PROBLEM TO BE SOLVED: To provide a cheese-like food product which has excellent working characteristics with a processed cheese-like texture and flavor or excellent spreading properties with a cream cheese-like texture, containing low fat, low calories, and high dietary fiber, exhibiting appropriate melting properties and shape retention ability when cooked, producing a desirable browning color and burnt flavor in a short time, remarkably delaying solidification when cooled after cooking, ans to provide a manufacturing method thereof and a food containing the cheese-like product.SOLUTION: The cheese-like food product includes 12 to 60 wt% of an enzymatically synthesized inulin composition, 10 to 50 wt% of a raw material cheese, and 1 to 20 wt% of milk proteins other than the raw material cheese. A method for manufacturing the cheese-like product and a food product which contains the cheese-like food product are also provided. The cheese-like food product has a fat content of 15 wt% or less, an energy of 100 to 240 kilocalories per 100 g, and a dietary fiber content of 10 wt% or more, while achieving the texture and flavor and the working characteristics of a processed cheese, further exhibiting appropriate melting properties and shape retention ability when cooked, producing a desirable browning color and burnt flavor in a short time, and remarkably delaying solidification when cooled after cooking.COPYRIGHT: (C)2014,JPO&INPIT【課題】加工特性が良好でプロセスチーズ様の食感と風味を有するもしくはスプレッド性が良好でクリームチーズ様の食感を有する、低脂肪、低カロリー、食物繊維高含有であり、さらに加熱調理によって適度な溶融と形状保持能力を有し、短時間で好ましい焦げ色および焼成風味を有し、加熱冷却後も固化が著しく遅延することを特徴とするチーズ様食品およびその製法並びにチーズ様食品を含む食品を提案する。【解決手段】酵素的に合成されたイヌリン組成物が12~60重量%、原料チーズが10~50重量%、原料チーズ以外の乳タンパクを1~20重量%含有させたチーズ様食品及びその製法並びにチーズ様食品を含む食品。このチーズ様食品は、脂肪含有率が15重量%以下、エネルギーが100gあたり100~240キロカロリー、食物繊維含有率が10重量%以上でありながら、プロセスチーズの食感と風味、加工特性を満足させ、さらに加熱調理によって適度な溶融と形状保持能力を有し、短時間で好ましい焦げ色および焼成風味を有し、加熱冷却後も固化が著しく遅延する特徴を有する。【選択図】なし
