Method for producing stretching cheese substitute

Patent metadata

Field	Value
Publication number	US-12575583-B2
Application number	US-202218547980-A
Country	US
Kind code	B2
Filing date	Feb 25, 2022
Priority date	Feb 26, 2021
Publication date	Mar 17, 2026
Grant date	Mar 17, 2026

Abstract

The purpose of the present invention is to provide a technique for producing a cheese substitute by which improved stretchability can be imparted to a cheese substitute which contains a plant protein and 0.6 part by weight or more, per part by weight of the plant protein, of starch. A method for producing a stretching cheese substitute, said method comprising a step for treating a starting material composition, which contains a plant protein and 0.6 part by weight or more, per part by weight of the plant protein, of starch, with an enzyme preparation containing a protease optionally together with an amylase, wherein the enzyme preparation is used so as to give a starch gelatinization ability of the amylase of 8 U or less per gram of the starch, relative to 100,000 U of the protease activity of the protease per gram of the plant protein. The cheese substitute obtained by this method has improved stretchability.

First claim

The invention claimed is:

1 . A method for producing a stretchable cheese alternative, comprising a step of treating a material composition containing a plant protein and 0.6 parts by weight or more of starch per 1 part by weight of the plant protein with an enzyme preparation containing a protease and an amylase, wherein the enzyme preparation is used so that starch dextrinizing activity of the amylase per 1 g of the starch is 8 U or less with respect to a protease activity of 100,000 U of the protease per 1 g of the plant protein.

2 . The production method according to claim 1 , wherein the enzyme preparation contains the amylase, and the starch dextrinizing activity per 1 g of the starch is 0.5 U or more with respect to the protease activity of 100,000 U per 1 g of the plant protein.

3 . The production method according to claim 1 , wherein the protease is a bacteria-derived protease.

4 . The production method according to claim 1 , wherein the protease is a protease derived from the genus Bacillus and/or the genus Geobacillus.

5 . The production method according to claim 1 , wherein the protease is selected from the group consisting of proteases derived from Bacillus stearothermophilus, Bacillus licheniformis , and these species in the genus Geobacillus.

6 . The production method according to claim 1 , wherein the enzyme preparation is used such that the protease activity per 1 g of the plant protein is 10 to 500 U.

7 . The production method according to claim 1 , further comprising a step of treating with a peptidase.

8 . The production method according to claim 1 , wherein the plant protein is a pea protein, a fava bean protein, a chickpea protein, and/or a lentil protein.

9 . The production method according to claim 1 , wherein a content of the plant protein in the material composition is 1 wt % or more and less than 15 wt %.

10 . The production method according to claim 1 , wherein the starch is tapioca starch.

11 . The production method according to claim 1 , wherein a content of the starch per 1 part by weight of the plant protein is 5 parts by weight or less.

12 . A stretchability improver for a stretchable cheese alternative containing a plant protein and 0.6 parts by weight or more of starch per 1 part by weight of the plant protein, comprising an enzyme preparation containing a protease and an amylase, the stretchability improver used so that starch dextrinizing activity of the amylase per 1 g of the starch is 8 U or less with respect to a protease activity of 100,000 U of the protease per 1 g of the plant protein.

13 . The stretchability improver according to claim 12 , further comprising a peptidase.

Assignees

• Amano Enzyme U S A Co Ltd
• Amano Enzyme Inc

Inventors

• Okuda Keita

Classifications

• A23J3/346

  of vegetable proteins · CPC title

• A23J3/14

  Vegetable proteins · CPC title

• C12N9/2411

  Amylases · CPC title

• C12Y304/00

  Hydrolases acting on peptide bonds, i.e. peptidases (3.4) · CPC title

• A23C20/025 Primary

  mainly containing proteins from pulses or oilseeds · CPC title