JPS62181737A - Cheese-like food of bean and production thereof - Google Patents

Abstract

PURPOSE:To improve taste of cheese-like food and provide the food with good fragrance, by adding a dairy product to beans except soybeans and fermenting the beans with a cheese forming mold to produce a cheese-like food of beans. CONSTITUTION:Beans except soybeans, such as adzuki beans, broad beans, green peas, kidney beans, pease, etc., are directly immersed in a dairy product such as mill, defatted milk, whey, etc., for about 1-24hr or raw or immersed beans are steamed or boiled and sprinkled with powdered milk so that the beans contain the dairy product. Then, the beans are inoculated with a cheese forming mold such as Penicillium candiaum or Streptococcus lactis, etc. Culture with a fungus belonging to the genus Penicillium is carried out at about 10-25 deg.C for about 30-1 day. The beans which were inoculated with the cheese forming mold and fermented is processed into a soft, excellent cheese-like food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cheese-like food made by turning legumes other than soybeans into cheese, and a method for producing the same.

Conventionally, cheese-like foods have not been produced from legumes other than soybeans.

The inventors of the present invention conducted intensive research to produce cheese-like foods from legumes other than soybeans, and discovered that by adding dairy products to legumes, cheese-producing bacteria can grow well and cheese-like foods can be obtained. Ta.

A major feature of the present invention is that it uses pulses other than soybeans as a cheese-like food.

However, is it enough for cheese-producing bacteria to survive with beans as they are? It is not possible to obtain a cheese-like food with good taste and aroma without f.

In the present invention, a cheese-like food with good taste and aroma is obtained by adding dairy products to beans.

Examples of legumes other than soybeans of the present invention include adzuki beans, fava beans, green peas, kidney beans, square beans, rape beans, peas, and peanuts.

In addition, examples of dairy products include milk, skim milk, powdered milk, powdered skim milk, and whey.

Legumes include raw ones and dried ones soaked in water.1.
Those subjected to heat treatment such as steaming or roasting are used as appropriate.

Dairy products can be present in beans by directly soaking them in milk, skim milk, whey, etc. for about 1 to 24 hours, or by steaming raw or soaked beans and sprinkling powdered milk, etc.

As the heat treatment, it can be boiled in milk at normal pressure, immersed in milk and then pressure steamed at 100 to 130°C, or roasted and immersed in concentrated reduced milk.

After the presence of the dairy product, inoculation with cheese-producing bacteria takes place.

Commercially available cheese-producing bacteria may be used as the cheese-producing bacteria, but
There are the following example bacteria.

Penicillium, Penicillium candidum, Penicillium Roquefortei, Camemberttis Streptococcus, Lactis Streptococcus, Cremoris Streptococcus, Diaceteilacteis Leuconostoc, Cremoris The above-mentioned Penicillium genus bacteria and lactic acid bacteria are inoculated individually or in combination. Penicillium bacteria and lactic acid bacteria can also be used in combination. Lactic acid bacteria are used by adding about 1% of a seed culture solution to carry out lactic acid fermentation before inoculation with Penicillium bacteria. Culture with Penicillium spp.
It is carried out for about 30 to 1 day at about ℃. Moreover, when performing preculture with lactic acid bacteria, what is necessary is just to culture|cultivate at 10-30 degreeC for about 3-25 hours.

Beans inoculated with cheese-producing bacteria and fermented become a soft and excellent cheese-like food, which is delicious as it is, in the form of a paste, or as a food material.

Next, examples of the present invention will be shown.

Example 1 After washing adzuki beans with water, they are soaked for 15 hours in three times the amount of commercially available milk to obtain about twice the amount of adzuki beans. Drain the milk and pressure steam at 115℃ for 30 minutes. After cooling, the adzuki beans are inoculated with 0.001% spore powder of Penicillium candidum and fermented at 15° C. for 5 days. The obtained product had a red bean flavor and a cheese-like flavor.

Example 2 After washing fava beans, they were soaked in water for 15 hours and then pressure steamed at 120°C for 15 minutes.

After cooling, add 1% milk powder per steamed fava beans and mix well.
Broad beans were inoculated at 0.001% with Penicillium candidum spore powder, sterilized for 5 minutes at 20°C, 15
The bacteria grew well in 5 days at ℃, and a product with a unique flavor was obtained.

Example 3 After washing kidney beans with water, add whey 10 that is 4 times the amount of kidney beans.
% solution for 15 hours to obtain about twice the amount of kidney beans. After draining the whey liquid and leaving it for 1 hour, 0.8 kg/aJ,
Pressure steaming is performed at 115°C for 30 minutes.

After cooling, green beans were inoculated at 1% with a mixed starter of Streptococcus lactis, Streptococcus cremoris, and Streptococcus diacetylactis, cultured at 20°C for 20 hours, and then aged in a refrigerator for one month. A product with a rich cheese flavor was obtained.

Example 4 Green peas were steamed raw in milk, drained, and then lactic acid bacteria strains (Streptococcus lactis,
Streptococcus cremoris.

A 1% seed culture of Streptococcus diaceteilacteis and Leuconostoc cremoris (mixed bacteria) was inoculated and fermented at 20°C for 18 hours. Furthermore, the spore powder used in Example 1 was added to green peas at 0.001% and 1% salt.
Mixed inoculation, fermented at 15℃ for 3 days, and then fermented at 10℃
Aged for O days. The obtained product had a strong cheese flavor.

Example 5 Green peas (dried) were washed with water and then soaked in water overnight,
Obtain about twice the amount. Drain the water and heat to 115℃.

Pressure steaming was carried out for 30 minutes, whey powder was mixed with green peas at 1%, sterilized at 120°C for 5 minutes, inoculated with 1% seed culture of the lactic acid bacteria strain used in Example 4, and after fermentation at 20°C for 18 hours, a good result was obtained. A sour product was obtained. Furthermore, the spore powder used in Example 1 was added to this product at a rate of 0.0% relative to green peas.
After 0.1% inoculation and 8 days at 15°C, the bacteria grew well and a product with a unique flavor was obtained.

Example 6 After washing rapeseed beans with water, they are soaked for 3 hours in 5 times the amount of commercially available milk to obtain approximately twice the amount of rapeseed beans. 0.8k without cutting milk
g/aif, ' Perform pressure steaming at 115°C for 10 minutes.

After cooling, cut the holes and leave for 2 hours. This was inoculated with 0.001% of the spore powder used in Example 1, and the temperature was 22°C.
Ferment for 7 days. The obtained product had a beautiful color tone and a soft cheese flavor. This was suitable as a food material.

Example 7゜After washing square beans with water, soak them overnight in 5 times the amount of milk as the square beans,
Obtain about twice the amount. Pressure steaming is performed at 115°C for 30 minutes. After cooling, cut the fresh holes and leave to cool for 2 hours.

This is accompanied by Penicillium candidum.
iuzencandidu ■) 0.0% spore powder per square bean.
001% inoculation and fermentation at 15° C. for 3 days, the resulting product was softer, smoother, and had a good flavor.

Example 8 After washing peanuts with water, soak them overnight in water 5 times the amount of peanuts to obtain about twice the amount of peanuts. Drain water 0.8kg/aJ, 1
Steam the peanuts under pressure for 30 minutes at 15°C. After steaming, sprinkle 2% skim milk powder on the peanuts, mix and sterilize at 120°C for 5 minutes.

After cooling, the spore powder used in Example 1 was added to peanuts.
．． 001% was inoculated into peanuts along with 1% salt,
Fermentation is carried out at 15°C for 5 days. The resulting product is soft and
It had a unique flavor.

Claims (2)

[Claims] (1) A bean cheese-like food made by adding dairy products to legumes (excluding soybeans) and fermenting them with cheese-producing bacteria. (2) A method for producing a bean-based cheese-like food, which is characterized in that dairy products are present in beans (excluding soybeans) and fermented with cheese-producing bacteria.