Cheese powder, method for producing said cheese powder, and cheese-like food products made from said cheese powder

Abstract

The present invention relates to a cheese powder, a method for producing said cheese powder, and a cheese-like food product made therefrom. In particular, the method for producing the cheese powder comprises: a) providing at least one aroma substrate resulting from cultivating at least one flavor-producing microorganism in a culture medium and at least one texture substrate, at least a portion of whose proteins consists of coagulated proteins that have not been subjected to prior coagulation; b) an optional step (B) of mixing at least one aroma substrate with at least one texture substrate to obtain a substrate mixture; and c) when at least one of the substrates or the substrate mixture has a consistency ranging from a liquid to a paste, drying at least one of the substrates or the substrate mixture so as to obtain a powder consistency (C); Includes: The resulting cheese powder has the following characteristics: total dry extract of 95% m / m or more, water activity (a) of 0.1 to 0.25. w ), and the clotting proteins from at least one textured substrate have not been subjected to prior clotting.

Description

[Technical Field]

[0001] The present invention relates in particular to the technical field of cheese-like foods such as cheese, cheese specialties or cheese substitutes.

[0002] More particularly, the present invention relates to a cheese powder and a method for producing the cheese powder. The present invention further relates to a method for producing a cheese-like food product from the cheese powder. [Background technology]

[0003] The food industry often uses microorganisms to biotransform raw materials in order to create specific organoleptic properties and obtain end products that meet consumer demands.

[0004] This bioconversion is particularly useful in the production of cheese-like foods, ie advantageously cheese, cheese specialities or cheese substitutes.

[0005] Cheese (from soft cheese to heat-pressed cheese) is traditionally obtained by converting milk into a gel or coagulum thanks to the addition of clotting enzymes (rennet or equivalent) and via lactic acidification (under the action of lactic acid bacteria).

[0006] The liquid contained in the interstitial spaces of the gel, i.e., whey, is gradually expelled by syneresis (also known as "draining").

[0007] During this syneresis, the gel gradually concentrates into its main components (fats and proteins, together with some mineral substances) to form curd, which acquires the characteristic shape, consistency and composition of the desired cheese.

[0008] In the case of ripened cheeses, the microflora, including various microorganisms, then grows in the curd and is particularly responsible for producing the desired aromas: this is the ripening process.

[0009] Generally speaking, this maturation step is essential to give the final product its organoleptic qualities (aroma and texture).

[0010] In practice, this aging process takes place over a long period of time (often weeks or even months) and requires large storage areas designed to maintain the temperature and humidity conditions conducive to proper aging.

[0011] Furthermore, in an industrial environment, this conventional approach presents certain disadvantages, since it is desirable to control the refining step in order to equalize and standardize the quality of the product, while also shortening its duration to contain its costs.

[0012] In an attempt to overcome these disadvantages, alternative methods for producing cheese-like foods have been developed.

[0013] Some of these alternative manufacturing methods are based on the use of cheese powders that are intended to be rehydrated and textured to obtain the desired cheese-like food product.

[0014] This approach has the particular advantage that it allows the production of cheese powder at a first site, on the one hand, and the production of cheese-like food products at a second site, on the other hand, to be optionally separated in time and space.

[0015] However, these alternative methods are not satisfactory as they are.

[0016] In fact, most known cheese powders require a refining step to obtain a final product with an acceptable aroma.

[0017] Other cheese powders require the cheese to be made beforehand, which then has to be refined, which in turn systematically leads to significant production times. Summary of the Invention [Problem to be solved by the invention]

[0018] In this regard, there is a need for a cheese powder (including a method for its manufacture) that is adapted to yield a cheese-like food product whose taste and texture are immediately available at the end of manufacture and that can be tailored to the full range as desired, without requiring prior or final aging. [Means for solving the problem]

[0019] The present invention therefore relates to a cheese powder that is intended to be rehydrated and textured for the production of cheese-like food products of the type, for example, cheese, cheese specialties or cheese substitutes.

[0020] More particularly, the present invention aims to reorganize the main steps of the cheese making technology, thereby optimizing those steps based on the definition of the functionality of the final product.

[0021] The present invention consists in particular in outsourcing the production of aromas by optimizing three aspects: - flavor-producing microorganisms (which produce better aromas and aroma balances), - a suitable culture medium (milk, cream, plant juice, etc.), and -Optimal breeding conditions (temperature, pH, time, oxygenation, agitation, etc.).

[0022] The method according to the invention further comprises separating the realization of the aroma substrate from the realization of the texture substrate, then combining them in the appropriate ratios and then texturally adjusting the substrate mixture under the appropriate physicochemical conditions.

[0023] Finally, such cheese powders may have a variety of applications.

[0024] For large-scale export, it is possible to produce a cheese powder according to the invention for end users (who do not necessarily have cheese-making skills) who would only need to design means to ensure rehydration, texturing, and packaging. The final product can be consumed as is or can have special functions (spinnability, browning, melting, slicing, etc.).

[0025] The second use may be domestic: the cheese-like food product can be produced as desired without special equipment, depending on the type of aroma produced and the amount of water added.

[0026] More particularly, according to the invention, a method for producing a cheese powder is proposed, said cheese powder being advantageously intended to be rehydrated and textured for the production of cheese-like food products of the type cheese, cheese specialties or cheese substitutes.

[0027] The present manufacturing method comprises: a) - at least one aroma substance resulting from the step of cultivating at least one flavor-producing microorganism in a culture medium, the aroma substance intended to realize the flavor production of said cheese-like food product, and - at least one texture substrate intended to achieve the texture of said cheese-like food product, said at least one texture substrate comprising proteins (optionally without fat), at least part of said proteins consisting of coagulating proteins capable of coagulating to form a gel, said coagulating proteins having not been subjected to prior coagulation, Preferably, at least one texture substrate comprising protein and fat, advantageously with a fat / protein ratio between 0.1 and 6, preferably between 0.4 and 1.8. providing b) an optional step of mixing said at least one aroma substrate with said at least one texture substrate, thereby obtaining a (advantageously homogeneous) substrate mixture; and c) drying at least one of the substrates (the at least one aroma substrate and / or the at least one texture substrate) or the (advantageously homogeneous) substrate mixture, when the substrate or the substrate mixture has a consistency ranging from a liquid to a paste, thereby obtaining a powder consistency. Including, and said cheese powder (separate substrate or substrate mixture) has the following characteristics: - Total dry extract not less than 95% m / m, Advantageously, a water activity a (measured) at a temperature of 25°C ± 1°C, of ​​between 0.1 and 0.25, even between 0.1 and 0.2, preferably between 0.15 and 0.2 w , - the coagulation protein from at least one textured substrate has not been subjected to prior coagulation; It has.

[0028] These steps are advantageously carried out by providing said cheese powder chosen from: a combination of substrates comprising said at least one aroma substrate and said at least one texture substrate, separate from each other and each in the form of a powder, when said mixing step is absent in said manufacturing method, or the substrate mixture in the form of a powder when the manufacturing method includes the mixing step; This is carried out so that

[0029] According to a preferred embodiment, the providing steps provide, independently of one another, a consistency selected from: - powder consistency, or a consistency ranging from liquid to pasty, with 6% to 25% m / m protein and 0 to 30% m / m, or even 3% to 30% m / m fat, advantageously with a fat / protein ratio, where applicable, of 0.1 to 6, preferably 0.4 to 1.8 (preferably, said at least one textured substrate has a consistency ranging from liquid to pasty); providing a substrate having:

[0030] Furthermore, the steps of the manufacturing method are advantageously selected from one of the following combinations of steps: According to the first combination (i), - the providing step includes providing the substrates each having a powder consistency; and - the mixing step consists in mixing the powder substrate to obtain the substrate mixture in powder form, or According to the second combination (ii), - the providing step includes providing at least one substrate having a consistency ranging from a liquid to a paste; and then - said drying step consists in drying said at least one substrate to obtain substrates each having the consistency of a powder, and then - the mixing step consists in mixing the powder substrate to obtain the substrate mixture in powder form, or According to the third combination (iii), - the providing step comprises providing at least one substrate having a consistency ranging from a liquid to a paste; and then - the mixing step consists in mixing the substrate to obtain a substrate mixture having a consistency ranging from a liquid to a paste, and then - the drying step consists in drying the substrate mixture to obtain the substrate mixture in powder form; or According to the fourth combination (iv), - the providing step comprises providing at least one substrate having a consistency ranging from a liquid to a paste; and then - performing the steps of mixing and drying the substrates simultaneously (by co-drying) to obtain the substrate mixture in powder form, wherein preferably the at least one aroma substrate and the at least one texture substrate are combined simultaneously during spray drying.

[0031] Other non-limiting and advantageous features of the method of the present invention, considered individually or in any technically acceptable combination, are: - in the case of a substrate having a consistency ranging from a liquid to a paste, said mixing step comprises a homogenization step; - in the case of a substrate mixture having a consistency ranging from a liquid to a paste, said step of drying said substrate mixture consists of an atomization step; the texture substrate consists of a retentate resulting from a filtration technique of dairy and / or plant juices; in this case, the texture substrate advantageously consists of a pre-cheese liquor consisting of a retentate of milk filtration, in which in particular milk proteins have been retained, optionally together with a portion of milk fats and minerals; - during the mixing step, 0.5 to 50% by weight, preferably 0.5 to 10% by weight (end points included) of the fragrance substrate of the total mixture; - the providing step comprises a method for producing said aroma substrate, comprising culturing said at least one flavor-producing microorganism in said culture medium, and / or a method for producing said texture substrate in physicochemical conditions intended to prevent gel formation; for the production of ripened cheeses, the flavor-producing microorganisms are ripening microorganisms during the process of preparing the aroma matrix; the culture medium consists of milk or a product obtained from milk, the product being chosen from concentrated milk or retentate, cream, cheese production whey, filtration permeate or plant juice; - the culturing step is carried out for a period of 1 to 6, preferably 1 to 4 days; said at least one flavor-producing microorganism is viable in said cheese powder;

[0032] The present invention further relates to a cheese powder advantageously resulting from the production method according to the invention, said cheese powder comprising: a combination of substrates comprising said at least one aroma substrate and said at least one texture substrate, each in powder form, separated from one another, or said substrate mixture in powder form; is selected from The cheese powder has the following characteristics: - Total dry extract not less than 95% m / m, Advantageously, at a temperature of 25°C ± 1°C, the water activity a has a value between 0.1 and 0.25, even between 0.1 and 0.2, preferably between 0.15 and 0.2. w , - the coagulation protein from at least one textured substrate has not been subjected to prior coagulation; It has.

[0033] The present invention also advantageously relates to a method for producing cheese-like food products of the type cheese, cheese specialities or cheese substitutes.

[0034] The method in question involves the following steps: - providing a cheese powder according to the invention or resulting from a manufacturing method according to the invention, - an optional step of mixing the substrates of the substrate combination in powder form, - rehydrating the powdered texture substrate (and optionally of the aroma-producing substrate) or powdered substrate mixture in the presence of at least one Ca-sequestering salt and preferably at least one acidity-regulating salt, so as to ensure that the coagulated proteins are rehydrated / solubilized and to obtain a cheese substrate with a consistency ranging from liquid to paste, - mixing, if applicable, the texture substrate and the aroma-producing substrate, which may be rehydrated separately and then mixed, - a texture modification step, always in the presence of at least one calcium (Ca) sequestration salt and preferably an acidity adjusting salt, for coagulation of the coagulation proteins and gel formation, during which the cheese substrate is subjected to physicochemical texture modification conditions, which are adapted depending on the final texture desired for the cheese-like food product. consecutively.

[0035] Other non-limiting and advantageous features of the method of the present invention, considered individually or in any technically acceptable combination, are: The rehydration step is carried out under the following conditions: a rehydration rate in the range of 40% HO to 80% HO, a temperature in the range of 30°C to 80°C, preferably below 60°C, even below 50°C, a texture adjustment time of 1 to 10 hours, a concentration of 2 to 50 g.kg -1 Doses of Ca sequestering salts ranging from powder (m / m) and 0 to 50 g.kg -1 Doses of acidity-regulating salts in the range of powder (m / m); During the texture adjusting step, the physicochemical texture adjusting conditions are selected from temperature, pH, the dosage of NaCl, the dosage of Ca-sequestering salt and the dosage of acidity adjusting salt; in this case, preferably, the texture adjusting step is adjusted under the following physicochemical texture adjusting conditions: pH comprised between 4.5 and 6.5, temperature comprised between 10°C and 60°C for 1 to 10 hours, NaCl concentration comprised between 0.1 and 2% m / m, and a concentration comprised between 2 and 50 g.kg -1 Dosage of Ca sequestering salt (optional) in powder (m / m), and 0-50 g.kg -1 Dosage of acidity adjusting salt in powder (m / m) (optional); - the method may comprise, following the texturing step, a step of applying at least one surface ripening microorganism or a coating layer, for example a coating wax; - during the texturing step, said at least one flavour-producing microorganism is probiotic.

[0036] The present invention further relates to cheese-like food products, advantageously of the type cheese, cheese specialities or cheese substitutes, resulting from the production process according to the invention.

[0037] Of course, different features, alternatives and embodiments of the invention can be combined with one another according to various combinations in that they are not incompatible or mutually exclusive.

[0038] In addition, various other features of the invention will appear in the accompanying description provided in conjunction with the drawings which show non-limiting forms for carrying out the invention. [Brief explanation of the drawings]

[0039] [Figure 1] 1 is a block diagram showing the main steps of the inventive method for producing the inventive cheese powder. FIG. [Figure 2] FIG. 1 is a block diagram showing the main steps for the production of a fragrance substrate. [Figure 3] FIG. 1 is a block diagram showing the major steps in producing a cheese-like food product from cheese powder according to the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0040] It should be noted that in these figures, structural and / or functional elements that are common to the various alternatives may have the same reference numerals.

[0041] Generally, the present invention relates to novel cheese powders and methods for making the cheese powders. The present invention also relates to methods for making cheese-like foods from the cheese powders.

[0042] The method developed proposes a new concept in cheese making, namely dehydrated products, based on isolating and optimizing the main steps in cheese production.

[0043] This method advantageously allows for the independent generation of texture and aroma matrices for the final cheese product after dehydration by combining the various texture and aroma matrices prepared under dry or liquid processes.

[0044] In practice, drying can be carried out for each substrate separately, or it can be carried out when the at least two substrates are brought together (or mixed).

[0045] Depending on the properties of the powder and its rehydration rate, a variety of textures can be created ranging from that of spreadable cheese to that of hard cheese, and depending on the type of microorganisms utilized and the aroma molecules produced, a variety of aroma profiles can be created that mimic any cheese.

[0046] The aroma profile can become more unique depending on the assortment of microorganisms used to produce the taste or aroma, for example, sweet / salty, fruity, umami, cheesy, etc.

[0047] Likewise, a wide variety of markers or inclusions can be added to offer different forms, appearances, coverings, and the like.

[0048] Also according to the invention, the method for producing a food product has the advantage that it is possible to obtain the aroma and texture of the final product immediately at the end of the method.

[0049] Thus, the cheese-like food product of the present invention, which advantageously contains the aroma of aged cheese, can be consumed immediately (less than 12 hours) after its production, without the need to hold it for any length of time at the temperatures and conditions necessary for the biochemical and physical changes specific to the flavor-producing microorganisms to occur.

[0050] In this regard, as shown diagrammatically in FIG. 1, the cheese powder according to the invention can advantageously be prepared by the following steps: A) A combination of at least two substrates: A1) at least one aroma substance resulting from the step of cultivating at least one flavor-producing microorganism in a culture medium, the aroma substance being intended to realize flavor production in said cheese-like food product; and A2) At least one texture substrate intended to realize the texture of the cheese-like food product. providing a next B) an optional step of obtaining a substrate mixture by mixing said at least one aroma substrate with said at least one texture substrate; and C) an optional drying step selected from step C1 of drying the at least one aroma substrate and / or step C2 of drying the at least one texture substrate and / or step C3 of drying the substrate mixture when at least one of the substrates or the substrate mixture has a consistency ranging from liquid to paste; The result is a manufacturing method comprising:

[0051] After performing steps A, B, and C above, a combination of substrates comprising said at least one aroma substrate and said at least one texture substrate, each separate from one another and each in powder form, or - a substrate mixture in powder form A cheese powder selected from the following is obtained.

[0052] This cheese powder also has the following characteristics: - Total dry extract not less than 95% m / m, Advantageously, at a temperature of 25°C ± 1°C, the water activity a has a value between 0.1 and 0.25, even between 0.1 and 0.2, preferably between 0.15 and 0.2. w , and - the coagulation protein from at least one textured substrate has not been subjected to prior coagulation; It has.

[0053] general definition Within the framework of the present invention, a "cheese-like food product" is advantageously a substance or transformed product intended for human consumption, strictly consisting of cheese or intended to replace such cheese.

[0054] Such cheese-like foods advantageously include food types such as cheese, cheese specialities or cheese substitutes.

[0055] "Cheese" is a fermented or unfermented, ripened or unripened product obtained exclusively from milk-derived materials that have been wholly or partially coagulated before draining or after partial removal of water.

[0056] "Specialty dairy products" are dairy products other than cheese, cheese curd and blue cheese, fermented or unfermented, aged or unaged, prepared exclusively from ingredients of milk origin, used alone or in admixture, to which other ingredients originating exclusively from milk may be added.

[0057] "Cheese substitutes" are foods made primarily from plant materials (such as cereal juices, legumes, etc., e.g., soybean juice, oat juice, almond juice, etc.) that are intended to replace cheese.

[0058] Such cheese substitutes are also called "vegan cheese," "plant-based cheese," or "cheese analogs."

[0059] In humans, eating such cheese-like foods can lead to the perception of flavor.

[0060] "Flavor" refers to all the olfactory, gustatory and trigeminal sensations perceived when tasting food.

[0061] These senses allow the perception of various taste sensory stimuli: - taste, also called "gustatory stimulus" (especially combined with taste), - aroma, also called "olfactory stimulation" or "olfactory stimulation" (especially combined with the sense of smell), and / or - Trigeminal compounds (especially combined with somatosensation and more precisely trigeminal sensation).

[0062] In the present invention, and for simplicity's sake, the term "aroma" will be used equivalently to the term flavor, and therefore encompasses the concept of aroma in the strict sense, but also the concepts of taste and trigeminal compounds.

[0063] "Taste" refers specifically to stimuli perceived by taste receptors located on the tongue.

[0064] The dynamics of taste perception are governed, inter alia, by the temporal release of non-volatile compounds that dissolve in saliva.

[0065] "Taste" means in particular the basic tastes: sweet, salty, sour, bitter and umami. It also includes the sensation of fat.

[0066] "Aroma" refers to the perception related to the release kinetics of odorant volatile molecules in the taste buds.

[0067] Such olfactory stimuli generally consist of volatile molecules that must be released from the product in order to reach the olfactory receptors located in the nasal cavity.

[0068] When the compound of interest is present in the oral cavity, this perception is achieved specifically through retronasal olfaction.

[0069] Furthermore, "texture" or "consistency" refers to the set of rheological properties and structure (geometric and surface) of a cheese-like food product that can be perceived by the consumer through their mechanoreceptors, tactile receptors, and optionally, visual and auditory receptors.

[0070] According to the invention, the consistency of the cheese-like food product is advantageously of the cheese inside type.

[0071] This concept of cheese inside advantageously encompasses the following group of consistencies: hard cheese, semi-hard cheese, semi-soft cheese, soft cheese, spreadable cheese.

[0072] Various concepts in cheese making technology, including consistency, are described in the following documents: -FAO / WHO Standard A-6 - Cheese (1978, revised 1990); - Technical Specification B3-07-09 applicable to milk and dairy products (published November 2009) (Department of Legal Affairs - France); - Decree No. 2007-628 of 27 April 2007 and Decree No. 2013-1010 of 12 November 2013 on cheese and cheese specialities (Ministry of the economy and finance - France).

[0073] Generally, in accordance with the present invention, all indicated ranges include the endpoints.

[0074] Furthermore, concentrations expressed as "% m / m" correspond to mass concentrations (mass of compound relative to total mass of product).

[0075] The "total dry matter" of a product refers to all of its non-volatile components after drying by evaporation.

[0076] "Water activity" means the water vapor pressure of a wet product divided by the saturated vapor pressure at the same temperature.

[0077] Water activity (a) of foods for human consumption and animal foods w The main principles and requirements of the method for determining ) are conventional per se and known to those skilled in the art.

[0078] Therefore, the water activity value falls within the measurement range of 0 to 1.

[0079] The present invention as applied to foods for human consumption advantageously involves the measurement of water activity at a temperature of 25°C ± 1°C.

[0080] Such temperatures are in any case implicit in the field of food for human consumption and animal food.

[0081] "Measurement at a temperature of 25°C ± 1°C" means in particular that the water activity is measured at a temperature of 25°C ± 1°C (advantageously, the water activity measuring device is a resistive, capacitive or mirror type a w This refers to the water activity measured in a sample (located within the instrument's microenclosure).

[0082] The measurement principle is advantageously based on measuring the dew point or on determining the change in the conductivity of the electrolyte or the dielectric constant of the polymer.

[0083] Those skilled in the art can refer, for example, to the international standard ISO 187872017 or the French standard ISO 18787.

[0084] The determination of water activity is advantageously carried out using an instrument for determining water activity.

[0085] Such a measuring device advantageously has the following features: -Linearity response over the calibration range; - a measuring cell adapted to the above-mentioned measuring principle (measuring the dew point or determining the change in the conductivity of an electrolyte or the dielectric constant of a polymer); - a temperature regulation system for the measuring cell or a thermostatic enclosure that can be installed to ensure a temperature of 25°C ± 1°C; - advantageously at least 0.0001 units a w internal resolution; advantageously at least 0.001 units a w Display of; - determination of the final measurement point by reaching a plateau defined as a maximum amplitude of 0.0003, advantageously either by 3 consecutive measurements or by 1 minute of stabilization; - If applicable, a system that makes it possible to suppress interferences caused by volatile compounds of the sample (e.g. special filters).

[0086] The device should advantageously be operated under conditions defined by the manufacturer's instructions.

[0087] Regarding aromatic substrates Aroma substrates (also called "aroma-generating substrates") consist of products / compounds intended to impart a desired aroma to the final product.

[0088] As will be explained further below, during the providing step, this fragrance substrate can take on various forms, advantageously chosen from a powder consistency or a range of consistencies ranging from liquid to paste.

[0089] This aroma substrate is advantageously obtained through a method of culturing at least one flavor-producing microorganism in a culture medium, advantageously a dairy culture medium (preferably for cheese and cheese specialties) or a plant culture medium (preferably for cheese substitutes).

[0090] The flavor-producing microorganisms in question, also called "aroma yeasts," are selected from microorganisms capable of producing the aroma desired in the final cheese-like food product.

[0091] Such target aromas advantageously consist of aromas found in cheese, preferably further selected from the following compounds: - 1-octen-3-ol (mushroom aroma), - 2-phenylethanol and phenylacetaldehyde (floral notes), - many sulfur compounds with various aroma notes (garlic, cabbage, potato, etc.), such as 2,4-dithiapentane, 2,4,5-trithiahexane and 3-methylthio-2,4-dithiapentane, methyl sulfide, dimethyl disulfide, 3-methylthiopropanal and methanethiol (which occur especially in cheeses such as Epoisses, Vacherin, Pont-l'Eveque and Limburger), - linear or branched chain propionic acid and other volatile acids, - free fatty acids, - Esters (fruit notes), - Diacetyl and related compounds (buttery notes), - and many other compounds (aldehydes, ketones, lactones, furanones, nitrogen compounds such as indoles, pyrazines, etc.).

[0092] For example, a list is available in the review article by Curioni and Bosset, 2002 (Curioni, PMG, & Bosset, JO (2002). Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal, 12, 959-984).

[0093] Such aromas are therefore obtained by culturing flavor-producing microorganisms (or "aroma-beneficial microorganisms"), including bacteria, yeasts or molds (see, for example, Chapter 11, Secondary and Adjunct Cultures, in the book "Cheese, Chemistry, Physics & Microbiology", Fourth edition, by Francoise Irlinger, Sandra Helinck, Jean Luc Jany, published by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett, Academic Press, 2017).

[0094] In the case of a culture medium (dairy or plant juice), the aroma is advantageously produced by the release of end products of proteolysis (amino acids) and / or lipolysis and / or glycoconversion.

[0095] Such aromas are therefore obtained by culturing flavor-producing microorganisms (or "aroma-beneficial microorganisms") which include bacteria, yeasts or molds.

[0096] Such flavour-producing microorganisms advantageously comprise ripening microorganisms (or "ripening flora" or "ripening fermentation bacteria").

[0097] Ripening microorganisms include molds and / or yeasts and / or bacteria that normally grow in the cheese interior and also on the surface of cheeses with a white mold, wash, or morge rind.

[0098] These ripening microorganisms include: - molds, such as Penicillium camemberti or Penicillium roqueforti; yeasts, in particular those belonging to the genera Saccharomyces, Candida (Candida utilis), Geotrichum (e.g. Geotrichum candidum) and Debaryomyces hansenii; and bacteria, such as propionic acid bacteria (Propionibacterium) and various other bacteria (Lactobacillus, more preferably Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus fermentum); among these bacteria, mention may be made of Staphylococcus xylosus, Brevibacterium linens or Brevibacterium casei.

[0099] The flavor-producing microorganism may further be selected from, for example, Hafnia alvei, Yarrowia lipolytica.

[0100] Such flavour-producing microorganisms may also be selected from microorganisms offered by companies such as CHR HANSEN (e.g., the DVS™ series), LABORATOIRES STANDA (e.g., the PAL™ series) or DANISCO (e.g., the CHOOZIT™ cheese culture series).

[0101] The flavour-producing microorganisms employed may be from one species or from a combination of at least two species belonging to the same or different kingdoms.

[0102] Each species of microorganism may further be derived from a single strain or from a combination of at least two strains.

[0103] More generally, the flavour-producing microorganism may also be selected from any other microorganism capable of producing aromas by bioconversion and found in the food industry (Techniques de l'Ingenieur - f3501 - "Fermented food: l'ingenierie" - 10 / 09 / 2014 - Alain BRANGER).

[0104] For example, the flavor-producing microorganisms may further comprise lactic acid-producing and aroma-producing bacteria such as Lactococcus lactis ssp. lactis and ssp. cremoris or var. diacetylactis, Streptococcus thermophilus, Leuconostoc mesenteroides, etc.

[0105] More generally, therefore, "flavor-producing microorganisms" encompass microorganisms capable of producing the aromas desired in the final cheese-like food product.

[0106] Such flavor-producing microorganisms are further described in the literature Cheese, 4th edition, Chemistry, Physics & Microbiology, Vol.

[0107] In other words, "flavor-producing microorganisms" therefore encompass the two types of cultures used in cheese production: primary cultures and secondary cultures.

[0108] The primary cultures include lactic acid bacteria (LAB), "starters," which are responsible for acid production during the making and ripening of these cheeses.

[0109] The secondary cultures contain microorganisms that are exclusively involved in the ripening of cheese (for example gas production, color development or typical flavor formation).

[0110] As regards the dairy culture medium, it constitutes a substrate material chosen from milk and its derivatives: concentrated milk or retentate, cream, cheese production whey or filtration permeate (ultrafiltration, microfiltration).

[0111] "Milk" advantageously means milk derived from a ruminant animal, such as a cow, goat, ewe or buffalo.

[0112] Milk can be in various forms: whole milk, semi-skimmed milk, skimmed milk; it can also be in the form of raw or pasteurized milk, microfiltered fresh milk, sterilized milk, UHT sterilized milk.

[0113] Cream is milk containing at least 30 g of fat (exclusively derived from milk) per 100 g of total weight (m / m).

[0114] Cheese production whey consists of cheese production by-products from the manufacture of fresh, soft, pressed and cooked cheeses.

[0115] Permeate consists of the by-product of concentrating milk through a filtration membrane (ultrafiltration, microfiltration or nanofiltration).

[0116] The plant culture medium comprises a substrate material selected from plant juices, such as soybean juice, rice juice, almond juice, and the like.

[0117] In practice, as shown in FIG. 2, flavor-producing microorganisms A11 are incorporated into a culture medium A12 during a mixing step A13, followed by a culturing step A14 under optimal physicochemical conditions until the desired aroma substrate of non-solid consistency is obtained.

[0118] The physicochemical conditions of the culturing step A14, in particular temperature, pH, oxygen supply and agitation, are adapted in particular to achieve optimal aroma production by the flavour-producing microorganisms.

[0119] The physicochemical conditions in question are given, for example, in the document Techniques de l'Ingenieur-f3501-“Fermented food:l'ingenierie”-10 / 09 / 2014-Alain BRANGER.

[0120] For example, in the culturing step 14, the aroma substrate can be produced in a tank or fermenter depending on the typical aroma characteristics desired.

[0121] The period required for this culturing step A14 is advantageously about 1 to 10 days, further 1 to 6, and preferably 1 to 4 days.

[0122] Additional substrate materials may also be added to the dairy culture medium depending on the microorganism utilized.

[0123] The aromatic substrate thus obtained (resulting from the culturing step A14) has a non-solid consistency, for example a liquid, semi-liquid, semi-paste or paste.

[0124] As will be explained further below, this fragrance substrate may be subjected to a subsequent drying step to obtain a fragrance substrate having the consistency of a powder.

[0125] Typically, this aroma substrate comprises a concentration of the desired aroma (or more generally flavor) produced by flavor-producing microorganisms through bioconversion of a culture medium.

[0126] Additionally, this "independent" aroma substrate may be further subjected to a homogenization process as described below in connection with the mixing step.

[0127] This pretreatment improves the retention of the aroma molecules provided by the aroma substrate in the substrate mixture.

[0128] Regarding textured substrates The texture matrix is ​​selected from ingredients adapted to achieve the final texture of the cheese-like food product.

[0129] As will be explained further below, during the providing step, this textured substrate may take on various forms, advantageously chosen from a powder consistency or a range of consistencies ranging from liquid to paste.

[0130] The components of this texture matrix can come from one raw material or a collection / mixture of at least two raw materials.

[0131] The at least one texture substrate may comprise protein and may be devoid of fat (advantageously a low-fat powder).

[0132] Alternatively, the at least one texture substrate comprises protein and fat.

[0133] The fat / protein mass ratio (also called butyral level / protein level) is advantageously between 0.1 and 6, preferably between 0.4 and 1.8.

[0134] Within the framework of a matrix having a consistency ranging from liquid to paste, this textured matrix advantageously comprises: - 5% to 25% m / m protein, preferably 9% to 25% m / m protein, and - 0% to 30%m / m, preferably 3% to 30%m / m fat Contains protein and fat.

[0135] Among the proteins of this texture matrix, at least some consist of so-called "coagulable" or "clotting" proteins, ie, proteins capable of forming a gel (protein gel) or "coagulate" during the coagulation process.

[0136] The gelling protein is advantageously obtained from a soluble protein of the whey protein or vegetable protein type.

[0137] In certain cases, acidification is necessary to obtain a better texture.

[0138] The addition of salts or ions may increase the rate of gelation or increase the hardness of the resulting gel.

[0139] The coagulation protein is advantageously prepared without heating, or at least without substantial heating (below 50°C): -by adding ions (calcium or calcium phosphate) -or by alkalizing and then returning to neutral or to the pH of the protein (soy protein) It is selected from proteins that are capable of gelling.

[0140] Alternatively, the coagulating protein may further be selected from proteins that have the ability to gel upon moderate heating, preferably below 50°C.

[0141] In the present textured matrix, the protein is in its "native" form, ie, the protein has not been subjected to prior coagulation (no prior textural adjustment step).

[0142] This textured substrate is then not subjected to a prior step of breaking down the structure of the coagulum to allow its homogeneous mixing with the aroma-producing substrate.

[0143] Such texture substrates are advantageously chosen from milk-based ("dairy" texture substrates) or plant juice-based products ("plant" texture substrates).

[0144] Before the drying step, the texture substrate advantageously has a non-solid consistency, for example a liquid, semi-liquid, semi-paste or paste.

[0145] "Milk-based product" means in particular milk itself, but also cream, buttermilk, whey or permeate.

[0146] For example, the coagulation proteins are caseins, the native form of which consists of casein micelles.

[0147] This milk-based product advantageously comprises: -Casein alone (i.e. "pure casein"); -Casein and serum proteins The protein comprises a protein selected from:

[0148] Thus, "coagulation protein not subjected to prior coagulation" means casein in particular in the form of casein micelles.

[0149] This milk-based product is advantageous from a physicochemical point of view, in particular -Fat: level (butyral level), condition (homogenized or not), -Protein: serum protein / casein ratio, - lactose content, - Mineral aspects: calcium and phosphorus content It is standardized in terms of:

[0150] The starting materials also -Heat treatment (time / temperature combination), and - physical purification processes, e.g. of the microfiltration type may be subject to microbiological standardization through

[0151] The starting material is advantageously concentrated by filtration techniques to a desired concentration factor (Volume Reduction Factor - "VRF") to obtain an optimal texture (e.g., a VRF factor comprised between 2 and 7).

[0152] The filtration technique employed is advantageously chosen from the techniques of ultrafiltration, microfiltration, nanofiltration, combined or not with diafiltration.

[0153] The texture matrix thus obtained consists, for example, of a product commonly referred to as "pre-cheese liquid."

[0154] The method for obtaining this pre-cheese liquid and its characteristics are described, for example, in the following documents: -Maubois et al. “Application of Membrane Ultrafiltration to Preparation of Various Types of Cheese”, Journal of Dairy Science, Vol. 58, no. 7, or -Goudedranche et al. “Utilization of the new mineral UF membranes for making semi-hard cheeses”, Desalination, 35 (1980) 243-258.

[0155] Such a pre-cheese liquor therefore consists of protein-enriched milk (casein and optionally soluble proteins), contains a protein content compatible with the desired cheese, and at the end of draining forms a retentate which has the composition of a curd while still remaining liquid (without its coagulating proteins coagulating).

[0156] The volume reduction factor of such a pre-cheese liquid is advantageously comprised between 4 and 7.

[0157] For this purpose, the filtration operation is carried out through a semipermeable membrane (for example, in ultrafiltration) that is permeable to such an extent that only the soluble components of the milk (i.e., essentially lactose, as well as soluble inorganic salts and non-protein nitrogenous substances) pass through said membrane.

[0158] This filtration step is described in detail, for example, in the document Pouliot - International Dairy Journal - 18 (2008) 735-740.

[0159] For information, the filtration operation is carried out under the following conditions: - Cutoff thresholds vary from 2,000 to 150,000 Da and range from 2 to 10 × 10 5 Ultrafiltration, where a pressure of 100 Pa is applied - Cutoff threshold is greater than 150,000 Da and 0.2 to 1 × 10 5 Microfiltration, where a pressure of 100 Pa is applied - Cutoff thresholds vary from 200 to 1,000 Da and are 10 to 40 × 10 5 Nanofiltration is performed at a pressure of 100 Pa.

[0160] Thus, for example, this operation of ultrafiltration makes it possible to obtain two liquids: - the first liquid that passes through the membrane, called the "filtrate" or "permeate", forms a kind of "ideal" whey that is devoid of protein-nitrogenous substances; and - forming a second liquid, the aforementioned retentate, which is retained by the membrane, forming protein-enriched milk (casein and soluble proteins).

[0161] This pre-cheese liquid can optionally be adjusted in fat, especially by adding, for example, cream or anhydrous milk fat (AMF).

[0162] Furthermore, "plant juice-based products" refers in particular to juices of soybeans, oats, almonds, peas, lupins, oats, rice, etc.

[0163] The plant sap-based product may consist of a mixture of at least two of these saps, preferably soybean sap and at least one other sap.

[0164] For example, the texture substrate may include a mixture of: soybean juice and oat juice, of which the weight percentage of the oat juice advantageously represents 5 to 10%; and soybean juice and lupin juice, of which the weight percentage of lupin juice advantageously accounts for 35% to 45%;

[0165] As expanded upon above, the starting material is advantageously concentrated by filtration techniques to the desired concentration factor to obtain the optimum texture (for example a VRF in the range of 2 to 7).

[0166] The filtration technique employed is advantageously chosen from the techniques of ultrafiltration, microfiltration, nanofiltration, combined or not with diafiltration.

[0167] The plant juice thus forms a retentate comprising plant juice fortified with protein and calcium and having a protein content compatible with the desired cheese substitute.

[0168] The volume reduction coefficient of the sap of such plants is advantageously comprised between 4 and 7.

[0169] For this purpose, the filtration operation is carried out through a semipermeable membrane, which is permeable so that only the soluble components of the juice pass through the membrane.

[0170] The plant juice can also be obtained by suspending flour in a liquid (e.g., in a ratio of about 1 / 5) for a suitable time (e.g., 10 to 30 minutes) and then filtering it to obtain concentrated plant juice that forms a plant juice-based product.

[0171] The starting product can also consist of a milk-based product in combination with plant juices.

[0172] In this case, the ratio may vary, for example, from 10% to 90% of the first component to the second component.

[0173] Generally, the textured matrix thus obtained has a non-solid consistency, for example a liquid, semi-liquid, semi-paste or paste.

[0174] As will be explained further below, this textured substrate may be subjected to a further drying step to obtain a textured substrate having the consistency of a powder.

[0175] Regarding the steps provided The providing step A comprises providing the aforementioned substrate for carrying out the method for producing cheese powder.

[0176] The provided substrates are, independently of each other, of a consistency selected from the following: - powder consistency, or -Consistencies ranging from liquid to paste It has.

[0177] "Powder" means, in particular, a solid substance divided into small particles.

[0178] In this case, the operator uses a fragrance and / or texture substrate that has the consistency of a powder.

[0179] This substrate was then advantageously subjected to a pre-drying step in order to obtain a substrate with the consistency of such a powder.

[0180] "Liquid to paste-range consistency" includes non-solid consistencies, such as liquid, semi-liquid, semi-paste, or paste.

[0181] In this case, the operator uses a flavor and / or texture substrate with a consistency ranging from liquid to paste.

[0182] According to a preferred embodiment, at least the texture substrate has a consistency ranging from liquid to paste.

[0183] In this case, said at least one texture substrate advantageously comprises between 6% and 25% m / m protein and between 0% and 30% m / m, or even between 3% and 30% m / m fat.

[0184] When said at least one texture substrate comprises protein and fat, the fat / protein ratio is advantageously between 0.1 and 6, preferably between 0.4 and 1.8.

[0185] According to a detailed embodiment again, the providing step comprises: - the aforementioned method for producing an aroma substrate, comprising culturing said at least one flavor-producing microorganism in said culture medium, and / or - the aforementioned method of creating a textured substrate with physicochemical conditions intended to prevent gel formation. It consists of:

[0186] Regarding the optional mixing step Next, the at least one texture substrate and the at least one aroma substrate may be mixed together in a desired ratio to obtain a substrate mixture (Step B - Figure 1).

[0187] Such a powdered substrate mixture has the particular advantage that it can be directly rehydrated and textured to obtain a cheese-like food product.

[0188] For example, said at least one aromatic substrate accounts for 0.5 to 50% m / m, preferably 0.5 to 10% m / m of the substrate mixture.

[0189] The time and type of mixing must be adapted to obtain a complete dispersion (homogeneity) of the fragrance substrate in the texture substrate.

[0190] When at least one of these substrates has a non-solid (liquid to paste) consistency, the mixing step B can be carried out in a scraped surface tank, a scraped surface exchanger or a static mixer.

[0191] Preferably, the substrate is maintained at a temperature of 50°C or less during this mixing.

[0192] Preferably, the mixture comprises a homogeneous mixture of substrates.

[0193] To this effect, the mixing step may include a homogenization step to further intimate the non-solid substrate mixture.

[0194] Homogenization is a mechanical method of reducing the size of particles suspended in a medium.

[0195] Any type of homogenizer can be used in the method of the invention, in particular a high-pressure homogenizer will be used (for example a Rannie homogenizer, 2 heads, pressure 0-400 bar, 150 bar for the first head and 30 bar for the second head).

[0196] The general characteristics of homogenization equipment are known to those skilled in the art and, if necessary, the skilled person can refer in particular to the documents "Homogénisation a haute pressure des dispersions alimentaires liquids", by Sébastien Roustel, Technique de l'Ingenieur (2010) or "The high pressure dairy homogenizer", by L.W. Phipps, Technical Bulletin, Ed. NIRD (1985).

[0197] Generally, homogenizers can be divided into two types: "Single-stage" homogenizers, equipped with a single homogenization head or valve; and - "Two-stage" homogenizers, equipped with two homogenization heads or valves mounted in cascade.

[0198] For this second type of homogenizer, the medium containing the lipid droplets therefore passes successively through two heads or valves, each of which has a very specific function that results in a different pressure.

[0199] In practice, the first upstream stage is one in which pressure is applied, at a head or valve, which has the effect of reducing the size of the lipid droplets.

[0200] The downstream second stage, whose pressure at its head or valve advantageously corresponds to 10% to 20% of the pressure at the head or valve of the first stage, therefore has the function of breaking down the agglomerates or flocs formed in the medium after passing through the aforementioned first stage.

[0201] In order to prevent or at least limit changes related to the thermal phenomena of heating, the homogenization step is more preferably carried out based on parameters (in particular the temperature of the medium and the homogenization pressure) that ensure that the temperature of the substrate mixture remains within a range of values ​​comprised between 50 and 70°C, more preferably around 60°C, throughout said homogenization step.

[0202] In the homogenization step, the following parameters are advantageously ascertained: a pressure between 100 bar and 500 bar, preferably between 100 and 300 bar, and -Inlet temperature of the substrate mixture between 50 and 70°C, preferably about 60°C.

[0203] Alternatively, when the substrate has the consistency of a powder, the mixing step B can be carried out in a rotary stirred tank or with a mixing arm.

[0204] Generally, this base mixture can be formulated with various additives, such as colorants or acidity regulators, as permitted products.

[0205] Regarding the optional drying step In this embodiment, the at least one aroma substrate, the at least one texture substrate and / or the substrate mixture may have a consistency ranging from a liquid to a paste.

[0206] An optional mixing step B is then preceded and / or followed by a drying step C to obtain a final product with a powder consistency.

[0207] This drying step C is advantageously adjusted so that the powder obtained (single substrate or substrate mixture) has the following characteristics: - total dry extract not less than 95% m / m, a water activity a (measured) advantageously at a temperature of 25°C ± 1°C, of ​​between 0.1 and 0.25, even between 0.1 and 0.2, preferably between 0.15 and 0.2w .

[0208] For this reason, the substrate or mixture of substrates to be dried can be subjected to a drying step C consisting of an atomization step.

[0209] "Atomization" refers in particular to the process of dehydrating a liquid into powder form by passing it through a current of hot air.

[0210] In atomization dehydration, liquid is sprayed into fine droplets in a vertical cylindrical enclosure (tower), which evaporates the water upon contact with a hot air stream. The resulting powder is carried by the hot stream to a cyclone or bag filter, where the air is separated from the powder.

[0211] This atomization step advantageously meets the following parameters: -Tower inlet temperature 180~250℃, -Tower outlet temperature 50~100℃.

[0212] Alternatively, the aroma substrate may be dehydrated by freeze-drying.

[0213] More precisely, the drying step C, as shown in FIG. 1, comprises: a drying step C1, C2 or C3 carried out before a step B of mixing said at least one aroma substrate and / or said at least one texture substrate, respectively, to obtain at least one powder substrate; - drying steps C3, C4 applied to the substrate mixture either simultaneously with the substrate mixing step B (co-drying) (step C3 in FIG. 1) or downstream of the substrate mixing step B (step C4 in FIG. 1).

[0214] If the substrates are subjected to this drying step C1, C2 before the mixing step B, then a combination of powder substrates is obtained which are separated from one another.

[0215] This substrate combination then comprises at least one fragrance substrate and at least one texture substrate, each having a powder consistency.

[0216] These substrates in powder form are separate (independent) from one another due to a subsequent mixing step which may be carried out before or after the rehydration step.

[0217] This manufacturing method therefore makes it possible to obtain a cheese powder composed of a combination of substances that are separate from one another before the mixing and rehydration steps.

[0218] The step B of mixing the powder substrates before the rehydration step makes it possible to obtain a cheese powder made up of the substrate mixture.

[0219] The application of this drying step C3, C4 to the substrate mixture (advantageously resulting from the homogenization step) has the advantage, but not limitation, of reducing the loss of aroma molecules, or in other words improving the retention of the aroma molecules provided by the aroma substrate in the substrate mixture.

[0220] Embodiments of the method for producing cheese powder In practice, the aforementioned steps of this manufacturing method are advantageously selected from one of the following combinations of steps:

[0221] In the first combination (i), - the providing step A each comprises providing a substrate having a powder consistency, then A mixing step B consists of mixing the powder substrates to obtain a substrate mixture in powder form.

[0222] According to the second combination (ii), - the providing step A includes providing at least one substrate having a consistency ranging from a liquid to a paste, and then a drying step C1, C2 consisting of drying said at least one substrate to obtain a substrate each having the consistency of a powder, then - a mixing step B consists in mixing the powder substrates to obtain said substrate mixture in powder form.

[0223] According to the third combination (iii), - the providing step A comprises providing at least one substrate having a consistency ranging from a liquid to a paste, and then - a mixing step B consists in mixing said substrate to thereby obtain a substrate mixture having a consistency ranging from a liquid to a paste, and then a drying step C4 consisting in drying the substrate mixture to obtain said substrate mixture in powder form;

[0224] According to the fourth combination (iv), - the providing step A comprises providing at least one substrate having a consistency ranging from a liquid to a paste, and then The substrate mixing and drying steps B, C3 are carried out simultaneously (co-dried) to obtain said substrate mixture in powder form.

[0225] In this last combination, preferably, said at least one fragrance substrate and said at least one texture substrate are combined simultaneously as they dry by atomization.

[0226] According to the first combination (i) or the second combination (ii) alternative, the manufacturing method lacks the mixing step B, so that a combination of substances is obtained comprising said at least one aroma substance and said at least one texture substance, each in powder form, separated from one another.

[0227] Cheese powder The present invention further relates to a particular cheese powder which is intended to be rehydrated and textured for the production of cheese-like food products, preferably of the cheese, cheese speciality or cheese substitute type.

[0228] This cheese powder is advantageously obtained from the manufacturing method described above.

[0229] According to the invention, the cheese powder can now take on two forms depending on the step in its production process.

[0230] According to a first form, the cheese powder comprises (or even consists of) a combination of substrates (also called a "kit" or "ready-to-use assembly") comprising said at least one aroma substrate (or even at least two aroma substrates) and said at least one texture substrate, separate from one another and each in powder form.

[0231] This first form is advantageously obtained in the case of a manufacturing method lacking step B of mixing the substrates.

[0232] Such an embodiment is advantageous where an operator wishes to use a "standard" textured substrate, which the operator can then, if desired, mix with at least one fragranced substrate of their choice selected from a range of fragranced substrates.

[0233] According to a second embodiment, the cheese powder comprises a substrate mixture in powder form.

[0234] This second form is obtained when the manufacturing method includes a step B of mixing the substrates.

[0235] Generally, the cheese powder (or, as the case may be, each powder substrate or substrate blend) has the following characteristics: - Total dry extract not less than 95% m / m, Advantageously, at a temperature of 25°C ± 1°C, the water activity a has a value between 0.1 and 0.25, even between 0.1 and 0.2, preferably between 0.15 and 0.2. w , - the coagulation proteins from at least one texture substrate have not been subjected to prior coagulation (e.g., casein in the form of casein micelles); It has.

[0236] Again, the cheese powder generally has the advantage that it can be produced on-site and then stored in suitable packaging for a desired period of time (e.g., under a vacuum or controlled atmosphere, thus reducing powder solidification).

[0237] This cheese powder can then be transported to a remote second site for production of a cheese-like food product.

[0238] Regarding the rehydration step Food products can then be produced from the cheese powder according to the invention. The process in question is shown diagrammatically in FIG.

[0239] For this reason, the cheese powder according to the present invention is first subjected to step E, which provides:

[0240] Prior to rehydration, and in the case of cheese powders in the form of a matrix combination, a mixing step F may be carried out to mix the powder matrix to obtain a powder matrix mixture (see mixing step B in relation to Figure 1).

[0241] The powder texture substrate (before mixing with the fragrance substrate) or the powder substrate mixture, as the case may be, is then subjected to a step G of rehydration.

[0242] This rehydration step is aimed in particular at ensuring the rehydration / solubilization of the coagulated proteins arising from the texture matrix to obtain a cheese matrix with a consistency ranging from liquid to paste.

[0243] According to the invention, the rehydration step is advantageously carried out under agitation, at least one calcium (Ca) sequestrant salt, and preferably - at least one acidity adjusting salt This is carried out in the presence of

[0244] Preferably, the rehydrating step is carried out in the presence of a combination of said at least one calcium (Ca) sequestrant salt and said at least one acidity adjusting salt.

[0245] By "calcium sequestering salts" is meant in particular sodium citrate, potassium phosphate or polyphosphates.

[0246] By "acidity adjusting salts" is meant in particular citric acid or any other acid acceptable for use in food, glucono-delta-lactone (GDL).

[0247] In other words, at least one calcium (Ca) sequestering salt and at least one acidity adjusting salt are added (mixed) to the powder texture substrate or powder substrate mixture.

[0248] Without being limited by any theory, the at least one calcium (Ca) sequestrant salt and the at least one acidity adjusting salt participate in the solubilization of the powder in the aqueous medium during the rehydration step and indirectly as parameters influencing the desired texture / hardness.

[0249] According to a preferred embodiment, this rehydration step is carried out under the following conditions: - a rehydration rate ranging from 40% H2O (m / m) to 80% H2O (m / m), which makes it possible to obtain a product with a TDM range of 20 to 60% (m / m); a temperature in the range of -30°C to 80°C, preferably below 60°C, even below 50°C; -Rehydration time (and even texture adjustment time) ranging from 1 to 10 hours, -2~50g.kg -1 Powder (m / m), preferably 5-25g.kg-1 Doses of calcium sequestering salts in the range of powder, and preferably -0~50g.kg -1 Powder (m / m), more preferably 1 to 50 g.kg -1 Powder (m / m), more preferably 2 to 50 g.kg -1 Powder (m / m), more preferably 5 to 10 g.kg -1 Doses of acidity adjusting salts in the powder range.

[0250] The dosage of calcium sequestrant salt and acidity adjusting salt is advantageously adjusted depending on the texture / hardness desired: - For soft cheeses, 15-20g.kg -1 Powder (m / m), preferably 17-18g.kg -1 (m / m) dose of calcium ion sequestrant (Na citrate) and 5-10 g.kg -1 Powder (m / m), preferably 7-8g.kg -1 an acidity regulator (citric acid) in a dose of (m / m); -For hard cheeses, 20-25g.kg -1 Powder, preferably 21-22 g.kg -1 Calcium ion sequestrant (Na citrate) in a dose of powder (m / m), and 5–10 g.kg -1 Powder (m / m), preferably 7-8g.kg -1 Powdered dose of acidity regulator (citric acid), - For spreadable cheese, 15-20g.kg -1 Powder (m / m), preferably 17-18g.kg -1 (m / m) dose of calcium ion sequestrant (Na citrate), and 0–10 g.kg -1 Powder (m / m), preferably 1-7 g.kg -1 (m / m), and even more preferably 2 to 7 g.kg -1 Acidity regulator (citric acid) at a dose of (m / m).

[0251] Depending on the end of this rehydration step G and on the starting product, two cases can be considered: - the substrate mixture is rehydrated to form a cheese substrate; or The texture matrix is ​​rehydrated and then mixed with the aforementioned aroma matrix (which may also be rehydrated).

[0252] In this second case, the texture substrate and the aroma substrate are now subjected to a mixing step H to obtain the cheese substrate. In fact, this mixing step H is identical to the mixing step B described above for the non-solid texture substrate in connection with FIG. 1.

[0253] Regarding the texture adjustment steps The resulting cheese matrix can then be subjected to a tailored texture adjustment step I depending on the final texture desired for the cheese-like food product.

[0254] The method according to the invention therefore includes a step I of texturing only after the substrate has been mixed / rehydrated.

[0255] This texture modification consists of subjecting the cheese substrate to physicochemical texture modifying conditions adapted to form a gel or "coagulate" via the aforementioned coagulation proteins.

[0256] "Texture modification" encompasses any mechanism that allows for the transition from a liquid state to a gel state.

[0257] Preferably, such gel consists essentially of a gel of coagulating proteins (preferably casein) which advantageously retains fat globules and a more or less substantial amount of aqueous phase originating from the matrix.

[0258] Thus, the coagulation proteins undergo a transition from a non-coagulated to a coagulated form for the first time.

[0259] This texture adjustment is here always carried out in the presence of said at least one Ca sequestering salt and preferably said acidity adjusting salt.

[0260] The physicochemical texture modifying conditions to which the cheese substrate is subjected are in particular: -temperature, -pH, - salt concentration, especially NaCl concentration, and - optionally the dosage of texturizing agents (gelling and / or thickening), - the dose of calcium sequestering salt, and -Dosage of acidity-adjusting salts is selected from.

[0261] The texture modifier is selected from compounds other than rennet.

[0262] "Gelling" or "thickening", generally also called "texture modifiers", specifically refers to any substance capable of modifying the consistency of a gel. These texture modifiers may be of animal origin (gelatin) or plant origin (plants, algae, etc.). They may be starch, pectin, carrageenans, alginates, gums, to name but a few.

[0263] For further details, each family of texture modifiers can be distinguished in the series "Additifs and adjuvants alimentaires" in the Techniques de l'ingenieur series.

[0264] The adjustment of these texture adjustment parameters can be done taking into account the following literature: -Maubois et al. “Application of Membrane Ultrafiltration to Preparation of Various Types of Cheese”, Journal of Dairy Science, Vol. 58, no. 7; -Goudedranche et al. “Utilization of the new mineral UF membranes for making semi-hard cheeses”, Desalination, 35 (1980) 243-258.

[0265] In particular, in the case of "vegetable" texture substrates, a preferred method of texture modification may be by acidification using, for example, glucono-delta-lactone (GDL) and / or fermentative bacteria.

[0266] For example and in a non-limiting manner, the dosage of the coagulant is 2-5% calcium sulfate or 3-10% calcium lactate or 1-5% GDL.

[0267] In practice, for various texture substrates, the following physicochemical texture adjustment conditions are advantageously used depending on the texture desired: a pH comprised between -4 and 6.5, preferably between 4.5 and 5.7; - at a temperature comprised between 15°C and 60°C (preferably between 20°C and 40°C) for 1 to 10 hours, a NaCl concentration comprised between 0.1% and 2%, preferably between 0.7% and 0.9%; -2~50g.kg -1 Dosage of Ca sequestering salt in powder (m / m) (optional), -0~50g.kg -1 Dosage of acidity adjusting salt (optional) in powder (m / m), and optionally - the dosage of texture modifiers (gelling and / or thickening), which, on the one hand, ranges from 0 to 0.6 kg. -1 (m / m), preferably 0.2 to 0.4 kg. 100 kg -1 Gelling agent contained in (m / m), on the other hand, 0-4kg.100kg -1 (m / m), preferably 1.5-2kg.100kg -1 Contains thickeners contained in (m / m).

[0268] The above parameters are particularly optimal for mixtures whose texture substrate was a pre-cheese liquid.

[0269] pH can be adjusted in a variety of ways: -Addition of glucono-delta-lactone (GDL), - addition of milk or pre-acidified retentate, -Addition of acidifying fermentation bacteria, -Addition of lactic acid This can be achieved by:

[0270] This adjustment of the pH is advantageously carried out slowly and at regular intervals, advantageously over a period comprised between 20 and 30 minutes.

[0271] If desired, the texture modifying agent can be incorporated into the texture substrate before mixing the texture substrate with the fragrance substrate.

[0272] In addition, these texture adjustment parameters are advantageously adjusted so that the flavor-producing microorganisms remain viable.

[0273] In particular, the physicochemical texture adjusting conditions may be adjusted to make it possible to obtain a cheese-like food product that forms a cheese whose texture can be adjusted as desired, from a spreadable cheese to a hard cheese.

[0274] More precisely, these physicochemical texture-adjusting conditions may be adjusted to obtain a cheese whose contents comprise one of the following textures / hardnesses: -Spread cheese, -soft cheeses, -semi-soft cheese, semi-hard cheeses, and -Hard cheese.

[0275] In other words, the hardness result is 3kg.f -1 ~40kg.f -1 is within the range included in

[0276] For example, hardness is - 10kg of spreadable cheese depending on the type -1 less than, -For soft cheese, approximately 20 kg.f. -1 , and -For hard cheeses, approximately 30 kg.f. -1 is.

[0277] Below, some physicochemical texture adjusting conditions are provided as examples.

[0278] To obtain a cheese with a soft-crumb type texture, a pH comprised between -4 and 6.5, preferably between 5.0 and 5.5; a temperature comprised between -15°C and 40°C, preferably between 20°C and 35°C; a NaCl concentration comprised between 0.1% and 2%, preferably between 0.7% and 0.9%; -15~20g.kg -1 concentration of calcium ion sequestrant (e.g. calcium citrate) in powder (m / m); -5 to 10g.kg -1 the concentration of the powder's acidity corrector (e.g., citric acid); -Optionally, 0~0.6kg.100kg -1 (m / m), preferably 0.2 to 0.4 kg. 100 kg -1 The dosage of gelling agent contained in (m / m), and 0-4kg.100kg -1 (m / m), preferably 1.5-2kg.100kg -1 Dosage of thickener contained in (m / m).

[0279] To obtain hard cheese, a pH comprised between -4 and 6.5, preferably between 5.2 and 5.7; a temperature comprised between -15°C and 40°C, preferably between 25°C and 40°C; -20~25g.kg -1 concentration of calcium ion sequestrant (e.g. calcium citrate) in powder (m / m); -5 to 10g.kg -1 the concentration of the acidity corrector (e.g., citric acid) in the powder (m / m), a NaCl concentration comprised between 0.1% and 2% (m / m), preferably between 0.7% and 0.9% (m / m); -Optionally, 0~0.6kg.100kg -1 (m / m), preferably 0.3 to 0.4 kg. 100 kg -1The dosage of gelling agent contained in (m / m), and 0-4kg.100kg -1 (m / m) preferably 1.5 to 2 kg. 100 kg -1 Dosage of thickener contained in (m / m).

[0280] To get spreadable cheese, a pH comprised between -4 and 6.5, preferably between 4.8 and 5.2; a temperature comprised between -15°C and 40°C, preferably between 15°C and 25°C; NaCl concentration comprised between 0.1% and 2% (m / m), preferably between 0.1% and 0.9% (m / m), -15~20g.kg -1 the dose of calcium ion sequestrant (e.g., Na citrate) in powder (m / m); -0~10g.kg -1 the dosage of the acidity corrector (e.g., citric acid) in powder (m / m), -Optionally, 0~0.6kg.100kg -1 (m / m), preferably 0.15 to 0.20 kg. 100 kg -1 The dosage of gelling agent contained in (m / m) and 0-4kg.100kg -1 (m / m), preferably 1 to 1.5 kg. 100 kg -1 Dosage of thickener in (m / m).

[0281] Regarding the optional final step: The producing step may include a final step J in which at least one surface ripening microorganism is applied.

[0282] Such microorganisms are, for example, selected from Penicillium camemberti and / or Geotrichum candidum, and also Brevibacterium linens.

[0283] The cheese-like food product is then stored for a sufficient time under suitable conditions (particularly temperature and humidity) to allow the surface flora to grow.

[0284] Preferably, the cheese-like food product may be placed in a maturation room for growing surface microorganisms, for a period of 4 to 5 days and at a temperature comprised between 8°C and 15°C.

[0285] Alternatively, a step of applying a coating layer, for example a coating wax, can be carried out.

[0286] Cheese Foods - End Products The cheese-like food product thus obtained at the end of texture adjustment step I (see final step J) is ready to eat.

[0287] This food is -texture resulting from physicochemical transformations of the texture substrate, and - Aroma (or more generally flavor) derived from aroma-producing substrates Includes.

[0288] This textured cheese-like food product can be packaged and then refrigerated.

[0289] In this cheese-like food product, the flavor-producing microorganisms are - is viable, or - Especially for certain applications (distribution, bulk export, non-refrigerated consumption), they are destroyed as necessary.

[0290] To maintain viable microorganisms, one skilled in the art can adjust the various steps of the manufacturing method to avoid conditions that may destroy the microorganisms.

[0291] Conversely, destruction of microorganisms can be achieved through adapted sterilization techniques, for example by applying a time / temperature scale ranging from 70°C to 120°C for 1 to 10 minutes. [Example]

[0292] Example 1: Realization of a texture substrate and an aroma-producing substrate, mixing of these two substrates followed by drying, then its rehydration and texture adjustment to obtain a hard cheese of 50% total dry matter Large-scale mixed milk (Entremont SODIAAL-Plant of Montauban-de-Bretagne, 35 360) was collected, heat treated at 90°C / 2 min (ACTINI tubular heat converter type 1959-3 Zone d'Activites de Montigny, 74500 Maxilly-sur-Leman) and skimmed (WESTFALIA MSE 25 centrifuge, 18 Avenue de l'Europe 02400 CHATEAU THIERRY) to obtain a fat / protein ratio of 1.2.

[0293] This raw material is concentrated by ultrafiltration in a TIA / PAll ultrafiltration pilot (TIA-BP 12-Rond Point des Portes de Provence-84501 Bollene Cedex) equipped with an aluminum / zirconia mineral membrane SCT Membralox P1960 (cut-off threshold 20 nm) so as to obtain a concentration factor (CF) of 5.

[0294] This retentate is then heat treated in the same ACTINI tubular heat exchanger at 60°C / 20 seconds.

[0295] This texture substrate is optionally cooled and then mixed with at least one fragrance substrate.

[0296] At the same time, four highly aroma-producing microorganisms were cultivated in suitable media to produce different aromas: -Hafnia alvei, 5g.kg -1 (m / m) methionine and 10g.kg -1 in skim milk containing (m / m) BHIYE glucose at 30°C and aerobiosis for 48 h; - Yarrowia lipolytica, in UHT cream (30% fat), 10g.kg -1(m / m) glucose / BHI-YE at 22°C under stirring at 200 rpm for 48 h; - Propionibacterium freudenreichii, in renneted cheese whey, heat-treated, 48 hours; - Lactococcus lactis ssp lactis, ssp cremoris and var diacetylactis in skim milk enriched with skim milk powder to 16% dry matter for 24 hours.

[0297] These four aroma substrates are each mixed at 3% (m / m) with the texture substrate (88% m / m), and the combination is then homogenized (Rannie 2-head SPX homogenizer - 290 Rue Jacquard, 27000 Evreux) at 150 bar in a first stage and 30 bar in a second stage.

[0298] The mixture is then dried in a GEA-MINOR column (evaporation capacity of 3 l / h) with the following parameters: Tower inlet temperature: 220°C, and -Tower outlet temperature: 90℃, -3l.h -1 Flow velocity.

[0299] This cheese powder in the form of a matrix mixture is stored under optimal storage conditions (under vacuum, controlled atmosphere that does not cause caking of the powder) at room temperature for several weeks.

[0300] The properties of this cheese powder are listed in Table 1 below.

[0301] [Table 1]

[0302] The determination of total moisture or total dry matter is achieved as described in the literature "Les poudres laitieres and alimentaires, Techniques d'analyse", Pierre Schuck et al., Editions Lavoisier, ISBN 978-2-7430-1419-3. This method was also published by Schuck and Dolivet, Le lait, 8:413-421 (2002).

[0303] In practice, this parameter is determined by evaporation of the total water content of the measurement sample after 7 hours in an oven at a temperature of 102±2° C. in a vacuum in the presence of sand.

[0304] The determination of water activity is also achieved as described in the document "Les poudres laitieres and alimentaires, Techniques d'analyse", Pierre Schuck et al., Editions Lavoisier, ISBN 978-2-7430-1419-3.

[0305] Food a w The method for determining this consists of placing the product in equilibrium with the atmosphere of the microenclosure and then measuring the tonometric or hygrometric properties of the air equilibrated with the product.

[0306] The measurement method here is based on a mirror hygrometer (a method for measuring the dew point).

[0307] The sample is introduced into a humidity measurement chamber containing a mirror whose temperature can be changed (using a Peltier effect thermoelectric module). The mirror is cooled until condensation appears on its surface. w The measurement technique is based on the fact that air can be cooled to its saturation point without a change in moisture content.

[0308] At equilibrium, the relative humidity (H RE) is equal to the water activity of the sample. The exact temperature at which condensation of water vapor occurs (dew point temperature or dew point) is determined. The surface temperature of the sample is also recorded. From these two temperatures, a w is determined.

[0309] This measurement here can be resistive, capacitive or mirror-type w Measurement was performed using a measuring instrument: trade name GBX, model FA-st lab, serial number FL 3910111.

[0310] The measurement temperature used was 25°C.

[0311] Next, this powder was added to a calcium ion sequestrant (Na citrate: 22 g / kg -1 Powder (m / m), acidity corrector (citric acid: 8g.kg -1 powder (m / m)) and NaCl (10 g.kg -1 Mix with powder (m / m).

[0312] This mixture is rehydrated under stirring in water initially heated to 50°C: 50% water and 50% powder (m / m), then packaged, for example, in suitable 500 g containers and then maintained at this temperature of 50°C for 2 hours.

[0313] The product is then cooled to 4°C and consumed immediately or stored.

[0314] Example 2: Realization of a textured substrate to obtain a soft cheese of 40% total dry matter, its drying, rehydration and texture adjustment Large-scale mixed milk (Entremont SODIAAL-Plant of Montauban-de-Bretagne, 35 360) is collected, heat treated at 90°C / 2 min (ACTINI tubular heat converter type 1959-3 Zone d'Activites de Montigny, 74500 Maxilly-sur-Leman), skimmed (WESTFALIA MSE 25 centrifuge, 18 Avenue de l'Europe 02400 CHATEAU THIERRY), and then a fat / protein ratio of 1.2 is established.

[0315] This raw material is concentrated by ultrafiltration in a TIA / PAll ultrafiltration pilot (TIA-BP 12-Rond Point des Portes de Provence-84501 Bollene Cedex) equipped with an aluminum / zirconia mineral membrane, type SCT Membralox P1960 (cut-off threshold 20 nm), so as to obtain a volume reduction factor of 5.

[0316] This retentate is then heat treated in the same ACTINI tubular heat exchanger at 60°C / 20 seconds.

[0317] This texture substrate is optionally cooled and then mixed with at least one fragrance substrate.

[0318] At the same time, four highly aroma-producing microorganisms were cultivated in suitable media to produce different aromas: -Hafnia alvei, 5g.kg -1 (m / m) methionine and 10g.kg -1 in skim milk containing (m / m) glucose BHIYE at 30°C and aerobiosis for 48 h; - Yarrowia lipolytica, UHT cream (30%), 10g.kg -1 (m / m) glucose / BHI-YE at 22°C under stirring at 200 rpm for 48 h; - Propionibacterium freudenreichii, in cheese whey, heat-treated, 48 hours; - Lactococcus lactis ssp lactis, ssp cremoris and var diacetylactis in skim milk enriched with skim milk powder to 16% dry matter for 24 hours.

[0319] The four aroma substrates are each mixed at 5% (m / m) with the texture substrate (80% m / m), then the whole is homogenized (Rannie 2-head SPX homogenizer - 290 Rue Jacquard, 27000 Evreux) at 150 bar in a first stage and at 30 bar in a second stage.

[0320] The mixture was then passed through a GEA-MINOR column (3 l.h -1 Dry at 100°C (evaporation volume) with the following parameters: -Tower inlet temperature: 220℃, Tower outlet temperature: 80°C, and -3kg.h -1 of mixture flow rate.

[0321] The resulting powder is stored at room temperature for several weeks.

[0322] The properties of this cheese powder are listed in Table 2 below.

[0323] [Table 2]

[0324] These values ​​are obtained according to the techniques disclosed in Example 1 above.

[0325] Next, this powder (400g.kg -1 Cheese (m / m)) with calcium ion sequestrant (Na citrate: 17.6 g / kg -1 Powder (m / m), acidity corrector (citric acid: 8g.kg -1 powder (m / m)) and NaCl (10 g.kg -1 Mix with powder (m / m).

[0326] The mixture is first rehydrated under stirring in water heated to 60°C in a Thermomix (1 minute at variation 1.5, 2 minutes at variation 2.5 to thoroughly mix the powder, and 2 minutes at variation 2), then packaged, for example, in suitable 500 g containers and kept at a temperature of 50°C for 2 hours.

[0327] The product is then cooled to 4°C, stored and consumed.

Claims

1. 1. A method for producing cheese powder, comprising: The cheese powder is intended to be rehydrated and textured for the production of cheese-like foods; a) at least one aroma substance resulting from the step of cultivating at least one flavor-producing microorganism in a culture medium, the aroma substance intended to realize the flavor production of said cheese-like food product, and - step (A) of providing at least one texture substrate intended to achieve the texture of said cheese-like food product, the at least one textured substrate comprises a protein, at least a portion of the protein consisting of a coagulating protein capable of coagulating to form a gel, the coagulating protein having not been subjected to prior coagulation; the at least one textured substrate comprises protein and fat in a fat / protein ratio of 0.1 to 6; wherein step (A) of providing at least one texture substrate comprises providing at least one substrate having a consistency ranging from liquid to paste; b) mixing said at least one aroma substrate with said at least one texture substrate to obtain a substrate mixture, step (B) of mixing said at least one aroma substrate and said at least one texture substrate comprises mixing said substrates to obtain a substrate mixture having a consistency ranging from liquid to paste; Step (B) of mixing the at least one aroma substrate and the at least one texture substrate comprises a homogenization step; and c) step (C) of drying the substrate mixture to obtain a powder consistency, wherein the cheese powder is in the form of a substrate mixture in powder form; Step (C) of drying the substrate mixture comprises drying the substrate mixture to obtain a substrate mixture in the form of a powder; The step (C) of drying the substrate mixture includes the step of atomizing the powder-form substrate mixture. Step (C) Including, The steps are characterized by: - total dry extract not less than 95% m / m, A water activity a value of -0.1 to 0.25, further 0.1 to 0.2, preferably 0.15 to 0.2 ｗ , and - the clotting proteins originating from the at least one textured substrate have not been subjected to prior clotting; A method for producing a cheese powder having the formula:

2. 2. A method for producing a cheese powder according to claim 1, characterized in that the at least one textured substrate has a consistency ranging from liquid to pasty, comprising 6% to 25% m / m protein and 0% to 30% m / m fat.

3. 3. A method for producing cheese powder according to claim 1 or 2, characterized in that the textured substrate consists of a retentate resulting from a filtration technique of dairy and / or plant juices.

4. A method for producing a cheese powder according to any one of claims 1 to 3, characterized in that the at least one flavour-producing microorganism is viable in the cheese powder.

5. 5. A method for producing a cheese powder according to any one of claims 1 to 4, characterized in that the at least one textured substrate comprises protein and fat in a fat / protein ratio of between 0.4 and 1.

8.

6. A method for producing a cheese-like food product, comprising the following steps: - step (E) of providing a cheese powder resulting from the process according to any one of claims 1 to 5, - Step (G) of rehydrating said powdered texture substrate or said powdered substrate mixture in the presence of at least one Ca-sequestering salt and at least one acidity adjusting salt to ensure that said coagulation proteins are rehydrated / solubilized and to obtain a cheese substrate with a consistency ranging from liquid to paste. a texture modification step (I) in which the cheese substrate is subjected to physicochemical texture modification conditions for coagulation of the coagulation proteins and gel formation, always in the presence of at least one calcium sequestering salt and an acidity adjusting salt, the physicochemical texture modification conditions being adapted depending on the final texture desired for the cheese-like food product; consecutively, where: The rehydration step is performed under the following conditions: -40% H ２ 0-80%H ２ Rehydration rates in the range of O a temperature in the range of -30°C to 80°C, preferably below 60°C, or even below 50°C; - 1 to 10 hours rehydration time, -2 to 50 g. kg －１ Dosage of Ca sequestering salt in the range of powder (m / m), and -0 to 50 g. kg －１ Dosage of acidity adjusting salts in the range of powder (m / m) A method for producing a cheese food product, characterized in that the method is carried out by

7. 7. The method for producing a cheese-like food product according to claim 6, wherein during the texture adjustment step, the physicochemical texture adjustment conditions are selected from temperature, pH, the amount of NaCl, the amount of Ca ion-sequestering salt, and the amount of acidity-adjusting salt.

8. The texture adjusting step is performed under the following physicochemical texture adjusting conditions: a pH comprised between −4.5 and 6.5; - a temperature comprised between 10°C and 60°C for 1 to 10 hours; - NaCl concentration contained in 0.1 to 2% m / m, -2 to 50 g. kg －１ the dosage of Ca sequestering salt in powder (m / m), and -0 to 50 g. kg －１ Dosage of acidity adjusting salt in powder (m / m) The method for producing a cheese food product according to claim 7, characterized in that the cheese is prepared by the following steps.

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