HARD CHEESE-LIKE COMPOSITION AND METHOD FOR PRODUCING THE SAME

Smart overview of the Invention

The invention details a hard cheese-like composition that mimics the appearance, texture, and flavor of traditional cheese without using dairy products. The composition primarily includes rice cake or rice, oil and/or fat, and optionally fermented food. This innovation addresses the demand for cheese substitutes suitable for individuals avoiding dairy due to allergies, religious beliefs, or dietary choices.

Background

Traditional cheese is derived from lactic acid fermentation of milk from livestock. However, there is a growing need for non-dairy alternatives that replicate the sensory qualities of cheese. Existing substitutes often fail to fully replicate these qualities or cause issues like allergies. Notably, substitutes with a hard texture similar to grating cheeses are lacking.

Composition

The hard cheese-like composition consists of several key components:

• Rice Cake or Rice: Can be glutinous, non-glutinous, or a mixture.
• Fermented Food: Options include fermented rice, sake lees, mirin lees, distilled spirit lees, natto, and miso.
• Oil and/or Fat: Includes sunflower oil, rice oil, or palm oil.

This combination allows the product to achieve a hardness suitable for grating or shredding.

Production Method

The production involves several steps:

• Prepare fermented food using specific bacteria.
• Mix the fermented food with chosen rice and oil/fat.
• Heat the mixture at 80 to 120°C for 5 to 30 minutes.
• Maintain at low temperatures (−5°C to 15°C) for 1 to 7 days to achieve desired texture.

Applications

This cheese-like composition can be used in various foods as a substitute for traditional hard cheeses. It provides an alternative for those seeking non-dairy options while maintaining the culinary versatility of regular cheese. The method ensures that the product has the desired hardness and flavor profile suitable for different dietary needs.