TW202215972A - 奶油乾酪 - Google Patents
奶油乾酪 Download PDFInfo
- Publication number
- TW202215972A TW202215972A TW110128198A TW110128198A TW202215972A TW 202215972 A TW202215972 A TW 202215972A TW 110128198 A TW110128198 A TW 110128198A TW 110128198 A TW110128198 A TW 110128198A TW 202215972 A TW202215972 A TW 202215972A
- Authority
- TW
- Taiwan
- Prior art keywords
- vegetable
- product
- food product
- plant
- raw materials
- Prior art date
Links
- 239000006071 cream Substances 0.000 title claims abstract description 59
- 235000013351 cheese Nutrition 0.000 title claims description 77
- 235000013311 vegetables Nutrition 0.000 claims abstract description 42
- 239000004615 ingredient Substances 0.000 claims abstract description 38
- 235000013305 food Nutrition 0.000 claims abstract description 34
- 241000196324 Embryophyta Species 0.000 claims description 38
- 239000000203 mixture Substances 0.000 claims description 35
- 244000144725 Amygdalus communis Species 0.000 claims description 30
- 235000020224 almond Nutrition 0.000 claims description 30
- 235000014571 nuts Nutrition 0.000 claims description 30
- 229920002472 Starch Polymers 0.000 claims description 29
- 235000019698 starch Nutrition 0.000 claims description 28
- 239000002245 particle Substances 0.000 claims description 27
- 239000002994 raw material Substances 0.000 claims description 27
- 239000008107 starch Substances 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 25
- 235000013312 flour Nutrition 0.000 claims description 24
- 239000000796 flavoring agent Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000000654 additive Substances 0.000 claims description 18
- 235000019634 flavors Nutrition 0.000 claims description 17
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 16
- 240000007594 Oryza sativa Species 0.000 claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 235000008216 herbs Nutrition 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 235000019871 vegetable fat Nutrition 0.000 claims description 11
- 235000005979 Citrus limon Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- 235000013325 dietary fiber Nutrition 0.000 claims description 10
- 239000000835 fiber Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 229920001202 Inulin Polymers 0.000 claims description 8
- 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 8
- 229940029339 inulin Drugs 0.000 claims description 8
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 8
- 229920001592 potato starch Polymers 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000010008 shearing Methods 0.000 claims description 5
- 230000007704 transition Effects 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 4
- 235000021579 juice concentrates Nutrition 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 235000013572 fruit purees Nutrition 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000000518 rheometry Methods 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 235000021135 plant-based food Nutrition 0.000 claims 2
- 235000021121 fermented vegetables Nutrition 0.000 claims 1
- 238000011081 inoculation Methods 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 abstract description 32
- 238000002360 preparation method Methods 0.000 abstract description 5
- 235000011437 Amygdalus communis Nutrition 0.000 description 24
- 239000003925 fat Substances 0.000 description 23
- 235000019197 fats Nutrition 0.000 description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
- 235000018102 proteins Nutrition 0.000 description 16
- 102000004169 proteins and genes Human genes 0.000 description 16
- 108090000623 proteins and genes Proteins 0.000 description 16
- 239000007858 starting material Substances 0.000 description 15
- 235000016709 nutrition Nutrition 0.000 description 12
- 240000002129 Malva sylvestris Species 0.000 description 9
- 235000006770 Malva sylvestris Nutrition 0.000 description 9
- 238000009826 distribution Methods 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 239000004310 lactic acid Substances 0.000 description 9
- 235000014655 lactic acid Nutrition 0.000 description 9
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 238000009472 formulation Methods 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 240000002234 Allium sativum Species 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 7
- 230000007547 defect Effects 0.000 description 7
- 235000004611 garlic Nutrition 0.000 description 7
- 235000013162 Cocos nucifera Nutrition 0.000 description 6
- 244000060011 Cocos nucifera Species 0.000 description 6
- 229920000161 Locust bean gum Polymers 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 235000010420 locust bean gum Nutrition 0.000 description 6
- 239000000711 locust bean gum Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 235000002316 solid fats Nutrition 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 230000032683 aging Effects 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 238000000265 homogenisation Methods 0.000 description 5
- 239000000416 hydrocolloid Substances 0.000 description 5
- 239000002655 kraft paper Substances 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 229920001285 xanthan gum Polymers 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 4
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000019519 canola oil Nutrition 0.000 description 4
- 239000000828 canola oil Substances 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 230000035882 stress Effects 0.000 description 4
- 235000010493 xanthan gum Nutrition 0.000 description 4
- 239000000230 xanthan gum Substances 0.000 description 4
- 241000208223 Anacardiaceae Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 235000020226 cashew nut Nutrition 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 239000004334 sorbic acid Substances 0.000 description 3
- 235000010199 sorbic acid Nutrition 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 2
- 241000283707 Capra Species 0.000 description 2
- 235000007542 Cichorium intybus Nutrition 0.000 description 2
- 244000298479 Cichorium intybus Species 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 2
- 244000007835 Cyamopsis tetragonoloba Species 0.000 description 2
- 102100028717 Cytosolic 5'-nucleotidase 3A Human genes 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000020551 Helianthus annuus Species 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- 241000192129 Leuconostoc lactis Species 0.000 description 2
- 241000219745 Lupinus Species 0.000 description 2
- 241000208467 Macadamia Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 241000191996 Pediococcus pentosaceus Species 0.000 description 2
- 238000010793 Steam injection (oil industry) Methods 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000007306 functionalization reaction Methods 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000010491 tara gum Nutrition 0.000 description 2
- 239000000213 tara gum Substances 0.000 description 2
- -1 texturisers Substances 0.000 description 2
- 238000007669 thermal treatment Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 244000188595 Brassica sinapistrum Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 235000009025 Carya illinoensis Nutrition 0.000 description 1
- 244000068645 Carya illinoensis Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000168141 Geotrichum candidum Species 0.000 description 1
- 235000017388 Geotrichum candidum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000191998 Pediococcus acidilactici Species 0.000 description 1
- 244000271379 Penicillium camembertii Species 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000002009 allergenic effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 235000020113 brazil nut Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 125000005594 diketone group Chemical group 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 235000020268 grain milk Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000001033 granulometry Methods 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Chemical class 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000007561 laser diffraction method Methods 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 239000011707 mineral Chemical class 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000003921 particle size analysis Methods 0.000 description 1
- 238000010951 particle size reduction Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 230000010363 phase shift Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000001303 quality assessment method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 230000000930 thermomechanical effect Effects 0.000 description 1
- 238000010977 unit operation Methods 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Images
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
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- 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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/03—Organic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L29/065—Microorganisms
-
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
Abstract
本發明提供一種奶油乾酪。本發明係關於類似於奶油乾酪之植物奶油乾酪,亦即,由植物原材料製成、在質地及感官特性上重現乳製品奶油乾酪產品。此外,本發明亦係關於製備植物奶油乾酪之方法。
Description
本發明係關於食品工業領域;更特定地旨在製備由植物成分組成且具有類似於乳製品的感官特性之食品產品。
無論出於道德原因或出於營養原因,對素食甚至嚴格素食品產品之需求皆在不斷增長。然而,一些食品產品之製造顯然需要使用動物來源之成分,如用於製備乳製品(諸如乾酪)的哺乳動物的奶。
申請人之目的為自植物原材料開發出類似於乳製品之食品產品,以生產與嚴格素飲食相容,同時在外觀、口感及味道方面保持在乳製品,諸如塗抹乾酪或奶油乾酪之感官體系中之產品。
乾酪係由液態奶獲得之一類新鮮乳製品,一種由亞微米級蛋白質、脂肪球、糖類及礦物鹽組成之膠體介質。奶潛在地富含奶油或其他乳製品衍生物,隨後經受熱處理(熱殺菌或巴氏殺菌)及/或物理處理(微濾),以便藉由酶促(凝乳酶)及/或微生物(尤其為乳酸菌)方法來凝固。隨後將凝乳機械破碎、瀝乾及/或擠壓且最終成熟以生產各種乾酪,諸如軟乾酪、壓製乾酪等。凝乳亦可與其他成分(乳蛋白、奶油、香料、香草等),隨後使其經受熱機械處理(例如均質化及巴氏殺菌)以獲得具有新鮮乾酪味道(或新鮮乾酪)、白色、光滑外觀及可塗抹質地之乾酪特製品。
乾酪類似物被定義為藉由混合不同的成分(諸如乳製品或非乳製品來源之蛋白質及脂肪)獲得且經調配以滿足特定的功能需求(Bachman, H.P., 2001, 「Cheese analogues: a review」, International Dairy Journal, 第11卷, 505-515)的產品。自歷史上看,調配此等製品係為了降低成本,尤其對於披薩乾酪。最近,旨在重現不同乾酪之外觀及味道特徵之植物類似物部分已經歷了強勁的商業擴張,且在市場上可購得具有各種調配策略之不同產品。
例如,藉由將脂肪在含有澱粉之水性相中乳化而獲得之植物奶油乾酪係已知的,例如品牌產品Violife, Nature & Moi及Green Vie。此等產品具有低蛋白質含量(在0%至1%之間),其質地化藉由脂肪(流體及/或有形的)、澱粉(天然的及/或改質的)及親水膠體(黃原膠、瓜爾膠、角豆膠、塔拉膠等)之聯合使用來確保。此外,使用酸(乳酸 E270、檸檬酸 E330、山梨酸 E200)。
以類似的方式,一些植物奶油乾酪係藉由將脂肪在含有蛋白質,例如葵花蛋白分離物(Coop Yolo)或羽扇豆(Made with Luve - Prolupin)的連續相中乳化而形成。蛋白質含量較高(5%至6%),且藉由使用大量固體脂肪(concrete fat)(兩種情況下皆為27%椰乾)來確保質地化。此外,添加質地化澱粉或植物纖維。
上述產品具有光滑的質地,此係因為其使用了水合後用脂肪乳化的細粒度粉末。椰乾(或椰子油),一種富含飽和脂肪酸的固體脂肪,以及各種添加劑,諸如親水膠體(改質澱粉、黃原膠、瓜爾膠、角豆膠、塔拉膠)及酸(山梨酸、乳酸、檸檬酸、蘋果酸)被廣泛使用。此等產品營養成分有限,且通常含有若干種添加劑。
另一種類型的操作包括使用整粒種子,此等種子通常經準備處理(脫殼,視情況漂白,熱處理或發酵)且將其研磨:如此,某些植物奶油乾酪由大豆(Sojasun、Soyananda、Valsoia品牌產品)獲得且含有介於2%至4%的蛋白質,及介於20%至31%的脂肪,大部分為飽和脂肪酸(18%至23%),以及視情況選用之質地化添加劑。
類似的方法可用於穀物,諸如燕麥(Oatly產品)或大米,其經加工(藉由脫殼、熱處理及視情況地發芽)及粉碎,隨後與脂肪、調質劑(texturisers)、澱粉及具有添加劑地位之酸化劑混合。脂肪含量約為20%,其中飽和脂肪酸含量在7%至17%之間。
其他植物奶油乾酪由碎的堅果,尤其腰果獲得。已知使用大量碎的腰果,加入水,隨後用乳酸細菌發酵懸浮液。來自New Roots、Nuttin Ordinary、Spread' em Kitchen Co、Treeline或Palace Culture品牌的產品對應於此種生產方法。此等產品具有高蛋白(在6%至14%之間)及脂肪(在23%至32%之間),且不含質地化或酸化添加劑。熱量值較高,通常在250至400千卡/100克之間。此等產品之質地通常是粉狀至粒狀;此與乳製品參照物之質地不同,乳製品參照物具有光滑的外觀,且除了肉眼有意可見的香草或大蒜顆粒外,在口中不存在可偵測到的顆粒。
亦已知由杏仁汁製備植物奶油乾酪,杏仁汁本身藉由徹底粉碎杏仁獲得均勻的無水泥狀物來獲得。此種徹底的粉碎使得能夠自杏仁粉特有的粉狀固體結構轉變為低黏度的液體泥,同時保持無水。此種杏仁泥不含任何在口中可偵測到的顆粒,因此使得能夠恢復乳製奶油乾酪之光滑特性。然而,其稠度流動性太強,以至於不能用於必須為可塗抹的奶油乾酪。已知有若干種解決方案可將杏仁泥增稠至乳製奶油乾酪的稠度。Kite Hill品牌產品使用質地化添加劑(黃原膠、瓜爾膠及刺槐豆膠)及木薯澱粉之組合來達到所期望的質地。Simply V品牌產品使用添加的固體脂肪(椰乾)及質地化添加劑(角豆膠)之組合。專利US20180242622A1(Hochland)亦描述了使用結合熱處理及機械處理,尤其均質化之特定方法,以獲得具有白色的光滑植物奶油乾酪。根據該作者,此種方法能夠獲得由捕獲脂肪的微凝膠組成之高度聚集的微觀結構,且製成品具有特定的粒度分佈。
總之,先前技術之基於杏仁之植物奶油乾酪藉由以使產品結構化所需的數量及品質添加固體脂肪,及/或質地化添加劑,諸如角豆膠、瓜爾膠、黃原膠等來穩定。
申請人之目的為由碎的堅果獲得質地光滑的植物奶油乾酪,該植物奶油乾酪具有良好的營養成分,尤其有限含量的飽和脂肪酸,而不需要添加諸如樹膠及改質澱粉之質地化添加劑。
植物奶油乾酪係指用植物原材料調配的在質地及感官特性方面儘可能類似於乳製奶油乾酪的產品。在本文件的其餘部分,術語奶油乾酪將用於描述該類產品。
獲得乳製品之植物類似物存在許多技術問題。與液體的奶不同,植物材料為具有特定生物學功能之分化良好的組織(例如穀物中之胚芽及胚乳)的通常以複雜的方式組織之黏性固體。因此,由大於公分且通常會產生糊狀及/或顆粒狀產品之植物顆粒獲得光滑、油滑及均質的產品(小於毫米的規模)係困難的。
自植物原材料中獲得具有乳製品或乾酪般之特徵(尤其讓人想起乾酪領域的白顏色)之產品亦為困難的。
另一個問題係完全不含動物原材料,諸如乳蛋白或蛋,可使質地、黏合、膠凝、穩定、乳化、膨大等功能得到極好的利用。
一個類似的技術問題係使製成品不含添加劑,諸如乳化劑、樹膠及其他親水膠體(瓜爾膠、黃原膠、角豆膠、角叉菜膠),此等成分通常在純素乾酪中用於質地化及穩定化功能:質地化劑改變奶油乾酪之流變行為,使其或多或少堅固、可塗抹、脆化、流變流化等。其亦由於其結合自由水之能力而具有穩定作用,從而限制了製成品脫水收縮(水滲出)之風險,製成品脫水收縮係一種被視為存在品質缺陷之現象。其亦藉由限制的蛋白質及脂肪之間的相互作用來最大限度地降低獲得「粉狀」質地(顆粒狀或粒狀結構)之風險,蛋白質及脂肪之間的相互作用可能導致形成在口中可感覺之大小之聚集體。親水膠體通常以0.2 g至0.5 g/100 g的劑量單獨地或混合地使用,此使得配方設計師能夠調節奶油乾酪之質地水準,同時保證此種質地隨時間的穩定性(Guinee, T.及Hickey, M., 「Cream Cheese and Related Products」, 2009, in Dairy Fats and Related Products, 第8章, 195 - 256)。
另一個技術問題係大多使用流體油類而非固體脂肪,固體脂肪在低溫下為固體且使奶油乾酪具有滑膩、融化的質地。諸如椰子油、棕櫚油或可可脂之固體脂肪之使用在植物乾酪類似物之領域中極普遍:例如,產品Creamy Original(Violife)、Simply V(Hochland)及Frischcreme(Bedda)含有20%至30%的椰乾、含總脂肪酸的90%以上的飽和脂肪酸(SFA)的脂肪。此種數量及品質之脂肪(極固結)在10℃或更低的溫度下儲存後,會產生高水準的質地:在該溫度下使用流體油類代替會導致顯著的質地缺陷,必須加以彌補。市場上不存在任何商業產品能滿足使用杏仁泥且不使用添加劑(親水膠體及/或酸化劑)或固體脂肪來形成及穩定奶油乾酪的限制條件。
獲得具有乳製品的感官特徵,尤其特徵性的黃油-奶油味之奶油乾酪亦為困難的。風味特徵通常包括可偵測之植物味,且可能不適合尋求類似於乳製品的感官體驗的某些消費者。
由於對植物原材料的特定選擇,再加上對允許產生奶油乾酪之方法的掌握,申請人成功地製備了如下的食品產品,該食品產品由植物原材料組成,且在不含有添加劑之情況下能表現出重現可塗抹奶油乾酪之感官品質的感官品質,同時與乳製品參考物及其他植物類似物相比,具有改進的營養成分。
有利地,此種植物原材料之選擇使得能夠提供具有高蛋白質(大於或等於3%)及膳食纖維(大於或等於3%)含量、適中之脂肪(小於20%)及飽和脂肪酸(低於8%)含量,以及「清潔標籤(Clean Label)」配方,即不含食品添加劑之產品,在借助於Nutri-Score A至B評價之情況下,該產品具有優於乾酪等價物之營養成分。Nutri-Score係於2016年在法國作為國家營養與健康計劃的一部分推出的一款營養品質評估工具。根據其營養特性,食品產品獲得範圍為自A (營養上最有利的產品)至E (最不利的產品,應限制其消費)的Nutri-Score評分。
在提供在不含添加劑(即,尤其不含增稠劑或穩定劑)之情況下具有Nutri-S core A/B的產品時,出現了真正的技術難題。實際上,獲得此等Nutri-Score評分取決於液體油類的使用(低的飽和脂肪酸含量),在不存在穩定劑之情況下,液體油之使用會使材料之混合物變得不穩定(相移、沈澱)。本發明基於對特定原材料之選擇再加上混合及剪切的方法,以保持A/B Nutri-Scores而避免使用添加劑。
配方中質地化添加劑(瓊脂、角豆膠、黃原膠、角叉菜膠、果膠等)之缺乏亦必須藉由諸如澱粉及/或麵粉之成分來補償。此種補償並非無影響,且已導致了兩個新的技術問題:
- 產品之感官惡化,不良的植物味道及氣味增加,且白度降低。實際上,除了在諸如麵粉或澱粉之成分中植物味及色素典型地比在質地化添加劑中更明顯外,為了產生類似的質地效果而加入之含量要高得多,此使得味道及顏色之感官缺陷更糟。因此,必須選擇限制/消除此等缺陷之成分。
- 在產品的生命週期內質地發生較大的演變,尤其觀測到的澱粉之老化現象,此等同於在於4℃至6℃下保存期間堅硬度增加。
本發明亦能夠解決大多數植物「乾酪」之組成問題,其含有極少(小於1%)蛋白質。根據本發明之產品典型地包含3 wt%至10 wt%的蛋白質,而無需添加蛋白質濃縮物或分離物,因此與先前技術之嚴格素食乾酪相比,具有改善的營養成分,其中Nutri-Score評分較佳值為A至C。
最後,本發明使得能夠避免在植物乾酪類似物中經常發現的味道、顏色及質地缺陷的問題。與目前市場上的產品相反,由本發明生產之產品在此3個標準上極類似於乳製品等價物。
使植物蛋白含量超過3%且不存在質地化劑或穩定劑之嚴格素食產品獲得光滑及可口的質地仍然為一個主要的技術難題。因此,本發明藉由實施產生不存在粉狀缺陷之質地之配方及方法使得能夠應對此問題。
類似地,具有高蛋白質含量之純素產品之白色外觀係一個真正的難題,但仍然為重現乾酪等價物之基本要素。市場上存在許多具有白色外觀之嚴格素食產品,但由於其基於諸如水+油+質地化劑配方,因此不含蛋白質。再次,為了克服此技術難題,配方(選擇正確的原材料)及方法(混合及均質化步驟)已允許實現與乳製奶油乾酪相同之外觀。
因此,本發明係關於一種類似於奶油乾酪之植物食品產品,其包括:
- 碎的堅果,較佳為泥狀形式,且較佳為杏仁泥;
再加上:
- 至少一種植物脂肪;
- 至少一種澱粉源;
- 至少一種植物膳食纖維源;以及
- 水;
其特徵在於,其不包含添加的添加劑,且其具有小於50微米、較佳小於40微米、更佳小於30微米之中值粒度D50。
更特定地,本發明係關於一種植物食品產品,包括(以相對於產品之總重量之重量百分比表示):
- 5%至40%,較佳介於10%至30%,更佳為約15%之較佳為泥狀形式碎的堅果,上述泥狀物之顆粒藉由雷射粒度測定法量測,具有小於或等於50微米之中值粒度;
- 5%至35%,較佳5%至30%,甚至更佳5%至20%的植物脂肪;
- 至多8%,較佳至多5%,更佳至多3%的飽和脂肪酸;
- 0.5%至20%,較佳1%至15%,甚至更佳3%至10%,尤其約3%的澱粉源,諸如植物麵粉(vegetable flour)或澱粉;
- 至多30%的其他原材料,較佳為蔬菜,諸如蔬菜或水果泥或碎片、種子或香草(herbs)、調味劑;
- 至多8%的植物膳食纖維;
- 視情況添加天然鈣源,諸如紅石灰藻(Lithothamnium);根據所用紅石灰藻粉之鈣含量,該成分可添加至0.5%至1%之含量;
- 至多3.5%的濃縮檸檬汁型酸化劑;根據未使用天然鈣源之具體實施方式,酸化劑可以可至多為1.2%的較低含量使用;
- 至多1.5%,較佳少於1%的食用鹽;
- 視情況地,至多1%的發酵物;若使用發酵物來發酵全部或部分碎的堅果,發酵物之含量可減至0.2%;
- 在50%至75%之間,較佳約65%的水。
該產品之特徵在於:
- 在20%至50%之間,較佳在30%至45%之間的乾提取物含量;
- 在4.0至5.2之間的pH;
- 新鮮乳製品之特徵,尤其白色、光滑的外觀、可塗抹的流變性、低顆粒質地及新鮮至發酵/酸化的味道。
可塗抹係指一種稱為「彈塑性」之流變行為,即最初在低變形時具有彈性,隨後在超過稱為流動閾值的閾值應力後變為塑性。此種流變行為在人造黃油、花生醬、蛋黃醬、奶油乾酪等中極常見,且使得消費者能夠用刀毫不費力地將其塗抹在表面上。
此種塗抹性質可有利地使用所謂的剪式量測法(葉輪法)來表徵。該方法之原理係將翅片式幾何形狀(由細的圓柱形軸組成,在該細的圓柱形軸上,相對於該軸以規則且對稱的方式佈置有4至8個矩形葉片)壓入待研究的產品中,隨後將其以較低的恆定速度旋轉(Daubert, C., Tkachuk, J.A and Truong, V.D., 1998, 「Quantitative measurement of food spreadability using the Vane method」,
Journal of Texture Studies, 29, 427-435)。應力首先隨時間線性地增加(因此變形,對應於彈性行為),隨後通過最大值(對應於流動閾值),且再次減小(指示塑性行為,其特徵在於超過閾值的大且不可逆變形)。因此,此種類型提供了此種彈塑性行為之兩個指標:流動閾值(與應力同質,因此以帕斯卡表示,標記為Pa)及觀測到閾值時的變形(可用不同的方式表示)。
根據本發明之奶油乾酪之特徵在於0.4 kPa至5 kPa之間的流動應力及0.1弧度至0.4弧度之間的角變形。
低粒度質地係指具有小於50微米之中值直徑之粒度分佈,此係在口中感官上可感覺的顆粒之數量級。
杏仁泥及奶油乾酪中存在之粒度分佈使用諸如Malvern 3000及Horiba LA 960的商業設備,藉由雷射粒度量測來確定。雷射粒度量測的原理為量測由樣品在不同角度散射的光強度且藉由計算得出能散射相同散射強度分佈的理想粒度分佈。該方法之良好實踐性在ISO 13320:2020 (粒度分析-雷射繞射方法)中進行了詳細描述,且已被遵循,亦結合了技術人員之建議。
一旦已計算出粒度分佈,即可確定顆粒之中值尺寸,其標記為D50,其對應於按體積平均的分佈之中值直徑。根據定義,50%分佈之尺寸小於D50,且50%的值大於D50。
為了測定堅果泥的粒度,將堅果泥以10%的比例分散在葵花籽油中,在攪拌下30分鐘,隨後將其加入粒度儀之量測池中。由於缺乏堅果脂肪及連續相之間的對比,使得僅能偵測到堅果壁顆粒。由於其極不透明,因此使用夫朗和費近似(Fraunhofer approximation)來建立尺寸分佈。
為了測定奶油乾酪中之粒度,首先將樣品在蒸餾水中稀釋至10%且置於攪拌下30分鐘,隨後將其注入量測池中,進行一系列至少5次重複,隨後取平均值。使用Mie模型進行分析,水之折射率值為1.33,顆粒折射率之實部及虛部的值分別為1.47及0.001。
較佳地,該食品產品不含除了以上所列及以下詳述的成分以外的任何其他成分;尤其,其不含任何動物來源之產品,尤其蛋白質、乳糖及食品添加劑。
食品添加劑係指為了以下技術上之目的而添加至食品中之物質:改善其保存、減少氧化現象、為食物著色、增強其味道等。其可能為著色劑(包括漂白劑)、防腐劑、抗氧化劑、酸化劑/酸度校正劑及質地劑(穩定劑、乳化劑、增稠劑、膠凝劑)。食品添加劑之使用受法規(EC)No 1333/2008的約束,且此等物質由後面跟著數字的「E」格式的編碼標識。
根據本發明之食品產品亦不含任何基於大豆之成分。此外,根據本發明之食品產品不包含任何動物或植物來源之蛋白質分離物或濃縮物,亦不包含任何穀物或豆類奶。
堅果:根據本發明之食品產品由例如選自以下之一或多種堅果的基質(base)單獨地或混合地組成:杏仁、榛子、核桃、腰果、山核桃、巴西堅果(Brazil nuts)、澳洲堅果(Macadamia nuts);較佳地,該堅果為堅果泥,較佳為白杏仁之堅果泥。泥狀物為一種不存在任何添加成分之細碎堅果之製備物,較佳為藉由極精細的研磨方法(中值粒徑小於50 µm)得到,且在經修剪、漂白及未經烘烤之堅果上進行。
根據較佳實施方式,根據本發明之植物食品產品用具有小於50微米之粒度之漂白的杏仁泥來製備,且使得能夠獲得光滑及白色的質地。此種原材料之選擇亦結合了混合及剪切方法,能夠提供在口中極光滑,而不存在任何粉狀缺陷的質地。
根據製成品所需的堅硬度,可調節杏仁泥含量以減少或增加乾提取物,尤其脂肪及蛋白質之含量。
植物脂肪:可使用不同來源之植物脂肪:油類,諸如菜籽油、葵花籽油、橄欖油、葡萄籽油、亞麻籽油、大麻籽油等;以及固體脂肪,諸如椰乾、可可脂、乳木果油等。可使用不同植物脂肪之混合物。
植物脂肪之選擇取決於其飽和脂肪酸含量,其會影響製成品之營養成分,以及其顏色及感官特徵。
因此,脂肪經選擇以使得相對於製成品之總重量,奶油乾酪之飽和脂肪酸含量不超過8 wt%,較佳5 wt%,甚至更佳3 wt%。
根據較佳實施方式,本發明之上下文中使用的植物脂肪為流體植物油類,即在室溫(約20℃)下為液體,且因此具有極低的飽和脂肪酸含量(低於15%,較佳為10%)的脂肪。例如,飽和脂肪酸含量,菜籽油小於10%,亞麻籽油小於12%,葵花籽油小於15%;有利地且儘管已知油類對氧化極敏感,且在產品製備期間進行了各種熱處理(混合物之巴氏殺菌,及熱裝入),但在其包裝中之製成品隨著時間為穩定的,且在保存的最後未感覺到變味;較佳地,植物油選自菜籽油、葵花籽油及橄欖油,或其混合物。
與堅果泥相同,所用脂肪之百分比直接影響製成品之質地/堅硬度。
發酵物:此等可用於增加混合物的味道及/或酸度,替代全部或部分酸化劑。各種發酵物可加入調配物中且為熟習此項技術者已知的。特定地,其可為嗜常溫乳酸發酵物(乳酸乳球菌乳酸亞種及/或乳酸乳球菌乳脂亞種(
Lactococcus lactis ssp lactis及/或
cremoris)、乳酸乳球菌乳酸亞種丁二酮變種(Lactococcus
lactis ssp lactis biovar diactylactis)乳酸明串珠菌(
Leuconostoc lactis)及/或腸系膜明串珠菌(
Leuconostoc mesenteroides)),或嗜熱發酵物(嗜熱鏈球菌(
Streptococcus thermophilus)、德氏乳桿菌保加利亞亞種(
Lactobacillus delbrueckii ssp bulgaricus)及/或乾酪乳桿菌(
Lacticaseibacillus casei)及/或短乳桿菌(
Levilactobacillus brevis)及/或鼠李糖乳桿菌(
Lacticaseibacillus rhamnosus)及/或副乾酪乳桿菌(
Lacticaseibacillus paracasei)),白地黴(
Geotrichum candidum)或卡門柏青黴(
Penicillium camemberti)類型或戊糖片球菌(
Pediococcus pentosaceus)、乳酸片球菌(
Pediococcus acidilactici)、植物乳桿菌(
Lactiplantibacillus plantarum),或酵母菌(yeasts)的發酵物,單獨的或混合的。
可在該方法之不同步驟中以由發酵的植物原材料組成之發酵劑(leaven)形式添加發酵物。亦可在裝入前將濃縮的發酵物直接添加至冷卻的產品中。
可使用各種乳酸發酵物,包括如下的商業產品,諸如Danisco
®VEGE培養物(IFF-DuPont N&B)、HOLDBAC
®YM VEGE(IFF-DuPont N&B)、Yoflex
®(Chr Hansen)單獨地或與LGG
®(Chr Hansen)或BB-12
®(Chr Hansen)組合地。
向根據本發明之產品添加發酵物不具有例如藉由凝固現象使產品質地化之效果。
在初步製備發酵的植物基體(亦稱為發酵劑)之情況下,此可藉由以下方式獲得:向粉碎或泥狀產品形式的堅果或堅果混合物,較佳杏仁泥加入水以獲得含有5%至30%堅果的混合物,隨後進行熱處理以消除土著菌群。隨後將該混合物發酵以獲得酵頭,如實施例5中所述。將該基質接種一或多種微生物,較佳為乳酸細菌,熟習此項技術者已知乳酸細菌能夠藉由發酵來為發酵的產品帶來乳製品味,包括「新鮮」及/或「奶油」及/或「黃油」及/或山羊味。此等菌株之摻和物可由一或多種菌株或以下物種中之一或多種物種組成:乳酸乳球菌乳酸亞種及/或乳酸乳球菌乳脂亞種、乳酸乳球菌乳酸亞種丁二酮變種、乳酸明串珠菌及/或腸系膜明串珠菌、嗜熱鏈球菌、德氏乳桿菌保加利亞亞種、乾酪乳桿菌、短乳桿菌、鼠李糖乳桿菌、副乾酪乳桿菌、戊糖片球菌、乳酸片球菌、植物乳桿菌,或酵母菌單獨地或混合地。
隨後在20℃至45℃的溫度範圍內的有利於接種之微生物生長之溫度下溫育混合物。溫育時間在15小時至48小時之間。
隨後,例如在混合用於製備奶油乾酪的植物材料時,以最終混合物之5%至60%的量加入發酵劑。
澱粉源:該成分任選自大米麵粉、鷹嘴豆麵粉、豌豆麵粉、豆麵粉、羽扇豆麵粉、扁豆麵粉、栗子麵粉、大米澱粉、小麥澱粉、玉米澱粉、木薯澱粉(tapioca starch)、馬鈴薯澱粉等。較佳地,使用大米麵粉,或馬鈴薯澱粉或木薯澱粉(manioc starch)。
由於其富含澱粉的組成(80%),大米麵粉為一種可提供無添加劑的清潔標籤產品之令人感興趣的成分。與其他麵粉相比,其白色外觀及相對中性的味道能夠獲得在外觀及味道上與奶油乾酪極相似的產品。最後,不含麩質及其非過敏性係令人感興趣的特性。
出於相同的原因,馬鈴薯澱粉或木薯澱粉為一種可提供光滑及融化之質地,而不會對顏色及味道造成強烈影響之令人感興趣的成分。
除了熱黏度及感官特性,考慮選擇大米麵粉及/或澱粉參考物的另一個判據係觀測到的老化差異。老化為澱粉(由分支鏈澱粉及直鏈澱粉鏈組成)在保存期間重結晶的現象,其會導致產品逐漸硬化,其質地變得不那麼柔軟且更脆,此並非始終為期望的且可能不受消費者喜愛。
已對麵粉及澱粉之若干種參考物進行了測試,且清楚地顯示出在產品老化期間行為的顯著差異。此種差異可能由於產品的來源、其組成或供應商使用的製備方法帶來。澱粉源之類型、來源及參考物之選擇會對技術人員將根據其與產品之期望保質期及使用模式相關的目標及偏好能夠進行調整的產品之質地及味道帶來影響。
在本發明之上下文中,顯示出隨時間推移老化最少的參考物係較佳的,因為其確保在4℃至10℃保存期間奶油乾酪質地的穩定性。
因此,當使用大米麵粉時,較佳選擇預膠化大米。
為了製備膨大型的根據本發明之食品產品,使用馬鈴薯澱粉或木薯澱粉(manioc starch)作為澱粉源係有利的(參見實施例4)。
其他較佳植物原材料:此等原材料與食譜中之其他植物成分(堅果泥、油類、麵粉或澱粉、纖維)不同;其對列出的其他植物成分進行補充,且可選自大蒜、香草、普羅旺斯香草、香料、種子、蔬菜、鈣(諸如紅石灰藻提取物)、水果,及夾雜物、糊狀物或泥狀形式的穀物、調味劑(如賦予典型的奶油、黃油、山羊、埃曼塔、切達、綿羊味)等。
植物膳食纖維:可用於本發明之上下文中之食物纖維為:
- 具有低質地化特性之可溶性纖維,諸如菊苣纖維(菊粉及低聚果糖)、抗性糊精,或具有低莫耳質量、中性味道、在水中之高溶解度及有限的重結晶傾向之任何其他植物來源之難消化低聚糖;及/或
- 不可溶或部分可溶的纖維,前提為其具有使其在口中不可偵測到的粒度及形狀,以及低保水能力;較佳地,使用非質地化(non-texturing)之可溶纖維。
可使用若干種植物膳食纖維之混合物。
使用植物纖維有利地能夠調配具有A的Nutri-Score評分的產品。
尤其,可將菊粉(菊苣纖維)添加至需要融化質地及奶油質地之產品中。
參考物及纖維來源之選擇可對質地及味道造成影響,熟習此項技術者根據其目標及偏好能夠進行調整。
酸化劑:較佳為濃縮檸檬汁或濃縮葡萄柚汁或其他柑橘類水果,更佳為濃縮檸檬汁。此種成分能夠使產品之最終pH在4.0至5.2之間,此對應於奶油乾酪界中乳製品之pH。
根據本發明之奶油乾酪的營養組成:
表1
能量 (千卡) | 蛋白質 (%) | 脂肪 (%) | 其中之飽和脂肪酸(%) | 碳水化合物(%) | 纖維 (%) | |
範圍 | 150-350 | 3-12 | 8-32 | 1-8 | 1-20 | 0.5-8 |
本發明之奶油乾酪具有以下特點:
- 顏色儘可能為白色,以匹配乾酪編碼;
- 質地光滑、融化,無任何粉狀缺陷;此尤其由於奶油乾酪之粒度之中值粒度D50小於50微米,較佳小於40微米,更佳小於30微米而獲得;
- 味道儘可能為乳製品,無任何不期望的植物味道。
當然可設想超出已知的乾酪編碼的帶有明顯顏色之經調味版本,例如添加來自胡蘿蔔、甜菜根、青豆等之植物原料。
亦可設想添加香草或植物以提供例如大蒜及精細香草型之經調味版本。
用於製備根據本發明之產品的方法包括以下步驟:
A)視情況地,在接種發酵物之前,發酵一些或全部碎的堅果,該碎的堅果為復水化及經熱處理之形式;
該步驟之目的為藉由提供乾酪/乳製品之典型性來改善製成品之感官特性。堅果較佳為杏仁。
如此獲得之發酵產物可在步驟B),或步驟D)及G)之間加入。
B)藉由劇烈剪切及視情況地預熱,例如藉由蒸汽注入或雙壁裝置來混合原材料;
該步驟使得成分,尤其粉末能夠水合,直至獲得通常為液體且均質的懸浮液;該步驟較佳在炊具或攪拌罐中在中度至高度攪拌下,於介於20℃至65℃的溫度下進行1分鐘至30分鐘;較佳地,該步驟在炊具中在中度攪拌下,於大約50℃下進行5分鐘。
C)例如藉由蒸汽注入或雙壁將混合物在劇烈剪切下,於介於75℃至90℃的溫度進行熱處理1分鐘至10分鐘;
該步驟允許成分的功能化且對原材料進行巴氏殺菌;該步驟較佳在82℃下進行2分鐘。
隨後可視情況將混合物轉移至緩衝罐中且保持在70℃至85℃之間的溫度下。
D)視情況脫氣及均質化;
該步驟較佳在50巴至600巴之間,較佳300巴至500巴下進行。
該步驟此外亦允許將糊狀物更白地著色及獲得穩定的乳液,以及減小顆粒尺寸以使質地光滑。
E)視情況地,膨大以產生充氣質地;
該步驟允許產生充氣質地以增加飽食感;其可在連續膨大裝置上藉由注入氮氣來進行,其中膨大率在0%至30%之間。
給定體積之膨大率定義為未膨大產品之質量與膨大產品的固體體積(mass)之差,該值與未膨大產品的固體體積相關且以%表示。
F)視情況地,添加其他原材料,較佳為植物(香草、調味成分、標記物、發酵的植物原材料等);
取決於膨大技術,步驟E)及F)可顛倒。
G)將製成品熱裝入其包裝或過渡容器(桶/山羊皮容器/小袋等)中;在高於70℃,較佳在74℃至80℃之間的溫度下進行熱裝入;
H)冷卻至4℃至10℃之間;
I)視情況地,在裝入過渡容器中之情況下,添加其他原材料,較佳為植物(調味劑)及/或發酵物,隨後將產品冷裝入其最終包裝中。
可在4℃至20℃之間,較佳在10℃下添加此等成分。該實施方式需要選擇具有低微生物負載之調味成分以確保在產品保存期間微生物之穩定性。添加發酵物使得能夠改善產品之感官特性及/或製成品之微生物穩定性。選擇合適的發酵物係技術人員已知的。
下表示出了可在根據本發明之方法中實施且在以下實施例中指出的單元操作:
表2
單步驟 | 功能 | 可能的值 | 較佳值 ( 在以下實施例中實施 ) |
發酵原材料 (視情況選用之步驟) A | 藉由提供乾酪/乳製品之典型性來改善原材料之感官特性 | 堅果的發酵 | 杏仁汁的發酵 |
將成分復水化、混合及預熱(可選) B | 混合各種成分以獲得整體上液體且均質化的懸浮液 | 混合溫度在20℃至65℃之間 混合時間在1分鐘至30分鐘之間 炊具、攪拌罐 | 炊具,在50℃下混合5分鐘 |
巴氏殺菌 C | 藉由對原材料進行熱處理及巴氏殺菌使成分功能化 | 75℃至90℃ 1分鐘至10分鐘 | 82℃,2分鐘 |
脫氣(可選)及均質化 D | 穩定的乳液,粒徑減小以獲得光滑質地,及質地化控制 | 50巴至600巴 | 300巴至500巴 |
膨大 (可選步驟) E | 產生充氣質地以增加飽食感 | 在具有技術人員已知的參數之膨大裝置上進行氮氣注入 | 根據選擇的膨大率(0%至30%)進行調整 |
注入成分(可選步驟) F | 提供標記物及/或調味劑 | 對調味劑不存在限制。 最大標記物尺寸取決於加料噴嘴 | |
裝入(最終包裝或桶) G | 裝入產品 | 熱裝入>70℃ | 熱裝入溫度在72℃至80℃之間 |
冷卻 H | 將產品冷卻及質地化,以獲得基質或製成品 | T℃=4℃至10℃ | 儲存溫度在4℃至10℃之間 |
注入成分 (可選步驟)及裝入最終包裝中 I | 提供用於調味及/或改善產品之保存的標記物、調味劑或發酵物 | T℃=4℃至20℃ | T℃:10℃ |
實施例 實施例 1( 圖 1) :奶油乾酪產品由60%的水、15%的杏仁泥、10%的菜籽油、10%的大米麵粉、2.5%的菊粉、1%的NaCl、1.5%的濃縮檸檬汁組成。
該方法包括來自上述表2的以下步驟,即
B - C - D - G - H
獲得了具有新鮮乳糊狀物的外觀,以及光滑的白色可塗抹質地之製成品(見圖1)。該產品具有4.7的pH,且在開封前,於4℃至10℃的溫度下可保存數週(70天),而不會顯示出任何明顯的質地或味道變化。
下面給出了實施例1的產品的營養值:
表3
每100 g之含量 | |
能量(千卡) | 234 |
蛋白質 | 4 |
碳水化合物 | 12.5 |
其中之糖 | 0.9 |
脂肪 | 18 |
其中之飽和脂肪酸 | 2 |
纖維 | 3 |
添加注入香草、大蒜或香料的成分係此種天然配方之變型,此等成分在步驟F中添加。
步驟B)及C)可用Stephan或Karl-Schnell型炊具,使用技術人員已知的剪切參數進行。在此種特定情況下,兩個混合步驟在1500 rpm下進行。
實施例 2 :奶油乾酪產品由61.6%的水、13%的杏仁泥、8%的菜籽油、3%的椰乾、11%的大米麵粉、1%的菊粉、1.2%的NaCl、1%的濃縮檸檬汁、0.2%的天然調味劑組成。
該方法包括來自上述表2中之以下步驟,即:
B - C - D - G - H。
與實施例1相同,添加香草、大蒜、香料或其他調味成分(蔬菜、水果)係該天然配方之變型,此等成分在步驟F中添加。
實施例 3 :該產品由58.9%的水、15%的杏仁泥、10%的菜籽油、10%的大米麵粉、2.5%的菊粉、1.5%的馬鈴薯澱粉、0.7%的NaCl、0.9%的濃縮檸檬汁及0.5%的市售紅石灰藻粉組成。
添加香草、大蒜或香料係該配方之變型。
該方法隨後包括來自上述表2的以下步驟:B - C - D - F - G - H或甚至B - C - D - G - H - I。
實施例 4- 奶油乾酪膨大:產品由65.1%的水、19%的杏仁泥、8%的菜籽油、4.5%的馬鈴薯澱粉、3.5%的菊粉、0.8%的NaCl、1.3%的濃縮檸檬汁組成。
添加諸如香草、大蒜或香料的成分是該配方之變型。
該實施例中使用的方法係與上述表2中之較佳值對應的方法,即:B - C - D - E - G - H,或(若添加成分):B - C - D - E - F - G - H,或如果增加了發酵步驟:A - B - C - D - E - F - G - H。
實施例 5 :在以下實施例中,將添加水的杏仁泥接種乳酸乳球菌乳酸亞種丁二酮變種物種的菌株且進行發酵。將所得混合物在30℃下發酵24小時以獲得所謂的發酵劑。
隨後在步驟B)中將發酵劑以30%的比率摻入最終混合物中。
亦製作了未經發酵劑處理之產品用於比較。兩種產品之組成類似,且總結在下表:
表4
成分 | 摻入了 30% 的發酵劑之產品 | 未摻入發酵劑之產品 |
杏仁泥 | 10,5% | 15% |
發酵的發酵劑(15%杏仁泥+85%水) | 30% | 0 |
全杏仁泥 | 15% | 15% |
油 | 10% | 10% |
大米麵粉 | 10% | 10% |
菊粉 | 2.5% | 2.5% |
鹽 | 1% | 1% |
檸檬汁 | 1.5% | 1.5% |
水 | 34.5% | 60% |
使用的方法為實施例1的方法。
兩種產品皆係在同一天製作的。
在該實施例中,根據「雙盲」協議,即評判員不知道該項目、問題之性質及樣品之性質,藉由10名評判員小組進行的感官評價對奶油乾酪酵母提供之風味及口味興趣物之性質進行了評價及驗證。品嘗之順序亦不同,且隨機分配給每位評判員。在該次評價中比較了兩種奶油乾酪產品:含有30%發酵劑的奶油乾酪產品(圖2的圖表中之「30%」)及不含發酵劑的奶油乾酪產品(圖2中之「對照」)。藉由聞嗅及品嘗,根據以下三個標準來對其進行評價:整體風味強度、乳製品強度及植物強度。評判員被要求描述聞嗅及品嘗中感知到的風味及味道之性質。
根據圖2中之圖表資料,評判員認為有發酵劑的產品在氣味及味道上明顯比不加發酵劑的產品更具乳製性。其亦認為,有發酵劑的產品明顯比不加酵母的產品之植物性更少。
評判員將有發酵劑的產品描述為在氣味上具有「黃油」、「奶油」及「杏仁」味且在味道上為「乳製品」、「酸奶油」、「淡杏仁」。未經發酵劑處理之產品被描述為在氣味上為「植物」、「杏仁」、「熟」且在口中為「杏仁」。
此等資料使吾人能夠驗證酵母為產品帶來的風味增益:添加了乳製品成分。在口中亦感覺到植物及杏仁味之減少。
實施例 6 :根據本發明之產品之流變性之表徵
若干個出版物可用在對採用該方法的乳製奶油乾酪進行流變學表徵上,且已在表5中進行了比較。
所有此等量測皆在5℃的溫度下及0.05 rd/s (出版物(1)及本申請)或0.06 rd/s (出版物(2))的轉速下進行:
表5
產品 | 流動閾值(kPa) | 角變形(rd) | 源 |
Kraft Philadelphia Regular | 4.4 | 0.24 | (1) |
Kraft Philadelphia Neufchatel | 2.7 | 0.43 | (1) |
Kraft Philadelphia Whipped | 1.3 | 0.63 | (1) |
Kraft Philadelphia | 2.2 | 0.23 | (2) |
根據本發明實施例1之產品 | 2.0 ± 0.5 | 0.28 ±0.06 | |
根據本發明實施例4之產品(膨大) | 1.2 ± 0.3 | 0.18 ±0.03 |
(1)Breidinger, S.L. and Steffe, J.F., 2001, 「Texture Map of Cream Cheese」, Journal of Food Science, 66, n 3, 453-456。
(2)Coutouly, A., Riaublanc, A., Axelos, M., Gaucher, I., 2014, 「Effect of heat treatment, final pH of acidification and homogenization pressure on the texture properties of Cream Cheese」, Dairy Science & Technology, 94, 125-144。
根據本發明之產品給出了類似於Kraft食品的Philadelphia產品之值,Philadelphia產品被視為奶油乾酪類別之基準,此證實了根據本發明之產品之可塗抹性質。
圖1為實施例1之產品之照片,該產品為未膨大的植物奶油乾酪;
圖2為實施例5之奶油乾酪之感官評價的圖示。
Claims (11)
- 一種類似於奶油乾酪之植物食品產品,其包括: 碎的堅果,較佳為泥狀形式; 再加上: 至少一種植物脂肪; 至少一種澱粉源; 至少一種植物膳食纖維源; 天然酸化成分;及 水; 其特徵在於,上述植物食品產品不包含添加的添加劑,且具有小於50微米之中值粒度D50。
- 如請求項1之植物食品產品,其中上述植物食品產品包括(以相對於產品之總重量之重量百分比表示): 5%至40%的碎的堅果的泥; 5%至30%的植物脂肪; 至多8%的飽和脂肪酸; 至多1.5%的食鹽; 視情況地,至多1%的發酵物; 0.5%至20%的澱粉源; 至多30%的其他原材料,諸如蔬菜或水果泥或碎片、穀物、種子、調味劑、紅石灰藻(Lithothamnium)粉或香草; 至多8%的植物膳食纖維; 至多3.5%的酸化劑,諸如濃縮檸檬汁; 在50%至75%之間的水。
- 如請求項1或2之植物食品產品,其中上述植物食品產品包括(以相對於產品之總重量之重量百分比表示): 10%至30%的碎的堅果的泥; 5%至20%的植物脂肪; 至多3%的飽和脂肪酸; 至多1%的食鹽; 視情況地,至多1%的發酵物; 1%至15%的澱粉源; 至多30%的其他原材料,諸如蔬菜或水果泥或碎片、穀物、種子、調味劑、紅石灰藻(Lithothamnium)粉或香草; 至多8%的植物膳食纖維; 至多1.2%的酸化劑,諸如濃縮檸檬汁; 在50%至75%之間的水。
- 如前述請求項中任一項之植物食品產品,其中: 在20%至50%之間的乾提取物含量; 白色、光滑的外觀、可塗抹的流變性、順滑的口感及新鮮至發酵/酸化的味道。
- 如前述請求項中任一項之植物食品產品,其中上述堅果為杏仁。
- 如前述請求項中任一項之植物食品產品,其中上述植物脂肪為液體植物油。
- 如請求項6之植物食品產品,其中上述液體植物油選自菜籽油、葵花籽油或橄欖油,或其混合物。
- 如前述請求項中任一項之植物食品產品,其中上述澱粉源為大米麵粉,及/或馬鈴薯澱粉或木薯澱粉。
- 如請求項8之植物食品產品,其中上述大米麵粉為預膠化的。
- 如前述請求項中任一項之植物食品產品,其中上述植物膳食纖維選自非質地化之可溶性纖維,諸如菊粉、低聚果糖及抗性糊精,及/或低莫耳質量的、可溶的且具有中性味道之任何其他低聚糖。
- 一種用於製備如請求項1至10中任一項之產品的方法,其包括以下步驟: A)視情況地,在接種發酵物之前,藉由發酵復水化及經熱處理的形式之碎的堅果之部分或全部來製備經發酵之植物原材料; B)藉由劇烈剪切及視情況地預熱來混合原材料,上述原材料可包括在步驟A)中獲得之經發酵之植物原材料; C)在劇烈剪切下,將混合物於介於75℃至90℃的溫度熱處理1分鐘至10分鐘; D)視情況地,進行脫氣及均質化; E)視情況地,進行膨大; F)視情況地,添加原材料,較佳為植物的; 步驟E)及F)能夠顛倒; G)將製成品在高於70℃之溫度下熱裝入其包裝或過渡容器中; H)冷卻至4℃至10℃之間; I)視情況地,在裝入過渡容器中之情況下,添加其他原材料,較佳為植物調味劑及/或發酵物,隨後將產品冷裝入其最終包裝中。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR2008200 | 2020-07-31 | ||
FR2008200 | 2020-07-31 |
Publications (1)
Publication Number | Publication Date |
---|---|
TW202215972A true TW202215972A (zh) | 2022-05-01 |
Family
ID=79551983
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW110128198A TW202215972A (zh) | 2020-07-31 | 2021-07-30 | 奶油乾酪 |
TW110128199A TW202220563A (zh) | 2020-07-31 | 2021-07-30 | 可切片固體 |
TW110128100A TW202205965A (zh) | 2020-07-31 | 2021-07-30 | 奶油 |
Family Applications After (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW110128199A TW202220563A (zh) | 2020-07-31 | 2021-07-30 | 可切片固體 |
TW110128100A TW202205965A (zh) | 2020-07-31 | 2021-07-30 | 奶油 |
Country Status (13)
Country | Link |
---|---|
US (3) | US20220030901A1 (zh) |
EP (3) | EP3944772A3 (zh) |
JP (3) | JP2022027689A (zh) |
KR (3) | KR20220016448A (zh) |
CN (3) | CN114052232A (zh) |
AR (3) | AR123098A1 (zh) |
AU (3) | AU2021209317A1 (zh) |
BR (3) | BR102021015133A2 (zh) |
CA (3) | CA3126523A1 (zh) |
CL (3) | CL2021002027A1 (zh) |
MX (3) | MX2021009273A (zh) |
PH (1) | PH12021050355A1 (zh) |
TW (3) | TW202215972A (zh) |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20220030901A1 (en) * | 2020-07-31 | 2022-02-03 | Savencia Sa | Cream cheese |
MX2021009279A (es) * | 2020-07-31 | 2022-02-01 | Savencia Sa | Queso blando fermentado vegano. |
BR112023025825A2 (pt) * | 2021-06-11 | 2024-02-27 | Kraft Foods Group Brands Llc | Produto de queijo cremoso à base de plantas e método para fabricar um produto de queijo cremoso à base de plantas |
GB2612011B (en) * | 2021-07-30 | 2023-12-27 | Intercontinental Great Brands Llc | A vegan cream-cheese-like spread and method for the manufacture thereof |
GB2623202A (en) * | 2021-07-30 | 2024-04-10 | Intercontinental Great Brands Llc | A vegan cream-cheese-like spread and method for the manufacture thereof |
WO2023183629A2 (en) * | 2022-03-25 | 2023-09-28 | Eclipse Foods Co. | Functionalized non-dairy base and method for producing non-dairy analogs |
WO2024004893A1 (ja) * | 2022-06-29 | 2024-01-04 | 株式会社Adeka | イミテーションチーズとその製造方法、およびイミテーションチーズを用いた食品 |
CN115226920B (zh) * | 2022-07-22 | 2023-04-28 | 江苏百斯特鲜食有限公司 | 一种冷冻奶油蘑菇培根黄油焗饭的加工设备及方法 |
GB2621554A (en) * | 2022-08-08 | 2024-02-21 | Altcheese Ltd | Vegan cheese analogue |
WO2024038419A1 (en) * | 2022-08-19 | 2024-02-22 | The Live Green Group, Inc. | Plant-only cheese flavoring replacement system in food products |
EP4356755A1 (de) * | 2022-10-21 | 2024-04-24 | DMK Deutsches Milchkontor GmbH | Fermentierte pflanzenproteine |
KR102586210B1 (ko) * | 2022-12-23 | 2023-10-06 | 박지윤 | 식물성 치즈 및 이의 제조방법 |
CN117535209B (zh) * | 2024-01-04 | 2024-03-29 | 四川厌氧生物科技有限责任公司 | 左旋短乳杆菌及其在女性生殖道健康中的应用 |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE29824133U1 (de) * | 1998-08-04 | 2000-04-20 | Gut Zum Leben Nahrungsmittel V | Biologische Substanz |
CA2486324A1 (en) * | 2004-10-29 | 2006-04-29 | 6067212 Canada Inc. | Emulsion food ingredient |
EP2926670A1 (en) * | 2012-10-29 | 2015-10-07 | Maria Diet S.L. | Cheese substitute and method for the production thereof |
EP3513664A1 (en) * | 2013-01-11 | 2019-07-24 | Impossible Foods Inc. | Method of producing a flavoured cultured non-dairy product |
WO2014184134A1 (en) * | 2013-05-13 | 2014-11-20 | Dupont Nutrition Biosciences Aps | Use of high acyl gellan in whipping cream |
DK3352580T3 (da) * | 2015-09-25 | 2019-08-05 | Hochland Se | Friskostlignende levnedsmiddelprodukt samt fremstillingsfremgangsmåde |
JP7039476B2 (ja) * | 2016-03-07 | 2022-03-22 | ロケット フレール | エンドウ豆タンパク質単離物を含む、ヨーグルト、クリーム、クリームデザート又は冷凍デザートなどの栄養調合物及び調合物のタンパク質源としての使用 |
AU2019261402A1 (en) * | 2018-04-24 | 2020-10-01 | Spero Foods, Inc. | Methods and compositions for oilseed materials |
WO2020127218A1 (de) * | 2018-12-20 | 2020-06-25 | Hochland Se | Frischkäseähnliches lebensmittelprodukt sowie herstellungsverfahren |
US20200352202A1 (en) * | 2019-05-08 | 2020-11-12 | The Quaker Oats Company | Plant-based non-dairy fermented base composition and methods of making and using the same |
US20220030901A1 (en) * | 2020-07-31 | 2022-02-03 | Savencia Sa | Cream cheese |
-
2021
- 2021-07-30 US US17/389,797 patent/US20220030901A1/en active Pending
- 2021-07-30 MX MX2021009273A patent/MX2021009273A/es unknown
- 2021-07-30 KR KR1020210100386A patent/KR20220016448A/ko active Search and Examination
- 2021-07-30 TW TW110128198A patent/TW202215972A/zh unknown
- 2021-07-30 AU AU2021209317A patent/AU2021209317A1/en active Pending
- 2021-07-30 CN CN202110872146.5A patent/CN114052232A/zh active Pending
- 2021-07-30 PH PH12021050355A patent/PH12021050355A1/en unknown
- 2021-07-30 KR KR1020210100402A patent/KR20220015989A/ko active Search and Examination
- 2021-07-30 EP EP21188674.2A patent/EP3944772A3/fr active Pending
- 2021-07-30 MX MX2021009272A patent/MX2021009272A/es unknown
- 2021-07-30 AR ARP210102131A patent/AR123098A1/es unknown
- 2021-07-30 KR KR1020210100401A patent/KR20220015988A/ko active Search and Examination
- 2021-07-30 AU AU2021209310A patent/AU2021209310A1/en active Pending
- 2021-07-30 CL CL2021002027A patent/CL2021002027A1/es unknown
- 2021-07-30 TW TW110128199A patent/TW202220563A/zh unknown
- 2021-07-30 BR BR102021015133-1A patent/BR102021015133A2/pt unknown
- 2021-07-30 AU AU2021209311A patent/AU2021209311A1/en active Pending
- 2021-07-30 CL CL2021002025A patent/CL2021002025A1/es unknown
- 2021-07-30 US US17/390,336 patent/US20220030902A1/en active Pending
- 2021-07-30 EP EP21188662.7A patent/EP3944771A3/fr active Pending
- 2021-07-30 BR BR102021015123-4A patent/BR102021015123A2/pt unknown
- 2021-07-30 TW TW110128100A patent/TW202205965A/zh unknown
- 2021-07-30 CA CA3126523A patent/CA3126523A1/fr active Pending
- 2021-07-30 BR BR102021015151-0A patent/BR102021015151A2/pt unknown
- 2021-07-30 JP JP2021124995A patent/JP2022027689A/ja active Pending
- 2021-07-30 CN CN202110874528.1A patent/CN114052221A/zh active Pending
- 2021-07-30 CL CL2021002026A patent/CL2021002026A1/es unknown
- 2021-07-30 AR ARP210102129A patent/AR123096A1/es unknown
- 2021-07-30 CN CN202110874941.8A patent/CN114052233A/zh active Pending
- 2021-07-30 AR ARP210102130A patent/AR123097A1/es unknown
- 2021-07-30 CA CA3126556A patent/CA3126556A1/fr active Pending
- 2021-07-30 JP JP2021124996A patent/JP2022027690A/ja active Pending
- 2021-07-30 MX MX2021009271A patent/MX2021009271A/es unknown
- 2021-07-30 US US17/390,477 patent/US20220030921A1/en active Pending
- 2021-07-30 EP EP21188673.4A patent/EP3944767A3/fr active Pending
- 2021-07-30 JP JP2021124999A patent/JP2022027691A/ja active Pending
- 2021-08-02 CA CA3126588A patent/CA3126588A1/fr active Pending
Also Published As
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20220030901A1 (en) | Cream cheese | |
US20220030899A1 (en) | Vegan fermented soft cheese | |
WO2008002540A1 (en) | Yogurt-cheese compositions | |
US5879729A (en) | Composition and process useful for reducing the fat caloric content of foodstuffs containing fats and oils | |
CN100384336C (zh) | 仿干酪组合物及其制备方法 | |
WO2007100753A2 (en) | Yogurt-cheese compositions | |
WO2019069111A1 (en) | NON-MILK FERMENTED FOOD PRODUCT | |
EP1732401A2 (en) | Soy sour cream compositions and methods of preparation | |
Mohd Shukri et al. | A review of natural cheese and imitation cheese | |
PL205935B1 (pl) | Jadalna emulsja typu olej-w-wodzie oraz zastosowanie jadalnego, zawierającego żywe mikroorganizmy produktu do wytwarzania jadalnej emulsji typu olej-w-wodzie | |
IES20080472A2 (en) | A natural low fat cheese and process for preparation thereof | |
TR2021012085A2 (tr) | Krem peyni̇r | |
TR2021012078A2 (tr) | Krema | |
JP5837423B2 (ja) | 有用微生物含有チーズおよびその製造方法 | |
MXPA06008911A (es) | Composiciones de crema agria de soya y metodos de preparacion |