The present invention provides a cheese-like food which can achieve the following 1) to 3): 1) having a suppressed odd taste; 2) having a smooth texture and a refreshing sour taste; and 3) having favorable emulsion stability.
The cheese-like food includes an emulsified composition containing: 1 to 10% by mass in terms of solid content of beans containing 50 to 90% by mass of a carbohydrate in the solid content; and 1 to 10% by mass of a swelling-inhibiting starch, and the cheese-like food has a pH of 3.5 to 7.5 and a water content of 45 to 70% by mass.

Described herein are novel compositions comprising a Cannabis component selected from the group consisting of: a cannabinoid, a flavonoid and a terpenoid; and a protein, selected from the group consisting of whey and a plant protein. According to an embodiment, the Cannabis component is non-covalently bound to the whey or to the plant protein. The plant protein may be selected from the group consisting of: soy protein, pea protein, rice protein, hemp protein, and hops protein or other plant derived protein.

The method for producing vegetable hard cheese with improved property and flavor comprises a ingredient input step S100 of preparing and placing ingredients in a container, an emulsifying step S200 of mixing and stirring the ingredients in the container to produce an emulsion, a sterilization step S300 of heating the emulsion for sterilization, a shaped packaging step S400 of packaging the sterilized emulsion in a slice form or block form, a cooling step S500 of cooling and solidifying the emulsion packaged in the slice form or block form to produce a solidified vegetable cheese, and a grinding processing step S600 of grinding the solidified vegetable cheese to produce a vegetable hard cheese.

The invention provides a plant-based cheese of the half-hard type comprising from 5 to 35 wt. % of a vegetable fat, from 20 to 40 wt. % (modified) starches; from 1 to 7 wt. % (phospholipid) w/o emulsifier, the remainder (up to 100 wt. %) being water, wherein the wt. % are calculated on the total composition, and a method for its preparation.