Cheese flavor composition

Abstract

The present invention provides, for example, a cheese flavor composition comprising a fermentation product produced by fermentation by koji of an oil / fat-containing substance or a mixture of an oil / fat-containing substance and a bean protein (provided that the oil / fat is not milk fat).

Description

Cheese flavor composition

[0001] The present invention relates to a cheese flavor composition and the like.

[0002] Cheese is used to impart a cheese flavor to many foods, but it is expensive and there are supply concerns. On the other hand, food manufacturers and consumers, who are strongly oriented toward clean labeling, are seeking food ingredients that are natural, do not require additional allergy labeling, are not genetically modified, and are religiously compliant. Therefore, there is a demand for seasonings (cheese flavor compositions) that can impart a cheese flavor without using dairy ingredients, that can be used as a cheese substitute, are inexpensive, and have no supply concerns. However, it has been difficult to impart a cheese-like flavor to foods without using dairy ingredients.

[0003] Patent Document 1 discloses a baked cheese flavor imparting agent containing a heated mixture obtained by heating valine, leucine, isoleucine, methionine, phenylalanine, and proline with lactose, and Patent Document 2 discloses a cheese flavor imparting agent containing (1) methionine, (2) isoleucine and / or leucine, and (3) phenylalanine.

[0004] Patent Document 3 discloses a method for producing a cheese-like fermented food, in which raw materials containing soy milk and soybean pulp are coagulated using lactic acid bacteria or the like, whey is separated from the coagulated product to form curds, and the curds are then fermented and aged using koji mold.

[0005] Furthermore, Patent Document 4 discloses a cheese-like food product comprising a brewed product obtained by fermenting a koji mixture containing koji produced by culturing koji mold on steamed beans and / or steamed grains, and milk and / or processed milk products.

[0006] Japanese Patent Application Laid-Open No. 2013 / 121343 Japanese Patent Application Laid-Open No. 2021 / 108562 Japanese Patent Application Laid-Open No. 2021 / 171002 Japanese Patent Application Laid-Open No. 2006 / 296422

[0007] An object of the present invention is to provide a cheese flavor composition that does not contain dairy ingredients and that can impart a cheese-like flavor.

[0008] As a result of intensive research into the above-mentioned problems, the present inventors have found that a blue cheese flavor can be produced by fermenting a mixture containing pea protein and coconut oil using koji mold, and have carried out further research based on this finding, thereby completing the present invention.

[0009] [1] A cheese-flavored composition containing a product of fermenting an oil-and-fat-containing substance or a mixture of an oil-and-fat-containing substance and soy protein with koji (provided that the oil-and-fat is not milk fat). [2] The composition according to [1] above, wherein the oil-and-fat contains a triglyceride of medium-chain fatty acids. [3] The composition according to [1] or [2] above, wherein the oil-and-fat is one or more selected from the group consisting of coconut oil, MCT (medium-chain triglyceride) oil, canola oil, and olive oil. [4] The composition according to any of [1] to [3] above, wherein the content of the oil-and-fat in the oil-and-fat-containing substance is 0.1% to 100% by weight. [5] The composition according to any of [2] to [4] above, wherein the content of the medium-chain triglyceride in the oil-and-fat-containing substance is 0.05% to 100% by weight. [6] The composition according to any one of [1] to [5] above, wherein the bean protein is one or more selected from the group consisting of pea protein, fava bean protein, and soy protein. [7] The composition according to any one of [1] to [6] above, wherein the koji is obtained by fermenting beans using an Aspergillus mold. [8] The composition according to [7] above, wherein the beans are one or more selected from the group consisting of peas, fava beans, and soybeans. [9] The composition according to [7] or [8] above, wherein the Aspergillus mold is one or more selected from the group consisting of Aspergillus oryzae, Aspergillus luthuensis, and Aspergillus sojae.

[10] The composition according to any one of [1] to [9] above, wherein the weight ratio of oil to koji at the start of fermentation with koji in the oil-and-fat-containing material or the mixture of the oil-and-fat-containing material and bean protein is 1:500 to 100:1.

[11] The composition according to any one of [1] to

[10] above, wherein the content of oil and fat in the oil-containing material or the mixture of the oil-containing material and soy protein at the start of fermentation with koji is 0.1% by weight to 50% by weight.

[12] The composition according to any one of [1] to

[11] above, wherein the content of koji in the oil-containing material or the mixture of the oil-containing material and soy protein at the start of fermentation with koji is 0.1% by weight to 80% by weight.

[13] A method for producing a cheese flavor composition, characterized by comprising a step of fermenting an oil-containing material or a mixture of the oil-containing material and soy protein using koji (provided that the oil and fat is not milk fat).

[14] The production method according to

[13] above, wherein the fat or oil contains a medium-chain triglyceride.

[15] The production method according to

[13] or

[14] above, wherein the fat or oil is one or more selected from the group consisting of coconut oil, MCT (medium-chain triglyceride) oil, canola oil, and olive oil.

[16] The production method according to any of

[13] to

[15] above, wherein the fat or oil content in the fat or oil-containing product is 0.1% to 100% by weight.

[17] The production method according to any of

[14] to

[16] above, wherein the fat or oil-containing product has a medium-chain triglyceride content of 0.05% to 100% by weight.

[18] The production method according to any of

[13] to

[17] above, wherein the soy protein is one or more selected from the group consisting of pea protein, fava bean protein, and soy protein.

[19] The production method according to any one of

[13] to

[18] above, wherein the koji is obtained by fermenting beans using an Aspergillus mold.

[20] The production method according to

[19] above, wherein the beans are one or more species selected from the group consisting of peas, fava beans, and soybeans.

[21] The production method according to

[19] or

[20] above, wherein the Aspergillus mold is one or more species selected from the group consisting of Aspergillus oryzae, Aspergillus luthuensis, and Aspergillus sojae.

[22] The production method according to any one of

[13] to

[21] above, wherein the weight ratio of oil and fat to koji in the oil-and-fat-containing substance or a mixture of an oil-and-fat-containing substance and a bean protein at the start of fermentation by koji is 1:500 to 100:1.

[23] The production method according to any one of

[13] to

[22] above, wherein the content of oil and fat in the oil-and-fat-containing substance or a mixture of an oil-and-fat-containing substance and a bean protein at the start of fermentation by koji is 0.1% by weight to 50% by weight.

[24] The method according to any one of

[13] to

[23] above, wherein the content of koji in the oil-and-fat-containing material or the mixture of the oil-and-fat-containing material and soy protein at the start of fermentation with koji is 0.1% by weight to 80% by weight.

[25] A method for producing a cheese-flavored food, comprising fermenting an oil-and-fat-containing material or a mixture of the oil-and-fat-containing material and soy protein with koji, and adding the resulting composition containing the fermentation product to a food (provided that the oil is not milk fat).

[26] The production method according to

[25] above, wherein the fat or oil contains a medium-chain triglyceride.

[27] The production method according to

[25] or

[26] above, wherein the fat or oil is one or more selected from the group consisting of coconut oil, MCT (medium-chain triglyceride) oil, canola oil, and olive oil.

[28] The production method according to any of

[25] to

[27] above, wherein the fat or oil content in the fat or oil-containing product is 0.1% to 100% by weight.

[29] The production method according to any of

[26] to

[28] above, wherein the fat or oil-containing product has a medium-chain triglyceride content of 0.05% to 100% by weight.

[30] The production method according to any of

[25] to

[29] above, wherein the soy protein is one or more selected from the group consisting of pea protein, fava bean protein, and soy protein.

[31] The production method according to any one of

[25] to

[30] above, wherein the koji is obtained by fermenting beans using an Aspergillus mold.

[32] The production method according to

[31] above, wherein the beans are one or more species selected from the group consisting of peas, fava beans, and soybeans.

[33] The production method according to

[31] or

[32] above, wherein the Aspergillus mold is one or more species selected from the group consisting of Aspergillus oryzae, Aspergillus luthuensis, and Aspergillus sojae.

[34] The production method according to any one of

[25] to

[33] above, wherein the weight ratio of oil and fat to koji in the oil-and-fat-containing substance or a mixture of an oil-and-fat-containing substance and a bean protein at the start of fermentation by koji is 1:500 to 100:1.

[35] The production method according to any one of

[25] to

[34] above, wherein the content of oil and fat in the oil-and-fat-containing substance or a mixture of an oil-and-fat-containing substance and a bean protein at the start of fermentation by koji is 0.1% by weight to 50% by weight.

[36] The method according to any one of

[25] to

[35] above, wherein the content of koji in the oil-and-fat-containing material or the mixture of the oil-and-fat-containing material and soy protein at the start of fermentation with koji is 0.1% by weight to 80% by weight.

[37] A method for imparting a cheese flavor to a food product, comprising fermenting an oil-and-fat-containing material or a mixture of the oil-and-fat-containing material and soy protein with koji, and adding the resulting composition containing the fermentation product to the food (provided that the oil-and-fat is not milk fat).

[38] The method of applying according to

[37] above, wherein the oil or fat comprises a triglyceride of a medium-chain fatty acid.

[39] The method of applying according to

[37] or

[38] above, wherein the oil or fat is one or more selected from the group consisting of coconut oil, MCT (medium-chain triglyceride) oil, canola oil, and olive oil.

[40] The method of applying according to any of

[37] to

[39] above, wherein the content of the oil or fat in the oil or fat-containing material is 0.1% by weight to 100% by weight.

[41] The method of applying according to any of

[38] to

[40] above, wherein the content of the medium-chain triglyceride in the oil or fat-containing material is 0.05% by weight to 100% by weight.

[42] The method of applying according to any of

[37] to

[41] above, wherein the bean protein is one or more selected from the group consisting of pea protein, fava bean protein, and soy protein.

[43] The method of applying the koji according to any one of

[37] to

[42] above, wherein the koji is obtained by fermenting beans using an Aspergillus mold.

[44] The method of applying the koji according to

[43] above, wherein the beans are one or more species selected from the group consisting of peas, fava beans, and soybeans.

[45] The method of applying the koji according to

[43] or

[44] above, wherein the koji mold is one or more species selected from the group consisting of Aspergillus oryzae, Aspergillus luthuensis, and Aspergillus sojae.

[46] The method of applying the koji according to any one of

[37] to

[45] above, wherein the weight ratio of oil to koji in the oil-and-fat-containing material or the mixture of the oil-and-fat-containing material and soy protein at the start of fermentation by the koji is 1:500 to 100:1.

[47] The method of applying according to any one of

[37] to

[46] above, wherein the content of oil and fat in the oil-containing material or the mixture of the oil-containing material and soy protein at the start of fermentation with koji is 0.1% by weight to 50% by weight.

[48] The method of applying according to any one of

[37] to

[47] above, wherein the content of koji in the oil-containing material or the mixture of the oil-containing material and soy protein at the start of fermentation with koji is 0.1% by weight to 80% by weight.

[49] A composition containing a product of fermentation of an oil-containing material or a mixture of an oil-containing material and soy protein with koji (provided that the oil and fat is not milk fat).

[0010] According to the present invention, it is possible to provide a cheese flavor composition that does not contain dairy ingredients and that can impart a cheese-like flavor.

[0011] 1. Cheese Flavor Composition The present invention provides a cheese flavor composition (hereinafter also referred to as "Composition 1 of the present invention") containing a product of fermenting an oil-and-fat-containing substance or a mixture of an oil-and-fat-containing substance and a soy protein with koji (provided that the oil-and-fat is not milk fat).

[0012] The fats and oils are not particularly limited as long as they are those commonly used in foods, and examples thereof include vegetable fats and oils such as coconut oil, canola oil, olive oil, MCT (medium-chain triglyceride) oil, perilla oil, sesame oil, soybean oil, salad oil, rapeseed oil, safflower oil, cottonseed oil, corn oil, palm oil, linseed oil, rice oil, peanut oil, grapeseed oil, avocado oil, palm oil, sunflower oil, pine nut oil, pistachio oil, walnut oil, almond oil, and acai oil, animal fats and oils such as beef tallow (het), lard (lard), chicken fat (chicken oil), sheep oil, goat oil, horse oil, whale oil, sardine oil, herring oil, and cod liver oil, their hardened oils, and mixtures thereof. Among these, coconut oil, MCT oil, canola oil, and olive oil are more preferred, and coconut oil is even more preferred. The fat or oil may be in any form, such as liquid, solid, paste, powder, or granule, and may have any melting point. It may also be in an emulsified state.

[0013] The fats and oils may be synthesized by a method known per se, or commercially available products may be suitably used. Specific examples include, but are not limited to, "Organic Premium Coconut Oil" (manufactured by Cocowell), "AJINOMOTO Smooth Canola Oil" (manufactured by J-Oil Mills, Inc.), "OLIVE OIL" (manufactured by J-Oil Mills, Inc.), "Nissin MCT Oil" (manufactured by Nisshin Oillio, Inc.), and "Perilla Oil" (manufactured by J-Oil Mills, Inc.).

[0014] The oil-containing material is not particularly limited as long as it is a composition containing at least oil and fat, and may be oil and fat only.

[0015] The content of fats and oils in the fat-containing product is preferably 0.1% by weight to 100% by weight or 0.5% by weight to 95% by weight, more preferably 1% by weight to 90% by weight or 2% by weight to 80% by weight, even more preferably 3% by weight to 70% by weight or 4% by weight to 60% by weight, still more preferably 5% by weight to 50% by weight or 6% by weight to 40% by weight, and particularly preferably 8% by weight to 35% by weight or 10% by weight to 30% by weight.

[0016] In one embodiment of the composition 1 of the present invention, the fat or oil contains a triglyceride of a medium-chain fatty acid. The medium-chain fatty acid in the triglyceride of a medium-chain fatty acid refers to a fatty acid having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms, such as caprylic acid and capric acid.

[0017] The content of medium-chain fatty acid triglycerides in the oil-and-fat-containing product is preferably 0.05% by weight to 100% by weight or 0.1% by weight to 95% by weight, more preferably 0.25% by weight to 90% by weight or 0.5% by weight to 80% by weight, even more preferably 1% by weight to 70% by weight or 2% by weight to 60% by weight, still more preferably 3% by weight to 50% by weight or 4% by weight to 40% by weight, and particularly preferably 5% by weight to 35% by weight or 10% by weight to 30% by weight.

[0018] The fat-and-oil-containing material may optionally contain other ingredients that are normally used or can be used when fermenting with koji, other than the fats and oils described above and the soy protein described below.

[0019] The soy protein is a protein derived from beans or a composition containing the same, and also includes beans whose protein content has been increased by processing the beans. Specific examples of soy protein include pea protein, fava bean protein, soy protein, edamame protein, mung bean protein, chickpea protein, etc. Among these, pea protein, fava bean protein, and soy protein are preferred, with pea protein being more preferred.

[0020] More specifically, the bean protein is not particularly limited as long as it contains a protein derived from beans, and refers to proteins that can be obtained by processing beans, such as concentrated bean protein, isolated bean protein, fibrous bean protein, extracted bean protein, powdered bean protein, granular bean protein, etc. The bean protein may be obtained by processing beans using a method known per se, but commercially available products can also be suitably used. Specific examples include, but are not limited to, "Pea Protein Isolate EPPI" (manufactured by Cargill Japan LLC), "VITESSENCE PULSE 3600" (broad bean protein) (manufactured by Ingredion Japan Inc.), and "Fujipro 748" (soybean protein) (manufactured by Fuji Oil Co., Ltd.).

[0021] The bean protein content in the mixture of oil-and-fat-containing material and bean protein is preferably 0.1% by weight to 50% by weight or 1% by weight to 45% by weight, more preferably 2% by weight to 40% by weight or 3% by weight to 35% by weight, even more preferably 4% by weight to 30% by weight or 5% by weight to 25% by weight, and still more preferably 6% by weight to 20% by weight or 7% by weight to 15% by weight.

[0022] Koji refers to a fermentation product obtained by fermenting a substrate using koji mold.

[0023] The koji mold is not particularly limited as long as it is one that is commonly used for producing foods and beverages, and examples thereof include fungi of the genus Aspergillus, such as Aspergillus oryzae, Aspergillus luchuensis, Aspergillus sojae, Aspergillus nidulans, Aspergillus niger, and Aspergillus awamori. Among these, Aspergillus oryzae, Aspergillus luthuensis and Aspergillus sojae are preferred, and Aspergillus oryzae and Aspergillus luthuensis are more preferred.

[0024] As for koji mold, there are koji mold for soy sauce, koji mold for miso, koji mold for shochu, koji mold for sake, etc., and among these, koji mold for soy sauce and koji mold for shochu brewing are preferred, with koji mold for soy sauce being more preferred.

[0025] As the koji mold, commercially available products (seed koji) can be suitably used, and specific examples include "Good Seed Koji for Soy Sauce" (manufactured by Bioc Co., Ltd.), "K-type bacteria" (for shochu) (manufactured by Bioc Co., Ltd.), "Good Seed Koji Soya Fungus" (manufactured by Bioc Co., Ltd.), "Daiginjo" (manufactured by Bioc Co., Ltd.), "Good Seed Koji for Miso" (manufactured by Bioc Co., Ltd.), and "For Liquefied Sake Preparation" (for sake) (manufactured by Bioc Co., Ltd.), but are not limited to these.

[0026] The substrate for which koji mold is used is not particularly limited as long as it is one that is commonly used in food and beverage production, and examples thereof include beans such as peas, broad beans, soybeans, edamame, mung beans, and chickpeas, and grains such as rice, wheat, and bran. Of these, beans are preferred, with peas, broad beans, and soybeans being more preferred.

[0027] The method of fermenting the substrate using koji mold can be appropriately set in accordance with the method described in, for example, the conventional koji-making method used in the production of soy sauce and the like, Food Microbiology Handbook; edited by Yoshii Hisao et al., published by Gihodo Publishing Co., Ltd. in 1995, and is not particularly limited as long as koji can be obtained. For example, a method may be used in which 0.1 to 5 times, and preferably 0.3 to 2 times, the amount of water added to the substrate, followed by steaming at 80°C to 150°C, preferably 100°C to 120°C, for 5 minutes to 24 hours, preferably 10 minutes to 6 hours, followed by mixing with koji starter, and culturing (fermenting) at a constant temperature, typically 22°C to 45°C, preferably 25°C to 40°C, more preferably 28°C to 35°C, and at a constant humidity, typically 70% to 100%, preferably 80% to 100%, more preferably 90% to 100%, for typically 5 to 240 hours, preferably 10 to 120 hours, more preferably 20 to 72 hours. It is also preferable to add appropriate maintenance during the koji-making process (a process of stirring the mixture contained in the koji-making machine for about 15 minutes every 10 hours, for example, to promote the growth of koji mold).

[0028] In the method of fermenting the substrate using koji mold, salt-tolerant yeast, lactic acid bacteria, etc. may also be added as necessary.

[0029] The method for obtaining a fermentation product of a fat-and-oil-containing substance or a mixture of a fat-and-oil-containing substance and soy protein with koji is not particularly limited and can be carried out, for example, as follows. First, in accordance with the aging process conventionally used in the production of soy sauce, etc., a mixture of a fat-and-oil-containing substance or a mixture of a fat-and-oil-containing substance and soy protein with salt and water is stirred, and then koji is added and further stirred. Thereafter, the mixture is aged for typically 5 days to 20 weeks, preferably 1 week to 15 weeks, and more preferably 2 weeks to 10 weeks, while being mixed by hand, for example, once a week. The resulting composition is then pressed and pasteurized for typically 5 minutes to 5 hours, preferably 10 minutes to 3 hours, and more preferably 15 minutes to 1 hour.

[0030] The weight ratio of oil to koji in the oil-and-fat-containing material or a mixture of the oil-and-fat-containing material and soy protein at the start of fermentation with koji (in the fermentation mixture at the start of production of a fermentation product with koji of the oil-and-fat-containing material or a mixture of the oil-and-fat-containing material and soy protein) is preferably 1:500 to 100:1, more preferably 1:200 to 50:1, even more preferably 1:50 to 20:1, even more preferably 1:30 to 10:1, and particularly preferably 1:10 to 5:1.

[0031] The content of oil and fat in the oil-containing material or the mixture of the oil-containing material and the soy protein at the start of fermentation with koji is preferably 0.1% by weight to 50% by weight, more preferably 1% by weight to 45% by weight, even more preferably 5% by weight to 40% by weight, even more preferably 8% by weight to 30% by weight, and particularly preferably 10% by weight to 20% by weight. Also, the content of koji in the oil-and-fat-containing material or the mixture of the oil-and-fat-containing material and the soy protein at the start of fermentation with koji is preferably 0.1% by weight to 80% by weight, more preferably 1% by weight to 50% by weight, even more preferably 5% by weight to 45% by weight, even more preferably 10% by weight to 40% by weight, and particularly preferably 15% by weight to 35% by weight.

[0032] The content of the product of fermentation of the oil-and-fat-containing material, or the mixture of the oil-and-fat-containing material and soy protein, with koji in composition 1 of the present invention is preferably 0.01% by weight to 99% by weight or 0.05% by weight to 90% by weight, more preferably 0.1% by weight to 80% by weight or 0.5% by weight to 70% by weight, even more preferably 1% by weight to 60% by weight, even more preferably 5% by weight to 50% by weight, and particularly preferably 10% by weight to 40% by weight.

[0033] Composition 1 of the present invention may contain other ingredients in addition to the product of fermentation with koji of the fat-and-oil component or the mixture of the fat-and-oil component and soy protein. Examples of other ingredients that can be used include those commonly used in foods, such as water, breadcrumbs, glucose, dextrin, starch, modified starch, and reduced maltose excipients; further bean proteins such as pea protein, soy protein, fava bean protein, edamame protein, mung bean protein, and chickpea protein; other proteins such as wheat protein, chia seed protein, corn protein, rice protein, buckwheat protein, sweet potato protein, asparagus protein, broccoli protein, avocado protein, oat protein, and almond protein; enzymes such as lipase and glucose oxidase; seasonings such as salt, monosodium glutamate, yeast extract, protein hydrolysates, and partial protein hydrolysates; alkaline agents (pH adjusters) such as sodium carbonate, potassium carbonate, and calcined calcium; chelating agents such as gluconic acid and citrate; oxidation-reducing agents such as sodium ascorbate, glutathione, and cysteine; and other food additives such as alginic acid, kansui (alkaline water), colorants, acidulants, and flavorings. Among these, preferred are water, additional bean proteins such as pea protein, soybean protein, and fava bean protein, enzymes such as lipase, salt, etc. As the other components, one type of component may be used, or two or more types of components may be used in combination.

[0034] The content of the above-mentioned other components in composition 1 of the present invention is not particularly limited, but the total amount is preferably 99.99% by weight or less or 99.9% by weight or less, more preferably 99% by weight or less or 95% by weight or less, even more preferably 90% by weight or less or 80% by weight or less, even more preferably 60% by weight or less or 50% by weight or less, and particularly preferably 30% by weight or less.

[0035] Composition 1 of the present invention can impart a cheese flavor to food by adding it to the food.

[0036] In this specification, cheese refers to any type of cheese, such as blue cheese, cheddar cheese, parmesan cheese, cream cheese, camembert cheese, mozzarella cheese, and gouda cheese. Of these, blue cheese, cheddar cheese, parmesan cheese, and the like are preferred, and blue cheese is more preferred.

[0037] The food to which the composition 1 of the present invention can be added is not particularly limited as long as it is desired to impart a cheese flavor. In the present invention, the concept of food broadly encompasses anything that can be taken orally, including beverages, seasonings, and the like.

[0038] Examples of foods to which the composition 1 of the present invention can be added include soup, carbonara sauce, dressing, white sauce, processed cheese, vegetable cheese, steamed buns, ice cream, bread, baked goods, fresh sweets, beverages, curry, stew, etc.

[0039] Foods to which the composition 1 of the present invention can be added may be, for example, those provided as health functional foods, foods for specified health uses, nutritional functional foods, dietary supplements, nutritional supplements, health supplements, medical foods, medical foods, etc.

[0040] The method for adding composition 1 of the present invention to food is not particularly limited, and the timing, amount, and method of adding composition 1 of the present invention to food can be appropriately determined depending on the purpose of use.

[0041] As used herein, the term "imparting" a cheese flavor refers not only to imparting a cheese flavor to a food product that does not have a cheese flavor, but also to imparting a further cheese flavor to a food product that already has a cheese flavor, i.e., enhancing the cheese flavor. The presence or absence and degree of the cheese flavor can be evaluated by sensory evaluation by skilled evaluators (expert panels) (for example, the sensory evaluation shown in the Examples below).

[0042] Specific forms of Composition 1 of the present invention include solid forms (tablets, chewable tablets, granules, powders, capsules, etc.), paste forms, liquid forms, suspension forms, emulsion forms, etc., but a paste form or suspension form is preferred.

[0043] Next, a method for producing the composition 1 of the present invention will be described.

[0044] Composition 1 of the present invention can be produced by adding other ingredients as needed to a koji-fermented composition of an oil-containing substance or a mixture of an oil-containing substance and soy protein, and mixing them as is, or by other production methods commonly used in the food industry. The order in which these ingredients are added is not particularly limited and can be determined appropriately depending on the intended use. For example, Composition 1 of the present invention can be produced by shaking a mixture of the ingredients at 0°C to 50°C, preferably 20°C to 45°C, at 30 rpm to 300 rpm, preferably 50 to 200 rpm, for 10 minutes to 12 weeks, preferably 30 minutes to 5 weeks.

[0045] 2. Method for Producing a Cheese Flavored Composition The present invention also provides a method for producing a cheese flavored composition (with the proviso that the fat is not milk fat) (hereinafter also referred to as "Production Method 1 of the Present Invention"), which comprises a step of fermenting an oil-and-fat-containing substance or a mixture of an oil-and-fat-containing substance and soy protein using koji.

[0046] "Oils and fats," "oil-containing material," "soy protein," "mixture of oil-containing material and soy protein," "koji," and "cheese" are as explained above for composition 1 of the present invention. Furthermore, the method of fermenting an oil-containing material or a mixture of an oil-containing material and soy protein using koji can be carried out in accordance with the "method of obtaining a fermentation product of an oil-containing material or a mixture of an oil-containing material and soy protein with koji" explained above for composition 1 of the present invention.

[0047] Production method 1 of the present invention can be carried out by fermenting an oil-containing material or a mixture of an oil-containing material and soy protein using koji, and then carrying out a method similar to the "Production method of composition 1 of the present invention" described above for composition 1 of the present invention.

[0048] The cheese flavor composition obtained by Production Method 1 of the present invention can be added to food to impart a cheese flavor to the food.

[0049] The terms "food," "cheese," and "application" are as described above for Composition 1 of the present invention.

[0050] 3. Method for Producing Cheese-Flavored Food and Method for Imparting Cheese Flavor to Food The present invention also provides a method for producing a cheese-flavored food (provided that the oil / fat is not milk fat) (hereinafter also referred to as "Production Method 2 of the Present Invention"), which comprises fermenting an oil / fat-containing substance or a mixture of an oil / fat-containing substance and soy protein with koji, and adding the resulting composition containing the fermentation product to a food (provided that the oil / fat is not milk fat) (hereinafter also referred to as "Imparting Method of the Present Invention").

[0051] The terms "oil / fat," "oil-containing material," "soy protein," "mixture of oil / fat-containing material and soy protein," "koji," "food," "cheese," and "applying" are as explained above for composition 1 of the present invention. Furthermore, the method of fermenting an oil / fat-containing material or a mixture of an oil / fat-containing material and soy protein using koji can be carried out in accordance with the "method of obtaining a fermentation product of an oil / fat-containing material or a mixture of an oil / fat-containing material and soy protein with koji" explained above for composition 1 of the present invention.

[0052] The method of fermenting an oil-containing material or a mixture of an oil-containing material and soy protein using koji and adding the resulting composition containing the fermentation product to food is not particularly limited, and the timing, amount, method, etc. of adding the composition to food can be appropriately determined depending on the purpose of use.

[0053] The food obtained by Production Method 2 of the present invention is imparted with a cheese flavor.

[0054] "Cheese" and "applying" are as explained above for Composition 1 of the present invention.

[0055] 4. Composition The present invention also provides a composition containing a product of fermentation with koji of an oil-and-fat-containing substance or a mixture of an oil-and-fat-containing substance and soy protein (provided that the oil-and-fat is not milk fat) (hereinafter also referred to as "Composition 2 of the present invention").

[0056] The "oils and fats," "oil-containing substance," "soy protein," "mixture of oil-containing substance and soy protein," and "koji" are as explained above for composition 1 of the present invention. Furthermore, a method for obtaining a fermentation product of an oil-containing substance or a mixture of an oil-containing substance and soy protein with koji can be carried out in accordance with the "method for obtaining a fermentation product of an oil-containing substance or a mixture of an oil-containing substance and soy protein with koji" explained above for composition 1 of the present invention. Furthermore, composition 2 of the present invention can also be produced in accordance with the "method for producing composition 1 of the present invention" explained above for composition 1 of the present invention.

[0057] Composition 2 of the present invention can impart a cheese flavor to food by adding it to the food.

[0058] The terms "food," "cheese," and "application" are as described above for Composition 1 of the present invention.

[0059] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0060] The food ingredients used in the following examples and the like were those listed in Tables 1 to 3 below, unless otherwise specified in each example.

[0061]

[0062]

[0063]

[0064] Example 1 (Cheese Flavor Composition) (Koji-Making Step) 210 g of water was added to 300 g of peas (Canadian and American yellow peas (manufactured by Cargill Japan, Inc.)), mixed, and steamed in an autoclave at 109°C for 20 minutes. After allowing to cool to 40°C or below, 0.1875 wt% (0.75 g) of seed koji ("Good Seed Koji for Soy Sauce" manufactured by Bioc Co., Ltd.) was mixed with the resulting 400 g of steamed peas. The resulting mixture was placed on a mesh in a stainless steel container and koji-made in a thermo-hygrostat (temperature 30°C, humidity 95%) for 3 days (43 hours). The koji-making process was continued for 18 and 24 hours, and approximately 400 g of koji was prepared.

[0065] (Aging step) 11.5 g of salt, 15.0 g of coconut oil, and 38.5 g of water were added to 7.0 g of pea protein in this order and thoroughly stirred, and then 28.0 g of the koji prepared in the koji-making step was added and further stirred. Thereafter, the mixture was left to stand at 34°C for 4 weeks with manual mixing once a week, to obtain approximately 100 g of a fermented fat and oil composition.

[0066] (Compression Step) Two drain filters (Daspon for drains, manufactured by Cotton Labo Co., Ltd.) were stacked on top of each other, and the fermented oil and fat composition prepared in the maturing step was added thereto, followed by manual squeezing.

[0067] (Pasteurization Step) The fermented fat and oil composition obtained in the above pressing step was left to stand in a water bath at 85°C for 30 minutes for the purpose of sterilization, thereby obtaining a target composition.

[0068] Test Example 1 Evaluation System: Cup Soup A control sample was prepared using commercially available cup soup according to the instructions on the back. A test sample was prepared by adding 1% by weight of the composition obtained in Example 1 to the control sample.

[0069] Evaluation system: Veggie cheese The control sample and the test sample were prepared according to the blending ratios shown in Tables 4 and 5. Specifically, the mixture of the weighed ingredients was heated and stirred at 70°C for 5 minutes, then at 90°C for 8 minutes, and then cooled at 5°C for 36 hours or more to form a mold.

[0070]

[0071]

[0072] (Sensory Evaluation) A sensory evaluation was carried out on the intensity of cheese flavor of each of the samples obtained above.

[0073] The cheese flavor was evaluated by a panel of five experts who tasted the control and test samples and judged the strength of the cheese flavor of the test sample relative to the control sample in a non-blind manner (x: no difference from the control sample, △: slightly stronger than the control sample, ◯: stronger than the control sample, ⊚: very stronger than the control sample). As a result, the evaluation result for both the cup soup and the vegetable soup was ⊚, indicating that a strong blue cheese-like flavor was imparted.

[0074] That is, it was confirmed that the fermented fat and oil composition prepared in Example 1 has the effect of imparting a cheese-like flavor, particularly the effect of imparting and enhancing a blue cheese-like flavor.

[0075] Example 2 (Effect of Koji Seed) (Koji-Making Process) 300 g of peas (Canadian and American yellow peas (Cargill Japan)) were mixed with 210 g of water and steamed in an autoclave at 109°C for 20 minutes. After allowing to cool to 40°C or below, 400 g of the resulting steamed peas was mixed with 0.1875 wt% (0.75 g) of either soy sauce koji seed, miso koji seed, shochu koji seed, or sake koji seed. The resulting mixture was placed on a mesh in a stainless steel container and koji-made in a thermo-hygrostat (temperature 30°C, humidity 95%) for 3 days (43 hours). The mixture was trimmed after 18 and 24 hours during the koji-making process, and approximately 400 g of koji was prepared.

[0076] (Aging step) 11.5 g of salt, 15.0 g of coconut oil, and 38.5 g of water were added to 7.0 g of pea protein in that order and thoroughly stirred, and then 28.0 g of any of the koji prepared in the koji-making step was added and further stirred. Thereafter, the mixture was left to stand at 34°C for 4 weeks with manual mixing once a week to obtain approximately 100 g of each fermented fat and oil composition.

[0077] (Squeezing step) Two drain filters (Daspon for drains, manufactured by Cotton Labo Co., Ltd.) were stacked on top of each other, and each fermented oil and fat composition prepared in the maturing step was added thereto, followed by squeezing by hand.

[0078] (Pasteurization Step) Each of the fermented fat and oil compositions obtained in the above pressing step was left to stand in a water bath at 85°C for 30 minutes for the purpose of sterilization, thereby obtaining the target composition.

[0079] Test Example 2 Evaluation System: Cup Soup A control sample was prepared using commercially available cup soup according to the instructions on the back. Test samples were prepared by adding 1 wt % of each composition obtained in Example 2 to the control sample.

[0080] Evaluation system: Veggie cheese The control sample and the test sample were prepared according to the blending ratios shown in Tables 1 and 2. Specifically, a mixture of the weighed ingredients was heated and stirred at 70°C for 5 minutes, then at 90°C for 8 minutes, and then cooled at 5°C for 36 hours or more to form a shape. Only compositions prepared using soy sauce koji starter, sake koji starter, or shochu koji starter were used for each composition.

[0081] (Sensory Evaluation) A sensory evaluation was carried out on the intensity of cheese flavor of each of the samples obtained above.

[0082] The cheese flavor was evaluated by a panel of four (cup soup) or five (veggie soup) experts who tasted the control and test samples and judged the cheese flavor intensity of the test samples relative to the control sample by consensus in a non-blind manner (x: no difference from the control sample, △: slightly stronger than the control sample, ◯: stronger than the control sample, ⊚: very stronger than the control sample). The results are shown in Tables 6 and 7.

[0083]

[0084]

[0085] As shown in Tables 6 and 7, it was confirmed that, regardless of which seed koji was used for preparation, the obtained fermented fat and oil composition had the effect of imparting a cheese-like flavor, in particular the effect of imparting and enhancing a blue cheese-like flavor.

[0086] Example 3 (Effect of koji starter)

[0087] (Aging step) 16.3 parts by weight of coconut oil and 41.8 parts by weight of water were added to 11.5 parts by weight of salt, in that order, and after sufficient stirring, 30.4 parts by weight of the koji (pea koji), rice koji, or barley koji prepared in the koji-making step of Example 1 above was added and further stirred. Thereafter, the mixture was left to stand at 34°C for 4 weeks while being mixed by hand once a week, to obtain each fermented fat and oil composition.

[0088] (Squeezing step) Two drain filters (Daspon for drains, manufactured by Cotton Labo Co., Ltd.) were stacked on top of each other, and each fermented oil and fat composition prepared in the maturing step was added thereto, followed by squeezing by hand.

[0089] (Pasteurization Step) Each of the fermented fat and oil compositions obtained in the above pressing step was left to stand in a water bath at 85°C for 30 minutes for the purpose of sterilization, thereby obtaining the target composition.

[0090] Test Example 3 Evaluation System: Cup Soup A control sample was prepared using commercially available cup soup according to the instructions on the back. Test samples were prepared by adding 1 wt % of each composition obtained in Example 3 to the control sample.

[0091] (Sensory Evaluation) The intensity of the cheese flavor of each sample obtained above was evaluated in the same manner as in Example 1. The results are shown in Table 8.

[0092]

[0093] As shown in Table 8, it was confirmed that regardless of which koji was used, the obtained fermented oil and fat composition had the effect of imparting a cheese-like flavor, particularly a blue cheese-like flavor.

[0094] Example 4 (Effect of Protein) (Koji-Making Process) Using the same method as in the koji-making process of Example 1, koji was made using peas (Canadian and American yellow peas (manufactured by Cargill Japan Co., Ltd.)), fava beans (manufactured by Sojitz Foods Corporation) and soybeans (manufactured by Sojitz Foods Corporation) as substrates to prepare pea koji, fava bean koji and soybean koji, respectively.

[0095] (Aging step) Salt, coconut oil, and water were added in this order to the protein, or coconut oil and water were added in this order to the salt, in the blending ratios (wt%) shown in Table 9. After sufficient stirring, each koji prepared in the koji-making step was added and further stirred. After that, the mixture was left to stand at 34°C for 4 weeks while being mixed by hand once a week, to obtain each fermented fat and oil composition.

[0096]

[0097] (Squeezing step) Two drain filters (Daspon for drains, manufactured by Cotton Labo Co., Ltd.) were stacked on top of each other, and each fermented oil and fat composition prepared in the maturing step was added thereto, followed by squeezing by hand.

[0098] (Pasteurization Step) Each of the fermented fat and oil compositions obtained in the above pressing step was left to stand in a water bath at 85°C for 30 minutes for the purpose of sterilization, thereby obtaining the target composition.

[0099] Test Example 4 Evaluation System: Cup Soup A control sample was prepared using commercially available cup soup according to the instructions on the back. Test samples were prepared by adding 1 wt % of each composition obtained in Example 4 to the control sample.

[0100] (Sensory Evaluation) The intensity of the cheese flavor of each sample obtained above was evaluated in the same manner as in Example 1. The results are shown in Table 10.

[0101]

[0102] As shown in Table 10, it was confirmed that regardless of which protein was used, the obtained fermented fat and oil composition had the effect of imparting a cheese-like flavor, particularly a blue cheese-like flavor.

[0103] Example 5 (Effect of fats and oils) (Koji-making process) Using the same method as in the koji-making process of Example 1, koji was made using peas (Canadian and American yellow peas (manufactured by Cargill Japan Co., Ltd.)), fava beans (manufactured by Sojitz Foods Corporation) and soybeans (manufactured by Sojitz Foods Corporation) as substrates to prepare pea koji, fava bean koji and soybean koji, respectively.

[0104] (Aging step) To the pea protein, salt, fats and oils (if present), and water were added in this order in the blending ratios (wt%) shown in Table 11, and after thorough stirring, each koji prepared in the koji-making step was added (however, when broad bean koji or soybean koji was used, perilla oil and MCT oil were not added), and further stirring was performed. Thereafter, the mixture was left to stand at 34°C for 4 weeks with manual stirring once a week, to obtain each fermented fat and oil composition.

[0105]

[0106] (Squeezing step) Two drain filters (Daspon for drains, manufactured by Cotton Labo Co., Ltd.) were stacked on top of each other, and each fermented oil and fat composition prepared in the maturing step was added thereto, followed by squeezing by hand.

[0107] (Pasteurization Step) Each of the fermented fat and oil compositions obtained in the above pressing step was left to stand in a water bath at 85°C for 30 minutes for the purpose of sterilization, thereby obtaining the target composition.

[0108] Test Example 5 Evaluation System: Cup Soup A control sample was prepared using commercially available cup soup according to the instructions on the back. Test samples were prepared by adding 1% by weight of each composition obtained in Example 5 to the control sample.

[0109] (Sensory Evaluation) The intensity of the cheese flavor of each sample obtained above was evaluated in the same manner as in Example 1. The results are shown in Table 12.

[0110]

[0111] As shown in Table 12, it was confirmed that the fermented oil and fat compositions obtained by using various oils and fats have the effect of imparting a cheese-like flavor, although the degree of this effect varies depending on the type of koji used.

[0112] Example 6 (Effect of the blending ratio of koji and fat) (Aging process) Fat (if present) and water were added in this order to salt at the blending ratios (wt%) shown in Table 13, and after thorough stirring, the koji (pea koji) prepared in the koji-making process of Example 1 above was added and further stirred. The mixture was then left to stand at 34°C for 4 weeks with manual mixing once a week to obtain each fermented fat and oil composition. A control fermented fat and oil composition was also obtained in the same manner, except that the koji (pea koji) prepared in the koji-making process of Example 1 above was not added.

[0113]

[0114] (Squeezing step) Two drain filters (Daspon for drains, manufactured by Cotton Labo Co., Ltd.) were stacked on top of each other, and each fermented oil and fat composition prepared in the maturing step was added thereto, followed by squeezing by hand.

[0115] (Pasteurization Step) Each of the fermented fat and oil compositions obtained in the above pressing step was left to stand in a water bath at 85°C for 30 minutes for the purpose of sterilization, thereby obtaining the target composition.

[0116] Test Example 6 Evaluation System: Cup Soup A control sample was prepared using commercially available cup soup according to the instructions on the back. Test samples were prepared by adding 1 wt % of each composition obtained in Example 6 to the control sample.

[0117] (Sensory Evaluation) The intensity of the cheese flavor of each sample obtained above was evaluated in the same manner as in Example 1. The results are shown in Table 14.

[0118]

[0119] As shown in Table 14, when the blending ratios of koji and oils in the fermented oil and fat composition were 5.4 to 40.9% (540 to 4,090 ppm when eaten) and 40.9 to 5.4% (4,090 to 540 ppm when eaten), respectively, it was confirmed that the obtained fermented oil and fat composition had the effect of imparting a cheese-like flavor, in particular a blue cheese-like flavor.

[0120] According to the present invention, it is possible to provide a cheese flavor composition that does not contain dairy ingredients and that can impart a cheese-like flavor, and therefore the present invention is useful in the food industry.

[0121] This application is based on patent application No. 2024-061088 filed in Japan (filing date: April 4, 2024), the contents of which are incorporated in their entirety herein.

Claims

1. A cheese flavor composition containing the product of fermentation of an oil-containing substance or a mixture of an oil-containing substance and soy protein with koji (provided that the oil-containing substance is not dairy fat).

2. The composition of claim 1, wherein the oil or fat comprises a triglyceride of a medium chain fatty acid.

3. The composition according to claim 1, wherein the oil or fat is one or more selected from the group consisting of coconut oil, MCT (medium chain triglyceride) oil, canola oil, and olive oil.

4. The composition according to claim 1, wherein the content of fats and oils in the fat-containing material is 0.1% by weight to 100% by weight.

5. The composition according to claim 2, wherein the content of medium-chain fatty acid triglycerides in the oil and fat content is 0.05% to 100% by weight.

6. The composition according to claim 1, wherein the bean protein is one or more selected from the group consisting of pea protein, fava bean protein and soy protein.

7. The composition according to claim 1, wherein the koji is obtained by fermenting beans using koji mold.

8. The composition according to claim 7, wherein the legume is one or more selected from the group consisting of peas, broad beans and soybeans.

9. The composition according to claim 7, wherein the koji mold is one or more species selected from the group consisting of Aspergillus oryzae, Aspergillus luthuensis, and Aspergillus sojae.

10. The composition according to claim 1, wherein the weight ratio of oil to koji in the oil-containing material or the mixture of oil-containing material and soy protein at the start of fermentation with koji is 1:500 to 100:

1.

11. The composition according to claim 1, wherein the fat content in the fat-containing material or the mixture of the fat-containing material and soy protein is 0.1% by weight to 50% by weight at the start of fermentation with koji.

12. The composition according to claim 1, wherein the content of koji in the oil-containing material or the mixture of the oil-containing material and soy protein at the start of fermentation with koji is 0.1% by weight to 80% by weight.

13. A method for producing a cheese-flavored composition, comprising a step of fermenting an oil-containing substance or a mixture of an oil-containing substance and soy protein using koji (provided that the oil is not milk fat).

14. The method of claim 13, wherein the oil or fat contains a triglyceride of a medium-chain fatty acid.

15. The method of claim 13, wherein the oil or fat is one or more selected from the group consisting of coconut oil, MCT (medium-chain triglyceride) oil, canola oil, and olive oil.

16. The method of claim 13, wherein the fat content in the fat-containing material is 0.1% by weight to 100% by weight.

17. The method of claim 14, wherein the content of medium-chain fatty acid triglycerides in the oil-and-fat-containing material is 0.05% by weight to 100% by weight.

18. The method of claim 13, wherein the bean protein is one or more selected from the group consisting of pea protein, fava bean protein, and soy protein.

19. The method of claim 13, wherein the koji is obtained by fermenting beans using koji mold.

20. The method according to claim 19, wherein the legume is one or more selected from the group consisting of peas, broad beans, and soybeans.

21. The method according to claim 19, wherein the koji mold is one or more species selected from the group consisting of Aspergillus oryzae, Aspergillus luthuensis, and Aspergillus sojae.

22. The production method according to claim 13, wherein the weight ratio of oil to koji in the oil-containing material or the mixture of oil-containing material and soy protein at the start of fermentation with koji is 1:500 to 100:

1.

23. The production method according to claim 13, wherein the fat content in the fat-containing material or the mixture of the fat-containing material and soy protein at the start of fermentation with koji is 0.1% by weight to 50% by weight.

24. The production method according to claim 13, wherein the content of koji in the oil-containing material or the mixture of the oil-containing material and soy protein at the start of fermentation with koji is 0.1% by weight to 80% by weight.

25. A method for producing a cheese-flavored food, characterized by fermenting an oil-containing substance or a mixture of an oil-containing substance and soy protein using koji, and adding a composition containing the resulting fermentation product to a food product (provided that the oil is not dairy fat).

26. A method for imparting a cheese flavor to a food product, comprising fermenting an oil-containing substance or a mixture of an oil-containing substance and soy protein using koji, and adding a composition containing the resulting fermentation product to the food product (provided that the oil-containing substance is not dairy fat).

27. A composition containing a product of fermentation of an oil-containing substance or a mixture of an oil-containing substance and soy protein with koji (provided that the oil-containing substance is not dairy fat).

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