Method for producing cheese-like food

Abstract

The present invention aims to improve productivity of cheese-like foods and to provide a method for producing cheese-like foods having an appropriate texture. [Solution] A method for producing a cheese-like food product according to one aspect of the present invention comprises the steps of preparing a mixture containing starch, including at least acid-treated starch, moisture, and fats and oils; emulsifying the prepared mixture by heating and stirring; and cooling and solidifying the emulsified mixture, wherein the mass ratio of starch to moisture contained in the mixture is 0.55 or more and 0.92 or less, and the mass ratio of fats and oils contained in the mixture to starch is 0.25 or more and 1.80 or less.

Description

[Technical Field]

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

[0002] In recent years, cheese has been used in a variety of dishes, and the demand for cheese has been increasing. On the other hand, the amount of milk used to make cheese has been decreasing year by year due to factors such as a decrease in the number of livestock farmers. As a result, it has become difficult to supply the market with a sufficient amount of cheese to meet demand. For these reasons, cheese-like foods that can be made without using milk have been attracting attention.

[0003] Patent Document 1 discloses a technology relating to a molded cheese-like food containing acid-treated starch, and Patent Document 2 discloses a technology relating to a heat-resistant cheese-like processed food containing oxidized starch. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-065948 [Patent Document 2] Patent No. 6222788 Summary of the Invention [Problem to be solved by the invention]

[0005] When producing a cheese-like food, raw materials containing starch, water, oils and fats are emulsified by heating and stirring them, and the emulsified raw materials are then cooled and solidified to produce the cheese-like food.

[0006] However, in the process of producing cheese-like foods, there is a problem of low productivity because it takes time to cool and solidify the emulsified ingredients. On the other hand, it is possible to improve productivity by shortening the solidification time of the ingredients during cooling by changing the ratio of the ingredients, but there is a problem that the texture of the cheese-like food may deteriorate depending on the ratio of the ingredients.

[0007] In view of the above problems, an object of the present invention is to improve the productivity of cheese-like foods and to provide a cheese-like food having an appropriate texture, and a method for producing a cheese-like food. [Means for solving the problem]

[0008] A method for producing a cheese-like food product according to one embodiment of the present invention includes the steps of preparing a mixture containing starch, including at least acid-treated starch, moisture, and fats and oils; emulsifying the mixture by heating and stirring; and solidifying the emulsified mixture by cooling, wherein the mass ratio of the starch to the moisture contained in the mixture is 0.55 or more and 0.92 or less, and the mass ratio of the fat to the starch contained in the mixture is 0.25 or more and 1.80 or less.

[0009] In the method for producing a cheese-like food product described above, the mass ratio of the starch to the water may be set to 0.60 or more and 0.86 or less.

[0010] In the method for producing a cheese-like food product described above, the mass ratio of the starch to the water may be 0.62 or more and 0.80 or less.

[0011] In the method for producing a cheese-like food product described above, the proportion of the starch contained in the mixture may be 21.0% by mass or more and 35.3% by mass or less.

[0012] In the method for producing a cheese-like food product described above, the proportion of the fat or oil contained in the mixture may be 8.0% by mass or more and 40.0% by mass or less.

[0013] In the above-mentioned method for producing a cheese-like food product, the starch may further comprise hydroxypropylated starch.

[0014] In the method for producing a cheese-like food product described above, the proportion of the hydroxypropylated starch contained in the mixture may be 5.5% by mass or less.

[0015] In the method for producing the cheese-like food product described above, the hydroxypropylated starch may be hydroxypropylated tapioca starch.

[0016] In the above-mentioned method for producing a cheese-like food product, the acid-treated starch may be acid-treated potato starch.

[0017] In the method for producing the cheese-like food product described above, the acid-treated starch may be acid-treated acetylated potato starch.

[0018] In the above-mentioned method for producing a cheese-like food product, the mixture may further contain an emulsifier.

[0019] In the method for producing the cheese-like food product described above, the emulsifier may be starch sodium octenyl succinate.

[0020] In the method for producing a cheese-like food product described above, the moisture may include at least one of water, soy milk, and coconut milk.

[0021] A cheese-like food product according to one embodiment of the present invention comprises starch including at least acid-treated starch, water, and fats and oils, wherein the mass ratio of the starch to the water is 0.55 or more and 0.92 or less, and the mass ratio of the fats and oils to the starch is 0.25 or more and 1.80 or less. [Effects of the Invention]

[0022] According to the present invention, it is possible to improve the productivity of cheese-like foods and provide cheese-like foods having an appropriate texture, as well as a method for producing cheese-like foods. DETAILED DESCRIPTION OF THE INVENTION

[0023] <Cheese-like food> The cheese-like food product according to this embodiment comprises starch containing at least acid-treated starch, water, and fats and oils, and is characterized in that the mass ratio of starch to water is 0.55 to 0.92 and the mass ratio of oil to starch is 0.25 to 1.80. Furthermore, the mass ratio of starch to water is preferably 0.60 to 0.86, more preferably 0.62 to 0.80, and even more preferably 0.65 to 0.77.

[0024] In the cheese-like food product according to the present embodiment, by setting the mass ratio of starch to water within the above-mentioned range, the hardening rate can be increased when the emulsified ingredients are cooled and solidified during the cheese-like food production process. This allows the production process to be shortened, thereby improving the productivity of the cheese-like food product. Furthermore, in the cheese-like food product according to the present embodiment, by setting the mass ratio of starch to water within the above-mentioned range, the hardness of the cheese-like food product after production can be set within an appropriate range. Therefore, the texture of the cheese-like food product can be made closer to that of cheese, and a cheese-like food product with an appropriate texture can be provided.

[0025] The cheese-like food product according to this embodiment will be described in detail below.

[0026] (starch) The starch used in the cheese-like food product according to this embodiment is a starch containing at least an acid-treated starch. In this embodiment, it is preferable to use acid-treated potato starch as the acid-treated starch, and it is more preferable to use acid-treated acetylated starch. The acid-treated acetylated starch is a starch obtained by subjecting a raw starch to an acid treatment and an acetylation treatment. The raw starch may be, for example, at least one selected from the group consisting of potato starch, tapioca starch, waxy corn starch, corn starch, high-amylose corn starch, sweet potato starch, wheat starch, rice starch, and sago starch, but is not limited to these. In this embodiment, it is preferable to use potato starch as the raw starch.

[0027] The acid-treated acetylated starch used in the present embodiment may be an acid-treated starch that has been acetylated, or an acetylated starch that has been acid-treated. When acetylated starch is acid-treated, some acetyl groups may be eliminated during the acid treatment. Therefore, in consideration of reaction efficiency, it is preferable to use an acid-treated acetylated starch obtained by acid treatment followed by acetylation. Furthermore, the acid-treated acetylated starch may be a starch that has been subjected to other processing treatments (e.g., cross-linking, etherification, enzyme treatment, etc.) as long as it has been subjected to acid treatment and acetylation.

[0028] In the cheese-like food according to this embodiment, the proportion of starch contained in the cheese-like food (i.e., the total amount of starch in the cheese-like food) is 21.0% by mass or more and 35.3% by mass or less, preferably 23.3% by mass or more and 34.0% by mass or less, and more preferably 24.0% by mass or more and 32.5% by mass or less. By setting the starch proportion within this range, the productivity of the cheese-like food can be improved, and the texture of the cheese-like food can be kept within an appropriate range.

[0029] Furthermore, in the cheese-like food according to this embodiment, the proportion of acid-treated acetylated starch contained in the cheese-like food is preferably 21.0% or more and 31.0% or less.

[0030] In this embodiment, the starch may further include hydroxypropylated starch. Hydroxypropylated starch is starch obtained by subjecting a raw starch to a hydroxypropylation treatment. The raw starch for the hydroxypropylated starch is not particularly limited, but it is preferable to use tapioca starch in this embodiment. That is, it is preferable to use hydroxypropylated tapioca starch as the hydroxypropylated starch in this embodiment.

[0031] In the cheese-like food product according to this embodiment, the proportion of hydroxypropylated starch contained in the cheese-like food product can be 5.5% by mass or less. By setting the proportion of hydroxypropylated starch contained in the cheese-like food product within this range, the productivity of the cheese-like food product can be improved while also improving the texture of the cheese-like food product. When hydroxypropylated starch is included in the starch, the total amount of starch mentioned above is the combined amount of acid-treated acetylated starch and hydroxypropylated starch. In addition, in this embodiment, acetylated starch such as acetylated tapioca starch may be used in addition to hydroxypropylated starch.

[0032] (Oils and fats) Examples of fats and oils that can be used in the cheese-like food product of this embodiment include, but are not limited to, palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice bran oil, sunflower oil, safflower oil, sesame oil, olive oil, and processed fats obtained by subjecting these fats and oils to one or more processes selected from the group consisting of interesterification, hydrogenation, fractionation, and hardening. These edible fats and oils may be used alone or in combination of two or more. In this embodiment, palm oil, palm kernel oil, and coconut oil are particularly preferred.

[0033] In the cheese-like food according to this embodiment, the proportion of fats and oils contained in the cheese-like food is 8.0% by mass to 40.0% by mass, preferably 10.0% by mass to 38.8% by mass, and more preferably 10.0% by mass to 30.0% by mass. By setting the proportion of fats and oils within this range, the productivity of the cheese-like food can be improved, and the texture of the cheese-like food can be kept within an appropriate range.

[0034] In particular, in this embodiment, the mass ratio of fat to starch is preferably 0.25 or more and 1.80 or less, more preferably 0.28 or more and 1.67 or less, and even more preferably 0.30 or more and 1.50 or less.

[0035] (moisture) The water content of the cheese-like food product according to this embodiment can be 32.0% by mass or more and 51.0% by mass or less. In this embodiment, "water" refers to the amount of raw material water (blended water) added when producing the cheese-like food product, excluding the amount of water contained in the starch itself. The water content can be adjusted appropriately depending on the amount of starch. That is, in this embodiment, the water content can be adjusted so that the mass ratio of starch to water falls within the above-mentioned range. Furthermore, since the cheese-like food product according to this embodiment is mainly made of starch, oils and water, the water content may be adjusted appropriately when adjusting the mass ratio of starch to water and the mass ratio of oils and water to starch to fall within the above-mentioned ranges.

[0036] In the cheese-like food according to the present embodiment, the moisture may be something other than water. For example, the moisture may be a vegetable emulsion such as soy milk, coconut milk, almond milk, or rice milk; an animal emulsion such as raw milk, low-fat milk, or non-fat milk; vegetable juice; or fruit juice. In this way, by including a liquid other than water as the moisture, flavor can be added to the cheese-like food.

[0037] (emulsifier) The cheese-like food product according to the present embodiment may contain an emulsifier. Examples of emulsifiers that can be used include lecithin, monoglycerin fatty acid esters, organic acid mono-fatty acid glycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and starch sodium octenyl succinate. In the present embodiment, it is preferable to use starch sodium octenyl succinate as the emulsifier. For example, the proportion of starch sodium octenyl succinate contained in the cheese-like food product can be 1% by mass or more and 5% by mass or less.

[0038] In this specification, starch sodium octenyl succinate is treated as an emulsifier rather than as starch, i.e., in this specification, starch sodium octenyl succinate is not included in the total amount of starch.

[0039] (Other ingredients) The cheese-like food product of this embodiment may contain other ingredients (other ingredients) in addition to the above-mentioned ingredients, provided that the effects of the present invention are not impaired. Examples of other ingredients that can be used include L-ascorbic acid and L-ascorbic acid derivatives; antioxidants such as tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, catechins, polyphenols, and tea extract; coloring agents such as carotene; flavorings; seasonings such as salt, sugar, and amino acids; polysaccharides other than those mentioned above, such as starch, xanthan gum, guar gum, gum arabic, pectin, locust bean gum, carrageenan, alginic acid, dextrin, gellan gum, and cellulose; dairy ingredients such as sodium caseinate and skim milk powder; cheeses such as natural cheese and processed cheese; pH adjusters such as acetic acid, phosphoric acid, citric acid, lactic acid, and their sodium salts; and shelf-life extenders such as sodium acetate, glycine, and egg white lysozyme.

[0040] As described above, in the cheese-like food product according to this embodiment, the mass ratio of starch to water is set to 0.55 or more and 0.92 or less. When the mass ratio of starch to water is set within this range, the hardening rate can be increased when the emulsified ingredients are cooled and solidified in the cheese-like food production process. This allows the production process to be shortened, thereby improving the productivity of the cheese-like food product. Furthermore, by setting the mass ratio of starch to water within the above range, the hardness of the cheese-like food product after production can be set within an appropriate range. Therefore, the texture of the cheese-like food product can be made closer to that of cheese, and a cheese-like food product with an appropriate texture can be provided.

[0041] That is, in a cheese-like food, increasing the amount of starch relative to the water content can increase the hardening rate when the emulsified ingredients are cooled and solidified. On the other hand, if the amount of starch relative to the water content is high, the produced cheese-like food becomes hard and has a poor texture. Conversely, if the amount of starch relative to the water content is low, the produced cheese-like food becomes soft, but the hardening rate when the emulsified ingredients are cooled and solidified slows. Therefore, in the cheese-like food according to this embodiment, the mass ratio of starch to water is set to 0.55 or more and 0.92 or less, taking into consideration the balance between the hardening rate of the ingredients during production and the hardness of the produced cheese-like food. By setting the mass ratio of starch to water within this range, it is possible to provide a cheese-like food with an appropriate texture while improving the productivity of the cheese-like food.

[0042] <Method of manufacturing cheese-like food> Next, a method for producing a cheese-like food product according to this embodiment will be described. When producing a cheese-like food product according to this embodiment, first, a mixture (raw material) containing starch, including at least acid-treated starch, water, and fats and oils is prepared (preparation step). The mass ratio of starch to water contained in the prepared mixture is 0.55 to 0.92, and the mass ratio of fats and oils to starch is 0.25 to 1.80. In this embodiment, the mass ratio of starch to water contained in the prepared mixture is preferably 0.60 to 0.86, more preferably 0.62 to 0.80, and even more preferably 0.65 to 0.77. The above-mentioned raw materials for cheese-like foods can be used for this mixture. When preparing the mixture, water, starch, and fats and oils may be mixed together, or any two ingredients may be mixed in advance and the remaining ingredients may be added and mixed.

[0043] Next, the prepared mixture is stirred while being heated to emulsify it (stirring step). For example, the prepared mixture is stirred for several minutes without heating, and then heating is started and stirring is continued until the starch is gelatinized and the entire mixture is emulsified. The temperature during stirring while heating the mixture is preferably set to a temperature of 80°C or higher and lower than 120°C. As a specific example of the emulsifying step, the mixture is stirred at 1200 rpm using a propeller stirrer without heating for 1 minute. Then, the mixture is emulsified by stirring at 1000 rpm for 6 minutes while being heated in a 90°C water bath. Note that live steam may be injected as a heating means in the stirring step. In this case, the injected live steam is calculated as the moisture content.

[0044] The stirring step may be performed using a device other than a propeller stirrer. For example, the mixture may be emulsified using an emulsifier such as a kettle emulsifier, a Stephan emulsifier, or a scraped-surface emulsifier, or may be emulsified using a homomixer or a propeller stirrer, and then heated using a scraped-surface heat exchanger or the like. By including a heating step in this way, the mixed liquid becomes a paste, which can impart a cheese-like texture to the cheese-like food.

[0045] The emulsified mixture is then cooled and solidified (cooling step). The cooling temperature can be, for example, in an atmosphere of more than 0°C and not more than 10°C. By cooling at this temperature, the emulsified mixture can be given an appropriate hardness. The solidified mixture (cheese-like food) can then be cut and filled into packaging containers, etc.

[0046] In the method for producing a cheese-like food product according to this embodiment, the cooling step may be carried out after the emulsified mixture (emulsion) is filled into a packaging container or the like. For example, when producing individually packaged sliced ​​cheese-like food products, the emulsion is filled into a hollow, strip-shaped packaging film, and the packaging film filled with the emulsion is cooled to solidify the emulsion, producing the cheese-like food product. At this time, the packaging film filled with the emulsion is pressed from above and below to make it flat (for example, by passing it between two rollers to make it flat), and after cooling, it is cut into slices, thereby producing sliced ​​cheese-like food products packaged in packaging film.

[0047] In the method for producing a cheese-like food product according to this embodiment, the thickness of the cheese is not limited, but can be 3 cm or less, 2 cm or less, or 1.5 cm or less. From the viewpoint of strength, the thickness is preferably 0.2 mm or more, more preferably 0.5 mm or more, and even more preferably 1 mm or more. For example, when a packaging film filled with an emulsion is flattened, the thickness can be set to 0.2 mm to 3.0 mm, preferably 0.8 mm to 2.0 mm. According to the present invention, the hardening of the emulsion is accelerated, thereby improving the productivity of thin cheese.

[0048] That is, in the method of producing a cheese-like food by filling a packaging film with an emulsion and cooling the packaging film filled with the emulsion, the filling of the emulsion and the cooling of the emulsion are carried out continuously, and therefore, when producing a cheese-like food using this method, it is important that the emulsion solidifies quickly in the cooling step.

[0049] As described above, in this embodiment, the mass ratio of starch to water is set to 0.55 or more and 0.92 or less, which makes it possible to increase the hardening rate when the emulsion solidifies in the cooling process. For this reason, the method for producing a cheese-like food product according to this embodiment is particularly suitable for use in methods for producing a cheese-like food product by filling a packaging film with an emulsion and cooling the packaging film filled with the emulsion. For example, the method for producing a cheese-like food product according to this embodiment is suitable for use in a production process using an IWS (Individual Wrapping Slice) type filling machine.

[0050] The invention according to the present embodiment described above can improve the productivity of cheese-like foods and provide cheese-like foods with an appropriate texture, as well as a method for producing cheese-like foods. [Example]

[0051] Next, an embodiment of the present invention will be described.

[0052] <Experiment 1> In Experiment 1, cheese-like foods according to Examples 1-1 to 1-7 and Comparative Examples 1-1 and 1-2 were prepared using the following method.

[0053] (Sample preparation) First, the following raw materials were prepared (see Table 1). Acid-treated acetylated potato starch (Lyckeby 11200, manufactured by Lyckeby) and hydroxypropylated tapioca starch (Gelcol (registered trademark) POT-05, manufactured by J-Oil Mills, Inc.) were prepared as starches. Starch sodium octenyl succinate (N-CREAMER (registered trademark) 46, manufactured by Ingredion) was prepared as an emulsifier. Palm oil (manufactured by J-Oil Mills, Inc.) was prepared as an oil. These raw materials were then placed in a container together with salt, water, and flavoring. The proportions (mass%) of each raw material placed in the container are shown in Table 1.

[0054] For example, in the case of Example 1-1, the respective raw materials were weighed and placed in a container so that the total weight was 22.5% acid-treated acetylated potato starch, 2.6% hydroxypropylated tapioca starch, 2.0% starch sodium octenyl succinate, 1.8% salt, 42.0% water, 29.0% palm oil, and 0.1% flavoring.

[0055] The mixture (raw material) in the container was then stirred for 1 minute at 1200 rpm using a propeller stirrer without heating. The mixture was then emulsified by stirring for 6 minutes at 1000 rpm while being heated in a 90°C water bath. In other words, the mixture was emulsified by gelatinizing the starch through stirring while being heated.

[0056] The emulsified mixture was then poured into a cylindrical stainless steel container measuring 5 cm in diameter and 1.3 cm deep, and the container was covered with plastic wrap and sealed with a rubber band. The entire container was then immersed in ice water to cool for 1 hour. Using this method, cheese-like foods according to Examples 1-1 to 1-7 and Comparative Examples 1-1 and 1-2, each having a different ratio of ingredients, were prepared.

[0057] (evaluation) Each sample was evaluated for the following four items.

[0058] 1. Manufacturing suitability (when heating and stirring) The state of the mixture was visually observed while the mixture was stirred while being heated, and the manufacturability during heating and stirring was evaluated. Specifically, if the viscosity increased too much during heating and stirring, making stirring impossible or emulsification impossible, the mixture was evaluated as not being manufacturable. Furthermore, a mixture that showed low viscosity during heating and stirring and a good emulsified state was evaluated as excellent. The evaluation criteria for manufacturability (when heated and stirred) are as follows. Grades A to C were considered to be acceptable.

[0059] A: Low viscosity and good emulsification B: Viscosity is slightly high but emulsified C: High viscosity but emulsified D: High viscosity and poor fluidity; poor emulsification

[0060] 2.Curing speed The hardness of the sample was evaluated after cooling it in ice water for 5 minutes. Specifically, the hardness of the sample was measured using the following method.

[0061] In the above manufacturing process, the emulsified mixture was placed in a stainless steel container, and the entire container was immersed in ice water to cool for 5 minutes. The hardness of the sample was then measured using a texture analyzer (TA-XT2i, manufactured by Eiko Seiki Co., Ltd.). Specifically, the yield point was measured using the texture analyzer, and this value was used as a value indicating the hardness of the sample. The measurement conditions were as follows:

[0062] Plunger: 5mm diameter cylindrical Stage entry speed: 6cm / min Measurement time: 10 seconds after plunger contacts sample

[0063] The specific evaluation criteria are as follows: A to C were considered to be acceptable. A:100g or more B: 75g or more and 99g or less C: 50g or more and 74g or less D: 49g or less

[0064] 3. Product hardness After cooling the sample in ice water for 1 hour, the hardness of the sample was evaluated. Specifically, the hardness of the sample was measured using the following method.

[0065] In the above manufacturing process, the emulsified mixture was placed in a stainless steel container, and the entire container was immersed in ice water to cool for 1 hour, after which the hardness of the sample was measured. Note that the hardness of the sample after cooling in ice water for 1 hour was also measured using the same method as for the sample after cooling in ice water for 5 minutes.

[0066] The hardness of commercially available cheese was also measured using the same method as above. Specifically, commercially available cheese was melted by heating in a 90°C water bath and stirring for 6 minutes. The melted cheese was then placed in a stainless steel container, covered with plastic wrap, and sealed with a rubber band. The entire container was immersed in ice water to cool for 1 hour, after which the hardness of the sample was measured using a texture analyzer. The hardness of the commercially available cheese is as follows:

[0067] Commercially available cheese 1: Megmilk Snow Brand sliced ​​cheese, hardness: 816g Commercially available cheese 2: Rokko Butter QBB Baby Cheese, hardness: 511g

[0068] Using the hardness of the above-mentioned commercially available cheeses 1 and 2 as a standard, the hardness of the samples (Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-2) after cooling in ice water for 1 hour was evaluated. Specifically, samples whose measured hardness was close to that of the commercially available cheeses were judged to be good. The specific evaluation criteria are as follows. Grades A to C were considered to be acceptable.

[0069] A: 500g to 800g B: 400g to 499g or 801g to 900g C: 300g to 399g or 901g to 1000g D: 299g or less or 1001g or more

[0070] 4. Product texture After the prototypes were made, each sample was stored at 5°C for several days and then tasted without heating to evaluate the texture. Those that were not too hard, supple, and not too elastic were evaluated as excellent. The specific evaluation criteria are as follows. Grades A to C were considered to be acceptable.

[0071] A: Cheesy B: Slightly cheesy C: A little lacking in cheese flavor, but still good D: Not cheesy

[0072] (Results of Experiment 1) In Experiment 1, the mass ratio of starch to water (moisture) was varied to investigate the optimum range of the mass ratio of starch to water. Specifically, the mass ratio of starch to water (starch / water) was varied within the range of 0.53 to 0.94 to investigate the optimum range of the mass ratio of starch to water. In Experiment 1, the proportions of emulsifier, salt, palm oil (oil), and flavoring were kept approximately the same for each sample.

[0073] Focusing on the evaluation results of manufacturability (when heated and stirred), Comparative Example 1-1 and Example 1-1, which had a small mass ratio of starch to water (starch / water), received the highest rating (A). On the other hand, Comparative Example 1-2, which had a large mass ratio of starch to water (starch / water), received a low rating (D). This is thought to be because when the mass ratio of starch to water is high (a large amount of starch), the viscosity increases when heated and stirred, reducing the fluidity of the mixture.

[0074] Furthermore, when focusing on the evaluation results of the hardening rate, Example 1-7 and Comparative Example 1-2, which had a high mass ratio of starch to water (starch / water), received the highest rating (A), while Comparative Example 1-1, which had a low mass ratio of starch to water (starch / water), received a low rating (D).

[0075] Furthermore, when focusing on the evaluation results of product hardness, Examples 1-3 to 1-6 received the highest rating (A), while Comparative Example 1-2, which had a high mass ratio of starch to water (starch / water), received a low rating (D).

[0076] Thus, there is a trade-off between the hardening rate and the product hardness. That is, when the mass ratio of starch to water is high (the amount of starch is large), the hardening rate is fast, but the product hardness is hard. Conversely, when the mass ratio of starch to water is low (the amount of starch is small), the product hardness is good, but the hardening rate is slow. Therefore, when producing cheese-like foods, the balance of the starch and water ratios is important. From the results of Experiment 1, it is preferable that the mass ratio of starch to water (starch / water) is 0.60 or more and 0.86 or less, and more preferably 0.60 or more and 0.77 or less. By keeping the mass ratio of starch to water (starch / water) within this range, both the hardening rate and the product hardness can be improved.

[0077] Furthermore, the results of Experiment 1 show that the proportion of acid-treated acetylated potato starch in the cheese-like food is preferably 22.5% or more and 28.5% or less, and more preferably 22.5% or more and 26.5% or less.

[0078] The difference between Examples 1-3 and 1-4 is the presence or absence of hydroxypropylated tapioca starch, but the evaluation results showed no significant difference between Examples 1-3 and 1-4. On the other hand, when the cheese-like foods of Examples 1-3 and 1-4 were heated and tasted, Example 1-3, which contained hydroxypropylated tapioca starch, had a better texture than Example 1-4.

[0079] [Table 1]

[0080] <Experiment 2> In Experiment 2, cheese-like foods according to Examples 2-1 to 2-6 and Comparative Examples 2-1 to 2-2 were prepared. The methods for preparing and evaluating the cheese-like foods were the same as those in Experiment 1. The proportions (mass%) of the ingredients for each Example and Comparative Example in Experiment 2 are as shown in Table 2.

[0081] In Experiment 2, the mass ratio of starch to water (moisture) (starch / water) was kept roughly constant, while the ratio of starch to palm oil (oil) was varied. Specifically, in Experiment 2, the mass ratio of palm oil to starch (palm oil / starch) was varied within the range of 0.19 to 2.21 to investigate the optimal range of the mass ratio of palm oil to starch (palm oil / starch). In this experiment, the starch ratio was varied within the range of 18.4% to 32.2%. The palm oil ratio was also varied within the range of 6.7% to 45.0%.

[0082] Focusing on the evaluation results of manufacturability (when heated and stirred), Comparative Example 2-2 had a high proportion of palm oil, resulting in a weak emulsification state and some separation of the oil and fat, resulting in a low rating of (D). The other samples met the minimum standard (C) for manufacturability (when heated and stirred).

[0083] Furthermore, in terms of texture evaluation, Comparative Example 2-1 received a low rating of (D). This is thought to be because the mass ratio of palm oil to starch (palm oil / starch) was low (in other words, the proportion of starch was high), making the sample hard. The other samples met the minimum standard for texture evaluation (C).

[0084] Thus, when producing cheese-like foods, the balance between the starch and palm oil (oil / fat) is also important, and the results of Experiment 2 showed that the mass ratio of palm oil to starch (palm oil / starch) is preferably 0.28 or more and 1.67 or less. From these results, it was considered that a ratio of 0.25 or more and 1.80 or less is preferable. Furthermore, it was considered that a ratio of 0.30 or more and 1.50 or less is more preferable, and a ratio of 0.49 or more and 1.48 or less is even more preferable.

[0085] In this case, the total amount of starch is preferably 21.0% to 35.3%, more preferably 23.3% to 34.0%, and even more preferably 24.0% to 32.5%.Furthermore, it was found that the proportion of palm oil is preferably 8.0% to 40.0%, more preferably 10.0% to 38.8%, and even more preferably 16.0% to 36.1%.

[0086] Furthermore, the results of Experiment 2 show that the proportion of acid-treated acetylated potato starch in cheese-like foods is preferably 21.0% or more and 32.0% or less, more preferably 21.1% or more and 31.9% or less, and even more preferably 22.1% or more and 30.0% or less.

[0087] [Table 2]

[0088] <Experiment 3> In Experiment 3, cheese-like foods according to Example 3-1 and Comparative Examples 3-1 to 3-4 were prepared. In Experiment 3, cheese-like foods were prepared using starches other than acid-treated acetylated potato starch. Specifically, the following starches were used.

[0089] Example 3-1: Acid-treated acetylated potato starch (Lyckeby 11200: manufactured by Lyckeby) Comparative Example 3-1: Acetylated tapioca starch (Actobody (registered trademark) N-5: manufactured by J-Oil Mills Co., Ltd.) Comparative Example 3-2: Potato starch (Gelcol (registered trademark) BP-200: manufactured by J-Oil Mills Co., Ltd.) Comparative Example 3-3: Phosphate cross-linked potato starch (Gelcol (registered trademark) KPS-200: manufactured by J-Oil Mills Co., Ltd.) Comparative Example 3-4: Hydroxypropylated phosphate cross-linked potato starch (Gelcol (registered trademark) EG-500: manufactured by J-Oil Mills Co., Ltd.)

[0090] The other methods for producing and evaluating the cheese-like food were the same as in Experiment 1. The proportions (mass%) of the ingredients for the examples and comparative examples of Experiment 3 are shown in Table 3. Since the purpose of Experiment 3 was to investigate the relationship between the type of starch and the state of the cheese-like food, the proportions of the ingredients in each sample were the same (i.e., only the type of starch was different).

[0091] As shown in Table 3, in Experiment 3, the samples other than Example 3-1 (Comparative Examples 3-1 to 3-4) received a low rating (D) for manufacturability (when heated and stirred). As a result, it was not possible to produce a cheese-like food that met the appropriate conditions. Therefore, from the results of Experiment 3, it can be said that in the present invention, by using acid-treated acetylated potato starch, a cheese-like food that meets the object of the present invention can be produced.

[0092] [Table 3]

[0093] <Experiment 4> In Experiment 4, cheese-like foods according to Examples 4-1 to 4-4 were prepared. The methods for preparing and evaluating the cheese-like foods were the same as in Experiment 1. The proportions (mass%) of the ingredients in each Example of Experiment 4 are as shown in Table 4.

[0094] As explained in Experiment 1, the addition of hydroxypropylated tapioca starch to the starch improved the texture of the cheese-like food. Therefore, in Experiment 4, the upper limit of the amount of hydroxypropylated tapioca starch added was investigated. Specifically, in Experiment 4, samples were prepared in which the proportion of hydroxypropylated tapioca starch was varied in the range of 0% to 4.6%. In Experiment 4, the mass ratio of starch to water (starch / water) was set to 0.67 or 0.68.

[0095] As shown in Table 4, in Examples 4-1 to 4-4, each evaluation item was equal to or greater than the standard value (C). These results demonstrate that hydroxypropylated tapioca starch is suitable in all cases as long as it is approximately 5.5% or less.

[0096] [Table 4]

[0097] <Experiment 5> In Experiment 5, cheese-like foods according to Examples 5-1 and 5-2 were prepared. In Experiment 5, cheese-like foods were prepared using liquids other than water as the moisture content. Specifically, in Example 5-2, soy milk (delicious unsweetened soy milk, water content 90% by mass, manufactured by Kikkoman Corporation) was used as the moisture content. The other methods for preparing and evaluating the cheese-like foods were the same as those in Experiment 1. The proportions (mass%) of ingredients in each Example of Experiment 5 are as shown in Table 5.

[0098] As shown in Table 5, in Experiment 5, the samples of Example 5-1 and Example 5-2 achieved the standard value (C) or higher for each evaluation item. Therefore, even when soy milk was used as the water content, a cheese-like food that met the standard value could be produced. In this way, by using a component other than water as the water content, flavor can be added to the cheese-like food. For example, a component other than water may be used as the water content, or a mixture of water and a component other than water may be used as the water content.

[0099] [Table 5]

[0100] <Experiment 6> In Experiment 6, cheese-like foods according to Examples 6-1 to 6-4 were produced. In Experiment 6, cheese-like foods were produced using acid-treated potato starch (non-acetylated). The ratios (mass%) of the ingredients for each Example in Experiment 6 are shown in Table 6. In Experiment 6 as well, the ratio of acid-treated potato starch to water (starch / water) was set within the range of the present invention (0.55 or more and 0.92 or less).

[0101] In Experiment 6, acid-treated potato starch was used. Furthermore, Bistop (registered trademark) D-3000-S manufactured by San-Ei Gen F.F.I. Co., Ltd. was used as xanthan gum. Furthermore, rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) was used. The other ingredients of the cheese-like food were the same as those in Experiment 1. Furthermore, the method of producing and evaluating the cheese-like food in Experiment 6 was also the same as in Experiment 1.

[0102] As shown in Table 6, the evaluation results for all of Examples 6-1 to 6-4 satisfied Criterion (C). Therefore, even when acid-treated potato starch was used instead of acid-treated acetylated potato starch, a cheese-like food product that satisfied the object of the present invention could be produced.

[0103] In Example 6-2, xanthan gum was used instead of hydroxypropylated tapioca starch, and the evaluation results also satisfied criterion (C) in Example 6-2. Therefore, even when xanthan gum was used instead of hydroxypropylated tapioca starch, a cheese-like food product that satisfied the object of the present invention could be produced.

[0104] In Example 6-3, rapeseed oil was used instead of palm oil, and the evaluation results also satisfied the criteria (C) in Example 6-3. Therefore, even when rapeseed oil was used instead of palm oil, a cheese-like food that satisfied the object of the present invention could be produced.

[0105] In Example 6-4, acid-treated potato starch and hydroxypropylated tapioca starch were used as the starches. Example 6-4 had particularly good texture evaluation results compared to the other Examples of Experiment 6. Furthermore, Examples 6-1 to 6-4 generally had good hardening speed evaluation results (A).

[0106] [Table 6]

[0107] This application claims priority based on Japanese Patent Application No. 2020-068441, filed on April 6, 2020, the disclosure of which is incorporated herein in its entirety.

Claims

1. A step of preparing a mixture containing starch including at least acid-treated potato starch, moisture, and oil; emulsifying the mixture by heating and stirring; and cooling the emulsified mixture to solidify it. The step of cooling and solidifying the emulsified mixture is a step of filling the emulsified mixture into a strip-shaped packaging film, and then cooling and solidifying the emulsified mixture, After the mixture has solidified, the packaging film filled with the mixture is cut into pieces, a mass ratio of the starch to the water contained in the mixture of 0.55 or more and 0.92 or less; The mass ratio of the oil and fat contained in the mixture to the starch is 0.25 or more and 1.80 or less. A method for producing a cheese-like food product.

2. 2. The method for producing a cheese-like food product according to claim 1, wherein the mass ratio of the starch to the water is 0.60 or more and 0.86 or less.

3. 2. The method for producing a cheese-like food product according to claim 1, wherein the mass ratio of the starch to the water is 0.62 or more and 0.80 or less.

4. The method for producing a cheese-like food according to any one of claims 1 to 3, wherein the proportion of the starch contained in the mixture is 21.0% by mass or more and 35.3% by mass or less.

5. The method for producing a cheese-like food according to any one of claims 1 to 4, wherein the ratio of the fats and oils contained in the mixture is 8.0% by mass or more and 40.0% by mass or less.

6. The method for producing a cheese-like food product according to any one of claims 1 to 5, further comprising hydroxypropylated starch as the starch.

7. The method for producing a cheese-like food product according to claim 6, wherein the proportion of the hydroxypropylated starch contained in the mixture is 5.5% by mass or less.

8. 8. The method for producing a cheese-like food product according to claim 6 or 7, wherein the hydroxypropylated starch is hydroxypropylated tapioca starch.

9. The method for producing a cheese-like food product according to any one of claims 1 to 8, wherein the mixture further comprises an emulsifier.

10. 10. The method for producing a cheese-like food product according to claim 9, wherein the emulsifier is starch sodium octenyl succinate.

11. The method for producing a cheese-like food product according to any one of claims 1 to 10, wherein the moisture comprises at least one of water, soy milk, and coconut milk.

Images