CA1108003A - Process for preparing cheese analogs - Google Patents
Process for preparing cheese analogsInfo
- Publication number
- CA1108003A CA1108003A CA322,066A CA322066A CA1108003A CA 1108003 A CA1108003 A CA 1108003A CA 322066 A CA322066 A CA 322066A CA 1108003 A CA1108003 A CA 1108003A
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- Prior art keywords
- slurry
- cheese
- process according
- homogenized
- fat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
ABSTRACT
Cheese analogs are prepared by the steps of forming an aqueous slurry of full-fat oleaginous seed material at a pH
below about 3.5, subjecting the aqueous slurry to shear con-ditions sufficient to disrupt the natural cellular structure of the seed material, adjusting the pH of the slurry to the seed protein's isoelectric point to precipitate protein separating the entire insoluble portion from the slurry, homogenizing the insoluble portion, adjusting the pH of the homogenized insoluble portion to about 5.3 to 7.0, and blending sufficient flavors therewith to product a cheese-like flavor.
Cheese analogs are prepared by the steps of forming an aqueous slurry of full-fat oleaginous seed material at a pH
below about 3.5, subjecting the aqueous slurry to shear con-ditions sufficient to disrupt the natural cellular structure of the seed material, adjusting the pH of the slurry to the seed protein's isoelectric point to precipitate protein separating the entire insoluble portion from the slurry, homogenizing the insoluble portion, adjusting the pH of the homogenized insoluble portion to about 5.3 to 7.0, and blending sufficient flavors therewith to product a cheese-like flavor.
Description
8~3 BACKGROUND OF T~IE INVENTION
~airy-like, in particular cheese~ e, analogs from vegetable proteins have been described in U.S. Patents Nos~ 4,016,295; 3,891,778; 3,857,977; 3,857,970; 3,809,771;
3,743,516; 3,743,515; and 2,479,040. The e.Ytraction of protein from oilseed matelials has been discussed in Food Technology, 18 ~1963); N.Y~ Agrl Expt. Sta. Form Res 2$, 4 (1962) and disclosed in U.S~ Patents Nos. 3,968,097; 2,534,227; ',53~,2~6 and 2,272,562~ The effect of pH on the flavor of plant protein extracts has been disclosed in the J. of Food Science 35, 343 ~1970). These references describe various processes and mixtures of vegetable proteins, binders, gums, flavors and colors ~hic]l have been employed to simulate dairy-like materials. Althoug}l the prior art methods result in products having some cheese like properties, they have generally lacked the desired textural, fatty moutl~feel characteristics of natural cheese. As a result, these products llave not been widely accepted by the consumer as true substitutes for natural cheese.
S-UM~RY OFi TIIE INVENTION
In accordance with the present invention, a process is provided for preparing improved cheese like analogs having improved textural and mouthfeel characteristicsO 'l'he process comprises the steps of forming an aqueous slurry of a full-fat oleaginous seed material at a pl-l below about 3.5, subjecting the aqueous slurry to shear conditions sufficient to disrupt the natural cellular structure of the seed material, adjusting the p~l of the slurry to the oleaginous seed protein's isoelectrlc point ~2 p3 to precipitate the protein, separating the entire insoluble portion from the slurry, homogenizing the insoluble portion, adjusting the p~l of the homogenized insoluble portion to about pH 5.3 to 7~0, and blending sufficient flavors S there~itll to produce a cheese-like fla~or.
DESCRIPTION OF Tl-lE INVENTION
The full-fat oleaginous seed materials used in the practice of t]le present invention include legumes, rapeseed, safflower, sunflower and the like. Legumes such as beans, lentils, peanut, soybeans and the like are preferred~ The most preferred leguminous seed is soybean.
An aqueous slurry of the full-fat oleaginous seed material is formed having a pH below about 3.5. In-this pH range, the protein, carbohydrates, flavors and colors from the oleaginous seed material are soluble~ The pll is preferably maintained at a value below about 2.2 to produce a bland ~lavored product.
~lost preferably, the pH is adjusted to a value between about l.5 and 2.2 It has been found that a pH much above 3 5 results in the extraction or solubilization of little protein This acid range is maintained by the addition of any suitable acidic means, such as hydrochloric acid, phosphoric acid, sulfuric acid and the like. Preferably the aqueous slurry contains about 5 to 20 percent oleagenous seed material by weight based upon the total weight of the slurry~
Preferably the aqueous slurry is formed using com-minuted, full-fat oleaginous seed material prepared by washing and subdividing the whole full-fat seed material to a fine particle size. Well known means such as grinding, $~3 flaking, pulverizing and the like may be employed to com-minute the seed material To avoid the production of o-ff-flavors or odor and to avoid subsequent fat separation, the temperature generated during comminutation should be kept belo~ about ~8C.
The aqueous slurry is then subjected to shear conditions or a period of time sufficient to disrupt the cellular structure of the oleagenous seed material, to reduce the particle size of the oleagenous seed material and to form an uniform, nonparticulate slurry. Suitable means for shearing the slurry include the use of any high speed dis-persing, mixing, grinding or homogenizing device. Usually 5 to l~ minutes of shearin~ is sufficient to disrupt the natural cellular structure. Some particularly troublesome slurries may require longer shearing times up to about 60 minutes.
The p~l of the sheared aqueous slurry is then adjusted to the isoelectric pH point of the oleagenous protein to precipitate the protein. The isoelectric point, especially for the leguminous seed protein, is between pH 4.4 and 4.8.
Suitable basic means, such as sodium hydroxide, potassium hydroxide, trisodium phosphate and the like, may be employed to adjust the pH of the slurry to the desired isoelectric point. The insoluble portion of the slurry con-tains natural fats, -fibers, carbohydrates and the like in addition to precipitated protein. In some instances it is desirable to lower the natural fiber and carbohydrate content of the insoluble portion of the aqueous sheared slurry. This can be accomplished by first clarifying ., .;
the sheared slurry prior to the isoelectric pl-l adjust-ment Suitable means for clarifying the sheared slurry include centrifugation, filtration, decantation and the like.
The resulting insoluble portion of the pH adjusted `' slurry is th~n separated from the soluble portion con-taining soluble carbohydrates, colors and flavors. Suitable separation means include centrifugation, filtration, decantation and the like It has been found that the texture of the cheese-like end products is influenced by l the moisture content of the separated solids. For example, about 45 to 60 percent moisture by weight in the solids results in a product having a hard, dry, sliceable texture, whereas about 60 to 75 percent moisture by weight in the solids results in product having a semi-soft to soft creamy texture.
The moisture content of the insoluble portion can be easily controlled by ~he removal of moisture by the sepa-ration means or by the addition of water thereto.
The separated insoluble portion of the slurry is then homogenized to form a uniform, smooth nonparticulate protein-~ aceous mixture. Suitable homogenizing means include high speed mixing, grinding, homogenizing device and the like.
The pH of the homogenized slurry is then adjusted to about 5.3 to 7Ø The pH is selected to duplicate the pH
of natural cheese in the corresponding cheese-like product to be produced. For example, a cheese-like spread or cream cheese may desirably-have a pH of about 5.5 to 6.0 while a semi-soft or hard cheese-like may desirably have a pH of about 5 3 to 6.5 r Any suitable basic means as described above may be employed to adjust the pH.
Sufficient flavors may be blended with the homogenized - slurry to impart a desired cheese-like flavor. Suitable flavoring means include natural fla~ors, artificial flavors, reaction products, seasoning and the li~e which combine to S provide a "cheese flavor~. The selection of such flavors is well-known to those skilled in the food and flavor art. The amount of flavor added will depend upon the type o-f flavor and the flavoring means but usual~y will range between-about 0.1 to 30 percent by weight based on the-dry weight of the homogenized solids.
The homogenized flavored solids may then be shaped to a ~esired form. Suitable shaping means include the use o-f plastic or metal moulds, animal or arti~icial casings and the like as are well-known for this purpose. To avoid subsequent swelling or foaming, it is desirable to remove air which has been incorporated during processing. De-aeration is simply accomplished by any suitable vacuum means.
In a preferred mode of this process, fat is blended with the homogenized solids to simulate fat-containing natural cheese products, such as cheese-spreads, hard cheese and the like.
Such fats or oils include saturated or unsaturated fats from animal or plant sources which are either in liquid or solid form at about 20C. Preferably the fats are the unsaturated types from plant sources. l`he most preferred -fats include ~5 soybean oil~ corn oil, safflowerseed oil, peanut oil and the like. About 10 to 30 percent fat by weight based on the dry weigh~ of the homogenized so~ids is blended with-the solids.
Preferably about 20 to 25 percent fat by weight based on the dry weight of the solids is blended therewith. To insure ~6~
uniform blending of the ats with the homogenized solids, it is preferable to maintain the temperature during blending at about 60C~
In order to prepare cheese-like produc*s ha~ing semi-soft to hard cheese-like textures, the shaped mixture IS heated for a sufficien~ period of time to set the protein in a stable, firm physical form. The temperature and heating period selected have a direct influence on the firmness and the moisture content (dryness) of the finished product. Pref-erably the shaped mixture is heated to an internal temperature of about 70 to 100C. The use of temperatures from about 82 to 95~C for about 30 to 60 minutes result in hard textured products, Lower temperatures of from about 70 to 80C ~or similar heating periods result in a softer textured product. A
suitable temperature and heating period thus can be selected to produce a product having the desired texture and moisture content Other ingredients may be added to the homogenized solids to improve the color, meltability, mouthfeel, taste or texture of the cheese-like product. Such ingredients include vegetable gums, artificial and natural colorants, casein, albumin, pre-servatives, salts, starch and the like which are well-known for these purposes.
The following examples further illustrate the present in-.?5 vention and are no~ intended to limit the breadth described above EXAMPL~ l This example illustrates the preparation from soybeans of a cheese analog Witil a hard c}-eese-like -texture.
, Whole, full-fat soybeans ~22.7 kilograms) we~e ground in a Fitz mill to pass through a 0.125 inch screen opening and then added to an aqueous mixture at pH 1.7 containing 272.7 kilo-grams water, 7.2 Xilograms phosphoric acid (85~, food grade), 114 grams sodium sulfite and 28 grams of an antifoaming agent (this mixture contains about 7.6 weight percent soybeans based on the total weight of the slurry). After mixing, the pH of the slurry rose to pH 2.2. The aqueous slurry was then passed through an in-line shearing device (Tekmar Dispenser type OR-~-616, Tekmar Co. Cincinnati, Ohio) llaving three (coarse, medium and fine) grinding lleads and into a holding tank. The pH of the sheared slurry was then adjusted to pH 4.6 by the addition of 10 weig}lt percent aqueous sodium hydroxide to precipitate the protein. Tile insoluble portion containing precipitated protein and other insoluble constituents was then separated from the soluble portion of the slurry by centrifugation. The separated solids contained about 83 weigllt percent water. The separated solids were then passed through an homogenizer (Manton GaulIn type 15M8TRA) ~ to produce a smooth textured uniform mixture. The pH of the homogenized mixture was adj~sted to pH 5.8 by the addition of 10 weight percent sodium hydroxide Four hundred grams of the resulting mixture were heated to about 71C and blended Wit}1`95 ml water, 80 grams melted ~5 Crisco ~hydrogenated soybean oil~ 75C), 2.5 grams of hy-drated calcium carageenan in 60 ml water and 92 grams of cheese flavors. The mixture was blended for 30 minutes to a uniform smooth consistency. The mixture was then deaerated in vacuo, moulded and heated in a steam bath for 45 minutes --8~-(the internal temperature reached 9OC during the last 10 minutes of heating) to form a stable shaped form. After cooling, the shaped product was removed from the mould The resulting cheese analog had the texture, mouthfeel and r) flavor of a hard cheese similar to cheddar cheese.
EXA~IPLL 7 This example illustrates the preparation from peanuts of a cheese analog having a semi-hard cheese-like texture.
Raw, ~hole, blanch0d, full-fat peanuts (500 grams) l~ were added to 3000 ml of water which had been previously adjusted to pH 1.6 by the addition of 54 ml of phosphoric acid ~85%, food grade). Tllis mix~ure contained about 14.3 weight percent peanuts based on the total weight of the slurry~
The aqueous mixture was then subjected to shear conditions using a submerged-grinder (Te~mar type SD-~5) for 10 minutes to comminute the peanuts and form a uni-form non-particulate slurry. After grinding, the pH of the slurry ~as 2.1. The pll of the sheared slurry was then adjusted to pH ~.6 by the addition of 10% aqueous sodium hydroxide to precipitate the protein and other insoluble constituents.
The insoluble portion was -filtered from the slurry and collected onto layers of cheese cloth without squeezing.
Two hundred ml of water were added to the separated mix-ture to adjust the solids content to about 28 weight percen~.
The resulting solids were passed through a hand homogenizer to produce a uniform, smooth-textured mixture. The pH of the homogenized mixture was adjusted to pH 5.8 by th~-addition of lO weight percent aqueous sodium hydroxide. rhe moist solids were then heated to 50C and 35 grams of melted Crisco were added with constant stirring. After about 5 minutes, 1.0 gram of hydrated calcium carageenan was added and followed by the '' addi~ion o 30 grams of cheese flavor. After the ingredients w~re uniformly blended, the mixture was placed in a metal mould and heated in a steam bath for 45 minutes. The internal tempera~ure of the miY~ture reached about 90C during heating.
The mixture was cooled and the shaped produc~-removed from l~ the mould~ The resulting cheese analog had the texture, mouthfeel and flavor of a semi-hard cheese similar to Colby cheese.
This example illustrates the preparation from soybeans of cheese analogs having textures similar to various types of cheese.
Whole, full-fat soybeans ~22.7 kilograms) were added to an aqueous mixture at about pH 1.65 containing 272.7 kilograms water, 6.36 kg of phosphoric acid (38%, food grade) and 11~ grams of sodium sulfite ~this mixture contains about 7,6 ~eight percent soybeans based-on the total weight of the mixture). The entire mixture was then passed through an in-line shearing device ~Tekmar Disperser type DR-3-616) to reduce the size of the soybeans to a fine particle si~e.
~5 The insoluble portion of the-sheared mixture containing insoluble cellular material (fiber, carbohydrates) was separated by centrifugation from the soluble portion con-taining protein~ fats and other soluble constituents. 'I'he ~10 -- ~ .
pH of the soluble por-tion was adjusted to p~l 4.6 by the addition of aqueous sodium hydroxide (50%, 757 ml) to precipitate protein and-other constituents insoluble at this pl-l, The precipitated insoluble solids were removed from the mixture by centrifugation and washed in the centrifuge ~ith 272,7 kg of water. The separated solids, about 22 kilograms, had a moisture con~ent of about 68-weight percent~
The solids were analyzed and found to contain the following on a weight percent basis:
Protein 57.8 Fat 34.6 Carbohydrates ~by-difference) 7.6 A Preparation of a cheese-~analog similar t~ cream cheese~
Four hundred grams of the separated solids prepared above IS were vigorously agitated in a laboratory blender to a smooth uniform consistency. The pH of the agitated solids was adjusted to pH 6.0 by the addition of 10 weight percent aqueous sodium hydroxide. The mixture was then moulded and refrigerated to serving temperature. The product was creamy, smooth and bland-in taste similar in tex~ure to cream cheese.
B~ ~ aration of a cheese ana~og similar ~o Çlavored cream c eese sprea .
Four hundred grams oÇ the separated solids prepared above were vigorously agitated In a laboratory blender to a smooth uniform consistency. The pH of the agitated solids was adjusted to pH 5.5 using 10 weight percent aqueous sodium r ~J~ 3 hydroxide. Eighty grams of artificial cheese flavors was uniformly blended with the mixture. The product was moulded and refrigerated to serving temperature. The cheese analog ~as creamy smooth with a good cheese flavor similar to flavored cream cheese spreads.
C. _Preparat on of a cheese~analog similar-to processed c eese sprea .
Four hundred grams of the separated solids prepared above ~ere vigorously agitated in a laboratory blen~er to a smooth ~miorm consistency. The pH of the agitated solids was adjusted to p~{ 6.1 by the addition of 20 weight percent-aqueous trisodium phospllate. The mixture was heated to abou-t 6Q~, Eighty grams of melted Crisco fat and 1 gram of Keltrol F (xanthan gum) were blended with the mixture. Then 80 grams of natural and artificial cheese flavors and about 180 ml o-f water were blended with t~e mixture. The mixture was heated to 60C and mixed for 16 minutes. The product was moulded and refrigerated to serving temperature. The cheese analog ha~ the texture similar to processed cheese spreads.
D. Preparation of a cheese analo~-similaT to commerical so t c eese.
One thousand grams of the separated solids prepared above were vigorously agitated in a laboratory blende~~~o a smooth uniform consistency. The pH of the agitated mixture was
~airy-like, in particular cheese~ e, analogs from vegetable proteins have been described in U.S. Patents Nos~ 4,016,295; 3,891,778; 3,857,977; 3,857,970; 3,809,771;
3,743,516; 3,743,515; and 2,479,040. The e.Ytraction of protein from oilseed matelials has been discussed in Food Technology, 18 ~1963); N.Y~ Agrl Expt. Sta. Form Res 2$, 4 (1962) and disclosed in U.S~ Patents Nos. 3,968,097; 2,534,227; ',53~,2~6 and 2,272,562~ The effect of pH on the flavor of plant protein extracts has been disclosed in the J. of Food Science 35, 343 ~1970). These references describe various processes and mixtures of vegetable proteins, binders, gums, flavors and colors ~hic]l have been employed to simulate dairy-like materials. Althoug}l the prior art methods result in products having some cheese like properties, they have generally lacked the desired textural, fatty moutl~feel characteristics of natural cheese. As a result, these products llave not been widely accepted by the consumer as true substitutes for natural cheese.
S-UM~RY OFi TIIE INVENTION
In accordance with the present invention, a process is provided for preparing improved cheese like analogs having improved textural and mouthfeel characteristicsO 'l'he process comprises the steps of forming an aqueous slurry of a full-fat oleaginous seed material at a pl-l below about 3.5, subjecting the aqueous slurry to shear conditions sufficient to disrupt the natural cellular structure of the seed material, adjusting the p~l of the slurry to the oleaginous seed protein's isoelectrlc point ~2 p3 to precipitate the protein, separating the entire insoluble portion from the slurry, homogenizing the insoluble portion, adjusting the p~l of the homogenized insoluble portion to about pH 5.3 to 7~0, and blending sufficient flavors S there~itll to produce a cheese-like fla~or.
DESCRIPTION OF Tl-lE INVENTION
The full-fat oleaginous seed materials used in the practice of t]le present invention include legumes, rapeseed, safflower, sunflower and the like. Legumes such as beans, lentils, peanut, soybeans and the like are preferred~ The most preferred leguminous seed is soybean.
An aqueous slurry of the full-fat oleaginous seed material is formed having a pH below about 3.5. In-this pH range, the protein, carbohydrates, flavors and colors from the oleaginous seed material are soluble~ The pll is preferably maintained at a value below about 2.2 to produce a bland ~lavored product.
~lost preferably, the pH is adjusted to a value between about l.5 and 2.2 It has been found that a pH much above 3 5 results in the extraction or solubilization of little protein This acid range is maintained by the addition of any suitable acidic means, such as hydrochloric acid, phosphoric acid, sulfuric acid and the like. Preferably the aqueous slurry contains about 5 to 20 percent oleagenous seed material by weight based upon the total weight of the slurry~
Preferably the aqueous slurry is formed using com-minuted, full-fat oleaginous seed material prepared by washing and subdividing the whole full-fat seed material to a fine particle size. Well known means such as grinding, $~3 flaking, pulverizing and the like may be employed to com-minute the seed material To avoid the production of o-ff-flavors or odor and to avoid subsequent fat separation, the temperature generated during comminutation should be kept belo~ about ~8C.
The aqueous slurry is then subjected to shear conditions or a period of time sufficient to disrupt the cellular structure of the oleagenous seed material, to reduce the particle size of the oleagenous seed material and to form an uniform, nonparticulate slurry. Suitable means for shearing the slurry include the use of any high speed dis-persing, mixing, grinding or homogenizing device. Usually 5 to l~ minutes of shearin~ is sufficient to disrupt the natural cellular structure. Some particularly troublesome slurries may require longer shearing times up to about 60 minutes.
The p~l of the sheared aqueous slurry is then adjusted to the isoelectric pH point of the oleagenous protein to precipitate the protein. The isoelectric point, especially for the leguminous seed protein, is between pH 4.4 and 4.8.
Suitable basic means, such as sodium hydroxide, potassium hydroxide, trisodium phosphate and the like, may be employed to adjust the pH of the slurry to the desired isoelectric point. The insoluble portion of the slurry con-tains natural fats, -fibers, carbohydrates and the like in addition to precipitated protein. In some instances it is desirable to lower the natural fiber and carbohydrate content of the insoluble portion of the aqueous sheared slurry. This can be accomplished by first clarifying ., .;
the sheared slurry prior to the isoelectric pl-l adjust-ment Suitable means for clarifying the sheared slurry include centrifugation, filtration, decantation and the like.
The resulting insoluble portion of the pH adjusted `' slurry is th~n separated from the soluble portion con-taining soluble carbohydrates, colors and flavors. Suitable separation means include centrifugation, filtration, decantation and the like It has been found that the texture of the cheese-like end products is influenced by l the moisture content of the separated solids. For example, about 45 to 60 percent moisture by weight in the solids results in a product having a hard, dry, sliceable texture, whereas about 60 to 75 percent moisture by weight in the solids results in product having a semi-soft to soft creamy texture.
The moisture content of the insoluble portion can be easily controlled by ~he removal of moisture by the sepa-ration means or by the addition of water thereto.
The separated insoluble portion of the slurry is then homogenized to form a uniform, smooth nonparticulate protein-~ aceous mixture. Suitable homogenizing means include high speed mixing, grinding, homogenizing device and the like.
The pH of the homogenized slurry is then adjusted to about 5.3 to 7Ø The pH is selected to duplicate the pH
of natural cheese in the corresponding cheese-like product to be produced. For example, a cheese-like spread or cream cheese may desirably-have a pH of about 5.5 to 6.0 while a semi-soft or hard cheese-like may desirably have a pH of about 5 3 to 6.5 r Any suitable basic means as described above may be employed to adjust the pH.
Sufficient flavors may be blended with the homogenized - slurry to impart a desired cheese-like flavor. Suitable flavoring means include natural fla~ors, artificial flavors, reaction products, seasoning and the li~e which combine to S provide a "cheese flavor~. The selection of such flavors is well-known to those skilled in the food and flavor art. The amount of flavor added will depend upon the type o-f flavor and the flavoring means but usual~y will range between-about 0.1 to 30 percent by weight based on the-dry weight of the homogenized solids.
The homogenized flavored solids may then be shaped to a ~esired form. Suitable shaping means include the use o-f plastic or metal moulds, animal or arti~icial casings and the like as are well-known for this purpose. To avoid subsequent swelling or foaming, it is desirable to remove air which has been incorporated during processing. De-aeration is simply accomplished by any suitable vacuum means.
In a preferred mode of this process, fat is blended with the homogenized solids to simulate fat-containing natural cheese products, such as cheese-spreads, hard cheese and the like.
Such fats or oils include saturated or unsaturated fats from animal or plant sources which are either in liquid or solid form at about 20C. Preferably the fats are the unsaturated types from plant sources. l`he most preferred -fats include ~5 soybean oil~ corn oil, safflowerseed oil, peanut oil and the like. About 10 to 30 percent fat by weight based on the dry weigh~ of the homogenized so~ids is blended with-the solids.
Preferably about 20 to 25 percent fat by weight based on the dry weight of the solids is blended therewith. To insure ~6~
uniform blending of the ats with the homogenized solids, it is preferable to maintain the temperature during blending at about 60C~
In order to prepare cheese-like produc*s ha~ing semi-soft to hard cheese-like textures, the shaped mixture IS heated for a sufficien~ period of time to set the protein in a stable, firm physical form. The temperature and heating period selected have a direct influence on the firmness and the moisture content (dryness) of the finished product. Pref-erably the shaped mixture is heated to an internal temperature of about 70 to 100C. The use of temperatures from about 82 to 95~C for about 30 to 60 minutes result in hard textured products, Lower temperatures of from about 70 to 80C ~or similar heating periods result in a softer textured product. A
suitable temperature and heating period thus can be selected to produce a product having the desired texture and moisture content Other ingredients may be added to the homogenized solids to improve the color, meltability, mouthfeel, taste or texture of the cheese-like product. Such ingredients include vegetable gums, artificial and natural colorants, casein, albumin, pre-servatives, salts, starch and the like which are well-known for these purposes.
The following examples further illustrate the present in-.?5 vention and are no~ intended to limit the breadth described above EXAMPL~ l This example illustrates the preparation from soybeans of a cheese analog Witil a hard c}-eese-like -texture.
, Whole, full-fat soybeans ~22.7 kilograms) we~e ground in a Fitz mill to pass through a 0.125 inch screen opening and then added to an aqueous mixture at pH 1.7 containing 272.7 kilo-grams water, 7.2 Xilograms phosphoric acid (85~, food grade), 114 grams sodium sulfite and 28 grams of an antifoaming agent (this mixture contains about 7.6 weight percent soybeans based on the total weight of the slurry). After mixing, the pH of the slurry rose to pH 2.2. The aqueous slurry was then passed through an in-line shearing device (Tekmar Dispenser type OR-~-616, Tekmar Co. Cincinnati, Ohio) llaving three (coarse, medium and fine) grinding lleads and into a holding tank. The pH of the sheared slurry was then adjusted to pH 4.6 by the addition of 10 weig}lt percent aqueous sodium hydroxide to precipitate the protein. Tile insoluble portion containing precipitated protein and other insoluble constituents was then separated from the soluble portion of the slurry by centrifugation. The separated solids contained about 83 weigllt percent water. The separated solids were then passed through an homogenizer (Manton GaulIn type 15M8TRA) ~ to produce a smooth textured uniform mixture. The pH of the homogenized mixture was adj~sted to pH 5.8 by the addition of 10 weight percent sodium hydroxide Four hundred grams of the resulting mixture were heated to about 71C and blended Wit}1`95 ml water, 80 grams melted ~5 Crisco ~hydrogenated soybean oil~ 75C), 2.5 grams of hy-drated calcium carageenan in 60 ml water and 92 grams of cheese flavors. The mixture was blended for 30 minutes to a uniform smooth consistency. The mixture was then deaerated in vacuo, moulded and heated in a steam bath for 45 minutes --8~-(the internal temperature reached 9OC during the last 10 minutes of heating) to form a stable shaped form. After cooling, the shaped product was removed from the mould The resulting cheese analog had the texture, mouthfeel and r) flavor of a hard cheese similar to cheddar cheese.
EXA~IPLL 7 This example illustrates the preparation from peanuts of a cheese analog having a semi-hard cheese-like texture.
Raw, ~hole, blanch0d, full-fat peanuts (500 grams) l~ were added to 3000 ml of water which had been previously adjusted to pH 1.6 by the addition of 54 ml of phosphoric acid ~85%, food grade). Tllis mix~ure contained about 14.3 weight percent peanuts based on the total weight of the slurry~
The aqueous mixture was then subjected to shear conditions using a submerged-grinder (Te~mar type SD-~5) for 10 minutes to comminute the peanuts and form a uni-form non-particulate slurry. After grinding, the pH of the slurry ~as 2.1. The pll of the sheared slurry was then adjusted to pH ~.6 by the addition of 10% aqueous sodium hydroxide to precipitate the protein and other insoluble constituents.
The insoluble portion was -filtered from the slurry and collected onto layers of cheese cloth without squeezing.
Two hundred ml of water were added to the separated mix-ture to adjust the solids content to about 28 weight percen~.
The resulting solids were passed through a hand homogenizer to produce a uniform, smooth-textured mixture. The pH of the homogenized mixture was adjusted to pH 5.8 by th~-addition of lO weight percent aqueous sodium hydroxide. rhe moist solids were then heated to 50C and 35 grams of melted Crisco were added with constant stirring. After about 5 minutes, 1.0 gram of hydrated calcium carageenan was added and followed by the '' addi~ion o 30 grams of cheese flavor. After the ingredients w~re uniformly blended, the mixture was placed in a metal mould and heated in a steam bath for 45 minutes. The internal tempera~ure of the miY~ture reached about 90C during heating.
The mixture was cooled and the shaped produc~-removed from l~ the mould~ The resulting cheese analog had the texture, mouthfeel and flavor of a semi-hard cheese similar to Colby cheese.
This example illustrates the preparation from soybeans of cheese analogs having textures similar to various types of cheese.
Whole, full-fat soybeans ~22.7 kilograms) were added to an aqueous mixture at about pH 1.65 containing 272.7 kilograms water, 6.36 kg of phosphoric acid (38%, food grade) and 11~ grams of sodium sulfite ~this mixture contains about 7,6 ~eight percent soybeans based-on the total weight of the mixture). The entire mixture was then passed through an in-line shearing device ~Tekmar Disperser type DR-3-616) to reduce the size of the soybeans to a fine particle si~e.
~5 The insoluble portion of the-sheared mixture containing insoluble cellular material (fiber, carbohydrates) was separated by centrifugation from the soluble portion con-taining protein~ fats and other soluble constituents. 'I'he ~10 -- ~ .
pH of the soluble por-tion was adjusted to p~l 4.6 by the addition of aqueous sodium hydroxide (50%, 757 ml) to precipitate protein and-other constituents insoluble at this pl-l, The precipitated insoluble solids were removed from the mixture by centrifugation and washed in the centrifuge ~ith 272,7 kg of water. The separated solids, about 22 kilograms, had a moisture con~ent of about 68-weight percent~
The solids were analyzed and found to contain the following on a weight percent basis:
Protein 57.8 Fat 34.6 Carbohydrates ~by-difference) 7.6 A Preparation of a cheese-~analog similar t~ cream cheese~
Four hundred grams of the separated solids prepared above IS were vigorously agitated in a laboratory blender to a smooth uniform consistency. The pH of the agitated solids was adjusted to pH 6.0 by the addition of 10 weight percent aqueous sodium hydroxide. The mixture was then moulded and refrigerated to serving temperature. The product was creamy, smooth and bland-in taste similar in tex~ure to cream cheese.
B~ ~ aration of a cheese ana~og similar ~o Çlavored cream c eese sprea .
Four hundred grams oÇ the separated solids prepared above were vigorously agitated In a laboratory blender to a smooth uniform consistency. The pH of the agitated solids was adjusted to pH 5.5 using 10 weight percent aqueous sodium r ~J~ 3 hydroxide. Eighty grams of artificial cheese flavors was uniformly blended with the mixture. The product was moulded and refrigerated to serving temperature. The cheese analog ~as creamy smooth with a good cheese flavor similar to flavored cream cheese spreads.
C. _Preparat on of a cheese~analog similar-to processed c eese sprea .
Four hundred grams of the separated solids prepared above ~ere vigorously agitated in a laboratory blen~er to a smooth ~miorm consistency. The pH of the agitated solids was adjusted to p~{ 6.1 by the addition of 20 weight percent-aqueous trisodium phospllate. The mixture was heated to abou-t 6Q~, Eighty grams of melted Crisco fat and 1 gram of Keltrol F (xanthan gum) were blended with the mixture. Then 80 grams of natural and artificial cheese flavors and about 180 ml o-f water were blended with t~e mixture. The mixture was heated to 60C and mixed for 16 minutes. The product was moulded and refrigerated to serving temperature. The cheese analog ha~ the texture similar to processed cheese spreads.
D. Preparation of a cheese analo~-similaT to commerical so t c eese.
One thousand grams of the separated solids prepared above were vigorously agitated in a laboratory blende~~~o a smooth uniform consistency. The pH of the agitated mixture was
2~ adjusted to pH 5.3 by the addition of 20 weight percent ~12-..
?3 trisodium phosphate. To -the mixture there was then added 12 grams of sodium chloride and 94.8 grams of artificial and natural cheese flavors. The mixture was blended for about 30 minutes. 'i`lle product was deaerated in V~cuo, moulded and heated in a steam bath for 45 minutes. The internal temperature of the analog reached about ~0C
durillg heating. The product was refrigerated to serving temperature. T}le cheese analog had a medium firm texture which did not cut clean with a knife and was similar to 1() a commercial soft cheese.
?3 trisodium phosphate. To -the mixture there was then added 12 grams of sodium chloride and 94.8 grams of artificial and natural cheese flavors. The mixture was blended for about 30 minutes. 'i`lle product was deaerated in V~cuo, moulded and heated in a steam bath for 45 minutes. The internal temperature of the analog reached about ~0C
durillg heating. The product was refrigerated to serving temperature. T}le cheese analog had a medium firm texture which did not cut clean with a knife and was similar to 1() a commercial soft cheese.
Claims (19)
1. A process for preparing cheese-like analogs, which comprises a) forming an aqueous slurry containing a full-fat oleaginous seed material having a pH below about 3.5;
b) subjecting the aqueous slurry to shear conditions sufficient to disrupt the natural cellular structure and reduce the particle size of the oleaginous seed material;
c) adjusting the pH of the resulting sheared aqueous slurry to the oleaginous seed protein's isoelectric point to precipitate the protein;
d) separating the entire insoluble portion of the slurry from the soluble portion;
e) homogenizing the insoluble portion of the slurry to a uniform nonparticulate consistency;
f) adjusting the pH of the homogenized slurry to about pH 5.3 to 7.0; and g) blending sufficient flavors with the homogenized slurry to produce a cheese-like flavor.
b) subjecting the aqueous slurry to shear conditions sufficient to disrupt the natural cellular structure and reduce the particle size of the oleaginous seed material;
c) adjusting the pH of the resulting sheared aqueous slurry to the oleaginous seed protein's isoelectric point to precipitate the protein;
d) separating the entire insoluble portion of the slurry from the soluble portion;
e) homogenizing the insoluble portion of the slurry to a uniform nonparticulate consistency;
f) adjusting the pH of the homogenized slurry to about pH 5.3 to 7.0; and g) blending sufficient flavors with the homogenized slurry to produce a cheese-like flavor.
2. A process according to Claim 1 wherein the aqueous slurry contains 5 to 20 percent oleaginous seed material by weight based upon the total weight of the slurry.
3. A process according to Claim 1 wherein the oleaginous seed material is leguminous seed.
4. A process according to Claim 3 wherein the leguminous seed is soybean.
5. A process according to Claim 1, wherein the full-fat oleaginous seed material in the slurry is comminuted.
6. A process according to Claim 1 wherein 0.1 to 30 percent flavors by weight based on the dry weight of homogenized solids are blended with the homogenized solids.
7. A process according to Claim 1 wherein fat is blended with the homogenized slurry.
8, A process according to Claim 1 wherein 10 to 30 percent fat by weight based on the dry weight of homogenized solids is blended with the homogenized slurry.
9, A process according to Claim 7 wherein the fat con-taining blend is heated to about 60°C.
10, A process according to Claim 1 further comprising shaping the homogenized flavored solids to a desired form,
11. A process according to Claim 10 wherein the shaped solids are heated to set the protein in a stable physical form,
12, A process according to Claim 10, further comprising blending fat with the homogenized slurry, heating the fat-containing blend to about 60°C and heating the shaped solids to an internal temperature of about 70° to 100°C.
13. A process according to Claim 12 wherein the shaped solids are heated to an internal temperature of about 70° to 80°C for a sufficient period of time to form a semi-soft cheese-like analog.
14, A process according to Claim 12 wherein the shaped solids are heated to an internal temperature of about 82° to 95°C
for a sufficient period of time to form a hard cheese-like analog.
for a sufficient period of time to form a hard cheese-like analog.
15. A process-according to Claim 1, wherein the sheared aqueous slurry is clarified prior to adjusting the pH to the protein's isoelectric point.
16. A cream cheese analog produced by the process of Claim 1.
17. A cheese spread analog produced by the process of Claim 9.
18. A semi-soft cheese analog produced by the process of Claim 13.
19. A hard cheese analog produced by the process of Claim 14.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US88388078A | 1978-03-06 | 1978-03-06 | |
| US883,880 | 1978-03-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1108003A true CA1108003A (en) | 1981-09-01 |
Family
ID=25383519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA322,066A Expired CA1108003A (en) | 1978-03-06 | 1979-02-22 | Process for preparing cheese analogs |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JPS54122766A (en) |
| AU (1) | AU515550B2 (en) |
| BE (1) | BE874624A (en) |
| CA (1) | CA1108003A (en) |
| DE (1) | DE2908060A1 (en) |
| FR (1) | FR2419029A1 (en) |
| GB (1) | GB2016255B (en) |
| NL (1) | NL7901746A (en) |
| NZ (1) | NZ189766A (en) |
| SE (1) | SE7901980L (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60199343A (en) * | 1984-03-26 | 1985-10-08 | 味の素株式会社 | Production of cheese like food improved in eating feeling |
| DE60323096D1 (en) * | 2002-07-01 | 2008-10-02 | Kagome Labio Co Ltd | METHOD FOR THE PRODUCTION OF BEVERAGES AND OF A SOLID FERMENTED FOOD FROM RAW MATERIALS |
| JP4928425B2 (en) * | 2007-11-30 | 2012-05-09 | 赤穂化成株式会社 | Processed soy processed food with cheese texture and method for producing the same |
| US10039306B2 (en) | 2012-03-16 | 2018-08-07 | Impossible Foods Inc. | Methods and compositions for consumables |
| US20140220217A1 (en) | 2011-07-12 | 2014-08-07 | Maraxi, Inc. | Method and compositions for consumables |
| PT2731451T (en) * | 2011-07-12 | 2018-11-27 | Impossible Foods Inc | Methods and compositions for consumables |
| CN103889243A (en) | 2011-07-12 | 2014-06-25 | 马拉克西公司 | Methods and compositions for consumables |
| WO2014110540A1 (en) | 2013-01-11 | 2014-07-17 | Maraxi, Inc. | Non-dairy cheese replica comprising a coacervate |
| JP6612129B2 (en) | 2013-01-11 | 2019-11-27 | インポッシブル フーズ インコーポレイテッド | Methods and compositions for consumables |
| CA2944459C (en) | 2014-03-31 | 2023-03-14 | Impossible Foods Inc. | Ground meat replicas |
| EP3649868B1 (en) * | 2018-11-07 | 2021-09-08 | Hochland SE | Method for producing a cut-resistant food gel body made from vegetable proteins, food gel body |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR13637E (en) * | 1910-01-17 | 1911-05-19 | Yu Ying Li | Mill used in the manufacture of soy milk |
| FR679795A (en) * | 1928-12-19 | 1930-04-17 | Process for treating oilseeds to obtain cheese | |
| GB1300711A (en) * | 1970-05-25 | 1972-12-20 | Ralston Purina Co | Proteinaceous food product |
| US3857970A (en) * | 1973-04-17 | 1974-12-31 | Fuji Oil Co Ltd | Preparation of soy cheese |
| JPS5032296B2 (en) * | 1972-05-02 | 1975-10-20 | ||
| GB1399072A (en) * | 1973-02-07 | 1975-06-25 | Pfizer Ltd | Tofu manufacture |
-
1979
- 1979-02-22 CA CA322,066A patent/CA1108003A/en not_active Expired
- 1979-02-26 NZ NZ189766A patent/NZ189766A/en unknown
- 1979-03-01 FR FR7905348A patent/FR2419029A1/en not_active Withdrawn
- 1979-03-02 DE DE19792908060 patent/DE2908060A1/en not_active Withdrawn
- 1979-03-05 NL NL7901746A patent/NL7901746A/en not_active Application Discontinuation
- 1979-03-05 JP JP2462579A patent/JPS54122766A/en active Granted
- 1979-03-05 BE BE0/193845A patent/BE874624A/en unknown
- 1979-03-05 SE SE7901980A patent/SE7901980L/en unknown
- 1979-03-06 AU AU44826/79A patent/AU515550B2/en not_active Ceased
- 1979-03-06 GB GB7907944A patent/GB2016255B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| AU515550B2 (en) | 1981-04-09 |
| NZ189766A (en) | 1981-03-16 |
| NL7901746A (en) | 1979-09-10 |
| DE2908060A1 (en) | 1979-09-13 |
| FR2419029A1 (en) | 1979-10-05 |
| AU4482679A (en) | 1979-09-13 |
| JPS54122766A (en) | 1979-09-22 |
| GB2016255A (en) | 1979-09-26 |
| GB2016255B (en) | 1982-08-04 |
| SE7901980L (en) | 1979-09-07 |
| JPS5714133B2 (en) | 1982-03-23 |
| BE874624A (en) | 1979-07-02 |
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Legal Events
| Date | Code | Title | Description |
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| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 19980901 |