PROBLEM TO BE SOLVED: To provide a novel cheese-like food, which still keeps the delicate taste of protein derived from a marine product and has cheese-like flavor, by coagulating the protein derived from the marine product by means of fermentation using yeast or lactic acid bacteria.SOLUTION: Lactic acid bacteria, yeast, or a combination thereof is added to a mixture body 2 which includes a protein derived from a marine product and soymilk, animal milk or a combination thereof, and the mixture thus obtained is fermented to produce a protein-coagulated body 3, which is then dehydrated and dried to gain the solid cheese-like food 4. The protein derived from the marine product is the lever, ovary, or testis of fish, crustacea, shellfish, mollusca or echinoderm which are all aquatic life an organ which corresponds to any of the organs or an egg generated from the ovary. The cheese-like food contains at least 30 wt.% of the soymilk, animal milk or combination thereof when the cheese-like food is produced from the mixture body.COPYRIGHT: (C)2013,JPO&INPIT【課題】酵母又は乳酸菌を用いた発酵により水産物タンパク質を凝固させるとともに、水産物タンパク質の繊細な食味をそのまま残しながら、チーズのような香味を有する新規のチーズ様食品を提供する。【解決手段】水産物タンパク質と,豆乳又は獣乳あるいはこれらの組み合わせからなる混合体2に,乳酸菌又は酵母,あるいは,これらの組合せを添加して発酵させてなるタンパク質凝固体3を脱水し乾燥してなる固形状のチーズ様食品4であって、水産物タンパク質は、水生生物である魚類又は甲殻類又は貝類又は軟体動物又は棘皮動物における、肝臓又は卵巣又は精巣又はこれらのいずれかに相当する器官あるいは卵巣から生じた卵であり、チーズ様食品を製造する際の混合体において豆乳又は獣乳あるいはこれらの組み合わせは,少なくとも30重量%含有されることを特徴とするチーズ様食品による。【選択図】図1
