JP7389298B1 - Cheese-like food and method for producing cheese-like food - Google Patents

Abstract

An object of the present invention is to provide a cheese-like food that has sufficient shredability and meltability when heated, and uses a reduced amount of cheese raw materials. [Solution] A cheese-like food containing natural cheese and water, in which the content of natural cheese is less than 55% by weight, 10 to 30% by weight of vegetable oil, 5 to 15% by weight of casein, and phosphoric acid crosslinking. To provide a cheese-like food containing 0.1 to 5% by weight of starch, 0.1 to 5% by weight of soybean protein, and 0.1 to 3% by weight of molten salt. [Selection diagram] None

Description

Article 30, Paragraph 2 of the Patent Act applies [Disclosure to companies] Publication date: December 20, 2020, March 10, 2020 Publication location: Seiyu Co., Ltd. Head Office

Article 30, Paragraph 2 of the Patent Act applies [Disclosure to companies] Publication date: April 4, 2020 Publication location: Lawson Co., Ltd. Head Office

The present invention relates to a cheese-like food and a method for producing a cheese-like food that reduces the amount of cheese raw material used.

Cheese is a food ingredient that is widely distributed in Japan, either as a single substance for eating or cooking, or as processed foods such as frozen foods, chilled foods, and cooked foods. In general, cheese is broadly divided into natural cheese, which is made by solidifying the proteins contained in raw milk from cows and other raw materials through lactic acid bacteria fermentation, enzyme treatment, etc., and processed cheese, which is made by heating and melting multiple types of natural cheese and solidifying it again. However, both types require the use of natural cheese. Currently, most of the natural cheese used in Japan is imported from overseas, but the amount and price that can be imported fluctuate due to climate change, international situations, exchange rate fluctuations, etc., so it is not stable. Maintaining the supply of cheese at a price that meets market demand is not always easy.

BACKGROUND ART There are known methods for producing foods that have a cheese-like appearance, flavor, etc. without using cheese raw materials or by reducing the amount of cheese raw materials used. For example, Patent Document 1 discloses a method of producing a cheese-like food from vegetable raw materials such as soybean protein, a soybean-derived emulsified composition, and vegetable oil without using cheese raw materials. Further, Patent Document 2 discloses a cheese-like food and a method for producing the same, in which the content of cheese raw materials is less than 10% by mass, and includes milk protein concentrate, fats and oils, and molten salt.

International Publication No. 2018/173610 International Publication No. 2019/234957

The properties required for cheese-like foods differ depending on their use. For example, when using a cheese-like food in place of shredded cheese used as a pizza topping, etc., it is important that it maintains its shape without crumbling during shredding (hereinafter also referred to as "shreddability"), and that it does not melt on the surface during cooking. Although properties such as spreading (hereinafter also referred to as "meltability upon heating") are required, conventional cheese-like foods cannot necessarily be said to have sufficiently possessed these properties.

An object of the present invention is to provide a cheese-like food product that has sufficient shredability and meltability when heated, and uses a reduced amount of cheese raw materials, and a method for producing the same.

The present invention provides the following.
[1] A cheese-like food containing natural cheese, in which the content of natural cheese is less than 55% by weight,
10-30% by weight of vegetable oil, 5-15% by weight of casein, 0.1-5% by weight of phosphoric acid cross-linked starch, 0.1-5% by weight of soy protein, 0.1-3% of molten salt. Including weight%
Cheese-like food.
[2] The cheese-like food according to [1], further comprising 0.1 to 5% by weight of acid-treated starch.
[3] The cheese-like food according to [2], wherein the content ratio (weight ratio) of phosphoric acid crosslinked starch and acid-treated starch is 1:5 to 3:1.
[4] The cheese-like food according to any one of [1] to [3], further comprising 0.1 to 3% by weight of starch syrup.
[5] The cheese-like food according to any one of [1] to [4], wherein the molten salt is a citrate or a polymerized phosphate.
[6] Adding water to vegetable oil and mixing to produce a liquid oil and fat mixture;
Adding and mixing natural cheese, casein, soy protein, phosphoric acid crosslinked starch, and molten salt to the oil/fat mixture;
a step of stirring the raw material while heating; and a step of cooling the raw material;
including;
The amount of natural cheese added is less than 50% by weight of the total raw materials,
The amount of vegetable oil added is 10-30% by weight of the total raw material, the amount of casein added is 5-15% by weight of the total raw material, the amount of phosphoric acid crosslinked starch is 0.1-5% by weight of the total raw material, and the amount of soybean protein added is 0.1-5% by weight of the total raw material. The amount of white added is 0.1 to 5% by weight of the total raw material, and the amount of molten salt added is 0.1 to 3% by weight of the total raw material.
Method for producing cheese-like food.

According to the present invention, it is possible to provide a cheese-like food product that has sufficient shredability and meltability when heated, and uses a reduced amount of cheese raw materials, and a method for producing the same.

1. Cheese-Like Food The first embodiment of the present invention is a cheese-like food. The cheese-like food of the present embodiment is a cheese-like food containing natural cheese, in which the content of natural cheese is less than 55% by weight, 10 to 30% by weight of vegetable oil, 5 to 15% by weight of casein, It is characterized by containing 0.1 to 5% by weight of phosphoric acid crosslinked starch, 0.1 to 5% by weight of soybean protein, and 0.1 to 3% by weight of molten salt.

The cheese-like food of this embodiment has the above-mentioned characteristics and contains many relatively easily available raw materials compared to 100% natural cheese, so it can be supplied to the market more stably. It has the advantage of having a cheese-like appearance, flavor, shredability, meltability when heated, etc., and has a texture and feel comparable to natural cheese.

As used herein, "cheese" refers to natural cheese and processed cheese. In this specification, "natural cheese" refers to (1) milk, buttermilk, cream, or a mixture thereof, which is made by coagulating almost all or a part of the protein with enzymes or other coagulants, and then whey; (2) Products manufactured from milk, etc. as raw materials using manufacturing techniques that involve protein coagulation, and which are chemically equivalent to (1). , refers to something that has physical and sensory properties. "Milk" here refers to raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw oat milk, raw buffalo milk, composition-adjusted milk, low-fat milk, non-fat milk, and processed milk. There are many types of natural cheese, including Abbondance, Emmental, Edam, cottage cheese, Camembert, cream cheese, Gouda, cheddar, Parmigiano-Reggiano, mascarpone, mozzarella, raclette, and ricotta, but any of these can be used. You may. In particular, gouda, mozzarella, cheddar, etc. can be suitably used.

"Processed cheese" refers to food products that are made by crushing natural cheese, heating and melting it, and emulsifying it, and which has a milk solids content of 40.0% or more. (from Ministry of Health and Welfare Ordinance No. 52 of 1950).

As used herein, "cheese-like food" refers to a food that has chemical, physical, and sensory properties equivalent to or similar to the above-mentioned natural cheese, but does not fall under the above-mentioned "cheese." For example, in addition to or in place of natural cheese, food additives, cream, butter, butter oil, and other raw materials normally used as raw materials for processed cheese, vegetable oils, vegetable proteins, salts, Refers to foods with added sugars, etc., and foods with a lower natural cheese content compared to general processed cheese. The content of natural cheese in the cheese-like food of this embodiment is less than 55% by weight, preferably 5 to 45% by weight, more preferably 10 to 35% by weight.

In this specification, "vegetable oil" is not particularly limited as long as it is commonly used for food, such as soybean oil, rapeseed oil, canola oil, sunflower oil, olive oil, corn oil, cottonseed oil, coconut oil, sesame oil, and rice oil. It may be a liquid oil or fat such as, or it may be a solid oil or fat such as a hardened oil or fat, a transesterified oil or fat, a fractionated oil or fat, or a processed oil or fat of these liquid oils. Each may be used alone or in combination. Processed fats and oils here refer to vegetable liquid fats and oils that are made into a solid state by adding seasonings and the like that are not of animal origin and subjecting them to heat treatment and the like. The content of vegetable oil in the cheese-like food of this embodiment is 10 to 30% by weight, preferably 15 to 25% by weight.

As used herein, the term "casein" refers to casein (in the narrow sense) and/or caseinate, unless otherwise specified. That is, the cheese-like food of this embodiment contains casein, caseinate, or a mixture thereof. The protein constituting casein is not particularly limited, and may be α-casein, β-casein, γ-casein, or a mixture thereof. Casein (excluding caseinate) that is normally used in foods is in the form of coagulated casein, known as rennet casein and acid casein. If coagulated casein is used, any of these may be used. In addition, sodium caseinate, calcium caseinate, and the like are known as caseinate salts commonly used in foods, and any of these may be used. The content of casein (casein and/or caseinate) in the cheese-like food of the present embodiment (the total content when multiple types are mixed) is 5 to 15% by weight, preferably 7.5 to 15% by weight. It is 12.5% by weight.

"Soy protein" refers to a protein-containing ingredient produced by defatting soybeans, and is broadly divided into powdered soy protein and tissue-processed soy protein. The soybean protein contained in the cheese-like food of this embodiment is preferably powdered soybean protein. Powdered soy protein is further classified into concentrated soy protein and isolated soy protein, but the powdered soy protein contained in the cheese-like food of this embodiment is concentrated soy protein and isolated soy protein. It can be either white. The content of soybean protein contained in the cheese-like food of this embodiment is 0.1 to 5% by weight, preferably 0.5 to 4.5% by weight, and more preferably 1.0 to 4.5% by weight. It is 0% by weight. By containing soybean protein, the cheese-like food of this embodiment has a synergistic effect with other ingredients, making it difficult for shredded cheese-like food pieces to stick to each other, and toppings on the surface of processed foods such as pizza and gratin. It has the advantage of being easy to topping (hereinafter also referred to as "topping property").

In this specification, the "molten salt" is not particularly limited as long as it is commonly used for food, but it is preferably citrate or polymerized phosphate. The "salt" here is not particularly limited, and can be, for example, a sodium salt, a calcium salt, or the like. The content of molten salt in the cheese-like food of this embodiment is 0.1 to 3% by weight, preferably 1.0 to 2.5% by weight.

"Phosphate crosslinked starch" refers to starch esterified with sodium trimetaphosphate or phosphorus oxychloride. In this specification, "starch" refers to raw materials such as potato, sweet potato, tapioca (cassava), corn, wheat, rice, sago palm, kudzu, bracken, lotus root, and mung bean, which are commonly used. , starch obtained from adzuki beans, green beans, and peas. The content of phosphoric acid crosslinked starch in the cheese-like food of this embodiment is 0.1 to 5% by weight, preferably 0.5 to 2.5% by weight.

The cheese-like food of this embodiment can further contain acid-treated starch. The content of acid-treated starch in the cheese-like food of this embodiment is preferably 0.1 to 5% by weight, more preferably 0.5 to 3% by weight.

When using phosphoric acid crosslinked starch and acid-treated starch as the processed starch, the total content of these is preferably 0.5 to 7% by weight, particularly 1 to 5% by weight. Further, the content ratio (weight ratio) of these is preferably 1:5 to 3:1, particularly 1:4 to 2:1. By setting the content and content ratio as described above, it is possible to obtain a cheese-like food that has excellent melting properties when heated.

The cheese-like food of this embodiment may further contain starch syrup. The raw material for starch syrup is not limited to any particular time, and any raw material such as potato starch, cornstarch, brown rice, etc. can be used. Further, it may be a normal starch syrup or a reduced starch syrup. The content of starch syrup in the cheese-like food of this embodiment is preferably 0.1 to 3% by weight, more preferably 0.5 to 2% by weight. The cheese-like food of this embodiment has the advantage that by containing starch syrup, it is less likely to suffer from freezing burn due to interaction with other raw materials, and is therefore suitable for use in frozen foods.

The cheese-like food of this embodiment may further contain dietary fiber. The dietary fiber is not particularly limited as long as it is commonly used for food, and for example, cellulose can be used. When the cheese-like food of this embodiment contains dietary fiber, its content is preferably 0.1 to 3% by weight, more preferably 0.5 to 1.5% by weight.

The cheese-like food of the present embodiment may further contain cheese-flavored fragrances, colorants, preservatives, antioxidants, seasonings (salt, sugars, glutamate, etc.), pH adjusters, etc., as necessary. You can leave it there.

2. Method for producing cheese-like food The second embodiment of the present invention is a method for producing cheese-like food. The method of this embodiment includes the step of adding water to vegetable oil and mixing to produce a liquid oil and fat mixture; adding and mixing natural cheese, casein, soybean protein, phosphoric acid crosslinked starch, and molten salt to the oil and fat mixture; a step of stirring the raw material while heating it; and a step of cooling the raw material, the amount of natural cheese added is less than 50% by weight of the whole raw material, and the amount of vegetable oil added is 10 to 30% by weight of the whole raw material. %, the amount of casein added is 5 to 15% by weight of the whole raw material, the amount of phosphoric acid crosslinked starch added is 0.1 to 5% by weight of the whole raw material, and the amount of soy protein added is 0.1 to 5% of the total raw material. It is characterized in that the amount of molten salt added is 0.1 to 3% by weight based on the total raw material. Compared to 100% natural cheese, the cheese-like food produced by the method of this embodiment contains more raw materials that are relatively easily available, so it can be more stably supplied to the market, and It has the advantage of having a cheese-like appearance, flavor, shredability, meltability when heated, etc., and has a texture and feeling comparable to natural cheese. More specifically, the method of this embodiment is a method suitable for manufacturing the cheese-like food described in the section "1. Cheese-like food".

2-1 Fat and oil mixture preparation step The method of the present embodiment includes a step of adding and mixing water to vegetable oil and fat to produce a liquid oil and fat mixture. The vegetable oil may be a liquid oil, a solid oil, or a mixture thereof. When using liquid fats and oils, a liquid fats and oils mixture can be prepared by, for example, adding and mixing water, and heating or warming as necessary. When using solid fats and oils, a liquid fats and oils mixture can be prepared, for example, by adding water and heating. When using a mixture of liquid fat and solid fat, for example, add the solid fat to the liquid fat and dissolve it, then add water and mix while heating or heating as necessary. A liquid oil/fat mixture can be prepared by: The amount of vegetable oil used (or the total amount used when multiple types of vegetable oils are used) is 10 to 30% by weight, preferably 15 to 25% by weight of the entire raw material. The temperature of the oil/fat mixture is not particularly limited, but can be, for example, about 50 to 60°C.

2-2 Mixing Step The method of this embodiment includes the step of adding and mixing raw materials of natural cheese, casein, soy protein, phosphoric acid crosslinked starch, and molten salt to the oil/fat mixture. In this step, other raw materials may be added as necessary. For example, acid-treated starch may be added at the same time as phosphoric acid crosslinked starch. The order of the raw materials added to the oil and fat composition is not particularly limited, but for example, (1) natural cheese, (2) casein, (3) soybean protein, (4) phosphoric acid crosslinked starch, molten salt, and other raw materials. It can be in order. Natural cheese may be pre-melted in the fat/oil mixture before other ingredients, or may be added to the fat/oil composition at the same time as the other ingredients. The amount of natural cheese added is less than 50% by weight of the total raw materials, preferably 5 to 40% by weight, more preferably 10 to 30% by weight. The cheese can be added, for example, as solid, crushed cheese, or preheated and liquefied cheese.

"Other raw materials" here include acid-treated starch, starch syrup, dietary fiber, fragrances, colorants, preservatives, antioxidants, seasonings (salt, sugars, glutamate, etc.) that are added as necessary. etc. are included. Here, the amount of casein added is 5 to 15% by weight, preferably 7.5 to 12.5% by weight of the total raw material. The amount of phosphoric acid crosslinked starch added is 0.1 to 5% by weight, preferably 0.5 to 2.5% by weight of the total raw material. The amount of soybean protein added is 0.1 to 5% by weight, preferably 0.5 to 4.5% by weight, more preferably 1.0 to 4.0% by weight of the total raw material. The amount of the molten salt added is 0.1 to 3% by weight, preferably 1.0 to 2.5% by weight of the total raw material. When acid-treated starch is added, the amount added is preferably 0.1 to 5% by weight, more preferably 0.5 to 3% by weight. When starch syrup is added, the amount added is preferably 0.1 to 3% by weight, more preferably 0.5 to 2% by weight.

2-3 Heating/Stirring Step The method of this embodiment includes a step of stirring the raw material while heating it. After all the raw materials have been added and mixed, they can be stirred and mixed under heating conditions until the mixture becomes uniform. The mixing method is not particularly limited, but for example, steam heating, mixing, cutting, circulation, etc. can be combined using an emulsifier or the like. The heating temperature can be 70 to 95°C, particularly 80 to 90°C. The heating conditions are preferably adjusted so that the amount of water evaporation (weight) is 10% by weight or less of the entire raw material.

2-4 Cooling Step The method of this embodiment includes a step of cooling the mixed raw materials. The cooling rate and the container used during cooling are not particularly limited. The cooling temperature is not particularly limited, but may be, for example, room temperature (15 to 25°C) or room temperature (1 to 30°C).

2-5 Other Steps The method of this embodiment may include a step of further shredding the cheese-like food produced through the above steps. The process may also include a step of hermetically packaging the cheese-like food before or after shredding. Alternatively, it may be topped on a processed food such as pizza or gratin, and the processed food may be sealed and packaged as a refrigerated or frozen food.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

[Example 1] Evaluation of the influence of natural cheese content on the performance of cheese-like foods Cheese-like foods of Test Examples 1 to 7 were prepared using the raw materials shown in Table 1. First, palm oil fractionated fats and oils were put into an emulsifier and heated to 50° C. while stirring to make it into a liquid. While stirring the melted oil, add water, colorant dissolved in water, phosphoric acid cross-linked starch (Actobody (registered trademark) KT-10NR (cassava-derived starch, J-Oil Mills Co., Ltd.)), pH adjuster, gouda. Cheese and sodium caseinate were added in this order, followed by all other ingredients (including concentrated soy protein). The raw materials were mixed using the emulsifying machine's cutting, steaming, and circulation functions. The steaming temperature was set at 80 to 90°C, and the cutting speed was set at 1000 rpm. The raw material was taken out from the emulsifier, filled into a case, and cooled at 5° C. for 12 hours to obtain a cheese-like food. In the obtained cheese-like food, the average amount of water evaporation (weight) was 9.3, taking the total weight of the raw materials before mixing and heating as 100. The cheese-like foods obtained under each condition were fenced and then subjected to the following performance evaluations.

(Breaking stress) Each cheese-like food was cut into pieces 40 mm long, 40 mm wide, and 20 mm thick, and cut into 8 mm cylinders using a rheometer (RHEONER II CREEP METER RE2-33005C (Yamaden Co., Ltd.)) with a plunger of 200 N. The breaking stress was measured at a speed of 5 seconds and a strain rate of 95%.

(Shredability) A block-shaped cheese-like food was cut into strips with a length of 40 mm, a width of 6 mm, and a thickness of 2 mm using a manual shredding machine. Evaluation was made using the following criteria.
A: Can be stably cut into a uniform shape;
B: Although there is some non-uniformity, it can be stably cut into almost the same shape;
C: Can be cut, but sticking is observed and stable cutting is not possible;
D: Cannot be cut into strips.

(Topping properties) After applying sauce to pizza dough, shredded cheese-like food was topped, and the ease of topping was evaluated using the following criteria.
A: The cheese-like food can be easily spread over the entire dough and topped with it;
B: The topping can be spread out, but some cheese-like foods stick to each other;
C: When topping, cheese-like foods stick to each other and cannot be spread and topped;
D: Cheese-like foods were seen to adhere to each other before topping, and topping could not be applied.

(Melting property during heating A) The melting property of the cheese-like food when cheese was spread on the surface of pizza dough and baked was evaluated using the following criteria.
A: All cheese-like foods melt and spread, comparable to natural cheese (melting rate 100%);
B: Cheese-like food generally melts and spreads, comparable to natural cheese (melting rate of about 90%);
C: Some cheese-like foods melt and spread, but some parts remain unmelted (melting rate of about 80%);
D: Does not melt and retains its original shape (melting rate of approximately 75% or less).

(Melting property during heating B) A cheese-like food was cut into pieces 20 mm long, 20 mm wide, and 10 mm thick and baked, and the melting quality was evaluated using the following criteria.
A: The cheese-like food melts and becomes 5 mm or less in height;
B: Partially melted, but the height is more than 5 mm;
C: Does not melt and retains its original shape.

(Sensory evaluation) Eight panel members ate each cheese-like food itself and the pizza topped and baked with each cheese-like food, and evaluated the mouthfeel and taste based on the following criteria.
A: Uniform and smooth texture with a cheese-like taste;
B: A rather uniform and smooth texture with a cheese-like taste;
C: Rather grainy and powdery, with no cheese-like taste;
D: There is roughness and powderiness, and no cheese-like taste is felt.

Table 1 shows the evaluation results for the cheese-like foods of Test Examples 1 to 7. The results showed that even if the amount of cheese added was reduced to about 12.5% by weight, a cheese-like food product with performance comparable to that of cheese could be obtained.

[Example 2] Evaluation of the influence of changes in raw materials on the performance of cheese-like foods Cheese-like foods of Test Examples 8 to 10 were prepared using the raw materials shown in Table 2, and their performance was evaluated. The manufacturing process and performance evaluation criteria for the cheese-like food were the same as in Example 1, except for the raw materials. Cheese App30 (acetylated acid-modified starch derived from potato, Oji Cornstarch Co., Ltd.) was used as the acetylated acid-modified starch, and NSP-EA (acid-treated starch derived from pea, manufactured by Nippon Starch Chemical Co., Ltd.) was used as the acid-treated starch.

Table 2 shows the evaluation results of the cheese-like foods of Test Example 5 and Test Examples 8 to 10. In Test Examples 8 and 9, in which the phosphoric acid cross-linked starch in Test Example 5 was replaced with acetylated acid-modified starch and acid-treated starch, the physical properties of the cheese-like foods were almost the same as in Test Example 5, but the sensory evaluation showed that , roughness and powderiness were noted. In Test Example 10, in which concentrated soybean protein was excluded, the shredability and topping performance were significantly reduced. These results show that the use of soybean protein is essential to maintain the shredability and topping properties of cheese-like foods, and that the processed starch used must be cross-linked with phosphoric acid to maintain the cheese-like texture. Starch was shown to be superior.

[Example 3] Evaluation of the influence of the blending ratio of two types of processed starch on the performance of cheese-like foods Using the raw materials shown in Table 3, cheese-like foods of Test Examples 11 to 16 were prepared and performance evaluation was performed. The manufacturing process and performance evaluation criteria for the cheese-like food were the same as in Examples 1 and 2, except for the raw materials.

Table 3 shows the evaluation results of the cheese-like foods of Test Examples 11 to 16. In Test Examples 11 to 13, in which the total amount of modified starch added was 2.0% by weight and the blending ratio of phosphoric acid crosslinked starch and acid-treated starch was varied, all had performance comparable to cheese. In particular, in Test Example 13 in which the weight ratio of phosphoric acid crosslinked starch and acid-treated starch was 1:3, good results were obtained in both physical properties and sensory evaluation. In Test Examples 14 to 16 in which the modified starch content was increased, there was a tendency for the graininess and powderiness to become more noticeable in the sensory evaluation as the amount of modified starch added increased.

Claims (6)

Contains natural cheese
The content of natural cheese is less than 55% by weight,
10-30% by weight of vegetable oil, 5-15% by weight of casein, 0.1-5% by weight of phosphoric acid cross-linked starch, 0.1-5% by weight of soy protein, 0.1-3% of molten salt. Including weight%
Shredded cheese-like food. The shredded cheese-like food according to claim 1, further comprising 0.1 to 5% by weight of acid-treated starch. The shredded cheese-like food according to claim 2, wherein the content ratio (weight ratio) of phosphoric acid crosslinked starch and acid-treated starch is 1:5 to 3:1. The shredded cheese-like food according to claim 1, further comprising 0.1 to 3% by weight of starch syrup. The shredded cheese-like food according to claim 1, wherein the molten salt is a citrate or a polymerized phosphate. i) adding water to vegetable oil and mixing to produce a liquid oil and fat mixture;
ii) adding and mixing natural cheese, casein, soy protein, phosphoric acid crosslinked starch, and molten salt to the oil/fat mixture;
iii) stirring the mixture after step ii) while heating;
iv) cooling the mixture after step iii) ; and
v) shredding the solidified mixture after step iv);
including;
The amount of natural cheese added is less than 50% by weight of the total raw materials,
The amount of vegetable oil added is 10-30% by weight of the total raw material, the amount of casein added is 5-15% by weight of the total raw material, the amount of phosphoric acid crosslinked starch is 0.1-5% by weight of the total raw material, and the amount of soybean protein added is 0.1-5% by weight of the total raw material. The amount of white added is 0.1 to 5% by weight of the total raw material, and the amount of molten salt added is 0.1 to 3% by weight of the total raw material.
A method for producing shredded cheese-like food.