Cheese-like product, its use and method for its preparation

Abstract

The present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the cooking and / or frying stable cheese-like product, and the use of the cooking and / or frying stable cheese-like product.

Description

Technical Field

[0001] The present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the cooking and / or frying stable cheese-like product, and the use of the cooking and / or frying stable cheese-like product. Background Art

[0002] In recent years, trends toward less meat consumption and vegetarianism have grown, especially among young people, who want to eat less meat due to increased awareness of health, the environment, and / or compassion for animals.

[0003] Halloumi-style cheese is popular because it can be grilled or pan-fried without melting, making it a good substitute for meat, such as using grilled halloumi in place of meat in burgers.

[0004] Halloumi is a semi-hard, unripened, salted cheese. Traditionally, halloumi is prepared by a conventional cheesemaking process, where raw milk is pasteurized, coagulated with rennet to form cheese curds (curds), the curds are cut into blocks, the whey is released and drained, the blocks are rolled and heated in hot whey (94-96 degrees Celsius) for about an hour. The hot whey is then drained from the rolled cheese blocks, which are then cooled and salted or brined. Halloumi cheese can be fried and grilled.

[0005] French patent application FR 2556565 describes the production of halloumi cheese from milk which has been subjected to ultrafiltration to obtain a higher protein and dry matter content in the milk. The milk is then processed in a conventional manner (as described above) to produce halloumi cheese.

[0006] The production of halloumi-like cheeses is generally demanding as they involve many production steps and the production method implies limitations on the product produced. Summary of the invention

[0007] The present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0008] a) providing a liquid composition having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a micellar casein content of at least 8% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 12:88 to 0:100,

[0009] b) subjecting the liquid composition to a coagulation step by adding a milk clotting enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0010] c) optionally, cutting the solidified composition,

[0011] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0012] e) cooling the heat-treated solidified composition,

[0013] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0014] The invention also relates to a cooking and / or frying stable cheese-like product obtainable by the process of the invention.

[0015] Furthermore, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a casein content of at least 8% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0016] Furthermore, the present invention relates to the use of the cooking and / or frying stable cheese-like product in food products. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 The solidified composition cut into pieces is shown.

[0018] Figure 2 A cooking and / or frying stable cheese-like product is shown after frying in a toaster.

[0019] Figure 3 Pan-fried coated fry-stable cheese-like product slices are shown for use as a meat substitute in hamburgers.

[0020] Figure 4 A cooking stable cheese-like product is shown which has been pan fried in rapeseed oil like regular cheese.

[0021] Figure 5 A generic cooking-stable cheese-like product is shown, which has been pan-fried in canola oil and placed in a meatless burger.

[0022] Figure 6 A generic cooking stable cheese-like product is shown with a barbecue marinade and pan fried in canola oil.

[0023] Figure 7 A non-ground meat product is shown that has been pan-fried with a taco spice mix from Santa Maria and small pieces of chopped onion.

[0024] Figure 8 A meatless product for tacos is shown having been pan-fried with onions and a taco spice mix and placed on a tortilla along with vegetables and fresh cilantro.

[0025] Fig. 9 A meatless product is shown for use as a semi-finished product.

[0026] Fig.10 A meatless product made to resemble Danish "karbonade" is shown.

[0027] Fig.11 A meatless product is shown which is formed into small meatballs 2-3 cm in diameter. DETAILED DESCRIPTION

[0028] The present invention relates to a method for producing a cooking and / or frying stable cheese-like product. The inventors have found that by increasing the content of micellar casein and dry matter of the liquid composition (relative to natural milk), and further controlling the ratio between whey and micellar casein, a cheese-like product that is cooking and / or frying stable and has a high texture and mouthfeel as well as a creamy milky and aromatic taste can be obtained, i.e. the same properties provided by halloumi cheese. In one embodiment of the present invention, the cooking and / or frying stable cheese-like product prepared by the method of the present invention is softer than halloumi prepared by a conventional halloumi process.

[0029] The present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0030] a) providing a liquid composition having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a micellar casein content of at least 8% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 12:88 to 0:100,

[0031] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0032] c) optionally, cutting the solidified composition,

[0033] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0034] e) cooling the heat-treated solidified composition,

[0035] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0036] The method of the present invention is a simple and flexible arrangement, simpler than conventional methods for producing halloumi-like cheese, since it is not necessary to cut the coagulated composition (cheese curd) into pieces or pellets and subsequently wrap or press. Another advantage is that during the production of the cooking and / or frying stable cheese-like product, substantially no whey is released and there is no need to separate whey from the coagulated composition, even if the coagulated composition is cut into pieces or pellets, substantially no whey is released from the coagulate. This has the advantage that the liquid composition can be coagulated (step b), optionally cut (step c) and subsequently heated (step d) without substantially releasing and draining whey. The method of the present invention also affects the cooking and / or frying stable cheese-like product produced by the method, since the method allows the liquid composition provided in step a) to be directly filled into a sales package, coagulated in the sales package, thereby forming a coagulated composition in the sales package. The coagulated composition can then be heat-treated directly in the sales package. Another advantage is that the yield of the method reaches 100% due to the absence of whey release.

[0037] In the context of the present invention, the term "cheese-like product" refers to a cheese product, a cheese substitute or a simulated cheese. A cheese substitute is a cheese product in which the protein is partially replaced by starch and the milk fat can optionally be replaced completely or partially by a vegetable fat. A simulated cheese is a cheese product in which the milk fat is replaced completely or partially by a vegetable fat.

[0038] In the context of the present invention, the term "frying-stable" means that the fried product substantially maintains its original shape during and after frying, does not melt, and shows no changes in viscosity.

[0039] In the context of the present invention, the term "cooking and / or frying stable" means that the cooked product substantially maintains its original shape during and after cooking, does not melt, and shows no changes in viscosity.

[0040] Compared to conventional cheese milk, which generally has a dry matter content in the range of 10-15% w / w, the liquid composition has an increased dry matter content. The liquid composition provided in step a) may have a dry matter content in the range of 34-52% w / w. In one embodiment of the invention, the dry matter content of the liquid composition is in the range of 38-50% w / w, for example in the range of 40-50% w / w or in the range of 42-50% w / w.

[0041] The protein content of milk is typically 3-4% w / w. The protein content of the liquid composition provided in step a) may be in the range of 12-30% w / w. In one embodiment of the invention, the protein content is in the range of 12-25% w / w, in the range of 15-22% w / w or in the range of 17-20% w / w.

[0042] The amount of micellar casein is important, and the liquid composition provided under step a) should have a micellar casein content of at least 8% w / w. The content of micellar casein may be in the range of 8-30% w / w, for example in the range of 10-30% w / w, in the range of 13-22% w / w or in the range of 15-20% w / w. The content of micellar casein contributes to the total amount of protein in the liquid composition.

[0043] In the context of the present invention, the terms "micellar casein" and "casein micelles" refer to casein in the form of micellar structures, which contain different casein species and minerals such as calcium and phosphate. The term "native micellar casein" refers to casein micelles found in natural milk and isolated therefrom, for example by ultracentrifugation or microfiltration, which typically uses a microfiltration membrane with a pore size that retains the casein micelles but allows whey proteins to pass. Microfiltration membranes with a pore size of 0.05-0.3 microns are preferred. The amount of micellar casein is usually determined by separating the casein micelles by ultracentrifugation, preferably by initial equilibration for 1 hour at 30 degrees Celsius and centrifugation at 100,000 g for 1 hour at the same temperature, followed by quantification of the amount of separated casein by HPLC, preferably as described by Bobe et al. (Separation and Quantification of Bovine Milk Proteins by Reversed-Phase High-Performance Liquid Chromatography; Bobe et al.; J. Agric. Food Chem. 1998, 46, 458-463).

[0044] The present inventors have found that by controlling the ratio of whey protein to micellar casein in the liquid composition used to prepare the cheese-like product, a cooking and / or frying stable cheese-like product with desired properties can be obtained.

[0045] The amount of micellar casein in the liquid composition provided in step a) may have a ratio of whey protein to micellar casein of from 12:88 to 0:100, for example a ratio of whey protein to micellar casein of from 11:89 to 0:100, from 10:90 to 0:100, from 9:91 to 0:100, from 8:92 to 0:100, from 7:93 to 0:100, from 6:94 to 0:100, from 5:95 to 0:100, from 4:96 to 0:100, from 3:97 to 0:100, from 2:98 to 0:100, or a ratio of whey protein to micellar casein of from 1:99 to 0:100. In one embodiment of the invention, the ratio of whey protein to micellar casein is 12:88 to 0:100, 12:88 to 1:99, 12:88 to 2:98, 12:88 to 3:97, 12:88 to 4:96, or the ratio of whey protein to micellar casein is 12:88 to 5:95.

[0046] In one embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0047] a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 12:88 to 0:100,

[0048] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0049] c) optionally, cutting the solidified composition,

[0050] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0051] e) cooling the heat-treated solidified composition,

[0052] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0053] In a preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0054] a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 10:90 to 0:100,

[0055] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0056] c) optionally, cutting the solidified composition,

[0057] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0058] e) cooling the heat-treated solidified composition,

[0059] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0060] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0061] a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 8:92 to 0:100,

[0062] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0063] c) optionally, cutting the solidified composition,

[0064] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0065] e) cooling the heat-treated solidified composition,

[0066] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0067] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0068] a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 6:94 to 0:100,

[0069] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0070] c) optionally, cutting the solidified composition,

[0071] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0072] e) cooling the heat-treated solidified composition,

[0073] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0074] In order to provide the liquid composition of step a), it may be advantageous to provide the liquid composition from a source of micellar casein having an increased micellar casein content compared to natural milk. The term "natural milk" is understood to be milk whose composition has not been altered after milking. In a preferred embodiment, the liquid composition is prepared from an isolate of micellar casein, for example by mixing an isolate of micellar casein with water. In a more preferred embodiment, the liquid composition is prepared from an isolate of micellar casein and milk powder, for example skimmed milk powder.

[0075] In the context of the present invention, the term "micellar casein isolate" refers to casein in the form of a micelle-like structure, which comprises different casein species and minerals such as calcium and phosphate and which has been separated from milk, for example by ultracentrifugation or microfiltration, typically using a microfiltration membrane with a pore size that retains the casein micelles but allows the passage of whey proteins.

[0076] An advantage is that the method of the present invention allows the addition of proteins of animal and / or plant origin in addition to the micellar casein contained in the liquid composition. The micellar casein may be derived from milk, which means that the liquid composition will contain animal protein in the form of micellar casein. However, the liquid composition may also contain animal protein in addition to micellar casein, such as other milk proteins in addition to micellar casein. The protein may be obtained from milk suitable for human consumption, such as milk from cows, sheep, goats, camels, mares or any other animal that produces milk suitable for human consumption. Preferably, the milk protein is obtained from cow's milk.

[0077] The liquid composition of step a) can be provided by pre-processing milk to obtain the amount of dry matter, micellar casein, protein, fat and / or lactose as required, or can be provided by mixing the ingredients, i.e. the dry ingredients, with the liquid to obtain the liquid composition of step a). The liquid composition can be prepared by mixing one or more ingredients selected from the following: water, whey, milk, reconstituted milk, whole (whole) milk, cream, low-fat milk, skim milk, buttermilk, colostrum, low-lactose milk, lactose-free milk, whey protein-free milk, ultrafiltered milk, microfiltered milk, reconstituted (recombined) milk powder, whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), serum protein concentrate (SPC). The ingredients can be obtained from milk suitable for human consumption, such as milk of cows, sheep, goats, camels, mares or combinations thereof. Preferably, the ingredients are prepared from the milk of cows, sheep or goats or from a combination of the milk of cows, sheep or goats.

[0078] In one embodiment, the liquid composition comprises a combination of vegetable protein and micellar casein and / or other milk proteins contained in the liquid composition of step a). Any vegetable protein that can be eaten by humans can be used to provide the liquid composition. Vegetable proteins suitable for preparing the cheese-like product of the present invention are proteins derived from beans, legumes, green leaves, vegetables, soy proteins, legume proteins, lentils, mushrooms, bacteria, fungi and combinations thereof. In a preferred embodiment, the vegetable protein is selected from soy protein, pea protein and lentil protein.

[0079] In some embodiments, the fat content of the liquid composition provided under step a) is in the range of 5-30% w / w, such as in the range of 10-30% w / w, in the range of 15-25% w / w or in the range of 17-22% w / w.

[0080] In one embodiment, the fat contained in the liquid composition provided under step a) is selected from animal fat and / or vegetable fat. The liquid composition may contain one or more animal fats, preferably milk fat. The milk fat may be derived from cream, soured cream, cream powder, whole milk powder, anhydrous milk fat and / or butter.

[0081] The liquid composition may also include one or more vegetable fats. Vegetable fat may be selected from palm fat, palm kernel fat, oat oil, coconut fat, corn oil, sesame oil, soybean oil, soybean oil, linseed oil, grape seed oil, rapeseed oil, olive oil, peanut oil, sunflower oil, safflower oil and combinations thereof. In one embodiment of the invention, the liquid composition only includes vegetable fat.

[0082] In one embodiment of the present invention, the liquid composition may comprise a combination of one or more animal fats and one or more vegetable fats. In a preferred embodiment, the liquid composition comprises a combination of milk fat and a vegetable fat selected from palm fat, palm kernel fat and coconut fat.

[0083] In one embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0084] a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 12:88 to 0:100,

[0085] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0086] c) optionally, cutting the solidified composition,

[0087] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0088] e) cooling the heat-treated solidified composition,

[0089] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0090] In a preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0091] a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 10:90 to 0:100,

[0092] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0093] c) optionally, cutting the solidified composition,

[0094] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0095] e) cooling the heat-treated solidified composition,

[0096] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0097] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0098] a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 8:92 to 0:100,

[0099] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0100] c) optionally, cutting the solidified composition,

[0101] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0102] e) cooling the heat-treated solidified composition,

[0103] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0104] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0105] a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 6:94 to 0:100,

[0106] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0107] c) optionally, cutting the solidified composition,

[0108] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0109] e) cooling the heat-treated solidified composition,

[0110] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0111] The cooking and / or frying stable cheese-like product may be seasoned, for example by adding a flavoring ingredient directly to the liquid composition provided under step a). Such a cooking and / or frying stable cheese-like product may be obtained by providing a liquid composition under step a), wherein the liquid composition comprises one or more of salt, sugar, herbs, spices and combinations thereof. Alternatively, the coagulated composition may be seasoned with one or more of the above-mentioned flavoring ingredients.

[0112] The liquid composition of step a) may be homogenized. In one embodiment, the liquid composition is mixed to form a uniform liquid composition, for example by mixing using a high shear mixer. Alternatively, the liquid composition may be homogenized by using a batch cooker.

[0113] The liquid composition provided under step a) can be heated to reduce the number of microorganisms in the liquid composition. In one embodiment, the liquid composition is heated to a temperature that is enough to obtain at least a portion of the reduction microorganisms. In one embodiment of the invention, the mixture is heated to a temperature of at least 70 degrees Celsius and continues a sufficiently long time to obtain at least a portion of the reduction microorganisms. Preferably, the liquid composition is heated to a temperature of at least 72 degrees Celsius and continues at least 15 seconds.

[0114] After heating, the liquid composition may be cooled to a temperature in the range of 20-50 degrees Celsius.

[0115] The pH of the liquid composition of step a) should be in the range of 4.8-7.0. The pH of the liquid composition can be provided by adding an acidulant when providing the liquid composition of step a) or by using a starter culture. When a starter culture is used to provide a liquid composition with a pH in the range of 4.8-7.0, various starter cultures and starter culture mixtures can be used. The most common starter cultures include mesophilic cultures (Lactococcus starter) and cultures responsible for producing taste (mesophilic and / or thermophilic auxiliary starters). The choice of starter culture depends on the desired properties of the cooking and / or frying stable cheese-like product.

[0116] In a preferred embodiment of the present invention, food grade acid is used to adjust the pH of the liquid composition. Food grade acid can be contained in the juice of various fruits such as citrus juice or chemically produced acid. Examples of suitable acidulants are glucono delta-lactone (GDL), citric acid, phosphoric acid, lactic acid, lemon juice, lime juice and mixtures thereof.

[0117] In one embodiment of the invention, the pH of the liquid composition is in the range of 4.8-6.5, such as in the range of 4.8-6.0 or in the range of 4.8-5.7. In another embodiment, the pH of the liquid composition is in the range of 5.0-7.0, such as in the range of 5.5-7.0 or in the range of 6.0-7.0.

[0118] The amount of starter culture added to the starter and the amount of starter depends on the cheese type and the conditions of use. As is known, the amount of bulk starter is usually 0.5 to 2% w / w, typically 0.7 to 0.8% w / w. The amount of DVS starter (DVS / DVI) is usually 0.001 to 0.2% w / w, typically 0.01 to 0.05% w / w.

[0119] In one embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0120] a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 8:92 to 0:100,

[0121] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0122] c) optionally, cutting the solidified composition,

[0123] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0124] e) cooling the heat-treated solidified composition,

[0125] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0126] In a preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0127] a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-6.5 and the ratio of whey protein to micellar casein is from 10:90 to 0:100,

[0128] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0129] c) optionally, cutting the solidified composition,

[0130] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0131] e) cooling the heat-treated solidified composition,

[0132] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0133] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0134] a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-6.0 and the ratio of whey protein to micellar casein is from 8:96 to 0:100,

[0135] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0136] c) optionally, cutting the solidified composition,

[0137] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0138] e) cooling the heat-treated solidified composition,

[0139] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0140] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0141] a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-5.7 and the ratio of whey protein to micellar casein is from 6:94 to 0:100,

[0142] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0143] c) optionally, cutting the solidified composition,

[0144] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0145] e) cooling the heat-treated solidified composition,

[0146] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0147] In step b) of the method of the present invention, the liquid composition provided in step a) is subjected to a coagulation step by adding a milk coagulation enzyme to the liquid composition and coagulating the liquid composition to obtain a coagulated composition.

[0148] The temperature of the liquid composition under step b) may be in the range of 20-50 degrees Celsius. Preferably, the temperature of the liquid composition is in the range of 5-45 degrees Celsius or in the range of 38-42 degrees Celsius.

[0149] The milk coagulation enzyme may be derived from an animal or selected from rennet, chymosin, pepsin or an enzyme produced by the microorganisms Rhizomucor miehei (Hannilase) and Cryphonectria (Endothia) parasitica (Suparen). In some embodiments of the invention, the milk coagulation enzyme may be used together with a transglutaminase.

[0150] A milk coagulation enzyme is added to the liquid composition and the composition is allowed to coagulate for at least 15 minutes. In one embodiment of the invention, the liquid composition is allowed to coagulate for about 15-120 minutes, such as about 15-90 minutes or about 20-40 minutes.

[0151] The solidification under step b) can be carried out in a container, a vessel, a tub, a cheese vat or directly in the sales package, consumer package, retail package or carton.

[0152] In the context of the present invention, the term "sales package" refers to a package containing the cooking and / or frying stable cheese-like product of the present invention and ready for sale to retail, consumers, households, industrial kitchens (hospitals, canteens, restaurants) or catering services. The term "sales package" includes, but is not limited to, a package ready for sale to consumers (consumer package), a package ready for sale to retail (retail package), a bulk package for catering services or industrial kitchens.

[0153] The volume of the sales package may vary. In one embodiment of the invention, the volume of the sales package corresponds to the volume of the cooking and / or frying stable cheese-like product required for one person's meal, for example a volume of less than 100 ml. The sales package may be formed into any shape, for example a shape like a hamburger or a fish fillet. The sales package may contain a coated cooking and / or frying stable cheese-like product, for example wherein the cooking and / or frying stable cheese-like product is coated before packaging. In another embodiment, the sales package has a volume corresponding to a meal for two or more people, for example a volume greater than 100 ml. The cooking and / or frying stable cheese-like product can be taken out of the package and sliced ​​or cut into small pieces before eating, for example before frying or grilling.

[0154] When a sales package is used for solidification and / or heating, the sales package should be made of a material that can withstand cooking temperatures, for example temperatures up to 100-110 degrees C. The sales package can be made of metal, plastic, cardboard, glass or a combination thereof.

[0155] In one embodiment, the sales package is made of metal such as aluminum, or an aluminum alloy or steel. In one embodiment, the sales package is a can with a lid, such as a round can, a shaped can or a bowl-shaped can. The inside of the can may be coated with a food grade coating so that the cooking and / or frying stable cheese-like product does not come into direct contact with the metal.

[0156] In one embodiment, sales packaging is made by plastics such as polypropylene (PP) that can withstand up to 120 degrees Celsius of temperature. Sales packaging can be made by rigid plastic, semi-rigid plastic or soft plastic. In one embodiment, sales packaging is made by the combination of rigid or semi-rigid plastic and soft plastic foil or plastic film. Rigid or semi-rigid packaging can be formed into any desired shape and can be filled with liquid composition of the present invention and optionally sealed with plastic foil or plastic film. The liquid composition can solidify in packaging then and heat subsequently, thereby is formed into specific sales packaging shape. In one embodiment of the invention, sales packaging is the bag made of semi-rigid plastic, plastic foil or plastic film, for example plastic bag, forms tubular or sausage-shaped by closing bag two ends.

[0157] In one embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0158] a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 12:88 to 0:100,

[0159] b) filling the liquid composition and the milk coagulation enzyme into a sales package and optionally sealing the sales package, followed by subjecting the liquid composition to a coagulation step by coagulating the liquid composition and the milk coagulation enzyme to obtain a coagulated composition,

[0160] c) optionally, cutting the solidified composition,

[0161] d) heating the solidified composition from step c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0162] e) cooling the heat-treated solidified composition,

[0163] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0164] In a preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0165] a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-6.5 and the ratio of whey protein to micellar casein is from 10:90 to 0:100,

[0166] b) filling the liquid composition and the milk coagulation enzyme into a sales package and optionally sealing the sales package, followed by subjecting the liquid composition to a coagulation step by coagulating the liquid composition and the milk coagulation enzyme to obtain a coagulated composition,

[0167] c) optionally, cutting the solidified composition,

[0168] d) heating the solidified composition from step c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0169] e) cooling the heat-treated solidified composition,

[0170] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0171] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0172] a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-6.0 and the ratio of whey protein to micellar casein is from 8:92 to 0:100,

[0173] b) filling the liquid composition and the milk coagulation enzyme into a sales package and optionally sealing the sales package, followed by subjecting the liquid composition to a coagulation step by coagulating the liquid composition and the milk coagulation enzyme to obtain a coagulated composition,

[0174] c) optionally, cutting the solidified composition,

[0175] d) heating the solidified composition from step c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0176] e) cooling the heat-treated solidified composition,

[0177] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0178] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0179] a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-5.7 and the ratio of whey protein to micellar casein is from 6:94 to 0:100,

[0180] b) filling the liquid composition and the milk coagulation enzyme into a sales package and optionally sealing the sales package, followed by subjecting the liquid composition to a coagulation step by coagulating the liquid composition and the milk coagulation enzyme to obtain a coagulated composition,

[0181] c) optionally, cutting the solidified composition,

[0182] d) heating the solidified composition from step c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0183] e) cooling the heat-treated solidified composition,

[0184] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0185] In step c) of the method of the present invention, the coagulated composition is optionally cut. If the coagulated composition is cut, preferably, no whey or substantially no whey is released from the coagulated composition during and after cutting. The coagulated composition can be cut into blocks, cubes (e.g., cheese cubes) or slices. In one embodiment of the present invention, the coagulated composition is cut, and at most 5% w / w of whey is released from the coagulated composition during and after cutting. Preferably, the amount of whey released during and after cutting is at most 4% w / w, at most 3% w / w, at most 2% w / w or at most 1% w / w.

[0186] In one embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0187] a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 12:88 to 0:100,

[0188] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0189] c) cutting the coagulated composition, wherein at most 5% w / w whey is released,

[0190] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0191] e) cooling the heat-treated solidified composition,

[0192] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0193] In a preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0194] a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-6.5 and the ratio of whey protein to micellar casein is from 10:90 to 0:100,

[0195] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0196] c) cutting the coagulated composition, wherein at most 4% w / w whey is released,

[0197] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0198] e) cooling the heat-treated solidified composition,

[0199] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0200] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0201] a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-6.0 and the ratio of whey protein to micellar casein is from 8:92 to 0:100,

[0202] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0203] c) cutting the coagulated composition, wherein at most 3% w / w whey is released,

[0204] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0205] e) cooling the heat-treated solidified composition,

[0206] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0207] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0208] a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-5.7 and the ratio of whey protein to micellar casein is from 6:94 to 0:100,

[0209] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0210] c) cutting the coagulated composition, wherein at most 2% w / w whey is released,

[0211] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature of at least 70 degrees Celsius, and

[0212] e) cooling the heat-treated solidified composition,

[0213] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0214] In step d) of the method of the present invention, the solidified composition from step b) or c) is heated to obtain a solidified composition core temperature of at least 70 degrees Celsius. The solidified composition core temperature should be in the range of 70-100 degrees Celsius. Preferably, the solidified composition core temperature is in the range of 70-95 degrees Celsius, in the range of 70-80 degrees Celsius, or in the range of 80-95 degrees Celsius, or in the range of 85-95 degrees Celsius.

[0215] The coagulated composition can be heated by using any kind of heating means, such as immersing the coagulated composition of step b) or c) in a hot liquid, keeping the coagulated composition in a heated environment (e.g., a heating chamber), autoclaving the coagulated composition (e.g., under pressure) or heating by microwave radiation. In a preferred embodiment of the present invention, the coagulated composition of step b) or c) can be heated by immersing the coagulated composition in a hot liquid such as water, milk, saline or whey until the desired core temperature is reached.

[0216] When heating the solidified composition, heating can be carried out in the container of solidifying the composition, or can be moved to other containers that are suitable for heating the solidified composition. In one embodiment of the invention, the solidified composition is heated in the container, vessel, bucket, groove, sales package, consumer package, cardboard box that it solidifies. In another embodiment, the solidified composition is transferred to other container, vessel, bucket, cheese groove, sales package, consumer package or cardboard box and heated. The solidified composition can be cut into small pieces and transferred to other container, vessel, bucket or cheese groove, and then packaged in a suitable sales package.

[0217] In one embodiment of the invention, the liquid composition is solidified in the sales package and is also heated in the sales package so that the solid reaches a core temperature of at least 70 degrees Celsius.

[0218] In one embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0219] a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 12:88 to 0:100,

[0220] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0221] c) cutting the coagulated composition, wherein at most 5% w / w whey is released,

[0222] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature in the range of 70-100 degrees Celsius, such as in the range of 70-95 degrees Celsius, in the range of 80-95 degrees Celsius, or in the range of 85-95 degrees Celsius, and

[0223] e) cooling the heat-treated solidified composition,

[0224] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0225] In a preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0226] a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-6.5 and the ratio of whey protein to micellar casein is from 10:90 to 0:100,

[0227] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0228] c) cutting the coagulated composition, wherein at most 4% w / w whey is released,

[0229] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature in the range of 70-100 degrees Celsius, such as in the range of 70-95 degrees Celsius, in the range of 80-95 degrees Celsius, or in the range of 85-95 degrees Celsius, and

[0230] e) cooling the heat-treated solidified composition,

[0231] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0232] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0233] a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-6.0 and the ratio of whey protein to micellar casein is from 8:92 to 0:100,

[0234] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0235] c) cutting the coagulated composition, wherein at most 3% w / w whey is released,

[0236] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature in the range of 70-100 degrees Celsius, such as in the range of 70-95 degrees Celsius, in the range of 80-95 degrees Celsius, or in the range of 85-95 degrees Celsius, and

[0237] e) cooling the heat-treated solidified composition,

[0238] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0239] In a more preferred embodiment of the present invention, the present invention relates to a method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps:

[0240] a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, a fat content in the range of 5-30% w / w, wherein the pH of the liquid composition is in the range of 4.8-5.7 and the ratio of whey protein to micellar casein is from 6:94 to 0:100,

[0241] b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition,

[0242] c) cutting the coagulated composition, wherein at most 2% w / w whey is released,

[0243] d) heating the solidified composition from step b) or c) to obtain a solidified composition core temperature in the range of 70-100 degrees Celsius, such as in the range of 70-95 degrees Celsius, in the range of 80-95 degrees Celsius, or in the range of 85-95 degrees Celsius, and

[0244] e) cooling the heat-treated solidified composition,

[0245] The cooking and / or frying stable cheese-like product is the solidified composition obtained under step d) or e).

[0246] In step e) of the method of the present invention, the coagulation composition is cooled so that the core temperature of the coagulation composition is lower than the temperature to which the coagulation core is heated in step d). Cooling can be performed by immersing the coagulation composition in a cold liquid, using a cooling tunnel, using air cooling, or using a freezer such as a blast freezer.

[0247] In one embodiment of the invention, the coagulated composition is cooled by immersing it in a cold liquid such as water, milk, brine or whey until the coagulated composition has a desired temperature. In one embodiment of the invention, the liquid composition is coagulated in a sales package, heated in the sales package so that the coagulate reaches a core temperature of at least 70 degrees Celsius, and also cooled in the sales package to a temperature in the range of 3-8 degrees Celsius.

[0248] In one embodiment, the solidified composition is cooled to a temperature in the range of 3-20 degrees Celsius or even lower. Preferably, the solidified composition is cooled to a temperature in the range of 3-10 degrees Celsius or in the range of 3-8 degrees Celsius.

[0249] The cooking and / or frying stable cheese-like product is the coagulated composition obtained under step d) or e).The cooking and / or frying stable cheese-like product may be kept at a temperature in the range of 3-10 degrees Celsius or in the range of 3-8 degrees Celsius.

[0250] In one aspect, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a casein content of at least 8% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0251] The dry matter content of the cooking and / or frying stable cheese-like product is in the range of 34-60% w / w. In some embodiments of the invention, the dry matter content is in the range of 34-52% w / w or 38-50% w / w, such as in the range of 40-50% w / w, preferably in the range of 42-48% w / w. In other embodiments of the invention, the dry matter content is in the range of 34-50% w / w or 34-56% w / w, such as in the range of 34-52% w / w, preferably in the range of 34-40% w / w.

[0252] The protein content of the cooking and / or frying stable cheese-like product is typically in the range of 12-30% w / w. In one embodiment of the invention, the protein content is in the range of 12-25% w / w, or in the range of 15-22% w / w, preferably in the range of 17-22% w / w.

[0253] The amount of casein in the cooking and / or frying stable cheese-like product is typically at least 8% w / w. The casein content may be in the range of 8-30% w / w, such as in the range of 10-30% w / w, or in the range of 13-22% w / w, preferably in the range of 15-20% w / w.

[0254] The ratio of whey protein to micellar casein in the cooking and / or frying stable cheese-like product is typically in the range of 12:88 to 0:100, for example a ratio of whey protein to micellar casein of 11:89 to 0:100, 10:90 to 0:100, 9:91 to 0:100, 8:92 to 0:100, 7:93 to 0:100, 6:94 to 0:100, 5:95 to 0:100, 4:96 to 0:100, 3:97 to 0:100, 2:98 to 0:100, or a ratio of whey protein to micellar casein of 1:99 to 0:100. In one embodiment of the invention, the ratio of whey protein to micellar casein is 12:88 to 0:100, 12:88 to 1:99, 12:88 to 2:98, 12:88 to 3:97, 12:88 to 4:96, or the ratio of whey protein to micellar casein is 12:88 to 5:95.

[0255] The amount of fat in the cooking and / or frying stable cheese-like product is typically at least 3% w / w, such as at least 5% w / w. The fat content may be in the range of 3-30% w / w or 5-30% w / w, such as in the range of 10-30% w / w, or in the range of 15-25% w / w, preferably in the range of 17-22% w / w. In other embodiments, the fat content is in the range of 5-20% w / w, or in the range of 5-15% w / w, preferably in the range of 8-12% w / w.

[0256] The amount of salt in the cooking and / or frying stable cheese-like product is typically in the range of 1-3.5% w / w, such as in the range of 1-3.0% w / w, or in the range of 1-2.5% w / w, preferably in the range of 1-2.0% w / w.

[0257] In one embodiment, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-25% w / w, a casein content in the range of 8-25% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0258] In one embodiment, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content in the range of 38-50% w / w, a protein content in the range of 12-22% w / w, a casein content in the range of 10-25% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0259] In one embodiment, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a casein content in the range of 13-22% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0260] In one embodiment, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a casein content in the range of 15-20% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0261] In one aspect, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a casein content of at least 8% w / w, a fat content of at least 5% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0262] In one embodiment, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-25% w / w, a casein content in the range of 8-25% w / w, a fat content in the range of 5-30% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0263] In one embodiment, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content in the range of 38-50% w / w, a protein content in the range of 12-22% w / w, a casein content in the range of 10-25% w / w, a fat content in the range of 10-30% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0264] In one embodiment, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a casein content in the range of 13-22% w / w, a fat content in the range of 15-25% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0265] In one embodiment, the present invention relates to a cooking and / or frying stable cheese-like product having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a casein content in the range of 15-20% w / w, a fat content in the range of 17-22% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 12:88 to 0:100.

[0266] In one aspect of the present invention, the cooking and / or frying stable cheese-like product is obtainable by the method of the present invention.

[0267] The cooking and / or frying stable cheese-like product can be eaten raw or processed. The cooking and / or frying stable cheese-like product can be processed by boiling, cooking, baking, grilling, frying and / or deep-frying. The cooking and / or frying stable cheese-like product does not need to be eaten in portions, but the cooking and / or frying stable cheese-like product can be conveniently cut into slices or strips before eating.

[0268] The cooking and / or frying stable cheese-like product may be coated with any suitable coating. In the context of the present invention, the term "coated" or "coating" means that the surface of the cooking and / or frying stable cheese-like product is completely or partially covered with one or more edible food ingredients, which are different from the cooking and / or frying stable cheese-like product. The coating of the cooking and / or frying stable cheese-like product can be carried out by dipping, dipping or spreading.

[0269] In one embodiment, the cooking and / or frying stable cheese-like product is coated with one or more food ingredients, which are in dry or liquid form or a combination thereof.

[0270] In one embodiment of the invention, the cooking and / or frying stable cheese-like product is coated with one or more food ingredients, which are a mixture of at least two ingredients, one of which is a liquid. In a preferred embodiment of the invention, the cooking and / or frying stable cheese-like product is coated with a batter comprising a liquid food ingredient and a dry food ingredient, such as flour. The batter may be seasoned (e.g. with spices, herbs, etc.) and may also contain a leavening agent (e.g. baking soda or baking powder).

[0271] The batter can be made of typical batter ingredients such as flour, eggs, milk, water, baking powder, baking soda, salt, pepper and / or spices, wherein the dry ingredients are mixed with liquid ingredients to form a batter for coating the cooking and / or frying stable cheese-like product. The cooking and / or frying stable cheese-like product can be coated with the batter by dipping, dipping or spreading. The cooking and / or frying stable cheese-like product can be processed by boiling, cooking, baking, grilling, frying and / or deep-frying.

[0272] In one embodiment, the cooking and / or frying stable cheese-like product can be coated with one or more dry food ingredients. The dry ingredients can be selected from flour, bread crumbs, cereals, fruits, seeds, nuts and combinations thereof. The cooking and / or frying stable cheese-like product can be dipped, dipped or spread in the dry ingredients or dry ingredient mixture to form a coated cooking and / or frying stable cheese-like product. The coated cooking and / or frying stable cheese-like product can be processed by boiling, cooking, baking, grilling, frying and / or deep-frying.

[0273] The cooking and / or frying stable cheese-like product can be coated with several different coatings, for example by applying one coating at a time. In one embodiment, the coated cooking and / or frying stable cheese-like product is coated with at least one dry ingredient in a first step and then coated with at least one other ingredient. In one embodiment, the cooking and / or frying stable cheese-like product is coated with a dry ingredient mixture comprising flour and then dipped in eggs or batter. In one embodiment, the cooking and / or frying stable cheese-like product is coated with a dry ingredient mixture comprising flour, dipped in eggs or batter and then dipped in a second dry ingredient or ingredient mixture, such as bread crumbs and spices. In one embodiment of the present invention, the cooking and / or frying stable cheese-like product is coated with eggs or batter and then coated with one or more dry ingredients. The coated cooking and / or frying stable cheese-like product can be processed by boiling, cooking, baking, grilling, frying and / or deep-frying.

[0274] In one embodiment of the invention, the cooking and / or frying stable cheese-like product is used in food products. The cooking and / or frying stable cheese-like product can be used as an ingredient in food products such as soups, sauces, stews, omelets, pies, hamburgers, sandwiches, paninis, toasts, fondues, wraps (kebab style), panini style or fondue cheese, cheese sticks such as deep fried barbecue sticks.

[0275] Example

[0276] Example 1.1: Total protein determination

[0277] The total protein (true protein) content of the samples was determined as follows:

[0278] 1) The total nitrogen of the sample was determined according to ISO 8968-1 / 2 | IDF 020-1 / 2 - Milk - Determination of nitrogen content - Part 1 / 2: Determination of nitrogen content using the Kjeldahl method.

[0279] 2) Determine the non-protein nitrogen of the sample according to ISO 8968-4 | IDF 020-4 - Milk - Determination of nitrogen content - Part 4: Determination of non-protein-nitrogen content.

[0280] 3) Total protein (m 总氮 –m 非蛋白质氮 )*6.38 to calculate.

[0281] Example 1.2: Ash content determination

[0282] The ash content of foods is determined according to NMKL 173:2005 "Ash, gravimetric determination in foods". NMKL is the Nordic Metodikkomité for )”.

[0283] Example 1.3: Dry matter determination

[0284] The total solids content of a solution can be determined according to NMKL 110 2nd edition, 2005 (Total solids (Water) - Gravimetric determination in milk and milk products). NMKL is the Nordic Metodikkomité for Food Analysis. )”.

[0285] Example 1.4: Determination of total lactose content

[0286] The total amount of lactose is determined according to ISO 5765-2:2002 (IDF 79-2:2002) "Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of the lactose".

[0287] Example 1.5: Determination of total fat content

[0288] Fat content according to ISO 1211:2010 (Determination of fat content - -Gottlieb weight method (Determination of Fat Content- -Gottlieb Gravimetric Method)) was used for determination.

[0289] Example 1.6: Determination of the total amount of micellar casein

[0290] The amount of micellar casein can be determined by separating the casein micelles by ultracentrifugation, preferably by initial equilibration at 30 degrees Celsius for 1 hour and centrifugation at 100,000 g for 1 hour at the same temperature, followed by quantification of the amount of separated casein by HPLC, preferably as described by Bobe et al. (Separation and Quantification of Bovine Milk Proteins by Reversed-Phase High-Performance Liquid Chromatography; Bobe et al.; J. Agric. Food Chem. 1998, 46, 458-463).

[0291] Example 1.7: pH determination

[0292] All pH values ​​were measured using a pH glass electrode and normalized to 25 degrees C. The pH glass electrode (with temperature compensation) was carefully rinsed and calibrated before use.

[0293] When the sample was in liquid form, the pH was measured directly in the liquid solution at 25 degrees Celsius. When the sample was a powder, 10 grams of the powder was dissolved in 90 ml of demineralized water at room temperature while stirring vigorously. The pH of the solution was then measured at 25 degrees Celsius.

[0294] Example 1.8: Sensory evaluation

[0295] This sensory evaluation is used as a method to describe and compare a group of recipes. The results are relative. The sensory panel is a technician trained in the evaluation of fresh dairy products. The panel is usually 3-5 people.

[0296] There are no reference samples to determine the hardness rating between 0 and 10, so the evaluation is based on experience of knowing the average rating for the product type. For example, the sample with the highest relative hardness is not rated 10, but is often given a rating based on the normal rating for that type of product.

[0297] Products are evaluated and ranked based on the following features:

[0298]

[0299]

[0300] If more than one sample is evaluated, the samples are compared and ranked according to the parameters evaluated. Samples are allowed to have equal scores in the evaluation.

[0301] Example 2: Preparation of frying-stable cheese-like product

[0302] This example prepares the frying-stable cheese-like product of the present invention.

[0303] Use the following ingredients:

[0304]

[0305] Water and fat were mixed in a batch cooker (Sharp) with indirect heating to 76 degrees Celsius. The mixture was mixed at 1000 rpm for 10 minutes and the powder mixture was added. The mixture was cooled to 40 degrees Celsius and salt and GDL were added. Rennet was diluted in 4% w / w water and added to the mixture. The mixture was filled into molds and kept warm for 40 minutes to allow the liquid composition to solidify. Figure 1 As shown, the solidified composition was removed from the mold and cut into blocks of approximately 10×10×15 cm. Figure 1 It can be seen that no whey is released from the coagulated composition when the composition is cut into pieces. The pieces are boiled in water at 85 degrees Celsius for 60 minutes. The coagulated composition is removed from the water and cooled to a temperature of 5 degrees Celsius.

[0306] The obtained frying-stable cheese-like product was analyzed according to Examples 1.1, 1.3, 1.4 and 1.5. The nutritional value of the frying-stable cheese-like product was found to be as follows:

[0307] %w / w Total dry matter 43.85 Total Protein 17.49 Total Fat 19.27 Total Lactose 2.85 calcium 0.54 Fat in dry matter 43.94

[0308] The frying-stable cheese-like product was cut into slices and fried in a toaster with both frying sides greased. Figure 2 A fry-stable cheese-like product in a toaster is shown. As can be seen from the figure, the fried product maintains the shape of the product before frying.

[0309] Figure 3 Pan-fried coated fry-stable cheese-like product slices are shown for use as a meat substitute in hamburgers.

[0310] Example 3: Preparation of a frying-stable cheese-like product in a sales package

[0311] This example prepares the frying-stable cheese-like product of the present invention.

[0312] This example produces a frying stable cheese-like product in high yield by using micellar casein isolate as a perfect choice for optimal and simple production, for emulsification and building optimal texture.

[0313] Use the following ingredients:

[0314]

[0315]

[0316] *Total protein content is 86.5% w / w, whey protein: micellar casein ratio is 5:95

[0317] The frying stable cheese-like product is produced by heating a mixture of water and butter to a temperature of 95 degrees Celsius while mixing at 1000 rpm in a batch cooker. Micellar casein isolate and skimmed milk powder are added and the mixture is mixed for another 10 minutes. The mixture is then cooled to a temperature of 40-45 degrees Celsius. Salt is added to the cooled mixture, followed by rennet. The liquid mixture is then filled into packaging material and sealed. The composition is then kept warm at 30-45 degrees Celsius for about 60 minutes, cooked in a water bath of 85 degrees Celsius until the core temperature reaches 75 degrees Celsius, and then finally cooled to a temperature of 5 degrees Celsius. The cheese is refrigerated.

[0318] The nutritional values ​​of the frying-stable cheese-like products obtained according to Examples 1.1, 1.3, 1.4 and 1.5 were analyzed and are shown below.

[0319]

[0320] This example shows that by using the method of the present invention, a fully frying stable cheese-like product can be produced with flexibility in sodium content and 100% yield (no whey loss). The method is simple and flexible.

[0321] Example 4: Sensory evaluation of frying-stable cheese

[0322] As in Example 1.8 and described below, a frying-stable cheese-like product produced according to the method of the present invention was subjected to a sensory evaluation. A prior art halloumi cheese from Cyprus, which does not contain any micellar casein, was also subjected to a sensory evaluation. Both cheeses were evaluated before and after frying, deep frying and soup boiling.

[0323] Product preparation:

[0324] Fresh – Not Cooked:

[0325] Take the product stored between 4 and 7 degrees Celsius out of the refrigerator. Cut the product into slices with a thickness of 1.5 cm (± 2 mm) and a diameter of 10-15 cm within 15 minutes. Place the product samples horizontally next to each other.

[0326] Frying / frying:

[0327] The product was taken out of the refrigerator after being stored between 4 and 7 degrees Celsius. The product was then cut into slices with a thickness of 1.5 cm (± 2 mm) and a diameter of 10-15 cm. The product samples were either: 1) fried in olive oil for 3-4 minutes per side; or 2) fried in vegetable oil at 170-180 degrees Celsius for 2-3 minutes. After frying, the product samples were placed on a plate for 5 minutes before evaluation.

[0328] Soup cooking:

[0329] The product stored between 4 and 7 degrees Celsius was taken out of the refrigerator. The product was then cut into slices with a thickness of 7 mm (± 2 mm) and a shape of 3.5 cm x 2 cm (± 2 mm). The product samples were then cooked in vegetable puree at a temperature between 85 and 95 degrees Celsius for 4-5 minutes. After cooking, the product samples were placed on a plate for 1 minute before evaluation.

[0330] Sensory evaluation results:

[0331] The results of the sensory evaluation are shown in the following table:

[0332] Sensory evaluation results of the frying-stable cheese-like product of the present invention:

[0333]

[0334]

[0335] Sensory evaluation results of prior art halloumi cheese from Cyprus:

[0336]

[0337] The sensory results showed that the frying stable cheese of the present invention scored lower on the hardness scale than the prior art cheese.

[0338] The fresh uncooked frying-stable cheese of the present invention has a chewy texture and a slightly crisp texture, while the texture of the fresh uncooked cheese of the prior art shows a hard, dry and rubbery texture. The taste of the fresh uncooked frying-stable cheese of the present invention is mild, milky, fresh and less salty, while the taste of the fresh uncooked cheese of the prior art shows a salty, slightly sour and bitter taste.

[0339] The fried / fried fry-stable cheese of the present invention had a chewy texture but not hard, like a juicy chicken breast. The taste was mild with a cooked and fresh cheese taste. The fried / fried prior art cheese had a hard texture that required a strong bite, like a dry "overcooked" chicken breast. The taste was salty with a strong salty taste.

[0340] The frying-stable cheese of the present invention cooked in soup had a soft sponge-like texture, and the taste was very mild and did not absorb the taste from the soup. The cheese of the prior art cooked in soup had a hard, heavy, non-spongy texture. The taste was salty, with a strong salty taste, and did not absorb the taste from the soup.

[0341] From the above sensory evaluation results, it can be seen that the frying-stable cheese-like product of the present invention is not as hard as the cheese of the prior art, and has improved properties in texture and taste compared with the cheese of the prior art.

[0342] Example 5: Preparation and evaluation of processed cooking-stable cheese

[0343] This example produces a cooking-stable cheese-like product of the present invention, which is suitable for use as a regular cooking-stable cheese for hamburgers, salads and sandwiches, fondue cheese, paneer style, pickled cheese, nuggets, French fries, etc.

[0344] The following ingredients were used:

[0345]

[0346] *MCI has a total protein content of 86.5% w / w and a whey protein: micellar casein ratio of 5:95; skimmed milk powder has a total protein content of 36% w / w and a whey protein: micellar casein ratio of 20:80

[0347] Water and butter are mixed at 85 degrees Celsius in a batch cooker (e.g., Stephan Cooker UM / SK) at a mixing speed of about 1000 rpm. MCI powder and skimmed milk powder are added to the mixture and the mixture is mixed for 10 minutes. The mixture is then cooled to 38-40 degrees Celsius. The pH of the cooled mixture is about 6.6. Salt and an acidulant (GDL) are added during mixing, followed by the addition of diluted rennet and the mixture is mixed for 10 seconds. The cheese mass is then filled into a packaging material of about 10×10×15 cm in size and incubated at 25-40 degrees Celsius for about 60 minutes. The pH after incubation is about 6.0. The incubated mixture is then cooked in a water bath at 85 degrees Celsius until a minimum core temperature of 75 degrees Celsius is reached. The cooked cheese is then removed from the water bath and cooled to 5 degrees Celsius and refrigerated.

[0348] The nutritional values ​​of the resulting cooking stable cheese-like products were analyzed according to Examples 1.1, 1.3, 1.4 and 1.5 and are presented below.

[0349] %w / w protein 20.5％ Fat 10％ lactose 2.22％ sodium 0.58％ Fat in dry matter 27.89％ Total Solids 36.77％

[0350] Cooking properties:

[0351] The cooking stable cheese-like product was cut into 1 cm high patties with a diameter of 8 cm. Alternatively, the cooking stable cheese could be cut into 1×5×8 cm cubes. A frying pan was preheated over medium heat (6 out of 9 power levels) with one tablespoon of rapeseed oil. The cooking stable cheese was then fried on both sides for about 4 minutes until a crust appeared. During frying, the pan was shaken sideways to allow the cheese to slide in the pan. The cooking stable cheese retained its shape during frying and slid easily in the pan. During frying, a meat-like crust developed on the surface. The fried cooking stable cheese was placed on a plate lined with kitchen paper and allowed to stand for 2-3 minutes before sensory evaluation.

[0352] Product characteristics and sensory evaluation

[0353] The final product is characterized by being stable during frying and having non-stick properties, i.e. the fried product slides easily in the pan. The juiciness is retained in the final product, it has a good crust, a clean milky taste and a good chewiness with a little crunch.

[0354] application

[0355] The cheese-like product prepared is particularly suitable for use as a regular cooking-stable cheese for hamburgers, salads and sandwiches, fondue cheese, paneer style, pickled cheese, chicken nuggets, French fries, etc. The cheese-like product can be breaded, pickled, fortified or just plain. The cheese-like product is pan-fried and grill-stable, and the breaded variant can also be fried. The cooking-stable cheese can also be added to soups as small cubes, or likewise added a few minutes before serving.

[0356] Figure 4 A cheese-like product is shown which is a normal cheese which has been pan fried in rapeseed oil. The cheese is stable during cooking, slides easily in the pan, i.e. non-stick properties, and produces a good crust.

[0357] Figure 5 A conventional cheese-like product is shown which has been pan-roasted in rapeseed oil. The cheese is stable during cooking, slides easily in the pan, i.e. has a non-stick property, and develops a good crust from the pan. Figure 5 In the present invention, the cheese-like product is used in a meatless burger.

[0358] Figure 6 A plain cheese-like product is shown with a grilling marinade and pan-fried in canola oil. The cheese-like product is stable during cooking, slides easily in the pan, i.e., non-stick properties, and produces a good grilled crust from the pan. The marinade can be added in a single pack or just before frying.

[0359] Example 6: Preparation and evaluation of a cheese-like product in the form of a minced meat substitute for minced meat dishes

[0360] This example produces a cooking-stable cheese-like product of the present invention mixed with yeast extract and brown pigment, which makes it suitable for use in meatless cooking in dishes such as lasagna, bolognese, tacos, burritos, etc.

[0361] Use the following ingredients:

[0362] Element %w / w Protein blend containing 85% w / w MCI and 15% w / w skimmed milk powder* 25.90 Yeast Extract 0.35 Unsalted butter 12.00 Tap water 55.75 Brown pigment, liquid form 0.10 Salt 1.40 Glucono delta-lactone (GDL) 0.50 Rennet, diluted, 1% solution 4.00

[0363] *MCI has a total protein content of 86.5% w / w and a whey protein: micellar casein ratio of 5:95; skimmed milk powder has a total protein content of 36% w / w and a whey protein: micellar casein ratio of 20:80

[0364] Water and butter are mixed at a mixing speed of about 1000 rpm at 85 degrees Celsius in a batch cooker (e.g., Stephan Cooker UM / SK). MCI powder, skimmed milk powder, and yeast extract are added to the mixture and the mixture is mixed for 10 minutes. The mixture is then cooled to 38-40 degrees Celsius. The pH of the cooled mixture is about 6.6. Brown pigment in liquid form is added during mixing, and then salt and acidulant (GDL) are added during mixing, followed by dilute rennet and the mixture is mixed for 10 seconds. The cheese mass is then filled into a packaging material of about 10×10×15 cm in size and incubated at 25-40 degrees Celsius for about 60 minutes. The pH after incubation is about 6.0. The incubated mixture is then cooked in a water bath at 85 degrees Celsius until a minimum core temperature of 75 degrees Celsius is reached. The cooked cheese is then removed from the water bath and cooled to 5 degrees Celsius. The cooled product is then ground, repackaged and stored refrigerated at 5 degrees Celsius or frozen at -18 degrees Celsius.

[0365] In an alternative embodiment, the cooking step in a water bath at 85 degrees C can be omitted. This results in a reduced storage time at 5 degrees C, so storage at refrigerated temperatures is recommended.

[0366] The nutritional values ​​of the resulting cooking stable cheese-like products were analyzed according to Examples 1.1, 1.3, 1.4 and 1.5 and are presented below.

[0367] %w / w protein 20.5％ Fat 10％ lactose 1.91％ sodium 0.58％ Fat in dry matter 28.13％ Total Solids 36.83％

[0368] Taco-Style Cooking Attributes:

[0369] If the ground meat substitute is stored at -18 degrees, it is slowly thawed on the kitchen counter or in the refrigerator overnight before cooking. If the ground meat substitute is stored at 5 degrees Celsius, the product is taken out of the refrigerator just before use. The frying pan is preheated over medium heat (6 of 9 power levels). The ground meat substitute is then added to the pan along with spices (Taco Spice Premix from Santa Maria) and the mixture is gently stirred to mix the cheese-like product and spices. The mixture is fried for about 12-15 minutes, but not stirred all the time. A grilled crust will appear when stirred every minute. The heat is then turned off and the taco mixture of the ground meat substitute is allowed to stand for 2-3 minutes before sensory evaluation. It is served with heated corn tortillas, salad, avocado cubes, fresh cream and fresh cilantro.

[0370] Taco-Style Product Characterization and Sensory Evaluation

[0371] The final product is stable during thawing, with no syneresis or water loss. The final product is also stable during frying and has non-stick properties, i.e. the fried product slides easily in the pan. The fried product retains its juiciness and has a good crust. It looks like chicken, has a delicious taste and a good chewiness with a little crunch. The fusion of spices is effectively achieved.

[0372] Taco Rating: Scale 1-5:

[0373] describe Cooking properties smell Bite and mouthfeel Visual Appearance Ground Meat Substitutes 4 5 4 5 Minced Pork 5 5 5 5

[0374] Rating system description:

[0375] Cooking properties: 1 = Cannot be fried at all; 2 = Difficult to fry, exudes a lot of water; 3 = Can be fried, but still not suitable; 4 = Can be fried, stable during frying, produces a toasted crust; 5 = Very easy to fry, does not exude water, produces a toasted crust.

[0376] Taste: 1 = bad taste / unpleasant smell; 2 = not tasty; 3 = acceptable, little unpleasant smell; 4 = acceptable, no unpleasant smell; 5 = very good taste

[0377] Bite and mouthfeel: 1 = no meat texture at all; 2 = very little meat texture; 3 = acceptable, but still different from meat; 4 = acceptable, very close to meat texture; 5 = typical meat texture

[0378] Visual appearance: 1 = no meat appearance at all, 2 = very little meat appearance, 3 = some meat appearance, 4 = very close to meat appearance, 5 = typical meat appearance

[0379] Taco-Style App:

[0380] The grated, cooking-stable cheese-like product with added yeast and brown coloring is particularly suitable for meatless dishes such as lasagna, bolognese, tacos, burritos, etc.

[0381] Figure 7 A non-ground meat product is shown pan-fried with a taco spice mix from Santa Maria and small pieces of chopped onion. The cheese is stable during frying, slides out of the pan easily, it creates a good crust and incorporates the spices effectively. It is stored at -18 degrees Celsius and thawed at room temperature before use.

[0382] Figure 8 The final result of a meat-free minced product for tacos is shown in . The meat-free product is pan-fried with onions and a taco spice mix. It is served on a tortilla along with vegetables and fresh cilantro. The visual appearance is very similar to fried minced chicken.

[0383] Cooking properties of meatless meatballs:

[0384] The cooking stable cheese-like product defined in this example can also be used as a semi-finished product for meatballs, sausages, etc. The semi-finished product is mixed with, for example, onion powder, spices, water binders and fibers.

[0385] If the ground meat substitute has been stored at -18 degrees, slowly thaw it on the counter or in the refrigerator overnight before cooking. If the ground meat substitute has been stored at 5 degrees Celsius, remove the product from the refrigerator immediately before use.

[0386] Then mix the following ingredients by hand (using gloves):

[0387] 7.2% cheese binder mixture (developed by Solina, Denmark)

[0388] 60.7% Minced meat substitutes (semi-finished products from Arla Ingredients)

[0389] 27.7% Water

[0390] 4.4% Rapeseed Oil

[0391] The meatless meatball dough was allowed to rest for 20 minutes before being formed into meatballs with a diameter of 3 cm. A frying pan was preheated with 2 tablespoons of rapeseed oil on medium heat (6 out of 9 power settings). The meatballs were added to the heated pan and the pan was gently stirred horizontally by hand. The meatballs were fried for approximately 10 minutes. A toasted crust appeared when the pan was stirred only every two minutes. The heat was then turned off and the meatless meatballs were allowed to rest for 2-3 minutes before sensory evaluation. The meatballs were served with tomato sauce.

[0392] Product characteristics and sensory evaluation of meatless meatballs:

[0393] The properties of the final product are stability during thawing, no syneresis or water loss. The product is easily formed with the cheese binder mixture. The final product is also stable during frying and has non-stick properties, i.e. the fried product slides easily in the pan. The fried product retains its juiciness and has a good crust. It looks like chicken, has a delicious taste and good chewiness with a little crunch. The fusion of spices is effectively achieved.

[0394] Rating of Meatless Meatballs: Scale 1-5:

[0395] describe Cooking properties smell Bite and mouthfeel Visual appearance Ground Meat Substitutes 5 4 4 5 Minced Pork 5 5 5 5

[0396] The scoring system was the same as that used for the tacos ratings above.

[0397] Application of Meatless Meatballs

[0398] The cooking stable cheese-like product defined in this example can also be used as a semi-finished product for meatballs, sausages, etc. The semi-finished product is mixed with, for example, onion powder, spices, water binders and fibers.

[0399] Fig. 9 The meat-free product used as a semi-finished product is shown in . The meat-free product is mixed with a cheese binder mixture from Solina, Denmark, water and oil (sunflower oil or rapeseed oil). The dough must rest for 20 minutes.

[0400] Fig.10 Shows Fig. 9 The meatless product shown was easily formed after 20 minutes of resting. Fig.10 In the process, the meatless product is shaped like a Danish "karbonade". The properties are very similar to minced meat for meatballs. The meatless meatballs are pan fried in rapeseed oil. The baked skin is crispy and looks like real meat. The meatless meatballs are stable during frying and slide easily in the pan. The structure inside the meatless meatballs is like minced meat.

[0401] Fig.11 yes Fig. 9 The meatless product shown is easy to shape after 20 minutes of resting. Fig.11 The meatless product is formed into small meatballs with a diameter of 2-3 cm. The properties are very similar to minced meat for meatballs. The meatless meatballs are pan-fried in rapeseed oil. The baked skin is crispy and looks like real meatballs. The meatless meatballs are stable during frying and slide easily in the pan. The structure inside the meatless meatballs is like minced meat. Fig.11 In the dish, the meatballs are served with pasta and tomato sauce.

[0402] Example 7: Preparation and evaluation of milk and cream based cooking stable cheese

[0403] This example produces a cooking-stable cheese-like product of the present invention, which is particularly suitable for use as a regular cooking-stable cheese for hamburgers, salads and sandwiches, fondue cheese, paneer style, pickled cheese, chicken nuggets, French fries, etc.

[0404] Use the following ingredients:

[0405] Element %w / w Protein blend containing 70% w / w MCI and 30% w / w skimmed milk powder* 21.50 Cream, 38% fat 50.00 Skim milk 22.10 Salt 1.40 Glucono delta-lactone (GDL) 1.00 Rennet, diluted, 1% solution 4.00

[0406] *MCI has a total protein content of 86.5% w / w and a whey protein: micellar casein ratio of 5:95; skimmed milk powder has a total protein content of 36% w / w and a whey protein: micellar casein ratio of 20:80

[0407] The skim milk and cream are mixed at 76 degrees Celsius in a batch cooker (e.g., Stephan Cooker UM / SK) at a mixing speed of about 1000 rpm. The protein solution is added to the mixture and the mixture is mixed for 10 minutes. The mixture is then cooled to 38-40 degrees Celsius. The pH of the cooled mixture is about 6.6. Salt and an acidulant (GDL) are added during mixing, after which diluted rennet is added and the mixture is mixed for 10 seconds. The cheese mass is then filled into a packaging material of about 10×10×15 cm in size and incubated at 25-40 degrees Celsius for about 60 minutes. The pH after incubation is about 6.0. The incubated mixture is then cooked in a water bath at 85 degrees Celsius until a minimum core temperature of 75 degrees Celsius is reached. The cooked cheese is then removed from the water bath and cooled to 5 degrees Celsius for refrigeration.

[0408] In an alternative embodiment, the cooking step in a water bath at 85 degrees C can be omitted. This results in a reduced storage time at 5 degrees C, so storage at refrigerated temperatures is recommended.

[0409] The nutritional values ​​of the resulting cooking stable cheese-like products were analyzed according to Examples 1.1, 1.3, 1.4 and 1.5 and are presented below.

[0410]

[0411]

[0412] Cooking properties:

[0413] The cooking stable cheese-like product was cut into 1 cm high patties with a diameter of 8 cm. Alternatively, the cooking stable cheese could be cut into 1×5×8 cm cubes. A frying pan was preheated over medium heat (6 out of 9 power levels) with one tablespoon of rapeseed oil. The cooking stable cheese was then fried on both sides for about 4 minutes until a crust appeared. The cooking stable cheese retained its shape during frying and slid easily in the pan. During frying, a meat-like crust developed on the surface. The fried cooking stable cheese was placed on a plate lined with kitchen paper and allowed to stand for 2-3 minutes before sensory evaluation.

[0414] Product characteristics and sensory evaluation of cooking-stable cheeses based on milk and cream

[0415] The final product is characterized by being stable during frying and having non-stick properties, i.e. the fried product slides easily in the pan. Juiciness is retained in the final product, which has a good rind, a clean milky flavor and a good chewiness with a little crunch. The product has a softer texture compared to reconstituted cooking-stable cheeses. This improved texture is believed to be due to the higher fat content rather than the process.

[0416] Applications of cooking-stable cheeses based on milk and cream

[0417] The cheese-like product prepared is particularly suitable for use as a regular cooking-stable cheese for hamburgers, salads and sandwiches, fondue cheese, paneer style, pickled cheese, chicken nuggets, French fries, etc. The cheese-like product can be breaded, pickled, fortified or just plain. The cheese-like product is pan-fried and grill-stable, and the breaded variant can also be fried. The cooking-stable cheese can also be added to soups as small cubes, or also added a few minutes before serving. The product has a high fat content and a soft texture.

Claims

1. A method for preparing a cooking and / or frying stable cheese-like product, the method comprising the following steps: a) providing a liquid composition having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a micellar casein content of at least 8% w / w, and wherein the pH of the liquid composition is in the range of 4.8-7.0 and the ratio of whey protein to micellar casein is from 8:92 to 5:95, b) subjecting the liquid composition to a coagulation step by adding a milk coagulation enzyme and coagulating the liquid composition to obtain a coagulated composition, c) heating the solidified composition from step b) to obtain a core temperature of the solidified composition of at least 70 degrees Celsius, and d) cooling the heat-treated solidified composition, The cooking and / or frying stable cheese-like product is a solidified composition obtained under step c) or d).

2. The method according to claim 1, wherein the dry matter content of the liquid composition of step a) is in the range of 34-52% w / w.

3. The method according to claim 1, wherein the protein content of the liquid composition of step a) is in the range of 12-30% w / w.

4. The method according to the preceding claim 1, wherein the micellar casein content of the liquid composition of step a) is in the range of 8-25% w / w.

5. The method according to the preceding claim 1, wherein the micellar casein under step a) is provided by micellar casein isolate.

6. The method according to the preceding claim 1, wherein the liquid composition of step a) comprises, in addition to the micellar casein, proteins of animal and / or vegetable origin.

7. The method according to claim 1, wherein the liquid composition of step a) comprises one or more of the following: whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), serum protein concentrate (SPC), milk powder, milk protein isolate (MPI), milk protein concentrate (MPC) or a combination thereof.

8. The method according to the preceding claim 1, wherein the liquid composition of step a) comprises micellar casein isolate and skimmed milk powder.

9. The method according to claim 1, wherein the liquid composition of step a) further comprises one or more of salt, sugar, spices and combinations thereof.

10. The method according to claim 1, wherein the liquid composition of step a) comprises one or more of the following: water, whey, milk, reconstituted milk powder or a combination thereof.

11. The method according to claim 1, wherein the liquid composition of step a) comprises one or more of the following: reconstituted milk, whole milk, cream, low-fat milk, skimmed milk, buttermilk, colostrum, low-lactose milk, lactose-free milk, de-lactinated milk, ultrafiltered milk, microfiltered milk or a combination thereof or a combination thereof with water, whey or reconstituted milk powder.

12. The method according to the preceding claim 1, wherein the liquid composition comprises vegetable fat and / or animal fat.

13. The method according to the preceding claim 1, wherein the fat content of the liquid composition of step a) is in the range of 5-30% w / w.

14. The method according to the preceding claim 1, wherein the liquid composition of step a) is mixed to form a homogeneous composition.

15. The method according to the preceding claim 1, wherein the liquid composition of step a) is heated to a temperature sufficient to obtain at least partial reduction of microorganisms.

16. The method of claim 15, wherein the liquid composition is heated to a temperature of at least 72 degrees Celsius for at least 15 seconds.

17. The method according to the preceding claim 1, wherein the pH of the liquid composition of step a) is in the range of 4.8-6.5, or the pH is in the range of 5.0-7.

0.

18. The method according to the preceding claim 1, wherein the pH of the liquid composition of step a) is provided by adding an acidifier or by using a starter culture.

19. The method according to the preceding claim 1, wherein the temperature of the liquid composition under step b) is in the range of 20-50 degrees Celsius.

20. The method according to the preceding claim 1, wherein the milk coagulating enzyme of step b) is rennet.

21. The method according to the preceding claim 1, wherein the milk coagulation enzyme of step b) is selected from chymosin, pepsin, or enzymes produced by the microorganisms Rhizomucor miehei and Cryphonectria parasitica.

22. The method according to the preceding claim 1, wherein the liquid composition of step b) is allowed to solidify for 15-120 minutes.

23. The method according to the preceding claim 1, wherein the solidification under step b) is carried out in a container.

24. The method according to the preceding claim 1, wherein before step c), the solidified composition from step b) is cut into blocks, pellets or slices.

25. The method according to the preceding claim 1, wherein substantially no whey is produced during the preparation of the cheese-like product.

26. The method according to the preceding claim 1, wherein at most 5% w / w whey is produced from the coagulated composition during and after cutting.

27. The method according to the preceding claim 1, wherein no whey production occurs during the preparation of the cheese-like product.

28. The method according to claim 1, wherein the solidified composition of step b) is heated under step c) to obtain a solidified composition core temperature in the range of 70-95 degrees Celsius, in the range of 70-80 degrees Celsius, in the range of 80-95 degrees Celsius, or in the range of 85-95 degrees Celsius.

29. The method according to the preceding claim 1, wherein the heating of step c) is performed by immersing the solidified composition of step b) in a hot liquid until the desired core temperature is reached.

30. The method according to the preceding claim 1, wherein the heating under step c) is carried out in the sales package.

31. The method according to the preceding claim 1, wherein the solidified composition obtained in step c) is cooled in step d) to a temperature in the range of 3-20 degrees Celsius.

32. The method according to the preceding claim 1, wherein the cooling of step d) is performed by immersing the solidified composition in a cold liquid until the desired core temperature is reached.

33. The method according to the preceding claim 1, wherein the cooling under step d) is carried out in the sales package.

34. The method according to the preceding claim 1, wherein the solidified composition from step c) or d) is packaged in any suitable container.

35. A cooking and / or frying stable cheese-like product having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a casein content of at least 8% w / w, a pH in the range of 4.8-7.0 and a whey protein to casein ratio of 8:92 to 5:

95.

36. A cooking and / or frying stable cheese-like product obtainable by the process according to claim 1, wherein the ratio of whey protein to casein is in the range of 8:92 to 5:

95.

37. The cooking and / or frying stable cheese-like product according to claim 35, wherein the dry matter content is in the range of 34-60% w / w.

38. The cooking and / or frying stable cheese-like product according to claim 35, wherein the protein content is in the range of 12-30% w / w.

39. The cooking and / or frying stable cheese-like product according to claim 35, wherein the fat content of the cheese-like product is at least 3% w / w.

40. The cooking and / or frying stable cheese-like product according to claim 35, wherein the cheese-like product has a coating.

41. The cooking and / or frying stable cheese-like product according to claim 40, wherein the coating is a food ingredient selected from the group consisting of bread crumbs, flour, cereals, fruits and / or nuts, spices, seeds and combinations thereof.

42. The cooking and / or frying stable cheese-like product of claim 41, wherein the flavor comprises savory.

43. Use of the cooking and / or frying stable cheese-like product according to claim 35 in food products.

44. Use of the cooking and / or frying stable cheese-like product according to claim 35 in cooking.

45. Use of the cooking and / or frying stable cheese-like product according to claim 35 in boiling, baking, grilling and / or frying or deep-frying.

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