JP2002345431 | OILED ROAST FOOD |
JPH04293453 | PRODUCTION OF ASSORTED CONFECTIONERY USING CHEESE AND BAKED CONFECTIONERY |
WO/2000/049881 | USE OF L-ALANINE AS A SWEETENER |
DOYLE MARY C (US)
THOMAS LACEY ANN (US)
FYE ALEXIS MARIE (US)
DARWAN SAMY (US)
MCPHERSON ANDREW EDWARD (US)
WO2016189389A1 | 2016-12-01 |
US20210120834A1 | 2021-04-29 | |||
US20200100517A1 | 2020-04-02 | |||
US20190059408A1 | 2019-02-28 | |||
US20170172169A1 | 2017-06-22 |
CLAIMS What is claimed is: 1. A plant-based cheese product comprising: a plant-based protein; at least a first starch and a second starch, the first starch comprising a hydrophobic starch and the second starch comprising a modified starch; a flexibility enhancing agent; a fat component having a solid fat content in the range of 30% to about 60% at 50°F and 0% to about 10% at 92°F; and an acidulant in an amount effective to provide a pH of the plant-based cheese product of about 4.5 to about 5.7. 2. The plant-based cheese product as defined in claim 1, wherein the plant-based protein is present in an amount within the range of about 1 wt% to about 25 wt% crude protein, based on a total weight of the plant-based cheese product. 3. The plant-based cheese product as defined in claim 1, wherein the plant-based protein is present in an amount within the range of about 2 wt% to about 20 wt% crude protein, based on a total weight of the plant-based cheese product. 4. The plant-based cheese product as defined in claim 1, wherein the plant-based protein is present in an amount within the range of about 4 wt% to about 15 wt% crude protein, based on a total weight of the plant-based cheese product. 5. The plant-based cheese product as defined in claim 1, wherein the plant-based protein is present in an amount within the range of about 4 wt% to about 10 wt% crude protein, based on a total weight of the plant-based cheese product. 6. The plant-based cheese product as defined in any one of claims 1 to 5, wherein the first starch is present in an amount within the range of about 0.5 wt% to about 15 wt%, based on a total weight of the plant-based cheese product. 7. The plant-based cheese product as defined in any one of claims 1 to 6, wherein the second starch is present in an amount within the range of about 0.5 wt% to about 10 wt%, based on a total weight of the plant-based cheese product. 8. The plant-based cheese product as defined in any one of claims 1 to 7, wherein the fat component is present in an amount within the range of about 15 wt% to about 30 wt%, based on a total weight of the plant-based cheese product. 9. The plant-based cheese product as defined in any one of claims 1 to 8, wherein the acidulant comprises lactic acid. 10. The plant-based cheese product as defined in any one of claims 1 to 9, wherein the plant-based cheese product has a total solids content within the range of about 45 wt% to about 65 wt%. 11. The plant-based cheese product as defined in any one of claims 1 to 10, wherein the plant-based cheese product has a total solids content within the range of about 50 wt% to about 60 wt%. 12. The plant-based cheese product as defined in any one of claims 1 to 11, wherein the plant-based cheese product has a total solids content within the range of about 50 wt% to about 57 wt%. 13. The plant-based cheese product as defined in any one of claims 1 to 12, wherein the plant-based protein comprises chickpea protein. 14. The plant-based cheese product as defined in any one of claims 1 to 12, wherein the plant-based protein comprises one or more of chickpea protein, fava protein, soy protein, mung bean protein, pea protein, canola protein, and lentil protein. 15. The plant-based cheese product as defined in any one of claims 1 to 14, wherein the fat component comprises the coconut oil. 16. The plant-based cheese product as defined in any one of claims 1 to 14, wherein the fat component comprises one or more of coconut oil, palm oil, palm oil fraction, shea butter, and shea olein. 17. The plant-based cheese product as defined in claim 16, wherein the fat component further comprises one or more of soybean oil, sunflower oil, olive oil, canola oil, peanut oil, sesame oil, and corn oil. 18. The plant-based cheese product as defined in any one of claims 1 to 17, further comprising one or more of salt, an antimicrobial agent, a colorant, and a flavor. 19. The plant-based cheese product as defined in any one of claims 1 to 18, wherein the plant-based cheese product is free of dairy proteins. 20. The plant-based cheese product as defined in any one of claims 1 to 19, wherein the plant-based protein has a mean particle size of less than about 15 microns. 21. The plant-based cheese product as defined in any one of claims 1 to 20, wherein the plant-based cheese product is in the form of a cheese block, a diced cheese, or a shredded cheese. 22. A method of making a plant-based cheese product, comprising: melting a fat component having a solid fat content in the range of 30% to about 60% at 50°F and 0% to about 10% at 92°F; adding water to the melted fat component to form a first mixture; adding a plant-based protein, a flexibility enhancing agent, a hydrophobic starch, and a modified starch to the first mixture and mixing to form a second mixture; heating the second mixture to a temperature within the range of about 160°F to about 215°F; holding the mixture at the heating temperature for at heating time period within the range of about 30 seconds to about 90 seconds to form a heated mixture; and cooling the heated mixture to form the plant-based cheese product. 23. A method of making a plant-based cheese product, comprising: melting a fat component having a solid fat content in the range of 30% to about 60% at 50°F and 0% to about 10% at 92°F; adding a modified starch and a hydrophobic starch to the melted fat component to form a first mixture; adding water, a flexibility enhancing agent, and a plant-based protein to the first mixture and mixing to form a second mixture; heating the second mixture to a temperature within the range of about 160°F to about 215°F; holding the mixture at the heating temperature for at heating time period within the range of about 30 seconds to about 90 seconds to form a heated mixture; and cooling the heated mixture to form the plant-based cheese product. 24. The method as defined in claim 22 or 23, further comprising filling the heated mixture into a container prior to the cooling step. 25. The method as defined in any one of claims 22 to 24, further comprising adding an acidulant to the first or second mixture. 26. The method as defined in any one of claims 22 to 25, further comprising adding one or more of salt and an antimicrobial agent. 27. The method as defined in any one of claims 22 to 26, further comprising adding one or more of a colorant and a flavor. 28. The method as defined in any one of claims 25 to 27, wherein the acidulant is added in an amount effective to provide a pH within the range of about 4.8 to about 5.0 in the plant- based cheese product. 29. The method as defined in any one of claims 22 to 28, wherein the mixing is accomplished at a mixing speed within the range of about 500 rpm to about 2500 rpm and for a mixing time period within the range of about 2 minutes to about 15 minutes. 30. The method as defined in any one of claims 22 to 29, wherein the plant-based protein comprises chickpea protein. 31. The method as defined in any one of claims 22 to 30, wherein the fat component comprises coconut oil. 32. The method as defined in any one of claims 25 to 31, wherein the acidulant comprises lactic acid. 33. A method of making a plant-based cheese product, comprising: combining a fat component with water, a plant-based protein, and at least two starches to form a combination, wherein the first starch is a hydrophobic starch, the second starch is a modified starch, and the fat component has a solid fat content in the range of 30% to about 60% at 50°F and 0% to about 10% at 92°F; blending the combination at a shear rate sufficient to provide a homogeneous mixture; and heating the combination at a temperature within the range of about 160°F to about 215°F. 34. The method as defined in claim 33, wherein the plant-based protein comprises chickpea protein. 35. The method as defined in claim 33 or 34, wherein the fat component comprises coconut oil. 36. The plant-based cheese product as defined in any one of claims 1 to 21, wherein the flexibility enhancing agent comprises one or more of instant starch, xanthan gum, guar gum, locust bean gum, cellulose gum, fenugreek gum, konjac gum, agar, gellan gum, propylene glycol alginate, alginate, microcrystalline cellulose, carboxymethyl cellulose, konjac glucomannan, carrageenan, and pectin. 37. The plant-based cheese product as defined in any one of claims 1 to 21 or 36, wherein the flexibility enhancing agent is present in an amount within the range of about 0.1 wt% to about 20 wt%, based on a total weight of the plant-based cheese product. 38. The method as defined in any one of claims 22 to 32, wherein the flexibility enhancing agent comprises one or more of instant starch, xanthan gum, guar gum, locust bean gum, cellulose gum, fenugreek gum, konjac gum, agar, gellan gum, propylene glycol alginate, alginate, microcrystalline cellulose, carboxymethyl cellulose, konjac glucomannan, carrageenan, and pectin. 39. The method as defined in any one of claims 22 to 32 or 38, wherein the flexibility enhancing agent is present in an amount within the range of about 0.1 wt% to about 20 wt%, based on a total weight of the plant-based cheese product. 40. A plant-based cheese product comprising: a protein of non-animal origin; at least a first starch and a second starch, the first starch comprising a hydrophobic starch and the second starch comprising a modified starch; a fat component having a solid fat content in the range of 30% to about 60% at 50°F and 0% to about 10% at 92°F; and an acidulant in an amount effective to provide a pH of the product of about 4.5 to about 5.7. 41. The plant-based cheese product as defined in claim 40, wherein the protein is present in an amount within the range of about 1 wt% to about 25 wt% crude protein, based on a total weight of the product. 42. The plant-based cheese product as defined in claim 40 or 41, wherein the first starch is present in an amount within the range of about 0.5 wt% to about 15 wt%, based on a total weight of the product. 43. The plant-based cheese product as defined in any one of claims 40 to 42, wherein the second starch is present in an amount within the range of about 0.5 wt% to about 10 wt%, based on a total weight of the product. 44. The plant-based cheese product as defined in any one of claims 40to 43, wherein the fat component is present in an amount within the range of about 15 wt% to about 30 wt%, based on a total weight of the product. 45. The plant-based cheese product as defined in any one of claims 40 to 44, wherein the product has a total solids content within the range of about 45 wt% to about 65 wt%. 46. The plant-based cheese product as defined in any one of claims 40 to 45, wherein the protein comprises one or more of a fermented protein, a fungus protein, chickpea protein, fava protein, soy protein, mung bean protein, pea protein, canola protein, and lentil protein. 47. The plant-based cheese product as defined in any one of claims 40 to 46, wherein the fat component comprises one or more of coconut oil, palm oil, palm oil fraction, shea butter, and shea olein. 48. The plant-based cheese product as defined in claim 47, wherein the fat component further comprises one or more of soybean oil, sunflower oil, olive oil, canola oil, peanut oil, sesame oil, and corn oil. 49. The plant-based cheese product as defined in any one of claims 40 to 48, wherein the protein has a mean particle size of less than about 15 microns. 50. The plant-based cheese product as defined in any one of claims 40 to 49, further comprising a flexibility enhancing agent. 51. The plant-based cheese product as defined in claim 50, wherein the flexibility enhancing agent comprises one or more of instant starch, xanthan gum, guar gum, locust bean gum, cellulose gum, fenugreek gum, konjac gum, agar, gellan gum, propylene glycol alginate, alginate, microcrystalline cellulose, carboxymethyl cellulose, konjac glucomannan, carrageenan, and pectin. 52. The plant-based cheese product as defined in claim 52 or 53, wherein the flexibility enhancing agent is present in an amount within the range of about 0.1 wt% to about 20 wt%, based on a total weight of the product. 53. The plant-based cheese product as defined in any one of claims 40 to 52, wherein the first starch comprises an octenyl succinic anhydride starch. 54. The plant-based cheese product as defined in any one of claims 40 to 53, wherein the second starch comprises one or more of a modified waxy starch and a hydrolyzed amylose- containing starch. 55. The plant-based cheese product as defined in any one of claims 1 to 21 or 36 to 37, wherein the first starch comprises an octenyl succinic anhydride starch. 56. The plant-based cheese product as defined in any one of claims 1 to 21, 36 to 37, or 55, wherein the second starch comprises one or more of a modified waxy starch and a hydrolyzed amylose-containing starch. 57. The method as defined in any one of claims 22 to 32, or 38 to 39, wherein the hydrophobic starch comprises an octenyl succinic anhydride starch. 58. The method as defined in any one of claims 22 to 32, 38 to 39, or 57, wherein the modified starch comprises one or more of a modified waxy starch and a hydrolyzed amylose- containing starch. 59. The method as defined in any one of claims 33 to 35, wherein the first starch comprises an octenyl succinic anhydride starch. 60. The method as defined in any one of claims 33 to 35 or 59, wherein the second starch comprises one or more of a modified waxy starch and a hydrolyzed amylose-containing starch. |
TABLE 1 [0061] Each of the example plant-based cheese products had an appearance, taste, cold texture, and hot/melt texture consistent with consumer expectations for a dairy-based cheese product. [0062] Further, for each of PBCA 1 and PBCA 6 a slice of the plant-based cheese product was placed between two slices of bread and grilled to produce a grilled cheese type product. The slice of each of PBCA 1 and PBCA 6 melted. The grilled cheese type product with PBCA 1 melted therein is shown in FIG.1. The grilled cheese type product with PBCA 6 melted therein is shown in FIG.2. [0063] Example 2 [0064] Six additional examples of the plant-based cheese products disclosed herein were prepared. Each of the additional examples of the plant-based cheese products had the same general formulation as PBCA 1 (shown in Table 1), except that the additional examples did not include colorant or flavors and included additional maltodextrin to replace the lack of colorant and flavors. [0065] Each of the additional plant-based cheese products were prepared by first melting the coconut oil. Then, water was added to the melted coconut oil. Then, the lactic acid was added to produce a pH within the range of about 4.8 to about 5.0 in the final product. Then, the chickpea protein, maltodextrin, salt, sorbic acid, REZISTA® starch (Tate & Lyle), and ACCUBIND® starch (Cargill) were added. The ingredients were then mixed and heated (via steam injection) in a steam injection cooker (Stephan Machinery GmbH) at the mixing speed (shown in Table 2) for the mixing time period (shown in Table 2). Once the mixture was mixed, it was heated (via steam injection) to 185°F and held at 185°F for l minute. Then, the heated mixture was filled into a box and allowed to cool to form a block of the example plant-based cheese product. [0066] The mixing speed and the mixing time period for each of the additional example plant-based cheese products are shown in Table 2. In Table 2, the additional example plant- based cheese products are referred to as “PBCA 8,” “PBCA 9,” “PBCA 10,” “PBCA 11,” “PBCA 12,” and “PBCA 13.” TABLE 2 [0067] Each of the additional example plant-based cheese products had an appearance, taste, cold texture, and hot/melt texture consistent with consumer expectations for a dairy- based cheese. [0068] Example 3 [0069] An additional example of the plant-based cheese product disclosed herein was prepared. The additional example of the plant-based cheese product had the same general formulation as PBCA 1 (shown in Table 1), except that the additional example did not include colorant and included additional maltodextrin to replace the lack of colorant. [0070] The additional example plant-based cheese product was prepared by first melting the coconut oil. Then, the REZISTA® starch and ACCUBIND® starch were added, and the combination of the melted coconut oil, the REZISTA® starch, and the ACCUBIND® starch was thoroughly mixed to provide a homogeneous mixture of the starches in the melted coconut oil. Water and lactic acid were added. Lactic acid was added in an amount effective to provide a pH within the range of about 4.8 to about 5.0 in the final product. The chickpea protein, maltodextrin, salt, and sorbic acid were then added. The ingredients were mixed and heated (via steam injection) in a steam injection cooker (Stephan Machinery GmbH) at 2500 rpm for 10 minutes. Flavors were added, and the mixture was heated (via steam injection) to 185°F and held at 185°F for l minute. The heated mixture was filled into a box and allowed to cool to form an about 20 lb to about 24 lb block of the example plant-based cheese product. [0071] The additional example plant-based cheese product had an appearance, taste, cold texture, and hot/melt texture consistent with consumer expectations for a dairy-based cheese. [0072] Example 4 [0073] A further example of the plant-based cheese product disclosed herein can be prepared. The additional example of the plant-based cheese product has the same general formulation as PBCA 1 (shown in Table 1), except that the additional example did not include colorant or flavors and included additional maltodextrin to replace the lack of colorant or flavors. [0074] The additional example plant-based cheese product is prepared by first melting the coconut oil. Water and lactic acid are added. Lactic acid is added in an amount effective to provide a pH within the range of about 4.8 to about 5.0 in the final product. The chickpea protein, maltodextrin, salt, and sorbic acid are then added. The ingredients are mixed and heated (via steam injection) in a steam injection cooker (Stephan Machinery GmbH) at shear rate and for a time period sufficient to produce a homogenous mixture. The mixture is then heated (via steam injection) to 185°F. Then, the REZISTA® starch and ACCUBIND® starch are added to water and thoroughly mixed to provide a homogeneous mixture. The starches and water mixture are added to the mixture in a steam injection cooker, and then the mixture is held at 185°F for l minute. The heated mixture is filled into a box and allowed to cool to form a block of the example plant-based cheese product having an appearance, taste, cold texture, and hot/melt texture consistent with consumer expectations for a dairy-based cheese. [0075] It is to be understood that the ranges provided herein include the stated range and any value or sub-range within the stated range. For example, a range of about 5 wt% to about 15 wt% should be interpreted to include not only the explicitly recited limits of range of about 5 wt% to about 15 wt%, but also to include individual values, such as 6.35 wt%, 7.5 wt%, 10 wt%, 12.75 wt%, 14 wt%, etc., and sub-ranges, such as about 7 wt% to about 10.5 wt%, about 8.5 wt% to about 12.7 wt%, about 9.75 wt% to about 14 wt%, etc. Furthermore, when “about” is utilized to describe a value, this is meant to encompass minor variations (up to +/- 10%) from the stated value. [0076] All percentages and ratios are calculated by weight unless otherwise indicated. All percentages and ratios are calculated based on the total weight of the compound or composition unless otherwise indicated. [0077] Reference throughout the specification to “an example,” “one example,” “another example,” “some examples,” “other examples,” and so forth, means that a particular element (e.g., feature, structure, and/or characteristic) described in connection with the example is included in at least one example described herein, and may or may not be present in other examples. In addition, it is to be understood that the described elements for any example may be combined in any suitable manner in the various examples unless the context clearly dictates otherwise. [0078] In describing and claiming the examples disclosed herein, the singular forms “a”, “an”, and “the” include plural referents unless the context clearly dictates otherwise. [0079] While several examples have been described in detail, it is to be understood that the disclosed examples may be modified. Therefore, the foregoing description is to be considered non-limiting.