Method for producing cheese substitute, cheese substitute, and method for suppressing deterioration of texture of cheese substitute

Abstract

The present invention relates to a method for producing a cheese substitute, the method comprising a step (i) for mixing a plant-derived oil (A) and chemically untreated starch (B), and a step (ii) for causing glucoamylase (C) to act on a mixture obtained in the step (i).　The present invention makes it possible to provide a cheese substitute comprising a chemically untreated starch, wherein texture deterioration due to starch retrogradation is improved.

Description

Method for manufacturing cheese substitute food, cheese substitute food, and method for suppressing deterioration of texture in cheese substitute food

[0001] The present invention relates to a method for producing a cheese substitute food in which deterioration of texture is suppressed, a cheese substitute food in which deterioration of texture is suppressed, and a method for suppressing deterioration of texture over time in a cheese substitute food.

[0002] Cheese substitutes, also known as analog cheeses or imitation cheeses, are foods processed to resemble cheese in appearance and texture, serving as a substitute for cheese. Cheese substitutes are manufactured by replacing some or all of the fat and protein in cheese with vegetable oils and proteins made from soybeans, rice, yeast, etc. In recent years, the market has been expanding due to growing animal welfare awareness and health consciousness. Along with the expansion of the cheese substitute market, there is also a growing demand for cheese substitutes with improved nutritional balance. To improve the meltability and extensibility of cheese substitutes with high protein content when heated, techniques have been proposed that involve applying proteases or α-glucosidases (Patent Document 1).

[0003] On the one hand, in cheese substitute foods, starch is usually added to impart a smooth texture similar to dairy cheese, shape retention, and meltability after heating. In order to suppress the deterioration of texture due to starch aging, as the starch, modified starches in which functional groups are introduced into the hydroxyl groups at the 2, 3, and 6 positions of glucose, such as acetylated starch in which an acetyl group is introduced, or hydroxypropylated starch in which a hydroxypropyl group is introduced, are used. It has been reported that the sugar chains of the amylose structure in starch are shortened by using maltogenic amylase that decomposes starch chains in an exo-like manner or α-glucosidase that hydrolyzes the α-1,4-glucosidic bond of sugar chains (Non-Patent Document 1). However, due to the increasing trend towards natural products, there is a desire to avoid using starch that has been chemically treated, such as modified starch with functional groups introduced. However, when using unprocessed starch, there is a problem that even when using starch-degrading enzymes such as α-glucosidase, the deterioration of the texture of cheese substitute foods due to starch aging cannot be sufficiently suppressed. Therefore, in cheese substitute foods, even when using starch that has not been chemically treated, a cheese substitute food in which the deterioration of texture due to starch aging is improved and which can meet the requirements of natural orientation is desired.

[0004] International Publication No. 2023 / 033188

[0005] Journal of the Society for Bioscience and Bioengineering, Vol. 100, No. 10, 565 (2022)

[0006] Therefore, an object of the present invention is to provide a cheese substitute food containing starch that has not been chemically treated, in which the deterioration of texture due to starch aging is improved.

[0007] As a result of intensive studies to solve the above problems, the present inventors have found that by allowing (C) glucoamylase to act on a mixture containing (A) vegetable oil and (B) starch that has not been chemically treated, the aging of starch can be suppressed and the deterioration of the texture of cheese substitute foods can be improved. Further studies have led to the completion of the present invention.

[0008] In other words, the present invention relates to the following: [1] A method for producing a cheese substitute food, comprising the steps of (i) mixing (A) vegetable oil and (B) untreated starch, and (ii) reacting the mixture obtained in step (i) with (C) glucoamylase. [2] The method according to [1], wherein (A) the vegetable oil is one or more selected from the group consisting of soybean oil, corn oil, palm oil and coconut oil. [3] The method according to [1] or [2], wherein (B) the untreated starch is one or more selected from the group consisting of (b1) unprocessed starch and (b2) physically treated starch. [4] The method according to [3], wherein (b1) the unprocessed starch is one or more selected from the group consisting of tapioca starch, corn starch, sago starch, potato starch and waxy corn starch. [5] (b2) The manufacturing method according to [3] or [4], wherein the physically treated starch is one or more selected from the group consisting of dry heat treated tapioca starch and dry heat treated waxy corn starch. [6] The manufacturing method according to any one of [1] to [5], wherein (C) glucoamylase is reacted at a rate of 0.01 U to 4,000 U per 1 g of a mixture containing (A) vegetable oil and (B) untreated starch. [7] The manufacturing method according to any one of [1] to [6], wherein (B) untreated starch is mixed in an amount of 10% to 50% by weight relative to the total amount of the cheese substitute food. [8] The manufacturing method according to [3], wherein the unprocessed starch is one or more selected from the group consisting of tapioca starch, wheat starch, corn starch, sago starch, potato starch and waxy corn starch. [9] A cheese substitute food comprising (A) vegetable oil and (G) untreated starch, wherein the starch has been acted upon by glucoamylase.

[10] The cheese substitute food according to [9], wherein (A) the vegetable oil is one or more selected from the group consisting of soybean oil, corn oil, palm oil and coconut oil.

[11] (G) A cheese substitute food according to [9] or

[10] , wherein the starch that has not been chemically treated and has been acted upon by glucoamylase is one or more selected from the group consisting of (g1) unprocessed starch that has been acted upon by glucoamylase and (g2) physically treated starch that has been acted upon by glucoamylase.

[12] A cheese substitute food according to

[11] , wherein the starch that has been acted upon by glucoamylase is one or more selected from the group consisting of tapioca starch, corn starch, sago starch, potato starch and waxy corn starch.

[13] (g2) A cheese substitute food according to

[11] or

[12] , wherein the starch is physically treated, and the starch on which glucoamylase has been acted is one or more selected from the group consisting of dry heat-treated tapioca starch and dry heat-treated waxy corn starch, and the starch on which glucoamylase has been acted is the starch on which glucoamylase has been acted.

[14] (G) A cheese substitute food according to any one of [9] to

[13] , wherein the starch is not chemically treated, and the starch on which glucoamylase has been acted is 0.02 U to 40,000 U of glucoamylase per gram of the untreated starch.

[15] A cheese substitute food according to any one of [9] to

[14] , wherein 10% to 50% by weight of untreated starch is contained in a state on which glucoamylase has been acted, relative to the total amount of the cheese substitute food.

[16] (g1) Unprocessed starch, wherein the starch acted upon by glucoamylase is one or more selected from the group consisting of tapioca starch, wheat starch, corn starch, sago starch, potato starch and waxy corn starch, and is starch acted upon by glucoamylase, as described in

[11] .

[17] A method for suppressing a decrease in texture in a cheese substitute, comprising (A) acting upon a mixture containing vegetable oil and (B) untreated starch with (C) glucoamylase.

[18] The method according to

[17] , wherein (A) the vegetable oil is one or more selected from the group consisting of soybean oil, corn oil, palm oil and coconut oil.

[19] The method according to

[17] or

[18] , wherein (B) unprocessed starch is one or more selected from the group consisting of (b1) unprocessed starch and (b2) physically processed starch.

[20] The method according to

[19] , wherein (b1) unprocessed starch is one or more selected from the group consisting of tapioca starch, corn starch, sago starch, potato starch and waxy corn starch.

[21] The method according to

[19] or

[20] , wherein (b2) physically processed starch is one or more selected from the group consisting of dry heat-treated tapioca starch and dry heat-treated waxy corn starch.

[22] The method according to any one of

[17] to

[21] , wherein (C) glucoamylase is reacted at a dose of 0.01 U to 4,000 U per 1 g of a mixture containing (A) vegetable oil and (B) unprocessed starch.

[23] (B) The method according to any one of

[17] to

[22] , wherein the amount of unprocessed starch is 10% to 50% by weight of the total amount of the cheese substitute food.

[24] (b1) The method according to

[19] , wherein the unprocessed starch is one or more selected from the group consisting of tapioca starch, wheat starch, corn starch, sago starch, potato starch, and waxy corn starch.

[0009] The present invention provides a method for producing a cheese substitute food containing starch that has not been chemically treated as starch, in which the deterioration of texture due to starch retrogradation is well improved, and also provides the cheese substitute food itself. Furthermore, the present invention makes it possible to effectively suppress the deterioration of texture due to starch retrogradation in a cheese substitute food containing starch that has not been chemically treated as starch.

[0010] Figure 1 shows the changes in texture over time for each cheese substitute food in Test Example 1, including the control, Comparative Example 1, Example 1, and Example 2. Figure 2 shows the changes in hardness over time for each cheese substitute food in Test Example 2, including the control, Comparative Example 1, Example 1, and Example 2.

[0011] The present invention provides a method for producing cheese substitute foods (hereinafter also referred to as "the production method of the present invention" in this specification). In the present invention, "cheese substitute food" refers to a food product produced by replacing some or all of the fat and protein of cheese with vegetable oils and vegetable proteins made from soybeans, rice, yeast, etc., and processed to resemble cheese in appearance and texture. In the present invention, it is preferable that the product be plant-based, in which all of the fat and protein of cheese are replaced with plant-based ingredients and no animal oils or animal proteins are used.

[0012] The present invention provides a manufacturing method comprising: (i) a step of mixing (A) vegetable oil and (B) untreated starch; and (ii) a step of reacting the mixture obtained in the above step with (C) glucoamylase.

[0013] In step (i) of the manufacturing method of the present invention, (A) vegetable oil can be any oil extracted and refined from lipids contained in plants that is suitable for consumption, and is not particularly limited. Examples include linseed oil, perilla oil, olive oil, cocoa butter, sesame oil, rice oil, soybean oil, corn oil, rapeseed oil, palm oil, sunflower oil, safflower oil, cottonseed oil, coconut oil, etc., and one or more types can be used. In the manufacturing method of the present invention, soybean oil, corn oil, palm oil, coconut oil, etc. are preferably used, and coconut oil is more preferably used. As (A) vegetable oil, lipids contained in various plants can be extracted and refined and used, but commercially available products provided by various companies as vegetable oils for food use can be used. In the manufacturing method of the present invention, (A) vegetable oil can be used in an amount of 5% to 50% by weight, preferably 10% to 35% by weight, and more preferably 15% to 25% by weight, relative to the total amount of the cheese substitute food.

[0014] In step (i) of the manufacturing method of the present invention, (B) the starch that has not undergone chemical treatment can be one or more selected from the group consisting of (b1) unprocessed starch and (b2) physically treated starch. As for (b1) unprocessed starch, from the viewpoint of anti-staling effect, it is preferable to use starch that does not have a high amylose content. Examples include starch with an amylose content of about 15% to 35% by weight, such as corn starch, wheat starch, rice (non-glutinous rice) starch, potato starch, sweet potato starch, kudzu starch, tapioca starch, sago starch, pea starch, and chickpea starch; and starch with an amylopectin content of 100% by weight, such as glutinous rice starch and waxy corn starch (starch derived from waxy corn). One type can be selected and used alone, or two or more types can be used in combination. From the viewpoint of retaining moisture in cheese substitute foods and improving texture, tapioca starch, corn starch, sago starch, potato starch, waxy corn starch, etc. are preferred as unprocessed starches, and tapioca starch and waxy corn starch are more preferred. In other embodiments of the present invention, tapioca starch, wheat starch, corn starch, sago starch, potato starch, waxy corn starch, etc. are preferred as unprocessed starches. (b1) As unprocessed starches, commercially available products provided by various companies for food use can be used.

[0015] (b2) Examples of physically treated starches include tapioca starch, waxy corn starch, etc., which have been subjected to dry heat treatment. One type can be selected and used alone, or two or more types can be used in combination. Physically treated starches are preferable from the viewpoint of their anti-aging effect in cheese substitute foods. (b2) As physically treated starches, commercially available products provided by various companies for food use can be used.

[0016] In the manufacturing method of the present invention, (B) the amount of untreated starch is typically 5% to 70% by weight, preferably 7.5% to 60% by weight, and more preferably 10% to 50% by weight, based on the total amount of the cheese substitute food, with the sum of the content of one or more types selected from the group consisting of (b1) unprocessed starch and (b2) physically treated starch. Furthermore, in the manufacturing method of another embodiment of the present invention, it is appropriate to use an amount of untreated starch that is 10% to 40% by weight, and more appropriately 10% to 35% by weight, based on the total amount of the cheese substitute food, with the sum of the content of one or more types selected from the group consisting of (b1) unprocessed starch and (b2) physically treated starch.

[0017] In the manufacturing method of the present invention, from the viewpoint of improving the texture of cheese substitute foods, it is preferable to use a combination of (b1) unprocessed starch and (b2) physically treated starch as (B) untreated starch. Furthermore, from the viewpoint of moldability of cheese substitute foods, it is preferable to use starches with a high amylopectin content, such as waxy corn starch and dry heat-treated waxy corn starch, such that their content relative to the total content of (B) untreated starch is 50% by weight or less.

[0018] In step (i) of the manufacturing method of the present invention, in addition to (A) vegetable oil and (B) untreated starch, (D) vegetable protein and (E) general food additives can be added and mixed, as long as they do not impair the characteristics of the present invention.

[0019] (i) The plant protein (D) that can be added in step (i) is not particularly limited as long as it is a protein obtained by extraction, separation, concentration, or further purification from a protein-containing plant, and includes proteins derived from the seeds of legumes such as almonds, soybeans, peas, chickpeas, broad beans, and mung beans; proteins derived from the seeds of wheat, oats, and rye; plant-derived proteins such as chia seeds, rapeseed, and floating weeds; proteins derived from microorganisms; proteins derived from fungi, etc. Plant-derived proteins are preferred, and proteins derived from almonds, soybeans, peas, and broad beans are more preferred. The plant protein (D) described above can be added and mixed individually or in combination of two or more types. The plant protein (D) can be used by extraction, separation, concentration, purification, etc. from a plant containing protein, but commercially available products provided by various companies for food use can also be used. In the manufacturing method of the present invention, (D) plant protein may be added in an amount of 0.1% to 50% by weight relative to the total amount of the cheese substitute food.

[0020] (i) Examples of general additives that can be added in step (i) include solvents such as water (purified water, tap water, etc. for food production), lower alcohols (ethanol, etc.), and polyhydric alcohols (propylene glycol, glycerin, etc.); bases such as polyethylene glycol; excipients such as dextrin and lactose; binders such as sorbitol, polyvinylpyrrolidone, cellulose and its derivatives (crystalline cellulose, hydroxypropyl cellulose, etc.); emulsifiers such as gum arabic, glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, saponins, and lecithin; seasonings such as salt, sugar, soy sauce, amino acid salts (monoglutamate sodium, etc.), nucleic acid-based seasonings (5'-inosinate disodium, etc.), and yeast extract; acidulants such as lactic acid; pH adjusters such as organic acid salts (fumarates, etc.); thickening polysaccharides such as alginic acid and xanthan gum; colorants; and flavorings. One or more of these can be added as needed, in amounts consistent with general usage.

[0021] In step (ii) of the manufacturing method of the present invention, the glucoamylase (C) that is reacted with a mixture containing (A) vegetable oil and (B) untreated starch is an exo-type glucosidase that catalyzes the hydrolysis of α-1,4-glucosidic bonds and α-1,6-glucosidic bonds at the non-reducing end of starch in glucose units. As the glucoamylase, one derived from fungi such as Rhizopus and Aspergillus can be used, and commercially available products provided for food use by companies such as Amano Enzyme Co., Ltd. can be used.

[0022] In the manufacturing method of the present invention, "(C) acting with glucoamylase" means contacting or having glucoamylase in the presence of a mixture containing (A) vegetable oil and (B) untreated starch. The means are not particularly limited as long as glucoamylase can be contacted or have coexistence with the mixture. For example, glucoamylase may be directly added to the mixture and mixed to bring it into contact, or glucoamylase may be dissolved in water to prepare an enzyme solution, which may then be added to the mixture and brought into contact. Furthermore, "(C) acting with glucoamylase" also includes mixing the above mixture with (C) glucoamylase and heating or warming it to a temperature suitable for the reaction of (C) glucoamylase. The heating or warming may be carried out while stirring. More specifically, "(C) acting with glucoamylase" means mixing (A) vegetable oil and (B) untreated starch, or optionally (D) vegetable protein and (E) general additives, with (C) glucoamylase while stirring and heating to emulsify, and then contacting or bringing (C) glucoamylase into contact with (A) vegetable oil and (B) untreated starch in the mixture, so that (B) untreated starch, specifically one or more selected from the group consisting of (b1) unprocessed starch and (b2) physically treated starch, reacts enzymatically with (C) glucoamylase. The heating or heating temperature is usually 30°C to 90°C, preferably 40°C to 80°C, and more preferably 50°C to 70°C. The heating or warming time is usually 0.1 to 60 minutes, preferably 1 to 30 minutes, and more preferably 3 to 10 minutes. The pH when contacting (C) glucoamylase is usually 2 to 8, preferably 3 to 7, and more preferably 4.5 to 7.

[0023] In the manufacturing method of the present invention, (C) glucoamylase is reacted with 1 g of a mixture containing (A) vegetable oil and (B) untreated starch obtained in step (i) (if (D) vegetable protein and (E) general additives are added in step (i), these are also included, and the total amount of the mixture is approximately the same as the total amount of the cheese substitute food) at a rate of usually 0.01 U to 4,000 U, preferably 0.1 U to 400 U, and more preferably 0.1 U to 40 U. In addition, (C) glucoamylase is reacted with 1 g of one or more types selected from the group consisting of (B) untreated starch, specifically (b1) unprocessed starch and (b2) physically treated starch, at a rate of usually 0.02 U to 40,000 U, preferably 0.2 U to 4,000 U, and more preferably 1 U to 400 U. Furthermore, for (C) glucoamylase, one unit (1U) is defined as the enzyme activity that generates the reducing power equivalent to 10 mg of glucose from soluble starch in 30 minutes under conditions of pH 5.0 and 40°C.

[0024] If (D) plant protein is added in step (i) of the manufacturing method of the present invention, it is preferable to further act with (F) protease in addition to (C) glucoamylase in step (ii). "Act with (F) protease" means contacting or having (F) protease in the presence of the mixture obtained in step (i), i.e., the mixture containing (A) vegetable oil, (B) untreated starch, and (D) plant protein. As for (F) protease, any protease that has the activity to catalyze the hydrolysis of peptide bonds in proteins and can decompose proteins can be used without particular limitation, and examples include endo-type / exo-type proteases, endo-type proteases, exo-type proteases, and combinations thereof. The (F) protease to be used in the production method of the present invention is preferably selected from the group consisting of endo-type / exo-type proteases, a combination of endo-type proteases and exo-type proteases, exo-type proteases, and endo-type proteases; more preferably selected from the group consisting of endo-type / exo-type proteases, a combination of endo-type proteases and exo-type proteases, and endo-type proteases; and even more preferably selected from the group consisting of endo-type / exo-type proteases and a combination of endo-type proteases and exo-type proteases.

[0025] Endo-type / exo-type proteases are enzymes that hydrolyze peptide bonds within proteins and peptide bonds at the ends of proteins to produce peptides or amino acids. In the present invention, commercially available products such as Proteax (Amano Enzyme Co., Ltd., derived from Aspergillus oryzae), Peptidase R (Amano Enzyme Co., Ltd., derived from Rhizopus oryzae), Denatzyme AP (Nagase ChemteX Corporation, derived from Aspergillus oryzae), and purified papain for food use (Nagase ChemteX Corporation, derived from papaya latex) can be used as endo-type / exo-type proteases.

[0026] Endoproteases are enzymes that hydrolyze peptide bonds within proteins to produce peptides. In the present invention, commercially available products such as Protin SD-NY10 (Amano Enzyme Co., Ltd., derived from Bacillus amyloliquefaciens), Protin SD-AY10 (Amano Enzyme Co., Ltd., derived from Bacillus licheniformis), Denapsin 2P (Nagase ChemteX Corporation, derived from Aspergillus niger), and Bioplase SP-20FG (Nagase ChemteX Corporation, derived from Bacillus licheniformis) can be used as endoproteases.

[0027] Exo-proteases are enzymes that hydrolyze peptide bonds at the amino or carboxyl termini of proteins to release amino acids. In the present invention, commercially available products such as aminopeptidase (purified product) (Denathyme LEP 10P (Nagase ChemteX Corporation)) can be used as the exo-protease.

[0028] In the manufacturing method of the present invention, if (F) protease is further acted upon, the amount of (F) protease can be added per 1 g of (D) plant protein, typically 0.001 U to 1,000,000 U, preferably 0.01 U to 100,000 U, more preferably 0.1 U to 10,000 U, if it is an endo-type protease, typically 0.0001 U to 100,000 U, preferably 0.001 U to 10,000 U, more preferably 0.01 U to 1,000 U, if it is an exo-type protease, typically 0.001 U to 1,000,000 U, preferably 0.01 U to 100,000 U, more preferably 0.1 U to 10,000 U, if it is an endo-type / exo-type protease. For the enzymatic activity of endo-type proteases, one unit (1 U) is defined as the amount of enzyme that produces an increase in the colored substance of the forin reagent equivalent to 1 μg of tyrosine per minute, using casein as a substrate. For the enzymatic activity of exo-type proteases, one unit (1 U) is defined as the amount of enzyme that produces 1 μmol of p-nitroaniline per minute, using L-leucyl-p-nitroanilide as a substrate. (F) Proteases can be brought into contact or coexist under normal conditions and methods.

[0029] The manufacturing method of the present invention may include, in addition to steps (i) and (ii) above, steps (iii) in which (C) glucoamylase or a mixture treated with (C) glucoamylase and (F) protease is heated in step (ii), (iv) a mixture heated in step (iii) is cooled, and (v) a mixture cooled in step (iv) is cut, etc., which are commonly used in the production of cheese substitute foods. The mixing step in (i), the step of treating with (C) glucoamylase and (F) protease, the step of heating the mixture in (iii), and the step of cooling in (iv) above can be carried out with stirring. The mixing and stirring above can be carried out by methods known in the field of food production, for example, using a mixing and stirring machine commonly used in the production of cheeses, such as a food processor, a cooker-type emulsifier, a kettle-type emulsifier, a vertical high-speed shear emulsifier, or a scraping-type heat exchanger.

[0030] In the manufacturing method of the present invention, the step of heating the mixture treated with (C) glucoamylase or (C) glucoamylase and (F) protease as described in (iii) above is more specifically a step of further heating the mixture treated with (C) glucoamylase or (C) glucoamylase and (F) protease while stirring at a temperature at which starch gelatinizes to inactivate the enzymes and obtain a mixture containing gelatinized starch, and a sterilization step. The heating temperature in the heating step described in (iii) above is not particularly limited as long as the enzymes are inactivated and sterilization is further performed, but is usually 70°C to 120°C, preferably 80°C to 120°C, and more preferably 90°C to 120°C. The heating time is usually 0.1 minutes to 60 minutes, preferably 1 minute to 60 minutes, and more preferably 5 minutes to 60 minutes.

[0031] In the manufacturing method of the present invention, the cooling step of (iv) above is more specifically the step of pouring the mixture obtained in the heating step of (iii) above into a mold and cooling it to obtain a cheese substitute food. The cooling method in the cooling step of (iv) above is not particularly limited, and general means such as air cooling, water cooling, and cooling by a heat exchanger can be used, but the mixture heated in the heating step of (iii) above is usually cooled to -20°C to 20°C, preferably -10°C to 10°C, and more preferably 0°C to 10°C. The mixture heated in the heating step of (iii) above may be filled into a desired container and cooled.

[0032] In the manufacturing method of the present invention, the step of cutting the cooled mixture described in (v) above more specifically includes the step of cutting the cooled mixture into block shapes, the step of cutting it into the form of sliced ​​cheese or shredded cheese, and so on. For example, by this step, shredded cheese can be produced by shredding to a predetermined size. The specific shred size can be adjusted as appropriate and is not particularly limited, but examples include sizes of 4.5 mm to 10 mm x 30 mm, and for fine shredding, sizes of 1.0 mm to 2.0 mm x 60 mm.

[0033] In step (ii) of the manufacturing method of the present invention, the mixture on which glucoamylase is reacted (C) usually contains water. As for the water, as described in (E) General additives, purified water, tap water, or other food-grade water is used. The water content is, for example, 5% to 80% by weight, preferably 15% to 70% by weight, more preferably 25% to 60% by weight, and even more preferably 35% to 50% by weight, based on the total amount of the mixture on which glucoamylase is reacted (C).

[0034] The manufacturing method of the present invention makes it possible to provide a cheese substitute food that contains untreated starch, while effectively suppressing starch retrogradation and preventing deterioration of texture over time.

[0035] Furthermore, the present invention provides a cheese substitute food (hereinafter also referred to as "the cheese substitute food of the present invention" in this specification). The cheese substitute food of the present invention contains (A) vegetable oil and (G) untreated starch, which is starch that has been acted upon by glucoamylase.

[0036] The "vegetable oil" contained as component (A) in the cheese substitute food of the present invention is as described above in the manufacturing method of the present invention. The amount of vegetable oil in the cheese substitute food of the present invention is usually 5% to 50% by weight, preferably 10% to 35% by weight, and more preferably 15% to 25% by weight, based on the total amount of the cheese substitute food.

[0037] Furthermore, regarding "untreated starch that has not been chemically treated and has been acted upon by glucoamylase," which is contained as component (G) in the cheese substitute food of the present invention, the "glucoamylase" and "untreated starch" are as described above in the manufacturing method of the present invention. "Acted upon by glucoamylase" means that, under the conditions, namely temperature, pH, and time described above in the manufacturing method of the present invention, the amount of glucoamylase described above in the manufacturing method of the present invention is brought into contact with or coexist with the present invention, and an enzymatic reaction is carried out with the glucoamylase. Therefore, "starch that has not undergone chemical treatment and has been acted upon with glucoamylase" refers to starch that has not undergone chemical treatment and has been subjected to an enzymatic reaction with glucoamylase in contact with or in the presence of glucoamylase, resulting in the cleavage of several glucose molecules and shortening of the amylose or amylopectin sugar chains. Specifically, it refers to one or more types selected from the group consisting of unprocessed starch that has been acted upon with glucoamylase, i.e., unprocessed starch that has been subjected to an enzymatic reaction with glucoamylase in contact with or in the presence of glucoamylase, resulting in the cleavage of several glucose molecules and shortening of the amylose or amylopectin sugar chains, and physically processed starch that has been acted upon with glucoamylase, i.e., physically processed starch that has been subjected to an enzymatic reaction with glucoamylase in contact with or in the presence of glucoamylase, resulting in the cleavage of several glucose molecules and shortening of the amylose or amylopectin sugar chains. The cheese substitute food of the present invention contains, together with (A) vegetable oil, one or more selected from the group consisting of (g1) unprocessed starch which has been acted upon by glucoamylase, and (g2) physically treated starch which has been acted upon by glucoamylase.

[0038] In the cheese substitute food of the present invention, the total amount of the cheese substitute food is typically 5% to 70% by weight, preferably 7.5% to 60% by weight, and more preferably 10% to 50% by weight of untreated starch, specifically one or more selected from the group consisting of unprocessed starch and physically treated starch, in a state in which glucoamylase has acted. In other embodiments of the present invention, the total amount of the cheese substitute food is preferably 10% to 40% by weight of untreated starch, specifically one or more selected from the group consisting of unprocessed starch and physically treated starch, in a state in which glucoamylase has acted, and it is more preferably 10% to 35% by weight of the starch is in a state in which glucoamylase has acted.

[0039] The cheese substitute food of the present invention may contain (D) plant protein and (E) general additives, to the extent that it does not impair the characteristics of the present invention. The (D) plant protein may preferably be contained in a state in which (F) protease has acted. The plant protein that may be contained as component (D), the general additive that may be contained as component (E), and the (F) protease that acts on the plant protein that may be contained as component (D) in the cheese substitute food of the present invention are as described above in the manufacturing method of the present invention. Furthermore, "acted on by protease" means that the amount of protease described above in the manufacturing method of the present invention was brought into contact with or coexist with the product under normal conditions and methods.

[0040] The cheese substitute food of the present invention typically contains water. As for the water, as described for general additives in the manufacturing method of the present invention, food-grade water such as purified water or tap water is used. The water content is, for example, 5% to 80% by weight, preferably 15% to 70% by weight, more preferably 25% to 60% by weight, and even more preferably 35% to 50% by weight, based on the total amount of the cheese substitute food.

[0041] The cheese substitute food of the present invention can be produced by mixing (A) vegetable oil and fat and (B) starch that has not been chemically treated, and further mixing (D) vegetable protein and (E) general additives as necessary, and allowing (C) glucoamylase or (C) glucoamylase and (F) protease to act thereon, and then through the general production steps described above in the production method of the present invention.

[0042] Although the cheese substitute food of the present invention contains starch that has not been chemically treated as starch, the deterioration of texture due to the aging of starch is suppressed, and it has a smooth and elastic good texture.

[0043] Furthermore, the present invention provides a method for suppressing the deterioration of texture over time in a cheese substitute food (hereinafter, also referred to as "the suppression method of the present invention" in this specification). The suppression method of the present invention includes allowing (C) glucoamylase to act on a mixture containing (A) vegetable oil and fat and (B) starch that has not been chemically treated.

[0044] In the suppression method of the present invention, (A) vegetable oil and fat, (B) starch that has not been chemically treated, and their contents contained in the mixture on which glucoamylase acts are as described above in the production method of the present invention. Also, (C) glucoamylase and "allowing glucoamylase to act" are as described above in the production method of the present invention, and the conditions (temperature, time, pH, etc.) and the amount of glucoamylase to act when allowing glucoamylase to act are also as described above in the production method of the present invention. In the suppression method of the present invention, (D) vegetable protein and (E) general additives can be further added to and mixed with (A) vegetable oil and fat and (B) starch that has not been chemically treated, and in addition to (C) glucoamylase, (F) protease can be allowed to act. (D) Vegetable protein, (E) general additives, (F) protease and "allowing protease to act", and the conditions and the amount to act when allowing protease to act are as described above in the production method of the present invention.

[0045] In the inhibition method of the present invention, a cheese substitute food is produced by following the general cheese manufacturing process described above in the manufacturing method of the present invention, such as reacting a mixture containing (A) vegetable oil and (B) untreated starch with (C) glucoamylase and then heating it.

[0046] The inhibition method of the present invention effectively suppresses starch retrogradation in cheese substitute foods containing starch that has not been chemically treated as starch, and effectively suppresses the deterioration of texture caused by starch retrogradation.

[0047] The present invention will be described in more detail below with reference to examples.

[0048] [Examples 1, 2, Comparative Example 1] According to the compositions shown in Table 1 of the cheese substitute food, (5) in Table 1 was put into a heating mixer ("Thermomix TM21", Vorwerk) and heated to melt it, and (1) to (4) and (7) to (9) were added and mixed. Then, (6) was added and mixed at speed 1 for 15 seconds without raising the temperature. Subsequently, it was heated to 70°C and mixed at speed 2 for 5 minutes. Then, it was heated to 90°C and mixed at speed 2.2 for 8 minutes, filled into a mold, cooled at 10°C for 48 hours, cut into pieces about 2 cm × 2 cm, and cut into a circular shape with a diameter of 2 cm to produce a control cheese substitute food. In the above, to the heated and melted (5), (1) to (4) and (7) to (9) were added and mixed with (10) and (11) in the amounts shown in Table 1 respectively, and then (6) was added and mixed. Then, in the same manner as above, the cheese substitute foods of Comparative Example 1 and Examples 1 and 2 were produced. The pH of the cheese substitute food measured by the glass electrode method was 6.8. As (1) to (5) and (7) to (9) in Table 1, commercially available products for food were used, and as (6), food manufacturing water (purified water) was used. Also, as the α-glucosidase of (10), "α-glucosidase" (Amano Enzyme Co., Ltd.) (specific activity = 120 U / g) was used, and as the glucoamylase of (11), "Glucoamylase "Amano" SD for Brewing" (Amano Enzyme Co., Ltd.) (specific activity = 250,000 U / g) was used. The addition amount of α-glucosidase in the cheese substitute food of Comparative Example 1 was 0.36 U / g, and the addition amounts of glucoamylase in the cheese substitute foods of Example 1 and Example 2 were 18.75 U / g and 37.5 U / g respectively.

[0049]

[0050] [Test Example 1] Evaluation of the change in texture of cheese substitutes over time (1) The change in texture over time was evaluated for each of the cheese substitutes, control, comparative example 1, example 1, and example 2, as follows. Each of the above cheese substitutes was stored refrigerated (10°C) after production. Two days and 30 days after the start of storage, five panelists consumed each cheese substitute and performed a sensory evaluation of smoothness and elasticity. The evaluation results were scored according to the evaluation criteria shown in Table 2, and the average of the evaluation scores of the five people was calculated. The evaluation results are shown in Figure 1.

[0051]

[0052] As shown in Figure 1, in the control cheese substitute food produced without the addition of either α-glucosidase or glucoamylase, the evaluation of smoothness and elasticity was considerably low after 2 days, and after 30 days, the evaluation scores for smoothness and elasticity further decreased. In contrast, in the cheese substitute food of Comparative Example 1, produced with the addition of α-glucosidase (α-glucosidase amount = 0.36 U / g), after 30 days, although the smoothness decreased slightly, the evaluation score for elasticity remained unchanged. In the cheese substitute food of Example 1, produced with the addition of glucoamylase (glucoamylase amount = 18.75 U / g), after 30 days, the evaluation scores for smoothness and elasticity decreased only slightly. In Example 2, the cheese substitute food, which had a glucoamylase content of 37.5 U / g, received a high evaluation for smoothness after 2 days, and there was almost no decrease in smoothness or elasticity after 30 days.

[0053] [Test Example 2] Evaluation of changes in hardness of cheese substitute foods over time For each cheese substitute food, including the control, Comparative Example 1, Example 1, and Example 2, the hardness was measured using a texture analyzer ("TA.XT plus", Eiko Seiki Co., Ltd.) under the measurement conditions shown in Table 3 (n=3) 2 days and 30 days after production. The evaluation results are shown in Figure 2 as hardness measurements (mean value ± standard error).

[0054]

[0055] As shown in Figure 2, in the control cheese substitute food produced without the addition of either α-glucosidase or glucoamylase, the hardness increased significantly after 30 days compared to 2 days after production, showing a noticeable hardening. In Comparative Example 1, the cheese substitute food produced with the addition of α-glucosidase (α-glucosidase amount = 0.36 U / g), a significant increase in hardness over time was also observed, although the increase in hardness was only slightly suppressed compared to the control cheese substitute food. On the other hand, in the cheese substitute foods of Examples 1 and 2, produced with the addition of glucoamylase, the increase in hardness over time was suppressed in a manner dependent on the amount of glucoamylase added.

[0056] [Example 3] Cheese substitute food The cheese substitute food of Example 3 was produced in the same manner as in Example 1, except that the amount of glucoamylase added was 0.000144 g per 100 g of the total amount of components (1) to (9) (0.36 U per 1 g of cheese substitute food).

[0057] [Test Example 3] Evaluation of changes in the texture of cheese substitutes over time (2) For each of the cheese substitutes in the control, comparative example 1, and example 3, the products were stored refrigerated (10°C) after production, and after 30 days, five panelists consumed them and performed a sensory evaluation of the softness, smoothness, and elasticity of the cheese substitutes as perceived during consumption. The evaluation results were scored according to the evaluation criteria shown in Table 4, and the average of the evaluation scores of the five panelists was calculated. The evaluation results are shown in Table 5.

[0058]

[0059]

[0060] As shown in Table 5, the control cheese substitute, which was produced without the addition of either α-glucosidase or glucoamylase, was evaluated as hard, crumbly, and brittle after 30 days. The cheese substitute of Comparative Example 1, produced with the addition of 0.36 U / g of α-glucosidase, showed significantly suppressed hardening and a decrease in smoothness and elasticity compared to the control cheese substitute. However, the cheese substitute of Example 3, produced with the same amount of glucoamylase as in Comparative Example 1, showed even further suppression of the deterioration of texture over time and was evaluated as having a soft, smooth, and considerably supple texture.

[0061] The results from Test Examples 1-3 suggest that, in cheese substitute foods containing unprocessed starch (unprocessed starch with an amylopectin content of 100% by weight and physically processed starch), adding and allowing glucoamylase to act upon the starch during production effectively suppresses the deterioration of texture over time caused by starch retrogradation, such as hardening, loss of smoothness, and loss of elasticity in cheese substitute foods. Furthermore, the effects of acting with glucoamylase were suggested to be superior to those of α-glucosidase, which has been reported to have a starch retrogradation inhibitory effect.

[0062] [Example 4, Comparative Example 2] Cheese substitute food According to the composition shown in Table 6, (4) in Table 6 was placed in a heated mixer ("Thermomix TM21", Vork), heated and melted, (1) to (3) and (6) to (8) were added and mixed, then (5) was added and mixed at speed 1 for 15 seconds without raising the temperature, then heated to 70°C and mixed at speed 2 for 5 minutes. Subsequently heated to 90°C and mixed at speed 2.2 for 8 minutes, filled into a mold, cooled at 10°C for 48 hours, then cut into pieces of about 2 cm x 2 cm, and cut into circles with a diameter of 2 cm to produce the control cheese substitute food. In the above procedure, (4) was heated and melted, to which (1) to (3) and (6) to (8) were added, along with (9) and (10) in the amounts shown in Table 1, mixed, and then (5) was added and mixed. The cheese substitute foods of Comparative Example 2 and Example 4 were then produced in the same manner as described above. The pH of the cheese substitute foods, measured by the glass electrode method, was 6.8. In Table 1, (1) to (4) and (6) to (8) were commercially available products for food use, and (5) was purified water for food production. The α-glucosidase in (9) and the glucoamylase in (10) were the same products used when producing Examples 1, 2, and Comparative Example 1. The amount of α-glucosidase and glucoamylase added to the cheese substitute foods of Comparative Example 2 and Example 4 was 0.36 U / g.

[0063]

[0064] [Test Example 4] Evaluation of changes in the texture of cheese substitutes over time (3) For each of the cheese substitutes in the control, comparative example 2, and example 4, the products were stored refrigerated (10°C) after production, and after 30 days, five panelists consumed them and performed a sensory evaluation of the softness, smoothness, and elasticity of the cheese substitutes as perceived during consumption. The evaluation results were scored according to the evaluation criteria shown in Table 4, and the average of the evaluation scores of the five panelists was calculated. The evaluation results are shown in Table 7.

[0065]

[0066] As shown in Table 7, when (B) unprocessed wheat starch (amylose content = 21% to 27% by weight) was used as the unprocessed starch, the control cheese substitute food, which was produced without the addition of either α-glucosidase or glucoamylase, was evaluated as being very hard, very crumbly, and very brittle after 30 days. The cheese substitute food of Comparative Example 2, which was produced with the addition of α-glucosidase, showed improvement in hardness and smoothness compared to the control cheese substitute food, but the improvement in elasticity (suppleness of texture) was slight. On the other hand, the cheese substitute food of Example 4, which was produced with the addition of glucoamylase, was evaluated as having improved softness, smoothness of texture, and elasticity (suppleness) compared to the control and comparative example 2 cheese substitute foods.

[0067] From the results of Test Example 4, it was confirmed that even when using (B) unprocessed starch with an amylose content of approximately 21% to 27% by weight as starch that has not undergone chemical treatment, the deterioration of texture due to starch retrogradation is suppressed.

[0068] [Examples 5, 6, Comparative Examples 3, 4] Cheese substitute foods According to the composition shown in Table 8, (5) from Table 8 was placed in a heated mixer ("Thermomix TM21", Vork), heated and melted, (1) to (4) and (7) to (10) were added and mixed, then (6) was added and mixed at speed 1 for 15 seconds without raising the temperature, then heated to 70°C and mixed at speed 2 for 5 minutes. Subsequently heated to 90°C and mixed at speed 2.2 for 8 minutes, filled into a mold, cooled at 10°C for 48 hours, then cut into pieces of approximately 2 cm x 2 cm, and cut into circles with a diameter of 2 cm to produce Control A cheese substitute food. Control B cheese substitute food was produced in the same manner except that (10) was not added. In the above procedure, (5) was heated and melted, to which (1) to (4) and (7) to (10) were added and mixed in the amounts shown in Table 1, along with (11) and (12). Then (6) was added and mixed, and the cheese substitute foods of Comparative Examples 3 and 4 and Examples 5 and 6 were produced in the same manner as above. The pH of the cheese substitute foods measured by the glass electrode method was 6.8. In Table 1, (1) to (5) and (7) to (10) were commercially available products for food use, and (6) was food-grade water (purified water). In addition, the α-glucosidase in (11) and the glucoamylase in (12) were the same products used when producing Examples 1 and 2 and Comparative Example 1. The amount of α-glucosidase and glucoamylase added to the cheese substitute foods of Comparative Examples 3 and 4 and Examples 5 and 6 was 0.36 U / g.

[0069]

[0070] [Test Example 5] Evaluation of changes in the texture of cheese substitutes over time (4) For each of the cheese substitutes, Control A and B, Comparative Examples 3 and 4, and Examples 5 and 6, the products were stored refrigerated (10°C) after production, and after 30 days, five panelists consumed them and performed a sensory evaluation of the softness, smoothness, and elasticity of the cheese substitutes as perceived during consumption. The evaluation results were scored according to the evaluation criteria shown in Table 4, and the average of the evaluation scores of the five panelists was calculated. The evaluation results are shown in Table 9.

[0071]

[0072] As shown in Table 9, in a cheese substitute food containing a total of 10.00% by weight of unprocessed starch with an amylopectin content of 100% by weight and physically processed starch as (B) unprocessed starch, when α-glucosidase was added during production (Comparative Example 3), it was evaluated as softer than control A, but the surface of the cheese had a mushy appearance and a decrease in shape retention was observed. Furthermore, no improvement in smoothness or suppleness was observed. In contrast, when glucoamylase was added during production (Example 5), it was softer and showed improved smoothness compared to the cheese substitute food of control A. (B) In a cheese substitute containing a total of 38.30% by weight of unprocessed starch with an amylopectin content of 100% by weight and physically processed starch, when manufactured without the addition of either α-glucosidase or glucoamylase (Control B), a significant deterioration in texture due to starch retrogradation was observed, and it was evaluated as being very hard, very crumbly, and very brittle. When manufactured with the addition of α-glucosidase (Comparative Example 4), no improvement in softness, smoothness, or elasticity was observed. In contrast, when manufactured with the addition of glucoamylase (Example 6), a slight improvement in softness and smoothness was observed.

[0073] From the results of Test Example 5, it was suggested that, from the viewpoint of the degree of deterioration in texture due to starch retrogradation over time and the effect of adding glucoamylase on suppressing the deterioration of texture, (B) the content of untreated starch should be approximately 10% to 40% by weight, and more appropriately 10% to 35% by weight, relative to the total amount of the cheese substitute food.

[0074] As described in detail above, the present invention provides a method for producing a cheese substitute food containing starch that has not been chemically treated as starch, in which the deterioration of texture due to starch retrogradation is well suppressed, and a cheese substitute food containing starch that has not been chemically treated as starch, in which the deterioration of texture due to starch retrogradation is well improved, and a cheese substitute food having a smooth and elastic texture is provided. Furthermore, the present invention provides a method for well suppressing the deterioration of texture due to starch retrogradation in a cheese substitute food containing starch that has not been chemically treated as starch.

[0075] This application is based on Japanese Patent Application No. 2024-229507, which is fully incorporated herein by reference.

Claims

1. A method for producing a cheese substitute food, comprising the steps of (i) mixing (A) vegetable oil and (B) untreated starch, and (ii) reacting the mixture obtained in step (i) with (C) glucoamylase.

2. (A) The manufacturing method according to claim 1, wherein the vegetable oil is one or more selected from the group consisting of soybean oil, corn oil, palm oil, and coconut oil.

3. (B) The manufacturing method according to claim 1, wherein the starch that has not been chemically treated is one or more selected from the group consisting of (b1) unprocessed starch and (b2) physically treated starch.

4. (b1) The manufacturing method according to claim 3, wherein the unprocessed starch is one or more selected from the group consisting of tapioca starch, corn starch, sago starch, potato starch, and waxy corn starch.

5. (b2) The manufacturing method according to claim 3, wherein the physically treated starch is one or more selected from the group consisting of dry heat treated tapioca starch and dry heat treated waxy corn starch.

6. A method for producing (A) a mixture containing vegetable oil and (B) untreated starch, wherein (C) glucoamylase is reacted at a dose of 0.01 U to 4,000 U per gram.

7. (B) The manufacturing method according to claim 1, wherein untreated starch is mixed in an amount of 10% to 50% by weight relative to the total amount of the cheese substitute food.

8. (b1) The manufacturing method according to claim 3, wherein the unprocessed starch is one or more selected from the group consisting of tapioca starch, wheat starch, corn starch, sago starch, potato starch, and waxy corn starch.

9. A cheese substitute containing (A) vegetable oil and (G) untreated starch, which has been treated with glucoamylase.

10. (A) The cheese substitute food according to claim 9, wherein the vegetable oil is one or more selected from the group consisting of soybean oil, corn oil, palm oil, and coconut oil.

11. The cheese substitute food according to claim 9, wherein (g) the starch that has not been chemically treated and has been acted upon by glucoamylase is one or more selected from the group consisting of (g1) unprocessed starch that has been acted upon by glucoamylase and (g2) physically treated starch that has been acted upon by glucoamylase.

12. (g1) Unprocessed starch, wherein the starch acted upon by glucoamylase is one or more selected from the group consisting of tapioca starch, corn starch, sago starch, potato starch, and waxy corn starch, and is starch acted upon by glucoamylase, as described in claim 11.

13. (g2) A physically treated starch, wherein the starch acted upon by glucoamylase is one or more selected from the group consisting of dry-heat treated tapioca starch and dry-heat treated waxy corn starch, and the starch acted upon by glucoamylase is the cheese substitute food according to claim 11.

14. (G) A cheese substitute food according to any one of claims 9 to 13, wherein the starch is not chemically treated, and the starch that has been treated with glucoamylase is treated with 0.02 U to 40,000 U of glucoamylase per gram of the untreated starch.

15. The cheese substitute food according to claim 9, wherein the cheese substitute food contains 10% to 50% by weight of untreated starch, in a state in which glucoamylase has been acted upon, relative to the total amount of the cheese substitute food.

16. (g1) Unprocessed starch, wherein the starch acted upon by glucoamylase is one or more selected from the group consisting of tapioca starch, wheat starch, corn starch, sago starch, potato starch, and waxy corn starch, and is starch acted upon by glucoamylase, as described in claim 11.

17. A method for suppressing the deterioration of texture in a cheese substitute food, comprising (A) reacting a mixture containing vegetable oil and (B) untreated starch with (C) glucoamylase.

18. (A) The method according to claim 17, wherein the vegetable oil is one or more selected from the group consisting of soybean oil, corn oil, palm oil, and coconut oil.

19. (B) The method according to claim 17, wherein the starch that has not been chemically treated is one or more selected from the group consisting of (b1) unprocessed starch and (b2) physically treated starch.

20. (b1) The method according to claim 19, wherein the unprocessed starch is one or more selected from the group consisting of tapioca starch, corn starch, sago starch, potato starch, and waxy corn starch.

21. (b2) The method according to claim 19, wherein the physically treated starch is one or more selected from the group consisting of dry heat treated tapioca starch and dry heat treated waxy corn starch.

22. The method according to any one of claims 17 to 21, wherein (A) a mixture containing vegetable oil and (B) untreated starch is treated with (C) 0.01 U to 4,000 U of glucoamylase per 1 g.

23. (B) The method according to claim 17, wherein the amount of untreated starch is 10% to 50% by weight of the total amount of the cheese substitute food.

24. (b1) The method according to claim 19, wherein the unprocessed starch is one or more selected from the group consisting of tapioca starch, wheat starch, corn starch, sago starch, potato starch, and waxy corn starch.

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