Process for the manufacture of an extensible vegetable cheese

Abstract

An object of the present application is to provide a manufacturing technique of a vegetable cheese capable of imparting extensibility to the vegetable cheese. A vegetable cheese obtained by a manufacturing method of an extensible vegetable cheese including a step of treating a material composition containing a vegetable protein with a protein deamidating enzyme is imparted with extensibility.

Description

Technical Field

[0001] This invention relates to a method for manufacturing extended plant-based cheese. More specifically, this invention relates to a method for manufacturing extended plant-based cheese made from plant proteins that has heat extensibility. Background Technology

[0002] Due to various factors such as the recent health craze, responses to allergies, and religious reasons, plant-based protein foods have gained popularity as an alternative to animal protein foods.

[0003] Plant-based protein materials are very different from animal-based protein materials. Therefore, in the creation of plant-based protein foods, various processing technologies have been studied in order to make the flavor or texture similar to that of animal-based protein foods.

[0004] Plant-based cheeses, which are cheese-like foods made from plant-based proteins, have been studied as candidates to replace cheeses made from animal milk. For example, Patent Document 1 describes a cream cheese-like food made by oxidizing an emulsion containing soy protein hydrolysate and oils that are acted upon by proteases in a neutral or alkaline region. This food is indistinguishable from cream cheese, and is smooth and has a good flavor.

[0005] Existing technical documents

[0006] Patent documents Patent Document 1: International Publication No. 2006 / 135089 Summary of the Invention

[0007] The technical problem that the invention aims to solve Among the characteristics of cheese made from animal milk, particularly its defining characteristic, is its stretchability upon heating (hereinafter also referred to as "stretchability"). This characteristic is related to casein contained in animal milk and is one of the reasons why cheese is appetizing. On the other hand, plant-based cheeses, with their completely different protein composition, do not naturally possess stretchability.

[0008] Therefore, the object of the present invention is to provide a manufacturing technique for plant-based cheese that can impart extensibility to plant-based cheese containing plant proteins.

[0009] Technical solutions for solving technical problems The inventors have discovered that by adding a protein deamidase to a material composition containing plant-based proteins, the resulting plant-based cheese can be imparted with extensibility. This invention was completed based on further repeated research based on this insight.

[0010] That is, the present invention provides an invention in the manner disclosed below.

[0011] Item 1. A method for manufacturing an extended plant-based cheese, comprising a step of treating a material composition containing plant-based proteins using a protein deamidase.

[0012] Item 2. The manufacturing method according to Item 1, wherein the material composition contains a powder of a protein-containing organ or a portion thereof from the plant from which the plant protein is derived.

[0013] Item 3. The manufacturing method according to Item 2, wherein the grinding is bean (grain) powder.

[0014] Item 4. The manufacturing method according to Item 2 or 3, wherein the content of the plant protein in the material composition is 0.1 to 15% by weight.

[0015] Item 5. The manufacturing method according to any one of items 1 to 4, wherein the material composition comprises starch.

[0016] Item 6. The manufacturing method according to any one of items 1 to 5, wherein the plant protein is a protein derived from legumes.

[0017] Item 7. The manufacturing method according to any one of items 1 to 6, wherein 1 to 50 U of the protein deamidase is used relative to 1 g of the plant protein.

[0018] Item 8. An extensibility enhancer for an extended plant-based cheese comprising plant-based proteins, comprising a protein deamidase.

[0019] Invention Effects According to the present invention, a manufacturing technique is provided for plant-based cheese that imparts extensibility to plant-based cheese containing plant proteins. Detailed Implementation

[0020] 1. Method for manufacturing extended plant-based cheese The method for manufacturing the extended plant-based cheese of the present invention is characterized by including a step of treating a material composition containing plant proteins using a protein deamidase (hereinafter also referred to as the "enzyme treatment step"). The method for manufacturing the extended plant-based cheese of the present invention will be described in detail below. According to the present invention, the obtained plant-based cheese can be endowed with extensibility, or its smoothness can be improved in addition to endowing it with extensibility. It should be noted that endowing the plant-based cheese with extensibility means imparting additional extensibility compared to the extensibility of the plant-based cheese obtained without treating the material composition of the plant-based cheese using a protein deamidase. Specifically, when the plant-based cheese obtained without treating the material composition of the plant-based cheese using a protein deamidase does not have extensibility, it means newly endowing extensibility; when the plant-based cheese obtained without treating the material composition of the plant-based cheese using a protein deamidase has extensibility, it means improving extensibility.

[0021] 1-1. A material composition containing plant protein The material composition containing plant-based proteins is a mixture of materials used to make plant-based cheese.

[0022] 1-1-1. Plant-based protein There are no specific limitations on the plants that can be sources of plant-based protein. Examples include legumes such as soybeans, peas, lentils, chickpeas, black beans, broad beans, mung beans, lupins, and kidney beans; cereals such as wheat, barley, oats, sorghum, rice, rye, buckwheat, barnyard millet, millet, teff, corn, and potatoes; and seeds such as almonds, coconuts, peanuts, cashews, hazelnuts, pecans, macadamia nuts, pistachios, walnuts, Brazil nuts, prickly nut, chestnuts, sesame seeds, pine nuts, chia seeds, quinoa, amaranth seeds, canary grass seeds, and flax seeds. Furthermore, these proteins can be in any of the following forms: naturally occurring proteins; proteins partially broken down by acids or alkalis; proteins chemically modified by various reagents; and synthetic proteins.

[0023] These plant-based proteins can be used alone or in combination of two or more.

[0024] Among these plant-based proteins, from the viewpoint of further improving extensibility, or from the viewpoint of further improving smoothness, proteins derived from legumes are preferred, more preferably proteins from soybeans, peas, lentils, chickpeas, black beans, broad beans, mung beans, lupins, and / or kidney beans, and pea protein is even more preferred.

[0025] Furthermore, the plant protein material used in the formulation of plant proteins may contain only plant proteins, or it may inevitably contain other components of the plant from which it originates (excluding water; hereinafter also referred to as "other source components"). That is, the form in which the plant protein is formulated in the material composition may or may not coexist with other source components. Examples of other source components include at least one of carbohydrates such as dietary fiber and starch, and lipids. Generally, when plant proteins are formulated in the material composition along with other source components, the more types and / or amounts of these other source components there are, the more difficult it tends to obtain the extensibility of plant-based cheese (even with the addition of starch described later).

[0026] The aforementioned tendency is particularly pronounced when the plant protein in the material composition is in the form of a powder (an example of plant protein material, also referred to as flour) of the protein-containing organ or a portion of the plant from which it originates. However, the manufacturing method of the present invention effectively imparts extensibility to plant-based cheese even when the material composition contains the aforementioned powder, which would otherwise be difficult to obtain the extensibility of plant-based cheese. Therefore, the manufacturing method of the present invention is particularly useful when the material composition contains the aforementioned powder. When the material composition contains the aforementioned powder, the content of other source components constituting the source plant, relative to 1 part by weight of plant protein, can be, for example, 1 part by weight or more, preferably 1 to 9.5 parts by weight, 1 to 7.5 parts by weight, 1 to 5 parts by weight, or 1.2 to 4 parts by weight, more preferably 1.5 to 3.5 parts by weight, further preferably 1.7 to 3 parts by weight, and even more preferably 1.9 to 2.7 parts by weight.

[0027] Furthermore, the plant protein in the material composition can be formulated in a crude or refined form by removing some or all of the other source components constituting the source plant from the protein-containing organs or a portion thereof of the aforementioned source plant. When the material composition contains crude or refined plant protein, the content of these other source components relative to 1 part by weight of the plant protein is, for example, less than 1 part by weight, preferably 0.5 parts by weight or less, more preferably 0.4 parts by weight or less, further preferably 0.3 parts by weight or less, and even more preferably 0.25 parts by weight or less.

[0028] The content of plant-based protein in the material composition is not particularly limited, and examples include 0.1 to 50% by weight. The content of plant-based protein in the material composition when it includes the above-mentioned milled material is, for example, 0.1 to 15% by weight, 0.5 to 15% by weight, or 0.75 to 13% by weight, preferably 1 to 10% by weight, or 2 to 9% by weight, more preferably 3 to 8% by weight, further preferably 4 to 7% by weight, or 4.5 to 7% by weight, even more preferably 5 to 7% by weight, or 5.5 to 7% by weight. The content of plant-based protein in the material composition when it includes crude or refined plant-based protein is, for example, 1 to 50% by weight, or 2 to 40% by weight, preferably 3 to 30% by weight, 4 to 20% by weight, 4.5 to 20% by weight, or 5 to 20% by weight, more preferably 5.5 to 10% by weight, or 6 to 7.5% by weight, and more preferably 6.5 to 7% by weight.

[0029] 1-1-2. Starch In a preferred embodiment, the material composition comprises starch. Examples of starch include starch derived from a plant different from the source plant of the plant protein, and starch derived from the same source plant as the plant protein. The starch may comprise one or both of these sources: starch from a different plant and starch from the same plant.

[0030] Furthermore, as a more preferred example of starch, additional starch can be cited. Examples of additional starch include starch derived from a plant different from the source plant of the plant protein; and starch derived from the same plant as the source plant of the plant protein, and starch in an amount exceeding the amount of starch that inevitably accompanies it as another source component when using milling.

[0031] As a preferred example of added starch, starch derived from plants different from the source plants of plant proteins can be cited. More specifically, starches derived from cassava, potato, sweet potato, kudzu, etc., can be cited. As added starch, one of these can be used alone, or two or more can be used in combination. Among these, from the viewpoint of further improving extensibility, or from the viewpoint of further improving smoothness, starch derived from cassava (cassava starch) is preferred.

[0032] When the material composition contains starch, the starch content in the material composition is not particularly limited. Examples include 4% by weight or more, preferably 5% by weight or more, more preferably 6% by weight or more, further preferably 7% by weight or more, and even more preferably 8% by weight or more, 9% by weight or more, 10% by weight or more, 11% by weight or more, 12% by weight or more, 13% by weight or more, 14% by weight or more, or 15% by weight or more. The upper limit of the starch content range in the material composition is not particularly limited. Examples include 20% by weight or less, preferably 17% by weight or less. Specific ranges for the starch content in the material composition when it contains starch include, for example, 4 to 20% by weight, preferably 5 to 20% by weight, more preferably 6 to 20% by weight, further preferably 7 to 17% by weight, and even more preferably 8 to 17% by weight, 9 to 17% by weight, 10 to 17% by weight, 11 to 17% by weight, 12 to 17% by weight, 13 to 17% by weight, 14 to 17% by weight, or 15 to 17% by weight.

[0033] Regarding the ratio of plant protein to starch, it is determined based on the content of each of the above-mentioned components. For example, the starch content relative to 1 part by weight of plant protein can be 0.1 parts by weight or more, preferably 1 part by weight or more, and more preferably 2 parts by weight or more. The upper limit can be 5 parts by weight or less, 4 parts by weight or less, or 3.5 parts by weight or less. A specific range for the ratio of plant protein to starch can be 0.1 to 5 parts by weight, preferably 1 to 4 parts by weight, and more preferably 2 to 3.5 parts by weight.

[0034] When the material composition includes added starch as starch, the content of the added starch in the material composition, from the viewpoint of further improving extensibility, or from the viewpoint of further improving smoothness, can be preferably 4% by weight or more, more preferably 5% by weight or more, further preferably 6% by weight or more, even more preferably 7% by weight or more, even more preferably 8% by weight or more, or 9% by weight or more. There is no particular limitation on the upper limit of the range of added starch content in the material composition; for example, 20% by weight or less can be mentioned. Furthermore, the manufacturing method of the present invention has an excellent effect on improving extensibility, so even when the content of added starch is relatively low, extensibility can be effectively improved. From this viewpoint, the upper limit of the range of added starch content in the material composition can be preferably 17% by weight or less, more preferably 15% by weight or less, even more preferably 13% by weight or less, and even more preferably 11% by weight or less. As for the specific range of the content of the added starch in the material composition when the material composition includes the added starch as starch, examples include preferably 4 to 20% by weight, more preferably 5 to 20% by weight, even more preferably 6 to 17% by weight, even more preferably 7 to 15% by weight, even more preferably 8 to 13% by weight, or 9 to 11% by weight.

[0035] Regarding the ratio of plant-based protein to added starch, it is determined based on the content of each of the above-mentioned components. For example, the content of added starch relative to 1 part by weight of plant-based protein can be 0.1 parts by weight or more. From the viewpoint of further improving extensibility, or from the viewpoint of further improving smoothness based on this viewpoint, it is preferable to be 0.5 parts by weight or more, more preferably 1 part by weight or more, further preferably 1.3 parts by weight or more, or 1.5 parts by weight or more. Furthermore, the manufacturing method of the present invention has an excellent effect on improving extensibility; therefore, even when the content of added starch relative to 1 part by weight of plant-based protein is relatively low, extensibility can be effectively improved. From this viewpoint, the upper limit of the range of added starch content relative to 1 part by weight of plant-based protein can be preferably 3 parts by weight or less, more preferably 2.5 parts by weight or less, further preferably 2 parts by weight or less, and even more preferably 1.8 parts by weight or less. Specific ranges for the ratio of plant protein to added starch include, for example, 0.1 to 3 parts by weight, preferably 0.5 to 3 parts by weight, more preferably 1 to 2.5 parts by weight, even more preferably 1.3 to 2 parts by weight, or 1.5 to 1.8 parts by weight.

[0036] 1-1-3. Other material components The material composition may contain any material ingredients used in plant-based cheese (hereinafter also referred to as "other material ingredients") other than plant-based proteins and starches added as needed. Examples of other material ingredients include vegetable oils, thickening polysaccharides, water, and salt.

[0037] There are no particular limitations on the types of vegetable oils that can be considered, such as: rapeseed oil, coconut oil, corn oil, olive oil, soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, sunflower seed oil, safflower oil, flaxseed oil, palm oil, palm kernel oil, palm fruit oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, and rice bran oil. These vegetable oils can be used individually or in combination of two or more. From the perspective of further improving extensibility, or from the perspective of further improving smoothness, rapeseed oil and coconut oil are preferred.

[0038] When the material composition contains vegetable oil, the content of vegetable oil in the material composition is not particularly limited. From the viewpoint of further improving extensibility, or further improving smoothness based on this viewpoint, examples include 5 to 30% by weight, preferably 8 to 25% by weight, more preferably 10 to 20% by weight, even more preferably 10 to 17% by weight, 12 to 17% by weight, 12 to 15% by weight, or 13 to 15% by weight. Regarding the content ratio of vegetable protein to vegetable oil, it is determined according to the content of each of the above components. As for the content of vegetable oil per part by weight of vegetable protein, examples include 0.3 to 5 parts by weight, preferably 0.5 to 4.5 parts by weight, more preferably 1 to 4 parts by weight, or 1 to 3.5 parts by weight, even more preferably 1.5 to 3 parts by weight, or 1.8 to 2.7 parts by weight, even more preferably 2 to 2.5 parts by weight.

[0039] There are no particular limitations on the type of thickening polysaccharide; examples include locust bean gum, guar gum, carrageenan, xanthan gum, tragacanth gum, tamarind gum, pectin, gum arabic, gelling polysaccharides, tara gum, gellan gum, dawa gum, CMC (carboxymethyl cellulose), sodium alginate, pullulan, etc. One of these thickening polysaccharides can be used alone, or two or more can be used in combination. From the perspective of further improving extensibility, or from the perspective of further improving smoothness, carrageenan is preferred.

[0040] When the material composition contains thickening polysaccharides, the content of the thickening polysaccharides in the material composition is not particularly limited. From the viewpoint of further improving extensibility, or from the viewpoint of further improving smoothness, examples include 0.3 to 1.8% by weight, preferably 0.5 to 1.5% by weight, and more preferably 0.8 to 1.2% by weight. Regarding the ratio of plant protein to thickening polysaccharides, it is determined according to the content of each of the above-mentioned components. For example, the content of thickening polysaccharides per part by weight of plant protein is 0.01 to 0.3 parts by weight, preferably 0.05 to 0.25 parts by weight, and more preferably 0.1 to 0.2 parts by weight.

[0041] When the material composition contains water, the water content is not particularly limited. From the viewpoint of further improving extensibility, or from the viewpoint of further improving smoothness, examples include 30-72% by weight, or 35-70% by weight, preferably 40-65% by weight, or 45-60% by weight, more preferably 50-55% by weight. Regarding the ratio of plant protein to water, it is determined according to the content of each of the above-mentioned components. The water content relative to 1 part by weight of plant protein is, for example, 1-17 parts by weight, preferably 3-15 parts by weight, or 4-14 parts by weight, more preferably 6-12 parts by weight, 7-11 parts by weight, or 8-10 parts by weight.

[0042] When the material composition contains salt, the salt content is not particularly limited. From the viewpoint of further improving extensibility, or from the viewpoint of further improving smoothness, examples include 0.1 to 1.3% by weight, preferably 0.3 to 1% by weight, and more preferably 0.5 to 0.7% by weight. Regarding the ratio of plant protein to salt, it is determined based on the content of each of the above-mentioned components. Examples of salt content relative to 1 part by weight of plant protein include 0.008 to 0.15 parts by weight, preferably 0.01 to 0.14 parts by weight, 0.03 to 0.14 parts by weight, or 0.05 to 0.14 parts by weight, and more preferably 0.07 to 0.13 parts by weight, 0.08 to 0.12 parts by weight, or 0.09 to 0.11 parts by weight.

[0043] 1-2. Protein deamidases The protein deamidase used in the enzyme treatment step of the method for manufacturing extended plant-based cheese of the present invention is an enzyme that exhibits the ability to decompose the amide-containing side chains of proteins without peptide bond cleavage or protein cross-linking, and its type and source are not particularly limited.

[0044] Examples of protein deamidases include enzymes that deamidate glutamine residues in proteins to glutamate (e.g., protein glutaminase) and enzymes that deamidate asparagine residues in proteins to aspartic acid (e.g., protein asparaginase). These protein deamidases can be used alone or in combination of two or more. From the viewpoint of further improving extensibility, or from the viewpoint of further improving smoothness, protein glutaminase is preferred among these protein deamidases.

[0045] More specific examples of protein deamidases include those derived from the genera *Chryseobacterium*, *Flavobacterium*, *Empedobacter*, *Sphingobacterium*, *Aureobacterium*, *Myroides*, *Luteimicrobium*, *Agromyces*, *Microbacterium*, or *Leifsonia*. These protein deamidases are well-known and can be referenced, for example, in JP2000-50887A, JP2001-218590A, WO2006 / 075772A1, and WO2015 / 133590.

[0046] In addition, as a protein deamidase, it can be a natural protein deamidase or a recombinant protein deamidase.

[0047] These protein deamidases can be used alone or in combination. Among the native protein deamidases, from the viewpoint of further improving extensibility, or from the viewpoint of further improving smoothness, the following are preferred: protein deamidases derived from the genus *Chrysobacterium*, more preferably protein glutaminases derived from the genus *Chrysobacterium*, even more preferably protein glutaminases derived from the species *Chryseobacterium proteolyticum*, and even more preferably protein glutaminases derived from strain 9670 of *Chryseobacterium proteolyticum*.

[0048] Protein deamidases can be prepared from culture media containing transformants of microorganisms that are the source of the aforementioned protein deamidases or recombinant protein deamidase-related genes. Specific preparation methods include recovering protein deamidases from the culture media or cells of the aforementioned microorganisms. For example, when using protein deamidase-secreting microorganisms, the enzyme can be separated and / or purified after recovering the cells from the culture media by filtration, centrifugation, or other methods as needed. Alternatively, when using non-protein deamidase-secreting microorganisms, the enzyme can be separated and / or purified after recovering the cells from the culture media by pressure treatment, ultrasonic treatment, or other methods to expose the enzyme. Known protein separation and / or purification methods can be used without particular limitation, such as centrifugation, UF concentration, salting out, and various chromatographic methods using ion exchange resins. The separated and / or purified enzyme can be powdered by freeze-drying, vacuum drying, or other drying methods. Furthermore, appropriate excipients and / or drying aids can also be used in these drying methods to achieve powdering. In addition, enzymes obtained through isolation and / or purification can be added with appropriate additives, filtered and sterilized, thereby liquefying them.

[0049] The amount of protein deamidase used is not particularly limited, but for example, 0.1 U or more can be used per 1g of plant protein. From the viewpoint of further improving extensibility, or further improving smoothness based on this viewpoint, the amount of protein deamidase used per 1g of plant protein is preferably 0.2 U or more, or 0.5 U or more, more preferably 1 U or more, or 3 U or more, further preferably 6 U or more, and even more preferably 8 U or more. The upper limit of the range of the amount of protein deamidase used per 1g of plant protein is not particularly limited, and for example, 50 U or less, 30 U or less, 20 U or less, 15 U or less, or 12 U or less can be used. The specific range of the amount of protein deamidase used per 1g of plant protein is, for example, 0.1 to 50 U, preferably 0.2 to 30 U, or 0.5 to 30 U, more preferably 1 to 30 U, or 3 to 20 U, further preferably 6 to 15 U, and even more preferably 8 to 12 U.

[0050] Furthermore, when using plant-based protein materials that inevitably contain other sources, such as milled plant-based proteins, in the formulation of the material composition, the amount of protein deamidase used relative to 1g of the plant-based protein material can be, for example, 0.005U or more. From the viewpoint of further improving extensibility, or from the viewpoint of further improving smoothness, the amount of protein deamidase used relative to 1g (dry weight) of the plant-based protein material can be preferably 0.01U or more, or 0.05U or more, more preferably 0.1U or more, or 0.5U or more, further preferably 1U or more, or 2U or more, even more preferably 2.5U or more, and even more preferably 3U or more. There is no particular limitation on the upper limit of the range of the amount of protein deamidase used relative to 1g of the plant-based protein material, for example, 20U or less, 10U or less, 8U or less, 6U or less, 4U or less, or 3.5U or less. The specific range of the amount of protein deamidase used relative to 1g of plant protein material can be 0.005 to 20U, preferably 0.01 to 20U, or 0.05 to 20U, more preferably 0.1 to 10U, or 0.5 to 10U, further preferably 1 to 8U, or 2 to 6U, even more preferably 2.5 to 4U, and even more preferably 3 to 3.5U.

[0051] Regarding the activity of protein deamidases, using benzyloxycarbonyl-L-glutamine glycine (Z-Gln-Gly) as a substrate, 1 molecule of protein will be released within 1 minute. μ The amount of enzyme in mol of ammonia is taken as 1 unit (1U).

[0052] In the enzyme treatment step of the method for manufacturing extended plant-based cheese according to the present invention, enzymes other than protein deamidases may not be used concurrently, provided that the effects of the present invention are not impaired. Examples of such enzymes, whether used concurrently or not, include protein-cleaving enzymes (proteases, peptidases, etc.), protein cross-linking enzymes (laccases, transglutaminases, etc.), lipid-degrading enzymes (lipases, etc.), and starch-degrading enzymes (amylases, etc.). In a preferred embodiment of the present invention, it is preferable not to use enzymes other than protein deamidases concurrently.

[0053] 1-3. Processing conditions As a specific step in the enzyme treatment process, there are no particular limitations as long as the object to be treated comes into contact with the enzyme. For example, in the enzyme treatment process, a material composition can be prepared and then a protein deamidase can be added, or the constituent materials of the material composition can be mixed with the protein deamidase simultaneously.

[0054] The conditions for enzyme treatment (temperature, pH, time, etc.) can be appropriately selected based on the characteristics of the enzyme and material composition used, the degree of desired extensibility, or further, the degree of smoothness.

[0055] There is no particular limitation on the temperature for performing the enzyme treatment process. Those skilled in the art can determine it appropriately based on the optimal temperature for using the enzyme and / or the thermal properties of the material composition. Examples of suitable temperatures include 20°C to 70°C, preferably 30°C to 65°C, more preferably 40°C to 60°C, and even more preferably 45°C to 55°C.

[0056] The pH of the reaction system used for enzyme treatment is not particularly limited. Those skilled in the art can appropriately determine the pH based on the optimal pH of the enzyme and / or the pH characteristics of the material composition. For example, the pH at 25°C could be 4.0 to 9.0, preferably 5.0 to 8.0, more preferably 6.0 to 7.5, or 6.5 to 7.5.

[0057] The time for performing the enzyme treatment step can be appropriately determined based on the size of the material composition supplied for the enzyme treatment step and / or the degree of target extensibility, or further based on the degree of smoothness. Examples include 10 minutes to 2 hours, preferably 15 minutes to 1 hour, and more preferably 20 minutes to 40 minutes.

[0058] 1-4. Other processes After the enzyme treatment process, an enzyme inactivation process can be performed. The conditions for enzyme inactivation can be appropriately determined according to the thermal characteristics of the enzyme used. For example, the enzyme can be treated at 80-95°C, preferably 80-90°C, more preferably 83-88°C for 4-10 minutes, preferably 6-8 minutes.

[0059] After the enzyme treatment process, the resulting extended vegetable cheese is filled into containers as needed and then cooled.

[0060] 2. Extensibility enhancers for plant-based cheeses As described above, protein deamidases can impart extensibility in the manufacture of plant-based cheese containing plant proteins. Therefore, the present invention also provides an extensibility imparting agent for plant-based cheese containing plant proteins, which comprises a protein deamidase.

[0061] The elongation agent for plant-based cheese can be any enzyme preparation containing protein deamidase as an active ingredient. The active ingredient of the plant-based cheese elongation agent may not contain any other enzymes besides protein deamidase, but may also contain other enzymes as long as it does not impair the effects of the present invention. Examples of such other enzymes, whether or not they are present, include protein-cleaving enzymes (proteases, peptidases, etc.), protein-crosslinking enzymes (laccase, transglutaminase, etc.), lipid-degrading enzymes (lipases, etc.), and starch-degrading enzymes (amylases, etc.). In a preferred embodiment of the present invention, the active ingredient preferably does not contain any enzymes other than protein deamidase; specifically, the active ingredient consists of protein deamidase.

[0062] The extensibility enhancers of plant-based cheese can consist of active ingredients, or, in addition to active ingredients, may further include additives typically found in enzyme preparations. Examples of additives include sugar excipients such as dextrin, indigestible dextrin, starch, potato starch, corn starch, sucrose, mannitol, sorbitol, lactose, and trehalose; alkali metal salts (sodium salts, potassium salts, etc.), alkaline earth metal salts (magnesium salts, calcium salts, etc.), and more preferably chloride salts of these metals; preservatives such as parabens, chlorobutanol, and benzyl alcohol; and antioxidants.

[0063] Regarding the types and amounts of the ingredients used in the aforementioned extensibility agents, see the section "1. Method for manufacturing extensible vegetable cheese" above.

[0064] Example The present invention will be specifically described below with examples, but the present invention is not to be construed as being limited to the following examples.

[0065] [Using enzymes] As a protein deamidase, we use protein glutaminase (derived from *Aureobacterium glutamicum*) manufactured by Amano Enzyme Products Co., Ltd.

[0066] [Protein Deamidase Activity Assay] Add 0.1 mL of the sample solution containing protein deamidase to 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, incubate at 37°C for 10 minutes, then add 1 mL of 0.4 M TCA solution to stop the reaction. As a blank, add 1 mL of 0.4 M TCA solution to 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, then add 0.1 mL of the sample solution containing protein deamidase, and incubate at 37°C for 10 minutes.

[0067] For the solution obtained above, the amount of ammonia generated in the reaction solution was determined using Ammonia-test Wako (Fujifilm and Koichi Chemical). The ammonia concentration in the reaction solution was determined from a standard curve showing the relationship between ammonia concentration and absorbance (630 nm) prepared using ammonia standard solution (ammonium chloride).

[0068] 1 will be generated within 1 minute μ The enzyme content of mol of ammonia is taken as 1 unit (1U), and the activity of protein deamidase is calculated by the following formula. In the formula, the reaction solution volume is 2.1, the enzyme solution volume is 0.1, and Df is the dilution factor of the enzyme solution. Additionally, 17.03 is the molecular weight of ammonia.

[0069] [Number 1] Protein deamidase activity (U / mL) = Ammonia concentration in reaction solution (mg / L) × (1 / 17.03) × (reaction solution volume / enzyme solution volume) × (1 / 10) × Df [Materials Used] Use the materials shown in the table below.

[0070] [Table 1] ; [Experimental Example 1] (1) Production of plant-based cheese Add the materials listed in Table 2 (except for protein glutaminase) to a Thermomix mixer and stir at 50°C for 5 minutes to prepare a neutral material composition. Then, add protein glutaminase to the material composition and stir at 50°C for 30 minutes. Next, heat-treat at 85°C for 7 minutes to inactivate the enzyme, thereby obtaining plant-based cheese. It should be noted that plant-based cheese can be obtained without adding protein glutaminase.

[0071] (2) Extended evaluation After enzyme inactivation, the elongation of the obtained vegetable cheese was evaluated when the temperature reached 65°C. Specifically, a fork was placed in the sample (vegetable cheese) filled in a container. With the fork covered by the sample, the sample was lifted with the fork, and when the fork was lifted 8 cm above the top surface of the sample, the sample was evaluated for whether it followed the fork in an elongated state. The results are shown in Table 2.

[0072] (3) Evaluation of texture (smoothness) The texture of the resulting plant-based cheese was evaluated by four professional evaluators based on the following criteria. A higher score indicates greater smoothness. The results are shown in Table 2.

[0073] -2: Very rough compared to Comparative Example 1 -1: Slightly coarser compared to Comparative Example 1 0: Same as Comparative Example 1 +1: Slightly smoother compared to Comparative Example 1 +2: Very smooth compared to Comparative Example 1 (4) Evaluation of flavor changes The changes in flavor of the obtained plant-based cheese were confirmed by four professional evaluators based on the following criteria. The results are shown in Table 2.

[0074] -2: Compared with Comparative Example 1, the bitterness was significantly increased. -1: The bitterness is slightly increased compared to Comparative Example 1. 0: Same as Comparative Example 1 [Table 2] ; As shown in Table 2, the vegetable cheese made without protein deamidase (Comparative Example 1) lacked extensibility, while the vegetable cheese made with protein deamidase (Example 1) exhibited extensibility. Furthermore, compared to the vegetable cheese made without protein deamidase (Comparative Example 1), the smoothness of the vegetable cheese made with protein deamidase (Example 1) was significantly improved. Moreover, the vegetable cheese made with protein deamidase (Example 1) demonstrated both extensibility and improved smoothness; on the other hand, no adverse problem such as increased bitterness was observed.

Claims

1. A method for manufacturing an extended plant-based cheese, characterized in that, This includes a process of treating a material composition containing plant proteins using a protein deamidase.

2. The manufacturing method according to claim 1, wherein, The material composition contains a powder of a protein-containing organ or a portion thereof from the plant from which the plant protein is derived.

3. The manufacturing method according to claim 2, wherein, The powder being ground is soybean powder.

4. The manufacturing method according to claim 2, wherein, The content of the plant protein in the material composition is 0.1 to 15% by weight.

5. The manufacturing method according to claim 1, wherein, The material composition contains starch.

6. The manufacturing method according to claim 1, wherein, The plant-based protein is derived from legumes.

7. The manufacturing method according to claim 1, wherein, Use 1 to 50 U of the protein deamidase relative to 1 g of the plant protein.

8. An elongation enhancer for plant-based cheese containing plant-based proteins, characterized in that, It contains protein deamidase.