Mix powder for vegetable food, vegetable cheese-like mix powder, food containing vegetable cheese-like mix powder and vegetable cheese-like food

Abstract

To a provide mix powder for vegetable foods for forming food materials to be a dough having hardness exhibiting a predetermined texture such that a vegetarian called as a vegan or a person having vegetable allergy of milk can eat it.SOLUTION: A mixed powder for vegetable foods that exhibits hardness for obtaining a predetermined texture by mixing water and for forming food materials to be a dough to which a predetermined taste or flavor is imparted, wherein the hardness is 5 to 20 N and modified starch, oil and fat, and starch or rice flour are contained in the mixed powder.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a plant-based food mix powder, a plant-based cheese-like mix powder, a food containing the plant-based cheese-like mix powder, and a plant-based cheese-like food. [Background technology]

[0002] Cheese made using raw materials derived from milk cannot be eaten by people with milk allergies, so various cheese-like foods have been proposed so that people with milk allergies can enjoy the flavor of cheese derived from milk.

[0003] As an example of prior art related to cheese-like foods, Patent Document 1 discloses the production of plant-based cheese using a paste-like food material obtained by allowing a milk-clotting enzyme to act on soy milk or a soy milk-related raw material. Patent Document 2 discloses a method for producing a cheese-like food product, which comprises mixing a cream cheese-like material obtained by fermenting soy milk with lactic acid bacteria with fish meat, starch, vegetable oil, an emulsifier, and seasonings, mashing the mixture, and then steaming and freezing the product obtained from the steaming process. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2-57145 [Patent Document 2] Patent No. 6397077 Summary of the Invention [Problem to be solved by the invention]

[0005] However, while conventional cheese-like products have the flavor of cheese, they do not have the same texture or melt-in-your-mouth feel as cheese, and are not safe for people with food allergies or vegans to eat.

[0006] A first object of the present invention is to provide a plant-based cheese-like mixed powder that is comparable to cheese, a food containing the plant-based cheese-like mixed powder, and a plant-based cheese-like food.

[0007] A second object of the present invention is to provide a mix flour for plant-based foods that can be used to form a base ingredient having a hardness that provides a desired chewiness. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above problems, and as a result have found a solution comprising the following configuration, which has led to the completion of the present invention.

[0009] (1) The plant-based food mix flour of the present invention is a plant-based food mix flour that exhibits a hardness that allows it to obtain a predetermined chewiness when mixed with water and is used to form a base ingredient to which a predetermined taste or flavor is to be added, and is characterized in that the hardness is 5 to 20 N and the mix flour contains processed starch, oils and fats, and starch or rice flour.

[0010] (2) Such a plant-based food mix preferably contains 5 to 80 parts by mass of the starch or rice flour and 20 to 80 parts by mass of fats and oils, relative to 100 parts by mass of the modified starch.

[0011] (3) It is also preferable that the water content be 75 to 150 parts by mass per 100 parts by mass of the plant-based food mix flour.

[0012] (4) The hardness is preferably measured after refrigeration and solidification under specified conditions.

[0013] (5) The modified starch is preferably an esterified or etherified modified starch.

[0014] (6) The second aspect of the present invention is a vegetable cheese-like mixed powder characterized by containing 5 to 80 parts by mass of starch or rice flour, 20 to 80 parts by mass of fats and oils, and 0.1 to 20 parts by mass of yeast hydrolysate per 100 parts by mass of processed starch.

[0015] (7) Of the starches and rice flours mentioned above, it is preferable that such vegetable cheese-like mixed flour uses the starch mentioned above.

[0016] (8) It is also preferable that the starch is derived from rice flour.

[0017] (9) The modified starch is preferably esterified or etherified.

[0018] (10) The third aspect of the present invention is a food product containing a vegetable cheese-like mixed powder, characterized in that it comprises the above-mentioned vegetable cheese-like mixed powder and a predetermined amount of water or ingredients to be mixed with the vegetable cheese-like mixed powder.

[0019] (11) In the food containing such a vegetable cheese-like mixed powder, the modified starch is preferably a modified starch that has been esterified or etherified.

[0020] (12) A fourth aspect of the present invention is a plant-based cheese-like food product characterized by containing the above-mentioned plant-based cheese-like mixed powder and water in a ratio of 100 to 400 parts by mass per 100 parts by mass of the processed starch.

[0021] (13) In such a plant-based cheese-like food, the modified starch is preferably a modified starch that has been subjected to an esterification or etherification treatment. [Effects of the Invention]

[0022] The vegetable cheese-like mixed powder, food containing the vegetable cheese-like mixed powder, and vegetable cheese-like food of the present invention are almost comparable in texture and flavor to cheese made from milk. The plant-based food mix flour of the present invention can form a plant-based base with a predetermined chewiness. DETAILED DESCRIPTION OF THE INVENTION

[0023] [1. First embodiment] (Plant-based cheese-like food) The plant-based cheese-like food of the present invention contains processed starch, rice flour, starch hydrolysate, oils and fats, yeast hydrolysate, and water.

[0024] The processed starch contained in the plant-based cheese-like food is used to impart texture. For example, etherified hydroxypropyl phosphate cross-linked starch or esterified starch sodium octenyl succinate may be used. Other processing methods may also be used. Furthermore, rice, corn, potato, tapioca, or the like may be used as raw materials. Other raw materials may also be used.

[0025] The rice flour is used to impart texture. For example, glutinous rice may be used in addition to non-glutinous rice. Either pregelatinized rice flour or non-pregelatinized rice flour may be used.

[0026] The starch hydrolysate is used to adjust sweetness and improve melt-in-the-mouth texture and dispersibility during production. For example, starch hydrolysate obtained by hydrolyzing starch with an enzyme such as β-amylase, glucoamylase, pullulanase, or transglucosidase is used. Commercially available starch hydrolysates and dextrins may also be used.

[0027] The fats and oils are used to impart richness and a creamy texture, and there are no particular limitations on the raw material or melting point, and vegetable fats and oils such as palm oil, rapeseed oil, coconut oil, etc. The fats and oils may be in powder or liquid form.

[0028] The yeast hydrolysate is rich in amino acids and is used to impart a cheese-like flavor and richness. For example, yeast extract or yeast hydrolysate may be used. Other yeast hydrolysates may also be used.

[0029] In the plant-based cheese-like food, rice flour is contained in an amount of 5 to 80 parts by mass, preferably 20 to 80 parts by mass, and more preferably 20 to 60 parts by mass per 100 parts by mass of processed starch. When rice flour is contained in such an amount, the texture of the processed starch can be adjusted with the soft texture of rice flour, as exemplified by mochi and dumplings, making it possible to produce cheeses with a variety of textures.

[0030] If the rice flour content is less than 20 parts by mass per 100 parts by mass of processed starch, the characteristics of the processed starch become stronger and the sticky cheese-like texture is reduced. Furthermore, if the rice flour content is less than 5 parts by mass per 100 parts by mass of processed starch, the characteristics of the processed starch become dominant and the sticky cheese-like texture tends to be less noticeable. Furthermore, if the rice flour content is more than 80 parts by mass per 100 parts by mass of processed starch, the soft texture inherent to the rice flour becomes stronger, which tends to make the product less suitable for the purpose of creating a cheese-like texture.

[0031] In the plant-based cheese-like food, the starch hydrolysate is contained in an amount of 20 to 80 parts by mass, preferably 20 to 65 parts by mass, and more preferably 20 to 50 parts by mass, per 100 parts by mass of processed starch. Blending the starch hydrolysate in such a ratio can impart a sweetness similar to that of lactose in cheese. Furthermore, the use of the starch hydrolysate can improve the melt-in-the-mouth texture due to its solubility.

[0032] If the blending ratio of the starch hydrolysate is less than 20 parts by mass per 100 parts by mass of processed starch, the processed starch will not be uniformly dispersed, but will tend to be localized, resulting in poor melt-in-the-mouth texture. It is possible to disperse the processed starch without adding the starch hydrolysate. Furthermore, if the blending ratio of the starch hydrolysate exceeds 80 parts by mass per 100 parts by mass of processed starch, the potency of the processed starch will decrease, and the characteristics of a plant-based cheese-like food will no longer be retained. In other words, the effect as a cheese substitute will tend to be lost.

[0033] In the plant-based cheese-like food, the fat or oil is contained in an amount of 20 to 80 parts by mass, preferably 20 to 60 parts by mass, and more preferably 20 to 40 parts by mass, per 100 parts by mass of the processed starch. When the fat or oil is blended in such a ratio, the processed starch, rice flour, starch hydrolysate, or yeast hydrolysate is coated with the fat or oil, thereby imparting texture and richness to the food.

[0034] If the blending ratio of the oil and fat is less than 20 parts by mass per 100 parts by mass of the processed starch, the oil and fat will be insufficient to coat the starch, and the texture and richness will tend to be insufficient to be expressed. On the other hand, if the blending ratio of the oil and fat exceeds 80 parts by mass, stickiness and binding will occur, making it impossible to maintain the shape, and the characteristics of a plant-based cheese-like food will tend to be lost.

[0035] In the plant-based cheese-like food, the yeast hydrolysate is contained in an amount of 0.1 to 20 parts by mass, preferably 0.5 to 10 parts by mass, and more preferably 0.5 to 5 parts by mass, per 100 parts by mass of the processed starch. Blending the yeast hydrolysate in such a ratio can impart flavor and richness.

[0036] If the blending ratio of the yeast hydrolysate is less than 0.5 parts by mass per 100 parts by mass of processed starch, the flavor and richness will be weak, and if the blending ratio of the yeast hydrolysate is more than 10 parts by mass, the yeast flavor tends to be too strong. Furthermore, if the blending ratio of the yeast hydrolysate is less than 0.1 parts by mass per 100 parts by mass of processed starch, the flavor and richness will be insufficient, and if the blending ratio of the yeast hydrolysate exceeds 20 parts by mass, the yeast flavor will tend to be too strong and unsuitable for consumption. There is no clear definition of kokumi, but it is a balanced combination of sweetness, umami, bitterness, saltiness, and sourness, plus aroma and texture.

[0037] The plant-based cheese-like food contains 100 to 400 parts by mass of water per 100 parts by mass of processed starch. When water is added in this ratio, other water-soluble components dissolve, resulting in a cheese-like texture and melt-in-the-mouth feel. The water content is adjusted between 100 and 400 parts by mass to adjust various textures and melt-in-the-mouth feel.

[0038] To impart a cheese flavor to the plant-based cheese-like food, a cheese flavoring agent that does not contain animal ingredients or allergens, minerals such as salt, and coloring agents are used.Furthermore, the plant-based cheese-like food may contain food ingredients such as carbohydrates, thickeners, emulsifiers, and acidulants within the range that does not impair the effects of the present invention.

[0039] The method for using the plant-based cheese-like food is not particularly limited, and examples thereof include a method in which a liquid material, such as starch syrup, is added to the plant-based cheese-like food, the mixture is kneaded, and the kneaded mixture is molded into a desired shape for use.

[0040] 2. Modification of the First Embodiment A plant-based cheese-like food product according to one embodiment can be obtained, for example, by mixing processed starch, rice flour, starch hydrolysate, oils and fats, yeast hydrolysate, and water in specific proportions, with the addition of other additives as needed. The plant-based cheese-like food product according to one embodiment obtained in this manner can be used in place of cheese when producing food. Therefore, the plant-based cheese-like food product according to one embodiment can be used in foods that would normally contain cheese, such as pizza. Other foods that can contain cheese include, for example, cakes, bread, cookies, biscuits, ice cream, yogurt, smoothies, and dairy drinks.

[0041] (Other variations) Next, other variations of the plant-based cheese-like food will be described. Since the plant-based cheese-like food of the other variations has many parts in common with the plant-based cheese-like food described above, only the differences will be described and a description of the same parts will be omitted. Another variation of the plant-based cheese-like food uses starch instead of rice flour, with the starch content being 5 to 80 parts by mass per 100 parts by mass of modified starch.

[0042] That is, in the plant-based cheese-like food, the starch is contained in an amount of 5 to 80 parts by mass, preferably 20 to 80 parts by mass, per 100 parts by mass of processed starch. When starch is contained in such an amount, the texture of the processed starch can be adjusted with the soft texture of the starch, making it possible to produce cheeses with a variety of textures.

[0043] The starch is used to impart texture. Corn, potato, rice, glutinous rice, etc. can be used as the starch raw material. However, other raw materials may also be used. Furthermore, either pregelatinized starch or non-pregelatinized starch may be used.

[0044] If the blending ratio of the starch is less than 20 parts by mass per 100 parts by mass of processed starch, the characteristics of the processed starch become stronger and the cheese-like sticky texture becomes less pronounced. Furthermore, if the blending ratio is less than 5 parts by mass per 100 parts by mass of processed starch, the characteristics of the processed starch become dominant and the cheese-like sticky texture tends to be less pronounced. Furthermore, if the blending ratio of the starch is more than 80 parts by mass per 100 parts by mass of processed starch, the soft texture derived from the starch becomes stronger and tends to be unsuitable for the purpose of creating a cheese-like texture.

[0045] [3. Second Embodiment] (Plant-based cheese-like mix powder) Next, the plant-based cheese-like mixed powder will be described. The plant-based cheese-like mixed powder has many common features with the plant-based cheese-like food product described above, so only the differences will be described and a description of the same features will be omitted.

[0046] The plant-based cheese-like mixed powder is characterized by containing 5 to 80 parts by mass, preferably 20 to 80 parts by mass, rice flour, 20 to 80 parts by mass, oils and fats, and 0.1 to 20 parts by mass, preferably 0.5 to 10 parts by mass, of a yeast hydrolysate relative to 100 parts by mass of processed starch. Starch may be used instead of rice flour. In this case, the starch content may be 5 to 80 parts by mass per 100 parts by mass of the processed starch. When starch is used, the starch content may be 20 to 80 parts by mass per 100 parts by mass of the processed starch. The modified starch used is preferably an esterified or etherified starch, although other modified starches may also be used.

[0047] To impart a cheese flavor to the plant-based cheese-like mixed powder, a cheese flavoring agent that does not contain animal ingredients or allergens, minerals such as salt, and coloring agents are used.Furthermore, the plant-based cheese-like food product may contain food ingredients such as carbohydrates, thickeners, emulsifiers, and acidulants within the range that does not impair the effects of the present invention. The plant-based cheese-like mixed powder may contain 20 to 80 parts by mass of starch hydrolysate per 100 parts by mass of processed starch.

[0048] The plant-based cheese-like mix powder has a low moisture content of less than 10%, making it easy to store. It can be stored in a cool, dark place for more than six months without refrigeration, eliminating the need for a power-consuming refrigerator.

[0049] 4. Third Embodiment (Foods containing plant-based cheese-like mix powder) Next, a food containing a plant-based cheese-like mix powder will be described. Since the food containing the physical cheese mix powder has many common features with the plant-based cheese-like food described above, only the differences will be described and the same features will be omitted.

[0050] The food containing the plant-based cheese-like powder mix comprises the plant-based cheese-like powder mix and a predetermined amount of water or ingredients to be mixed with the plant-based cheese-like powder mix. The amount of water to be mixed and the amount of ingredients to be mixed vary depending on the food product to be obtained.

[0051] For example, to obtain a cheese-like texture, the amount of water should be 100 to 400 parts by weight, preferably 200 to 300 parts by weight, per 100 parts by weight of the processed starch in the vegetable cheese-like mixed powder.

[0052] For example, if you want to add cheese flavor, it is a good idea to add a vegetable cheese-like mixed powder. By mixing the vegetable cheese-like mixed powder as a seasoning with the ingredients (ingredients to be mixed) during cooking, you can add a cheese flavor to the finished dish. Furthermore, you can also use the vegetable cheese-like mixed powder as a seasoning by sprinkling it on the finished dish (ingredients to be mixed).

[0053] The plant-based cheese-like mixed powder obtained by the present invention can be used to make cream cheese, cheesecake, pizza, desserts, ice cream, snacks, etc. It is believed that this will contribute to the development of society and industry by providing a wide range of eating opportunities for vegans, who avoid animal products, and people who have been unable to eat cakes, pizzas, desserts, etc. made with cheese due to dairy allergies.

[0054] 5. Working Example EXAMPLES The present invention will be specifically explained below with reference to examples and comparative examples, but the present invention is not limited to these examples.

[0055] <Example of plant-based cheese-like food> [Example] An example of a plant-based cheese-like food product will now be described. A plant-based cheese-like food product was obtained by weighing out, for example, 50 parts by mass of tapioca-derived ether-crosslinked starch as processed starch, 50 parts by mass of potato-derived acetate starch, 25 parts by mass of pregelatinized non-glutinous rice flour, 25 parts by mass of glutinous rice flour, 60 parts by mass of isomaltodextrin as starch hydrolysates, 4 parts by mass of yeast hydrolysate, 8 parts by mass of refined salt, 0.05 parts by mass of water-soluble β-carotene powder, 0.6 parts by mass of xanthan gum as a thickening polysaccharide, and 2 parts by mass of a 50% lactic acid solution as an acidulant, and then mixing them well in a mixer. 200 parts by mass of water was added and the mixture was mixed at room temperature for 20 minutes, and 40 parts by mass of refined palm oil that had been completely dissolved at 40°C was added, and the mixture was stirred with a stirrer called a whipper for 15 minutes until it became creamy.

[0056] The obtained paste of the plant-based cheese-like food was poured into a plastic container (150 mm x 50 mm x 60 mm) to obtain a 200 g block of elastic plant-based cheese-like food. This block of plant-based cheese-like food was sliced ​​to a thickness of 8 mm and used as a sample for comparison with cheese.

[0057] (Comparative Example 1) Commercially available cheddar cheese was prepared for comparison. Next, a total of 30 panelists, consisting of 15 women and 15 men in their 20s, were asked to taste the plant-based cheese-like food obtained in Example 1 and the cheddar cheese purchased in the comparative example. There was almost no difference in color between the plant-based cheese-like food and the commercially available cheddar cheese, and they were indistinguishable visually. After tasting, the 30 panelists were asked to evaluate (1) cheese flavor, (2) melt-in-the-mouth, (3) texture, (4) umami, and (5) overall evaluation as cheese.

[0058] The evaluation criteria for each item were rated on a 5-point scale from 2 points (good) to -2 points (bad), with 0 points (normal) as the base. In order to eliminate the influence of the flavor of the previous sample and the influence of the order of the samples, 15 panelists were asked to eat the plant-based cheese-like food obtained in the Example first, and the remaining 15 panelists were asked to eat the Cheddar cheese prepared in the Comparative Example first. In order to eliminate any preconceived notions about the Example and Comparative Example, the panelists were given the samples without being told that they were the Example and Comparative Example. The average scores of the 30 panelists for each of items (1) to (5) are shown in the table.

[0059] [Table 1]

[0060] As shown in the table, the plant-based cheese-like food obtained in Example 1 does not appear to be significantly different in terms of sensory evaluation and color tone from the cheese prepared in Comparative Example 1. Therefore, it is presumed that even if the plant-based cheese-like food of the present disclosure is used instead of cheese, a plant-based cheese-like food comparable to cheddar cheese in terms of texture and melt-in-the-mouth properties can be obtained.

[0061] <Example of plant-based cheese-like mixed powder> [Example] (Plant-based cheese-like mix powder for plant-based cream cheese-like foods) Next, an example of a vegetable cheese-like mixed powder will be described. For example, a vegetable cheese-like mix powder for a vegetable cream cheese-like food product will be described. The vegetable cheese-like mix powder was obtained by weighing out 60 parts by weight of oxidized starch derived from sago palm as a modified starch, 50 parts by weight of starch sodium octenylsuccinate derived from corn, 20 parts by weight of pregelatinized glutinous rice flour, 20 parts by weight of glutinous rice flour, 60 parts by weight of isomaltodextrin as a starch hydrolysate, 4 parts by weight of yeast hydrolysate, 8 parts by weight of refined salt, 0.05 parts by weight of water-soluble β-carotene powder, 0.3 parts by weight of tamarind gum and 0.2 parts by weight of locust bean gum as thickening polysaccharides, and 3 parts by weight of 60% lactic acid powder as an acidulant, and then thoroughly mixing them in a mixer, followed by adding 21 parts by weight of powdered oil or fat to which 8 parts by weight of a cheese flavoring that does not contain allergens such as milk has been adsorbed. The vegetable cheese-like mixed powder may be used for purposes other than vegetable cream cheese-like foods.

[0062] The plant-based cheese-like mix powder obtained in Example 2 has a low moisture content of 10% or less, making it highly shelf-stable. It can be stored in a cool, dark place for more than six months without refrigeration, eliminating the need for a refrigerator, which consumes electricity. Cream cheese can be easily prepared at any time by adding 100 parts of water to 100 parts of mix powder whenever needed. [Example]

[0063] (Plant-based cheese-like mix powder for plant-based cheesecake-like food) For example, a vegetable cheese-like mix powder for a vegetable cheesecake-like food product will be described. The vegetable cheese-like mix powder was obtained by dissolving 8 parts by weight of a cheese flavoring that does not contain allergens such as milk, passing 21 parts by weight of powdered oil through a 100-mesh sieve to homogenize, and then weighing out 60 parts by weight of tapioca-derived phosphate cross-linked starch as processed starch, 40 parts by weight of potato-derived hydroxypropyl phosphate cross-linked starch, 25 parts by weight of non-glutinous rice pregelatinized rice flour, 25 parts by weight of glutinous rice flour, 60 parts by weight of isomaltodextrin as starch hydrolysates, 4 parts by weight of yeast hydrolysate, 8 parts by weight of refined salt, 0.05 parts by weight of water-soluble β-carotene powder, 0.6 parts by weight of xanthan gum as a thickening polysaccharide, and 3 parts by weight of fermented lactic acid powder as an acidulant, and then thoroughly mixing the ingredients in a mixer. The vegetable cheese-like mixed powder may be used for purposes other than vegetable cheesecake-like foods.

[0064] <Foods containing plant-based cheese-like mix powder> Example 4: Vegetable cream cheese-like food A plant-based cream cheese-like food product will be described. A vegetable cream cheese-like food product was obtained, for example, by adding 100 parts by mass of water to 100 parts by mass of the vegetable cheese-like mixed powder obtained in Example 2. The paste-like vegetable cream cheese thus obtained was placed in a container and used as a sample for comparison with conventional cream cheese.

[0065] (Comparative Example 2) Commercially available cream cheese was prepared as a comparative example.

[0066] Next, a total of 30 panelists, consisting of 15 women and 15 men in their 20s, were asked to taste the plant-based cream cheese-like food obtained in Example 2 and the cream cheese purchased in the Comparative Example. There was almost no difference in color between the plant-based cream cheese-like food and the commercially available cream cheese, and they were indistinguishable visually. After tasting, the 30 panelists were asked to evaluate (1) cheese flavor, (2) melt-in-the-mouth feel, (3) texture, (4) umami, and (5) overall evaluation as cheese. Here, cheese flavor refers to, for example, the strength of the cheese flavor.

[0067] The evaluation criteria for each item were rated on a 5-point scale from 2 points (good) to -2 points (bad), with 0 points (normal) as the base. In order to eliminate the influence of the flavor of the previous sample and the influence of the order of the samples, 15 panelists were asked to eat the plant-based cream cheese-like food obtained in the Example first, and the remaining 15 panelists were asked to eat the cream cheese prepared in the Comparative Example first. In order to eliminate any preconceived notions about the Example and Comparative Example, the panelists were given the samples without being told that they were the Example and Comparative Example. The average scores of the 30 panelists for each of the items (1) to (5) are shown in the table.

[0068] [Table 2]

[0069] As shown in the table, the plant-based cream cheese-like food obtained in Example 4 does not appear to be significantly different in terms of sensory evaluation and color tone from the cream cheese prepared in Comparative Example 2. Therefore, it is presumed that even if the plant-based cream cheese-like food of the present disclosure is used instead of cream cheese, a plant-based cream cheese-like food comparable in texture and melt-in-the-mouth properties to cream cheese can be obtained.

[0070] Example 5: Plant-based cheesecake-like food A plant-based cheesecake-like food product will be described. For example, a plant-based cheesecake-like food product was prepared by adding 100 parts by weight of the plant-based cheese-like mixed powder of Example 3, 20 parts by weight of sugar, 120 parts by weight of water, 5 parts by weight of lemon juice, and 12 parts by weight of rice flour to a mixer and stirring until homogenous. The mixture was then poured into a circular mold and baked in an oven at 170°C for 50 minutes, then cooled at room temperature. Once cooled, the mixture was wrapped in plastic wrap and left to rest in the refrigerator.

[0071] (Comparative Example 3) Next, a cheesecake was prepared as a comparative example. For example, the cheesecake was prepared by weighing 100 parts by mass of commercially available cream cheese, 20 parts by mass of sugar, 80 parts by mass of fresh cream, 60 parts by mass of eggs, 5 parts by mass of lemon juice, and 12 parts by mass of flour, then adding the mixture to a mixer and stirring until homogenous. The mixture was then poured into a circular mold and baked in an oven at 170°C for 50 minutes, cooled at room temperature, and once cooled, wrapped in plastic wrap and left to rest in the refrigerator.

[0072] The vegetable-based cream cheese-like cheesecake obtained in Example 5 was not significantly different from the cream cheesecake prepared in Comparative Example 3 in terms of cheese texture, melt-in-the-mouth feel, texture, umami, overall evaluation, and color tone. Even when this vegetable-based cream cheese-like cheesecake was used instead of the cream cheesecake, a vegetable-based cream cheese-like cheesecake was obtained that was comparable to the cream cheesecake in terms of texture and melt-in-the-mouth feel.

[0073] [6. Fourth Embodiment] Next, the plant-based food mix powder will be described. Since the plant-based food mix powder has many common features with the plant-based cheese-like food described above, only the differences will be described and a description of the similarities will be omitted. The plant-based food mix powder is mixed with a predetermined amount of water to form a base ingredient that exhibits a hardness that achieves a predetermined chewiness. By adding a predetermined flavor or taste to this base ingredient, various plant-based foods can be produced. The hardness is preferably 5 to 20 N.

[0074] The flavor may be a seasoning, a sweetener, a sour agent, or a spice, etc. The flavor may be a spice extract, a vegetable extract, or a flavoring, etc. It is preferable to add a plant-based ingredient.

[0075] Examples of plant-based foods made from plant-based food mix flour and having the above hardness include cheese, sausage, kamaboko, and fish paste products.

[0076] The mixed flour for plant-based food contains modified starch, oil and fat, and starch or rice flour. For example, a mixed flour for plant-based foods contains 100 parts by mass of the modified starch, 5 to 80 parts by mass of the starch or rice flour, and 20 to 80 parts by mass of fats and oils. The water content is 100 to 400 parts by mass, preferably 200 to 300 parts by mass, relative to 100 parts by mass of the processed starch. Here, the modified starch may be esterified or etherified.

[0077] The hardness is measured when water is mixed with a plant-based food mix powder and refrigerated under specified conditions to solidify. In this embodiment, 100 parts by mass of water is added to 100 parts by mass of a plant-based cheese-like mix powder to form a base, and the base is refrigerated at 5°C to solidify for 10 days, after which the hardness is measured. During refrigeration to solidify, evaporation of water is prevented. Although the refrigeration and solidification period is set to 10 days, it may be set to a period during which the change in hardness of the base per day is 10% or less, preferably 5% or less, and more preferably 3% or less.

[0078] (Apparatus and conditions for measuring hardness) In this embodiment, a Yamaden RE2-33005C creep meter was used as the hardness measurement device. The load cell of the measurement device was designed for measuring 20 N. A rod-shaped plunger with a diameter of 6 mm was set in the measurement device. The rod-shaped plunger was set to descend at a rate of 1 mm per second.

[0079] (Preparation of samples for hardness measurement) Next, the preparation of samples for measuring hardness will be described. 200 parts by mass of plant-based cheese-like mix was added to 200 parts by mass of water, and the mixture was stirred for 20 minutes using a KitchenAid food mixer. A hook was used as the stirring bar. The food mixer was set to the slow speed of 2. Then, 65 g of the mixed base material was filled into a 100 ml jelly cup-shaped container, and the top opening was sealed with film. The bowl container was cylindrical with an opening that expanded in diameter. The sealed container was stored in a refrigerator at 5°C for 10 days. The film on the top surface of the container was peeled off, and the solidified base was used as a sample for measuring hardness. The sample has a cylindrical shape with a gradually increasing diameter toward the top. The diameter of the bottom surface (bottom of the bowl container) of the sample is 55 mm, the diameter of the top surface is 62 mm, and the height is 25 mm. The cross section of the sample in the height direction is a trapezoid with the top side longer than the bottom side.

[0080] (Hardness measurement) Next, the measurement of hardness will be explained. The prepared sample was placed in the measuring instrument with its bottom side facing downwards. The plunger was inserted into the top side of the sample, and the load applied to the plunger was measured. As the plunger descends, it penetrates the sample and penetrates inside, and the load applied to the plunger increases as the plunger descends. If the plunger is continued to descend until the sample is broken or fractured, the increase in load becomes gradual or almost constant. The load at this time is taken as the hardness of the sample. In this embodiment, five measurements were taken for one sample. The plunger insertion position was measured at one point at the center of the top surface of the sample, and then at four equally spaced concentric points around that point. In this experiment, the hardness was determined as the load value at the point where the plunger penetrated 40% of the sample height at each of the five measurement positions. The hardness was 10 N.

[0081] (Other plant-based food mixes) If the water content is less than 100 parts by weight per 100 parts by weight of the base ingredient, the plant-based food mix powder will not dissolve and will become powdery. On the other hand, if the water content is more than 400 parts by weight, the mix will become paste-like, lacking chewiness, and will not tend to solidify.

[0082] (Comparative example of hardness) Next, a comparative example of hardness will be described. The measurement of the comparative example has many points in common with the measurement method of the sample described above, so only the differences will be described and the same points will be omitted. The commercially available product used in the comparative example was a six-pack of cheese manufactured by Meiji Co., Ltd., under the trade name "Mellow 6P Cheese." Two cheeses were taken out, the aluminum packaging was removed, and the two were stacked vertically to a sample thickness of 25 mm to form the comparative example sample. The comparative example sample was measured for hardness by placing the side with the larger surface area on the measuring instrument. The hardness of the comparative example was 11.4 N.

[0083] [7. Summary] (1) The mixed flour for plant-based foods is a mixed flour for plant-based foods that exhibits a hardness to obtain a predetermined chewiness when mixed with water and is used to form a base ingredient to which a predetermined taste or flavor is to be added, and is characterized by having a hardness of 5 to 20 N and containing processed starch, oil and fat, and starch or rice flour. This makes it possible to obtain a base ingredient with a specific chewiness, such as cheese, kamaboko, or sausage, that can be safely consumed by people with food allergies and vegetarians known as vegans. When using starch, the texture of modified starch can be adjusted by the soft texture of the starch.When using rice flour, the texture of modified starch can be adjusted by the soft texture of rice flour, as exemplified by mochi and dango.

[0084] (2) Such a plant-based food mix contains 5 to 80 parts by mass of the starch or rice flour and 20 to 80 parts by mass of fats and oils per 100 parts by mass of the processed starch, so that a plant-based base ingredient can be obtained.

[0085] (3) Furthermore, since the water content is 100 to 400 parts by mass per 100 parts by mass of the processed starch, it is possible to obtain a base food material with a predetermined chewiness, such as cheese, kamaboko, or sausage.

[0086] (4) Furthermore, the hardness is the hardness of the base food material after refrigeration and solidification under specified conditions, so that a base food material of the specified hardness can be obtained.

[0087] (5, 8, 11) Since the modified starch is an esterified or etherified modified starch, it is easy to adjust the hardness.

[0088] (6) The vegetable cheese-like mixed powder is characterized by containing 5 to 80 parts by mass of starch or rice flour, 20 to 80 parts by mass of fats and oils, and 0.1 to 20 parts by mass of yeast hydrolysate per 100 parts by mass of processed starch. This makes it possible to provide a plant-based cheese-like mixed powder that can be safely consumed by people with food allergies and vegetarians known as vegans.

[0089] (7) Such vegetable cheese-like mixed flour uses the starch from among the starches and rice flours, and therefore the texture of the processed starch can be adjusted by the soft texture of the starch.

[0090] (8) Furthermore, since the starch is derived from rice flour, the texture of the processed starch can be adjusted with the soft texture of rice flour, as seen in rice cakes and dumplings.

[0091] (10) A food product containing a vegetable cheese-like mixed powder is characterized by comprising the above-mentioned vegetable cheese-like mixed powder and a predetermined amount of water or ingredients to be mixed with the vegetable cheese-like mixed powder. Therefore, by mixing the vegetable cheese-like powder mix as a seasoning with the ingredients (ingredients to be mixed) in a dish, the flavor of cheese can be added to the finished dish.Furthermore, the vegetable cheese-like powder mix can be used as a seasoning by sprinkling it on the finished dish (ingredients to be mixed).It can also be mixed with water and used as a liquid seasoning.

[0092] (12) The plant-based cheese-like food is characterized by containing a plant-based cheese-like mixed powder and water in a ratio of 100 to 400 parts by mass per 100 parts by mass of the modified starch. This makes it possible to provide a plant-based cheese-like food that can be safely consumed by people with food allergies and vegans. When starch is used, the texture of modified starch can be adjusted by the soft texture of starch. When rice flour is used, the texture of modified starch can be adjusted by the soft texture of rice flour, which is typically used in mochi and dango.

Claims

1. A plant-based food mix powder that exhibits a hardness for obtaining a predetermined chewiness by mixing with water and is used to form a base food material to which a predetermined taste or flavor is to be added, The hardness is 5 to 20 N, It contains processed starch, oil and fat, and starch or rice flour, The mixed flour for plant-based foods, wherein the modified starch has been esterified or etherified.

2. The mixed flour for plant-based foods according to claim 1, comprising 5 to 80 parts by mass of the starch or rice flour and 20 to 80 parts by mass of fats and oils relative to 100 parts by mass of the processed starch.

3. The mixed flour for plant-based foods according to claim 1, wherein the water content is 100 to 400 parts by mass per 100 parts by mass of the processed starch.

4. 2. The plant-based food mix powder according to claim 1, wherein the hardness is the hardness when the powder is refrigerated and solidified under predetermined conditions.

5. A vegetable cheese-like mixed powder containing 5 to 80 parts by mass of starch or rice flour, 20 to 80 parts by mass of fats and oils, and 0.1 to 20 parts by mass of yeast hydrolysate per 100 parts by mass of processed starch that has been esterified or etherified.

6. The vegetable cheese-like mixed powder according to claim 5, wherein the starch is used among the starch and rice flour.

7. The vegetable cheese-like mix powder according to claim 6, wherein the starch is derived from rice flour.

8. The vegetable cheese-like mix powder according to any one of claims 5, 6 or 7, The food product comprises the vegetable cheese-like mixed powder and a predetermined amount of water or ingredients to be mixed with the vegetable cheese-like mixed powder.

9. The vegetable cheese-like mix powder according to any one of claims 5, 6 or 7, The plant-based cheese-like food is composed of 100 parts by mass of the processed starch and 100 to 400 parts by mass of water.