Method for producing stretching cheese substitute

Abstract

The purpose of the present invention is to provide a technique for producing a cheese substitute by which improved stretchability can be imparted to a cheese substitute which contains a plant protein and 0.6 part by weight or more, per part by weight of the plant protein, of starch. A method for producing a stretching cheese substitute, said method comprising a step for treating a starting material composition, which contains a plant protein and 0.6 part by weight or more, per part by weight of the plant protein, of starch, with an enzyme preparation containing a protease optionally together with an amylase, wherein the enzyme preparation is used so as to give a starch gelatinization ability of the amylase of 8 U or less per gram of the starch, relative to 100,000 U of the protease activity of the protease per gram of the plant protein. The cheese substitute obtained by this method has improved stretchability.

Dependencies are inferred from the claim text.