. Examples of the chemical modification treatment include crosslinking such as phosphoric acid crosslinking and adipic acid crosslinking; etherification such as hydroxypropylation; monoesterification such as acetylation and phosphoric acid monoesterification; and one or more of these. Specifically, as the chemically modified starch, phosphorylated potato starch and etherified phosphorylated potato starch are preferred, and phosphorylated potato starch is particularly preferred.

[0014] The fatty acid constituting the polyglycerol fatty acid ester is not particularly limited, but is preferably one or more selected from myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, and more preferably one or two selected from the group consisting of palmitic acid and stearic acid. As the polyglycerol fatty acid ester, those having an HLB value of 1 or more and 13 or less and an average degree of polymerization of 2 or more and 9 or less are preferable. Here, the HLB value is more preferably 1 or more and 11 or less, further preferably 3 or more and 10 or less, the average degree of polymerization is more preferably 2 or more and 7 or less, and further preferably 2 or more and 5 or less. In the present specification, the average degree of polymerization of polyglycerol is measured by a method calculated from the hydroxyl value or a method of determining the composition of polyglycerol from gas chromatography, liquid chromatography, thin layer chromatography, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, or the like and calculating the average degree of polymerization.

[0015] The mass ratio of the polyglycerol fatty acid ester to 100 parts by mass of one or more raw starches selected from the group consisting of the raw potato starch and the chemically modified starch of the raw potato starch is not particularly limited, but is preferably 0.01 part by mass or more and 4.8 parts by mass or less, more preferably 0.1 part by mass or more and 4.5 parts by mass or less, and further preferably 1.0 part by mass or more and 4.0 parts by mass or less. In the present specification, when a numerical range is indicated, the upper limit value and the lower limit value can be appropriately combined, and the numerical range obtained thereby is also disclosed.

[0016] The food starch composition is obtained, for example, by adding water to a raw material mixture composed of one or more selected from the group consisting of raw potato starch and chemically modified starch of the raw potato starch and a polyglycerol fatty acid ester and performing heat treatment using an extruder or a drum dryer.

[0017] [Heat treatment using an extruder] For example, when performing heat treatment using an extruder, water is added to a raw material mixture comprising one or more selected from the group consisting of raw potato starch and chemically modified starch of the raw potato starch and polyglycerol fatty acid ester, and the water content is adjusted to about 10% by mass or more and 60% by mass or less based on the mass of the composition containing the raw material mixture and water. Then, for example, under the conditions of a barrel temperature of 30°C or more and 200°C or less, an outlet temperature of 80°C or more and 180°C or less, a screw rotation speed of 100 rpm or more and 1000 rpm or less, and a heat treatment time of 5 seconds or more and 60 seconds or less, the raw material mixture is heated and expanded to obtain the target starch composition for food. Here, as the temperature conditions, it is more preferable that the barrel temperature is 30°C or more and 170°C or less, and the outlet temperature is 100°C or more and 160°C or less, and it is even more preferable that the barrel temperature is 30°C or more and 140°C or less, and the outlet temperature is 110°C or more and 145°C or less. As the water addition conditions, it is more preferable to adjust the water content to 15% by mass or more and 40% by mass or less based on the mass of the composition containing the raw material mixture and water, and it is even more preferable to adjust it to 20% by mass or more and 30% by mass or less. As the screw rotation speed, it is more preferable that it is 150 rpm or more and 900 rpm or less, and it is even more preferable that it is 200 rpm or more and 850 rpm or less. As the pressure conditions, 0.5 MPa or more and less than 100 MPa is preferable, 0.5 MPa or more and 80 MPa or less is more preferable, 0.5 MPa or more and 50 MPa or less is even more preferable, 0.5 MPa or more and 30 MPa or less is particularly preferable, 0.5 MPa or more and 20 MPa or less is still preferable, 0.5 MPa or more and 18 MPa or less is even more preferable, and 0.5 MPa or more and 15 MPa or less is even still more preferable. Also, the heat treatment time is more preferably 7 seconds or more and 50 seconds or less, and even more preferably 10 seconds or more and 45 seconds or less.

[0018] [Heat treatment using a drum dryer)] When performing heat treatment using a drum dryer, water is added to a raw material mixture comprising one or more selected from the group consisting of raw potato starch and chemically modified starch of the raw potato starch, and polyglycerol fatty acid ester, to prepare a slurry having a concentration of 20% w / w or more and 45% w / w or less (specific gravity Baume of about 10 or more and 22 or less) of the raw material mixture. This slurry is passed through an on-roller, heated to an outlet temperature of about 90°C or more and 140°C or less under a pressure condition of 0 MPa or more and 0.5 MPa or less to prepare a paste liquid, and this paste liquid is thinly spread on a drum dryer heated to about 100°C or more and 200°C or less and heat-dried. After the heat treatment, the heat-dried product is scraped off from the drum dryer to obtain the desired starch composition for food. Here, as the temperature condition, it is more preferable that the outlet temperature is 95°C or more and 140°C or less, further preferably 100°C or more and 130°C or less, more preferably the temperature of the drum dryer is 110°C or more and 190°C or less, and further preferably 120°C or more and 180°C or less. As the water addition condition, a range in which the concentration of the raw material mixture in the slurry is 22% w / w or more and 40% w / w or less (specific gravity Baume of about 10.5 or more and 20 or less) is more preferable, and a range in which it is 24% w / w or more and 38% w / w or less (specific gravity Baume of about 11 or more and 19 or less) is further preferable. As the pressure condition, 0.05 MPa or more and 0.48 MPa or less is more preferable, and 0.07 MPa or more and 0.45 MPa or less is further preferable. [Heat treatment under atmospheric pressure] As another aspect, water is added to a raw material mixture containing one or more selected from the group consisting of raw potato starch and chemically modified starch of the raw potato starch, and polyglycerol fatty acid ester, and after adjusting the water content to about 10% by mass or more and 60% by mass or less based on the mass of the composition containing the raw material mixture and water, heat gelatinization is performed under atmospheric pressure, and then drying is performed to obtain the desired starch composition for food. The temperature for heat gelatinization is preferably 90°C or more and 100°C or less, more preferably 95°C or more and 100°C or less, and further preferably 100°C (boiling state). The time for heat gelatinization is not particularly limited, but for example, 1 minute or more and 2 hours or less is preferable. As the drying means, for example, a drum dryer, a hot plate, etc. can be used.

[0019] Under the above conditions, the target starch composition for food can be obtained by heat-treating the raw material mixture, preferably in the presence of water. As described above, in any case of using a heat-treatment method, high-pressure treatment is not necessary, and the target starch composition for food can be obtained under pressure conditions of less than 100 MPa, preferably 80 MPa or less, more preferably 50 MPa or less, still more preferably 30 MPa or less, particularly preferably 20 MPa or less, for example, 18 MPa or less or 15 MPa or less.

[0020] According to a preferred embodiment of the present invention, the starch composition for food has characteristic properties as shown below.

[0021] For example, at 20°C, for the starch composition for food, a slurry can be formed without heating by mixing, in this order, an amount of edible oil twice the mass of the starch composition for food and an amount of water seven times the mass of the starch composition for food. According to a more preferred embodiment, this slurry is in a completely emulsified state without separation of the water phase and the oil phase.

[0022] Here, the edible oil is not particularly limited as long as it is for use in food. For example, vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, peanut oil, kapok oil, evening primrose oil, linseed oil, perilla oil, palm oil, palm kernel oil, coconut oil; animal oils such as fish oil, lard, beef tallow, milk fat; medium-chain fatty acid triglycerides, and one or more processed oils selected from the group consisting of one or more processes selected from the group consisting of transesterification, hydrogenation, and fractionation thereof. Among these, as the edible oil, one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, perilla oil, and coconut oil are preferable, one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, olive oil, and coconut oil are more preferable, and one or more selected from the group consisting of rapeseed oil, olive oil, and coconut oil are particularly preferable. The food starch composition may be any one that exhibits the above viscosity characteristics when using one or more of the above as the edible oil.

[0023] Preferably, as one of the characteristic properties, the slurry has mochi-like viscoelasticity. Here, "mochi-like viscoelasticity" means that when a part of the slurry is scooped up, it shows mochi-like physical properties that stretch without breaking due to its own viscoelasticity. As described above, the slurry can take the form of a viscous fluid under predetermined conditions. According to a preferred embodiment, the food starch composition can impart good melt-in-the-mouth and a thick and smooth texture when blended with water, or with edible oil and water.

[0024] Also, the slurry has a B-type viscosity (Pa·s) value of 2 Pa·s or more and 100 Pa·s or less when measured under the conditions of 30 rotations for 30 seconds (i.e., at a rotational speed of 30 rpm for 30 seconds) in a non-heated state (about 20°C), and the B-type viscosity (Pa·s) value measured under the conditions of 30 rotations for 30 seconds after cooling or heating the slurry satisfies the following conditions: "The value of the Brookfield viscosity at 0°C is 2 to 30 times, preferably 2 to 20 times, the value of the Brookfield viscosity at 90°C." It is preferable to satisfy this condition. Thus, in the food starch composition, it is preferable that the Brookfield viscosity of the slurry has a characteristic property that the viscosity decreases at high temperatures and increases at low temperatures depending on the temperature. Due to this characteristic, when blended with water or together with edible oil and water, it is easy to handle at high temperatures, while at low temperatures, it can impart an elastic and firm texture similar to cheese. Also, when eaten, it warms up in the mouth and has good melt-in-the-mouth properties, giving a rich umami taste.

[0025] The value of the Brookfield viscosity (Pa·s) of the slurry in the non-heated state (about 20°C) is preferably 2.5 Pa·s or more and 100 Pa·s or less, more preferably 2.5 Pa·s or more and 95 Pa·s or less, and even more preferably 2.5 Pa·s or more and 85 Pa·s or less. Also, the value of the Brookfield viscosity of the slurry at 0°C is preferably 2 to 18 times, more preferably 2 to 15 times, the value of the Brookfield viscosity of the slurry at 90°C.

[0026] Also, the value of the Brookfield viscosity (Pa·s) of the slurry at 0°C is preferably 5 Pa·s or more and 300 Pa·s or less, more preferably 5 Pa·s or more and 250 Pa·s or less, and even more preferably 5 Pa·s or more and 200 Pa·s or less. When the value of the Brookfield viscosity of the slurry at 0°C is within the above range, it can impart an appropriately elastic and firm texture similar to cheese even at low temperatures, and the melt-in-the-mouth feeling during eating is smooth, and a richer umami taste can be felt.

[0027] Furthermore, it is preferable that the slurry has cold thawing cycle resistance. For example, for the slurry, the cold thawing cycle is carried out under the following conditions: "(Conditions of the cold thawing cycle) In the first cycle, the slurry prepared at room temperature is cooled to -10°C at a cooling rate of -1°C / min and maintained in that state for 15 hours or more, then heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained in that state for 15 hours or more. After the first cycle, in subsequent cycles, the slurry after the end of the first cycle is heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained in that state for 15 hours or more. When repeated three times, the difference between the values of the Brookfield viscosity (Pa·s) at each of the temperatures of 20°C, 30°C, 40°C, 50°C, and 60°C and the values of the Brookfield viscosity (Pa·s) at each of the temperatures before the freeze-thaw cycle is within 10.0 Pa·s. It is more preferable that this difference is within 8 Pa·s, and even more preferable that it is within 5 Pa·s.

[0028] According to a preferred embodiment, even when the freeze-thaw cycle is repeated three times under the above conditions, the viscosity characteristics of the slurry do not change significantly in the temperature range during eating from 20°C to 60°C, so the quality stability of the product can be ensured against temperature changes expected during the distribution process of the product.

[0029] In this specification, the Brookfield viscosity of the slurry is a numerical value measured using a Brookfield viscometer No. 4 rotor at 30 revolutions for 30 seconds (i.e., at a rotational speed of 30 rpm for 30 seconds). When heating the slurry, the container is covered with wrap to prevent evaporation of moisture, and after reaching the predetermined temperature, the measurement is performed promptly. However, there may be cases where an error occurs in the measured value of the Brookfield viscosity due to, for example, partial evaporation of moisture. In this case, it is assumed that it is sufficient if the value of the Brookfield viscosity when reaching 0°C or 90°C for the first time after the preparation of the slurry satisfies the above conditions.

[0030] In the above description, in order to explain the characteristic properties of the starch composition for food used in the present invention, the physical properties of a slurry in which edible oil and water are mixed with the starch composition for food in a predetermined quantitative ratio were described. However, the mixing ratio of the edible oil and water with respect to the starch composition for food is not limited to the above. Further, these physical properties are largely attributable to the properties of the starch composition for food, and even when only water is mixed with the starch composition for food, it can exhibit properties different from those when water is mixed with commonly used starch materials.

[0031] In the cheese-like food of the present invention, the content of the starch composition for food of the component (a) is preferably 0.1% by mass or more and 40% by mass or less, more preferably 0.3% by mass or more and 35% by mass or less, still more preferably 0.5% by mass or more and 30% by mass or less, and particularly preferably 0.8% by mass or more and 25% by mass or less, based on the total amount of the cheese-like food.

[0032] (b) Water The water used in the present invention is not particularly limited as long as it is used in food, and examples include natural water and tap water. Further, water-containing liquids such as animal milk such as milk; plant milk such as soy milk and almond milk; and plant juices such as fruit juice and vegetable juice may be used. In the cheese-like food of the present invention, the content of the water of the component (b) preferably contains 1 to 30 times the mass of the component (a), more preferably 1 to 28 times, and still more preferably 1 to 25 times. When using a water-containing liquid, it is sufficient that the amount of water contained in the liquid satisfies the above content.

[0033] (c) Edible oil The cheese-like food of the present invention may further contain edible oil. By containing edible oil, a cheese-like flavor and a rich umami can be imparted to the cheese-like food of the present invention. The edible oil and fat may be liquid or solid at normal temperature (20°C), and is not particularly limited as long as it is used for food. For example, vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, peanut oil, kapok oil, evening primrose oil, linseed oil, perilla oil, palm oil, palm kernel oil, coconut oil; animal oils and fats such as fish oil, lard, beef tallow, milk fat; medium-chain fatty acid triglycerides, and one or more processed oils and fats obtained by subjecting these to one or more processes selected from the group consisting of transesterification, hydrogenation, and fractionation. Among these, as the edible oil and fat, one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, perilla oil, and coconut oil are preferred, one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, olive oil, and coconut oil are more preferred, and one or more selected from the group consisting of rapeseed oil, olive oil, and coconut oil are particularly preferred. The edible oil and fat can be appropriately selected according to the purpose, use, etc. In the cheese-like food of the present invention, the content of the edible oil and fat of the component (c) is preferably 0.1% by mass or more and 40% by mass or less based on the total amount of the cheese-like food, more preferably 0.3% by mass or more and 35% by mass or less, still more preferably 0.5% by mass or more and 30% by mass or less, and particularly preferably 0.8% by mass or more and 25% by mass or less.

[0034] (d) Modified starch The cheese-like food of the present invention may contain one or more modified starches selected from the group consisting of hydroxypropylated starch and acetylated starch. By further containing these modified starches, it is possible to provide a cheese-like food having excellent shape retention while maintaining a natural texture and melt-in-the-mouth similar to cheese even after the temperature has dropped. In addition, the acetylated starch may be further subjected to crosslinking such as acid treatment (acid modification treatment), phosphoric acid crosslinking, or adipic acid crosslinking. The starch raw material for the chemical starch is not particularly limited. For example, starches derived from plants are preferred, and regular corn, waxy corn, high amylose corn, polished rice, glutinous rice, wheat, potatoes, and cassava are more preferred, with potatoes and cassava being particularly preferred. More specifically, the chemical starch used in the present invention preferably includes hydroxypropylated potato starch, hydroxypropylated tapioca starch, acetylated potato starch, acetylated tapioca starch, acetylated acid-treated potato starch, acetylated acid-treated tapioca starch, acetylated phosphate-crosslinked potato starch, acetylated phosphate-crosslinked tapioca starch, acetylated adipic acid-crosslinked potato starch, acetylated adipic acid-crosslinked tapioca starch, or a combination of two or more of these. In the cheese-like food of the present invention, the content of the chemical starch of the component (d) is preferably 0.1% by mass or more and 40% by mass or less based on the total amount of the cheese-like food, more preferably 0.3% by mass or more and 35% by mass or less, still more preferably 0.5% by mass or more and 30% by mass or less, and particularly preferably 0.8% by mass or more and 25% by mass or less.

[0035] (e) Cheese The cheese-like food of the present invention has a stretch and texture similar to cheese even if it does not contain cheese, but may further contain cheese in order to enhance the cheesy flavor and richness. The cheese used in the present invention is not particularly limited, and examples include natural cheese, processed cheese, etc., and it may be appropriately selected according to the purpose, use, etc. When the cheese-like food of the present invention contains cheese, the content of the cheese of the component (e) is preferably 1% by mass or more and 90% by mass or less based on the total amount of the cheese-like food, more preferably 5% by mass or more and 90% by mass or less, still preferably 7% by mass or more and 80% by mass or less, still more preferably 7% by mass or more and 70% by mass or less, further preferably 10% by mass or more and 80% by mass or less, and particularly preferably 10% by mass or more and 70% by mass or less. When two or more of the above components are used, the total amount thereof may be within the above range.

[0036] (f) Other components The cheese-like food of the present invention may further contain, if necessary, emulsifiers, antioxidants, pH adjusters, thickening polysaccharides, proteins, seasonings, flavors, etc. generally used in the food field. For example, by adding flavors and seasonings that impart the aroma and flavor of cheese, a more cheesy flavor and richness can be imparted. Also, for example, by adding proteins such as gelatin, the shape retention of the cheese-like food can be enhanced and the cutting suitability can be improved. Examples of proteins include, in addition to gelatin, milk protein, soy protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, and degradation products of these proteins.

[0037] In the cheese-like food of the present invention, the total content of the components (a) and (b), and further the components (c), (d), and (e) used as necessary, is preferably 70% by mass or more, more preferably 80% by mass or more, still more preferably 90% by mass or more, particularly preferably 95% by mass or more, and even more preferably 99% by mass or more, based on the mass of the cheese-like food.

[0038] The cheese-like food of the present invention may be produced through a step of mixing the components (a) and (b), and further (c), (d), (e), and (f) as necessary to obtain a mixture (mixing step). Also, if necessary, a step of heating and stirring the obtained mixture (heating and stirring step) may be performed. When using the component (d), it is preferable to perform the heating and stirring step in order to gelatinize the component (d). Also, when using the component (e), a uniform mixture may be obtained through the heating and stirring step, or a uniform mixture may be obtained without going through the heating and stirring step by dissolving the component (e) in advance and then mixing it with other components. In the mixing step, all the components to be used may be mixed simultaneously, or any two components or more may be mixed in advance and then mixed with other components. In the heating and stirring step, when using component (d), it is preferable to heat and stir until component (d) gelatinizes, and when using component (e), it is preferable to heat and stir until component (e) becomes uniform in the mixture. It is preferable to heat the mixture to, for example, 60°C or higher and lower than 100°C, more preferably 65°C or higher and 100°C or lower, and even more preferably 70°C or higher and 100°C or lower. When using component (d), by heating and stirring the mixture, the mixture becomes a paste liquid, and it is possible to impart a stretch and texture similar to cheese. The stirring method may be any method that can mix uniformly, and hand stirring may also be used. For example, a stirrer such as a propeller type stirrer, a cutter mixer, a homomixer, a cooker type emulsifier, a kettle type emulsifier, a Stefan type emulsifier, or a surface scraping type emulsifier may be used for stirring. After the heating and stirring step, it can be stored stably for a long period by cooling if necessary. The cooling temperature is preferably, for example, above 0°C and 10°C or lower. The cheese-like food of the present invention does not significantly impair the stretch and texture similar to cheese in the temperature range during eating even after cooling and storage, and can maintain quality stability.

[0039] The cheese-like food of the present invention obtained in this way has a stretch and texture similar to cheese not only immediately after heating but also after the temperature has dropped, and can be suitably used for foods such as takeout bento and side dishes. In addition, the cheese-like food of the present invention can impart the flavor and umami of cheese by further containing edible oil and fat in addition to the food starch composition and water. In addition, the cheese-like food of the present invention can have high shape retention while maintaining a natural texture and mouth melt similar to cheese even after the temperature has dropped by further containing the modified starch of component (d). In addition, according to a preferred embodiment of the present invention, the cheese-like food of the present invention can further enhance the flavor and umami of cheese by further containing cheese as a raw material.

[0040] The cheese-like food of the present invention can be suitably used as a substitute for cheese. The cheese-like food of the present invention can be used as a food combined with other ingredients and is suitable as a topping or filling for cooked foods. Specific examples of such foods include toast, pizza, gratin, doria, lasagna, hamburger, risotto, and the like. According to a preferred embodiment of the present invention, the cheese-like food of the present invention is excellent in heat-melting property, and when used as a topping or filling for a cooked food, a texture similar to cheese and a cheese-like stickiness can be felt by heating, and even after the temperature drops, it has a cheese-like stretch and texture. Therefore, it is particularly useful as a substitute for cheese for cooking. According to one embodiment of the present invention, it is possible to provide a cheese-like food having a cheese-like texture and stretch without using milk-derived components such as cheese or while reducing the amount used. According to a preferred embodiment of the present invention, it can also meet the increasing health consciousness and diverse dietary needs due to allergies, and can also reduce raw material costs.

[0041] Also, according to a preferred embodiment of the present invention, the cheese-like food of the present invention can be stored stably for a long time even at freezing temperature.

[0042] 2. Cheese Stretch Improver and Method for Improving Cheese Stretch As one embodiment, the cheese-like food of the present invention can be used as a cheese stretch improver. That is, by mixing the cheese-like food of the present invention into cheese or a food containing cheese, the stretch of the cheese can be improved. The cheese stretch improver of the present invention has a high effect of improving the stretch of cheese not only immediately after heating but also after the temperature drops. The type of cheese is not particularly limited, and examples include natural cheese and processed cheese. The cheese-like food of the present invention is particularly suitable for improving the stretch of cheese for cooking. The stretch of cheese can be evaluated, for example, by the stretch when an appropriate amount of a mixture obtained by mixing the cheese-like food of the present invention into cheese or a food containing cheese is scooped up with a spoon and lifted. According to a preferred embodiment of the present invention, the stretch of cheese can be improved by adding a cheese stretch improver to the cheese. The addition amount of the cheese elongation improver may be appropriately selected according to the intended elongation of the cheese, its use, etc., and is not particularly limited. For example, with respect to 100 parts by mass of cheese, 5 parts by mass or more is preferable, more preferably 10 parts by mass or more, and even more preferably 50 parts by mass or more, and in this case, the effect of improving the elongation of the cheese can be easily obtained. Note that if the elongation of the cheese is improved, the upper limit is not particularly limited, but 4000 parts by mass or less is preferable, more preferably 3000 parts by mass or less, and even more preferably 2000 parts by mass or less.

[0043] 3. Cheese-like texture imparting agent and method for imparting a cheese-like texture to food As one embodiment, the cheese-like food of the present invention can be used as a cheese-like texture imparting agent. That is, by mixing the cheese-like food of the present invention, a cheese-like texture can be imparted to the food. In this case, the food may be a food containing cheese or a food not containing cheese. When the food is a food containing cheese, expressions such as "imparting a cheese-like texture" mean that by adding a cheese-like texture imparting agent, the cheese-like texture in the food is enhanced. Also, when the food is a food containing cheese, the type of cheese is not particularly limited, and examples include natural cheese and processed cheese. The cheese-like texture imparting agent of the present invention has a high effect of imparting a cheese-like texture even after the temperature has dropped. Therefore, the cheese-like texture imparting agent of the present invention is particularly suitable for foods for heat cooking. By using the cheese-like texture imparting agent of the present invention, a cheese-like texture can be imparted to the food not only immediately after heating but also after the temperature has dropped. The cheese-like texture can be evaluated, for example, in terms of melt-in-the-mouth, the absence of a gel-like texture, and whether a melted cheese-like softness can be felt. According to a preferred embodiment of the present invention, a cheese-like texture can be imparted to the food by adding a cheese-like texture imparting agent to the food. The addition amount of the cheese-like texture imparting agent may be appropriately selected according to the target texture, uses, etc. of the food, and is not particularly limited. For example, for 100 parts by mass of the food, 5 parts by mass or more is preferable, more preferably 10 parts by mass or more, and still more preferably 50 parts by mass or more, which has a high effect of imparting a cheese-like texture. In addition, if a cheese-like texture can be imparted, the upper limit value is not particularly limited. For example, 4000 parts by mass or less is preferable, more preferably 3000 parts by mass or less, and still more preferably 2000 parts by mass or less.

[0044] 4. Cheese-like texture imparting starch composition and method for imparting a cheese texture to a food The present invention also provides a cheese-like texture imparting starch composition, and a method for imparting a cheese-like texture by adding the cheese-like texture imparting starch composition to a food containing moisture. The cheese-like texture imparting starch composition of the present invention is a starch composition for food obtained by heat-treating (a) one or more selected from the group consisting of raw potato starch and chemically modified starch of the raw potato starch and polyglycerin fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa, and contains a starch-lipid complex, and is characterized by containing the starch composition for food. By adding the cheese-like texture imparting starch composition to a food containing moisture, a cheese-like texture can be imparted to the food. That is, in the present embodiment, by adding the cheese-like texture imparting starch composition to a food containing moisture, the starch composition for food absorbs water, and a cheese-like food of the present invention is produced, whereby a cheese-like texture can be imparted to the food. Examples of the food containing moisture include soups such as cream stew, tomato stew, beef stew, and instant noodle soup, sauces such as white sauce, pasta sauce, mapo tofu, curry, and hayashi sauce, gratins, risottos, and the like. In addition, when the food containing moisture is a food containing cheese, by adding the cheese-like texture imparting starch composition of the present invention, an effect of improving the elongation of the cheese can also be imparted. The starch composition for food (component (a)) used in this embodiment is the same as the starch composition for food (component (a)) of the above-mentioned "1. Cheese-like food", and is as described in the starch composition for food (component (a)) of the above-mentioned "1. Cheese-like food". The addition amount of the cheese-like texture-imparting starch composition to the food containing moisture is not particularly limited, and may be appropriately determined by the amount ratio to the moisture content in the food containing moisture according to the texture and use of the food. For example, with respect to the total of the food starch composition and the moisture contained in the food, the food starch composition is preferably 0.01% by mass or more and 30% by mass or less, more preferably 0.01 part by mass or more and 25 parts by mass or less, still more preferably 0.01 part by mass or more and 20 parts by mass or less, and particularly preferably 0.02 part by mass or more and 15 parts by mass or less.

[0045] 5. Food having a cheese-like texture The present invention also provides a food having a cheese-like texture containing the cheese-like texture-imparting agent or the cheese-like texture-imparting starch composition. The food having a cheese-like texture preferably contains 0.05% by mass or more and 90% by mass or less of the cheese-like texture-imparting agent, more preferably 0.5% by mass or more and 85% by mass or less, and still more preferably 1% by mass or more and 80% by mass or less. Also, the food having a cheese-like texture preferably contains 0.01% by mass or more and 30% by mass or less of the cheese-like texture-imparting starch composition, more preferably 0.01% by mass or more and 25% by mass or less, and still more preferably 0.01% by mass or more and 20% by mass or less. According to the food having a cheese-like texture of the present invention, even in a food containing no cheese or only a trace amount of cheese, by containing the cheese-like texture-imparting agent or the cheese-like texture-imparting starch composition, it is possible to provide a food having an excellent cheese-like texture from high temperature to low temperature. The foods having a cheese-like texture are not particularly limited as long as they preferably have a cheese-like texture. Examples thereof include toast, pizza, gratin, doria, lasagna, hamburger, risotto; stews such as cream stew, tomato stew, and beef stew; soups such as the soup for instant noodles; and sauces such as white sauce, pasta sauce, mapo tofu, curry, and hayashi sauce.

Example

[0046] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples at all.

[0047] [1] Preparation of starch composition for food (component (a)) Using the raw starch and polyglycerol fatty acid ester described in Table 1, the starch compositions for food of Production Examples 1 to 4 were prepared. The preparation method of each starch composition for food is as follows. Regarding Production Example 1, Production Examples 1-1, 1-2, and 1-3 with different outlet temperatures were carried out. The outlet temperatures of each production example are shown in Table 3.

[0048] Production Example 1 To a raw material mixture obtained by mixing 2 kg of raw potato starch and 40 g of polyglycerol fatty acid ester (stearic acid) (addition amount of 2 parts by mass with respect to 100 parts by mass of starch raw material), water was added at a feed rate of 11.5% by mass (50 g / min), and heat treatment was carried out using a twin-screw extruder ("KEI-45-15" manufactured by Kowa Kogyo Co., Ltd.) to obtain the starch composition for food of Production Example 1. The conditions of the twin-screw extruder ("KEI-45-15" manufactured by Kowa Kogyo Co., Ltd.) were as follows: barrel temperature was 30°C to 170°C, outlet temperature was 100°C to 170°C, pressure condition was 5 MPa or less, and screw rotation speed was 230 rpm.

[0049] Production Example 2 To a raw material mixture obtained by mixing 2 kg of phosphoric acid-crosslinked potato starch and 40 g of polyglycerol fatty acid ester (stearic acid) (added amount of 2 parts by mass based on 100 parts by mass of the starch raw material), water was added at 11.5% by mass (50 g / min) while heating treatment was performed using a twin-screw extruder, to obtain the food starch composition of Production Example 2. The conditions of the twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd., "KEI-45-15") were as follows: the barrel temperature was 30°C to 170°C, the outlet temperature was 100°C to 170°C, the pressure condition was 5 MPa or less, and the screw rotation speed was 230 rpm.

[0050] Production Example 3 To a raw material mixture obtained by mixing 2 kg of hydroxypropylated phosphoric acid-crosslinked potato starch and 40 g of polyglycerol fatty acid ester (stearic acid) (added amount of 2 parts by mass based on 100 parts by mass of the starch raw material), water was added at 11.5% by mass (50 g / min) while heating treatment was performed using a twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd., "KEI-45-15") to obtain the food starch composition of Production Example 3. The conditions of the twin-screw extruder were as follows: the barrel temperature was 30°C to 170°C, the outlet temperature was 100°C to 170°C, the pressure condition was 5 MPa or less, and the screw rotation speed was 230 rpm.

[0051] Production Example 4 To a raw material mixture obtained by mixing 2 kg of raw potato starch and 40 g of polyglycerol fatty acid ester (behenic acid) (added amount of 2 parts by mass based on 100 parts by mass of the starch raw material), water was added at 11.5% by mass (50 g / min) while heating treatment was performed using a twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd., "KEI-45-15") to obtain the food starch composition of Production Example 4. The conditions of the twin-screw extruder were as follows: the barrel temperature was 30°C to 170°C, the outlet temperature was 100°C to 170°C, the pressure condition was 5 MPa or less, and the screw rotation speed was 230 rpm.

[0052]

Table 1

[0053] [2] Viscosity characteristics of the slurry (B-type viscosity) (Reference Example) For 20 g of the starch composition for food described in Table 1, 40 g of edible oil (edible rapeseed oil, "Sarasara Canola Oil" manufactured by J-Oil Mills, Inc.) and 140 g of water (starch composition for food:edible oil:water = 1:2:7) were used in a quantitative ratio. After mixing and absorbing the edible oil into the starch composition for food, water was added thereto and stirred to obtain a slurry. When a part of the slurry (non-heated state) containing the starch composition for food of Production Example 1-2 was scooped up, it exhibited mochi-like viscoelasticity due to its own viscoelasticity as shown in FIG. 1. The same physical properties were also shown in Production Examples 2 to 4.

[0054] <Measurement method of B-type viscosity> For the slurries obtained in Production Examples 1, 3, and 4, the temperature was raised from room temperature (20°C) to 90°C according to the temperature increase conditions and temperature decrease conditions shown in Table 2 below, and then the temperature was decreased from 90°C to 0°C. The B-type viscosity of the slurry at each temperature was measured using a B-type viscometer No. 4 rotor (manufactured by Toki Sangyo Co., Ltd., BM type) under the conditions of 30 rotations for 30 seconds. In the measurement, a cylindrical polypropylene (manufactured by Kartell, for 250 ml container) with a diameter of 7 cm and a height of 9.5 cm was used. Also, when heating the slurry, the container was covered with wrap to prevent evaporation of moisture, and after reaching the predetermined temperature, the measurement was performed promptly. For Production Example 2, a tactile evaluation is shown.

[0055]

Table 2

[0056] The results of the above physical properties of the production examples are shown in Table 3.

[0057]

Table 3

[0058] Using the raw material formulation of Production Example 1, 40 g of edible oil (twice the amount relative to the food starch composition) was mixed with 20 g of the food starch composition prepared by varying the amount of polyglycerol fatty acid ester added to 100 parts by mass of raw material starch to allow oil absorption. Then, 80 g of water (four times the amount relative to the food starch composition) was added thereto and stirred until stickiness appeared to obtain a slurry. Table 4 shows the results of tactile evaluation of the physical properties of the cake-like elongation by stirring each slurry with a spoon.

[0059]

Table 4

[0060] As shown by these results, the food starch composition used in the present invention and the slurry containing twice the amount of edible oil and seven times the amount of water relative to the food starch composition have cake-like viscoelasticity. As shown in Table 3, after the preparation of the slurry, they have a desired B-type viscosity (Pa·s) in the non-heated state (20°C), and exhibit the viscosity characteristics defined as "the value of the B-type viscosity at 0°C is 2 times or more and 30 times or less, preferably 2 times or more and 20 times or less, the value of the B-type viscosity at 90°C".

[0061] [3] Cold thaw cycle resistance (reference example) 40 g of edible oil (twice the amount relative to the food starch composition) was mixed with 20 g of the food starch composition obtained in Production Example 1-2 to allow oil absorption. Then, 140 g of water (seven times the amount relative to the food starch composition) was added thereto and stirred until stickiness appeared to obtain a slurry. The following cold thaw cycle was performed three times on the slurry, and the change in viscosity characteristics was observed.

[0062]

Table 5

[0063] Note that the above cold thaw cycle satisfies the following conditions. “(Conditions of cold thaw cycle) In the first cycle, the slurry prepared at room temperature was cooled to -10°C at a cooling rate of -1°C / min and maintained in that state for 15 hours or more. Then, it was heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained in that state for 15 hours or more. In the second and subsequent cycles, the slurry after the end of the first cycle was heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained in that state for 15 hours or more.

[0064] The results are shown in Table 6 and Figures 2 and 3.

Table 6

[0065] Figure 2 is a graph showing the change in viscosity characteristics when the freeze-thaw cycle was performed three times. Figure 3 is a photograph showing the properties of each slurry at 20°C for (a) the first freeze-thaw cycle, (b) the second freeze-thaw cycle, and (c) the third freeze-thaw cycle. As shown in Table 6 and Figures 2 and 3, the food starch composition used in the present invention and the slurry containing twice the amount of edible oil and seven times the amount of water with respect to the food starch composition showed little change in viscosity characteristics even when the freeze-thaw cycle was performed three times, indicating that they have freeze-thaw resistance.

[0066] [4] Cheese-like food Examples 1-1 to 1-8 Using the formulations described in Table 7, cheese-like foods were prepared according to the following method, and two professional panelists evaluated the elongation, texture, flavor, umami, and the presence or absence of oil separation. Food starch composition 1 was obtained by the method of Production Example 1-2 described above. Cheese was similarly evaluated as a control example and compared with the examples. The results are shown in Table 8. The scores for texture, flavor, and umami are the scores by agreement of two professional panelists.

[0067] <Method for preparing cheese-like food> 1. A food starch composition 1, milk, and edible oil were used. When using industrial starch, the industrial starch was further mixed to obtain a mixture. 2. The cheese was shredded using a food processor. The shredding was performed by operating the food processor (Panasonic "MK-K48P") 10 times for 3 seconds each. 3. Sodium tripolyphosphate was added to the cheese obtained in 2 as a molten salt, and the mixture was shredded again using the food processor to mix. The shredding was performed by adding the molten salt in two portions. The first portion was added and the food processor was operated 5 times for 3 seconds each, and the second portion was added and the food processor was operated 10 times for 3 seconds each. 4. The mixture obtained in 1 and the mixture obtained in 3 were put into a pot, and the mixture was stirred with a wooden spatula at 70 ± 20°C for 15 - 20 minutes while heating until the mixture became uniform and the total amount of the mixture reached 200 g to obtain a cheese-like food. 5. The obtained cheese-like food was stored in a freezer (about -20°C) for one week, and then heated in a microwave oven (500 W, about 2 minutes) before eating for taste evaluation.

[0068] <Evaluation method for cheese-like food> The cheese-like food was evaluated according to the following evaluation criteria. (1) Elongation (elongation when lifted with a spoon) 5: Elongates more than 20 cm 4: 10 - 20 cm 3: 5 - 10 cm 2: 2 - 5 cm 1: Does not elongate (2) Texture (2-1) Melting in the mouth 5: Melts in the mouth very well with no aftertaste 4: Melts in the mouth well with no aftertaste 3: Melts well 2: Clings to the mouth and does not melt well 1: Clings to the mouth with aftertaste and melts poorly Here, "melting in the mouth" means the feeling that the food loosens in saliva and disappears without remaining in the oral cavity by chewing. Also, "aftertaste" means the feeling that a sticky substance clings to the oral cavity after chewing. (2-2) Gel-like feel and softness like melted cheese 5: No mochi-like coherence, no gel-like texture at all, soft like melted cheese 4: Hardly feel a gel-like texture, soft like melted cheese 3: Slight mochi-like coherence, hardly feel a gel-like texture 2: Coheres like mochi, slightly feel a gel texture 1: Coheres like mochi, strongly feel a gel-like texture (3) Flavor and richness (cheese flavor) 5: Strongly feel the flavor and richness of cheese 4: Feel the flavor and richness of cheese 3: Slightly feel the flavor and richness of cheese 2: Hardly feel the flavor and richness of cheese 1: Can't feel the flavor and richness of cheese (4) Presence or absence of oil separation The cheese-like food was observed and the presence or absence of oil separation was evaluated. In Table 8, those with oil separation were marked as " × ", and those without oil separation were marked as " 〇 ".

[0069]

Table 7

[0070]

Table 8

[0071] Comparative Examples 1-1 to 1-11 Using the composition described in Table 9, a cheese-like food was prepared and evaluated in the same manner as in the Examples, except that only the chemical starch was used without using the food starch composition, and compared with the Examples. The results are shown in Table 10.

[0072]

Table 9-1

Table 9-2

[0073]

Table 10

[0074] As is clear from the above results, the cheese-like food of the present invention had a cheese-like stretch, texture, flavor, and umami not only immediately after heating but also after the temperature had dropped. Further, no oil separation occurred and it had a cheese-like appearance. Since it exhibited good physical properties not only immediately after preparation but also when evaluated after storage in a refrigerator, it is considered that it will exhibit good physical properties even after refrigerated storage. As described above, since the cheese-like food of the present invention has cold storage and freezing resistance, it can also be suitably used for take-home foods provided at retail stores and the like. Also, it was shown that when the cheese-like food contains edible oil, the texture such as melt-in-the-mouth becomes even better.

[0075] [5]Cheese Risotto (Example 1 of imparting cheese texture) Example 2 Using the composition shown in Table 11, a risotto with cheese sauce was prepared according to the following method, and two professional panelists evaluated the stretch, texture, flavor, and umami through discussion. The food starch composition 1 was obtained by the method of Production Example 1-2 described above.

[0076] <Method for preparing cheese risotto> 1. The food starch composition 1 was put into a commercially available cup soup base (Knoor (registered trademark) cup soup, four types of cheese-rich puree manufactured by Ajinomoto Co., Inc.), and gently stirred with a spoon for 5 seconds to obtain a mixture. 2. Cooked rice was placed in a container. 3. The mixture of 1 was poured over the rice of 2, boiling hot water (about 90°C) was poured in, and it was stirred about 30 times (about 30 seconds) using a spoon to obtain cheese risotto.

[0077]

Table 11

[0078] <Evaluation method and evaluation results of cheese risotto> As a control example, a cheesy risotto was prepared in the same manner as in Example 2, except that only the commercially available cup soup base was used instead of the mixture of 1, and the cheesy risotto was tasted. The cheesy risotto of Example 2 was evaluated by comparison with the obtained control example. As a result, the cheesy risotto of Example 2 had a rich cheesy flavor, good melt-in-the-mouth texture, a stretchy texture characteristic of cheese, and an enhanced cheesy taste. On the other hand, in the control example, although the cheesy flavor was strongly felt because it did not contain the food starch composition, it was sticky and the cheesy texture was insufficient.

[0079] [6] Cheesy Carbonara (Example of imparting cheesy texture, part 2) Example 3 Using the composition shown in Table 12, cheesy carbonara was prepared according to the following method, and the stretch, texture, flavor, and umami were evaluated by discussion among two professional panelists. The food starch composition 1 was obtained by the method of Production Example 1-2 described above.

[0080] <Method for preparing cheesy carbonara> 1. 15 g of salt was added to 1500 g of boiling water and brought to a boil. 2. 100 g of dried pasta was added to the boiling water and boiled for 10 minutes. 3. The pasta boiled in 2 was drained in a colander 10 times. 4. A commercially available retort pack of carbonara pasta sauce (carbonara with three kinds of cheeses in "TOP VALUE PASTA SAUCE" (Ion Co., Ltd.)) was immersed in boiling water and heated for 5 minutes. 5. The carbonara pasta sauce and the food starch composition 1 were placed in a bowl and mixed with a whisk about 20 times (about 20 seconds). 6. The pasta drained in 3 was put into the bowl containing the sauce mixed in 5, stirred with tongs for 5 seconds, and served in a dish to obtain cheesy carbonara.

[0081]

Table 12

[0082] <Method for Evaluating Carbonara with Cheese and Evaluation Results> As a control example, carbonara with cheese was prepared in the same manner as in Example 3 except that only the carbonara pasta sauce was put in the bowl in step 5. The carbonara with cheese was tasted, and the carbonara with cheese in Example 3 was evaluated by comparing it with the obtained control example. As a result, the carbonara with cheese in Example 3 had a stretchy and thick texture like cheese, good melt-in-the-mouth, and a natural cheese taste. Also, the aroma of cheese was enhanced, and a coherence was felt in the aroma and taste. On the other hand, the control example was watery, had a retort-specific aroma, had a sharp taste, and was felt to have no coherence.

[0083] [7]Cheese-like Food 2 Example 4 A cheese-like food was prepared according to the following method with the composition described in Table 13, and the cut suitability, stretch, and texture were evaluated by the agreement of two professional panelists. The food starch composition 1 was obtained by the method of Production Example 1-2 described above.

[0084] <Method for Preparing Cheese-like Food 2> 1. Red cheddar and the melting salt were shredded with a food processor. The shredding was performed by operating the food processor (Panasonic "MK-K48P") 10 times for 3 seconds. 2. The remaining materials were added to the food processor of 1, shredded and mixed by the same operation as 1 to obtain a mixture. 3. The mixture of 2 was put into a pot and heated at 70 ± 20°C for 15 to 20 minutes while stirring with a wooden spatula until the mixture became uniform and 10% of the water content in the mixture evaporated (until the total amount of the mixture became 100 g for Example 4-1 and until the total amount of the mixture became 101 g for Example 4-2) to obtain cheese-like food 2. 4. After removing the rough heat of the obtained cheese-like food 2, it was stored in a refrigerator (about 2°C) for 24 hours. For the obtained cheese-like food 2, a cut test was performed, and it was heated in a microwave oven (500 W, about 2 minutes) before eating and tasted for evaluation.

[0085] <Evaluation Method of Cheese-like Food 2> With reference to the evaluation criteria for (1) elongation and (2) texture in Example 1, the elongation and texture of the cheese-like food 2 were evaluated. In addition, the cut suitability of the cheese-like food 2 was evaluated according to the following evaluation method. (5) Cut Suitability Test The cheese-like food taken out of the refrigerator was sliced to about 5 mm with a slicer or a kitchen knife, and the cut suitability was evaluated. The results are shown in Table 13.

[0086]

Table 13

[0087] As is clear from the above results, the cheese-like food of the present invention had a cheese-like elongation and texture even when using solid fat. Also, after refrigerated storage, it was possible to slice. In particular, by combining gelatin, the cut suitability was improved. Even in the cheese-like food containing gelatin, it had a cheese-like elongation and texture. As described above, the cheese-like food of the present invention not only has a cheese-like elongation and texture, but also can be sliced at refrigerated temperature, so it can be processed into various thicknesses and shapes for use.

Claims

1. (a) One or more selected from the group consisting of raw potato starch, phosphate-crosslinked potato starch, and hydroxypropylated phosphate-crosslinked potato starch, and polyglycerol fatty acid ester, which are heat-treated by an extruder at 100°C or higher under pressure conditions of 0 MPa or higher and 20 MPa or lower under water-containing conditions, and the food starch composition contains a starch-lipid complex, and the food starch composition, and (b) Water A cheese-like food containing

2. The cheese-like food according to claim 1, containing 0.1% by mass or more and 40% by mass or less of the component (a) based on the total amount of the cheese-like food.

3. The cheese-like food according to claim 1, further containing (c) edible oil and fat.

4. The cheese-like food according to claim 3, containing 0.1% by mass or more and 40% by mass or less of the component (c) based on the total amount of the cheese-like food.

5. The cheese-like food according to claim 1, further containing (d) one or more modified starches selected from the group consisting of hydroxypropylated starch and acetylated starch.

6. The cheese-like food according to claim 5, containing 0.1% by mass or more and 40% by mass or less of the component (d) based on the total amount of the cheese-like food.

7. The cheese-like food according to claim 1, further containing (e) cheese.

8. The cheese-like food according to claim 7, containing 1% by mass or more and 90% by mass or less of the component (e) based on the total amount of the cheese-like food.

9. A cheese elongation improver containing the cheese-like food according to any one of claims 1 to 8.

10. A method for improving the elongation of cheese, which includes adding the cheese elongation improver according to claim 9 in an amount ratio of 5 parts by mass or more and 4000 parts by mass or less based on 100 parts by mass of cheese. Claim 11 A cheese-like texture imparting agent containing the cheese-like food according to any one of Claims 1 to 8. Claim 12 A method for imparting a cheese-like texture to a food, which includes adding the cheese-like texture imparting agent according to Claim 11 in an amount ratio of 5 parts by mass or more and 4,000 parts by mass or less with respect to 100 parts by mass of the food. Claim 13 A cheese-like texture imparting starch composition for adding to a water-containing food to impart a cheese-like texture, comprising: (a) A food starch composition obtained by heat-treating, with an extruder at 100°C or higher under water-containing and pressure conditions of 0 MPa or more and 20 MPa or less, one or more selected from the group consisting of raw potato starch, phosphorylated potato starch, and hydroxypropylated phosphorylated potato starch, and polyglycerin fatty acid ester, the food starch composition containing a starch-lipid complex, the cheese-like texture imparting starch composition comprising the food starch composition. Claim 14 A method for imparting a cheese-like texture to a food, which includes adding the cheese-like texture imparting starch composition according to Claim 13 to the water-containing food. Claim 15 A food having a cheese-like texture, comprising the cheese-like texture imparting agent according to Claim 11. Claim 16 A food having a cheese-like texture, comprising the cheese-like texture imparting starch composition according to Claim 13.

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