JP2021171002A - Method for producing cheese-like fermented food, and cheese-like fermented food - Google Patents

Abstract

To provide a production method for producing a cheese-like fermented food having flavor and texture like cheese from a raw material including soybean milk and soybean curd pulp, and a cheese-like fermented food.SOLUTION: A method for producing cheese-like fermented food comprises: a coagulation process S1 of coagulating a raw material that contains soybean milk and soybean curd pulp, and in which dry mass of soybean curd pulp is 50 mass% or less total mass (note that 0 mass% is not included) by using at least one kind of lactic acid bacterium, acid and coagulant; a curd formation process S2 of separating whey from a coagulated product generated in the coagulation process S1 to form a curd; and a fermentation/maturation process S3 of fermenting/maturating the curd formed in the curd formation process S2 by Aspergillus oryzae. A cheese-like fermented food obtained by the production method which contains isovaleric acid by 0.65 mg/g or more as a flavor component, is provided.SELECTED DRAWING: Figure 1

Description

The present invention relates to a technique for producing a cheese-like fermented food using soymilk and okara.

Conventionally, various studies have been made on cheese-like fermented foods made from soymilk (see, for example, Patent Documents 1 to 4 and Non-Patent Document 1). Patent Document 1 proposes a method for producing a cheese-like food by fermenting and aging soymilk obtained by removing 60% or more of soluble sugar categories in raw soybeans in the same manner as cheese. In addition, Non-Patent Document 1 discloses component analysis results and antioxidant property evaluation results for soymilk cheese prepared by changing the type of lactic acid bacteria used for lactic acid fermentation and the type of cheese mold used for fermentation and aging.

However, as in the method described in Patent Document 1 and Non-Patent Document 1, simply replacing the raw material from milk with soymilk enhances the odor and taste peculiar to soymilk, and it is not possible to obtain a fermented food having a flavor close to that of cheese. Can not. Therefore, in Patent Document 2, in order to reduce the taste and odor peculiar to soybeans, the soybean raw material is selected from Lactococcus lactis subpies lactis Cu-1 strain and / and Lactococcus plantarum AP-1 strain. A method for producing a cheese-like fermented soybean food product has been proposed in which lactic acid bacteria derived from the plant matter to be produced are added and lactic acid fermented, and the obtained fermented product is solidified and aged.

Further, in Patent Document 3, a card obtained by fermenting soymilk with a lactic acid bacterium having protease activity in order to obtain a processed cheese-like food without using special soymilk or performing long-term aging by molding. A method for producing a cheese-like food product by heating and filtering the cheese has been proposed. Further, in Patent Document 4, in order to obtain a natural cheese-like fermented food having excellent digestibility and good flavor and composition, a curd processed according to a conventional method of cheese manufacturing method is molded and squeezed into a solid state. After molding, a method of fermenting and aging in a brewed product using koji as a substrate while blocking contact with air has been proposed.

On the other hand, in order to increase the nutritional value, a method of producing a fermented food using soybean powder containing okara instead of soymilk has also been proposed (see Patent Document 5). For example, in the method for producing a fermented lactic acid bacterium described in Patent Document 5, soybean powder obtained by crushing whole soybeans heat-treated in two steps is dispersed and dissolved in hot water to obtain a soybean powder dispersion solution. The soybean powder dispersion solution is treated with protease to homogenize it, and then fermented with lactic acid bacteria.

Japanese Unexamined Patent Publication No. 7-236417 Japanese Unexamined Patent Publication No. 2009-136158 International Publication No. 2009/001443 Japanese Unexamined Patent Publication No. 63-269946 JP-A-2017-153458

Miki Nishiyama, 5 others, "Preparation of cheese-like foods using soymilk and its antioxidant properties and properties", Journal of Japan Society for Food Science and Technology, Japan Society for Food Science and Technology, September 2013, Volume 60, No. 9

However, it is difficult to produce a cheese-like fermented food having a flavor and texture similar to that of cheese by using soymilk and okara as raw materials by the above-mentioned conventional method. Specifically, even if a plant-derived lactic acid bacterium is added during lactic acid fermentation as in the method described in Patent Document 2, aroma components and umami components peculiar to cheese are not produced. Further, when the product is produced by performing only lactic acid fermentation and not performing the aging step as in the methods described in Patent Documents 3 and 5, since the aroma component peculiar to cheese is not produced, a flavor close to that of cheese cannot be obtained.

On the other hand, the method described in Patent Document 4 is fermented and aged in a brewed product using koji as a substrate, and the taste and flavor greatly change depending on the brewed product used. Therefore, a fermented food having a natural flavor close to that of cheese is obtained. It's difficult. In addition, the method described in Patent Document 4 has a problem that when a brewed product using yeast-added jiuqu as a substrate is used, alcohol is generated or sugar is consumed by yeast to change the flavor. be.

Therefore, the present invention uses raw materials containing soymilk and okara to produce a cheese-like fermented food that has a flavor close to that of cheese, has a smooth texture, and can ingest dietary fiber that tends to be deficient. The purpose is to do.

In the method for producing a cheese-like fermented food according to the present invention, a raw material containing soymilk and okara and having a dry mass of the okara of 50% by mass or less (however, 0% by mass is not included) is used. A coagulation step of coagulating with at least one of lactic acid bacteria, acid and a coagulant, a step of separating whey from the coagulated product obtained by the coagulation step to form a curd, and fermenting and aging the curd with aspergillus. Perform the process.
In the step of fermentation and aging, aspergillus for soy sauce and / or aspergillus for miso can be used as the aspergillus, and specifically, Aspergillus oryzae and / or Aspergillus soya can be used.
In that case, in the step of fermentation and aging, a liquid containing seed jiuqu can be sprayed on the surface of the curd, or seed koji, bean jiuqu or rice jiuqu can be mixed with the curd.
Further, as the raw material, for example, a mixture of 2.5 to 38.3 parts by mass of okara in a dry mass with respect to 100 parts by mass of soymilk can be used.
In addition, either one or both of the soymilk and the okara used as raw materials may be produced using peeled soybeans.

The fermented food according to the present invention is a cheese-like fermented food obtained by fermenting and aging curd formed from a coagulated product of a raw material containing soymilk and okara with aspergillus, and the amount of okara (dried) contained in the raw material. The mass) is 50% by mass or less (however, 0% by mass is not included) of the total mass, and contains 0.65 mg / g or more of isovaleric acid as an aroma component.

According to the present invention, it is possible to produce a cheese-like fermented food having a flavor close to that of cheese, having a smooth texture without roughness, and capable of ingesting dietary fiber from raw materials containing soymilk and okara. can.

It is a flowchart which shows the manufacturing process of the cheese-like fermented food of embodiment of this invention.

Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the accompanying drawings. The present invention is not limited to the embodiments described below.

FIG. 1 is a flowchart showing a manufacturing process of a cheese-like fermented food according to an embodiment of the present invention. As shown in FIG. 1, the method for producing a cheese-like fermented food of the present embodiment includes a coagulation step (step S1), a curd forming step (step S2), and a fermentation / aging step (step S3).

[Coagulation process]
In the coagulation step S1, the raw materials containing soymilk and okara and having an okara content (dry mass) of 50% by mass or less (however, 0% by mass is not included) are lactic acid bacteria, an acid and a coagulant. A coagulated product is obtained by coagulating with at least one of them. The soymilk used as a raw material may be soymilk obtained by separating insoluble components such as bean curd refuse from soybean juice obtained by crushing soybeans soaked in water and moistened.

Further, as the okara used as a raw material, those generated in the process of producing tofu or soymilk can be used, and among various okaras, it is preferable to use the soymilk okara generated in the process of producing soymilk. Soymilk okara is obtained, for example, by centrifuging soybeans soaked in water from crushed soybean juice. Further, in the method for producing a cheese-like fermented food of the present embodiment, raw okara may be used, but it is preferable to use okara powder obtained by drying and powdering raw okara, and soymilk okara powder is particularly preferable. Is.

From the viewpoint of eliminating roughness when made into a coagulated product and improving the texture, it is preferable to use fine particles, specifically, particle size analysis using a laser diffraction type particle size distribution measuring device. -The particle size (median diameter) measured by the laser diffraction / scattering method (ISO13320, ISO9276, JISZ8825: 2013) is preferably 500 μm or less, more preferably 200 μm or less, and further preferably 100 μm or less.

The types of soymilk and okara used as raw materials are not particularly limited, but it is preferable to use soymilk or okara produced using peeled soybeans. As a result, the green odor peculiar to soybean is reduced, and a fermented food having a flavor closer to that of cheese can be obtained. The soymilk and bean curd refuse used as raw materials are not limited to one type, and a plurality of soybeans having different types and processing methods can be used in combination.

However, when the amount of okara in the raw material exceeds 50% by mass in terms of dry mass, the rough texture derived from okara stands out, and even after the fermentation and aging steps, the texture remains rough and a smooth texture cannot be obtained. Therefore, the raw material used in the method for producing a cheese-like fermented food of the present embodiment has a dry mass of bean curd refuse of 50% by mass or less (however, 0% by mass is not included). The ingredients other than okara in the raw material are mainly soymilk, but as long as the effects of the present invention are not impaired, various seasonings, flavored vegetables and herbs, pigments and other ingredients other than soymilk and okara can be used. It may be included.

The mixing ratio of soymilk and okara in the raw material is not particularly limited, but it is preferable to add 2.5 to 38.3 parts by mass of okara in a dry mass with respect to 100 parts by mass of soymilk. By blending soymilk and okara in the above-mentioned ratio, the dietary fiber content in the fermented food can be increased without impairing the cheese-like flavor.

Comparing the results of the 2020 Japanese Dietary Intake Standards (Ministry of Health, Labor and Welfare) and the 2018 National Health and Nutrition Survey (Ministry of Health, Labor and Welfare), especially for men and women aged 20 to 59 who are deficient in dietary fiber, dietary fiber It can be seen that there is a shortage of 4.0 to 8.1 g. Therefore, by ingesting 100 g of a cheese-like fermented food produced by blending 2.5 parts by mass of okara with respect to 100 parts by mass of soymilk, the above-mentioned shortage of dietary fiber can be supplemented.

As the raw material described above, soymilk and okara may be mixed and then sterilized, or soymilk or okara that has been sterilized may be used. Further, water or sugar can be added to the raw material, if necessary.

When the raw material is coagulated using lactic acid in the method for producing a cheese-like fermented food of the present embodiment, lactic acid bacteria are added to the raw material containing soymilk and okara and lactic acid fermentation is performed. Examples of the lactic acid bacterium used at that time include lactic acid bacteria of the genus Streptococcus such as Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus gasseri, and Lactobacillus del Brucchii. Lactobacillus, Lactobacillus lactobacillus such as Lactobacillus lactis, Lactobacillus lactobacillus such as Leukonostock Mecenteroites, Leukonostock lactis, Lactobacillus enterococcus lactic acid bacteria, Bi Examples include Lactobacillus bifidobacteria such as Fidobacterium bifidam and Bifidobacterium addresscentis, and Lactobacillus pediococcus such as Pediococcus pentosaceus and Pediococcus halofilus. It is not limited as long as it can aggregate raw materials containing soymilk and okara.

The conditions for lactic acid fermentation are not particularly limited and can be appropriately set according to the raw material and the type of lactic acid bacterium. For example, when the above-mentioned lactic acid bacterium is used, it is 4 under a temperature condition of 20 to 43 ° C. It should be done for about 20 hours. As a result, the protein in the raw material is coagulated to obtain a lactic acid fermented product having a pH of 5 or less. The coagulated product obtained by lactic acid fermentation is preferably heated and sterilized at a temperature at which the center temperature is 85 ° C. or higher for about 1 to 15 minutes in order to sterilize lactic acid bacteria and promote whey discharge.

On the other hand, when the raw material is coagulated with an acid, an organic acid such as citric acid, lactic acid, acetic acid, ascorbic acid and gluconic acid or an inorganic acid such as dilute hydrochloric acid is added to the raw material to adjust the pH to be acidic. When the raw material is coagulated with a coagulant, a divalent metal salt such as magnesium chloride or calcium chloride, which is used as a coagulant for tofu, may be added to the raw material.

[Card forming process]
In the card forming step S2, whey is separated from the coagulated product to form a card. As the method for separating whey, the method used in the production of cheese can be applied. For example, the coagulated product is wrapped in a cotton cloth or placed in a mold or hoop, and allowed to stand overnight under a predetermined pressure. As a result, whey is discharged and a card having an appropriate hardness is obtained.

When salt is contained in a cheese-like fermented food, for example, the curd obtained by discharging whey is broken once, salt is added, and then wrapped in cotton cloth or put in a mold or hoop again and a predetermined pressure is applied. The card may be reshaped by allowing it to stand for 4 to 12 hours. Alternatively, for example, the curd can be salted by immersing it in 20% saline for 10 minutes to overnight.

[Fermentation / aging process]
In the fermentation / aging step S3, aspergillus is attached to the curd formed in the card forming step S2 described above, and the curd is fermented / aged by the aspergillus. The type of aspergillus is not particularly limited, but aspergillus for soy sauce and aspergillus for miso are preferable, and Aspergillus oryzae, Aspergillus soya, or both are more preferable. As a result, a cheese-like fermented food having a flavor close to that of cheese, a smooth texture, and umami can be obtained. The aspergillus may be used alone or in combination of two or more.

The method of adhering the aspergillus is not particularly limited, and for example, a method of spraying the above-mentioned liquid containing the aspergillus seed koji on the card so that the aspergillus adheres to the entire surface of the card, or the above-mentioned aspergillus seed koji. , A method of mixing bean jiuqu or rice jiuqu into the curd, and the like can be applied.

On the other hand, the aging period can be appropriately set according to the type of cheese-like fermented food to be produced and the aging temperature. For example, in the case of producing a fermented food having a fresh aroma or a light acidity such as cream cheese or cottage cheese, it is preferable to shorten the aging period. On the other hand, in the case of producing a fermented food having a strong umami and a mellow flavor such as Parmigiano-Reggiano, it is preferable to ripen it for one month or more. The cheese-like fermented food of the present embodiment is aged under a constant temperature and humidity (mainly at a low temperature of 7 to 16 ° C.) to form a cheese-like flavor and texture.

Industrially, the curd to which the aspergillus is attached is allowed to stand for 1 to 3 days under a temperature condition of, for example, 25 to 35 ° C. to grow the aspergillus, and then, for example, 10 to 10 under a temperature condition of 15 to 25 ° C. A cheese-like fermented food can be obtained by allowing it to stand for 60 days and aging. At that time, different types of cheese-like fermented foods can be produced by changing the aging conditions. For example, when aspergillus is vigorously grown, it can be made into a cheese-like fermented food having a strong koji odor like blue cheese. can.

Further, in order to obtain cheese having a suppressed odor of Jiuqu, for example, a curd on which Jiuqu bacteria have been grown may be wrapped in a film bag containing an oxygen scavenger in a sealed package or paraffin paper and aged in that state. As a result, it is possible to produce a cheese-like fermented food in which the growth of the aspergillus is stopped and the generation of the aspergillus odor exhibited by the vigorous growth of the aspergillus is suppressed. Further, the curd is preferably aged in a state where the contamination and reproduction of harmful microorganisms are suppressed, whereby the curd can be fermented and aged like cheese with an enzyme produced by Jiuqu during the aging period.

The cheese-like fermented food produced by the method described above contains 0.65 mg / g or more of isovaleric acid as an aroma component. The isovaleric acid content referred to here is a value measured by using gas chromatography. Isovaleric acid brings about a flavor close to that of cheese, and the fermented food produced by the method of the present embodiment has a high content of isovaleric acid even though it is produced using soymilk and okara. It has a flavor similar to cheese.

As described in detail above, since the method for producing a cheese-like fermented food of the present embodiment is fermented and aged by aspergillus, even if the raw material contains okara, the green odor peculiar to soymilk can be suppressed. A cheese-like fermented food that has a smooth texture without roughness can be obtained. Further, since the cheese-like fermented food of the present embodiment uses soymilk and okara as raw materials, it is not only highly nutritious but also has a delicious taste.

Hereinafter, the effects of the present invention will be specifically described with reference to Examples and Comparative Examples.

(First Example)
In this example, a cheese-like fermented food was prepared by changing the mixing ratio of soymilk and okara, and the flavor and texture were evaluated.

<Preparation of sample>
As the raw material of the example, a predetermined amount of soymilk okara (soymilk okara powder manufactured by Kikkoman Soyfoods Co., Ltd.) was added to soymilk (unadjusted soymilk manufactured by Kikkoman Beverage Co., Ltd.). Then, water was added to these raw materials as needed, and lactic acid bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii subsp.bulgaricus, Lactobacillus helveticus) were added to those sterilized by heating at a central temperature of 85 ° C. or higher for 15 minutes, and the temperature was 43 ° C. 7 Fermented for hours.

The obtained lactic acid fermented product (coagulated product) is sterilized by heating at a central temperature of 85 ° C. or higher for 1 minute, wrapped in a cotton cloth and a mold, and allowed to stand overnight under pressure to discharge whey. Formed a card. Then, the formed card is broken once, 4% by mass of salt is added to the total mass of the card, wrapped with a cotton cloth and a mold, and allowed to stand for 5 hours under pressure to reshape the card. I let you.

Next, 0.103 g of Aspergillus oryzae (for good seed koji soy sauce manufactured by Bioc) suspended in 10 ml of 0.9 mass% saline was sprayed on the entire surface of the obtained curd. The curd to which the aspergillus was attached was allowed to stand for 2 or 3 days under a temperature condition of 25 ° C., and the aspergillus was grown until the surface became yellow and slightly green. Further, each sample was placed in a film bag containing an oxygen scavenger, sealed, and allowed to stand for 4 to 8 weeks under a temperature condition of 15 ° C. for aging.

<Evaluation>
After aging for a predetermined period of time, each sample was taken out of the bag, and the texture (smoothness) and flavor (cheese-like flavor) were sensory-evaluated by a panel of two people. Regarding "flavor", if both of them felt a flavor close to cheese, then ○, if one person felt a flavor close to cheese, then △, and if neither of them felt a flavor close to cheese, then x. bottom. The “texture” was evaluated as 〇 when both of them felt smooth (no roughness), △ when both of them felt smooth, and × when both of them felt that they had roughness.

The above results are shown in Table 1 below. The rest of the raw material composition shown in Table 1 below is water contained in soymilk okara.

As shown in Table 1 above, the fermented food of Comparative Example 1 in which the blending amount (dry mass) of okara exceeds 50% by mass of the total mass of the raw material, and the comparative example produced with okara and water without using soymilk. The fermented food of No. 2 had a flavor close to that of cheese, but the texture remained inferior even after aging. On the other hand, the fermented foods of Examples 1 to 4 produced from raw materials in which okara was mixed with soymilk so that the okara content (dry mass) was 50% by mass or less of the total mass had a green odor peculiar to soybeans. Instead, it had a flavor close to that of cheese and had a smooth texture.

(Second Example)
Next, the above-mentioned No. In the same way as the fermented food of 2, the fermented food is produced by changing only the aging period, and the taste (umami), flavor (cheese-like flavor) and texture (smoothness) are evaluated, and the aroma component. Was analyzed.

<Evaluation>
The "flavor" and "texture" were sensory-evaluated by the same methods and conditions as in the first embodiment. In addition, regarding "taste", sensory evaluation was performed by a panel of two people, and if both people felt umami, ○, if one person felt umami, △, and if neither of them felt umami. Was x.

The aroma component was analyzed by gas chromatography (HERACLES II manufactured by Alpha Moss Japan Co., Ltd.), and the concentration of isovaleric acid, which is an aroma component peculiar to cheese, was calculated. At that time, 2 g of the sample was enclosed in a 20 ml vial, the components inside the vial were concentrated and extracted by SPME (solid phase microextraction method), the trap temperature was set to 40 ° C./240 ° C. (desorption temperature), and the carrier. Hydrogen was used as the gas. A metal capillary column (MXT-5 / MXT-WAX) is used as the column, and the column temperature rise conditions are an initial temperature of 40 ° C., an initial constant temperature time of 10 seconds, and a temperature rise rate of 1.5 ° C./sec from 40 ° C. to 250 ° C. It was reached and the FID temperature was detected at 260 ° C.

The above results are shown in Table 2 below.

As shown in Table 2 above, the fermented food containing 0.65 mg / g or more of isovaleric acid was excellent in all of taste (umami), texture and flavor.

From the above results, it was confirmed that according to the present invention, a cheese-like fermented food having a flavor and texture close to that of cheese and easily ingesting dietary fiber, which tends to be deficient, can be produced from raw materials containing soymilk and okara. rice field.

Claims (9)

Using at least one of lactic acid bacteria, acid and coagulant as a raw material containing soymilk and okara and having a dry mass of the okara of 50% by mass or less (however, 0% by mass is not included) of the total mass. And the coagulation process to coagulate
A step of separating whey from the coagulated product obtained by the coagulation step to form a card, and
A method for producing a cheese-like fermented food, which comprises a step of fermenting and aging the curd with aspergillus. The method for producing a cheese-like fermented food according to claim 1, wherein in the step of fermenting and aging, the aspergillus for soy sauce and / or the aspergillus for miso is used as the aspergillus. The method for producing a cheese-like fermented food according to claim 1 or 2, wherein Aspergillus oryzae and / or Aspergillus soya is used in the fermentation / aging step. The method for producing a cheese-like fermented food according to any one of claims 1 to 3, wherein in the step of fermenting and aging, a liquid containing seed jiuqu is sprayed on the surface of the curd. The method for producing a cheese-like fermented food according to any one of claims 1 to 3, wherein in the step of fermenting and aging, seed koji, bean koji or rice koji is mixed with the curd. The cheese-like fermented food according to any one of claims 1 to 5, wherein 2.5 to 38.3 parts by mass of okara is mixed with 100 parts by mass of soymilk as the raw material. Production method. The method for producing a cheese-like fermented food according to any one of claims 1 to 6, wherein either one or both of the soymilk and the okara is produced using peeled soybeans. The method for producing a cheese-like fermented food according to any one of claims 1 to 7, wherein okara powder is used as the okara. A cheese-like fermented food made by fermenting and aging curd formed from coagulated raw materials containing soymilk and okara with aspergillus.
The amount of okara (dry mass) contained in the raw material is 50% by mass or less (however, 0% by mass is not included) of the total mass.
A cheese-like fermented food containing 0.65 mg / g or more of isovaleric acid as an aroma component.

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