Imitation cheese compsns. and its prepn. method

A composition, a technique for imitating cheese, applied in the field of gum-like preferably selected from agar, alginate, carrageenan, hot-fill, white, dry distillation or aseptic systems, capable of solving problems such as poor taste and texture properties , to achieve the effect of long storage period

Inactive Publication Date: 2004-08-11
AFP ADVANCED FOOD PROD LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, high starch cheese imitations of this type are likely to have poor taste and texture properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] The entire amount of water was heated to 82°C (180°F) and placed in a high shear mixer, DATEM (ingredient number 2) was added to the water and mixed under high agitation until incorporated. Coconut oil was added and the whole mixture was sheared to melt the oil into the water-DATEM mixture. Add ingredients No. 5, 10, 9, 8 and 4 and stir all mixture until combined. Under high shear, the hydrocolloids (ingredients 6, 7, 13 and 14) were added. Finally, add the acidulant (ingredients No. 11 and 12) and mix it all together.

[0070] The entire mixture was maintained at 68°C (180°F) until the hydrocolloid was fully hydrated and no longer agglomerated. The entire mixture was pumped into a high pressure homogenizer and homogenized in a single step at 2000 psi. The product is then packaged into rectangular block containers and cooled to form a colloidal cheese-like block with a solid, sheetable firmness.

[0071] The final product had a pH of about 4.3, moisture was p...

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PUM

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Abstract

An imitation cheese composition containing moisture, preferably in an amount that is as least 60 % by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15 % by weight of the composition, cheese flavoring that is natural or artificial and an acidulents in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, no more than 1 % protein is present, and / or the acidulent is in a total titrateable amount of less than 1.5 % by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product.

Description

Background of the invention [0001] The present invention relates to an acidified imitation cheese composition having good shelf life, good mouthfeel and taste, which can be made into imitation hard, soft or semi-soft cheese and which can be safely packaged in virtually any commercial packaging system, including hot-fill , dry distillation or aseptic system. The acidified imitation cheese composition of the present invention can be used to make a wide variety of imitation cheese products including, but not limited to, imitation cheese blocks, cylinders and balls, imitation cheese slices, imitation cheese wheels in a variety of flavors and colors slices, imitation cheese slices and imitation grated and shavings. [0002] Pasteurized cheese products have been on the market for many years and are generally marketed as shelf-stable foods. These products, such as the cheese slices used in cheeseburgers in most American fast food restaurants, are popular with consumers and food sup...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/00A23C19/00A23C20/02
CPCA23V2002/00A23C20/02A23L11/45A23V2250/194A23V2250/50364A23V2250/5108A23V2250/5114A23V2250/5024A23V2250/5072
Inventor 迈克尔·R·雅各布森斯蒂芬·M·沙洛
Owner AFP ADVANCED FOOD PROD LLC
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