Production method of vegan cheese-like food

Abstract

To provide a production method of vegan cheese-like food with enhanced quasi flavor of cheese made from animal-derived raw material, which is different from conventional vegan cheese-like foods with less flavor compared to cheeses made from animal milk.SOLUTION: In a production method of vegan cheese-like food, quasi flavor of cheese made from animal-derived raw material can be enhanced by subjecting raw material containing plant protein, represented by soybean protein, to a combination of a treatment by glutaminase and / or asparaginase and an acidification treatment.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a plant-based cheese-like food.

Background Art

[0002] Cheese is a type of dairy product made from milk collected from cows, water buffalo, sheep, goats, yaks, etc., through processes such as coagulation and fermentation. In addition to being eaten as it is, it is often used in combination with other foods, for example, in various dishes such as pizza, pasta, gratins, risotto, cheese fondue, etc., and its demand is increasing year by year.

[0003] On the other hand, due to climate change represented by global warming, the expanding influence on the purchasing behavior of the post-millennial generation with a high environmental awareness, the awareness of animal protection, the health characteristics such as the reduction of cholesterol when using plant proteins, and the perspective of preventing infectious diseases, the movement to incorporate plant milks represented by soy milk as a milk alternative has been expanding mainly among the post-millennial generation.

[0004] Furthermore, this trend has spread not only to milk but also to processed foods such as cheese and yogurt, which are common dairy products. For example, products using soybean materials such as soy milk, isolated soy protein, and soy flour can be cited (Patent Documents 1 to 3).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0006] [[ID=五十]] However, plant-based cheese-like foods generally tend to have less umami flavor compared to cheeses made from dairy. One way to address this is to add flavor enhancers, but there are issues such as the growing preference for natural products, which can lead to reluctance to use chemical seasonings. Based on the above circumstances, the object of the present invention is to provide a method for producing a plant-based cheese-like food in which the umami flavor characteristic of animal-based cheese is enhanced. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the inventors of the present invention discovered that the above problems can be solved by combining treatment with glutaminase and / or asparaginase and acidification treatment on raw materials containing plant proteins such as soy protein, and thus completed the present invention.

[0008] In other words, the present invention is (1) A method for producing a plant-based cheese-like food, characterized by comprising the steps of reacting a raw material containing plant protein with glutaminase and / or asparaginase and acidifying it. (2) A method for producing a plant-based cheese-like food according to (1), further comprising the step of applying a proteolytic enzyme to a raw material containing plant protein. (3) A method for producing a plant-based cheese-like food according to (1) or (2), wherein the raw material containing plant protein is derived from legumes. (4) A method for producing a plant-based cheese-like food according to (1), characterized in that the acidification is fermentation. (5) A method for producing a plant-based cheese-like food according to (2), characterized in that the acidification is fermentation. (6) A method for producing a plant-based cheese-like food according to (3), characterized in that the acidification is fermentation. (7) The method for producing the plant-based cheese described in (4), characterized in that the proportion of arginine in the free amino acids in the plant-based cheese-like food is 55% by weight or less. (8) The method for producing the plant-based cheese according to (5), characterized in that the proportion of arginine in the free amino acids in the plant-based cheese-like food is 55% by weight or less. (9) The method for producing the plant-based cheese described in (6), characterized in that the proportion of arginine in the free amino acids in the plant-based cheese-like food is 55% by weight or less. That is the case. [Effects of the Invention]

[0009] This invention makes it possible to provide a plant-based cheese-like food product with enhanced cheese-like umami flavor. [Modes for carrying out the invention]

[0010] The plant-based cheese-like food of the present invention is characterized by comprising the steps of reacting a raw material containing plant protein with glutaminase and / or asparaginase and acidifying it. The present invention will be described in detail below.

[0011] (Plant-based cheese-like food) The plant-based cheese-like food in this invention is a food product having a cheese-like form, flavor, and texture, manufactured using plant-based raw materials such as plant-based protein, water, and, if necessary, plant-based oils, fats, and starches, and can also be used as a cheese substitute. The product form can be any cheese-like product, such as block, shredded, powder, granules, sheet, or paste. Here, "plant-based" does not mean that no animal-derived raw materials are included at all, but specifically means that animal-derived raw materials account for less than 50% by weight of the total raw materials. In a more preferred embodiment, animal-derived raw materials may account for 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, or 0% by weight of the total raw materials.

[0012] (vegetable protein) The plant-based cheese-like food of the present invention contains at least plant protein as a protein source. As raw materials containing plant protein, powdered proteins such as concentrated protein and isolated protein, as well as plant milk and soy flour, can be used. The type of plant is not limited, but examples include legumes such as soybeans, peas, adzuki beans, kidney beans, cowpeas, runner beans, mung beans, broad beans, bamboo beans, lentils, pinto beans, lily beans, and chickpeas; seeds such as almonds, hazelnuts, cashews, walnuts, peanuts, and pistachios; and grains such as rice and oats. It is also possible to use a mixture of these in appropriate proportions.

[0013] In one embodiment, the plant protein content in the plant-based cheese-like food is suitable in terms of viscosity during food preparation, preferably 0.1 to 15% by weight, more preferably 0.3 to 10% by weight, and even more preferably 0.5 to 7% by weight.

[0014] (Plant milk) When using plant-based milk (a milky liquid) obtained from plant-based raw materials, it is possible to use not only plant-based milk from which the insoluble fraction (okara) has been removed, but also a slurry-like product in which the insoluble fraction (okara) has been finely ground without removing it. For example, with soybeans, general soy milk can be used, which is obtained by extracting soy milk from whole soybeans or defatted soybeans with water and removing the insoluble fiber called okara. In this process, a modified manufacturing method can be applied as appropriate to obtain soy milk with a better flavor. Another example that can be used is a soybean slurry obtained by dispersing soybean flour in water.

[0015] (Glutaminase) In one aspect of the plant-based cheese-like food of the present invention, it is important to allow glutaminase to act on a raw material containing plant protein. Glutaminase acts on glutamine to hydrolyze the amide group of glutamine, decomposing it into glutamic acid and ammonia. As glutaminase, those distributed in animal tissues, plant tissues, or the microbial world, or commercially available products can be used. As commercially available products, the origin is not particularly limited, and the production method and purification method are also not questioned, but purified or partially purified products are preferred. Also, as long as it is an enzyme having glutaminase activity that converts free glutamine into glutamic acid, it may have any enzyme activity such as other amylase activity, protease activity, peptidase activity, etc. Also, for example, 1 unit indicating glutaminase activity of the glutaminase activity unit is the amount of enzyme that generates 1 mmol of glutamic acid by allowing the enzyme to act on L-glutamine (final concentration 1%) as a substrate under the conditions of pH 6.0 and 37°C. The treatment conditions for hydrolysis by glutaminase are not particularly limited, but it is preferably carried out at the optimum temperature and optimum pH of glutaminase. Specifically, it is 20 to 80°C, preferably 25 to 75°C, more preferably 30 to 70°C. The pH is pH 2 to 10, preferably 3 to 9, more preferably pH 4 to 8, and even more preferably pH 4 to 5.5. After hydrolysis, a glutaminase inactivation step may be added as necessary. The inactivation conditions are not particularly limited as long as they are at a temperature at which glutaminase is inactivated.

[0016] (Asparaginase) In the plant-based cheese-like food of the present invention, in another aspect, it is important to allow asparaginase to act on a raw material containing plant protein. Asparaginase acts on asparagine to hydrolyze the amide group of asparagine, decomposing it into aspartic acid and ammonia. As asparaginase, those distributed in animal tissues, plant tissues, or the microbial world, or commercially available products can be used. As commercially available products, the origin is not particularly limited, and the production method and purification method are also not questioned, but purified or partially purified products are preferred. Also, as long as it is an enzyme having asparaginase activity that converts free asparagine to aspartic acid, it may have any enzyme activity such as other amidase activity, protease activity, peptidase activity, etc. Also, the asparaginase activity unit is, for example, 1 unit showing asparaginase activity is represented by the amount of enzyme that releases 1 μmol of ammonia per minute from L-asparagine as a substrate. The treatment conditions for hydrolysis by asparaginase are not particularly limited, but it is preferably carried out at the optimum temperature and optimum pH of asparaginase. Specifically, it is 20 to 80 °C, preferably 25 to 75 °C, more preferably 30 to 70 °C. The pH is pH 2 to 10, preferably 3 to 9, more preferably pH 4 to 8, and even more preferably pH 4 to 5.5. After hydrolysis, an asparaginase inactivation step may be added if necessary. The inactivation conditions are not particularly limited as long as they are at a temperature at which asparaginase is inactivated.

[0017] The addition timing of glutaminase and / or asparaginase is not particularly limited, but examples include before the step of acidifying the raw material containing plant protein, simultaneously with the acidifying step, or after the acidifying step, and preferably, it is simultaneously with the acidifying step or after the acidifying step. When the acidifying step is simultaneous or later, there is a tendency for the balance of sourness to be excellent.

[0018] (Proteolytic enzyme) In some embodiments, from the viewpoint of enhancing flavor, raw materials containing plant protein may be further treated with proteases, which are proteolytic enzymes. Proteases are broadly classified into endo-proteases, which act on proteins or peptides to hydrolyze peptide bonds and hydrolyze proteins depending on the target substrate, and exo-proteases (peptidases), which hydrolyze peptides with small molecular weights. The type of protease is not particularly limited, but for example, one or more endo-proteases alone, one or more peptidases alone, or a combination of one or more endo-proteases and one or more peptidases may be used. When proteases are applied, there is a tendency to enhance the umami of plant-based cheese-like foods. As for the protease, those distributed in animal tissues, plant tissues, or the microbial kingdom, or commercially available products can be used. There are no particular restrictions on the origin of the commercially available product, nor are there any restrictions on its manufacturing or purification methods, however purified or partially purified products are preferred. Furthermore, any enzyme possessing protease activity may also possess other enzymatic activities, such as amidase activity. The treatment conditions for hydrolysis with protease are not particularly limited, but are preferably carried out at the optimal temperature and pH for the protease. Specifically, the temperature is 20-80°C, preferably 25-75°C, and more preferably 30-70°C. The pH is 2-10, preferably 3-9, more preferably 4-8, and even more preferably 4-5.5. After hydrolysis, a protease inactivation step may be added as needed. The inactivation conditions are not particularly limited as long as they are above the temperature at which the protease is inactivated. The timing of protease addition is not particularly limited and may include, for example, before, simultaneously with, or after enzymatic treatment in which glutaminase and / or asparaginase are applied to the raw material containing plant protein, but preferably before or simultaneously with the enzymatic treatment.

[0019] (acidification) The plant-based cheese-like food of the present invention is obtained by a process of reacting a raw material containing plant protein with the above-mentioned glutaminase and / or asparaginase enzymes, and a process of acidifying the raw material containing plant protein. The pH of the acidification is preferably between 3.5 and 5.7, and more preferably between 4 and 5.5. When the pH is 5.7 or lower, the shelf life tends to be longer, and when the pH is 3.5 or higher, the acidity is good, and when used as a plant protein-containing cheese-like food, the overall balance of the food may be better, so it is appropriate to adjust it within the above range.

[0020] Acidification can be carried out in certain embodiments using organic acids. Examples of organic acids that can be used include citric acid, lactic acid, malic acid, fumaric acid, gluconic acid, and phytic acid.

[0021] Acidification is preferably carried out by fermentation in certain embodiments. During fermentation, it is preferable to add assimilated sugars to the fermentation raw materials as nutrients for microorganisms. For example, glucose, sucrose, maltose, galactose, lactose, raffinose, trehalose, soybean oligosaccharides, fructooligosaccharides, etc. can be used. These sugar raw materials may be used individually or in combination of two or more types.

[0022] The microorganisms used for fermentation are not particularly limited to those commonly used in the production of fermented foods; for example, lactic acid bacteria and bifidobacteria can be used individually or in appropriate combinations. In addition, yeast, koji mold, natto bacteria, tempeh bacteria, etc., can also be used in combination.

[0023] For example, as for lactic acid bacteria, any species commonly used in yogurt and cheese can be used, and there are no particular limitations. For example, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus gallinarum, Lactobacillus amyloborus, Lactobacillus brevis brevis, Lactobacillus fermentum, Lactobacillus mali, Lactobacillus delbruckii, Lactobacillus sanfranciensis, Lactobacillus panex, Lactobacillus comoensis, Lactobacillus italicus, Lactobacillus leichimani, Lactobacillus Lactic acid bacteria such as Lactobacillus calbatus, Lactobacillus hilgardi, Lactobacillus luteri, Lactobacillus pastorianus, Lactobacillus bucneri, Lactobacillus cellobiosus, Lactobacillus fructivorans, and other Lactobacillus species; Streptococcus species such as Streptococcus thermophilus, Streptococcus lactis, Streptococcus diacetylactis, and other Streptococcus species; Lactococcus species such as Lactococcus lactis lactis, Lactococcus lactis cremoris, and Leuconostoc species such as Leuconostoc mesenteroides cremoris and Leuconostoc lactis can be used without particular limitation.

[0024] Examples of Bifidobacteria include Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium breve, Bifidobacterium adolescentis, Bifidobacterium angulatum, Bifidobacterium catenulatum, Bifidobacterium pseudocatenulatum, Bifidobacterium denthium, Bifidobacterium globosum, Bifidobacterium pseudodronum, Bifidobacterium cuniculi, Bifidobacterium coelinum, Bifidobacterium animalis, Bifidobacterium thermophyllum, and Bifidobacterium... Bifidobacterium boum, Bifidobacterium magnum, Bifidobacterium asteroides, Bifidobacterium indicum, Bifidobacterium gallicum, Bifidobacterium lactis, Bifidobacterium inopinatum, Bifidobacterium denticholens, Bifidobacterium prolum, Bifidobacterium swiss, Bifidobacterium gallinarum, Bifidobacterium luminantium, Bifidobacterium mericicum, Bifidobacterium circulare, Bifidobacterium minimum, Bifidobacterium subbutyl, Bifidobacterium coryneforme, etc. can be used without limitation.

[0025] As for yeast, in addition to the yeast (Saccharomyces cerevisiae) used for bread fermentation, other yeasts can be used, such as sourdough starters (San Francisco sourdough, rye sourdough, panettone starter, etc.), hop starters, beer starters, sake starters, and fruit starters (grape fruit starters, apple fruit starters, etc.).

[0026] As for koji mold, any species of the Aspergillus genus, such as Aspergillus oryzae, Aspergillus niger, Aspergillus soybean, Aspergillus kawachii, and Aspergillus awamori; the Monascus genus, such as Monascus anca and Monascus perpaleus; the Neurospore genus; the Rhizopus genus, such as Rhizopus japanicus; and the Mucor genus, such as Mucor luxii, can be used without limitation.

[0027] As tempeh fungi, species of the genus Rhizopus, such as Rhizopus oligosporus and Rhizopus oryzae, can be used.

[0028] Fermentation is not particularly limited as long as the temperature is suitable for the growth of the microorganisms used. For example, when using a lactic acid bacteria starter, fermentation can be carried out at 10-50°C until the pH reaches the above range. Alternatively, after partial fermentation, the pH can be adjusted to the above range using alkali, organic acids, or inorganic acids. After fermentation, if necessary, the fermentation can be stopped by heat sterilization, thereby inactivating the biological activity of the microorganisms. In such cases, the sterilization conditions should be such that the temperature and time are sufficient to kill the microorganisms used.

[0029] In one preferred embodiment, the arginine content in the free amino acids of the plant-based cheese-like food is 55% by weight or less, preferably 50% by weight or less, and more preferably 45% by weight or less. When the arginine content is reduced to 55% by weight or less, there is a tendency to obtain a plant-based cheese-like food with enhanced umami flavor reminiscent of animal-based cheese. Free amino acids were measured by precipitating the sample with a 5% TCA (trichloroacetic acid) solution, and then measuring the solubilized components using an amino acid analyzer.

[0030] (Other ingredients) The plant-based cheese-like food of the present invention may contain, or may not contain, other ingredients other than plant protein, depending on the desired product quality.

[0031] (Oils and fats) As for oils and fats, a wide range of edible oils with a melting point of around 20-50°C can be used. Examples include vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, and palm kernel oil, as well as animal oils such as milk fat, beef tallow, lard, fish oil, and whale oil. Examples include oils obtained by using the above oils and fats individually or in mixtures, or processed oils obtained by hardening, fractionating, or transesterifying them. When oil and fat are added to the plant-based cheese-like food of the present invention, it is appropriate to include 10-50% by weight, preferably 15-45% by weight, and more preferably 20-40% by weight.

[0032] (Thickening agent) The plant-based cheese-like food of the present invention is preferable because, by further containing a thickening agent, the plant-based cheese-like food can be given greater viscosity, and its suitability for molding processes such as shredding is further improved. Preferably, modified starch such as hydroxypropylated starch, locust bean gum, or guar gum is used as the thickening agent.

[0033] (emulsifier) The plant-based cheese-like food of the present invention may use an emulsifier in an amount that does not impair the flavor. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used, with examples including lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, various organic acid monoglycerides such as acetate monoglyceride, tartaric acid monoglyceride, acetate tartaric acid mixed monoglyceride, citrate monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, and polyoxyethylene sorbitan fatty acid ester.

[0034] In addition to the above, the plant-based cheese-like food of the present invention may be flavored with various spices, fruit purees and jams for the purpose of imparting flavor, sweeteners such as sucralose, aspartame and stevia for the purpose of imparting sweetness, and colorants such as beta-carotene, paprika extract and annatto extract for the purpose of coloring. Furthermore, shelf-life extenders such as glycine, sodium acetate and egg white lysozyme may be used to extend shelf life.

[0035] (Manufacturing method) In one embodiment of the present invention, a plant-based cheese-like food can be manufactured by pre-emulsifying and homogenizing an oil-in-water emulsion, which is a mixture of oils and fats, plant protein-containing raw materials, starch, salt, coloring agents, and water, followed by sterilization and cooling. For example, enzymatic treatment and acidification may be performed during the pre-emulsification process. Heat sterilization is also performed to gelatinize the starch and is preferably carried out at 70-95°C.

[0036] In another embodiment, an oil-in-water emulsion, which is a mixture of raw materials containing plant protein and water, is pre-emulsified and homogenized, then treated with enzymes and acidified. This mixture is then sterilized and cooled using a batch sterilization method, an indirect heating method, or a direct heating method (UHT sterilization). After mixing and homogenizing oils, fats, starch, salt, pigments, etc., the product can be manufactured through a secondary sterilization and cooling process. The secondary heating sterilization also serves the purpose of gelatinizing the starch and is preferably carried out at 70-95°C. [Examples]

[0037] The present invention will be explained in more detail by illustrating the following examples. In the examples, "parts" and "%" both represent weight-based units.

[0038] (Examples 1-3) Low-fat soy milk (manufactured by Fuji Oil Co., Ltd., solids: 9.8%, protein: 5.1%, lipids: 0.5%) was treated with enzymes and operating conditions as described in Table 1. After enzyme treatment, the soy milk was heated at 90°C for 1 minute and then cooled to obtain the enzyme-treated solution. To each of the 80 parts of the resulting reaction solution, 1 part glucose and 19.99 parts water were added, and 0.01 parts of lactic acid bacteria (Streptococcus thermophilus) were added. Lactic acid fermentation was carried out at 40°C until the pH reached 4.6, and the free amino acid content and free glutamine content were analyzed, as well as sensory evaluation was performed. Sensory evaluation was conducted by five panelists skilled in cheese flavor evaluation, who collectively assigned scores from 1 to 5 using the following evaluation criteria. For "umami," the evaluation also considered whether the umami possessed qualities suitable for the cheese's flavor, with a score of 3 or higher considered a passing grade. The results are shown in Table 1. <Evaluation Criteria> 1: The umami flavor has not improved at all compared to Comparative Example 1. 2: The umami flavor is not significantly improved compared to Comparative Example 1. 3: The umami flavor is improved compared to Comparative Example 1. 4: The umami flavor is significantly improved compared to Comparative Example 1. 5: The umami flavor is significantly improved compared to Comparative Example 1.

[0039] (Comparative Example 1) To 80 parts of low-fat soy milk, 1 part glucose and 19.99 parts water were added, and 0.01 parts of lactic acid bacteria (Streptococcus thermophilus) were added. The mixture was fermented at 40°C until the pH reached 4.6, and the free amino acid content and free glutamine content were analyzed, as well as a sensory evaluation was performed.

[0040] (Table 1) TIFF2023174864000001.tif99147

[0041] As shown in Table 1, treatment with glutaminase and / or asparaginase reduced the proportion of free arginine and improved the prominent umami flavor suitable for cheese.

[0042] (Example 4) Low-fat soy milk (manufactured by Fuji Oil Co., Ltd., solids: 9.8%, protein: 5.1%, lipids: 0.5%) was treated with 0.01 parts of "Protin SD-NY10" (protease, Amano Enzyme Co., Ltd.) and 0.1 parts of "Glutaminase SD-100NA" as proteases. Primary enzymatic treatment was carried out at 50°C for 30 minutes, followed by secondary enzymatic treatment at 65°C for 30 minutes. After enzymatic treatment, the mixture was heated at 90°C for 1 minute and then cooled to obtain the enzyme-treated solution. To 80 parts of each reaction solution obtained, 1 part glucose and 19.99 parts water were added, and 0.01 parts of lactic acid bacteria (Streptococcus thermophilus) were added. Lactic acid fermentation was carried out at 40°C until the pH reached 4.6, and the free amino acid content and free glutamine content were analyzed, as well as sensory evaluation was performed. Sensory evaluation was performed according to the evaluation method of Example 1.

[0043] (Table 2) TIFF2023174864000002.tif39127

[0044] As shown in Table 2, combining protease treatment and glutaminase treatment resulted in a further reduction in the proportion of free arginine and an improvement in the prominent umami flavor suitable for cheese.

[0045] (Example 5) To 80 parts of low-fat soy milk, 1 part of glucose and 19.99 parts of water were added, and 0.01 parts of lactic acid bacteria (Streptococcus thermophilus) were added. Lactic acid fermentation was carried out at 40°C until the pH reached 4.6. To the fermented liquid, 0.1 parts of "Glutaminase SD-100NA" were added, and enzymatic treatment was carried out under reaction conditions of 65°C for 30 minutes. After enzymatic treatment, the mixture was heated at 90°C for 1 minute, cooled, and the free amino acid content and free glutamine content were analyzed, as well as sensory evaluation was performed. Sensory evaluation was carried out according to the evaluation method of Example 1.

[0046] (Table 3) TIFF2023174864000003.tif40126

[0047] As shown in Table 3, after acidification by fermentation, glutaminase treatment was performed, which further reduced the proportion of free arginine and improved the umami flavor suitable for cheese.

[0048] (Examples 6-9) The following ingredients containing plant-based protein were prepared: • Soy milk cream (manufactured by Fuji Oil Co., Ltd., solids: 19.0%, protein: 5.6%, fat: 12.3%) • Sugoi Daizu (Soybean Slurry) (Manufactured by Otsuka Pharmaceutical Co., Ltd., Solids: 8.8%, Protein: 3.9%, Fat: 1.9%) • Almond milk (manufactured by Tsukuba Dairy Co., Ltd., solids content 9.9%, protein content 2.9%, fat content 5.6%) • Oat drink (Bridge brand, 12.2% solids, 0.7% protein, 1.9% fat) To each of the above raw materials, 0.1 parts of "Glutaminase SD-100NA" was added as glutaminase, and the mixture was treated with enzymes at 55°C for 30 minutes. After the enzyme treatment, the mixture was heated at 90°C for 1 minute, cooled, and the treated solution was obtained. To 80 parts of each resulting reaction solution, 1 part glucose and 19.99 parts water were added, and 0.01 parts of lactic acid bacteria (Streptococcus thermophilus) were added. Lactic acid fermentation was carried out at 40°C until the pH reached 4.6, and then sensory evaluation was performed. Sensory evaluation was conducted by five panelists skilled in cheese flavor evaluation, who collectively assigned scores from 1 to 5 using the following evaluation criteria. For "umami," the evaluation also considered whether the umami possessed qualities suitable for the cheese's flavor, with a score of 3 or higher considered a passing grade. The results are shown in Table 4. <Evaluation Criteria> 1: The umami flavor has not improved at all compared to before the reaction. 2: The umami flavor has not improved much compared to before the reaction. 3: The umami flavor has improved compared to before the reaction. 4: The umami flavor has improved considerably compared to before the reaction. 5: The umami flavor has significantly improved compared to before the reaction.

[0049] (Table 4) TIFF2023174864000004.tif70160

[0050] As shown in Table 4, in all cases, an improvement in umami flavor was observed compared to before the reaction with glutaminase.

[0051] (Example 10) Using the soy milk cream prepared in Example 6, which underwent enzyme treatment and lactic acid fermentation, a plant-based cheese-like food was manufactured as follows. 36 parts of palm oil medium melting point fraction (elevating melting point 30°C / SFC: 90% at 10°C, 80% at 20°C), 30 parts of soy milk cream after enzyme treatment and fermentation obtained in Example 6, 11 parts of tapioca-derived modified starch, 1 part of salt, 22 parts of water, 1.1 parts of pH adjuster containing lactic acid, and 0.002 parts of coloring were mixed and pre-emulsified at 55°C for 10 minutes. Furthermore, the pre-emulsified liquid is 100 kg / cm³ 2 The mixture was homogenized under pressure. The homogenized liquid was passed through a scraping-type continuous heat exchanger, heated and sterilized at 80-90°C, filled, rapidly cooled in a tunnel freezer, and then aged in a refrigerator to obtain a cheese-like food product containing soy protein. The flavor of the plant-based cheese-like food product tended to be enhanced by enzymatic treatment, similar to the simplified evaluation system in Example 6. Furthermore, the resulting umami had a quality suitable for cheese flavor.

Claims

1. A method for producing a vegetable cheese-like food, comprising the steps of treating a vegetable protein-containing raw material with glutaminase and acidifying the raw material to a pH of 4 to 5.5 by fermentation.

2. 2. The method for producing a plant-based cheese-like food according to claim 1, further comprising the step of allowing a protease to act on a raw material containing a plant protein.

3. 3. The method for producing a plant-based cheese-like food according to claim 1 or 2, wherein the raw material containing vegetable protein is derived from beans.

4. 2. The method for producing a plant-based cheese-like food according to claim 1, wherein the proportion of arginine in the free amino acids in said plant-based cheese-like food is 55% by weight or less.

5. 3. The method for producing a plant-based cheese-like food according to claim 2, wherein the proportion of arginine in the free amino acids in said plant-based cheese-like food is 55% by weight or less.

6. 4. The method for producing a plant-based cheese-like food according to claim 3, wherein the proportion of arginine in the free amino acids in said plant-based cheese-like food is 55% by weight or less.

7. A method for producing a plant-based cheese-like food as described in claim 1, characterized in that the proportion of arginine in the free amino acids in the plant-based cheese-like food is 45 weight% or less.