Plant-based cheese alternative product and production method

Abstract

The invention relates to a plant-based cheese alternative product and production method made from water kefir, produced as an alternative to cheese, which is a dairy product.

Description

Plant-based cheese alternative product and production method TECHNICAL FIELD The invention relates generally to alternative cheese products. The invention specifically concerns kefir, a dairy product produced as an alternative to cheese. This relates to plant-based cheese alternative products and production methods. STATE OF THE ART Today, plant-based animal product alternatives are being explored in food science and engineering. Plant-based cheese alternatives are one of the most studied topics in this field in recent years. (BPA)-free products are among the leading alternatives of this type. This situation affects nutrition. preferences, population growth, shortages in animal resource supply, and environmental impacts. There are many reasons for this. Cheese is the most complex of dairy products. Being one of the products with a similar structure to cheese, it is used in the production of BPAs. This leads to some difficulties in acquiring these characteristics. Although studies on BPAs have increased rapidly in recent years, these studies... It has focused on improving the structural properties of products. In these products Structural properties such as sliceability, spreadability, meltability, etc. have been improved and developed. Studies have focused on these issues. These properties of cheese and their relation to BPAs... These achievements are considered significant developments. Because cheese, It is one of the most consumed dairy products in the world and is not only consumed as a breakfast food, In other meals of the day, as pizza and toast, or in the preparation of other foods. It is also used as a main ingredient. Considering these properties of cheese... By including these properties in BPAs, it is possible to make them compatible with the vegan concept. The potential for BPA to be used in the production of fast food and popular products. It increases. 2 Research and efforts to overcome the problems encountered regarding BPAs. Solution strategies are structural features that encompass the characteristics mentioned above. The underlying reasons are textural and rheological properties. However, compared to normal cheese... BPAs, which are considered as an alternative and a potential candidate to meet the demand for vegan diets, in terms of structural characteristics, it exhibits the properties of normal cheese. They are also expected to have the same or similar taste characteristics. So the biggest current problem encountered with these products is the taste issue. Up until now... In the studies conducted so far, some structural problems have been addressed. Although approaches have been introduced to make BPAs taste closer to normal cheese, No studies exist. Cheese is the most diverse dairy product worldwide, and each type of cheese has its own unique characteristics. It has a unique flavor profile. This flavor profile is due to glycolysis occurring in the cheese. It develops as a result of biochemical changes such as proteolysis and lipolysis. The aforementioned biochemical events that occur naturally in milk and / or during cheese production This occurs thanks to the addition of external enzymes and microorganisms. BPAs, like in cheese, can enhance flavor by naturally occurring ingredients in the product. with factors, biochemical changes and consequently flavor The aim is to ensure the formation of the components. Document number US2025040560A1, encountered in the known state of the art, milk This document relates to dairy products that do not contain milk or its derivatives. Methods for producing particle compositions to mimic its texture have been described. methods, a plant-based base material containing protein(s) and carbohydrate(s), In the range of 0.1 μm to 10 μm, or for example, including 0.1 μm to 5 μm. particles with particle size distribution (PSD) in any sub-range contact with a β-glucanase and / or a deamidase under sufficient conditions to ensure This document includes the introduction of alternative products to dairy products in terms of texture. A production method aimed at improving its properties has been given. However, this The document describes how the flavor characteristics of the produced product are improved naturally, resulting in cheese. There is no information available regarding the comparison. Document CA3113417A1 describes non-dairy cheeses containing koavervati. It relates to replicas. According to this document, cheese replicas are generally dairy products. 3 It is produced by inducing enzymatic coagulation of non-existent milk. In this document It is stated that one of the products to be produced is kefir. This document also mentions cheese. alternative plant-based products, different plant-based products used as a protein source milks (various grains, various nuts, etc.) with the help of various coagulants (different types of bacteria and / or enzymes) coagulate and the resulting clot It is stated that it is produced by pressing and separating it from its water content. In this study... The point highlighted in our discovery has also been emphasized, and plant-based products... It has been mentioned that flavor can be imparted through biochemical pathways. However, this... The microorganisms to be added externally for the reactions can be done in various ways. It is stated that they can be isolated from sources (some of which are animal-based). (It may also be due to...). In this document, the direct addition of microorganisms... instead, water kefir which naturally contains various fermentative microorganisms in its structure. Its usage has not been mentioned. As a result, improvements are being made in plant-based cheese alternative products. Therefore, it will eliminate the disadvantages mentioned above and improve existing systems. New structures are needed to provide solutions. THE PURPOSE OF THE INVENTION The present invention meets the aforementioned requirements and overcomes all the disadvantages. a plant-based cheese alternative product that eliminates the need for other products and offers some additional advantages and it is related to the production method. The main purpose of the invention is to preserve the inherent nature of plant-based cheese alternative products. with the incoming factors, biochemical changes and consequently flavor The goal is to ensure the components are formed. All the advantages mentioned above and explained in detail below. The present invention aims to realize a plant-based cheese alternative product, namely water kefir. A product and production method containing these elements have been obtained. The structural and characteristic features and all the advantages of the invention are given in the figures below. And thanks to the detailed explanation written with references to these figures, it becomes clearer. 4 This will be understood as such. Therefore, the evaluation should also be based on these forms and details. This should be done taking the explanation into consideration. DETAILED EXPLANATION OF THE INVENTION This detailed description outlines the subject matter of the invention: a plant-based cheese alternative product and its production process. The preferred structures of the method only contribute to a better understanding of the subject. This is explained in a way that is geared towards and does not create any limiting effects. The invention is a plant-based cheese alternative product containing water kefir. The plant mentioned... cheese-based alternative product; by weight, • Kefir with 55-75% water content, • 10-15% pressed cake, • 5-10% oleogel, • 3-6% starch, • 4-6% sugar, • 1-2.5% agar, • 0.5-1.5% salt, • 0.25-1% citric acid It includes. In the preferred configuration of the invention, plant-based cheese alternative products constitute 68% by weight. Water kefir, 13.2% pressed cake, 7% oleogel, 4% starch, 4.8% sugar, 1.5% agar, 1% salt. It contains 0.5% citric acid. Water kefir is made by adding water kefir grains to water. a certain amount of sugar (a carbon source) and in some cases to enrich the flavor Water kefir is a fermented beverage produced by adding various dried fruits. various microorganisms from the grains (Lactobacillus nagelii, Acinotebacter, (Pseudomanas geniculata, Dekkara bruxellensis, Geotrichum silvicola etc.), sugar fermentation leading to the formation of acidity and new micronutrients. This results in the production of a bioactively rich beverage. In our invention, the presence of these microorganisms in the product is mediated through fermentation. It will contribute to the occurrence of biochemical reactions. As a press cake, During the production of oil from apricot kernels, the oil is extracted using the cold-press method. The remaining pulp after extraction can be used as a protein source. It is used. Oleogel is made by heat treatment of vegetable oils and suitable waxes. It is a solid, fat-like product obtained by mixing. Liquid oil is any It is trapped in a three-dimensional network structure without undergoing chemical change and is unsaturated. A solid fat rich in fatty acids can be obtained. Thus, a vegetable solid fat can be produced. saturated fats, which are found in large quantities in oils and have negative effects on health. This avoids the negative effects of fatty acids and trans fatty acids. The oleogel used in our product provides flavor and structural support as a source of fat. to improve its properties and to give the product the desired texture Starch is used. It is considered an important nutrient source. In this invention, sugar is used to improve the structure and ensure good gel formation. to add flavor and also for the microorganisms from water kefir It is used as a carbon source. Agar is used for structural improvement of the product and It is used to ensure good gel formation. Salt provides flavor to the product. Citric acid is used as an acidity regulator. The production method of the plant-based cheese alternative product that is the subject of the invention can be summarized as follows: • Mixing agar and some water kefir, • After mixing, add sugar and mix for a while longer. he • Heating the resulting mixture to 80-90°C, he • Mixing for a while at 80-90°C after adding oleogel, he • Add the pressed cake and starch to the mixture and let it sit for a while longer at 80-90°C. mixing, he • After the resulting mixture cools to 50-55°C, the remaining water kefir... mixing and packaging by adding the part, It includes the steps involved in the process. In the preferred configuration of the method described in the invention, 80% of the agar and water kefir are 200 Mixing is done at rpm for 10 minutes. Mixing speed is 150-250 rpm. It can be adjusted within this range. After this mixing process, sugar is added and 1 he It is stirred for another minute. The resulting mixture is heated for 2 minutes at a temperature of 80-90°C. he It is preferably heated to 85°C. Oleogel is added to this mixture and heated to the same temperature. It is stirred for another minute. Pressed cake and starch are added to this mixture. he It is mixed at 85°C for 8 minutes. Salt and citric acid are also added at this stage. he can be added. After the resulting mixture cools to 55°C, the remaining water kefir... 6 20% is added and mixed at 2500 rpm for 2 minutes. At this stage... The mixing speed can be in the range of 2000-3000 rpm and for a duration of 2-3 minutes. After the mixing process, the product is packaged and made ready for use. The method described in the invention involves homogenization of the mixing stages applied to the product. Care should be taken to ensure that the oleogel is sufficiently melted by the applied heat treatment. Care should be taken to ensure that it is evenly distributed in the mixture. Finally... The 20% water kefir added at this stage should not be added while the product is hot. Otherwise, the water will spoil. The microbiota from kefir can be damaged by the heat. On the other hand, the product is excessive. It should be added before cooling, because if the product cools down too much... Because gelling will begin, a homogeneous mixture will not be achieved in the product.

Claims

1. This is a plant-based cheese alternative product, and its distinguishing feature is that it contains water kefir.

2. This is a plant-based cheese alternative product that complies with Claim 1, and its characteristics are: • Kefir with 55-75% water content, • 10-15% pressed cake, • 5-10% oleogel, • 3-6% starch, • 4-6% sugar, • 1-2.5% agar, It includes.

3. A plant-based cheese alternative product that complies with Claim 2, and whose characteristic is; 0.5-1.5% It contains a certain percentage of salt.

4. A plant-based cheese alternative product that complies with Claim 2, and whose characteristic is; 0.25-1%. It contains citric acid in a certain percentage.

5. The product is a plant-based cheese alternative that complies with claims 2 to 4, and its characteristic is: • 68% water kefir, • 13.2% pressed cake, • 7% oleogel, • 4% starch, • 4.8% sugar, • 1.5% agar, • 1% salt, • 0.5% citric acid It includes.

6. This is the production method and characteristic of the plant-based cheese alternative product; • Mixing agar and some water kefir, • After mixing, add sugar and mix for a while longer. he • Heating the resulting mixture to 80-90°C, 8 he • Mixing for a while at 80-90°C after adding oleogel, he • Add the pressed cake and starch to the mixture and let it sit for a while longer at 80-90°C. mixing, he • After the resulting mixture cools to 50-55°C, the remaining water kefir... mixing and packaging by adding the part It includes the steps of the process.

7. The production method conforms to claim 6, and its characteristic feature is that the mixture is combined with press cake and starch. he The process involves adding salt and citric acid and stirring for a while longer at 80-90°C. It includes the step.

8. The production method conforming to claim 6 or 7, and its characteristic is; • Mixing 80% agar and 80% water kefir for 10 minutes. • After mixing, add sugar and mix for another minute. he • Heating the resulting mixture to 85°C, he • Add oleogel and mix at 85°C for 1 minute. he • Add the pressed cake, salt, starch, and citric acid to the mixture and bake at 85°C for 8 minutes. mixing, he • After the resulting mixture cools to 55°C, the remaining 20% ​​of the water kefir... Adding and mixing at 2500 rpm for 2 minutes, then packaging. It includes the steps of the process.