| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a low-protein cheese-like food having shape retention, processing suitability and palate feeling each inherent in cheese even when the protein content is reduced or cut to zero, having shape retention excellent in workability in cutting, processing and the like in normal temperature, and the other hand, favorably melted by heating with an oven so as to be favorably usable for last food such as pizza, and further extremely suppressed in oil separation when heated caused by addition of oil and fat alternative to the cheese. <P>SOLUTION: The low-protein cheese-like food having such low content of protein as ≤10 mass% contains: (a) dextrin derived from potato and having DE (Dextrose Equivalent) 2-5; (b) at least one selected from the group comprising carrageenan, agar, deacylated gellan gum and LM pectin; and (c) an emulsifier. <P>COPYRIGHT: (C)2010,JPO&INPIT |
