KR102635160B1 - Plant cheese-alternatives, and a process for preparing plant cheese-alternatives containing fermented almond protein and enzyme reacton product of legume protein as main components - Google Patents

Abstract

The present invention discloses a method for producing hard vegetable cheese, characterized in that 20 to 40 parts by weight of fermented almond protein and 10 to 30 parts by weight of soy protein enzyme reaction are used as main ingredients in the production of vegetable cheese.

Description

Vegetable cheese containing fermented almond protein and enzyme reaction product of soy protein as the main protein source and method for producing the same MAIN COMPONENTS}

The present invention reproduces the taste, flavor, and texture of cheese resulting from raw materials by using the fermentation and enzyme processes of conventional cheese production, and increases the protein content to provide excellent sensory quality and nutrition. Fermented almond protein and enzyme reaction product of legume protein It relates to vegetable cheese containing as the main protein source and a method for producing the same.

Animal foods such as meat, eggs, and dairy products with high protein content have recently been replaced with animal foods as social issues such as rising prices, safety and allergy issues due to diseases such as mad cow disease and avian influenza, environmental pollution, animal protection issues, and obesity have emerged. There is a strong trend to replace it with plant-based materials with high safety.

In recent global trends and big data analysis, plant-based substitutes are attracting attention as being sustainable, and in the case of meat substitutes, commercialization technology and product quality are improving significantly thanks to the activities of food tech-based companies.

However, despite these social demands, progress in research and commercialization of alternative dairy products is not yet satisfactory. Looking at the contents of some disclosed patent documents or papers, the raw materials used are limited to vegetable oil, starch, emulsifier, etc., and it is manufactured through a simple process such as mixing, so the protein content, which is the main nutritional characteristic of cheese, is almost absent, and the carbohydrate content is excessive. There are high disadvantages. To solve these shortcomings, when vegetable protein is added in powder or liquid form, the flavor resulting from the raw materials directly affects the product, causing off-flavor and off-flavor, and insoluble matter remaining. As a result, another problem occurs in which the texture is greatly reduced.

As described in the following patent documents, most of the patents related to conventional vegetable cheese, cheese with added animal and plant ingredients, and synthetic cheese are made by grinding legumes such as soybeans, mixing them with casein, cooking oil, etc., and adding common additives. It is disclosed that a product similar to cheese in structure is manufactured by adding (Patent Documents 1 to 3), or that vegetable cheese is manufactured by adding fermentation bacteria to soy milk, etc. to obtain a fermented product and adding vegetable oil, etc. to it (Patent Document 5). ~6), Patent Document 16 below discloses vegetable cheese made by fermenting soybeans and its manufacturing method.

Most of the above-described patent documents and the following patent documents whose descriptions were omitted above refer to a method of producing vegetable cheese by mixing skim milk powder with soybean water, filtering it, adding rennet, starter, etc., and fermenting and cooling, or containing these ingredients. It can be described as cheese, and these plant-based cheeses have nutritional properties such as physicochemical composition and amino acids compared to regular milk-derived cheeses, but contain milk components, making them suitable for vegetarians and people with allergies. There is something that cannot be provided.

In particular, in Patent Document 13, an emulsion is prepared from almonds with more than 85% of insoluble solids removed, a cross-linking enzyme such as transglutaminase is added to the emulsion to form a gel, and a cheese replica is made from this gel. A manufacturing method is disclosed. Since this patent uses only plant-based ingredients, it has the advantage of being able to supply the product to consumers who cannot consume animal products. However, due to the casein-free nature of the nut emulsion, it is difficult to form hard and elastic curds, resulting in brittleness similar to fresh cheese. It has the disadvantage of forming a texture.

In addition, in the case of animal-based processed cheese, which is in high demand at home and abroad, the natural cheese used as a raw material must be aged for more than 6 months, so making plant-based cheese using only these natural cheese methods requires large investment in equipment, manufacturing time, and cost. .

In particular, most of the vegetable cheeses obtained through the above-mentioned patents cannot be sliced because at least one of the cheese physical properties of hardness, adhesiveness, and cohesiveness is too low, so they cannot be sliced, such as cream, ricotta, etc. Most are in a soft form. However, when purchasing and analyzing commercially available plant-based cheeses that can be sliced, it was confirmed that the protein content was low at less than 1 part by weight, impairing nutritional value. Therefore, it cannot be said that a vegetable cheese that can be sliced enough to replace milk-based sliced cheese and that is similar to cheese based on animal milk in terms of flavor and nutrition and that satisfies consumers has yet been developed.

Patent Document 1: Japanese Patent Publication No. 49-6107 Patent Document 2: Japanese Patent Publication No. 56-10013 Patent Document 3: Japanese Patent Publication No. 51-73164 Patent Document 4: Japanese Patent Publication No. 53-1009978 Patent Document 5: Japanese Patent Publication No. 56-68349 Patent Document 6: Japanese Patent Publication No. 58-146237 Patent Document 7: Japanese Patent Publication No. 58-158132 Patent Document 8: Japanese Patent Publication No. 2005-130858 Patent Document 9: Patent Publication No. 10-2006-0074376 Patent Document 10: Patent Publication No. 10-2005-0025863 Patent Document 11: Patent Publication No. 10-2008-0094893 Patent Document 12: Patent Publication No. 10-2012-0013533 Patent Document 13: Patent Publication No. 10-2017-0173538 Patent Document 14: Patent Publication No. 10-2018-0087413 Patent Document 15: Patent Publication No. 10-2018-0099826 Patent Document 16: Patent Publication No. 10-2020-001290

The present invention was proposed to solve the problems of the prior art described above, and satisfies both nutritional and sensory characteristics, can replace animal cheese, and has hardness, stickiness, and cohesiveness compared to conventional commercial products. The goal is to provide plant-based cheese that is all excellent and can be formulated in slice form.

In general, animal cheese can be said to be a process of removing moisture, lactose, minerals, etc. from milk to obtain fat and protein concentrates such as milk, sheep milk, goat milk, etc. (hereinafter simply referred to as 'milk'). Milk curdling enzyme (rennet) and lactic acid bacteria culture (starter) act on milk, the main ingredient, to produce cheese's unique flavor and physical properties such as hardness and ductility depending on temperature. Rennet decomposes kappa casein among milk proteins and converts liquid milk into a semi-solid gel to form curd, a coagulated product. Starter ferments milk to produce lactic acid, making it easier to separate curds from whey and creating a unique fermentation effect. It enhances the taste and aroma of cheese by developing flavor.

When producing vegetable cheese by applying this normal cheese manufacturing process to vegetable protein, firstly, due to the nature of plant protein without casein, curd similar to cheese structure is not formed just by adding rennet, and secondly, soybean, which is a source of vegetable protein, When using nuts, etc., the flavor and roughness of the raw material itself affects the final product, greatly reducing its sensory properties.

The goal of the present invention is to solve these problems and provide a method that can produce not only soft cheese, which is relatively easy to commercialize, but also hard cheese that can be sliced.

The present invention was developed as a result of intensive research to solve the above problems.

1) Almond protein fermentation product obtained by adding sugars to an aqueous suspension of almond protein powder and then fermenting it with a starter;

2) Hard vegetable cheese is made by containing as the main ingredient the enzymatic reaction product of soy protein obtained by adding transglutaminase to an aqueous suspension of plant protein from legumes such as soybeans (hereinafter collectively referred to as 'soybean') in a separate fermentation tank. It was discovered that it could be manufactured, and the present invention was completed.

The vegetable cheese obtained by the present invention can replace animal cheese by satisfying both nutritional and sensory characteristics, and can provide not only soft cheese that is relatively easy to commercialize, but also hard cheese that can be sliced.

Figure 1 shows after transglutaminase treatment of soy protein, This diagram shows the results of SDS-PAGE analysis.
Figure 2 is a gas chromatograph showing the flavor components of the peaks of butane-2,3-dione and butan-2-one, which are flavor components of the fermented protein product before and after fermentation of the almond protein contained in Example 1.
Figure 3 is a photograph showing that in the production of vegetable cheese of the present invention, when a high content of oil and fat is added, solidification does not occur when the physical emulsification conditions are below the standard (temperature: 60-90°C, stirring speed: 1,000 rpm) am.
Figure 4 is a photograph showing the properties of the product of the present invention manufactured in Example 1.

As described above, the method of the present invention relates to vegetable cheese and a method for producing the same. The enzyme reaction product of fermented almond protein and soy protein contained as main ingredients in the vegetable cheese of the present invention is first described, and then the vegetable cheese of the present invention is described. The starch and cheese flavoring materials added to the product are explained.

Hereinafter, these components and their preparation will be described in detail.

1) Almond protein fermentation product

Add 10.0 to 25.0 parts by weight of almond protein powder, 0.5 to 5.0 parts by weight of one or two or more types selected from monosaccharides such as glucose, sucrose, galactose, and mannose, and 75.0 to 89.5 parts by weight of purified water in a homomixer, mix, stir, and mix for 80 minutes. Sterilize at ~100°C for 10-20 minutes and filter to obtain an aqueous suspension of almond proteins. The protein concentration in this aqueous suspension is obtained at about 8.0 to 16.0 parts by weight. The concentration of these solids affects the physical properties of the aqueous suspension and the fermentation rate.

If the amount of almond protein used above is less than 10.0 parts by weight, the yield and protein content decrease, and if the concentration exceeds 25.0 parts by weight, the fermentation rate is inhibited, which is not desirable.

<Describe for reference the suitability of application of nuts other than almonds and mixtures of almonds and other nuts.>

The present inventors conducted experiments using almond paste, soy protein, peanut paste, and peas without the outer skin removed instead of the above almond protein, and obtained the following results. in other words,

Soy protein has a slight soybean odor,

When manufactured by combining soy protein and almond paste, the texture and appearance were deteriorated due to the almond skin.

When manufactured by mixing soy protein, almond paste, and almond protein, the powdery feel (sandess) was high and the appearance was unsuitable.

When almond protein and almond paste were used together, there was no soybean odor, but the texture of the paste was reduced due to residual properties of the paste.

When almond protein and peanut paste were used in combination, hardness decreased and dark color appeared, which was not desirable.

In particular, the type of substrate makes a big difference in the final fermentation product and final pH. In terms of flavor, color, physical properties, and fermentation speed suitable for plant-based cheese, almond protein powder is confirmed to be superior to soybean, pea, and almond paste mixed almonds (reference, below) Table 1).

From the above results, when only almond protein was used as nuts, the color and texture were the best. Accordingly, in the present invention, the fermented product was prepared and used using only almond protein powder.

After inoculating 0.005 to 0.1 parts by weight of starters such as Bifidobacterium, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus paracasei, and Streptococcus thermophilus into the aqueous suspension obtained above, the mixture was incubated at 35 to 43°C. , After fermentation for 5 to 20 hours, the moisture and vegetable protein coagulant are separated using mesh or centrifugation, and the coagulated product is used as almond protein fermentation product.

As fermentation progresses in the above process, the pH decreases due to the influence of the acid generated, and protein coagulation and fermentation flavor are produced. The fermentation conditions are as above.

If the conditions are exceeded, coagulant is not formed or overfermentation progresses, resulting in off-flavor or taste, which is undesirable. Factors affecting fermentation conditions vary depending on substrate concentration, substrate type, fermentation time, inoculum amount, etc., but the end point is set at pH 4-5 based on fermentation flavor and curd production.

Table 1. pH change according to substrate type and fermentation time

The mixing amount of this fermented almond protein product in vegetable cheese is 20.0 to 40.0 parts by weight, preferably 30.0 to 35.0 parts by weight, based on the total weight. If mixed in amounts of 20.0 parts by weight or less, sensory characteristics such as protein content, color, and flavor are impaired, and if mixed in more than 40.0 parts by weight, hardness and elasticity are lowered.

2) Preparation of enzyme reaction product of soy protein

The enzyme reaction product of soy protein used transglutaminase (hereinafter abbreviated as TG) in a process to realize the gel-forming properties due to the enzymatic action of rennet. The type of transglutaminase is not particularly limited as long as it can be used for food purposes, and a representative example is Streptoverticillium mobaraense .

Transglutaminase is an enzyme that promotes the cross-linking polymerization reaction between rigid protein molecules by catalyzing the covalent bond between glutamine and the R-side chain of lysine. In other words, cross-linking and polymerization between glutamine and lysine residues of protein molecules are promoted by the action of TG. Vegetable cheese made from coagulated products by acid has the disadvantage of having a brittle texture. Therefore, in the present invention, in order to give cheese properties of hardness and elasticity, an enzyme reaction product of soy protein with high gel-forming ability is used. Combine.

Soy protein enzyme reactants exhibit very diverse cross-linking forms and gel-forming abilities depending on conditions such as TG reaction temperature and time.

Hereinafter, the manufacturing process of the enzyme reaction product of soy protein will be described in detail.

Prepare an aqueous suspension by mixing soy protein with purified water so that the solid content is 5 to 20 parts by weight, and then add it to the fermentation tank. When the aqueous suspension in the fermenter reaches 40-55°C, TG is added at a weight ratio of 0.1-10.0 to protein, and the enzyme reaction is allowed to proceed for 0.5-6.0 hours. During the reaction, it was confirmed that there was a significant difference in the hardness of the gel depending on the vegetable material and protein type and content, and some nut-based proteins and raw materials with low protein content did not cross-link smoothly.

Among vegetable materials, soy protein had the best cross-linking ability according to TG. This is believed to be due to the influence of specific amino acids on the TG cross-linking mechanism, and thus differences in properties depending on the amino acid composition of the raw material. Looking at the SDS-PAGE analysis results in Figure 1, The bands of major soybean proteins around 70kDa and 25~33kDa decrease in amount after TG treatment, and new proteins are formed in the high molecular weight region. As a result, low molecular weight soy proteins are polymerized by enzymes to become high molecular weight proteins. You can confirm that it has been converted.

It is preferable to mix 10.0 to 30.0 parts by weight of the above-mentioned soy protein enzyme reaction product with respect to the total composition of the vegetable cheese. If blended in amounts of 10.0 parts by weight or less, the protein content decreases and the gel forming ability is lowered, making it difficult to impart hardness and elasticity to the cheese. If blended in amounts of more than 30 parts by weight, sensory characteristics such as color and flavor are impaired.

Hereinafter, the ingredients added to the vegetable cheese of the present invention will be described. These ingredients are not particularly limited, and those skilled in the art can select them through repeated experiments, but their content ratios cannot be easily derived.

1) Starch

Starch can be added considering the hardness, softness, volume, emulsifying power, etc. of the vegetable cheese of the present invention. It is preferable to use modified starch as the starch component in consideration of miscibility with the fermented almond protein product and the enzyme reaction product of soy protein. Such modified starches known in the food field include acetic acid starch, pregelatinized corn starch, hydroxypropylated tapioca starch, acetyladipic acid 2 starch, acetyl phosphate 2 starch, octenyl succinate sodium starch, phosphate 2 starch, phosphate 1 starch, and phosphorylated starch. Examples include distarch phosphate, distarch hydroxypropyl phosphate, and hydroxypropyl starch. Among these, starch acetate and sodium octenyl succinate starch are preferred in terms of cheese physical properties and emulsion stability. The amount of starch mixed is 12 to 25 parts by weight based on the total amount of the vegetable cheese of the present invention. If added in less than 12.0 parts by weight, hardness, elasticity, and emulsifying power decrease, making it difficult to form hard vegetable cheese. If added in more than 25 parts by weight, viscosity, hardness, etc. become excessively high, making it difficult to discharge and the texture of cheese deteriorates, making it undesirable. .

2) Maintain

The fats and oils mixed in the production of the vegetable cheese of the present invention are used in foods, and are not particularly limited as long as they do not have a peculiar odor or are difficult to mix, and examples thereof include palm oil, sunflower oil, canola oil, soybean oil, grape seed oil, and corn. Examples include oil, olive oil, coconut oil, palm oil, and peanut oil. These fats and oils are advantageous for increasing creamy flavor and stabilizing physical properties in the production of vegetable cheese of the present invention. The mixing ratio of such fats and oils varies depending on the fats and oils selected relative to the total amount of vegetable cheese, but in the case of the fats and oils exemplified above, 15 to 25 parts by weight is preferable. If it is less than 15 parts by weight, the creamy flavor, texture and physical properties are reduced, and if it is more than 25 parts by weight, problems such as loss of emulsion stability occur.

3) Manufacturing of cheese flavor material

The flavor of animal cheese comes from raw milk and protein and fat during the ripening process of raw milk. It is expressed as a result of changes in carbohydrate content. During the ripening process, the proteins in cheese are broken down into peptides and amino acids by rennet and lactic acid bacteria enzymes, and the resulting amino acids are deaminated and decarboxylated to produce amines, aldehydes, etc. and impart flavor. Milk fat makes a very important contribution to the flavor and texture of cheese. Fresh milk fat produces a flavor similar to a deep buttery aroma, and free fatty acids produced by decomposition during ripening play an important role as direct precursors in the production of aromatic substances that form cheese flavor. do.

Flavor components created through the direct or indirect influence of raw materials have a great influence on the preference of the final product, so it is very important to create a balanced taste and aroma of cheese. In particular, plant-based cheese excludes the use of animal raw materials, so aromas and seasoning raw materials are used to create flavor, but in most cases, the flavor resulting from raw materials such as soybeans and nuts remains in the product. In this case, the artificial cheese flavor is reproduced and the product is damaged. value deteriorates.

The present inventor developed a cheese flavor material and mixed it with vegetable cheese to express the natural and rich taste and aroma of cheese.

A balanced scent consists of top, middle, and base (reference, www.produits-laitiers-de-france.com, https://m.facebook.com/perfunada/ posts/166448560104585, etc.), it is difficult to reproduce the taste of a complex combination of various ingredients, such as cheese, with a single note ingredient, and if it is composed of a single note, the sensory preference is lowered and marketability cannot be expected. Therefore, it is necessary to properly mix the ingredients of each note and select one with high sensory preference.

The top note component of the cheese flavor material that can be contained in the vegetable cheese of the present invention is volatile, and a cheese flavor with high initial intensity can be selected, and the base note can be selected from the basic tastes of cheese, such as salty, umami, and sour. there is.

The middle note can be selected from compounds such as reactions and combinations. It can be said to be differentiated from existing single raw materials and seasoning materials by playing a role in enhancing the sustainability of cheese flavor and providing a rich and deep taste. An example of such a middle note aroma is that when vegetable oil with low or almost no flavor is decomposed with an enzyme such as lipase, it is decomposed into free fatty acids, resulting in diverse flavor patterns and a highly intense aroma. In particular, when the free fatty acids include medium-chain fatty acids such as lauric acid and myristic acid, and long-chain fatty acids such as palmitic acid and stearic acid, cheese flavor with low off-flavor and high persistence can be expressed.

The top, middle, and base notes that make up the above fragrance can be manufactured by the user as needed, but they can also be purchased commercially and used in appropriate combination.

In the present invention, the top note flavor includes cheese flavor sold by Givaudan, Symrise, Seoul Fragrance, Aroma Line, IFF, Jayce, etc., and the mixing amount is about 1 to 5 parts by weight based on the total amount of cheese flavor material. It is suitable, preferably 2 to 4 parts by weight, and the flavor raw material for the middle note part includes decomposed oil and fat powder, and the mixing amount is about 10 to 30 parts by weight, preferably 20 to 25 parts by weight, based on the total amount of flavor material. The raw materials for the minor and base note parts are yeast extract, yeast extract, monosodium glutamate, amino acids, etc. that express the umami taste, referring to the ingredients contained in ordinary animal cheese, refined salt that gives a salty taste, and citric acid, lactic acid, and citric acid that produce a sour taste. Depending on the desired taste of the final product, vegetable cheese, it is mixed at about 65 to 70 parts by weight based on the total amount of flavor material.

Using these cheese flavor ingredients, we have balanced cheese flavor ingredients, acidity derived from raw materials resulting from vegetable protein fermentation, and butane~2,3~dione, butan~2-one. It is thought that the combination of the cheese flavor derived from fermented products such as 2~one) ensures superior sensory quality than commercially available vegetable cheese.

Hereinafter, the production of vegetable cheese containing the above ingredients will be described.

In the production of vegetable cheese, the process of stabilizing the emulsifying power is very important due to the nature of the cheese, which includes a high content of fat and oil, and physical and chemical conditions and the mixing ratio of raw materials are important. In this process, first, in a high-speed stirring cooker, 15.0 to 25.0 parts by weight of one or two or more types of fats and oils selected from palm oil, sunflower oil, canola oil, etc., 5.0 to 12.0 parts by weight of purified water, 12.0 to 25.0 parts by weight of modified starch, and 20.0 to 20.0 parts by weight of fermented almond protein. 40.0 parts by weight, 10.0 to 30.0 parts by weight of soy protein enzyme reactant, and 1.0 to 5.0 parts by weight of cheese flavor material are added, and heating and high-speed stirring are performed at 60 to 90°C at 1000 rpm or more. The obtained composition is molded by placing it in a molding cast, and then aged at low temperature for 4 to 20 days to produce the final product, vegetable cheese.

Here, if the physical emulsification conditions, which are the heating and high-speed stirring steps, and the chemical emulsification conditions and mixing amount containing the emulsifier are out of range, problems arise such as the shape of the cheese not being maintained or the flavor being greatly reduced.

What is important in physical emulsification conditions are temperature and stirring speed. In the lower temperature range, the raw materials are not completely dissolved and physical properties such as viscosity are not sufficiently developed, which causes problems such as reduced hardness and elasticity. In the upper temperature range, off-flavors such as carbon odor, etc. Problems have already arisen. In the case of the stirring speed, in the lower limit range, the shear rate is lowered due to the nature of the product with high viscosity, and as a result, the homogeneity and dispersibility of the emulsifier, oil phase, and aqueous phase raw materials are lowered, resulting in a decrease in texture in the final product and problems of oil separation occurring. That is, as shown in Figure 3, it can be seen that when emulsified at 60°C or less and 1000 rpm or less, the texture is loosened as shown on the right side of Figure 3.

Hereinafter, the present invention will be described in detail through examples. However, these examples are illustrative of the present invention, and the scope of the present invention is not limited by these examples.

Example 1

In the present invention, vegetable cheese was made to contain the enzyme reaction product of the fermented almond protein and soy protein of the present invention, and starch, oil, and cheese flavor material were added as additives. This is explained step by step.

<Preparation of fermented almond protein>

18.0 g of almond protein powder, 1.2 g of glucose, and 120.0 g of purified water are placed in a reaction tank, mixed and homogenized, and then sterilized at 90 ± 3°C for about 20 minutes to obtain an aqueous almond suspension with a solid content of 13.8% by weight.

0.12 g of the vegan starter was inoculated into the aqueous suspension obtained above, fermented at about 43°C for 6 hours, passed through 50 mesh to separate the water layer and the vegetable protein coagulum, and this coagulum was used as almond in the cheese production described later. Used as a protein fermentation product.

In order to confirm the sensory effects of fermentation, the flavor components of the almond protein obtained above were compared before and after fermentation using an electronic nose. As a result, it was confirmed that the components of butan-2,3-dione and butan-2-one associated with cheese increased after fermentation, which is shown in Figure 2.

<Preparation of enzyme reaction of soy protein>

12.0 g of soybean powder and 120.0 g of purified water are mixed and homogenized and then heated to 45°C. When the product temperature reached 45°C, 0.1 g of transglutaminase per protein was added, enzymatic reaction was performed for about 1 hour, and then it was deactivated at 75°C for more than 15 minutes to obtain an enzyme reaction product of soy protein.

The enzyme reactant obtained above is used as a protein enzyme reactant in cheese production, which will be described later.

<Preparation of cheese flavor material>

23.0 parts by weight of fat decomposition powder (Simrise) as a raw material for the middle note part, 56.0 parts by weight of refined salt as a raw material for the base note part, and 18.0 parts by weight of yeast extract are mixed in a blender, and cheese flavor (Seoul Flavors) is used as a scent for the top note part. It is manufactured by spraying and coating 3 parts by weight in small amounts.

The enzyme reaction product obtained above is used as a cheese flavor material in cheese production described later.

<Manufacture of vegetable cheese>

35 parts by weight of almond fermentation broth prepared above, 20.0 parts by weight of soy protein enzyme reactant, 20.0 parts by weight of palm oil, 14.0 parts by weight of acetic acid starch, 8.0 parts by weight of purified water, 5.0 parts by weight of sodium octenyl succinate starch, 3.0 parts by weight of cheese flavor material prepared above. Part by weight, 0.1 part by weight of carotene is added to a high-speed stirrer. After heating and emulsifying at 1500 rpm at 75°C for 5 minutes, it was filled into a cooling mold, and cooled and aged in a 5°C refrigerator for 14 days. The vegetable cheese that was manufactured was analyzed for sensory evaluation and physicochemical composition and is shown in Table 2 below.

Example 2

<Preparation of fermented almond protein>

20.0 g of almond protein powder, 1.4 g of glucose, and 120.0 g of purified water are placed in a reaction tank, mixed and homogenized, and then sterilized at 90 ± 3°C for about 20 minutes to obtain an aqueous almond suspension with a solid content of 15.1% by weight. 0.12 g of the vegan starter was inoculated into the aqueous suspension obtained above, fermented at about 43°C for 6 hours, passed through 50 mesh to separate the water layer and the vegetable protein coagulum, and this coagulum was used as almond in the cheese production described later. Used as a protein fermentation product.

<Preparation of enzyme reaction of soy protein>

14.0 g of soybean powder and 120.0 g of purified water are mixed and homogenized and then heated to 50°C. When the product temperature reached 50°C, 0.14 g of transglutaminase was added to the protein, enzymatic reaction was performed for about 1 hour, and then it was deactivated at 75°C for 15 minutes or more to obtain an enzyme reaction product of soy protein.

The enzyme reactant obtained above is used as a protein enzyme reactant in cheese production, which will be described later.

<Manufacture of vegetable cheese>

20.0 parts by weight of the almond fermentation broth prepared above, 10.0 parts by weight of the enzyme reaction of soy protein, 17.0 parts by weight of palm oil, 20.0 parts by weight of acetic acid starch, 23.0 parts by weight of purified water, 4.9 parts by weight of sodium octenylsuccinate starch, 5.0 parts by weight of the cheese flavor material prepared above. Part by weight, 0.1 part by weight of carotene is added to a high-speed stirrer. After heating and emulsifying at 2000 rpm at 75°C for 5 minutes, it was filled into a cooling mold, and cooled and aged in a 5°C refrigerator for 5 days. The vegetable cheese that was manufactured was analyzed for sensory evaluation and physicochemical composition and is shown in Table 2 below.

Comparative Example 1

Add 18.0 g of almond protein powder, 1.2 g of glucose, and 120.0 g of purified water to a reaction tank, mix and homogenize, and then sterilize at 90 ± 3°C for about 20 minutes to obtain an aqueous almond suspension with a solid content of 14% by weight.

0.12 g of the vegan starter was inoculated into the aqueous suspension obtained above, fermented at about 43°C for 6 hours, and then passed through a 50 mesh to separate the water layer and the vegetable protein coagulum. The separated almond protein coagulum was subjected to sensory evaluation and physicochemical component analysis and is shown in Table 2 below.

Comparative Example 2

In accordance with Patent Document 13, cheese was manufactured using almond milk as follows.

1200g of purified water was added to 400g of almonds and ground for 2 minutes. After centrifuging at a rotation speed of 10,000 g for 15 minutes to separate the supernatant and sludge, only the supernatant formed as cream or liquid was taken and heated (100°C) and cooled. Add 0.21 ml of starter ( Streptococcus thermophiles ) to 600 g of the cooled supernatant, stir gently, and maintain at 43°C for 1 hour. Add 2g of white vinegar, hydrated transclotaminase (3.3g of TG, 6.2g of water), mix, and when the temperature reaches 38℃, leave at room temperature (25℃) for 12 hours. The settled liquid was poured into a drainable cheese mold to remove the whey, and the remaining coagulated product was used as almond emulsion cheese to evaluate its sensory and physicochemical components. The results are shown in Table 2.

Table 2. Physical and chemical components and sensory evaluation results of examples and comparative examples

Note) *1: VIOLIFE vegan cheese

*2: DAIYA Vegan Cheese

From the above results, it can be seen that the vegetable cheese of the present invention is soft due to its appropriate moisture and fat content, has a high protein content compared to commercially available processed cheese, and can be recognized as a food with high nutritional value. Its cholesterol level is similar to that of commercially available vegetable cheese, and its hardness and overall The preference was also good, confirming that it is an excellent substitute for conventional animal cheese. It is believed that the vegetable cheese of the present invention can be recognized as a food with high preference, especially among vegetarians, obese people, and people allergic to animal foods.

Claims (9)

In the method of producing vegetable cheese,
For 100 parts by weight of the total composition, 20 to 40 parts by weight of fermented almond protein and 10 to 30 parts by weight of soy protein enzyme reaction are added as main ingredients, emulsified, cooled, molded, and aged. The almond protein fermented product is Add 10 to 25 parts by weight of almond protein powder, 0.5 to 5.0 parts by weight of monosaccharides and 75.0 to 89.5 parts by weight of purified water in a homomixer, mix, stir, and sterilize at 80 to 100°C for 10 to 20 minutes to obtain an aqueous suspension, which is then added to the starter. A method of producing vegetable cheese, characterized in that it is obtained by inoculating 0.005 to 0.1 parts by weight and fermenting at 35 to 43 ° C for 5 to 20 hours. In claim 1,
A method for producing vegetable cheese, characterized in that 12 to 25 parts by weight of modified starch, 15 to 25 parts by weight of fat and oil, and 1 to 5 parts by weight of cheese flavor material are added to 100 parts by weight of the total composition. delete In claim 1 or 2,
The enzyme reaction product of soy protein is prepared by mixing soy protein with purified water to prepare an aqueous suspension with a solid content of 5 to 20 parts by weight, then placing it in a fermenter and heating it so that the aqueous suspension is at 40 to 55 ℃, and transglutaminase is added to it. A method for producing vegetable cheese, characterized in that it is obtained by adding protein at a weight ratio of 0.1 to 10, subjecting it to an enzyme reaction for 0.5 to 6 hours, and then deactivating it. In claim 4,
A method for producing vegetable cheese, characterized in that the transglutaminase is Streptoverticillium mobaraense . In claim 2,
Modified starch is acetic acid starch, pregelatinized corn starch, hydroxypropylated tapioca starch, acetyladipic acid 2 starch, acetyl phosphate 2 starch, octenyl succinate sodium starch, phosphoric acid 2 starch, phosphoric acid 1 starch, phosphorylated phosphate 2 starch, A method for producing vegetable cheese, characterized in that one or two or more types selected from the group consisting of hydroxypropyl phosphate distarch, hydroxypropyl starch, octenyl sodium succinate starch, and acetic acid starch. In claim 6,
A method for producing vegetable cheese, characterized in that the modified starch is one or two or more types selected from acetic acid starch and sodium octenyl succinate starch. In claim 1 or 2,
A method for producing vegetable cheese, characterized in that emulsification is carried out at a temperature of 60 to 90 ° C in the reactor and a stirring speed of 1,000 rpm or more. Vegetable cheese obtained by the manufacturing method of claim 1 or 2.