Development of a Cheese-type Food Using Rice Milk

Abstract

In recent years, food consumption trends in Japan have been changed greatly by the "westernization of the meal". In particular, the increased consumption of dairy products and decreased consumption of rice are remarkable. Thus, we investigated the possibility of producing a cheese-like food from rice milk. Rice milk was pasteurized, fermented by lactic acid bacteria (LAB), and coagulated with various coagulation agents. Several heating conditions were applied for pasteurization of the rice milk, and the most rapid and efficient condition was achieved when the rice milk was heated at 65℃ for 30 min. After fermentation, the population of LAB and pH of the fermented rice milk were found to be similar to those of fermented dairy milk. Some samples went through a dehydration step before coagulation with gelatin, xanthan gum, or agar. The dehydrated samples containing gelatin were similar in breaking strength to standard dairy cheese, and thus were used in sensory evaluation. In the sensory test, the sample containing 2.5 wt% gelatin received the highest overall acceptance of 41.6%.

Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid

“…Koyama and Kitamura (2014) applied MWM to develop the new rice slurry with fine rice particles smaller than 20 μm. A cheese-type food using rice milk milled by MWM system was developed (Nakamura et al, 2016). Likewise, concentrated orange juice with a smaller particle size and higher values of nutrition and antioxidant activity was also produced by using the MWM system (Islam et al, 2017).…”

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

“…gooseberry (Phyllanthus acidus), tamarind (Tamarindus indica L.), lemon (Citrus limonum), garcinia (Garcinia indica), and passion fruit (Passiflora edulis). 135,[138][139][140] Coagulants, and particularly organic acids, may influence minor components of PBCAs, such as vitamins, mineral salts, or polyphenols. For example, organic acids used for coagulation may enhance the absorption of iron.…”

Dairy-free imitation cheese: is further development required?

“…Ifesan and Oguntoyinbo (2012) prepared various DFIC samples by combining sesame milk and soya milk at different ratios; the product containing only soya milk obtained the highest overall sensory score. Nakamura et al (2016) investigated the possibility of producing DFICs from rice milk; they used lactic acid bacteria as the starter culture and employed different hydrocolloids (gelatine, agar-agar and xanthan gum) to improve the texture of the products. The sample containing 2.5%w/w gelatine received the highest sensory scores (it should be noted that gelatine is an ingredient from animal origin; therefore, it is not suitable for vegan individuals).…”