WO2023033187A1 - Procédé de fabrication et procédé d'amélioration de la texture de succédané du fromage mettant en œuvre un ferment - Google Patents

Procédé de fabrication et procédé d'amélioration de la texture de succédané du fromage mettant en œuvre un ferment Download PDF

Info

Publication number
WO2023033187A1
WO2023033187A1 PCT/JP2022/033454 JP2022033454W WO2023033187A1 WO 2023033187 A1 WO2023033187 A1 WO 2023033187A1 JP 2022033454 W JP2022033454 W JP 2022033454W WO 2023033187 A1 WO2023033187 A1 WO 2023033187A1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
protein
starch
weight
cheese analogue
Prior art date
Application number
PCT/JP2022/033454
Other languages
English (en)
Japanese (ja)
Inventor
祐子 藤村
広悌 薄衣
浩克 上崎
Original Assignee
味の素株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Publication of WO2023033187A1 publication Critical patent/WO2023033187A1/fr

Links

Images

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; 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
    • 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

Definitions

  • the present invention relates to a method for producing a cheese analogue that has a smooth texture and can be easily produced, a method for improving the texture of the cheese analogue, and an enzyme preparation for improving the texture of the cheese analogue.
  • Cheese analogs are foods that have been processed to look and feel like cheese as substitutes for cheese (e.g., some or all of the fat and protein in cheese are made from plants).
  • cheese analogues currently on the market have added starch to give them a milky cheese-like smooth texture and shape retention.
  • Cheese analogs can be produced without going through fermentation and aging processes, so they have the advantage of being easier to produce than cheeses produced using milk-derived ingredients. , contains relatively little protein, which is undesirable for consumers who desire a nutritionally balanced food product.
  • Citation 1 describes the steps of (a) preparing an emulsion comprising protein and fat from plant sources, and (b) inducing the emulsion to form a gel by enzymatic cross-linking of the protein or denaturation of the protein. (c) making a cheese replica from the gel.
  • Examples of the document disclose a method for producing starch-free cheese replicas, but the method involves many steps and is not a simple production method.
  • the document discloses the use of transglutaminase to cross-link proteins for the purpose of curdling non-dairy milk.
  • Cited Document 2 is characterized in that a protein-containing solution or slurry having a protein concentration of 1.0% or more is gelled by acting on a modified slime mold or fruiting body extract of Dictyostelium versicolor having transglutaminase activity.
  • a method for producing a protein gel is disclosed.
  • Citation 3 discloses a viscosity reduction method comprising providing a mixture of a deamidated oat base and a vegetable protein isolate, and cross-linking the glutamine and lysine units of said protein isolate by transglutaminase.
  • a method of making an enhanced specific gravity product is disclosed. None of Cited Documents 1 to 3 describes or suggests the problem that the texture of the cheese analogue deteriorates when the amount of protein is increased in the cheese analogue using starch as a raw material, or the solution thereof.
  • the present inventors have made intensive studies to solve the above problems, and have found that a mixture containing oil, starch, and protein can be treated with transglutaminase to achieve a smooth texture even when the amount of protein is high. cheese analog can be easily produced. Furthermore, the present inventors found that the powdery texture can also be improved by adjusting the pH of the mixture on which the above transglutaminase acts within a specific range described below. Based on the above findings, the present inventors have made further intensive studies and completed the present invention.
  • the present invention provides the following.
  • a method for producing a cheese analogue comprising allowing transglutaminase to act on a mixture containing fat, starch, and protein.
  • [5] A method for improving texture of a cheese analogue, comprising allowing transglutaminase to act on a mixture containing fat, starch, and protein during production of the cheese analogue.
  • [6] The method for improving texture according to [5] above, wherein the mixture has a pH of 3 to 6.
  • [7] The method for improving texture according to [5] or [6] above, wherein the amount of starch is 5% by weight or more relative to the cheese analogue.
  • [8] The method for improving texture according to any one of [5] to [7] above, wherein the amount of the protein is 0.1% by weight or more with respect to the cheese analogue.
  • a cheese analog with a smooth texture can be easily produced by allowing transglutaminase to act on a mixture containing fat, starch, and protein. Furthermore, by adjusting the pH of the mixture on which the transglutaminase acts, the powdery texture can be improved. According to the present invention, it is possible to provide a cheese analogue with a high protein content and excellent texture.
  • FIG. 1-1 is a photograph of the cheese analogue of Comparative Example 1.
  • FIG. 1-2 are photographs of the cheese analogue of Example 1.
  • the present invention will be described in detail below.
  • the method for producing a cheese analogue of the present invention is characterized by allowing transglutaminase to act on a mixture containing fat, starch, and protein.
  • starch used in the present invention refers to plant-derived raw starch or modified starch that is commonly used for food.
  • the starch in the present invention is, for example, rice starch, sago starch, tapioca starch, waxy corn starch, regular corn starch, potato starch, wheat starch, dry heat-treated starch of these plant-derived starches, and chemically treated starch of these plant-derived starches.
  • the amount of starch used is, for example, 5% by weight or more, preferably 7.5% by weight or more, more preferably 10% by weight or more, and still more preferably 12.5% by weight, relative to the cheese analog. That's it.
  • the amount of starch used is, for example, 70% by weight or less, preferably 60% by weight or less, more preferably 50% by weight or less, and even more preferably 40% by weight or less, relative to the cheese analogue.
  • the amount of starch used is, for example, 5 to 70% by weight, preferably 7.5 to 60% by weight, more preferably 10 to 50% by weight, still more preferably 12.5% by weight, based on the cheese analogue.
  • the production method of the present invention by setting the amount of starch used within the above range, the effect of imparting a milk cheese-like smooth texture and shape retention can be obtained.
  • the amount of starch used is less than 5% by weight relative to the cheese analogue, the cheese analogue tends to lack shape retention and become excessively soft and unpalatable.
  • the amount of starch used exceeds 70% by weight relative to the cheese analogue, the cheese analogue tends to have a powdery texture and an unpalatable texture.
  • the "protein” used in the present invention is a protein that is commonly used in food applications, and is preferably a non-animal protein (plant-derived protein, microbial-derived protein, fungal-derived protein).
  • proteins are, for example, plant-derived proteins such as almond protein, soybean protein, pea protein, chickpea protein, faba protein, oat protein, chia seed protein, rapeseed protein, and duckweed protein; Proteins and the like are included, and plant-derived proteins are preferred, and almond proteins are more preferred. Proteins may be used singly or in combination of two or more.
  • the amount of protein used is, for example, 0.1% by weight or more, preferably 0.2% by weight or more, more preferably 0.5% by weight or more, more preferably 1 % by weight or more, more preferably 2% by weight or more, 3% by weight or more, 4% by weight or more, 5% by weight or more, 6% by weight or more, 7% by weight or more, or 8% by weight or more.
  • the amount of protein used is, for example, 50% by weight or less, preferably 40% by weight or less, more preferably 30% by weight or less, and even more preferably 20% by weight or less, relative to the cheese analogue.
  • the amount of protein used is, for example, 0.1 to 50% by weight, preferably 0.2 to 40% by weight, more preferably 0.5 to 30% by weight, relative to the cheese analogue. preferably 1 to 20 wt%, even more preferably 2 to 20 wt%, 3 to 20 wt%, 4 to 20 wt%, 5 to 20 wt%, 6 to 20 wt%, 7 to 20 wt%, or 8 ⁇ 20% by weight.
  • the amount of protein used when the amount of protein used is less than 0.1% by weight relative to the cheese analogue, the cheese analogue tends to lack nutritional value.
  • the amount of protein used exceeds 50% by weight relative to the cheese analogue, the cheese analogue tends to have a powdery texture and an unpalatable texture.
  • Fat used in the present invention refers to a fat that is commonly used for food.
  • Fats and oils in the present invention include, for example, vegetable oils and fats such as coconut oil, palm oil, rapeseed oil, soybean oil, corn oil, safflower oil, cacao oil; , vegetable oils and fats are preferred, and coconut oil is more preferred. You may use fats and oils by 1 type or in combination of 2 or more types.
  • the amount of fat used is, for example, 2.5% by weight or more, preferably 5% by weight or more, more preferably 7.5% by weight or more, and still more preferably 10% by weight, relative to the cheese analog. That's it.
  • the amount of fat used is, for example, 70% by weight or less, preferably 60% by weight or less, more preferably 50% by weight or less, and even more preferably 40% by weight or less, relative to the cheese analogue.
  • the amount of fat used is, for example, 2.5 to 70% by weight, preferably 5 to 60% by weight, more preferably 7.5 to 50% by weight, more preferably 7.5 to 50% by weight, based on the cheese analogue.
  • the cheese analogue tends to have a powdery texture and an unpalatable texture.
  • the amount of fats and oils used exceeds 70% by weight relative to the cheese analogue, the cheese analogue tends to be too soft and unpalatable due to insufficient shape retention.
  • the weight ratio of starch to protein is, for example, 1:6 to 6:1, preferably 1:5 to 5:1, more preferably 1:4 to 4:1, More preferably, it is 1:3 to 3:1.
  • the weight ratio of starch to protein is, for example, 1:0.05 to 6, preferably 1:0.1 to 5, more preferably 1:0. .2-4, more preferably 1:0.3-3.
  • the weight ratio of starch to fat is, for example, 1:0.2 to 12, preferably 1:0.3 to 11, more preferably 1:0.4 to 10, More preferably, it is 1:0.5-4.
  • the weight ratio of starch to protein to oil is, for example, 1:0.05-6:0.2-12, preferably 1:0.1-5:0. 3 to 11, more preferably 1:0.2 to 4:0.4 to 10, still more preferably 1:0.3 to 3:0.5 to 4.
  • the transglutaminase used in the present invention is an enzyme having the activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor, and is derived from mammals, for example. , those derived from fish, those derived from microorganisms, etc. are known.
  • the origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and transglutaminase of any origin can be used, and recombinant enzymes can also be used.
  • the transglutaminase used in the present invention may be a commercial product, and as a specific example, a microorganism-derived transglutaminase commercially available from Ajinomoto Co., Inc. under the trade name of "Activa" TG can be used alone or in combination. can.
  • the enzymatic activity of transglutaminase is produced by allowing transglutaminase to act in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer at a temperature of 37° C. and a pH of 6.0.
  • the amount of transglutaminase to be added is preferably 0.00005 to 50000 U, more preferably 0.0005 to 5000 U, still more preferably 0.005 to 500 U, and particularly It is preferably 0.05 to 50U.
  • the method for producing the cheese analogue of the present invention preferably includes the following steps. (i) emulsifying fats, starches, proteins and optional additives (e.g. acids, flavors, seasonings) and transglutaminase by mixing to obtain an emulsified mixture; (ii) A step of pouring the emulsified mixture obtained in step (i) into a mold, then heating without stirring to allow transglutaminase to act on fats, starches, and proteins in the mixture (enzyme reaction step ), (iii) After the heating in step (ii) is completed, the mixture is cooled while still in the mold to obtain a cheese analogue.
  • optional additives e.g. acids, flavors, seasonings
  • step (i) can be performed by a method known in the field of food manufacturing, such as a food processor, a cooker emulsifier, a kettle emulsifier, a vertical high speed shearing emulsifier, a scraped heat exchanger, etc. Mixing using the mixer used for manufacture of cheese is mentioned.
  • the temperature of the mixing step is, for example, 10-65°C.
  • the time for the mixing step can be appropriately selected from the time required for the mixture to be emulsified.
  • the reaction time of transglutaminase (enzymatic reaction step of step (ii) above) with respect to a mixture containing fats, starches, and proteins is such that the enzyme acts on fats, starches, and proteins, which are substrate substances.
  • the realistic action time is preferably 0.015 to 24 hours.
  • the reaction temperature of transglutaminase (enzyme reaction step of step (ii) above) is not particularly limited as long as the enzyme maintains its activity, but as a practical temperature, it is preferable to act at 5 to 60°C. .
  • the enzymatic reaction can be terminated, for example, by heating at 70-100° C. for 10-120 minutes (enzyme inactivation step).
  • the pH of the mixture containing fat, starch, and protein on which transglutaminase acts is, for example, 10 or less, 9 or less, 8 or less, or 7 or less.
  • the pH of the mixture containing fats and oils, starch, and protein on which transglutaminase is to act is preferably 7 or less. , is more preferably 6.5 or less, and even more preferably 6 or less.
  • the pH of the mixture containing fat, starch, and protein on which transglutaminase is to act is, for example, 3 or higher.
  • the pH of the mixture containing fats and oils, starch, and protein on which transglutaminase is to act is 3 to 7.
  • 3 to 6.5 is more preferable, and 3 to 6 is even more preferable.
  • the method for adjusting the pH of the mixture containing fat, starch, and protein within the above range is not particularly limited, and known methods can be used.
  • addition of acid eg, amino acids such as glutamic acid and aspartic acid, organic acids such as lactic acid, tartaric acid, fumaric acid, succinic acid, and citric acid
  • bases eg, sodium carbonate
  • the amount of acid or the like to be added can be appropriately selected from the amount that can adjust the pH to the desired range. Addition of an acid or the like can be performed in the above step (i).
  • the mixture containing oil, starch, and protein on which transglutaminase acts contains water.
  • the amount of water used is, for example, 5-80% by weight, preferably 15-70% by weight, more preferably 25-60% by weight, still more preferably 35-50% by weight, based on the cheese analogue.
  • the cheese analogue may contain additives commonly used in the food field, other than the above ingredients.
  • Additives include flavors (e.g., cheddar flavor (powder, liquid), parmesan flavor (powder, liquid), camembert flavor (powder, liquid), cream cheese flavor (powder, liquid)), seasonings (e.g., salt, yeast extract), coloring agents, excipients (dextrin, lactose), various amino acids, and the like.
  • the amount of additive used is, for example, 1 to 30% by weight relative to the cheese analogue.
  • the production method of the present invention it is possible to produce an analog cheese with a smooth texture (or a texture that is smooth and not chalky).
  • conventional analog cheese if the protein content is increased from the nutritional point of view, the cheese-like smooth texture is lost.
  • a cheese analogue with a cheese-like smooth texture can be produced even when the is increased.
  • the texture-improving effect of the cheese analog can be evaluated, for example, by the sensory evaluation method of Test Examples 1 or 2 described later or a method based thereon.
  • the improvement in texture in the present invention means that the texture of the cheese analogue produced by adding the enzyme in the present invention is improved compared to the texture of the cheese analogue produced without the addition of the enzyme.
  • smooth texture refers to a texture that feels smooth and melts in the mouth when eaten. A texture that does not leave powdery residue inside.
  • the present invention relates to a method for improving the texture of a cheese analogue, comprising allowing transglutaminase to act on a mixture containing fat, starch, and protein during production of the cheese analogue.
  • the examples of fats, starches, and proteins, the amount used, the ratio of the components, the amount of transglutaminase added, and the method of addition are the fats and oils described in the method for producing the cheese analogue of the present invention.
  • starch examples of protein, amount used, ratio of components, amount of transglutaminase added, method of addition.
  • the present invention relates to an enzyme preparation for improving the texture of cheese analogues containing transglutaminase for allowing transglutaminase to act on a mixture containing fat, starch, and protein during production of cheese analogues.
  • the amount of transglutaminase to be added and the method of adding the transglutaminase to act on the mixture containing fat, starch, and protein during the production of the cheese analogue are described in the method for producing the cheese analogue of the present invention.
  • the amount and method of addition of transglutaminase are the same.
  • Examples of fats, starches, and proteins, amounts used, and ratios of ingredients are the same as those of fats, starches, and proteins, amounts used, and ratios of ingredients described in the method for producing the cheese analogue of the present invention.
  • the enzyme preparation of the present invention is added to a mixture containing fats, starches, and proteins according to the method described in the method for producing the analog cheese of the present invention and reacted to give a cheese analog texture (smooth texture, texture without powderiness) can be improved.
  • the enzyme preparation of the present invention further contains excipients such as dextrin, indigestible dextrin, and reduced maltose, seasonings such as meat extract, proteins such as gluten, egg white, gelatin, and casein, and protein hydrolysate.
  • excipients such as dextrin, indigestible dextrin, and reduced maltose
  • seasonings such as meat extract, proteins such as gluten, egg white, gelatin, and casein, and protein hydrolysate.
  • the enzyme preparation of the present invention may be in any form of liquid, paste, granule or powder.
  • the analog cheese produced by the production method of the present invention can be used as a food product as it is or in combination with other foodstuffs or general foodstuffs.
  • food is a concept that broadly encompasses things that can be taken orally (excluding pharmaceuticals), not only so-called “food” but also beverages, health supplements, foods with health claims (e.g., food for specified health uses). , Foods with Function Claims, Foods with Nutrient Claims), supplements, etc.
  • a cheese analogue with excellent texture can be easily produced and provided.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)

Abstract

L'invention a pour objet de fournir un procédé de fabrication de succédané du fromage présentant une texture onctueuse et pouvant être fabriqué facilement.　Plus précisément, l'invention concerne un procédé de fabrication de succédané du fromage qui inclut une étape au cours de laquelle une transglutaminase agit sur un mélange contenant une matière grasse, un amidon et une protéine. L'invention concerne également un procédé d'amélioration de la texture de succédané du fromage qui inclut une étape au cours de laquelle la transglutaminase agit sur le mélange contenant une matière grasse, un amidon et une protéine, lors de la fabrication de ce succédané du fromage. L'invention concerne également une préparation de ferment pour amélioration de la texture d'un succédané du fromage qui comprend une transglutaminase, laquelle préparation de ferment est mise en œuvre dans le procédé de l'invention.
PCT/JP2022/033454 2021-09-06 2022-09-06 Procédé de fabrication et procédé d'amélioration de la texture de succédané du fromage mettant en œuvre un ferment WO2023033187A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021-144900 2021-09-06
JP2021144900 2021-09-06

Publications (1)

Publication Number Publication Date
WO2023033187A1 true WO2023033187A1 (fr) 2023-03-09

Family

ID=85412530

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2022/033454 WO2023033187A1 (fr) 2021-09-06 2022-09-06 Procédé de fabrication et procédé d'amélioration de la texture de succédané du fromage mettant en œuvre un ferment

Country Status (1)

Country Link
WO (1) WO2023033187A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02177863A (ja) * 1988-12-28 1990-07-10 Ajinomoto Co Inc ペースト状食品汎用素材及びペースト状食品の製造法
JP2014520553A (ja) * 2011-07-12 2014-08-25 マラキシ インコーポレイテッド 摂食可能品のための方法および組成物
JP2016502868A (ja) * 2013-01-11 2016-02-01 インポッシブル フーズ インコーポレイテッド コアセルベートを含む、乳成分非含有チーズ代替品
JP2018516078A (ja) * 2015-05-29 2018-06-21 カーギル・インコーポレイテッド 修飾デンプンを用いたチーズ製品
WO2018151197A1 (fr) * 2017-02-16 2018-08-23 味の素株式会社 Préparation pour modification du fromage
JP2022027688A (ja) * 2020-07-31 2022-02-14 サヴァンシア ソシエテ アノニム ビーガン発酵ソフトチーズ
WO2022076349A1 (fr) * 2020-10-06 2022-04-14 Corn Products Development, Inc. Fromage analogue ayant une teneur élevée en protéines et procédés de fabrication

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02177863A (ja) * 1988-12-28 1990-07-10 Ajinomoto Co Inc ペースト状食品汎用素材及びペースト状食品の製造法
JP2014520553A (ja) * 2011-07-12 2014-08-25 マラキシ インコーポレイテッド 摂食可能品のための方法および組成物
JP2016502868A (ja) * 2013-01-11 2016-02-01 インポッシブル フーズ インコーポレイテッド コアセルベートを含む、乳成分非含有チーズ代替品
JP2018516078A (ja) * 2015-05-29 2018-06-21 カーギル・インコーポレイテッド 修飾デンプンを用いたチーズ製品
WO2018151197A1 (fr) * 2017-02-16 2018-08-23 味の素株式会社 Préparation pour modification du fromage
JP2022027688A (ja) * 2020-07-31 2022-02-14 サヴァンシア ソシエテ アノニム ビーガン発酵ソフトチーズ
WO2022076349A1 (fr) * 2020-10-06 2022-04-14 Corn Products Development, Inc. Fromage analogue ayant une teneur élevée en protéines et procédés de fabrication

Similar Documents

Publication Publication Date Title
JP4862759B2 (ja) 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤
KR20190003540A (ko) 증가된 점도의 귀리 베이스 및 발효된 귀리 베이스 제품
AU770912B2 (en) Cheese whey protein having improved texture, process for producing the same and use thereof
CN110959681B (zh) 一种植物基混合发酵乳及其制备方法
US20230380436A1 (en) Methods respectively for producing cheese and cheese analogue using enzyme
KR102635160B1 (ko) 아몬드 단백질 발효물 및 콩 단백의 효소 반응물을 주 단백질원으로 함유하는 식물성 치즈 및 그의 제조방법
Chavan et al. Cheese substitutes: An alternative to natural cheese-A review
WO2023033188A1 (fr) Procédé de fabrication de succédané du fromage mettant en œuvre un ferment
WO2018151197A1 (fr) Préparation pour modification du fromage
WO2023033187A1 (fr) Procédé de fabrication et procédé d'amélioration de la texture de succédané du fromage mettant en œuvre un ferment
JPS5843755A (ja) ミルク様香味賦与乃至変調剤
JP2023115335A (ja) 植物性チーズ様食品の製造方法
JP5726623B2 (ja) クルトンの製造方法
JP4972058B2 (ja) 容器詰めカルボナーラソースの製造方法
JP2020145927A (ja) プロテアーゼを用いた豆腐の製造方法
JP2020043772A (ja) 加熱凝固卵白の製造方法
JP4657970B2 (ja) チーズ様呈味食品
JP6530154B1 (ja) カルボナーラソース
JP2018068182A (ja) チーズ風味様乳酸発酵物
JP7166791B2 (ja) 水中油型乳化物
JP3541694B2 (ja) 加工用濃縮乳
JP5149749B2 (ja) 高蛋白質ゲル状食品
JP2000262222A (ja) 固形状乳食品
JP2013013397A (ja) 卵黄代替組成物及びそれを使用した食品
JP3948842B2 (ja) ベーカリー製品及びその製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22864769

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE