WO2015089645A1

WO2015089645A1 - Imitation foods and imitation dairy foods, matured or non-matured, food- manufacturing methods, foods thus obtained and uses of such foods

Info

Publication number: WO2015089645A1
Application number: PCT/CA2014/000910
Authority: WO
Inventors: Pierre La Haye; Marcel St-Jean
Original assignee: 6067212 Canada Inc.
Priority date: 2013-12-20
Filing date: 2014-12-19
Publication date: 2015-06-25

Abstract

The invention relates to an imitation dairy food that may or may not be matured, comprising at least one non-animal fat and at least one protein, the foods possibly being matured in at least part of the mass thereof and/or being matured on the surface. The invention also relates to a method for manufacturing such foods, in particular imitation dairy products such as imitation cheeses, matured on the surface and/or in the mass, from an imitation cheese containing a caseinate and/or a casein and using maturing methods traditionally used to mature cheeses and/or using novel maturing methods. The invention further relates to a matured or non-matured imitation food obtained by implementing one of the methods according to the invention. The invention lastly relates to the use of a matured imitation food or a non-matured imitation food for direct consumption, in food preparations, as ingredients or as a base ingredient that may be subject to additional maturing.

Description

Title: IMITATION FOODS AND REFINED OR UNINFINED IMITATION DAIRY FOODS, FOOD MANUFACTURING PROCESSES, FOOD OBTAINED AND FOOD USES

FIELD OF THE INVENTION

(a) Field of the invention

The invention relates to novel dairy imitation foods or animal fat, with or without fat of vegetable or animal origin, refined or not, heat-resistant or not, texture ranging from liquid to firm , their process (es) of manufacture and ripening and their uses, especially in cooking and / or in own tasting.

(b) Description of the Prior Art

The imitation foods marketed are generally made from soy protein, significantly less assimilable than milk proteins, and common plant-derived fats (soybean oil, palm oil, palm kernel oil, coconut oil, etc.) which are dispersed in the mass (homogeneous combination, by shearing effect, vegetable proteins, water, starches (often modified), salts (sodium chloride and other inorganic or organic phosphate) , aromas - often artificial - that give no or very little organoleptic properties similar to real cheeses, mainly the ripened ones.These substitute products often contribute to even increase the ingestion of modified ingredients and should be considered more like fillers rather than real cheese substitutes, and their presence is often unsuspected because they are mixed with real cheeses in gourmet dishes. n consumption such as pizza or filled pasta, often unbeknownst to consumers.

Imitation foods available in the industry are mainly used by the industrial food manufacturer who seeks to reduce its costs in the preparation of its dishes by substituting (totally or partially) the real cheese of its recipes. [0004] US patent application 2009/0123604 to The Hague et al. Describes an oil-water emulsion for use as a substitute for solid fat in the food industry. The oil-water emulsion is based on a selection of vegetable (s) or marine (s) oils, a milk protein and water. The emulsion may further comprise optional complementary lipophilic and hydrophilic components. The emulsion contains reduced amounts of saturated fats, little or no trans fatty acids and cholesterol, and is preferably further fortified with polyunsaturated essential fatty acids (PUFAs). Emulsion is a fat substitute that remains heat stable even when in contact with strongly acidic or alcoholic products. A process for preparing the emulsion is also described.

Patent Application US-2004 258798, in the name of Rodes, describes a system and a method of manufacturing a reinforced cheese product comprising a milk treatment system for the development of cheese curd, and a means for of manufacture which mixes the cheese curd and the acidic activating agent. By applying a negative pressure to a curd mixture, the activating agent can be sucked into the cheese curd. The reinforcing agent may include whey proteins to increase the mass of the product. Similarly, probiotics, fat substitutes, enzymes, and flavors can be added to the cheese curd to produce cheese products with reduced maturation time, cheese products with decreased lipid fraction, and maturation. accelerated or with new flavors.

The patent application JPS6463336, Tanaka et al., Describes a process for preparing a white cheese, molded and quenched in acidified brine, having an excellent taste and flavor and a good shelf life, according to a simple process. in a short time, by oxidation of the surface of the cheese or a cheese-type food, inoculation with a microorganism appropriate to the cheese and fermentation of said cheese. The raw material used in the process is skimmed milk powder which produces a curd natural by using rennet, or processed cheese or imitation cheese with acid casein and hardened vegetable oil, as the main raw materials. The surface of the raw material is oxidized by spraying or coating the cheese surface with a solution of phosphoric acid, or citric acid, or acetic acid, having a prescribed concentration or by immersing the cheese in the solution. and adjusting the pH from 3.6 to 6.5, preferably 4.5 to 5.5. The cheese is seeded with one or more types of white mold microorganism such as Penicillium camemberti and fermented in an optimal environment for several days.

[0010] There is a need for imitation, substitute, analogous or similar foods having a composition and / or a composition structure that mimics a product derived from the dairy production tradition and which can be refined according to the art. .

[0011] There is a need for imitation, substitute, analogous or similar foods having a composition and / or a composition structure that mimics a product derived from the tradition of dairy cheese making and which can be refined according to the invention. art.

There is a need for imitation foods lacking at least one of the problems of imitation cheeses of the prior art.

There is also a need for an imitation cheese ripened on the surface and / or in the mass.

[0014] There is a need to offer consumers a new type of substitute product having at least one of the following properties

• which does not have the negative nutritional aspects of cheeses made from cow milks, ewes, goats, buffaloes, and others;

• that does not have the negative nutritional aspects of imitation cheeses; • which retains the organoleptic and physicochemical properties of ripened cheeses;

• and which retains the very high biological value of metabolic assimilation of insoluble (casein) and soluble proteins (lactalbumin and globulin) of dairy products;

There is also a need to reduce the cost paid retail by consumers. This is done by substituting the most expensive component of cheese (milk fat) with a combination of cheaper vegetable oils chosen for their nutritional and taste properties.

There is therefore a need for similar cheeses having taste and / or physical properties adapted especially for direct consumption.

There is also a need for a refining process applicable to similar cheeses.

There is also a need for a process for the manufacture of said imitation cheeses.

ABSTRACT

The present invention aims to present a family of imitation food comprising:

at least one protein of plant origin or at least one protein of animal origin of casein type (as present in milk powder, in concentrates or in isolates of milk proteins) and / or of caseinate type, the protein content being less than 40% w / w, ranging from 2% w / w to 20% w / w, or 10% w / w to 15% w / w, or about 12% w / w ;

at least one fatty substance of plant and / or mineral and / or marine and / or animal origin, in which said animal fat is different from dairy fat, at a content ranging from 0% w / w to 45% w / w , or 20% w / w to 35% w / w, or this content is about 25% w / w; and

- water up to 95% w / w and above (as in the case of drinking yogurt), which varies from 5% w / w to 65% w / w, or 45% p / w at 55% w / w, or this content is about 50% w / w.

The present invention also aims to present, according to other aspects of the invention, processes for manufacturing imitation feeds.

The invention, its structure and its various advantages will be better understood on reading the non-limiting description above made with reference to the accompanying drawing. As will be understood, the subject matter described and claimed is susceptible of modifications in various respects, all without departing from the scope of the claims. Accordingly, the drawings and description should be considered illustrative and not restrictive and the scope of the material is defined in the claims.

DEFINITIONS

By the term "dairy product" is meant simple milk or processed foods or simply obtained and mainly from milk.

[0023] The term "currently available cheese imitation food" refers to unfermented and unripened foods.

The terms "cheese imitation food" or "dairy imitation food" corresponds in particular but not exclusively to a food having the appearance of a given food, but not having the physical characteristics and / or taste of this food, and comprising no refining for the purpose of conferring on it the said physical characteristics and / or taste of this food. In particular, non-exclusive examples of such foods may be: an altered dairy product in which at least part of the fat is not of animal origin;

- a food containing at least one fat (of animal origin or not) and but not having the physical characteristics and / or taste approaching the physical characteristics and / or taste of a food (eg a dairy product) already existing, and no part of the food has been refined; and

an altered dairy product, optionally containing a portion of fat which is not of animal origin, and which contains an ingredient such as a texturizing agent; but not having been fermented or matured.

The terms "ripening" or "refined" or "refining treatment" or "refining step" means a transformation operation performed on all or part of a food with the purpose of modifying at least one physical characteristic and / or taste of the food, this transformation operation being particularly feasible microbiological treatment, with a family of bacteria that are preferably lactic type.

DETAILED DESCRIPTION

A first object of the invention is constituted by a refined imitation dairy food without fat or comprising at least one non-animal fat, wherein said food is subjected to a refining treatment. This food can be refined on the surface, in the mass, or both.

A second object of the invention is constituted by a food family consisting of food comprising at least one protein of plant origin or at least one protein of animal origin of casein type, as present in the powder. of milk, in concentrates or in isolates of milk proteins, and / or of caseinate type.

In one embodiment, the imitation dairy food comprises: at least one protein of plant origin or at least one protein of animal origin of casein type, of caseinate type, or their combination, the protein content being less than 40% w / w;

at least one fatty substance of plant, mineral, animal origin, or combinations thereof, wherein said animal fat is different from dairy fat, at a content ranging from 0% w / w to 50% w / w; and

water at a content of up to 95% w / w and higher, wherein said food is subjected to a refining treatment.

In one embodiment, the protein of animal origin of casein type is of the type present in partially or fully skimmed or whole milk powder. In one embodiment, the partially or fully skimmed milk has a fat content of less than 1% w / w, or this content is about 0.5% w / w, or even a fat content of about 0.1% w / w.

In another embodiment, the proteins are chosen from the group consisting of:

at. vegetable proteins such as those extracted from cereals, for example soybeans or wheat or peas;

b. animal proteins such as those extracted from fish, for example collagen;

vs. animal proteins such as those extracted from the skins of animals, for example gelatin;

d. animal proteins such as those extracted from animal bones, for example gelatin;

e. animal proteins such as those extracted from milk, for example caseins and caseinates of sodium and / or calcium; and

f. mixtures of at least two of these proteins.

The protein content is less than 40% w / w. The protein content may range from about 2% w / w to about 40% w / w, about 2% w / w to about 39% w / w, about 2% w / w to about 38% w / w, about 2% w / w to about 37% w / w, about 2% w / w to about 36% w / w, about 2% w / w to about 35% p / w, about 2% w / w to about 34% w / w, about 2% w / w to about 33% w / w, about 2% w / w to about 32% w / w, about 2% w / w at about 31% w / w, about 2% w / w to about 30% w / w, about 2% w / w to about 29% w / w, about 2% w / w to about 40% w / w p, about 2% w / w to about 28% w / w, about 2% w / w to about 27% w / w, about 2% w / w to about 26% w / w, about 2% w / w at about 25% w / w, about 2% w / w to about 24% w / w, about 2% w / w to about 23% w / w, about 2% w / w to about 22% w / w, about 2% w / w to about 21% w / w, about 2% w / w to about 20% w / w, about 2% w / w to about 19% w / w, about 2% w / w to about 18% w / w, about 2% w / w to about 17% w / w, about 2% w / w to about 16% w / w, about 2% w / w to about 15% w / w, about 2% w / w % w / w to about 14% w / w, about 2% w / w to about 13% w / w, about 2% w / w to about 12% w / w, about 2% w / w to about 1% % w / w, about 2% w / w to about 10% w / w, about 2% w / w to about 9% w / w, about 2% w / w to about 8% w / w, about 2% w / w at about 7% w / w, about 2% w / w to about 6% w / w, about 2% w / w to about 5% w / w, about 2% w / w to about 4% w / w, about 2% w / w to about 3% w / w, or about 10% w / w to about 15% w / w, about 10% w / w and about 14% w / w, about 10% w / w and about 13% w / w, about 10% w / w and about 12% w / w, 10% w / w and about 11% w / w, about 11% w / w and about 15% w / w , about 11% w / w and about 14% w / w, about 12% w / w and about 13% w / w, about 11% w / w and about 12% w / w, about 12% w / w p and about 15% w / w, about 12% w / w and about 14% w / w, about 12% w / w and about 13% w / w, about 13% w / w and about 15% w / w about 13% w / w and about 14% w / w, about 14% w / w and about 15% w / w, or about 10% w / w, 11% w / w, 12 % w / w, 13% w / w, 14% w / w, 15% w / w.

The food family further comprises at least one fats of vegetable origin (oil or fat melted canola, olive, soy, sunflower, flax, almond, corn, rapeseed, coconut, peanut, etc.. ) and / or mineral (such as paraffins) and / or marine and / or animal (such as chicken fat, pork purse or tallow, but wherein said animal fat is different from dairy fat). Indeed, dairy fats such as dairy fats of cattle, goats, camelids, or others are excluded because they already enter the production of authentic cheeses. [0033] The content may range from about 0% w / w to about 45% w / w, about 0% w / w to about 40% w / w, about 0% w / w to about 35% w / w , about 0% w / w to about 30% w / w, about 0% w / w to about 25% w / w, about 0% w / w to about 20% w / w, about 0% w / w to about 15% w / w, about 0% w / w to about 10% w / w, about 0% w / w to about 5% w / w, about 5% w / w to about 45% w / w , about 5% w / w to about 40% w / w, about 5% w / w to about 35% w / w, about 5% w / w to about 30% w / w, about 5% w / w to about 25% w / w, about 5% w / w to about 20% w / w, about 5% w / w to about 15% w / w, about 5% w / w to about 10% w / w, d about 10% w / w to about 45% w / w, about 10% w / w to about 40% w / w, about 10% w / w to about 35% w / w, about 10% w / w to about 30% w / w, about 10% w / w to about 25% w / w, about 10% w / w to about 20% w / w, about 10% w / w to about 15% w / w, d about 15% w / w to about 45% w / w, about 15% w / w to about 40% w / w, about 15% w / w to about 35% w / w, about 1% w / w 5% w / w to about 30% w / w, about 15% w / w to about 25% w / w, about 15% w / w to about 20% w / w, about 20% w / w to about 45% w / w, about 20% w / w to about 40% w / w, about 20% w / w to about 35% w / w, about 20% w / w to about 30% w / w, about 20% w / w to about 25% w / w, from about 25% w / w to about 45% w / w, about 25% w / w to about 40% w / w, about 25% w / w to about 35% w / w, about 25% w / w to about 30% w / w, about 30% w / w to about 45% w / w, about 30% w / w to about 40% w / w , about 30% w / w to about 35% w / w, about 35% w / w to about 45% w / w, about 35% w / w to about 40% w / w, about 40% p / w at about 45% w / w, or preferably between 20% w / w and 35% w / w, or this content is about 5% w / w, 10% w / w, 15% w / w p, 20% w / w, 25% w / w, 30% w / w, 35% w / w, 40% w / w, 45% w / w.

The food family further comprises water at a content of up to 95% w / w and more (as in the case of drinking yogurt), which is between

About 5% w / w to about 95% w / w, 5% w / w to about 90% w / w, 5% w / w to about 85% w / w, 5% w / w to about 80% w / w, 5% w / w to about 75% w / w, 5% w / w to about 70% w / w, 5% w / w to about 65% w / w, 5% w / w at about 60% w / w, 5% w / w to about 55% w / w, 5% w / w to about 50% w / w, 5% w / w to about 45% w / w, about 5% w / w p at about 40% w / w, about 5% w / w to about 35% w / w, about 5% w / w to about 30% w / w, about 5% w / w to about 25% w / w , about 5% w / w to about 20% w / w, about 5% w / w to about 15% w / w, about 5% w / w to about 10% w / w, about 10% w / w p at about 95% w / w, from about 10% w / w to about 90% w / w, from about 10% w / w to about 85% w / w, from about 10% w / w to about 80% w / w, from about 10% w / w to about 75% w / w, from about 10% w / w to about 70% w / w, from about 10% w / w to about 65% w / w % w / w, from about 10% w / w to about 60% w / w, from about 10% w / w to about 55% w / w, from about 10% w / w to about 50% w / w / p, from about 10% w / w to about 45% w / w, about 10% w / w to about 40% w / w, about 10% w / w to about 35% w / w, about 10% w / w at about 30% w / w, about 10% w / w at about 25% w / w, about 10% w / w at about 20% w / w, about 10% w / w at about 15% w / w / p, from about 15% w / w to about 95 % w / w, from about 15% w / w to about 90% w / w, from about 15% w / w to about 85% w / w, from about 15% w / w to about 80% w / w / p, from about 15% w / w to about 75% w / w, from about 15% w / w to about 70% w / w, from about 15% w / w to about 65% w / w from about 15% w / w to about 60% w / w, from about 15% w / w to about 55% w / w, from about 15% w / w to about 50% w / w, d about 15% w / w to about 45% w / w, about 15% w / w to about 40% w / w, about 15% w / w to about 35% w / w, about 15% w / w to about 30% w / w, about 15% w / w to about 25% w / w, about 15% w / w to about 20% w / w, about 20% w / w to about 95% w / w from about 20% w / w to about 90% w / w, from about 20% w / w to about 85% w / w, from about 20% w / w to about 80% w / w, d from about 20% w / w to about 75% w / w, from about 20% w / w to about 70% w / w, from about 20% w / w to about 65% w / w, from about 20% w / w to about 60% w / w, from about 20% w / w to about 55% w / w, from about 20% w / w to about 50% w / w, about 20% p / w at approximately 45% w / w, approximately 20% w / w at about 40% w / w, about 20% w / w to about 35% w / w, about 20% w / w to about 30% w / w, about 20% w / w to about 25% w / w, from about 25% w / w to about 95% w / w, from about 25% w / w to about 90% w / w, from about 25% w / w to about 85% w / w, of about 25% w / w to about 80% w / w, about 25% w / w to about 75% w / w, about 25% w / w to about 70% w / w, about 25% w / w % w / w at about 65% w / w, from about 25% w / w to about 60% w / w, from about 25% w / w to about 55% w / w, from about 25% w / w to about 50% w / w, of about 25% w / w to about 45% w / w, about 25% w / w to about 40% w / w, about 25% w / w to about 35% w / w, about 25% w / w to about 30% w / w, from about 30% w / w to about 95% w / w, from about 30% w / w to about 90% w / w, from about 30% w / w to about 85% p / w, from about 30% w / w to about 80% w / w, from about 30% w / w to about 75% w / w, from about 30% w / w to about 70% w / w p, from about 30% w / w to about 65% w / w, from about 30% w / w to about 60% w / w, from about 30% w / w to about 55% w / w, from about 30% w / w to about 30% w / w, from about 30% w / w to about 45% w / w, about 30% w / w to about 40% w / w, about 30% w / w at about 35% w / w, from about 35% w / w to about 95% w / w, from about 35% w / w to about 90% w / w, about 35% w / w at about 85% w / w, from about 35% w / w to about 80% w / w, from about 35% w / w to about 75% w / w, from about 35% w / w to about 70% w / w, about 35% w / w to e about 65% w / w, from about 35% w / w to about 60% w / w, from about 35% w / w to about 55% w / w, from about 35% w / w to about 50% w / w % w / w, from about 35% w / w to about 45% w / w, about 35% w / w to about 40% w / w, from about 40% w / w to about 95% w / w from about 40% w / w to about 90% w / w, from about 40% w / w to about 85% w / w, from about 40% w / w to about 80% w / w, d from about 40% w / w to about 75% w / w, from about 40% w / w to about 70% w / w, from about 40% w / w to about 65% w / w, from about 40% w / w to about 60% w / w, from about 40% w / w to about 55% w / w, from about 40% w / w to about 50% w / w, about 40% p / w at about 45% w / w, from about 45% w / w to about 95% w / w, from about 45% w / w to about 90% w / w, about 45% w / w p at about 85% w / w, from about 45% w / w to about 80% w / w, from about 45% w / w to about 75% w / w, from about 45% w / w to about 70% w / w, from about 45% w / w to about 65% w / w, from about 45% w / w to about 60% w / w, from about 45% w / w to about 55% w / w % w / w, from about 45% w / w to about 50% w / w from about 50% w / w to about 95% w / w, from about 50% w / w to about 90% w / w, from about 50% w / w to about 85% w / w, from about 50% w / w to about 80% w / w, from about 50% w / w to about 75% w / w, from about 50% w / w to about 70% w / w, from about 50% w / w to about 65% w / w, from about 50% w / w to about 60% w / w, from about 50% w / w to about 55% w / w, about 55% w / w at about 95% w / w, from about 55% w / w to about 90% w / w, from about 55% w / w to about 85% w / w, from about 55% w / w to about 80% w / w, from about 55% w / w to about 75% w / w, of about 55% w / w to about 70% w / w, from about 55% w / w to about 65% w / w, from about 55% w / w to about 60% w / w, about 60% w / w % w / w at about 95% w / w, from about 60% w / w to about 90% w / w, from about 60% w / w to about 85% w / w, about 60% w / w at about 80% w / w, from about 60% w / w to about 75% w / w, from about 60% w / w to about 70% w / w, about 60% w / w at about 65% w / w, from about 65% w / w to about 95% w / w, from about 65% w / w to about 90% w / w, from about 65% w / w to about 85% w / w, from about 65% w / w to about 80% w / w, from about 65% w / w to about 75% w / w, from about 65% w / w to about 70% p / w, from about 70% w / w to about 95% w / w, from about 70% w / w to about 90% w / w, from about 70% w / w to about 85% w / w p, from about 70% w / w to about 80% w / w, from about 70% w / w to about 75% w / w, from about 75% w / w to about 95% w / w, from about 75% w / w to about 90% w / w, about 75% w / w % w / w at about 85% w / w, from about 75% w / w to about 80% w / w, from about 80% w / w to about 95% w / w, about 80% w at about 90% w / w, from about 80% w / w to about 85% w / w, from about 85% w / w to about 95% w / w, about 85% w / w at about 90% w / w, or about 90% w / w to about 95% w / w, about 5% w / w and 65% w / w, or about 45% w / w and 55% w / w, or this content is about 5% w / w, 10% w / w, 15% w / w, 20% w / w, 25% w / w, 30% w / w, 35% w / w, 40% w / w, 45% w / w, 50% w / w, 55% w / w, 60% w / w, 65% w / w, 70% w / w, 75% p / w, 80% w / w, 85% w / w, 90% w / w, and 95% w / w.

In one embodiment of the present invention, these imitation foods are refined surface and / or in the mass.

The water content is a function of the type of food sought, indeed in the case of a similar yogurt this content can be up to 85% w / w and more by weight of the total mass of the product.

According to one embodiment of the invention, in the presence of casein (s), one can have higher water contents than in the caseinate (s).

Salts may be present in the imitation foods of the invention. In one embodiment, the salts are sodium chloride salts or calcium chloride. In one embodiment, the salts are iron salts selected from sodium phosphates and calcium phosphates. According to an embodiment of the present invention, the sodium phosphate is disodium phosphate. The percentage of melt salt is by weight from about 0.5% w / w / to about 2% w / w, about 0.5% w / w / to about 1.5% w / w, about 0, 5% w / w / about 1% w / w, about 1% w / w / about 2% w / w, about 1% w / w / about 1.5% w / w, or about 1, 5% w / w / at about 2% w / w, based on the total weight of the mass of the imitation food, and according to an embodiment of the present invention, of 1% w / w.

Emulsifiers may be present in the imitation feeds of the invention. In one embodiment, the emulsifiers are selected from the group consisting of lecithin, monoglycerides, and diglycerides. The percentage of emulsifiers is by weight from about 0.1% w / w / to about 2% w / w, about 0.1% w / w / to about 1.5% w / w, about 0.1% p / w / at about 1% w / w, about 0.1% w / w to about 0.5% w / w, about 0.5% w / w / about 2% w / w, about 0, 5% w / w / at about 1.5% w / w, about 0.5% w / w / about 1% w / w, about 1% w / w / about 2% w / w, about 1% w / w % w / w / at about 1.5% w / w, or about 1.5% w / w / at about 2% w / w, based on the total weight of the bulk of the imitation feed and according to an embodiment of the present invention, 1% w / w.

In another embodiment, the foods of the present invention may contain at least one adjuvant chosen from the family consisting of sugars, gums, natural starches, modified starches, salts, flavors, dyes, spices, aromatic herbs, flavor enhancers, preservatives and mixtures of at least 2 of these components.

The weight content of said adjuvant may vary from about 5% w / w to about 45% w / w, about 5% w / w to about 40% w / w, about 5% w / w to about 35% w / w, about 5% w / w to about 30% w / w, about 5% w / w to about 25% w / w, about 5% w / w to about 20% w / w, about 5% w / w % w / w to about 15% w / w, about 5% w / w to about 10% w / w, from about 10% w / w to about 45% w / w, about 10% w / w to about 40% w / w, about 10% w / w to about 35% w / w, about 10% w / w to about 30% w / w, about 10% w / w at about 25% w / w, about 10% w / w to about 20% w / w, about 10% w / w to about 15% w / w, about 15% w / w to about 45% w / w, about 15% w / w to about 40% w / w, about 15% w / w to about 35% w / w, about 15% w / w to about 30% w / w, about 15% w / w at about 25% w / w, about 15% w / w to about 20% w / w, about 20% w / w to about 45% w / w, about 20% w / w to about 40% w / w, about 20% w / w to about 35% w / w, about 20% w / w to about 30% w / w, about 20% w / w to about 25% w / w, about 25% w / w % w / w at about 45% w / w, about 25% w / w at about 40% w / w, about 25% w / w at about 35% w / w, about 25% w / w at about 30% p / w, from about 30% w / w to about 45% w / w, about 30% w / w to about 40% w / w, about 30% w / w to about 35% w / w, of about 35% w / w to about 45% w / w, about 35% w / w to about 40% w / w, about 40% w / w to about 45% w / w, or preferred between 20% w / w and 35% w / w, or this content is about 5% w / w, 10% w / w, 15% w / w, 20% w / w, 25% w / w p, 30% w / w, 35% w / w, 40% w / w, 45% w / w. The weight content of said at least one adjuvant is preferably about 25% w / w.

A second object of the invention is constituted by the manufacturing processes of a imitation food refined surface and / or in the mass. The methods of the present invention are of two types: food manufacturing processes and food refining processes. These can be applied to existing imitation cheeses, as well as imitation foods of the present invention as defined in the first subject of the invention. The refining processes are carried out on an imitation feed by the refining processes traditionally used for cheese refining.

According to one embodiment of the present invention, the processes are carried out from a caseinate, in which an imitation cheese is subjected to a refining step.

According to another embodiment of the present invention, the processes are carried out from a casein. According to another embodiment of the present invention, in the methods of the invention the casein or caseinate is replaced by a mixture of casein (s) and caseinate (s).

According to another embodiment of the present invention, it is also possible in the context of the methods of the invention to incorporate natural flavors of cheese in order to obtain foods with a typical taste of: brie (flowery rind) , old cheddar and parmesan (fermented firm dough), edam, Swiss or Emmenthal (milky firm dough), blue (marbled dough), Boursin ^® type spread, Boursin ^{® style} .

According to the second subject of the present invention, the manufacturing processes may also consist in creating a cheese imitation mass from the constituents described above. This mass is obtained in several stages:

1. A first mixture of fatty substances (oils or melted fat) is heated to a temperature above 80 ° C, to which the source of caseins or caseinates is added. This step is essential for conditioning dairy proteins.

2. In parallel, another water mixture, to which the starch (s) is (are) added, is brought to a temperature above the gelation temperature of F (the) starch (s).

3. All other ingredients constituting the mass of the imitation food are then added to the water-starch mixture (s).

4. The two mixtures are then combined and mixed (optionally emulsified) to obtain the mass of the imitation food.

5. This new mass is then cooled to the ideal fermentation temperature depending on the type of ferment added.

6. Optionally, the mass containing the dairy ingredients may be delactosed according to the methods of the art. 7. After fermentation, from a few hours to a few days (depending on the type of ferments), the mass is pasteurized, for example at> 63 ° C, 30 minutes or according to any other time-temperature combination recognized in the literature, to inactivate ferments. This step is optional.

8. Finally, flavorings and flavoring agents, as well as other ripening ferments, may be added to the mass by mixing or emulsion formation. Flavorings or flavoring agents may have also been added at an earlier stage.

9. The mass thus obtained can then be refined according to the known methods of cheese refining.

a) a first mixture of water and starch (s) is brought to a temperature above the gelation temperature of (s) Γ (the) starch (s) to which all or some constituents are then gradually added, mixed, optionally emulsified, then

b) This mass is then cooled to the ideal fermentation temperature depending on the type of ferment added. At this stage, the fatty substances are added optionally before or after cooling.

c) Optionally, the mass containing the dairy ingredients can be delactosed according to the methods of the art.

d) After fermentation, from a few hours to a few days (depending on the type of ferments), the mass is pasteurized, for example at> 63 ° C, 30 minutes or according to any other time-temperature combination recognized in the literature, to inactivate ferments. This step is optional.

e) Then, optionally, the fatty substances are mixed, emulsifying or not. f) Finally, flavors and flavoring agents, as well as other ripening ferments, can be added to the mass by mixing or by emulsion formation. Flavorings or flavoring agents may have also been added at an earlier stage.

g) The mass thus obtained can then be refined according to the known methods of cheese refining.

According to one embodiment, the manufacturing method of the present invention includes the addition of at least one maturing agent chosen from the group of bacteria, yeasts, molds and mixtures of at least 2 maturing agents. . The ripening agents may also be chosen from the group of acidifying and ripening lactic cultures, such as bacteria or mixtures of microorganisms chosen from:

a) Arthrobacter nicotianae;

b) Bifido bacterium lactis;

c) Brevibacterium linens;

d) Cryptococcus albidus;

e) Debaryomyces hansenii;

f) Geotrichum candidum;

(g) Kluyveromyces lactis;

h) Lactobacillus delbrueckii subsp. bulgaricus;

i) Lactobacillus helveticus;

j) Lactobacillus lactis;

(k) Lactobacillus rhamnosus;

I) Lactococcus lactis subsp. cremoris;

m) Lactococcus lactis subsp. lactis;

n) Lactococcus lactis subsp. lactis biovar. diacetilactis;

o) Leuconostoc mesenteroides subsp. cremoris;

p) Penicillium candidum;

q) Penicillium roqueforti;

r) Propionibacterium freudenreichii ssp. shermanii;

s) Streptococcus salivarius subsp. thermophilus; and t) Streptococcus thermophilus,

As well as lipases, proteases, yeasts and molds generally used in the art of refining.

According to another embodiment, the manufacturing method of the present invention also includes the conditions of temperature, of humidity, or both, which are modified on the basis of the observations of a master refiner type operator. According to another embodiment, the imitation food has all the physicochemical characteristics specific to its ripening, such as the level of protein, the level of acidity, the level of moisture, the level of sugars, and the level of oxygen.

In yet another embodiment, at least one curing agent is added during the step of curing. According to another embodiment, at least one maturing agent is introduced into the mass before the refining step by known methods or by at least one of the following methods:

a) - direct injection into the mass,

b) - injection into the mass preferably by needles; c) - deposition on cut parts, then reassembled; d) - introducing into the mass to refine a pre-fermented mass; and

e) - combination of at least two of the previously listed methods.

A third object of the invention is the refined imitation foods obtained by the implementation of one of the methods defined in the second subject of the present invention.

A fourth object of the invention is constituted by the uses of a refined imitation food, as defined in the first subject of the invention or as obtained by one of the methods defined in the second object of the invention, in particular for direct consumption, in food preparations, as ingredients or as a basic ingredient which may be subject to further ripening.

The direct consumption of this imitation cheese can also be done in pieces.

Among the uses of a refined imitation cheese of particular interest can be mentioned in particular the garnish on pizzas, in lasagna, in filled pasta, cheese spreads, in desserts such as desserts cheese and cannoli, etc.

Advantages

The imitation foods of the present invention provide consumers with a new type of substitute cheese product that does not have the negative nutritional aspects of cheese made from cow milks, ewes, goats, buffaloes , and others. The negative nutritional aspects considered are more particularly: a very high content of saturated fatty acids, the significant presence of cholesterol, a high level of sodium, a food with a high calorific contribution of fat, and the presence of lactose in an amount sufficient to create intolerance in some people.

The negative nutritional aspects of imitation cheeses, especially the abundant presence of saturated fatty acids from, for example, palm, palm kernel or coconut oils often used to ensure a cheese texture, are discarded in the methods of the present invention.

The imitation foods of the present invention retain the organoleptic properties of ripened cheeses, these properties are particularly the sweetness in the mouth, the fermented dairy scent, the lactic taste and satiety festive consumption.

The imitation foods of the present invention have physicochemical properties of ripened cheese, these properties are in particular: the melting temperature, the pH and the titratable acidity, the friability or unctuousness, hot stretching, external crust (washed and / or refined), flowing and / or fermented interior, propionic bubbles, and fineness of consumption.

In addition, the imitation feeds of the present invention retain the very high biological value of metabolic assimilation of insoluble proteins (caseins) and soluble (lactalbumin and lactoglobulin) dairy products.

The techniques of the present invention can reduce the cost paid retail by consumers. This is done by substituting the most expensive component of the cheese (dairy fat) with a combination of vegetable, mineral (such as paraffin), marine and / or animal oils (but in which the said animal fat is different from dairy fats). ), less expensive, chosen for their nutritional and taste properties.

This invention aims to create cheese products substitutes large fine cheeses. Thus, traditional cheeses such as Brie, Camembert, Swiss cheese, aged cheddar cheese, blue cheese and cheese spread, etc., intended for consumers, are targeted.

The imitation imitation cheeses are, because of their reduced manufacturing costs, of interest for consumer markets via food chains of retail stores.

The imitation cheese bases of the invention can also be directly sold without refining, and a processor can adapt them more specifically according to its methods, methods and composition of ripening agents by refining them to create fine cheeses. imitation for its consumers.

The elaborate bases can be manufactured in the factory because the manufacturing processes of the invention are simple and effective and therefore easily industrialized. The methods of the invention can develop bases with different textures such as fresh cheddar, Swiss, feta cheese, parmesan cheese, roquefort cheese, cream cheese or cream cheese cooking.

It is also possible in the context of the invention to incorporate natural or artificial flavors of cheese to obtain cheeses with a typical taste of: brie (flowery rind), old cheddar and parmesan (firm fermented dough) ), edam, Swiss or Emmenthal (milky firm dough), blue (marbled dough), Boursin® type spread, Boursin® style.

The methods of the invention allow in particular to develop in a controlled manner the fermentation of the ingredients of the bases in order to obtain: a flowing dough such as a camembert, a flowery rind like a brie, a marbled dough like a blue, a dough friable as a parmesan, or a splittable dough like a cheddar beans.

The imitation cheeses of the invention can be easily shaped into a format suitable for individual consumption by health-conscious consumers and packaged in packaging suitable for marketing via food distributors in consumer staples markets. .

Their enthusiastic approval in terms of taste, texture and appearance is easily achieved by consumers in focus groups and tasting.

The imitation cheeses of the invention can also be fumed (by exposure to various wood smoke) or by soaking in a solution of liquid smoke.

The technologies of the invention therefore make available a high-end cheese and / or high-end cheese for consumers who seek nutritional values different from traditional cheeses: low levels of saturated fat, with or without lactose, with omega 3, without cholesterol and at a low price. The present invention will be more readily understood by reference to the following examples which are given to illustrate the invention and not to limit the scope.

EXAMPLE 1

SURFACE PREPARATION AND REFINING OF A SIMILI-CHEESE

SOFT PASTE TYPE (STRIPE BRIE)

In a first step, 80 kilograms of an imitation solid cheese were prepared according to the following procedure:

1. Heating in a first container of 20 kilograms of canola oil at 90 degrees Celsius;

2. Addition to the heated mass of 6.4 kilograms of a 50/50 blend of Cornerstone Calcium Caseinate from Main Street Ingredients ™ (item 1192-2E) and a sodium caseinate Cornerstore Sodium Caseinate BG Main Street Ingredients ™ (item 1249-2E);

3. Stirring, preferably shearing, the resulting mass of the heated oil mixture and protein, until a creamy appearance;

4. Heating, in another container, a mass of 41.1 kilograms of water at 90 degrees Celsius, to which are then added the other ingredients which are a mixture of 6.8 kilograms of a mixture, in proportions corn starch and chemically modified starches (such as KMC CheeseMaker Medium Melt and Low Melt), 0.2 kilograms of sugar, 800 grams of table salt, 3.6 kilograms of Maltrin Maltrin M-040 from Grain Processing, 300 grams of yeast extract SSI # 1060 YE-LIGHT from Savory Systems International, 600 grams of disodium phosphate and 200 grams of citric acid; and Mixing, preferably under shear, the aqueous solution and the mixture of oil and proteins respectively prepared in the first container and in the second container.

The mixture thus prepared is used to make grinding wheels of 1,000 grams.

The wheels were soaked for 1 hour in a saturated brine acidified to a pH of 4.2 - 4.6 with acetic acid, and then inoculated by rubbing with a solution of bacteria of the PC type SNOW LYO 10 D - Pencillium candidum Danlac Canada according to the supplier's recommendation.

The wheels were brushed every two or three days (excluding weekends) with the same solution of ferments. The ripening lasted 5 weeks in the morning. All other characteristics including taste have proved satisfactory.

EXAMPLE 2

SURFACE PREPARATION AND REFINING OF A SIMILI-CHEESE

SOFT PASTE TYPE (STRIPE BRIE)

In a first step, 100 kilograms of an imitation solid cheese were prepared according to the following procedure:

1. In a container, 5.88 kg of maize starch (Casco) are dissolved in 67.15 kg of water at room temperature;

2. The mixture is heated to 83 ° C (starch gelation temperature);

3. 26 kg of skimmed milk powder (Crino ^® by Agropur ^® Ingredients) are mixed until complete homogeneity, preferably with shear, until a creamy appearance is obtained;

4. To the mixture are added: 1 kg of salt (sodium chloride) and 220 g of citric acid, with continuous stirring. The mixture thus prepared is used to make grinding wheels of 1,000 grams.

5. The temperature is adjusted to about 40 ° C. and 100 g of aromatic mesophilic ferment type B-K (Biena) are mixed therein.

6. Fermentation takes place at this temperature for 24 hours.

7. The fermented mixture is brought to 75 ° C for 10 minutes, then 10.5 kg of canola oil at room temperature are added thereto.

8. 150 g of natural cheddar flavor (EDLONG® NATURAL FLAVOR # 1410806) are also mixed.

9. The refined imitation food is then packaged in 20-liter boilers. EXAMPLE 3

SURFACE PREPARATION AND REFINING OF A SIMILI-CHEESE

SOFT PASTE TYPE (STRIPE BRIE)

Example # 2 is repeated identically, without addition of canola oil at point # 7.

EXAMPLE 4

SURFACE PREPARATION AND REFINING OF A SIMILI-CHEESE

TYPE DOUGH PASTE (eg OKA, PORT-SALUT)

A second series of grinding wheels, manufactured according to Example # 1, were brushed every two or three days (excluding weekends) with a solution of ferments made of skimmed milk 0% w / w of material fat and bacteria type CHOOZIT ™ Linens W Visbyvac LYO 1D - Brevibacterium linens from Danlac Canada as recommended by the supplier. The ripening lasted 5 weeks in the morning. The red growth, such as Oka or Port-Salut type cheese, completely covered the surface of the millstones. All other characteristics including taste have proved satisfactory.

EXAMPLE 5

PREPARATION AND REFINING OF A SIMILI-CHEESE OF PULP TYPE

FARM WITH NATURAL STARCH (EMMENTHAL EX)

The preparation was conducted as in Example 1 above except that the ferment was replaced by a solution of milk and bacteria CHOOZIT ™ MA 4001 LYO 25 DCU - a mixture of Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar. Diacetylactis, Streptococcus thermophilus from Danlac Canada according to the supplier's recommendation. The The results were excellent: a nice dairy-yellow crust, nice aroma and texture similar to a firm cheese with an acceptable taste.

EXAMPLE 6

PREPARATION AND REFINING OF A SIMILI-CHEESE OF PULP TYPE

DELICIOUS FARM

1. The first step consists in the rehydration by dipping of a low-temperature dried skimmed milk powder marketed under the trademark Crino ^® by Agropur ^® Ingredients: 106 grams of skimmed milk powder are gradually poured into 135 grams of water, having a temperature of about 50 degrees Celsius, with stirring with a mixer until homogeneous. The total duration of the rehydration operation is about 30 minutes.

2. The other ingredients, which are at room temperature, are added simultaneously. These are: 30 grams Grain Processing Corporation ™ Brand PURE-SET B965 Modified Starch, 3.4 grams Innophos Corporation ™ Disodium Phosphate, Table Salt (NaCl) at a rate of 1, 8 grams of citric acid F6000 Jungbunzlauer ™ at a rate of 0.44 grams, all with stirring. Then 54 grams of canola oil are added to this solution, always with stirring of the blender type. The temperature of the mixture is raised to 63 degrees Celsius for 30 minutes to ensure pasteurization and then cooled to <40 degrees Celsius.

3. The mixture thus prepared, cooled to <30 degrees Celsius, is inoculated with ENZECO® LACTASE NL lactase from Enzyme Development Corporation USA ™ according to the supplier's recommendations, ie about 15,500 YLU / kg of mass to be de-lactose. In addition, Mesophilic type B bacteria (Lactococus lactis, subsp. lactis, Lactococus lactis subsp. cremoris, Lactococus lactis subsp. diacetyl lactis, Leuconostoc mesenteroides subsp. cremoris) marketed by BIENA® under the reference code 75042, are introduced, by blending according to the rules of the art, at a rate of 0.01% w / w total of the solid mass.

4. The semi-liquid emulsion thus obtained is transferred to a mold of about 500 milliliters at room temperature. It is left to ripen at about 35 degrees C for at least 48 hours until the mass reaches a fresh Emmental consistency.

5. The mold is then heated to a temperature of at least 85 degrees Celsius in an oven to activate the gelling of the starch.

6. The resulting mass is comparable to a firm, creamy and milky white cheese with a characteristic cheese-like odor and a lactose-free cheese taste.

EXAMPLE 7

PREPARATION AND REFINING OF A SIMILI-CHEESE OF TYPE CLOSED PASTE WITH MODIFIED STARCH (EX CHEDDAR FRESH)

1. The first step consists in the rehydration by dipping of a low-temperature dried skimmed milk powder marketed under the trademark Crino ^® by Agropur ^® Ingredients: 106 grams of skimmed milk powder are gradually poured into 135 grams of water, having a temperature of about 50 degrees Celsius, stirring with a blender (blender) until homogeneous. The total duration of the rehydration operation is about 30 minutes.

2. The other ingredients, which are at room temperature, are added simultaneously. These are: Grain Processing Corporation ™ Brand PURE-SET B965 Modified Starch at a rate of 30 grams, Innophos Corporation ™ disodium phosphate at a rate of 3.4 grams, table salt (CaCl 2) at a rate of 1.8 grams, citric acid F6000 from Jungbunzlauer ™ at a rate of 0.44 grams, all under agitation . 54 grams of canola oil are then added to this solution, always with stirring of the mixer type. The temperature of the mixture is raised to 63 degrees Celsius for 30 minutes to ensure pasteurization and then cooled to <40 degrees Celsius.

Mesophilic aromatic type B bacteria (lactococus lactis, subsp lactis, lactococus lactis subsp., Cremoris, lactococus lactis subsp. Diacetyl lactis, Leuconostoc mesenteroides subsp.cremoris) marketed by BIENA® under reference code 75042, are introduced, by mixing. according to the rules of the art, at the rate of 0.01% w / w total of the solid mass.

The semi-liquid emulsion thus obtained is transferred into a mold of about 500 milliliters, at room temperature. It is left to ripen at about 35 degrees C for at least 48 hours until the mass reaches a fresh Emmental consistency.

The mold is then heated to at least 85 degrees Celsius in an oven to promote gelation of the starch.

The mass obtained is comparable to a firm cheese, white color highly creamy and milky, and has a characteristic cheese smell and a cheese taste.

EXAMPLE 8

PREPARATION AND REFINING IN THE MASS OF A SIMILI CHEESE

TYPE BLUE

3. Mesophilic aromatic type B bacteria (Lactococus lactis, subsp lactis, Lactococus lactis subsp. Cremoris, Lactococus lactis subsp. Diacetyl lactis, Leuconostoc mesenteroides subsp.cremoris) marketed by BIENA® under the reference number 75042, are introduced, by mixing according to the rules of the art, at a rate of 0.01% w / w total of the solid mass.

4. The semi-liquid emulsion thus obtained is transferred to a mold of about 500 milliliters at room temperature. It is left to ripen at about 35 degrees Celsius for at least 24 hours. The mold is then heated to a temperature of at least 85 degrees Celsius in an oven to promote gelation of the starch.

5. The mass obtained is then injected, by needles according to the rules of the art, a solution of ferments Pénicillium Roquefort PJ LYO D - Blue Mold of Danlac Canada and is left in normal maturation, according to the rules of the art, until blue veins characteristic of a Danish blue cheese are obtained.

EXAMPLE 9

PREPARATION AND FERMENTATION OF A SIMILI-YOGURT FOR DRINKING

1. The first step consists in the rehydration by dipping of a low-temperature dried skimmed milk powder marketed under the trademark Crino ^® by Agropur ^® Ingredients: 126 grams of skimmed milk powder are gradually poured into 345 grams of water , having a temperature of about 95 degrees Celsius, with stirring with a mixer until homogeneous. The total duration of the rehydration operation is about 30 minutes.

2. The other ingredients, which are at room temperature, are added simultaneously. These are: 210 grams of canola oil, 1 gram of citric acid, 10.5 grams of disodium phosphate, and 7 grams of table salt. The mixture is held at 63 degrees Celsius for 30 minutes to ensure pasteurization.

3. Mesophilic aromatic type B bacteria (Lactococus lactis, subsp lactis, Lactococus lactis subsp. Cremoris, Lactococus lactis subsp. Diacetyl lactis, Leuconostoc mesenteroides subsp.cremoris) marketed by BIENA® under the reference number 75042, are introduced, by mixing according to the rules of the art, at a rate of 0.01% w / w total of the solid mass when the mass is cooled to <40 degrees Celsius. The resulting liquid emulsion is left to mature at about 20 degrees Celsius for at least 48 hours until the mass reaches a yogurt-like consistency to drink. A strawberry jam 40% w / w was then added to the preparation at a rate of 20% w / w in order to give it a taste of the day.

EXAMPLE 10

PREPARATION AND FERMENTATION OF A SIMILI-CHEESE

SPREAD CREAM

The first step consists in the rehydration by soaking of a low-temperature dried skimmed milk powder marketed under the trademark Crino ^® by Agropur ^® Ingredients: 126 grams of skimmed milk powder are gradually poured into 430 grams of water, having a temperature of about 95 degrees Celsius, with stirring with a mixer until homogeneous. The total duration of the rehydration operation is about 30 minutes. The other ingredients, which are at room temperature, are added simultaneously. These are: canola oil at a rate of 1 12 grams, citric acid at a rate of 1 gram, disodium phosphate at a rate of 10.5 grams, table salt at a rate of 7 grams and powder citrus fruits CITRI-FI 100 FG from Fiberstar. The mixture is held at 63 degrees Celsius for 30 minutes to ensure pasteurization.

Mesophilic aromatic type B bacteria (lactococus lactis, subsp lactis, lactococus lactis subsp., Cremoris, lactococus lactis subsp. Diacetyl lactis, Leuconostoc mesenteroides subsp.cremoris) marketed by BIENA® under reference code 75042, are introduced, by mixing. according to the rules of the art, at the rate of 0.01% w / w total of the solid mass when the mass is cooled to <40 degrees Celsius. 4. The liquid emulsion thus obtained is left to mature at about 20 degrees C for at least 48 hours until the mass reaches a cream cheese-like consistency with all the physicochemical and organoleptic qualities of the cream. a cream cheese.

5. Two variants were made to make the cream cheese imitation firmer. As a first step, the previous citrus powder was replaced by Fiberstar CITRI-FI 200 FG containing guar gum. The resulting cream-cheese was firmer while retaining the same taste properties as the first try. In a second step, the previous citrus powder was replaced by Fiberstar CITRI-FI 300 FG containing xanthan gum. The resulting cream cheese was even firmer while retaining the same taste properties as the first try.

EXAMPLE 11

PREPARATION AND FERMENTATION OF A SIMILI-CHEESE

SPREAD CREAM

1. In a container, 3.57 kg of cornstarch (Casco) is dissolved in 50.83 kg of water at room temperature;

2. The mixture is heated to 83 ° C (starch gelation temperature);

3. 16.07 kg of skimmed milk powder (Crino ^® by Agropur ^® Ingredients) are mixed until complete homogeneity, preferably with shear, until a creamy appearance is obtained; 4. To the mixture are added 950 g of salt (sodium chloride), 950 of disodium phosphate and 150 g of citric acid, with continuous stirring. The mixture thus prepared is used to make grinding wheels of 1,000 grams.

5. The temperature is adjusted to about 40 ° C. and 100 g of mesophilic CHOOZIT ™ LM 57 LYO DCU (Danisco ™) ferment are mixed therein.

6. Fermentation takes place at this temperature for 24 hours.

7. The fermented mixture is brought to 75 ° C for 10 minutes, then 27.38 kg of canola oil at room temperature are added thereto.

8. 150 g of natural cheddar flavor (EDLONG® NATURAL CHEDDAR- TYPE FLAVOR # 1411433, EDLONG DAIRY TECHNOLOGIES ™) are also mixed.

9. The refined imitation food is then packaged in 20-liter boilers.

EXAMPLE 12

PREPARATION AND FERMENTATION OF A

SIMILI-CHEESE CHEESE FADE RICE

A quantity of 1, 8 kg of a spreadable cheese-like spread is manufactured according to the following mode:

1. In a container, 72 g of maize starch (Casco) are dissolved in 815 g of water at room temperature;

2. The mixture is heated to 83 ° C (starch gelation temperature); 3. 324 g of skimmed milk powder (Crino by Agropur Ingredients) are mixed until complete homogeneity, preferably with shear, until a creamy appearance is obtained;

4. To the mixture are added: 18 g of salt (sodium chloride), 18 g of disodium phosphate and 27 g of citric acid, with continuous stirring.

5. The temperature is adjusted to about 40 ° C and 18 g of aromatic mesophilic ferment type B-K (Biena) are mixed therein.

6. Fermentation takes place at this temperature for 24 hours.

7. The fermented mixture is heated at 75 ° C for 10 minutes, then 540 g of canola oil at room temperature are added thereto.

8. After cooling to a temperature of about 70 ° C the following aromas are mixed:

at. NATURAL CHEDDAR flavor 824.0181 U of FONA ™ at a rate of 0.20% w / w of the mass

b. Food coloring ROCOU XAN-639P of Colarome ™ at the rate of 0.13% w / w of the mass

vs. Food color RED CHRISTMAS MET0872 from Metarom Neotech ™ at the rate of 0.091% w / w of the mass

d. WORCESTERSHIRE sauce at a rate of 0.50% w / w of the mass

e. KEEN'S dry mustard at a rate of 0.10% w / w of the mass

f. 150 g of natural cheddar flavor (NATURAL CHEDDAR- TYPE FLAVOR # 141 1433, EDLONG®) are also mixed.

9. The imitation food is then packaged in 500 ml jars.

Although the present invention has been described with the aid of specific implementations, it is understood that several variations and modifications can be grafted to said implementations, and the present invention aims to 0

to cover such modifications, uses or adaptations of the present invention according generally to the principles of the invention and including any variation of the present description which will become known or conventional in the field of activity in which the present invention is found, and which may apply to the essential elements mentioned above, in accordance with the scope of the following claims.

Claims

CLAIMS:

A refined imitation dairy diet without fat or comprising at least one non-animal fat, wherein said food is subjected to a refining treatment.

2. Dairy imitation food according to claim 1, surface-ripened.

3. Dairy imitation food, according to claim 1, refined in the mass.

4. Imitation dairy food comprising:

at least one protein of plant origin or at least one protein of animal origin of casein type, of caseinate type, or their combination, the protein content being less than 40% w / w;

The food of claim 4, wherein the animal protein of casein type comprises the protein of animal origin present in the milk powder, in the milk protein concentrates or in the milk protein isolates.

The food of claim 4 wherein the protein content ranges from 2% w / w to 20% w / w, 10% w / w to 15% w / w, or about 12% w / w. p.

The food of claim 4, wherein the fat content is 20% w / w to 35% w / w, or about 25% w / w.

The food of claim 4, wherein the water content is 5% w / w to 65% w / w, 45% w / w to 55% w / w, or about 50% w / w .

9. imitation dairy food according to claim 4, imitation cheese type and further comprising at least one cast iron salt.

The imitation dairy food of claim 9, further comprising an emulsifier.

11. The imitation dairy food according to claim 10, wherein the emulsifier is selected from the group consisting of lecithin, monoglycerides, and di-glycerides.

12. The imitation food according to claim 9, wherein the melt salt is selected from the group consisting of sodium phosphates and calcium phosphates.

An imitation food according to claim 12, wherein the sodium phosphate is disodium phosphate.

The imitation food according to any one of claims 5 to 7, wherein the percentage of melt or emulsifier salt represents by weight from 0.05% w / w to 2% w / w relative to the total weight. from the mass of imitation cheese.

The imitation food according to claim 14, wherein the percentage of melt salt is about 1% w / w.

16. The imitation food according to claim 14, wherein the percentage of emulsifier is 0.1%.

17. imitation food according to any one of claims 5 to 16 further comprising at least one adjuvant selected from the family consisting of sugars, gums, natural starches, modified starches, salts, flavorings , dyes, spices, herbs, flavor enhancers, wines, preservatives and mixtures of at least 2 of these components.

18. The imitation food according to claim 17, wherein the weight content of said at least one adjuvant ranges from 5% w / w to 45% w / w.

19. The imitation food according to claim 18, wherein the weight content of said at least one adjuvant ranges from 20% w / w to 35% w / w.

The imitation food according to claim 19, wherein the weight content of said at least one adjuvant is about 25% w / w.

An imitation food according to any one of claims 5 to 20, wherein the animal protein of casein type is of the type present in the partially or fully skimmed or whole milk powder.

22. The imitation food according to claim 21, wherein the partially or fully skimmed milk has a fat content of less than 1% w / w, or this content is about 0.5% w / w.

23. The imitation food of claim 22, wherein the partially or fully skimmed milk has a fat content of about 0.1% w / w.

24. The imitation food according to any one of claims 5 to 23, wherein the proteins are selected from the group consisting of a. vegetable proteins;

b. animal protein extracted from fish;

vs. animal proteins extracted from the skins of animals;

d. animal protein extracted from animal bones;

e. animal proteins extracted from milk, for example caseins and caseinates of sodium and / or calcium; and

f. mixtures of at least two of these proteins.

An imitation food according to claim 24, wherein the vegetable protein is a protein extracted from cereal or plant.

An imitation food according to claim 25, wherein the protein extracted from cereal or plant is extracted from soybeans, wheat, or peas or other cereals or plants.

An imitation food according to claim 24, wherein the animal protein extracted from fish is collagen.

28. The imitation food of claim 24, wherein the animal protein is gelatin.

An imitation food according to claim 24, wherein the proteins extracted from the milk are caseins and caseinates of sodium or calcium.

30. The imitation food according to any one of claims 5 to 29, wherein the fatty substance is selected from the group consisting of:

fatty substances extracted from plants;

fatty bodies of animal type; mineral-type fats; and

mixtures of at least 2 of the previously listed fatty substances.

31. The imitation food according to claim 30, wherein the plants from which the extracted fats are selected from the group consisting of soybeans, canola, sunflower or maize.

32. The imitation food according to claim 30, wherein the mineral-type fats are paraffins.

33. The imitation food according to any one of claims 1 to 32, wherein the refining treatment is carried out in a controlled or uncontrolled manner.

34. Imitation food according to claim 33, partially or fully refined in the mass, and surface or in the mass and on the surface.

A controlled ripening imitation food according to claim 33 or 34, wherein the refining has been accomplished by the addition of ripening agents, yeasts or molds with or without the addition of adjuvant.

36. An imitation food according to claim 35, wherein the refining has been carried out by a microbiological treatment, for example by the addition of lactic acid bacteria and / or the addition of non-lactic bacteria.

37. Controlled refined imitation food according to any one of claims 33 to 36, characterized by a dry or wet crust, colored or not and with or without visual presence of bacteria, yeasts and / or molds.

A controlled ripening imitation feed as claimed in any one of claims 33 to 37, wherein the refining of the mass results in at least one of the formations of bubbles, streaks or eyes.

39. Controlled refined imitation food according to any one of claims 33 to 38, characterized by a dry crust, orange color and a port-hi type flavor.

40. A refined imitation food according to any one of claims 1 to 39, characterized by a flavor resulting naturally from refining.

41. A refined imitation food according to claim 40, characterized by a flavor resulting naturally from refining, and without there having been addition of natural and / or synthetic flavors.

42. A process for producing a surface-imitated, in-bulk, or both, imitation food as defined in any one of claims 1 to 41 from an imitation cheese and by known refining processes.

43. A method of manufacturing a surface-imitated, bulk-based, or both, imitation food as defined in any one of claims 1 to 41, wherein an imitation cheese obtained from a casein or a caseinate or a mixture of both is subjected to a refining step which comprises at least:

adding to the mass, at the surface or both, under controlled conditions of temperature and humidity and for a determined period of time, at least one maturing agent.

- and, optionally, acidified or non-acidified brine.

44. The manufacturing method according to claim 43, wherein at least one maturing agent is selected from the group of bacteria, yeasts, molds and mixtures of at least 2 maturing agents.

45. The manufacturing method according to claim 44, wherein at least one maturing agent is chosen from the group of acidifying and ripening lactic cultures, such as bacteria or mixtures of microorganisms chosen from:

Arthrobacter nicotianae;

Bifido bacterium lactis;

Brevibacterium linens;

Cryptococcus albidus;

Debaryomyces hansenii;

Geotrichum candidum;

Kluyveromyces lactis;

Lactobacillus delbrueckii subsp. bulgaricus;

Lactobacillus helveticus;

Lactobacillus lactis;

Lactobacillus rhamnosus;

Lactococcus lactis subsp. cremoris;

Lactococcus lactis subsp. lactis;

Lactococcus lactis subsp. lactis biovar. diacetilactis;

Leuconostoc mesenteroides subsp. cremoris;

Penicillium candidum;

Penicillium roqueforti;

Propionibacterium freudenreichii ssp. shermanii;

Streptococcus salivarius subsp. thermophilus; and

Streptococcus thermophilus, and

46. The manufacturing method according to any one of claims 43 to 46, wherein the conditions of temperature, humidity, or both, are modified on the basis of the observations of a master refiner type operator.

47. A method of manufacture according to any one of claims 42 to 46, wherein the imitation food has all the physico-chemical characteristics specific to its refining, such as the protein level, the level of acidity, the moisture level, the level of sugars, and the level of oxygen.

48. The manufacturing method according to any one of claims 42 to 46, wherein at least one curing agent is added during the step of curing.

49. The manufacturing method according to any one of claims 43 to 48, wherein at least one maturing agent is introduced into the mass before the refining step by known methods or by at least one of the following methods:

- direct injection into the mass,

injection into the mass preferably by needles;

- deposition on cut parts, then reassembled;

- introduction into the mass to refine a pre-fermented mass; and

- combination of at least two of the previously listed methods.

50. The manufacturing method according to any one of claims 42 to 49, wherein the mass to be refined is an imitation cheese which has been obtained by the following steps:

a) heating at least one fatty substance to at least 80 degrees centigrade; b) adding to the mass heated in a), at least one protein of plant origin, at least one protein of animal origin of caseinate type, or both;

c) stirring, preferably shearing, the mass resulting from the mixture of heated oil and protein obtained in b); (d) heating in another container water at least 80 degrees centigrade to which the other ingredients are added; and e) mixing, preferably under shear, the aqueous solution obtained in d and the oil and protein mixture obtained in c).

51. The manufacturing method according to any one of claims 42 to 49, wherein the mass to be refined is an imitation cheese which has been obtained by the following steps:

a) mixture of water and starch is raised to a temperature above the gelation temperature. starch to which all or some constituents are then gradually added, mixed, optionally emulsified, then

(b) optionally, delactosation of the mass in (a)

c) cooling the mass in a) or b) to the ideal fermentation temperature according to the type of ferment added thereto, and optional addition of the fatty substances;

d) fermentation, for a suitable period depending on the type of ferments) optionally followed by pasteurization of the mass to inactivate the ferments;

e) optionally, mixture of fatty substances, with or without an emulsifier;

f) addition by mixing or emulsification of flavors and flavoring agents, as well as other ripening ferments, to the mass; (g) refining of the mass obtained according to the known cheese refining methods, and flavorings and agents; taste, as well as other ripening enzymes, h) Optionally, adding by mixing or emulsifying flavorings and flavoring agents, as well as other ripening ferments, to the mass after any one of steps a) to d).

52. A manufacturing method according to claim 49 or 51, wherein the addition to the heated mass of at least one protein of vegetable origin, of animal origin of caseinate type, or both is at a content varying from 2% w / w to 20% w / w.

53. The method of claim 52, wherein the content varies from 10% w / w to 15% w / w.

54. The method of claim 53, wherein the content is 12% w / w.

55. A method of manufacturing an imitation food according to any one of claims 1 to 41, from a casein and which comprises the steps of:

a) preparing a minimal emulsion comprising water, casein, a fatty substance of vegetable, mineral or animal origin, wherein said animal fat is different from dairy fat, and a salt;

b) refining the minimum emulsion obtained in step a), said refining comprises at least:

adding, in the mass, at the surface, or both, under controlled conditions of temperature and humidity, and for a determined period of time, maturing agent selected from the group consisting of bacteria, yeasts, molds, as well as mixtures of two or more of these agents;

- and, optionally, acidified or non-acidified brine; and

(c) optional gelation of the starch when present; and d) optionally, surface refining.

56. The manufacturing method as claimed in claim 55, wherein step a) is carried out at a temperature which is below the lethal temperature of the ripening agents which will be used for refining in the subsequent step b).

57. The method of manufacture as claimed in claim 56, wherein the temperature is below 40 degrees Celsius for mesophilic type curing agents.

58. The manufacturing method as claimed in claim 57, wherein at least one of the elements selected from the group consisting of yeasts, molds, bacteria, flavorings and mixtures of at least 2 of these are added; in step a).

59. A method of manufacture according to any one of claims 55 to 58, wherein step a) is carried out in the presence of minimum mechanical agitation.

60. A manufacturing method according to any one of claims 55 to 59, wherein in step a), a determined amount of lactase is added which will partially or completely decompose the emulsion to result in a substantially lactose-free cheese imitation. .

61. The method of manufacture according to claim 60, wherein the degree of delactosage is controlled by at least one of the following factors: the type of lactase used, the temperature during the enzymatic treatment, the duration of the enzymatic treatment and the concentration of lactase.

62. The manufacturing method as claimed in claim 61, wherein a colorant, a sweetener, pure cocoa or a derivative thereof, coffee, coconut, or a combination thereof are added.

63. The manufacturing method as claimed in claim 55, in which a texturing agent is added at the beginning of step a) of preparing the emulsion, during step b). step c), before cooking, or a combination of these steps and preferably at the beginning of step a) of preparing the emulsion.

64. A method of manufacture according to any one of claims 55 to 63, wherein step b) the addition of ripening agents is selected from the group of acidifying lactic acid cultures and ripening as the following bacteria or mixtures of microorganisms:

Arthrobacter nicotianae;

Bifido bacterium lactis;

Brevibacterium linens;

Cryptococcus albidus;

Debaryomyces hansenii;

Geotrichum candidum;

Kluyveromyces lactis;

Lactobacillus delbrueckii subsp. bulgaricus;

Lactobacillus helveticus;

Lactobacillus lactis;

Lactobacillus rhamnosus;

Lactococcus lactis subsp. cremoris;

Lactococcus lactis subsp. lactis;

Lactococcus lactis subsp. lactis biovar. diacetilactis;

Leuconostoc mesenteroides subsp. cremoris;

Penicillium candidum;

Penicillium roqueforti;

Propionibacterium freudenreichii ssp. shermanii; Streptococcus salivarius subsp. thermophilus; and

Streptococcus thermophilus, and

lipases, proteases, yeasts and molds generally used in the art of refining.

65. The manufacturing method as claimed in claim 64, wherein the maturing agent is injected into the mass, at the surface, in the surface, or in the mass and in the surface, under controlled conditions of temperature and humidity. and for a fixed period of time.

66. A method of manufacture according to any one of claims 55 to 54, in which the gelling step c) is carried out by thermal treatment of the texturizing agents which have been introduced into the mass in step a), b) or c) at the temperatures and for a duration depending on the texturing agents present and in the case where at least one texturizing agent is added in step c), the addition is carried out at the beginning of step c) or in the course of step c).

67. The manufacturing method according to any one of claims 55 to 66, wherein step d) is a surface refining which is preferably carried out after the completion of the refining step b).

68. The manufacturing method according to claim 67, wherein the temperature, humidity or both conditions are modified in step c) on the basis of the observations of a master refiner.

69. Manufacturing process according to any one of claims 55 to 68, wherein the imitation cheese has all the physico-chemical characteristics of its surface refining.

70. The manufacturing method according to any one of claims 42 to 69 which comprises a refining step which consists of adding maturing agents during the course of the curing.

71. A manufacturing method according to any one of claims 42 to 70, comprising a surface refining step, during this step of the maturing agents are introduced into the mass and near the surface and by methods known.

72. The manufacturing method according to claim 71, wherein the ferments are introduced by injection into the mass or by deposition on cut parts, then reassembled, or by introduction into the mass to refine a pre-fermented mass in the step b).

73. Manufacturing method according to any one of claims 42 to 72, wherein the casein is replaced by a mixture of casein and caseinate.

74. The manufacturing method according to claim 73, wherein the mixture of casein and caseinate comprises less than 5% w / w of caseinate.

75. A refined imitation cheese obtained by carrying out one of the processes defined in any one of Claims 42 to 74.

76. Impregnated, refined or non-refined imitation cheeses obtained by carrying out one of the processes defined in any one of Claims 60 to 75.

77. Use of a refined imitation cheese, as defined in claims 1 to 41 or as prepared by the implementation of a manufacturing method as described in claims 42 to 76, for the direct consumption, in food preparations, as ingredients or as a basic ingredient which may be subject to further ripening.

78. Use, according to claim 77, of a ripened imitation cheese for direct consumption in pieces.

79. The use, according to claim 78, of a refined imitation cheese on pizzas, in lasagna, in stuffed pasta, in cheese spreads, in hamburgers, sausages, sauces, in desserts such as: as cheese desserts and cannoli.