WO2023280392A1 - Installation de production et procédé de fonctionnement et produit de procédé pour la production d'un produit alimentaire substitut de feta ferme, sans produits laitiers, en particulier végétalien - Google Patents

Installation de production et procédé de fonctionnement et produit de procédé pour la production d'un produit alimentaire substitut de feta ferme, sans produits laitiers, en particulier végétalien Download PDF

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Publication number
WO2023280392A1
WO2023280392A1 PCT/EP2021/068743 EP2021068743W WO2023280392A1 WO 2023280392 A1 WO2023280392 A1 WO 2023280392A1 EP 2021068743 W EP2021068743 W EP 2021068743W WO 2023280392 A1 WO2023280392 A1 WO 2023280392A1
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WIPO (PCT)
Prior art keywords
dough
weight
dough mass
bodies
food product
Prior art date
Application number
PCT/EP2021/068743
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German (de)
English (en)
Inventor
Fiona KUON
Martin SINNSTEIN
Dirk Michael HERRMANN-BÜRK
Original Assignee
Hochland Se
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hochland Se filed Critical Hochland Se
Priority to EP21745934.6A priority Critical patent/EP4366538A1/fr
Priority to PCT/EP2021/068743 priority patent/WO2023280392A1/fr
Publication of WO2023280392A1 publication Critical patent/WO2023280392A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/12—Forming the cheese
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J27/00—After-treatment of cheese; Coating the cheese
    • A01J27/04—Milling or recasting cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds

Definitions

  • PRODUCTION EQUIPMENT OPERATING PROCESS AND PROCESS PRODUCT FOR MANUFACTURING A DAIRY-FREE, ESPECIALLY VEGAN, CUT-RESISTANT FETAKEE FOOD SUPPLY PRODUCT
  • the invention relates to a production system (device with several functional units) according to claim 1 for producing a milk-free, in particular vegan, firm feta cheese substitute food product with a structure or texture typical of feta (feta-typical), comprising a large number of gas inclusions distributed over the substitute product , especially air or inert gas inclusions.
  • the invention relates to a method for operating such a production plant according to claim 6 or, to put it another way, a method for producing a dairy-free, in particular vegan, sliceable feta cheese substitute food product with the aforementioned texture typical of feta see.
  • the invention relates, preferably as a result of the method, to such a dairy-free, in particular vegan, sliceable feta cheese substitute food product according to claim 14.
  • Classic feta cheese is a so-called brine cheese in the form of a cheese made from sheep's milk that is usually milked without pressure. Feta cheese is sliceable and is characterized by a structure/texture with a large number of small air pockets.
  • milk-based curd is dry, ie filled into molds after the milk has been removed and then usually pressed by its own weight. Mechanical crushing does not take place.
  • the salt content and the pH value of the feta cheese are adjusted via the brine or the fermentation.
  • the market is increasingly demanding at least dairy-free or even completely vegan substitutes for classic animal-based cheese products, partly due to intolerance or other health reasons.
  • a cheese substitute product in brine based on coconut oil is marketed in Germany under the name “bedda hirte”. It is a vegan product that is supposed to be reminiscent of feta cheese - but lacks the structure known from natural feta cheese, which has a large number of small gas pockets.
  • US Pat. No. 4,185,126 A discloses a method for utilizing cheese offcuts or leftovers. According to the known method, the sliceable cheese sections are ground into small cheese bodies and connected to one another in a mold using pressure and temperature to form a solid block of cheese without air inclusions. A device for comminuting cheese trimmings is known, for example, from US Pat. No. 4,382,969.
  • US Pat. No. 3,727,308 A describes a device for processing cheese trimmings, which are conveyed through a perforated plate and pressed through an extruder nozzle in order to obtain a solid block of cheese.
  • a feta cheese substitute product based on tofu is known. It is a product fermented with vegan yoghurt cultures. Neither the texture nor the production equipment or production process required for manufacture are described in the document.
  • a method for producing a cheese substitute product is known from WO 2020/089384 A1. The known product has no feta-typical texture.
  • EP 3 620 059 A1 which deals with the production of a vegan food particle, is also known as further prior art.
  • the reference does not describe a feta cheese substitute having a texture typical of feta cheese.
  • the invention is based on the object of specifying a production plant for producing a milk-free, in particular vegan, sliceable feta cheese substitute product and a corresponding operating method, i.e. a method for its production, in which the feta cheese substitute product is characterized by a feta-typical , i.e. a large number of gas inclusions distributed over the product, preferably randomly, more preferably essentially uniformly, is characterized.
  • the object is also to specify such a feta cheese substitute product, in particular as a result of the operating or manufacturing process, very particularly preferably using a production plant according to the invention.
  • the feta cheese substitute food product according to the invention is characterized by the combination of features of claim 14.
  • the invention is based on the idea of a production plant for producing a milk-free, i. H. no animal milk obtained by milking, preferably but not necessarily vegan, cut-resistant food product, which is characterized by various functional units or devices.
  • the production plant comprises a mixing device, in particular a kneading device, for producing a malleable dough mass based on at least one, preferably vegetable, filler and water-comprising ingredients.
  • the mixing device can be used to form or mix ingredients into a moldable dough mass, preferably by kneading, with the ingredients comprising at least one filler, preferably a vegetable filler, in addition to water.
  • the production plant comprises a heating device, preferably assigned to the mixing device, very particularly preferably at least partially integrated into it, for setting a processing temperature of the dough mass between 50° C. and ⁇ 100° C.
  • the heating can be realized by direct evaporation and/or indirectly. Antimicrobial processes can already be observed from 50°C, which ensure a longer shelf life of the end product.
  • a temperature between 50° C. and ⁇ 100° C. improves a sintering behavior, which will be explained below, of dough bodies to be produced from the dough mass, i. H. a material-locking connection with each other in sections at their original interfaces.
  • the core component of the production system is a shaping device by means of which dough bodies can be obtained from the malleable dough mass produced with the mixing device by shaping, in particular crushing, preferably at the aforementioned processing temperature set by means of the heating device.
  • the dough bodies are collected in one form of the production plant, with the dough bodies preferably falling into this due to the force of gravity, with sections of the dough bodies joining together materially at their original interfaces in such a way that gas bubbles, in particular air or inert gas bubbles, are trapped between adjacent dough bodies.
  • the inclusion of inert gas bubbles can be achieved by filling the mold with the dough bodies in an inert gas atmosphere.
  • This procedure is comparable to a kind of sintering process, which is characterized in that the dough bodies heated to the processing temperature connect materially in sections and form a body filled with gas bubbles.
  • the temperature of the dough mass (processing temperature) and the viscosity of the dough mass is selected in such a way or set by an appropriate specialist in such a way that adjacent dough bodies not only adhere to one another on the surface, but also bond intimately with one another in sections and enclose or limit gas volumes in surface sections that are not connected to one another.
  • the viscosity of the dough mass in conjunction with the processing temperature should be selected or set in such a way that adjacent dough bodies not only adhere to one another on the surface but only connect intimately with one another in sections and enclose or limit gas volumes in surface sections that are not connected to one another. Subsequent cooling solidifies the entrapping block or body into the desired feta cheese substitute food product.
  • the production plant also includes a cooling device for cooling the connected dough bodies, preferably in the mold, to a cooling temperature of less than 20°C, preferably less than 10°C, to obtain a firm body or feta cheese, preferably in the form of a gel block - Substitute food product.
  • the cooling device is a cold room. It is particularly preferred if the dough bodies are cooled directly in the mold to the cooling temperature. If a foil bag is used in a preferably rigid mold or directly as a mold, the cooling can also take place in the preferably flexible foil bag.
  • a gelling agent as an ingredient in the production of the dough mass
  • a sol-gel transition of the gelling agent for example agar Agar or Gellan takes place.
  • non-vegan gelling agents such as gelatine is conceivable, but not preferred in principle.
  • the heating device which is preferably assigned to the mixing device, there are different possibilities. For example, it can be designed in such a way that the ingredient water can be heated separately from other ingredients before it is mixed with the filler. Additionally or alternatively, several or all of the ingredients of the dough mass can be heated with the heating device during mixing and/or the heating device is designed in such a way that the dough mass can be heated with it during and/or after the mixing of the ingredients. It is also conceivable for the heating device to be designed in such a way that the dough mass can be kept warm at the processing temperature until it is formed into dough bodies, before in the forming device, very particularly preferably in a funnel of the forming device.
  • the heating device can therefore, for example, be divided between the mixing and forming device or separately from one or both of these two functional units of the production plant.
  • the heating device is designed in such a way that it can be used to set a processing temperature between at least 50°C and ⁇ 100°C, very particularly preferably a processing temperature between 60°C and 80°C, even more preferably between 65°C and 75°C .
  • Mixing and heating devices are very particularly preferably combined, for example in the form of a cooking mixer.
  • the hot dough or dough at processing temperature is shaped into a large number of dough bodies by means of a shaping device at processing temperature.
  • the dough mass has to be transported to the forming device.
  • the transport can take place, for example, by means of a vacuum conveyor or a screw conveyor.
  • the temperature to be adjusted by means of the heating device is to be selected such that the dough mass has the desired processing temperature during processing or shaping in the shaping device, taking into account any heat losses, particularly minor ones, during transport.
  • the dough bodies are collected in a mold downstream of the shaping device, it being preferred if the dough bodies fall out of the shaping device into the mould.
  • adjacent dough bodies connect intimately with one another in sections and enclose gas volumes or gas bubbles that are closed on all sides.
  • the weight or the weight of the dough body is sufficient to connect them intimately in sections at a given temperature - if necessary, a pressing force, in particular a stamping force, can be applied in order to achieve or accelerate an intimate connection in sections, however, this is preferably dispensed with.
  • a very particularly preferred possibility consists in conveying, preferably pressing, the hot dough mass through a perforated mask, preferably in the form of a perforated plate, whereby provision can be made for cutting the strings of dough emerging from the perforated mask to length, i.e. for adjusting the length the dough body, preferably the perforated mask is to be followed by stripping means, for example in the form of a rotating, more preferably knife-shaped stripper or a translationally moved stripper. Depending on the consistency of the dough, this can be omitted.
  • the viscosity of the dough mass at the processing temperature is adjusted in such a way, for example by selecting a correspondingly high dry matter content and/or adding at least one hydrocolloid, in particular a gelling agent, that the dough mass does not drip through the perforated mask automatically, i.e. not solely due to the force of gravity or even flows.
  • the viscosity of the dough mass is adjusted for this purpose in such a way that it is temperature has a value of at least 2000 cP, more preferably at least a value between 2000 cP and 2500 cP, in particular in the case of the hole designs and/or sizes of a perforated mask that is preferably used, which are explained below.
  • the viscosity of the dough mass at the processing temperature can be measured, for example, with a rotational viscometer at the processing temperature, in particular at a shear rate of 160 rpm over 5 minutes.
  • a rotational viscometer with the designation RVA 4500 from PerkinElmer with the following measuring geometry is preferred: measuring cylinder radius 37.56 mm , length 68.16mm, agitator blade radius 2.83mm, length 36.16mm and the software TCW 3 from Perten.
  • the measuring cylinder preferably used for the viscosity measurement and the agitator blade preferably used for the viscosity measurement are shown in different views in FIGS. 6a and 6b.
  • the dough mass is preferably actively conveyed through the perforated mask, in particular pressed through the perforated mask, for which purpose the shaping device has appropriate pressurizing or conveying means. It is conceivable for this purpose to provide the forming device with a screw conveyor and/or a pressure ram, preferably in front of the shadow mask in the conveying direction. Additionally or alternatively, the forming device can be characterized by a rotatable pressure application element, preferably helical or ramp-shaped in sections, which approaches against a rotation device along an axis of rotation in the direction of the shadow mask and presses the dough mass through the shadow mask during rotation. It is therefore essential that the dough mass is subjected to conveying pressure.
  • stripping means are associated with the shadow mask in order to adjust the length of the dough bodies.
  • wiper means are preferably arranged downstream of the shadow mask in a conveying direction and can be moved relative to the shadow mask, preferably rotationally or alternatively translationally.
  • the perforated mask in particular a perforated plate, is characterized in a further development of the invention by channels or passages arranged uniformly distributed over its surface, very particularly preferably with a circular contour, it being preferred if the diameter of the passages or openings is selected from a value range between 4 mm and 10 mm, preferably between 5 mm and 9 mm, even more preferably between 6 mm and 8 mm, or is particularly preferably 7 mm.
  • the openings in the perforated mask can also have other shapes, for example squares or rectangles, oval or free shapes, it being particularly preferred if the free cross-sectional area of the openings, regardless of the specific peripheral shape, has a value range between 12.6 mm 2 and 78.5 mm 2 , more preferably between 19.6 mm 2 and 63 mm 2 , or more preferably 38.5 mm 2 . If the passages vary, the viscosity of the dough must be adjusted. Larger apertures require higher viscosity to prevent the batter from dripping or flowing through the apertures.
  • the method of the present invention utilizes a manufacturing facility of the present invention to produce the feta cheese analog food product having the texture typical of feta. It is essential that the dough mass is produced on the basis of water and at least one, preferably vegetable, filler, in particular kernels and/or nuts.
  • the dough mass brought to its processing temperature between at least 50°C and ⁇ 100°C, preferably between 60°C and 80°C, more preferably between 65°C and 75°C, is converted into a plurality of by means of the forming device formed into small dough bodies, which are then collected in a mold, in particular collected, and are intimately connected to one another in sections.
  • the viscosity of the dough mass is adjusted in such a way that the dough bodies do not run completely into one another but have such independence or strength that they only form an intimate connection in the manner of a sintering process and limit gas inclusions in the remaining area. It is essential not to collect the dough bodies in a liquid bath, for example in a water bath, but rather to take up the gas volume limited in a film bag arranged in the mould. After a preferred turning of the mold, the intimately connected dough bodies are cooled to a cooling temperature of less than 20° C., for example in a cold store. In a further development of the invention, the production plant can be equipped with a corresponding turning device for turning the mold.
  • Adjusting the appropriate viscosity or firmness of the dough mass is the responsibility of a person skilled in the art and is not a problem for him. As mentioned, it is particularly preferred if the person skilled in the art adjusts the viscosity of the dough mass so that it does not automatically drip through the perforated mask of the forming device purely due to the force of gravity at the processing temperature, but rather that the application of conveying pressure is necessary. This ensures a certain dimensional stability of the dough bodies to be produced by pressing the dough mass through the perforated mask, which therefore do not run completely together, but only connect to one another in sections, as desired.
  • the viscosity of the dough mass is preferably adjusted by the production plant operator so that it is at least 2000 cP, even more preferably at least between 2000 cP and 2500 cP, at the processing temperature, for which purpose a previously described measuring device and a previously described measuring method are preferably used.
  • the viscosity of the dough can be influenced by the choice of dry matter, as well as by adding at least one hydrocolloid, for example a gelling agent.
  • the addition of native starches as a hydrocolloid is very particularly preferably avoided. In principle, it is preferable to dispense with hydrocolloids containing starch or hydrocolloids consisting of starch.
  • ingredients used to produce the dough mass are grain-free or at least grain-flour-free. If grain and/or grain flour is added, it is preferred if the maximum amount, based on the dough mass, does not exceed 5% by weight and is very particularly preferably at most 1% by weight.
  • the invention is not limited to a specific dough body shape of the dough body to be produced from the dough mass by means of the shaping device. It is essential that a large number of dough bodies are formed from the dough mass and collected in the mold in order to obtain many, in particular small, gas, preferably air pockets, which are preferably distributed randomly, particularly preferably at least approximately evenly over the finished food product . It is preferred if the dough bodies have a worm shape, i.e.
  • the longitudinal extension is preferably at most 10 times, preferably at most 5 times, the mean width extension.
  • the aforementioned values are in each case an average longitudinal and average, ie averaged, width extension.
  • the longitudinal extent can be influenced by a movement speed, in particular a rotational speed, of stripping means preferably arranged downstream of the shadow mask and the feed speed of the dough mass through the shadow mask. To determine the dimensions of the dough bodies, they are preferably collected in water (contrary to the procedure used in the production of the feta cheese substitute product) and then measured, for example using calipers.
  • the dough bodies can also have other shapes, in particular a teardrop, cylinder or cartridge shape, depending on the design of the shadow mask.
  • At least 50%, more preferably at least 70%, very particularly preferably at least 90% of the dough bodies each have a weight from a value range between 0.3 g and 2 g, particularly preferably between 0.5 g and 1 g.
  • the method is particularly preferably designed in such a way, in particular the size/shape as well as the viscosity and processing temperature of the dough mass or dough body, that the volume fraction of the gas inclusions in the total volume of the finished food substitute product, in particular a gel block, is between 5 vol. -% and 30% by volume, more preferably between 10% by volume and 25% by volume. -% amounts to.
  • the average number of gas inclusions per 10 cm 2 of cut surface is between 1 and 20, preferably between 1 and 11, very particularly preferably between 3 and 8.
  • the gas pockets visible to the naked eye per cut surface are counted.
  • the ingredients are selected and coordinated in such a way that the dry matter content of the dough mass is between 15% by weight and 45% by weight, more preferably between 25% by weight and 45% by weight, even more preferably between 30% by weight % and 40% by weight.
  • the fat content of the dough mass is particularly expedient to set the fat content of the dough mass to a value from a value range between 10% by weight and 35% by weight, even more preferably between 20% by weight and 29% by weight.
  • the protein content of the dough mass is expediently adjusted to a value from a value range between 3% by weight and 10% by weight, even more preferably between 3% by weight and 9% by weight, very particularly preferably between 4% by weight and 8% by weight .
  • kernel and/or nut paste can also be used, very particularly preferably as an alternative to a combination of kernel and/or nut flour and fat.
  • oilseeds and/or roughage and/or fibers are preferably not used. However, this is not mandatory. It is also conceivable to use aqueous, in particular starch-reduced or, very particularly preferably, starch-free grain or pseudo-grain extracts, which are also colloquially referred to as grain milk, such as oat milk, for example. In this case, the fillers may already contain all or at least part of the total amount of water required. However, it is preferable to avoid grain or pseudo-grain extracts.
  • the fat content of the dough mass is preferably adjusted by adding oil. Additionally or alternatively, fat that is solid at room temperature (20° C.) can also be used to adjust the fat content of the dough mass, in which case it is preferable to add the fat in the melted state and mix it with the remaining ingredients.
  • the desired salt content of the finished food product by optionally adding salt during the preparation of the dough mass, in particular to a percentage by weight of between 0.1 and 6% by weight, particularly preferably between 1 and 3% by weight. -%.
  • This procedure has the advantage that, in contrast to classic feta production, no brine storage is required to adjust the salt content—such a brine storage is preferably dispensed with within the scope of the invention.
  • additives such as herbs can be added during the production of the dough mass, in particular vegan additives, preferably in a cooking mixer.
  • At least one, preferably vegan, hydrocolloid to set a desired or suitable viscosity of the dough mass at the processing temperature.
  • the reaction or action mechanism of the at least one hydrocolloid is initially of secondary importance.
  • the type and quantity of the hydrocolloid is to be selected in any case so that the dough mass can be shaped into the desired dough bodies, which then connect intimately with one another in sections.
  • hydrocolloids from the following group of hydrocolloids are used: agar-agar; alginates; Propylene Glycol Alginate (PGA) ; kappa carrageenan; lambda carrageenan; iota carrageenan ; carboxymethyl cellulose (CMC); gelatin ; gellan ; ghatti gum; guar; gum arabic ; hydroxypropyl cellulose (HPC) ; locust bean gum (JBKM) ; karaya gum ; konjac glucomannan; colloidal MCC ; methyl cellulose (MC) ; Hydroxypropyl Methyl Cellulose (HPMC) ; modified starches; native starches ; pullulan; tamarind gum ; tara gum; astragalus; xanthan.
  • PGA Propylene Glycol Alginate
  • HPMC Hydroxypropyl Methyl Cellulose
  • hydrocolloids also includes gelatin, modified starches and native starches, these substances preferably being omitted. Although these can be used to produce a feta cheese substitute product according to the invention with a feta-typical texture, it is preferably not used.
  • hydrocolloids it is preferred that each with a wt. Percentage of the To use dough mass, combinations of different hydrocolloids, in particular with a respective proportion, are also possible.
  • the proportion should preferably be increased in the specified range and/or another (another) hydrocolloid should also be added, preferably with a percentage by weight from the range given in Table 1 below. It is also possible in individual cases, depending on the choice of one or more specific hydrocolloids, to exceed the specified maximum amount in order to set a desired viscosity.
  • Table 1 Preferred proportions by weight of preferred hydrocolloids for adjusting the viscosity/strength.
  • the invention also leads to a milk-free, in particular vegan, sliceable feta cheese substitute food product that can be produced or produced preferably by using the method described above and/or the use of a production plant described above.
  • the food product is characterized by a structure/texture comprising a large number of gas inclusions, in particular air or inert gas inclusions, the feta cheese substitute food product containing at least one, preferably vegetable, filler and water. It is preferred if a hydrocolloid is included as at least one ingredient to set a desired firmness. If the hydrocolloid is a gelling agent, the feta cheese substitute food product according to the invention can be configured as a gel block.
  • the food product according to the invention is preferably characterized by a strength, measured at a temperature between 7° C.
  • the measurement is preferably carried out using a texture testing machine, more preferably using a Zwick/Roell texture testing machine, type BT1-FR0.5TN-T14.
  • a test ball with a diameter of 25.33 mm penetrates the sample at a speed of 2 mm/s over a distance or depth of 7 mm, with the temperature of the sample preferably being kept constant during the measurement.
  • the measure of the firmness of the finished feta cheese substitute product (food product) is the maximum force absorption of the sensor of the texture testing machine, measured in N.
  • Table 2 Preferred measuring device parameters for the strength measurement of the finished food product with the texture testing machine used.
  • the dry matter content, especially when using powdered fillers, of the feta cheese substitute food product is between 15% by weight and 45% by weight, preferably between 25% by weight and 45% by weight, even more preferably between 30 wt.% and 40 wt.% and/or the fat content of the feta cheese substitute food product between 10 wt.% and 35 wt.%, preferably between 20 wt.% and 29 wt.% and/or the protein content of the feta cheese substitute food product is between 3% and 10% by weight, more preferably between 3 wt% and 9 wt%, more preferably between 4 wt% and 8 wt%.
  • liquid fillers such as aqueous cereals or pseudo-cereal extracts, lower protein contents may be achieved.
  • the volume of gas pockets is between 35% by volume, preferably between 10% by volume and 25% by volume of the total volume of the feta cheese substitute food product.
  • Fig. 4 is an illustration of a feta cheese substitute food product made according to the inventive concept
  • Fig. 6b Different views of an agitator blade preferably used for viscosity measurement (left) and a measuring cylinder preferably used for this purpose (right).
  • reference number 1 shows an optional dissolving device, which is advantageous in particular when methylcellulose is used as the hydrocolloid, in order to dissolve the methylcellulose in water.
  • the preferred powdered methylcellulose is added to water at a temperature of 65° C. and mixed, with cooling then taking place the methylcellulose-water mixture by adding ice to a temperature below 13°C, in this case to about 8°C, so that the methylcellulose dissolves completely.
  • the methylcellulose-water solution is then placed in a mixing device identified by the reference number 2 with an integrated heating device of the production plant that is not identified separately by a reference number.
  • the mixing device with an integrated heating device is a cooking mixer.
  • the dissolving of the methyl cellulose can also take place directly in this.
  • the other ingredients are added in the mixing device 2, for example using the following recipe according to Table 3.
  • a more general formulation can be formulated as follows:
  • the hydrocolloid agar-agar is used as the gelling agent in order to obtain a cut-resistant gel block at the end by cooling.
  • the sol-gel transition takes place when the temperature falls below 45°C.
  • the coconut fat which is solid at 20°C, is added in the melted state.
  • the almond product which is used as a filler in the present example, is preferably parts of the almond flour mixed with vegetable oil, preferably almond oil.
  • vegetable oil preferably almond oil.
  • non-oil-free almond flour can be used, preferably without further addition of vegetable oil.
  • an almond paste can also be used.
  • the use of flour and pastes from other oilseeds is additionally or alternatively possible.
  • other fats such as palm fat, shea fat, cocoa fat and/or hydrogenated oils, can also be used instead of the coconut fat used.
  • the ingredients are mixed in the mixing device 2 and, in the present case, heated to a processing temperature of 86° C. by means of the heating device, for example by direct steam injection.
  • the resulting dough mass receives its desired viscosity of more than 2000 cP.
  • the dough mass is then transported, for example by means of a vacuum conveyor, to a shaping device 3, which can be designed, for example, as shown in FIGS. 2a and 2b or also as shown in FIG.
  • a large number of small dough bodies are produced by means of the shaping device 3 and collected or caught in a mold 4, where they connect intimately with one another in sections and form gas inclusions or enclose gas bubbles between them.
  • a foil bag in the mold 4, which holds the dough body and which is particularly preferably closed after it has been taken up.
  • the mold 4 is turned through 180°, preferably together with an optional foil bag, and then cooled to a cooling temperature of preferably less than 20° C. in a cooling device (not shown).
  • the dough bodies which are intimately connected to one another in sections and located in the mold 4, are cooled down to a cooling temperature of between 0.degree. C. and 20.degree. A temperature below 0° C. is generally also conceivable, but not preferred.
  • the mould preferably a foil bag located therein, is empty before filling with the dough bodies, i.e.
  • feta cheese substitute food product 5 shown in FIG. 4 which is characterized by a large number of small, feta-typical gas pockets which are distributed relatively evenly in the product.
  • the feta cheese food substitute 5 of the present invention has a texture similar to feta.
  • a Umformeinrich device 3 is shown in different views, which has a shadow mask 7 at the end with a plurality of through-openings 8.
  • the dough mass 9 produced is pressed through this.
  • the through openings 8 have a circular cross section with a diameter of 7 mm.
  • scraper means 10 On the rear side or downstream of the perforated mask 7 in the conveying direction are scraper means 10, in the present case in the form of a rotatably drivable scraper, the rotational speed of which determines the length of the dough bodies 11.
  • the dough bodies 11 are collected in a mold 4 indicated in FIG. 2a, in the present case open at the top, and connect intimately in sections, with adjacent dough bodies 11 delimiting gas inclusions. Before being filled with the dough bodies 11, the mold 4 only limits a gas volume and does not contain a water bath. It is preferred to line the mold before filling it with a foil bag (not shown) by collecting the dough bodies 11 .
  • the dough bodies 11 have a weight between 0.55 g and 0.98 g.
  • the longitudinal extent along its longitudinal axis varies from dough body 11 to dough body 11 between 1.9 mm and 3.5 mm.
  • a width measured along a first width axis varies between 0.3mm and 0.9mm, while a width extending perpendicularly thereto the second width varies between 0.6 mm and 0.2 mm.
  • the shadow mask 7 used has circular openings each with a diameter of 7 mm.
  • the forming device 3 comprises a perforated mask 7.
  • a mold 4 which is open in the illustration below but is in practice closed, which limits a gas volume and which preferably accommodates a foil bag.
  • the dough bodies 11 produced by means of the shaping device 3 can fall into the mold 4 , preferably guided via a funnel (not shown) which can be arranged between the mold 4 and the perforated mask 7 .
  • a storage volume 12 (container) for intermediate storage of the dough mass 9 produced by means of the mixing device. If necessary, this storage volume 12 can be temperature-controlled or heated.
  • a partially helical pressurizing element 13 which is rotatably arranged and approaches the perforated mask 7 against a direction of rotation along an axis of rotation in order to thereby press dough mass 9 through the perforated mask 7 during rotation.
  • a possible wiper was omitted in the exemplary embodiment shown.
  • the selected drive is here, for example, a hand crank drive, which can of course be replaced by a motor drive, for example an electric motor drive.

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

Abstract

L'invention concerne une installation de production destinée à la production d'un produit alimentaire substitut de feta ferme, sans produits laitiers , en particulier végétalien (5), comprenant un dispositif de mélange (2), un dispositif chauffant, un dispositif de formage (3), un moule et un dispositif de refroidissement. L'invention concerne également un procédé de fonctionnement pou une telle installation de production.
PCT/EP2021/068743 2021-07-07 2021-07-07 Installation de production et procédé de fonctionnement et produit de procédé pour la production d'un produit alimentaire substitut de feta ferme, sans produits laitiers, en particulier végétalien WO2023280392A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP21745934.6A EP4366538A1 (fr) 2021-07-07 2021-07-07 Installation de production et procédé de fonctionnement et produit de procédé pour la production d'un produit alimentaire substitut de feta ferme, sans produits laitiers, en particulier végétalien
PCT/EP2021/068743 WO2023280392A1 (fr) 2021-07-07 2021-07-07 Installation de production et procédé de fonctionnement et produit de procédé pour la production d'un produit alimentaire substitut de feta ferme, sans produits laitiers, en particulier végétalien

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2021/068743 WO2023280392A1 (fr) 2021-07-07 2021-07-07 Installation de production et procédé de fonctionnement et produit de procédé pour la production d'un produit alimentaire substitut de feta ferme, sans produits laitiers, en particulier végétalien

Publications (1)

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WO2023280392A1 true WO2023280392A1 (fr) 2023-01-12

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PCT/EP2021/068743 WO2023280392A1 (fr) 2021-07-07 2021-07-07 Installation de production et procédé de fonctionnement et produit de procédé pour la production d'un produit alimentaire substitut de feta ferme, sans produits laitiers, en particulier végétalien

Country Status (2)

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EP (1) EP4366538A1 (fr)
WO (1) WO2023280392A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3727308A (en) 1970-02-26 1973-04-17 Lucky Stores Inc Apparatus for processing cheese
US4185126A (en) 1977-11-11 1980-01-22 Beatrice Foods Co. Process of reconstituting cheese trimmings into horns
US4382969A (en) 1980-04-18 1983-05-10 Schreiber Foods, Inc. Method for treating cheese
EP3620059A1 (fr) 2018-09-06 2020-03-11 Hochland SE Procédé de fabrication d'une matière particulaire de denrée alimentaire, de préférence végane, matière particulaire de denrée alimentaire, de préférence végane ainsi que denrée alimentaire finale, de préférence végane
WO2020089384A1 (fr) 2018-11-01 2020-05-07 Société des Produits Nestlé S.A. Composition de fromage non laitier à pâte dure et son procédé de préparation

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3727308A (en) 1970-02-26 1973-04-17 Lucky Stores Inc Apparatus for processing cheese
US4185126A (en) 1977-11-11 1980-01-22 Beatrice Foods Co. Process of reconstituting cheese trimmings into horns
US4382969A (en) 1980-04-18 1983-05-10 Schreiber Foods, Inc. Method for treating cheese
EP3620059A1 (fr) 2018-09-06 2020-03-11 Hochland SE Procédé de fabrication d'une matière particulaire de denrée alimentaire, de préférence végane, matière particulaire de denrée alimentaire, de préférence végane ainsi que denrée alimentaire finale, de préférence végane
WO2020089384A1 (fr) 2018-11-01 2020-05-07 Société des Produits Nestlé S.A. Composition de fromage non laitier à pâte dure et son procédé de préparation

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE GNPD [online] MINTEL; 13 July 2017 (2017-07-13), ANONYMOUS: "Feta Style Fermented Tofu Product", XP055730992, retrieved from https://www.gnpd.com/sinatra/recordpage/4849161/ Database accession no. 4849161 *

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