CA1226165A - Meltable cheese analog - Google Patents
Meltable cheese analogInfo
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- CA1226165A CA1226165A CA000476376A CA476376A CA1226165A CA 1226165 A CA1226165 A CA 1226165A CA 000476376 A CA000476376 A CA 000476376A CA 476376 A CA476376 A CA 476376A CA 1226165 A CA1226165 A CA 1226165A
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Abstract
ABSTRACT OF THE DISCLOSURE
A cheese analog is provided where partially hydrolyzed wheat gluten is substituted for a large portion of the caseinate previously used therein, to provide a product which, structurally, looks, feels, melts and tastes like an all-cheese product.
A cheese analog is provided where partially hydrolyzed wheat gluten is substituted for a large portion of the caseinate previously used therein, to provide a product which, structurally, looks, feels, melts and tastes like an all-cheese product.
Description
Jo 1 ~lELT~BLE CHEESE ANALOG
1. Field of the Invention The present invention relates to cheese analog products which are basically water dispersions of protein 5 including caseinates and edible oil. More particularly, the invention is directed to a cheese analog product which substitutes partially hydrolyzed wheat gluten or the combination of partially hydrolyzed wheat gluten and hydrolyzed soy isolate for all or a large portion of the 10 caseinate to provide a product which structurally looks, feels, melts and tastes like an all-cheese product.
1. Field of the Invention The present invention relates to cheese analog products which are basically water dispersions of protein 5 including caseinates and edible oil. More particularly, the invention is directed to a cheese analog product which substitutes partially hydrolyzed wheat gluten or the combination of partially hydrolyzed wheat gluten and hydrolyzed soy isolate for all or a large portion of the 10 caseinate to provide a product which structurally looks, feels, melts and tastes like an all-cheese product.
2. Background of the Invention Cheese, a highly desirable food product, is prepared by pressing curds of milk. Cheese analog products i.e., cheese substitutes, have been prepared to provide products looking, acting, melting and tasting like cheese but which have a lower caloric content and are more economical to make. Normally cheese analogs are prepared using combination of water; proteins such as soy milk, dairy proteins such as sweet whey, caseinate and the like;
edible oil; gelatin, flavors and the like. The desirable properties of the cheese analogs must be the same properties which cheese has. These properties include firmness, ability to slice, smoothness, even melting r taste, among other properties. It is essential for the marketing and sale of the cheese analog that the desirable cheese properties are present. where is a constant search to find reformulated cheese analog products retaining and/or improving upon the qualities or characteristics of known cheese analog products that are needed for consumer acceptance purposes. In this invention, proteins, not previously used in cheese analogs, GAS
1 are substituted for a large portion of the caseinates previously used in such products resulting in an analog product maintaining the desirable cheese properties ox a cheese product.
Summary of the Invention This invention provides for the use of partially hydrolyzed wheat gluten as a substitute for the caseinate normally needed to produce a cheese analog having highly desirable cheese properties. The partially hydrolyzed wheat 10 gluten can be substitute for about 65 to 100 weight percent of the caseinate normally present (which is usually up to about 15 weight percent) in the cheese analog product. The other ingredients present in the products of this invention are gelatin, edible oil, hydrolyzed soy isolate, soy milk, 15 water and flavors, if needed.
Detailed Description of the Invention The cheese analog products of this invention require the presence of water, partially hydrolyzed wheat gluten and a stable oil in water emulsion made with a 20 meltable fat. A small amount of caseinate in the emulsion greatly improves the properties of cheese analog. Other proteins can be used, such as, hydrolyzed soy milk or hydrolyzed soy isolate to partially replace the hydrolyzed gluten; but the dairy proteins, such as, sweet whey, are not essential. It has been discovered that the optional presence of gelatin, in small amounts, about 0.5 to about 4 weight percent, preferably about 1 to about 3 weight percent, of the cheese analog product increases the desirable cheese properties.
I
1 The partially hydrolyzed wheat gluten used herein must be sufficiently hydrolyzed to provide the desirable viscoelastic properties of the cheese analog.
The useful partially hydrolyzed wheat gluten 5 materials are those having a torque remoter value of 10-30 meter-grams, and preferably of 10-20 meter-grams. These values represent the change in torque needed to mix the gluten in a Required torqlle Remoter produced by Hake Inc., Type m) which has a 2" (Sigma) mixing head with a 100 lo gram capacity, under the following conditions: mixing at 80 RPM; full scale Lydia meter-grams; 50 C jacketed; 1 part gluten: 1 part water with 0.5~ (of gluten) enzyme, Miles Bromelain concentrate 1100, activity #1124.
The amount of partially hydrolyzed wheat gluten may range from about 10 to about 35 weight percent, and preferably about 14 to about 25 weight percent, of the analog product. The combination of partially hydrolyzed wheat gluten and partially hydrolyzed soy isolate may be used in amounts described above for the wheat gluten. The amount of 20 wheat gluten to soy isolate may be present in weight ratios from about 1:1 to about 15:1, preferably 1.2:1 to about 12:1.
The use of a small amount of caseinate in the emulsion improves the properties of the cheese analog. The caseinates can be present in the form of sodium caseinate, potassium casainate, ammonium caseinate and the like or combinations thereof. The amount of caseinate present may range from 0 up to about 5.25 weight percent, preferably about 2.25 to about 4.5 weight percent, of the total analog product.
JO Water must be present in amounts ranging from about 30 to about 60 weight percent, preferably from about 4Q to about 50 weight percent, of toe total analog product.
I
l The edible oils that may be used in the products of this invention include hydrogenated cottonseed oil, hydrogenated soybean oil, coconut oil, rhapsody oil, peanut oil, olive oil, palm oil, palm kernel oil, sunflower seed 5 oil, rice bran oil, corn oil, sesame seed oil, safflower oil, nasturtium seed oil and the like. The oil should have a melting point of between about 80 to 11~ F, and preferably of about 90 to 10~ F. The amount of the edible oil may range from about 15 to about 40 weight lo percent, preferably 18 to about 30 weight percent, of the total analog product.
A small amount of a non ionic surface active agent such as Tweet R can be used to help stabilize the emulsion phase used in this invention.
The cheese analogs of this invention may be readily made by forming an aqueous slurry of the hydrolyzed wheat gluten, gelatin and in some cases combining hydrolyzed soy isolate with the wheat gluten and blending this slurry with an aqueous emulsion of sodium caseinate, edible oil and a non ionic surface active agent. When the mixture is homogeneous, it is poured into a mold and refrigerated.
The following examples are merely illustrative of this invention, and are not intended as a limitation upon the scope thereof.
In the examples, a Melting Index Test value is referred to as an indication of the acceptability ox the analog product, from a melting characteristic point of view.
The Melting Index Test employed in this regard is a modification of the Standard LID. Scrubbier Melt Test Cheese and Fermented Goods, F. Kosikowski, 1978, page 405, and is conducted as follows:
l Cut a cheese disk 3/8 inch thick and 2 inch diameter using a cookie cutter. Place it in the center of a crystallizing dish (loom x 50~n) and photograph. Place the dish on a steam bath for 7 minutes. Photograph the dish with 5 the melted cheese over graph paper (1/4 inch boxes). Count the number of boxes across the diameter of the melted cheese and calculate the Melting Index as below:
Melting Index = (Number of boxes across diameter after melt) minus (Number of boxes across diameter before lo melt).
According to this test method, Land O Lakes Process American Cheese has a melting index of 3.
EXPEL I
The following ingredients were mixed for two hours in a jacketed Sigma mixer at 50 C:
Weight % of Total Analog wheat glutton yams 24.4 water 175 grams 24.4 bromelain88 milligrams The bromelain is used to hydrolyze the gluten during the mixing step. The temperature of the mixture is raised to 85 Jo 6~6~5 l C. for 10 minutes and 14 grams gelatin (2.0~ of total analog) are added. The mixture is then cooled to 50~ C. and an emulsion consisting of:
Total Analog water 150 grams 20.9 Tweet 60250 milligrams 0 03 sodium caseinate28 grams 3 9 a mixture of hydra grams 24.4 jointed coconut and palm lo kernel oil having a melting point of 102 F.
is added to the aqueous hydrolyzed wheat gluten in the Sigma mixer described above. The mixture is blended until homogeneous and then poured into a mold and refrigerated. The 15 product was firm, sticky, non smearing and melted jell. This is a satisfactory cheese analog product, with a melting index ox about 3.
EXAMPLE II
A product was made using the same procedure an amounts of the same ingredients as were used in Example I
except that butter in the same amounts was substituted for the blend of oils used in Example 1, and the Tweet 60 was left out. The product did not set up and was unsatisfactory as a cheese analog product.
EXAMPLE III
A product was made using the same procedure and amounts of the same ingredients as were used in Example I
-- except that sodium caseinate~ in the same amount, was
edible oil; gelatin, flavors and the like. The desirable properties of the cheese analogs must be the same properties which cheese has. These properties include firmness, ability to slice, smoothness, even melting r taste, among other properties. It is essential for the marketing and sale of the cheese analog that the desirable cheese properties are present. where is a constant search to find reformulated cheese analog products retaining and/or improving upon the qualities or characteristics of known cheese analog products that are needed for consumer acceptance purposes. In this invention, proteins, not previously used in cheese analogs, GAS
1 are substituted for a large portion of the caseinates previously used in such products resulting in an analog product maintaining the desirable cheese properties ox a cheese product.
Summary of the Invention This invention provides for the use of partially hydrolyzed wheat gluten as a substitute for the caseinate normally needed to produce a cheese analog having highly desirable cheese properties. The partially hydrolyzed wheat 10 gluten can be substitute for about 65 to 100 weight percent of the caseinate normally present (which is usually up to about 15 weight percent) in the cheese analog product. The other ingredients present in the products of this invention are gelatin, edible oil, hydrolyzed soy isolate, soy milk, 15 water and flavors, if needed.
Detailed Description of the Invention The cheese analog products of this invention require the presence of water, partially hydrolyzed wheat gluten and a stable oil in water emulsion made with a 20 meltable fat. A small amount of caseinate in the emulsion greatly improves the properties of cheese analog. Other proteins can be used, such as, hydrolyzed soy milk or hydrolyzed soy isolate to partially replace the hydrolyzed gluten; but the dairy proteins, such as, sweet whey, are not essential. It has been discovered that the optional presence of gelatin, in small amounts, about 0.5 to about 4 weight percent, preferably about 1 to about 3 weight percent, of the cheese analog product increases the desirable cheese properties.
I
1 The partially hydrolyzed wheat gluten used herein must be sufficiently hydrolyzed to provide the desirable viscoelastic properties of the cheese analog.
The useful partially hydrolyzed wheat gluten 5 materials are those having a torque remoter value of 10-30 meter-grams, and preferably of 10-20 meter-grams. These values represent the change in torque needed to mix the gluten in a Required torqlle Remoter produced by Hake Inc., Type m) which has a 2" (Sigma) mixing head with a 100 lo gram capacity, under the following conditions: mixing at 80 RPM; full scale Lydia meter-grams; 50 C jacketed; 1 part gluten: 1 part water with 0.5~ (of gluten) enzyme, Miles Bromelain concentrate 1100, activity #1124.
The amount of partially hydrolyzed wheat gluten may range from about 10 to about 35 weight percent, and preferably about 14 to about 25 weight percent, of the analog product. The combination of partially hydrolyzed wheat gluten and partially hydrolyzed soy isolate may be used in amounts described above for the wheat gluten. The amount of 20 wheat gluten to soy isolate may be present in weight ratios from about 1:1 to about 15:1, preferably 1.2:1 to about 12:1.
The use of a small amount of caseinate in the emulsion improves the properties of the cheese analog. The caseinates can be present in the form of sodium caseinate, potassium casainate, ammonium caseinate and the like or combinations thereof. The amount of caseinate present may range from 0 up to about 5.25 weight percent, preferably about 2.25 to about 4.5 weight percent, of the total analog product.
JO Water must be present in amounts ranging from about 30 to about 60 weight percent, preferably from about 4Q to about 50 weight percent, of toe total analog product.
I
l The edible oils that may be used in the products of this invention include hydrogenated cottonseed oil, hydrogenated soybean oil, coconut oil, rhapsody oil, peanut oil, olive oil, palm oil, palm kernel oil, sunflower seed 5 oil, rice bran oil, corn oil, sesame seed oil, safflower oil, nasturtium seed oil and the like. The oil should have a melting point of between about 80 to 11~ F, and preferably of about 90 to 10~ F. The amount of the edible oil may range from about 15 to about 40 weight lo percent, preferably 18 to about 30 weight percent, of the total analog product.
A small amount of a non ionic surface active agent such as Tweet R can be used to help stabilize the emulsion phase used in this invention.
The cheese analogs of this invention may be readily made by forming an aqueous slurry of the hydrolyzed wheat gluten, gelatin and in some cases combining hydrolyzed soy isolate with the wheat gluten and blending this slurry with an aqueous emulsion of sodium caseinate, edible oil and a non ionic surface active agent. When the mixture is homogeneous, it is poured into a mold and refrigerated.
The following examples are merely illustrative of this invention, and are not intended as a limitation upon the scope thereof.
In the examples, a Melting Index Test value is referred to as an indication of the acceptability ox the analog product, from a melting characteristic point of view.
The Melting Index Test employed in this regard is a modification of the Standard LID. Scrubbier Melt Test Cheese and Fermented Goods, F. Kosikowski, 1978, page 405, and is conducted as follows:
l Cut a cheese disk 3/8 inch thick and 2 inch diameter using a cookie cutter. Place it in the center of a crystallizing dish (loom x 50~n) and photograph. Place the dish on a steam bath for 7 minutes. Photograph the dish with 5 the melted cheese over graph paper (1/4 inch boxes). Count the number of boxes across the diameter of the melted cheese and calculate the Melting Index as below:
Melting Index = (Number of boxes across diameter after melt) minus (Number of boxes across diameter before lo melt).
According to this test method, Land O Lakes Process American Cheese has a melting index of 3.
EXPEL I
The following ingredients were mixed for two hours in a jacketed Sigma mixer at 50 C:
Weight % of Total Analog wheat glutton yams 24.4 water 175 grams 24.4 bromelain88 milligrams The bromelain is used to hydrolyze the gluten during the mixing step. The temperature of the mixture is raised to 85 Jo 6~6~5 l C. for 10 minutes and 14 grams gelatin (2.0~ of total analog) are added. The mixture is then cooled to 50~ C. and an emulsion consisting of:
Total Analog water 150 grams 20.9 Tweet 60250 milligrams 0 03 sodium caseinate28 grams 3 9 a mixture of hydra grams 24.4 jointed coconut and palm lo kernel oil having a melting point of 102 F.
is added to the aqueous hydrolyzed wheat gluten in the Sigma mixer described above. The mixture is blended until homogeneous and then poured into a mold and refrigerated. The 15 product was firm, sticky, non smearing and melted jell. This is a satisfactory cheese analog product, with a melting index ox about 3.
EXAMPLE II
A product was made using the same procedure an amounts of the same ingredients as were used in Example I
except that butter in the same amounts was substituted for the blend of oils used in Example 1, and the Tweet 60 was left out. The product did not set up and was unsatisfactory as a cheese analog product.
EXAMPLE III
A product was made using the same procedure and amounts of the same ingredients as were used in Example I
-- except that sodium caseinate~ in the same amount, was
3 substituted fox the gelatin. The product sot and difficult to slice. It had a melting index of 5.
AL I i 5 EXAMPLE IV
A product was made using the same procedure and amounts of the same ingredients as were used in Example I
except that calcium sodium caseinate, in the same amount, was substituted for the gelatin. The product was very sticky, smeared when sliced; and when melted it was very fluid. It had a melting index of 5.
EXAMPLE V
A product was made using the same procedure and lo amounts of the same ingredients as were used in Example I
except that the wheat gluten used was hydrolyzed for only 30 minutes, and was not sufficiently hydrolyzed to produce a meltable cheese analog. Its melting index was zero.
EXAMPLE VI
The following ingredients were mixed in a jacketed S qt. Hubert mixer at speed 2 and 50 C for 45 minutes with a dough hook and 75 minutes with a paddle:
Weight of Total Analog 20 Wheat glutton grams 24.4 water 175 grams 24.4 Bromelain88 milligrams * Trade Mark lo S
1 The temperature of the mixture was raised to 85 C
for 10 minutes and 14 grams of gelatin (2.0~ of total analog) was added. The mixture was then cooled to 50 C and an emulsion consisting of:
Weight of Total Analog Water 150 grams 20.9 Tweet 60 250 milligrams 0.03 Sodium caseinate28 grams 3.9 10 Vegetable shortening 175 grams 24.4 was added to the aqueous hydrolyzed gluten in the Hubert mixer described above. The mixture was blended until homogenQus and then poured into a mold and refrigerated. The resulting product was soft and sliced well; it was smooth, not sticky, a skin formed and the center melted but there was no shape change with heat; and the product was elastic. This product was considered satisfactory as a cheese analog. The melting index was 0.
Expel VII
The following ingredients were mixed in a jacketed 5 qt. Hubert mixer at speed 1 for 30 minutes at 50 C:
Weight of Total Analog Hydrolyzed Sue grams ~4.4 Gunther Acid Soluble Protein 1535) 'water 100 grams 13.9 Jo I
g 1 14 grams I of total analog) of gelatin dissolved in 75 g (10.5~ of total analog) of water at 60 C was added and mixing was continued for another 30 minutes. An emulsion consisting of:
Weight % of Total Analog water 150 grams 20.9 Tweet 60250 milligrams 0.03 Sodium caseinate28 grams 3.9 lo Hydrogenated coconut 175 grams 24.4 and palm kernel oil mop. 102 F.
was added to the hydrolyzed soy in the Hubert mixer described above. The mixture was blended until homogeneous and then 15 poured into a mold and refrigerated, The product had a foamy mixture, dough-like loaf, very bitter flavor, slight melt (not cheese-like). This product was unsatisfactory as a cheese analog. The melting index was 1.
EXPEL VIII
The following was hydrolyzed for 2 hours at 50 C, in a jacketed 5 qt. Hubert mixer with a paddle:
Wheat gluten 175 grams Water 175 grams Bromelain 8B milligrams The temperature of the mixture was raised to 85 C
for 10 minutes and it was stored frozen.
JO
~Z6:~615 1 The following ingredients were mixed in the Hubert mixer described above until homogeneous:
r~Jei~ht of Total Analog 5 Pre-hydrolyzed wheat gluten 175 grooms Water 175 grooms Gelatin 14 grams 2.0 Water 25 grams 3.5 This mixture was heated to 60 C to insure that the gelatin was dissolved. The mixture was then cooled to 50 C
and an emulsion consisting of:
eta of total Analog Water 125 grooms Tweet 60250 milligrams 0.03 Sodium caseinate28 grams 3.9 Hydrogenated soybean oil * 175 grams 24.4 (Derek D32l) was added to the aqueous hydrolyzed gluten in the Hubert mixer described above. The mixture was blended until homogeneous and then poured into a mold and refrigerated.
The product was less firm and melting was not as good as the product in Example I, but the product was considered satisfactory as a cheese analog product. The molting index was 2.
* Trade Mark ;~Z~6S
A product was made using the same procedure and amounts of the same ingredients as were used in Example VIII
except that hydrogenated coconut and palm kernel oil mop.
102 F was used instead of soybean oil. The product was firm, sticky and good melting. The product was considered satisfactory as a cheese analog product. The melting index was 3.
EXPEL X
A product was made using the pre-hydrolyzed gluten and the mixing procedure as described in Example VIII except the following ingredients were first hand mixed:
Weight of Total Analog 15 Pre-hydrolyzed140 grams 19.5 wheat gluten Atari 140 grams 19.5 Hydrolyzed Sue grams 4.5 I Gunther's acid soluble protein 1535) 20 Water 35 grams 4.9 14 grams I of total analog) of gelatin dissolved in 25 grams (3.5~ of total analog) of 60 C water was then added to the above Metro in the Hubert mixer. When homogeneous, toe 25 mixture was cooled to 50 C and an emulsion consisting of:
White or Total Analog Water lo grams 17.4 Tweet 60 250 milligrams 0.03 Jo Sodium caseinate 28 grams 3.9 Hydrogenerated coconut 75 grams 24.4 palm kernel oil mop.
I
l was added to the aqueous hydrolyzed gluten in the Hubert mixer described above. The mixture was blended until homogeneous and then poured into a mold and re~ri~erated. The resulting product was firm, less sticky, had good melt and refrigerated. The resulting product was firm, less sticky, had good melt and skin forming characteristics. The product was satisfactory as a cheese analog product. The melting index was 2.
EXPEL XI
10 A product was made using the same equipment and procedure as in Example X except double the amount of hydrolyzed soy was substituted for wheat gluten.
Weight of Total Analog 15 Pre-hydrolyzed105 grams 14.6 wheat gluten Water 105 grams 14.6 Hydrolyzed soy (Gunther's soluble protein 1535)70 gram 9.8 20 Water 70 grams 9.8 Gelatin 14 grams 2.0 The following ingredients were then mixed with the above mixture:
Weight % of Total Analog Water 150 grams 20.9 Tweet 60250 milligrams 0.03 Sodium caseinate28 grams 3.9 Jo Hydrogenated coconut 175 grams 24.4 and palm kernel oil mop.
I I
1 When homogeneous, it was poured into a mold and refrigerated, The resulting product was firm, had a dough-like appearance, melted unevenly; and the melt was too fluid. This was considered a satisfactory cheese analog. The molting index 5 was 5.
EXAMPLE XII
A product was made using the same procedure and amounts of ingredients as were used in Example XI except the hydrolyzed soy was prepared as follows:
it Soy isolate grams Water 1800 grams Nova Nutrias OUZEL 4 millimeters (Batch 0034) Mix above ingredients in a jacketed S qt. Hubert mixer with paddle for 40 minutes at speed 1 and 50 C. Heat to 85 C, cool and freeze dry.
The resulting product was firm although the fat separated. The product was not sticky and melted well but the fat and soy protein therein separated. The product was considered satisfactory as a cheese analog product. The melting index was 2.
3 * Trade Mark ~22~i~6~;
A product was made using the same procedure and ingredients as in example XII except the amounts were changed as follows:
Weight % of Total_Analo~
Pre-hydrolyzed wheat 122.5 grams 17.1 gluten Water 122.5 grams 17.1 Pre-hydrolyzed soy lo isolate 52.5 grams 7.4 Water 52.5 grams 7.4 Gelatin 14 grams 2.0 The following ingredients were then mixed with the above mixture until homogeneous and then poured into a mold and refrigerated.
Weight % of Total Noah Water 150 grams 20.9 20 Tweet 60250 milligrams 0.03 Sodium caseinate28 grams 3.9 Hydrogenated coconut 175 grams 24.4 and palm kernel oil mop.
The resulting product was firm, slightly sticky, melted well and a skin formed upon melt. This product was satisfactory as a cheese analog product. The melting index was 2.
JO
~15-The gluten used was pre-hydrolyzed as in Example VIII. The equipment was the same as in Example VIII and the following ingredients and mixing procedures were used:
Weight of Total Analog Pre-hydrolyzed White grooms gluten Water 175 grooms Gelatin 14 grams 2.0 Mix until homogeneous and heat to 60 C. Cool to Mix the following ingredients in a jacketed 5 qt.
Hubert mixer with paddle at 50 C for 40 minutes. Raise to 85 C, cool and freeze unused portions.
Soy milk, spray dried 56 grams Water 150 grams Nova Nutrias 0.5L 0.56 milliliters (Batch 0034) Prepare the emulsion as follows using the above hydrolyzed soy milk:
Weight 3 of Total Analog Hydrolyzed soy Milwaukee grooms Water 150 grooms Hydrogenated Cockney grams 20.5 and palm kernel oil mop.
3 Tweet 60 250 milligrams I
l Mix with the gluten mixture until homogeneous, pour into a mold, and refrigerate. The resulting product was firm, sticky, but did not melt. The product was unsatisfactory as a meltable cheese analog product. The 5 melting index was 1.
EXAMPLE XV
The following was made using pre-hydrolyzed gluten and mixing done according to Example VIII and pre-hydrolyzed YO-YO isolate made according to Example XII.
Weight % of Total Analog Pre-hydrolyzed wheat 122.5 grams 17.1 gluten 15 Water 122.5 grams 17.1 Pre-hYdrolyzed soy 52.5 grams 7.4 isolate Gelatin 14 grams 2.0 water 52.5 grams 7~4 Mix the following ingredients in a jacketed 5 qt.
Hubert mixer with paddle at 50 C for 3 hours. Raise to 85 C, cool.
Soy-milk, spray dried 56 grams 25 Water 150 grams Nova Nutrias 0.5L 0.56 grams (Batch 0034) Jo I I
l The above hydrolyzed soy milk was combined as follows to form an emulsion. It was then mixed with the gluten-soy mixture until homogeneous, poured into a mold, and refrigerated.
Weight % of Total Analog Hydrolyzed soy milk, 56 grams 7.8 3 hours water 150 grams 20.9 Hydrogenated coconut 147 grams 20.5 and palm kernel oil mop.
lo 102 F
Tweet 60 250 milligrams 0.03 The resulting product was firm but softer than Example I. It melted but less readily than that of Example I. There was evidence of a broken emulsion and some free oil upon melting of this product. The melting index was 2, EXAMPLE XVI
This product uses the same ingredients and mixing procedure as in Example XV except sodium caseinate was also included in the emulsion.
White % of Total Analog Pre-hydrolyzed wheat 157.5 grams 21.1 gluten Water 157.5 grams 21.1 Pre-hydrolyzed soy 17.5 grams 2.34 25 isolate Gelatin 14 grams 1.87 Water 17.5 grams 2.34 l The following emulsion was mixed with the above mixture:
Weight of Total Analog Water 150 grams ~0.1 5 Hydrolyzed soy milk, 3 hours 56 trams 7.5 Hydrogenated coconut and 147 grams 19.8 palm kernel oil mop.
Sodium caseinate 28 grams 3.75 10 Teen 60 l50 milligrams 0.03 When homogeneous, it was poured into a mold and refrigerated. The resulting product was firm and had a sticky outer surface. When it melted, a skin formed and it 15 was smooth and shiny under the skin. This product was similar to processes American Cheese and considered satisfactory as a cheese analog product. The melting index was 1.
Jo
AL I i 5 EXAMPLE IV
A product was made using the same procedure and amounts of the same ingredients as were used in Example I
except that calcium sodium caseinate, in the same amount, was substituted for the gelatin. The product was very sticky, smeared when sliced; and when melted it was very fluid. It had a melting index of 5.
EXAMPLE V
A product was made using the same procedure and lo amounts of the same ingredients as were used in Example I
except that the wheat gluten used was hydrolyzed for only 30 minutes, and was not sufficiently hydrolyzed to produce a meltable cheese analog. Its melting index was zero.
EXAMPLE VI
The following ingredients were mixed in a jacketed S qt. Hubert mixer at speed 2 and 50 C for 45 minutes with a dough hook and 75 minutes with a paddle:
Weight of Total Analog 20 Wheat glutton grams 24.4 water 175 grams 24.4 Bromelain88 milligrams * Trade Mark lo S
1 The temperature of the mixture was raised to 85 C
for 10 minutes and 14 grams of gelatin (2.0~ of total analog) was added. The mixture was then cooled to 50 C and an emulsion consisting of:
Weight of Total Analog Water 150 grams 20.9 Tweet 60 250 milligrams 0.03 Sodium caseinate28 grams 3.9 10 Vegetable shortening 175 grams 24.4 was added to the aqueous hydrolyzed gluten in the Hubert mixer described above. The mixture was blended until homogenQus and then poured into a mold and refrigerated. The resulting product was soft and sliced well; it was smooth, not sticky, a skin formed and the center melted but there was no shape change with heat; and the product was elastic. This product was considered satisfactory as a cheese analog. The melting index was 0.
Expel VII
The following ingredients were mixed in a jacketed 5 qt. Hubert mixer at speed 1 for 30 minutes at 50 C:
Weight of Total Analog Hydrolyzed Sue grams ~4.4 Gunther Acid Soluble Protein 1535) 'water 100 grams 13.9 Jo I
g 1 14 grams I of total analog) of gelatin dissolved in 75 g (10.5~ of total analog) of water at 60 C was added and mixing was continued for another 30 minutes. An emulsion consisting of:
Weight % of Total Analog water 150 grams 20.9 Tweet 60250 milligrams 0.03 Sodium caseinate28 grams 3.9 lo Hydrogenated coconut 175 grams 24.4 and palm kernel oil mop. 102 F.
was added to the hydrolyzed soy in the Hubert mixer described above. The mixture was blended until homogeneous and then 15 poured into a mold and refrigerated, The product had a foamy mixture, dough-like loaf, very bitter flavor, slight melt (not cheese-like). This product was unsatisfactory as a cheese analog. The melting index was 1.
EXPEL VIII
The following was hydrolyzed for 2 hours at 50 C, in a jacketed 5 qt. Hubert mixer with a paddle:
Wheat gluten 175 grams Water 175 grams Bromelain 8B milligrams The temperature of the mixture was raised to 85 C
for 10 minutes and it was stored frozen.
JO
~Z6:~615 1 The following ingredients were mixed in the Hubert mixer described above until homogeneous:
r~Jei~ht of Total Analog 5 Pre-hydrolyzed wheat gluten 175 grooms Water 175 grooms Gelatin 14 grams 2.0 Water 25 grams 3.5 This mixture was heated to 60 C to insure that the gelatin was dissolved. The mixture was then cooled to 50 C
and an emulsion consisting of:
eta of total Analog Water 125 grooms Tweet 60250 milligrams 0.03 Sodium caseinate28 grams 3.9 Hydrogenated soybean oil * 175 grams 24.4 (Derek D32l) was added to the aqueous hydrolyzed gluten in the Hubert mixer described above. The mixture was blended until homogeneous and then poured into a mold and refrigerated.
The product was less firm and melting was not as good as the product in Example I, but the product was considered satisfactory as a cheese analog product. The molting index was 2.
* Trade Mark ;~Z~6S
A product was made using the same procedure and amounts of the same ingredients as were used in Example VIII
except that hydrogenated coconut and palm kernel oil mop.
102 F was used instead of soybean oil. The product was firm, sticky and good melting. The product was considered satisfactory as a cheese analog product. The melting index was 3.
EXPEL X
A product was made using the pre-hydrolyzed gluten and the mixing procedure as described in Example VIII except the following ingredients were first hand mixed:
Weight of Total Analog 15 Pre-hydrolyzed140 grams 19.5 wheat gluten Atari 140 grams 19.5 Hydrolyzed Sue grams 4.5 I Gunther's acid soluble protein 1535) 20 Water 35 grams 4.9 14 grams I of total analog) of gelatin dissolved in 25 grams (3.5~ of total analog) of 60 C water was then added to the above Metro in the Hubert mixer. When homogeneous, toe 25 mixture was cooled to 50 C and an emulsion consisting of:
White or Total Analog Water lo grams 17.4 Tweet 60 250 milligrams 0.03 Jo Sodium caseinate 28 grams 3.9 Hydrogenerated coconut 75 grams 24.4 palm kernel oil mop.
I
l was added to the aqueous hydrolyzed gluten in the Hubert mixer described above. The mixture was blended until homogeneous and then poured into a mold and re~ri~erated. The resulting product was firm, less sticky, had good melt and refrigerated. The resulting product was firm, less sticky, had good melt and skin forming characteristics. The product was satisfactory as a cheese analog product. The melting index was 2.
EXPEL XI
10 A product was made using the same equipment and procedure as in Example X except double the amount of hydrolyzed soy was substituted for wheat gluten.
Weight of Total Analog 15 Pre-hydrolyzed105 grams 14.6 wheat gluten Water 105 grams 14.6 Hydrolyzed soy (Gunther's soluble protein 1535)70 gram 9.8 20 Water 70 grams 9.8 Gelatin 14 grams 2.0 The following ingredients were then mixed with the above mixture:
Weight % of Total Analog Water 150 grams 20.9 Tweet 60250 milligrams 0.03 Sodium caseinate28 grams 3.9 Jo Hydrogenated coconut 175 grams 24.4 and palm kernel oil mop.
I I
1 When homogeneous, it was poured into a mold and refrigerated, The resulting product was firm, had a dough-like appearance, melted unevenly; and the melt was too fluid. This was considered a satisfactory cheese analog. The molting index 5 was 5.
EXAMPLE XII
A product was made using the same procedure and amounts of ingredients as were used in Example XI except the hydrolyzed soy was prepared as follows:
it Soy isolate grams Water 1800 grams Nova Nutrias OUZEL 4 millimeters (Batch 0034) Mix above ingredients in a jacketed S qt. Hubert mixer with paddle for 40 minutes at speed 1 and 50 C. Heat to 85 C, cool and freeze dry.
The resulting product was firm although the fat separated. The product was not sticky and melted well but the fat and soy protein therein separated. The product was considered satisfactory as a cheese analog product. The melting index was 2.
3 * Trade Mark ~22~i~6~;
A product was made using the same procedure and ingredients as in example XII except the amounts were changed as follows:
Weight % of Total_Analo~
Pre-hydrolyzed wheat 122.5 grams 17.1 gluten Water 122.5 grams 17.1 Pre-hydrolyzed soy lo isolate 52.5 grams 7.4 Water 52.5 grams 7.4 Gelatin 14 grams 2.0 The following ingredients were then mixed with the above mixture until homogeneous and then poured into a mold and refrigerated.
Weight % of Total Noah Water 150 grams 20.9 20 Tweet 60250 milligrams 0.03 Sodium caseinate28 grams 3.9 Hydrogenated coconut 175 grams 24.4 and palm kernel oil mop.
The resulting product was firm, slightly sticky, melted well and a skin formed upon melt. This product was satisfactory as a cheese analog product. The melting index was 2.
JO
~15-The gluten used was pre-hydrolyzed as in Example VIII. The equipment was the same as in Example VIII and the following ingredients and mixing procedures were used:
Weight of Total Analog Pre-hydrolyzed White grooms gluten Water 175 grooms Gelatin 14 grams 2.0 Mix until homogeneous and heat to 60 C. Cool to Mix the following ingredients in a jacketed 5 qt.
Hubert mixer with paddle at 50 C for 40 minutes. Raise to 85 C, cool and freeze unused portions.
Soy milk, spray dried 56 grams Water 150 grams Nova Nutrias 0.5L 0.56 milliliters (Batch 0034) Prepare the emulsion as follows using the above hydrolyzed soy milk:
Weight 3 of Total Analog Hydrolyzed soy Milwaukee grooms Water 150 grooms Hydrogenated Cockney grams 20.5 and palm kernel oil mop.
3 Tweet 60 250 milligrams I
l Mix with the gluten mixture until homogeneous, pour into a mold, and refrigerate. The resulting product was firm, sticky, but did not melt. The product was unsatisfactory as a meltable cheese analog product. The 5 melting index was 1.
EXAMPLE XV
The following was made using pre-hydrolyzed gluten and mixing done according to Example VIII and pre-hydrolyzed YO-YO isolate made according to Example XII.
Weight % of Total Analog Pre-hydrolyzed wheat 122.5 grams 17.1 gluten 15 Water 122.5 grams 17.1 Pre-hYdrolyzed soy 52.5 grams 7.4 isolate Gelatin 14 grams 2.0 water 52.5 grams 7~4 Mix the following ingredients in a jacketed 5 qt.
Hubert mixer with paddle at 50 C for 3 hours. Raise to 85 C, cool.
Soy-milk, spray dried 56 grams 25 Water 150 grams Nova Nutrias 0.5L 0.56 grams (Batch 0034) Jo I I
l The above hydrolyzed soy milk was combined as follows to form an emulsion. It was then mixed with the gluten-soy mixture until homogeneous, poured into a mold, and refrigerated.
Weight % of Total Analog Hydrolyzed soy milk, 56 grams 7.8 3 hours water 150 grams 20.9 Hydrogenated coconut 147 grams 20.5 and palm kernel oil mop.
lo 102 F
Tweet 60 250 milligrams 0.03 The resulting product was firm but softer than Example I. It melted but less readily than that of Example I. There was evidence of a broken emulsion and some free oil upon melting of this product. The melting index was 2, EXAMPLE XVI
This product uses the same ingredients and mixing procedure as in Example XV except sodium caseinate was also included in the emulsion.
White % of Total Analog Pre-hydrolyzed wheat 157.5 grams 21.1 gluten Water 157.5 grams 21.1 Pre-hydrolyzed soy 17.5 grams 2.34 25 isolate Gelatin 14 grams 1.87 Water 17.5 grams 2.34 l The following emulsion was mixed with the above mixture:
Weight of Total Analog Water 150 grams ~0.1 5 Hydrolyzed soy milk, 3 hours 56 trams 7.5 Hydrogenated coconut and 147 grams 19.8 palm kernel oil mop.
Sodium caseinate 28 grams 3.75 10 Teen 60 l50 milligrams 0.03 When homogeneous, it was poured into a mold and refrigerated. The resulting product was firm and had a sticky outer surface. When it melted, a skin formed and it 15 was smooth and shiny under the skin. This product was similar to processes American Cheese and considered satisfactory as a cheese analog product. The melting index was 1.
Jo
Claims (6)
1. In a meltable cheese analog comprising water dispersions of proteins containing up to about 15 weight percent of caseinate based on the total weight of said cheese analog, gelatin and edible oil, the improvement comprising replacing at least 65 to about 100 weight percent of said caseinate with partially hydrolyzed wheat gluten, said gluten being sufficiently hydrolyzed to provide satisfactory viscoelastic properties in said cheese analog.
2. The product of Claim 1 wherein partially hydrolyzed wheat gluten is combined with partially hydrolyzed soy isolate to replace a portion of said caseinate.
3. The product of Claim l wherein about 70 to about 85 weight percent of said caseinate is replaced with partially hydrolyzed wheat gluten.
4. The product of Claim 3 wherein partially hydrolyzed wheat gluten is combined with hydrolyzed soy isolate.
5. The product of Claim 1 comprising the following ingredients, in amounts based on the total weight of said cheese analog:
(a) water, from about 30 to about 60 weight percent, (b) caseinate, from about 0 to about 5.25 weight percent, (c) edible oil, from about 15 to about 40 weight percent, (d) partially hydrolyzed wheat gluten, from about 10 to about 35 weight percent, and (e) gelatin, from about 0 to about 4 weight percent.
(a) water, from about 30 to about 60 weight percent, (b) caseinate, from about 0 to about 5.25 weight percent, (c) edible oil, from about 15 to about 40 weight percent, (d) partially hydrolyzed wheat gluten, from about 10 to about 35 weight percent, and (e) gelatin, from about 0 to about 4 weight percent.
6. The product of Claim 1 comprising the following ingredients, in amounts based on the total weight of said cheese analog:
(a) water, from about 40 to about 50 weight percent, (b) caseinate, from about 2.25 to about 4.5 weight percent, (c) edible oil, from about 18 to about 30 weight percent, (d) partially hydrolyzed wheat gluten, from about 14 to about 25 weight percent, (e) gelatin, from about 1 to about 3 weight percent.
(a) water, from about 40 to about 50 weight percent, (b) caseinate, from about 2.25 to about 4.5 weight percent, (c) edible oil, from about 18 to about 30 weight percent, (d) partially hydrolyzed wheat gluten, from about 14 to about 25 weight percent, (e) gelatin, from about 1 to about 3 weight percent.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US59374584A | 1984-03-27 | 1984-03-27 | |
| US593,745 | 1984-03-27 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1226165A true CA1226165A (en) | 1987-09-01 |
Family
ID=24375972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000476376A Expired CA1226165A (en) | 1984-03-27 | 1985-03-13 | Meltable cheese analog |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS60237939A (en) |
| CA (1) | CA1226165A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5273773A (en) * | 1987-07-06 | 1993-12-28 | Katayama Chemical Works Co., Ktd. | Protein partial degradation products |
| US5366661A (en) * | 1987-07-27 | 1994-11-22 | Katayama Chemical, Inc. | Method for forming a stabilized aqueous dispersion of inorganic particles or organic particles for food stuffs |
| US4937091A (en) * | 1988-10-14 | 1990-06-26 | National Starch And Chemical Investment Holding Corporation | Imitation cheeses containing enzymatically debranched starches in lieu of caseinates |
| JP2866663B2 (en) * | 1989-02-15 | 1999-03-08 | 六甲バター株式会社 | Process cheese manufacturing method |
| JP5271827B2 (en) * | 2009-06-19 | 2013-08-21 | ハウス食品株式会社 | Cheese-like food composition and method for producing the same |
| JP7160566B2 (en) * | 2017-06-01 | 2022-10-25 | 太陽油脂株式会社 | Oil and fat composition for solid cheese-like food |
-
1985
- 1985-03-13 CA CA000476376A patent/CA1226165A/en not_active Expired
- 1985-03-25 JP JP6173885A patent/JPS60237939A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60237939A (en) | 1985-11-26 |
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