Hard cheese-like composition and method for producing same

Abstract

Provided are: a cheese-like composition, which can have the same appearance, food texture (texture), and aroma and flavor (taste) as cheese without using cheese produced from milk or a dairy product; cheese substitute-containing food; and production methods therefor. Provided are: a hard cheese-like composition containing rice cake or rice, oil and fat, and any fermented food; cheese substitute-containing food containing said hard cheese-like composition; and a method for producing said hard cheese-like composition.

Description

[Technical field]

[0001] The present invention relates to a hard cheese-like composition containing rice cake or rice, fat and oil, and any fermented food. Specifically, the present invention relates to a hard cheese-like composition or cheese substitute-containing food that does not contain cheese made from milk or dairy products in principle, but has the same texture, aroma, and flavor as hard cheese. [Background technology]

[0002] Cheese is a lactic acid fermented food made from milk or dairy products obtained from livestock such as cows, goats, and sheep, and is a food that is widely popular worldwide. However, people who do not eat dairy products such as cheese for religious reasons, beliefs, constitutional and health reasons such as allergies have been calling for cheese-like compositions and cheese-like foods that have the same texture, aroma, and flavor as cheese. Until now, such cheese substitutes (so-called vegan cheeses) have been studied, such as those using fermented foods of soybeans and nuts, and those using tofu and potatoes (for example, Patent Documents 1 to 3, etc.), but they are not able to completely reproduce cheese because they need to contain cheese in part, and there have been quite a few cases where they cause other problems such as soybean allergies. In addition, although soft cheese-like foods such as cream cheese and spread-type cheese have been known, substitutes for hard cheese that can be ground or shredded (cheese can be cut into small pieces) with a cheese grader have not been known. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 52-151760 [Patent Document 2] Japanese Patent Application Publication No. 59-135838 [Patent Document 3] JP 2006-238882 A Summary of the Invention

[0004] One of the objects of the present invention is to provide a hard cheese-like composition, a cheese substitute-containing food product, and a method for producing the same, which can have the same appearance, texture, aroma and flavor as hard cheese, without using cheese produced from milk or dairy products as a general rule.

[0005] As a result of intensive research to achieve the above-mentioned object, the present inventors have found that it is possible to provide a hard cheese-like composition and a cheese substitute-containing food that can achieve at least one of the above-mentioned objects by using a combination of rice cake or rice, oil and fat, and any fermented food instead of cheese. Specifically, the present invention can be as follows. [1] A hard cheese-like composition comprising rice cake, a fermented food and an oil and fat. [2] The hard cheese-like composition according to [1] above, wherein the hardness measured by pressing a cylindrical jig having a test surface with a diameter of 5 mmφ into the hard cheese-like composition is 400 to 6000 g. [3] The hard cheese-like composition according to [1] or [2] above, wherein the mochi is obtained from rice selected from the group consisting of glutinous rice, non-glutinous rice, and mixtures thereof. [4] The hard cheese-like composition according to any one of [1] to [3] above, wherein the fermented food is selected from the group consisting of fermented rice, sake lees, mirin lees, shochu lees, natto, and miso. [5] The hard cheese-like composition according to any one of [1] to [4] above, wherein the oil is sunflower oil, rice oil, or palm oil. [6] A cheese substitute-containing food product comprising the hard cheese-like composition according to any one of [1] to [5] above. [7] 1. A method for producing a hard cheese-like composition, comprising: (1) A process for preparing a fermented food by fermenting a fermented food raw material with a fermenting bacteria; (2) mixing the fermented food with rice selected from the group consisting of glutinous rice, non-glutinous rice, and mixtures thereof, and with fats and oils; (3) heating the mixture obtained in (2) at 80 to 120° C. for 5 to 30 minutes; and (4) maintaining the mixture obtained in (3) at a low temperature of -5°C to 15°C for 1 to 7 days; A method for producing a hard cheese-like composition comprising: [8] The method for producing a hard cheese-like composition according to [7] above, wherein the hardness of the hard cheese-like composition is 400 to 6000 g, as measured by pressing a cylindrical jig having a test surface with a diameter of 5 mmφ into the hard cheese-like composition. [9] The method for producing a hard cheese-like composition according to [7] or [8] above, wherein the oil is mixed as an oil emulsion containing the oil, water, and an emulsifier.

[10] The method for producing a hard cheese-like composition according to any one of [7] to [9] above, wherein the low-temperature maintaining step (4) is a step of maintaining a low temperature of -5 to 0°C for 1 to 3 days.

[11] The method for producing a hard cheese-like composition according to any one of [7] to

[10] above, wherein the fermented food is selected from the group consisting of fermented rice, sake lees, mirin lees, shochu lees, natto, and miso.

[12] The method for producing a hard cheese-like composition according to any one of [7] to

[11] above, wherein the oil is sunflower oil, rice bran oil, or palm oil.

[0006] The present invention may also be as follows. <1> A hard cheese-like composition comprising mochi and fats and oils. <2> The method further comprises the step of: <1> The hard cheese-like composition according to claim 1. <3> The hardness measured by pressing a cylindrical jig having a test surface with a diameter of 5 mm into the hard cheese-like composition is 400 to 6000 g. <1> or <2> The hard cheese-like composition according to claim 1. <4> The mochi is obtained from rice selected from the group consisting of glutinous rice, non-glutinous rice, and mixtures thereof. <1> ~ <3> 2. The hard cheese-like composition according to claim 1 . <5> The fermented food is selected from the group consisting of fermented rice, sake lees, mirin lees, shochu lees, natto, and miso. <2> The hard cheese-like composition according to claim 1. <6> The oil is sunflower oil, rice bran oil, or palm oil. <1> ~ <5> 2. The hard cheese-like composition according to claim 1 . <7> A hard cheese-like composition comprising rice and fats and oils. <8> The above <1> ~ <7> A cheese substitute-containing food product comprising the hard cheese-like composition according to any one of claims 1 to 5. <9> 1. A method for producing a hard cheese-like composition, comprising: (2) mixing rice with oil; (3) heating the mixture obtained in the step (2); and (4) maintaining the mixture obtained in the step (3) at a low temperature; A method for producing a hard cheese-like composition comprising: <10> The rice in the step (2) is selected from the group consisting of glutinous rice, non-glutinous rice, and a mixture thereof, the heating in the step (3) is carried out at 80 to 120°C for 5 to 30 minutes, and the low temperature maintenance in the step (4) is carried out at a temperature of -5°C to 15°C for 1 to 7 days. <9> A method for producing the hard cheese-like composition described in claim 1. <11> Prior to the step (2), the following steps are performed: (1) A process for preparing a fermented food by fermenting a fermented food raw material with a fermenting bacteria; and in the step (2), further mixing the fermented food obtained in the step (1). <9> or <10> A method for producing the hard cheese-like composition described in claim 1. <12> The hardness of the hard cheese-like composition is 400 to 6000 g, as measured by pressing a cylindrical jig having a test surface with a diameter of 5 mm into the hard cheese-like composition. <9> ~ <11> 13. A method for producing the hard cheese-like composition according to any one of claims 1 to 12. <13> The oil and fat are mixed as an oil and fat emulsion containing the oil and fat, water, and an emulsifier. <9> ~ <12> 13. A method for producing the hard cheese-like composition according to any one of claims 1 to 12. <14> The step (4) is a step of maintaining a low temperature of −5 to 0° C. for 1 to 3 days. <9> ~ <13> 13. A method for producing the hard cheese-like composition according to any one of claims 1 to 12. <15> The fermented food is selected from the group consisting of fermented rice, sake lees, mirin lees, shochu lees, natto, and miso. <11> A method for producing the hard cheese-like composition described in claim 1. <16> The oil is sunflower oil, rice bran oil, or palm oil. <9> ~ <15> 13. A method for producing the hard cheese-like composition according to any one of claims 1 to 12.

[0007] According to the present invention, it has become possible to provide a hard cheese-like composition, a cheese substitute-containing food, and a method for producing the same, which have at least one of the appearance, texture, and aroma and flavor similar to those of hard cheese, without using cheese produced from milk or dairy products as a general rule. The hard cheese-like composition and cheese substitute-containing food of the present invention are revolutionary products and / or foods that can reproduce cheese without using ingredients that are prone to allergies, such as soybeans and wheat, and that allow even people who cannot eat cheese for religious reasons, beliefs, constitutions, or health reasons to enjoy cheese-like foods. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention relates to a hard cheese-like composition containing rice cake or rice, oil and fat, and any fermented food, and a method for producing the same. The present invention will be specifically described below. <Hard cheese-like composition> The "hard cheese-like composition" in the present invention is a substitute for hard cheese that contains rice cake or rice, fats and oils, and any fermented food, and that can mimic hard cheese and have the aroma and flavor of cheese. The "hard cheese-like composition" is preferably a hard cheese-like composition having a moderate hardness, with a hardness of 400 to 6000 g, preferably about 500 to 5000 g, measured by pressing a cylindrical jig with a test surface of 5 mm in diameter into the hard cheese-like composition. More preferably, it is a milk-derived component-free composition that reproduces the appearance and texture (texture) of cheese mainly by rice cake, and the aroma and flavor (taste) of cheese mainly by fermented food, and does not contain cheese (lactic acid fermented food) made from milk or dairy products obtained from livestock such as cows, goats, and sheep as a rule. In the hard cheese-like composition of the present invention, rice cake or rice is used to reproduce the hardness of hard cheese. That is, glutinous and non-glutinous rice, which are the raw materials for mochi, and especially rice, contain amylose and amylopectin, and utilize the phenomenon in which water separates from the rice (syringe) and the mochi hardens due to the so-called aging phenomenon of amylose and amylopectin. In order to quickly harden the mochi through the aging phenomenon, non-glutinous rice, which contains a lot of amylose, is advantageous, but when the hard cheese-like composition of the present invention is to be made into a soft cheese-like composition by reheating or the like, it is preferable to use glutinous rice, because this makes it possible to reproduce the soft texture and cheese-like stretchiness when heated, compared to the case of using non-glutinous rice.

[0009] The content of mochi or rice, any fermented food, and fats and oils in the hard cheese-like composition of the present invention is, when the hard cheese-like composition is taken as 100% by mass, the content of mochi or rice (based on the content of rice: the amount based on the amount of rice used to make the mochi) is, for example, 10 to 40% by mass, preferably 15 to 30% by mass, more preferably 18 to 20% by mass of rice, or the amount of mochi made from that rice, the content of any fermented food is, for example, 0.1 to 10% by mass, preferably 0.5 to 5% by mass, more preferably 1 to 3% by mass, the content of fats and oils is, for example, 5 to 50% by mass, preferably 10 to 40% by mass, more preferably 20 to 30% by mass, and the content of water is, for example, 5 to 50% by mass, preferably 10 to 45% by mass, more preferably 20 to 40% by mass. The mass ratio of mochi or rice (based on the content of rice) / fat and oil in the hard cheese-like composition is, for example, 0.3 to 2, preferably 0.5 to 1.5, more preferably 0.7 to 1. The mass ratio of mochi or rice (based on the rice content) / fermented food in the hard cheese-like composition is, for example, 1 to 20, preferably 5 to 15, and more preferably 10 to 12. In the present invention, the process in which hardening progresses from the raw materials to the hard cheese-like composition is due to the retrogradation phenomenon of starches such as amylose and amylopectin, as described above, so there is no change in the amount of raw materials used when producing the hard cheese-like composition and the amount of each component in the hard cheese-like composition obtained therefrom, and the two can be almost the same.

[0010] The "mochi" in the present invention refers to a pound made by steaming or kneading glutinous or non-glutinous rice, millet, or other granular or powdered ingredients that become sticky when kneaded, and pounding them in a mortar or other machine as necessary. As ingredients for glutinous or non-glutinous rice, glutinous rice, non-glutinous rice, and mixed rice thereof are preferred, and when using glutinous rice, it is preferred to use granular glutinous rice that is steamed and pounded with a pestle, or a machine that reproduces the series of steps using the same equipment (e.g., kneading with a kneading machine and heating with steam). In the hard cheese-like composition and cheese substitute-containing food of the present invention, the "mochi" does not remain soft, but exists as a hardened mochi that has aged. In the production method, the "mochi" may be mixed with other ingredients when the mochi is first made, or may become mochi during the production method. The "rice" referred to in the present invention may be rice selected from the group consisting of glutinous rice, non-glutinous rice, and mixed rice thereof. The "mochi" may be rice obtained from rice selected from the group consisting of glutinous rice, non-glutinous rice, and mixed rice thereof. Here, "glutinous rice" and "non-glutinous rice" may be "glutinous rice" and "non-glutinous rice" of japonica type or indica type, which are paddy rice or upland rice. Furthermore, "glutinous rice" and "non-glutinous rice" may be polished or not (brown rice), and may be in granular form or in powder form. Examples of powdered rice include joshinko (non-glutinous rice washed with water, dried, and powdered), shiratamako (glutinous rice washed with water, soaked in water, powdered while soaking in water, and precipitated), and mochiko (glutinous rice washed with water, dried, and powdered). In addition, most of the starch contained in glutinous rice is composed only of amylopectin, while non-glutinous rice contains amylose (approximately 20% by mass) in addition to amylopectin (approximately 80% by mass) as starch that makes up the rice. One or more types of "rice" may be used, but when using more than one type of rice, including when a mixture of glutinous rice and non-glutinous rice is used as the raw material for "mochi", the mixture ratio (by mass) of glutinous rice:non-glutinous rice is, for example, 10:90 to 90:10, preferably 20:80 to 80:20, more preferably 30:70 to 70:30, and even more preferably 40:60 to 60:40.

[0011] In the present invention, in order to flavor the hard cheese-like composition, fermented foods, seasonings, acidulants, flavorings, etc. can be added as flavorings, and preferably fermented foods can be included. The "fermented food" referred to in the present invention is selected from the group consisting of fermented rice, sake lees, mirin lees, shochu lees, natto, and miso. More preferably, the fermented food is a rice-derived fermented food obtained by fermenting rice as a fermented food raw material, such as fermented rice, sake lees, mirin lees, and rice-derived shochu lees. Without being bound by theory, the use of a rice-derived fermented food improves the compatibility with rice cakes, which are also made from rice, and the rice cakes and fermented foods blend well together, making it easier for the two to mix uniformly and become integrated, improving the taste, flavor, and smoothness when eaten of the hard cheese-like composition or the food containing a cheese substitute. The "fermented rice" referred to in the present invention is obtained by fermenting non-glutinous rice or glutinous rice with fermenting bacteria. Here, "non-glutinous rice" and "glutinous rice" are as described above. The "sake lees" referred to in the present invention means the solid matter remaining after squeezing sake during the sake production process. "Mirin lees" refers to the solid matter remaining after obtaining mirin in the mirin manufacturing process. "Shochu lees" refers to the solid matter remaining after obtaining shochu in the shochu (including awamori) manufacturing process. Shochu raw materials include rice, sweet potato, barley, buckwheat, and other shochu raw materials, with rice-derived shochu lees being preferred. "Natto" raw materials include soybeans. "Miso" can be used for rice miso, barley miso, white miso, red miso, and the like. These fermented foods are preferably in powder form from the standpoint of dispersibility, and for example, powdered fermented rice and powdered sake lees are preferably used.

[0012] The fermentation of the above-mentioned fermented foods is carried out by fermenting bacteria selected from the group consisting of, for example, koji mold, yeast bacteria, acetic acid bacteria, natto bacteria, and lactic acid bacteria. The fermenting bacteria are used to prepare fermented foods, but may also be used in the form of a bacteria-containing composition containing the fermenting bacteria, such as sake lees (including koji mold and yeast bacteria) obtained after fermenting rice with fermenting bacteria. The fermenting bacteria may be in the form of a solid such as a lump or powder, or a liquid such as a solution or suspension. The fermenting bacteria may be one type or a mixture of multiple types.

[0013] The term "fat" as used in the present invention means both fats that are solid at room temperature (e.g., meat fat, lard, etc.) and oils that are liquid at room temperature (e.g., corn oil, soybean oil, etc.). Cheese usually contains fats and oils that make up about 1 / 3 of the total mass, and by adding fats and oils to a hard cheese-like composition or a food containing a cheese substitute, the hard cheese-like composition or the food containing a cheese substitute can be sufficiently stretched (improved spreadability) when heated, resulting in a texture and appearance that is "stretchy" similar to that of cheese. As the fats and oils of the present invention, since it is preferable that the hard cheese-like composition of the present invention contains only vegetable ingredients and does not contain animal ingredients, it is preferable to use vegetable fats and oils obtained from vegetable raw materials. The main component of the oil may be a triglyceride in which a fatty acid is bound to glycerin. Examples of the fatty acid include monovalent saturated or unsaturated carboxylic acids having short-chain hydrocarbons with about 2 to 4 carbon atoms (short-chain fatty acids), monovalent saturated or unsaturated carboxylic acids having medium-chain hydrocarbons with about 5 to 12 carbon atoms (medium-chain fatty acids), and monovalent saturated or unsaturated carboxylic acids having long-chain hydrocarbons with more than 12 carbon atoms (long-chain fatty acids). The oil may be natural or synthetic, or may be a mixture of various oils. Examples of natural oils include linseed oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, sesame oil, rapeseed oil, rice oil, peanut oil, olive oil, palm oil, palm kernel oil, castor oil, etc. Preferred examples of the oils and fats of the present invention include natural oils and fats such as sunflower oil, rice oil, palm oil, and synthetic oils and fats such as triglycerides of medium-chain fatty acids having 8 to 12 carbon atoms. The oil or fat of the present invention may be in any form of liquid oil or fat, solid oil or fat, or powdered oil or fat at room temperature. However, when the oil or fat is to be mixed directly with mochi or fermented foods, powdered oil or fat is preferable, and when it is to be used as an oil or fat emulsion as described below, liquid oil or fat is preferable.

[0014] The fats and oils of the present invention may be mixed directly with mochi, rice, fermented foods, etc., or may be mixed with mochi or fermented foods after being made into an oil emulsion containing the fats and oils in order to prevent the fats and oils from separating from the mochi or rice. Specifically, an oil emulsion obtained by mixing fats and oils with water in the presence of an emulsifier can be used as the "fat and oil" of the present invention. Examples of emulsifiers include modified starch (starch physically, chemically, or enzymatically treated, such as sodium starch octenyl succinate), glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, and sodium caseinate. The fat emulsion may further contain a bulking agent or excipient, preferably dextrin. Dextrin functions as a bulking agent for the fat emulsion, and also has the advantage of making it easier for the components constituting the fat emulsion to be mixed uniformly, thereby contributing to the dispersibility of each component.

[0015] When an oil emulsion is used as the oil, the content of the oil is, for example, 5 to 50% by mass, preferably 10 to 40% by mass, and more preferably 20 to 30% by mass, when the total amount of raw materials in producing a hard cheese-like composition is taken as 100% by mass, the content of the emulsifier is, for example, 0.5 to 20% by mass, preferably 1 to 10% by mass, and more preferably 2 to 7% by mass, the content of the extender (dextrin, etc.) is, for example, 1 to 20% by mass, preferably 3 to 16% by mass, and more preferably 5 to 14% by mass, and the content of the water is, for example, 70 to 98% by mass, preferably 75 to 95% by mass, more preferably 80 to 90% by mass, and particularly preferably 87% by mass ± 1 to 2% by mass, based on the total amount of water used in producing the hard cheese-like composition, and the amount of water used in preparing the oil emulsion is, for example, 4 to 45% by mass, preferably 8 to 40% by mass, and more preferably 17 to 35% by mass. The oil / water mass ratio in the oil emulsion is, for example, 0.2 to 2.3, preferably 0.4 to 1.7, and more preferably 0.7 to 0.9.

[0016] The hard cheese-like compositions of the present invention may further comprise optional ingredients such as seasonings, acidulants, stabilizers, colorants, solvents, binders, fragrances, and the like. Examples of seasonings include salt, sugar, protein hydrolysates, yeast extract, and amino acids (such as monosodium glutamate). Examples of sour agents include organic acids such as citric acid, tartaric acid, lactic acid, acetic acid, and malic acid, fruit juices such as lemon juice, and vinegars such as rice vinegar and apple vinegar. Stabilizers include, for example, guar gum, xanthan gum, carrageenan, and locust bean gum. Examples of coloring agents include palm oil carotene, carrot carotene, chili pepper coloring, and synthetic coloring agents. Examples of flavorings include flavorings that can add a cheese flavor, such as cheese oil, cheddar cheese oil, cream cheese oil, Camembert oil, Edam oil, and other flavorings, such as fatty acids such as butyric acid. An example of the solvent is water. The amount of optional components excluding the solvent is, for example, 0.1 to 20% by mass, preferably 0.5 to 10% by mass, and more preferably 1 to 5% by mass, when the hard cheese-like composition is taken as 100% by mass. The amount of the solvent is, for example, 10 to 60% by mass, preferably 20 to 50% by mass, and more preferably 30 to 40% by mass, when the total amount of raw materials used in producing the hard cheese-like composition is taken as 100% by mass.

[0017] Here, "cheese" generally refers to a lactic acid fermented food made from milk or dairy products obtained from livestock such as cows, goats, and sheep, and more specifically refers to "natural cheese" and "processed cheese" as defined in Article 2, Paragraphs 16 to 18 of the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products based on the Food Sanitation Act. Article 2, paragraph 17 of the ministerial ordinance states that "natural cheese" means the following (1) and (2): (1) milk, buttermilk (meaning the parts other than fat particles produced during the production of butter; the same applies below), cream, or a mixture of these, from which almost all or a part of the protein has been coagulated with enzymes or other coagulants, from which a part of the whey has been removed, or which has been aged; and (2) in addition to those listed in (1) above, made using manufacturing techniques that include the coagulation action of protein using milk, etc. as a raw material and that have the same chemical, physical, and organoleptic properties as those listed in (1). Article 2, paragraph 17 of the ministerial ordinance states that "processed cheese" means natural cheese that has been crushed, heated, melted, and emulsified. The "(hard) cheese-like composition" and "cheese substitute-containing food" of the present invention are such compositions that substitute for cheese and foods that contain the cheese-like composition, and specifically, are compositions and foods that do not contain cheese made from dairy products, etc., and contain only rice-derived ingredients such as rice cakes, fermented foods, and oils and fats, and that reproduce at least one of the appearance, texture, and aroma and flavor of cheese. Such (hard) cheese-like compositions and cheese substitute-containing foods of the present invention do not contain cheese and are free of allergens, and unlike cheese, which is easily spoiled because it is made from milk or the like, they are compositions and foods that have good storage stability (about 6 to 12 months when stored in a refrigerator). The "(hard) cheese-like composition" and "cheese substitute-containing food" of the present invention are particularly preferably compositions that substitute for natural cheese and foods that contain the (hard) cheese-like composition.

[0018] The "hard cheese-like composition" of the present invention is an imitation of hard cheese composed of vegetable materials without using milk or dairy products, and is also called vegan cheese. Specific examples of hard cheese-like compositions include hard cheese-like compositions imitating Parmigiano Reggiano, Pecorino Romano, Mimolette, Raclette, Edam, Emmental, Grana Padano, Gruyere, Comte, Cheddar, etc. The hard cheese-like composition of the present invention is usually a block of 1 to 20 kg, preferably 1.5 to 3 kg, and usually has a cylindrical shape with a diameter of 18 cm ± 10 cm φ and a height of 6 cm ± 5 cm, or a shape obtained by dividing the block into 1 / 2 to 1 / 16. The block of hard cheese-like composition may be further processed into a rectangular parallelepiped (shredded piece) of about 50 mm × 10 mm × 2 mm, or further processed into a fine powder. The "hard cheese-like composition" of the present invention is, in principle, one that does not contain cheese (cheese content: 0% by mass), but it may contain some cheese; for example, the hard cheese-like composition may contain less than 50% by mass of cheese, preferably 49% by mass or less, more preferably 40% by mass or less or 30% by mass or less, even more preferably 20% by mass or less or 10% by mass or less, particularly preferably 5% by mass or less or 2% by mass or less, and even more preferably 1% by mass or less or 0.5% by mass or less. In the present invention, the term "hard cheese" is different from soft cheese and semi-hard cheese, and means, for example, cheese having a moderate hardness that can be processed into shreds, and also means cheese that can be ground with a cheese grinder. Specifically, as described in the Examples, the hardness measured by pressing a cylindrical jig having a test surface with a diameter of 5 mm into the hard cheese-like composition is, for example, 400 to 6000 g, preferably 500 to 5000 g, more preferably 700 to 4500 g, even more preferably 1000 to 4000 g, and particularly preferably 1500 to 3500 g. In the case of a hard cheese-like composition that can be shredded, the hardness is, for example, 400 to 3000 g, preferably 500 to 2500 g, and in the case of a hard cheese-like composition that can be ground, the hardness is, for example, 1500 g to 5000 g, preferably 2000 to 4500 g, and more preferably 2400 to 4000 g. More specifically, a cylindrical jig with a length of about 30 to 70 mm and a test surface with a diameter of 5 mm is dropped at a speed of 2.0 mm / sec onto the surface of a test object with a height of 20 mm and a surface of 35 mm x 35 mm to be tested, and the load when the jig reaches the halfway position (10 mm) in the height direction of the test object is measured as the hardness. Usually, measurements are taken 3 to 5 times, and the average value can be taken. Furthermore, the hardness of hard cheese can also be specified by a rheometer based on JIS K 6503.

[0019] The "cheese substitute-containing food" is a food containing the above-mentioned hard cheese-like composition. In the cheese substitute-containing food, the above-mentioned hard cheese-like composition is suitably contained in an amount of, for example, more than 50% by mass, preferably 51% by mass or more, more preferably 60% by mass or more or 70% by mass or more, even more preferably 80% by mass or more or 90% by mass or more, particularly preferably 95% by mass or more or 98% by mass or more, and even more preferably 99% by mass or more or 99.5% by mass or more, based on the total amount of the food.

[0020] The (hard) cheese-like composition and cheese substitute-containing food of the present invention may be eaten as is as a hard cheese substitute, or may be ground with a cheese grinder or shredded with a cheese shredder, and then appropriately heated and dissolved before eating. Examples of uses include pizza, gratin, doria, pasta, risotto, fondue, sandwiches, bread, cakes and other sweets, cookies, snacks and other confectioneries, and cheese tea and other beverages.

[0021] <Method of producing hard cheese-like composition> The present invention also relates to a method for producing a hard cheese-like composition comprising the steps of: (1) An optional step of preparing a fermented food by fermenting a fermented food raw material with a fermenting bacteria; (2) mixing rice, more preferably rice selected from the group consisting of glutinous rice, non-glutinous rice, and mixtures thereof, with fats and oils, and optionally with the fermented food; (3) heating the mixture obtained in step (2); and (4) A step of maintaining the mixture obtained in the above step (3) at a low temperature. The above steps (1) to (4) are described in detail below. The definitions of terms such as "fermented food," "fermenting bacteria," "rice," "non-glutinous rice," and "glutinous rice" in each step are as defined above unless otherwise specified.

[0022] (1) An optional process for preparing a fermented food by fermenting a fermentation food raw material with a fermentation bacteria. Here, "fermented food raw materials" refers to raw materials used to obtain fermented foods, and examples thereof include non-glutinous rice and glutinous rice when fermented rice, sake lees, and mirin lees are used as the fermented foods, and examples thereof include rice, as well as shochu raw materials such as sweet potato, barley, and buckwheat when shochu lees are used as the fermented foods, and examples thereof include soybeans when natto is used as the fermented foods. These fermented food raw materials are fermented with fermenting bacteria using a known method to prepare fermented foods. In addition, commercially available fermented foods such as sake lees powder (Riken Vitamin Co., Ltd., Sakako no Hana (registered trademark)) can also be used.

[0023] (2) A step of mixing rice, more preferably rice selected from the group consisting of glutinous rice, non-glutinous rice, and mixtures thereof, with fats and oils, and optionally with the fermented food. In step (2), rice and fats and oils are mixed. Other than rice, glutinous rice or non-glutinous rice may be mixed, and if there is a fermented food prepared in the optional step (1) described above, the fermented food may be mixed with the rice and fats and oils. A known mixing method can be used, and specifically, it is appropriate to mix and emulsify while stirring with a mixer such as a homomixer or homogenizer. Known mixing conditions can be used, and for example, the mixing time is about 30 seconds to 60 minutes, preferably about 40 seconds to 30 minutes, and more preferably about 1 to 20 minutes, and the temperature can be appropriately selected from room temperature ("temperature not exceeding the ambient temperature" as defined in the Food Sanitation Act, or 20°C±15°C as defined in JIS Z 8703) or about 0 to 100°C. The stirring speed of the homogenizer or the like for emulsification is, for example, 10 to 500 rpm, preferably 20 to 300 rpm, and more preferably 25 to 100 rpm. The fat or oil added in step (2) may be the fat or oil itself, but when using a liquid fat or oil, for example, an oil or fat emulsion obtained by mixing fat or oil with water in the presence of an emulsifier may be used. The fat or oil emulsion is prepared by mixing fat or oil, water, and an emulsifier while stirring with a homomixer, homogenizer, or the like. The conditions for preparing the fat or oil emulsion may be known, for example, about 1 to 60 minutes, preferably about 5 to 30 minutes, and more preferably about 10 to 20 minutes, and the temperature may be appropriately selected from room temperature ("temperature not exceeding the ambient temperature" as defined in the Food Sanitation Act, or 20°C±15°C as defined in JIS Z 8703) or about 0 to 100°C. The stirring speed of the homogenizer or the like for preparing the fat or oil emulsion is faster than the mixing speed of the fermented food, rice, and fat or oil described above, for example, 50 to 300 rpm, preferably 70 to 200 rpm, and more preferably 80 to 150 rpm. It is preferable to use the same mixing device such as a homomixer or homogenizer for mixing the fermented food, rice, and fat and preparing the fat emulsion. When using the same mixing device, the stirring speed for preparing the fat emulsion is, for example, 10 to 100 rpm, preferably about 30 to 70 rpm, lower than the stirring speed for mixing the fermented food, rice, and fat.

[0024] The ratio of the raw materials such as the oil and fat emulsion, mochi, rice, and fermented food used here may be in a range conforming to the ratio of the raw materials in the hard cheese-like composition, which is the final product described above. For example, when the total amount of the raw materials is 100 mass%, the content of mochi or rice (based on the content of rice: the amount based on the amount of rice used to make the mochi) is, for example, 5 to 50 mass%, preferably 10 to 40 mass%, more preferably 15 to 30 mass% of the amount of mochi made from rice, the content of the fermented food is, for example, 0.05 to 10 mass%, preferably 0.1 to 10 mass%, more preferably 0.5 to 5 mass%, and the content of oils and fats is, for example, 1 to 60 mass%, preferably 5 to 45 mass%, more preferably 10 to 30 mass%. The mass ratio of mochi or rice (based on the content of rice) / oils and fats in the raw materials is, for example, 0.3 to 2, preferably 0.5 to 1.5, more preferably 0.7 to 1. The mass ratio of rice cake or rice (based on the rice content) in the raw materials to the fermented food is, for example, 1-20, preferably 5-15, and more preferably 10-12.

[0025] (3) Heating the mixture obtained in step (2) The mixture obtained in the above-mentioned step (2) is further heated. The mixture is suitably heated, for example, at 80 to 120°C, preferably 90 to 110°C, more preferably 95 to 100°C, and particularly preferably 100°C, for example, for 5 to 30 minutes, preferably 7 to 20 minutes, and more preferably 10 to 15 minutes. In this step (3), the rice is gelatinized to form mochi. Preferably, the heating in this step (3) may be performed using steam while kneading (steaming and kneading). The rice is sufficiently heated by heating with steam, and the gelatinized rice is integrated by kneading, facilitating the formation of mochi.

[0026] (4) maintaining the mixture obtained in step (3) at a low temperature This low-temperature maintenance step hardens the mochi due to the aging phenomenon of the mochi described above. It is generally said that aging does not proceed unless the temperature exceeds 0°C, but the presence of mochi (solid matter) causes a freezing point depression, so the freezing point of water becomes lower than 0°C, and it has been revealed in the present invention that aging proceeds even at temperatures of, for example, -5°C to 0°C, and a hard cheese-like composition can be obtained quickly. The low-temperature maintenance step is carried out, for example, at a temperature of -5°C to 15°C for 1 to 7 days, but is preferably carried out at a temperature of -5°C to 10°C for 2 to 6 days, and more preferably at a temperature of -3°C to 5°C for 2 to 5 days. In another embodiment, it may be carried out at a temperature of -5°C to 0°C or -5°C to -1°C for 1 to 3 days, or at a temperature of 0 to 15°C or 5°C to 10°C for 5 to 7 days.

[0027] In addition to the above steps (1) to (4), the present invention further comprises: (5) adding a flavoring to the mixture steamed and kneaded in the above step (3) and kneading (for example, for 1 to 10 minutes, preferably 2 to 8 minutes) (optional step); (6) adding the hard cheese-like composition of the present invention obtained by the above steps (1) to (4) and optional step (5) to a target food product; The present invention relates to a method for producing a cheese substitute-containing food product, optionally comprising: When a flavoring is used as in step (5), it is preferable to knead without using steam after the flavoring is added. By performing kneading without using steam, the flavoring does not sublimate, and the aroma can be reliably added to the hard cheese-like composition. In the step of kneading without using steam, it is appropriate to heat the composition with stirring for 1 to 10 minutes, preferably 2 to 8 minutes, at a temperature about 1 to 10°C lower than that in the case of heating using steam, for example, at 70 to 110°C, preferably 80 to 90°C.

[0028] Examples of the "target food" include pizza, gratin, doria, pasta, risotto, fondue, sandwiches, bread, cakes and other sweets, cookies, snacks and other confectioneries, and cheese tea and other beverages before cheese is added. The "target food" may also be the cheese substitute itself. For example, when producing Mimolette as a cheese substitute-containing food, a cheese substitute (Mimolette substitute) can be obtained by adding an orange natural coloring to the hard cheese-like composition of the present invention. The present invention will be described in detail below with reference to examples and comparative examples. However, it is not intended that the present invention be limited to the following examples and comparative examples. EXAMPLES

[0029] <Sample> The following samples were prepared as test samples of the present invention. Control sample 1 is a comparative example that does not meet the requirements of the present invention. Test sample 1 Processed starch as an emulsifier, water (87% by mass relative to the amount of water used as a raw material (100% by mass)), palm oil as fat, and dextrin as a bulking agent were added to a homomixer (Primix Corporation, MARKII 2.5 type) in the ratios shown in Table 1, and mixed at 20°C for 10 minutes at 1000 rpm to prepare an oil emulsion. Rice flour (rice flour made by Gunma Flour Milling Co., Ltd.) as mochi, sake lees (sake lees powder made by Riken Vitamin Co., Ltd., Sakeko no Hana (registered trademark)) as a fermented food, and the remaining water, salt, citric acid, and guar gum were added to a steam kneader (Watanabe Kogyo Co., Ltd., Neriraku WK-J807) in the ratios shown in Table 1, and mixed and stirred at 30°C for 1 minute at 35 rpm. The temperature in the kneader was then heated to 100°C for 12 minutes (reaching 100°C after 3 minutes) while kneading using steam. Steam was used under conditions of 103°C, pressure of 0.1 MPa, and flow rate of 120 kg / hour. The resulting mixture was then kept at a low temperature of -1°C for 3 days to obtain the final product, a hard cheese-like composition (test sample 1).

[0030] Test samples 2 to 7 Test samples 2 to 7 were prepared in the same manner as test sample 1, except that test sample 2 used a mixture of rice flour (mochi brown rice flour) and joshinko in a mass ratio of 50:50 instead of rice flour (mochi brown rice flour), test sample 3 used joshinko instead of rice flour (mochi brown rice flour), test sample 4 used mirin lees instead of sake lees powder as a fermented food, test sample 5 used white miso instead of sake lees powder as a fermented food, test sample 6 did not use fermented foods, and test sample 7 did not use fats and oils (palm oil). Note that test samples 6 and 7 do not contain fermented foods or fats and oils, and are therefore reference samples of the present invention. The component ratios in test samples 6 and 7 vary due to the absence of fermented foods and fats and oils, but the absolute amounts of the components are the same as test sample 1. Control sample 1 As control sample 1, natural cheese (containing 150 g of Hokkaido mixed cheese) manufactured by Chiba Meiji Gyunyu Co., Ltd. was used. The ingredients and their proportions used as raw materials are shown in Table 1. The source of each ingredient is shown below.

[0031] Mochi brown rice flour (Gunma Flour Mills, Mochi brown rice flour) · Joshinko (Namizato Co., Ltd., soft Joshinko) Sake lees powder (Riken Vitamin Co., Ltd., Sakeko no Hana (registered trademark)) · Mirin lees (King Brewery Co., Ltd.) · White miso (Kanekomiso Co., Ltd., White miso) Palm oil (Fuji Oil, refined palm oil) Modified starch (Matsutani Chemical Industry Co., Ltd., Emulstar 500A (registered trademark)) Dextrin (Matsutani Chemical Industry Co., Ltd., Pinex (registered trademark)) Guar gum (Sansho Co., Ltd., Guapac PF20 (registered trademark))

[0032] [Table 1]

[0033] <Sensory test> The above-mentioned test samples 1 to 7 and control sample 1 were subjected to a sensory test. In the sensory test, a total of 10 panelists, consisting of 5 men and 5 women, evaluated the appearance, texture, and taste of the test samples in comparison with the control sample. Specifically, after preheating an 800W toaster oven, each test sample was heated and dissolved in the toaster oven for 1 minute and 30 seconds (sample temperature: approximately 73.7°C) to prepare samples for the sensory test. The appearances were compared for color tone, gloss, discoloration, deformation, and melting (all before heating and dissolving in the toaster oven), the textures were compared for melting in the mouth, hardness, and stickiness (all after heating and dissolving in the toaster oven), and the tastes were compared for spoilage, putrefaction, umami, and off-flavors and odors (all after heating and dissolving in the toaster oven). The evaluation was based on the following 5-point scale (the difference in the evaluation for each scale was decided by discussion among the panelists), with the average values ​​of all panelists shown in Table 2. 5: Same as control sample 1 4: Slightly different from control sample 1 3: Different from control sample 1, but no problem 2: Inferior to control sample 1 1: Significantly inferior to control sample 1 (not a problem) The results of the sensory tests are summarized in Table 2 below.

[0034] [Table 2]

[0035] <Test samples 1-1 to 6 for low temperature maintenance test> The above test sample 1 was used as test sample 1-3 for low-temperature maintenance test, and the mixture obtained after heating during the manufacturing process of test sample 1 was maintained at low temperature for a certain period at each cooling temperature shown in Table 3 to obtain the final product, a hard cheese-like composition. The low-temperature maintenance period was the period during which the hardening progressed sufficiently and the hardness reached a level that allowed the hard cheese-like composition to be shredded (cut into small pieces). Note that one day means 24 hours.

[0036] [Table 3]

[0037] <Hardness test samples 1-1 to 7> As a test sample for hardness test, the above test sample 1 was used as test sample 1-3 for hardness test, and each test sample for hardness test 1-1, 1-2, 1-4 to 1-6 was obtained in the same manner as test sample 1, except that the amount of water added to the total raw materials during the manufacturing process of test sample 1 was as shown in "moisture" in Table 5 (the absolute amount of raw materials other than water did not change). The hardness was measured according to the following hardness test. In addition, the above-mentioned sensory test was repeated, and the evaluation is shown in Table 4. Furthermore, the ratio of raw materials used in each test sample for hardness test is shown in Tables 5 and 6.

[0038] <Hardness test> A cylindrical jig with a length of 52.5 mm and a test surface with a diameter of 5 mm was dropped at a speed of 2.0 mm / sec onto the surface of a roughly cubic test object with a height of 20 mm and a square surface of 35 mm x 35 mm, and the hardness was measured as the load when the jig reached the halfway point (10 mm) in the height direction of the test object. Measurements were performed three times, and the average value was used. The test object used for the measurements was 14 days old after manufacture. The test results are shown in Table 4. The details of the test equipment are as follows: Test equipment: Stable Microsystems Texture Analyzer TA..XT Plus Setting of measurement conditions: Compression test Measurement speed: 2.0 mm / sec Jig: Cylinder with a diameter of 5 mm and a length of 52.5 mm Test sample: A rectangular parallelepiped measuring 35 mm in length, 35 mm in width, and 20 mm in height

[0039] [Table 4]

[0040] [Table 5]

[0041] [Table 6]

[0042] Example 1 As a test closer to the embodiment, an embodiment sample 1 was prepared as follows. Specifically, processed starch as an emulsifier, water (87% by mass relative to the amount of water used as a raw material (100% by mass)), palm oil as fat and oil, and dextrin as a bulking agent were added to a steam kneader (manufactured by Fuji Corporation, FJ-110N2AW) in the ratios shown in Table 7, and mixed at 20°C for 10 minutes at 100 rpm to prepare an oil and fat emulsion. Rice flour (rice flour made by Gunma Flour Milling Co., Ltd.) as mochi, sake lees (sake lees powder made by Riken Vitamin Co., Ltd., Sakeko no Hana (registered trademark)) as a fermented food, and water were added to the steam kneader in the ratios shown in Table 7, and mixed and stirred at 30°C for 1 minute at 38 rpm. Thereafter, the temperature inside the steam kneader was increased to 100°C for 12 minutes (reaching 100°C after 3 minutes), and the mixture was heated while kneading using steam. Steam was used under conditions of 103°C, pressure 0.1 MPa, and flow rate 120 kg / hour. Then, the introduction of steam was stopped, flavoring was added, and the mixture was heated at 85°C for 2 minutes while stirring. The resulting mixture was kept at a low temperature of 10°C for 4 days to obtain a hard cheese-like composition (embodiment sample 1) as a final product. The obtained hard cheese-like composition of embodiment sample 1 had a hardness that allowed it to be shredded (cut cheese into small pieces) as a hard cheese-like composition, and when tested according to the above-mentioned sensory test, it had a good appearance, texture, and taste.

[0043] [Table 7]

Claims

1. A hard cheese-like composition comprising fermented foods, mochi and fats and oils, and not containing soy milk or milk.

2. The hard cheese-like composition according to claim 1, wherein the content of the oil or fat in the hard cheese-like composition is 20 to 30 mass %.

3. The hard cheese-like composition according to claim 1 or 2, wherein the hardness measured by pressing a cylindrical jig having a test surface with a diameter of 5 mmφ into the hard cheese-like composition is 400 to 6000 g.

4. The hard cheese-like composition according to any one of claims 1 to 3, wherein the mochi is obtained from rice selected from the group consisting of glutinous rice, non-glutinous rice, and mixtures thereof.

5. The hard cheese-like composition according to any one of claims 1 to 4, wherein the fermented food is selected from the group consisting of fermented rice, sake lees, mirin lees, shochu lees, natto, and miso.

6. The hard cheese-like composition according to any one of claims 1 to 5, wherein the fat or oil is sunflower oil, rice oil, or palm oil.

7. A hard cheese-like composition comprising fermented foods, rice and fats and oils, and not containing soy milk or milk.

8. A cheese substitute-containing food product comprising the hard cheese-like composition according to any one of claims 1 to 7 and containing neither soy milk nor dairy.

9. 1. A method for producing a hard cheese-like composition, comprising: (2) mixing the fermented food with rice and oil; (3) heating the mixture obtained in the step (2); and (4) maintaining the mixture obtained in the step (3) at a low temperature; 2. A method for producing a soy milk and dairy free hard cheese-like composition comprising:

10. 10. The method for producing a soy milk and dairy-free hard cheese-like composition according to claim 9, wherein the rice in step (2) is selected from the group consisting of glutinous rice, non-glutinous rice, and a mixture thereof, the heating in step (3) is carried out at 80 to 120°C for 5 to 30 minutes, and the low temperature maintenance in step (4) is carried out at a temperature of -5°C to 15°C for 1 to 7 days.

11. Prior to the step (2), the following steps are performed: (1) A step of preparing a fermented food by fermenting a fermented food raw material with a fermenting bacterium; 11. A method for producing the soy milk and dairy free hard cheese-like composition of claim 9 or 10, comprising:

12. The method for producing a soy milk- and milk-free hard cheese-like composition according to any one of claims 9 to 11, wherein the hardness of the hard cheese-like composition is 400 to 6000 g, as measured by pressing a cylindrical jig having a test surface with a diameter of 5 mmφ into the hard cheese-like composition.

13. A method for producing a soy milk- and dairy-free hard cheese-like composition as described in any of claims 9 to 12, wherein the content of the oil and fat in the hard cheese-like composition is 20 to 30 mass %, and the oil and fat are mixed as an oil and fat emulsion containing the oil and fat, water, and an emulsifier.

14. The method for producing a hard cheese-like composition according to any one of claims 9 to 13, wherein the step (4) is a step of maintaining a low temperature of -5 to 0°C for 1 to 3 days.

15. The method for producing a hard cheese-like composition according to any one of claims 9 to 14, wherein the fermented food is selected from the group consisting of fermented rice, sake lees, mirin lees, shochu lees, natto, and miso.

16. The method for producing a hard cheese-like composition according to any one of claims 9 to 15, wherein the oil or fat is sunflower oil, rice bran oil, or palm oil.

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