JP2006296422A - Cheese-like food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cheese-like food widely applicable as a food having cheese-like shape and flavor, regardless of Japanese-style food and Western-style food, having nutritional characteristic unlike conventional cheese, and containing a substance improved in functionality or having new functionality, and to provide a method for producing the cheese-like food. <P>SOLUTION: This method for producing the cheese-like food comprises a malt mixing process of mixing malt made by culturing Aspergillus in a bean steamed product and/or a cereal steamed product with a material containing milk and/or a milk processed product to obtain a malt mixed material, a brewing and fermenting process of brewing and fermenting the malt mixed material to obtain a brewed product, a lipid mixing process of adding and mixing a lipid-containing product with the brewed product to obtain a lipid mixed brewed product, and a forming process of forming the lipid mixed brewed product into a prescribed shape. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a cheese-like food and a method for producing a cheese-like food, and in particular, has a cheese-like flavor and form, has nutritional characteristics different from lactic acid bacteria fermented products and the like, and has improved or new functionality. The present invention relates to a cheese-like food containing a functional substance and a method for producing the same.

  Many kinds of cheese are manufactured in various parts of the world by unique manufacturing methods, and international standards are set by FAO / WHO. In Japan, under the Ministerial Ordinance on Milk and Dairy Product Component Standards (Ministry of Health and Welfare Ordinance No. 52 of 1951), cheese is classified into “natural cheese” and “process cheese”. No.): "Coagulated milk in which milk, buttermilk (parts other than the fat particles produced when making butter), cream, or a mixture of these are coagulated with an enzyme or other coagulant. A product obtained by removing a part of whey from the above, or a product obtained by aging these, and (2): “In addition to the items listed in the previous item, manufactured using milk and other raw materials and manufacturing techniques that include the coagulation of protein. "Processed cheese" means "Natural cheese is crushed, heated and melted", which has the same chemical, physical and sensory characteristics as those listed in the same item. And are defined emulsified thing, "he said. "Natural cheese" is soft cheese (50-75%), semi-hard cheese (40-50%), hard cheese (30-45%), super hard cheese (30-35%) depending on the water content. It is classified according to the presence or absence of aging, the type of bacteria, mold, etc. used for aging. In addition, in the international standard (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003) of cheese, it is super-hard (Extra hard: <51) by the moisture content (MFFB%) with respect to the cheese weight except a lipid content. %), Hard (Hard: 49-56%), hard / semi-hard (Firm / Semi-hard: 54-69%), soft (Soft:> 67%), etc. (Ripened), mold ripening (Mold ripened), non-ripening / fresh (Unriped / Fresh), ripening characteristics such as salt water immersion (In Brine) can be collectively referred to.

  In addition, brewed and fermented foods using plant-based ingredients include miso and soy sauce, which are traditional brewing seasonings in Japan, and a wide variety of products are produced throughout the country. According to the miso quality labeling standards (Ministry of Agriculture Notification No. 1664, Amendment Notification No. 1821) Mixed with salt, mixed with rice, wheat or other cereals, fermented, and matured "Semi-solid" is defined as miso. It is roughly classified into rice miso, barley miso, and bean miso according to the type of beans and cereals that cultivate koji mold (type of koji) and the types of steamed beans and steamed cereals mixed therewith. According to the soy sauce quality labeling standards (Ministry of Agriculture Notification No. 1665, Amendment Notification No. 1704), "Soybeans or soybeans, wheat, rice and other grains (including wheat gluten added) are processed by steaming or other methods. Then, fermented potato-cultured soy sauce (soy sauce cake) or soy sauce cake with rice steamed or swollen or saccharified with koji mold and salted or fried Clarified liquid seasonings (including those supplemented with enzymes such as cellulase (excluding proteolytic enzymes) in the production process) defined as soy sauce by this brewing method, Soybeans are supposed to include defatted soybeans. Other than this, “Amino acid solution (a product obtained by treating vegetable proteins such as soybeans with acid), enzyme-degraded seasoning solution (a product obtained by treating plant proteins such as soybeans with proteolytic enzymes) or fermentation-degraded seasoning solution (wheat A clarified liquid seasoning obtained by fermentation and aging with addition of gluten fermented and decomposed) is used as a soy sauce by the mixed brewing method.

  In addition to the cheese as described above, there is a soybean-like cheese-like food in which a dairy product is present in a round or half-broken state and fermented with a cheese-producing fungus (see, for example, Patent Document 1). In addition, koji made with Rhizopus spp. And koji made with saccharifying koji are added to skim milk heated inside and outside 45 ° C, fermented while keeping warm, and after aging by adding 15% inside and outside sodium chloride In addition, there is known a quick brewing method of a concentrated seasoning liquid from defatted milk, in which yeast is added to the filtered and heated solution and further fermented and matured for several days, followed by additional saturation of sodium chloride (see Patent Document 2, for example). One of the antihypertensive drugs is to inhibit the activity of angiotensin converting enzyme (ACE) in the renin-angiotensin system blood pressure control system, and from angiotensin I (decapeptide: DRVYIHPPFHL) to angiotensin II (DRVYIHPF) having a blood pressure increasing action. There are ACE inhibitors that inhibit the conversion of. Soy sauce and miso, which are Japanese traditional brewing seasonings that are brewed and fermented with koji, have such ACE-inhibiting ability (see, for example, Non-Patent Document 1). As ACE progresses, the ACE inhibitory ability increases and becomes the maximum after 7 days, and dipeptide (SW) has been reported as an ACE inhibitor produced in miso (see, for example, Non-Patent Document 2). ). In lactic acid bacteria fermented foods, it has been reported that lactotripeptides (VPP and IPP) having ACE inhibitory activity are found specifically in fermented milk produced by Lactobacillus helveticus among lactic acid bacteria ( For example, refer nonpatent literature 3).

Japanese Examined Patent Publication No. 2-62214 Japanese Patent Publication No. 38-2773 Okamoto A.I. et al, Bioscience Biotechnology and Biochemistry: 59, p1147, (1995). Takahama A.I. et al, International News on Fats, Oils and Related Materials: 4, p525, (1993). Nakamura Yasunori et al., Japan Food Science: Vol. 37, February, pp 37-41, (1998)

  Various natural cheeses as described above are made from milk or dairy products, and most products are fermented using lactic acid bacteria and molds such as Penicillium and Candida as starters. Then, since a cheese-producing fungus is used for fermentation, a cheese-like flavor is obtained, but nutritionally does not exceed cheese and milk or dairy products as a raw material to be used. It did not further improve the functionality (physiological activity) it possesses or produce new functional substances. In addition, in the “rapid brewing method of seasoning liquid from skimmed milk” as in Patent Document 2, the fermented milk and the rice bran produced by Rhizopus spp. Therefore, the fermentation of koji can be completed in about half a day by filtration heating, and fermentation ripening with added yeast can obtain a thick viscous seasoning solution within a few days and a short time, but the koji is removed by filtration heating. In addition, various enzymes from Aspergillus oryzae were almost inactivated, resulting in a brewed product mainly composed of yeast fermentation, and it was not expected to produce a brewed product substantially utilizing the characteristics of koji brewing. Moreover, it was not easy to finish such a brewed product into a flavor and form that could serve as a cheese substitute.

  The present invention has been made in view of the situation as described above, and can be widely applied as a food having a cheese-like form and flavor, regardless of whether it is a Japanese or Western food, and has different nutritional characteristics from conventional cheeses. Another object of the present invention is to provide a cheese-like food containing a substance having improved functionality or new functionality, and a method for producing the same.

  In order to achieve the above object, a cheese-like food according to the present invention includes a koji made by culturing koji fungi on a cooked legume and / or a cooked cereal, and milk and / or a processed milk product. A cheese-like food product comprising a brewed and fermented brewed product, wherein the cocoon mixed material is characterized in that a lipid mixed brewed product in which a lipid-containing material is added to the brewed product is formed into a predetermined shape To do. In this cheese-like food, the koji mixed material is mixed in an unheated state, and the brewed product is brewed and fermented at a temperature of 5 ° C. or more and less than 40 ° C. for 7 days or more and 180 days or less. It is preferable that the milk and / or the processed milk product be derived from cows, and it is preferable that the processed milk product is skim milk powder. And it is preferable that the soot mixing material is mixed including the salt material, and the soot mixing material may be mixed including the alcohol-containing material.

  In the cheese-like food as described above, the brewed product has an angiotensin converting enzyme (ACE) inhibitory activity produced by brewing fermentation, and suppresses the increase in blood pressure that is not produced in lactic acid bacteria fermentation of milk and / or processed milk products. It is preferable that the composition contains an active substance, and milk and / or a milk processed product is blended in an amount of 10 to 90 parts by weight as a dry product with respect to 100 parts by weight of the soot mixed material. It is preferably blended in an amount of 10 to 90 parts by weight. The lipid-containing material preferably contains vegetable oil and / or milk fat, and the lipid-containing material is 0.5 to 40 parts by weight with respect to 100 parts by weight of the lipid mixed brewed product. It is suitable to be blended.

  Moreover, in order to achieve the said objective, the manufacturing method of the cheese-like foodstuff by this invention is the rice cake and / or the processed milk product which were made by culturing koji mold on the legumes and / or cereals. A cocoon mixing step in which a mixture containing ingredients is mixed to obtain a cocoon mixed material; a brewing fermentation step in which the cocoon mixed material is brewed and fermented to obtain a brewed product; A mixing step; and a forming step for forming the lipid mixed brew into a predetermined shape.

  In such a cheese-like food manufacturing method, the koji-mixing material in the koji-mixing step can be mixed in an unheated state; It is preferable that it can be brewed and fermented for a period of 180 days or less, the milk and / or the processed milk product is preferably derived from cows, and the processed milk product is preferably skim milk powder. . In the soot mixing step, it is preferable to obtain a soot-mixed material by adding and mixing a salt material, and in the soot-mixing step, to obtain a soot-mixed material by adding and mixing an alcohol-containing material. Furthermore, in the koji mixing step, 10 parts by weight or more and 90 parts by weight or less of milk and / or a milk processed product as a dry product are blended with 100 parts by weight of the koji mixing material to be obtained. More than 90 parts by weight is preferable. In addition, it is preferable that the lipid-containing material comprises vegetable oil and / or milk fat, and the lipid mixing step is performed by adding 0.1% of the lipid-containing material to 100 parts by weight of the resulting lipid-mixed brewed product. It is preferable to blend 5 parts by weight or more and 40 parts by weight or less.

  According to the cheese-like food and the method for producing a cheese-like food of the present invention, the koji mixed material containing the koji made and the milk and / or the processed milk product is brewed and fermented. Due to the action of various enzymes such as protease, amylase, proteinase, hemicellulase and lipase produced by Aspergillus or as well as multiple amino-carbonyl reactions and esterification reactions, plant koji raw materials and animal milk raw materials can be obtained. By decomposing, fermenting and aging, it is possible to obtain a brewed product as an intermediate product having a novel cheese-like or cream-like flavor. Cheese-like foods are formed by adding and mixing lipid-containing materials to such brewed products, so that the flavor and nutritional characteristics of the brewed products are maintained and have shapes and forms similar to various cheeses. It will be a thing. In addition, various cheese flavor components and spices derived from biochemical changes such as amino acids, lipids, lactose, citric acid, etc. are added to lipid mixed brews, lipid mixed brews, and / or lipids molded into a predetermined shape About mixed brewing, when operation to age and / or dry is added, it can be set as the cheese-like food of the flavor and form which resembled various cheese, respectively.

  The koji mixed material is subjected to a brewing fermentation process that is completely different from lactic acid bacteria fermentation in terms of milk protein components mainly composed of casein derived from milk and / or processed milk raw materials. Therefore, the obtained brewed product has different nutritional characteristics from the fermented product of lactic acid bacteria, and it is possible to generate a new functional substance that cannot exist in the fermented product of lactic acid bacteria. In addition, the amino acid balance is particularly improved as a free amino acid as compared to a miso brewed product such as miso or soy sauce. In addition to bioactive functions such as anthocyanidins, flavonoids such as isoflavones, saponins, tocopherols, and other anti-thrombotic, antioxidant, and estrogen-like functions that are transferred from the raw material of koji beans, it is enhanced with isoflavones as components related to bone function metabolism. With calcium, a synergistic improvement effect of the osteoporosis prevention function can be expected. Further, when the koji mixed material is mixed in a non-heated state and brewed and fermented for a sufficient time, a new ACE inhibitor is generated in the resulting brewed product, and the ACE inhibitory ability is improved. As a cheese-like food, a substantial increase in blood pressure can be expected.

  Hereinafter, the best mode for carrying out the cheese-like food and the method for producing the same according to the present invention will be described in detail.

[First Embodiment]
The method for producing a cheese-like food according to the first embodiment comprises: a koji mixing step of mixing a koji made koji and a material containing milk and / or a processed milk product to obtain a koji mixed material; And a brewing fermentation step for obtaining a brewed product by brewing fermentation. As the koji, a koji made by culturing koji molds in a cooked product of beans, a cooked product of cereal, or a mixture of a cooked product of beans and a cooked product of cereal can be used (a koji making process). When beans are used as raw materials for this koji, for example, any beans such as soybeans, lupine beans, mung beans, peas, lentils, broad beans, kidney beans, moss beans, seaber beans, peanuts, etc. can be used. One or more are preferably selected. In the present embodiment, when soybean is used as a koji raw material, the variety, breeding, color shape, production area, etc. of soybean are not particularly limited, and any soybean may be used. In addition, defatted beans such as defatted soybeans defined in the above-mentioned soy sauce quality labeling standards can be used.

  Moreover, when using cereals as a raw material for straw, for example, any cereal such as rice, wheat, corn, buckwheat, sorghum, millet, millet can be used, and at least one of these cereals including rice and / or wheat is used. It is preferred that it is selected. In the present embodiment, when rice is used as the koji raw material, the rice varieties, breeding, color shape, production area, etc. used are not particularly limited, and any rice may be used. When wheat is used as a straw raw material, for example, barley, barley, in addition to barley, rye, wheat, etc., any wheat can be used as long as it is edible, including at least barley or barley. It is preferable that one or more selected from these wheats. Moreover, you may use together cereal gluten like wheat gluten prescribed | regulated by the above-mentioned soy sauce quality display standard.

  Beans can be carefully selected, peeled, washed (polished), dipped (drained), and steamed in accordance with conventional methods for producing miso, and peeling can be omitted. The obtained cooked legumes are sterilized and softened, and the raw bean odor is removed in addition to protein denaturation, polysaccharide solubilization, and inactivation of trypsin activity inhibitors. After cooling, the steamed beans can be crushed through, for example, a pulverizer and made into miso balls having a predetermined size (diameter of about 15 mm to 70 mm) with a miso ball molding machine. The bean paste is cultivated by seeding and cultivating the bean paste that has been made into this miso-tamago to obtain koji (bean koji). At the same time as the seeding or at the time of cultivation, roasted wheat can be added. In the koji making process, the ball-shaped koji (bean koji) obtained can be crushed.

  Rice can be refined, washed (polished), dipped (drained), and cooked according to conventional methods for producing miso. The cooked rice cooked in this way is sterilized and softened, and β-starch becomes α-starch, which is easily propagated when seeding and culturing koji molds, and the enzyme reaction is smoothly performed. . After this rice cooked product is cooled, koji molds are seeded and cultured to obtain koji (rice koji). Wheat can be refined, washed (polished), dipped (drained), and steamed in the same manner as in the case of cooked rice. Can be obtained.

  As a koji mold used in such a koji making process, any koji mold may be used as long as it is applicable to foods and produces an enzyme such as amylase, protease, proteinase, glutaminase, lipase, cellulase, hemicellulase, etc. Aspergillus oryzae and Aspergillus sojae, which are commonly used, and other molds such as Rhizopus oryzae can be preferably used. What is necessary is just to select the koji mold and strain according to the kind and quality of the desired brewed product. In addition, the mixture of two or more kinds of cooked cereals such as cooked beans, cooked rice and cooked wheat in the above-mentioned koji making process, seeded and cultured koji molds, A koji in which two or more kinds such as rice koji and wheat koji are appropriately mixed may be used in the kneading mixing step, and can be blended according to the type and quality of the brewed product. The seeding number (amount), seeding conditions, and culture conditions of Aspergillus oryzae can be appropriately set according to the conventional method for producing miso or soy sauce and are not particularly limited. Miso Technical Handbook; published by the National Miso Technical Society in 1995; Food Microbiology Handbook; edited by Hisao Yoshii et al., 1995 published by Gihodo Publishing Co., Ltd. Moreover, you may mix and use commercially available miso, soy sauce koji, or koji made as mentioned above.

  In the wrinkle mixing step of the present embodiment, milk, or milk and a processed milk product, or a material containing a processed milk product is mixed with the above-described wrinkle to obtain a wrinkled mixed material. The milk may be milk derived from any mammal as long as it is a mammal used as an edible or food material. For example, milk such as cow, goat, sheep, buffalo can be preferably used. Milk is more preferred. As the milk processed product, any milk processed product may be used as long as milk derived from these mammals is processed. For example, in addition to whole (fat) powdered milk, skimmed milk, partially skimmed milk, Concentrated milk, condensed milk, fermented milk, whey, protein concentrated whey, skim milk powder, partially skimmed milk powder, concentrated milk powder, condensed milk powder, fermented milk powder, concentrated whey, whey powder, protein concentrated whey powder, etc. It can use suitably, These 2 types or more can also be mixed and used. There is no particular limitation on the quality and composition of the milk and processed milk product, but for example, it conforms to “Ministerial Ordinance on Milk and Dairy Product Component Standards (Ministry of Health and Welfare Ordinance No. 52)” Can be used. Among these milk and processed milk products, the above-mentioned various milk powders, concentrated whey, whey powder, protein concentrated whey are solid and powdery in terms of more efficient mixing and brewing with koji. Powder is preferable, and skim milk powder and protein-enriched whey powder are more preferably used in terms of compatibility with koji during fermentation and brewing, nutritional balance, and animal lipid content. In this embodiment, skim milk powder derived from cows was used.

  As a mixing ratio of such milk and / or milk processed product and cocoon, 100% by weight of the cocoon mixed material excluding additives other than cocoon, milk and / or milk processed product, milk and / or It is preferable that 10 parts by weight or more and 90 parts by weight or less of dairy processed product is blended as a dried product, and 10 parts by weight or more and 90 parts by weight or less of candy is blended, and milk and / or milk processed product is blended as a dried product. More preferably, 25 parts by weight or more and 75 parts by weight or less are blended, and the soot is blended by 25 parts by weight or more and 75 parts by weight or less. In the point that the amount of new functional substances and the like may be increased, milk and / or milk processed product is blended in an amount of 35 parts by weight or more and 65 parts by weight or less as a dried product, and 35% by weight or more, More preferably, the amount is not more than parts by weight. If the addition of koji is less than 10 parts by weight, the fermentation and brewing may not proceed sufficiently, and if the addition of milk and / or a processed milk product is less than 10 parts by weight, the brewed product obtained after the brewing fermentation process is rich. The production of free amino acids that impart a taste may be insufficient.

  In the soot mixing step, a salt material can be added and mixed as a soot mixing material. In the case of adding a salt material, salt or common salt is used in this embodiment, but any salt that can be applied to foods can be used, for example, salt, common salt, sun-made salt, etc. It is preferable to use at least one selected from processed salts such as bittern added salt, potassium chloride added salt, acetate added salt in addition to the raw salt, ground salt and calcined salt. When such a salt material is added to the koji mixed material, it is preferable in that the propagation of miscellaneous bacteria causing abnormal fermentation, deterioration, etc. can be suppressed in the subsequent brewing fermentation process. The amount of the salt material to be added is preferably 1 part by weight or more and 30 parts by weight or less, more preferably 2 parts by weight or more and 15 parts by weight or less, more preferably 3 parts by weight or more per 100 parts by weight of the obtained soot mixed material. 10 parts by weight or less is more preferable. If the addition amount of the salt material is less than 1 part by weight, suppression of miscellaneous bacteria may be insufficient, and if it exceeds 30 parts by weight, the salty taste of the brewed product obtained in the subsequent brewing fermentation process may be strong and lack umami. is there.

  Furthermore, in the soot mixing step, the soot-mixed material can be obtained by adding and mixing the alcohol-containing material.ア ル コ ー ル When adding an alcohol-containing material as a mixed material, an ethanol-containing liquid is used in this embodiment, but any alcohol-containing material can be used as long as it is an alcohol-containing material applicable to foods. It is preferable to use at least one selected from ethanol-containing liquids, distilled liquors such as vodka, shochu and brandy, brewed sake such as sake and wine. When such an alcohol-containing material is added to the koji mixed material, it is preferable in that the propagation of miscellaneous bacteria that cause abnormal fermentation, deterioration, etc. can be suppressed in the subsequent brewing fermentation process, similarly to the addition of the salt material. . As the alcohol-containing material, a material having a high alcohol content, for example, 70% (V / V) or more is more effective. When the alcohol-containing material is added, the addition amount is preferably 0.1 parts by weight or more and 20 parts by weight or less, and more preferably 1 part by weight or more and 10 parts by weight or less, with respect to 100 parts by weight of the obtained soot mixed material. If the amount of the alcohol-containing material added is less than 0.1 parts by weight, the suppression of miscellaneous bacteria may be insufficient, and if it exceeds 20 parts by weight, the alcohol odor of the brewed product obtained in the subsequent brewing fermentation process remains. There is. In the koji mixing process described above, when koji, milk, and / or processed milk products are mixed, the reaction rapidly proceeds, including the subsequent brewing and fermentation process, and the enzyme is deactivated and the functionality is reduced. In some cases, the production of substances may be hindered, and in order to prevent such a state, it is necessary to carry out in an unheated state, and it is preferable to cool or control the temperature to a temperature of less than 40 ° C.

  The brewing fermentation process which obtains a brewing thing by brewing and fermenting the koji mixed material obtained by such a koji mixing process is implemented. In this embodiment, it is preferably performed at a temperature of 5 ° C. or more and less than 40 ° C. for a period of 7 days or more and 180 days or less, more preferably at a temperature of 10 ° C. or more and less than 40 ° C. for 7 days or more and 90 days or less. . In addition, due to the action of various enzymes such as protease, amylase, proteinase, hemicellulase, and lipase produced mainly by Aspergillus, plant-based koji raw materials and Animal dairy materials and the like are decomposed, fermented and aged, and a brewed product as a production intermediate product having a novel flavor like cheese or cream can be obtained. In addition, the koji mixed material goes through a brewing and fermentation process in which milk and / or milk protein components mainly composed of casein derived from processed milk raw materials have completely different fermentation and aging conditions from lactic acid bacteria fermentation. . Therefore, the obtained brewed product has different nutritional characteristics from the fermented product of lactic acid bacteria, and it is possible to generate a new functional substance that cannot exist in the fermented product of lactic acid bacteria. In addition, the amino acid balance is particularly improved as a free amino acid as compared with the sake brewed products such as miso and soy sauce. In addition to bioactive functions such as anthocyanidins, isoflavones and other flavonoids, saponins, tocopherols, and other antithrombotic, antioxidant, and estrogen-like effects that are transferred from the raw material of koji beans, it is enhanced with isoflavones as a component related to bone function metabolism. With calcium, a synergistic improvement effect of the osteoporosis prevention function can be expected. Furthermore, the koji mixed material is mixed in an unheated state, brewed and fermented over a sufficient period of time, and VY (L-valyl-L-tyrosine), YP (L-tyrosyl-L-proline) in the resulting brewed product. By producing an ACE inhibitor such as a dipeptide having such an amino acid sequence and improving the ACE inhibitory ability and the like, a substantial blood pressure increase suppressing action can be expected.

  In addition, in the koji mixing step and / or brewing fermentation step as described above, salt-tolerant yeast and lactic acid bacteria can be added as necessary. For example, each step such as addition at the initial stage and the late stage of the brewing fermentation process is possible. In addition, it is also possible to add in multiple portions. However, even in this case, it is necessary to set the temperature and time (period) within the ranges of the koji mixing step and the brewing fermentation step described above. When the salt-tolerant yeast is mixed with the koji mixed material in the koji mixing process and / or the brewing fermentation process, for example, Zygosaccharomyces rouxii, Candida versatiris, Candida echelcy (sandida etchery) It is preferable to use one or more salt-tolerant yeasts selected from (1) or more, and more preferably to use one or more species including T. saccharomyces luxi. These salt-tolerant yeasts have the effect of inhibiting the production of film-forming yeasts, fermenting glucose produced by Aspergillus oryzae to produce alcohols and imparting aroma. In addition, when the salt-resistant lactic acid bacteria are mixed with the koji mixed material, any salt-resistant lactic acid bacteria can be used as long as they are salt-resistant lactic acid bacteria applicable to foods. For example, Pediococcus halophilus is The strain can be suitably used, and a strain corresponding to the type and quality of the desired brewed product can be selected. The amount of such salt-tolerant yeast, the amount of salt-tolerant lactic acid bacteria mixed in the koji mixed material, and the addition conditions such as the mixing method and apparatus are not particularly limited, according to the conventional addition conditions for each miso. Can be done. Moreover, milk and / or a milk processed product can be added not only in the above-mentioned koji mixing process but also in the brewing fermentation process. For example, it may be mixed in any of the brewing fermentation processes such as the initial, middle, and late stages. good. Furthermore, it is also possible to add and mix the milk and / or the processed milk product in a plurality of times, such as in the koji mixing step, the brewing fermentation step, and the early and late stages in the brewing fermentation step. However, even in the case of adding and mixing milk and / or processed milk products in this way, the addition amount is within the above range, and within the range of the temperature and time (period) conditions of the koji mixing step and the brewing fermentation step. It is necessary to do. In addition, depending on the property of the cheese-like food to be manufactured, it is possible to add water (as seed water) in the above-described koji mixing step or brewing fermentation step.

  The brewed product obtained in the brewing fermentation process as described above is subjected to a lipid mixing step in which a lipid-containing product is added and mixed to obtain a lipid mixed brewed product, and a molding step in which the lipid mixed brewed product is formed into a predetermined shape. As the lipid-containing material, for example, a vegetable lipid-containing material such as vegetable oil or fat, an animal lipid-containing material such as milk and / or a processed milk product, or a mixture thereof can be used. In this embodiment, the thing containing vegetable oil and / or milk fat was used as a lipid containing material. As a blending ratio of the brewed product and the lipid-containing product, 0.5 to 40 parts by weight of the lipid-containing product can be blended with respect to 100 parts by weight of the resulting mixed lipid brewed product. It is more preferable to blend 10 parts by weight or more and 40 parts by weight or less of the lipid-containing material. Thereby, the obtained lipid mixed brewed product becomes a cheese-like product taking advantage of the flavor and nutritional characteristics of the brewed product. Various cheese flavor ingredients and spices derived from biochemical changes such as amino acids, lipids, lactose, citric acid, etc. may be added to the lipid mixed brew so that each cheese has a similar flavor and form to each cheese. It can be made like food. In the forming step, such a lipid-mixed brew can be formed into a predetermined shape resembling a desired cheese. In addition, an operation for further aging and / or drying may be added before and / or after the molding. STAN A-6-1978, Rev. 1-199, Amended 2003).

  Hereinafter, although the cheese-like foodstuff by this invention and its manufacturing method are shown concretely, showing an Example and a comparative example, this invention is not limited by this.

[Example 1]
A brew was prepared according to the production method of the first embodiment. However, rice was used for cereals as a raw material for straw. Domestic salt was used as the salt material. Non-fat dry milk derived from cow milk (water: 4% by weight, lipid: 1% by weight, protein: 34% by weight, carbohydrate: 53% by weight, calcium: 1% by weight) was used as a processed milk product. Non-fat dry milk of the same weight as rice bran made using Aspergillus oryzae as the koji mold was mixed, so that the salt content in the koji mixed material was 6 wt% and the alcohol content was 3 wt%. 70% ethanol was used as the alcohol-containing material, the koji mixing step was a non-heated temperature condition of less than 40 ° C., and the brewing fermentation process was a temperature condition of 30 ° C. or more and less than 40 ° C. In addition, at the start of the brewing fermentation process, 3 parts by volume of salt-tolerant yeast (Tigo Saccharomyces roxy) adjusted to the same yeast amount concentration as the yeast solution used for normal miso brewing is added to 100 parts by weight of koji. In the koji mixing process and the brewing fermentation process, lactic acid bacteria were not added, and the brewing fermentation process was continued until 180 days, but the brewed product with a brewing fermentation period of 7 days or more is a uniform paste like cheese or cream. Good appearance properties were maintained.

[Example 2]
A brew was prepared in the same manner as in Example 1 except that no alcohol-containing material was added to the koji mixed material. The obtained brewed product having a brewing fermentation period of 7 days or more maintained good appearance properties like the brewed product of Example 1.

Example 3
A brew was prepared in the same manner as in Example 1 except that the salt content in the koji mixed material was 4 wt% and the alcohol content was 3.5 wt%. The obtained brewed product having a brewing fermentation period of 7 days or more maintained good appearance properties like the brewed product of Example 1.

Example 4
A brew was prepared in the same manner as in Example 1 except that the salt content in the koji mixed material was 12 wt% and no alcohol-containing material was added. The obtained brewed product having a brewing fermentation period of 7 days or more maintained good appearance properties like the brewed product of Example 1.

Example 5
According to the first embodiment, salad oil as a lipid-containing material is added to the brewed product of Example 2 (brewing fermentation period 8 days), respectively, 5, 10, 15, 20, 25, 30% by weight, and Camembert style A cheese-like food was prepared.

Example 6
According to the first embodiment, to the brewed product of Example 2 (brewing fermentation period 8 days), a fat-containing product containing vegetable oil and dairy product (trade name: coffee fresh, manufactured by Morinaga), 5, 10, 15, 20, 25, 30% by weight were added to form a Camembert-like form to prepare a cheese-like food.

[Comparative Example 1]
After the salt content in the koji mixed material is 10% by weight and maintained at 45-50 ° C. for 12 hours in the koji mixing process, the amount of yeast is the same as the yeast liquid normally used for brewing miso. Add 3 parts by volume of salt-tolerant yeast (Tigo Saccharomyces roxy) adjusted to the concentration to 100 parts by weight of cocoon consumption, and add 157 parts by volume of water (seed water) to 100 parts by weight of cocoon use. A brewed product was prepared in the same manner as in Example 4 except that brewing fermentation was performed at 40 ° C. The brewed product is in a muddy state with lumps mixed 8 days after the start of the brewing fermentation process, and the core remains in the koji, and the brewing fermentation process was continued under the same conditions, but the brewing had a uniform and good appearance. The thing was not obtained.

[Comparative Example 2]
Example 1 except that 40% by weight of steamed soybean meal was mixed with the koji mixed material, the rice koji content was 20% by weight, the skim milk content was 16% by weight, the salt content was 12% by weight, and no alcohol-containing material was added. Similarly, a miso-like brew was prepared.

[Comparative Example 3]
A miso-like brew was prepared in the same manner as in Comparative Example 2 except that the salt content in the koji mixed material was 6 wt% and the alcohol content was 3 wt%.

[General item analysis test (1)]
For the brewed product of Example 2, measurement of each item such as moisture, protein, lipid, ash, carbohydrate, calcium, etc., according to the standard miso analysis method (Miso Technology Handbook, 1995 National Miso Technology Association, Appendix pp 1-35) Went. The results are as shown in Table 1.

[Amino acid analysis]
About the brewed product of Example 2 (brewing fermentation period 8 days) and skim milk powder used as a raw material, hygiene test method, food component test method, food and drink test method amino acids (hygiene test method, comment, edited by Japan Pharmaceutical Association, 1990 pension) The amount of free amino acids (g / 100 g) was measured according to Hara Publishing Co., Ltd., pp 281-284). However, tryptophan was tested by HPLC, and the others were tested by amino acid automatic analysis. The results of amino acid analysis are as shown in Table 2, and the brewed product of Example 2 has a large amount of free amino acids as compared with the non-fat dry milk raw material, and these have a tasteful glutamic acid, Alanine, valine, methionine, glycine and the like were included. These gave the product a rich taste, and sufficient taste was expressed by brewing fermentation. In addition, the ratio of essential amino acids in the amino acid composition ratio was high, and the improvement in amino acid lance was confirmed.

[General item analysis test (2)]
For miso-like brews of Examples 1 to 4 (brewing fermentation period 25 to 35 days) and Comparative Examples 2 and 3 (brewing fermentation period 40 days), the standard miso analysis method (Miso technical handbook, 1995 nationwide) According to the Miso Technical Association publication, appendices pp 1-35, each item such as pH, color (Y%), formol nitrogen (FN), acidity I, general viable count, coliform group, and the like was measured. The results are shown in Table 3.

[Sensory evaluation (1)]
The brewed products of Examples 1, 2, 4 (brewing fermentation period 25 to 35 days), the brewed product of Comparative Example 1 (brewing fermentation period 8 days) and the miso-like products of Comparative Examples 2, 3 (brewing fermentation period 40 days) Sensory evaluation was performed on the brewed product. The sensory evaluation was performed mainly for the flavor by five specialist panels. The results of sensory evaluation are as shown in Table 4, and it was determined that the brewed product of Example 1 could be directly applied to bread, crackers and the like, seasoned with gratin, stew, spaghetti, or a substitute for cheese.

[Sensory evaluation (2)]
Sensory evaluation was performed on the cheese-like foods of Examples 5 and 6 (use of the brewed product during the brewing fermentation period of 25 to 35 days). The sensory evaluation was performed mainly for the flavor by five specialist panels. As a result, Example 6 has a higher evaluation than Example 5, and among Examples 6, the evaluation of a cheese-like food with 20 to 30% by weight of a lipid-containing material is high, and 25% by weight of cheese-like food. The evaluation was that the food had the best cheese-like flavor.

Claims (19)

Cheese comprising a brewed and fermented mash-mixed material containing a koji made by culturing koji fungi on a cooked bean and / or a cooked cereal and kneaded with milk and / or a processed milk product Like food,
A cheese-like food, wherein a lipid-mixed brewed product in which a lipid-containing material is added and mixed with the brewed product is formed into a predetermined shape.   The koji mixed material is mixed in a non-heated state, and the brewed product is brewed and fermented for a period of 7 days or more and 180 days or less at a temperature of 5 ° C. or more and less than 40 ° C. The cheese-like food according to claim 1, characterized in that   The cheese-like food according to claim 1 or 2, wherein the milk and / or milk processed product is derived from cows.   The cheese-like food according to any one of claims 1 to 3, wherein the processed milk product is skim milk powder.   The cheese-like food according to any one of claims 1 to 4, wherein the koji-mixing material contains a salt material and is mixed.   The cheese-like food according to any one of claims 1 to 5, wherein the koji-mixing material includes an alcohol-containing material and is mixed.   The brewed product comprises an antihypertensive agent that is produced by brewing fermentation and has an angiotensin converting enzyme (ACE) inhibitory activity and is not produced in lactic acid bacteria fermentation of the milk and / or processed milk product. The cheese-like food according to any one of claims 1 to 6.   10 parts by weight or more and 90 parts by weight or less of the milk and / or dairy processed product are blended as a dry product with respect to 100 parts by weight of the straw blended material, and 10 parts by weight or more and 90 parts by weight or less of the straw is blended. The cheese-like food according to any one of claims 1 to 7, wherein   The cheese-like food according to any one of claims 1 to 8, wherein the lipid-containing material comprises vegetable oil and / or milk fat.   The cheese-like food according to any one of claims 1 to 9, wherein a lipid-containing material is blended in an amount of 0.5 to 40 parts by weight with respect to 100 parts by weight of the lipid mixed brew. A koji mixing step of mixing a koji cultivated with koji fungi on a cooked legume and / or a cooked cereal and mixing a material containing milk and / or a processed milk product to obtain a koji mixed material,
A brewing fermentation process for brewing and fermenting the koji mixed material to obtain a brewed product,
A lipid mixing step of adding a lipid-containing material to the brewed product to obtain a lipid mixed brewed product,
And a forming step of forming the lipid mixed brewed product into a predetermined shape. The soot-mixed material in the soot-mixing step can be mixed in an unheated state,
The method for producing a cheese-like food according to claim 11, wherein the brewed product in the brewing fermentation step can be brewed and fermented at a temperature of 5 ° C or higher and lower than 40 ° C for a period of 7 days or longer and 180 days or shorter. .   The method for producing a cheese-like food according to claim 11 or 12, wherein the milk and / or the processed milk product is derived from cows.   The method for producing a cheese-like food according to any one of claims 11 to 13, wherein the processed milk product is skim milk powder.   The method for producing a cheese-like food according to any one of claims 11 to 14, wherein in the koji mixing step, a koji mixed material is obtained by adding and mixing a salt material.   The method for producing a cheese-like food according to any one of claims 11 to 15, wherein in the koji mixing step, a koji mixture material is obtained by adding and mixing an alcohol-containing material.   In the wrinkle mixing step, 10 parts by weight or more and 90 parts by weight or less of the milk and / or milk processed product as a dry product are blended with 100 parts by weight of the wrinkle mixing material, and the wrinkle is added by 10 parts by weight or more, 90 parts by weight. The method for producing a cheese-like food according to any one of claims 11 to 16, wherein the amount is not more than parts by weight.   The method for producing a cheese-like food according to any one of claims 11 to 17, wherein the lipid-containing material comprises vegetable oil and / or milk fat.   The said lipid mixing process mix | blends a lipid containing material 0.5 to 40 weight part with respect to 100 weight part of said lipid mixed brews obtained. The manufacturing method of the cheese-like food of description.