WO2024049876A2 - Composition d'analogue de fromage - Google Patents

Composition d'analogue de fromage Download PDF

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Publication number
WO2024049876A2
WO2024049876A2 PCT/US2023/031496 US2023031496W WO2024049876A2 WO 2024049876 A2 WO2024049876 A2 WO 2024049876A2 US 2023031496 W US2023031496 W US 2023031496W WO 2024049876 A2 WO2024049876 A2 WO 2024049876A2
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WO
WIPO (PCT)
Prior art keywords
cheese
present
starch
oil
composition
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Application number
PCT/US2023/031496
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English (en)
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WO2024049876A3 (fr
Inventor
Kobi REGEV
Jonathan Gordon
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Pleese Foods, Inc.
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Publication date
Application filed by Pleese Foods, Inc. filed Critical Pleese Foods, Inc.
Publication of WO2024049876A2 publication Critical patent/WO2024049876A2/fr
Publication of WO2024049876A3 publication Critical patent/WO2024049876A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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

  • the present disclosure relates to a cheese analogue composition, which contains no dairy or animal products.
  • Dairy cheese is made from curds formed from dairy milk.
  • Dairy milks can readily be made to form curds suitable for making cheese by contacting the dairy milk with rennet (an aspartic protease which cleaves kappa-casein) at mildly acidic pH.
  • rennet an aspartic protease which cleaves kappa-casein
  • Flavor and aroma in dairy cheese result in part from the degradation of lactose, proteins, and fats, carried out by ripening agents, which include bacteria and enzymes in the milk, bacterial cultures added during the cheese-making process, rennet, other proteases, lipases, added molds and/or yeasts, bacteria, and fungi that opportunistically colonize the cheese during ripening and aging.
  • ripening agents include bacteria and enzymes in the milk, bacterial cultures added during the cheese-making process, rennet, other proteases, lipases, added molds and/or yeasts, bacteria, and fungi that opportunistically colonize the cheese during ripening and aging.
  • Non-dairy milks including plant-derived milks, avoid many of the environmental, food sensitivity, and personal issues associated with dairy milk, and they can be made free of lactose, making the generation of dairy substitutes using the plant derived milks attractive.
  • rennet is not an effective agent for inducing curdling in non-dairy proteins or emulsions, including plant-derived milks, including almond milk, chestnut milk, pecan milk, hazelnut milk, cashew milk, pine nut milk, and walnut milk. Consequently, traditional cheese making techniques have not been successfully used to produce non-dairy cheese replicas.
  • Cheese replicas made principally of non-dairy ingredients are commercially available. Most of these cheese replicas include some dairy ingredients, for example, casein. Some commercially available cheese replicas contain no animal products. These include fermented cheese replicas made from nut milks from which insoluble carbohydrates have not been effectively removed and made without using a protein crosslinking agent and several products in which a starch is a principal ingredient or contain agar, carrageenan, konjac, guar gum, xantham gum or tofu to provide the desired texture. Most tasters consider none of the currently available cheese replicas to adequately replicate the taste, aroma, and mouth feel of dairy cheeses. Complex carbohydrates in currently available cheese replicas made from nut milks have unfavorable effects on the texture, resulting in a product with a grainy mouth feel and lacking the creaminess of dairy cheeses.
  • the present disclosure relates to a non-dairy, non-animal cheese analogue composition comprised of non-dairy and non-animal ingredients comprising water; vegetable oil; food-grade starch; root or tuber protein; an emulsifier, and either fava bean protein or chickpea protein or a combination of chickpea protein and fava bean protein.
  • the food-grade starch includes a vegetable starch or grain starch or combination thereof.
  • the vegetable starch comprises a root or tuber starch and the root or tuber starch comprises a modified root or tuber starch, as defined herein.
  • the root or tuber starch comprises a blend of unmodified root or tuber starch and a modified root or tuber starch, as defined herein.
  • the cheese analogue composition is lactose free
  • the food-grade starch comprises a grain starch which grain starch is an unmodified grain starch, a modified grain starch or a combination of both.
  • the cheese analogue composition has a pH ranging from about 4.25 to about 4.95.
  • the moisture content of the analogue cheese composition ranges from about 51 wt% to about 60 wt% of the composition.
  • the composition has the color, taste, mouth feel, and texture of dairy-based cheese.
  • the composition is gluten-free, and in another embodiment, it is vegan. Furthermore, in another embodiment, it is kosher.
  • the cheese analogue composition of the present disclosure comprises water, vegetable oil, root or tuber starch, modified root or tuber starch, emulsifier, root or tuber protein and fava bean protein or chickpea protein or a combination of fava bean protein and chick pea protein.
  • the ingredients are present in amounts sufficient to impart the mouthfeel and texture of the corresponding dairy-based cheese product.
  • the cheese analogue comprises a flavorant in sufficient quantity to impart the flavor of the corresponding dairy -based cheese product and a coloring agent to impart the color of the corresponding dairy-based cheese product.
  • the cheese analogue composition of the present disclosure does not contain any components derived from soy, or almonds or cashews.
  • the sum of the weight percentage of water, root or tuber protein, emulsifier, foodgrade starch, vegetable oil and either fava bean protein, chickpea protein or combination of chickpea protein and fava bean protein in the cheese analogue composition of the present disclosure ranges from about 75 wt% to about 100 wt% of the composition.
  • the present disclosure relates to a process for preparing a cheese analogue composition
  • a process for preparing a cheese analogue composition comprising water, vegetable oil, food-grade starch, emulsifier, root or tuber protein and either fava bean protein, chickpea protein or combination of fava bean protein and chickpea protein, which process comprises mixing and cooking vegetable oil, root or tuber starch, emulsifier, root or tuber protein and either fava bean protein, chickpea protein or combination of fava bean protein or chickpea protein in sufficient water under conditions effective to produce a substantially uniform mixture and cooling the resulting mixture to form a solid cheese analogue composition.
  • homogenous as it relates to a composition described herein, means that the components in the composition are substantially uniformly distributed throughout the composition.
  • homogenous mixture signifies that the components in the mixture are evenly dispersed throughout the mixture or are approximately evenly dispersed throughout the mixture.
  • the ingredient is present and is present in some amount greater than 0 wt%.
  • the disclosure refers to an ingredient being present in less than a certain %, it is understood that the ingredient is present in an amount ranging from 0 wt% , but greater than 0 wt%, but up to and excluding that indicated wt%.
  • an ingredient is being described as being present in less than 3 wt%, it is understood that it is meant that the ingredient is present in an amount ranging greater than 0 wt% up to an amount less than 3 wt%.
  • an ingredient is described as being present in an amount greater than a certain percentage, it is understood that that the ingredient is present in an amount greater than the indicated percentage, and less than 100 wt%. For example, if an ingredient is described as being present in an amount greater than 50 wt%, it is understood that the ingredient may be present in any amount greater than 50 wt% up to 100 wt%. If an ingredient is not present, the application will so state, using terms that signify that a particular ingredient is absent, such as “absent of such ingredient,” “free of such ingredient” or any like term.
  • the terms “fava bean” , “faba bean,” “fava bean protein,” and “faba bean protein” are synonymous and are used interchangeably without changing the meaning.
  • the terms “chickpea” , “chick pea,” “chick pea protein”, “garbanzo bean” and “garbanzo bean protein” are synonymous and are used interchangeably without changing the meaning.
  • moisture refers to the total amount of water present in the cheese analogue composition of the present disclosure.
  • the term moisture is the sum of free water, i.e., water that is not associated with an ingredient of the composition (e.g., does not form a hydrate with an ingredient) and the water that is associated with an ingredient, e.g., the amount of water hydrated to an ingredient, in the cheese analogue composition or precursor thereof.
  • the amount of water present unless indicated to the contrary or obvious from context, refers to the amount of free water present, i.e., the amount of water not associated with an ingredient, e.g., not hydrated to an ingredient in the cheese analogue composition.
  • the amount of moisture present in the cheese analogue composition of the present disclosure is either equal to the amount of free water present in the cheese analogue composition (when there are no hydrates present) or greater than the amount of water added to the cheese analogue composition when hydrates are present therein or precursor thereto.
  • the moisture content may be less than the amount of water added.
  • the amount of water when the amount of water is provided, it is generally equal to the amount of free water added in preparing the cheese composition of the present disclosure, while the term “moisture” refers to the total amount of water that is present in the cheese analogue composition or precursor thereof.
  • water refers to sink water, well water, purified or filtered water, steam, distilled water, demineralized water, or any other direct source of water present in the cheese analogue composition.
  • “or” refers to an inclusive “or” and not to an exclusive “or.” For example, a condition A or B is satisfied by any one of the following: A is true (or present), and B is false (or not present); A is false (or not present), and B is true (or present); and both A and B are true (or present).
  • compositions of the cheese analogue of the present disclosure are provided by wt % of the wet weight of the composition, unless indicated to the contrary.
  • the terms “including,” “includes,” “having,” “has,” “with,” or variants thereof as used herein are intended to be inclusive in a manner similar to the term “comprising.”
  • the words “comprising” (and any form of comprising, such as “comprise” and “comprises”), “having” (and any form of having, such as “have” and “has”), “including” (and any form of including, such as “include” and “includes”) or “containing” (and any form of containing, such as “contain” and “contains”) are inclusive or open-ended and do not exclude additional, unrecited elements or process steps.
  • a subset of comprising is “consisting essentially of,” which is defined hereinbelow, and a subset of “consisting essentially of’ is “consisting of,” which is defined hereinbelow.
  • the present composition described in this disclosure is useful for preparing various analogues of different dairy-based cheeses.
  • Examples include, but not limited to cheese analogues simulating dairy-based: cream cheese, mozzarella cheese, cheddar cheese, parmesan cheese (Parmigiano-Reggiano cheese), Swiss cheese, gruyere cheese, feta cheese, gouda cheese, Manchego cheese, pecorino cheese, habanero cheese, jack cheese, blue cheese, Emmental cheese, muenster cheese, pepper Jack cheese, and the like.
  • animal refers to mammals, fish, reptiles, birds, or amphibians.
  • Animal derived refers to ingredients derived or isolated from animals. As defined, the term “animal” does not include yeast or yeast extracts. As described, the ingredients of the cheese analogue compositions described in the present disclosure are not derived from any animal source.
  • the term “dairy product” includes but is not limited to, milk (e.g., whole dairy milk, dairy milk comprising 2% by weight of fat [2% milk], dairy milk comprising 1% by weight of fat [1% milk], dairy milk not comprising fat [skim milk], dairy milk comprising supplemented calcium [calcium-fortified milk]), creme fraiche, clotted dairy milk, single cream, double cream, whipping cream, cultured dairy milk, Kefir, powdered dairy milk, condensed dairy milk, Khoa, evaporated dairy milk, Ricotta, infant formulas, baked milk, butter, buttermilk, Ghee, Smen, anhydrous milkfat, cheese, curds, Paneer, whey, cottage cheese, quark, cream cheese, Fromage frais, yoghurt, Ayran, Lassi, Mos, clabber, gelato, ice cream, ice milk, frozen custard, frozen yoghurt, Villi, Kajmak, Filmjoel
  • Dairy milk refers to a white fluid secreted by the mammary glands of female mammals.
  • Dairy milk consists of an emulsion of fat in an aqueous solution comprising proteins (e.g., casein, albumin), sugars, inorganic salts, and other ingredients.
  • proteins e.g., casein, albumin
  • sugars e.g., sugars, inorganic salts, and other ingredients.
  • Suitable mammals from which dairy milk can be obtained include but are not limited to cow, sheep, goat, buffalo, donkey, horse, camel, yak, water buffalo, human, and other mammals.
  • Dairy milk obtained from cow typically contains around 3.5% fat (whole cow milk). Fat levels can be reduced to standardized levels to obtain different grades of cow milk that comprise from 0% to about 75% by weight of the fat present in whole cow milk, including but not limited to 2% cow milk (cow milk comprising 2% by weight of fat), 1% cow milk (cow milk comprising 1% by weight of fat), and skim cow milk (cow milk comprising no fat). Since the cheese analogue product of the present disclosure is derived from non-animal and non-dairy sources, the cheese analogues of the present disclosure are devoid of any dairy milk.
  • cheese analogue refers to a cheese product made from nondairy sources and non-animal sources.
  • the cheese analogue of the present disclosure is a non-dairy cheese and non-animal derived cheese and is not derived from dairy or animal products.
  • the cheese analogue resembles a dairy-based cheese product in terms of texture, mouthfeel, and taste.
  • the cheese analogue of the present disclosure may, in addition, have one or more of the following: substantially similar (or similar) color, nutritional content, and other quality as an analogous dairy -based cheese product relative to the corresponding dairy cheese product, and can be used as a substitute for the corresponding dairy -based cheese product.
  • the cheese analogue may have the same, or substantially similar, advantageous qualities, such as mouthfeel, texture, and taste, and the like but may not have the same, or substantially similar, disadvantageous qualities as the corresponding dairy-based cheese product.
  • Some non-limiting examples of disadvantageous qualities not present in the cheese analogues of the present disclosure are presence of saturated fat, presence of cholesterol, and presence of lactose.
  • corresponding dairy-based cheese product refers to the dairybased cheese product that the cheese analogue of the present disclosure serves as a substitute and is mimicking the taste, color, and mouthfeel thereof.
  • a mozzarella cheese analogue of the present disclosure corresponds to the dairy-based mozzarella cheese.
  • saturated vegetable oil refers to vegetable oils that have no carbon-carbon multiple bonds, such as carbon-carbon double bonds.
  • partially hydrogenated vegetable oil refers to vegetable oil which has been chemically treated by techniques known in the art in which at least one of the carbon-carbon double bonds in the vegetable oil in its natural state has been reduced by techniques known in the art.
  • fully hydrogenated vegetable oil refers to either saturated vegetable oil in its natural state or vegetable oil which in its native state has one or more carbon-carbon bonds which have been reduced by techniques known in the art.
  • food-grade means, for each ingredient, a quality satisfying national and international standards in force regarding human or animal food safety, in particular relating to the purity of the ingredients and the non-contamination thereof by potentially dangerous physical, chemical, or biological agents.
  • starch is a polymeric carbohydrate comprised of several glucose units bonded by glycosidic bonds.
  • Food-grade starch is a starch that satisfies national and international standards regarding human or animal food safety. In an embodiment, it is isolated from vegetables or grains.
  • shredable or synonym thereto refers to a cheese product which can be shredded by a shredder when in block form and do not stick to the shredder or clog the shredding device causing manufacturing delays.
  • compositions described herein comprise various components or ingredients in a weight percentage. It is to be understood that the sum of the weight percentages of the various components listed are to be less than or equal to 100%, but not greater than 100%. As is understood, the sum of the weight percentages of all the ingredients, whether listed or unlisted, present in any cheese analogue of the present disclosure is equal to 100 wt%. However, some of the ingredients may have water associated therewith, and the weight provided in the listing of the composition is the wet weight. Unless indicated to the contrary, the amount of moisture refers to the total amount of water present in the composition, whether free or associated with an ingredient.
  • the present disclosure pertains to a cheese analogue, comprising water; food-grade starch; vegetable oil; a root or tuber protein or grain protein, such as potato protein or corn protein; either fava bean protein, chickpea protein or combination thereof; and an emulsifier.
  • the cheese analogue of the present disclosure possesses properties of the corresponding dairy-based cheese product but does not possess all of the disadvantages thereof and may not have any of the disadvantages of the corresponding dairy-based cheese product.
  • the cheese analogue of the present disclosure is lower in fat and cholesterol, and it is lactose-free.
  • the cheese analogue of the present disclosure exhibits the taste, mouthfeel, and texture of the corresponding dairy -based cheese product that it simulates.
  • a cheese analogue of the present disclosure has the advantage over other cheese analogue products in that the cheese analogue of the present disclosure has the taste, mouthfeel, color, and texture of the corresponding dairy-based cheese.
  • the mozzarella cheese analogue prepared in accordance with present disclosure exhibits the taste, texture, mouthfeel, and color of processed dairy -based mozzarella.
  • the cheese analogue of the present disclosure has advantages over other cheese analogs or cheese substitutes in that it is creamier and does not possess the flavor off notes that other cheese analogs or cheese substitutes possess.
  • the present disclosure describes a cheese analogue derived from non-dairy and nonanimal products. Thus, it is free of animal or dairy ingredients, such as lactose containing products. This makes the cheese analogue of the present disclosure acceptable for vegetarians and vegans. As such, the composition described herein are vegan products. In addition, in an embodiment, it is parve kosher because there is no cross contamination between animal product such as meat and dairy in the same composition.
  • the cheese analogue composition of the present disclosure in some embodiments, is also devoid of any gluten. As used herein, gluten is a protein found in wheat, barley, rye, or triticale, which is a cross between wheat and rye. Thus, in some embodiments, the composition of the present disclosure does not contain any protein present in wheat, barley, rye, or triticale.
  • the cheese analogue of the present disclosure is essentially free of any components derived from soy, or almonds or cashews.
  • the cheese analogue of the present disclosure is not fermented.
  • all components of the cheese analogues of the present disclosure are acceptable to vegans.
  • non-dairy cheese source that can be used as a starting material for preparing a non-dairy cheese.
  • non-dairy cheese source refers to an emulsion comprising proteins and fats, wherein said proteins and fats are prepared from a non-dairy source and non-animal source.
  • the non-dairy cheese source can be a non-dairy milk obtained from vegetables.
  • one or more isolated proteins from a non-animal source are used as a non-dairy cheese source.
  • the pH of the cheese analogue of the present disclosure ranges from about 4.25 to about 4.95 and in another embodiment, from about 4.50 to about 4.80 and in a further embodiment from about 4.55 to about 4.75. In an embodiment, it has a moisture content ranging from about 51 wt% to about 60 wt%, and in another embodiment, from about 53 wt % to about 60 wt % and in another embodiment, from about 57 wt% to about 59 wt%. In an embodiment, the moisture content ranges from about 51 wt% to about 58 wt%, and in another embedment, from about 53 to about 58 wt%.
  • fava bean protein One of the components of the composition described herein is fava bean protein. Fava beans are a relatively high protein and low-fat food source and are thus an attractive substitute for proteins from animals and nuts.
  • Faba bean is a species of vetch, which is a flowering plant in the bean and bean family Fabaceae. Faba beans are cultivated by techniques known in the art and the protein is removed by techniques known in the art. The faba bean protein is thus protein isolated from the fava bean.
  • the term “faba bean protein” does not include the whole plant or seed thereof. It just includes the protein isolated from fava beans. Faba bean protein is sold commercially.
  • AGT sells the mechanically milled and wet fractionated portion of the dehulled faba bean cotyledons of sound, healthy, dry, and clean faba bean (Vicia faba) as FABATEX®.
  • the faba bean protein used herein is present in the composition of the present application in effective amounts to form an emulsion with the other ingredients described herein.
  • the faba bean protein is present in the composition described herein in amounts ranging from about 0.7 wt% to about 3 wt%, and in another embodiment, from about 0.7 wt% to about 2 wt%, and in a further embodiment, from about 0.8 wt % to about 1 .4 wt%, and in another embodiment, from 0 8 wt% to 1 .1 wt% and in a further embodiment, at about 2 wt% to 3 wt%.
  • the faba bean protein is present in the composition in the absence of chickpea protein.
  • the cheese analogue of the present disclosure comprises chickpea protein.
  • Chickpea, chick pea, or garbanzo beans having the species name, Cicer arietinum, is an annual legume in the family Fabaceae, and subfamily Faboideae. It comes in different varieties, known as gram or Benzal gram, garbanzo or garbanzo bean or Egyptian pea.
  • Chickpeas contain vitamin K, folate, phosphorous, zinc, copper, manganese, choline, and selenium, as well as high levels of iron, vitamin B-6 and magnesium.
  • chickpeas are also rich in fiber and low in fat and have been shown to have health benefits (e.g., lowering cholesterol damage).
  • Chickpeas are cultivated by techniques known in the art and the protein is removed by techniques known in the art.
  • the chickpea protein is thus protein isolated from the chickpea.
  • the term “chickpea protein” does not include the whole plant or seed thereof. It just includes the protein isolated from chickpea.
  • Chickpea protein is sold commercially.
  • the chickpea protein used herein is present in the composition of the present application in effective amounts to form an emulsion with the other ingredients described herein.
  • the chickpea protein is present in the composition described herein in amounts ranging from about 0.7 wt% to about 3wt%, and in another embodiment, from about 0.7 wt% to about 2 wt%, in in an even further embodiment, from about 0 8 wt % to about 1 .4 wt%, and in another embodiment, from 0.8 wt% to 1 .1 wt%, and in an even further embodiment, from about 2 wt% to about 3 wt%, and in a further embodiment, at about 0.85 wt%.
  • the chickpea protein is present in the composition in the absence of faba bean protein.
  • the cheese analogue of the present disclosure comprises a combination of faba bean protein and chickpea protein, as defined herein. If used in combination, the sum of the combination of chick pea protein and faba bean protein, in an embodiment, is present in the cheese analogue in amounts ranging from about 0.7 wt% to about 3 wt%, and in another embodiment, from about 0.7 wt % to about 2 wt%, and in a further embodiment, from about 0.8 wt % to about 1.4 wt%, and in another embodiment, from about 0.9 wt% to about 1.1 wt% and in an even further embodiment, at about 2 wt% to about 3 wt%.
  • the chickpea protein may be present in greater amounts than faba bean protein, while, in another embodiment, the faba bean protein may be present in greater amounts than the chickpea protein, while in another embodiment, if used in combination, the chickpea protein and faba bean protein are present in about equal amounts.
  • the amount of faba bean protein or chick pea protein separately or in combination includes about 0.7 wt%, about 0.8 wt, about 0.9 wt%, about 1.0 wt%, about 1.1 wt%, about 1.2 wt%, about 1.3 wt%, about 1.4 wt%, about 1.5 wt%, about 1.6 wt%, about 1.7 wt%, about 1.8 wt%, about 1.9 wt% , about 2.0 wt%, about 2.1 wt%, about 2.2 wt%, about 2.3 wt%, about 2.4 wt%, about 2.5 wt%, about 2.6 wt%, about 2.7 wt%, about 2.8 wt%, about 2.9 wt% or about 3.0 wt%.
  • the cheese analogue composition of the present disclosure comprises a root or tuber protein.
  • the root or tuber protein of the present disclosure may be from any root or tuber source.
  • Root or tuber in this context includes, but is not limited to, the species of potato (Solanum tuberosum or Irish potato), sweet potato (Ipomoea batatas), cassava (Manihot esculenta, syn. M. utilissima), yuca dulce (M. palmata, syn. M. dulcis), yam (Dioscorea spp), yautia (Xanthosoma spp., including X.
  • sagittifolium taro (Colocasia esculenta), arracacha (Arracacoa xanthorrhiza), arrowroot (Maranta arundinacea); chufa (Cyperus esculentus), sago palm (Metroxylon spp.), oca and ullucu (Oxalis tuberosa and Ullucus tuberosus), yam bean and jicama (Pachyrxhizus erosus and P. angulatus), mashua (Tropaeolum tuberosum) and Jerusalem artichoke or topinambur (Helianthus tuberosus).
  • the root or tuber protein is a potato protein, sweet potato protein, cassava protein or yam protein, and in another embodiment, potato protein, sweet potato protein or yam protein, while in another embodiment, it is a potato protein.
  • the root or tuber protein is commercially available.
  • the root or tuber protein is potato protein. It is commercially available and, for example, can be sold by itself or as a blend with other proteins or starch, such as in a blend of potato starch and potato protein. However, native root or tuber protein sold commercially as a sole product, such as potato protein, may also be used in the cheese analogue composition in the present disclosure.
  • the native potato protein to be used in the cheese analogue composition of the present disclosure can be any natural potato protein.
  • a native potato protein to be used in the cheese analogue composition of the present disclosure may be a general potato protein isolate (i.e., comprising substantially all proteins from potato in their native form).
  • native potato protein can be further fractionated to obtain separate protein fractions.
  • native potato protein is a dry potato protein powder, such as a potato protein powder with a moisture content of at most 10 wt%, preferably at most 5 wt%.
  • the root or tuber protein is present in an amount of about 0.6 wt%, or about 0.7 wt%, or about 0.8 wt%, or about 0.9 wt%, or about 1.0 wt%, or about 1.1 wt%, or about 1.2 wt%, or about 1.3 wt%, or about 1.4 wt%, or about 1.5 wt%, or about 1.6 wt%, or about 1.7 wt%, or about 1.8 wt%.
  • the cheese analogue composition of the present disclosure further comprises vegetable oil.
  • the vegetable oil component may be any type of fat or oil suitable for human consumption and is a plant derived fat or oil.
  • An advantage of using a plant-derived fat or oil is that such fats are generally acceptable to vegetarians, for example, vegan consumers, which are the preferred consumer group for the present cheese analogue composition.
  • the vegetable oil is partially or fully hydrogenated. In another embodiment, the vegetable oil is saturated.
  • the vegetable oil may be selected from sunflower oil, canola oil, olive oil, palm oil, coconut oil, cocoa fat, rapeseed oil, peanut oil, cotton seed oil, com oil, linseed oil, rice oil, bran oil, safflower oil, sesame oil, avocado oil, shea oil, acai oil, palm kernel, cottonseed oil or hazelnut oil or any other edible oil derived from plants
  • the cheese analogue composition may contain one vegetable oil or a combination of two or more vegetable oils, such as two or three vegetable oils for example.
  • the quantity of the vegetable oil component in the cheese analogue of the present disclosure is present in a range of about 10 wt% to about 24 wt%, and in another embodiment, from about 16 wt% to about 23 wt% and in a still further embodiment, from about 17 wt % to about 21 wt %, based on the total weight of the composition. In another embodiment, it is about 19 wt% of the total composition.
  • the amount of vegetable oil present is about 10 wt%, or about 1 1 wt%, or about 12 wt%, or about 13 wt%, or about 14 wt%, or about 15 wt%, or about 16 wt%, or about
  • Another component of the cheese analogue composition of the present disclosure is a food-grade starch.
  • a food-grade starch Several different types can be incorporated into the cheese analogue of the present disclosure. Suitable food-grade starches include vegetable starches (e.g., potato starch, arrowroot starch, pea starch, and tapioca) and grain starches (e.g., com starch, wheat starch, and rice starch).
  • a class of a vegetable starch is a native root or tuber starch.
  • the root or tuber starch of the present disclosure may be from any root or tuber plant.
  • the native root or tuber starch is a natural starch.
  • Root or tuber in this context includes, but is not limited to the species of potato (Solanum tuberosum or Irish potato), sweet potato (Ipomoea batatas), cassava (Manihot esculenta, syn. M. utilissima), yuca dulce (M. palmata, syn. M. dulcis), yam (Dioscorea spp), yautia (Xanthosoma spp., including X.
  • sagittifolium taro (Colocasia esculenta), arracacha (Arracacoa xanthorrhiza), arrowroot (Maranta arundinacea), chufa (Cyperus esculentus), sago palm (Metroxylon spp.), oca and ullucu (Oxalis tuberosa and Ullucus tuberosus), yam bean and jicama (Pachyrxhizus erosus and P. angulatus), mashua (Tropaeolum tuberosum) and Jerusalem artichoke or topinambur (Helianthus tuberosus).
  • the root or tuber from which the starch is derived is a potato, sweet potato, cassava, or yam, and in another embodiment, potato, sweet potato, or yam, and in another embodiment, the root or tuber is a potato (Solanum tuberosum).
  • the starch used in the present disclosure is waxy starch.
  • Starch normally comprises a mixture of amylose and amylopectin, in various proportions.
  • Regular starch comprises about 15 to about 20 wt % amylose and about 80 to about 85 wt% amylopectin.
  • a waxy starch is a starch which comprises at least 90 wt% amylopectin, in another embodiment, at least 95 wt % amylopectin, and in another embodiment, at least 98 wt % amylopectin.
  • the starch used in the present disclosure is a non-modified (native), waxy potato starch or corn starch.
  • a specific example of a grain starch that may be used in the cheese analogue composition of this disclosure is a corn starch.
  • Suitable com starches include dent corn starch, waxy com, or maize starch.
  • the starches can be used individually or in combination.
  • the starch used may be a vegetable starch, such as a root or tuber starch, or a grain starch, such as a corn starch, or a combination of one or more vegetable starches or a combination of one or more grain starches or a combination of one or more vegetable starches and one or more grain starches.
  • the food-grade starch can be modified or native.
  • Modified starches also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch.
  • Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer, or emulsifier.
  • Modified food starches differ in their degree of cross-linking, type of chemical replacement, oxidation level, degree of molecular scission, and ratio of amylose to amylopectin.
  • Modified starches derived from any of the starches are prepared by chemically modifying the starches.
  • Such chemical modifications include, without limitation, oxidation, enzyme conversion, acid hydrolysis, heat and/or acid dextrinization of unmodified starches, and the like.
  • Such chemical modifications are intended to include, without limitation, cross-linked starches, acetylated and other organic esterified starches, hydroxy ethylated and hydroxypropylated starches, phosphorylated and inorganically esterified starches, cationic, anionic, nonionic and zwitterionic starches, thinned starches (such as acid and enzymatic thinned starches), and succinate and substituted succinate derivatives of starch.
  • Such modifications are known in the art, for example in “Modified Starches: Properties and Uses,” Ed. Wurzburg, CRC Press, Inc. Florida (1986).
  • sheared products of any of the above modified or unmodified starches, as defined herein, may be used.
  • Modified food starches differ in their degree of cross-linking, type of chemical replacement, oxidation level, degree of molecular scission, and ratio of amylose to amylopectin.
  • the starch composition may comprise mixtures of starches and/or chemically modified starches, such as a blend of potato starch and modified potato starch.
  • the chemically modified starch is modified to replace hydroxyl functionality with the functionality of components selected from the group consisting of ethers, esters, and mixtures thereof.
  • the esters for example, comprise heptanoate or lower homologues, such as acetates.
  • the chemically modified starch may be modified to include a hydroxyalkyl C2-6 group or may be modified by reaction with an anhydride of a carboxylic acid.
  • the modified starch may be modified to include a hydroxy C2-4 group.
  • the modified starch may be modified to include a hydroxy propyl group.
  • the chemically modified starch may be modified to have a degree of substitution from 0.01 to 3.0, or from 0.01 to 2.5, or from 0.01 to 2.0, or from 0.01 to 1.5.
  • the degree of substitution defines the average number of substituents per anhydroglucose unit. Accordingly, by definition, the maximum possible degree of substitution of starch is 3.0.
  • modified starch component is hydroxypropylated starch.
  • Other substituents may be hydroxyethyl or hydroxybutyl to form hydroxyether substitutions, or anhydrides such as maleic, phthalic or octenyl succinic anhydride, which anhydrides can be used to produce ester derivatives.
  • anhydrides such as maleic, phthalic or octenyl succinic anhydride, which anhydrides can be used to produce ester derivatives. Examples include distarch phosphate or hydroxypropyldistarch phosphate, starch sodium octenylsuccinate, hydroxypropyl distarch and starch sodium octenyl succinate, and the like.
  • the modified starch is an aid thinning starch or an octenylsuccinic anhydride modified starch, for example, having up to 3% octenylsuccinic anhydride.
  • An acid-treated starch which is another example of a modified starch, is a processed starch obtained by processing an unmodified starch with hydrochloric acid, sulfuric acid, or the like, and an acid-treated starch derived from peas, potatoes, tapioca, rice, waxy com, com, or the like can be used. Incorporating modified starches into the heated slurry is also beneficial in some instances because the functionality of some starches is increased when heated, hydrated and/or subjected to high shear conditions. Once functionalized in this manner, the starch can thicken or gel to bind to proteins present in the cheese analogue.
  • the modified starch is a modified tuber or root starch, such as a modified potato starch.
  • a modified grain starch is a modified com starch, wherein the modification is as described hereinabove.
  • the modified root or tuber starch used is a hydroxypropylated starch of a root or tuber starch, such as a hydroxypropyl distarch phosphate of potato starch.
  • Other substituents may be hydroxyethyl or hydroxybutyl to form hydroxyether substitutions, or anhydrides such as maleic, phthalic or octenyl succinic anhydride can be used to produce ester derivatives. Examples include distarch phosphate or hydroxypropyl di starch phosphate, starch sodium octenyl succinate, hydroxypropyl di starch and starch sodium octenyl succinate, and the like.
  • modified starch is a com-derived modified starch such as waxy com starch or modified dent corn starch.
  • the modified starch is an acid thinning corn starch or an n-octenyl succinic anhydride modified com starch, for example, a waxy corn starch derivative with up to 3% by weight octenyl succinic anhydride (e.g., 1% by weight octenyl succinic anhydride, which has undergone thinning by acid and or enzymes).
  • modified food starches examples include Mira-Cleer 516, Pending 200, Purity 660, Batterbind S.C., Penbind 100, MiraQuick MGL, Novation 3300, and Gel-n-Melt.
  • (unmodified) starch is Hylon V.
  • Mira-Cleer 516 from A. E. Staley Company, which is a dent corn starch that is cross-linked and substituted with hydroxypropyl groups. The cross-linking increases its gelatinization temperature and acid tolerance. The hydroxypropyl substitution increases its water binding capability, viscosity, and freeze-thaw stability.
  • MiraQuick MGL also from A. E. Staley Company, is an acid-thinned potato starch. The acid thinning breaks amylopectin branches in the starch, creating a firmer gel.
  • Batterbind S.C. from A. E. Staley Company
  • National Starch is a cross-linked and oxidized dent com starch.
  • Purity 660 also from National Starch, is a cross-linked and hydroxypropyl substituted dent corn starch.
  • Hylon V also from National Starch, is an unmodified, high amylose corn starch.
  • Penbind 200 from Penwest Foods, is an oxidized potato starch. The oxidation increases its capacity to bind water and protein.
  • Penbind 100 also from Penwest Foods, is a cross-linked potato starch.
  • the food-grade starch used in the present disclosure is solely an unmodified vegetable starch, an unmodified grain starch, a modified vegetable starch or modified grain starch or combination thereof.
  • the term “food grade starch,” as used herein, is a generic term for vegetable starch, whether, unmodified or modified, grain starch, whether modified or unmodified, or combination thereof.
  • unmodified means that the starch has not been chemically or enzymatically modified, although it may have been pre-gelatinized.
  • a modified starch refers to a starch that has been chemically or enzymatically modified, as for example, described hereinabove.
  • the food grade-starch is an unmodified vegetable starch, an unmodified grain starch, a modified vegetable starch or a modified grain starch or combination thereof.
  • a vegetable starch, as defined is an unmodified vegetable starch, a modified vegetable starch or combination thereof.
  • a vegetable starch is a root or tuber starch, which may be an unmodified root or tuber starch or modified root or tuber starch or combination thereof.
  • a grain starch is an unmodified grain starch, or modified grain starch or combination thereof. Accordingly, as used herein, a starch or a food-grade starch without the descriptive term modified or unmodified is understood to comprise an unmodified starch, a modified starch or combination thereof.
  • the food-grade starch is present in the cheese analogue composition of the present disclosure in total in an amount ranging from about 9 wt% to about 22 wt%, and in another embodiment, from about 12 wt% to about 20 wt % and in another embodiment, from about 14 wt% to about 17 wt
  • the food % of the cheese analogue composition of the present disclosure.
  • the food % of the cheese analogue composition of the present disclosure.
  • 15 grade starch is present in amounts from greater than 13 wt% to about 22 wt%, and in another embodiment from greater than 13 wt% to about 20 wt%.
  • the food grade starch may be present in amounts of about 9 wt% or about 10 wt% or about 11 wt% or about 12 wt%, or about 13 wt%, or about 14 wt%, or about 15 wt%, or about 16 wt% or about 17 wt% or about 18 wt% or about 19 wt% or about 20 wt%, or about 21 wt% or about 22 wt%.
  • the food grade starch is interchangeable with the root or tuber protein.
  • the amount of food grade starch may replace the root or tuber protein, as the amount of root or tuber protein is to be present in a range from about 0.6 wt% to about 1.8 wt% and the food-grade starch is present in about 9 wt% to about 22 wt%.
  • the starch used is a mixture of a modified starch, such as, for example, hydroxypropylated starch of a grain starch such as a com starch or a hydroxypropyl distarch phosphate of potato starch, and an unmodified grain starch, such as an unmodified grain starch or unmodified tuber or root starch, such as potato starch.
  • a modified starch such as, for example, hydroxypropylated starch of a grain starch such as a com starch or a hydroxypropyl distarch phosphate of potato starch
  • an unmodified grain starch such as an unmodified grain starch or unmodified tuber or root starch, such as potato starch.
  • the starch present is a modified vegetable starch, such as a modified root or tuber starch, and an unmodified vegetable starch, such as potato starch.
  • the unmodified starch such as a vegetable starch, e.g., a root or tuber starch, or grain starch, such as a corn starch
  • the unmodified starch is present in total in the cheese analogue of the present disclosure in an amount ranging from about 7 wt% to about 15 wt% in an embodiment, and in another embodiment, in an amount ranging from about 9 wt % to about 14 wt % of the cheese analogue and in another embodiment, from about 10 wt% to about 12 wt%, and in another embodiment, about 11.55 wt %.
  • the unmodified starch is present in an amount ranging from greater than 10 wt% to about 15 wt%, Thus, for example, the unmodified starch is present in an embodiment in about 7.0 wt %, or in another embodiment, in about 7.5 wt%, or in another embodiment, in about 8 wt%, or in another embodiment, about
  • the modified food starch such as a vegetable starch, e.g., a modified root or tuber starch, such as a modified potato starch or modified grain search, e.g., modified com starch, or combination thereof is present in a quantity ranging from about 2 wt% to about 7 wt % of the total composition, in an embodiment, and in another embodiment, from about 3 wt% to about 6 wt%, and in another embodiment, from about 4 wt% to about 5 wt %, and in another embodiment at about 4.5 wt%. of the total weight of the composition.
  • the modified starch is present in about 2 wt%, or in another embodiment, in about 2.5 wt%, or in another embodiment, in about 3 wt%, or in another embodiment in about 3.5 wt% ,or in another embodiment, about 4 wt%, or in another embodiment, in about 4.5 wt% or in another embodiment, in about 5 wt% or in another embodiment, about 5.5 wt%, or in another embodiment, about 6.0 wt% or in another embodiment, in about 6.5 wt or in another embodiment, about 7 wt%.
  • the weight ratio of unmodified food-grade starch in whatever type of starch it is, such as a vegetable starch, for example a root or tuber starch, such as a potato starch, a grain starch, such as a com starch or combination thereof) to modified food-grade starch (in whatever type of starch it is, such as a modified vegetable starch, such as a modified root or tuber starch, such as a modified potato starch, a modified grain starch, such as a modified com starch or combination thereof) ranges from about 2.0 to about 3.0, and in another embodiment, from about 2.3 to about 2.9 and in another embodiment, from about 2.5 to about 2.7, and in another embodiment, about 2.6: 1. In another embodiment, the aforesaid ratio ranges from about 2.0 to less than 2.9, and in another embodiment, from about 2.3 to less than
  • the unmodified food-grade starch and the modified food-grade starch is from a different plant.
  • the unmodified food-grade starch may be an unmodified potato starch, while the modified food-grade starch is a modified corn starch or the unmodified food-grade starch is an unmodified com starch and the modified foodgrade starch is a modified potato starch, wherein the modification is described hereinabove.
  • the unmodified food-grade starch and the modified food-grade starch is from the same plant.
  • the unmodified food-grade starch is a potato starch
  • the modified food grade starch is a modified potato starch
  • the unmodified food-grade starch is com starch
  • the modified food-grade starch is modified com starch, wherein the modification is as described hereinabove.
  • emulsifiers include gum Arabic, lecithin, quillaj , aquafaba, which is the viscous liquid extracted after cooking chickpea, diacetyl tartaric acid ester of mono- and diglycerides (DATEM).
  • DATEM diacetyl tartaric acid ester of mono- and diglycerides
  • the emulsifiers may be present as a sole ingredient or a mixture of one or more emulsifiers
  • Emulsifiers are present in emulsifying effect amounts.
  • they are present in amounts ranging from about 0.1 wt% to about 2.0 wt%, and in another embodiment, from about 1.1 wt% to about 1.8 wt % and in another embodiment form about 1.3 wt % to about 1.5 wt % of the total analogue cheese composition.
  • the emulsifier is present in about 0.1 wt% or about 0.2 wt%, or about 0.3 wt%, or about 0.4 wt%, or about 0.5 wt%, or about 0.6 wt%, or about 0.7 wt% or about 0.8 wt%, or about 0.9 wt%, or about 1.0 wt%, or about 1.1 wt%, or about 1.2 wt%, or about 1.3 wt%, or about 1.4 wt%, or about 1.5 wt%, or about 1.6 wt%, or about 1.7 wt%, or about 1.8 wt%, or about 1.9 wt% or about 2.0 wt%.
  • the total water content which as defined herein, is the moisture content, is the sum of the amount of water added directly to the composition and the water that is associated with some of the ingredients present in the composition, e.g., as hydrates, less the amount of water loss in preparing the cheese composition of the present disclosure.
  • Water added to the composition is preferably tap or sink water or well water, which may or may not be purified. If purified, purification is effected by techniques known to one of ordinary skill in the art, such as by filtering, distillation, or demineralization, suitable for use in human food applications. In addition, water added may be from steam.
  • water must be sufficiently clean, and should not contain excess salts, microorganisms, or toxic components.
  • water is microfiltered water.
  • Water used in the preparation of the cheese analogue composition may be enriched with suitable flavors, odors, salts, and colors, as described below. Water is added in a quantity such that all components present in the cheese analogue composition add up to 100 wt %.
  • water is added in an amount ranging from about 20% by weight to about 65 wt%, and in another embodiment, from about 20% by weight to about 60% by weight of the composition, and in another embodiment, from about 20% by weight to about 58% by weight (and less than 60 wt%), and in another embodiment, from about 30 wt% to about 70 wt% and in another embodiment, from about 40 wt% to about 60 wt%., and in another embodiment, from about 40 wt% to about 58 wt% (and less than 60 wt%). Since the sum of the total ingredients equals 100 wt%, the lower the sum of the non-water ingredients, the greater is the amount of water added to the composition.
  • water is present in about 20 wt%, or about 21 wt%, or about 22 wt%, or about 23 wt%, or about 24 wt%, or about 25 wt%, or about 26 wt%, or about 27 wt%, or about 28 wt%, or about 29 wt%, or about 30 wt%, or about 31 wt%, or about 32 wt%, or about 33 wt%, or about 34 wt%, or about 35 wt%, or about 36 wt%, or about 37 wt%, or about 38 wt%, or about 39 wt% or about 40 wt%, or about 41 wt%, or about 42 wt%, or about 43 wt%, or about 44 wt%, or about 45 wt%, or about 46 wt%, or about 47 wt%
  • the moisture content may be greater or equal to (or less) than the amount of water added.
  • water may be associated with another ingredient used in the present disclosure, making the amount of moisture greater than the amount of free water added.
  • there is a heating step in the preparation of the cheese analogue of the present disclosure which may evaporate some of the water present, thereby decreasing the amount of moisture in the final cheese analogue product of the present disclosure. If the water present in the composition is not associated with, e.g., not hydrated to an ingredient, and if the water added is not lost during the process of making the cheese analogue, then the amount of moisture equals the amount of free water present.
  • the moisture content of the cheese analogues of the present disclosure is present in greater than 50 wt% thereof and less than or equal to 60 wt%. In an embodiment, moisture content of the cheese analogues of the present disclosure is present in a quantity ranging from about 51 wt% to about 60 wt% in an embodiment, and in another embodiment, from about 51 wt% to about 58 wt% ( and less than 60 wt%), and in another embodiment, from about 55 wt % to about 61 wt % and in another embodiment, and in another embodiment, form about 55 wt% to about 58 wt% (and less than 60 wt%), and in another embodiment, from about 56 wt% to about 58 wt% of the composition, and in another embodiment, about 57 wt%.
  • the moisture content of the cheese analogue product of the present disclosure is less than 60 wt% of the composition.
  • the moisture content is an embodiment is about 51 wt%, or about 52 wt%, or about 53 wt% or about 54 wt%, or about 55 wt% or about 56 wt% or about 57 wt% or about 58 wt% or about 59 wt% or about 60 wt%.
  • the pH of the cheese analogue composition of the present disclosure is acidic and is not lower than 4.0. In an embodiment, it ranges from about 4.25 to about 4.95, and in another embodiment, from about 4.40 to about 4.85 and in another embodiment, from about 4.60 to about 4.80 and in another embodiment, about 4.70.
  • the pH is about 4.25, or about 4.30, or about 4.35, or about 4.40, or about 4.45 or about 4.60 or about 4.70, or about 4.75, or about 4.80, or about 4.85, or about 4.90 or about 4.95.
  • the sum of the weights of the faba protein or chickpea protein or combination thereof, whichever is present, the root or tuber protein, the vegetable oil, root or tuber starch, modified root or tuber starch, if present, and water and emulsifier is at least 75 wt% of the total cheese analogue composition and in another embodiment, is at least 80 wt%, and in another embodiment, is at least 85 wt% and in another embodiment, is at least 90 wt% and in another embodiment, is at least 95 wt%, wherein the total sum of all of the components (including any additional components) present is equal to 100 wt%.
  • the cheese analogue composition of the present disclosure comprises optional ingredients, such as coloring agents, flavorants, acidulants, and the like.
  • the cheese analogue composition of the present disclosure may optionally contain a cheese flavorant, which imparts flavor to the dairy -based cheese product to which the cheese analogue emulates.
  • the flavorant is present in sufficient amount to impart the taste of the corresponding dairy -based cheese product that the cheese analogue of the present disclosure emulates.
  • the type of cheese analogue that is prepared is dependent on the type of flavoring agent, such as cheese flavorant that is present therein.
  • the cheese flavorant may comprise one cheese flavorant or a combination of two or more cheese flavorants. For example, if the product is a mozzarella cheese analogue, sufficient flavorant is added thereto to impart the cheese flavor of the desired dairy -based mozzarella cheese product.
  • flavoring agents can also be incorporated into the cheese to tailor the flavor profile of the cheese to meet consumer preferences.
  • suitable flavors for mixing into the heated cheese include, for example, natural mozzarella flavors such as diacetyl and/or lipolyzed fat or combinations thereof and the like.
  • Flavoring agents are typically added in an amount effective to impart the desired flavor to the cheese analogue of the present disclosure.
  • the concentration of the flavoring agent in the final cheese product is within the range of about 0.01 wt% to about 5 wt %, and in another embodiment ranges from about 0.11 wt% to about 1 wt% of the composition.
  • the cheese flavorant present is one cheese flavorant or a combination of two cheese flavorants.
  • a mozzarella cheese analogue contains a mozzarella cheese flavorant and optionally a cheddar cheese flavorant that imparts the flavor of a dairy -based processed mozzarella cheese, wherein the mozzarella cheese flavorant.is present in greater amounts, for example from about 1.1 to about 2.5 times that of the cheddar cheese flavorant.
  • the cheese analogue of the present disclosure may optionally contain spices as flavoring agents.
  • spices include, without limitation, paprika, turmeric, ginger, pepper, garlic, onion, cardamom, cumin, clove, fennel, fenugreek, nutmeg, mace, rosemary, anise, thyme, mustard, ajwain, cinnamon, or combinations thereof. If spices are present, they are present in amounts ranging from about 0.01 wt % to about 0.2 wt % of the composition.
  • a colorant can be incorporated into the cheese analogue composition to adjust its natural color. This can be useful, for example, if consumers prefer a color other than the naturally occurring color.
  • the colorant is useful in maintaining the color of the cheese analogue composition for a prolonged period of time. Faba beans naturally turns gray over time due to oxidation. The food coloring helps lighten up the faba bean and give it a yellow color.
  • suitable colorants include annatto, turmeric, and beta-carotene, and a mixture of two colorants such as beta-carotene and sunflower oil. Annatto imparts a yellowish color to cheese. The yellowish color often is preferred by consumers who perceive it to indicate a "richer" product upon cooking on a pizza.
  • the amount of colorant added is typically in the range of about 0.01 to 0.02%, based on the weight of the finished cheese.
  • Turmeric if used, is generally added in an amount of about 0.01 wt% to about 0.001 wt%. If annatto is added, it normally is added to about 0.1 wt% to about 0.2% by weight Tn an embodiment, calcium carbonate is excluded, e g., it is not used as a coloring agent.
  • Acidulants are additives that give a sharp taste to foods by increasing tartness or acidity. They also assist in the setting of gels and function as preservatives.
  • An acidulant (acidic agent) can be incorporated in the cheese analogue composition to adjust the pH of the finished cheese analogue product to the desired level.
  • the acidulants in the dry blend will help maintain the pH at the desired level.
  • the titratable acidity and pH of the cheese analogue product can be controlled to help regulate the melt-down characteristics of the finished cheese analogue product.
  • Various acids known to one of ordinary art known to one of ordinary art can be employed.
  • acids include, but are not limited to, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, adipic acid, lactobionic acid or Genlac C, the latter being a blend of water, citric acid, lactic acid, and acetic acid. Acid is typically added to adjust the pH of the finished cheese to the prescribed range of pH, as described herein.
  • Solidifiers or stabilizers are additionally an optional ingredient that may be present.
  • Stabilizers synergistic interaction improves the textural quality of foods. It imparts a rich mouthfeel without masking flavor, enhances moisture retention, prevents syneresis and ice crystal formation in frozen products, and forms thermally reversible gels.
  • suitable gums include, but are not limited to, xanthan gum, guar gum, konjac flour, and locust bean gum and combinations thereof, for example a combination of any of the following: Xanthan Gum, konjac flour, Locust Bean Gum, and Guar Gum, for example, a mixture of xanthan gum and konjac flour.
  • stabilizers examples include chondrus extract (carrageenan), pectin, and agar, sodium alginate.
  • These solidifiers are present in an amount sufficient to stabilize and to solidify the final cheese product. In an embodiment, they are present in amounts ranging from about 0.3 wt% to about 1.5 wt% and in another embodiment from about 0.4 wt% to about 1.1 wt% and in another embodiment, from about 0.5 wt % to about 0.9 wt % and in another embodiment from about 0.5 wt% to about 0.8 wt % and in a further embodiment, at about 0.7 wt% of the cheese analogue composition.
  • the present vegan cheese comprises salt (e.g., sodium chloride), wherein the salt is present from about 0.5 wt. % to about 5 wt. %, or in another embodiment, from about 0.75 wt. % to about 3 wt. %, and in another embodiment, from about 1 wt % to about 2 wt. % , based on the total weight of the cheese analogue composition.
  • salt e.g., sodium chloride
  • yeast or yeast extract contributes flavor and texture to the composition.
  • the yeast and yeast extracts used are sold commercially. If present, the yeast, or yeast extract is present in an amount effect to impart flavor and/or texture to the cheese analogue composition.
  • the yeast or yeast extract may be present in an amount ranging from about 0.1 wt % to about 8 wt%. If yeast is present, it is present in an amount in the lower amounts, such as from about 0.1 wt% to about 0.8 wt%. If yeast extract is present, it is present in an amount ranging from about 2 wt% to about 7.3 wt%.
  • Another optional ingredient the cheese analogue composition is a preservative.
  • a preservative can be added to the composition.
  • Emulsifiers such as orthophosphates (including disodium phosphate, monosodium phosphates and trisodium phosphate), trisodium citrate, and the like in conjunction with salts (such as sodium chloride) function as preservatives.
  • Additional preservatives may be added, such as sorbic acid, potassium sorbate, natural non-animal and nondairy extracts, such as plant extracts, that function as preservatives (clean label preservatives), such as basil, oregano, glycerol monolaurate, e-Polylysin, nisin, natamycin, and the like.
  • the preservative is added to the composition in amounts effective to preserve or increase shelf-life of the composition. In an embodiment, such preservatives are present at about 0.17 wt% to about 0.30 wt% of the composition.
  • mushroom fiber and calcium salts, such as tricalcium phosphate.
  • the composition of the present disclosure comprises optional ingredients comprising a combination of a mixture of xanthan gum and konjac flour present in about 0.7 wt. %, mozzarella flavor present in about 0.25 wt%, cheddar flavor present in about 0.2 wt%, lecithin present in about 0.15 wt%, lactic acid present in about 0.1 wt%, garlic powder present in about 0.1 wt%, coloring agent present in about 0.01 wt%.
  • the cheese analogue composition comprises water in about 50 wt% to about 54 wt%, food grade vegetable oil in about 20 wt% to about 25 wt%, potato protein in about 1.0 to about 1.3 wt %, potato starch in about 12 wt% to about 18 wt%, faba bean protein in about 1 wt%, lecithin in about 0.15 wt%, yellow color in about 0.05 wt%, lactic acid in 0.2 wt %, natural vegan cheese flavor in about 0.45 wt%, mixture of xanthan and konjac gums in about 0.7 wt%, and optionally garlic powder in about 0.1 wt%.
  • the cheese analogue composition of the present disclosure may be prepared using techniques known in the art.
  • the ingredients in the compositions are commercially available.
  • the tuber or root protein or grain protein, faba bean protein or chickpea protein or mixture of faba bean protein and chickpea protein as well as food-grade starch, vegetable oil, water, emulsifier, and optional ingredients are derived from non-dairy and non-animal sources.
  • all the ingredients are mixed in water, which may be tap water, distilled water, demineralized water, and heated in a cooker equipped with a mixture at cooking temperatures to form a homogenous mixture, i.e., slurry.
  • the term “homogenous mixture” signifies that the components in the mixture are evenly dispersed throughout the mixture or are approximately evenly dispersed throughout the mixture.
  • these ingredients are cooked to temperatures ranging from about 160 to about 212°F, and in another embodiment, from about 170 to about 205 °F, in another embodiment, from about 175 to about 200 °F, and in another embodiment, from about 180 to about 185°F.
  • colorant if colorant is present, it is added at the mixing stage; the colorant is generally sprayed onto the heated cheese mass as an unheated solution or dispersion in water.
  • Flavoring agents can be incorporated into the cheese analogue composition product by incorporation into the heated slurry or by addition to the heated cheese analogue composition mass as a dry powder, or more typically, as part of an unheated aqueous solution.
  • the pH and moisture are measured. If the moisture is less than about 51 wt %, then additional water is added to the final composition until the moisture therein is in the desired range. Further, the pH of the final composition is measured. If the pH of the final composition is above 4.95, then additional acid, such as lactic acid, for example, is added to the final composition until the pH is in the range of about 4.25 to about 4.95. Once it is determined that the moisture and the pH are in the prescribed ranges, then the final composition is refrigerated until it solidifies. In an embodiment, the flavor and acid (if necessary), are added last and then the slurry is mixed once again until a homogenous mixture is obtained and then it is cooled sufficiently, such as refrigerated, to solidify the product.
  • tap water or distilled water or demineralized water the vegetable oils, such as, for example, coconut oil, root or tuber protein or grain protein, food-grade starch, emulsifier, such as, for example, lecithin, and either faba bean protein or chickpea protein or combination of faba bean protein and chickpea protein, whichever is present, are mixed and heated to cooking temperatures in a cooker equipped with a mixer until a homogenous slurry is obtained.
  • the vegetable oils such as, for example, coconut oil, root or tuber protein or grain protein
  • food-grade starch emulsifier, such as, for example, lecithin
  • faba bean protein or chickpea protein or combination of faba bean protein and chickpea protein whichever is present
  • these ingredients are cooked to temperatures ranging from about 160 to about 212°F or in another embodiment, from about 170 to about 205°F, or in another embodiment, from about 175 to about 200 °F, or in another embodiment, from about 180 to about 185 °F.
  • the solidifiers, or stabilizers are added to the homogenous composition comprised of vegetable oil, root or tuber protein, food-grade starch, water, emulsifier and either faba bean protein or chickpea protein or combination of faba bean protein and chickpea protein, whichever is present, while mixing until the resulting mixture is homogenous.
  • the solidifier if present, may be added with the addition of the vegetable oil and emulsifier and mixed until a homogenous slurry is obtained.
  • the composition may be packaged for sale and then refrigerated.
  • the shelf-life of the cheese analogue composition of the present disclosure is about 110 to about 120 days, which is significantly longer than the shelf life of the corresponding natural dairy -based cheese.
  • the cooking apparatus is one that is typically used in the art of cheesemaking. It may be a cooker with low speed shearing, such as a twin screw cooker, or a cooker with high speed shearing. It may be, for example, a steam cooker, including a steam injection cooker, or steam dry cooker or a vacuum cooker. It could be used for manufacturing in a batch process or continuous process. Examples include a continuous industrial cooker, manufactured by Dima s.r.l. in Italy a steam industrial cooker, manufactured by MilkyLAB SRL in Italy, or ProXes GmbH in Germany, a Vacuum Industrial Cooker, manufactured by Milcom, a.s., located in the Czech Republic, or dry industrial cooker, manufactured by STK Makina, in Turkey, and the like.
  • the cheese analogue composition of the present disclosure in some embodiments, can be processed into a shredded cheese on a commercial scale.
  • the cheese analogue may be cut into smaller cubes or shredded or sliced and then packaged and refrigerated.
  • “cheese analogue shreds” includes shredded cheese analogues, diced cheese analogues, grated cheese analogues, and other relatively small shapes of the cheese analogues of the present disclosure.
  • the cheese shreds are one half inch or less in its smallest diameter, and in another embodiment, one quarter inch or less in its smallest diameter.
  • shreds in this context, can be pieces of cheese analogue having a longest straight-line diameter of about 0.1 to about 5 cm, and in another embodiment , from about 0.5 to about 3 cm, and in a further embodiment, from about 1 to about 2 cm.
  • Cheese shreds can be obtained from the cheese analogue of the present disclosure by grating, as is known in the art. Grating may also be referred to as shredding and these terms are used interchangeably.
  • Shredding the cheese analogue compositions of the present disclosure does not require any additional equipment than one would use when shredding the corresponding dairy-based cheese.
  • a pizza cheese analogue composition (which is mozzarella cheese analogue) of the present disclosure is formulated so that it can be manufactured with basic cheese-making equipment but without the need for additional equipment or processing.
  • the shredding of the cheese analogue compositions of the present disclosure is effected by techniques known to one of ordinary skill in the art.
  • the cheese analogue composition which is a solid is subjected to a cuber for sufficient time to shred the cheese to the desired dimensions and/or diced or shredded into small pieces of desired dimensions using a traditional shredder.
  • An anti -caking agent may be applied to the surface of the cheese analogue composition in amounts effective to prevent or inhibit lumping or agglomeration (or caking) of the shreds.
  • Anticaking agent in the food industry is defined as any safe and suitable food ingredient which, when added, prevents lumping of shredded, diced, or chunked food products, such as cheese or cheese analogues, during storage at room temperature or refrigerator temperatures or freezer temperatures.
  • Such a food product with an anticaking agent in it should be easy to handle at the time of applying on the final food product.
  • anticaking agents include cellulose, which include common-type cellulose, microcrystalline cellulose, cellulose impregnated with glucose sugar and glucose oxidase enzyme; starches, such as potato starch, com starch, and other plant derived starches; and the like.
  • the anticaking agent is applied substantially homogenously to the surface of the solid cheese analogue block.
  • the cheese analogue block or solid is passed through an anti-cake feeder which automatically applies the anti-caking agent to the outer surface of the cheese analogue.
  • the cheese analogue with its anti-caking agent on its surface is next cut into smaller pieces of desired sizes or dimensions.
  • a shredder or dicer is used to cut the cheese analogue having the anti-caking agent applied thereto.
  • the cut pieces of cheese analogue are mixed and then separated by a sieve so that pieces that are larger than the desired sizes and dimensions are removed.
  • the shredded pieces of the cheese analogue of desired dimensions are collected and packaged.
  • the cheese analogue composition of the present disclosure has the melting characteristics of the corresponding dairy-based cheese product. Further, in an embodiment, the cheese analogue of the present disclosure has the shredability of the corresponding dairy-based cheese product Tn another embodiment, the cheese analogue composition of the present disclosure has both the melting characteristics and the shredability of the corresponding dairy -based cheese product. [0115]
  • the cheese analogue composition of the present disclosure thus prepared is fit to be eaten.
  • the cheese analogue composition, whether shaved, sliced or cut into smaller pieces, may be eaten as such by itself, or in a sandwich or with other food products. In an embodiment, the cheese analogue of the present disclosure may be applied to foods.
  • the cut pieces of the cheese analogue composition product may be applied to foods, such as pizza or to animal or non-animal foods, such as cooked chicken, veal, steaks lamb, eggs, and the like, if so desired, and then melted thereon while these foods are being baked, cooked, broiled, or fried. It may be applied to other cooked foods, such as cooked spaghetti or cooked noodles, for example.
  • the present disclosure further pertains to food products, which benefit from the addition of a molten cheese analogue of the present disclosure.
  • a food product of the present disclosure to which the cheese analogue composition is added is a food product which is generally eaten hot, in particular when the food product will in general be heated prior to consumption, although cold food products comprising the cheese analogue composition of the present disclosure are also included.
  • Food products which benefit from the addition of a molten cheese analogue of the present disclosure can be any food product, such as (animal based) meat-based, fish-based, vegetarian, or vegan food products, gluten containing and gluten-free food products, allergen-containing, and allergen-free food products.
  • a food product of the disclosure is a vegetarian or vegan food product.
  • food products comprising the cheese analogue composition of the present disclosure include food products such as aligot, almogrote, burrito, taco, pizza, pasta, lasagna, sandwich, burger, croqueplace, cheeseburger, gratin, fondue, hot dog, waffle, sandwich, wrap, baked cheese, tortilla chip, cheese sauce, cheese bite, cheese condiment, cheese crisp, bagel and cream cheese, cheese soup, cheese salad, cheese and crackers, cheese bun, cheese dog, cheese fries, cheese toastie, cheese pudding, cheese puffs, cheese roll, cheese slaw, cheesecake, frico, fried cheese, cheese and fries, cheese pie, fromage fort, lasagna, macaroni and cheese, cheese sausage, nachos, quesadilla, quesillo, quesito, raclette, rasabali, saganaki, ziva, and the like.
  • food products such as aligot, almogrote, burrito, taco, pizza, pasta, lasagna, sandwich, burger, croqueclude, cheeseburger,
  • a food product of the present disclosure is a ready-made food product, preferably a vegetarian or vegan ready-made food product.
  • Ready-made in this context, refers to food which is prepared industrially and can be heated at home by the consumer.
  • the cheese analogue composition is prepared as follows: 75 wt% of the coconut oil present in the above composition and all the sunflower lecithin are added to tap water and heated at a temperature sufficient to melt completely the oil present in a cooker set at a temperature of approximately 180-185°F while mixing. 15 wt% of coconut oil that is present in the composition and all the gums is mixed separately until completely dispersed and then this mixture of gums and coconut oil is added to the composition in the cooker. The contents of the cooker are continued to be heated at 180-185°F with mixing in the cooker until a homogenous composition is obtained.
  • the blend comprising unmodified potato starch, and potato protein, modified potato starch, faba bean protein and the remainder of the coconut oil are added to the composition in the cooker with heating at temperatures of 180-185°F and mixing until a homogenous composition is obtained.
  • the remaining ingredients in the composition are added to the cooker while mixing and heating at about 185 °F until a homogenous mixture is obtained.
  • the mixing and heating steps are continued at 185 °F for an additional 5 minutes. During the heating for the additional 5 minutes, the moisture content and pH is measured.
  • the moisture content of the resulting composition is about 58 wt% and the pH of the resulting composition is about 4.7.
  • the composition is cooled until it solidifies, and then is cut into several pieces and refrigerated.
  • the resulting product is white with a slight yellow hue.
  • the cheese analogue composition is prepared as follows: Water and chickpea protein are heated in a cooker set at 180-185°F. 75 wt% of the coconut oil present in the above composition are added to the composition and heated at a temperature sufficient to completely melt the oil present in a separate cooker set at a temperature of approximately 180-185°F while mixing. 15 wt% of coconut oil that is present in the composition, lecithin and all of the gums is mixed separately until completely dispersed and then this mixture of gums, lecithin and coconut oil is added to the composition in the cooker. The salt, garlic powder, color and yeast, blend of potato starch and potato protein and modified potato starch are added to the composition in the cooker.
  • the contents of the cooker are continued to be heated at 180-185°F with mixing in the cooker until a homogenous composition is obtained.
  • the remaining ingredients in the composition i.e., lactic acid and flavoring agents, are added to the cooker while mixing and heating at about 185 °F until a homogenous mixture is obtained.
  • the mixing and heating steps are continued at 185 °F for an additional 5 minutes. During the heating for the additional 5 minutes, the moisture content and pH is measured.
  • the moisture content of the resulting composition is about 58 wt% and the pH of the resulting composition is about 4.7.
  • the composition is cooled until it solidifies. A mozzarella cheese analogue with a slight yellow hue is obtained.

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

Abstract

La présente invention concerne une composition d'analogue de fromage constituée d'ingrédients non laitiers et non animaux comprenant de l'eau ; de l'huile végétale ; un amidon de racine ou de tubercule ; un amidon modifié de racine ou de tubercule ; une protéine de racine ou de tubercule ; un émulsifiant présent dans des quantités efficaces émulsifiantes ; et soit une protéine de féverole à petits grains, soit une protéine de pois chiche ou une combinaison de protéine de féverole à petits grains et de protéine de pois chiche. La présente invention concerne également le procédé de fabrication de la composition d'analogue de fromage.
PCT/US2023/031496 2022-08-30 2023-08-30 Composition d'analogue de fromage WO2024049876A2 (fr)

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US20160295881A1 (en) * 2015-04-10 2016-10-13 Nom Nom LLC Nutritional frozen food product
FI128930B (en) * 2016-12-22 2021-03-31 Valio Oy Plant-based protein product and method for its preparation
WO2021174184A1 (fr) * 2020-02-27 2021-09-02 Grounded Foods Co. Procédé de préparation de produits laitiers végétaliens à partir de graines de chanvre, de chou-fleur et d'avoine
EP4225051A1 (fr) * 2020-10-06 2023-08-16 CORN Products Development Inc. Fromage analogue ayant une teneur élevée en protéines et procédés de fabrication
WO2022094110A1 (fr) * 2020-10-28 2022-05-05 Archer Daniels Midland Company Fromage à base de protéine non animale et procédés de production
EP4178373A1 (fr) * 2020-11-10 2023-05-17 Firmenich SA Particule extrudée
WO2022136288A1 (fr) * 2020-12-23 2022-06-30 Firmenich Sa Utilisations de mélanges de matières grasses et d'émulsions de ceux-ci

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