GB2621554A

GB2621554A - Vegan cheese analogue

Info

Publication number: GB2621554A
Application number: GB2211553.9A
Authority: GB
Inventors: Allcorn Martyn; John Barber Anthony; Tyagi Shubesh; Tyagi Vidhu
Original assignee: Altcheese Ltd
Current assignee: Altcheese Ltd
Priority date: 2022-08-08
Filing date: 2022-08-08
Publication date: 2024-02-21
Anticipated expiration: 2042-08-08
Also published as: GB202211553D0; GB2621554B

Abstract

A vegan cheese analogue and a process for preparing it. The vegan cheese analogue product comprises a cultured protein source, a second vegetable protein source, starch, and oil, wherein the vegan cheese analogue comprises at least 5 wt.% protein. Preferably, the product has at least 11 wt.% protein and 12-25 wt.% starch. Preferably, the first protein source has oat protein, the second has fava bean protein, the starch is potato starch and the oil is coconut oil. Preferably, one or more protein source has been cultured by microorganisms such as, Bifidobacterium species, Lactobacillus (acidophilus or delbrueckii subsp. Bulgaricus or paracasei, or casei) or Streptococcus thermophilus. The process involves (a) forming a mixture comprising a cultured vegetable protein source, starch and oil; (b) heating the mixture (the first cook); (c) adding a second vegetable protein source to the mixture; and (d) heating the mixture again (the second cook). Preferably the second protein has undergone culturing and the cooking temperatures are 80-88℃.

Description

VEGAN CHEESE ANALOGUE

The present invention relates to a vegan cheese analogue, and to a process for making the vegan cheese analogue.

BACKGROUND OF INVENTION

Alternatives to traditionally fermented dairy products have been of interest for many years from a health perspective, for those who are allergic or intolerant to dairy milk components such as lactose, and for those looking to reduce their intake of dietary fat. Vegetarian and vegan practices have also been observed throughout history for cultural, religious and ethical as well as health reasons, but in recent years vegan diets in particular have become increasingly mainstream and popularised by campaigns such as Veganuary(D. A growing awareness of the impact of livestock farming on climate change and biodiversity has also encouraged consumers to reduce consumption of meat and animal-derived products. As such, the demand for non-animal meat and meat-derived alternatives has risen, in particular the demand for vegetarian and vegan dairy alternatives, such as vegetarian and vegan milks and cheeses.

Vegan cheese is a category of non-dairy, plant-based cheese analogues, which are characterized by the exclusion of all animal products in their ingredients and manufacture. Traditional dairy cheese is prepared from dairy milk containing the milk protein casein, which is coagulated, typically by acidification and the addition of a coagulation agent such as rennet. Acidification can be achieved by the addition of an acid, or more commonly by the introduction of starter bacteria that convert milk sugars into lactic acid (this process is also known as fermentation or culturing). The same bacteria (and the enzymes they produce) also play a large role in the eventual flavour of the cheese. A new-born cheese is typically aged or ripened by being left to rest under controlled conditions. The ripening further develops the texture and flavour of the cheese, which can be enhanced by the intentional addition of further bacteria or moulds. It can be appreciated that the appealing texture and flavour of dairy cheese derives in a large part from the chemical changes that occur in the dairy milk during the manufacturing processes. As such, replicating the texture, flavour and melting properties of dairy cheese starting from non-dairy ingredients can be challenging.

Vegan cheese typically comprises a plant-based solid base, such as a vegetable or seed component. Vegan cheeses are not typically cultured (fermented) or aged, but acidic components may be added to recreate the flavour of dairy cheese. If a culturing process is used to make a vegan cheese, different conditions must be used to those used in traditional dairy culturing, because proteins in plant-based milk will react differently to those in diary milk (e.g. casein) and may coagulate differently, or not at all. In the latter case, coagulation can be achieved by other means such as by heating or by adding a specific coagulation agent. However, currently available technology in this area requires improvement, as creating protein matrices using alternate plant proteins can be challenging due to sensitivity to even to mild physical processing such as cooking, pH acidification and ionic conditions which normally do not affect milk proteins. Vegan cheese will also not age in the same way as a diary cheese, and different conditions and/or additives must be used to those used in traditional cheese manufacture. Depending on the type of dairy cheese (e.g. soft or hard) being recreated in vegan form, various agents can be added to the vegan cheese base and during processing to achieve a similar texture and mouthfeel to that of the equivalent dairy cheese, and to provide similar melting and stretching properties. It should be noted that all culturing processes must be carried out using hygienic and regulated conditions, because of the risks of pathogenic bacteria being formed.

Furthermore, although traditional dairy cheese has a relatively high fat content (with non-dairy alternatives usually being lower in fat) it is high in protein. Protein is needed for growth and repair of body tissues and is especially important for healthy muscles and bones, particularly for children. As such, dairy products including cheese are considered to be good sources of protein. However, while 100 g of cheddar cheese will typically contain around 24 g of protein, vegan cheese analogues typically contain much less protein due to manufacturing challenges associated with incorporating higher amounts of protein, in particular non-nut-based protein. Of the currently marketed vegan cheese analogues which are non-nut-based, the highest protein content available is around 3.5 wt.%. As such, it is desirable to create a vegan cheese analogue which is both low in fat and high in protein, and is suitably nut-free.

W02022/005888A1 (THE GARDENER CHEESE COMPANY) discloses a plant-based cheese made of cashew protein, liquid low saturated fat vegetable oil, cultures and modified food starches. The ingredients are combined to form an emulsion which is heated and held at a selected temperature for a selected time such that starches gelatinize. In one embodiment, the protein base includes approximately 2% of the emulsion by weight.

W02021/080969A1 (CORN PRODUCTS DEVELOPMENT, INC) discloses a high protein analogue cheese having protein content greater than about 10% by weight. The analogue cheese comprises pea starch and one more pulse protein isolate or pulse protein concentrate.

Thus, there is a need to develop vegan cheese products that more closely resemble their dairy equivalent in terms of flavour, mouthfeel, texture and melting properties. There is a further need to develop vegan cheese products with enhanced protein content.

SUMMARY OF THE INVENTION

According to a first aspect of the present invention, there is provided a vegan cheese analogue comprising water, a first vegetable protein source, a second vegetable protein source, starch and oil; wherein the first vegetable protein source has been cultured; and wherein the vegan cheese analogue comprises at least 5 wt.% protein.

According to a second aspect of the invention, there is provided a process for preparing a vegan cheese analogue, the process comprising the following steps: (a) forming a mixture comprising a first vegetable protein source, starch and oil; (b) heating the mixture to a first temperature; (c) adding a second vegetable protein source to the mixture; and (d) heating the mixture to a second temperature; wherein, in step (a) the first vegetable protein source has previously undergone a culturing process in water.

Embodiments and preferences described below with respect to the vegan cheese analogue apply equally to the processes for preparing the vegan cheese analogue, and vegan cheese analogue products thereof.

BRIEF DESCRIPTION OF FIGURES

Figure 1 is a flow diagram illustrating the basic process of the invention; Figure 2 is a flow diagram illustrating the basic process of the invention and the culturing processes, along with further optional process steps.

DETAILED DESCRIPTION

The present invention relates to a vegan cheese analogue, which in at least some embodiments has the flavour, mouthfeel, texture and melting properties that resemble dairy cheese. The vegan cheese analogue of the invention resembles dairy cheese in one or more of the characteristics just mentioned, but does not contain any dairy ingredients. As such, the vegan cheese analogue of the present invention is dairy-free/non-dairy, and can also be described as a "vegan cheese-like" product, a "plant based cheese analogue", a "plant based cheese-like" product, or similar.

The vegan cheese analogue of the invention contains a relatively high proportion of protein compared to currently marketed vegan cheese analogues, and can therefore be marketed as "A source of protein". The vegan cheese analogue of the present invention may also be described as having "enhanced protein content". In one embodiment, the vegan cheese analogue of the invention comprises at least 5 wt.% protein, such as at least 6 wt.%, at least 7 wt.%, at least 8 wt.%, at least 9 wt.%, at least 10 wt.%, at least 11 wt.%, at least 12 wt.%, at least 13 wt.%, at least 14 wt.%, at least 15 wt.% protein or at least 20 wt.% protein. In one embodiment, the vegan cheese analogue of the invention comprises between about 5 wt.% and about 24 wt.% protein, such as between about 7 wt.% and about 24 wt.% protein, between about 10 wt.% and about 24 wt.% protein, between about 11 wt.% and about 24 wt.% protein, between about 7 wt.% and about 15 wt.% protein, between about 10 wt.% and about 15 wt.% protein, or between about 11 wt.% and about 12 wt.% protein. The wt.% protein of the cheese is calculated by determining the protein content for every ingredient, and then determining the proportion of each ingredient in the total ingredient mix.

In one embodiment, the bulk of the protein in the vegan cheese analogue of the invention derives from the first vegetable protein source. In one embodiment, the bulk of the protein in the vegan cheese analogue of the invention derives from the second vegetable protein source. In one embodiment, the bulk of the protein in the vegan cheese analogue of the invention derives from the first vegetable protein source and from the second vegetable protein source. The "bulk of the protein" means the majority or all of the protein content of the vegan cheese analogue.

It should be noted that all references herein referring to the vegan cheese analogue "comprising" certain components is intended to refer to the ingredients used to prepare the vegan cheese. For example, the wt.% of the second vegetable protein source refers to the wt.% of the second vegetable protein source in the total list of ingredients used to make the vegan cheese analogue. However, the protein wt.% of the vegan cheese analogue "derived from" the second vegetable protein source is the protein content derived from the second vegetable protein source. This protein wt.% value deriving from a protein source is typically less that the wt.% of the protein source itself, because the protein source does not typically consist of 100% protein. For example, when a particular "fava bean protein" is used as a second vegetable protein source which itself comprises 63% by weight protein, if for a 400 g batch of vegan cheese analogue (total weight of all ingredients) 58.6 g of fava bean protein is added (i.e. 14.7 wt.% as an ingredient), this will contribute 36.9 g of protein to the resulting product, which equates to 9.23 g protein per 100 g of product, or 9.23 wt.% of protein in the vegan cheese analogue.

In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 20 wt.% of first vegetable protein source, such as between about 0.2 wt.% and about 20 wt.%, between about 0.3 wt.% and about 20 wt.%, between about 0.4 wt.% and about 20 wt.%, between about 0.5 wt.% and about 20 wt.%, between about 1 wt.% and about 20 wt.%, between about 2 wt.% and about 20 wt.%, between about 5 wt.% and about 20 wt.%, or between about 10 wt.% and about 20 wt.%.

In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 15 wt.% of first vegetable protein source, such as between about 0.2 wt.% and about 15 wt.%, between about 0.3 wt.% and about 15 wt.%, between about 0.4 wt.% and about 15 wt.%, between about 0.5 wt.% and about 15 wt.%, between about 1 wt.% and about 15 wt.%, between about 2 wt.% and about 15 wt.%, between about 5 wt.% and about 15 wt.%, between about 10 wt.% and about 15 wt.%. In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 10 wt.% of first vegetable protein source, such as between about 0.2 wt.% and about 10 wt.%, between about 0.3 wt.% and about 10 wt.%, between about 0.4 wt.% and about 10 wt.%, between about 0.5 wt.% and about 10 wt.%, between about 1 wt.% and about 10 wt.%, between about 2 wt.% and about 10 wt.% or between about 5 wt.% and about 10 wt.%. In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 5 wt.% of first vegetable protein source, such as between about 0.2 wt.% and about 5 wt.%, between about 0.3 wt.% and about 5 wt.%, between about 0.4 wt.% and about 5 wt.%, between about 0.5 wt.% and about 5 wt.%, between about 1 wt.% and about 5 wt.% or between about 2 wt.% and about 5 wt.%. In a preferred embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 10 wt.%, such as between about 0.1 wt.% and about 5 wt %, between about 0.1 wt.% and about 2.5 wt.% or between about 0.5 wt.% and about 2.5 wt.% of first vegetable protein source.

In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 35 wt.% of second vegetable protein source, such as between about 0.2 wt. °/0 and about 35 wt. %, between about 0.3 wt. °/0 and about 35 wt.%, between about 0.4 wt.% and about 35 wt.%, between about 0.5 wt.% and about 35 wt.%, between about 1 wt.% and about 35 wt.%, between about 2 wt.% and about 35 wt.%, between about 5 wt.% and about 35 wt.%, between about 10 wt % and about 35 wt.%, between about 15 wt.% and about 35 wt %, between about 20 wt.% and about 35 wt %, between about 25 wt.% and about 35 wt.% or between about 20 wt.% and about 35 wt.%.

In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 30 wt.% of second vegetable protein source, such as between about 0.2 wt.% and about 30 wt. %, between about 0.3 wt.% and about 30 wt.%, between about 0.4 wt.% and about 30 wt.%, between about 0.5 wt.% and about 30 wt.%, between about 1 wt.% and about 30 wt.%, between about 2 wt.% and about 30 wt.%, between about 5 wt.% and about 30 wt.%, between about 10 wt.% and about 30 wt.%, between about 15 wt.% and about 30 wt.%, between about 20 wt.% and about 30 wt.%, or between about 25 wt.% and about 30 wt.%. In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 25 wt.% of second vegetable protein source, such as between about 0.2 wt.% and about 25 wt.%, between about 0.3 wt.% and about 25 wt.%, between about 0.4 wt.% and about 25 wt.%, between about 0.5 wt.% and about 25 wt.%, between about 1 wt.% and about 25 wt.%, between about 2 wt.% and about 25 wt.%, between about 5 wt.% and about 25 wt.%, between about 10 wt.% and about 25 wt.%, between about 15 wt.% and about 25 wt.%, or between about 20 wt.% and about 25 wt.%. In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 20 wt.% of second vegetable protein source, such as between about 0.2 wt.% and about 20 wt.%, between about 0.3 wt.% and about 20 wt.%, between about 0.4 wt.% and about 20 wt.%, between about 0.5 wt.% and about 20 wt.%, between about 1 wt.% and about 20 wt.%, between about 2 wt.% and about 20 wt.%, between about 5 wt.% and about 20 wt.%, between about 10 wt.% and about 20 wt.%, or between about 15 wt.% and about 20 wt.%. In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 15 wt.% of second vegetable protein source, such as between about 0.2 wt.% and about 15 wt.%, between about 0.3 wt.% and about 15 wt.%, between about 0.4 wt.% and about 15 wt.%, between about 0.5 wt.% and about 15 wt.%, between about 1 wt% and about 15 wt.%, between about 2 wt.% and about 15 wt.%, between about 5 wt.% and about 15 wt.%, between about 10 wt.% and about 15 wt.%. In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 10 wt.% of second vegetable protein source, such as between about 0.2 wt.% and about 10 wt.%, between about 0.3 wt.% and about 10 wt.%, between about 0.4 wt.% and about 10 wt.%, between about 0.5 wt.% and about 10 wt.%, between about 1 wt.% and about 10 wt.%, between about 2 wt.% and about 10 wt.% or between about 5 wt.% and about 10 wt.%. In one embodiment, the vegan cheese analogue of the invention comprises between about 0.1 wt.% and about 5 wt.% of second vegetable protein source, such as between about 0.2 wt.% and about 5 wt.%, between about 0.3 wt.% and about 5 wt.%, between about 0.4 wt.% and about 5 wt.%, between about 0.5 wt.% and about 5 wt.%, between about 1 wt.% and about 5 wt.% or between about 2 wt.% and about 5 wt.%. In a preferred embodiment, the vegan cheese analogue of the invention comprises between about 5 wt.% and about 25 wt.%, such as between about 8 wt.% and about 25 wt.%, such as between about 10 wt.% and about 20 wt.% of second vegetable protein source.

In one embodiment, the protein wt.% in the vegan cheese analogue derived from the first vegetable protein source is at least 1 wt.%, such as at least 2 wt.%, at least 3 wt.%, at least 4 wt.%, at least 5 wt.%, at least 6 wt.% protein, at least 7 wt.%, at least 8 wt.%, at least 9 wt.%, at least 10 wt.%, at least 11 wt.%, at least 12 wt.%, at least 13 wt%, at least 14 wt.% or at least 15 wt.%.

In one embodiment, the protein wt.% in the vegan cheese analogue derived from the second vegetable protein source is at least 1 wt.%, such as at least 2 wt.%, at least 3 wt.%, at least 4 wt.%, at least 5 wt.%, at least 6 wt.% protein, at least 7 wt.%, at least 8 wt.%, at least 9 wt.%, at least 10 wt.%, at least 11 wt.%, at least 12 wt.%, at least 13 wt%, at least 14 wt.% or at least 15 wt.%.

In one embodiment, the combined protein wt.% in the vegan cheese analogue derived from the first vegetable protein source and second vegetable protein source is at least 6 wt.%, such as at least 7 wt.%, at least 8 wt %, at least 9 wt.%, at least 10 wt.%, at least 11 wt.%, at least 12 wt.%, at least 13 wt.%, at least 14 wt.%, at least 15 wt. %, at least 16 wt%, at least 17 wt.%, at least 18 wt.%, at least 19 wt.%, at least 20 wt.%, at least 21 wt.%, at least 22 wt.%, at least 23 wt.% or at least 24 wt.%.

In one aspect of the invention is provided a vegan cheese analogue comprising the following ingredients: water, a first vegetable protein source, a second vegetable protein source, starch and an oil, wherein the first vegetable protein source has been cultured, and wherein the vegan cheese analogue comprises at least 5 wt.% protein.

In one embodiment the first vegetable protein source and second vegetable protein source are not the same. In this embodiment, the vegan cheese analogue of the invention comprises at least two different types of vegetable protein. In another embodiment, the first vegetable protein source and second vegetable protein sources are the same type of vegetable protein source, for example in one embodiment both the first and second vegetable protein sources are favabean protein. Preferably the first and second vegetable protein sources are not the same, i.e. the first and second vegetable protein sources are different. It should be noted that, in the context of the present invention the term "vegetable" is intended to exclude nuts. As such, the first and second vegetable protein sources are not derived from nuts. Furthermore, the vegan cheese analogue of the invention does not contain nuts, or any nut-derived ingredients. Thus, in one embodiment, the vegan cheese analogue of the present invention is nut-free.

The first vegetable protein source is suitably selected from the group consisting of potato protein, buckwheat protein, a legume protein and a grain protein. Examples of a legume protein include fava bean protein, pea protein (such as yellow pea protein), soya protein, haricot bean protein, black eyed bean protein, lentil protein and mung bean protein. Examples of a grain protein include oat protein, barley protein, rye protein, maize (corn) protein and hemp protein. In one embodiment, the first vegetable protein source is a grain protein, and in particular is oat protein.

In one embodiment, the first vegetable protein source is not heat-coagulable within the determined temperature ranges used to cook the product. In another embodiment, the first vegetable protein source is heat-coagulable within the determined temperature ranges used to cook the product. Suitably, the first vegetable protein source is not heat-coagulable within the determined temperature ranges used to cook the product.

The determined temperature ranges used to cook the product include the first cook, second cook and other heating steps (TAA2 and TAA4). In one embodiment, if a particular protein source (first, second and/or functional protein source) is described as being non-heat coagulable, it will not coagulate at cooking/heating temperatures of up to 90 °C In one embodiment, the first vegetable protein source is a mixture of two or more (different) vegetable protein sources selected from the group consisting of potato protein, buckwheat protein, a legume protein and a grain protein.

The first vegetable protein source has undergone a culturing process (which can also be referred to as a fermentation process) before being added as an ingredient in step (a) of a process of the present invention. Suitably, the culturing process uses a vegan culture starter, the details of which are described in further detail below with respect to the processes of the invention. The purpose of the first vegetable protein source is primarily to provide a nutritional base for the culturing (adding essential nutrients to allow the culture to propagate, and facilitating the metabolism of the fermentable sugar into lactic acid), and the subsequent development of cultured flavours as the culturing results in the first vegetable protein source being broken down into peptides and amino acids which create a dairy cheese-like flavour. Different first vegetable protein sources have different base flavours, therefore the first vegetable protein source may be selected based on the type of dairy cheese that is being emulated. The first vegetable protein source typically does not provide any functional properties to the final vegan cheese analogue product, i.e. does not contribute significantly to the body and texture of the final product. This may be due to the nature of the first vegetable protein source (i.e. it does not have, or has minimal functional properties) or the quantity used (i.e. the first vegetable protein source has functional properties, but is used in a small enough quantity that the functional properties are not the dominant contributors to the final body and texture of the product).

During the culturing of the first vegetable protein source, a fermentable sugar is included in the mixture being cultured, which is cultured (fermented) to form lactic acid, providing flavour sharpness similar to dairy cheese. The lactic acid produced by the culturing also acts as a preservative. Typically all or nearly all of the added fermentable sugar is consumed during the culturing, such that the vegan cheese analogue of the invention contains no, or very little unfermented sugar. Any sugar that remains in the final vegan cheese analogue product is passive as it has little sweetness and virtually no flavour.

In one embodiment, the vegan cheese analogue of the invention comprises a fermentable sugar as an ingredient (suitable fermentable sugars are described hereinbelow) but in the vegan cheese analogue product in its final form, there is no remaining fermentable sugar or a de minimis amount of fermentable sugar, it having been nearly all or entirely consumed during the culturing process. Similarly, although the first vegetable protein source is included as an ingredient in the form of a cultured first vegetable protein source, in the final product (following the first and second cooking step), any culture will have been destroyed.

In one embodiment, the vegan cheese analogue of the invention comprises lactic acid. Suitably the lactic acid derives from the culturing of the first vegetable protein source and fermentable sugar. Lactic acid can also be added as a separate ingredient. However, suitably, the vegan cheese analogue of the invention does not contain added lactic acid.

In one embodiment, the second vegetable protein source is selected from the group consisting of potato protein, buckwheat protein, a legume protein and a grain protein. Examples of a legume protein include fava bean protein, pea protein (such as yellow pea protein), soya protein, haricot bean protein, black eyed bean protein, lentil protein and mung bean protein. Examples of a grain protein include oat protein, barley protein, rye protein, maize (corn) protein and hemp protein. Suitably, the second vegetable protein source is a legume protein, such as selected from the group consisting of fava bean protein, pea protein (such as yellow pea protein), soya protein, haricot bean protein, black eyed bean protein, lentil protein and mung bean protein. In one embodiment, the second vegetable protein source is fava bean protein. In one embodiment, the second vegetable protein source is a mixture of two or more vegetable protein sources selected from the group consisting of potato protein, buckwheat protein, a legume protein and a grain protein. In one embodiment, the second vegetable protein source is not heat-coagulable within the determined temperature ranges used to cook the product. In another embodiment, the second vegetable protein source is heat-coagulable within the determined temperature ranges used to cook the product. Suitably, the second vegetable protein source is not heat-coagulable within the determined temperature ranges used to cook the product.

As will be explained in detail below when describing the processes of the invention, the present inventors have discovered that a vegan cheese analogue with a relatively high protein content can be formed by incorporating two sources of vegetable protein (first and second vegetable protein sources), the second of which is added after the first vegetable protein source has been cultured and has undergone a first cooking process. The present inventors have observed that if the first and second vegetable protein sources are mixed together before undergoing a first cooking process, during and after cooking the product structure degrades and fat separation occurs, leading to a powdery texture on the palate. The fat separation occurs because in the mixture containing water, protein, starch and oil, although both the protein and starch have an affinity for water, the protein typically competes more effectively for the water. This prevents the starch from being completely hydrated, thereby impacting its ability to hold the oil within the product. This problem can be negated by using protein sources which are insoluble and do not hydrate to any extent, such as nut protein. However, in certain cases the use of nuts and nut-derived ingredients is to be avoided. As such, fat separation is a particular problem for protein sources which are not nut-based protein sources. By adding the second vegetable protein source after the first vegetable protein source has undergone a first cooking process, and then subjecting the mixture to a second cooking process, the degradation and separation is avoided. A significant proportion of additional protein can therefore be incorporated into the product while maintaining the homogeneity of the product structure, leading to a pleasant mouthfeel for the resulting vegan cheese analogue. The resulting vegan cheese analogue also has a firm texture which allows it to be easily sliced or grated. Furthermore, the addition of a second vegetable protein source that is different to that used as the first vegetable protein source can produce further flavour development. The second vegetable protein source is typically a functional vegetable protein source in the sense that it contributes functional properties to the final vegan cheese analogue product, i.e. it contributes to the body and texture of the final product. The addition of the second vegetable protein source provides an increase in the nutritional protein content of the resulting vegan cheese analogue product, and also significantly modifies the body and texture of the finished product, which in one embodiment resembles the body and texture of a traditional dairy cheddar cheese.

In one embodiment, the second vegetable protein source has been cultured using a vegan culture starter, suitably comprising a mixture of microorganisms, in particular bacteria. Typically, the vegan starter culture comprises one or more microorganisms selected from Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei, Lactobacillus casei and Streptococcus thermophilus. In one embodiment, the vegan starter culture comprises Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

The vegan cheese analogue of the invention contains starch. The starch is one of the bulk components forming the vegan cheese analogue, and provides a carbohydrate nutritional component. The starch helps the product to "hold" the oil, and together with the oil, the starch contributes to the melting and stretching properties of the final product. In one embodiment, the starch is selected from the group consisting of potato starch, tapioca starch, rice starch, cassava starch and a grain starch. Examples of a grain starch include maize (corn) starch, wheat starch, barley starch, rye starch and spelt starch. In one embodiment, the starch is potato starch. In one embodiment, the starch is a native starch. In another embodiment, the starch is a modified starch. In one embodiment, the vegan cheese analogue comprises between about 12 wt.% and about 25 wt.%, such as between about 14 wt.% and about 25 wt.%, between about 16 wt.% and about 23 wt.% or between about 15 wt.% and about 20 wt.% of starch.

In one embodiment, the vegan cheese analogue of the present invention comprises a mixture of two or more (different) starches selected from the group consisting of potato starch, tapioca starch, rice starch, cassava starch and a grain starch.

The vegan cheese analogue of the invention optionally comprises a functional vegetable protein source which is added along with the starch and contributes functional properties to the final vegan cheese analogue product, i.e. contributes to the body and texture of the final product. Once cooked, the functional vegetable protein source works in synergy with the starch to provide a matrix with a dairy cheese-like structure. The functional vegetable protein source can also act as an emulsifier for the oil component. In embodiments where the first and/or second vegetable protein sources have functional properties, then this embodiment comprises the optional addition of a further functional vegetable protein source. In one embodiment, the functional vegetable protein is potato protein. In one embodiment, the vegan cheese analogue of the invention contains a mixture of potato starch and potato protein, e.g. Perfectasol® D520. In one embodiment, the functional vegetable protein source is not heat-coagulable within the determined temperature ranges used to cook the product. In another embodiment, the functional vegetable protein source is heat-coagulable within the determined temperature ranges used to cook the product. Suitably, the functional vegetable protein source is not heat-coagulable within the determined temperature ranges used to cook the product.

The vegan cheese analogue of the invention contains oil. The oil is one of the bulk components forming the vegan cheese analogue, and together with the starch contributes to the melting and stretching properties of the final product. In one embodiment, the oil is a plant-derived oil and is suitably selected from the group consisting of coconut oil, vegetable oil, maize (corn) oil, soya oil, sunflower oil, rapeseed oil, palm oil and palm kernel oil. In one embodiment, the oil is coconut oil. In one embodiment, the vegan cheese analogue comprises between about 10 wt.% and 30 wt.% oil, such as between about 14 wt.% and about 25 wt.%, between about 10 wt.% and about 25 wt.%, between about 10 wt.% and about 20 wt.% or between about 15 wt.% and about 25 wt.%.

The vegan cheese analogue of the invention optionally comprises one or more of the following additives: -an acidity regulator (or acidity regulators); and/or -a colour additive (or colour additives); and/or -a flavouring (or flavourings); and/or -a beta-glucan (or beta-glucans).

An example of a suitable acidity regulator is calcium lactate. The acidity regulator works in conjunction with the lactic acid (which is typically produced during the culturing process) to stabilize the pH of the product, thereby enhancing flavour and providing a preservative effect. When calcium lactate is used as acidity regulator, the ingredient also provides the benefit of adding nutritional calcium to the product.

Suitable colour additives include beta carotene, paprika extract and other natural or nature identical carotenoids.

Suitable flavourings include yeast extract (e.g. BioSpringere 2012-20)), a cheese note flavouring (e.g. an EdlongTM cheese flavouring), nutritional yeast, and salt. Additives which are flavourings may have additional beneficial properties, for example salt is a natural preservative, and nutritional yeast is a source of B vitamins. "Salt" includes sodium chloride and potassium chloride or a mixture thereof.

Suitable beta-glucans include oat beta-glucan and barley beta-glucan. Beta-glucan (a polysaccharide) is the sticky, soluble fibre component that is extracted when grains such as oat or barley are refined. When included in the vegan cheese analogue of the present invention, the beta-glucan adds plasticity to the final product, making it less crumbly and more elastic. The addition of beta-glucan can improve the slicing performance of the final product and result in a creamy, smooth mouthfeel on the palate. In one embodiment, the vegan cheese analogue comprises between about 0.1 wt.% and about 5 wt.% beta-glucan, for example about 0.5 wt.% beta-glucan.

In one embodiment, the vegan cheese analogue comprises between about 40 wt. °/0 and about 50 wt.% of water, such as about 45 wt.%. Typically the water is tap water.

In one embodiment, the vegan cheese analogue of the invention does not contain soya protein. In one embodiment, the vegan cheese analogue of the invention does not contain pea protein or pea starch. In one embodiment, the vegan cheese analogue of the invention does not contain xanthan gum, guar gum, carrageenan, pectin, locust bean gum, ghatti gum, agar, alginate, gelatine, carboxymethylcellulose, tragacanth, gum acacia or konjac gum.

In one embodiment is provided a vegan cheese analogue comprising water, a first vegetable protein source which is a grain protein, a second vegetable protein source which is a legume protein, starch and oil; wherein the first vegetable protein source has been cultured, and wherein the vegan cheese analogue comprises at least 5 wt.% protein.

In this embodiment, suitably the second vegetable protein source has been hydrated and/or cultured.

In one embodiment is provided a vegan cheese analogue comprising water, a first vegetable protein source, a second vegetable protein source, potato starch and oil; wherein the first vegetable protein source has been cultured, and wherein the vegan cheese analogue comprises at least 5 wt.% protein In this embodiment, suitably the second vegetable protein source has been hydrated and/or cultured.

In one embodiment is provided a vegan cheese analogue comprising water, a first vegetable protein source which is a grain protein, a second vegetable protein source which is a legume protein, potato starch and oil; wherein the first vegetable protein source has been cultured, and wherein the vegan cheese analogue comprises at least 5 wt.% protein.

In one embodiment is provided a vegan cheese analogue comprising water, a first vegetable protein source, a second vegetable protein source, a functional vegetable protein source, starch and oil; wherein the first vegetable protein source has been cultured, and wherein the vegan cheese analogue comprises at least 5 wt.% protein In this embodiment, suitably the second vegetable protein source has been hydrated and/or cultured.

In one embodiment is provided a vegan cheese analogue comprising water, a first vegetable protein source, a second vegetable protein source, a beta-glucan, starch and oil; wherein the first vegetable protein source has been cultured, and wherein the vegan cheese analogue comprises at least 5 wt.% protein.

In one embodiment is provided a vegan cheese analogue comprising water, a first vegetable protein source, a second vegetable protein source, a functional protein source, a beta-glucan, starch and oil; wherein the first vegetable protein source has been cultured, and wherein the vegan cheese analogue comprises at least 5 wt.% protein In this embodiment, suitably the second vegetable protein source has been hydrated and/or cultured.

The present invention also provides a process for preparing the vegan cheese analogue of the present invention, the process comprising the following steps: (a) forming a mixture comprising a first vegetable protein source, starch and oil; (b) heating the mixture (of step (a)) to a first temperature; (c) adding a second vegetable protein source to the mixture (of step (b)); and (d) heating the mixture (of step (c)) to a second temperature; wherein, in step (a) the first vegetable protein source has previously undergone a culturing process in water.

Suitable first vegetable protein sources, second vegetable protein sources, starches and oils are described hereinabove Cultured first vegetable protein source -Step (aa) The first vegetable protein source has previously undergone a culturing process before being used as an ingredient in step (a). Thus, in one embodiment the process of the invention further includes the culturing process (step (aa)) comprising the following steps (prior to step (a)) of: (aa-1) forming a mixture comprising a first vegetable protein source, a fermentable sugar and water; (aa-2) heating the mixture (of step (aa-1)) to a temperature TAA2; (aa-3) inoculating the mixture (of step (aa-2)) with a vegan starter culture; (aa-4) maintaining the mixture (of step (aa-3)) at a temperature TAA4.

In this embodiment of the invention, the entire process therefore comprises the following steps: (aa-1) forming a mixture comprising a first vegetable protein source, a fermentable sugar and water; (aa-2) heating the mixture (of step (aa-1)) to a temperature TAA2; (aa-3) inoculating the mixture (of step (aa-2)) with a vegan starter culture; (aa-4) maintaining the mixture (of step (aa-3)) at a temperature TAA4; (a) forming a mixture comprising a proportion or all of the mixture of step (aa-4), starch and oil; (b) heating the mixture (of step (a)) to a first temperature; (c) adding a second vegetable protein source to the mixture (of step (b)); and (d) heating the mixture (of step (c)) to a second temperature.

In step (aa-1) the first vegetable protein source is mixed with water and a fermentable sugar. Suitable fermentable sugars include fermentable monosaccharides and fermentable disaccharides, for example glucose On particular dextrose), sucrose, maltose and fructose. In one embodiment, the fermentable sugar is selected from glucose On particular dextrose) and maltose. Preferably the fermentable sugar is dextrose. In one embodiment, between about 0.1 wt.% and about 5 wt.% of fermentable sugar is added, such as between about 0.5 wt.% and about 1 wt.%, about 1 wt.% or about 2 wt.%. Typically the water is tap water. Other components may be included at this stage, including a beta-glucan such as oat beta-glucan or barley beta-glucan.

In step (aa-2), the mixture comprising a first vegetable protein source, fermentable sugar, and water (and any further optional ingredients such as a beta-glucan) is heated to a temperature Tw above 80 °C (for example in the range 81-90 °C, such as in the range 82-85 °C). The mixture is heated at the temperature TAA2 for a time period sufficient for pasteurisation and excess pathogen destruction to occur, such as at least 10 minutes, at least 20 minutes, at least 30 minutes or at least 40 minutes. During heating at temperature TAA2 the heat treatment achieves pasteurisation (defined herein as a heat process, sufficient to remove 6 log cycles of the currently defined most heat resistant pathogen, Mycobacterium Tuberculosis), but TAA2 is actually greater than the temperature required to achieve pasteurisation. Heating at this higher temperature minimizes the number of possible heat resistant organisms in the mixture, so as to minimize competition with the added starter culture which could impede the culture growth (in step (aa-4)) and result in a failure to make enough lactic acid as a result during the culturing period. After heating at temperature Tw, the mixture can be slightly cooled.

Suitably, the culturing process (step (aa-3)) uses a vegan culture starter which comprises a mixture of microorganisms, in particular bacteria. Such culture starters are well known to the skilled person, as almost any known dairy cheese culture can be made vegan by isolating the pure strains of bacteria from a particular dairy culture, and then growing them on a non-diary base. Typically, the vegan starter culture comprises one or more microorganisms selected from Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei, Lactobacillus casei and Streptococcus thermophilus. In one embodiment, the vegan starter culture comprises Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus. The vegan starter culture can be added to the mixture in frozen form, with the temperature of the mixture being maintained.

During the culturing in step (aa-4) the fermentable sugar in the mixture is cultured to form lactic acid.

In step (aa-4) the mixture is maintained at the temperature TAM. The temperature TAM is a temperature suitable for culturing to occur, and will depend on the particular vegan starter culture used. In one embodiment, TA" is between about 38 °C and about 42 °C. The mixture is maintained at the temperature TAM for a time period sufficient for culturing of the mixture to occur, such as at least 6 hours, at least 8 hours, at least 10 hours, at least 12 hours, at least 14 hours, at least 16 hours or at least 18 hours. In one embodiment, the time period sufficient for culturing of the mixture is a time period sufficient to allow the pH of the mixture to fall below 4.0, for example below 3.9, below 3.8, or to about pH 3.6. The pH of the mixture falls because the culturing produces lactic acid.

Steps (a) and (b) In step (a) a mixture is formed comprising a first vegetable protein source (which has been cultured in water i.e. suitably a proportion or all of the mixture resulting from step (aa-4) is added), starch and oil. The resulting mixture contains water from the first vegetable protein source, and no further water is added during this step.

The mixture in step (a) optionally comprises one or more of the following additives: -an acidity regulator (or acidity regulators); and/or -a colour additive (or colour additives); and/or -a flavouring (or flavourings); and/or -a beta-glucan (or beta-glucans).

Suitable acidity regulators, colour additives, flavourings and beta-glucans are described hereinabove. Although a beta-glucan can be incorporated in step (a), if it is to be included in the vegan cheese analogue of the invention, it is suitably incorporated in step (aa-1) in order to ensure complete dissolving.

In step (b) the mixture formed in step (a) is heated to a first temperature, wherein the first temperature is suitably between about 80 °C and about 88 °C, for example between about 83 °C and about 87 °C, or about 85 °C. This heating step is known as the "first cook". The cooking typically takes place during the heating to the first temperature (typically around 20 minutes), and it is not usually necessary to hold the mixture at the first temperature for further cooking. During steps (a) and (b), the mixture is stirred at an appropriate shear rate to ensure thorough mixing, in particular a high enough shear rate to disperse the oil and form a stabilized emulsion with the cultured first protein source and the starch. Mixing can be achieved in any conventional way, such as by using a combination of a shear blade and a side wall slowly revolving scraper blade.

Steps (c) and (d) In step (c) a second vegetable protein source is added to the mixture, after the first cook. The present inventors have found that if a second vegetable protein source is included in the mixture of step (a) i.e. together with the first vegetable protein source, during cooking (heating) the mixture fails to form a cheese like product, as the oil fails to stay in emulsion in the bulk product, forms oil leakage to the surface of the resulting product, and small oil globules of oil are also formed within the product. As well as having problems with the outer appearance and consistency, the product also has an undesirable powdery mouthfeel. As discussed above, the present inventors have discovered that these problems can be overcome by adding the second vegetable protein source after the first cook of the first vegetable protein source. This allows the first vegetable protein source and starch to completely disperse in the oil to form a smooth, homogenous product during the first cook (step (b)).

In step (c), the second vegetable protein source is preferably hydrated prior to adding it to the mixture. In one embodiment, the second vegetable protein source is hydrated with an amount of the mixture formed in step (aa-4) i.e. the second vegetable protein source is mixed with an amount of the cultured first vegetable protein source. This ensures that the added second vegetable protein source is in pH balance with the first cooked mixture, and also maximises the fermented flavour in the final product.

Thus, in one embodiment, the process of the invention comprises the following steps: (a) forming a mixture comprising a first vegetable protein source, starch and oil; (b) heating the mixture to a first temperature; (c) adding a second vegetable protein source to the mixture; and (d) heating the mixture to a second temperature; wherein, in step (a) the first vegetable protein source has previously undergone a culturing process in water; and wherein, in step (c) the second vegetable protein source has previously been hydrated.

In one embodiment, the process of the invention comprises the following steps: (aa-1) forming a mixture comprising a first vegetable protein source, a fermentable sugar and water; (aa-2) heating the mixture (of step (aa-1)) to a temperature TAA2; (aa-3) inoculating the mixture (of step (aa-2)) with a vegan starter culture; (aa-4) maintaining the mixture (of step (aa-3)) at a temperature Tw; (a) forming a mixture comprising an amount of the mixture of step (aa-4), starch and oil; (b) heating the mixture (of step (a)) to a first temperature; (c-1) forming a mixture comprising a second vegetable protein source and the remainder of the mixture of step (aa-4); (c-2) adding the mixture of step (c-1) to the mixture of step (b); and (d) heating the mixture (of step (c-2)) to a second temperature.

In this embodiment, the mixture obtained at the end of step (aa-4) (the culturing process) is split into two portions. The first portion (or amount) is used in step (a), and is mixed with starch and oil. The second portion (or amount) is used to hydrate the second vegetable protein source before it is added in step (c) (to the mixture resulting after step (b)). Optionally, if active culture is still present in the mixture, the second vegetable protein is cultured before being added in step (c). The first portion is typically greater than the second portion. Thus, in one embodiment, the amount of mixture from step (aa-4) which is used in step (a) is between about 55% and about 85% of the total volume of the mixture resulting from step (aa-4). In this embodiment, the remainder of the mixture from step (aa-4), corresponding to between about 15% and about 45% of the total volume of the mixture, is mixed with a second vegetable protein source (in step (c-1)), which is then added to the mixture of step (b) (in step (c-2)).

In another embodiment, the second vegetable protein source is hydrated with just water. In this embodiment, lactic acid or citric acid (in particular lactic acid) can be added as an ingredient, for example alongside the second vegetable protein, to ensure the correct pH balance of the mixture (for example below pH 4).

Thus, in one embodiment, the process of the present invention comprises the following steps: (a) forming a mixture comprising a first vegetable protein source, starch and oil; (b) heating the mixture (of step (a)) to a first temperature; (c-1) forming a mixture comprising a second vegetable protein source, water and lactic acid or citric acid (in particular lactic acid); (c-2) adding the mixture of step (c-1) to the mixture of step (b); and (d) heating the mixture (of step (c-2)) to a second temperature; wherein, in step (a) the first vegetable protein source has previously undergone a culturing process in water.

In another embodiment, the second vegetable protein source has undergone a culturing process prior to being used in step (c).

Thus, in one embodiment, the process of the invention comprises the following steps: (a) forming a mixture comprising a first vegetable protein source, starch and oil; (b) heating the mixture to a first temperature; (c) adding a second vegetable protein source to the mixture; and (d) heating the mixture to a second temperature; wherein, in step (a) the first vegetable protein source has previously undergone a culturing process in water; and wherein, in step (c) the second vegetable protein has previously undergone a culturing process in water.

At this stage, one or more of the following additives may also be added: -an acidity regulator (or acidity regulators); and/or -a colour additive (or colour additives); and/or -a flavouring (or flavourings); and/or -a beta glucan (or beta-glucans).

Suitable acidity regulators, colour additives, flavourings and beta-glucans are described hereinabove. Although a beta-glucan can be incorporated in step (c), if it is to be included in the vegan cheese analogue of the invention, it is suitably incorporated in step (aa-1) in order to ensure complete dissolving.

Once the second vegetable protein source (and any additional ingredients) have been added, the mixture is heated to a second temperature, wherein the second temperature is suitably between about 80 °C and about 88 °C, for example between about 80 °C and about 84 °C, or about 82 °C. This is step (d), which is known as the "second cook". The cooking typically takes place during the heating to the second temperature (typically around 12-20 minutes), and it is not usually necessary to hold the mixture at the second temperature for further cooking. The second cook ensures that all ingredients have reached a food safe cook temperature.

During steps (c) and (d), the mixture is stirred at an appropriate shear rate to ensure thorough mixing. Typically a high shear rate is used initially during mixing of the second protein source with the first cooked mixture, and then the shear rate is reduced to medium for the remainder of the cook. Mixing can be achieved in any conventional way, such as by using a combination of a shear blade and a side wall slowly revolving scraper blade.

Further processing After the mixture of step (d) is sufficiently cooked to form the final vegan cheese analogue product, the mixture is cooled. The mixture is suitably packaged while still warm, for example while still above 63 °C, in particular at a temperature between about 73 °C and about 78 °C. Thus, in one embodiment, the process of the invention further comprises step (e) cooling the mixture to a suitable temperature. Step (e) can comprise a two-step cooling process, for example a first step of cooling to between about 73 °C and about 87 °C (suitably between about 80 °C and about 87 °C), and then a second step of cooling to between about 1 °C and about 5 °C. During and following the first cooling step the product is maintained above 63 °C (suitably above 80 °C), and is filled into a bulk package, and sealed. The product in the bulk package then suitably undergoes the second cooling step, to a temperature at which it is maintained during its shelf life (a food safe temperature). The product is cooled at an appropriate rate to prevent the growth of pathogenic bacteria.

It should be noted that in the context of the present application, when referring to a range of between about "AA" and about "BB", the point values of AA and BB are intended to be included as possible values in the range.

Further embodiments of the invention: 1. A vegan cheese analogue comprising water, a first vegetable protein source, a second vegetable protein source, starch and oil; wherein the first vegetable protein source has been cultured, and wherein the vegan cheese analogue comprises at least 5 wt.% protein.

2. The vegan cheese analogue according to embodiment 1, comprising at least 6 wt.%, at least 7 wt.%, at least 8 wt.%, at least 9 wt.%, at least 10 wt.% or at least 11 wt.% protein 3. The vegan cheese analogue according to embodiment 1 or embodiment 2, comprising between about 0.1 wt.% and about 20 wt.% of first vegetable protein source.

4. The vegan cheese analogue according to embodiment 3, comprising between about 0.1 wt.% and about 10 wt.% of first vegetable protein source.

5. The vegan cheese analogue according to any one of embodiments 1 to 4, comprising between about 0.1 wt.% and about 35 wt.% of second vegetable protein source.

6. The vegan cheese analogue according to embodiment 5, comprising between about wt.% and about 25 wt.% of second vegetable protein source.

7. The vegan cheese analogue according to any one of embodiments 1 to 6, wherein the first vegetable protein source is selected from the group consisting of potato protein, buckwheat protein, a legume protein and a grain protein.

8. The vegan cheese analogue according to embodiment 7, wherein the legume protein is selected from the group consisting of fava bean protein, pea protein (such as yellow pea protein), soya protein, haricot bean protein, black eyed bean protein, lentil protein and mung bean protein.

9. The vegan cheese analogue according to embodiment 7 or embodiment 8, wherein the grain protein is selected from the group consisting of oat protein, barley protein, rye protein, maize protein and hemp protein.

10. The vegan cheese analogue according to embodiment 9, wherein the first vegetable protein source is oat protein.

11. The vegan cheese analogue according to any one of embodiments 1 to 10, wherein the first vegetable protein source has been cultured by a vegan starter culture such as a mixture comprising one or more microorganisms selected from Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei, Lactobacillus casei and Streptococcus thermophilus.

12. The vegan cheese analogue according to any one of embodiments 1 to 11, wherein the second vegetable protein source has been cultured.

13. The vegan cheese analogue according to embodiment 12, wherein the second vegetable protein source has been cultured by a vegan starter culture such as a mixture comprising one or more microorganisms selected from Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei, Lactobacillus casei and Streptococcus thermophilus.

14. The vegan cheese analogue according to any one of embodiments 1 to 13, wherein the second vegetable protein source is selected from the group consisting of potato protein, buckwheat protein, a legume protein and a grain protein.

15. The vegan cheese analogue according to embodiment 14, wherein the legume protein is selected from the group consisting of fava bean protein, pea protein (such as yellow pea protein), soya protein, haricot bean protein, black eyed bean protein, lentil protein and mung bean protein.

16. The vegan cheese analogue according to embodiment 14 or embodiment 15, wherein the grain protein is selected from the group consisting of oat protein, barley protein, rye protein, maize protein and hemp protein.

17. The vegan cheese analogue according to embodiment 14 or embodiment 15, wherein the second vegetable protein source is a legume protein.

18. The vegan cheese analogue according to embodiment 17, wherein the second vegetable protein source is fava bean protein.

19. The vegan cheese analogue according to any one of embodiments 1 to 18, wherein the first vegetable protein source and the second vegetable protein source are not the same.

20. The vegan cheese analogue according to any one of embodiments 1 to 19, wherein the starch is selected from the group consisting of potato starch, tapioca starch, rice starch, cassava starch and a grain starch.

21. The vegan cheese analogue according to embodiment 20, wherein the grain starch is selected from the group consisting of maize (corn) starch, wheat starch, barley starch, rye starch and spelt starch.

22. The vegan cheese analogue according to embodiment 20, wherein the starch is potato starch.

23. The vegan cheese analogue according to any one of embodiments 1 to 22, comprising between about 12 wt.% and about 25 wt.% of starch.

24. The vegan cheese analogue according to any one of embodiments 1 to 23, wherein the oil is a plant-derived oil and is suitably selected from the group consisting of coconut oil, vegetable oil, maize oil, soya oil, sunflower oil, rapeseed oil, palm oil and palm kernel oil.

25. The vegan cheese analogue according to embodiment 24, wherein the oil is coconut oil.

26. The vegan cheese analogue according to any one of embodiments 1 to 25, comprising between about 10 wt.% and about 30 wt.% of oil.

27. The vegan cheese analogue according to any one of embodiments 1 to 26, comprising between about 40 wt.% and about 50 wt.% of water.

28. The vegan cheese analogue according to any one of embodiments 1 to 27, further comprising one of more of the following additives: - an acidity regulator; and/or -a colour additive; and/or -a flavouring; and/or - a beta-glucan.

29. The vegan cheese analogue according to embodiment 28, further comprising a beta-glucan selected from the group consisting of oat beta-glucan and barley beta-glucan.

30. The vegan cheese analogue according to any one of embodiments 1 to 29, which is nut-free.

31. A process for preparing a vegan cheese analogue, the process comprising the following steps: (a) forming a mixture comprising a first vegetable protein source, starch and oil; (b) heating the mixture to a first temperature; (c) adding a second vegetable protein source to the mixture; and (d) heating the mixture to a second temperature; wherein, in step (a) the first vegetable protein source has previously undergone a culturing process in water.

32. The process according to embodiment 31, wherein, in step (c) the second vegetable protein has previously undergone a culturing process in water.

33. The process according to embodiment 31 or embodiment 32, wherein the process further comprises the following steps (prior to step (a)) of: (aa-1) forming a mixture comprising a first vegetable protein source, a fermentable sugar and water; (aa-2) heating the mixture to a temperature TAA2, (aa-3) inoculating the mixture with a vegan starter culture; (aa-4) maintaining the mixture at a temperature TAA4.

34. The process according to embodiment 33, wherein the fermentable sugar is a fermentable monosaccharide or disaccharide.

35. The process according to embodiment 34, wherein the fermentable sugar is selected from the group consisting of glucose On particular dextrose), sucrose, maltose and fructose.

36. The process according to any one of embodiments 33 to 35, wherein the mixture of step (aa-1) further comprises a beta-glucan such as oat beta-glucan or barley beta-glucan.

37. The process according to any one of embodiments 31 to 36 wherein temperature TAA2 is above 80 °C.

38. The process according to any one of embodiments 33 to 37, wherein the vegan starter culture comprises one or more microorganisms selected from Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei, Lactobacillus casei and Streptococcus thermophilus.

39. The process according to any one of embodiments 33 to 38, wherein temperature TAA4 is a temperature suitable for culturing to occur.

40. The process according to embodiment 39, wherein the first temperature is between about 80 °C and about 88 °C.

41. The process according to any one of embodiments 32 to 40, wherein in step (c) the second vegetable protein source is hydrated prior to being added to the mixture.

42. The process according to embodiment 41, wherein the second vegetable protein source is hydrated using the mixture of step (aa-4) of claim 33.

43. The process according to any one of embodiments 31 to 42, wherein the second temperature is between about 80 °C and about 88 °C.

44. A vegan cheese analogue obtainable using the process according to any one of embodiments 31 to 43.

EXAMPLES

The following is a description of the ingredients used in an embodiment of the invention to produce a vegan cheese analogue which resembles cheddar cheese: Ingredient Wt.% Water 44.7 Perfectasol0 D520* 18 Coconut oil 18 Favabean protein 14.5 Salt 1.8 Oat protein 0.9 Nutritional yeast 0.6 Yeast extract 0.6 Dextrose 0.5 Calcium lactate 0.4 Beta carotene 0.0*" Additional flavouring Chr. Hansen VEGAlm Culture 0.0** " potato starch and potato protein **trace

Claims

CLAIMS1. A vegan cheese analogue comprising water, a first vegetable protein source, a second vegetable protein source, starch and oil; wherein the first vegetable protein source has been cultured, and wherein the vegan cheese analogue comprises at least 5 wt.% protein.
2. The vegan cheese analogue according to claim 1, comprising at least 6 wt.%, at least 7 wt.%, at least 8 wt.%, at least 9 wt.%, at least 10 wt.% or at least 11 wt.% protein.
3. The vegan cheese analogue according to claim 1 or claim 2, comprising between about 0.1 wt.% and about 20 wt.% of first vegetable protein source.
4. The vegan cheese analogue according to any one of claims 1 to 3, comprising between about 0.1 wt.% and about 35 wt.% of second vegetable protein source.
5. The vegan cheese analogue according to any one of claims 1 to 4, wherein the first vegetable protein source is selected from the group consisting of potato protein, buckwheat protein, a legume protein and a grain protein.
6. The vegan cheese analogue according to any one of claims 1 to 5, wherein the first vegetable protein source is oat protein.
7. The vegan cheese analogue according to any one of claims 1 to 6, wherein the first vegetable protein source has been cultured by a vegan started culture such as a mixture comprising one or more microorganisms selected from Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei, Lactobacillus casei and Streptococcus thermophilus.
8. The vegan cheese analogue according to any one of claims 1 to 7, wherein the second vegetable protein source is selected from the group consisting of potato protein, buckwheat protein, a legume protein and a grain protein.
9. The vegan cheese analogue according to claim 8, wherein the second vegetable protein source is a legume protein.
10. The vegan cheese analogue according to claim 9, wherein the second vegetable protein source is fava bean protein.
11. The vegan cheese analogue according to any one of claims 1 to 10, wherein the first vegetable protein source and the second vegetable protein source are not the same.
12. The vegan cheese analogue according to any one of claims 1 to 11, wherein the starch is selected from the group consisting of potato starch, tapioca starch, rice starch, cassava starch and a grain starch.
13. The vegan cheese analogue according to claim 12, wherein the starch is potato starch.
14. The vegan cheese analogue according to any one of claims 1 to 13, comprising between about 12 wt.% and about 25 wt.% of starch.
15. The vegan cheese analogue according to any one of claims 1 to 14, wherein the oil is a plant-derived oil and is suitably selected from the group consisting of coconut oil, vegetable oil, maize oil, soya oil, sunflower oil, rapeseed oil, palm oil and palm kernel oil.
16. The vegan cheese analogue according to claim 15, wherein the oil is coconut oil.
17. The vegan cheese analogue according to any one of claims 1 to 16, comprising between about 10 wt.% and about 30 wt.% of oil.
18. The vegan cheese analogue according to any one of claims 1 to 17, which is nut-free.
19. A process for preparing a vegan cheese analogue, the process comprising the following steps: (a) forming a mixture comprising a first vegetable protein source, starch and oil; (b) heating the mixture to a first temperature; (c) adding a second vegetable protein source to the mixture; and (d) heating the mixture to a second temperature; wherein, in step (a) the first vegetable protein source has previously undergone a culturing process in water.
20. A process according to claim 19, wherein, in step (c) the second vegetable protein has previously undergone a culturing process in water.
21. The process according to claim 19 or claim 20, wherein the process further comprises the following steps (prior to step (a)) of: (aa-1) forming a mixture comprising a first vegetable protein source, a fermentable sugar and water; (aa-2) heating the mixture to a temperature TAA2; (aa-3) inoculating the mixture with a vegan starter culture; (aa-4) maintaining the mixture at a temperature TAA4.
22. The process according to claim 21, wherein temperature TAA2 is above 80 °C.
23. The process according to claim 21 or claim 22, wherein the vegan starter culture comprises one or more microorganisms selected from Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei, Lactobacillus casei and Streptococcus thermophilus.
24. The process according to any one of claims 21 to 23, wherein temperature TAM is a temperature suitable for culturing to occur.
25. The process according to any one of claims 19 to 24, wherein the first temperature is between about 80 °C and about 88 °C; and/or the second temperature is between about 80 °C and about 88 °C.