WO2008054232A1 - Produit laitier et procédé - Google Patents

Produit laitier et procédé Download PDF

Info

Publication number
WO2008054232A1
WO2008054232A1 PCT/NZ2007/000327 NZ2007000327W WO2008054232A1 WO 2008054232 A1 WO2008054232 A1 WO 2008054232A1 NZ 2007000327 W NZ2007000327 W NZ 2007000327W WO 2008054232 A1 WO2008054232 A1 WO 2008054232A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition
cheese
weight
imitation
imitation cheese
Prior art date
Application number
PCT/NZ2007/000327
Other languages
English (en)
Inventor
Jenny Yueyue Zuo
Peter Gilbert Wiles
Original Assignee
Fonterra Co-Operative Group Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fonterra Co-Operative Group Limited filed Critical Fonterra Co-Operative Group Limited
Publication of WO2008054232A1 publication Critical patent/WO2008054232A1/fr

Links

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
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves

Definitions

  • Imitation cheeses are made with a reduced amount of butterfat and/or casein protein but supposedly resemble natural or processed cheese in appearance, taste, texture and nutrition.
  • the cost savings involved in replaced expensive butterfat and/or casein protein with less expensive substitutes such as starch, gum, vegetable, oil etc, provides the incentive to industry to produce such imitation cheeses.
  • a growing market is in the fast food industry, for example in the productions of an imitation cheese slice product for use in the burger industry, and in the production of nutrition bars as a healthy snack option or targeted at the sports market.
  • imitation cheese product for a cheese slice, the imitation cheese requires specific functionality in terms of texture (including hardness) (to enable the cheese to be formed into a slice that is peelable from a plastic film) whilst retaining the required melt characteristics.
  • Replacement of butterfat and/or casein protein with starch, gum or vegetable oil etc has resulted in imitation cheese products that have the desired hardness (usually achieved by adding starch) to be able to be formed into a sliced (IWS) but which have no or poor melt, or which have the desired melt characteristics (usually achieved by increasing moisture content) but which have decreased hardness and cannot be formed into a slice (IWS).
  • An imitation cheese useful as a snack bar does not have such stringent functionality requirements such as melt, but must be sufficiently bland in texture and flavour so as not to make the final nutritional bar product unpalatable. It is highly desirable that such a snack type product peels cleanly from its wrapper.
  • the snack product contains relatively few calories (per standard serve) compared to other known art snacks but has good flavour and gives the consumer satiation from its protein content.
  • the present invention provides an imitation cheese composition
  • an imitation cheese composition comprising: a) moisture in an amount that is at least 45% by weight of the composition; b) farinaceous material in an amount that is at least 5% by weight of the composition; c) a casein containing source in an amount of at least 5% by weight of the composition; d) a fat source that is at least 10% by weight of the composition; e) a complex phosphate emulsification salt that is at least 0.01% by weight of the composition; and f) optionally one or more GRAS ingredients selected from one or more flavour ingredients that are natural or artificial, one or more natural or artificial colours, one or more preservatives, one or more acidulants and one or more bulking or texturising agents; wherein the composition is sufficiently firm that it can be comminuted, formed into a bar or formed into a slice (IWS) that is peelable from a plastic backing film.
  • IWS a slice
  • the farinaceous material may be selected from native starch or flour containing native starch.
  • the farinaceous material may be present in an amount calculated to replace at least 20% of the casein or caseinate that would be present in an equivalent non-imitation cheese product.
  • the farinaceous material may be present in an amount to replace at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, or at least 50% of casein or caseinate that would be present in an equivalent non-imitation cheese product.
  • the casein source may be present in the composition in an amount of at least 10%, at least 15% or at least 20% by weight of the composition.
  • the casein source may be selected from caseinate, rennet casein, MPC, or retentate.
  • the MPC or retentate may contain at least 50% protein (on a dry basis), preferably at least 70% protein and more preferably at least 80% protein.
  • the fat source may be selected from the group comprising of cream, double cream, butter, anhydrous milk fat (AMF), liquefied fresh frozen milk fat or recombining (FFMR), and a non dairy fat such as vegetable oil.
  • AMF anhydrous milk fat
  • FFMR liquefied fresh frozen milk fat or recombining
  • non dairy fat such as vegetable oil.
  • the complex phosphate emulsif ⁇ cation salt may be selected from a mono, di or polyvalent cationic phosphate salt including metaphosphate, hexametaphosphace, pyrophosphate, polyphosphate and disodium phosphate (DSP).
  • a mono, di or polyvalent cationic phosphate salt including metaphosphate, hexametaphosphace, pyrophosphate, polyphosphate and disodium phosphate (DSP).
  • a preferred flavour ingredient is a cheese flavour that may be selected from the group consisting of enzyme modified cheese (EMC), enzyme modified lactile products, synthetic or artificial cheese flavourings, lipolysed dairy flavours, dairy/cheese top notes and dairy/cheese push notes depending on the type of cheese that the imitation cheese slice is intended to mimic.
  • EMC enzyme modified cheese
  • the imitation cheese is preferably a mozzarella, cheddar, parmesan or Colby cheese.
  • the composition of the invention has equivalent melting characteristics as a processed cheese slice (IWS), which corresponds to a Schreiber melt value of between about 0.5 to about 2.0, preferably between about 1.0 to 1.5.
  • IWS processed cheese slice
  • the slice itself will have these melt characteristics.
  • the composition is to be made into a bar or comminuted for use as an ingredient to be added to other food products, because additional ingredients will be present in the bar or other food product, these melt characteristics will be lost.
  • the method may further comprise the steps of f) forming the cooled composition of step e) into a sheet or film on a plastic backing film; and g) cutting the plastic backed sheet or film into individually wrapped cheese slices (IWS).
  • the method may comprise the step f) forming the cooled composition of step e) into individual bars of a desirable shape and size.
  • the nutritional bar may further comprise additional ingredients such as fruit, meat, nuts, seeds etc to increase the nutritional value of the bar, and may be optionally coated with a suitable coating.
  • the composition of step e) may be cooled and comminuted.
  • the comminuted imitation cheese composition is useful as a food topping or as an ingredient in food products, such as nutritional bars.
  • the proteolytic enzyme may be selected from the class of enzymes that are able to convert kappa casein to para-kappa casein and is most preferably rennet (chymosin).
  • Step c) may be carried out at between about 90°C and 98°C for between 2 and 5 minutes, preferably between 92°C and 97°C for between 5 and 15 minutes and more preferably at 95°C for 10 minutes.
  • Figure 1 shows the shear stress (firmness) of a cheese slice (IWS) made with MPC85(4) and casein ( ⁇ ) and containing rice starch at a level of 30% substitution;
  • Figure 2 shows the melt of imitation cheese slices of the invention containing MPC 85 or rennet casein (RC), and rice starch (RS) at a level of 30% substitution.
  • the imitation cheese composition of the present invention is also useful when in the form of a slice (IWS) as it is high in moisture and has a high casein substitution level yet has similar hardness and melt characteristics as an equivalent pasteurized processed cheese slice (IWS).
  • the composition of the present invention is particularly useful as it has sufficient hardness that it can be formed into a cheese slice product that is peelable from a plastic film.
  • the resultant imitation cheese slice products resemble a processed cheese slice in term of gloss, low stickiness, elasticity, peelability, "break' and melt.
  • the cheese slices the present invention are particularly useful in the fast food industry. For example, an individually wrapped cheese slice product having the necessary melt characteristics is particularly useful for burger toppings. Cheese with limited melt is particularly useful in the preparation of barbecued food.
  • the imitation cheese product of the present invention may comprise additional ingredients such as fruit, meat, nuts, seeds etc to increase the nutritional value of the nutritional bar or cheese slice made from the composition of the invention.
  • imitation cheeses have not been successfully commercially produced. This is because the replacement of casein and/or butterfat with starch, gum and/or vegetable oil in an imitation cheese results in a loss of important functional characteristics, specifically with respect to melt and texture (or firmness). Usually, the better the melt, the poorer the texture so that an imitation cheese with good melt is unable to be formed into a cheese slice that is peelable from a plastic film because of its poor texture (or firmness). Conversely, an imitation cheese with a good texture (or firmness) which is able to be formed into a slice has no melt. This problem appears to be due to the composition of the imitation cheese.
  • melt characteristics of an imitation cheese may be improved by increasing the moisture content of the composition, however, an increase in moisture content is usually associated with a decrease in hardness (Hennelly et al, 2005 Journal of European Food Research and Technology 220 (3-4), pp415-420).
  • the hardness of an imitation cheese can be increased by increasing the starch content, however, an increase in starch content is usually associated with a decrease in melt
  • an imitation cheese which has a high moisture content (and therefore desired melt characteristics) and is firm enough to be formed into a slice that is peelable from a plastic film may be produced by replacing at least 20% of casein with a farinaceous material and by carrying out the cooking step under relatively narrow conditions.
  • the cooking conditions are carried out at a relatively "high” temperature range (86-100°C) for a relatively "long” period of time (3 to 30 minutes).
  • the imitation cheese products of the present invention are superior over the prior art imitation cheese products as they have the desirable melt and firmness characteristics and are peelable from a plastic film are therefore suitable for large scale production and commercialisation of a number of products such as individually wrapped cheese slices and bars.
  • the present invention provides an imitation cheese composition comprising:
  • composition is sufficiently firm that it can be comminuted, formed into a bar, or formed into a slice (IWS) that is peelable from a plastic backing film.
  • the amount of casein that can be substituted by a farinaceous material is from about 20-45%, preferably from 20-50%, more preferably from 20-35% and most preferably from 20-30%.
  • the imitation cheese composition of the invention is low in protein leading to reduced manufacturing costs. Manufacturing costs are further reduced by the high moisture content of the imitation cheese composition of the invention.
  • the imitation cheese compositions of the present invention possess a smooth, creamy and dairy-like mouthfeel with a texture, firmness and melt similar to that of pasteurised processed cheese slice (IWS).
  • Moisture is present in the imitation cheese composition in an amount greater than 45% by weight, preferably greater than 50% by weight, greater than 55% by weight or greater than 60% by weight.
  • the moisture may be added to the composition as water, diluted acidulant, whey or any other suitable potable liquid.
  • Farinaceous material for use in the imitation cheese composition of the present invention includes any native starch or flour containing native starch, or a mixture thereof.
  • the native starch may be derived from cereal or tuber crops such as rice, tapioca, potato, wheat, maize and pea starch or flour.
  • a particularly preferred farinaceous material for use in the present invention is a native rice starch or flour containing native rice starch.
  • MPC a suitable commercially available source of MPC
  • ALAPR04850 (available from Fonterra Cooperative Group Ltd, Auckland, New Zealand).
  • the fat source may be selected from an animal or vegetable origin, or mixtures thereof and may be liquid or solid at room temperature (21 0 C).
  • the fat source may be selected from the group consisting of lard, butter, cream, double cream, anhydrous milk fat (AMF), liquified fresh frozen milk fat for recombining (FFMR), fully saturated vegetable oils, partially hydrogenated vegetable oils, non-hydrogenated vegetable oils, soybean oil, sunflower oil, olive oil, canola (rapeseed) oil, cottonseed oil, coconut oil, palm kernel oil, corn oil, butterfat, safflower oil and mixture thereof.
  • Examples of preferred fats include butter and partially hydrogenated vegetable oil, soybean oil or a mixture thereof.
  • the fat source may include butterfat to improve the flavour of the imitation cheese composition.
  • the fat is present in an amount sufficient to create a desired texture and consistency of the imitation cheese composition.
  • the fat is present in an amount of at least 10% by weight of the composition, preferably from between about 15% and about 25% by weight, more preferably between about 20% and 25% by weight.
  • the one or more complex phosphate emulsification salts are preferably selected from mono, di or polyvalent cationic phosphate salts including metaphasphate, hexametaphosphate, pyrophosphate, polyphosphate .
  • Preferred salts are disodium phosphate (DSP) and sodium hexametaphosphate (SHMP).
  • the imitation cheese composition of the invention may comprise one or more GRAS ingredients selected from one or more flavours, colours, preservatives, texturising agents, bulking agents, acidulants, etc as would be appreciated by a skilled worker.
  • Particularly preferred GRAS ingredients include a cheese flavour which imparts a characteristic savoury cheesy taste to the composition.
  • Suitable cheese flavours are known in the art and include enzyme modified cheese (EMC), enzyme modified lactile products, synthetic or artificial cheese flavourings; synthetic or artificial cheese flavourings, lipolysed dairy flavours, dairy/cheese top notes and dairy cheese push notes.
  • EMC enzyme modified cheese
  • synthetic or artificial cheese flavourings synthetic or artificial cheese flavourings, lipolysed dairy flavours, dairy/cheese top notes and dairy cheese push notes.
  • flavouring agents such as salt and citric or lactic acid (which also acts as an acidulant) may also be added.
  • the final imitation cheese flavour will depend upon the type of cheese that the imitation cheese composition is intended to mimic.
  • the imitation cheese of the present invention corresponds to a mozzarella, parmesan, cheddar or colby cheese.
  • the bar may be flavoured by a non-cheese savoury or sweet flavour selected from the group consisting of vanilla, chocolate, coconut, cinnamon, apricot, cherry, or any other fruit flavour, salt, spice, beef, chicken, pork or any other meat flavour as would be appreciated in a skilled worker.
  • a non-cheese savoury or sweet flavour selected from the group consisting of vanilla, chocolate, coconut, cinnamon, apricot, cherry, or any other fruit flavour, salt, spice, beef, chicken, pork or any other meat flavour as would be appreciated in a skilled worker.
  • the imitation cheese composition of the invention may be comminuted for use as a food topping (eg pizza topping) or for use as an ingredient in foodstuffs.
  • a comminuted imitation cheese composition as an ingredient in a nutritional bar as an alternative snack or as a high protein bar aimed at the sports market.
  • the cheese slices can also be formed in casts by known methods.
  • the hot cooked mixture is formed or cast into bars of desired shape and size.
  • the hot cooked mixture may also be formed into blocks or sheets and the blocks or sheets comminuted for use as a food ingredient or food topping.
  • Any type of process cheese type cooker may be used in the process of the present invention.
  • Heating may be conducted using indirect means (e.g. convection) or directly via steam injection, or a combination of both.
  • the cooking devices may be operated at above atmospheric pressure.
  • a wide variety of additional protein may be used in the nutritional bars of the invention, for example cereal proteins, milk proteins, egg protein, animal protein, vegetable proteins, and mixtures thereof.
  • a wide variety of fats can be used in the nutritional bars of the invention including the fats listed above used in the imitation cheese composition of the invention, such as olive oil, canola oil, palm oil, coconut oil, sunflower oil, peanut oil, fish oil, lard, butter, margarine and other animal, vegetable and marine fats which are commercially available.
  • One or more preservatives such as sodium benzolate, ascorbyl palmitrate, sorbic acid, or BHT may optionally be used in the nutritional bars of the present invention to increase the shelf life of the products.
  • Binders may also be used to ensure uniform consistency of the nutritional bars, such as polyvinyl alcohol, glycerol or methylcellulose.
  • flavours and ingredients may optionally be used depending on the desired colour, flavour, nutritional content or other benefit of the nutritional bar being produced as would be appreciated by a skilled worker.
  • This invention may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, and any or all combinations of any two or more said parts, elements or features, and where specific integers are mentioned herein which have known equivalents in the art to which this invention relates, such known equivalents are deemed to be incorporated herein as if individually set forth.
  • IWS made from MPC85 or rennet casein using 3 different types of native starch:
  • MPC85 (ALAPRO4850) and rennet casein (ALAREN 711) were supplied by Fonterra Cooperative Group Limited, Auckland, New Zealand.
  • the sample was poured onto a sheet of plastic film, covered with a second sheet and rolled with a rolling pin between 2.4 mm high rails to form a cheese-like film (cheese slice).
  • This film of cheese was stored in a refrigerator overnight to set and for sampling and analysis.
  • the shear and melt of the cheese slices (IWS) were measured using standard techniques in the art as follows:
  • An imitation cheese composition with 30% casein substituted by rice starch had acceptable melt and firmness characteristics for an IWS when the remaining casein source was rennet casein or MPC.
  • Example 2 Production of IWS using 15kg batches in a blentech cooker/mixer.
  • the fat (pre-melted) and dry ingredients were added to a Blentech horizontal twin-screw blender-cooker (Model CC45, Blentech Corporation, Rohnert Park, Calif. USA.) and stirred at low speed (50rpm) for 5 minutes at ambient temperature (about 25°C). The water was added and stirring continued at ambient temperature for another 40 minutes. Direct steam (DSI) was applied (over about 12 minutes) to the mixture to raise the temperature to 95°C and this was held for 15 minutes (all at 120rpm). The homogenous molten product was then poured onto plastic film covering a chilled table
  • the slices were stored in a fridge at about 5°C.
  • a second run was performed using the same base recipe and procedure except that 0.01kg of a proteolytic enzyme, Renco® liquid natural calf rennet, Dairy Meats N.Z. Ltd., Enzyme Division, Eltham, New Zealand, was added along with the water into the cooker (Blentech).
  • a proteolytic enzyme Renco® liquid natural calf rennet, Dairy Meats N.Z. Ltd., Enzyme Division, Eltham, New Zealand
  • a third run was performed similar to the second but only half the quantity of rennet (0.005kg) was added.
  • processed cheese slices alter their physical properties over time when stored. Often the texture deteriorates. The changes to the texture may range from insignificant to severe.
  • Example 3 After storage in a fridge for 3 months and once warmed to ambient temperature, a sample of the second run was examined. Any change in texture was considered insignificant. Surprisingly the sample had retained its low stickiness, peelability, elasticity and gloss and its processed cheese slice 'break' characteristic. In contrast, the texture of the sample of the third run had deteriorated considerably and was crumbly.
  • a nutritional bar can be made according to the following recipe (per 10Og serving):
  • Citric acid l.lg
  • this bar will have a soft chewy texture and sweet fruity flavour.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne une imitation de composition fromagère utile sous forme de barre ou de tranche pouvant être pelée depuis un film de plastique la soutenant ou pouvant être broyée et utilisée sous forme d'ingrédient ou de garniture alimentaires.
PCT/NZ2007/000327 2006-10-30 2007-10-30 Produit laitier et procédé WO2008054232A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ550924 2006-10-30
NZ55092406A NZ550924A (en) 2006-10-30 2006-10-30 Dairy product and process

Publications (1)

Publication Number Publication Date
WO2008054232A1 true WO2008054232A1 (fr) 2008-05-08

Family

ID=39344493

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NZ2007/000327 WO2008054232A1 (fr) 2006-10-30 2007-10-30 Produit laitier et procédé

Country Status (2)

Country Link
NZ (1) NZ550924A (fr)
WO (1) WO2008054232A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2949644A1 (fr) * 2009-09-09 2011-03-11 Bel Fromageries Procede de fabrication d'un produit fromager ayant un extrait-sec inferieur ou egal a 50% et comprenant au moins une cereale
WO2012072669A1 (fr) 2010-12-03 2012-06-07 Fromageries Bel Procédé de fabrication d'un produit fromager sucré ayant un extrait sec compris entre 30% et 60% et comprenant au moins une céréale
WO2014085250A1 (fr) * 2012-11-30 2014-06-05 Allied Blending & Ingredients, Inc. Mélange sec amélioré pour produire un succédané de fromage
WO2016184856A1 (fr) * 2015-05-18 2016-11-24 Prodotti Gianni S.R.L. Nouvelles préparations alimentaires à base de fromage
US10531673B2 (en) 2012-03-16 2020-01-14 Allied Blending, Lp Dry blend for making analogue cheese
US10785990B2 (en) 2012-05-01 2020-09-29 Allied Blending LP Dry blend for making extended cheese product
WO2021080969A1 (fr) * 2019-10-23 2021-04-29 Corn Products Development, Inc. Succédané de fromage à haute teneur en protéines utilisant de l'amidon de pois et procédés de fabrication d'un tel succédané de fromage
US11206844B2 (en) 2011-11-10 2021-12-28 Allied Blending & Ingredients Inc. Dry blend for making extended cheese product

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5304387A (en) * 1992-06-01 1994-04-19 Kraft General Foods, Inc. Method of making a high moisture non-fat cheese sauce
US5807601A (en) * 1996-09-09 1998-09-15 Schreiber Foods, Inc. Imitation cheese composition and products containing starch
WO2000008951A1 (fr) * 1998-08-12 2000-02-24 Societe Des Produits Nestle Sa Base de texture pour un aliment
US20060172054A1 (en) * 2005-01-31 2006-08-03 Kraft Foods Holdings, Inc. Process for mozzarella-type cheese
WO2007049981A1 (fr) * 2005-10-28 2007-05-03 Fonterra Co-Operative Group Limited Produit laitier et procede

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5304387A (en) * 1992-06-01 1994-04-19 Kraft General Foods, Inc. Method of making a high moisture non-fat cheese sauce
US5807601A (en) * 1996-09-09 1998-09-15 Schreiber Foods, Inc. Imitation cheese composition and products containing starch
WO2000008951A1 (fr) * 1998-08-12 2000-02-24 Societe Des Produits Nestle Sa Base de texture pour un aliment
US20060172054A1 (en) * 2005-01-31 2006-08-03 Kraft Foods Holdings, Inc. Process for mozzarella-type cheese
WO2007049981A1 (fr) * 2005-10-28 2007-05-03 Fonterra Co-Operative Group Limited Produit laitier et procede

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LEE C.H. AND SON H.S.: "The textural properties of imitation cheese by response surface analysis", KOREAN J. FOOD SCI. TECHNOL., vol. 17, no. 5, 1985, pages 361 - 370 *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2949644A1 (fr) * 2009-09-09 2011-03-11 Bel Fromageries Procede de fabrication d'un produit fromager ayant un extrait-sec inferieur ou egal a 50% et comprenant au moins une cereale
WO2011030065A1 (fr) 2009-09-09 2011-03-17 Fromageries Bel Procédé de fabrication d'un produit fromager ayant un extrait sec inférieur ou égal à 50% et comprenant au moins une céréale
WO2012072669A1 (fr) 2010-12-03 2012-06-07 Fromageries Bel Procédé de fabrication d'un produit fromager sucré ayant un extrait sec compris entre 30% et 60% et comprenant au moins une céréale
FR2968165A1 (fr) * 2010-12-03 2012-06-08 Bel Fromageries Procede de fabrication d'un produit fromager sucre ayant un extrait sec compris entre 30% et 60% et comprenant au moins une cereale
US11206844B2 (en) 2011-11-10 2021-12-28 Allied Blending & Ingredients Inc. Dry blend for making extended cheese product
US10531673B2 (en) 2012-03-16 2020-01-14 Allied Blending, Lp Dry blend for making analogue cheese
US11089793B2 (en) 2012-03-16 2021-08-17 Allied Blending LP Dry blend for making analogue cheese
US10785990B2 (en) 2012-05-01 2020-09-29 Allied Blending LP Dry blend for making extended cheese product
US11419345B2 (en) 2012-05-01 2022-08-23 Allied Blending LP Dry blend for making extended cheese product
EP3741217A1 (fr) * 2012-11-30 2020-11-25 Allied Blending & Ingredients Inc. Mélange sec amélioré pour produire un succédané de fromage
WO2014085250A1 (fr) * 2012-11-30 2014-06-05 Allied Blending & Ingredients, Inc. Mélange sec amélioré pour produire un succédané de fromage
WO2016184856A1 (fr) * 2015-05-18 2016-11-24 Prodotti Gianni S.R.L. Nouvelles préparations alimentaires à base de fromage
WO2021080969A1 (fr) * 2019-10-23 2021-04-29 Corn Products Development, Inc. Succédané de fromage à haute teneur en protéines utilisant de l'amidon de pois et procédés de fabrication d'un tel succédané de fromage

Also Published As

Publication number Publication date
NZ550924A (en) 2009-01-31

Similar Documents

Publication Publication Date Title
JP5955883B2 (ja) ベーカリー食品用ミックス
CA2370410C (fr) Produit fromager aromatise a longue duree de conservation pour la cuisson au four et son procede de preparation
US8399040B2 (en) Dairy product compositions using highly refined cellulosic fiber ingredients
CN101228891B (zh) 一种奶酪饼干及其制备方法
WO2008054232A1 (fr) Produit laitier et procédé
US20080138484A1 (en) Starchy Food Material or Starchy Food
CN108366592A (zh) 食品改良剂
AU2021209309A1 (en) Vegan fermented soft cheese
JPH08196198A (ja) 油脂組成物及びそれを用いたパンの製造方法
JP5961181B2 (ja) 甘味チーズ製品の製造方法
WO2007049981A1 (fr) Produit laitier et procede
JP2013544103A5 (fr)
US7815957B2 (en) Cheese compositions and related methods
AU2017302099A1 (en) Dry expanded food product made from protein, and method for the production thereof
WO2014084900A1 (fr) Compositions de fromage et procédés associés
US20220287320A1 (en) Cheese analogue compositions
WO2012167067A1 (fr) Encas à base de fromage
US20180000117A1 (en) Expanded dry protein-based food product and method for producing same
US20180160704A1 (en) Protein-based dry-expanded food product and method for producing same
CA2492454A1 (fr) Produit fromager aromatise a cuisson au four a longue periode de conservation et procede de preparation de ce dernier
JP3103331B2 (ja) チーズ
JP5920921B2 (ja) 焼き菓子
WO2024049876A2 (fr) Composition d'analogue de fromage
US20120328759A1 (en) Method for producing a cheese product containing milk solids lower than or equal to 50% and comprising at least one cereal
WO1995027409A1 (fr) Pate a tartiner a base de sauce tomate et de fromage

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 07860971

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 07860971

Country of ref document: EP

Kind code of ref document: A1