WO2021193892A1 - 植物性チーズ様食品の製造方法 - Google Patents
植物性チーズ様食品の製造方法 Download PDFInfo
- Publication number
- WO2021193892A1 WO2021193892A1 PCT/JP2021/012767 JP2021012767W WO2021193892A1 WO 2021193892 A1 WO2021193892 A1 WO 2021193892A1 JP 2021012767 W JP2021012767 W JP 2021012767W WO 2021193892 A1 WO2021193892 A1 WO 2021193892A1
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- Prior art keywords
- cheese
- vegetable
- food
- protein
- raw material
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Classifications
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/22—Ribonucleases RNAses, DNAses
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/21—Endodeoxyribonucleases producing 5'-phosphomonoesters (3.1.21)
- C12Y301/21001—Deoxyribonuclease I (3.1.21.1)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Definitions
- the present invention relates to a method for producing a vegetable cheese-like food.
- Cheese is a type of dairy product that is produced from milk collected from cows, buffaloes, sheep, goats, yaks, etc. through processes such as coagulation and fermentation. It is often used in various dishes such as pizza, pasta, gratin, risotto, and cheese fondue, and its demand is increasing year by year.
- a method for producing a vegetable cheese-like food which comprises allowing a nucleic acid-degrading enzyme to act on a raw material containing a vegetable protein and then acidifying the raw material.
- the vegetable cheese-like food of the present invention is characterized in that a nucleolytic enzyme is allowed to act on a raw material containing a vegetable protein and then acidified.
- a nucleolytic enzyme is allowed to act on a raw material containing a vegetable protein and then acidified.
- the vegetable cheese-like food in the present invention is a food having a cheese-like product form, flavor and texture produced based on vegetable protein and other plant raw materials such as vegetable fats and oils and starch, if necessary, and cheese. It is also used as a substitute food for.
- the product form may be any cheese-like product such as block, shred, powder or paste.
- plant-based does not mean that animal-derived ingredients are not contained at all, and specifically, that animal-derived ingredients are less than 50% by weight in all the ingredients. means.
- the animal-derived raw material 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 based on the total raw material.
- the vegetable cheese-like food of the present invention contains at least a vegetable protein as a protein.
- a raw material containing the vegetable protein powdered protein such as concentrated protein or separated protein, vegetable milk, bean flour and the like can be used.
- the type of plant is not limited, but beans such as soybeans, peas, broad beans, almonds, hazelnuts, cashew nuts, walnuts, peanuts, seeds such as pistachios, rice, grains such as oats, etc. Can be mentioned. It is also possible to mix and use these in an appropriate ratio.
- a vegetable protein content in the vegetable cheese-like food is preferably 0.1 to 15% by weight in terms of viscosity during the preparation of the food, preferably 0.5 to 10% by weight. , More preferably 1 to 3% by weight.
- soymilk for example, for soybean
- soymilk obtained by extracting with water from whole soybean or defatted soybean and removing okara which is an insoluble fiber
- an appropriately improved manufacturing method can be applied.
- soymilk a slurry in which okara is finely pulverized without removing the okara from the soymilk can also be used.
- the oil-rich cream layer having a low specific gravity produced by further centrifuging the soymilk obtained from whole soybean is removed. It is preferable to use the low-fat or non-fat soymilk obtained in the above process over the non-fat soymilk obtained from the non-fat soybean in that the flavor can be adjusted to have a stronger taste with less unpleasant taste.
- the lipid content of the low-fat to non-fat soymilk is preferably 5% by weight or less in the dry matter, and more preferably 2% by weight or less in the dry matter.
- the protein / carbohydrate ratio of the low-fat to non-fat soymilk is preferably 0.01 to 2 and more preferably 0.5 to 2 on a weight basis in that the flavor can be adjusted to have a stronger umami taste. ⁇ 2 is more preferable.
- the "lipid-affinitive protein" among the soybean proteins is further reduced from the viewpoint of flavor with less unpleasant taste.
- the reduced-fat soybean protein material described in JP-A-2012-16348 can be used as such a soybean protein raw material.
- the index as to whether or not the lipid-affinity protein is reduced can be estimated by obtaining the LCI value (Lipophilic Proteins Content Index) described in the publication.
- LCI value Lipophilic Proteins Content Index
- soybean protein raw material having a rich flavor such as fresh cream derived from milk
- soymilk cream which is a soybean emulsified composition rich in fat and protein
- the rich flavor can be adjusted.
- soymilk cream for example, a cream obtained by recovering an oil-rich cream layer having a low specific density produced by further centrifuging soymilk obtained from whole soybeans can be used.
- the lipid content of the soymilk cream is preferably 35% by weight or more, more preferably 40 to 75% by weight in the dry matter.
- the protein content of the soymilk cream is preferably 25% by weight or more, more preferably 30% by weight or more in the dry matter.
- the lipid / protein ratio of the soymilk cream is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more on a weight basis.
- the "lipid-affinity protein" among the soybean proteins is concentrated from the viewpoint of being richer and having a good flavor derived from soybeans.
- the soybean protein raw material for example, the soybean emulsified composition described in Japanese Patent Application Laid-Open No. 2012-16348 can be used.
- the index as to whether or not the lipid-affinity protein is concentrated can be estimated by obtaining the LCI value (Lipophilic Proteins Content Index) described in the publication.
- LCI value Lipophilic Proteins Content Index
- nucleic acid degrading enzyme In the vegetable cheese-like food of the present invention, it is important to allow a nucleolytic enzyme to act on a raw material containing a vegetable protein.
- the nucleic acid-degrading enzyme may be of any type as long as it is an enzyme involved in the hydrolysis of nucleic acids and their degradation products, nucleotides and nucleosides, and specific examples thereof include nucleases such as ribonuclease and deoxyribonuclease. Of these, most of the nucleic acids in the living body are ribonucleic acids (RNA), so ribonuclease, which is an enzyme involved in RNA degradation, is preferable. Endotype nucleases or exo-type nucleases can be used as ribonucleases, and more preferred embodiments include exo-type 5'-phosphodiesterases.
- the active unit of the enzyme is, for example, 1 unit showing 5'-phosphodiesterase activity is an enzyme in adenosine-3'-monophosphate (3'-AMP) as a substrate under the conditions of pH 5.0 and 70 ° C. The amount of enzyme that is allowed to act and releases 1 ⁇ mol of phosphoric acid per minute is shown.
- the nucleic acid-degrading enzyme preferably has a low protease activity because a bitter taste due to protein decomposition may occur when the protease is contaminated.
- the protease activity is preferably 50,000 PUN or less, preferably 30,000 PUN or less, and more preferably 10,000 PUN or less.
- PUN when 1 ml of an enzyme solution was added to 5 ml of 0.6% milk casein (pH 7.5, M / 25 phosphate buffer) and reacted at 30 ° C. for 10 minutes, a forin color equivalent to 1 ⁇ g of tyrosine was developed per minute. Shows activity to be liberated as a TCA-soluble component.
- the treatment conditions for hydrolysis with the nucleolytic enzyme are not particularly limited, but are preferably carried out at the optimum temperature and the optimum pH of the nucleolytic enzyme. Specifically, it is 20 to 80 ° C, preferably 30 to 80 ° C, and more preferably 35 to 75 ° C.
- a nucleolytic enzyme inactivation step may be added if necessary.
- the inactivation conditions are not particularly limited as long as they are above the temperature at which the nucleolytic enzyme is inactivated.
- the vegetable cheese-like food of the present invention can be obtained by acidifying a raw material containing a vegetable protein on which the above-mentioned nucleolytic enzyme is allowed to act. It is appropriate that the acidification is pH 3.5 to 6, preferably pH 3.5 to 5.7, and more preferably pH 4 to 5.5. If the pH is too high, the shelf life tends to deteriorate, and if the pH is too low, the acidity is strong, and when used as a cheese-like food containing soy protein, the balance of the food as a whole may deteriorate. It is appropriate to adjust to. Acidification can be carried out using organic acids in some embodiments.
- organic acid citric acid, lactic acid, malic acid, fumaric acid, gluconic acid, phytic acid and the like can be used.
- Acidification is also possible in some embodiments by lactic acid fermentation.
- a lactic acid bacterium starter may be used at 15 to 45 ° C. until the pH is within the above pH range. Further, after lactic acid fermentation is performed halfway, the pH may be finally adjusted to the above pH range with an alkali, an organic acid, an inorganic acid or the like.
- oils those that can be used for food and have a melting point of about 20 to 50 ° C can be widely adopted.
- rapeseed oil, soybean oil, sunflower oil, cotton seed oil, peanut oil, rice bran oil, corn oil, and saf Vegetable oils such as flower oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey oil, cacao oil, palm oil, palm kernel oil and animals such as milk fat, beef oil, pork oil, fish oil and whale oil.
- sex oils and fats and examples thereof include oils alone or mixed with the above oils and fats, or processed oils and fats that have been cured, separated, ester-exchanged, or the like.
- the vegetable cheese-like food of the present invention is appropriately contained in an amount of 10 to 50% by weight, preferably 15 to 45% by weight, and more preferably 20 to 40% by weight.
- the vegetable cheese-like food of the present invention is preferable because it can further add stickiness to the vegetable cheese-like food by further containing a thickener, and the suitability for molding such as shreds is further improved. ..
- a thickener it is preferable to use modified starch such as hydroxypropylated starch, locust bean gum, guar gum and the like.
- Emulsifier for the vegetable cheese-like food of the present invention, an emulsifier that does not impair the flavor can be used.
- the emulsifier is not particularly limited, and conventionally known emulsifiers can be used, such as 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 thereof include various organic acid monoglycerides such as monoglyceride, tartrate monoglyceride, tartrate acetate mixed monoglyceride, citric acid monoglyceride, diacetyl tartrate monoglyceride, and lactic acid monoglyceride, and polyoxyethylene sorbitan fatty acid ester.
- organic acid monoglycerides such as monoglyceride, tartrate monoglyceride, tartrate acetate mixed monoglyceride, citric acid monoglyceride, diacetyl tartrate monoglyceride, and lactic acid monoglyceride, and polyoxyethylene sorbitan fatty acid ester.
- the vegetable cheese-like food of the present invention includes flavors such as milk flavor, cheese flavor, and soy milk flavor for the purpose of imparting flavor, various spices, fruit purees and jams, and sclarose, aspartame for the purpose of imparting sweetness.
- flavors such as milk flavor, cheese flavor, and soy milk flavor for the purpose of imparting flavor, various spices, fruit purees and jams, and sclarose, aspartame for the purpose of imparting sweetness.
- Sweeteners such as stevia and colorants such as beta-carotene, paprika pigments and anato pigments can be used for the purpose of coloring.
- a shelf life improving agent such as glycine, sodium acetate, and egg white lysozyme can also be used.
- an oil-in-water emulsion in which a fat or oil, a raw material containing a vegetable protein, a starch, a salt, a pigment, water, or the like is mixed is pre-emulsified. After homogenization, it can be produced through the steps of sterilization and cooling. Then, acidification may be performed at the time of pre-emulsification. Heat sterilization also has the purpose of gelatinizing starch, and is preferably carried out at 70 to 95 ° C.
- Test Example 2 1 part of glucose and 19.99 parts of water were added to 80 parts of each raw material after the enzyme treatment and each raw material before the enzyme treatment obtained in Test Example 1, and 0.01 part of Streptococcus thermophilus was added. The mixture was added and lactic acid fermented at 40 ° C. until the pH reached 4.6, and the flavor was evaluated in the same manner as in Test Example 1. The results are shown in Table 1.
- Example 1 Using the soymilk cream prepared in Test Example 2 which had been subjected to enzyme treatment and lactic acid fermentation, a vegetable cheese-like food was produced as follows. 36 parts of palm oil melting point fraction (rising melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C.), 30 parts of soymilk cream after enzyme treatment and fermentation obtained in Test Example 2, derived from tapioca 11 parts of modified starch, 1 part of salt, 22 parts of water, 1.1 parts of a pH adjuster containing lactic acid, and 0.002 parts of a dye were prepared at 55 ° C. for 10 minutes for pre-emulsification, and further 100 kg / cm 2 . It was homogenized under pressure.
- Examples 2 to 5 For the low-fat soymilk, soybean flour solution, almond milk, and oats drink obtained in Test Example 2 subjected to enzyme treatment and lactic acid fermentation, a sample of a vegetable cheese-like food was prepared in the same manner as in Example 1. The flavor was evaluated in the same manner as in Test Example 1. All of the samples that had undergone the enzyme treatment tended to have an enhanced umami taste compared to the samples that had undergone only lactic acid fermentation without the enzyme treatment, and the umami taste had a quality suitable for the flavor of cheese. ..
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Abstract
Description
例えば一般的な乳製品であるチーズやヨーグルトとの代替を目的として一部検討されており、植物性蛋白質を含有する原料としては、豆乳や分離大豆蛋白、大豆粉などの大豆素材が使用されている(特許文献1~3)。
上記状況から、本発明は、乳を原料としたチーズらしいうま味が増強された植物性チーズ様食品の製造方法を提供することを課題とする。
(1)植物性蛋白質を含有する原料に核酸分解酵素を作用させた後、酸性化することを特徴とする、植物性チーズ様食品の製造法、
(2)核酸分解酵素が、リボヌクレアーゼである、前記(1)記載の植物性チーズ様食品の製造法、
(3)酸性化が乳酸発酵である、前記(1)又は(2)記載の植物性チーズ様食品の製造法、
(4)植物性蛋白質を含有する原料が豆類由来である、前記(1)~(3)の何れか1項記載の植物性チーズ様食品の製造法、
(5)植物性蛋白質を含有する原料が種子類由来である、前記(1)~(3)の何れか1項記載の植物性チーズ様食品の製造法、
(6)植物性蛋白質を含有する原料が穀物類由来である、前記(1)~(3)の何れか1項記載の植物性チーズ様食品の製造法、
(7)原料として油脂を加える、前記(1)~(6)の何れか1項記載の植物性チーズ様食品の製造法、
(8)原料として増粘剤を加える、前記(1)~(7)の何れか1項記載の植物性チーズ様食品の製造法。
本発明における植物性チーズ様食品は、植物性蛋白質と、その他必要により植物性油脂、澱粉などの植物原料をベースとして製造されるチーズ様の製品形態、風味及び食感を持つ食品であり、チーズの代替食品としても用いられる。製品形態としては、ブロック状、シュレッド状、粉末状又はペースト状等の任意のチーズ様の製品であり得る。ここで、「植物性」(Plant-based)の用語は、動物性原料が全く含まれないことを意味せず、具体的には動物由来原料が全原料中50重量%未満以下であることを意味する。より好ましい態様としては動物由来原料が全原料中40重量%以下、30重量%以下、20重量%以下、10重量%以下又は0重量%であり得る。
本発明の植物性チーズ様食品は、蛋白質として植物性蛋白質を少なくとも含有する。該植物性蛋白質を含有する原料として、濃縮蛋白や分離蛋白などの粉末状蛋白質や、植物乳、豆粉などを使用することができる。植物の種類は限定されないが、大豆、エンドウ、ソラマメに代表される豆類、アーモンド、へーゼルナッツ、カシューナッツ、クルミ、落花生、ピスタチオなどに代表される種子類、米、オーツ麦に代表される穀物類などが挙げられる。また、これらを適当な割合で混合して使用することも可能である。
豆乳クリームのさらに好適な態様としては、よりコクを有し大豆由来の良好な風味を有する点から、大豆蛋白質のうち「脂質親和性蛋白質」が濃縮されていることが好ましい。かかる大豆蛋白質原料としては、例えば特開2012-16348号公報に記載の大豆乳化組成物を使用することができる。脂質親和性蛋白質が濃縮されているかどうかについての指標は該公報に記載のLCI値(Lipophilic Proteins Content Index)を求めることにより推定することができる。本発明では脂質親和性蛋白質が濃縮されている、LCI値が55%以上の豆乳クリームを使用することが好ましい。
本発明の植物性チーズ様食品では、植物性蛋白質を含有する原料に核酸分解酵素を作用させることが重要である。核酸分解酵素は、核酸及びその分解物であるヌクレオチドやヌクレオシドの加水分解に関わる酵素であれば種類は問わず、具体的にはリボヌクレアーゼ、デオキシリボヌクレアーゼ等のヌクレアーゼが挙げられる。この中でも生体中の核酸の大部分はリボ核酸(RNA)であるため、RNA分解に関わる酵素であるリボヌクレアーゼが好ましい。リボヌクレアーゼにはエンド型ヌクレアーゼ又はエキソ型ヌクレアーゼを用いることができ、より好ましい態様ではエキソ型の5’-ホスホジエステラーゼが挙げられる。
核酸分解酵素による加水分解の処理条件は特に限定しないが、好ましくは核酸分解酵素の至適温度、至適pHにて行う。具体的には、20~80℃、好ましくは30~80℃、より好ましくは35~75℃である。
加水分解後、必要に応じて核酸分解酵素失活工程を加えてもよい。失活条件は、核酸分解酵素が失活する温度以上であれば特に限定されない。
本発明の植物性チーズ様食品は、上記の核酸分解酵素を作用させた植物性蛋白質を含有する原料を酸性化することにより得られる。酸性化はpH3.5~6、好ましくはpH3.5~5.7、より好ましくはpH4~5.5にすることが適当である。pHが高すぎると日持ちが悪くなる傾向を示し、pHが低すぎると酸味が強く、大豆蛋白質含有チーズ様食品として使用したときに、食品全体としてのバランスが悪くなる場合があるため、上記範囲内に調整するのが適当である。
酸性化は、ある態様では有機酸を用いて行うことができる。有機酸としてはクエン酸、乳酸、リンゴ酸、フマル酸、グルコン酸、フィチン酸等を用いることができる。
酸性化は、ある態様では乳酸発酵によっても可能である。この場合は、乳酸菌スターターを用い、15~45℃で、上記pH範囲になるまで行えばよい。また、途中まで乳酸発酵した後、最終的にアルカリ又は有機酸や無機酸等で上記pH範囲に調整してもよい。
本発明の植物性チーズ様食品には、求める製品の品質に応じて植物性蛋白質以外の他の原料を加えることができ、また加えなくてもよい。
油脂としては、食用として使用できるもので融点20~50℃程度のものを広く採用することができ、例えばナタネ油、大豆油、ひまわり油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、胡麻油、月見草油、パーム油、シア脂、サル脂、カカオ脂、ヤシ油、パーム核油等の植物性油脂及び乳脂、牛脂、豚脂、魚油、鯨油等の動物性油脂が例示でき、上記油脂類の単独または混合油あるいはそれらの硬化、分別、エステル交換等を施した加工油脂が例示できる。
本発明の植物性チーズ様食品は油脂を加える場合、10~50重量%、好ましくは15~45重量%、さらに好ましくは20~40重量%含有することが適当である。
本発明の植物性チーズ様食品は、さらに増粘剤を含有させることにより、植物性チーズ様食品に、より粘りを付与でき、シュレッドなどの成形加工適性が、さらに向上するので好ましい。増粘剤としては、ヒドロキシプロピル化澱粉などの加工澱粉、ローカストビーンガム、グアガム等を用いることが好ましい。
本発明の植物性チーズ様食品は、風味を害しない程度の乳化剤を使用することができる。乳化剤としては、特に限定されるものではなく、従来公知の乳化剤を使用することができ、レシチン、ショ糖脂肪酸エステル、プロプレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、酢酸モノグリセリド、酒石酸モノグリセリド、酢酸酒石酸混合モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、乳酸モノグリセリド等各種有機酸モノグリセリド、ポリオキシエチレンソルビタン脂肪酸エステルが例示できる。
本発明の大豆蛋白質含有チーズ様食品の製造態様としては、ある態様では、油脂、植物性蛋白質を含有する原料、澱粉、食塩、色素および水等が混合された水中油型乳化物を予備乳化し、均質化した後、殺菌及び冷却の工程を経て製造することができる。そして予備乳化の際に酸性化を行えば良い。加熱殺菌は澱粉を糊化させる目的もあり、好ましくは70~95℃にて実施する。
植物性蛋白質を含有する原料として、以下を用意した。
・低脂肪豆乳(不二製油(株)製、固形分:90.2%、蛋白質:5.1%、脂質:0.5%、蛋白質/炭水化物比:1.6)
・豆乳クリーム(不二製油(株)製、固形分:81.0%、蛋白質:5.6%、脂質:12.3%)
・大豆粉溶液(固形分:8.8%、蛋白質:3.9%、脂質:1.9%)
・アーモンドミルク(筑波乳業(株)製、全固形分9.9%、蛋白質含量2.9%、脂質含量5.6%)
・オーツドリンク(ブリッジ社、蛋白質含量0.7%、脂質含量1.9%)
上記各原料に、核酸分解酵素としてヌクレアーゼ「アマノG」(5’-ホスホジエステラーゼ、天野エンザイム(株)製)を0.1%添加し、70℃、2時間の反応条件にて酵素処理を行った。酵素処理後、直接蒸気加熱殺菌機にて144℃、4秒の殺菌を行い、冷却し酵素処理液を得た。
得られた各反応液の風味を、反応前の各原料の風味と比較して官能評価を行った。官能評価はチーズの開発部門に属し、チーズの風味評価に熟練したパネリスト5名に依頼し、下記の評価基準を用いて合議により1~5点の点数を付して行った。なお、「うま味」についてはチーズの風味に適した質を有するかどうかについても考慮して評価した。チーズの風味に適した質を有するか否かは、具体的には牛乳を原料とするチーズの風味を基準とし、この風味に存在するグルタミン酸等をベースとするうま味として適合する質であるか否かを各パネリストが判断した。結果を表1に示した。
<評価基準>
1:反応前よりうま味が全く向上していない
2:反応前よりうま味があまり向上していない
3:反応前よりうま味が向上している
4:反応前よりうま味がかなり向上している
5:反応前よりうま味が顕著に向上している
試験例1で得られた酵素処理後の各原料、及び酵素処理前の各原料をそれぞれ80部に対し、ブドウ糖1部、水19.99部を加え、乳酸菌(Streptococcus thermophilus)0.01部を添加し40℃でpH4.6に到達するまで乳酸発酵し、試験例1と同様に風味評価を行った。結果を表1に示す。
試験例2で調製した、酵素処理及び乳酸発酵を行った豆乳クリームを用い、以下の通り植物性チーズ様食品を製造した。
パーム油中融点画分(上昇融点30℃/SFC:10℃で90%、20℃で80%)36部、試験例2で得られた酵素処理及び発酵後の豆乳クリームを30部、タピオカ由来の加工澱粉11部、食塩1部、水22部、乳酸を含むpH調整剤1.1部、色素0.002部を、55℃で10分間調合して予備乳化し、さらに100kg/cm2の圧力下で均質化した。均質化後、掻きとり式連続熱交換機に通し、80~90℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行い、大豆蛋白質含有チーズ様食品を得た。また、比較として、試験例2の酵素処理を行わずに乳酸発酵した豆乳クリームを用い、同様にチーズ様食品を得た。
試験例1と同様に風味評価を行ったところ、該植物性チーズ様食品の風味は、試験例2の簡易評価系と同様に、酵素処理を加えることで、うま味はより増強される傾向にあった。また、そのうま味はチーズの風味に適した質を有していた。
試験例2で得られた、酵素処理および乳酸発酵を行った低脂肪豆乳、大豆粉溶液、アーモンドミルク、オーツドリンクについても、実施例1と同様にして植物性チーズ様食品のサンプルを調製した。試験例1と同様に風味評価を行った。酵素処理を経たサンプルは、いずれも酵素処理を行わずに乳酸発酵のみを行ったサンプルに対して、うま味が増強される傾向にあり、そのうま味はチーズの風味に適した質を有していた。
Claims (9)
- 植物性蛋白質を含有する原料に核酸分解酵素を作用させた後、酸性化することを特徴とする、植物性チーズ様食品の製造法。
- 核酸分解酵素が、リボヌクレアーゼである、請求項1記載の植物性チーズ様食品の製造法。
- 酸性化が乳酸発酵である、請求項1記載の植物性チーズ様食品の製造法。
- 酸性化が乳酸発酵である、請求項2記載の植物性チーズ様食品の製造法。
- 植物性蛋白質を含有する原料が豆類由来である、請求項4記載の植物性チーズ様食品の製造法。
- 植物性蛋白質を含有する原料が種子類由来である、請求項4記載の植物性チーズ様食品の製造法。
- 植物性蛋白質を含有する原料が穀物類由来である、請求項4記載の植物性チーズ様食品の製造法。
- 原料として油脂を加える、請求項4記載の植物性チーズ様食品の製造法。
- 原料として増粘剤を加える、請求項8記載の植物性チーズ様食品の製造法。
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