Method for producing processed cheeses or cheese-like foods

Abstract

Provided is a method for producing processed cheeses or cheese-like foods using a thickener, which enables improvement of the thickening action by the thickener. 【Solution means】Prepare a processed thickener in which a water-soluble thickener is coated with a fat or wax having a melting point of 30 to 145°C, mix the processed thickener with the main raw material of processed cheeses or cheese-like foods, heat and melt the obtained mixture for emulsification, and then cool to produce processed cheeses or cheese-like foods. The processed thickener can be produced by heating a fat or wax to liquefy it and mixing it with a water-soluble thickener.

Description

Technical Field

[0001] The present invention relates to a method for producing processed cheeses or cheese-like foods using a thickener.

Background Art

[0002] Processed cheeses or cheese-like foods are produced by finely pulverizing a main raw material such as natural cheese, adding auxiliary raw materials such as a melting salt and water, heating to a temperature of 70°C or higher to melt, and molding into an arbitrary shape. In such a production method, it is known to add a thickener such as xanthan gum, pectin, or guar gum for the purpose of improving the viscosity of the melt when the processed cheese or cheese-like food melts.

[0003] For example, Patent Document 1 describes a processed cheese with good heat cooking suitability, in which a specific amount of a melting salt, an emulsifier, and a thickening polysaccharide are respectively blended in raw material cheese.

[0004] Further, Patent Document 2 describes a cheese-like food having a texture and processing suitability comparable to those of processed cheeses, in which a specific amount of raw material cheese, oil and fat, starch, and thickening polysaccharide are respectively blended.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] As a result of investigations by the present inventors, it has been found that even when a thickener is added during the production of processed cheeses or cheese-like foods, the viscosity of the melt may not be sufficiently improved.

[0007] In view of the above situation, an object of the present invention is to provide a production method capable of improving the thickening effect of a thickener in the production method of processed cheeses or cheese-like foods using a thickener.

Means for Solving the Problems

[0008] The present inventor coated the surface of a thickener with an oil or wax that is solid at room temperature and melts into a liquid when heated, and produced processed cheeses or cheese-like foods using such a processed thickener, whereby the viscosity of the processed cheeses or cheese-like foods when melted is improved, and it has been found that such a thickening effect is exhibited only when the thickener is water-soluble, leading to the present invention.

[0009] That is, the present invention relates to a method for producing processed cheeses or cheese-like foods, comprising a step of preparing a processed thickener in which a water-soluble thickener is coated with an oil or wax having a melting point of 30 to 145°C, a step of mixing the processed thickener with the main raw materials of processed cheeses or cheese-like foods, and a step of heating and melting the obtained mixture to emulsify it and then cooling it.

Effects of the Invention

[0010] According to the present invention, in the production method of processed cheeses or cheese-like foods using a thickener, a production method capable of improving the thickening effect of the thickener can be provided. According to the present invention, since the viscosity of processed cheeses or cheese-like foods increases during melting, there are advantages that it becomes easier to perform molding after heating and melting, and it becomes easier to maintain the shape during heat cooking. Also, the amount of thickener used can be reduced. In addition, when the thickener is mixed with the main raw materials of processed cheeses or cheese-like foods, it is also possible to suppress the occurrence of powdery substances.

Modes for Carrying Out the Invention

[0011] Hereinafter, embodiments of the present invention will be described in detail. This embodiment relates to a method for producing processed cheeses or cheese-like foods by mixing a main raw material and a processing thickener, heating and melting the resulting mixture for emulsification, and then cooling.

[0012] The processed cheeses referred to herein include, in addition to the processed cheeses defined in Article 2, Paragraph 18 of the Ordinance, cheese sauce, cheese food, foods mainly made from milk, etc. (milk main raw materials), dairy products, and the like.

[0013] Examples of the main raw materials for processed cheese include natural cheese and other processed cheeses. Natural cheese and processed cheese may be used in combination. As natural cheese, cheddar cheese, gouda cheese, mozzarella cheese, etc. can be used, and two or more kinds may be used in combination.

[0014] Specific examples of cheese-like foods include analog cheese, imitation cheese, plant-based cheese, plant-based cheese, alternative cheese, vegan cheese, artificial cheese, milk processed products, milk processed foods, etc.

[0015] Examples of the main raw materials for cheese-like foods include natural cheese, processed cheese, starch, modified starch, milk protein, milk processed products, milk fat, vegetable oils, etc. Two or more of these may be used in combination.

[0016] In this embodiment, a water-soluble thickener is used as the thickener. By using a processed thickener obtained by coating a water-soluble thickener with an oil or wax having a specific melting point described later, it is possible to obtain the effect of improving the viscosity when the processed cheese or cheese-like food is heated and melted.

[0017] The water-soluble thickener itself has relatively low compatibility with the main raw materials of processed cheeses or cheese-like foods. Even if the water-soluble thickener is directly mixed with the main raw materials, it is not sufficiently dispersed, and therefore, it is considered that the thickening action of the thickener is not sufficiently exerted.

[0018] However, when using a processed thickener in which a water-soluble thickener is coated with a solid oil or wax at room temperature, the dispersibility in the main raw material can be improved. Then, by heating and melting, the oil or wax melts, the thickener is exposed, and the function as a thickener can be fully exerted, so it is considered that the thickening effect by the thickener is improved.

[0019] On the other hand, as shown in each of the reference examples described later, even when the same treatment is performed on a thickener showing water-insolubility or poor water-solubility, the same effect cannot be obtained. This is presumably because water-insoluble or poorly water-soluble thickeners have good dispersibility in the main raw materials of processed cheeses or cheese-like foods even without coating, and the function as a thickener is fully exerted. Examples of water-insoluble or poorly water-soluble thickeners include agar, xanthan gum, locust bean gum, etc.

[0020] Examples of water-soluble thickeners that can be used in the present embodiment include polysaccharides and proteins. More specifically, guar gum, gum arabic, pectin, arabinogalactan, alginic acid, propylene glycol alginate, sodium carboxymethylate, sodium alginate, psyllium seed gum, tara gum, tragacanth gum, carrageenan, tamarind seed gum, gellan gum, curdlan, sodium caseinate, gelatin, glucomannan, etc. Two or more of these may be used in combination. Among them, guar gum, tamarind seed gum, glucomannan, and pectin are preferred.

[0021] When evaluating whether a thickener is water-soluble or not, the following criteria are used. Add 1 g of the target thickener to 99 g of water and stir with a stirrer at room temperature (25 °C) for 5 minutes. After stirring, if the entire amount of the thickener is dissolved, the thickener is determined to be water-soluble, and if a part or the entire amount of the thickener remains undissolved, the thickener is determined to be poorly water-soluble or water-insoluble.

[0022] The form of the water-soluble thickener is not particularly limited, but it is usually in the form of powder so as to be easily mixed with the main raw material. Commercially available products of water-soluble thickeners can be used.

[0023] As the oil or wax used for coating the water-soluble thickener, those with a melting point of 30 to 145 °C are used. Since the melting point is 30 °C or higher, the oil or wax is solid at normal temperature. Therefore, when the processed thickener is mixed with the main raw material of processed cheeses or cheese-like foods, the surface of the water-soluble thickener is coated with the solid oil or wax, and the dispersibility of the processed thickener with respect to the main raw material can be improved. Since the melting point of the oil or wax is 145 °C or lower, after the dispersion of the processed thickener, by heating and melting the obtained mixture, the oil or wax becomes liquid, and the surface of the thickener is exposed, so that the thickener can fully exert its function.

[0024] In addition, during the production of processed cheeses or cheese-like foods, the maximum temperature achievable in the equipment generally used for heating and melting is 145 °C.

[0025] On the other hand, if an oil with a melting point of less than 30 °C is used, the surface of the water-soluble thickener cannot be sufficiently coated, so the dispersibility of the thickener with respect to the main raw material is not improved, and the thickening effect is not improved either. Also, if an oil or wax with a melting point exceeding 145 °C is used, the oil or wax does not become liquid even when the mixture is heated and melted, and the surface of the thickener remains coated, so the thickener cannot fully exert its function.

[0026] As the fats, oils or waxes having a melting point of 30 to 145°C, they may be appropriately selected from the fats, oils or waxes that can be used in foods. Specific examples include vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, mango butter, cocoa butter, coconut oil, palm kernel oil; animal fats such as milk fat, beef tallow, lard, fish oil, whale oil; mixed oils of the above oils; processed oils and fats such as hydrogenated oils, fractionated oils, and transesterified oils; carnauba wax, beeswax, bead wax, etc. Further, fats, oils and waxes may be used in combination. Among them, palm oil, hydrogenated oils of vegetable oils, and carnauba wax are preferred.

[0027] The melting point indicated by the fats, oils or waxes only needs to be within the range of 30 to 145°C. However, since the effect of improving the thickening action is better, the lower limit is preferably 35°C or higher, more preferably 40°C or higher, and still more preferably 50°C or higher.

[0028] The upper limit of the melting point can be appropriately adjusted in consideration of the heating temperature applied during the production of processed cheeses or cheese-like foods. Specifically, the upper limit of the melting point of the fats, oils or waxes is preferably below the heating temperature applied during the production of processed cheeses or cheese-like foods so that the fats, oils or waxes melt during the production. More specifically, it may be 100°C or lower, 90°C or lower, 80°C or lower, or 70°C or lower.

[0029] The amount of the fats, oils or waxes used may be appropriately adjusted in consideration of the effects of the invention. However, among the total amount of the water-soluble thickener and the fats, oils or waxes, the proportion of the amount of the fats, oils or waxes is preferably an amount such that it is 1 to 30% by weight. When the proportion of the amount of the fats, oils or waxes is 1% by weight or more, the effect of improving the thickening action by the thickener is easily obtained. Also, when the proportion of the amount of the fats, oils or waxes is 30% by weight or less, it becomes relatively easy to produce a processed thickener in which the water-soluble thickener is coated with the fats, oils or waxes.

[0030] The lower limit of the proportion of the amount of the oil, fat or wax is more preferably 3% by weight or more, and even more preferably 10% by weight or more. The upper limit is more preferably 25% by weight or less.

[0031] In the production method according to this embodiment, first, a processed thickener in which a water-soluble thickener is coated with the oil, fat or wax is prepared. Here, the coating refers to a state in which the oil, fat or wax adheres to part or all of the surface of the powdery water-soluble thickener.

[0032] The production method of the processed thickener is not particularly limited. For example, a method of heating the oil, fat or wax to a temperature equal to or higher than its melting point to liquefy it, mixing it with the water-soluble thickener, dispersing both sufficiently, and then cooling can be mentioned. In the production method of the processed thickener, it is not necessary to use an emulsifier. Therefore, the processed thickener may not contain an emulsifier. Also, in the production method of the processed thickener, it is not necessary to use an oil, fat or wax having a melting point of less than 30°C. Therefore, the processed thickener may not contain an oil, fat or wax having a melting point of less than 30°C.

[0033] The processed thickener obtained as described above is mixed with the main raw material of processed cheeses or cheese-like foods by a conventional method. The temperature during mixing is preferably about 10 to 25°C, for example.

[0034] The amount of the processed thickener used can be appropriately set in consideration of the target viscosity. For example, the amount of the processed thickener in processed cheeses or cheese-like foods is preferably about 0.01 to 5% by weight. It may be about 0.1 to 3% by weight.

[0035] At this time, auxiliary raw materials other than the main raw material may also be added. Such auxiliary raw materials include molten salts, emulsifiers, water, pH adjusters, seasonings, colorants, and the like.

[0036] As the molten salt, those commonly used in the production of processed cheeses or cheese-like foods can be used. For example, sodium monophosphate, sodium diphosphate, sodium polyphosphate, sodium citrate, etc. can be mentioned. Two or more of these may be used in combination. The addition amount of the molten salt is preferably about 0.5 to 3.0% by weight based on the main raw material.

[0037] As the emulsifier, an emulsifier recognized as a food additive can be used. For example, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, etc. can be mentioned. Two or more of these may be used in combination.

[0038] Next, a mixture obtained by mixing the main raw material of processed cheeses or cheese-like foods, a processing thickener, and any auxiliary raw materials is heated and melted, emulsified, and then cooled to a temperature below room temperature, whereby a processed cheese or cheese-like food can be obtained.

[0039] The heating and melting can be carried out according to a conventional method. For example, an emulsifier such as a kettle-type emulsifier, a vertical shear-type emulsifier, a scraping-type heat exchanger, a continuous emulsifier, etc. can be used. The temperature during heating and melting is preferably about 70 to 145°C, for example, but preferably 80°C or higher from the viewpoint of sterilization. The upper limit is preferably 135°C or lower.

[0040] After heating and melting, when cooling, the obtained emulsion may be poured into a predetermined mold and cooled. There is no particular limitation on the cooling temperature, but it is preferably 10°C or lower, and it is preferable to maintain the cooling temperature.

[0041] In the following items, preferred embodiments in the present disclosure are listed, but the present invention is not limited to the following items. [Item 1] A step of preparing a processing thickener in which a water-soluble thickener is coated with a fat or wax having a melting point of 30 to 145°C A step of mixing the processed thickener with the main raw materials of processed cheeses or cheese-like foods, and A method for producing processed cheeses or cheese-like foods, comprising a step of heating and melting the obtained mixture to emulsify it and then cooling it. [Item 2] The production method according to Item 1, wherein the water-soluble thickener is at least one selected from the group consisting of guar gum, tamarind seed gum, glucomannan, and pectin. [Item 3] The production method according to Item 1 or 2, wherein the proportion of the amount of the oil or wax in the total amount of the water-soluble thickener and the oil or wax is 1 to 30% by weight. [Item 4] The production method according to any one of Items 1 to 3, wherein the processed thickener is produced by heating and liquefying the oil or wax and mixing it with the water-soluble thickener.

Examples

[0042] Hereinafter, the present invention will be described more specifically by way of examples. However, the present invention is not limited to these examples.

[0043] [Method for determining water solubility of thickener] 1 g of the target thickener was added to 99 g of water, and the mixture was stirred with a stirrer at room temperature (25 °C) for 5 minutes. After stirring, if the thickener was completely dissolved, the thickener was determined to be water-soluble, and if a part or all of the thickener remained undissolved, the thickener was determined to be poorly water-soluble or water-insoluble. Whether each thickener was water-soluble, poorly water-soluble, or water-insoluble was shown in each table.

[0044] [Method for preparing processed thickener] After the oils described in each table were heated in a water bath to be liquefied, they were added to the thickeners described in each table and mixed until both were uniformly dispersed to prepare a processed thickener. The usage amount of each oil is as described in each table, and this usage amount indicates the proportion of the amount of the oil in the total amount of the oil and the thickener.

[0045] [Method for Measuring Viscosity of Processed Cheese or Cheese-like Food] The viscosity of the processed cheese or cheese-like food to be measured was measured when it was heated to 85 °C, held for 2 minutes, and then cooled to 70 °C. As the measuring instrument, RVA4800 (Rapid Visco Analyzer 4800) manufactured by PerkinElmer was used.

[0046] (Examples 1 to 4 and Comparative Example 1) Comparison of the amount of oil and fat used in the production of processing thickeners First, a processing thickener was prepared by coating guar gum with the amount of extremely hardened palm oil shown in Table 1. Next, 15 g of natural cheese, 0.40 g in total of Na phosphate and Na citrate were added, a pH adjuster was added so that the pH became 5.7, 0.25 g of the processing thickener (Examples 1 to 4) or guar gum itself (Comparative Example 1) was added, and the amount of added water adjusted so that the moisture content became 49% was put into a Rapid Visco Analyzer, and heated to 85 °C to obtain a cheese melt. The viscosity of the obtained cheese melt was measured, and the results are shown in Table 1. However, in Examples 1 to 3 and Comparative Example 1, extremely hardened palm oil was further added together with the processing thickener or guar gum. The addition amount was adjusted in each example so that the total of the extremely hardened palm oil contained in the processing thickener and the extremely hardened palm oil added alone was equal to the amount of extremely hardened palm oil contained in the processing thickener in Example 4.

[0047] [Table 1]

[0048] It can be seen from Table 1 that in Examples 1 to 4, by adding a processing thickener obtained by coating guar gum, which corresponds to a water-soluble thickener, with an oil and fat having a melting point of 58 °C, the viscosity of the cheese melt was significantly improved as compared with Comparative Example 1 in which guar gum itself not coated with oil and fat and the same oil and fat were added respectively.

[0049] (Examples 5 to 8, Comparative Examples 2 to 5, and Reference Examples 1 to 6) Comparison of the types of thickeners First, a processed thickener was prepared by coating 80% by weight of each thickener described in Table 2 or 3 with 20% by weight of extremely hardened palm oil. Next, in Examples 5 to 8 and Reference Examples 2, 4, and 6, 15 g of natural cheese, a total of 0.40 g of sodium phosphate and sodium citrate were added, a pH adjuster was added so that the pH became 5.7, then 0.25 g of each processed thickener was added, and an amount of added water adjusted so that the moisture content became 49% was introduced into a Rapit viscometer analyzer and heated to 85°C to obtain a cheese melt. The viscosity of the obtained cheese melt was measured, and the results are shown in Table 2 or 3. On the other hand, in Comparative Examples 2 to 5 and Reference Examples 1, 3, and 5, 15 g of natural cheese, a total of 0.40 g of sodium phosphate and sodium citrate were added, a pH adjuster was added so that the pH became 5.7, then 0.20 g of the thickener itself described in Table 2 or 3 and 0.05 g of extremely hardened palm oil were each added, and an amount of added water adjusted so that the moisture content became 49% was introduced into a Rapit viscometer analyzer and heated to 85°C to obtain a cheese melt. The viscosity of the obtained cheese melt was measured, and the results are shown in Table 2 or 3.

[0050] In addition, in each example of Table 1 and each example of Tables 2 to 5, natural cheeses with different aging periods and the like were used. Therefore, the viscosity values shown in Table 1 and the viscosity values shown in Tables 2 to 5 cannot be simply compared.

[0051]

Table 2

[0052]

Table 3

[0053] As can be seen from Table 2, in Example 5, by adding a processed thickener obtained by coating tamarind gum, which corresponds to a water-soluble thickener, with a fat having a melting point of 58°C, compared with Comparative Example 2 in which uncoated tamarind gum itself and the same fat were added respectively, the viscosity of the cheese melt improved significantly. The same can be seen from the comparison between Example 6 and Comparative Example 3, the comparison between Example 7 and Comparative Example 4, and the comparison between Example 8 and Comparative Example 5. From the above, it can be seen that for any of the water-soluble thickeners, tamarind gum, glucomannan, guar gum, and pectin, the thickening improvement effect by coating with fat was obtained. It can also be seen that the thickening improvement effect can be obtained by pre-coating the water-soluble thickener with fat and then using it.

[0054] On the other hand, as can be seen from Table 3, in Reference Example 2 where agar, a water-insoluble thickener, was added with a processed thickener coated with a fat having a melting point of 58°C, the viscosity of the cheese melt did not improve compared to Reference Example 1 where uncoated agar itself and the same fat were added respectively. The same can be seen from the comparison between Reference Examples 3 and 4 using xanthan gum, a poorly water-soluble thickener, and the comparison between Reference Examples 5 and 6 using locust bean gum, also a poorly water-soluble thickener. From the above, it can be seen that no thickening improvement effect can be obtained by coating water-insoluble or poorly water-soluble thickeners with fat.

[0055] (Comparative Example 6) 20 g of natural cheese, 0.475 g in total of sodium phosphate and sodium citrate were added, a pH adjuster was added so that the pH became 5.7, and the amount of added water adjusted so that the moisture content became 49% was put into a Rapitest viscometer analyzer and heated to 85°C to obtain a cheese melt. The viscosity of the obtained cheese melt was measured and the results are shown in Table 4.

[0056] (Examples 9 - 12, Comparative Examples 7 - 8) Comparison of types of fats First, a processed thickener was prepared by coating 80% by weight of guar gum with 20% by weight of each fat in the amounts shown in Table 4. Next, 15 g of natural cheese was taken, 0.40 g in total of sodium phosphate and sodium citrate were added, a pH adjuster was added to adjust the pH to 5.7, and then 0.25 g of a processing thickener was added (Comparative Example 8, Examples 9 to 12), or 0.20 g of guar gum itself and 0.05 g of extremely hardened palm oil were added (Comparative Example 7). The amount of added water adjusted so that the moisture content became 49% was put into a Rapit viscometer analyzer and heated to 85 °C to obtain a cheese melt. The viscosity of the obtained cheese melt was measured, and the results are shown in Table 4.

[0057]

Table 4

[0058] It can be seen from Table 4 as follows. In Examples 9 to 12, by adding a processing thickener in which guar gum corresponding to a water-soluble thickener was coated with various oils and fats having a melting point in the range of 30 to 145 °C, compared with Comparative Example 7 in which the uncoated guar gum itself and the same oil and fat were added respectively, the viscosity of the cheese melt was remarkably improved. Also, in Comparative Example 8 using a processing thickener in which guar gum was coated with an oil and fat having a melting point of less than 30 °C, the viscosity of the cheese melt was not sufficiently improved. From the above, it can be seen that from the viewpoint of the thickening improvement effect, it is desirable that the melting point of the oil and fat used for coating is 30 °C or higher.

[0059] (Examples 13, Comparative Examples 9 to 10) In the case of foods mainly containing milk, etc. First, a processing thickener was prepared by coating 80% by weight of guar gum with 20% by weight of each of the oils and fats in the amounts shown in Table 5. Next, 10 g of natural cheese, a total of 0.50 g of sodium phosphate and sodium citrate were added, and a pH adjuster was added to adjust the pH to 5.7. Then, 0.2 g of a processing thickener was added (Comparative Example 10, Example 13), or 0.16 g of guar gum itself and 0.04 g of extremely hardened palm oil were added (Comparative Example 9). The amount of added water adjusted to a moisture content of 70% was put into a Rapitest viscometer analyzer and heated to 85 °C to obtain a cheese melt. The viscosity of the obtained cheese melt was measured, and the results are shown in Table 5.

[0060] (Examples 14, Comparative Examples 11 to 12) In the case of plant-based cheese First, a processed thickener was prepared by coating 80% by weight of guar gum with 20% by weight of each oil and fat in the amounts shown in Table 5. Next, 6 g of modified starch and 5 g of palm oil were added, and then 0.25 g of a processed thickener was added (Comparative Example 12, Example 14), or 0.20 g of guar gum itself and 0.05 g of extremely hardened palm oil were added (Comparative Example 11). The amount of added water adjusted to a moisture content of 70% was put into a Rapitest viscometer analyzer and heated to 85 °C to obtain a cheese melt. The viscosity of the obtained cheese melt was measured, and the results are shown in Table 5.

[0061]

Table 5

[0062] It can be seen from Table 5 that in the food mainly made of milk or the like, in Example 13 where a processed thickener obtained by coating a water-soluble thickener with an oil and fat having a melting point in the range of 30 to 145 °C was added, the viscosity of the cheese melt was significantly improved compared with Comparative Example 9 where the uncoated guar gum itself and the same oil and fat were added respectively. On the other hand, it can be seen that in Comparative Example 10 where a processed thickener obtained by coating a water-soluble thickener with an oil and fat having a melting point of less than 30 °C was used, the viscosity was not sufficiently improved.

[0063] Also, in the case of plant-based cheese, in Example 14 where a processed thickener obtained by coating a water-soluble thickener with an oil or fat having a melting point in the range of 30 to 145°C was added, the viscosity of the cheese melt was significantly improved as compared with Comparative Example 11 where the uncoated guar gum itself and the same oil or fat were added respectively. On the other hand, it can be seen that in Comparative Example 12 where a processed thickener obtained by coating a water-soluble thickener with an oil or fat having a melting point of less than 30°C was used, the viscosity was not improved.

Claims

1. A method for producing processed cheese or cheese-like foods, comprising the steps of: The cheese-like food product is an analog cheese, an imitation cheese, a plant-based cheese, a cheese substitute, a vegan cheese, or an artificial cheese; A process for preparing a processed thickener in which a water-soluble thickener is coated with a fat or oil having a melting point of 30 to 90°C; mixing the processed thickener with a base ingredient of a processed cheese or cheese-like food product; and The method includes a step of heating and melting the obtained mixture to emulsify it, and then cooling it. A method for producing processed cheeses or cheese-like foods, wherein the proportion of the amount of the oil or wax in the total amount of the water-soluble thickener and the oil or wax is 1 weight % or more.

2. The method according to claim 1, wherein the water-soluble thickener is at least one selected from the group consisting of guar gum, tamarind seed gum, glucomannan, and pectin.

3. The method according to claim 1 or 2, wherein the ratio of the amount of the oil or wax to the total amount of the water-soluble thickener and the oil or wax is 1 to 30% by weight.

4. The method according to claim 1 or 2, wherein the processed thickener is produced by heating the fat or oil or wax to liquefy it and mixing it with the water-soluble thickener.

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