WO2022243635A1 - Analogue de fromage à base de protéines d'origine végétale - Google Patents
Analogue de fromage à base de protéines d'origine végétale Download PDFInfo
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- WO2022243635A1 WO2022243635A1 PCT/FR2022/050937 FR2022050937W WO2022243635A1 WO 2022243635 A1 WO2022243635 A1 WO 2022243635A1 FR 2022050937 W FR2022050937 W FR 2022050937W WO 2022243635 A1 WO2022243635 A1 WO 2022243635A1
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- WIPO (PCT)
- Prior art keywords
- dry weight
- legume
- protein
- proteins
- milk
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the subject of the invention is a process for obtaining a vegetable analogue of soft cheese as an alternative to traditional dairy cheeses.
- the vegetarian and vegan food market is a growing market and there is a steady increase in the number of people who, for various reasons, must or choose to eat exclusively vegetarian food.
- Plant-based protein products may also be particularly important for people who are allergic to animal milk protein or who cannot digest cholesterol or lactose, or for people with diabetes.
- soy protein may also be much easier to digest than animal milk protein by people with stomach and intestinal diseases.
- it may be proposed to develop new solutions based on vegetable proteins to find an alternative to milk proteins.
- soybean cultivation is one of the most intensive crops, generally GMOs, making it responsible for many imbalances in the ecosystem.
- soy proteins are among the major allergens that must be indicated on the labeling of food products.
- document WO 2018/115597 describes a fresh product based on vegetable proteins produced by fermentation and being essentially free of soy.
- Two particular examples of the product according to this document are given: one having a cottage cheese type texture and a second similar to solid cheese capable of being sliced.
- the document proposes the use of a coagulating enzyme, ie transglutaminase, to facilitate precipitation and allow the desired texture to be obtained.
- the intermediate product obtained is either cut to form granules (cottage cheese) or condensed and compressed (solid cheese capable of being sliced).
- the use of an enzyme involves an inactivation step thereof so that the product therefore undergoes a new heating step after fermentation, which makes the manufacturing process complex.
- this document is silent as to soft cheese analogues. [7] There is therefore a need to find other raw materials of plant origin to enable the preparation of soft cheese analogues.
- the invention improves the situation.
- the invention can make it possible to provide analogs of soft cheese, which can have a short list of ingredients, simplifying the implementation processes and also satisfying the current expectations of consumers.
- a legume protein or of a mixture of legume proteins said protein(s) being chosen from protein from peas, field beans, chickpeas, lentils, lupine or mung beans, based on total dry weight;
- a use of a liquid composition for preparing a soft cheese analogue, said composition comprising a dry matter content of between 15% and 45%, advantageously between 20% and 40 %, preferably between 25% and 35%, and:
- a legume protein or of a mixture of legume proteins said protein(s) being chosen from proteins from peas, field beans, chickpeas, lentils, lupine or mung beans, based on total dry weight,
- the present invention relates to a dry food composition intended to be reconstituted to form a legume milk, said dry composition comprising, by dry weight:
- the present invention relates to a soft cheese analogue comprising:
- a legume protein or of a mixture of legume proteins said protein(s) being chosen among proteins from peas, field beans, chickpeas, lentils, lupine or mung beans, based on total dry weight and
- said analog having a firmness having a value between 5 and 100 N, preferably between 10 and 70N, preferably between 15 and 35N.
- said analogue is obtained by a method according to the first aspect.
- the invention relates to a process for the manufacture of a soft cheese analogue, preferably ripened, said process comprising the steps of:
- a legume protein or of a mixture of legume proteins said protein(s) being chosen from protein from peas, field beans, chickpeas, lentils, lupine or mung beans, based on total dry weight;
- the method according to the invention does not involve the use of a texturizer, nor of a coagulating or gelling enzyme, for example transglutaminase or any other enzyme with a similar function, nor of a coagulating salt such as chloride calcium, magnesium sulfate or magnesium chloride. This is advantageous because most of the transglutaminases available contain sodium caseinate, which itself is a dairy product and is therefore not preferred.
- legume milk is obtained by hydrating the dry matter consisting of legume protein, NaCI salt and sugars, if the latter are present.
- the legume milk supplied is prepared by hydrating the proteins, optionally adding NaCI salt and/or sugars, adding the fat and creating an emulsion forming the legume milk.
- the legume milk supplied is prepared by hydrating the proteins, adding NaCI salt and possibly sugars, adding the fat and creating an emulsion forming the legume milk.
- Pulse milk can be prepared by known methods and more specifically as described in the procedure described below.
- the legume milk supplied is prepared by hydrating the proteins, optionally adding NaCl salt and/or sugars, adding the fat and creating an emulsion forming the legume milk.
- the hydration of proteins can be done by placing the proteins in water, preferably by heating the water beforehand. Hydration can vary from 1 to 60 minutes.
- the water temperature can range from 40 to 70°C.
- the fat can be mixed with the water and the proteins, possibly after having previously heated it.
- the temperature of the fat can range from 10 to 70°C.
- the emulsion can be made by the known methods for manufacturing emulsions, generally by mixing the constituents of the emulsion under shear. The mixing can be very fast, it can go from 1 second to 20 minutes.
- the preparation of the legume milk comprises a heat treatment step, for example a pasteurization step.
- the heat treatment step can range from a few seconds to several minutes, for example from 5 seconds to 60 minutes, at a temperature ranging from 60 to 150°C.
- the acidifying ferment is chosen from lactic ferments, thermophilic ferments or mesophilic ferments or a mixture thereof.
- ferments are: Bifidobacterium, Lactobacillus delbruekii subsp. bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, Lactobacillus lactococcus lactis subsp. lactis, Leuconostoc, Lactobacillus helveticus, Lactobacillus plantarum or Pediococcus pentasaceus.
- the fermentation step is carried out at a temperature ranging from 20°C to 45°C.
- the fermentation step is preferably carried out at a temperature ranging from 38 to 45°C.
- mesophilic ferments are used, the fermentation step is preferably carried out at a temperature ranging from 20 to 37°C.
- a mixture of thermophilic and mesophilic ferments is used, those skilled in the art will know how to determine the temperature according to the ferments selected.
- the fermentation step takes place in the absence of rennet, or even of any enzyme capable of coagulating proteins.
- the fermentation step is stopped when the pH of the intermediate composition is between 4.5 and 5.5, preferably between 4.7 and 5.1.
- the method of the invention may further comprise a molding step to form the cheese analogue.
- This step can, according to a first variant, be carried out by grinding the seeded legume milk before the fermentation.
- the fermented preparation is roughly cut after fermentation and then molded.
- the method further comprises an additional concentration step after the fermentation step.
- this concentration step can be carried out by draining, centrifugation or any other technique that those skilled in the art will be able to choose according to their needs. The use of such a step makes it possible to increase the dry matter content in the final product obtained.
- the concentration step is carried out by dewatering
- the molds used are those of the conventional type used in the cheese industry.
- the draining step can last from 12 hours to 10 days, for example from 1 to 5 days.
- a cheese drying step is carried out after this demolding step, generally for a period of one to two hours.
- a salting step can be implemented on the surface of the intermediate product obtained after the fermentation step or after the concentration step if the latter takes place.
- the method further comprises a refining step.
- the analogue thus obtained will be an analogue of soft ripened cheese.
- ripening is carried out with at least one ripening ferment, for example of the Pénicillium camemberti and/or Geotrichum candidum type.
- the ripening ferments used have a low lipolysis power, in order to limit the development of a sharp or bitter taste that is too pronounced.
- the cheese analogue obtained by the process according to the invention is a soft cheese analogue, ripened or not, such as for example an analogue of camembert, brie or coulommiers or even washed rind cheeses such as Langres, Epoisses, Maroilles or Munster.
- the addition of ripening ferments is carried out by spraying the cheese, for example the cheese obtained after the fermentation or cooling step.
- the ripening ferments are added to the mass from the start, preferably after the pasteurization step, if the latter is present.
- the ripening step is carried out at a temperature between 5 and 20°C at a relative humidity of 90 to 99%.
- a person skilled in the art will be able to choose the duration and method of ripening according to the analogue of the cheese specialty desired. For example, ripening can take between 3 and 60 days, for example between 5 and 45 days, with turning.
- the method may further comprise a legume milk pasteurization step before the step of adding at least one acidifying ferment.
- the pasteurization step can be carried out at a temperature between 70 and 97°C and for a time between 5 seconds and 10 minutes.
- the time-temperature couple can be adjusted by those skilled in the art according to the desired pasteurizing value.
- pasteurization can be carried out at 95°C for 5 minutes.
- the legume protein(s) may be in the form of a solution, dispersion or suspension or in solid form, in particular in powder form.
- the milk comprising at least one legume protein used according to the invention can advantageously have a total protein content (N ⁇ 6.25) of at least 25% by weight of dry product.
- a milk having a protein content of between 25% and 75% by weight of dry product preferably between 30% and 60%, more preferably still between 35% and 55%, is used.
- % The total protein content is measured by performing the assay of the soluble nitrogenous fraction contained in the sample according to the Kjeldahl method. Then, the total protein rate is obtained by multiplying the nitrogen content expressed as a percentage of dry product weight by the factor 6.25.
- said milk comprising at least one legume protein may have a soluble protein content, expressed according to a test described below for measuring the water solubility of proteins, of between 20% and 99% .
- a composition having a high level of soluble proteins of between 35% and 90%, more preferably still between 40% and 80%, and in particular between 40% and 70%, by example between 40 and 55%.
- the content of soluble proteins is measured in water, the pH of which is adjusted to 7.5 +/- 0.1 using a solution of HCl or NaOH, by a method of dispersing a sample test portion in distilled water, centrifugation and analysis of the supernatant.
- a 400 ml beaker 200.0 g of distilled water are introduced at 20° C. +/- 2° C., and the whole is placed under magnetic stirring (magnetic bar and rotation at 200 rpm). Exactly 5 g of the sample to be analyzed are added. The mixture is stirred for 30 min, and centrifuged for 15 min at 4,000 rpm. The nitrogen determination method is carried out on the supernatant according to the method described above.
- the soluble protein content thus corresponds to the mass ratio of soluble protein to the dry matter of the test sample.
- the milk comprising at least one legume protein preferably has more than 50%, more preferably more than 60%, even more preferably more than 70%, even more preferably more than 80%, and in particular more than 90 % protein over 1000 Da.
- the determination of the molecular weight of the protein can be carried out according to the protocol described in the document EP1909593 B1 in paragraphs [0056] - [0065].
- compositions comprising at least one legume protein preferably have a molecular weight distribution profile consisting of:
- the legume protein may be selected from the group consisting of legume protein concentrate and legume protein isolate. Concentrates and isolates of legume proteins are defined with regard to their protein content (cf. the review by J. GUEGUEN of 1983 in “Proceedings of European congress on plant proteins for human food” (3-4) pp 267 - 304):
- - legume protein concentrates are described as having a total protein content of 60% to 75% on a dry basis, and
- the legume protein isolates are described as having a total protein content of 75% to 90% on a dry basis, the protein content being measured by the Dumas method, the nitrogen content being multiplied by a factor of 6.25.
- the legume protein(s) has a degree of hydrolysis of less than 6, preferably ranging from 3.5 to 5.0.
- This measurement is based on the method for determining amino nitrogen on proteins and protein isolates according to the invention using the MEGAZYME kit (reference K-PANOPA) and calculating the degree of hydrolysis.
- Blank Add 3.00 ml of solution no. 1 and 50 ml of distilled water.
- V Volume of the vial
- m mass of the test portion in g
- the legume protein contained in the milk can also be a “legume protein hydrolyzate”.
- Legume protein hydrolysates are defined as preparations obtained by enzymatically, chemically, or both simultaneously or sequentially hydrolyzing legume proteins. Protein hydrolysates include a higher proportion of peptides of different sizes and free amino acids than the original composition. This hydrolysis can affect protein solubility. Enzymatic and/or chemical hydrolysis is for example described in patent application WO 2008/001183.
- the hydrolysis of proteins is not complete, that is to say does not result in a composition comprising only or essentially amino acids and small peptides (from 2 to 4 amino acids).
- the preferred hydrolysates comprise more than 50%, more preferentially more than 60%, even more preferentially more than 70%, even more preferentially more than 80%, and in particular more than 90% of proteins and of polypeptides of more than 500 Da.
- the methods for preparing protein hydrolysates are well known to those skilled in the art and may, for example, comprise the following steps: dispersion of the proteins in water to obtain a suspension, hydrolysis of this suspension by the chosen treatment . Most often, it will be an enzymatic treatment combining a mixture of different proteases, possibly followed by a heat treatment intended to inactivate the enzymes that are still active. The solution obtained can then be filtered through one or more membranes so as to separate the insoluble compounds, possibly the residual enzyme and the high molecular weight peptides (greater than 10,000 daltons).
- the legume protein or proteins have a protein content expressed in dry weight of at least 80%, preferably at least 85%.
- Said protein or proteins are chosen from proteins derived from peas, horse beans, chickpeas, lentils, lupine or mung beans.
- said protein or proteins are chosen from proteins derived from peas or fava beans.
- said protein or proteins are chosen from proteins derived from peas.
- pea protein isolate that can be used in the process according to the invention is sold under the trade name NUTRALYS® F85F by Roquette. Its degree of DH hydrolysis is between 4-5. Its total protein rate is between 80-85%.
- the legume protein is a pea protein.
- the legume protein is a faba bean protein.
- the gelling properties of pea protein make it possible to obtain a product close to the expected texture: the product is demouldable and sliceable. Without being tied to a particular theory, gelation is generally explained by the aggregation of proteins, which can be more or less degraded, by disulphide bridges, hydrogen bonds and/or hydrophobic interactions: there is therefore formation of a three-dimensional network.
- pea being considered here in its broadest sense and including in particular: all varieties of “smooth pea” and “wrinkled pea”, and all mutant varieties of “smooth pea” and “wrinkled pea” and this, regardless of the uses for which said varieties are generally intended (human food, animal nutrition and/or other uses).
- peas in the present application includes varieties of peas belonging to the genus Pisum and more particularly to the species sativum and aestivum.
- mutant varieties are in particular those referred to as “r mutants”, “rb mutants”, “rug 3 mutants”, “rug 4 mutants”, “rug 5 mutants” and “lam mutants” as described in the article by C-L HEYDLEY et al. entitled “Developing novel pea starches” Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.
- said legume protein is derived from smooth pea.
- Pea proteins consist, like all legume proteins, of three main classes of proteins: globulins, albumins and so-called insoluble proteins.
- pea proteins also lies in their nutritional quality and their low cost, which makes them an economical functional ingredient.
- pea proteins contribute favorably to sustainable development and their carbon impact is very positive.
- the cultivation of peas is environmentally friendly, and does not require nitrogen fertilizers, as the pea fixes nitrogen from the air.
- the legume milk comprises from 0 to 5% by dry weight of sugars, preferably from 0 to 3%, preferably from 0.5% to 2% relative to the total dry weight of the dry composition.
- the sugars are chosen from dextrose or glucose, sucrose, lactose, or any other sugar fermentable by acidifying ferments or a mixture thereof.
- the legume milk comprises from 25 to 75% by dry weight of fat, preferably from 35 to 65%, preferably from 45% to 60% relative to the total dry weight.
- the fat is chosen from solid, liquid vegetable fats or a mixture thereof.
- the fat is chosen from solid fats such as coconut oil, palm oil, palm kernel oil, shea oil, cocoa butter, or from liquid fats, such as sunflower oil, rapeseed oil, fats from microalgae such as TARA and DHA, or any mixture of solid and/or liquid oils.
- the fat has a melting point of at least 15°C, more preferably of at least 20°C.
- An example of such a fat is coconut oil, the melting point of which is around 25°C.
- the fat has a melting point below -10°C, preferably below -15°C.
- a fat examples include sunflower and rapeseed oil whose melting point is around -15/-20°C and -10°C, respectively.
- the legume milk useful in the invention may also comprise another source of vegetable protein, used for example for its complementarity with legume proteins, or more broadly another vegetable base, such as oat syrup , a coconut milk, an oat milk, NaCI salt, one or more flavoring(s) and coloring(s), nutritional fibers and/or a source of minerals, in particular a source of calcium to nutritionally supplement said milk.
- the addition of coagulating salts is not necessary to obtain the texture of soft cheese.
- the legume milk comprises, relative to its dry weight, less than 5% by dry weight of coagulating salt, for example less than 1%, in particular less than 0.5%.
- the legume milk is preferentially free of coagulating salt.
- coagulant salt is meant a salt capable of forming at least two chemical bonds with the protein.
- the sources of minerals are salts other than soluble coagulant salts and are insoluble mineral salts.
- the most commonly used coagulating salts are magnesium chloride and calcium chloride.
- an insoluble calcium salt it can be chosen from calcium carbonate, calcium citrate tetrahydrate, calcium glycerophosphate, calcium phosphate, tricalcium phosphate, calcium dihydrogenpyrophosphate, calcium sulphate, calcium acetate monohydrate.
- the legume milk is free of texturizing agent. More particularly, the texturizing agent-free legume milk comprises a legume protein having a degree of hydrolysis ranging from 3.5 to 5.0.
- texturizing agents are used in vegetable cheese analogues because proteins and lipids do not provide the textural properties necessary for the composition forming the analogue.
- texturizing agent is meant according to the present invention an additional polysaccharide capable of thickening or gelling the composition in which it is included.
- Such an additional polysaccharide can in particular be a starch, an alginate, a galactan, a glucomanan or a galactomannan.
- the legume milk comprises, relative to its dry weight, less than 5% by dry weight of additional polysaccharide, for example less than 1%, in particular less than 0.5%.
- the legume milk is preferentially free of texturizing agent.
- the legume milk may be free of a texturizer, coagulating or gelling enzyme, for example transglutaminase or any other enzyme of similar function and/or a coagulating salt such as calcium chloride, magnesium sulphate or magnesium chloride.
- a texturizer for example transglutaminase or any other enzyme of similar function
- a coagulating salt such as calcium chloride, magnesium sulphate or magnesium chloride.
- the present invention relates to the use of a liquid composition for preparing a soft cheese analogue, said composition comprising a dry matter content of between 15% and 45%, advantageously between 20% and 40%, preferably between 25% and 35%, and:
- a legume protein or of a mixture of legume proteins said protein(s) being chosen from protein from peas, field beans, chickpeas, lentils, lupine or mung beans, based on total dry weight,
- the legume milk is free of texturizing agent.
- the legume milk may be free of a texturizer, coagulating or gelling enzyme, for example transglutaminase or any other enzyme with a similar function and/or a coagulating salt such as calcium chloride , magnesium sulfate or magnesium chloride.
- a texturizer for example transglutaminase or any other enzyme with a similar function and/or a coagulating salt such as calcium chloride , magnesium sulfate or magnesium chloride.
- the legume milk can be prepared by known methods and more specifically as described in the procedure described above.
- the soft cheese analogue is obtained by a process according to the first aspect.
- the cheese analogue can be a soft cheese analogue, ripened or not, such as for example a camembert, brie or coulommiers analogue or even washed rind cheeses such as Langres, Epoisses , Maroilles or Munster.
- the present invention relates to a dry food composition intended to be reconstituted to form a legume milk, said dry composition comprising, by dry weight:
- the dry composition additionally comprises from 0.5 to 2% by dry weight of sodium chloride relative to the total dry weight of the dry composition.
- Such a dry composition may be intended to be reconstituted by hydration to form a legume milk for use in the process described below.
- the legume milk can be prepared by known methods and more specifically as described in the procedure described above.
- the invention relates to a soft cheese analogue comprising, by dry weight:
- a legume protein or of a mixture of legume proteins said protein(s) being chosen from the proteins from peas, horse beans, chickpeas, lentils, lupine or mung beans, relative to the total dry weight of the dry composition, - from 25 to 75% by dry weight of fat, preferably from 35 to 65%, preferably from 45% to 60% relative to the total dry weight of the dry composition, said analog having a firmness having a value of between 5 and 100 N, for example between 10 and 70N, in particular between 15 and 35N.
- the analog has a dry matter content of between 25 and 50%, preferably between 30 and 48%, preferably between 35 and 45%.
- the analogue may comprise residual amounts of sugars, in the case where they have not completely fermented, for example preferably from 0 to 3%, preferably from 0.5% to 2% relative to the dry weight total of the dry composition.
- Such a cheese analogue can be obtained according to the process described above.
- Firmness is measured by penetrometry, with a cylinder punch with a diameter of 36mm, a pre-load of 0.5N, and penetration at 15mm at a speed of 100mm/min.
- the cheese analogue can be a soft cheese analogue, ripened or not, such as for example a Camembert, Brie or Coulommiers analogue or even washed-rind cheeses such as Langres, Epoisses , Maroilles or Munster.
- said cheese analogue is obtained by the process described above.
- YoFlex® YF-L02 DA YoFlex® YF-L02 DA
- dextrose for example, in the case of the use of XT-208 ferments
- XT-208 mesophilic lactic ferments marketed by CHR HANSEN (used instead of YoFlex ® YF-L02 DA ferments)
- Ripening ferments Geotrichum, for example Geotrichum Candidum, and/or Penicillium, for example Penicillium Camemberti.
- the soft cheese analogue according to the invention was prepared as follows:
- the product is drained using a perforated mold at the molding stage.
- the perforated mold is placed on a grid and left to drain for 5 days at 4°C
- Example 1 Influence of adding texturizing agent
- Example 2 Influence of the degree of hydrolysis of pea protein [140] [Table 2] slightly hydrolyzed protein did not achieve the desired gelation to generate a camembert-like texture. Even at 20% isolate levels, the product remains too liquid.
- a formula with CaCl2 was produced in order to test the coagulation of pea proteins by a coagulating salt.
- the presence of the salts leads to interactions with the carboxylate groups on the surface of the protein aggregates, which induces partial or total screening of the negative charges.
- divalent cations such as those of calcium, besides the fact that they generate a higher ionic strength at lower concentrations than monovalent ions, allows the formation of salt bridges between aggregates at the origin of the protein network three-dimensional. The result obtained after fermentation is not totally satisfactory, the texture is much softer and the taste is much too salty.
- the texture obtained after fermentation with this recipe is much softer and less gelled than the texture obtained with the recipe without calcium.
- the recipe and the process used in the invention make it possible to obtain a texture close to that of a soft cheese, without requiring the use of a coagulating salt.
- the fermentation temperature during the process is not 40°C but 30°C.
- a pea protein concentration of between 10 and 16% relative to the total mass of the milk makes it possible to achieve gelation.
- the composition obtained has a higher viscosity and a stronger buffering power, which can lead to a significant slowing down of the fermentation. It was also possible to observe that by using the mesophilic ferment of this test, the taste of the Camembert analogue is less vegetal and even closer to a dairy cheese.
- the draining step therefore leads to an increase in the level of dry matter in the product obtained from legume milk, thus making it possible to have a moderate viscosity at the time of preparation of the product and molding, while guaranteeing a product dry matter finish high enough for acceptable texture and conservation. It shows that to obtain a firm gel, the milk should have a dry matter content of at least 15%, but less than 35%.
- Example 6 Vegetable analogue of ripened soft cheese
- the soft cheese analogue according to the invention was prepared as follows:
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Abstract
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Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
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US18/561,209 US20240251815A1 (en) | 2021-05-17 | 2022-05-17 | Cheese equivalent produced on the basis of proteins of plant origin |
EP22731738.5A EP4340627A1 (fr) | 2021-05-17 | 2022-05-17 | Analogue de fromage à base de protéines d'origine végétale |
CA3218549A CA3218549A1 (fr) | 2021-05-17 | 2022-05-17 | Analogue de fromage a base de proteines d'origine vegetale |
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FR2105105A FR3122807A1 (fr) | 2021-05-17 | 2021-05-17 | Analogue de fromage à base de protéines d’origine végétale |
FRFR2105105 | 2021-05-17 |
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US (1) | US20240251815A1 (fr) |
EP (1) | EP4340627A1 (fr) |
CA (1) | CA3218549A1 (fr) |
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DE3730384A1 (de) | 1987-09-10 | 1988-02-25 | Christian Kueppers | Camembertkaeseaehnliches produkt aus sojabohnenmilch |
FR2738991A1 (fr) | 1995-09-22 | 1997-03-28 | Garreau Jean James Andre Roger | Produits alimentaires a base de lait de soja et leur procede de fabrication |
WO2008001183A2 (fr) | 2006-06-27 | 2008-01-03 | Alain Tourney | Nouveaux articles alimentaires et leur procédé de production |
EP1909593B1 (fr) | 2005-08-05 | 2010-09-29 | Roquette Frères | Composition de proteines de pois |
ES2405730A1 (es) | 2011-11-30 | 2013-06-03 | Soria Natural, S.A. | Procedimiento para la fabricación de queso de soja. |
WO2014110540A1 (fr) | 2013-01-11 | 2014-07-17 | Maraxi, Inc. | Succédanés de fromage d'origine non laitière comprenant un coacervat |
US20170172169A1 (en) | 2014-02-21 | 2017-06-22 | Impossible Food Inc. | Soy-based cheese |
US20170347677A1 (en) | 2014-12-30 | 2017-12-07 | Institut National De La Recherche Agronomique - Inra | Method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute |
WO2018115597A1 (fr) | 2016-12-23 | 2018-06-28 | Bioferme Oy | Aliment d'origine végétale et procédé pour le produire |
WO2022076349A1 (fr) * | 2020-10-06 | 2022-04-14 | Corn Products Development, Inc. | Fromage analogue ayant une teneur élevée en protéines et procédés de fabrication |
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2021
- 2021-05-17 FR FR2105105A patent/FR3122807A1/fr active Pending
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2022
- 2022-05-17 WO PCT/FR2022/050937 patent/WO2022243635A1/fr active Application Filing
- 2022-05-17 EP EP22731738.5A patent/EP4340627A1/fr active Pending
- 2022-05-17 CA CA3218549A patent/CA3218549A1/fr active Pending
- 2022-05-17 US US18/561,209 patent/US20240251815A1/en active Pending
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DE3730384A1 (de) | 1987-09-10 | 1988-02-25 | Christian Kueppers | Camembertkaeseaehnliches produkt aus sojabohnenmilch |
FR2738991A1 (fr) | 1995-09-22 | 1997-03-28 | Garreau Jean James Andre Roger | Produits alimentaires a base de lait de soja et leur procede de fabrication |
EP1909593B1 (fr) | 2005-08-05 | 2010-09-29 | Roquette Frères | Composition de proteines de pois |
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US20240251815A1 (en) | 2024-08-01 |
FR3122807A1 (fr) | 2022-11-18 |
EP4340627A1 (fr) | 2024-03-27 |
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