VEGAN FERMENTED SOFT CHEESE

Abstract

The present invention relates to a food product composed of vegetable ingredients having visual, textural and flavour properties of a soft fermented cheese.

Claims

1. A vegetable food product analogous to a fermented cheese comprising: crushed nuts, with the addition of: at least transglutaminase and/or a source of starch; lactic ferments; and water, wherein the vegetable food product does not contain soybeans or added food additives.

2. The vegetable food product according to claim 1, wherein the vegetable food product is refined.

3. The vegetable food product according to claim 1, to which at least one vegetable fat is added.

4. The vegetable food product according to claim 1, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; optionally, up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; optionally up to 3% of transglutaminase; optionally up to 15% of a vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; optionally, up to 15% of at least one source of starch; optionally up to 8% of vegetable food fibres; optionally up to 5% of other ingredients, including aromas, sugar or calcium sources; and between 45% and 85% of water.

5. The vegetable food product according to claim 1, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; up to 3% of transglutaminase; optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; optionally, up to 15% of at least one source of starch; optionally, up to 8% of vegetable food fibres; optionally, up to 5% of other ingredients, including aromas, a source of sugars, ora source of calcium; and between 45% and 85% of water.

6. The vegetable food product according to claim 1, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; optionally, up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; up to 15% of at least one source of starch; optionally, up to 8% of vegetable food fibres; optionally, up to 5% of other ingredients, including aromas, a source of sugars, ora source of calcium; and between 45% and 85% of water.

7. The vegetable food product according to claim 1 comprising (percentages expressed by weight with respect to the total weight of the product): 5 to 52% of crushed nuts; the nut particles are less than or equal to 50 μm in size; optionally, up to 26% of vegetable fat; 0.5 to 2.5% of food salt; optionally up to 20% of a vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; optionally, up to 20% of at least one source of starch; optionally up to 10% of vegetable food fibres; optionally up to 7% of other ingredients, including aromas, sugar or calcium sources; and between 35% and 75% of water.

8. The vegetable food product according to claim 1, wherein the vegetable food product has the following nutritional composition: TABLE-US-00008 Content per 100 g Dry extract  25-65 Protein .sup. 1-20 Carbohydrates 0.5-20 Lipids .sup. 3-40 Fibres 0.5-10

9. A method for preparing the vegetable food product according to claim 1, comprising the steps of: A) mixing the ingredients and obtaining a pumpable mix; B) optionally, homogenizing the mixture obtained in step A); C) heating between 75° C. and 90° C. for 5 to 30 minutes; D) cooling to a temperature of about 40° C.; E) seeding the ferments, optionally adding transglutaminase; F) optionally, coagulating; G) optional curd-cutting followed by a molding; H) acidifying by fermentation for 7 to 20 hours at about 30° C., until a pH of between 5.2 and 4.5 is reached; I) optionally, thermal treating; J) demolding; K) optionally, spraying the refining ferments; L) optionally, dry salting; M) optionally, refining; and N) preserving.

10. The vegetable food product according to claim 1, wherein the crushed nuts are in the form of a puree.

11. The vegetable food product according to claim 2, to which at least one vegetable fat is added.

12. The vegetable food product according to claim 2, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; optionally, up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; optionally up to 3% of transglutaminase; optionally up to 15% of a vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; optionally, up to 15% of at least one source of starch; optionally up to 8% of vegetable food fibres; optionally up to 5% of other ingredients, including aromas, sugar or calcium sources; and between 45% and 85% of water.

13. The vegetable food product according to claim 3, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; optionally, up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; optionally up to 3% of transglutaminase; optionally up to 15% of a vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; optionally, up to 15% of at least one source of starch; optionally up to 8% of vegetable food fibres; optionally up to 5% of other ingredients, including aromas, sugar or calcium sources; and between 45% and 85% of water.

14. The vegetable food product according to claim 2, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; up to 3% of transglutaminase; optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; optionally, up to 15% of at least one source of starch; optionally, up to 8% of vegetable food fibres; optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and between 45% and 85% of water.

15. The vegetable food product according to claim 3, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; up to 3% of transglutaminase; optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; optionally, up to 15% of at least one source of starch; optionally, up to 8% of vegetable food fibres; optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and between 45% and 85% of water.

16. The vegetable food product according to claim 4, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; up to 3% of transglutaminase; optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; optionally, up to 15% of at least one source of starch; optionally, up to 8% of vegetable food fibres; optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and between 45% and 85% of water.

17. The vegetable food product according to claim 2, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; optionally, up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; up to 15% of at least one source of starch; optionally, up to 8% of vegetable food fibres; optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and between 45% and 85% of water.

18. The vegetable food product according to claim 3, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; optionally, up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; up to 15% of at least one source of starch; optionally, up to 8% of vegetable food fibres; optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and between 45% and 85% of water.

19. The vegetable food product according to claim 4, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product): 5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size; optionally, up to 20% of vegetable fat; up to 1.5% of food salt; from 0.01 to 0.5% of lactic ferments and optionally refining ferments; optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; up to 15% of at least one source of starch; optionally, up to 8% of vegetable food fibres; optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and between 45% and 85% of water.

20. The vegetable food product according to claim 2, comprising (percentages expressed by weight with respect to the total weight of the product): 5 to 52% of crushed nuts; the nut particles are less than or equal to 50 μm in size; optionally, up to 26% of vegetable fat; 0.5 to 2.5% of food salt; optionally up to 20% of a vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions; optionally, up to 20% of at least one source of starch; optionally up to 10% of vegetable food fibres; optionally up to 7% of other ingredients, including aromas, sugar or calcium sources; and between 35% and 75% of water.

Description

FIGURES

[0147] FIG. 1 represents the product according to the invention obtained at the end of example 2.

[0148] FIG. 2 represents the product according to the invention obtained at the end of example 3.

[0149] FIG. 3 represents the average dE values obtained for the products of the invention and the commercial soft dough dairy products.

[0150] FIG. 4 represents the Young's modulus values of a selection of fermented and refined dairy cheeses and products according to the invention.

[0151] FIG. 5 represents the map of the products resulting from the sensory evaluation.

[0152] FIG. 6 represents the map of the sensory descriptors.

[0153] FIG. 7 represents the results of the sensory evaluation of the products of the invention and of commercial products.

EXAMPLES

[0154] Example 1: In this example, the product according to the invention is prepared with 30% almond puree, 5% rapeseed oil, 5% wheat flour, 0.5% NaCl, 0.01% commercial ferments of type Yoflex® (Chr. Hansen), 0.1% Geotrichum candidum, 1% transglutaminase and water amount sufficient to 100%.

[0155] The steps implemented are as follows: A-C-D-E-F-G-H-I-J-K-L-M-N (see Table 2)

[0156] The finished product having the appearance of a dairy soft dough, with a white flowered crust and a smooth and homogeneous core having a melting texture.

[0157] The product has a pH of 4.6 and can be preserved for several weeks at a temperature of 4 to 10° C. without showing any noticeable change in texture or taste or flora balance.

[0158] The nutritional values of the product in Example 1 are shown below:

TABLE-US-00003 TABLE 3 Content per 100 g Energy (kcal) 247 Dry extract 45 Protein 8 Carbohydrates 6 Of which sugars 1.3 Lipids 21 Fibres 3

[0159] Example 2: Product prepared with 10% almond puree, 10% cocoa butter, 10% pea protein isolate, 0.5% NaCl, 0.01% Yoflex® (Chr.Hansen) commercial ferments, 0.1% Geotrichum candidum, 1% transglutaminase and water amount sufficient to 100%.

[0160] The steps implemented are as follows: A-C-D-E-F-G-H-I-J-K-M-N (see Table 2).

[0161] The product of Example 2 has a firmer texture than the product of Example 1 and is slightly drier in the mouth. The color is also slightly darker due to the addition of the pea protein and the taste is slightly more distinctive (see FIG. 1).

[0162] The nutritional profile is also modified as shown in the following table:

TABLE-US-00004 TABLE 4 Content per 100 g Energy (kcal) 249 Dry extract 40 Protein 12 Carbohydrates 1.1 Of which sugars 0.6 Lipids 20.5 Fibres 1.7

[0163] Example 3: Product prepared with 20% almond puree, 10% cocoa butter, 0.5% NaCl, 0.01% Yoflex® (Chr.Hansen) commercial ferments, 0.1% Geotrichum candidum, 1% transglutaminase and water amount sufficient to 100%.

[0164] The steps implemented are as follows: A-C-D-E-F-G-H-I-J-K-M-N (see Table 2).

[0165] The finished product has a fresh, melting texture, a white chalky core with the appearance of a dairy soft dough, with a white flowered crust. The product has a pH of 4.6 and can be preserved for several weeks at a temperature of 4 to 10° C. without showing any noticeable evolution in terms of texture or taste or flora balance (see FIG. 2).

[0166] The nutritional values of the product in Example 3 are shown below:

TABLE-US-00005 TABLE 5 Content per 100 g Energy (kcal) 280 Dry extract 40 Protein 5.6 Carbohydrates 2.1 Of which sugars 1.3 Lipids 27 Fibres 2.7

[0167] Example 4: Product composed of 20% almond puree, 10% cocoa butter, 1% glucose syrup, 0.5% NaCl, 0.1% commercial lactic ferments, 0.1% Penicillium camembertii, 1% transglutaminase and water amount sufficient to 100%.

[0168] The steps implemented are as follows (see Table 2):

[0169] A-C-D-E-G without curd-cutting-H-I-J-K-M-N

[0170] The mix is directly molded in jars, the coagulation is done at the same time as the acidification during the step H, this step is conducted from 16 to 20 hours at 30° C.

[0171] The finished product has a more homogeneous, smoother and more gel-like texture, having the appearance of a dairy soft dough, with a very white, fluffy flowered crust and with a slight note of mushroom. The product has a pH of 4.6 and can be preserved for several weeks at a temperature of 4 to 10° C. without showing any noticeable change in texture or taste or flora balance.

[0172] The nutritional values of the product in Example 4 are shown below:

TABLE-US-00006 TABLE 6 Content per 100 g Energy (kcal) 212 Dry extract 35 Protein 4.2 Carbohydrates 2.5 Of which sugars 2 Lipids 21 Fibres 2.0

[0173] Example 5: Product composed of 22% almond puree, 10% cocoa butter, 5% rice flour, 5% potato fecula 1% NaCl, acidification by commercial ferments, 0.1% Geotrichum candidum and water amount sufficient to 100%.

[0174] The method selected for the example comprises the following steps (see Table 2): A-C-D-E-G without curd-cutting-H-J-M-N

[0175] The finished product has the appearance of a refined dairy product, with a white crust and a firm, melting, sliceable core and a beige-colored paste. The product has a pH of 4.5 and can be preserved for several weeks at a temperature of 4 to 10° C. without showing any noticeable change in texture or taste or flora balance.

[0176] The nutritional values of the product in Example 5 are shown below:

TABLE-US-00007 TABLE 7 Content per 100 g Energy (kcal) 250 Dry extract 45 Protein 5 Carbohydrates 9 Of which sugars 1.3 Lipids 22 Fibres 2

Example 6

[0177] CIELAB colorimetry analyses were performed on commercial dairy soft dough products and on some examples related to our invention. The measurement was performed only on the core of the product (the paste).

[0178] CIE Lab (more exactly L*a*b*) is a model of representation of the colors developed in 1976 by the International Commission of Lighting (CIE). Like all the devices from the CIE XYZ device, it characterizes a color with an intensity parameter corresponding to the luminance and two chrominance parameters that describe the color. It has been particularly studied so that the calculated distances between colors correspond to the differences perceived by the human eye.

[0179] The combination L* is the lightness, which ranges from 0 (black) to 100 (white).

[0180] The a* component represents the range from the red (positive value) green (negative) axis passing through the white (0) if the brightness is 100.

[0181] The b* component represents the range from the yellow (positive value) blue (negative) axis passing through the white (0) if the brightness is 100.

[0182] The L*a*b* color model was created as an absolute model, independent of the equipment that can be used as a theoretical reference. The dE criterion was followed, this is a calculation that measures the deviation from white (Color in Food: Improving Quality, published by D MacDougall in 2002) according to the following equation:

ΔE*=[(ΔL*).sup.2+(Δa*).sup.2+(ΔLb*).sup.2].sup.1/2

[0183] FIG. 3 shows the average dE values obtained for the products of the invention and commercial dairy soft dough products; it shows that the products of the invention are in the color universe of the commercial dairy soft dough products with an average dE of about 20.

Example 7

[0184] The rheological characterization of the cheeses was carried out using an Instron universal traction-compression machine. The products are placed on a plane and their initial diameter is measured. They are subjected to an uniaxial compression by a plate whose diameter is greater than that of the cheese. The plate descends at a constant speed of 30 mm/min to a displacement corresponding to 15% of the initial height of the product.

[0185] The resistive force, normalized by the initial diameter of the cheese, is homogeneous to an apparent stress (in kPa). The displacement of the plate after contact, referred to the initial height, is homogeneous to an apparent deformation (without units). The apparent stress initially varies linearly with the apparent deformation. The slope (i.e. the ratio between apparent stress and deformation) corresponds to the apparent Young's modulus (noted E, in kPa), which is an indicator of the firmness of the product.

[0186] This test was conducted on a selection of fermented and refined dairy cheeses (Camembert, goat's cheese, etc.) and on some products according to the invention. The Young's modulus values obtained are shown in FIG. 4.

[0187] The values obtained for the products in the various examples are of the same order of magnitude as those for various dairy cheeses. The combination of the different technical levers described above therefore allows to generate a product space that reproduces the rheological attributes of different fermented and/or refined dairy cheeses.

Example 8

[0188] A sensory evaluation was conducted on some examples of the invention against commercially available refined VEGAN products. The products shown in examples 2-4 and 5 were evaluated against commercial products named competitor B, L, R, N, V.

[0189] The evaluation took place in a comparative way, on products presented anonymously with the help of a 3-digit code, the product is evaluated as a whole, i.e. a piece comprising both the paste and the crust.

[0190] The jury was made up of 8 participants trained in the descriptive method (Sensory Profile/QDA Quantitive Descriptive Analysis) and in the evaluation of vegetable products.

[0191] About ten descriptors were evaluated, including: Overall Intensity, Dairy, Cheesy/Lipolyzed, Yeasty/Fermented, Refined and Acidic.

[0192] The products were rated on a 6-point discontinuous scale (0=no perception to 5=very strong perception).

[0193] The results are presented in the form of a PCA (Principal Component Analysis) which allows the sensory differences observed to be summarized. The PCA is presented in the form of 2 graphs to be interpreted simultaneously.

[0194] The map of the products indicates the sensory proximities between products and the map of the descriptors allows to interpret them: a product is located in the direction of the descriptors for which it has high values, relative to the other products on the map (see FIGS. 5 and 6).

[0195] At the end of the sensory evaluation, the products of the invention stand out with a lower overall intensity than the products of the competition. They are less cheesy/lipolyzed, less fermented/yeasty, less refined, less acidic and more dairy (FIG. 7).