NZ751734B2 - Restructured natural protein matrices - Google Patents

Abstract

Methods as can be used in the preparation of one or more dairy, dairy analog and cheese products from a range of proteinacous starting materials, such methods comprising protein modification and protein restoration or protein restructure.

Description

Restructured Natural Protein Matrices This application claims priority benefit of application serial No. 61/852,465 filed March 15, 2013, the entirety of which is incorporated herein by reference.

Background of the Invention.

Structural transformations are an important part of the modern food industry. Raw materials are changed into refined food ts by processing agricultural output. A major objective of food structuring is to recombine food components for improved ation of food resources. Alternatively, from an ic prospective, such restructuring can be designed to yield ts deemed more valuable in the market place.

More specifically, restructuring is ed to four basic food ents: water, proteins, fats and carbohydrates. Micronutrients (e. g., vitamins and minerals) and other microcomponents such as flavors, colors, preservatives and other functional additives (e. g., stabilizers, emulsifiers, etc.) are often introduced at some point during the restructuring process. Regardless, of the four basic components, cturing processes are most often directed to proteins and starches. Reasons underlying protein and starch restructure include a worldwide demand for dietary protein and carbohydrates and higher prices associated with these foods, thereby supporting higher profit margins and corresponding economic activity.

The preparation and uent use of soy milk, basically a suspension of ground soybeans and water, is well-known and illustrates l widely used techniques for protein cturing. While soy milk can be consumed as a beverage or fermented, it is more often used as a starting material for several other ured food products. For instance, tofu is prepared by precipitating soy milk proteins with a calcium salt to form a coagulum that is then drained, pressed and washed to yield a proteinaceous food product. s other restructuring techniques can be considered in the context of comminuted meat products, whereby an oil-in-water emulsion is entrapped in a gel of insoluble proteins and muscle fibers. A raw meat protein matrix system, lly lue, high-connective tissue meat cuts or trimmings, is ground to reduce particle size. After initial ng, the meat protein matrix is blended with various emulsifying salts (e.g., phosphates, etc.) and other ingredients to promote extraction of a myofibrillar binder. Such muscle proteins bind better under elevated temperature conditions. In these processes, cooking serves to reactivate the protein binder, recombine the ground particles and complete the WO 46010 restructuring process. Such meat-emulsions are quite stable, but even if coalescence does occur, movement of the fat es is confined by the restructured n matrix.

Cheese illustrates other aspects relating to protein restructuring. From a historical perspective, process cheese was initially developed to address homogeneity and shelf-life issues nt to natural . While natural cheese is made directly from milk, process cheese is produced by blending one or more natural cheeses in the presence of emulsifying agents and, optionally, other dairy and non-dairy ients. Heat processing with continuous mixing leads to a more neous product with extended shelf life.

Under the United States Code of Federal Regulations (CFR), s cheese is a generic term including pasteurized process cheeses, pasteurized s cheese foods and pasteurized process cheese spreads, all of which are regulated on the basis of s parameters, ingredients, fat and moisture content and the like. (See, 21 CFR 133.169 - 133.180.) Together with choice of natural cheese (e.g., with respect to age, flavor, etc.), selection of an appropriate emulsifying agent is a key consideration in determining the physiochemical and onal properties of a resulting process cheese.

Currently, thirteen emulsifying agents (either alone or in combination) are approved for use: mono-, di-, and trisodium phosphates, dipotassium phosphate, sodium hexametaphosphate, sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium citrate, m citrate, sodium tartrate, and sodium potassium tartrate. The most common emulsifying salts used for process cheese manufacture in the United States are trisodium citrate and disodium phosphate. Trisodium citrate is the preferred emulsifying salt for slice-on-slice process cheese varieties, s um phosphate (or appropriate combinations of di- and trisodium phosphates) is used in ype process cheese and s cheese spreads. In certain applications, low levels of sodium hexametaphosphate are also used along with these emulsifying salts. Sodium aluminum phosphate is frequently used in conjunction with mozzarella type imitation process cheese varieties to replace mozzarella on frozen pizzas. Regardless, the weight of the solids of such an emulsifying salt or salts is not more than 3 percent of the weight of a ponding CFR—defined process cheese. (21 CFR § 133. l69(c).) Emulsifiers used in process cheese not defined by the CFR follow the tenants of being safe and suitable. lly, emulsifying salts serve to sequester calcium and adjust pH.

Both fimctions assist hydration of proteins present in natural cheese, to facilitate interaction with the aqueous and fat phases, thereby producing a more homogeneous emulsion. More specifically, the function of such salts can be understood by contrasting it to natural cheese production. Bovine milk is characterized by four major types of casein proteins: sein, org-casein, B-casein and K-casein--each of which is amphiphilic, with hydrophobic and hydrophilic components, and containing covalently-attached ate groups. In an aqueous emulsion environment, milk caseins adopt a micellular configuration stabilized by protein-protein hydrophobic interactions and colloidal calcium phosphate-mediated cross- linking. in is ily present on the e surface, with the hydrophobic component embedded therein and a negatively-charged hydrophilic component directed outward into the aqueous phase. Micelles repel each other, thereby stabilizing the emulsion.

During natural cheese production, enzymatic (e.g., rennet) action on K-casein cleaves the hydrophilic component destabilizing the micelles. Calcium-mediated cross-linking between phosphoserine residues of the 0L- and B-caseins produces a network of water-insoluble calcium-paracaseinate phosphate complexes, ly referred to as curds, with the fat phase suspended therein.

In contrast to natural cheese, process cheese can be described as a stable oil-in-water emulsion. Emulsifying agents, such as the salts described above, improve casein fication by--in conjunction with ued heating and mixing--displacing the calcium phosphate complexes and dispersing the calcium-paracaseinate phosphate network. The dispersed k interacts with the fat phase and, upon cooling, provides a process cheese structure--new and distinct from a natural cheese structure with a fat phase fied by a uniform protein gel.

The resulting stable, homogeneous process cheese structure affords a wide range of product forms (e. g., loaves, slices, grates, , spreads and the like) and a corresponding range of end-use applications in the food preparation and service industry.

However, the prior art recognizes a number of drawbacks and deficiencies, several of which can be directly related to the use of fying salts. For instance, unsightly crystal formation is observed and has been linked to the relative insolubility of various ate and citrate salts, as further influenced by pH or storage conditions. From a more functional perspective, oil separation can result from improper salt content in conjunction with pH, casein level and process temperature considerations. r, unmelted and melted textural properties ofprocess cheese can be adversely ed by choice of emulsifying salt. s most consequential, adverse consumer perceptions are drawn from inclusion of emulsifying salts (e. g., pyrophosphates, aluminum phosphates, etc.) on product labels. [001 1] Accordingly, er with other long-standing issues related to process cheese, there s an on-going concern in the art to provide a cheese product affording selected benefits of process cheese t disadvantages associated with use of fying salts.

Summam ofthe Invention.

In light of the foregoing, it is an object of the present ion to provide one or more methods for the ation of ctured protein matrices, thereby overcoming various deficiencies and shortcomings of the prior art, including those outlined above. It will be understood by those skilled in the art that one or more aspects of this invention can meet certain objectives, while one or more other aspects can meet certain other objectives. Each objective may not apply equally, in all its respects, to every aspect of this invention. As such, the following objects can be viewed in the alternative with respect to any one aspect of this invention.

It can be an object of the present invention to provide a value-added natural cheese from lower cost natural cheese starting materials.

It can be another object of the present invention to provide such a value- added natural cheese, with m pre-determined flavor, texture and structural characteristics, notwithstanding ponding inconsistencies with regard to natural cheese starting materials.

It can be another object of the present invention, alone or in conjunction with one or more of the preceding objectives, to achieve such results without emulsifying salts of the sort used for process cheese.

Other s, features, benefits and advantages of the present invention will be apparent from this summary and the following descriptions of various embodiments, and will be readily apparent to those skilled in the art having knowledge of various cheese production techniques. Such s, features, benefits and advantages will be apparent fiom the above as taken into conjunction with the accompanying es, data, figures and all reasonable inferences to be drawn therefrom. lly, the t invention can be directed to a method of preparing a restructured proteinaceous food product. Such a method can comprise providing an initial matrix system comprising water, fat, protein and salts; treating such a matrix system with a modification component comprising a reagent selected from hydroxide species, anionic basic species and combinations thereof, such a reagent as can be in an amount at least partially sufficient to modify a secondary, tertiary or quaternary ure of such a matrix n, such modification as can be ered with respect to a visco-elastic property of such a matrix system; and interacting such a modified matrix system with a flavoring composition comprising at least one flavor component uniquely formulated for a particular proteinaceous food product, such a ng composition as can be in an amount at least partially sufficient to restructure such a modified matrix system. In n embodiments, each of the aforementioned treatment or matrix modification and interaction or matrix restructure steps can be conducted at ambient/room temperatures and pressures, lower such temperatures, elevated such temperatures, positive pressures, ve pressures and/or combinations of such conditions. In certain such embodiments, elevated temperatures can be accomplished by heating such a matrix system through conduction, convection, microwave and ed ses, and combinations thereof, or as would otherwise be understood by those skilled in the art made aware of this invention.

Regardless, a fat component of such a matrix system can be selected from animal fats, vegetable fats, fats derived from microbiological sources and combinations thereof; and, independently, a protein of such a matrix system can be selected from animal proteins, vegetable proteins, proteins d from microbiological sources and combinations thereof. Without regard to fat or n identity, a matrix modification component can be selected from food grade ne metal hydroxide salts, food grade Lewis base reagents and combinations thereof Likewise, without regard to fat and protein identity or matrix ation component utilized, such a flavoring composition can comprise ents selected from organic alcohols, aldehydes, s, acids, acid salts, acid esters, mineral acids and acid salts, and combinations thereof As mentioned above and illustrated elsewhere herein, such a composition, upon interaction with a modified matrix system, can be formulated to provide a restructured proteinaceous food product with one or more flavor teristics.

Without limitation as to flavoring composition, matrix system fat/protein or modification component, one or more optional additives can be introduced at a time of matrix treatment/modification or interaction/matrix restructure or both, such additives as can be chosen to affect flavor, texture, moisture content and one or more other teristics of a restructured proteinaceous food product. Likewise, without limitation, such additives can be ed from proteins, fats, oils, carbohydrates, preservatives, minerals, nutrients and combinations f, in an amount at least partially sufficient to affect one or more food product characteristics. In certain such embodiments, one or more dried or partially dried proteins, carbohydrates and combinations thereof can be ed to affect moisture content.

In various other embodiments, alone or together with other such ves(s), one or more flavors, spices, colorants, extracts, fruits, meats and combinations thereof can be utilized to affect flavor. Further, certain embodiments can incorporate various enzymes, cultures and/or related probiotic additives and combinations thereof. Any such additive can be tic or derived from s plant, animal and microbiological sources and combinations thereof. less, a d matrix system can be restructured to provide a proteinaceous food product with a texture comprising one or more characteristics of an initial matrix system or modified characteristics unique to a particular end-result proteinaceous food product.

In part, the present invention can also be directed toward a method of preparing a restructured dairy or dairy analog based food product. Such a method can comprise providing an initial matrix system comprising water, fat, n selected from dairy proteins and dairy analog proteins and combinations thereof, and salts; treating such a matrix system with a modification component comprising a reagent selected from excess hydroxide species, anionic basic species and combinations thereof, such a reagent as can be in an amount at least partially sufficient to modify a secondary, tertiary or quaternary structure of such a matrix protein, such modification as can be considered with respect to a visco-elastic property of such a matrix system; and interacting such a modified matrix system with a flavoring composition comprising at least one flavor component uniquely formulated for a particular proteinaceous food product, such a flavoring composition as can be in an amount at least partially sufficient to restructure such a modified matrix system. As discussed above, in n embodiments, each of the aforementioned treatment/matrix modification or interaction/matrix restructure steps, or both can be conducted at t temperatures and pressures, lower such temperatures, elevated such temperatures, positive pressures, negative pressures or combinations of such conditions. t tion, fat and matrix modification components can be as discussed above or illustrated elsewhere herein. Regardless, such a flavoring composition can comprise component ingredients selected from organic alcohols, aldehydes, ketones, acids, acid salts, acid esters, mineral acids and acid salts and combinations f. In certain embodiments, such component ingredients can include one or more organic acids, one or more mineral acids or combinations thereof (e.g., one or more protic . In certain such embodiments, matrix pH, structure and/or functionality can be ed depending on desired food product. More generally, such a composition can be ated to provide such a restructured t, a dairy or cheese flavor, such flavors as can be selected from, but are not limited to cheddar, an, romano, provolone, swiss, mozzarella, blue and cream cheese, sour cream and , together with various other dairy/cheese flavors or combinations thereof as would be understood by those skilled in the art made aware of this invention.

As discussed above and illustrated elsewhere herein, such a modified matrix system can be ctured with control of various thermal-related gical properties corresponding to a protein and/or fat component thereof. Such control can be at least in part defined or monitored by the degree of -off (e. g., ranging from the absence to an excess thereof), such a phenomenon as can be incident to consumer food preparation.

In part, the present invention can also be directed to a method of preparing or using protein structure modification to prepare a restructured cheese. Such a method can comprise providing a proteinaceous natural cheese comprising an initial fat and water content; treating such cheese with an aqueous medium, such a medium comprising a basic species at least partially sufficient to modify and/or impart a liquid consistency to such a natural cheese starting material; and interacting such a modified natural cheese with a flavoring composition of the sort sed above and illustrated elsewhere herein, such a composition as can be in an amount at least partially sufficient to restore or restructure such a natural cheese. More generally, as discussed above, such a method can comprise providing a proteinaceous natural cheese component; treating such a component with a protein structure modification component comprising a base, such a ation component in an amount and of a pH to modify a protein structure of such a natural cheese component; and interacting or treating such a modified natural cheese component with a flavoring composition sing an acid and at least one flavor ent, such a flavoring composition in an amount and of a pH to cture such a modified natural cheese component and provide it with a desired flavor teristic.

Without tion, a natural cheese starting al can be selected from mozzarella and cheddar type cheeses. Regardless, cheese restructured therefrom can comprise a moisture and/or fat content similar to or different from that of the l cheese starting material. In certain embodiments, such a flavoring composition can be formulated to provide such a restructured natural cheese a flavor or textural teristic, or both, ct from those of the starting material. Accordingly, in certain such embodiments, a restructured natural cheese of this invention can be, for instance, a an or a provolone cheese.

Without tion, such a flavoring ition can be provided as a dry blend, part of an aqueous formulation or a combination thereof, interaction of which with a modified natural cheese matrix can be accomplished simultaneously or step-wise.

Optional additives can be as discussed above or illustrated elsewhere herein, and can be introduced at a time of natural cheese treatment/modification, upon restructure or both. In certain embodiments, one or more dry animal proteins, vegetable ns or combinations thereof can be introduced to affect moisture content, stability or subsequent physical manipulation and packaging of such a restructured natural cheese. In certain such embodiments, such additives are limited only by salts of a nature or in an amount to at least partially emulsify a protein component of a natural cheese ng material--such salt or amount thereof, the presence of which would otherwise be tood by those skilled in the art as providing a process .

Brief Description of the Drawings.

Figure l. A schematic flowchart illustrating the restructure of one or more natural cheese als, in accordance with certain embodiments of this invention.

Figure 2. A schematic flowchart illustrating the restructure of natural cheddar cheese starting materials, in accordance with n embodiments of this ion.

Detailed Description of Certain Embodiments.

Various non-limiting embodiments of this ion can be considered with reference to the schematic flowchart of Figure l. A starting natural cheese material is treated with food grade aqueous base of sufficient concentration and volume, with mixing, to provide a modified cheese matrix ofpH about 5 to about 12.5. In certain embodiments, depending upon starting material and desired restructured cheese product, the matrix is modified and the pH can be about 8 to about 10. Thereafter, with mixing, a unique formulated flavoring ition is introduced to adjust matrix pH, structure and/or functionality ing on desired cheese y. As discussed above and illustrated below, such a flavoring composition can be formulated to include a food grade proton donor or Lewis acid component. In doing so, the visco-elastic properties of the restructured matrix can be either maintained so as to approximate those of the natural cheese starting material or d to provide new visco-elastic properties and related textures. Regardless, continued processing of the restructured cheese product can include g, slicing, shredding, , grinding, heating and/or dispersing the restructured t, or incorporating into a prepared food product prior to packaging or distribution.

As used herein, the term "visco" pertains to the rheological parameters of materials such that imparted stress energy and the resultant strain energy is dissipated into the material in the form of heat. 2014/030879 [003 1] Also, as used herein, the term "elastic" pertains to the gical parameters of materials such that imparted stress energy and the resultant strain energy is stored in the material and can be recovered fully upon removal of the stress.

Also, as used herein, the term "visco-elastic" ns to rheological parameters of materials such that imparted stress energy and the resultant strain energy has both a partial stored strain that can be recovered upon removal of the stress and a partial strain energy that is dissipated into the material in the form of heat. Various instruments and methods can be used to measure or observe visco-elastic properties, such ments including, but not limited to, viscometers, penetrometers, shear force g machines, flow devices, as well as melting tests or recipes having numeric or judgmental evaluations.

As discussed above, certain embodiments of this invention can be undertaken at ambient temperatures or pressures. Nonetheless, depending upon any particular cheese ng material, t, additive or restructured cheese product desired or ations thereof, any process step, including matrix modification or matrix restructuring, or both, can be conducted at temperatures from about -20 0C to about 140 oC and at pressures from 0 to about 15,000 psi. Any such method step can be performed under pressure or vacuum, optionally with cooling or upon g or an riate time or at a time at least partially ient to achieve a desired intermediate, end result or both. For instance, application of suitable pressure, at an appropriate temperature, structure, density or texture, or a combination thereof, can be imparted to obtain a desired restructured cheese product.

Figure l is provided only by way of illustration and is not intended to limit the scope of this invention in any way. A starting cheese material can be selected from various cheddar, monterey jack, swiss and mozzarella-type cheeses and combinations thereof, together with other cheeses of comparable relative value as would be understood by those skilled in the art made aware of this invention. For instance, such a starting material can be any cheese by-product of trims generation from cut-wrap operations, or any cheese material in or out of standard specification accepted in trade for a given cheese variety. Selection can also take into consideration moisture and fat content of any one or more cheese starting als or restructured cheese products. With regard to the latter, methods of this invention can be specifically ed and tailored to provide, without limitation, particular cheddar, parmesan, romano, provolone, swiss, gouda, ert, ella or blue-style restructured cheese products. From an economic ctive, such a product can be selected from these and various other cheeses of higher relative value as compared to a starting material from which it was ed. Such restructured ts are limited only by a corresponding flavoring composition and the flavor components thereof.

In on to the aforementioned cheese flavors, ate, tofu, fruit, vegetable, fish, meat, cured meat such as but not limited to bacon, sausage, sourdough, beer, wine, alcoholic spirit, surimi, legume paste flavors and combinations thereof can be introduced. Regardless, a wide range of other additives can be incorporated with such a starting al to affect structure, flavor, preservation, nutrient value, stabilization, color or any combination thereof. Any such additive can be introduced at any process point, but ably at a point before, during or after matrix ation or, alternatively, at a point before, during or after matrix restructuring. Such additives include but are not limited to flavors, spices, ts, fruits, meats, enzymes and combinations thereof. Further, various probiotics can also be introduced, alone or in conjunction with other additives, such probiotics including live or deactivated microorganisms, such as eukaryotes, prokaryotes, yeasts, fungi, molds, protozoa and combinations of such live and deactivated microorganisms.

Examples of the Invention.

The following non-limiting examples and data illustrate various aspect and features relating to the methods and ctured cheese products of the present invention, including the ation of various value-added, restructured natural cheese products, as are ble through the ologies described herein. In comparison with the prior art, the present methods and restructured products provide results and data which are surprising, unexpected and contrary thereto. While the utility of this invention is illustrated through several starting natural cheese materials, reagents, process parameters and resulting restructured cheese products, it will be understood by those d in the art that comparable results are obtainable using s other natural cheese starting materials and process parameters and through corresponding restructured cheese products, as are commensurate with the scope of this invention.

All natural cheese starting materials, including trims, cuts and the like, are available from s well-known to those skilled in art. Likewise, food grade reagents and additives are also commercially-available. In ular, natural flavoring compositions, such as but not limited to cheddar, provolone and parmesan flavoring compositions, are available from Jeneil Biotech, Inc. of Saukville, Wisconsin.

Example 1 With reference to Figure 2, natural cheddar cheese is treated with aqueous base, with mixing, to provide a d cheese matrix ofpH 9.5. With mixing, a selected natural flavoring composition is added for interaction with the modified cheese matrix, bringing the pH to 5.2.

Example 2 A ion of the method of Example 1 is to provide cheddar cheese (79 wt.%), natural cheddar flavoring composition (17.0 wt.%), and aqueous base (4 wt.%). A restructured cheddar-style cheese product is about 40 wt.% moisture, 30 wt.% fat and 3 wt.% salt.

Example 3 With reference to Example 2, bacon flavoring and/or bacon bits are introduced at a point before, during or after matrix restructuring.

Example 4 With reference to Example 2, one or more probiotic cultures, of the sort well-known to those d in the art, are introduced. Thereafter, s temperature may be raised from ambient to deactivate at least a portion of one or more such cultures.

With reference to Example 2, moisture content of a ing restructured cheese t is adjusted and/or stabilizers are introduced, according to desired form (e.g., block, slices, spread, etc.) Example 6 A parmesan-style cheese is prepared with mozzarella cheese (76 wt.%, dried to 27% moisture), natural parmesan flavoring composition (16 wt.%) and aqueous sodium hydroxide (8 wt.%). A restructured parmesan-style cheese product is 35% re, % fat and 4% salt.

Example 7 With reference to e 6, dried cheese powder is added to lower moisture content to less than 32%.

Example 8 With reference to Example 6, onal soy and/or dairy protein (e.g., whey protein isolates) are added to lower moisture content, to vary texture and/or to stabilize the cheese product, depending on end-use.

Example 9 Another an-style cheese is prepared with mozzarella cheese (65 wt.%, dried to 20% moisture), swiss cheese (15 wt.%), parmesan cheese (5 wt.%), natural parmesan flavoring composition (8.0 wt.%), aqueous base (6 wt.%), and added salt (1 wt.%).

A restructured parmesan-style cheese product is 31% moisture, 26% fat and 4% salt.

Example 10 A one-style cheese is prepared with mozzarella cheese (44 wt.%), cheddar cheese (45 wt.%), natural provolone flavoring composition (7.0 wt.%) and aqueous base (4.0 wt.%). A restructured provolone-style cheese product is 45% moisture, 25% fat, and 2% salt.

Referring to Examples 11-21, below, l cheese products were ed with the following natural cheese curd components, each of which is commercially available from sources as are well-known to those skilled in the art: 1. Lowfat acid curd: Grade A dry curd cottage cheese (no cream ng); 2. Cheese curd: Cheddar cheese; 3. Lowfat curd: the moisture is more than maximum moisture content allowed for skim cheese. That same curd could also be partially dried at about 24 to about % moisture to meet the definition of skim cheese); 4. Low moisture part skim curd: low moisture part skim mozzarella, but with partial moisture removed as well (moisture ranges: about 18 to about 22% moisture, about 25 to about 29% moisture, and about 44 to about 48% moisture); 5. Eyed cheese curd: Emmenthal, US style Swiss and Baby Swiss, Gouda, te, and Gruyere; and 6. Cheese curd direct acid set: hloric acid added to milk for 6.08 pH, rennet set, cut, cooked to 39.30 C (102.7 E), and whey-drained curd. Processed over the course of 2 hrs, 40 mins.

Food grade base and acid components are cially available from sources well known to those skilled in the art. For instance, food grade sodium hydroxide and hloric acid are available from Sigma-Aldrich (St. Louis, MO). Cheese and dairy flavor components are, as described above, available from Jeneil h, Inc. of Saukville, Wisconsin. Such flavor components can be blended, dry or in an aqueous medium, with an acid or base to provide, as would be understood by those in the art made aware of this ion, a corresponding modification component or flavoring composition. A modification component and ng composition can be, respectively, added with mixing until desired pH and protein structure are ed. With reference to Figures 1 and 2, restructured natural cheese products were prepared as described below.

Example ll Lowfat Cheddar Cheese Natural Cheese Comoonent s _— Lowfat acid curd 76 to 80 0.1 to 0.5 Cheese curd 34 to 39 30 to 36 Lowfat curd 52 to 55 2 to 5 Non-fat milk oowder 2 to 4 0.1 to 0.5 _m Mod1flcat10n Comoonent _— Base and flavor comeonents 50 to 80 trace Acid and flavor comeonents 40 to 50 20 to 30 TOTAL 100.0 l Grind lowfat acid curd. 2 Add base and flavor comeonents. Mix. 3 Grind remainin curd and non-fat milk oower. Add. Mix. 4 Add acid and flavor comoonents. Mix.

Mix and cook to 75° C. 6 Pack and cool to 40 C. —___- Example 12 Feta S le Cheese In ( ) Ingredient Moisture Fat Percent 0-1t00-5 45-0 30to36 34-0 80to85 10- trace 20to30 4 Mix and cook to 75° .

Pack and cool to 40 C.

————- Example 13 Blue S le Cheese In_redient Com n osition Ran_e (%) —-_——— Cheese curd 34 to 39 Additive s ——— Steam sate and water 100 ““— Modification Comoonent ——— Base and flavor cornoonents 50 to 80 Flavorin- Comosition ——— Acid and flavor corn-onents 40 to 50 1 Grind cheese curd. 2 Mix and cook to 65° C. 3 Add base and flavor comonents. Mix. 4 Add acid and flavor comoonents. Mix.

Pack and cool to 4° C. ————- e 14 Camembert Cheese In_redient Com n osition Ran_e (%) Natural Cheese Comoonent s — Low-moisture oart-skim curd 25 to 29 25 to 31 2.2 to 2.6 20.0 Cheese curd 34 to 39 30 to 36 1.6 to 2.0 53.7 Additive s ——— Concentrated milkfat 14 to 20 80 to 85 10.0 Modification Comoonent ——— Base and flavor comoonents 1.5 Flavorin- Comosition ——— Acid and flavor comoonents 7.8 Additive s ——— Steam sate and water —““ 7.8 1000 Pack and cool to 4° C.

————- Camembert S le Cheese Com n osition Example 15 one St le Cheese In_redient Com n osition Ran_e (%) Natural Cheese Corn-onent s — — Low-moisture oart-skirn curd 25 to 29 25 to 31 2.2 to 2.6 15.0 Low-moisture oart-skirn curd 44 to 48 18 to 24 1.5 to 1.9 70.0 Additive s ——— Concentrated rnilkfat 14 to 20 80 to 85 7.5 Modification Cornoonent Base and flavor corn-onents 50 to 80 2.0 Flavorin- tion ——— Acid and flavor cornoonents 40 to 50 20 to 30 5 5 TOTAL 100.0 Procedure 3 Add base and flavor corntonents. Mix. 4 Add acid and flavor cornoonents. Mix.

Pack and cool to 40 C.

————- Example 16 Reduced Fat Cheddar Cheese —In-redient Com . osition Ran-e (%) —-_— — -——— TOTAL 100.0 l Grind low-moisture oart-skim curd and cheese curd. 2 Add base and flavor nts. Mix. 3 Mix and cook to 65° C. 4 Add acid and flavor comoonents. Mix.

Pack and cool to 4° C.

————- Example 17 Reduced Fat Cheddar Cheese In_redient Com n osition Ran_e (%) Ingredient Moisture Fat Natural Cheese Comoonent s ——— Lowfat curd 52 to 55 Cheese curd 34 to 39 Modification Comoonent ——— Base and flavor comoonents 50 to 80 Flavorin- Comosition ——— Acid and flavor comoonents 40 to 50 Procedure 1) Grind lowfat and cheese curd. 2 Add base and flavor comonents. Mix. 3 Add acid and flavor comonents. Mix. 4 Mix and cook to 75° C.

Pack and cool to 4° C.

————- Example 18 Parmesan St le Cheese In_redient Com n n Ran_e (%) l Cheese Comoonent s — — Low-moisture oart-skim curd 18 to 22 27 to 33 2.4 to 2.8 E ed cheese curd Lowfat curd Modification nt ———— Base and flavor comonents Flavoring Cornoosition Acid and flavor comooncnts 40 to 50 20 to 30 Additive s ———— Steam condensate and water ——-_-_ TOTAL 100.0 1 Grind lowfat curd. 2 Grind e ed and low-moisture oart-skim curd. Add. 3 Add base and flavor comoncnts. Mix. 4 Add acid and flavor comooncnts. Mix.

Mix and cook to 75° . 6 Pack and cool to 40 C.

————- Example 19 Romano S le Cheese —In-redient Com . osition Ran-e (%) 52-3 .0 14-0 —_——— -_——— -_——— ——-_-_ 3.0 100.0 1 Grind lowfat curd. 2 Grind low-moisture art-sklm and 6 cd curd Add ————- Romano St le Cheese Comosition 36.5% Example 20 Cheese Concentrate In1_redient Comosition Ran1_e % Ingredient Moisture "-- —-_——U—Natural Cheese Corn-onent 5 Cheese curd 34 to 39 ———630 to 36 1.6 to 2.0 M0d1ficat10n Cornoonent Base and flavor cornoonents 50 to 80 Flavor1n1Cornos1t1on ——— Ac1d and flavor cornoonents 40 to 50 20 to 30 TOTAL 100.0 Procedure 1 Grind cheese curd. 2 Add base and flavor cornonents Mix 3 Add acid and flavor cornonents Mix 4 Pack and cool to 4° C Cheese Concentrate Com 1 osition U1- Example 21 Cheddar T e Cheese In_redient Com 1 osition Ran11e (%) Ingredient re "- Percent —-_———430to36Natural Cheese Corn-onent e curd direct acid set 34 to 39 0.1t0 0.2 at10n Cornoonent ———4 Base and flavor cornoonents 50 to 80 Flavor1n1Cornos1t1on ——— Ac1d and flavor cornoonents 40 to 50 20 to 30 TOTAL 100.0 4 Pack and cool to 40 C.

————- Example 22 With reference to the s and procedures of the ing examples, one or more of the following non-limiting protein sources or components can be used, alone or in conjunction with one or more other proteins or additives of the sort discussed herein, to prepare a range of restructured dairy or dairy analog-based food ts: Milk (at all fat levels); Fractionated milks: microfiltered, ltered, nanofiltered, reverse osmosis; Evaporated milk, condensed milk, concentrated milk, sweetened condensed milk; Dried milk; Reconstituted milk (at all fat levels); Cream, at allowed fat levels, half and half; Butter, concentrated milkfat; Dry cream; Butter milk (not ed); Cultured dairy products; Milk n concentrate, milk n isolate, fractionated casein protein, rennet , sodium caseinate, potassium caseinate, calcium caseinate, etc.; Cheese; and Whey, native whey (not from cheese making but isolated from membranes or other technology), whey protein concentrate, whey protein isolate, protein hydrolyzed whey, fractionated whey protein, deproteinized whey, whey permeate, delactosed whey permeate, demineralized whey, milk mineral.

As is understood in the art, dairy analog ns are proteins, from either dairy or non-dairy sources, that provide r nutritive and structural contribution to manufactured diary or dairy emulating products. The preceding proteins of this example can be used, as described herein, alone or in addition to another protein, to prepare various dairy and dairy-analog products, including but not limited to the following: WO 46010 Creamers (e. g. milk creamer); Spreads (e. g. process cheese in tubs, butter substitutes); Sauces (e. g. jar or canned cheese sauce); Dips (e.g. sour cream based dips); Fondue (e. g. heated dipping ); Toppings (e. g. Whipped cream); Puddings (e.g. milk pudding, custards); Fondants (e.g. confection fillings); Caramels (e. g. tion fillings and coatings); Whipping agents (e.g. egg white replacer); Stabilizers (e.g. cream cheese spreads); Fat mimetic (e.g. reduced fat dairy products); Yogurts (e. g. acidified sauces); Frozen Confections (e.g. ice cream); and Stable fat and water emulsion flavor carrier (e.g. butter and cheese vegetable sauce).

Claims (21)

We Claim:

1. A method of preparing a restructured cheese, said method comprising: providing a proteinaceous l cheese produced by enzymatic action, acid precipitation, or both enzymatic action and acid precipitation; treating said natural cheese with a protein structure modification component comprising an aqueous food grade base, said modification component in an amount and of a pH to modify the protein structure of said natural cheese, said modification ing a pH of greater than 8.0 to about 12.5 and a liquidity to said natural cheese, said modification treatment without cooking during said modification treatment and without cooking before acid treatment; and treating said modified natural cheese with a flavoring composition comprising an s food grade acid, said flavoring composition in an amount and of a pH to cture said ed natural cheese and provide a natural cheese product with a desired flavor characteristic.

2. The method of claim 1 wherein said base is a hydroxide.

3. The method of claim 1 n said pH of said modified natural cheese is greater than 8.0 to about 10.0.

4. The method of claim 1 wherein said acid is selected from protic acids.

5. The method of claim 1 wherein said pH of said restructured natural cheese is about 3.5 to about 7.5.

6. The method of claim 5 n said pH of said restructured natural cheese product is about 4.5 to about 6.0.

7. The method of claim 1 wherein a protein ent is introduced to affect the moisture content of said restructured natural cheese product, said protein component selected from vegetable ns, dairy proteins and combinations thereof.

8. The method of claim 1 wherein said ing ition comprises a flavor component selected from parmesan, feta, gouda, camembert, and blue cheese flavorings.

9. The method of claim 1 wherein said natural cheese is selected from byproducts of natural cheese production and handling operations.

10. A method of preparing a restructured cheese, said method comprising: providing a proteinaceous natural cheese produced by tic action, acid precipitation, or both enzymatic action and acid precipitation, said natural cheese selected from mozzarella and cheddar cheese; treating said natural cheese with a protein structure modification component comprising an aqueous food grade base, said cation component in an amount and of a pH to provide said natural cheese a liquid consistency and a pH greater than 8.0 to about 12.5; and treating said ed natural cheese with a flavoring ition comprising an aqueous food grade protic acid, said flavoring composition in an amount and of a pH to cture said modified natural cheese and provide a l cheese product with a desired flavor characteristic, wherein said natural cheese product has a moisture content of about 30 wt.% to less than 53 wt.%.

11. The method of claim 10 wherein said modification component comprises aqueous food grade sodium hydroxide.

12. The method of claim 11 wherein said pH of said modified l cheese is about 8.0 to about 10.0.

13. The method of claim 10 wherein said protic acid is selected from food grade organic and mineral acids.

14. The method of claim 13 wherein said pH of said restructured natural cheese product is about 4.5 to about 6.0.

15. The method of claim 10 wherein said natural cheese product has a flavor characteristic distinct from the flavor of said natural cheese.

16. The method of claim 15 wherein said flavoring composition comprises a flavor component selected from parmesan, feta, gouda, camembert and blue cheese ings.

17. A method to e natural cheese product, said method comprising: providing a proteinaceous natural cheese ed by enzymatic action, acid precipitation, or both enzymatic action and acid itation; treating said natural cheese with a modification component comprising an aqueous food grade base, said modification component in an amount and of a pH to modify a protein structure of said natural cheese, wherein said modified natural cheese has a liquid consistency and a pH greater than 8.0 to about 12.5; and treating said modified natural cheese with a flavoring composition comprising an aqueous food grade acid, said flavoring ition in an amount and of a pH to restructure the protein of said modified natural cheese and provide a natural cheese product; wherein a dried component is provided with said natural cheese product, said dried component selected from dried natural cheese powders, vegetable proteins, animal proteins, and combinations thereof, said dried ent ng a moisture content of the l cheese product.

18. The method of claim 17 wherein said restructure es the protein structure of said natural .

19. The method of claim 17 wherein said restructure provides a said natural cheese product distinct from said natural cheese.

20. The method of claim 19 wherein said natural cheese is selected from mozzarella and cheddar components; and said natural cheese product is selected from parmesan, feta, gouda, camembert and blue cheeses.

21. The method of claim 17, wherein the natural cheese product has a moisture content of about 30 wt.% to about 60 wt.%.