LOW PROTEIN CHEESE HAVING IMPROVED STRETCH

Abstract

The technology disclosed in this specification pertains to imitations cheese comprising a grade 2 gum Arabic in an amount of from about 0.1% to about 1.0% and having a molecular weight of greater than about 800 kDa. In some embodiments the imitation cheese are low protein imitation cheeses having protein content of less than about 20%. It has been observed that the disclosed cheeses have an improved melt-stretch compared to imitation cheeses made with other hydrocolloids. It has further been observed low protein imitation cheeses comprising a grade 2 gum Arabic have a melt-stretch more like that of a full protein imitation cheese compared to the melt-stretch of imitation cheeses made with other hydrocolloids.

Claims

1. A reduced casein imitation cheese comprising an unmodified grade 2 gum Arabic in an amount of from about 0.1% to about 1.0%, (w/w of the imitation cheese), the unmodified grade 2 gum Arabic having a molecular weight of greater than about 800 kDa.

2. The reduced casein imitation cheese of claim 1 further comprising casein in an amount of less than about 20%, (w/w of the imitation cheese).

3. The reduced casein imitation cheese of claim 1 having a protein from casein, of from about 5% to about 15%, by weight of the imitation cheese.

4. The reduced casein imitation cheese of claim 1 having a protein content from casein and a second protein source, wherein the second protein source is a vegetable protein source.

5. The reduced casein imitation cheese of claim 1 wherein the unmodified grade 2 gum Arabic has a polyphenol content of from about 2000 GAE (gallic acid equivalents)/kg to about 2500 GAE/kg.

6. The reduced casein imitation cheese of claim 1 further comprising a modified starch selected from the group consisting of corn starch, pea starch, tapioca starch, potato starch, sago starch, rice starch, chickpea starch, lentil starch, fava bean starch, and mixtures.

7. The reduced casein imitation cheese of claim 1 further comprising an oxidized starch.

8. The reduced casein imitation cheese of claim 1 further comprising a modified starch in an amount greater than about 5%.

9. The reduced casein imitation cheese of claim 1 further comprising an emulsifying salt in an amount of from about 0.1 to about 2.0%.

10. The reduced casein imitation cheese claim 1 further comprising an emulsifying salt selected from the group consisting of citrate salts, phosphate salts, and mixture thereof.

11. The reduced casein imitation cheese of claim 1 further comprising a moisture content of from about 48% to about 52%, (w/w of the imitation cheese).

12. (canceled)

13. (canceled)

14. (canceled)

15. A method for making a reduced casein imitation cheese comprising: a) mixing water, grade 2 gum Arabic, starch, casein, and a vegetable fat to obtain a mixture; b) heating while continuing to mix the mixture to obtain a smooth cheese mass.

16. The method of claim 15 wherein the mixture is heated to between 70° and 80° C. for about 1 to about 10 minutes.

17. The method of claim 15 further comprising pulling the cheese mass in a vacuum of less than 20 mmHg, for about 1 to about 10 minutes.

18. The method of claim 15 wherein the grade 2 gum Arabic is used in an amount of from about 0.1% to about 1.0 (w/w of the imitation cheese), and has molecular weight of greater than about 800 kDa.

19. The method of claim 15 wherein the casein is in an amount of less than about 20%.

20. The method of claim 15 wherein the starch is a modified starch, the starch selected from the group consisting of corn starch, tapioca starch, or potato starch and mixtures thereof. by oxidation.

21. The method of claim 15 wherein the starch is a oxidized starch used in an amount greater than about 5%, (w/w of the imitation cheese).

22. The method claim 15 wherein the mixture formed in step a) further comprises an emulsifying salt in an amount of from about 0.1 to about 2.0%.

23. (canceled)

24. The method of claim 15 wherein the flavoring is lactic acid.

Description

EXAMPLE 1

Cheese Formulation and Processes

EXAMPLE 1

Processes

[0054] All cheese samples were made in a pilot-scale blentech CC-0100 twin screw cheese cooker by indirect steam heating.

[0055] Process 1 for making full protein cheese (sample 1) and an imitation cheese using no gum Arabic or thermal hydrocolloids (sample 2) are as follows. 1. Water was added and heated in a cheese cooker to 100°-110° F. (about 37° C. to about 43° C.), followed by adding emulsifying salts, salt, and casein and mixing at 3 minute. 2. Starch followed by melted vegetable fat (e.g. palm fat) were incorporated and mixed. 3. The mixture was heated to 170° F. (about 76° C.) using indirect steam, and then held for 2-5 minutes until smooth, dough-like cheese mass is formed and starch is cooked. 4. Lactic acid was added, and the mixture was pulled in 10 mmHg vacuum while mixing for 1 minute. 5. Cheese mass was then dispensed into lined (plastic-wrap) 76 oz. plastic storage bags and stored at 40° F. (about 4° C.) for further analysis.

[0056] Process 2 was used to make imitation cheese comprised of other components such as xanthan, konjac, carrageenan, and tara gum (collectively thermal hydrocolloids) (Samples 4, 5, and 6). 1. Hydrocolloids were dispersed with salt in half of the water of the formulation in in the cheese cooker and were mixed without heat. 2. Cheese cooker heated to 200° F. (about 93° C.). After reaching this temperature, the heat was shut off and the remaining water was added to mixture as ice to cool mixture to about 110° F. (about)43°. During cooling the mass was mixed. 3. Emulsifying salts and casein, were then added and mixed for 3 minutes allowing the casein to fully hydrate at 110° F. (about)43°. Subsequent steps were the same as Process 1 steps 2 through 5.

EXAMPLE 1B

Formulas

[0057] Formulas for Samples 1 to 7 are reported in Tables 2 to 8. The imitation cheese of each sample was intended to imitate pizza cheese.

[0058] Sample 1 is a full casein cheese that does not include thermal hydrocolloids, gum Arabic, or starch. The formula for Sample 1 is reported in Table 2. Sample 1 has a moisture content of 50.69% (wt % of the cheese).

TABLE-US-00002 TABLE 2 Full Protein Imitation Cheese (Sample 1) % % % % Ingredients wt % Protein MSNF Salt % Fat Solids Rennet Casein 22.50 18.00 20.36 0.00 0.25 20.70 (Fonterra 90#) Water, DI 48.10 0.00 0.00 0.00 0.00 0.00 Palm Fat 26.00 0.00 0.00 0.00 25.48 25.48 Modified Starch 0.00 0.00 0.00 0.00 0.00 0.00 Emulsifying 1.50 0.00 0.00 0.75 0.00 1.43 Salt* Table Salt 1.50 0.00 0.00 0.75 0.00 1.35 Lactic Acid 0.40 0.00 0.00 0.00 0.00 0.36 Total 100 18.00 20.36 1.50 25.73 49.32

[0059] Sample 2 is an imitation cheese made using no thermal hydrocolloid or gum Arabic (grade 1 or grade 2). Sample 2 includes 12% starch, has a casein reduction (compared to full casein imitation cheese) of about 44%, and has a moisture content of 49.97% (wt % of the Sample) and the formula for Sample 2 is reported in Table 3.

TABLE-US-00003 TABLE 3 Reduced Protein Imitation Cheese Using No Thermal Hydrocolloid or Arabic (Sample 2) % % % % Ingredients wt % Protein MSNF Salt % Fat Solids Rennet Casein 12.50 10.00 11.31 0.00 0.14 11.50 Water, DI 46.4 0.00 0.00 0.00 0.00 0.00 Palm Fat 26.00 0.00 0.00 0.00 25.48 25.48 Modified Starch 12.00 0.06 0.00 0.00 0.02 10.20 Emulsifying 1.20 0.00 0.00 0.60 0.00 1.14 Salt Table Salt 1.50 0.00 0.00 0.75 0.00 1.35 Lactic Acid 0.40 0.00 0.00 0.00 0.00 0.36 Total 100 10.06 11.31 1.35 25.64 50.03

[0060] Sample 3 is an imitation cheese made using grade 2 gum Arabic. Sample 3 includes 12% starch, has a casein reduction (compared to full casein imitation cheese) of about 44%, and has a 49.61% moisture and the formula for Sample 3 is reported in Table 4.

TABLE-US-00004 TABLE 4 Imitation Cheese Using Grade 2 gum Arabic (Sample 3) % % % % Ingredients wt % Protein MSNF Salt % Fat Solids Rennet Casein 12.50 10.00 11.31 0.00 0.14 11.50 Water, DI 46.0 0.00 0.00 0.00 0.00 0.00 Palm Fat 26.00 0.00 0.00 0.00 25.48 25.48 Starch 12.00 0.06 0.00 0.00 0.02 10.20 Emulsifying 1.20 0.00 0.00 0.60 0.00 1.14 Salt Salt 1.50 0.00 0.00 0.75 0.00 1.35 Lactic Acid 0.40 0.00 0.00 0.00 0.00 0.36 Gum Arabic 0.40 0.00 0.00 0.00 0.00 0.36 grade 2 Total 100 10.06 11.31 1.35 25.64 50.39

[0061] Sample 4 is an imitation cheese made using a xanthan gum, konjac mixture in a 2:3 ratio. Sample 4 includes 12% starch, has a casein reduction (compared to full casein imitation cheese) of about 44%, and has a 49.61% moisture and the formula for Sample 4 is reported in Table 5.

TABLE-US-00005 TABLE 5 Imitation Cheese Using Xanthan Gum and Konjac (Sample 4) % % % % Ingredients wt % Protein MSNF Salt % Fat Solids Rennet Casein 12.50 10.00 11.31 0.00 0.14 11.50 Water, DI 46.0 0.00 0.00 0.00 0.00 0.00 Palm Fat 26.00 0.00 0.00 0.00 25.48 25.48 Starch 12.00 0.06 0.00 0.00 0.02 10.20 Emulsifying 1.20 0.00 0.00 0.60 0.00 1.14 Salt Salt 1.50 0.00 0.00 0.75 0.00 1.35 Lactic Acid 0.40 0.00 0.00 0.00 0.00 0.36 Xanthan Gum 0.16 0.00 0.00 0.00 0.00 0.14 Powder Konjac 0.24 0.00 0.00 0.00 0.00 0.22 Total 100 10.06 11.31 1.35 25.64 50.39

[0062] Sample 5 is an imitation cheese made using xanthan gum and tara gum in a 1:1 ratio. Sample 5 includes 12% starch, has a casein reduction (compared to full casein imitation cheese) of about 44%, and has a 49.61% moisture and the formula for Sample 5 is reported in Table 6.

TABLE-US-00006 TABLE 6 Imitation Cheese Using Xanthan Gum and Tara Gum (Sample 5) % % % % Ingredients wt % Protein MSNF Salt % Fat Solids Rennet Casein 12.50 10.00 11.31 0.00 0.14 11.50 Water, DI 46.0 0.00 0.00 0.00 0.00 0.00 Palm Fat 26.00 0.00 0.00 0.00 25.48 25.48 Starch 12.00 0.06 0.00 0.00 0.02 10.20 Emulsifying 1.20 0.00 0.00 0.60 0.00 1.14 Salt Salt 1.50 0.00 0.00 0.75 0.00 1.35 Lactic Acid 0.40 0.00 0.00 0.00 0.00 0.36 Xanthan Gum 0.20 0.00 0.00 0.00 0.00 0.18 Tara Gum 0.20 0.00 0.00 0.00 0.00 0.18 Total 100 10.06 11.31 1.35 25.64 50.39

[0063] Sample 6 is an imitation cheese made using carrageenan and tara gum in a 1.5:5 ratio. Sample 5 includes 12% starch, has a casein reduction (compared to full casein imitation cheese) of about 44%, and has a 49.61% moisture and the formula for Sample 6 is reported in Table 7.

TABLE-US-00007 TABLE 7 Imitation Cheese Using Carrageenan and Tara Gum (Sample 6) % % % % % Ingredients % Protein MSNF Salt Fat Solids Rennet Casein 12.50 10.00 11.31 0.00 0.14 11.50 Water, DI 46.0 0.00 0.00 0.00 0.00 0.00 Palm Fat 26.00 0.00 0.00 0.00 25.48 25.48 Starch 12.00 0.06 0.00 0.00 0.02 10.20 Emulsifying 1.20 0.00 0.00 0.60 0.00 1.14 Salt Salt 1.50 0.00 0.00 0.75 0.00 1.35 Lactic Acid 0.40 0.00 0.00 0.00 0.00 0.36 Carrageenan 0.31 0.00 0.00 0.00 0.00 0.28 Tara Gum 0.09 0.00 0.00 0.00 0.00 0.08 Total 100 10.06 11.31 1.35 25.64 50.39

[0064] Sample 7 is an imitation cheese made using grade 2 gum Arabic. Sample 3 includes 12% starch, has a casein reduction (compared to full casein imitation cheese) of about 44%, and has a 49.61% moisture and the formula for Sample 7 is reported in Table 8.

TABLE-US-00008 TABLE 8 Imitation Cheese Using Grade 1 gum Arabic (Sample 7) % % % % Ingredients wt % Protein MSNF Salt % Fat Solids Rennet Casein 12.50 10.00 11.31 0.00 0.14 11.50 Water, DI 46.0 0.00 0.00 0.00 0.00 0.00 Palm Fat 26.00 0.00 0.00 0.00 25.48 25.48 Starch 12.00 0.06 0.00 0.00 0.02 10.20 Emulsifying Salt 1.20 0.00 0.00 0.60 0.00 1.14 Salt 1.50 0.00 0.00 0.75 0.00 1.35 Lactic Acid 0.40 0.00 0.00 0.00 0.00 0.36 Gum Arabic 0.40 0.00 0.00 0.00 0.00 0.36 grade 1 Total 100 10.06 11.31 1.35 25.64 50.39

EXAMPLE 1C

Methods

[0065] Applicants evaluated the ability of the various gum and hydrocolloids systems to provide stretch to melted imitation (reduced casein) cheese. Maximum melt-stretch height was measured using the following protocol: 1. Spread 45 g of store-bought pizza sauce on 8-inch store bought pre-baked pizza crust and top evenly with 80 g shredded cheese made according to the formulations described above. 2. Bake pizza at 400° F. (about 204° C.) with fan on and browning setting off 3. Insert fork at a 45-degree angle into the center of the pizza and slowly raise, this step is repeated at least two times. Maximum melt-stretch is the maximum height of a cheese strand achieves before breaking.

EXAMPLE 1D

Results

[0066] Maximum melt-stretch of samples 1 to 7 is reported in Table 9.

TABLE-US-00009 TABLE 9 Maximum Stretch Height of Samples Maximum Stretch Height Sample Formula Variant Stretch Ht (in.) 1 Full Casein 13 (about 33 cm) 2 Imitation 0% Gum/Hydrocolloid 7 (about 18 cm) 3 Gum Arabic Grade 2 (0.4%) 11 (about 28 cm) 4 Xanthan Gum/Konjac (2:3, 0.4%) 5.5 (about 14 cm) 5 Xanthan/Tara Gum (1:1, 0.4%) 4 (about 10 cm) 6 Carrageenan/Tara Gum (1.5:5, 0.4%) 7 7 (about 18 cm) 7 Gum Arabic Grade 1 (0.4%) 5 (about 13 cm)