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Non-dairy cheese analogue and process for preparation thereof

An analogue, non-dairy technology, applied in the field of preparing cheese analogue compositions, natural non-dairy cheese analogue compositions, which can solve the problem of no cheese analogues for consumers

Inactive Publication Date: 2021-06-04
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to all these deficiencies, there are currently no consumer-acceptable plant-based cheese analogs with optimal texture attributes and a friendly natural ingredient list

Method used

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  • Non-dairy cheese analogue and process for preparation thereof
  • Non-dairy cheese analogue and process for preparation thereof
  • Non-dairy cheese analogue and process for preparation thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Example 1: Non-milk cheese analog composition

[0045] Non-milk cheese formula A to F (expressed in weight) is prepared in a different composition of laboratory scale outlined in Table 1. The total solid foundation shown in the table includes fibers, proteins, lipids (high oleic glycoliol - HOSO and milk fruit steeidity), calcium and salt.

[0046] Table 1 :

[0047] ingredient Formula A Formula B Formula C Formula D Formula e Formula f Potato fiber 0.5 4 5.4 5.6 8.9 5.6 Pea protein separation 11.5 12 10.6 10.4 7.1 6.4 Hoso 17 16.7 6.7 10 15 15 Milled fruit steeidity 0 3.3 3.3 5 0 15 Calcium phosphate 2 2 2 2 2 2 salt 0.5 0.5 0.5 0.5 0.5 0.5 Orange juice 3 3 3 3 3 3 water 65.5 58.5 68.5 63.5 63.5 52.5 Total solid 31.5 38.5 28.5 33.5 33.5 44.5 SFA (%) 1.4 3.4 2.6 3.9 1.2 10.5

Embodiment 2

[0048] Example 2: Production process of non-breast cheese

[0049] Different non-breast cheeses outlined in Table 1 are prepared using a two-clamping STEPHAN mixer with a laboratory scale of cutting blades. figure 2 A to figure 2 F shows that different steps of the preparation method include weighing and dry mixing of powder components. Add water and mix under high shear in the Stephan mixer (sample T = 20 ° C / T = 5-10 minutes) figure 2 A).

[0050] Next, a lipid is added under low shear (ie HOSO or laborate steeidity), and then adding acid orange juice under high shear mixing (sample T = 20 ° C / T = 10- 15 minutes) to obtain a dietary fiber-protein gel network with stable lipid droplets, obtained figure 2 B. The sample (sample T = 85 ° C) is then heated while mixing under high shear until the target stretching ability is reached, and the slide shape is smoothly figure 2 C and figure 2 D). Finally, molded samples (sample T> 70 ° C) were cooled until set (T = 4-10 ° C, preferab...

Embodiment 2a

[0051] Example 2A: Comparative example

[0052] The same method (Example 2) was used in the same method (Example 2), and a non-brev-made cheese was prepared using a dietary fiber from a pea source, wherein the insoluble fraction (70% by weight) increased, the concentration was the same as the embodiments mentioned in the present invention, as follows Top: 10% by weight pea shell fiber, 5% by weight pea protein, 20% by weight of lipid, 2% by weight of calcium phosphate and 1% by weight of orange juice. Cheese analogs cannot be obtained.

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PUM

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Abstract

The present invention relates to a non-dairy cheese analogue composition comprising dietary fiber; plant protein, lipid and calcium, wherein the composition is devoid of additives. The composition of the invention is devoid of additives comprising modified starches, hydrocolloids, emulsifiers, whitening agents, plasticizers and anti-caking agents. The invention also relates to a method preparing such compositions and uses thereof.

Description

Background technique [0001] The supply of non-milk products has grown trend. One of the biggest factors that drive consumers choose non-milk products are the transformation of the Millennium generation, they think that they do not contain milk more beneficial. Their views of health and sustainability (including animal protection and environmental footprint) are the core drivers they choose to limit dairy consumption. This transition that does not contain dairy has been extended from milk to products such as cheese. Currently, all the strict veneals that can be purchased are based on flour, starch or nuts with a series of additives (thickeners, gelling agents, stabilizers and emulsifiers). Selection of such additives (especially chemically modified) as a component is not well considering "natural food products" well by today's consumers. The use of starch or starch derivatives (e.g., flour, beans, starch) leads to adverse effects on texture, resulting in a granular sensory percepti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025A23D9/007A23D7/0053A23L33/185A23L33/21A23L29/231A23V2002/00A23V2200/264A23J3/16A23L29/04A23L29/10A23L29/212A23L33/16A23V2250/18A23V2250/21
Inventor J·拉伊I·费尔南德斯法雷斯
Owner SOC DES PROD NESTLE SA
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