Cheese-containing composition and method for producing same

Abstract

To provide a cheese-containing composition which presents excellent stringiness by cooking, has excellent flavor and soft palate feeling at a normal temperature, and is excellent in continuous mass productivity in food processing.SOLUTION: An entire cheese-containing composition, 20-80 wt.% of an oil-in-water emulsified oil and fat composition and 80-20 wt.% of cheese having stringiness are mixedly contained. In the entire oil-in-water emulsified oil and fat composition, 1-5 wt.% of non-micelle-like casein protein, 10-35 wt.% of liquid oil and fat, 1-10 wt.% of phosphoric acid crosslinked starch, 0.1-1 wt.% of a Ph adjuster, and 40-75 wt.% of moisture are contained. Cheese of 70 wt.% or more in the entire cheese passes through a sieve of a sieve opening of 37.5 mm, and does not pass a sieve of a sieve opening of 4 mm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a cheese-containing composition that is eaten after cooking or at room temperature, and a method for producing the same. [Background technology]

[0002] As the restaurant and ready-to-eat market expands, there has been an increase in dishes that are not only delicious but also unique in appearance, becoming a hot topic on social networking sites (SNS). Cheese, in particular, is a food that melts when heated, and its unique stringy, gooey texture and appealing appearance have led to its use in a variety of dishes. Specifically, dishes such as cheese fondue, cheese hamburger steak, and paneer chicken have become widely available in the restaurant and ready-to-eat market and are loved by many people.

[0003] However, cheese loses its stringiness as the temperature drops after a few minutes of cooking, and at room temperature it has a gummy texture, which impairs its texture and flavor. Furthermore, its hard physical properties at room temperature make it difficult to produce in a quantitative manner or to coat, making it unsuitable for continuous mass production in food processing.

[0004] Patent Document 1 discloses a cheese-like food containing a stringy aqueous phase, acid-treated starch, fats and oils with an ascent melting point of 20 to 50° C., and protein, with a protein content of 10% by weight or less. However, the cheese-like food disclosed in this document has problems such as insufficient stringiness, a poor texture due to its hard physical properties at room temperature, and poor suitability for continuous mass production in food processing. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-188387 Summary of the Invention [Problem to be solved by the invention]

[0006] In view of the above-mentioned current situation, the object of the present invention is to provide a cheese-containing composition that exhibits good stringiness when cooked with heat, has a good flavor and a soft texture even at room temperature, and is suitable for continuous mass production in food processing, and a food containing the same. [Means for solving the problem]

[0007] As a result of extensive research into solving the above problems, the inventors have found that a cheese-containing composition containing an oil-in-water emulsified oil composition containing specific amounts of non-micellar casein protein, liquid oil, phosphate cross-linked starch, a pH adjuster, and water, mixed with specific amounts of stringy cheeses of a specific size, exhibits good stringiness derived from the cheese proteins when heated (for example, at a product temperature of 50 to 70°C), has good flavor, and a soft texture even at room temperature (for example, at a product temperature of 10 to 30°C), and is also excellent for continuous mass production in food processing, thereby completing the present invention.

[0008] That is, the first aspect of the present invention relates to a cheese-containing composition, which comprises a mixture of 20 to 80% by weight of an oil-in-water emulsified oil and fat composition and 80 to 20% by weight of stringy cheeses in the entire cheese-containing composition, and the entire oil-in-water emulsified oil and fat composition contains 1 to 5% by weight of non-micellar casein protein, 10 to 35% by weight of liquid oil, 1 to 10% by weight of phosphate cross-linked starch, 0.1 to 1% by weight of a pH adjuster, and 40 to 75% by weight of water, and 70% by weight or more of the cheeses in the entire cheeses pass through a sieve with 37.5 mm openings but do not pass through a sieve with 4 mm openings. Preferably, the cheese-containing composition contains 0.1 to 3% by weight of xyloglucan and / or galactomannan based on the total weight of the oil-in-water emulsified oil and fat composition. The present invention also relates to a food product comprising the cheese-containing composition. The present invention further provides a method for producing the cheese-containing composition, comprising the steps of: mixing non-micellar casein protein, phosphate cross-linked starch, and water so that the non-micellar casein protein content is 1 to 5 wt %, the phosphate cross-linked starch content is 1 to 10 wt %, and the water content is 40 to 75 wt % in the entire oil-in-water emulsified oil-and-fat composition; heating the mixture to 40 to 60°C to obtain an aqueous phase; adding liquid oil to the aqueous phase so that the liquid oil content is 10 to 35 wt % in the entire oil-in-water emulsified oil-and-fat composition; and adjusting the pH so that the pH adjuster content is 0.1 to 1 wt % in the entire oil-in-water emulsified oil-and-fat composition. The present invention also relates to a method for producing a cheese-containing composition, which comprises the steps of: adding a modifier to obtain a mixture; emulsifying the mixture and then heating it to obtain an oil-in-water emulsified oil-and-fat composition; and mixing the oil-in-water emulsified oil-and-fat composition and the cheeses at a temperature at which the cheeses do not melt, so that the content of the oil-in-water emulsified oil-and-fat composition in the entire cheese-containing composition is 20 to 80% by weight and the content of stringy cheeses is 80 to 20% by weight, wherein 70% by weight or more of the cheeses in the entire cheeses pass through a sieve with 37.5 mm openings but do not pass through a sieve with 4 mm openings. Preferably, in the step of obtaining the aqueous phase, xyloglucan and / or galactomannan are mixed so that the content of xyloglucan and / or galactomannan in the entire oil-in-water emulsified oil and fat composition is 0.1 to 3 wt %. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a cheese-containing composition that exhibits good stringiness when cooked with heat, has a good flavor and a soft texture even at room temperature, and is suitable for continuous mass production in food processing, as well as a food containing the same. DETAILED DESCRIPTION OF THE INVENTION

[0010] The cheese-containing composition of the present invention comprises a mixture of an oil-in-water emulsified oil composition containing specific amounts of non-micellar casein protein, liquid oil, phosphate cross-linked starch, a pH adjuster, and water, and specific amounts of stringy cheeses of specific sizes.

[0011] The non-micellar casein protein is a casein protein obtained by substituting calcium ions in naturally occurring micellar casein protein with sodium ions, potassium ions, etc., and exhibits non-micellar properties and has aggregating properties under acidic conditions. Specific examples include sodium caseinate and potassium caseinate.

[0012] The content of the non-micellar casein protein is preferably 1 to 5 wt %, more preferably 1.5 to 4 wt %, and even more preferably 2 to 3 wt % of the total oil-in-water emulsified oil-and-fat composition. If the protein content is less than 1 wt %, the cheese-containing composition may have poor stringiness at high temperatures and continuous mass production in food processing may be reduced. If the protein content is more than 5 wt %, the viscosity of the oil-in-water emulsified oil-and-fat composition may increase, reducing continuous mass production.

[0013] The liquid oil refers to an oil that is liquid at 25° C. If an oil that is solid at 25° C. is used instead of the liquid oil, the resulting oil-in-water emulsified oil composition will harden, which may result in poor stringiness of the cheese-containing composition, a poor texture at room temperature, or difficulty in mixing cheeses with the oil-in-water emulsified oil composition, reducing continuous mass productivity in food processing.

[0014] In the present application, when the oils and fats contained in the oil-in-water emulsified oil and fat composition are liquid as a whole, they fall under the category of the liquid oil and fat. Therefore, when a mixture of a liquid oil and fat alone and a solid oil and fat alone is liquid as a whole, the mixture also falls within the category of the liquid oil and fat referred to in the present application.

[0015] Usable oils and fats are not particularly limited, and examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, palm oil, palm kernel oil, safflower oil, and cottonseed oil; animal oils and fats such as fish oil and lard; and processed oils and fats obtained by treating vegetable oils and / or animal oils and fats by techniques such as hydrogenation, fractionation, and interesterification. Of these, one or more liquid oils and fats may be used as the liquid oil or fats, or a mixture of one or more liquid oils and fats and one or more solid oils and fats (provided that the mixture is liquid at 25°C) may be used as the liquid oil or fats.

[0016] For ease of handling, it is preferable to use one or a combination of two or more liquid oils such as rapeseed oil, soybean oil, corn oil, safflower oil, and cottonseed oil. These liquid oils may also be used in combination with solid oils such as palm oil, palm kernel oil, and lard.

[0017] The content of the liquid oil is preferably 10 to 35 wt %, more preferably 15 to 30 wt %, and even more preferably 20 to 30 wt % of the total oil-in-water emulsified oil-and-fat composition. If the content of the liquid oil is less than 10 wt %, the physical properties of the oil-in-water emulsified oil-and-fat composition may become too soft, which may reduce continuous mass productivity in food processing, while if the content is more than 35 wt %, separation of the oil and fat may occur during the production process of the oil-in-water emulsified oil-and-fat composition, making it impossible to produce a cheese-containing composition.

[0018] The phosphate-crosslinked starch is a starch in which hydroxyl groups of glucose residues are crosslinked with phosphoric acid. Starches to which functional groups have been introduced or added in addition to phosphate crosslinks are also included in the phosphate-crosslinked starch referred to in the present application. Specific examples include phosphate-crosslinked starches to which no functional groups have been introduced or added, acetylated phosphate-crosslinked starch, hydroxypropylated phosphate-crosslinked starch, and phosphate monoesterified phosphate-crosslinked starch, and at least one selected from the group consisting of these can be used. Hydroxypropylated phosphate-crosslinked starch is preferred because it is effective in improving continuous mass productivity in food processing by imparting an appropriate viscosity to the oil-in-water emulsified oil / fat composition.

[0019] Examples of the raw material from which the phosphate cross-linked starch is derived include potato, cassava, corn, waxy corn, etc. At least one selected from the group consisting of these can be used. Corn or cassava is preferred because it can impart an appropriate viscosity to the oil-in-water emulsified oil composition.

[0020] The content of the phosphate cross-linked starch is preferably 1 to 10% by weight, more preferably 2.5 to 7.5% by weight, and even more preferably 3.0 to 5.0% by weight, of the total oil-in-water emulsified oil-fat composition. If the content of the phosphate cross-linked starch is less than 1% by weight, the physical properties of the oil-in-water emulsified oil-fat composition may become too soft, which may reduce continuous mass productivity in food processing or deteriorate the flavor of the cheese-containing composition. If the content is more than 10% by weight, the stringiness of the cheese-containing composition at high temperatures may deteriorate or continuous mass productivity may decrease.

[0021] The oil-in-water emulsified oil and fat composition preferably contains substantially no acid-treated starch. Acid-treated starch is a starch hydrolyzate obtained by hydrolyzing starch with an acid that can be used in food. The lower the content of acid-treated starch, the better, and it is preferably 0 to 5 wt %, more preferably 0 to 2 wt %, and even more preferably 0 to 1 wt % of the total cheese-containing composition. It is most preferable that the composition does not contain any acid-treated starch. If the content is more than 5 wt %, the stringiness of the cheese-containing composition and continuous mass productivity in food processing may decrease.

[0022] The pH adjuster may be any pH adjuster that can be used in foods, and specific examples include organic acids such as hydrochloric acid, acetic acid, citric acid, gluconic acid, succinic acid, malic acid, and lactic acid. In particular, citric acid, malic acid, and lactic acid are preferred from the standpoint of flavor.

[0023] The content of the pH adjuster is preferably 0.1 to 1 wt %, more preferably 0.25 to 0.75 wt %, of the total oil-in-water emulsified oil / fat composition. If the content of the pH adjuster is less than 0.1 wt %, the physical properties of the oil-in-water emulsified oil / fat composition may become too soft, which may reduce continuous mass productivity in food processing, or the stringiness of the cheese-containing composition at high temperatures may deteriorate. Furthermore, if the content of the pH adjuster is more than 1 wt %, the cheese-containing composition may have an overly sour taste, which may adversely affect the flavor.

[0024] The water content is not particularly limited as long as it is drinkable, and tap water, natural water, etc. can be used. The water content includes not only the water added to the oil-in-water emulsified oil composition but also the water associated with each raw material of the oil-in-water emulsified oil composition. The water content is preferably 40 to 75 wt % of the total oil-in-water emulsified oil composition, and more preferably 55 to 70 wt %. If the water content is less than 40 wt %, the raw materials may not dissolve, making it impossible to produce the oil-in-water emulsified oil composition. If the water content is more than 75 wt %, the physical properties of the oil-in-water emulsified oil composition may become too soft, which may reduce continuous mass productivity in food processing.

[0025] In order to impart an appropriate viscosity and further improve continuous mass production, the oil-in-water emulsified oil composition preferably contains xyloglucan and / or galactomannan. The content of xyloglucan and / or galactomannan is preferably 0.1 to 3 wt %, more preferably 0.3 to 1 wt %, of the total oil-in-water emulsified oil composition. If the content is less than 0.1 wt %, the effect of incorporating xyloglucan and / or galactomannan may not be fully exerted. If the content is more than 3 wt %, the viscosity of the oil-in-water emulsified oil composition may increase, which may impair continuous mass production in food processing.

[0026] The weight ratio of galactose to mannose in the galactomannan is preferably 30 / 100 or less. If it is more than 30 / 100, the viscosity increases during the casein protein aggregation step, and it may become impossible to produce an oil-in-water emulsified oil composition.

[0027] The cheeses are characterized by their stringiness. The stringiness at a product temperature of 60°C is used as an index, and the presence or absence of stringiness can be determined by measuring it as follows. First, 30 g of cheese, which is the raw material for the cheese-containing composition, is placed in a 15 cm diameter dish and heated in an oven at 200°C for 210 seconds. The temperature of the heated cheese is measured using a radiation thermometer H (manufactured by Shinwa Measurement Co., Ltd.). When the temperature reaches 60°C while the cheese is allowed to cool at room temperature, a 4 mm L-shaped hex wrench is inserted into the center of the melted cheese so that its short side (25 mm) touches the bottom of the dish. The length that the cheese stretches before breaking when pulled up at a speed of 5 cm / sec is taken as the stringiness in the high-temperature range. Cheeses that stretch to a length of 20 cm or more are considered to be stringy.

[0028] The stringy cheeses are not particularly limited as long as they have the stringy properties, and examples thereof include natural cheeses such as mozzarella cheese, raclette cheese, and Gouda cheese, processed cheese, cheese food, and dairy-based food products, and at least one type selected from these groups can be used.

[0029] The cheeses may be solid at room temperature, and there are no particular limitations on their shape, including diced, protein-like, shredded, spherical, etc. Dice-like, protein-like, and shredded shapes are preferred because they facilitate mixing with the oil-in-water emulsified oil and fat composition.

[0030] Preferably, 70 to 100% by weight of the cheeses in the entire cheese range pass through a 37.5 mm sieve but not a 4 mm sieve. This is more preferably 80% by weight or more, and even more preferably 90% by weight or more. The sieving may be performed using a test sieve as specified in "JIS Z 8801-1:2019." If the content of cheeses passing through a 37.5 mm sieve but not a 4 mm sieve is less than 70% by weight, the cheeses that do not pass through a 37.5 mm sieve, i.e., cheeses that are too large, will be present. This makes it difficult to mix the cheeses with the oil-in-water emulsified oil / fat composition, reduces their suitability for food processing equipment, and may impair continuous mass production in food processing. Furthermore, since many cheeses pass through a sieve with 4 mm openings, i.e., are too small in size, the stringiness of the cheese-containing composition may deteriorate in high temperature ranges.

[0031] The cheese-containing composition preferably contains 20 to 80 wt% of the oil-in-water emulsified oil and fat composition and 80 to 20 wt% of the cheeses, more preferably 30 to 70 wt% of the oil-in-water emulsified oil and fat composition and 70 to 30 wt% of the cheeses, and even more preferably 40 to 60 wt% of the oil-in-water emulsified oil and fat composition and 60 to 40 wt% of the cheeses. If the oil-in-water emulsified oil and fat composition is less than 20 wt% and the cheeses are more than 80 wt%, the cheese-containing composition may become hard at room temperature and have a poor texture, while if the oil-in-water emulsified oil and fat composition is more than 80 wt% and the cheeses are less than 20 wt%, the cheese-containing composition may have poor stringiness at high temperatures and a poor flavor.

[0032] In the present invention, the cheese-containing composition may contain, in addition to the cheeses, non-micellar casein protein, liquid oil, phosphate cross-linked starch, pH adjuster, water, xyloglucan, and galactomannan, processed egg products, processed dairy products, processed meat products, spices, seasonings, fruit juice, flavorings, emulsifiers, etc., within the scope of not impairing the effects of the invention.

[0033] One embodiment of the method for producing a cheese-containing composition of the present invention is described below. First, a portion of the aqueous phase ingredients (non-micellar casein protein, phosphate-crosslinked starch, water, and, if necessary, xyloglucan and / or galactomannan) are stirred and mixed to homogeneity while the mixture is heated to approximately 40 to 60°C to obtain an aqueous phase. Liquid oils and fats adjusted to approximately 40 to 60°C are added to the aqueous phase and thoroughly stirred. A pH adjuster is then added to induce aggregation of non-micellar casein protein, and the mixture is mixed in a homogenizer to obtain a mixture. The mixture is then emulsified using a homogenizer at a pressure of 2 to 10 MPa. The resulting emulsified mixture is heated to approximately 95 to 105°C using a heating mixer, maintained at that temperature for approximately 6 to 12 minutes, and then cooled to 25°C or below to obtain an oil-in-water emulsified oil and fat composition. A cheese-containing composition can be obtained by mixing the oil-in-water emulsified oil composition with cheese at a temperature condition where the cheese does not melt (specifically, 25°C or below) so as not to distort the shape of the cheese.

[0034] The cheese-containing composition exhibits good stringiness derived from cheese proteins when heated (for example, at a product temperature of 50 to 70°C), has a good flavor, and has a soft texture even at room temperature (for example, at a product temperature of 10 to 30°C), and is also excellent for continuous mass production in food processing.

[0035] The cheese-containing composition may be eaten alone or with other foods after cooking or at room temperature. The cheese-containing composition can also be used to encase food, topping, sandwich, etc. In the present application, "cooking" refers to heating in a microwave oven, baking in an oven or toaster, steaming in a steamer, frying in a fryer, or other cooking methods. Specific examples of foods include hamburger steaks, Chinese steamed buns, pizza, cheese dakgalbi, burritos, toast sandwiches, cheese fondue, and paneer chicken. Among these, cheese-in-hamburger steaks, in which a hamburger steak is encased in a filling, and cheese-topped bread, in which cheese is topped on bread, can be used to obtain foods with a sizzling feel and good stringiness.

[0036] Furthermore, when the cheese-containing composition is used for filling or topping purposes, the cheese-containing composition preferably contains hydroxypropyl methylcellulose or rice starch from the viewpoint of improving the amount of residue after baking. Specifically, the content of hydroxypropyl methylcellulose is preferably 1 to 10 wt. % of the total cheese-containing composition, more preferably 2.5 to 7.5 wt. % and even more preferably 3.0 to 5.0 wt. The content of rice starch is preferably 5.0 to 20.0 wt. % of the total cheese-containing composition, more preferably 7.0 to 15.0 wt. % and even more preferably 9.0 to 11.0 wt. %. [Example]

[0037] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0038] <Physical property evaluation method> (Stringiness at product temperature of 60°C) 30 g of the cheese-containing composition obtained in each Example and Comparative Example was placed in a 15 cm diameter Petri dish and heated for 210 seconds in an oven at 200° C. The temperature of the heated cheese-containing composition was measured using a radiation thermometer H (manufactured by Shinwa Measurement Co., Ltd.). When the temperature reached 60° C. while allowed to cool at room temperature, a 4 mm L-shaped hex wrench was inserted into the center of the molten cheese-containing composition so that its short side (25 mm) touched the bottom of the Petri dish, and the wrench was pulled up at a rate of 5 cm / sec. The length the cheese-containing composition stretched before breaking was taken as a measured value of stringiness, and the stringiness was evaluated based on this measured value according to the following criteria. 5 points: Stringiness is 80 cm or more, and stringiness is extremely high 4 points: Stringiness is high, with stringiness between 60 cm and 80 cm. 3 points: Stringiness is 40 cm or more but less than 60 cm, and stringiness is good 2 points: Stringiness is between 20cm and 40cm, and stringiness is somewhat poor 1 point: Stringiness is less than 20 cm and there is no stringiness

[0039] (Continuous mass production) The continuous mass productivity was evaluated in accordance with the criteria shown in Table 1 based on the adhesion of the oil-in-water emulsified oil composition to cheeses when the oil-in-water emulsified oil composition was mixed with cheeses in each Example and Comparative Example, and the R value of the oil-in-water emulsified oil composition obtained in each Example and Comparative Example.

[0040] The adhesion was evaluated by 10 experienced panelists who measured the degree of entanglement when the oil-in-water emulsified oil composition and cheese were mixed in the proportions shown in each table, according to the following criteria, and the average of the panelists' evaluation scores was used as the evaluation value. Good adhesion indicates that the oil-in-water emulsified oil composition and cheese do not separate during food processing (filling, topping, enrobing, etc.), and is suitable for continuous mass production in food processing. +++: It is better than the oil-in-water emulsified oil and fat composition of Example 6, and it intertwines very well with cheeses, and does not separate from the cheeses even when lightly mixed. ++: It is equivalent to the oil-in-water emulsified oil and fat composition of Example 6 and mixes well with cheeses, but when only lightly mixed, it partially separates from the cheeses. +: It was worse than the oil-in-water emulsified oil and fat composition of Example 6, and did not intertwine with the cheeses and was separated from the cheeses.

[0041] The R-value was measured according to the following procedure. The oil-in-water emulsified oil and fat compositions obtained in each Example and Comparative Example were adjusted to 15°C, filled into aluminum cans (5 cm diameter x 2 cm height), and then adjusted to 20°C for 3 hours. Using a rheometer CR-100 (manufactured by Sun Scientific Co., Ltd.), the sample stage was raised under the following conditions: plunger for viscosity, spherical diameter 15 mm, sample stage speed: 20 cm / min, stroke: 150 mm, and the maximum stress (g-force) sensed by the plunger was taken as the R-value. Note that if this value is within a specific range, it indicates good workability for filling and coating in food processing.

[0042] [Table 1]

[0043] <Sensory evaluation method (cheese flavor, texture at room temperature)> Sensory evaluation of the cheese-containing compositions obtained in each example and comparative example was carried out by 10 experienced panelists according to the following criteria, and the average of the panelists' evaluation scores was used as the evaluation value. (Cheese flavor) 5 points: Much better than the cheese-containing composition of Example 6, with a very strong cheese flavor. 4 points: Better than the cheese-containing composition of Example 6, with a strong cheese flavor. 3 points: Equivalent to the cheese-containing composition of Example 6, with a cheese flavor. 2 points: Worse than the cheese-containing composition of Example 6, the cheese flavor is difficult to sense. 1 point: Much worse than the cheese-containing composition of Example 6, no cheese flavor is perceived.

[0044] (Texture at room temperature (20℃)) 5 points: Much better than the cheese-containing composition of Example 6, very soft texture. 4 points: Better than the cheese-containing composition of Example 6, with a softer texture. 3 points: Equivalent to the cheese-containing composition of Example 6, with a slightly soft texture. 2 points: Worse than the cheese-containing composition of Example 6, the texture was slightly hard. 1 point: Much worse than the cheese-containing composition of Example 6, the texture is hard.

[0045] (comprehensive evaluation) A comprehensive evaluation was carried out based on the evaluation results of stringiness, continuous mass production, cheese flavor, and texture at room temperature. The evaluation criteria were as follows: A: Stringiness, continuous mass production, cheese flavor, and texture at room temperature all meet the criteria of 4.5 points or more and 5.0 points or less. B: Stringiness, continuous mass production, cheese flavor, and texture at room temperature are all 4.0 points or more and 5.0 points or less, with at least one being 4.0 points or more and less than 4.5 points. C: Stringiness, continuous mass production, cheese flavor, and texture at room temperature are all 3.0 points or more and 5.0 points or less, with at least one being 3.0 points or more and less than 4.0 points. D: Stringiness, continuous mass production, cheese flavor, and texture at room temperature are all 2.0 points or more and 5.0 points or less, with at least one being 2.0 points or more and less than 3.0. E: At least one of the following is less than 2.0: stringiness, continuous mass production, cheese flavor, and texture at room temperature.

[0046] <Materials used in the Examples and Comparative Examples> 1) FrieslandCampina DMV "Casin Potassium SPRAY" (non-micellar casein protein content: 89.5%) 2) "Haplo" manufactured by Nippon Shinyaku Co., Ltd. (non-micellar casein protein content: 85.8%) 3) Nippon Shinyaku Co., Ltd. "Casein Calcium DI8905" (non-micellar casein protein content: 0%) 4) Fonterra "ALAREN 799" (non-micellar casein protein content: 0%) 5) Warrnambool Cheese and Butter "WPC80" (non-micellar casein protein content: 0%) 6) Kaneka Corporation "Rapeseed oil" (Slip melting point: -10°C) 7) "MXPP" manufactured by Nippon Starch Chemical Co., Ltd. 8) Kyowa Pharma Chemical Co., Ltd. "Lactic Acid (50%)" 9) "Cesalpinia LBG LN-1 / 200" manufactured by TATE & LYLE ITALIA SPA (galactomannan galactose / mannose (weight ratio) = 1 / 4) 10) Kaneka Corporation "Palm Oil" (Slip melting point: 28°C) 11) Matsutani Chemical Industry Co., Ltd. "Pinex #2" 12) Matsutani Chemical Industry Co., Ltd. "Pine Bake CC" 13) Matsutani Chemical Industry Co., Ltd. "WMS" 14) Matsutani Chemical Industry Co., Ltd. "Farinex VA70TJ" 15) Matsutani Chemical Industry Co., Ltd. "Farinex VA70X" 16) "Elian GEL100" manufactured by Matsutani Chemical Industry Co., Ltd. 17) Matsutani Chemical Industry Co., Ltd. "Emulstar 500A" 18) DSP Glyloid 2A (xyloglucan) manufactured by Gokyo Food & Chemical Co., Ltd. 19) Unitec Foods "Heatsol Soft L" 20) Ingredion Japan Co., Ltd. "N-DULGE811" The cheeses used in the examples and comparative examples are shown in Table 2.

[0047] [Table 2]

[0048] Example 1: Preparation of cheese-containing composition A cheese-containing composition was prepared according to the formulation shown in Table 3 by the following method. First, a portion of the aqueous phase ingredients (2.5 parts by weight of potassium caseinate, 4.0 parts by weight of corn-derived hydroxypropylated phosphate-crosslinked starch, 68.23 parts by weight of water, and 0.3 parts by weight of galactomannan) was stirred and mixed to homogeneity, and the mixture was heated to 50°C to obtain an aqueous phase. 24.5 parts by weight of rapeseed oil adjusted to 50°C was added to the aqueous phase and thoroughly stirred. 0.47 parts by weight of a pH adjuster was then added to cause casein protein aggregation, and the mixture was mixed using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to obtain a mixture. The mixture was then emulsified using a homogenizer at a pressure of 2 MPa. The resulting emulsified mixture was heated to 100°C using a heating mixer (manufactured by Kajiwara Kogyo Co., Ltd.), maintained at that temperature for 6 minutes, and then cooled to 25°C or below to obtain an oil-in-water emulsified oil and fat composition. A cheese-containing composition was obtained by mixing 50.0% by weight of the oil-in-water emulsified oil composition and 50.0% by weight of Cheese 1 (stringy mozzarella cheese) at a temperature of 25° C. or less, while maintaining the shape of the cheese. The physical properties and sensory evaluation results of the obtained cheese-containing composition are shown in Table 3.

[0049] [Table 3]

[0050] (Examples 2 and 3, Comparative Examples 1 and 2) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 1, except that the amount of potassium caseinate in Example 1 was changed from 2.5 parts by weight to 4.5 parts by weight (Example 2), 1.5 parts by weight (Example 3), 7.0 parts by weight (Comparative Example 1), or 0.5 parts by weight (Comparative Example 2) according to the formulation shown in Table 3, and the total amount was adjusted with added water. The physical properties and sensory evaluation results of each cheese-containing composition obtained are shown in Table 3.

[0051] (Example 4, Comparative Examples 3 to 5) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 1, except that the potassium caseinate in Example 1 was changed to sodium caseinate (Example 4), calcium caseinate (Comparative Example 3), rennet casein (Comparative Example 4), or whey protein (Comparative Example 5) according to the formulations shown in Table 3. The physical properties and sensory evaluation results of each of the obtained cheese-containing compositions are shown in Table 3.

[0052] As is clear from Table 3, the cheese-containing compositions obtained in Examples 1 to 4 contained 1 to 5 wt. % of non-micellar casein protein based on the total oil-in-water emulsified oil composition. As a result, all cheese-containing compositions exhibited excellent results in terms of stringiness, continuous mass production, cheese flavor, and texture at room temperature. In particular, the compositions (Examples 1 and 4) containing 2.2 or 2.1 wt. % of non-micellar casein protein based on the total oil-in-water emulsified oil composition exhibited excellent results in all evaluation items.

[0053] On the other hand, the cheese-containing composition obtained in Comparative Example 1 had a high non-micellar casein protein content of 6.3% by weight of the entire oil-in-water emulsified oil composition, which resulted in poor continuous mass productivity and an insufficient overall evaluation.

[0054] Furthermore, it can be seen that the cheese-containing composition obtained in Comparative Example 2 had a low non-micellar casein protein content of 0.4% by weight based on the total oil-in-water emulsified oil composition. As a result, the stringiness and continuous mass productivity were poor, and the cheese flavor was weak, resulting in an insufficient overall evaluation.

[0055] Furthermore, it can be seen that the cheese-containing compositions obtained in Comparative Examples 3 to 5 contain proteins that do not fall under the category of non-micellar casein protein, but do not contain non-micellar casein protein. As a result, all of them were poor in continuous mass productivity, and the overall evaluation was insufficient.

[0056] (Example 5, Comparative Example 6) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 1, except that the amount of rapeseed oil in Example 1 was changed from 24.5 parts by weight to 32.0 parts by weight (Example 5) or 40.0 parts by weight (Comparative Example 6) according to the formulation shown in Table 4, and the total amount was adjusted with added water. The physical properties and sensory evaluation results of each of the obtained cheese-containing compositions are shown in Table 4.

[0057] [Table 4]

[0058] (Example 6, Comparative Example 7) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 1, except that the amount of rapeseed oil in Example 1 was changed from 24.5 parts by weight to 12.0 parts by weight (Example 6) or 8.0 parts by weight (Comparative Example 7) according to the formulation shown in Table 4, and the total amount was adjusted with maltodextrin and added water. The physical properties and sensory evaluation results of each cheese-containing composition obtained are shown in Table 4. Maltodextrin was added as an excipient.

[0059] As is clear from Table 4, the cheese-containing compositions obtained in Examples 1, 5, and 6 contained 10 to 35% by weight of liquid oil based on the total oil-in-water emulsified oil composition. As a result, all cheese-containing compositions had good results in terms of stringiness, continuous mass production, cheese flavor, and texture at room temperature. In particular, the composition containing 24.5% by weight of rapeseed oil based on the total oil-in-water emulsified oil composition (Example 1) was good in all evaluation items.

[0060] On the other hand, the content of liquid oil in the entire oil-in-water emulsified oil composition was as high as 40.0 wt % in Comparative Example 6. As a result, separation of oil occurred during the production process of the oil-in-water emulsified oil composition, and it was not possible to prepare a cheese-containing composition.

[0061] Furthermore, it can be seen that the cheese-containing composition obtained in Comparative Example 7 had a low liquid oil content of 8.0% by weight in the entire oil-in-water emulsified oil composition, resulting in poor continuous mass productivity and an insufficient overall evaluation.

[0062] (Comparative Example 8) Preparation of cheese-containing composition A cheese-containing composition was obtained in the same manner as in Example 1, except that the rapeseed oil in Example 1 was changed to palm oil according to the formulation shown in Table 4. The physical properties and sensory evaluation results of the obtained cheese-containing composition are shown in Table 4.

[0063] As is clear from Table 4, the cheese-containing composition obtained in Comparative Example 8 used a fat that was solid at room temperature, but did not use a liquid fat. As a result, the composition was inferior in stringiness, continuous mass production, and texture at room temperature, resulting in an insufficient overall evaluation.

[0064] (Examples 7 and 8, Comparative Examples 9 and 10) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 1, except that the amount of phosphate cross-linked starch in Example 1 was changed from 4.0 parts by weight to 9.0 parts by weight (Example 7), 2.0 parts by weight (Example 8), 12.0 parts by weight (Comparative Example 9), or 0.1 parts by weight (Comparative Example 10) according to the formulations shown in Table 5, and the total amount was adjusted with added water and maltodextrin. The physical properties and sensory evaluation results of each cheese-containing composition obtained are shown in Table 5.

[0065] [Table 5]

[0066] As is clear from Table 5, the cheese-containing compositions obtained in Examples 1, 7, and 8 contained 1 to 10% by weight of phosphate-crosslinked starch based on the total oil-in-water emulsified oil-and-fat composition. As a result, all cheese-containing compositions exhibited good results in terms of stringiness, continuous mass production, cheese flavor, and texture at room temperature. In particular, the composition containing 4.0% by weight of phosphate-crosslinked starch based on the total oil-in-water emulsified oil-and-fat composition (Example 1) exhibited good results in all evaluation items.

[0067] On the other hand, the cheese-containing composition obtained in Comparative Example 9 had a high content of phosphate cross-linked starch of 12.0% by weight based on the total oil-in-water emulsified oil composition. As a result, the stringiness and continuous mass productivity were poor, and the overall evaluation was unsatisfactory.

[0068] Furthermore, it can be seen that the cheese-containing composition obtained in Comparative Example 10 had a low content of phosphate cross-linked starch of 0.1% by weight in the entire oil-in-water emulsified oil composition. As a result, continuous mass production and the cheese flavor were inferior, and the overall evaluation was unsatisfactory.

[0069] (Examples 9 to 12, Comparative Examples 11 and 12) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 1, except that the corn-derived hydroxypropylated phosphate cross-linked starch of Example 1 was changed to cassava-derived phosphate cross-linked starch (Example 9), cassava-derived acetylated phosphate cross-linked starch (Example 10), cassava-derived hydroxypropylated phosphate cross-linked starch (Example 11), potato-derived hydroxypropylated phosphate cross-linked starch (Example 12), potato-derived acid-treated starch (Comparative Example 11), or corn-derived octenyl succinate starch (Comparative Example 12) according to the formulations shown in Table 6. The physical properties and sensory evaluation results of each of the obtained cheese-containing compositions are shown in Table 6.

[0070] [Table 6]

[0071] As is clear from Table 6, the cheese-containing compositions obtained in Examples 1 and 9 to 12 contain various phosphate-crosslinked starches. As a result, all cheese-containing compositions exhibited excellent results in terms of stringiness, continuous mass production, cheese flavor, and texture at room temperature. In particular, the composition using corn-derived hydroxypropylated phosphate-crosslinked starch (Example 1) exhibited excellent results in all evaluation items.

[0072] On the other hand, it is clear that the cheese-containing composition obtained in Comparative Example 11 did not use phosphate cross-linked starch but used acid-treated starch. As a result, stringiness and continuous mass productivity were poor, and the overall evaluation was unsatisfactory.

[0073] Furthermore, it can be seen that the cheese-containing composition obtained in Comparative Example 12 did not use phosphate cross-linked starch but used octenyl succinate starch. As a result, continuous mass productivity was poor, and the overall evaluation was insufficient.

[0074] (Examples 13 and 14, Comparative Examples 13 and 14) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 1, except that the amount of pH adjuster in Example 1 was changed from 0.47 parts by weight to 0.90 parts by weight (Example 13), 0.20 parts by weight (Example 14), 1.20 parts by weight (Comparative Example 13), or 0 parts by weight (Comparative Example 14) according to the formulation shown in Table 7, and the total amount was adjusted with added water. The physical properties and sensory evaluation results of each cheese-containing composition obtained are shown in Table 7.

[0075] [Table 7]

[0076] As is clear from Table 7, the cheese-containing compositions obtained in Examples 1, 13, and 14 contained 0.1 to 1% by weight of a pH adjuster relative to the total oil-in-water emulsified oil composition. As a result, all cheese-containing compositions exhibited excellent results in terms of stringiness, continuous mass production, cheese flavor, and texture at room temperature. In particular, the composition containing 0.47% by weight of a pH adjuster relative to the total oil-in-water emulsified oil composition (Example 1) exhibited excellent results in all evaluation items.

[0077] On the other hand, the cheese-containing composition obtained in Comparative Example 13 had a high pH adjuster content of 1.20% by weight based on the total oil-in-water emulsified oil composition, resulting in an inferior cheese flavor and an insufficient overall evaluation.

[0078] It is also clear that no pH adjuster was added to the cheese-containing composition obtained in Comparative Example 14. As a result, stringiness and continuous mass productivity were poor, and the overall evaluation was unsatisfactory.

[0079] (Examples 15 and 16, Comparative Examples 15 and 16) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 1, except that the ratio of the oil-in-water emulsified oil and fat composition to cheeses was changed from 50:50 to 75:25 (Example 15), 25:75 (Example 16), 85:15 (Comparative Example 15), or 15:85 (Comparative Example 16) according to the formulations shown in Table 8. The physical properties and sensory evaluation results of each of the obtained cheese-containing compositions are shown in Table 8.

[0080] [Table 8]

[0081] (Example 17, Comparative Examples 17 and 18) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 1, except that Cheese 1 (stringy mozzarella cheese) in Example 1 was changed to Cheese 2 (stringy Gouda cheese) (Example 17), Cheese 7 (non-stringy Parmesan cheese) (Comparative Example 17), or Cheese 8 (non-stringy processed cheese) (Comparative Example 18) according to the formulation shown in Table 8. The physical properties and sensory evaluation results of each of the obtained cheese-containing compositions are shown in Table 8.

[0082] As is clear from Table 8, the cheese-containing compositions obtained in Examples 1 and 15 to 17 contained 20 to 80% by weight of an oil-in-water emulsified oil-and-fat composition and 80 to 20% by weight of stringy cheeses. As a result, all of the cheese-containing compositions exhibited excellent stringiness, continuous mass production, cheese flavor, and texture at room temperature. In particular, the cheese-containing composition (Example 1) using stringy mozzarella cheese and having a 50:50 ratio of oil-in-water emulsified oil-and-fat composition to cheeses exhibited excellent results in all evaluation items.

[0083] On the other hand, the cheese-containing composition obtained in Comparative Example 15 had a ratio of oil-in-water emulsified oil composition to cheese-containing composition of 85:15, indicating that the oil-in-water emulsified oil composition was more prevalent. As a result, the stringiness and cheese flavor were poor, and the overall evaluation was unsatisfactory.

[0084] Furthermore, the cheese-containing composition obtained in Comparative Example 16 had a ratio of oil-in-water emulsified oil composition to cheese-containing composition of 15:85, indicating that the oil-in-water emulsified oil composition was less. As a result, the texture at room temperature was poor, and the overall evaluation was unsatisfactory.

[0085] It can be seen that the cheese-containing compositions obtained in Comparative Examples 17 and 18 used cheeses that do not have stringy properties. As a result, the stringy properties were poor, and the overall evaluation was insufficient.

[0086] (Examples 18 and 19, Comparative Examples 19 and 20) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 1, except that cheese 1 in Example 1 was changed to cheese 3 (Example 18), cheese 4 (Example 19), cheese 5 (Comparative Example 19), or cheese 6 (Comparative Example 20) according to the formulation shown in Table 9. The physical properties and sensory evaluation results of each of the obtained cheese-containing compositions are shown in Table 9.

[0087] [Table 9]

[0088] As is clear from Table 9, the cheese-containing compositions obtained in Examples 1, 18, and 19 contained 70% by weight or more of cheese that passed through a sieve with a mesh size of 37.5 mm but did not pass through a sieve with a mesh size of 4 mm. As a result, all of the cheese-containing compositions had good results in terms of stringiness, continuous mass production, cheese flavor, and texture at room temperature.

[0089] On the other hand, in the cheese-containing composition obtained in Comparative Example 19, 40% by weight of the cheeses did not pass through a sieve with a mesh size of 37.5 mm, indicating that many of the cheeses were large in size. As a result, mixing with the oil-in-water emulsified oil composition was difficult, resulting in poor continuous mass productivity and an insufficient overall evaluation.

[0090] Furthermore, in the cheese-containing composition obtained in Comparative Example 20, 40% by weight of the cheese passed through a sieve with 4 mm openings, indicating that many of the cheeses were small in size. As a result, the stringiness was poor, and the overall evaluation was unsatisfactory.

[0091] (Examples 20 to 22) Preparation of cheese-containing compositions Cheese-containing compositions were obtained in the same manner as in Example 1, except that the amount of galactomannan in Example 1 was changed from 0.30 parts by weight to 3.0 parts by weight (Example 20), 0.10 parts by weight (Example 21), or 0 parts by weight (Example 22) according to the formulation shown in Table 10, and the total amount was adjusted with added water. The physical properties and sensory evaluation results of each of the obtained cheese-containing compositions are shown in Table 10.

[0092] [Table 10]

[0093] As is clear from Table 10, the cheese-containing compositions obtained in Examples 1 and 20 to 22 either contained 0.1 to 3 wt. % or no galactomannan based on the total oil-in-water emulsified oil composition. As a result, all cheese-containing compositions exhibited excellent results in terms of stringiness, continuous mass production, cheese flavor, and texture at room temperature. In particular, the cheese-containing compositions containing 0.3 wt. % (Example 1) or 0.1 wt. % (Example 21) of galactomannan based on the total oil-in-water emulsified oil composition performed well in all evaluation items.

[0094] Example 23: Preparation of cheese-containing composition A cheese-containing composition was obtained in the same manner as in Example 1, except that the galactomannan in Example 1 was changed to xyloglucan according to the formulation shown in Table 11. The physical properties and sensory evaluation results of the obtained cheese-containing composition are shown in Table 11.

[0095] (Examples 24 and 25) Preparation of cheese-containing composition Cheese-containing compositions were obtained in the same manner as in Example 23, except that the amount of xyloglucan in Example 23 was changed from 0.30 parts by weight to 3.0 parts by weight (Example 24) or 0.10 parts by weight (Example 25) according to the formulation shown in Table 11, and the total amount was adjusted with added water. The physical properties and sensory evaluation results of each cheese-containing composition obtained are shown in Table 11.

[0096] Example 26: Preparation of cheese-containing composition A cheese-containing composition was obtained in the same manner as in Example 1, except that half of the galactomannan used in Example 1 was replaced with xyloglucan, i.e., 0.15 parts by weight of galactomannan and 0.15 parts by weight of xyloglucan were used, according to the formulation shown in Table 11. The physical properties and sensory evaluation results of the obtained cheese-containing composition are shown in Table 11.

[0097] Example 27: Preparation of cheese-containing composition A cheese-containing composition was obtained in the same manner as in Example 26, except that the total amount of galactomannan and xyloglucan added was changed from 0.30 parts by weight to 0.10 parts by weight, while the blending ratio of galactomannan and xyloglucan in Example 26 remained the same, according to the formulation shown in Table 11. The physical properties and sensory evaluation results of the obtained cheese-containing composition are shown in Table 11.

[0098] [Table 11]

[0099] As is clear from Table 11, the cheese-containing compositions obtained in Examples 1 and 23 to 27 contained 0.1 to 3 wt.% xyloglucan and / or galactomannan based on the total oil-in-water emulsified oil composition. As a result, all cheese-containing compositions exhibited excellent stringiness, continuous mass production, cheese flavor, and room-temperature texture. In particular, the cheese-containing compositions containing 0.3 wt.% xyloglucan or galactomannan based on the total oil-in-water emulsified oil composition (Example 1 or 23) and the cheese-containing compositions containing 1:1 xyloglucan and galactomannan in a total ratio of 0.1 wt.% (Example 27) were the best in all evaluation categories.

[0100] (Example 28) Food using cheese-containing composition (cheese-in-hamburger) Hamburger steak dough was prepared by mixing 1050 g of ground beef, 450 g of ground pork belly, 10.5 g of salt, 6 g of spices, 450 g of onion, 120 g of breadcrumbs, 120 g of milk, and 90 g of eggs. 25 g of the cheese-containing composition obtained in Example 1 was filled into 115 g of hamburger steak dough to produce a cheese-filled hamburger steak. The cheese-containing composition obtained in Example 1 had a suitable viscosity, making it easy to form into the filling and suitable for continuous mass production. The produced cheese-in-hamburger steak was placed in a heated frying pan containing salad oil and heated over medium heat for 5 minutes on each side until browned on both sides and expanded in the center. The stringiness of the baked cheese-in-hamburger steak was evaluated sensorily by 10 experienced panelists. It was confirmed that the cheese-containing composition flowed out appropriately when the center was opened and became entangled in the hamburger steak, demonstrating good stringiness.

[0101] Example 29: Preparation of cheese-containing composition According to the formulation shown in Table 12, the blending amount of the oil-in-water emulsified oil composition of Example 1 was changed from 50.0 wt% to 46.0 wt%, and 46.0 wt% of the obtained oil-in-water emulsified oil composition was mixed with 4.0 wt% of hydroxypropyl methylcellulose. Then, in the same manner as in Example 1, 50.0 wt% of Cheese 1 (mozzarella cheese with stringy properties) was mixed in such a way that the shape of the cheese was not distorted, thereby obtaining a cheese-containing composition.

[0102] Example 30: Preparation of cheese-containing composition A cheese-containing composition was obtained in the same manner as in Example 29, except that the blending amount of the oil-in-water emulsified oil composition of Example 1 was changed from 50.0 wt% to 40.0 wt%, and 10.0 wt% rice starch was mixed in place of 4.0 wt% hydroxypropyl methylcellulose, according to the formulation shown in Table 12.

[0103] [Table 12]

[0104] As is clear from Table 12, both the cheese-containing composition in which part of the oil-in-water emulsified oil composition was replaced with hydroxypropyl methylcellulose (Example 29) and the cheese-containing composition in which part of the oil-in-water emulsified oil composition was replaced with rice starch (Example 30) showed good results in terms of stringiness, continuous mass production, cheese flavor, and texture at room temperature.

[0105] (Example 31) Food using cheese-containing composition (cheese-containing bread) The cheese-containing composition obtained in Example 29 was filled into bread dough and baked to produce bread (cheese-filled bread) as follows: 39.6 parts by weight of bread flour, 9.9 parts by weight of soft flour, 9.9 parts by weight of caster sugar, 0.6 parts by weight of salt, 5.0 parts by weight of whole eggs, 1.7 parts by weight of yeast, 0.1 parts by weight of yeast food, 1.0 parts by weight of skim milk powder, and 24.8 parts by weight of water were placed in a mixer bowl, and a hook was attached to a vertical mixer (Kanto Mixer, manufactured by Kanto Mixing Machinery Co., Ltd.) and kneaded at low speed for 3 minutes and then at high speed for 3 minutes. Next, 7.4 parts by weight of shortening adjusted to 20°C was added, and the mixture was kneaded at low speed for 3 minutes and then at high speed for 3 minutes to obtain a dough with a kneading temperature of 27°C. The obtained dough was allowed to stand for 60 minutes in a constant temperature bath at 28°C, and then divided into 60g portions. After dividing, the dough was allowed to rest for 20 minutes at 28°C, and then stretched using a molder ("FM-31Z" manufactured by Fujisawa Co., Ltd.), after which 25g of the cheese-containing composition obtained in Example 29 was filled into each portion to obtain a molded product. The molded product was placed on a baking sheet and subjected to final fermentation for 60 minutes at a temperature of 38°C and a humidity of 75%. After final fermentation, the bread was baked in an oven at 200°C for 10 minutes to obtain cheese-filled bread using the cheese-containing composition.

[0106] (Example 32) Food using cheese-containing composition (cheese-containing bread) Using the cheese-containing composition obtained in Example 30, cheese-filled bread using the cheese-containing composition was obtained in the same manner as in Example 31.

[0107] The unbaked state of the filled cheese-filled bread of Example 31 or 32, which contained the cheese-containing composition containing hydroxypropyl methylcellulose or rice starch shown in Table 12, was evaluated as follows, and was found to be very good. It was also confirmed that the bread exhibited good stringiness.

[0108] <Evaluation of remaining baked remains> The cheese-filled bread obtained in Example 31 or 32 was cut in the middle, and visually evaluated to see whether the cheese-containing composition filling remained without soaking into the dough. The evaluation criteria were very good (a good condition in which the cheese-containing composition remained almost intact), good (the amount was slightly reduced due to soaking into the dough, but the cheese-containing composition remained), or poor (the amount was soaked into the dough and was significantly reduced, so no cheese-containing composition remained).

[0109] (Example 33) Food using cheese-containing composition (cheese-topped bread) Bread (cheese-topped bread) was prepared by topping dough with the cheese-containing composition obtained in Example 1 and baking it as follows: 80 parts by weight of bread flour, 20 parts by weight of soft flour, 18 parts by weight of caster sugar, 1 part by weight of salt, 25 parts by weight of whole eggs, 3 parts by weight of yeast, 0.1 parts by weight of yeast food, 2 parts by weight of skim milk powder, and 35 parts by weight of water were placed in a mixer bowl, and a hook was attached to a vertical mixer (Kanto Mixer, manufactured by Kanto Mixing Machinery Co., Ltd.) and kneaded for 3 minutes at low speed and 3 minutes at high speed. Next, 30 parts by weight of shortening adjusted to 20°C was added, and the mixture was kneaded for 3 minutes at low speed and then for 3 minutes at high speed to obtain a dough with a kneading temperature of 27°C. The resulting dough was allowed to stand for 60 minutes in a 28°C thermostatic oven and then divided into 60g portions. After dividing, the dough was rested at 28°C for 20 minutes, and then rolled out using a molder ("FM-31Z" manufactured by Fujisawa Corporation). 35 g of the cheese-containing composition obtained in Example 1 was placed in a 10.0 cm circle lined with glassine paper, and 65 g of the rolled out dough was dispensed to obtain a molded product. This molded product was placed on a baking sheet and subjected to final fermentation for 60 minutes at a temperature of 38°C and a humidity of 75%. After final fermentation, the bread was baked in an oven at 200°C for 10 minutes to obtain bread topped with the cheese-containing composition. The glassine paper was removed from this cheese-topped bread, and the bread was heated upside down in a microwave oven at 500W for 20 seconds. After that, ten experienced panelists evaluated its stringiness via a sensory test. The evaluation results confirmed that the cheese-containing composition topped on the top of the bread in the microwave-heated cheese-topped bread flowed smoothly and stringily, demonstrating good stringiness.

Claims

1. 1. A cheese-containing composition comprising: The cheese-containing composition contains 20 to 80% by weight of an oil-in-water emulsified oil and fat composition and 80 to 20% by weight of stringy cheeses, and the cheeses are contained in the cheese-containing composition without losing their shape. The oil-in-water emulsified oil composition as a whole contains 1 to 5 wt % of non-micellar casein protein, 10 to 35 wt % of liquid oil, 1 to 10 wt % of phosphate cross-linked starch, 0.1 to 1 wt % of a pH adjuster, and 40 to 75 wt % of water, A cheese-containing composition in which 70% by weight or more of the cheeses in the whole cheese range pass through a sieve with a mesh size of 37.5 mm but do not pass through a sieve with a mesh size of 4 mm.

2. The cheese-containing composition according to claim 1, wherein the xyloglucan and / or galactomannan is contained in an amount of 0.1 to 3% by weight of the entire oil-in-water emulsified oil composition.

3. A food product comprising the cheese-containing composition according to claim 1 or 2, The food product, wherein the cheeses contained therein do not lose their shape.

4. 10. A method for producing the cheese-containing composition of claim 1, comprising: a step of mixing non-micellar casein protein, phosphate cross-linked starch, and water so that the total oil-in-water emulsified oil composition contains 1 to 5 wt % of non-micellar casein protein, 1 to 10 wt % of phosphate cross-linked starch, and 40 to 75 wt % of water, and heating the mixture to 40 to 60°C to obtain an aqueous phase; a step of adding a liquid oil to the aqueous phase so that the liquid oil content is 10 to 35% by weight based on the total weight of the oil-in-water emulsified oil composition, and then adding a pH adjuster so that the pH adjuster content is 0.1 to 1% by weight based on the total weight of the oil-in-water emulsified oil composition to obtain a mixture; emulsifying the mixture and then heating it to obtain an oil-in-water emulsified oil composition; and The method includes a step of mixing the oil-in-water emulsified oil and fat composition and the cheeses at a temperature of 25°C or less at which the cheeses do not melt, without losing the shape of the cheeses, so that the content of the oil-in-water emulsified oil and fat composition is 20 to 80% by weight and the content of the stringy cheeses is 80 to 20% by weight in the entire cheese-containing composition, A method for producing a cheese-containing composition, wherein 70% by weight or more of the cheeses in total pass through a sieve with a mesh size of 37.5 mm but do not pass through a sieve with a mesh size of 4 mm.

5. The method for producing a cheese-containing composition according to claim 4, wherein in the step of obtaining the aqueous phase, xyloglucan and / or galactomannan are mixed so that the xyloglucan and / or galactomannan content in the entire oil-in-water emulsified oil-and-fat composition is 0.1 to 3 wt %.

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