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AssigneeAdeka Corporation
InventorsKazumasa ABE, Satoru OZAKI, Yoshiyuki FUKUGAMA, Kazuhiro SASAKI
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Provided is an imitation cheese from which any odd taste is difficult to perceive, that has a favorable texture without a rough texture, that is capable of maintaining smooth physical properties without generation of lumps over the course of multiple days, that has high emulsion stability, and that does not undergo oil-water separation. An imitation cheese includes an oil-in-water emulsion composition containing a nut- and seed-derived material and an aging-resistant starch, the nut- and seed-derived material having a protein content of 15 to 95% by mass, the oil-in-water emulsion composition having a pH of 3.5 to 6.0. The imitation cheese has a protein content of 0.2 to 10.0% by mass.
An imitation cheese comprising an oil-in-water emulsion composition containing a nut- and seed-derived material and an aging-resistant starch, the nut- and seed-derived material having a protein content of 15 to 95% by mass, the oil-in-water emulsion composition having a pH of 3.5 to 6.0, and the imitation cheese having a protein content of 0.2 to 10.0% by mass.
A method for producing an imitation cheese, the imitation cheese including an oil-in-water emulsion composition containing a nut- and seed-derived material and an aging-resistant starch, the nut- and seed-derived material having a protein content of 15 to 95% by mass, the oil-in-water emulsion composition having a pH of 3.5 to 6.0, the imitation cheese having a protein content of 0.2 to 10.0% by mass, the method for producing an imitation cheese comprising the following (Step 1) to (Step 5):
A food product comprising an imitation cheese including an oil-in-water emulsion composition containing a nut- and seed-derived material and an aging-resistant starch, the nut- and seed-derived material having a protein content of 15 to 95% by mass, the oil-in-water emulsion composition having a pH of 3.5 to 6.0, and the imitation cheese having a protein content of 0.2 to 10.0% by mass.
Dependencies are inferred from the claim text.