Method for producing plant-based cheese
AssigneesAmano Enzyme Inc., Amano Enzyme U.S.A. Co., Ltd.
InventorsDai Hashimura, Monica Henry
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Abstract
The purpose of the present invention is to provide a technique for producing a plant-based cheese having both a sufficient hardness in a non-heated state and heat-meltability. A plant-based cheese obtained by this method for producing a plant-based cheese has both sufficient hardness in a non-heated state and heat-meltability, the method including: (A) a step for subjecting a material containing a vegetable protein to hydrolysis and an enzymatic treatment with an enzyme selected from the group consisting of a glycosyltransferase, a maltotriohydrolase and a β-amylase; and (B) a step for adding starch thereto.
Claims12
A method for producing a plant-based cheese, the production method comprising:
- (A) a step for subjecting a material containing a plant protein to a hydrolysis treatment and an enzymatic treatment with an enzyme selected from the group consisting of a glycosyltransferase, a maltotriohydrolase, and a β-amylase;
- and
- (B) a step for mixing starch with the material.
A method for imparting hardness and melting property of a plant-based cheese, the imparting method comprising, in production of a plant-based cheese:
- (A) a step for subjecting a material containing a plant protein to a hydrolysis treatment and an enzymatic treatment with an enzyme selected from the group consisting of a glycosyltransferase, a maltotriohydrolase, and a β-amylase;
- and
- (B) a step for mixing starch with the material.
Dependencies are inferred from the claim text.