Classifications

• • 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; PREPARATION THEREOF
  • A23C20/00—Cheese substitutes
  • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

Definitions

• 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, buffaloes, sheep, goats, yaks, etc., and is manufactured through processes such as coagulation and fermentation. For example, it is used in various dishes such as pizza, pasta, gratin, risotto, cheese fondue, etc., and its demand is increasing year by year.
• climate change typified by global warming, growing influence on purchases by environmentally conscious millennials and beyond, awareness of animal welfare, health characteristics such as lowering cholesterol when using vegetable protein And from the perspective of preventing infectious diseases, the movement to incorporate plant milk, such as soy milk, as a substitute for milk is expanding, especially among millennials and beyond.
• an object of the present invention is to provide a method for producing a vegetable cheese-like food having an enhanced umami taste typical of animal cheese.
• the present invention (1) A method for producing a vegetable cheese-like food, 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, (2) The method for producing a vegetable cheese-like food according to (1), further comprising the step of allowing 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), wherein the proportion of arginine in free amino acids in the vegetable cheese-like food is 55%
• the present invention has made it possible to provide a vegetable cheese-like food with enhanced cheese-like umami.
• the vegetable cheese-like food of the present invention is characterized by including 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 described in detail below.
• the vegetable cheese-like food in the present invention is a food having a cheese-like product form, flavor and texture, which is produced based on vegetable protein and water, and other plant materials such as vegetable oil and starch if necessary. It is also used as an alternative to cheese.
• the product form may be any cheese-like product such as block, shred, powder, granule, sheet or paste.
• “vegetable” does not mean that animal-derived raw materials are not contained at all, and specifically means that animal-derived raw materials are less than 50% by weight in all raw materials.
• 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 of the total raw materials.
• the vegetable cheese-like food of the present invention contains at least vegetable protein as protein.
• powdery protein such as concentrated protein or isolated protein, vegetable milk, soybean flour, or the like can be used.
• beans such as soybeans, peas, adzuki beans, kidney beans, cowpeas, flower beans, mung beans, fava beans, bamboo adzuki beans, lentils, pinto beans, lima beans, and chickpeas, almonds, Seeds typified by hazelnuts, cashew nuts, walnuts, peanuts, and pistachios, and cereals typified by rice and oats, and the like.
• the vegetable protein content in the vegetable cheese-like food is suitably 0.1 to 25% by weight in terms of viscosity during preparation of the food, preferably 0.1 to 15% by weight. , more preferably 0.3 to 10% by weight, more preferably 0.5 to 7% by weight.
• glutaminase In one aspect of the vegetable cheese-like food of the present invention, it is important to allow glutaminase to act on a raw material containing vegetable protein. Glutaminase acts on glutamine to hydrolyze the amide group of glutamine to decompose it into glutamic acid and ammonia. As the glutaminase, it is possible to use those distributed in animal tissues, plant tissues, microorganisms, or commercially available products. As a commercially available product, the origin is not particularly limited, and the production method and purification method are not limited, but purified or partially purified products are preferred.
• the enzyme may have any enzymatic activity such as other amylase activity, protease activity, or peptidase activity.
• the glutaminase activity unit is, for example, 1 unit that exhibits glutaminase activity. Under the conditions of pH 6.0 and 37°C, L-glutamine as a substrate (final concentration: 1%) is reacted with the enzyme to generate 1 mmol of glutamic acid. It is indicated by the amount of enzyme that
• the treatment conditions for hydrolysis with glutaminase are not particularly limited, but are preferably carried out at the optimum temperature and optimum pH for glutaminase.
• 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 to hydrolyze the amide group of asparagine to decompose it into aspartic acid and ammonia. As the asparaginase, it is possible to use those distributed in animal tissues, plant tissues, microorganisms, or commercially available products. As a commercially available product, the origin is not particularly limited, and the production method and purification method are not limited, but purified or partially purified products are preferred.
• any enzyme activity such as amidase activity, protease activity, or peptidase activity may be possessed as long as the enzyme has asparaginase activity to convert free asparagine into aspartic acid.
• the asparaginase activity unit is, for example, the amount of enzyme that liberates 1 ⁇ mol of ammonia per minute from L-asparagine as a substrate.
• the treatment conditions for hydrolysis with asparaginase are not particularly limited, but are preferably carried out at the optimum temperature and optimum pH for asparaginase. Specifically, it is 20 to 80°C, preferably 25 to 75°C, more preferably 30 to 70°C.
• the pH is pH 2-10, preferably pH 3-9, more preferably pH 4-8, still more preferably pH 4-5.5.
• an asparaginase inactivation step may be added if desired. Deactivation conditions are not particularly limited as long as the temperature is at or above the temperature at which asparaginase is deactivated.
• protease which is a proteolytic enzyme.
• protease is broadly divided into endo-type proteases, which act on proteins or peptides to hydrolyze peptide bonds and hydrolyze proteins with target substrates, and exo-type proteases (peptidases), which hydrolyze peptides with small molecular weights. be done.
• the type of protease is not particularly limited. For example, one or more endoprotease alone, one or more peptidase alone, or one or more endoprotease and one or more peptidase may be used in combination.
• protease tends to enhance the umami of vegetable cheese-like foods.
• the protease it is possible to use those distributed in animal tissues, plant tissues, microorganisms, or commercially available products.
• the origin is not particularly limited, and the production method and purification method are not limited, but purified or partially purified products are preferred.
• the enzyme may have any enzymatic activity such as other amidase activity.
• the treatment conditions for hydrolysis with protease are not particularly limited, but are preferably carried out at the optimum temperature and pH for the protease. Specifically, it is 20 to 80°C, preferably 25 to 75°C, more preferably 30 to 70°C.
• the pH is pH 2-10, preferably pH 3-9, more preferably pH 4-8, still more preferably pH 4-5.5.
• a protease inactivation step may be added as necessary.
• Deactivation conditions are not particularly limited as long as the temperature is at or above the temperature at which the protease is deactivated.
• the timing of addition of the protease is not particularly limited, and examples thereof include before, simultaneously with, or after enzymatic treatment in which glutaminase and/or asparaginase is allowed to act on the raw material containing vegetable protein. Preferably, before or simultaneously with said enzymatic treatment.
• the vegetable cheese-like food of the present invention is obtained by subjecting a raw material containing vegetable protein to the above-mentioned glutaminase and/or asparaginase enzyme and acidifying the raw material containing vegetable protein.
• the pH for acidification is suitably pH 3.5-5.7, preferably pH 4-5.5. When the pH is 5.7 or less, the shelf life tends to be longer, and when the pH is 3.5 or more, the acidity is good, and when used as a vegetable protein-containing cheese-like food, the balance as a whole food is better. Therefore, it is appropriate to adjust within the above range.
• the acidification can be carried out using an organic acid in some embodiments.
• Citric acid, lactic acid, malic acid, fumaric acid, gluconic acid, phytic acid and the like can be used as organic acids.
• the acidification is preferably carried out by fermentation in some embodiments.
• assimilable sugars as a nutrient source for microorganisms
• glucose, sucrose, maltose, galactose, lactose, raffinose, trehalose, soybean oligosaccharide, fructo-oligosaccharide and the like can be used.
• These sugar raw materials may be used alone or in combination of two or more.
• Microorganisms used for fermentation are not particularly limited as long as they are commonly used in the production of fermented foods.
• lactic acid bacteria, bifidobacteria, etc. can be used alone or in appropriate combination.
• yeast, koji mold, natto mold, tempeh mold, etc. can also be used together.
• the lactic acid bacteria are not particularly limited as long as they are strains that are used in ordinary yogurt and cheese.
• Lactobacillus casei Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus gallinarum, Lactobacillus ⁇ Amylovorus, Lactobacillus brevis brevis, Lactobacillus fermentum, Lactobacillus mali, Lactobacillus delbrueckii, Lactobacillus sanfransisiensis, Lactobacillus panex, Lactobacillus comoensis, Lactobacillus italicus, Lactobacillus ⁇ Lactobacillus genus such as Laikimani, Lactobacillus calbatus, Lactobacillus Hilgardi, Lactobacillus gen
• Bifidobacteria include Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium breve, Bifidobacterium adrecentis, Bifidobacterium angular Tam, Bifidobacterium catenulatum, Bifidobacterium pseudocatenulatum, Bifidobacterium dentium, Bifidobacterium globosum, Bifidobacterium pseudolongum, Bifidobacterium cuniculi, Bifidobacterium coelinum, Bifidobacterium animalis, Bifidobacterium thermophilum, Bifidobacterium boum, Bifidobacterium magnum, Bifidobacterium asteroides, Bifidobacterium indicum, Bifidobacterium gallicum, Bifidobacterium lactis, B
• yeast examples include yeast (Saccharomyces cerevisiae) used for fermentation of bread, sour seeds used as bread seeds (San Francisco sour, lye sour, panettone, etc.), hops seeds, beer seeds, and sake seeds.
• yeast derived from fruit species can be used.
• the koji mold includes Aspergillus genus such as Aspergillus oryzae, Aspergillus niger, Aspergillus sojae, Aspergillus kawachi and Aspergillus awamori, Monascus genus such as Monascus anka and Monascus perpareus, Rhizopus genus such as Neurospore and Rhizopus japanicus. , Mucor genus such as Mucor Luxie, etc. can be used without limitation.
• Rhizopus genus such as Rhizopus oligosporus and Rhizopus oryzae can be used.
• Fermentation is not particularly limited as long as it is at a temperature at which the microorganisms used can proliferate.
• the fermentation may be carried out at 10 to 50° C. until the pH reaches the above range. Further, after the fermentation is halfway completed, the pH may be adjusted to the above range with an alkali, an organic acid, an inorganic acid, or the like.
• the fermentation can be stopped by heat sterilization to inactivate the biological activity of microorganisms. As the sterilization conditions in such a case, it is sufficient to perform treatment at a temperature and time that kills the microorganisms used.
• the arginine content in 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.
• the arginine content in 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.
• Free amino acids were measured by precipitating and removing the sample with a 5% TCA (trichloroacetic acid) solution, and measuring the solubilized components with an amino acid analyzer.
• the vegetable cheese-like food of the present invention may or may not contain raw materials other than vegetable protein, depending on the quality of the desired product.
• oils those that can be used as food and have a melting point of about 20 to 50° C. can be widely used. , olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cacao butter, coconut oil, palm kernel oil and other vegetable oils and milk fats, beef tallow, lard fat, fish oil, whale oil and other animal fats can be exemplified, and the above oils and fats can be exemplified by single or mixed oils, or processed oils and fats obtained by hardening, fractionating, transesterifying, or the like. When oils and fats are added to the vegetable cheese-like food of the present invention, it is suitable to contain 10 to 50% by weight, preferably 15 to 45% by weight, more preferably 20 to 40% by weight.
• the vegetable cheese-like food of the present invention further contains a thickening agent, because the vegetable cheese-like food can be made more sticky, and the suitability for molding such as shredding is further improved.
• a thickening agent it is preferable to use modified starch such as hydroxypropylated starch, locust bean gum, guar gum, and the like.
• the vegetable cheese-like food of the present invention can use an emulsifier 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, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetic acid
• organic acid monoglycerides such as monoglycerides, tartaric acid monoglycerides, acetic acid-tartaric acid mixed monoglycerides, citric acid monoglycerides, diacetyl tartaric acid monoglycerides, lactic acid monoglycerides, and polyoxyethylene sorbitan fatty acid esters can be exemplified.
• the vegetable cheese-like food of the present invention includes flavorings such as milk flavor, cheese flavor, and soy milk flavor for the purpose of imparting flavor, various spices, fruit purees and jams, and sucralose, aspartame, and the like for the purpose of sweetening.
• Sweeteners such as stevia, and coloring agents such as beta-carotene, paprika pigment, and annatto pigment can be used for the purpose of coloring.
• a shelf life improver such as glycine, sodium acetate, egg white lysozyme, etc. can also be used.
• an oil-in-water emulsion in which a raw material containing a vegetable protein, water, etc. are mixed in advance is pre-emulsified and homogenized, then enzyme-treated and acidified, and the batch is After sterilization and cooling by the UHT sterilization method using the formula sterilization method, indirect heating method, or direct heating method, fats, starches, salt, pigments, etc. are mixed and homogenized, followed by secondary sterilization and cooling.
• the secondary heat sterilization also has the purpose of gelatinizing the starch, and is preferably carried out at 70 to 95°C.

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• 2022
  • 2022-03-16 WO PCT/JP2022/011976 patent/WO2022202558A1/ja not_active Ceased
  • 2022-03-16 JP JP2023509078A patent/JP7435902B2/ja active Active
• 2023
  • 2023-10-18 JP JP2023179255A patent/JP2023174864A/ja active Pending

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