PL442468A1 - Plant analogue of cheese and method of its production - Google Patents
Plant analogue of cheese and method of its productionInfo
- Publication number
- PL442468A1 PL442468A1 PL442468A PL44246822A PL442468A1 PL 442468 A1 PL442468 A1 PL 442468A1 PL 442468 A PL442468 A PL 442468A PL 44246822 A PL44246822 A PL 44246822A PL 442468 A1 PL442468 A1 PL 442468A1
- Authority
- PL
- Poland
- Prior art keywords
- weight
- amount
- cheese
- minutes
- added
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 abstract 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 2
- 244000061456 Solanum tuberosum Species 0.000 abstract 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 2
- 229940067606 lecithin Drugs 0.000 abstract 2
- 235000010445 lecithin Nutrition 0.000 abstract 2
- 239000000787 lecithin Substances 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 240000002791 Brassica napus Species 0.000 abstract 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 abstract 1
- 244000060011 Cocos nucifera Species 0.000 abstract 1
- 235000013162 Cocos nucifera Nutrition 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 abstract 1
- 229920001202 Inulin Polymers 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000000576 food coloring agent Substances 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 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 abstract 1
- 229940029339 inulin Drugs 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 239000002569 water oil cream Substances 0.000 abstract 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Dairy Products (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania roślinnego analogu sera (żółtego, twardego) z wykorzystaniem białka z soku ziemniaczanego w jakim tłuszcz kokosowy lub blend olejów roślinnych w ilości 10% - 20% wagowych, korzystnie 15% wagowych podgrzewa się do temperatury 50°C, a następnie do podgrzanego tłuszczu dodaje się lecytynę, korzystnie rzepakową płynną w ilości do 5% wagowych lub inulinę HPX w ilości do 10% wagowych oraz wodę w ilości od 18,9% do 73,49%, korzystnie od 43,9% do 48,9% wagowych po czym mieszaninę homogenizuje się co najmniej przez 2 minuty przy prędkości mieszania 10 000 rpm, aż do uzyskania emulsji wodno-olejowej do której dodaje się białko ziemniaczane w ilości 5% - 15% wagowych, korzystnie 10% wagowych, 0,5% wagowych soli, barwnik spożywczy pomarańczowy w ilości 0,3% wagowych, 0,2% wegańskiego aromatu sera oraz dodatki witaminowo-mineralne w ilości 0,1% wagowego, po czym mieszaninę surowcową ponownie homogenizuje się przez co najmniej 3 minuty przy prędkości mieszania 10 000 rpm, do uzyskanej masy seropodobnej pierwszego stopnia dodaje się modyfikowaną skrobię ziemniaczaną w ilości 10% - 30% wagowych, korzystnie 20% wagowych, a całą mieszaninę miesza się przez 20 minut ogrzewając ją do 90°C, uzyskaną masę seropodobną drugiego stopnia blenduje się i formuje, po czym chłodzi się w temperaturze 4°C przez 4 h, po czym pakuje. Przedmiotem zgłoszenia jest także analog sera wytworzony sposobem według wynalazku.The subject of the application is a method for producing a plant analogue of cheese (yellow, hard) using protein from potato juice in which coconut fat or a blend of vegetable oils in an amount of 10% - 20% by weight, preferably 15% by weight, is heated to a temperature of 50°C and then lecithin, preferably liquid rapeseed lecithin in an amount of up to 5% by weight or HPX inulin in an amount of up to 10% by weight and water in an amount from 18.9% to 73.49%, preferably from 43.9% to 48.9% are added to the heated fat % by weight, then the mixture is homogenized for at least 2 minutes at a mixing speed of 10,000 rpm until a water-oil emulsion is obtained, to which potato protein is added in an amount of 5% - 15% by weight, preferably 10% by weight, 0.5% weight of salt, orange food coloring in the amount of 0.3% by weight, 0.2% of vegan cheese flavor and vitamin and mineral additives in the amount of 0.1% by weight, then the raw material mixture is homogenized again for at least 3 minutes at a mixing speed of 10 000 rpm, modified potato starch is added to the obtained first-degree cheese-like mass in an amount of 10% - 30% by weight, preferably 20% by weight, and the whole mixture is mixed for 20 minutes by heating it to 90°C, the obtained second-degree cheese-like mass is blended and formed, then cooled at 4°C for 4 h and then packed. The subject of the application is also a cheese analogue produced by the method according to the invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL442468A PL442468A1 (en) | 2022-10-07 | 2022-10-07 | Plant analogue of cheese and method of its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL442468A PL442468A1 (en) | 2022-10-07 | 2022-10-07 | Plant analogue of cheese and method of its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL442468A1 true PL442468A1 (en) | 2024-04-08 |
Family
ID=90623501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL442468A PL442468A1 (en) | 2022-10-07 | 2022-10-07 | Plant analogue of cheese and method of its production |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL442468A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL329806A1 (en) * | 1996-05-18 | 1999-04-12 | Wilhelm Hansen | Method of obtaining cheese-, curds- and yoghurt-like products of soybeans |
| BG112096A (en) * | 2015-09-15 | 2017-03-31 | "Риал България" Оод | A composition in the form of a dry mixture for manufacturing hard cheese /kashkaval/ substitute |
| EP3422865B1 (en) * | 2016-03-01 | 2019-06-19 | Coöperatie Avebe U.A. | Vegan cheese analogue |
-
2022
- 2022-10-07 PL PL442468A patent/PL442468A1/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL329806A1 (en) * | 1996-05-18 | 1999-04-12 | Wilhelm Hansen | Method of obtaining cheese-, curds- and yoghurt-like products of soybeans |
| BG112096A (en) * | 2015-09-15 | 2017-03-31 | "Риал България" Оод | A composition in the form of a dry mixture for manufacturing hard cheese /kashkaval/ substitute |
| EP3422865B1 (en) * | 2016-03-01 | 2019-06-19 | Coöperatie Avebe U.A. | Vegan cheese analogue |
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