Vegetable cheese and method for producing the same

Abstract

To produce vegetable cheese having unique mellow flavor and rich deliciousness by using only a vegetable material without using milk.SOLUTION: The present invention is characterized in that a paste obtained by pulverizing a boiled vegetable material is fermented with lactic acid bacteria, the fermented paste is filled in a mold and refrigerated at a low temperature to be solidified, koji mold is inoculated on the entire surface of the solidified product taken out from the mold, and the solidified product is sequentially fermented and aged in a first fermentation and aging step, a second fermentation and aging step, and a third fermentation and aging step, which are mainly different in temperature range.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to non-dairy plant-based cheese and methods for making the same. [Background technology]

[0002] In recent years, cheese-like plant-based fermented foods (hereinafter referred to as "plant-based cheese") made from plant-based ingredients such as beans and nuts without using milk have been gaining attention as an alternative food for vegetarians and vegans. Plant-based cheese also has the advantage of being safe for people (especially children) with dairy allergies who have allergic reactions to milk proteins such as casein and whey, and for people with lactose intolerance who experience diarrhea and stomach pain due to low levels of the lactose-digesting enzyme lactase.

[0003] Various studies have been conducted on plant-based cheese. For example, Non-Patent Document 1 reports that prototype plant-based cheeses made from soy milk were analyzed and evaluated by sensory evaluation of flavor and texture, and by measuring the content of formol nitrogen and the umami component glutamic acid. Specifically, it describes that among lactic acid-fermented soy milks produced by fermenting soy milk with 11 strains of lactic acid bacteria, one product coagulated into a smooth, plain yogurt-like consistency and received a high score in a sensory evaluation. It also describes that when curds prepared from this lactic acid-fermented soy milk were fermented and aged with two types of cheese mold (Camembert cheese mold and Roquefort cheese mold) to produce soy milk cheeses, the content of formol nitrogen and glutamic acid increased significantly and the cheeses also received a high score in a sensory evaluation (see Non-Patent Document 1).

[0004] In Japan, plant-based fermented foods (e.g., miso paste, soy sauce, sake, and shochu) with unique flavors and umami have been produced since ancient times, and koji molds (e.g., Aspergillus oryzae, Aspergillus luchuensis, Aspergillus sojae, and Aspergillus luchuensis mut. kawachii) are used in their production. During the propagation process, koji molds produce amylase, protease, lipase, and many other enzymes that break down carbohydrates, proteins, lipids, and other substances contained in rice, soybeans, wheat, and other grains, thereby creating unique flavors and umami. Taking advantage of the activity of these enzymes, it has been proposed to use koji molds instead of cheese molds in the fermentation and ripening of cheese made from milk (see, for example, Patent Document 1).

[0005] In relation to the above Patent Document 1, Non-Patent Document 2 has published research results stating that "comparing the component profile of koji cheese with existing mold-ripened cheeses (Camembert, Brie, and blue cheese), it is recognized that it forms a group that does not match any of them. Its uniqueness is mainly due to its abundance of amino acids and low levels of straight-chain fatty acids and methyl ketones." In other words, it has been made clear that the use of koji mold can produce a unique flavor and taste that differs from existing mold-ripened cheeses. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2021-129536

[0007] [Non-Patent Document 1] Miki Nishiyama and five others, "Preparation of Cheese-like Food Using Soy Milk and Its Antioxidative Properties and Characteristics", Journal of the Japanese Society for Food Science and Technology, Vol. 60, No. 9, 2013, pp. 480-489, Published by the Japanese Society for Food Science and Technology [Non-patent document 2] NARO (National Agriculture and Food Research Organization) website, Food Research Division 2022 results information "Unique component profile formed in new mold-ripened cheese using koji mold" (https: / / www.naro.go.jp / project / results / 5th_laboratory / nfri / 2022 / nfri22_s10.html), Researcher: Osamu Tomita and 10 others Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention provides a non-dairy plant-based cheese with a unique, mellow aroma and rich flavor, which is produced by fermenting plant materials such as cashew nuts with lactic acid bacteria without using milk, and then inoculating the resulting product with koji mold for fermentation and aging, and a method for producing the same. [Means for solving the problem]

[0009] The invention described in claim 1 is A plant-based cheese characterized by being produced by lactic acid bacteria fermenting a paste obtained by cooling and crushing boiled plant material, solidifying the paste by refrigerating at a low temperature, inoculating the solidified product with koji mold, and fermenting and maturing the solidified product by holding it in multiple fermentation and maturation steps at different temperatures and in successively lower temperature ranges for predetermined periods of time. to provide.

[0010] The invention described in claim 2 is 2. The plant-based cheese according to claim 1, wherein the temperature range of the first fermentation and aging step among the multiple fermentation and aging steps is 30°C to 35°C. to provide.

[0011] The invention described in claim 3 is 3. The plant-based cheese according to claim 1, wherein the temperature range of the final fermentation and aging step among the multiple fermentation and aging steps is an unfrozen temperature range from 0°C to the freezing temperature at which the solidified product begins to freeze. to provide.

[0012] The invention described in claim 4 is A plant-based cheese characterized by being produced by lactic acid bacteria fermenting a paste obtained by cooling and pulverizing boiled plant material, solidifying the lactic acid bacteria fermented paste by low-temperature refrigeration, inoculating the solidified product with koji mold, and fermenting and maturing the solidified product by sequentially maintaining the solidified product in a first temperature range of 30°C to 35°C, a second temperature range of 15°C to 20°C, and a third temperature range from 0°C to the freezing temperature at which the solidified product begins to freeze. to provide.

[0013] The invention described in claim 5 is 5. The plant-based cheese according to claim 1, wherein the plant material is cashew nuts. to provide.

[0014] The invention described in claim 6 is a lactic acid bacteria fermentation step in which the paste obtained by cooling and pulverizing the boiled plant material is fermented with lactic acid bacteria; a solidification step of solidifying the paste fermented in the lactic acid bacteria fermentation step by refrigerating it at a low temperature; a koji mold inoculation step of inoculating koji mold onto the surface of the solidified product obtained in the solidification step; In the method for producing plant-based cheese, the solidified product inoculated with koji mold in the koji mold inoculation step is subjected to multiple fermentation and ripening steps in which the temperature ranges are different from each other and the temperature ranges are successively lowered, A method for producing plant-based cheese, characterized in that each of the multiple fermentation and ripening steps is maintained for a predetermined time. to provide.

[0015] The invention described in claim 7 is 7. The method for producing plant-based cheese according to claim 6, wherein the temperature range of the first fermentation and ripening step among the multiple fermentation and ripening steps is 30° C. to 35° C. to provide.

[0016] The invention described in claim 8 is 8. The method for producing plant-based cheese according to claim 6, wherein the temperature range of the final fermentation and aging step among the multiple fermentation and aging steps is an unfrozen temperature range from 0°C to the freezing temperature at which the solidified product begins to freeze. to provide.

[0017] The invention described in claim 9 is a lactic acid bacteria fermentation step in which the paste obtained by cooling and pulverizing the boiled plant material is fermented with lactic acid bacteria; a solidification step of filling the lactic acid bacteria-fermented paste into a mold without heating and refrigerating it at a low temperature to solidify it; a koji mold inoculation step of inoculating koji mold onto the surface of the solidified material removed from the form; a primary fermentation and maturation process in which the solidified material inoculated with koji mold is maintained at a first temperature range of 30°C to 35°C; a second fermentation and aging step in which the solidified material that has undergone the first fermentation and aging step is maintained at a second temperature range of 15°C or more and 20°C or less; and a third fermentation and ripening step of maintaining the solidified product that has undergone the second fermentation and ripening step in a third temperature range that is an unfreezing temperature range from 0°C to the freezing temperature at which the solidified product begins to freeze. to provide.

[0018] The invention described in claim 10 is 10. The method for producing plant-based cheese according to claim 6 or 9, wherein the plant-based material is cashew nuts. to provide. [Brief explanation of the drawings]

[0019] [Figure 1] 1 is a flowchart showing steps in a method for producing plant-based cheese according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0020] A method for producing plant-based cheese according to an embodiment of the present invention will now be described. The plant-based cheese of this embodiment uses cashew nuts as the plant-based raw material, and is produced by sequentially passing through a boiling sterilization process P1, a lactic acid bacteria fermentation process P2, a solidification process P3, a koji mold inoculation process P4, and a tertiary (multiple) fermentation and aging process consisting of a first fermentation and aging process P5, a second fermentation and aging process P6, and a tertiary fermentation and aging process P7, which are performed mainly in different temperature ranges, as shown in Figure 1.

[0021] (Boiling sterilization process P1) After thoroughly washing the cashew nuts in water at about 10°C to 20°C, they are placed in a pot and heated while immersed in a large amount of water, boiling at 85°C to 98°C, preferably 90°C to 93°C, for about 10 to 20 minutes. This sterilizes and softens the cashew nuts. The temperature is set at 90°C or higher to ensure thorough sterilization, while the temperature is set at 93°C or lower to prevent scum from forming and minimize its impact on the flavor. After boiling, the cashew nuts are drained in a colander and cooled to a temperature of 30°C or lower, preferably 20°C or lower, while draining.

[0022] (Lactic acid bacteria fermentation process P2) The cooled cashew nuts are placed in a blender, and water, salt, and a lactic acid bacteria starter are added. The mixture is then ground to a smooth paste. At this stage, approximately 1 to 5 weight percent lemon juice may be added to the paste. Condiments such as miso paste or soy sauce may be added instead of salt, or shredded dried fruit may be added along with the salt. After the paste is formed, it is fermented at approximately 20°C for 18 to 24 hours. While this embodiment uses a temperature of approximately 20°C, a temperature suitable for the growth of the lactic acid bacteria contained in the lactic acid bacteria starter may be selected. In the lactic acid bacteria fermentation step P2, the lactic acid bacteria decompose the sugars in the paste to produce lactic acid, which denatures the proteins in the paste, making the paste slightly firmer (reducing fluidity) and easier to combine. The paste at this stage has a pH of approximately 5.

[0023] (Solidification process P3) Next, the hardened paste that has been fermented by lactic acid bacteria is poured into molds (circles) that have been opened so that the bleached cloth spills out, without heating, and each mold is wrapped in bleached cloth, and then pressed down on top of the bleached cloth to ensure that the paste is evenly distributed throughout the mold. These are then lined up in a tray and covered with plastic wrap or other airtight container, and refrigerated at a low temperature of 8°C or below, preferably 0°C to 2°C, and left to solidify for 24 to 48 hours until they can be easily removed from the molds.

[0024] (Koji mold inoculation process P4) The surface of the solidified product removed from the mold is inoculated with koji mold (seed koji powder). The koji mold used in the present invention is a species of the Aspergillus genus, such as Aspergillus oryzae, Aspergillus sojae, or Aspergillus luchuensis. As an inoculation method, the seed koji powder may be sprinkled directly onto the surface of the solidified product. However, to ensure uniform growth of the koji mold, it is necessary to spread the powder evenly over the entire surface of the solidified product. Therefore, it is possible to suspend the seed koji powder in water and apply or spray the suspension onto the surface of the solidified product, or to immerse the solidified product in the suspension. Although the solidified product removed from the mold is not necessarily strong (hard), during the fermentation and aging process described below, the koji mold grows and metabolizes, consuming the moisture of the solidified product (the medium) and reducing the surface moisture. This, in turn, results in increased strength and a chewy texture similar to that of dairy cheese.

[0025] (Primary fermentation and maturation process P5) In the primary fermentation and aging step, the solidified material inoculated with koji mold is fermented and aged for 1 to 5 days, preferably 2 to 4 days, at 20 to 40°C, preferably 30 to 35°C, and in an environment with a relative humidity of 75% or higher. The temperature range of 20 to 40°C is set to avoid these problems: below 20°C, the growth rate of koji mold is significantly reduced, while above 40°C, the inoculated koji mold weakens, its enzyme secretion ability is reduced, and it ceases to grow, and there is a risk of fungi or bacteria other than koji mold growing. Furthermore, the solidified material softens and becomes deformed, which are unsuitable for this purpose. It is preferable to maintain the temperature in the higher range of 30 to 35°C to facilitate the growth of koji mold mycelia.

[0026] The reason for maintaining a relative humidity of 75% or higher is that by supplying moisture from the outside of the solidified product, it facilitates the growth of the mycelia and allows the surface of the solidified product to be covered with mycelia. Covering the surface with mycelia increases the elasticity of the solidified product, enhancing its texture. Furthermore, koji mold grows and secretes degradative enzymes, such as amylase and protease, from the tips of its mycelia. These enzymes break down the starch contained in cashew nuts into sugars and the proteins into amino acids, producing the sweet and umami components of this vegetable cheese. They also serve as nutrients for the koji mold to grow. Because the solidified product (paste) is not heated after lactic acid fermentation, koji mold and lactic acid bacteria simultaneously participate in the fermentation and maturation of the solidified product. The koji mold's degradative enzymes break down the starch, which the lactic acid bacteria convert into lactic acid, creating a harmonious balance of sweet and sour flavors, resulting in the unique flavors seen in miso and amazake, for example.

[0027] (Second fermentation and maturation process P6) Next, the solidified product from the primary fermentation and aging process P5 undergoes secondary fermentation and aging. Specifically, it is maintained at 10°C to 20°C and a relative humidity of 75% or higher for 3 to 15 days, preferably 15°C to 20°C and a relative humidity of 75% or higher for 4 to 7 days. Maintaining a temperature range below 20°C, different from that used in the primary fermentation and aging process P5, allows the secretion of degradative enzymes not secreted during the temperature range of the primary fermentation and aging process P5 and changes the composition of newly secreted degradative enzymes. This also alters the activity of the diverse degradative enzymes already secreted by the koji mold during the primary fermentation and aging process P5 (some degradative enzymes lose activity at this temperature, while others increase or become stable). This produces new sweet and umami components not produced during the primary fermentation and aging process P5, further enhancing the unique, mellow aroma and rich umami flavor. Furthermore, the presence of lactic acid bacteria during this process ensures that the complex fermentation and aging process continues, further enhancing the unique flavor. The reason for keeping the relative humidity at 75% or higher is to promote mycelial elongation, as in the primary fermentation and aging process P5. The upper limit of the temperature range in this process, 20°C, is the same as the lower limit of the temperature range in the primary fermentation and aging process P5. If the temperature in the primary fermentation and aging process P5 was kept at around 20°C, it goes without saying that the temperature in this process should be kept at around 10°C, well below 20°C.

[0028] (Third fermentation and maturation process P7) Finally, the solidified product undergoes the secondary fermentation and aging process and undergoes a tertiary fermentation and aging process. Specifically, it is kept in the freezing temperature range (the temperature range between 0°C and the freezing point at which the solidified product begins to freeze) at a relative humidity of 75% or higher for 1 to 28 days, preferably 3 to 25 days. Even in the freezing temperature range, some of the decomposing enzymes already secreted by the koji mold remain active even at low temperatures. These enzymes continue to decompose the components contained in the solidified product, further increasing the concentration of specific umami components. In other words, a unique flavor not produced in the primary fermentation and aging process P5 or the secondary fermentation and aging process P6 is produced. Furthermore, the freezing temperature range inhibits microbial growth and suppresses the increase in sourness, which is expected to balance the sourness with other flavors.

[0029] (About the three stages of fermentation and aging process) There are many types of koji decomposing enzymes (some of which have yet to be identified), so it is not possible to simply explain what umami components they produce. However, it is clear from experience that the taste changes depending on the temperature range during the fermentation and maturation process in the applicant's rice koji production, and this is because the decomposing enzymes secreted, their constituent ratios, or the activity of each decomposing enzyme vary depending on the set temperature range. In light of this, the present invention involves maturing the koji mold using secreted decomposing enzymes for at least one day, preferably two days, at a temperature between 20°C and 40°C, where koji mold growth is active, and preferably between 30°C and 35°C, while actively extending the mycelium; then maturing the koji mold using newly secreted decomposing enzymes and decomposing enzymes already secreted in the previous temperature range for at least three days, preferably between 15°C and 20°C, which is different from the above, for at least four days, and finally ice-temperature maturing using cumulatively secreted decomposing enzymes for at least one day, preferably three days, in the ice-temperature range of 0°C or below, thereby forming different layers of overlapping umami. This results in a plant-based cheese that, although different from dairy cheese in terms of ingredients, has a unique, mellow aroma and rich umami that is not inferior to dairy cheese in terms of richness of flavor.

[0030] (Preservation and processing of plant-based cheese) Plant-based cheese produced using the above-mentioned method should be stored at as low a temperature as possible, as excessive aging during storage can actually impair its flavor. However, completely freezing it can cause the koji on the surface to peel off upon thawing, leading to changes in texture and resulting in a loss of texture. Therefore, refrigeration at temperatures below 5°C, and preferably chilled storage (approximately 0°C), is recommended. Plant-based cheese can be shipped as is after fermentation and aging, or it can be smoked before shipping. In addition to the above, plant-based cheese can be made into a paste using a blender or other device and processed into a dip by adding garlic or herbs to impart a Western flavor, or by adding miso, soy sauce, soy sauce koji, etc. to impart a Japanese flavor.

[0031] (Modification of the above embodiment) The plant-based cheese of the above embodiment is produced by maintaining the tertiary fermentation and aging steps P5, P6, and P7, in which the temperature ranges are different from one another and gradually decrease, for a predetermined period of at least 1 to 3 days. However, the temperature range may be divided into smaller sections, and the plant-based cheese may be produced by maintaining the tertiary fermentation and aging step or higher fermentation and aging steps, in which the temperature ranges are different from one another and gradually decrease, for a predetermined period of at least 1 day (a predetermined number of days). Even in this case, the first (primary) fermentation and aging step, which has the highest temperature range, preferably has a temperature range of 30°C to 35°C to actively promote mycelial growth and create an environment conducive to the secretion of decomposing enzymes. The final (highest) fermentation and aging step, which has the lowest temperature range, preferably has a temperature range in the freezing range to allow for slow aging over a long period of time.

[0032] The plant-based cheese of the above embodiment uses cashew nuts as an ingredient, but is not limited to this. Other nuts, such as almonds, macadamia nuts, pistachios, walnuts, and hazelnuts, may also be used as ingredients, or a mixture of multiple types of nuts may be used. Instead of nuts, beans such as soybeans, seeds such as sunflower and pumpkin, and grains such as wheat and rice may also be used. While the plant-based cheese of the above embodiment is not heated, it may be heat-sterilized after the third fermentation and aging process. Various modifications may be made to the present invention without departing from the spirit and scope of the present invention.

Claims

1. This plant-based cheese is produced by fermenting a paste obtained by cooling and crushing boiled plant material with lactic acid bacteria, solidifying the paste by refrigerating at a low temperature, inoculating the solidified product with koji mold, and fermenting and maturing the solidified product by holding it for a predetermined time in multiple fermentation and maturation steps at different temperatures and in successively lower temperature ranges.

2. 2. The plant-based cheese according to claim 1, wherein the temperature range of the first fermentation and ripening step among the multiple fermentation and ripening steps is 30°C to 35°C.

3. 3. The plant-based cheese according to claim 1, wherein the temperature range of the final fermentation and aging step among the multiple fermentation and aging steps is an unfrozen temperature range from 0°C to the freezing temperature at which the solidified product begins to freeze.

4. This plant-based cheese is produced by fermenting a paste obtained by cooling and pulverizing boiled plant material with lactic acid bacteria, solidifying the lactic acid bacteria-fermented paste by refrigerating it at a low temperature, inoculating the solidified product with koji mold, and fermenting and maturing the solidified product by sequentially holding it in a first temperature range of 30°C to 35°C, a second temperature range of 15°C to 20°C, and a third temperature range that is an unfrozen temperature range from 0°C to the freezing temperature at which the solidified product begins to freeze.

5. The plant-based cheese according to claim 1 or 4, wherein the plant material is cashew nuts.

6. a lactic acid bacteria fermentation step in which the paste obtained by cooling and pulverizing the boiled plant material is fermented with lactic acid bacteria; a solidification step of solidifying the paste fermented in the lactic acid bacteria fermentation step by refrigerating it at a low temperature; a koji mold inoculation step of inoculating koji mold onto the surface of the solidified product obtained in the solidification step; In the method for producing plant-based cheese, the solidified product inoculated with koji mold in the koji mold inoculation step is subjected to multiple fermentation and ripening steps in which the temperature ranges are different from each other and the temperature ranges are successively lowered, A method for producing plant-based cheese, characterized in that each of the multiple fermentation and aging steps is maintained for a predetermined period of time.

7. 7. The method for producing plant-based cheese according to claim 6, wherein the temperature range of the first fermentation and ripening step among the multiple fermentation and ripening steps is 30°C to 35°C.

8. 8. The method for producing plant-based cheese according to claim 6, wherein the temperature range of the final fermentation and aging step among the multiple fermentation and aging steps is an unfrozen temperature range from 0°C to the freezing temperature at which the solidified product begins to freeze.

9. a lactic acid bacteria fermentation step in which the paste obtained by cooling and pulverizing the boiled plant material is fermented with lactic acid bacteria; a solidification step of filling the lactic acid bacteria-fermented paste into a mold without heating and refrigerating it at a low temperature to solidify it; a koji mold inoculation step of inoculating koji mold onto the surface of the solidified material removed from the form; a first fermentation and aging step of maintaining the solidified material inoculated with koji mold at a first temperature range of 30°C or higher and 35°C or lower; a second fermentation and aging step of maintaining the solidified product obtained through the first fermentation and aging step at a second temperature range of 15°C or higher and 20°C or lower; and a third fermentation and aging process in which the solidified material that has undergone the secondary fermentation and aging process is maintained in a third temperature range that is an unfrozen temperature range from 0°C to the freezing temperature at which the solidified material begins to freeze.

10. 10. The method for producing plant-based cheese according to claim 6 or 9, wherein the plant material is cashew nuts.

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