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Hard non-dairy cheese composition and process for preparation thereof

A composition, non-dairy technology, applied in dairy products, food science, cheese substitutes, etc., can solve the problem of non-dairy cheese for consumers

Inactive Publication Date: 2021-06-11
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With all these flaws, there is currently no consumer-acceptable non-dairy cheese with optimal texture attributes and a friendly natural ingredient list

Method used

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  • Hard non-dairy cheese composition and process for preparation thereof
  • Hard non-dairy cheese composition and process for preparation thereof
  • Hard non-dairy cheese composition and process for preparation thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] Table 1 shows the composition of pea fibers used in the formula of hard non-breast cheese. The fibers show significantly different content of insoluble fiber fraction and total starch.

[0096] Table 1 :

[0097]

Embodiment 2

[0098] Example 2: Natural viscoelasticity of potato fibers

[0099] The rheological response based on potato fibers is dispersed in water to select potato fibers from commercially available sources.

[0100] figure 1 The viscoelasticity of 5% by weight of the potato fiber aqueous dispersion is shown, G 'is significantly greater than G ", and remains constant in a wide range of application (corresponding to the linear viscoelastic region) until the microstructure decomposition and the material yield The fact that the potato fiber dispersion shows G '> g "indicates that the main solids response within the applied strain range, which is attributed to a chain entanglement between the aforementioned polysaccharide dissolved in the water continuous phase. The insoluble fibrous fraction of potato fibers is used as a filler, which has a small contribution to the viscoelastic response of dietary fiber suspension.

[0101] This particular viscoelastic response is not measured when using d...

Embodiment 3

[0102] Example 3: Shear viscosity assay of pea cell wall fibers and pea shell fibers

[0103] figure 2 A shows the shear viscosity (φ) of pea cell wall fibers within a certain volume of volume. The pea fiber dispersion was prepared in a concentration range of up to 7.5% by weight. The 2 ml of each FRPF dispersion was then transferred to the Eppendorf tube and centrifuged in three steps, each step for 30 minutes. In each step, remove the discharge water (e w ) And weigh. The volume of the precipitate (S) is S = V-E w Where V corresponds to the total volume of 2 ml. Subsequently, φ: φ = S / V is calculated as described below

[0104] Since the particulate aggregate is broken under application, the dispersion appears as a Newtonian fluid at a low φ, while the shear is made in a higher φ. Pea cell wall waterborne dispersion does not show limit viscosity (η 0 And η ∞ ), And have similar increased viscosity values, which may be given by relatively high starch contents of pea cell wall...

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PUM

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Abstract

The present invention relates to a hard non-dairy cheese composition comprising dietary fiber; flour, non-animal protein, and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of less than 45 wt%. The invention also relates to a method preparing such compositions and uses thereof.

Description

Background technique [0001] The trend of edible products that do not contain dairy is increasing. Single maximum factors that drive consumers choose not to contain dairy are the transformation of the millennial generation. It is believed that it is better than dairy. They perceive health and sustainability (including animal interests and environmental impact) are the core motives they choose to limit dairy consumption. This transition that chooses no dairy has been extended from the milk to include other products, such as cheese. Currently, all the strict-choked cheeses that can be purchased (thickeners, gelling agents, stabilizers, and emulsifiers) are utilized. These additives, especially those chemically modified, will not be considered "natural food products" by today's consumers. Based on nut-based cheese, even if mixed with gelling, there is no exhibited texture / rheological response to the texture / rheological response of cheese, especially when baking, elasticity or "str...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40
CPCA23C20/02A23J3/20A23D9/007A23D7/0053A23L33/185A23L33/21A23L29/206A23L29/231A23V2002/00A23V2200/264A23C20/025A23L31/10A23J3/14A23V2250/51A23L29/04A23L29/10A23L29/212
Inventor J·拉伊I·费尔南德斯法雷斯
Owner SOC DES PROD NESTLE SA