IL285808A - Instant vegan cheese analog powder and methods of making same - Google Patents
Instant vegan cheese analog powder and methods of making sameInfo
- Publication number
- IL285808A IL285808A IL285808A IL28580821A IL285808A IL 285808 A IL285808 A IL 285808A IL 285808 A IL285808 A IL 285808A IL 28580821 A IL28580821 A IL 28580821A IL 285808 A IL285808 A IL 285808A
- Authority
- IL
- Israel
- Prior art keywords
- starch
- instant
- cheese analog
- vegan cheese
- powder
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims description 119
- 239000000843 powder Substances 0.000 title claims description 94
- 238000000034 method Methods 0.000 title claims description 12
- 229920002472 Starch Polymers 0.000 claims description 66
- 235000013312 flour Nutrition 0.000 claims description 63
- 235000019698 starch Nutrition 0.000 claims description 63
- 239000008107 starch Substances 0.000 claims description 61
- 235000021374 legumes Nutrition 0.000 claims description 46
- 239000002245 particle Substances 0.000 claims description 44
- 229920000881 Modified starch Polymers 0.000 claims description 42
- 235000019426 modified starch Nutrition 0.000 claims description 38
- 239000004368 Modified starch Substances 0.000 claims description 37
- 239000008157 edible vegetable oil Substances 0.000 claims description 29
- 239000000835 fiber Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000654 additive Substances 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000011248 coating agent Substances 0.000 claims description 9
- 238000000576 coating method Methods 0.000 claims description 9
- 235000013804 distarch phosphate Nutrition 0.000 claims description 8
- 239000001245 distarch phosphate Substances 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000019640 taste Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 4
- 229920000107 Acetylated distarch adipate Polymers 0.000 claims description 4
- 239000004369 Alkaline modified starch Substances 0.000 claims description 4
- 239000004370 Bleached starch Substances 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 claims description 4
- 229920001612 Hydroxyethyl starch Polymers 0.000 claims description 4
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 4
- 239000004363 Starch aluminium octenyl succinate Substances 0.000 claims description 4
- 239000001073 acetylated oxidized starch Substances 0.000 claims description 4
- 235000013770 acetylated oxidized starch Nutrition 0.000 claims description 4
- 230000002776 aggregation Effects 0.000 claims description 4
- 235000019427 alkaline modified starch Nutrition 0.000 claims description 4
- 235000019428 bleached starch Nutrition 0.000 claims description 4
- 125000002091 cationic group Chemical group 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 4
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 4
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 4
- 229940050526 hydroxyethylstarch Drugs 0.000 claims description 4
- 235000013807 monostarch phosphate Nutrition 0.000 claims description 4
- 239000001248 monostarch phosphate Substances 0.000 claims description 4
- 239000001254 oxidized starch Substances 0.000 claims description 4
- 235000013808 oxidized starch Nutrition 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 claims description 4
- 235000019435 starch aluminium octenyl succinate Nutrition 0.000 claims description 4
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims description 4
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims description 4
- 241000207199 Citrus Species 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 229920001202 Inulin Polymers 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 238000005054 agglomeration Methods 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 3
- 229940029339 inulin Drugs 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- -1 rice starch Polymers 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 235000019583 umami taste Nutrition 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 244000045195 Cicer arietinum Species 0.000 description 2
- 235000010523 Cicer arietinum Nutrition 0.000 description 2
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 2
- 244000043158 Lens esculenta Species 0.000 description 2
- 241000219745 Lupinus Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000285963 Kluyveromyces fragilis Species 0.000 description 1
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000134552 Plantago ovata Species 0.000 description 1
- 235000003421 Plantago ovata Nutrition 0.000 description 1
- 239000009223 Psyllium Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 229940070687 psyllium Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000012463 white pigment Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Dairy Products (AREA)
Description
283017/ INSTANT VEGAN CHEESE ANALOG POWDER AND METHODS OF MAKING SAME FIELD OF THE INVENTION id="p-1" id="p-1" id="p-1" id="p-1" id="p-1" id="p-1" id="p-1" id="p-1" id="p-1" id="p-1"
id="p-1"
[001] The present invention relates to a vegan analog product. More particularly, the present invention relates to an instant vegan cheese analog powder.
BACKGROUND OF THE INVENTION[002] Cheese analogs are products used as culinary replacements for cheese. Vegan cheese may be made from legumes, nuts, hydrocolloids, and other non-dairy ingredients, for example, soybeans, rice, almonds, nutritional yeast and the like. Most vegan cheese products have cheese like texture and include a large amount of water. These products require either refrigerating or include large amounts of stabilizers and have limited self-life. [003] Accordingly, there is a need for easy-to-use instant vegan cheese analog powder, having a long shelf life, free of any stabilizers and harmful humidity, for producing cheese analogs.
SUMMARY OF THE INVENTION[004] Some aspects of the invention are directed to an instant vegan cheese analog powder comprising, between 20 to 60 wt.% starch characterized by a particle size of at most 500 microns; between 5 to 45 wt.% modified starch; between 2 to 30 wt.% legume flour characterized by a particle size of at most 300 microns; and 2-20 wt.% edible oil, wherein the total weight percentages of the starch and the modified starch is between wt.% to 75 wt.% from the instant vegan cheese analog powder, and wherein the powder consists of substantially dry particles each comprising the starch, the modified starch, and the legume flour; and wherein the oil at least partially covers the substantially dry particles . [005] In some embodiments, an amount of humidity in the powder does not exceed the residual natural humidity in the starch, the modified starch, and the legume flour. [006] In some embodiments, the modified starch is a pre-gelatinized starch. In some embodiments, the modified starch is selected from: dextrin, alkaline-modified starch, bleached starch, oxidized starch, enzyme-treated starch, monostarch phosphate, distarch phosphate, sodium trimetaphosphate, crosslinked starch, acetylated starch, hydroxypropylated starch, hydroxyethyl starch, with ethylene oxide, starch sodium octenyl succinate (OSA), starch aluminium octenyl Succinate, cationic starch, carboxymethylated March 28, 2022 March 28, 2022 283017/ starch, hosphated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate, acetylated oxidized starch and any combination thereof. [007] In some embodiments, the legume flour is a functional legume flour. In some embodiments, the legume flour is a pea flour. In some embodiments, the pea flour is a functional pea flour. [008] In some embodiments, the starch is selected from: potato starch, rice starch, corn starch, tapioca starch, wheat starch and any combination thereof. [009] In some embodiments, the instant vegan cheese analog powder further comprises between 5 to 45 wt.% edible fibers. In some embodiments, the edible fibers are selected from, citrus fibers, cellulose, inulin and any combination thereof. [0010] In some embodiments, the instant vegan cheese analog has a particle size of 0.02-mm. [0011] In some embodiments, the instant vegan cheese analog powder further comprising one or more additives. In some embodiments, the additives are selected from taste additives and color pigments. In some embodiments, the taste additives are selected from: slat, citric acid, umami flavor and cream flavor. [0012] In some embodiments, the edible oil is nonhydrogenated vegetable oil. [0013] Some additional aspects of the invention are directed to a vegan cheese analog comprising between 50 to 85 wt.% water, between 5 to 20 wt.% additional edible oil and at least 5 wt.% instant vegan cheese analog powder according to any one of the embodiments disclosed herein. [0014] Some additional aspects of the invention are directed to a method of making instant vegan cheese analog powder comprising: mixing together in a mixer to form a mix: between 20 to 60 wt.% starch characterized by a particle size of at most 500 microns; between 5 to 45 wt.% modified starch; and between 2 to 30 wt.% legume flour characterized by a particle size of at most 300 microns; and adding to the mix 2-20 wt.% water-free edible oil, such that the water-free edible oil at least partially covers particles comprising the starch, the modified starch and the legume flour, resulting in agglomeration of the powder particles. [0015] In some embodiments, adding the water-free oil is conducted by one of: manual spray bottle, a fluid bed coating machine, spray coating machine and a coating tumble drum.
BRIEF DESCRIPTION OF THE DRAWINGS 283017/ id="p-16" id="p-16" id="p-16" id="p-16" id="p-16" id="p-16" id="p-16" id="p-16" id="p-16" id="p-16"
id="p-16"
[0016] The subject matter regarded as the invention is particularly pointed out and distinctly claimed in the concluding portion of the specification. The invention, however, both as to organization and method of operation, together with objects, features, and advantages thereof, may best be understood by reference to the following detailed description when read with the accompanying drawings in which: [0017] Fig. 1 shows a flowchart of a method of making vegan cheese analog granulated powder, according to some embodiments of the invention. [0018] It will be appreciated that for simplicity and clarity of illustration, elements shown in the figures have not necessarily been drawn to scale. For example, the dimensions of some of the elements may be exaggerated relative to other elements for clarity. Further, where considered appropriate, reference numerals may be repeated among the figures to indicate corresponding or analogous elements.
DETAILED DESCRIPTION OF THE PRESENT INVENTION[0019] In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those skilled in the art that the present invention may be practiced without these specific details. In other instances, well-known methods, procedures, and components have not been described in detail so as not to obscure the present invention. [0020] The current invention relates to an instant vegan cheese analog, also known as, vegan cheese substitute in the form of substantially dry instant powder. In some embodiments, the vegan cheese analog powder may be mixed with water or other water-based liquids (e.g., broth, vegan milk, etc.) for producing a final "cheese-like" product. In some embodiments, the instant powder may be free of any stabilizers, while still providing the required texture. [0021] An instant vegan cheese analog powder, according to some embodiments of the invention, may include between 20 to 60 wt.% starch having a particle size of at most 5microns; between 5 to 45 wt.% modified starch; between 2 to 30 wt.% legume flour having a particle size of at most 300 microns; and between 2 to 20 wt.% edible oil. In some embodiments, the total weight percentages of the starch and the modified starch is between wt.% to 75 wt.% from the entire instant vegan cheese analog powder. In some embodiments, the edible oil at least partially covers particles comprising the starch, the modified starch and the legume flour. [0022] As used herein, modified starch, also known in the art as starch derivatives, may include any native starch physically, enzymatically, or chemically treated to change its 283017/ properties. The native starches may be modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability. [0023] For example, modified starch may include pre-gelatinized starch. In other examples, modified starch may include dextrin, alkaline-modified starch, bleached starch, oxidized starch, enzyme-treated starch, monostarch phosphate, distarch phosphate, sodium trimetaphosphate, crosslinked starch, acetylated starch, hydroxypropylated starch, hydroxyethyl starch, with ethylene oxide, starch sodium octenyl succinate (OSA), starch aluminium octenyl Succinate, cationic starch, carboxymethylated starch, hosphated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate, acetylated oxidized starch and any combination thereof. [0024] As used herein legume flour may be defined as finely grided legumes having a particle size of at most 300 microns. In some embodiments, the legume flour may be a chickpeas flour, a beans flour, a soybeans flour, a pea flour, a lentils flour, a lupins flour, and a combination thereof. [0025] As used herein functional legume flour may be defined as a flour from native legumes physically, enzymatically, or chemically treated to change its properties, for example, micro-grinded legume (e.g., pea) made by extrusion cooking. Other optional methods for making functional legume flour may include, washing steps during processing , different drying methods that improve functionality, aggregation and also coating with emulsifiers , micro-particulation (physical process), chemical alteration and the like. In some embodiments, the functional legume flour may be micro-grinded pea made by extrusion cooking. [0026] As used herein "substantially dry" powder or "substantially dry" particles refer to powder or particles that contain no more than the residual humidity naturally included in natural producers such as starch, modified starch, and legume flour. For example, the maximum humidity in the powder according to embodiments of the invention is between to 15 wt.% and typically between 3 to 11 wt.%, for example, 1 to 14 wt.%, 2 to 14 wt.%, 2 to 13 wt.%, 1 to 12 wt.% and any value inbetween. [0027] In some embodiments, the instant vegan cheese analog powder may include between 20 to 60 wt.% starch having a particle size of at most 500 microns. For example, the instant vegan cheese analog powder may include, between 20 to 50 wt.% starch, March 28, 2022 283017/ between 30 to 60 wt.% starch, between 25 to 55 wt.% starch, between 30 to 40 wt.% starch or between 25 to 24 wt.% starch. [0028] In one embodiment, the starch particle size may be at most 500 microns. In one embodiment, the starch particle size may be at most 450 microns. In one embodiment, the starch particle size may be at most 400 microns. In one embodiment, the starch particle size may be at most 350 microns. In one embodiment, the starch particle size may be at most 300 microns. [0029] In some embodiments, the starch is selected from: potato starch, rice starch, corn starch, tapioca starch, wheat starch and any combination thereof. [0030] In some embodiments, the instant vegan cheese analog powder may include between 5 to 45 wt.% modified starch. In some embodiments, the instant vegan cheese analog powder may include between 10 to 45 wt.% modified starch. In some embodiments, the instant vegan cheese analog powder may include between 15 to 45 wt.% modified starch. In some embodiments, the instant vegan cheese analog powder may include between 5 to 40 wt.% modified starch. In some embodiments, the instant vegan cheese analog powder may include between 5 to 35 wt.% modified starch. In some embodiments, the instant vegan cheese analog powder may include between 10 to 40 wt.% modified starch. [0031] In some embodiments, the modified starch is pre-gelatinized starch. In some embodiments, the modified starch is selected from: dextrin, alkaline-modified starch, bleached starch, oxidized starch, enzyme-treated starch, monostarch phosphate, distarch phosphate, sodium trimetaphosphate, crosslinked starch, acetylated starch, hydroxypropylated starch, hydroxyethyl starch, with ethylene oxide, starch sodium octenyl succinate (OSA), starch aluminium octenyl Succinate, cationic starch, carboxymethylated starch, hosphated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate, acetylated oxidized starch and any combination thereof. [0032] In some embodiments, the total weight percentages of the starch and the modified starch is between 25 wt.% to 75 wt.% from the instant vegan cheese analog powder. [0033] In some embodiments, the instant vegan cheese analog powder may include between 2 to 30 wt.% legume flour characterized by a particle size of at most 300 microns. [0034] In some embodiments, the instant vegan cheese analog powder may include between 5 to 30 wt.% legume flour. In some embodiments, the instant vegan cheese analog powder may include between 10 to 30 wt.% legume flour. In some embodiments, the instant vegan cheese analog powder may include between 12 to 30 wt.% legume flour. In some embodiments, the instant vegan cheese analog powder may include between 2 to 25 35 283017/ wt.% legume flour. In some embodiments, the instant vegan cheese analog powder may include between 5 to 20 wt.% legume flour. In some embodiments, the instant vegan cheese analog powder may include between 10 to 25 wt.% legume flour. [0035] In some embodiments, the legume flour is characterized by a particle size of at most 300 microns. In some embodiments, the legume flour is characterized by a particle size of at most 250 microns. In some embodiments, the legume flour is characterized by a particle size of at most 200 microns. [0036] In some embodiments, the legume flour may be selected from chickpeas flour, beans flour, soybeans flour, pea flour, lentils flour, lupins flour, and a combination thereof. In some embodiments, the legume flour is functional legume flour, for example, functional pea flour. [0037] In some embodiments, the instant vegan cheese analog powder may include between 2 to 20 wt.% edible oil. In some embodiments, the instant vegan cheese analog powder may include between 5 to 20 wt.% edible oil. In some embodiments, the instant vegan cheese analog powder may include between 10 to 20 wt.% edible oil. In some embodiments, the instant vegan cheese analog powder may include between 2 to 15 wt.% edible oil. In some embodiments, the instant vegan cheese analog powder may include between 5 to 15 wt.% edible oil. [0038] In some embodiments, the edible oil may be nonhydrogenated vegetable oil. For example, the edible oil may be nonhydrogenated, canola oil, sunflower oil, olive oil, soybeans oil and the like. [0039] In some embodiments, the edible oil may at least partially cover substantially dry particles comprising the starch, the modified starch and the legume flour. In some embodiments, a substantially dry instant vegan cheese analog powder may have a particle size of between 0.02 to 10 mm, such that each particle may include the starch, the modified starch and the legume flour. In some embodiments, each particle may be at least partially covered by the edible oil. In some embodiments, a fine oil coating is formed on the substantially dry particles. The fine oil coating may improve the texture of the rehydrated product which is composed of powder and water based liquids allowing the formation of a smooth creamy vegan cheese analog. In some embodiments, maintaining the amount of humidity to be at most the amount of natural humidity in edible powders (e.g., up to wt., typically below 11 wt.%) may allow increasing the shelf life of the instant vegan cheese analog powder. [0040] In some embodiments, the instant vegan cheese analog powder may further include between 5 to 45 wt.% edible fibers. In some embodiments, the instant vegan cheese analog March 28, 2022 283017/ powder may include between 5 to 40 wt.% edible fibers. In some embodiments, the instant vegan cheese analog powder may include between 5 to 35 wt.% edible fibers. In some embodiments, the instant vegan cheese analog powder may further between 10 to 45 wt.% edible fibers. In some embodiments, the instant vegan cheese analog powder may include between 15 to 45 wt.% edible fibers. In some embodiments, the instant vegan cheese analog powder may further include between 10 to 25 wt.% edible fibers. [0041] In some embodiments, the edible fibers are selected from, citrus fibers, psyllium cellulose, inulin and any combination thereof. [0042] In some embodiments, the cheese analog powder may include additives, excluding any stabilizers. In some embodiments, the additives may be selected from taste additives and color pigments. In some embodiments, the taste additives are selected from: slat, yeast, citric acid, umami flavor and cream flavor. In some embodiments, the pigment is a white pigment. [0043] Some aspects of the invention may be directed to a cheese analog. The cheese analogue may include 50 to 85 wt.% water, between 5 to 20 wt.% additional edible oil and at least 5 wt.% of the instant vegan cheese analog powder according to any embodiment of the invention. [0044] In one embodiment, the cheese analog may include between 50 to 80 wt.% water. In one embodiment, the cheese analog may include between 55 to 80 wt.% water. In one embodiment, the cheese analog may include between 60 to 85 wt.% water. In one embodiment, the cheese analog may include between 65 to 75 wt.% water. In one embodiment, the cheese analog may include between 65 to 80 wt.% water. [0045] In one embodiment, the cheese analog may include between 5 to 15 wt.% additional edible oil. In one embodiment, the cheese analog may include between 7 to wt.% additional edible oil. In one embodiment, the cheese analog may include between 7 to 15 wt.% additional edible oil. In one embodiment, the cheese analog may include between 5 to 12 wt.% additional edible oil. [0046] In one embodiment, the cheese analog may include at least 6 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 8 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 9 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 10 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 12 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may 35 283017/ include at least 14 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 16 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 18 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 20 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 22 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 25 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 25 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 30 wt.% of the instant vegan cheese analog powder. [0047] In some embodiment, the water may be added to the vegan cheese analog powder and the additional edible oil at a temperature of between 76 to 100 C, mixed together (for example, using a mechanical mixer) to receive a creamy cheese like texture. [0048] Reference is now made for Fig. 1 which is a flowchart of a method of making vegan cheese analog powder, according to some embodiments of the invention. In step 110, embodiments of the method may include mixing together in a mixer to form a mix: between 20 to 60 wt.% starch characterized by a particle size of at most 500 microns; between 5 to 45 wt.% modified starch; and between 2 to 30 wt.% legume flour characterized by a particle size of at most 300 microns. [0049] In some embodiments, additives such as fibers and flavors, disclosed herein above, may be added to the mix during mixing. [0050] In step 120, embodiments of the method may include adding to the mix 2-20 wt.% water-free edible oil, such that the edible oil at least partially covers particles comprising the starch, the modified starch and the legume flour resulting in agglomeration of the powder particles. In some embodiments, the water-free oil may be added during the mixing of the starch-legume flour mix, using any know method. For example, the water-free oil may be manually/automatically sprayed on the mix, coated by fluid bed coating machine, coated by a coating tumble drum. In some embodiments, the water-free oil may be added for 5 min to 3 hours depends on the adding method and the amount of mix. As should be understood by one skilled in the art, no additional water either as water or emulsified with the oil is added during the production of the vegan cheese analog powder. Therefore, the amount of humidity in the vegan cheese analog powder particles does not exceed the residual natural humidity in the starch, the modified starch, and the legume flour. Examples: March 28, 2022 283017/
Claims (18)
1./ CLAIMS1. An instant vegan cheese analog powder comprising: between 20 to 60 wt.% starch characterized by a particle size of at most 5microns; between 5 to 45 wt.% modified starch; between 2 to 30 wt.% legume flour characterized by a particle size of at most 300 microns; and between 2 to 20 wt.% edible oil, wherein the total weight percentages of the starch and the modified starch is between 25 wt.% to 75 wt.% from the instant vegan cheese analog powder, and wherein the powder consists of substantially dry particles each comprising the starch, the modified starch, and the legume flour; and wherein the oil at least partially covers the substantially dry particles.
2. The instant vegan cheese analog powder of claim 1, wherein the modified starch is a pre-gelatinized starch.
3. The instant vegan cheese analog powder of claim 1, wherein the modified starch is selected from: dextrin, alkaline-modified starch, bleached starch, oxidized starch, enzyme-treated starch, monostarch phosphate, distarch phosphate, sodium trimetaphosphate, crosslinked starch, acetylated starch, hydroxypropylated starch, hydroxyethyl starch, with ethylene oxide, starch sodium octenyl succinate (OSA), starch aluminium octenyl Succinate, cationic starch, carboxymethylated starch, hosphated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate, acetylated oxidized starch and any combination thereof.
4. The instant vegan cheese analog powder according to any one of claims 1 to 3, wherein the legume flour is a functional legume flour.
5. The instant vegan cheese analog powder according to any one of claims 1 to 3, wherein the legume flour is a pea flour.
6. The instant vegan cheese analog powder of claim 5, wherein the pea flour is a functional pea flour.
7. The instant vegan cheese analog powder according to any one of claims 1 to 6, wherein the starch is selected from: potato starch, rice starch, corn starch, tapioca starch, wheat starch and any combination thereof. 283017/
8. The instant vegan cheese analog powder according to any one of claims 1 to further comprising between 5 to 45 wt.% edible fibers.
9. The instant vegan cheese analog powder of claim 8, wherein the edible fibers are selected from, citrus fibers, cellulose, inulin and any combination thereof.
10. The instant vegan cheese analog powder according to any one of claims 1 to 9 having a particle size of 0.02-10 mm.
11. The instant vegan cheese analog powder according to any one of claims 1 to 10, further comprising one or more additives.
12. The instant vegan cheese analog powder of claim 11, wherein the additives are selected from taste additives and color pigments.
13. The instant vegan cheese analog powder of claim 12, wherein the taste additives are selected from: slat, citric acid, umami flavor and cream flavor.
14. The instant vegan cheese analog powder according to any one of claims 1 to 13, wherein the edible oil is nonhydrogenated vegetable oil.
15. The instant vegan cheese analog powder according to any one of claims 1 to 14, wherein an amount of humidity in the powder does not exceed the residual natural humidity in the starch, the modified starch, and the legume flour.
16. A vegan cheese analog comprising between 50 to 85 wt.% water, between 5 to wt.% additional edible oil and at least 5 wt.% instant vegan cheese analog powder according to any one of claims 1 to 15.
17. A method of making instant vegan cheese analog powder comprising: mixing together in a mixer to form a mix: between 20 to 60 wt.% starch characterized by a particle size of at most 500 microns; between 5 to 45 wt.% modified starch; and between 2 to 30 wt.% legume flour characterized by a particle size of at most 300 microns; and adding to the mix 2-20 wt.% water-free edible oil, such that the edible oil at least partially covers particles comprising the starch, the modified starch and the legume flour, resulting in agglomeration of the powder particles.
18. The method of claim 17, wherein adding the water-free oil is conducted by one of: manual spray bottle, a fluid bed coating machine, spray coating machine and a coating tumble drum.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IL285808A IL285808A (en) | 2021-08-23 | 2021-08-23 | Instant vegan cheese analog powder and methods of making same |
| PCT/IL2022/050918 WO2023026283A1 (en) | 2021-08-23 | 2022-08-23 | Instant vegan cheese analog powder and methods of making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IL285808A IL285808A (en) | 2021-08-23 | 2021-08-23 | Instant vegan cheese analog powder and methods of making same |
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| Publication Number | Publication Date |
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| IL285808A true IL285808A (en) | 2022-09-01 |
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| IL285808A IL285808A (en) | 2021-08-23 | 2021-08-23 | Instant vegan cheese analog powder and methods of making same |
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| Country | Link |
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| IL (1) | IL285808A (en) |
| WO (1) | WO2023026283A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| GB2614707B (en) * | 2021-11-12 | 2024-09-11 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
Citations (6)
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|---|---|---|---|---|
| US20140154388A1 (en) * | 2012-11-30 | 2014-06-05 | Allied Blending & Ingredients, Inc. | Dry blend for making cheese analogue |
| US20170020156A1 (en) * | 2015-05-26 | 2017-01-26 | Aniceto González Rodríguez | Vegetable-based cheese and method of making the same |
| EP3360420A1 (en) * | 2017-02-13 | 2018-08-15 | Desarrollos y Promociones Vegetarianas, S.L. | Powder composition for preparing dairy-free cheese |
| US20180249728A1 (en) * | 2012-05-01 | 2018-09-06 | Allied Blending & Ingredients, Inc. | Dry blend for making extended cheese product |
| US20190000112A1 (en) * | 2016-01-07 | 2019-01-03 | Ripple Foods, Pbc | Product analogs or components of such analogs and processes for making same |
| EP3609349A1 (en) * | 2017-04-10 | 2020-02-19 | Corn Products Development, Inc. | Sulfite-free, rapid setting, thermal-reversible modified potato starch gelling agent and products made therefrom |
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2021
- 2021-08-23 IL IL285808A patent/IL285808A/en unknown
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2022
- 2022-08-23 WO PCT/IL2022/050918 patent/WO2023026283A1/en active Application Filing
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20180249728A1 (en) * | 2012-05-01 | 2018-09-06 | Allied Blending & Ingredients, Inc. | Dry blend for making extended cheese product |
| US20200375208A1 (en) * | 2012-05-01 | 2020-12-03 | Allied Blending LP | Dry blend for making extended cheese product |
| US20140154388A1 (en) * | 2012-11-30 | 2014-06-05 | Allied Blending & Ingredients, Inc. | Dry blend for making cheese analogue |
| US20170020156A1 (en) * | 2015-05-26 | 2017-01-26 | Aniceto González Rodríguez | Vegetable-based cheese and method of making the same |
| US20190000112A1 (en) * | 2016-01-07 | 2019-01-03 | Ripple Foods, Pbc | Product analogs or components of such analogs and processes for making same |
| EP3360420A1 (en) * | 2017-02-13 | 2018-08-15 | Desarrollos y Promociones Vegetarianas, S.L. | Powder composition for preparing dairy-free cheese |
| EP3609349A1 (en) * | 2017-04-10 | 2020-02-19 | Corn Products Development, Inc. | Sulfite-free, rapid setting, thermal-reversible modified potato starch gelling agent and products made therefrom |
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| WO2023026283A1 (en) | 2023-03-02 |
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