JP2023174864A - Production method of vegan cheese-like food - Google Patents

Abstract

To provide a production method of vegan cheese-like food with enhanced quasi flavor of cheese made from animal-derived raw material, which is different from conventional vegan cheese-like foods with less flavor compared to cheeses made from animal milk.SOLUTION: In a production method of vegan cheese-like food, quasi flavor of cheese made from animal-derived raw material can be enhanced by subjecting raw material containing plant protein, represented by soybean protein, to a combination of a treatment by glutaminase and/or asparaginase and an acidification treatment.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a vegetable cheese-like food.

Cheese is a type of dairy product made from milk collected from cows, water buffalo, sheep, goats, yaks, etc. through processes such as coagulation and fermentation, and can be eaten as is or combined with other foods. It is often used in various dishes such as pizza, pasta, gratin, risotto, cheese fondue, etc., and its demand is increasing year by year.

On the other hand, climate change as typified by global warming, the increasing influence of environmentally conscious millennials on purchasing, awareness of animal welfare, and health characteristics such as lower cholesterol when using plant-based proteins. , and from the perspective of preventing infectious diseases, there is a growing movement, especially among the Millennial generation and above, to use plant milks such as soy milk as milk substitutes.

Furthermore, the above trend is spreading not only to milk but also to processed foods such as general dairy products such as cheese and yogurt.For example, products using soy materials such as soy milk, isolated soy protein, and soy flour are mentioned. Patent Documents 1 to 3).

Japanese Patent Application Publication No. 2006-135089 JP2014-233270A Japanese Patent Application Publication No. 2015-8691

However, plant-based cheese-like foods generally tend to have less umami flavor than cheeses made from milk. As a countermeasure to the above, for example, there is a method of adding umami seasonings, but there are also problems such as the increasing preference for natural foods and the use of chemical seasonings may be avoided.
In view of the above circumstances, an object of the present invention is to provide a method for producing a vegetable cheese-like food product with enhanced umami characteristic of cheese made from animal raw materials.

As a result of intensive studies aimed at solving the above-mentioned problems, the present inventors have found that raw materials containing vegetable proteins such as soybean protein are subjected to a combination of treatment with glutaminase and/or asparaginase and acidification treatment. The inventors have discovered that the above-mentioned problems can be solved, and have completed the present invention.

That is, the present invention
(1) A method for producing a vegetable cheese-like food, which comprises the steps of applying glutaminase and/or asparaginase to a raw material containing vegetable protein and acidifying it;
(2) The method for producing a vegetable cheese-like food according to (1), further comprising a step of causing a proteolytic enzyme to act on the raw material containing vegetable protein;
(3) The method for producing a vegetable cheese-like food according to (1) or (2), wherein the raw material containing vegetable protein is derived from beans;
(4) A method for producing a vegetable cheese-like food according to (1), characterized in that the acidification is fermentation;
(5) The method for producing a vegetable cheese-like food according to (2), characterized in that the acidification is fermentation;
(6) The method for producing a vegetable cheese-like food according to (3), characterized in that the acidification is fermentation;
(7) The method for producing vegetable cheese according to (4), characterized in that the proportion of arginine in free amino acids in the vegetable cheese-like food is 55% by weight or less;
(8) The method for producing vegetable cheese according to (5), characterized in that the proportion of arginine in free amino acids in the vegetable cheese-like food is 55% by weight or less;
(9) The method for producing vegetable cheese according to (6), characterized in that the proportion of arginine in free amino acids in the vegetable cheese-like food is 55% by weight or less;
It is.

The present invention has made it possible to provide a plant-based cheese-like food with enhanced cheese-like umami.

The vegetable cheese-like food of the present invention is characterized by comprising a step of allowing glutaminase and/or asparaginase to act on a raw material containing vegetable protein, and a step of acidifying the raw material. The present invention will be explained in detail below.

(Plant-based cheese-like food)
The vegetable cheese-like food according to the present invention is a food having a cheese-like product form, flavor, and texture that is manufactured based on vegetable protein, water, and other plant materials such as vegetable oil and starch if necessary. It is also used as a substitute for cheese. The product form may be any cheese-like product such as block, shred, powder, granule, sheet or paste. Here, "vegetable" does not mean that animal raw materials are not contained at all, but specifically means that animal-derived raw materials account for less than 50% by weight of all raw materials. In more preferred embodiments, the amount of animal-derived raw materials may be 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, or 0% by weight of the total raw materials.

(vegetable protein)
The vegetable cheese-like food of the present invention contains at least vegetable protein as protein. As raw materials containing the vegetable protein, powdered proteins such as concentrated proteins and isolated proteins, vegetable milk, soybean flour, etc. can be used. The types of plants are not limited, but include legumes such as soybeans, peas, adzuki beans, kidney beans, cowpeas, flower beans, mung beans, fava beans, bamboo adzuki beans, lentils, pinto beans, chili beans, and chickpeas, almonds, Examples include seeds such as hazelnuts, cashew nuts, walnuts, peanuts, and pistachios, and grains such as rice and oats. It is also possible to mix and use these in an appropriate ratio.

In one embodiment, the vegetable protein content in the vegetable cheese-like food is 0.1 to 25% by weight, which is appropriate in terms of viscosity during preparation of the food, preferably 0.1 to 15% by weight. , more preferably 0.3 to 10% by weight, still more preferably 0.5 to 7% by weight.

(Plant milk)
When using plant milk, which is milk (emulsified liquid) obtained using plant raw materials as the basic raw material, not only the insoluble fraction (okara) removed from the plant milk but also the insoluble fraction (okara) from the plant milk. A slurry obtained by finely pulverizing the insoluble fraction (Okara) without removing it can also be used.
For example, with soybeans, you can use common soymilk, which is obtained by extracting whole soybeans or defatted soybeans with water and removing okara, which is an insoluble fiber, to obtain soymilk with a better flavor. Appropriately improved manufacturing methods can be applied.
As another example, soybean slurry obtained by dispersing soybean flour in water can also be used.

(glutaminase)
In one embodiment of the vegetable cheese-like food of the present invention, it is important to allow glutaminase to act on the raw material containing vegetable protein. Glutaminase acts on glutamine and hydrolyzes the amide group of glutamine, decomposing it into glutamic acid and ammonia. As the glutaminase, it is possible to use those distributed in animal tissues, plant tissues, or the microbial world, or commercially available products. As a commercially available product, the origin is not particularly limited, and the manufacturing method and purification method are not limited, but purified or partially purified products are preferable. Further, as long as the enzyme has glutaminase activity to convert free glutamine into glutamic acid, it may have any other enzyme activity such as amylase activity, protease activity, peptidase activity, etc.
In addition, glutaminase activity unit, for example, 1 unit showing glutaminase activity produces 1 mmol of glutamic acid by allowing the enzyme to act on the substrate L-glutamine (final concentration 1%) under the conditions of pH 6.0 and 37°C. It is expressed as the amount of enzyme produced.
The treatment conditions for hydrolysis using glutaminase are not particularly limited, but it is preferably carried out at the optimum temperature and optimum pH for glutaminase. Specifically, the temperature is 20 to 80°C, preferably 25 to 75°C, and more preferably 30 to 70°C. The pH is from 2 to 10, preferably from 3 to 9, more preferably from 4 to 8, even more preferably from 4 to 5.5.
After hydrolysis, a glutaminase deactivation step may be added as necessary. The inactivation conditions are not particularly limited as long as the temperature is higher than the temperature at which glutaminase is inactivated.

(asparaginase)
In another aspect of the vegetable cheese-like food of the present invention, it is important to allow asparaginase to act on the raw material containing vegetable protein. Asparaginase acts on asparagine and hydrolyzes the amide group of asparagine, decomposing it into aspartic acid and ammonia. As the asparaginase, it is possible to use those distributed in animal tissues, plant tissues, or the microbial world, or commercially available products. As a commercially available product, the origin is not particularly limited, and the manufacturing method and purification method are not limited, but purified or partially purified products are preferable. Furthermore, as long as the enzyme has an asparaginase activity that converts free asparagine into aspartic acid, it may have any other enzyme activity such as amidase activity, protease activity, and peptidase activity.
Further, the asparaginase activity unit is, for example, 1 unit indicating asparaginase activity is expressed as the amount of enzyme that releases 1 μmol of ammonia per minute from L-asparagine as a substrate.
Although the treatment conditions for hydrolysis using asparaginase are not particularly limited, it is preferably carried out at the optimum temperature and optimum pH for asparaginase. Specifically, the temperature is 20 to 80°C, preferably 25 to 75°C, and more preferably 30 to 70°C. The pH is from 2 to 10, preferably from 3 to 9, more preferably from 4 to 8, even more preferably from 4 to 5.5.
After hydrolysis, an asparaginase inactivation step may be added as necessary. The inactivation conditions are not particularly limited as long as the temperature is at least the temperature at which asparaginase is inactivated.

The timing of addition of glutaminase and/or asparaginase is not particularly limited, but includes, for example, before the step of acidifying the raw material containing vegetable protein, simultaneously with the acidification step, or after the acidification step, Preferably, at the same time as the acidification step or after the acidification step. The balance of acidity tends to be better if the acidification process is performed at the same time or after the acidification process.

(proteolytic enzyme)
In one embodiment, from the viewpoint of flavor enhancement, a protease, which is a proteolytic enzyme, may be further allowed to act on the raw material containing vegetable protein. Proteases are broadly divided into endo-type proteases that act on proteins or peptides to hydrolyze peptide bonds, and exo-type proteases (peptidases) that hydrolyze small-molecular-weight peptides. be done. The type of protease is not particularly limited, but for example, one or more endo-proteases alone, one or more peptidases alone, or one or more endo-proteases and one or more peptidases may be used in combination. The action of proteases tends to enhance the umami of plant-based cheese-like foods.
As the protease, it is possible to use those distributed in animal tissue, plant tissue, or the microbial world, or commercially available products. As a commercially available product, the origin is not particularly limited, and the manufacturing method and purification method are not limited, but purified or partially purified products are preferable. Further, as long as the enzyme has protease activity, it may have any other enzyme activity such as other amidase activity.
Although the treatment conditions for hydrolysis with protease are not particularly limited, it is preferably carried out at the optimum temperature and optimum pH for the protease. Specifically, the temperature is 20 to 80°C, preferably 25 to 75°C, and more preferably 30 to 70°C. The pH is from 2 to 10, preferably from 3 to 9, more preferably from 4 to 8, even more preferably from 4 to 5.5.

After hydrolysis, a protease inactivation step may be added if necessary. The inactivation conditions are not particularly limited as long as the temperature is higher than the temperature at which the protease is inactivated.
The timing of adding protease is not particularly limited, and may be, for example, before the enzyme treatment in which glutaminase and/or asparaginase acts on the raw material containing vegetable protein, at the same time as the enzyme treatment, or after the enzyme treatment. Preferably, the treatment is performed before or simultaneously with the enzyme treatment.

(acidification)
The vegetable cheese-like food of the present invention can be obtained through a step of allowing the above-mentioned glutaminase and/or asparaginase enzymes to act on a raw material containing vegetable protein, and a step of acidifying the raw material containing vegetable protein. The pH of the acidification is suitably from 3.5 to 5.7, preferably from 4 to 5.5. When the pH is below 5.7, it tends to last longer, and when the pH is above 3.5, it has good acidity, and when used as a cheese-like food containing vegetable protein, the food as a whole has a better balance. Therefore, it is appropriate to adjust it within the above range.

Acidification can be performed using an organic acid in some embodiments. As the organic acid, citric acid, lactic acid, malic acid, fumaric acid, gluconic acid, phytic acid, etc. can be used.

Acidification is preferably performed in some embodiments by fermentation. During fermentation, it is preferable to add assimilable sugars to the fermentation raw material as a nutrient source for microorganisms. For example, glucose, sucrose, maltose, galactose, lactose, raffinose, trehalose, soybean oligosaccharide, fructooligosaccharide, etc. can be used. These sugar raw materials may be used alone or in combination of two or more types.

The microorganisms used for fermentation are not particularly limited as long as they are microorganisms commonly used in the production of fermented foods, and for example, lactic acid bacteria, bifidobacteria, and the like can be used alone or in appropriate combinations. In addition to these, yeast, koji mold, natto bacteria, tempeh bacteria, etc. can also be used in combination.

For example, the lactic acid bacteria are not particularly limited, as long as they are of the type used for ordinary yogurt and cheese. For example, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus gallinarum, Lactobacillus - Amyloborus, Lactobacillus brevis brevis, Lactobacillus fermentum, Lactobacillus mari, Lactobacillus delbrueckii, Lactobacillus sanfrancisensis, Lactobacillus panex, Lactobacillus comoensis, Lactobacillus italicus, Lactobacillus・Lactobacillus species such as Laikimani, Lactobacillus carbatus, Lactobacillus hilgardii, Lactobacillus luteli, Lactobacillus pastorianus, Lactobacillus buchneri, Lactobacillus cellobiosus, Lactobacillus fructivorans, Streptococcus thermophilus, Streptococcus such as Streptococcus lactis and Streptococcus diacetylactis; Lactococcus such as Lactococcus lactis and Lactococcus lactis cremoris; Leuconostoc such as Leuconostoc mesenteroides cremoris and Leuconostoc lactis Lactic acid bacteria such as the following can be used without particular limitation.

Bifidobacteria include Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium breve, Bifidobacterium adolescentis, and Bifidobacterium angularis. Bifidobacterium catenulatum, Bifidobacterium pseudocatenulatum, Bifidobacterium dentium, Bifidobacterium globosum, Bifidobacterium pseudolongum, Bifidobacterium cuniculi, Bifidobacterium coelinum, Bifidobacterium animalis, Bifidobacterium thermophilum, Bifidobacterium baum, Bifidobacterium magnum, Bifidobacterium asteroides, Bifidobacterium indicum, Bifidobacterium gallicum, Bifidobacterium lactis, Bifidobacterium inopinatum, Bifidobacterium denticolens, Bifidobacterium prorum, Bifidobacterium suis, Bifidobacterium gallinarum , Bifidobacterium luminantium, Bifidobacterium melicicum, Bifidobacterium circulare, Bifidobacterium minimum, Bifidobacterium subtyl, Bifidobacterium coryneforme, etc. can be used without limitation. can.

Examples of yeast include yeast (Saccharomyces cerevisiae) used for bread fermentation, sourdough used as leaven (San Francisco sourdough, rice sourdough, panettone, etc.), hops, beer, and alcoholic beverages. , yeast derived from fruit species (grape fruit species, apple fruit species, etc.) can be used.

Examples of koji molds include Aspergillus spp. such as Aspergillus oryzae, Aspergillus niger, Aspergillus sojae, Aspergillus kawachi, and Aspergillus awamori; Monascus spp. such as Monascus anka and Monascus purpareus; Rhizopus spp. such as Neurospore spp. and Rhizopus japanicus. , Mucor genus such as Mucor ruxii and the like can be used without limitation.

As the tempeh fungus, members of the genus Rhizopus such as Rhizopus oligosporus and Rhizopus oryzae can be used.

Fermentation is not particularly limited as long as the temperature allows the microorganisms used to proliferate; for example, when a lactic acid bacteria starter is used, fermentation may be carried out at 10 to 50°C until the pH falls within the above range. Further, after fermentation is completed halfway, the pH may be finally adjusted to the above range with an alkali, organic acid, inorganic acid, or the like.
After fermentation, if necessary, fermentation can be stopped by heat sterilization to inactivate the biological activity of microorganisms. In such a case, the sterilization conditions may be such that the temperature and time are sufficient to kill the microorganisms used.

In a preferred embodiment, the arginine content in the free amino acids in the vegetable cheese-like food is 55% by weight or less, preferably 50% by weight or less, more preferably 45% by weight or less. When processed to reduce the arginine content to 55% by weight or less, there is a tendency to obtain a vegetable cheese-like food with enhanced umami characteristic of animal-based cheese.
To measure free amino acids, the sample was precipitated and removed with a 5% TCA (trichloroacetic acid) solution, and the solubilized components were measured using an amino acid analyzer.

(Other raw materials)
Other raw materials other than vegetable protein may or may not be added to the vegetable cheese-like food of the present invention, depending on the desired quality of the product.

(Oils and fats)
As fats and oils, edible ones with a melting point of about 20 to 50°C can be widely used, such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, and safflower oil. , vegetable oils and fats such as olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, coconut oil, and palm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil. Examples include the above-mentioned oils and fats alone or in combination, and processed oils and fats obtained by hardening, fractionation, transesterification, etc. of these oils and fats.
When adding fat or oil to the vegetable cheese-like food of the present invention, it is appropriate that the content is 10 to 50% by weight, preferably 15 to 45% by weight, and more preferably 20 to 40% by weight.

(Thickener)
The plant-based cheese-like food of the present invention is preferable because it further contains a thickener to impart stickiness to the plant-based cheese-like food, further improving suitability for molding processes such as shredding. As the thickener, it is preferable to use modified starch such as hydroxypropylated starch, locust bean gum, guar gum, or the like.

(emulsifier)
In the vegetable cheese-like food of the present invention, an emulsifier can be used to the extent that it does not impair the flavor. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used, including lecithin, sucrose fatty acid ester, proprene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and acetic acid. Examples include various organic acid monoglycerides such as monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, and lactic acid monoglyceride, and polyoxyethylene sorbitan fatty acid ester.

In addition to the above, the plant-based cheese-like food of the present invention includes flavoring agents such as milk flavor, cheese flavor, and soy milk flavor, various spices, fruit purees and jams for the purpose of imparting flavor, sucralose, aspartame, and the like for the purpose of imparting sweetness. Sweeteners such as stevia, and coloring agents such as beta carotene, paprika dye, annatto dye, etc., can be used for coloring purposes. Furthermore, for the purpose of increasing shelf life, shelf life enhancers such as glycine, sodium acetate, and egg white lysozyme can also be used.

(Manufacturing mode)
In one embodiment, the vegetable cheese-like food of the present invention is produced by pre-emulsifying an oil-in-water emulsion containing a mixture of fats and oils, raw materials containing vegetable proteins, starch, salt, pigments, water, etc. After homogenization, it can be manufactured through sterilization and cooling steps. For example, enzymatic treatment and acidification may be performed during preliminary emulsification. Heat sterilization also has the purpose of gelatinizing starch, and is preferably carried out at 70 to 95°C.

In another embodiment, an oil-in-water emulsion in which a raw material containing vegetable protein and water, etc. are mixed is pre-emulsified and homogenized, and then enzymatically treated and acidified. After sterilization and cooling using the UHT sterilization method, indirect heating method, or direct heating method, and mixing and homogenizing oils, starch, salt, pigments, etc., secondary sterilization and cooling steps are performed. It can be manufactured through The secondary heat sterilization also has the purpose of gelatinizing the starch, and is preferably carried out at 70 to 95°C.

Examples are shown below to explain the details of the present invention more specifically. In addition, in the examples, "parts" or "%" are based on weight.

(Examples 1 to 3)
Low-fat soymilk (manufactured by Fuji Oil Co., Ltd., solid content: 9.8%, protein: 5.1%, lipid: 0.5%) was subjected to enzyme treatment using the enzyme and action conditions listed in Table 1. I did it. After the enzyme treatment, heat treatment was performed at 90° C. for 1 minute, and the mixture was cooled to obtain an enzyme-treated liquid.
To 80 parts of each reaction solution obtained, 1 part of glucose and 19.99 parts of water were added, followed by 0.01 part of lactic acid bacteria (Streptococcus thermophilus), and lactic acid fermentation was carried out at 40°C until pH 4.6 was reached. Analysis of amino acid content and free glutamine content, as well as sensory evaluation, were performed.
The sensory evaluation was conducted by five panelists who were skilled in evaluating the flavor of cheese, and a score of 1 to 5 was assigned by consensus using the following evaluation criteria. Regarding the "umami", evaluation was made taking into consideration whether or not the quality was suitable for the flavor of cheese, and a score of 3 or more was considered to be a pass. The results are shown in Table 1.
<Evaluation criteria>
1: Umami has not improved at all compared to Comparative Example 1 2: Umami has not improved much compared to Comparative Example 1 3: Umami has improved compared to Comparative Example 1 4: Umami has improved considerably compared to Comparative Example 1 Yes 5: Umami is significantly improved compared to Comparative Example 1

(Comparative example 1)
To 80 parts of low-fat soy milk, 1 part of glucose and 19.99 parts of water were added, and 0.01 part of lactic acid bacteria (Streptococcus thermophilus) was added, and lactic acid fermentation was carried out at 40°C until pH 4.6 was reached, and the free amino acid content was determined. Analysis of the content of free glutamine and sensory evaluation were performed.

(Table 1)

As shown in Table 1, treatment with glutaminase and/or asparaginase lowered the proportion of free arginine and had the effect of significantly improving umami, which is suitable for cheese.

(Example 4)
"Protin SD-NY10" (protease, Amano Enzyme Co., Ltd., and 0.1 part of "Glutaminase SD-100NA" and perform the primary enzyme treatment under the reaction conditions of 50°C and 30 minutes, followed by the reaction conditions of 65°C and 30 minutes. A secondary enzyme treatment was performed. After the enzyme treatment, heat treatment was performed at 90°C for 1 minute, and the mixture was cooled to obtain an enzyme-treated solution.
To 80 parts of each reaction solution obtained, 1 part of glucose and 19.99 parts of water were added, followed by 0.01 part of lactic acid bacteria (Streptococcus thermophilus), and lactic acid fermentation was carried out at 40°C until pH 4.6 was reached. Analysis of amino acid content and free glutamine content, as well as sensory evaluation, were performed. Sensory evaluation was performed according to the evaluation method of Example 1.

(Table 2)

As shown in Table 2, the combined use of protease treatment and glutaminase treatment lowered the proportion of free arginine and had the effect of significantly improving umami, which is suitable for cheese.

(Example 5)
To 80 parts of low-fat soymilk, 1 part of glucose and 19.99 parts of water were added, and 0.01 part of lactic acid bacteria (Streptococcus thermophilus) was added, followed by lactic acid fermentation at 40°C until pH 4.6 was reached. 0.1 part of "glutaminase SD-100NA" was added to the fermentation liquid, and enzyme treatment was performed under reaction conditions of 65°C for 30 minutes. After the enzyme treatment, heat treatment was performed at 90° C. for 1 minute, cooled, and free amino acid content and free glutamine content were analyzed and sensory evaluation was performed. Sensory evaluation was performed according to the evaluation method of Example 1.

(Table 3)

As shown in Table 3, by performing glutaminase treatment after acidification by fermentation, the proportion of free arginine was further reduced, which had the effect of significantly improving umami, which is suitable for cheese.

(Examples 6 to 9)
The following raw materials containing vegetable protein were prepared.
・Soy milk cream (manufactured by Fuji Oil Co., Ltd., solid content: 19.0%, protein: 5.6%, lipid: 12.3%)
・Sugoidazu (soybean slurry) (manufactured by Otsuka Pharmaceutical Co., Ltd., solid content: 8.8%, protein: 3.9%, lipid: 1.9%)
・Almond milk (manufactured by Tsukuba Dairy Products Co., Ltd., solid content 9.9%, protein content 2.9%, lipid content 5.6%)
・Oat drink (manufactured by Bridge, solid content 12.2%, protein content 0.7%, lipid content 1.9%)
To each of the above raw materials, 0.1 part of "Glutaminase SD-100NA" was added as glutaminase, and enzyme treatment was performed under reaction conditions at 55°C for 30 minutes. After the enzyme treatment, heat treatment was performed at 90°C for 1 minute, and the mixture was cooled to obtain an enzyme-treated solution.
To 80 parts of each reaction solution obtained, 1 part of glucose and 19.99 parts of water were added, followed by 0.01 part of lactic acid bacteria (Streptococcus thermophilus), and lactic acid fermentation was carried out at 40°C until pH 4.6 was reached. We conducted an evaluation.
The sensory evaluation was conducted by five panelists who are skilled in evaluating the flavor of cheese, and a score of 1 to 5 was assigned by consensus using the following evaluation criteria. Regarding "umami", evaluation was made taking into account whether or not the quality was suitable for the flavor of cheese, and a score of 3 or more was considered to be a pass. The results are shown in Table 4.
<Evaluation criteria>
1: Umami has not improved at all since before the reaction 2: Umami has not improved much since before the reaction 3: Umami has improved since before the reaction 4: Umami has improved considerably compared to before the reaction 5: Reaction The umami is noticeably improved compared to before.

(Table 4)

As shown in Table 4, all of the raw materials had the effect of improving the umami taste compared to before the reaction with glutaminase.

(Example 10)
Using the soybean milk cream prepared in Example 6 and subjected to enzyme treatment and lactic acid fermentation, a vegetable cheese-like food was produced as follows.
36 parts of palm oil medium melting point fraction (rising melting point 30°C/SFC: 90% at 10°C, 80% at 20°C), 30 parts of soy milk cream after enzyme treatment and fermentation obtained in Example 6, derived from tapioca 11 parts of processed starch, 1 part of common salt, 22 parts of water, 1.1 parts of a pH adjuster containing lactic acid, and 0.002 parts of a dye were prepared and pre-emulsified at 55° C. for 10 minutes.
Further, the pre-emulsified liquid was homogenized under a pressure of 100 kg/cm ² . The homogenized liquid was passed through a scraping type continuous heat exchanger, heat sterilized at 80 to 90°C, filled, rapidly cooled in a tunnel freezer, and then aged in a refrigerator to obtain a soybean protein-containing cheese-like food.
As with the simple evaluation system of Example 6, the flavor of the plant-based cheese-like food tended to be further enhanced by enzyme treatment. Moreover, the umami had a quality suitable for the flavor of cheese.

Claims (9)

A method for producing a vegetable cheese-like food, which comprises the steps of applying glutaminase and/or asparaginase to a raw material containing vegetable protein, and acidifying the raw material. 2. The method for producing a vegetable cheese-like food according to claim 1, further comprising a step of causing a proteolytic enzyme to act on the raw material containing vegetable protein. 3. The method for producing a vegetable cheese-like food according to claim 1 or 2, wherein the raw material containing vegetable protein is derived from beans. 2. The method for producing a vegetable cheese-like food according to claim 1, wherein the acidification is fermentation. 3. The method for producing a vegetable cheese-like food according to claim 2, wherein the acidification is fermentation. 4. The method for producing a vegetable cheese-like food according to claim 3, wherein the acidification is fermentation. 5. The method for producing vegetable cheese according to claim 4, wherein the proportion of arginine in free amino acids in the vegetable cheese-like food is 55% by weight or less. 6. The method for producing vegetable cheese according to claim 5, wherein the proportion of arginine in free amino acids in the vegetable cheese-like food is 55% by weight or less. 7. The method for producing vegetable cheese according to claim 6, wherein the proportion of arginine in free amino acids in the vegetable cheese-like food is 55% by weight or less.