JPH0242455B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cheese-like food made by turning legumes other than soybeans and peanuts into cheese, and a method for producing the same.

Conventionally, cheese-like foods have not been produced from legumes other than soybeans and peanuts. In other words, since cheese is produced by coagulating and fermenting milk proteins, protein-rich legumes such as soybeans and peanuts have been used exclusively as raw materials for producing cheese-like foods, such as red beans and peas. Legumes like beans, which have low protein and fat content but are rich in carbohydrates, are mainly used as raw materials for making yokan and sweet bean paste, but these beans have never been used as raw materials for cheese-like foods. .

The present invention was made in view of the current state of technology, and is a novel method for manufacturing cheese-like foods using legumes different from soybeans and peanuts, which have not been used as raw materials for cheese-like foods. This is the first time that a technical issue has been set.

Therefore, in order to solve this new technical problem, the present inventors conducted intensive research in order to make cheese-like foods from legumes other than soybeans and peanuts. It was found that the plant grows well and a cheese-like food can be obtained.

A major feature of the present invention is that it uses legumes other than soybeans and peanuts to produce cheese-like foods.

However, if only beans are used, cheese-producing bacteria will not grow sufficiently, making it impossible to obtain a cheese-like food with good taste and aroma.

In the present invention, a cheese-like food with good taste and aroma can be obtained by adding dairy products to beans.

The legumes other than soybeans and peanuts of the present invention include:
Examples include adzuki beans, fava beans, green peas, kidney beans, square beans, rape beans, and peas.

In addition, dairy products include milk, skim milk, powdered milk,
Examples include skimmed milk powder and whey.

As beans, it can be used without making soy milk or curd.
Raw materials, dried materials soaked in water, and heat-treated materials such as steamed or roasted materials are used as appropriate.

Add legumes directly to milk, skim milk, whey, etc.
Dairy products can be present in beans by soaking them for about 24 hours, or by steaming raw or soaked beans and sprinkling them with powdered milk or the like.

As the heat treatment, it can be boiled in milk at normal pressure, immersed in milk and then pressure steamed at 100 to 130°C, or roasted and immersed in concentrated reduced milk.

After the presence of the dairy product, inoculation with cheese-producing bacteria takes place.

Commercially available cheese-producing bacteria may be used as the cheese-producing bacteria, and the following examples are exemplified.

Penicillium candidum Penicillium roquehortei Penicillium camembertii Streptococcus lacteis Streptococcus cremoris Streptococcus diaceteilacteis Leuconostoccus cremoris The Penicillium genus bacteria and lactic acid bacteria mentioned above are inoculated individually or in combination. Penicillium bacteria and lactic acid bacteria can also be used in combination. Lactic acid bacteria are used by adding about 1% of a seed culture solution to carry out lactic acid fermentation before inoculation with Penicillium bacteria. Cultivation using Penicillium bacteria is carried out at about 10 to 25°C for about 30 to 1 day. In addition, when performing preculture with lactic acid bacteria, the culture may be performed at 10 to 30°C for about 3 to 25 hours.

Beans inoculated with cheese-producing bacteria and fermented become soft and excellent cheese-like foods.
It is delicious when used as it is or as a paste, or as a food ingredient.

Next, examples of the present invention will be shown.

Example 1 After washing adzuki beans with water, they are soaked for 15 hours in three times the amount of commercially available milk to obtain about twice the amount of adzuki beans. Drain the milk, 115
℃, perform pressure steaming for 30 minutes. After cooling, the adzuki beans were inoculated with 0.001% spore powder of Penicillium candidum and fermented at 15°C for 5 days. The obtained product had a red bean flavor and a cheese-like flavor.

Example 2 After washing broad beans with water, they were soaked in water for 15 hours and pressure steamed at 120°C for 15 minutes.

After cooling, add 1% milk powder per steamed fava beans, mix well, and sterilize at 120°C for 5 minutes. Penicillium・
Candidum spore powder to fava beans,
The bacteria grew well at 0.001% inoculation at 15°C for 5 days, and a product with a unique flavor was obtained.

Example 3 After washing kidney beans with water, they are soaked in a 10% whey solution four times the amount of kidney beans for 15 hours to obtain kidney beans of approximately twice the amount. After draining the whey liquid and leaving it for 1 hour, 0.8
Kg/cm ² , pressure steamed at 115°C for 30 minutes.

After cooling, green beans were inoculated at 1% with a mixed starter of Streptococcus lacteis, Streptococcus cremoris, and Streptococcus diaceteilacteis, cultured at 20°C for 20 hours, and then incubated in the refrigerator for 1 month. It matured. A product with a rich cheese flavor was obtained.

Example 4 Green peas were steamed raw in milk, drained, and then lactic acid bacteria strains (Streptococcus lacteis, Streptococcus cremoris, Streptococcus diaceteilacteis, Leuconostoccus cremoris mixed bacteria) were added. 1% of the seed culture was inoculated and fermented at 20°C for 18 hours. Further, the spore powder used in Example 1 was mixed and inoculated with 0.001% of green peas and 1% of salt, fermented at 15°C for 3 days, and further aged at 10°C for 10 days. The obtained product had a strong cheese flavor.

Example 5 After washing green peas (dried), soak them in water overnight to obtain about twice the amount. Drain water, 115
℃ for 30 minutes, whey powder was mixed with green peas at 1%, sterilized at 120℃ for 5 minutes, and 1% seed culture of the lactic acid bacteria strain used in Example 4 was inoculated at 20°C.
After fermentation for 18 hours at ℃, a product with good acidity was obtained. Furthermore, this product was inoculated with 0.001% of the spore powder used in Example 1 to green peas, and the bacteria grew well for 8 days at 15°C, resulting in a product with a unique flavor.

Example 6 After washing the canola beans with water, they are soaked for 3 hours in commercially available milk of five times the amount of the canola beans to obtain approximately twice the amount of the canola beans. Pressure steam the milk at 0.8Kg/cm ² at 115℃ for 10 minutes without draining the milk.
After cooling, drain the milk and leave for 2 hours. In this, 0.001% of the spore powder used in Example 1 was inoculated into the canola beans.
Ferment at 22℃ for 7 days. The obtained product had a beautiful color tone and a soft cheese flavor. This was suitable as a food material.

Example 7 After washing square beans with water, they are soaked overnight in 5 times the amount of milk as the square beans to obtain about twice the amount. Perform pressure steaming at 115℃ for 30 minutes. After cooling, cut the milk and let it cool for 2 hours.
Penicillium candidum
Candidum) spore powder was inoculated at 0.001% into squares and fermented at 15°C for 3 days. The resulting product was softer, had increased smoothness, and had a good flavor.

Claims (1)

[Scope of Claims] 1. A bean cheese-like food made by fermenting beans (excluding soybeans and peanuts) with cheese-producing bacteria in the presence of dairy products without converting them into soy milk. 2. A method for producing a legume cheese-like food, which is characterized by adding dairy products to legumes (excluding soybeans and peanuts) without converting them into soy milk, and fermenting the legumes with cheese-producing bacteria.