CA1099585A - Cheese substitute containing clotted milk protein - Google Patents
Cheese substitute containing clotted milk proteinInfo
- Publication number
- CA1099585A CA1099585A CA299,220A CA299220A CA1099585A CA 1099585 A CA1099585 A CA 1099585A CA 299220 A CA299220 A CA 299220A CA 1099585 A CA1099585 A CA 1099585A
- Authority
- CA
- Canada
- Prior art keywords
- composition
- protein
- cheese
- mixture
- enzyme
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
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
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
It is known that a congealed mixture of milk derived protein, vegetable fat and water, in specific proportions, will form a very acceptable cheese substitute.
Certain of such substitutes have undesirable odors and tastes by virtue of the protein used, and other of the substitutes have essentially no taste, i.e., a cheesy taste, again, by virtue of the protein used. The present invention avoids both the undesirable taste and the lack of the usual cheesy taste by including in those known compositions proteolytic enzyme clotted milk protein.
It is known that a congealed mixture of milk derived protein, vegetable fat and water, in specific proportions, will form a very acceptable cheese substitute.
Certain of such substitutes have undesirable odors and tastes by virtue of the protein used, and other of the substitutes have essentially no taste, i.e., a cheesy taste, again, by virtue of the protein used. The present invention avoids both the undesirable taste and the lack of the usual cheesy taste by including in those known compositions proteolytic enzyme clotted milk protein.
Description
Th~ present invention relate~ to a cheese substitute and/or extender and method for production and use thereof. More particularly, the invention relates to a cheese substitute and/or extender which exhibits both the texture and the background cheesy flavor of natural cheese.
There has been considerable effort in the art to provide cheese substitutes. The consumption of cheese has significantly increased in recent years and the cost and uncertainly of supply has correspondingly increased.
Additionally, the intake of saturated fats, as contained in natural cheese, must be limited for certain dietary considerations.
The cheese substitutes which have been more widely accepted can be characterized as -those substitutes ~ which are a mixture of milk derived protein, vegetable ; fat and water. Since these ingredients do not inherently form a homogèneous solid at usual ratios and temperatures, provisions must be made in the cheese substitute or causing homogenization of these ingredients. One approach in the art has been that of adding gums to the composition, e.g., natural and synthetic gums such as gum arabic, guar gum and the like. In general, however, the gums tend to produce a rubbery texture in the cheese substitute which renders the substitute unacceptable for many uses. Also, - when heated these substitutes tend to form an un-desirable gritty and yrainy texture. Even when not
There has been considerable effort in the art to provide cheese substitutes. The consumption of cheese has significantly increased in recent years and the cost and uncertainly of supply has correspondingly increased.
Additionally, the intake of saturated fats, as contained in natural cheese, must be limited for certain dietary considerations.
The cheese substitutes which have been more widely accepted can be characterized as -those substitutes ~ which are a mixture of milk derived protein, vegetable ; fat and water. Since these ingredients do not inherently form a homogèneous solid at usual ratios and temperatures, provisions must be made in the cheese substitute or causing homogenization of these ingredients. One approach in the art has been that of adding gums to the composition, e.g., natural and synthetic gums such as gum arabic, guar gum and the like. In general, however, the gums tend to produce a rubbery texture in the cheese substitute which renders the substitute unacceptable for many uses. Also, - when heated these substitutes tend to form an un-desirable gritty and yrainy texture. Even when not
- 2 -heated thc rubbery texture is ~otally uncharacteristic of cheeses such as cheddar cheese, Swiss cheese, Italian cheese, brick cheese, colby cheese, and mozzarella cheese.
The art has suggested a number of sources o' protein for the cheese substitutes but, generally, the more successful cheese ~ubstitutes contain a milk derived protein. These proteins give nutritional values similar to cheese and are, generally, sufficiently inexpensive so as to produce a cheese substitute at a ]ower cost than the natural cheese. A preferred milk derived protein in this regard is sodium caseinate which is commercially .
available at a relatively low price.
Sodium caseinate, as well as acid casein and related products, produce an objectionable taste in the cheese substitute. When the cheese substitute contains casein, the well known "astringent" taste of aci~ casein is experienced during mastication and both the acid casein and sodium caseinate leave the well known "casein" after-taste in the mouth. Accordingly, even with these more successful cheese substitutes, the texture and taste are less than desired and these substitutes are not generally used in food compositions which contain higher proportions of cheese.
~lost uses are in compositions which use low proportions of cheese where the objectionable taste and texture is significantly diluted in the food compositions.
s~
A very significant improvement in providing milk derived proteins is described in U.S. application Serial No. 658,096, entitled BLAND NEUTRALIZED CASEIN, which application is a continuation of application Serial No. 455,511, filed on March 27, 1974. That application describes a particular neturalized casein wherein the characteristic case;in taste is essentially totally eliminated and the resulting casein is exceptionally bland to the taste.
In U.S. application Serial No. 455,501, filed on March 27, 1974 and now U.S. paten~ 3,918,854, a cheese extender is disclosed which uses the bland neutralized casein of the above-identified application. That cheese extender, in turn, has an exceptional bland taste. ~hat cheese extender, however, by virtue of its specific composition not only avoids the objectionable taste of prior cheese substitutes, due to the protein source, but also provides physical characteristics which are consistent with natural cheese, e.g., provides a stringy nature similar to natural mozzarella cheese and the like. This composition is based on effecting a congealing of fat,water and the bland neutralized casein of the above-identified application. That congealed mixture requires no gurns or the like and therefore avoids the rubbery texture of prior composi~ions. While 9~35 this cheese e~tender has enjoyed substantial commercial success, the taste of the cheese extender is quite bland and as pointed out by tha-t patent the cheese extender is normally used in combinatian with the corresponding natural cheese or an artificial cheese flavor in order to impart the cheese flavor to the cheese substitute. Ratios between the cheese extender and natural cheese of 1:2 and 2:1 axe preferred, although for certain applications the bland cheese extender alone may be used, i.e., where the other flavors of the food composition predominate over the cheese flavors in the food composition.
As is well known in the art, cheese produces at least two distinct flavors in masticating the cheese.
The first important flavor is the characteristic flavor of the specific cheese. For example, by virtue of the organisms which predominate in the cheese, the characteristic flavor of cheddar cheese~ swiss cheese, lindberger cheese, and the like become immediately apparent in masticating the particular cheese. Aside from these specific cheese ~lavors, the cheese also contains an important flavor referred to in the art as the "cheese background flavor"
or the "cheesy" flavor associated with all cheeses. For many applications of cheese, a mild specific flavor is quite acceptable, but the additional lack of an~ background flavor produces unacceptable results in the food composition.
5~
S
For example, in a pizza, the mild flavor of mozzarella cheese is often lost in the competing spice and tomato flavors but the overall background flavor of cheese is apparented in masticating the pizza. This cheese background flavor is absent in the cheese extender described in the above-identified patent and the lack of that background flavor is objectionable to some consumers.
In many food compositions, the characteristic to be mimicked hy the cheese substitute is the characteristic of the cooked cheese. For example, the important character-istic in a pizza is the stringy and translucent appearance of the melted cheese. The cheese substitute described in the above-identified patent well mimics those characteristics of the melted cheese. However, for other purposes the characteristics of the uncooked cheese are important. For example t in wedge form for eating, in shredded or grated form for use in salads, and the like, the physical character-istics of the uncooked cheese are important. The cheese substitute of the above-identified patent can be shredded or grated or cut into wedge form for eating, but those subdivided forms do not mimic as closely as desired the cut or torn texture of natural cheese. For example, when a wedge of natural mozzarella cheese is torn apart, the tear line shows a "fibrous" textured appearance. This appearance is important for eye appeal in certain foods using the uncooked cheese. Additionally, when mozzarella 5~i cheese is shreddea for uncooked use, the shredded natural cheese has a clean and unifoxm sliced edge. Here again, this appearance is important for some uncooked food. For example, when frozen pizza is examined by a prospective customer, the appearance of the shredded cheese on the pizza is often important in the customer selecting between competing frozen pizzas. Pizzas which do not have the characteristic shred of high quality, natural mozzarella cheese are less appealing than the pizzas with shredded cheese having the appearance of high quality mozæarella shredded cheese.
Accordingly, it would be a significant advantage in the art to provide a cheese substitute which does not have an objectionable casein or caseinate taste but on the other hand is not devoid of a cheezy background flavor.
It would further be of advantage in the art for the cheese substitute to provide the desired physical characteristics and texture in both the cooked and uncooked form.
~0 It is therefore an object of the present invention to provide a cheese substitute (or extender) which does not have the disagreeable casein or caseinate taste (or any other objectionable taste) but yet provides s the background cheese flavor of natural cheese. It is a further object of the invention to provide such substitute with the said background flavor which may he additionally flavored, as desired, to mimic the to~al flavor of natural cheese, ranging from the very mild mozzarella cheese to the heavily flavored Italian cheese. It is a further object of the invention to provide such cheese substitu-te where both the cooked and uncook~d characteristics and textures closely resemble the characteristics and textures of the cooked and uncooked natural cheese. It is yet a further object of the invention to provide various forms of the cheese substitute and food compositions containing the cheese substitute. Finally, it is an object of the invention to provide methods for the producing and use of the cheese substitute. Other objects will be apparent from the following description and claims.
The present invention is based on a primary discover~. It has now been determined that the prior cheese substitu~es using milk derived protein lacked the conventional background cheese flavor because that back-ground cheese flavor is not associated with the conventional milk derived protein but is associated with the products o~ proteolytic en7.ymatic digestion of those milk derived proteins. Thus, in order to provide the desired background cheese flavor, the heretofore used proteins mu3t be at least in part digested by proteolytic enzymes.
The invention is also based on a subsidiary discovery. In producing the enzymatic digestion product, the physical functionality required for the cheese sub-stitute can be aohieved only when the enzymatically digested protein is in a "clot" form. In this regard, a clot i9 defined as being a discrete particle of enzymatically digested milk derived protein. It is not a suspension,solution or emulsion, although the clots per se may be discretely suspended by appropriate means.
When clots of the proteolytic enzymatically digested milk derived proteins are used in the compositions, the com-position will congeal in the manner described in the above-identified patent, and the congealed compositions exhibit both the textuxe and the background cheese flavor of natural cheese, essentially both in the cooked and uncooked form.
Thus, in the broadest sense the invention relates to ~ cheese substitute composition which is a congealed n~echanical mixture of milk derived protein, 5~S
' fa, and water where the ratio of protein to fat i6 1: 4 to 4:1 and the ratio of water to the combination of protein and fat is from 1:3 to 4:1, i.e. the solids content is at least 25%, calculated as the protein and fa~ being total ; 5 solids. The improvement of the invention is where the milk derived protein is at least in part pro-teolytic enzyme clotted milk protein, whereby the congealed com-position exhibits the texture and background cheese flavor of natural cheese.
The clotted protein used in the present invention will provide its unique functions to a wide range of cheese substitute materials, including those cheese substitutes which use a gum or like thickening or solidifying agent, although in those cases the characteristic rubbery texture of those cheese substitutes will remain. The clotted protein, however, is primarily applicable to those cheese substitute materials which are congealed mechanical mixtures of protein, fat and water. In this regard the term "mechanical" means that the protein, fat and water are added as individual ingredients and blended in to a physical mixture where the protein, fat and water are visibly detectable as different phases (ingredients). Correspondingly, the term "congealed"
means that the mechanical mixture is converted to a homo-geneous mixture with no visibly detectable different phases,i.e., the water, protein and fat are not in visibly, discernably different phases. Accordingly, the term congealed does not include a mechanical mixture of the ingredients and indeed the composition is best 5~35 described as a gel. While not bound by theory, it appears tha~ the present protein is sufficiently solvated by water to act as a semi-solid emulsifier for the fat and water, i.e., it is gelable. Thus, the clotted protein used in the practice of this invention must be capable of producing a gel of the described ingredients.
On the other hand the fat used in the cheese composition is not narrowly critical and usually is chosen from any of the conven~ional vegetable fats. Animal fat will function in the same manner as vegetable fats, but animal fat tends to induce its own flavor into the cheese composition and presents problems in preserving the cheese substitute~ Accordingly, animal fat is not a commercially practical embodiment of the invention. The vegetable fat may be chosen from any of the conventional ats such as derived from coconuts, soy beans, safflowers, corn, cotton, peanuts, etc., either hydrogenated or non-hydrogenated. However, relatively low melting point vegetable fats are preferred, and it is further preferred that the vegetable fat be chosen from those having a more 5~3S
bland taste, e.g., soy bean oil and corn oil. Preferably, the melting point of the fat should be less than 130F
and preferably the melting point is between 20F and 125F, especially between 50F and 120F.
The relative proportions of the clotted protein to fat can vary widely and, as can be appreciated, will depend primarily upon the particular cheese being mimicked.
Generally speak;ing, these proportions will ~e consistent with the higher or lower proportions of protein to fat in the natural cheese, although the proportions will not necessarily be the same. For example, for a soft cheese, such as cream cheese, the ratio will be relatively low, i.e. as low as 1:4. On the`other hand, where the cheese to be mimicked is a hard and tough cheese, such as highly aged Parmesan cheese, then the propor~ions of protein to fat will be relatively high, i.e~, as high as 4:1. It should be appreciated, however, that these proportions are in regard to the mimicking of the natural cheese and if it is intended to mimic a cheese product, e.g., a cheese sauce, then proportions outside of this range may be used. In a sense, these greater ranges provide proportions for producing the mimicked cheese and additi.onal proportions for then converting the mimicked cheese into a mimicked cheese product. For example~
a cheese sauce, may use a protein to fat weight s ratio as low as .5:4.
Correspondingly, the ratio of water to the combination of protein and fat will vary depending upon the particular cheese being mimicked. Thus, when mimicking a low moisturecontent cheese, such as highly aged ~armesan cheese, the ratio of water to the combination of protein and fat may be as little as 1:3. On the other hand, when mimicking a high moisture content cheese, such as low solids unaged mozzarella cheese, the ratio of water to the combination of protein and fat may be high, e.g., 4:1. Similarly, when it is intended to mimic a product of the cheese, ratios outside of this range may be used.
Thus~ if it is int~nded to mimic a cheese fondue, then the ratio of water to the combination of protein and fat could be as high as 7:1.
In both of these regards, however, it is preferred that the ratio of protein to fat be from 1:3 to 3:1 and more preferably from 1:2 to 2:1. When the ratio is between 1:1.5 and 1:1.1, the best results for most mimicked cheeses will be achieved. Similarly, it is preferred that the ratio of water to the combination of protein and fat be from 1:2 to 3:1 and especially from ~9~ 3S
., 1.5:1 to 1:1.5. Best results are achieved at ratios between 1.25:1 and 1:1.25.
The remainder of the ingxeclients of the composition may be as desired. However, the combination of protein and fat should comprise at least 50% of the total solids of the cheese substitute composition, preferably at least 60 to 75%, and more preferably at least 90 to 92~. The remaining ingredients can be con-ventional flavorings, certified food colorings, preservatives, etc~ Examples of the foregoing are salt, lactic acid or lactates, butter oils, especially lipolyized butter oils, titanimum dioxide, carotene, imitation and natural cheese flavors and natural cheese. While not preferred, conven-tional bulking agents or fillers may be used with the present cheese substitute, including conventional acid casein and caseinates, e.g., acid casein, sodium caseinate potassium caseinate and calcium caseinate although if substantial amounts of these fillers or bulking agents are used, objectionable flavors, as noted above, will result.
The entire congealable protein of the composition may be the proteolytic enzyme clotted protein, or that clotted - 1~
9~
protein may form only part of a congealable protein.
The remainder of the congealable protein may be chosen from conventional proteins, such as casein or caseinates as described above~ and including the bland magnesium c~einate or potassium caseinate of the above-identified U.S. application. However, to achieve the desired physical characteristics andbackground cheese flavor, the present clotted protein should comprise at least 25% of the congealed protein of the cheese substitute composition and more preferably at least 50~ thereof. Ideally the clotted protein will comprise at least 75% of the congealed protein and for best results the clotted protein will be 100% of the congealed protein of the cheese substitute composition.
As noted above, in order to a~hieve the desired functionality, the clotted protein must have clo~
characteristics such that it is a discrete clot. If ~he enzymatic di~estion has not proceeded to the point that a discrete clot is formed, then the digestion has not produced sufficient digested product to provide the desired background cheese flavor. Additionally the desired physical functionality of texture and appearance will not be achieved in the cheese substitute. This is particularly true when the protein of the cheese substitute i9 not all clotted protein.
On the other hand, the enzymatic digestion must not proceed to the point that the clot characteristics are lost. In this case, digestion would have proceeded to the point that the desired texture and appearance will not be achieved in the cheese substitute and indeed with further such digestion a congealed mixture will not be achieved. Further, the increased digestion tends to produce undesired flavors. Accordingly, for purposes of the present specification and claims, these clot character-istics of the clotted protein are defined as those clots which are shaped sustaining and filterable, i.e., when separated or merely suspended, the clots will retain, essentially, their shape and can be separated from a suspension by ordinary filtration techniques, i.e., filter paper, filter cloth, centrifuging, and the like.
- 16 ~
So long as the above characteristics are achieved, the particular enzyme is not critical. Thus the clotted protein may be the enzymatic product of milk protein digested by an animal derived, vegetable derived or microbial derived enzyme. However, since the enzymatic digestion is for the purpose of advantageously converting the protein, it is preferred that the enzyme is substantially only a proteolytic enzlyme. In this case, should other substituents be associated with the protein being enzymatically diges~ed, e.g., fat, those additional ingredients will not be enzymatically digested with the possibility of producing off flavors, particularly in the case of associated fat. To achieve this specificity of en~ymatic reaction, the more conventional animal or mi-crobial enzymes are preferred, e.g., rennet and pepsin type enzymes.
For the same reason noted in the foregoing paragraph, it is preferred that the clotted protein be derived from skim milk, since this minimizes the possibility of contaminating flavors, i.e., enzymatic derived fat ~0 flavors. However, whole milk, dry milk solids, skim milk solids, casein and caseinates may be used, although not preferred.
5~
The general process for enzymatically digesting milk derived proteins is well known in the art and need not be described herein for sake of conciseness. Briefly stated, however, a suspension of the desired milk derived protein is simply treated with an appropriate enzyme and sufficient time is provided for the enzyme is achieve the desired degree of digestion. This time will vary depending upon the particular protein and thelparticular suspension thereof, as well as the particular enzyme and the temperature o~ enzymatic digestion. Generally, the temperature can be up to the point of denaturization of the protein and/or deactivation of the enzyme and as low as solidification of the pxotein suspensiorl and/or the essential lack of activity of the enzyme. Generally speaking, between approximately 30F and 180F, adequate enzymatic reaction will take place, but more usually these processes are carried out between about 50F and 120F. If a conventional casein or caseinate is used as the protein source, e.g., acid casein, sodium caseinate and 2~ the like, provisions should be made to allow enzymatic digestion to take place. For example, when the casein is - 18 ~
- \
the protein source, then a suspension ther~of ~hould be made in order to give adequate opportunity for thc enzyme to react with the protein. When natural suspensions are used, such as skim milk, then milk protein is in a favorable condition for quick and accurate enzymatic digestion. Skim milk also has a low level of fat and for these reasons is the preferred protein source for the clotted enzlyme~ By way of illustration, therefore, skimmed milk at room temperature is treated with rennet enzyme, in usual concentrations, and the enzyme is allowed to digest the protein until clotting commences. The enzymatic di~estion is then closely followed and when clotting has been essentially completed (little further clotting takes place~, the clot is removed from the suspension, e.g., filtered, centrifuged, decanted, drained, and the like. Preferably, the enzyme is deactivated by conventional manners, preferably simply by heat, i.e., at temperatures of about 185F or greater. This curd is then both shape sustaining and filterable and is quite acceptable as the clotted protein in the present composition. Indeed, clotted protein made, essentially, s accordingly to the foregoing described process, is commercially available. Heretofore its uses have been for conventional dairy compositions, e.g., ice cream, etc. The recovered clotted protein may be dried or it may be used in its wetted form in the present composition, although for storage stability it should be dried or pasteurized. In this case, the clotted protein is produced separately from the composition and added to the composition when the composition is prepared. On the other hand, it should be appreciated that the clo~ted protein may be produced in situ in the composition.
Thus, when the suspension of protein is totally added to the composition, the enzyme may also be added to the composition to produce the clotted protein in situ in the composition. In this case, normally, the amount of water associated with the suspension of the protein, e.g., the water in skim milk, should be within the range anticipated for the composition. Thus, the water suspending protein (e.g., the water of the skim milk) will be the water for producing the cheese substitute composition and the clotted protein will be produced in situ. This, however, is not a preferred form of the invention.
The composition is prepared by mixin~ the clotted protein, fat and water until a homogeneous mixture is obtained and congealing of the mixture at least commences.
In this regard, the term "homogeneous" is defined to mean that the mixture does not have discrete proportions or phases of the protein, fat and water. It is necessary to continue the mixing until congealing at least commences.
The clotted protein, ~nder appropriate conditions, can commence congealing of the present ingredients without any special procedure being followed, as opposed to the con-gealing accomplished in the above-identified patent. It is believed the enzymatic digested pxotein is in a form which is more easily solvated by water than the form of the protein in the above-identified patent and adequate congealing for some cheese substltutes can be achleved by simple mixing. This is, of course, an additional and important feature of the present invention.
Of course, the requisite time for accomplishing a congealing of the mixture will depend upon the mode of mixing and the temperature of mixing. While any desired form of mixing may be used, including paddle mixers, blenders, shearing mixers, roller mixers, and the like, S~
a simple beater mixer or even a home mixer such as MIXMASTE~ may be used. Similarly, mixing speeds are not critical and may be as desired, so long as the homogeneous mixture is obtained. Temperature, on the other hand, will affect mixing time. The lower the temperature, the longer the mixing time required. While the temperature can ~e as low as the solidification point of the mixture, and as high as the boiling of the liquids associated with the mixture, for convenience the mixing is carried out a temperature between at least 35F andno more than 210F. ~ost conveniently, mixing is conducted simply at about room temperature. However, there are advantages in mixing at elevated temperatures, since the speed of reaching a homogeneous mixture and the commencement of gelation will be increased. Additionally, if the mixing temperatures are sufficiently high, pasteuri zation of the product will also take place during mixing, which is an additional important feature of the invention.
Thus, for speed of mixing, mixing temperatures of between 130F and 200F are preferred, and to insure pasteurization, mixing temperatures of at least 170F are necessary.
Longer mixing times at higher temperatures, i.e., temper-atures beyond 210F, should be avoided since denaturization * Trade mark B
~, , of the protein can commences at those higher temperatures.
With the higher temperatures, mixing to a homogeneous condition and to the point that congealing commences can be achieved in as little as 2 minutes, but more usually the mixing is carried out at least 4 minutes. Longer mixing times may be advantageously used, e.g., a half hour ko one hour and a half, but there is no advantage in significantly longer mixing times, especially over three hours.
~s noted above, it is only necessary to continue the mixing until congealing commences. At this point, the shape sustaining properties of the mixture will be achieved, although those properties will not be fully developed. In order to fully develope those properties the mixing is continued until the mixture is congealed to a non-flowable state at room temperature. In other words, the mixture can not be poured at room temperatureO
This does not means that when left at rest the mixture will not eventually cold flow but that it is simply not pourable. When the mixture is congealed to a non-flowable state, the mixture may then be shaped into a form, e.g., a cheese wedge, a cheese ball, etc.
When the congealed mixture is formed into a shape, that shape can be further treated to render the congealed mixture into yet another form. For example, a wedge form may be grated or shredded so as to render it in a form suitable for use in foods, e.g., pizza, macroni and cheese, cheese sauces, etc. Additionally, if desired, the cheese substitute may b~ molded into specific decorative shapes, e.g., the shapes of animals, playing card suits, etc. If may be also formed into a di~persion for flavoring food products, such as corn curls and the like.
The speed and convenience of mixing the ingredients to a congealed mixture can be increased by the use of an emulsifier which is added to the mixtuxe prior to mixing. While any food-grade emulsifier may be used, the "processed cheese emulsifiers" are preferred, since these emulsifiers are food-grade and the use thereof is well known to the art. Particularly preferred are the citr~tes, monophosphates and polyphosphates emulsifierst ~0 e.g~, orthophosphoric acid, mono-, di- and tri- sodium or potassium or ammonium or calcium phosphate, sodium aluminum- or mono aluminum- phosphate, mono- and tri-magnesium phosphate, sodium acid pyro phosphate, tetra sodium or potassium pyro phosphate, sodium or potassium tri- polyphosphate, sodium tetrameta- or hexameta-phosphate, potassium metaphosphate, sodium citratP or -mono- and di- glycerides.
Either with or in lieu of emulsifiers, a favorable acid/base balance can increase the ease of mixing and the degree of homogenity which results. Thus, lactic acid/
sodium hydroxide, citric acid/magnesium hydroxide, etc., S may form useful buffers. Indeed, an alkaline earth metal salt, oxide or hydroxide congealing agent, e.g., magnesium oxide, as disclosed in U.S~ patent 4,031,254 is advantageously used.
While the pH of the mixture, either prior to or after congealing, may vary widely, it is preferred that the pH be on the acidic side, since this tends to provide better flavors and stability of the congealed product. Particularly, a pH of between 4 and 7 seems to be optimum and that pH can be achieved by adding to the mixture a food-grade acid or base to correspondingly adjust to the pH. Any of ~he food-grade acids or bases may be used, particularly the mineral acids, citric/lactic acids, etc., and the alkali and alkaline earth bases, e.g., sodium hydroxide, potassium hydroxide, magnesium hydroxide, and the like. It has been found, however, that lactic acid has an additional advantage of increasing the functionality of the congealed mixture for mimicking certain cheesesJ e.g., the stringiness of mozzarella cheese and for this reason lactic acid is the preferred acid for adjusting the pH.
Of course, prior to mixing one or more of preservatives, flavors, colorings salts, nutritional supplements and the like may be added. These are con-ventional in the art and will not be described in detail herein for sake of conciseness.
s The congealed miY~ture may be converted to a dried form if desired simply by drying in a conventional manner, e.g., roller dryers, tr~y dryers and the like.
Alternatively, the congealed mixture may be macerated, suspended in a liquid and spray dried to a powder. Drying of the congealed mixture will, of course, provide shelf stability and the congealed mixture may be reconsti~uted simply by mixing again with water to provide the congealed form. Th~ dried form is convenient for mixing with a food stuff to provide a food composition, i.e., dried mac~x~i and cheese, for reconstitution and preparing at the home. Of course, the congealed mixture itself may be admixed with the food stuff to provide a food composition, but some means, such as freezing, will he required to provide shelf stability. For example, where the food composition is a pizza, the congealed cheese substitute may be shredded and placed on the pizza, but the packaged pizza must be frozen in order to provide shelf stability.
When it i5 desired to provide a shelf stable product which can be reconstituted in the home to pro~ide a cheese wedge or the like, the clotted protein and fat are first mixed to a dry form without the water being 5~5 added at that time. This dry form is then packaged and supplied to consumers ~or reconstitution by the consumer.
Thus, the consumer will subsequently add the necessary water to the dried form and mixing, in the same manner described above, will be carried until the homogeneous mixture is obtained and congealing of the mixture at least commences. Thus, by this method the dry ingredients may be kept on the shelf, for example,lin the home and re-constituted to form a cheese wedge as required. This, of course, is a substantial advantage in that a shelf stable form of cheese substitutes will be available to the householder. Of course, once the cheese substitute is reconstituted, refrigeration will be required for storage.
As can be appreciated, in preparing a cheese substitute to mimic a specific cheese, processiny steps and conditions may be varied to enhance certain properties.
For example J the stringy characteristic of melted mozzarella cheese is most difficult to mimic in a cheese substitute. That stringy characteristic is a result of very special viscoelastic properties in the mozzarella cheese and this property is shared by few other cheeses.
Since this is the most difficult pr"perty to mimic, and since mozzarella cheese substitute i~ an important feature of the invention, the following description and example will be specific ts a mozzarella cheese substitute, although it is to be understood that the invention extends to the scope described above. In the Examples, as well as in the for~going description, all percentages and parts are by weight unless otherwise,designated.
To achieve the stringiness associated with mozzarella, it is important ~hat an exceptionally homogeneous mixture of the clotted protein, fat, water and additional ingredien~s be achieved. Increased homogeneity can be produced by several different processing steps and conditions. ~irstly, increased mixing temper-atures promote increased homogeneity. Secondly, the use of emulsifiers and favorable pH ranges increase solvation of the protein and promote homogeneity. Thirdly, the length of mixing and the precise kind of mixer can promote homogeneity, although this is of less importance than the foregoing for promoting homogeneity. Lastly, the order of addition of the ingredients and the physical form of the ingredients, e.g. t the particle size of ~he - ~8 -clotted protein, can effect homogeneity. The following will illustrate the effects of some of the processiny conditions for promoting greater homogeneity and th desired stringiness, as well as other characteristics, of mozzarella cheese substitute. In this Example, the term "rennet casein" is used to indicate that the clotted protein of the invention has been commercially purchased and is the clotted protein derived from clotting with the rennet enzyme. Most commercial sources of rennet casein are Australian and New Zealand rennet casein. It should be understood, however, that this terminology does not imply that the material is "casein" and it should be fully understood that the protein used is the enzymatically digested protein.
FORMULA A
Ingredient Percent Rennet casein 28.0 Fat (CIROL, 101-110melt) 21.2 NaCl 1.4 ~0 Polyphosphate emulsifier 3.0 (KASA~) Sodium citrate 0.5 Lactic acid (88%) 1.8 Potassium sorbate 0.1 (preservative) Water 44.5 * Trade mark 5~
Test 1 The fat was placed in a Groen kettle and heated to 150F to melt the fat. The rennet casein was disbursed with agitation and water heated to 130F
was mixed with further agitation. The temperature dropped during the mixing to 110F and the product thickened to the consistency of mashed potatoes. The temperature was raised to 160F for 40'minutes. No change ~n the product was observed. The product did not exhibit the desired exceptional stringiness of mozzarella cheese.
Test 2 Test 1 was repeated except after completion of further mixing at 160F, the phosphate emulsifier, sodium citrate and lactic acid lpH adjustment) were added, along with the salt and preservative. The temperature was raised to 180F and the product rapidly smoothed and became more homogeneous. The product, when completely conyealed and subsequently melted product strings in the nature of mozzarella cheese.
~9~S~35 Te~t 3 In this test the following formula was used:
FORM~LA B
__ Ingredients Percent Rennet casein 24 Fat (CIROL, 101-110 melt) 22 NaCl 2 Polyphosphate emulsifier .4 (KASA~) Sodium citrate 2.0 Lactic acid (88~) 1.5 Potassium sorbate 0.1 Water 48 The fat was melted in a Groen kettle at 150F and the rennet casein was blended therewith. The remaining ingredients were dispersed in the water and added to the kettlQ at 165F. After 15 minutes of mixing at that temperature, the product was very fluid and gritty, little thickening had taken place. At 20 minutes of mixins~ some thickening began and at 30 minutes the product was very thick. However, the product would not * Trade mark ** Contains 0.5% lecthin r lB~
1~ 5~
string in the nature of moz~arella. The temperature was raised to 170~F and mixing was continued for additional 15 minutes. The product smoothed out, became very thick and the product would string in the nature of mozzarella cheese.
Test 4 In this test formula A above was used. Fat was melted in the Groen kettle at 120F and the rennet casein was dispersed therein. The remainlng ingredients, with the exception of the acid, were dispersed in water at 130F and added to the dispersion of rennet casein and fat. An immediate thickening occurred. After 5 minutes of mixing at 140F, the product smoothed. After a total of 10 minutes mixing time the acid was added and the temperature was increased to 165F. After thorough mixing, the product was recovered and cooled. The product was smooth, very homogeneous and would stretch in the nature of mozzarella cheese.
Test 5 The formula of A above was again used (with the exception of two additional percents of wa-ter being used - a total of 102.5~). In this test the fat and protein were blended in a silent chopper (a relatively high speed slicing and chopping machine) for 1 to 2 minutes. The emulsifier, salt, and sorbate were also * Trade mark i3e .
blended in the chopper. This pre-blended product was then placed in a Groen ke-ttle and the water and acid were added thereto with heating to 180~F. After approx-imately 15 minutes of mixing, the product was smooth S and thick and exhibited the stringy characteristics of mozzarella cheese.
Preparation of Pizza Traditional pizza dough was prepared by mixing flour, salt, solid vegetable shortening, scalded milk and dried yeast. The dough was allowed to raise in the conventional manner and rolled into an unbaked pizza crust. The crust was lightly brushed with olive oil and traditional pizza sauce was placed thereon. The sauce was prepared by mixing mascerated tomatoes, minced garlic, minced onion, olive oil, oregano, freshly ground black pepper and red pepper flakes. Onto the pizza sauce was placed grated mozzarella cheese substitute, the produce of Test 5 of Example 1.
* Trade mark Thereafter, the pizza was baked at 420F for twenty minutes. The cheese o~ the baked pi2za was white, of a milky translucent appearance and when pulled, stringed in a manner ~ssentially the same as mozzaxella cheese.
As a comparison, a pi~za was prepared in the same manner as described above, except that all natural mozzarelia cheese was used~ The all natural mozzarella cheese pi~za could not be distinguished from the pizza with the present substitute in terms of its appeaxance, stringiness, or other physical characteristics, as well as the cheese background flavor.
_ _ The following procedure was used in each of the following tests.
Melted fat, 140F, was added to an auyer type cheese cooker. Color and emulsifiers, when used, were previously dispersed in the fat. Hot water, 160F, was added to the cooker. All salts and preservatives were previously dispersed in the water. One half of the rennet casein was added to the cooker with agitation. The addition of casein was halted and some of the product was removed from discharge port of the cooker and added back into feed hopper to eliminate rennet casein build-up at the discharge end. This was repeated until all all of the rennet casein was added and dispersed. The lactic - 34 ~
acid was then added and heat was applied by steam in~ection to raise product temperature to 175-180F.
Mixing was continued until the mixture congealed.
_est In this test the following formula was used:
Ingredients Percent Rennet casein 29.5 Vegetable fat (CIRO~) 18.0 Sodium aluminum phosphate (CASAL~ 2.5 Sodium citrate 0.5 Salt 1.4 - Lactic Acid (88%) 1.8 Emplex*~-mulsifier) .01 Glycerol monostearate .04 Potassium sorbate 0.1 Hansen*at-435-S (color) .0015 Water 47.0 A mozzarella cheese substitute was produced.
Test 2 In this test the following formula was used:
In~redients Perc Rennet casein 18.5 Vegetable fat (CIROL) 22.2 Trisodium phosphate dodecahydrate 2.0 25 Sodium aluminum phosphate (KASAL) 1.0 Salt 1.0 Potassium sorbate 0.1 N.F.D.M. 1.5 ~
Sweet Whey ~ flavor Cheztone*101(high cure cheese pow) 6.0 Givaudan*F 8920 (cheese flavor) 5.0 J
Water 40 4 An American cheese substitute was produced.
* Trade mark ~B
: . !
The art has suggested a number of sources o' protein for the cheese substitutes but, generally, the more successful cheese ~ubstitutes contain a milk derived protein. These proteins give nutritional values similar to cheese and are, generally, sufficiently inexpensive so as to produce a cheese substitute at a ]ower cost than the natural cheese. A preferred milk derived protein in this regard is sodium caseinate which is commercially .
available at a relatively low price.
Sodium caseinate, as well as acid casein and related products, produce an objectionable taste in the cheese substitute. When the cheese substitute contains casein, the well known "astringent" taste of aci~ casein is experienced during mastication and both the acid casein and sodium caseinate leave the well known "casein" after-taste in the mouth. Accordingly, even with these more successful cheese substitutes, the texture and taste are less than desired and these substitutes are not generally used in food compositions which contain higher proportions of cheese.
~lost uses are in compositions which use low proportions of cheese where the objectionable taste and texture is significantly diluted in the food compositions.
s~
A very significant improvement in providing milk derived proteins is described in U.S. application Serial No. 658,096, entitled BLAND NEUTRALIZED CASEIN, which application is a continuation of application Serial No. 455,511, filed on March 27, 1974. That application describes a particular neturalized casein wherein the characteristic case;in taste is essentially totally eliminated and the resulting casein is exceptionally bland to the taste.
In U.S. application Serial No. 455,501, filed on March 27, 1974 and now U.S. paten~ 3,918,854, a cheese extender is disclosed which uses the bland neutralized casein of the above-identified application. That cheese extender, in turn, has an exceptional bland taste. ~hat cheese extender, however, by virtue of its specific composition not only avoids the objectionable taste of prior cheese substitutes, due to the protein source, but also provides physical characteristics which are consistent with natural cheese, e.g., provides a stringy nature similar to natural mozzarella cheese and the like. This composition is based on effecting a congealing of fat,water and the bland neutralized casein of the above-identified application. That congealed mixture requires no gurns or the like and therefore avoids the rubbery texture of prior composi~ions. While 9~35 this cheese e~tender has enjoyed substantial commercial success, the taste of the cheese extender is quite bland and as pointed out by tha-t patent the cheese extender is normally used in combinatian with the corresponding natural cheese or an artificial cheese flavor in order to impart the cheese flavor to the cheese substitute. Ratios between the cheese extender and natural cheese of 1:2 and 2:1 axe preferred, although for certain applications the bland cheese extender alone may be used, i.e., where the other flavors of the food composition predominate over the cheese flavors in the food composition.
As is well known in the art, cheese produces at least two distinct flavors in masticating the cheese.
The first important flavor is the characteristic flavor of the specific cheese. For example, by virtue of the organisms which predominate in the cheese, the characteristic flavor of cheddar cheese~ swiss cheese, lindberger cheese, and the like become immediately apparent in masticating the particular cheese. Aside from these specific cheese ~lavors, the cheese also contains an important flavor referred to in the art as the "cheese background flavor"
or the "cheesy" flavor associated with all cheeses. For many applications of cheese, a mild specific flavor is quite acceptable, but the additional lack of an~ background flavor produces unacceptable results in the food composition.
5~
S
For example, in a pizza, the mild flavor of mozzarella cheese is often lost in the competing spice and tomato flavors but the overall background flavor of cheese is apparented in masticating the pizza. This cheese background flavor is absent in the cheese extender described in the above-identified patent and the lack of that background flavor is objectionable to some consumers.
In many food compositions, the characteristic to be mimicked hy the cheese substitute is the characteristic of the cooked cheese. For example, the important character-istic in a pizza is the stringy and translucent appearance of the melted cheese. The cheese substitute described in the above-identified patent well mimics those characteristics of the melted cheese. However, for other purposes the characteristics of the uncooked cheese are important. For example t in wedge form for eating, in shredded or grated form for use in salads, and the like, the physical character-istics of the uncooked cheese are important. The cheese substitute of the above-identified patent can be shredded or grated or cut into wedge form for eating, but those subdivided forms do not mimic as closely as desired the cut or torn texture of natural cheese. For example, when a wedge of natural mozzarella cheese is torn apart, the tear line shows a "fibrous" textured appearance. This appearance is important for eye appeal in certain foods using the uncooked cheese. Additionally, when mozzarella 5~i cheese is shreddea for uncooked use, the shredded natural cheese has a clean and unifoxm sliced edge. Here again, this appearance is important for some uncooked food. For example, when frozen pizza is examined by a prospective customer, the appearance of the shredded cheese on the pizza is often important in the customer selecting between competing frozen pizzas. Pizzas which do not have the characteristic shred of high quality, natural mozzarella cheese are less appealing than the pizzas with shredded cheese having the appearance of high quality mozæarella shredded cheese.
Accordingly, it would be a significant advantage in the art to provide a cheese substitute which does not have an objectionable casein or caseinate taste but on the other hand is not devoid of a cheezy background flavor.
It would further be of advantage in the art for the cheese substitute to provide the desired physical characteristics and texture in both the cooked and uncooked form.
~0 It is therefore an object of the present invention to provide a cheese substitute (or extender) which does not have the disagreeable casein or caseinate taste (or any other objectionable taste) but yet provides s the background cheese flavor of natural cheese. It is a further object of the invention to provide such substitute with the said background flavor which may he additionally flavored, as desired, to mimic the to~al flavor of natural cheese, ranging from the very mild mozzarella cheese to the heavily flavored Italian cheese. It is a further object of the invention to provide such cheese substitu-te where both the cooked and uncook~d characteristics and textures closely resemble the characteristics and textures of the cooked and uncooked natural cheese. It is yet a further object of the invention to provide various forms of the cheese substitute and food compositions containing the cheese substitute. Finally, it is an object of the invention to provide methods for the producing and use of the cheese substitute. Other objects will be apparent from the following description and claims.
The present invention is based on a primary discover~. It has now been determined that the prior cheese substitu~es using milk derived protein lacked the conventional background cheese flavor because that back-ground cheese flavor is not associated with the conventional milk derived protein but is associated with the products o~ proteolytic en7.ymatic digestion of those milk derived proteins. Thus, in order to provide the desired background cheese flavor, the heretofore used proteins mu3t be at least in part digested by proteolytic enzymes.
The invention is also based on a subsidiary discovery. In producing the enzymatic digestion product, the physical functionality required for the cheese sub-stitute can be aohieved only when the enzymatically digested protein is in a "clot" form. In this regard, a clot i9 defined as being a discrete particle of enzymatically digested milk derived protein. It is not a suspension,solution or emulsion, although the clots per se may be discretely suspended by appropriate means.
When clots of the proteolytic enzymatically digested milk derived proteins are used in the compositions, the com-position will congeal in the manner described in the above-identified patent, and the congealed compositions exhibit both the textuxe and the background cheese flavor of natural cheese, essentially both in the cooked and uncooked form.
Thus, in the broadest sense the invention relates to ~ cheese substitute composition which is a congealed n~echanical mixture of milk derived protein, 5~S
' fa, and water where the ratio of protein to fat i6 1: 4 to 4:1 and the ratio of water to the combination of protein and fat is from 1:3 to 4:1, i.e. the solids content is at least 25%, calculated as the protein and fa~ being total ; 5 solids. The improvement of the invention is where the milk derived protein is at least in part pro-teolytic enzyme clotted milk protein, whereby the congealed com-position exhibits the texture and background cheese flavor of natural cheese.
The clotted protein used in the present invention will provide its unique functions to a wide range of cheese substitute materials, including those cheese substitutes which use a gum or like thickening or solidifying agent, although in those cases the characteristic rubbery texture of those cheese substitutes will remain. The clotted protein, however, is primarily applicable to those cheese substitute materials which are congealed mechanical mixtures of protein, fat and water. In this regard the term "mechanical" means that the protein, fat and water are added as individual ingredients and blended in to a physical mixture where the protein, fat and water are visibly detectable as different phases (ingredients). Correspondingly, the term "congealed"
means that the mechanical mixture is converted to a homo-geneous mixture with no visibly detectable different phases,i.e., the water, protein and fat are not in visibly, discernably different phases. Accordingly, the term congealed does not include a mechanical mixture of the ingredients and indeed the composition is best 5~35 described as a gel. While not bound by theory, it appears tha~ the present protein is sufficiently solvated by water to act as a semi-solid emulsifier for the fat and water, i.e., it is gelable. Thus, the clotted protein used in the practice of this invention must be capable of producing a gel of the described ingredients.
On the other hand the fat used in the cheese composition is not narrowly critical and usually is chosen from any of the conven~ional vegetable fats. Animal fat will function in the same manner as vegetable fats, but animal fat tends to induce its own flavor into the cheese composition and presents problems in preserving the cheese substitute~ Accordingly, animal fat is not a commercially practical embodiment of the invention. The vegetable fat may be chosen from any of the conventional ats such as derived from coconuts, soy beans, safflowers, corn, cotton, peanuts, etc., either hydrogenated or non-hydrogenated. However, relatively low melting point vegetable fats are preferred, and it is further preferred that the vegetable fat be chosen from those having a more 5~3S
bland taste, e.g., soy bean oil and corn oil. Preferably, the melting point of the fat should be less than 130F
and preferably the melting point is between 20F and 125F, especially between 50F and 120F.
The relative proportions of the clotted protein to fat can vary widely and, as can be appreciated, will depend primarily upon the particular cheese being mimicked.
Generally speak;ing, these proportions will ~e consistent with the higher or lower proportions of protein to fat in the natural cheese, although the proportions will not necessarily be the same. For example, for a soft cheese, such as cream cheese, the ratio will be relatively low, i.e. as low as 1:4. On the`other hand, where the cheese to be mimicked is a hard and tough cheese, such as highly aged Parmesan cheese, then the propor~ions of protein to fat will be relatively high, i.e~, as high as 4:1. It should be appreciated, however, that these proportions are in regard to the mimicking of the natural cheese and if it is intended to mimic a cheese product, e.g., a cheese sauce, then proportions outside of this range may be used. In a sense, these greater ranges provide proportions for producing the mimicked cheese and additi.onal proportions for then converting the mimicked cheese into a mimicked cheese product. For example~
a cheese sauce, may use a protein to fat weight s ratio as low as .5:4.
Correspondingly, the ratio of water to the combination of protein and fat will vary depending upon the particular cheese being mimicked. Thus, when mimicking a low moisturecontent cheese, such as highly aged ~armesan cheese, the ratio of water to the combination of protein and fat may be as little as 1:3. On the other hand, when mimicking a high moisture content cheese, such as low solids unaged mozzarella cheese, the ratio of water to the combination of protein and fat may be high, e.g., 4:1. Similarly, when it is intended to mimic a product of the cheese, ratios outside of this range may be used.
Thus~ if it is int~nded to mimic a cheese fondue, then the ratio of water to the combination of protein and fat could be as high as 7:1.
In both of these regards, however, it is preferred that the ratio of protein to fat be from 1:3 to 3:1 and more preferably from 1:2 to 2:1. When the ratio is between 1:1.5 and 1:1.1, the best results for most mimicked cheeses will be achieved. Similarly, it is preferred that the ratio of water to the combination of protein and fat be from 1:2 to 3:1 and especially from ~9~ 3S
., 1.5:1 to 1:1.5. Best results are achieved at ratios between 1.25:1 and 1:1.25.
The remainder of the ingxeclients of the composition may be as desired. However, the combination of protein and fat should comprise at least 50% of the total solids of the cheese substitute composition, preferably at least 60 to 75%, and more preferably at least 90 to 92~. The remaining ingredients can be con-ventional flavorings, certified food colorings, preservatives, etc~ Examples of the foregoing are salt, lactic acid or lactates, butter oils, especially lipolyized butter oils, titanimum dioxide, carotene, imitation and natural cheese flavors and natural cheese. While not preferred, conven-tional bulking agents or fillers may be used with the present cheese substitute, including conventional acid casein and caseinates, e.g., acid casein, sodium caseinate potassium caseinate and calcium caseinate although if substantial amounts of these fillers or bulking agents are used, objectionable flavors, as noted above, will result.
The entire congealable protein of the composition may be the proteolytic enzyme clotted protein, or that clotted - 1~
9~
protein may form only part of a congealable protein.
The remainder of the congealable protein may be chosen from conventional proteins, such as casein or caseinates as described above~ and including the bland magnesium c~einate or potassium caseinate of the above-identified U.S. application. However, to achieve the desired physical characteristics andbackground cheese flavor, the present clotted protein should comprise at least 25% of the congealed protein of the cheese substitute composition and more preferably at least 50~ thereof. Ideally the clotted protein will comprise at least 75% of the congealed protein and for best results the clotted protein will be 100% of the congealed protein of the cheese substitute composition.
As noted above, in order to a~hieve the desired functionality, the clotted protein must have clo~
characteristics such that it is a discrete clot. If ~he enzymatic di~estion has not proceeded to the point that a discrete clot is formed, then the digestion has not produced sufficient digested product to provide the desired background cheese flavor. Additionally the desired physical functionality of texture and appearance will not be achieved in the cheese substitute. This is particularly true when the protein of the cheese substitute i9 not all clotted protein.
On the other hand, the enzymatic digestion must not proceed to the point that the clot characteristics are lost. In this case, digestion would have proceeded to the point that the desired texture and appearance will not be achieved in the cheese substitute and indeed with further such digestion a congealed mixture will not be achieved. Further, the increased digestion tends to produce undesired flavors. Accordingly, for purposes of the present specification and claims, these clot character-istics of the clotted protein are defined as those clots which are shaped sustaining and filterable, i.e., when separated or merely suspended, the clots will retain, essentially, their shape and can be separated from a suspension by ordinary filtration techniques, i.e., filter paper, filter cloth, centrifuging, and the like.
- 16 ~
So long as the above characteristics are achieved, the particular enzyme is not critical. Thus the clotted protein may be the enzymatic product of milk protein digested by an animal derived, vegetable derived or microbial derived enzyme. However, since the enzymatic digestion is for the purpose of advantageously converting the protein, it is preferred that the enzyme is substantially only a proteolytic enzlyme. In this case, should other substituents be associated with the protein being enzymatically diges~ed, e.g., fat, those additional ingredients will not be enzymatically digested with the possibility of producing off flavors, particularly in the case of associated fat. To achieve this specificity of en~ymatic reaction, the more conventional animal or mi-crobial enzymes are preferred, e.g., rennet and pepsin type enzymes.
For the same reason noted in the foregoing paragraph, it is preferred that the clotted protein be derived from skim milk, since this minimizes the possibility of contaminating flavors, i.e., enzymatic derived fat ~0 flavors. However, whole milk, dry milk solids, skim milk solids, casein and caseinates may be used, although not preferred.
5~
The general process for enzymatically digesting milk derived proteins is well known in the art and need not be described herein for sake of conciseness. Briefly stated, however, a suspension of the desired milk derived protein is simply treated with an appropriate enzyme and sufficient time is provided for the enzyme is achieve the desired degree of digestion. This time will vary depending upon the particular protein and thelparticular suspension thereof, as well as the particular enzyme and the temperature o~ enzymatic digestion. Generally, the temperature can be up to the point of denaturization of the protein and/or deactivation of the enzyme and as low as solidification of the pxotein suspensiorl and/or the essential lack of activity of the enzyme. Generally speaking, between approximately 30F and 180F, adequate enzymatic reaction will take place, but more usually these processes are carried out between about 50F and 120F. If a conventional casein or caseinate is used as the protein source, e.g., acid casein, sodium caseinate and 2~ the like, provisions should be made to allow enzymatic digestion to take place. For example, when the casein is - 18 ~
- \
the protein source, then a suspension ther~of ~hould be made in order to give adequate opportunity for thc enzyme to react with the protein. When natural suspensions are used, such as skim milk, then milk protein is in a favorable condition for quick and accurate enzymatic digestion. Skim milk also has a low level of fat and for these reasons is the preferred protein source for the clotted enzlyme~ By way of illustration, therefore, skimmed milk at room temperature is treated with rennet enzyme, in usual concentrations, and the enzyme is allowed to digest the protein until clotting commences. The enzymatic di~estion is then closely followed and when clotting has been essentially completed (little further clotting takes place~, the clot is removed from the suspension, e.g., filtered, centrifuged, decanted, drained, and the like. Preferably, the enzyme is deactivated by conventional manners, preferably simply by heat, i.e., at temperatures of about 185F or greater. This curd is then both shape sustaining and filterable and is quite acceptable as the clotted protein in the present composition. Indeed, clotted protein made, essentially, s accordingly to the foregoing described process, is commercially available. Heretofore its uses have been for conventional dairy compositions, e.g., ice cream, etc. The recovered clotted protein may be dried or it may be used in its wetted form in the present composition, although for storage stability it should be dried or pasteurized. In this case, the clotted protein is produced separately from the composition and added to the composition when the composition is prepared. On the other hand, it should be appreciated that the clo~ted protein may be produced in situ in the composition.
Thus, when the suspension of protein is totally added to the composition, the enzyme may also be added to the composition to produce the clotted protein in situ in the composition. In this case, normally, the amount of water associated with the suspension of the protein, e.g., the water in skim milk, should be within the range anticipated for the composition. Thus, the water suspending protein (e.g., the water of the skim milk) will be the water for producing the cheese substitute composition and the clotted protein will be produced in situ. This, however, is not a preferred form of the invention.
The composition is prepared by mixin~ the clotted protein, fat and water until a homogeneous mixture is obtained and congealing of the mixture at least commences.
In this regard, the term "homogeneous" is defined to mean that the mixture does not have discrete proportions or phases of the protein, fat and water. It is necessary to continue the mixing until congealing at least commences.
The clotted protein, ~nder appropriate conditions, can commence congealing of the present ingredients without any special procedure being followed, as opposed to the con-gealing accomplished in the above-identified patent. It is believed the enzymatic digested pxotein is in a form which is more easily solvated by water than the form of the protein in the above-identified patent and adequate congealing for some cheese substltutes can be achleved by simple mixing. This is, of course, an additional and important feature of the present invention.
Of course, the requisite time for accomplishing a congealing of the mixture will depend upon the mode of mixing and the temperature of mixing. While any desired form of mixing may be used, including paddle mixers, blenders, shearing mixers, roller mixers, and the like, S~
a simple beater mixer or even a home mixer such as MIXMASTE~ may be used. Similarly, mixing speeds are not critical and may be as desired, so long as the homogeneous mixture is obtained. Temperature, on the other hand, will affect mixing time. The lower the temperature, the longer the mixing time required. While the temperature can ~e as low as the solidification point of the mixture, and as high as the boiling of the liquids associated with the mixture, for convenience the mixing is carried out a temperature between at least 35F andno more than 210F. ~ost conveniently, mixing is conducted simply at about room temperature. However, there are advantages in mixing at elevated temperatures, since the speed of reaching a homogeneous mixture and the commencement of gelation will be increased. Additionally, if the mixing temperatures are sufficiently high, pasteuri zation of the product will also take place during mixing, which is an additional important feature of the invention.
Thus, for speed of mixing, mixing temperatures of between 130F and 200F are preferred, and to insure pasteurization, mixing temperatures of at least 170F are necessary.
Longer mixing times at higher temperatures, i.e., temper-atures beyond 210F, should be avoided since denaturization * Trade mark B
~, , of the protein can commences at those higher temperatures.
With the higher temperatures, mixing to a homogeneous condition and to the point that congealing commences can be achieved in as little as 2 minutes, but more usually the mixing is carried out at least 4 minutes. Longer mixing times may be advantageously used, e.g., a half hour ko one hour and a half, but there is no advantage in significantly longer mixing times, especially over three hours.
~s noted above, it is only necessary to continue the mixing until congealing commences. At this point, the shape sustaining properties of the mixture will be achieved, although those properties will not be fully developed. In order to fully develope those properties the mixing is continued until the mixture is congealed to a non-flowable state at room temperature. In other words, the mixture can not be poured at room temperatureO
This does not means that when left at rest the mixture will not eventually cold flow but that it is simply not pourable. When the mixture is congealed to a non-flowable state, the mixture may then be shaped into a form, e.g., a cheese wedge, a cheese ball, etc.
When the congealed mixture is formed into a shape, that shape can be further treated to render the congealed mixture into yet another form. For example, a wedge form may be grated or shredded so as to render it in a form suitable for use in foods, e.g., pizza, macroni and cheese, cheese sauces, etc. Additionally, if desired, the cheese substitute may b~ molded into specific decorative shapes, e.g., the shapes of animals, playing card suits, etc. If may be also formed into a di~persion for flavoring food products, such as corn curls and the like.
The speed and convenience of mixing the ingredients to a congealed mixture can be increased by the use of an emulsifier which is added to the mixtuxe prior to mixing. While any food-grade emulsifier may be used, the "processed cheese emulsifiers" are preferred, since these emulsifiers are food-grade and the use thereof is well known to the art. Particularly preferred are the citr~tes, monophosphates and polyphosphates emulsifierst ~0 e.g~, orthophosphoric acid, mono-, di- and tri- sodium or potassium or ammonium or calcium phosphate, sodium aluminum- or mono aluminum- phosphate, mono- and tri-magnesium phosphate, sodium acid pyro phosphate, tetra sodium or potassium pyro phosphate, sodium or potassium tri- polyphosphate, sodium tetrameta- or hexameta-phosphate, potassium metaphosphate, sodium citratP or -mono- and di- glycerides.
Either with or in lieu of emulsifiers, a favorable acid/base balance can increase the ease of mixing and the degree of homogenity which results. Thus, lactic acid/
sodium hydroxide, citric acid/magnesium hydroxide, etc., S may form useful buffers. Indeed, an alkaline earth metal salt, oxide or hydroxide congealing agent, e.g., magnesium oxide, as disclosed in U.S~ patent 4,031,254 is advantageously used.
While the pH of the mixture, either prior to or after congealing, may vary widely, it is preferred that the pH be on the acidic side, since this tends to provide better flavors and stability of the congealed product. Particularly, a pH of between 4 and 7 seems to be optimum and that pH can be achieved by adding to the mixture a food-grade acid or base to correspondingly adjust to the pH. Any of ~he food-grade acids or bases may be used, particularly the mineral acids, citric/lactic acids, etc., and the alkali and alkaline earth bases, e.g., sodium hydroxide, potassium hydroxide, magnesium hydroxide, and the like. It has been found, however, that lactic acid has an additional advantage of increasing the functionality of the congealed mixture for mimicking certain cheesesJ e.g., the stringiness of mozzarella cheese and for this reason lactic acid is the preferred acid for adjusting the pH.
Of course, prior to mixing one or more of preservatives, flavors, colorings salts, nutritional supplements and the like may be added. These are con-ventional in the art and will not be described in detail herein for sake of conciseness.
s The congealed miY~ture may be converted to a dried form if desired simply by drying in a conventional manner, e.g., roller dryers, tr~y dryers and the like.
Alternatively, the congealed mixture may be macerated, suspended in a liquid and spray dried to a powder. Drying of the congealed mixture will, of course, provide shelf stability and the congealed mixture may be reconsti~uted simply by mixing again with water to provide the congealed form. Th~ dried form is convenient for mixing with a food stuff to provide a food composition, i.e., dried mac~x~i and cheese, for reconstitution and preparing at the home. Of course, the congealed mixture itself may be admixed with the food stuff to provide a food composition, but some means, such as freezing, will he required to provide shelf stability. For example, where the food composition is a pizza, the congealed cheese substitute may be shredded and placed on the pizza, but the packaged pizza must be frozen in order to provide shelf stability.
When it i5 desired to provide a shelf stable product which can be reconstituted in the home to pro~ide a cheese wedge or the like, the clotted protein and fat are first mixed to a dry form without the water being 5~5 added at that time. This dry form is then packaged and supplied to consumers ~or reconstitution by the consumer.
Thus, the consumer will subsequently add the necessary water to the dried form and mixing, in the same manner described above, will be carried until the homogeneous mixture is obtained and congealing of the mixture at least commences. Thus, by this method the dry ingredients may be kept on the shelf, for example,lin the home and re-constituted to form a cheese wedge as required. This, of course, is a substantial advantage in that a shelf stable form of cheese substitutes will be available to the householder. Of course, once the cheese substitute is reconstituted, refrigeration will be required for storage.
As can be appreciated, in preparing a cheese substitute to mimic a specific cheese, processiny steps and conditions may be varied to enhance certain properties.
For example J the stringy characteristic of melted mozzarella cheese is most difficult to mimic in a cheese substitute. That stringy characteristic is a result of very special viscoelastic properties in the mozzarella cheese and this property is shared by few other cheeses.
Since this is the most difficult pr"perty to mimic, and since mozzarella cheese substitute i~ an important feature of the invention, the following description and example will be specific ts a mozzarella cheese substitute, although it is to be understood that the invention extends to the scope described above. In the Examples, as well as in the for~going description, all percentages and parts are by weight unless otherwise,designated.
To achieve the stringiness associated with mozzarella, it is important ~hat an exceptionally homogeneous mixture of the clotted protein, fat, water and additional ingredien~s be achieved. Increased homogeneity can be produced by several different processing steps and conditions. ~irstly, increased mixing temper-atures promote increased homogeneity. Secondly, the use of emulsifiers and favorable pH ranges increase solvation of the protein and promote homogeneity. Thirdly, the length of mixing and the precise kind of mixer can promote homogeneity, although this is of less importance than the foregoing for promoting homogeneity. Lastly, the order of addition of the ingredients and the physical form of the ingredients, e.g. t the particle size of ~he - ~8 -clotted protein, can effect homogeneity. The following will illustrate the effects of some of the processiny conditions for promoting greater homogeneity and th desired stringiness, as well as other characteristics, of mozzarella cheese substitute. In this Example, the term "rennet casein" is used to indicate that the clotted protein of the invention has been commercially purchased and is the clotted protein derived from clotting with the rennet enzyme. Most commercial sources of rennet casein are Australian and New Zealand rennet casein. It should be understood, however, that this terminology does not imply that the material is "casein" and it should be fully understood that the protein used is the enzymatically digested protein.
FORMULA A
Ingredient Percent Rennet casein 28.0 Fat (CIROL, 101-110melt) 21.2 NaCl 1.4 ~0 Polyphosphate emulsifier 3.0 (KASA~) Sodium citrate 0.5 Lactic acid (88%) 1.8 Potassium sorbate 0.1 (preservative) Water 44.5 * Trade mark 5~
Test 1 The fat was placed in a Groen kettle and heated to 150F to melt the fat. The rennet casein was disbursed with agitation and water heated to 130F
was mixed with further agitation. The temperature dropped during the mixing to 110F and the product thickened to the consistency of mashed potatoes. The temperature was raised to 160F for 40'minutes. No change ~n the product was observed. The product did not exhibit the desired exceptional stringiness of mozzarella cheese.
Test 2 Test 1 was repeated except after completion of further mixing at 160F, the phosphate emulsifier, sodium citrate and lactic acid lpH adjustment) were added, along with the salt and preservative. The temperature was raised to 180F and the product rapidly smoothed and became more homogeneous. The product, when completely conyealed and subsequently melted product strings in the nature of mozzarella cheese.
~9~S~35 Te~t 3 In this test the following formula was used:
FORM~LA B
__ Ingredients Percent Rennet casein 24 Fat (CIROL, 101-110 melt) 22 NaCl 2 Polyphosphate emulsifier .4 (KASA~) Sodium citrate 2.0 Lactic acid (88~) 1.5 Potassium sorbate 0.1 Water 48 The fat was melted in a Groen kettle at 150F and the rennet casein was blended therewith. The remaining ingredients were dispersed in the water and added to the kettlQ at 165F. After 15 minutes of mixing at that temperature, the product was very fluid and gritty, little thickening had taken place. At 20 minutes of mixins~ some thickening began and at 30 minutes the product was very thick. However, the product would not * Trade mark ** Contains 0.5% lecthin r lB~
1~ 5~
string in the nature of moz~arella. The temperature was raised to 170~F and mixing was continued for additional 15 minutes. The product smoothed out, became very thick and the product would string in the nature of mozzarella cheese.
Test 4 In this test formula A above was used. Fat was melted in the Groen kettle at 120F and the rennet casein was dispersed therein. The remainlng ingredients, with the exception of the acid, were dispersed in water at 130F and added to the dispersion of rennet casein and fat. An immediate thickening occurred. After 5 minutes of mixing at 140F, the product smoothed. After a total of 10 minutes mixing time the acid was added and the temperature was increased to 165F. After thorough mixing, the product was recovered and cooled. The product was smooth, very homogeneous and would stretch in the nature of mozzarella cheese.
Test 5 The formula of A above was again used (with the exception of two additional percents of wa-ter being used - a total of 102.5~). In this test the fat and protein were blended in a silent chopper (a relatively high speed slicing and chopping machine) for 1 to 2 minutes. The emulsifier, salt, and sorbate were also * Trade mark i3e .
blended in the chopper. This pre-blended product was then placed in a Groen ke-ttle and the water and acid were added thereto with heating to 180~F. After approx-imately 15 minutes of mixing, the product was smooth S and thick and exhibited the stringy characteristics of mozzarella cheese.
Preparation of Pizza Traditional pizza dough was prepared by mixing flour, salt, solid vegetable shortening, scalded milk and dried yeast. The dough was allowed to raise in the conventional manner and rolled into an unbaked pizza crust. The crust was lightly brushed with olive oil and traditional pizza sauce was placed thereon. The sauce was prepared by mixing mascerated tomatoes, minced garlic, minced onion, olive oil, oregano, freshly ground black pepper and red pepper flakes. Onto the pizza sauce was placed grated mozzarella cheese substitute, the produce of Test 5 of Example 1.
* Trade mark Thereafter, the pizza was baked at 420F for twenty minutes. The cheese o~ the baked pi2za was white, of a milky translucent appearance and when pulled, stringed in a manner ~ssentially the same as mozzaxella cheese.
As a comparison, a pi~za was prepared in the same manner as described above, except that all natural mozzarelia cheese was used~ The all natural mozzarella cheese pi~za could not be distinguished from the pizza with the present substitute in terms of its appeaxance, stringiness, or other physical characteristics, as well as the cheese background flavor.
_ _ The following procedure was used in each of the following tests.
Melted fat, 140F, was added to an auyer type cheese cooker. Color and emulsifiers, when used, were previously dispersed in the fat. Hot water, 160F, was added to the cooker. All salts and preservatives were previously dispersed in the water. One half of the rennet casein was added to the cooker with agitation. The addition of casein was halted and some of the product was removed from discharge port of the cooker and added back into feed hopper to eliminate rennet casein build-up at the discharge end. This was repeated until all all of the rennet casein was added and dispersed. The lactic - 34 ~
acid was then added and heat was applied by steam in~ection to raise product temperature to 175-180F.
Mixing was continued until the mixture congealed.
_est In this test the following formula was used:
Ingredients Percent Rennet casein 29.5 Vegetable fat (CIRO~) 18.0 Sodium aluminum phosphate (CASAL~ 2.5 Sodium citrate 0.5 Salt 1.4 - Lactic Acid (88%) 1.8 Emplex*~-mulsifier) .01 Glycerol monostearate .04 Potassium sorbate 0.1 Hansen*at-435-S (color) .0015 Water 47.0 A mozzarella cheese substitute was produced.
Test 2 In this test the following formula was used:
In~redients Perc Rennet casein 18.5 Vegetable fat (CIROL) 22.2 Trisodium phosphate dodecahydrate 2.0 25 Sodium aluminum phosphate (KASAL) 1.0 Salt 1.0 Potassium sorbate 0.1 N.F.D.M. 1.5 ~
Sweet Whey ~ flavor Cheztone*101(high cure cheese pow) 6.0 Givaudan*F 8920 (cheese flavor) 5.0 J
Water 40 4 An American cheese substitute was produced.
* Trade mark ~B
: . !
Claims (44)
1. In a cheese substitute composition which is a congealed mixture of milk derived protein, vegetable fat and water, where the ratio of protein to fat is from 1:4 to 4:1 and the ratio of water to the combination of protein and fat is from 1:3 to 4:1, the improvement wherein the milk derived protein is at least in 25% proteolytic enzyme clotted milk protein, whereby the congealed composition exhibits the texture and background cheese flavor of natural cheese.
2. The composition of claim 1 wherein the clotted protein has clot characteristics such that clots thereof are shape-sustainable and filterable.
3. The composition of claim 1 wherein the clotted protein is the enzymatic product of milk protein digestion by an animal derived, vegetable derived or microbial derived enzyme.
4. The composition of claim 3 wherein the enzyme is substantially only a proteolytic enzyme.
5. The composition of claim 4 wherein the enzyme is a microbial derived enzyme.
6. The composition of claim 5 wherein the enzyme is microbial rennet.
7. The composition of claim 1 wherein the clotted protein is derived from skim milk.
8. The composition of claim 1 wherein the clotted protein is produced in situ in the composition.
9. The composition of claim 8 wherein the clotted protein is produced separately from the composition and added to the composition.
10. The composition of claim 1 which also contains an emulsifier.
11. The composition of claim 10 wherein the emulsifier is a processed cheese emulsifier.
12. The composition of claim 11 wherein the emulsifier is selected from citrates, monophosphates and polyphosphates.
13. The composition of claim 1 wherein the pH
of the congealed mixture is between 4 and 7.
of the congealed mixture is between 4 and 7.
14. The composition of claim 13 wherein the pH
is adjusted with a food-grade acid or base.
is adjusted with a food-grade acid or base.
15. The composition of claim 14 wherein the pH
of the composition is adjusted with lactic acid.
of the composition is adjusted with lactic acid.
16. The composition of claim 1 which also contains one or more of perservatives, flavors, colorings, salt and nutritional supplementations.
17. The composition of claim 1 in a pasteurized form.
18. The composition of claim 1 in a dried form.
19. The composition of claim 1 in admixture with food-stuff to provide a food composition.
20. The composition of claim 19 where the food composition is pizza.
21. A method for producing the composition of claim 1 wherein the clotted protein, fat and water are mixed until a homogeneous mixture is obtained and congealing of the mixture at least commences.
22. The method of claim 21 wherein the mixing is at temperatures between 35°F and 210°F.
23. The method of claim 22 wherein the temperature of mixing is between 130°F and 200°F.
24. The method of claim 23 wherein the mixing temperature is at least 170°F.
25. The method of claim 21 wherein the mixing is carried out for at least 2 minutes.
26. The method of claim 21 wherein the mixing is carried out for at least 4 minutes.
27. The method of claim 21 wherein the mixing is continued until the mixture is congealed to a non-flowable state and the congealed mixture is shaped into a form.
28. The method of claim 27 wherein the shaped form is grated or shredded or sliced.
29. The method of claim 21 wherein the clotted protein has clot characteristics such that clots thereof are shape-sustainable and filterable.
30. The method of claim 21 wherein the clotted protein is the enzymatic product of milk protein digestion by an animal derived, vegetable derived or microbial derived enzyme.
31. The method of claim 30 wherein the enzyme is substantially only a proteolytic enzyme.
32. The method of claim 31 wherein the enzyme is a microbial derived enzyme.
33. The method of claim 32 wherein the enzyme is rennet.
34. The method of claim 21 wherein the clotted protein is derived from skim milk.
35. The method of claim 21 wherein the clotted protein is produced by adding the enzyme to a liquid suspension of milk protein in the composition.
36. The method of claim 35 wherein there is included a processed cheese emulsifier.
37. The method of claim 36 wherein the emulsifier is selected from citrates, monophosphates and polyphosphates.
38. The method of claim 21 wherein the pH
of the mixture is between 4 and 7.
of the mixture is between 4 and 7.
39. The method of claim 38 wherein the pH is adjusted by adding to the mixture a food-grade acid or base.
40. The method of claim 39 wherein the pH of the composition is adjusted with lactic acid.
41. The method of claim 21 wherein one or more of preservatives, flavors, colorings, salt and nutritional supplementations is added to the mixture.
42. The method of claim 21 where the congealed mixture is further admixed with a food-stuff to provide a food composition.
43. The method of claim 42 where the food com-position is pizza.
44. The method of claim 21 wherein the clotted protein and fat are first mixed to a dry form and packaged and subsequently the water is added to the dry form and mixed until a homogeneous mixture is obtained and congealing of the mixture at least commences.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US82421477A | 1977-08-12 | 1977-08-12 | |
| US824,214 | 1977-08-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1099585A true CA1099585A (en) | 1981-04-21 |
Family
ID=25240875
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA299,220A Expired CA1099585A (en) | 1977-08-12 | 1978-03-17 | Cheese substitute containing clotted milk protein |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS5435242A (en) |
| AU (1) | AU524001B2 (en) |
| CA (1) | CA1099585A (en) |
| DE (1) | DE2834093A1 (en) |
| FR (1) | FR2399805A1 (en) |
| GB (1) | GB2002217B (en) |
| NZ (1) | NZ188056A (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4822623A (en) * | 1974-11-20 | 1989-04-18 | Universal Foods Corporation | Process of using rennet casein for producing imitation cheese |
| GB2082890B (en) * | 1980-09-02 | 1984-09-05 | Swift & Co | Preparation of simulated cheese |
| US4349576A (en) * | 1980-12-29 | 1982-09-14 | A. E. Staley Manufacturing Company | Soy isolate in meltable imitation cheese |
| JPH0614835B2 (en) * | 1985-04-30 | 1994-03-02 | 旭電化工業株式会社 | Method for producing synthetic cheese-like composition |
| JPH069459B2 (en) * | 1985-11-29 | 1994-02-09 | 旭電化工業株式会社 | Cheese composition |
| ATE89452T1 (en) * | 1989-02-09 | 1993-06-15 | Unilever Nv | MELTED CHEESE AND ITS PRODUCTION PROCESS. |
| ATE89978T1 (en) * | 1989-06-14 | 1993-06-15 | Quantex International Limited | PROCESS FOR THE MANUFACTURE OF A FOOD BASED ON MILK PROTEINS, FATS AND WATER. |
| US6455081B1 (en) * | 2000-10-02 | 2002-09-24 | Kraft Foods Holdings, Inc. | Incorporation of soy proteins in cheese |
| US6773740B2 (en) | 2000-12-12 | 2004-08-10 | Kraft Foods Holding, Inc. | Method for preparing cheese products and process cheese bases |
| FR2860687B1 (en) * | 2003-10-14 | 2006-04-07 | Epi Ingredients | POWDER COMPOSITION SUITABLE FOR RECONSTITUTING A CONSUMABLE PRODUCT BY ADDITION OF A LIQUID |
| JP4771542B2 (en) * | 2006-11-08 | 2011-09-14 | ミヨシ油脂株式会社 | Method for producing non-aged cheese food having aged cheese flavor |
| JP6174400B2 (en) * | 2013-07-12 | 2017-08-02 | キユーピー株式会社 | Cheese sauce |
| WO2019234957A1 (en) * | 2018-06-04 | 2019-12-12 | 森永乳業株式会社 | Cheese-like food and method for manufacturing same |
| CN112544953B (en) * | 2020-12-14 | 2023-07-25 | 广州合诚实业有限公司 | Cheese-free pizza wire drawing sauce with long shelf life and preparation method and application thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1069458B (en) * | 1959-11-19 | Budapest Dr. Zsigmond Kende und Ference Retting | Process for producing a meat-like food | |
| US1676138A (en) * | 1924-12-29 | 1928-07-03 | Albert K Epstein | Process of providing a new food product and improved product produced thereby |
| FR1337214A (en) * | 1961-03-24 | 1963-09-13 | Propack G M B H | Cheese preparation |
| FR1492381A (en) * | 1965-08-06 | 1967-08-18 | Unilever Nv | Fatty food product |
| US3929892A (en) * | 1972-12-01 | 1975-12-30 | Kraftco Corp | Preparation of a low fat cream cheese product |
| IE46208B1 (en) * | 1977-02-28 | 1983-03-23 | Schreiber Cheese Co L D | Simulated cheese products |
-
1978
- 1978-03-17 CA CA299,220A patent/CA1099585A/en not_active Expired
- 1978-08-03 NZ NZ18805678A patent/NZ188056A/en unknown
- 1978-08-03 DE DE19782834093 patent/DE2834093A1/en not_active Withdrawn
- 1978-08-10 AU AU38798/78A patent/AU524001B2/en not_active Expired
- 1978-08-10 FR FR7823591A patent/FR2399805A1/en not_active Withdrawn
- 1978-08-12 JP JP9861978A patent/JPS5435242A/en active Pending
- 1978-08-14 GB GB7833281A patent/GB2002217B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| FR2399805A1 (en) | 1979-03-09 |
| AU3879878A (en) | 1980-02-14 |
| JPS5435242A (en) | 1979-03-15 |
| GB2002217A (en) | 1979-02-21 |
| DE2834093A1 (en) | 1979-03-01 |
| AU524001B2 (en) | 1982-08-26 |
| GB2002217B (en) | 1982-01-20 |
| NZ188056A (en) | 1981-05-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1133752A (en) | Imitation cream cheese product and method for making same | |
| US4724152A (en) | Low fat cream cheese product and method for making | |
| JP4776397B2 (en) | Processed cheese made from soy | |
| CA2263873C (en) | Savory cheese fillings and food products including these fillings | |
| US5679396A (en) | Non-fat, reduced fat and low fat cheeses and method of making | |
| CA1099585A (en) | Cheese substitute containing clotted milk protein | |
| WO2001049123A1 (en) | Pasta filata cheese | |
| US5614244A (en) | Egg and cheese food and method of making same | |
| US3922374A (en) | Preparation of simulated cheese | |
| US5851577A (en) | Processed cheese made with yogurt | |
| US4397926A (en) | Preparation of cheese analogs from combinations of acid casein and rennet casein | |
| CA2464382C (en) | Shelf-stable shredded cheese | |
| US4031254A (en) | Instant cheese, cheese sauces and related compositions | |
| US4719113A (en) | Yogurt food product resembling cheese | |
| JP2004129648A (en) | Process cheese produced from soybean | |
| JP2965285B2 (en) | Cheese and method for producing the same | |
| US4016298A (en) | Cheese extender | |
| JPS6057813B2 (en) | Uncultured simulated cheese product and method for making the product by direct conversion of dried granular rennet casein | |
| JP3004911B2 (en) | Cheese spread and method for producing the same | |
| CA2542252C (en) | Cheese compositions and related methods | |
| US3941891A (en) | Synergistic combination cheese extender | |
| US4248897A (en) | Processed blue cheese blend and method of formation | |
| US4837040A (en) | Cheese and yam product | |
| US3917854A (en) | Cheese extender | |
| US3408207A (en) | Process for making a freezable egg food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |