PROBLEM TO BE SOLVED: To provide a processed cheese-like food product preparable without oil phase separation or syneresis even if molten salt-free, having sufficient thermostable shape retention even under a pressure-heating moist heat condition.SOLUTION: A molten salt-free processed cheese-like food product includes: 4.0-15.0 wt.% crosslinking treatment starch in a cheese material 20% or more starch/SNF being a starch content per nonfat solid content 2.5 or lower ratio of milk fat/milk protein 3.0 wt.% or more milk protein and 45.0-62.0 wt.% moisture content, in a production of a processed cheese-like food product.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】溶融塩無添加であっても油相分離や離水がみられず調製可能であり、加圧加熱湿熱条件下であっても十分な耐熱保形性を有するプロセスチーズ様食品の提供。【解決手段】プロセスチーズ様食品の製造において、原料チーズに架橋処理デンプンを4.0~15.0重量%、無脂固形分あたりのデンプン含量であるstarch/SNFが20%以上、乳脂肪/乳タンパク質の比率が2.5以下、乳タンパク質が3.0重量%以上、水分含量が45.0~62.0重量%とする溶融塩無添加プロセスチーズ様食品。【選択図】なし
