Cheese-like food, its manufacturing method, and food

Abstract

To provide a cheese-like food having excellent heat resistance.SOLUTION: A cheese-like food has natural cheese, acetylated starch, and molten salt. The content of the natural cheese is less than 51 mass%, and the content of the acetylated starch is 12 mass% or more relative to the solid content.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to cheese-like foods, methods for making cheese-like foods, and foods comprising cheese-like foods. [Background technology]

[0002] Patent Document 1 below proposes a method for producing a cheese-like food product having a texture similar to that of cheeses, by incorporating 10 to 40% by weight of fats and oils, 0.5 to 10% by weight of starches, and 0.5 to 20% by weight of milk proteins, despite the raw material cheeses having a low content of 10 to 50% by weight. The examples include an example in which refined soybean oil, processed potato starch, and acid casein are added to a raw material cheese prepared by mixing Cheddar cheese and molten salt; an example in which hardened soybean oil, cornstarch, and sodium caseinate are added to the raw material cheese; and an example in which hardened soybean oil, processed potato starch, and MPC are added to the raw material cheese. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-22258 Summary of the Invention [Problem to be solved by the invention]

[0004] When cheese-like foods are used in foods that are produced through a heating process, such as baked foods or fried foods, heat resistance is required, but the cheese-like foods described in Patent Document 1 do not take heat resistance into consideration. The present invention provides a cheese-like food product having excellent heat resistance, a method for producing the same, and a food product containing the cheese-like food product. [Means for solving the problem]

[0005] The present invention has the following aspects. [1] A cheese-like food product comprising natural cheese, acetylated starch, and molten salt, wherein the content of the natural cheese is less than 51% by mass, and the content of the acetylated starch relative to the solid content is 12% by mass or more. [2] The cheese-like food of [1] further contains a protein source other than the natural cheese. [3] The cheese-like food according to [1] or [2], further comprising phosphate cross-linked starch. [4] A cheese-like food product comprising natural cheese, acetylated starch, and molten salt, wherein the content of the natural cheese is less than 51% by mass, and the shape retention rate measured by the following heat resistance test method is more than 50%. (Heat resistance test method) A cheese-like food product formed into a cube with a side length of 10 mm is heated in steam at 100°C for 15 minutes, and immediately after that, the height (unit: mm) after heating is measured, and the shape retention rate (unit: %) is calculated using the following formula (1). Shape retention rate = height after heating / 10 x 100 (1) [5] A method for producing a cheese-like food, comprising heating and melting a raw material composition containing natural cheese, acetylated starch, and molten salt, wherein the natural cheese content is less than 51% by mass and the acetylated starch content relative to the solid content is 12% by mass or more, and cooling the resulting heated emulsion to obtain a cheese-like food. [6] A food product comprising any one of the cheese-like foods [1] to [4]. [7] Foods described in [6] that are intended for heating. [8] A food item that is pre-cooked, such as [6]. [Effects of the Invention]

[0006] According to the present invention, it is possible to provide a cheese-like food having excellent heat resistance, a method for producing the same, and a food containing the cheese-like food. [Brief explanation of the drawings]

[0007] [Figure 1] 1 is a photograph of the cheese-like food of Example 8 after a heat resistance test. [Figure 2]1 is a photograph of the cheese-like food product of Example 13 after a heat resistance test. [Figure 3] 1 is a photograph of the cheese-like food product of Example 19 after a heat resistance test. [Figure 4] 1 is a photograph of the cheese-like food of Example 20 after a heat resistance test. [Figure 5] 1 is a photograph of the cheese-like food of Example 21 after a heat resistance test. [Figure 6] 1 is a photograph of the cheese-like food product of Example 22 after a heat resistance test. [Figure 7] 1 is a photograph of the cheese-like food of Example 23 after a heat resistance test. [Figure 8] 1 is a photograph of the cheese-like food product of Example 8 after a water resistance test. [Figure 9] 1 is a photograph of the cheese-like food product of Example 13 after a water resistance test. [Figure 10] 1 is a photograph of the cheese-like food product of Example 19 after a water resistance test. [Figure 11] 1 is a photograph of the cheese-like food product of Example 20 after a water resistance test. [Figure 12] 1 is a photograph of the cheese-like food product of Example 21 after a water resistance test. [Figure 13] 1 is a photograph of the cheese-like food product of Example 22 after a water resistance test. [Figure 14] 1 is a photograph of the cheese-like food product of Example 23 after a water resistance test. [Figure 15] 1 is a photograph of the cheese-like food product of Example 8 after frying. [Figure 16] 1 is a photograph of the cheese-like food product of Example 13 after frying. [Figure 17] 1 is a photograph of the cheese-like food product of Example 19 after frying. [Figure 18] 1 is a photograph of the cheese-like food of Example 20 after frying. [Figure 19] 1 is a photograph of the cheese-like food of Example 21 after frying. [Figure 20] 1 is a photograph of the cheese-like food product of Example 22 after frying. [Figure 21] 1 is a photograph of the cheese-like food product of Example 23 after frying. DETAILED DESCRIPTION OF THE INVENTION

[0008] As used herein, the following definitions apply: The "solid content" is a value calculated by the formula: solid content (mass %) = 100 - moisture (mass %). The moisture content is a value measured by a normal pressure heating and drying method. The milk protein content herein can be measured by the Kjeldahl method, and the whey protein content can be measured by the sandwich ELISA method. In this specification, the milk protein content is a value calculated as solid content.

[0009] <Cheese-like food> The cheese-like food product of this embodiment contains natural cheese, acetylated starch, and molten salt. [Natural cheese] The natural cheese in this embodiment is "natural cheese" as defined in the Ministerial Ordinance on Milk, etc. However, the milk used as the raw material for natural cheese may include milk defined in the Ministerial Ordinance on Milk, etc. (raw milk, cow's milk, special cow's milk, raw goat's milk, raw sheep's milk, pasteurized goat's milk, partially skimmed milk, skim milk, processed milk, etc.), as well as milk from general animals known as raw materials for cheese, such as buffalo milk and camel milk. The type of natural cheese is not particularly limited. Specific examples include semi-hard cheeses such as mozzarella, string cheese, Edam (soft Edam), Steppen, Samsoe, Maribo, Egmont, Chilzit, Dambo, Roquefort, blue cheese, and cream Havarti cheese; hard cheeses such as Edam (hard Edam), Gouda, Cheddar, Emmental, Gruyere cheese, and provolone cheese; and extra-hard cheeses such as Parmesan, Grana cheese, Parmigiano-Reggiano, Pecorino Romano, and Sbrinz cheese. Of these, semi-hard cheese or hard cheese is preferred because it is easy to adjust the production process and optimize the cheese texture. One type of natural cheese may be used alone, or two or more types may be used in combination.

[0010] [Acetylated starch] Acetylated starch is a modified starch having a molecular structure in which some of the hydroxyl groups of starch are replaced with acetyl groups. Specific examples include starch acetate, acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, and acetylated oxidized starch. Starch acetate is particularly preferred because of its excellent effect of improving heat resistance. The acetylated starch may be used alone or in combination of two or more kinds. The acetylated starch preferably contains starch acetate. The content of starch acetate relative to the total mass of the acetylated starch is preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more. It may even be 100% by mass.

[0011] [Molten salt] The molten salt is not particularly limited, and examples thereof include polyphosphates (such as sodium polyphosphate), diphosphates (such as sodium pyrophosphate), monophosphates (such as sodium orthophosphate), citrates (such as trisodium citrate), and tartrates (such as sodium tartrate). The molten salt may be used alone or in combination of two or more kinds. From the viewpoint of packing suitability, the molten salt preferably contains a polyphosphate. For example, the content of the polyphosphate relative to the total mass of the molten salt is preferably 20 mass% or more, more preferably 30 mass% or more, and even more preferably 40 mass% or more. It may even be 100 mass%.

[0012] [Protein source] The cheese-like food product of this embodiment preferably further contains a protein source. Examples of protein sources include raw materials containing milk protein (excluding natural cheese), raw materials containing egg white protein, raw materials containing soy protein, raw materials containing wheat protein, and the like. One protein source may be used, or two or more protein sources may be used in combination. From the viewpoint of texture stability and processing suitability, it is preferable to use a raw material containing milk protein as part or all of the protein source.

[0013] As the raw material containing milk protein, a raw material containing 10% by mass or more of milk protein (hereinafter also referred to as a milk protein-containing raw material) is preferable. Milk protein-containing ingredients include whey protein concentrate (WPC), whey protein isolate (WPI), whey powder, milk protein concentrate (TMP), micellar casein concentrate (MCC), rennet casein, sodium caseinate, and skim milk powder. The milk protein content of these milk protein-containing raw materials is generally about 30 to 85 mass% for WPC, 85 to 95 mass% for WPI, 11 to 15 mass% for whey powder, 75 to 85 mass% for TMP, 85 to 95 mass% for MCC, 75 to 95 mass% for rennet casein, 75 to 95 mass% for sodium caseinate, and 30 to 40 mass% for skim milk powder. The protein source is preferably a raw material containing 30% by mass or more of protein, more preferably 45% by mass or more of protein, and is preferably a raw material containing 10% by mass or more of whey protein, more preferably 30% by mass or more of whey protein. The milk protein-containing raw material may be used alone or in combination of two or more kinds.

[0014] [Phosphate cross-linked starch] The cheese-like food product of this embodiment preferably further contains phosphate cross-linked starch. Examples of phosphate-crosslinked starch include phosphate-crosslinked starch, hydroxypropylated phosphate-crosslinked starch, and phosphate monoesterified phosphate-crosslinked starch. In this specification, acetylated phosphate-crosslinked starch is classified as acetylated starch. One type of phosphate cross-linked starch may be used, or two or more types may be used in combination.

[0015] [Other optional ingredients] In addition to the above-mentioned components, the cheese-like food product of this embodiment may contain fat ingredients, carbohydrate ingredients, and other ingredients, as long as the effects of the present invention are not impaired. Examples of fat raw materials include vegetable oils and fats (palm oil, coconut oil, rapeseed oil, etc.) and animal oils and fats (butter, lard, etc.). Examples of carbohydrate raw materials include starch that does not fall under either the acetylated starch or the phosphate cross-linked starch, starch syrup, dextrin, and the like. Examples of other ingredients include seasonings, acidulants, emulsifiers other than molten salts, thickening stabilizers, pH adjusters, shelf life improvers, and flavors. Examples of seasonings include salt, monosodium glutamate, carbohydrates, extracts, fruit juice, spices, etc. Acidulants include citric acid and lactic acid. Examples of emulsifiers other than molten salts include sucrose fatty acid esters, lecithin, and glycerides. Examples of thickening stabilizers include locust bean gum, xanthan gum, guar gum, carrageenan, and CMC (carboxymethyl cellulose). Examples of pH adjusters include baking soda, sodium carbonate, citric acid, and lactic acid. Examples of shelf life enhancers include glycine and sodium acetate.

[0016] [composition] The content of natural cheese relative to the total mass of the cheese-like food (including the moisture content in the product) is less than 51% by mass, but may be 50% by mass or less, 40% by mass or less, or 30% by mass or less. While there is no particular limitation on the lower limit, a content of 0.1% by mass or more is preferred, and 1% by mass or more is more preferred. That is, the content of natural cheese relative to the total mass of the cheese-like food (including the moisture content in the product) may be 0.1 to less than 51% by mass, 1 to less than 51% by mass, 0.1 to 50% by mass or less, 1 to 50% by mass or less, 0.1 to 40% by mass or less, 1 to 40% by mass or less, 0.1 to 30% by mass or less, or 1 to 30% by mass or less. A content equal to or greater than the lower limit of the above range facilitates maintaining the taste and physical properties, while a content equal to or less than the upper limit leads to cost reduction.

[0017] The content of acetylated starch relative to the solid content of the cheese-like food is 12% by mass or more, preferably 12 to 33% by mass, more preferably 15 to 30% by mass, and even more preferably 18 to 27% by mass. When the content is equal to or greater than the lower limit of the above range, the heat resistance is improved, and when the content is equal to or less than the upper limit, the taste is improved.

[0018] The content of the molten salt relative to the milk protein in the cheese-like food is preferably 10 to 40% by mass, more preferably 16 to 31% by mass. When the content is equal to or greater than the lower limit of the above range, excellent emulsification properties are obtained, and when the content is equal to or less than the upper limit, excellent texture stability is obtained.

[0019] The content of the protein source relative to the solid content of the cheese-like food is preferably 2 to 20% by mass, more preferably 4 to 16% by mass. When the content is equal to or greater than the lower limit of the above range, excellent shape retention is achieved, and when the content is equal to or less than the upper limit, excellent texture stability is achieved.

[0020] The content of phosphate cross-linked starch relative to the solid content of the cheese-like food is preferably 1 to 10% by mass, more preferably 2 to 5% by mass. When the content is equal to or greater than the lower limit of the above range, the taste is excellent, and when the content is equal to or less than the upper limit, the texture stability is excellent.

[0021] The solid content of the cheese-like food is preferably 40 to 65 mass %, more preferably 48 to 62 mass %, based on the total mass of the cheese-like food. When the solid content is equal to or greater than the lower limit of the above range, excellent processing suitability is achieved, and when the solid content is equal to or less than the upper limit, excellent taste is achieved.

[0022] The milk protein content of the cheese-like food is preferably 12 to 20% by mass, more preferably 14 to 18% by mass, based on the solid content of the cheese-like food. When the content is equal to or higher than the lower limit of the above range, excellent emulsification properties are obtained, and when the content is equal to or lower than the upper limit, excellent texture stability is obtained. The milk protein content can be adjusted mainly by the content of natural cheese and the amount of protein source added.

[0023] The pH of the cheese-like food at 10° C. is preferably 5.2 to 5.8, more preferably 5.3 to 5.7, and even more preferably 5.4 to 5.6. When it is equal to or higher than the lower limit of the above range, the texture stability is excellent, and when it is equal to or lower than the upper limit, the taste is excellent.

[0024] The cheese-like food may be in the form of a solid or a paste. A suitable composition for obtaining a solid cheese-like food product is, for example, a composition in which natural cheese accounts for 1 to 51% by mass of the total mass of the cheese-like food product, solid content is 50 to 65% by mass of the total mass, acetylated starch accounts for 12 to 33% by mass of the solid content, a protein source accounts for 2 to 16% by mass of the solid content, phosphate cross-linked starch accounts for 1 to 5% by mass of the solid content, and molten salt accounts for 16 to 31% by mass of the milk protein. A suitable composition for obtaining a paste-like cheese-like food product is, for example, a composition in which natural cheese accounts for 1 to 51% by mass relative to the total mass of the cheese-like food product, solid content is 40 to 55% by mass relative to the total mass, acetylated starch is 12 to 33% by mass relative to the solid content, a protein source is 4 to 20% by mass relative to the solid content, phosphate cross-linked starch is 2 to 10% by mass relative to the solid content, and molten salt is 16 to 31% by mass relative to the milk protein.

[0025] <Method of manufacturing cheese-like food> The cheese-like food product of this embodiment can be produced by a method of heating and emulsifying a raw material composition containing natural cheese, acetylated starch, molten salt, and water to obtain a heated emulsion, and then cooling the heated emulsion to obtain the cheese-like food product. A step of keeping the heated emulsion warm may be included before cooling it. When the cheese-like food product contains other optional ingredients, the other optional ingredients are added to the raw material composition before or during the emulsification by heating.

[0026] [Heating emulsification process] The step of heating and emulsifying the raw material composition involves placing the raw materials constituting the raw material composition in an emulsifier and heating and emulsifying them. The heating and emulsification is a step of heating the raw material composition while stirring it, and also serves as a sterilization step. The heating is preferably carried out using direct or indirect steam. Known emulsifiers such as high-speed shear type, kettle type, cooker type with two screws, and thermo-cylinder type can be used.

[0027] The conditions for heat emulsification are not particularly limited. For example, the mixture is heated and emulsified while stirring at a rotation speed of 120 to 1500 rpm, and the emulsification is terminated when the predetermined heat sterilization conditions are met. The heating temperature is preferably 70°C or higher, more preferably 80 to 90°C.

[0028] [Cooling solidification process] The heated emulsion obtained in the heating and emulsifying step is cooled to obtain a cheese-like food. When a cheese-like food product is formed into a predetermined shape, it is preferable to form the heated emulsion into the predetermined shape and then cool and solidify the formed product. Methods for cooling the formed product include, for example, immersing the formed product in cold water at 1 to 10°C to rapidly cool it, storing it in a refrigerator to cool it, or contacting one or both sides of the formed product with a cooled metal surface to rapidly cool it. A cutting process may be performed after cooling.

[0029] [Heat insulation process] Before actively cooling the heated emulsion removed from the emulsifier, a step of keeping the temperature of the heated emulsion warm (warming step) may be provided to prevent a sudden drop in the temperature of the heated emulsion. The heated emulsion may be molded into a predetermined shape and then kept warm. In the warming step, the temperature of the heated emulsion may be maintained constant, may be gradually lowered, or a combination thereof may be used. The product temperature of the heated emulsion in the warming step is equal to or lower than the heating temperature during emulsification, and the difference therebetween is preferably within 40°C. The warming time is the time from when the heated emulsion is removed from the emulsifier to when cooling begins, and is preferably 60 to 540 minutes, more preferably 120 to 240 minutes. A warming time of at least the lower limit of the above range provides an excellent effect in improving the heat resistance of the cheese-like food, while a warming time of at most the upper limit provides excellent taste and mouthfeel.

[0030] The shape of the final product of the cheese-like food is not particularly limited. For example, the final product may be a block-shaped cheese-like food obtained by forming the heated emulsion into a block and cooling it. The heated emulsion may be formed into a sheet and cooled to give a cheese-like food product in the form of a sheet, which may be used as the final product. The heated emulsion may be formed into a block or sheet, cooled, and then cut into a cut product, which may be used as a final product. The shape of the cut product is not particularly limited, and examples thereof include shredded, diced, rod-shaped, sliced, rectangular, and granular shapes. The cutting and processing into granules can be carried out, for example, by grating the block-shaped product or by finely pulverizing it using a pulverizer such as a chopper or grinder. Alternatively, the final product may be a paste-like cheese-like food product.

[0031] [Post-processing process] The cheese-like food product may be formed or cut into a desired shape as an intermediate product, which may then be further processed to form a final product. For example, the intermediate product can be smoked by a known method to produce a smoked cheese-like food. The intermediate product obtained by the production method of this embodiment has excellent heat resistance and shape retention, so it is less likely to deform even when heated during the smoking treatment. For example, it is suitable for producing diced smoked cheese-like foods, and a diced smoked cheese-like food that is less likely to deform during the smoking treatment can be obtained. Furthermore, the obtained diced smoked cheese-like food has excellent heat resistance and shape retention.

[0032] According to this embodiment, a cheese-like food product can be obtained in which the viscosity of the heated emulsion is low and the hardness after cooling and solidifying is high. For example, if the viscosity of the heated emulsion at 80°C is 50,000 mPa·s or less and the hardness at 10°C after cooling and solidification is 4×10 4 ~12×10 4 A cheese-like food product can be produced using the Pa. The viscosity of the heated emulsion is preferably 40,000 mPa s or less, more preferably 30,000 mPa s or less. If the viscosity of the heated emulsion is equal to or less than the upper limit, the steps of stirring for emulsification and filling into a mold or the like become easier, making the emulsion more suitable for production. The lower limit of the viscosity of the heated emulsion is preferably 3,000 mPa·s or more, more preferably 5,000 mPa·s or more, from the viewpoint of ease of handling of the heated emulsion. The viscosity of the heated emulsion is a value measured using a Brookfield viscometer.

[0033] The hardness is 4.5 x 10 4 ~11×10 4 Pa is preferred, 5 × 10 4 ~10×10 4 More preferably, Pa. When the thickness is equal to or greater than the lower limit of the above range, the secondary processing suitability is excellent, and when the thickness is equal to or less than the upper limit of the above range, the structure stability is excellent. The hardness of the cheese-like food at 10°C in this specification is a value obtained by measuring the maximum compressive stress using a physical property measuring device such as a creep meter. Specifically, it can be measured by the method described in the Examples below.

[0034] <Food> The cheese-like food of this embodiment can be eaten as is, or can be used to produce a food containing a cheese-like food (hereinafter also referred to as a cheese-containing food). In particular, because of its excellent heat resistance and shape retention, it is suitable for cheese-containing foods that are made ready to eat after undergoing a process of heating (hereinafter also referred to as secondary heating) cheese-like foods. The cheese-containing food product of this embodiment may be a food product to be heated or a pre-heated food product.

[0035] The food to be heated includes cheese-like foods, and is a semi-finished product made from a cheese-like food without secondary heating, and is a food that can be eaten by secondary heating. For example, a food to be heated in the form of a cheese croquette with battered ingredients, or a frozen food to be heated obtained by freezing such a food, can be mentioned. Other examples include cooked dishes containing cheese (gratin, pasta, pizza, meatballs with cheese, hamburger steak with cheese, omelette with cheese, etc.), and cooked fried foods containing cheese (cutlet with cheese, tempura with cheese, etc.).

[0036] The cooked food includes a cheese-like food and is a food produced by subjecting a cheese-like food to a second heating process. Examples include a cheese croquette made by coating the ingredients of the cheese croquette with batter and then frying (second heating), and a cooked frozen food made by freezing a cheese croquette after frying. Examples of cooked foods include meat or fish paste products (such as kamaboko with cheese and sausages with cheese), dishes containing cheese that have been reheated (such as gratin, pasta, pizza, meatballs with cheese, hamburger steak with cheese, and omelettes with cheese), and fried foods containing cheese that have been reheated (such as cutlets with cheese and tempura with cheese).

[0037] According to this embodiment, a cheese-like food product having excellent heat resistance and shape retention can be obtained. For example, a cheese-like food product having a shape retention rate of more than 50% as measured by the heat resistance test method described below can be obtained. Preferably, a cheese-like food product having a shape retention rate of 70% or more can be obtained. More preferably, a cheese-like food product having a shape retention rate of 80% or more can be obtained. (Heat resistance test method) A cheese-like food product formed into a cube with a side length of 10 mm is heated in steam at 100°C for 15 minutes, and immediately after that, the height (unit: mm) after heating is measured, and the shape retention rate (unit: %) is calculated using the following formula (1). Shape retention rate = height after heating / 10 x 100 (1)

[0038] Preferably, a cheese-like food product can be obtained that has excellent heat-resistant shape retention, as well as excellent oil-resistant shape retention and / or water-resistant shape retention. [Example]

[0039] The present invention will be described in more detail below using examples, but the present invention is not limited to these examples. <Measurement and evaluation methods> [Evaluation of emulsification state] The heated and melted product or cheese-like food product immediately after production was visually inspected, and if the texture was uniform it was judged as "good", and if an uneven texture was observed it was judged as "poor". [Viscosity measurement] The heated emulsion immediately after production was transferred to a container kept at 80°C, and the viscosity at a product temperature of 80°C was measured using a B-type viscometer (Rion Co., Ltd. product name: Viscotester, using a No. 2 rotor).

[0040] [Moisture content measurement] The moisture content of the cheese-like food (10°C) was measured using a moisture analyzer (product name: SMART6, manufactured by CEM Japan) using the atmospheric pressure heating and drying method. [pH measurement] The pH of the cheese-like food (10°C) was measured using a portable pH meter (Horiba Ltd., product name: LAQUAact D-50). [Hardness measurement] A cheese-like food product (10°C) was cut into a square sample measuring 40mm long, 40mm wide, and 20mm thick. The maximum stress (unit: Pa) was measured using a food property testing machine (Yamaden Co., Ltd. product name: Creep Meter) with a cylindrical plunger 8mm in diameter and 22mm high at a compression rate of 5mm / sec to a position where the thickness was 5mm. The average of the measurements for three samples was taken as the hardness.

[0041] [Evaluation of filling suitability] Immediately after production, 2 kg of the heated emulsion was placed in a container (a cylindrical polyethylene beaker with a bottom and handle, body diameter φ145 mm x height 184 mm) kept at 80°C. At a product temperature of 80°C, the container was inverted at an angle of 120° so that the opening was facing diagonally downward, and the rate at which the contents were discharged due to their own weight was measured. The time required for 50% of the contents to be discharged after inverting the container was measured, and the filling suitability was evaluated according to the following criteria. (Evaluation criteria for filling suitability) A: It is discharged within 2 seconds of inverting the container. B: Discharge occurs between 2 seconds and 5 seconds after the container is inverted. C: Discharge occurs within 5 to 10 seconds after inversion of the container. D: More than 10 seconds after inversion of the container.

[0042] [Evaluation of heat resistance and shape retention, measurement of shape retention rate] The cheese-like food (10°C) was cut into cubes with sides of 10 mm to prepare samples. The samples were placed in a steamer placed over boiling water and heated in steam at 100°C for 15 minutes. The height of the samples (height after heating, unit: mm) was measured immediately after the heat resistance test, and the shape retention rate (unit: %) was calculated using the following formula (1). The average value of the shape retention rates of eight samples was used as the measurement result. Heat resistance and shape retention were evaluated according to the following criteria. Shape retention rate = height after heating / 10 x 100 (1) (Evaluation criteria for heat resistance and shape retention) A: The average shape retention rate is over 90%. B: The average shape retention rate is 80% or more but less than 90%. C: The average shape retention rate is 70% or more but less than 80%. D: The average shape retention rate is 50% or more but less than 70%. E: The average shape retention rate is less than 50%.

[0043] [Taste evaluation] The cheese-like food (10°C) was cut into cubes with sides measuring 10 mm, and 40 of these were coated with 2% by mass of modified starch and deep-fried for 2 minutes in oil (commercially available salad oil) heated to 180°C. The cheese-like food was removed from the oil and cooled to room temperature to prepare samples. Five expert panelists tasted the food and rated the taste on a 5-point scale using the following criteria. The average scores of the five panelists were calculated, with 4.0 or higher being assigned an A, 3.1 to 4.0 being assigned a B, and less than 3.1 being assigned a C. 5: Uniform and smooth texture with no unpleasant taste. 4: It has a fairly uniform and smooth texture, and no unpleasant flavors are detected. 3: I can't say either way. 2: Rough, powdery, or has an unpleasant taste. 1: Rough, powdery, or has an unpleasant taste.

[0044] [Evaluation of water resistance and shape retention] The cheese-like food (10°C) was cut into rectangular parallelepipeds measuring 30 mm in length, 30 mm in width, and 5 mm in thickness to prepare samples. Two samples were immersed in 50 mL of water (10°C) for 24 hours. After 24 hours of immersion, the samples were visually observed and evaluated for water resistance and shape retention according to the following criteria. A: The water in which the sample is immersed does not become cloudy, and the sample does not lose its shape when picked up with a spoon. B: I can't say either way. C: The immersion water becomes cloudy, or chips or cracks appear when the sample is lifted with a spoon.

[0045] [Evaluation of oil resistance and shape retention] The cheese-like food (10°C) was cut into cubes with sides of 10 mm to prepare samples. 2% by mass of modified starch was applied to the surface of 40 samples, which were then deep-fried in oil (commercially available salad oil) heated to 180°C for 2 minutes. The samples were removed from the oil and visually observed, and their shape retention after deep-frying was evaluated according to the following criteria. A: Fewer than 10 pieces were damaged or deformed. None were melted. B: More than 10 pieces were damaged or deformed. None were melted. C: Some things have melted away. "Deformed" means that the corners of the cube have become rounded and it is no longer possible to tell that it was a 10mm cube. "No deformation" means that the shape has been maintained to the extent that it is possible to tell that it was a 10mm cube.

[0046] <Raw materials> The raw materials shown in the table are as follows: (natural cheese) Natural cheese (1): Cheddar cheese, milk protein content 25% by mass.

[0047] (acetylated starch) Acetylated starch (1): Starch acetate (manufactured by Tokai Starch Co., Ltd.). (Comparative starch without acetylated starch) Comparative starch (1): Corn starch (manufactured by Nippon Shokuhin Kako Co., Ltd.). Comparative starch (2): Corn modified starch (manufactured by Matsutani Chemical Industry Co., Ltd.). Comparative starch (3): Potato processed starch (manufactured by Tokai Starch Co., Ltd.).

[0048] (Phosphate cross-linked starch) Phosphate cross-linked starch (1): Phosphate cross-linked starch (raw material: rice starch, manufactured by Matsutani Chemical Industry Co., Ltd.). Phosphate cross-linked starch (2): Hydroxypropylated phosphate cross-linked starch (raw material: corn starch, manufactured by Matsutani Chemical Industry Co., Ltd.). Phosphate cross-linked starch (3): Hydroxypropylated phosphate cross-linked starch (raw material: tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd.).

[0049] (Protein source) Protein source (1): Rennet casein (Fonterra), milk protein content 83.7% by mass, casein protein content 83.7% by mass. Protein source (2): Sodium caseinate (manufactured by TATUA), milk protein content 91.6% by mass, casein protein content 91.6% by mass. Protein source (3): Whey protein concentrate (Fonterra), milk protein content 80% by mass, whey protein content 80% by mass.

[0050] (molten salt) Molten salt (1): Sodium polyphosphate, manufactured by BK Gyulini (Other optional ingredients) Fats and oils: palm oil. Acidulant: Citric acid. Shelf life enhancer (1): Glycine. Shelf life enhancer (2): Sodium acetate. Seasoning (1): Salt. Seasoning (2): Monosodium glutamate.

[0051] <Examples 1 to 23> example 4 Examples 1 to 20 are working examples, and Example 19 is a comparative example. Examples 1 to 3 and Examples 21 to 23 are reference examples. Cheese-like foods were produced according to the formulations shown in Tables 1 to 3. The tables show the natural cheese content and the solid content relative to the total mass of the product (cheese-like food). The tables also show the content of molten salt relative to the milk protein. The tables also show the total content of milk protein, acetylated starch or comparative starch, phosphate cross-linked starch, protein source, and other optional ingredients relative to the total mass of the solid content.

[0052] First, the raw material composition shown in the table was placed in a test melting and emulsifying kettle (Stephan Co., Ltd., universal high-speed cutter / mixer UMM / SK5 ​​model, cutting attachment used). In this emulsifying kettle, steam is blown in to heat the mixture. The amount of water shown in the table includes the amount of water added by steam. Next, the mixture was heated and melted while stirring at a rotation speed of 1000 rpm until the temperature reached 85° C. Once the temperature reached 85° C., the steam blowing was stopped, and the mixture was heat-sterilized by stirring for 60 seconds, after which the stirring was stopped to obtain a heated emulsion. The heated emulsions immediately after production were evaluated for emulsification state and filling suitability using the methods described above. Viscosity was also measured using the methods described above. The results are shown in Tables 4 to 6.

[0053] The heated emulsion obtained above was filled into a rectangular parallelepiped container measuring 270 mm in length, 90 mm in width, and 80 mm in depth to form a molded product (approximately 75°C). The molded product was kept warm for 3 hours to cool, yielding a molded product with a product temperature of 50°C. This was placed in a refrigerator with an internal temperature of 5°C and cooled to a product temperature of 10°C to obtain a block-shaped cheese-like food product. The resulting cheese-like food was measured for water content, pH, hardness, and shape retention using the methods described above. The emulsification state, heat-resistant shape retention, taste, water-resistant shape retention, and oil-resistant shape retention were also evaluated using the methods described above. The results are shown in Tables 4 to 6. A "-" in the tables indicates that no evaluation was performed.

[0054] Photographs of Examples 8, 13, and 19 to 23 after the heat resistance test, water resistance test, and oil resistance test are shown in FIGS. Figures 1 to 7 are photographs of the samples used to evaluate heat-resistant shape retention immediately after heating. Figures 8 to 14 are photographs of the samples used to evaluate water-resistant shape retention 24 hours after immersion began. Figures 15 to 21 are photographs of the samples used to evaluate oil-resistant shape retention immediately after removal from oil. The results of Example 8 are shown in Figures 1, 8, and 15. The results of Example 13 are shown in Figures 2, 9, and 16. The results for Example 19 are shown in Figures 3, 10, and 17. The results for Example 20 are shown in Figures 4, 11, and 18. The results for Example 21 are shown in Figures 5, 12, and 19. The results for Example 22 are shown in Figures 6, 13, and 20. The results for Example 23 are shown in Figures 7, 14, and 21.

[0055] <Production Example 24> A heated emulsion was obtained in the same manner as in Example 1, except that the formulation of the raw material composition was changed as shown in Example 24 in Table 3. The obtained heated emulsion was filled into a rectangular parallelepiped container having a length of 270 mm, a width of 90 mm, and a depth of 80 mm to form a molded product (approximately 75°C). The molded product was allowed to cool, and a molded product with a product temperature of 50°C was obtained. This was placed in a refrigerator with an internal temperature of 5°C and cooled until the product temperature reached 10°C, and then cut into cubes with sides of 4 mm and cubes with sides of 8 mm to obtain a cube-shaped cheese-like food product.

[0056] [Table 1]

[0057] [Table 2]

[0058] [Table 3]

[0059] [Table 4]

[0060] [Table 5]

[0061] [Table 6]

[0062] As shown in the results in Tables 4 to 6, the cheese-like foods obtained in Examples 1 to 18 and Example 20 were highly rated for heat resistance and shape retention, despite having a low content of natural cheese. On the other hand, Example 19, in which the content of acetylated starch relative to the solid content was less than 12 mass%, and Examples 21 to 23, in which comparative starch (1), (2) or (3) was used instead of acetylated starch, were evaluated as having poor heat resistance and shape retention.

Claims

1. A product containing natural cheese, starch acetate, phosphate cross-linked starch, a raw material containing milk protein (excluding natural cheese), and a molten salt, the product having a solid content of 40 to 65% by mass and a natural cheese content of less than 51% by mass, the content of the starch acetate is 12 to 33% by mass, the content of the phosphate cross-linked starch is 1 to 10% by mass, and the content of milk protein is 12 to 18% by mass, relative to the solid content; A cheese-like food product having a shape retention rate of more than 50% as measured by the following heat resistance test method. (Heat resistance test method) A cheese-like food product formed into a cube with a side length of 10 mm is heated in steam at 100°C for 15 minutes, and immediately after that, the height (unit: mm) after heating is measured, and the shape retention rate (unit: %) is calculated using the following formula (1). Shape retention rate = height after heating / 10 × 100 (1)

2. 10. A method for producing the cheese-like food product of claim 1, comprising: a raw material composition comprising natural cheese, starch acetate, phosphate-crosslinked starch, a raw material containing a milk protein (excluding natural cheese), and a molten salt, the raw material composition having a solid content of 40 to 65% by mass, a natural cheese content of less than 51% by mass, and a starch acetate content of 12 to 33% by mass, a phosphate-crosslinked starch content of 1 to 10% by mass, and a milk protein content of 12 to 18% by mass, relative to the solid content; The resulting heated emulsion is cooled to obtain the cheese-like food.

3. A food product comprising the cheese-like food product of claim 1.

4. The food product according to claim 3, which is a food product to be heated.

5. The food product of claim 3, which is a cooked food product.

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