DE202023100253U1 - Slicable, preferably vegan, fermented soft cheese substitute - Google Patents

Abstract

Sliceable, preferably vegan, fermented soft cheese substitute based on a vegetable filler, preferably based on crushed kernels and/or nuts, in particular based on almond pulp and/or almond flour, with a pH value between 4.4 and 7 and a ripening surface, comprising each related to the total weight:
a) 0.1-9% by weight carbohydrates;
b) 10-65% by weight dry matter;
c) 5 - 65% by weight of fat, at least partly from the vegetable filler,
d) 0.2-10% by weight of proteins, at least in part, from the vegetable filler

Description

The invention relates to a sliceable, preferably vegan, in particular camembert-like, fermented soft cheese substitute based on a vegetable filler, preferably comminuted kernels and/or nuts, in particular based on almond pulp and/or partially de-oiled or non-de-oiled almond flour, with a pH value between 4 .4 and 7.0, preferably 5.5-6.5, and a ripening surface (surface with ripening culture), in particular noble mold surface according to claim 1.

In the case of soft cheese alternatives that have been on the market to date, the desired, sliceable texture is achieved/adjusted through the use of starch and/or through a high dry mass. Without these additives, the product becomes too soft and handling is difficult. A strong increase in the dry matter makes handling easier, but the texture and mouthfeel are more reminiscent of a doughy mass or marzipan and not of a soft cheese.

As an alternative to using starch or realizing a very high dry matter, it is known to use enzymes such as transglutaminase or protein glutaminase to achieve the desired texture.

From the DE 20 2021 104 047 U1 it is known to use starch and dietary fiber to produce a vegan cheese substitute. Fermentation cultures are not used.

The DE 10 2018 212 628 A1 describes a process for the production of a vegan food product (no soft cheese), also without the use of fermentation cultures.

Also the EP 2 926 670 A1 describes a cheese substitute product and its production without the addition of a fermentation culture. It is also not a soft cheese-like product.

Proceeding from the aforementioned prior art, the invention is based on the object of specifying a plant-based, fermented soft cheese substitute product that is similar to a milk-based soft cheese such as camembert. The soft cheese substitute product should be as creamy as possible and the firm texture should be reminiscent of animal soft cheese in terms of consistency and mouthfeel. The production and handling during production, especially during maturation, should be as simple as possible.

This object is achieved with a soft cheese substitute product having the features of claim 1.

The preferably vegan, sliceable and fermented soft cheese product according to the invention is characterized by a low carbohydrate weight percentage of between 0.1 and 9% by weight, preferably 0.5-7% by weight, particularly preferably 0.5-5% compared to known soft cheese substitute products wt%, a dry matter between 10 and 65 wt%, preferably 25-50 wt%, more preferably 30-45 wt%, a fat weight percentage between 5 and 65 wt%, preferably 15-55 wt% % by weight, particularly preferably 25-35% by weight and a protein weight fraction between 0.2 and 10% by weight, preferably 3-8% by weight, particularly preferably 5-7% by weight in the form of oil, at least in part from the vegetable filler used, preferably crushed kernels and/or nuts, in particular almonds. The same applies to the protein weight fraction, which is preferably entirely due to the filler used, preferably crushed kernels and/or nuts, in particular almonds.

It is preferred if crushed kernels and/or nuts are used as the filler. The use of seed flour and/or nut flour, particularly expediently almond flour, is very particularly preferred. This can be non-oil-free flour or partially oil-free flour, with the latter case possibly having to add a larger amount of oil and/or fat to set a desired fat content in the finished food product. In addition or as an alternative to the use of kernel and/or nut flour, kernel and/or nut pulp can also be used, very particularly preferably as an alternative to a combination of kernel and/or nut flour and fat.

In addition or as an alternative to using comminuted kernels and/or nuts, it is conceivable to use other oilseeds and/or roughage and/or fibers as a filler.

The use of crushed almonds, for example in the form of almond pulp (almond butter) and/or almond flour (partly de-oiled or not de-oiled) is preferred. However, the invention is not limited to this. In addition or as an alternative, other raw materials, such as cashew nuts, peanuts, hazelnuts, walnuts, can also be used as the raw material basis, in particular in pulp or flour form.

The inventive, vegetable, fermented soft cheese alternative is characterized by a consistency and mouthfeel similar to that of traditional soft cow's milk cheese. In particular, the soft cheese alternative according to the invention differs from known soft cheese alternatives by a low carbohydrate content, which is due to the use of only small starch additives and preferably to the absence of starch to adjust the texture. The soft cheese alternative according to the invention can preferably be produced by dispensing with the addition of enzymes such as transglutaminase or protein glutaminase. Because the use of enzymes is not necessary, the manufacturing process is significantly simplified compared to known methods.

It is particularly expedient if the carbohydrate content of the soft cheese substitute product having an outer ripening surface is between 0.1 and 9% by weight, preferably 0.5-7% by weight, particularly preferably 0.5-5% by weight.

In a further development of the invention, the firm texture of the soft cheese substitute product according to the invention is preferably due to the use of at least one hydrocolloid, very particularly preferably to a mixture of at least or exactly two (different) hydrocolloids. The hydrocolloids used are very particularly preferably low in carbohydrates, in particular carbohydrate-free, or preferably at least low in starch, preferably starch-free. More preferably, starch or modified starch is not used as the hydrocolloid. It is particularly preferred if the at least one hydrocolloid used is/are selected from the group: locust bean gum, agar-agar, xanthan gum, carrageenan, without being restricted thereto. Hydrocolloid is used in the production of the soft cheese substitute product, preferably with a percentage by weight of the total ingredients used of between 0.01 and 7% by weight, preferably 1-5% by weight. A mixture of locust bean gum and agar-agar is particularly preferred.

As already mentioned, it is particularly preferred if the soft cheese substitute product, apart from the starch originating from the vegetable filler, manages without any further starch, ie without the use of starch or modified starch. In principle, the use of small amounts of starch or modified starch is conceivable (although this is preferably avoided), in which case the proportion of starch or modified starch in the end product, i.e. in the soft cheese substitute product, is preferably less than 2% by weight, more preferably less than is 1% by weight.

As also mentioned, it is preferred if the soft cheese product according to the invention is produced without the addition of enzymes. This means that the addition of industrially obtained enzymes is preferably avoided. At least the addition of enzymes for protein crosslinking is preferably dispensed with, very particularly preferably at least the addition of transglutaminase and protein glutaminase.

Any enzymes present in the end product can be traced back to the microbial cultures that are preferably used, ie the at least one fermentation culture and/or the at least one surface maturing culture, preferably a mold culture.

The soft cheese substitute product according to the invention is fermented. At the same time, the at least one fermentation culture used ensures acidification, i.e. pH adjustment in the acidic range. At least one fermentation culture from the following group is preferably used, but is not limited to this: Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium animalis ssp lactis, Lactococcus lactis ssp. Lactis, Lactobacillus plantarum, Leuconostoc ssp, Lactococcus lactis ssp. Cremoris, , Streptococcus Lactis subsp. Diacetylactis, Lactobacillus rhamnosus.

The surface ripening layer is based on the use of at least one surface ripening culture, preferably a mold culture. This is preferably selected, but not restricted, to the following group: Penicillium camemberti, Penicillium candidum, Geotrichum candidum, Penicillium roqueforti, Saccharomyces cerevisiae.

With regard to the fat contained in the soft cheese substitute product or its composition, there are different possibilities. According to a first alternative, this consists entirely of fat, in particular oil from the vegetable filler, preferably the kernels and/or nuts. Alternatively, this only applies to a proportion of the total fat, while the other proportion consists of at least one other vegetable fat, for example oil, for example sunflower oil and/or rapeseed oil and/or olive oil and/or peanut oil and/or safflower oil and/or corn oil and/or or almond oil and/or walnut oil and/or cocoa fat and/or coconut fat and/or palm fat without being limited to these.

The salt content (NaCl content) of the soft cheese substitute product is preferably between 0 and 6% by weight, preferably between 0.5 and 4% by weight, very particularly preferably between 1 and 2% by weight.

It is particularly expedient if the soft cheese substitute product according to the invention is characterized in that it is produced by producing a mixture comprising or consisting of water, the vegetable filler, preferably crushed seeds and/or nuts, in particular in marrow and/or flour form, fat and at least one hydrocolloid. This mixture is or is heated to a temperature between 80° C. and 100° C., preferably about 90° C., and then cooled to a temperature which allows the addition of fermentation and surface maturing cultures, preferably mold cultures. After heating, the mixture is preferably cooled to a temperature between 10°C and 55°C, more preferably between 16°C and 50°C, even more preferably between 35°C and 45°C, most preferably to about 43°C C, whereupon the fermentation culture and the surface maturing culture, preferably mold culture, have been added. The fermentation lasts until the desired pH is reached, in particular between 4-24 hours. Fermentation takes place in molds. After the fermentation, the product is cooled, demolded and aged at a temperature in particular between 8°C and 26°C, preferably between 12°C and 16°C. Ripening has preferably taken place or the ripening lasts until a closed surface ripening layer is formed. In particular, the product has matured for a period of between 5 and 21 days, very particularly preferably for a period of between 7 and 10 days.

It has been found to be particularly useful if the aforementioned mixture, comprising or consisting of water, the vegetable filler, fat and the at least one hydrocolloid, has a quantity, i.e. a proportion of vegetable filler, preferably comminuted kernels and/or nuts, so that this results in a protein weight fraction of between 0.15 and 8% by weight.

If, for example, almond pulp (almond puree) is used, which consists entirely of crushed almonds, a protein weight fraction of 1.25 to 10% by weight is achieved by the almond pulp fraction in the mixture being between about 5 and 40% by weight. If, for example, partially de-oiled almond flour is used, the weight percentage is lower, with the weight difference being able to be compensated for by adding fat, in particular oil, for example almond oil, compared to an alternative use of almond butter, in order to preferably obtain a composition of flour and fat, in particular oil , which corresponds to that of almond butter.

As an alternative to almond oil, other fats can also be used. In principle, it is particularly preferred if the aforementioned mixture has a fat content by weight of between 4 and 52% by weight.

Preferably, the mixture contains a hydrocolloid weight fraction between 0.01 and 5.6 wt .-%, preferably 1-5 wt single type of hydrocolloid or a mixture of several, in particular exactly two, hydrocolloids, in particular locust bean gum and agar-agar, without being limited thereto.

The mixture preferably comprises an NaCl proportion by weight of between 0 and 4.8% by weight, preferably between 0.5 and 4% by weight, very particularly preferably between 1 and 2% by weight.

If required, a proportion by weight of a coloring, in particular vegan, foodstuff can be added to the mixture, in particular between 0 and 4% by weight, even more preferably between 0.1 and 4% by weight.

The fermentation is preferably carried out in moulds, for which purpose the mixture is filled into appropriate molds after cooling and addition of at least the fermentation culture, preferably in addition to the surface maturing culture, preferably mold culture. After the fermentation and cooling, the fermented food bodies are preferably removed from the mold and ripened at a ripening temperature with, in particular, regular turning, preferably until the desired, closed surface ripening layer is formed.

1. a) Johannisbrotkernmehl (Hydrokolloid) : 0,4 Gew.-%
2. b) Wasser :67,94 Gew.-%
3. c) NaCl : 1,3 Gew.-%
4. d) Kondensat: 9,76 Gew.-%
5. e) Fermentations- sowie Oberflächenreifungskultur, bevorzugt Schimmelkultur :<0,001 Gew.-%
6. f) pflanzlicher Füllstoff 10 Gew.-%
7. g) Agar Agar (Hydrokolloid) : 0,6 Gew.-%
8. h) Kokosfett (Fett) : 10 Gew.-%

A possible recipe according to a first embodiment is as follows:

1. a) locust bean gum (hydrocolloid): 0.4% by weight
2. b) water : 67.94% by weight
3. c) NaCl: 1.3% by weight
4. d) condensate: 9.76% by weight
5. e) Fermentation and surface maturation culture, preferably mold culture: <0.001% by weight
6. f) vegetable filler 10% by weight
7. g) Agar agar (hydrocolloid): 0.6% by weight
8. h) Coconut fat (fat): 10% by weight

According to a preferred manufacturing process, the ingredients are water, almond pulp, Vegetable fat and the hydrocolloids are mixed and heated to 90°C for 5 minutes. The mixture is then cooled to 43° C. and the fermentation and surface maturing culture, preferably mold culture, is added to the cooled mass. The mass is filled into molds and fermented for at least 5.5 hours at 43°C. After cooling, the molds are separated from the formed mass (food body) (de-moulding). This is followed by ripening to form a surface ripening layer at temperatures between 12°C and 16°C for around 7 to 10 days. During the ripening, the food bodies are regularly turned.

In principle, there is a weight loss between the mixture and the finished product during maturation, in particular between 10 and 35% by weight, in particular between 15 and 25% by weight. This can result in different ingredient value information between the mixture or the recipe and the finished product.

1. a) pH-Wert: 6,3
2. b) NaCl: 1,7 Gew.-%
3. c) Trockenmassegewichtsprozent: 28 Gew.-%
4. d) Fett absolut: 15 Gew.-%
5. e) Protein: 5 Gew.-%
6. f) Fett in Trockenmasse: 54 Gew.-%
7. g) Kohlenhydrate: 5 Gew.-%

A preferred embodiment of a soft cheese substitute product according to the invention is characterized by the following values:

1. a) pH: 6.3
2. b) NaCl: 1.7% by weight
3. c) dry matter weight percent: 28% by weight
4. d) Absolute fat: 15% by weight
5. e) Protein: 5% by weight
6. f) Fat in dry matter: 54% by weight
7. g) Carbohydrates: 5% by weight

QUOTES INCLUDED IN DESCRIPTION

This list of documents cited by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent Literature Cited

• DE 202021104047 U1 [0004]
• DE 102018212628 A1 [0005]
• EP 2926670 A1 [0006]

Claims (15)

Sliceable, preferably vegan, fermented soft cheese substitute based on a vegetable filler, preferably based on crushed kernels and/or nuts, in particular based on almond pulp and/or almond flour, with a pH value between 4.4 and 7 and a ripening surface, comprising each related to the total weight: a) 0.1-9% by weight carbohydrates; b) 10-65% by weight dry matter; c) 5 - 65% by weight of fat, at least partly from the vegetable filler, d) 0.2-10% by weight of proteins, at least in part, from the vegetable filler Soft cheese substitute product claim 1 , characterized in that the carbohydrate content is 0.5-7% by weight, preferably 0.5-5% by weight. Soft cheese substitute according to one of Claims 1 or 2 , characterized in that the soft cheese substitute product contains at least one, preferably carbohydrate-free or low-carbohydrate, hydrocolloid, or a mixture of at least or exactly two, preferably carbohydrate-free or low-carbohydrate, hydrocolloids. Soft cheese substitute according to one of Claims 1 until 3 , characterized in that the soft cheese substitute product contains at least one hydrocolloid, preferably starch-free or low-starch, or a mixture of at least or exactly two hydrocolloids, preferably low-starch or starch-free, preferably selected from the group: locust bean gum, agar-agar, xanthan gum, carrageenan. Soft cheese substitute product according to one of the preceding claims, characterized in that in addition to any starch originating from the added kernels and/or nuts, no starch or modified starch is contained and/or added, or that the proportion of any added starch or modified starch is less than 2% by weight, preferably less than 1% by weight, based on the total weight. Soft cheese substitute product according to one of the preceding claims, characterized in that the soft cheese product is made without adding enzymes and/or that the soft cheese product is made without adding enzymes for protein crosslinking and/or that the soft cheese product is made without adding transglutaminase and protein glutaminase. Soft cheese substitute product according to one of the preceding claims, characterized in that the soft cheese product is free of enzymes or only has enzymes in the added cores and/or nuts and/or in the at least one added fermentation culture and/or in the at least one added Surface ripening cultures, preferably mold cultures, occurring or formed by them. Soft cheese substitute product according to one of the preceding claims, characterized in that it contains at least one fermentation culture (acidification culture), in particular selected from the following group: Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium animalis ssp lactis Lactococcus lactis ssp. Lactis, Lactobacillus plantarum, Leuconostoc ssp, Lactococcus lactis ssp. Cremoris, , Streptococcus Lactis subsp. Diacetylactis, Lactobacillus rhamnosus. Soft cheese substitute product according to one of the preceding claims, characterized in that it contains at least one surface ripening culture, in particular selected from the following group: Penicillium camemberti, Penicillium candidum, Geotrichum candidum, Penicillium roqueforti, Saccharomyces cerevisiae. Soft cheese substitute product according to one of the preceding claims, characterized in that the fat consists exclusively of fat, in particular oil, kernels and/or nuts, or that part of the fat is a vegetable fat, in particular oil, from another source, in particular a fat or several fats selected from the group: selected from: sunflower, rapeseed, olive, peanut, safflower, corn, almond, walnut oil, cocoa, coconut, palm fat. Soft cheese substitute product according to one of the preceding claims, characterized in that the NaCl content is between 0 and 6% by weight, preferably between 0.5 and 4% by weight, very particularly preferably between 1 and 2% by weight. Soft cheese substitute product according to one of the preceding claims, characterized in that it is produced by preparing a mixture comprising or consisting of water, a vegetable filler, preferably crushed kernels and/or nuts, in particular almond pulp or almond flour, fat and at least one hydrocolloid, heating the mixture , cooling the heated mixture, adding the fermentation culture and the surface maturation culture, Fer menting, cooling, demoulding, maturing, in particular until a maturing layer forms, preferably a mold layer, on the surface. Soft cheese substitute product claim 12 , characterized in that the mixture has a protein weight fraction between 0.15 and 8 wt % and/or that the mixture has a hydrocolloid weight fraction between 0.01 and 5.6% by weight and/or that the mixture has a NaCl weight fraction between 0 and 4.8% by weight and/or that the Mixture has a weight proportion of a coloring, in particular vegan, food between 0 and 4% by weight. Soft cheese substitute product claim 12 or 13 , characterized in that the fermentation has taken place in moulds. Soft cheese substitute product claim 12 until 14 , characterized in that the maturation has taken place under, preferably regular, turning of the body to be matured.