NON-DAIRY COTTAGE CHEESE AND METHOD OF PRODUCTION

Abstract

The invention describes a non-dairy cottage cheese composition, having a curded texture, comprising about 1% to about 20% of nuts, seeds or soybeans; and about 60% to about 98% water. The invention additionally describes a method of production thereof.

Claims

1. A non-dairy cottage cheese composition, having a curded texture, comprising: about 1% to about 20% of nuts, seeds or soybeans; and about 60% to about 98% water.

2. The non-dairy cottage cheese composition of claim 1, further comprising: about 0% to about 30% of oil; about 0% to about 3% of salt; and about 0% to about 3% of sugar.

3. The non-dairy cottage cheese composition of claim 1, comprising: a) about 20% to about 80% liquid phase; wherein said liquid phase is comprising: i) about 0% to about 97% liquid; ii) about 3% to about 20% oil; iii) about 0% to about 3% salt; and iv) about 0% to about 3% sugar. b) about 80% to about 20% solid phase; wherein said solid phase composition comprises non-dairy hard cheese equivalents or half-hard cheese equivalents.

4. The non-dairy cottage cheese composition of claim 1 wherein said nuts are selected from one or more members of the group consisting of: hickory, hazel nuts, pecans, almonds, peanuts, pistachios, macadamia nuts, coconut, walnuts, cashews, Brazil nuts, chestnut and pine nuts.

5. The non-dairy cottage cheese composition of claim 1 wherein said nuts are added in the form of a nut butter.

6. The non-dairy cottage cheese composition of claim 1 wherein said seeds are selected from one or more members of the group consisting of: watermelon seeds, melon seeds, sunflower seed, hemp, sesame and oat.

7. The non-dairy cottage cheese composition of claim 2 wherein said oil is selected from the group consisting of: margarine, corn oil, sesame oil, olive oil, soybean oil, coconut oil, sunflower oil, safflower oil, cottonseed oil, palm oil, rapeseed oil, and mixtures thereof.

8. The non-dairy cottage cheese composition of claim 2 wherein the sugar is selected from one or more members of the group consisting of: white sugar, brown sugar, granulated sugar, caster sugar, confectioner sugar, cane sugar, demerara sugar, turbinado sugar, muscovado sugar; and artificial sugar.

9. The non-dairy cottage cheese composition of claim 3 wherein said liquid (i) is selected from the group consisting of: water, non-dairy nut-based milk, non-dairy seed-based milk; and non-dairy soybeans-based milk.

10. The non-dairy cottage cheese composition of claim 3 wherein said liquid phase composition further comprises: about 0% to about 3% food colorings; about 0% to about 3% flavorings; about 0% to about 5% stabilization materials; about 0% to about 5% preservatives; and about 0% to about 3% fermenting bacteria.

11. The non-dairy cottage cheese composition of claim 3 wherein said solid phase composition further comprises: about 0% to about 3% food colorings; about 0% to about 3% flavorings; about 0% to about 5% starches; about 0% to about 3% stabilization materials; and about 0% to about 2% fermenting bacteria.

12. The non-dairy cottage cheese composition of claim 3, comprising: 88.5% non-dairy liquid made of soybeans, comprising: water, soybeans and salt; 8% purified coconut oil; 2.5% tapioca; 1% stabilization materials; and less than 3% salt; wherein the liquid phase composition comprises: 92% non-dairy liquid made of soybeans, comprising: water, soybeans and salt; 8% purified coconut oil; and about 0% salt and sugar; and wherein the solid phase composition comprises: 85% non-dairy liquid made of soybeans, comprising: water, soybeans and salt; 8% purified coconut oil; 5% tapioca; 2% stabilization materials; and less than 3% salt.

13. A method for producing a non-dairy cottage cheese, the method comprising: a) blending all ingredients of a liquid phase to form a homogeneous mass; b) blending said liquid phase together with a solid phase to obtain a mixture; and c) grinding said mixture until obtaining a curd mixture of soft non-dairy cheese curds.

14. The method of claim 13, wherein said grinding stage is performed before adding said liquid phase, said method comprising: a) blending all ingredients of a liquid phase to form a homogeneous mass; b) grinding a solid phase until obtaining a curded mixture comprising soft non-dairy cheese curds; and c) blending said grainy mixture together with the liquid phase to a mixture.

15. The method of claim 13, wherein the grinding stage is performed until obtaining soft curds at a size of about 2 mm to about 7 mm.

16. The method of claim 13, wherein all stages are performed at room temperature.

Description

DETAILED DESCRIPTION

[0016] Unless otherwise stated, all percentages herein are weight percentages.

[0017] As used herein the term cottage cheese is intended to refer to a cheese equivalent having curds, namely a gritty or grainy texture. The texture is similar to that obtained by coagulating milk, however the ingredients are primarily non-dairy, or include only minute traces of dairy (low dairy).

[0018] In the present invention, the terms non-dairy cottage, and cottage cheese equivalent are used interchangeably.

[0019] Particulars embodiments disclosed herein include a non-dairy cheese having a desirable taste, flavor and texture similar to dairy cottage cheese, and a method for producing the same. Other particulars embodiments disclosed herein include producing nut or seed based cottage cheese that may be entirely free of dairy ingredients and method for producing the same. Additionally, particular embodiments include nut or seed based cottage cheese that may be partially free of dairy ingredients, and a method for producing the same.

[0020] The term nut as used herein generally refers to any type of human-edible dry fruit composed of a separable hard shell or rind and an interior kernel, whereas the kernel of the nut is the part used in the production process. Non-limiting examples are: hickory, hazel nuts, pecans, almonds, peanuts, pistachios, macadamia nuts, coconut, walnuts, cashews, Brazil nuts, chestnuts, pine nuts, etc. The nut content may be added in the form of a nut butter.

[0021] Non-limiting examples seeds as used herein is generally refer to watermelon seeds, melon seeds, sunflower seed, hemp, sesame, oat etc.

[0022] As noted above, the present invention refers to a non-dairy cottage cheese that is essentially free of dairy proteins or any other dairy products. Thus, a preferred composition has 0% dairy proteins. The dairy-free cottage cheese is suitable for vegan consumers or highly-allergic consumers, for instance lactose intolerant consumers

[0023] In a particular embodiment, a general process of making the cottage cheese equivalent, is by mixing together a liquid phase (described herein-below) with a solid phase (described below), and then grinding until grains of about 2 mm to about 7 mm are obtained. The product is then refrigerated at a temperature of 4 C. The production process is executed at room temperature.

[0024] In one embodiment, the ratio between the liquid phase and the solid phase of the non-dairy cottage cheese is as follows: [0025] Liquid phase about 20% to about 80%; [0026] Solid phase about 80% to about 20%.

[0027] The preferred liquid phase is a combination of about 0% to about 97% water or a non-dairy liquid made of nuts, and/or seeds and/or soybeans.

[0028] The preferred liquid phase further comprises about 3% to about 20% oils, about 0% to about 10% salt and about 0% to about 10% sugar.

[0029] Common types of oil that may be used include non-hydrogenated oils, such as margarine, as well as fats and oils from corn, sesame, olive, soybeans, coconut, sunflower, safflower, cottonseed, palm and rapeseed. All will hereinafter be referred to as oil.

[0030] Common types of sugar that may be used include white sugar, brown sugar, granulated sugar, caster sugar, confectioner sugar, cane sugar, demerara sugar, turbinado sugar, muscovado sugar and artificial sugar (all type of sweeteners). All will hereinafter be referred to as sugar.

[0031] Optionally, the preferred liquid phase may also comprise additional components that are well known and selected based on subjective preferences, namely food colorings, flavorings, stabilization materials, preservatives, and/or fermenting bacteria typically used in the cheese industry, such as Lactobacillus acidophilus, Streptococcus thermophilus, etc.

[0032] In one embodiment, the present invention will use said additional components up to levels of about 0% to about 5% of the liquid phase composition.

[0033] The preferred solid phase is comprised of neutral-flavored non-dairy hard cheese equivalents or half-hard cheese equivalents. The preparation and formulation of such a non-dairy cheese is conventional and well-known to those of ordinary skill in the art. Typically, the present invention will use a cheese equivalent comprising non-dairy mozzarella, etc.

[0034] Optionally, the preferred solid phase may also comprise additional components that are well known and selected based on subjective preferences, namely stabilization materials and preservatives, such as Sulfur dioxide (commercially known as E220), Sorbat salt, Bisulfite (commercially known as E222), Formic acid or Benzoic acid Bisulfite (commercially known as E210), synthetic antioxidant additives, or any other know preservation additives typically used in the food industry; flavorings, starches, food colorings, fermenting bacteria typically used in the cheese industry, such as Lactobacillus acidophilus, Streptococcus thermophilus, etc. In one embodiment, the present invention will use said additional components up to levels of about 0% to about 5% of the liquid phase composition.

[0035] In one embodiment of the invention, the preparation process is as follows. Unless otherwise stated, all stages are performed at room temperature. All the ingredients of the liquid phase are first blended together to form a homogeneous mass. Then the liquid phase is blended together with the solid phase. The mixture is inserted into a grinder, and ground until soft grains of about 2 mm to about 7 mm are obtained. The grainy mixture which is retained is referred herein as cottage cheese. The cottage cheese may be filled into containers in various volumes for use by the end consumers. The final cottage cheese is then refrigerated at a temperature of 4 C.

[0036] In another embodiment of the invention, first the solid phase is solely inserted into a grinder while grinding until soft grains in size of about 2 mm to about 7 mm are obtained. Then after, the liquid phase is added to the grainy mass and blended therewith to form a grainy mixture. The grainy mixture is referred herein as cottage cheese. The cottage cheese may be filled into containers in various volumes for use by the end consumers. The final cottage cheese is then refrigerated at a temperature of 4 C.

[0037] The preferred composition of the final cottage cheese is about 1% to about 20% of nuts, seeds or soybeans, about 60% to about 98% of water, about 0% to about 30% of oil, about 0% to about 3% of salt, and about 0% to about 3% of sugar.

[0038] These and other aspects of the present invention may be more fully understood by reference to the following example:

EXAMPLE

[0039] A non-dairy cottage cheese style is made according to the following composition: In this example the total weight of the liquid phase and the total weight of the solid phase are equal.

[0040] Liquid Phase Composition:

TABLE-US-00001 Non-dairy liquid made of soybeans, 92% comprising of water, soybeans and salt Purified coconut oil 8% Salt and sugar less than 3%

[0041] Solid Phase Composition:

TABLE-US-00002 Non-dairy liquid made of soybeans, 85% comprising of water, soybeans and salt Purified coconut oil 8% Tapioca 5% Stabilization materials (kappa carrageenan, Guar Gum) 2% Salt ~0%

[0042] The composition of the final cottage cheese which retained from the above provided liquid and solid phases is as follows:

TABLE-US-00003 Non-dairy liquid made of soybeans, 88.5% comprising of water, soybeans and salt Purified coconut oil 8% Tapioca 2.5% Stabilization materials (kappa carrageenan, Guar Gum) 1% Salt and sugar less than 3%

[0043] The preferred composition of the final cottage cheese is calculated based on weighted average between the solid phase ingredients and the liquid phase ingredients according to their weight percentages. The weight percentage of each ingredient is multiplied by the actual weight of the liquid phase or of the solid weight respectively. The sum of this contribution is then divided by the total weight of the liquid and the solid phases.

[0044] According to the above example the total weight of the liquid phase and the total weight of the solid phase are equal. For instance, the weight of each phase is herein defined as 1 kg. Thus, the composition of the non-dairy liquid in final cottage cheese is calculated by: (1*92%+1*85%)/2=88.5%, the composition of the Tapioca starch is calculated by: (1*0%+1*5%)/2=2.5% and so on.

[0045] Although the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims.