Methods respectively for producing cheese and cheese analogue using enzyme
AssigneeAjinomoto Co., Inc.
InventorsKeisuke HOMMA, Mai MINAMI, Yuko FUJIMURA
Life of this patent
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Abstract
Cheese that shows a suppressed decrease in texture and/or stretchability of cheese due to heating, may be produced by allowing glucose oxidase, α-glucosidase, transglutaminase, or a combination of such enzymes to act on raw cheese. Cheese analogues improved in meltability and/or stretchability during heating, may be produced by allowing α-glucosidase to act on a mixture containing plant-derived oil and starch, or starch before mixing with plant-derived oil.
Claims18
A method for producing cheese that shows a suppressed decrease in texture and/or stretchability of cheese due to heating, comprising allowing at least one enzyme of any of the following (1) to (7):
- (1) glucose oxidase;
- (2) α-glucosidase;
- (3) transglutaminase;
- (4) glucose oxidase and α-glucosidase;
- (5) glucose oxidase and transglutaminase;
- (6) α-glucosidase and transglutaminase;
- and
- (7) glucose oxidase, α-glucosidase and transglutaminase to act on target cheese to be acted on by the enzyme.
A method for suppressing a decrease in texture and/or stretchability of cheese due to heating, comprising allowing at least one enzyme of any of the following (1) to (7):
- (1) glucose oxidase;
- (2) α-glucosidase;
- (3) transglutaminase;
- (4) glucose oxidase and α-glucosidase;
- (5) glucose oxidase and transglutaminase;
- (6) α-glucosidase and transglutaminase;
- and
- (7) glucose oxidase, α-glucosidase and transglutaminase to act on target cheese to be acted on by the enzyme.
An enzyme preparation for suppressing a decrease in texture and/or stretchability of cheese due to heating, comprising at least one enzyme of any of the following (1) to (7):
- (1) glucose oxidase;
- (2) α-glucosidase;
- (3) transglutaminase;
- (4) glucose oxidase and α-glucosidase;
- (5) glucose oxidase and transglutaminase;
- (6) α-glucosidase and transglutaminase;
- and
- (7) glucose oxidase, α-glucosidase and transglutaminase, wherein the preparation is allowed to act on target cheese to be acted on by the enzyme.
A method for producing a cheese analogue improved in meltability and/or stretchability during heating, comprising
- (1) allowing α-glucosidase to act on a mixture of starch and a plant-derived oil, or
- (2) wing α-glucosidase to act on starch and mixing the obtained reaction product with a plant-derived oil.
A method for improving meltability and/or stretchability of a cheese analogue during heating, comprising, during production of the cheese analogue,
- (1) allowing α-glucosidase to act on a mixture of starch and a plant-derived oil, or
- (2) allowing α-glucosidase to act on starch, and mixing the obtained reaction product with a plant-derived oil.
An enzyme preparation for improving meltability and/or stretchability of a cheese analogue during heating, comprising
- (1) α-glucosidase to be allowed to act on a mixture of starch and a plant-derived oil during production of the cheese analogue, or
- (2) α-glucosidase to be allowed to act on starch before mixing with a plant-derived oil during production of the cheese analogue.
Dependencies are inferred from the claim text.