Cheese-like foods and methods for producing cheese-like foods.

Abstract

The invention relates to a cheese-like food derived from a plant, comprising plant-derived proteins and possessing the nutritional value of a food while exhibiting a cheese-like texture, and a method for producing such a cheese-like food. The problem is solved by a cheese-like food derived from a plant, comprising starch, water, emulsifiers, fats and oils, and plant-derived proteins such that the mass ratio of the total mass of starch and plant-derived proteins to water is between 0.40 and 0.80, including the two ends, and the mass ratio of plant-derived proteins to fats and oils is between 0.10 and 0.55, including the two ends.Furthermore, cheese-like foods can exhibit a texture closely resembling that of commercially available processed cheeses by including at least one of the following starches: hydroxypropyl starch, hydroxypropyl distarch phosphate, or acetylated distarch adipate.