JPS5831898B2 - Fat-free imitation cheese base - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an imitation cheese base in the form of a dry mixture based on acid casein and salt additives which produces a cheese-like substance when mixed with water and fat.

Cheese substitute food products (imitation cheeses) based on casein and salt additives are known.

DE 25 35 856 and DE 2 535 857 describe cheese-like food products containing fat, calcium caseinate and acids such as adipic acid.

DE 28 08 303 A1 describes a cheese substitute food product containing love casein, a solvating agent and an oil or fat.

In this case, phosphate or citrate is used as the solvating agent.

Disadvantages of known cheese substitutes are, for example, the often occurring casein-like taste, the effect of foreign milk additives, such as adipic acid, or the often laborious production process.

It is therefore an object of the present invention to satisfy the requirements imposed in terms of taste and softness and to maintain its dustiness and other properties when mixed with water and fat in a simple and easily implementable manner. It is an object of the present invention to provide an imitation cheese base from which imitation cheese products can be produced which are suitable, in particular, for pizza production, as toast spreads, etc.

This problem is solved by the present invention.

The object of the invention is to contain 0.6-3.0% calcium in the form of calcium hydroxide or edible calcium salts, and water-soluble alkali orthophosphate salts or alkaline earth metal salts, and acid casein, calcium compounds and This is a fat-free imitation cheese base mainly composed of acid casein and salt additives, which is characterized by the presence of phosphate in the form of fine particles.

By using the imitation cheese base according to the invention, a cheese substitute (imitation cheese) having excellent properties in terms of taste, softness and melting state can be easily obtained.

This cheese substitute already has the appearance and softness of a semi-solid cut cheese, without the casein-like taste, without the addition of other customary seasonings.

This material produces a uniform melt when heated, and after melting, it does not stick at all or sticks to a knife to a very small extent on a pizza stand.

No oil exudation and good dosing when cut or otherwise crushed.

Owing to this property, the imitation cheese produced using the base according to the invention is suitable for making pizza, as a toast spread or for similar purposes.

It is therefore also a subject of the invention to use the imitation cheese base according to the invention for the production of imitation cheese.

For processing into imitation cheese, the base according to the invention is homogeneously mixed with water and fat.

In this case, the fat can be added simultaneously with or after mixing the water.

It is also possible to take the specific salt component of the matrix according to the invention in water and use the remaining matrix in powder form.

Preferably, the substrate is soaked in hot water having a temperature of 60 DEG to 95 DEG C., but it is also possible to mix it with water at room temperature and heat it only afterwards.

In this case, particularly good results are obtained at temperatures of 80 to 95°C.

As fats, fats suitable to taste, such as vegetable or animal fats, or hydrogenated fats, can be used depending on availability or local taste preference, but butter and margarine have Fats with such a softness have proven to be particularly advantageous.

Mixing and heating can be carried out in equipment customary for soft cheese production.

Surprisingly, with the matrix according to the invention it is possible to obtain imitation cheese products by simple mixing with water and fat, and the simultaneous presence of calcium and phosphate ions prevents the precipitation of calcium phosphate. (which results in a sandy mixture of calcium phosphate and acid casein).

Thus, using the matrix according to the invention, the production of imitation cheese is achieved simply and quickly by mixing the "copper mixture" with water and fat, without being bound by the particular outcome of the addition of the disintegration reagent.

Furthermore, when using the bodies according to the invention, it is not absolutely necessary to use polyphosphates or molten salts together to obtain the melt.

The acid casein should be present in finely divided form in the matrix according to the invention.

In this case, the finely divided acid casein is preferably smaller than 300 μ, in particular smaller than 200 μ.

The phosphates are also preferably used with particle sizes of less than 300 .mu.m, and here too in particular particle sizes of less than 200 .mu.m are used.

Calcium hydroxide is advantageously present in finer particulate form than acid casein and phosphate.

Chemically pure, powder-like products, especially those with a particle size of less than 80 μm, have proven particularly advantageous.

The fineness of calcium salts and phosphates also depends on their solubility.

When using edible calcium salts, such as calcium chloride, calcium lactate, coarse grains can also be used, especially in the case of rapidly soluble calcium chloride; however, no coarse grains should be present.

Similar things can be said about phosphates.

As the water-soluble alkali orthophosphate salt, sodium phosphate or potassium phosphate is preferably used, and as the alkaline earth phosphate salt, calcium dihydrogen phosphate is preferably used.

Mixtures of one or more calcium salts or phosphates can also be used.

PO, which exhibits an acidic reaction,
It has also proven advantageous to use in combination with 4 supports or to use acidic Ca supports and basic PO4 supports in the reaction.

In this case, "pa-acid" or "monobasic" refers to a pH value of less than 7 or more than 7, in particular a pH value of less than 5 or more than 8.

It may be advantageous for the matrix to contain, in addition to the orthophosphate, one or more water-soluble polyphosphates and/or citrates.

Although this is not strictly necessary for the meltability of the imitation cheese, by adding polyphosphates or citrates in combination with the additives according to the invention, the melting behavior and shape stability of the product can be adjusted in the desired way. It can be adjusted with.

The substrate according to the invention preferably contains calcium compounds in an amount of 0.6 to 2.0% by weight (calculated as calcium) and phosphates preferably in an amount of 0.4 to 3.5% by weight, based on the total substrate.
(calculated as PQ).

If polyphosphates are used together, the content of polyphosphates is generally from 0.05 to 1.5% by weight, preferably from 0.1 to 1.0%.
% by weight, and in the case of citrate, from 0.1 to 2.0% by weight.

Higher amounts of Ca and PO4 can also be used and yield good melts.

Amounts of up to 3% Ca and up to 45% PO have the advantage of accommodating the natural calcium phosphocasein complexes of natural cheese or milk.

The matrix may also contain other additives commonly used in food products, such as taste improvers, stabilizers, preservatives and antioxidants.

The substrate is advantageously further enriched with lactose (particularly from 5 to 50% for the total substrate)
15% by weight) and/or spices, such as buffers, paprika and especially salt.

These additives can also be added together with water and fat when processing into imitation cheese.

Instead of a mixture of calcium salt and casein, it is also possible to add calcium or a part thereof in an amount corresponding to the calcium salt as calcium caseinate.

In this case, the matrix may consist, for example, of calcium caseinate, alkali phosphates or alkaline earth phosphates and optionally other customary additives.

Types and amounts of ingredients in the imitation cheese base according to the invention,
In particular, the type and amount of calcium salts and phosphates (cations and anions) are selected such that the cheese material produced from the base has a pH value of 5 to 6.3, in particular 5.3 to 6.

The following examples illustrate the invention without limiting it thereto.

Examples 1-14 Preparation of imitation cheese base Dried imitation cheese base is manufactured by simply mixing the ingredients in the desired quantitative ratios.

Table 1 below lists the compositions of some substrates.

Preparation of cheese base The imitation cheese base is stirred into water at about 95°C until a uniform whitish base forms.

The fat (margarine or butter) is then added in the melted state and stirred vigorously using a hand stirrer (double spiral) for a further 2 minutes.

Alternatively, the mixing of powder and water is carried out in a soft cheese kocher within the same temperature range and stirred for 30-120 seconds after addition of fat.

Depending on the type of mixer used, the mixing and stirring conditions can be varied.

Claims (1)

[Scope of Claims] 1. A fat-free imitation cheese base based on acid casein and salt additives, containing 0.6 to 3.0% calcium in the form of calcium hydroxide or edible calcium salts, and a water-soluble alkali orthophosphate. Fat-free imitation cheese base containing from 40.4 to 5.0% by weight of PO4 in the form of salts or alkaline earth orthophosphates, characterized in that acid casein, calcium compounds and phosphates are present in fine particulate form. 2 Exists in the form of a dry and wet product, consisting mainly of acid casein and salt additives. The imitation cheese base according to claim 1. 3. The fat-free imitation cheese base according to claim 1, which contains a basic calcium compound in combination with an acidic phosphate compound, or contains an acidic calcium compound in combination with a basic phosphate compound. 4 Acid casein is smaller than 300μ, especially 200μ
Exists in particle sizes smaller than μ. A fat-free imitation cheese base according to claims 1 to 3. 5. The imitation cheese base according to any one of claims 1 to 4, wherein the phosphate is present in a particle size smaller than 300μ. 6. The imitation cheese base according to any one of claims 1 to 5, wherein calcium hydroxide is present in powder form. 7. The imitation cheese base of claim 6, wherein the calcium salt is present in a particle size smaller than 300μ. 8. The imitation cheese base according to any one of claims 1 to 7, wherein the edible calcium salt is calcium chloride, calcium lactate, and/or calcium dihydrogen phosphate. 9. The imitation cheese base according to any one of claims 1 to 8, wherein the phosphate is sodium orthophosphate, potassium orthophosphate, and/or calcium orthophosphate. Any one of claims 1 to 9 characterized by one or more water-soluble polyphosphates together with 10 orthophosphates.
Imitation cheese base as described in section. 11 Claims 1 to 1 featuring soluble citrate together with a calcium compound and a phosphate compound
The imitation cheese base according to any one of item 0. 12. Imitation cheese base according to any one of claims 1 to 11, characterized by 0.6 to 2.0% by weight of calcium in the form of calcium 12 hydroxide or calcium salts. Any one of claims 1 to 12, characterized in that PO40.4 to 3.5% by weight is used as 13 orthophosphate.
Imitation cheese base as described in section. 14. The imitation cheese base according to any one of claims 1 to 13, characterized by other commonly used additives. 15. The imitation cheese base according to any one of claims 1 to 14, which contains calcium or a part thereof in an amount corresponding to a calcium salt as calcium caseinate. 16. Imitation cheese base according to claim 15, consisting of calcium caseinate and an alkali or alkaline earth phosphate and optionally other conventional additives. 17. Calcium salts and phosphates are selected in terms of the type and amount of cations and anions such that the cheese produced from the base has a pH value of 5 to 6.3, preferably 5.3 to 6. Any one of Items 1 to 16
Imitation cheese base as described in section.