Cheese analogue

Abstract

The invention pertains to a cheese analogue comprising potato starch, potato tuber cell wall, fat, potato protein, water and optionally additional protein, wherein the cheese analogue comprises 10 to 20 wt% fat, based on the total weight of the potato-based cheese analogue, wherein the hardness at 10 mm is at least 2 kg.

Description

[0001] CHEESE ANALOGUE

[0002] The present invention relates to cheese analogues.

[0003] Cheese analogues have been developed to provide a plant-based alternative to animal- derived cheeses. W02014 / 110540A1 discloses non-dairy cheese replicas based on enzymatically treated almond and macadamia nut milk. US2017 / 0020156A1 discloses vegan cheese products based on pea protein and tapioca starch. EP3302079A1 discloses a cheese analogue product comprising chemically modified corn or potato starches.

[0004] EP3213638A1 discloses a cheese analogue comprising potato tuber starch, native potato protein and a fat component. The cheese analogue is prepared by adding isolated root starch or tuber starch, isolated native potato protein, fat and water. The resulting mixture is heated to a temperature of between 70 and 90 °C, cooled until a solid is formed and ripened for at least 1 day. In Example 1 of EP3213638A1, the preparation of a standard recipe is described comprising mixing of 55.8 wt.% water, 17 wt.% waxy potato starch (>99 wt.% amylopectin), 2 wt.% native potato protein, 0.2 wt.% salt and 25 wt.% oil. These ingredients are mixed at 37 °C. Subsequently, the mass is heated to 85 °C wt.% under slow stirring causing gelatinization of the starch. The resulting product is then stored at 4 °C.

[0005] Similar cheese analogues are now commercially available, e.g. ex Violife. The melting behaviour of these starch-based cheese analogues is insufficient as is recognized by Grasso et al (2021; https: / / doi.Org / 10.1016 / i.fufo.2021.100048). Also Lyu et al (2023; https: / / doi.Org / 10.1016 / j. food hyd.2023.108917) discloses the melting issue and indicates that addition of fat and / or protein may improve the melting behaviour. Lyu studied a combination of maize starch and oxidized potato starch wherein an emulsion of sunflower oil emulsified with whey protein isolate leads to the improvement. These so-called starch-gel matrices are complex and difficult to prepare and are not completely plant-based. There is a need for cheese analogues with improved melting properties.

[0006] The objective of the present invention is to provide novel cheese analogue.

[0007] The invention pertains to a cheese analogue comprising potato starch, potato tuber cell wall, fat, potato protein, water and optionally additional protein, wherein the cheese analogue comprises 10 to 20 wt% fat, based on the total weight of the potato-based cheese analogue, wherein the hardness at 10 mm is at least 2 kg. The cheese analogue can generally be prepared from whole potatoes, and separation or use of specific ingredients is not necessary to prepare the cheese analogue of the invention. The cheese analogue of the invention has good melting behaviour. When the cheese analogue is prepared using less than 10 wt% fat, the melting behaviour of the cheese is insufficient, i.e. the concrete cheese parts or cheese grate are / is still observed after melting at 200°C. This is observed with cheese analogues disclosed in WO 2022 / 161988 in which fat levels of up to 9.1 wt% are described. When the cheese analogue is prepared with fat contents above 20 wt%, fat generally segregates from the cheese analogue, which is undesirable and leads to loss of fat. In cheese analogues prepared from individual constituents, such as potato starch and potato proteins, as described in WO 2017 / 150973, fat levels of 25 wt% are introduced to improve its melting behaviour. In addition, the cheese analogue of the invention has a reduced syneresis compared to similar cheese analogues. The inventive cheese analogue has a good storage stability and does not become rancid within 1 month of storage or even after 3 months of storage. The shreddability and sliceability of the inventive cheese analogue is good and allows for preparing cheese pieces on a pizza.

[0008] The cheese analogue of the invention has a hardness at 10 mm of at least 2 kg. Preferably, the inventive cheese analogue has a hardness at 10 mm of at least 3 kg, more preferably at least 5 kg and most preferably at least 8 kg, and preferably at most 20 kg, more preferably at most 15 kg and most preferably at most 12 kg. The hardness at 10 mm can be determined using any suitable method known in the art. An example of such a method is using a texture analyser. More specifically, the hardness at 10 mm is determined with a texture analyzer on a sample at 20°C with a size of 3.5 x 3.5 x 4 cm (I x w x h) by performing a 20 mm compression at a speed of 1 mm / s with a 30 kg load cell and a 30 g trigger force, and measuring the force when the probe reaches a depth of 10 mm. For comparison, WO 2023 / 159053 discloses cheese analogues with a load (or hardness at 10 mm) of less than 2 kg.

[0009] In one embodiment, the cheese analogue of the invention has a force at break (or peak positive force) of at least 2 kg. Preferably, the inventive cheese analogue has a force at break of at least 3 kg, more preferably at least 5 kg and most preferably at least 8 kg, and preferably at most 20 kg, more preferably at most 15 kg and most preferably at most 12 kg. The force at break can be determined using any suitable method known in the art. An example of such a method is using a texture analyser. More specifically, the force at break is determined with a texture analyzer at 20°C on a sample with a size of 3.5 x 3.5 x 4 cm (I x w x h) by performing a 20 mm compression at a speed of 1 mm / s with a 30 kg load cell and a 30 g trigger force, and measuring the maximum force or the force at which the sample breaks under the pressure of the probe.

[0010] In one embodiment, the cheese analogue of the invention is not rancid. The cheese analogue of the invention was not rancid after 1 week of storage; even after 4 weeks storage rancidity was not observed. By “rancid” is meant that the oxidation of the unsaturated fatty acids to metabolites and off-flavours has taken place to such an extent that the cheese analogue has a distinctively rancid smell and / or taste. Typically, rancidity is observed when the peroxide value is above 30 mEq O2 / kg fat (also referred to as “30 meq / kg”). When the cheese analogue is rancid it cannot be suitably used in food products.

[0011] In an embodiment, the inventive cheese analogue has a peroxide value of at most 30 meq / kg. Preferably, the cheese analogue has a peroxide value of at most 20 meq / kg, more preferably at most 10 meq / kg and most preferably at most 5 meq / kg, and preferably at least 0.1 meq / kg, more preferably at least 0.2 meq / kg and most preferably at least 0.5 meq / kg. The peroxide value can be determined using any suitable method in the art. An example of such method is ISO 3960:2017.

[0012] Preferably, the inventive cheese analogue comprises at most 2 ppm hexanal, based on the weight of the cheese analogue, more preferably at most 1.5 ppm, even more preferably at most 1.2 ppm, even more preferably at most 1 ppm, even more preferably at most 900 ppb, even more preferably at most 800 ppb, even more preferably at most 700 ppb, even more preferably at most 600 ppb, such as at most 500 ppb, at most 450 ppb, at most 400 ppb, at most 350 ppb or at most 300 ppb. Hexanal is considered a marker for the fat oxidation. The concentration of hexanal can be determined using Gas chromatography-mass spectrometry with solid phase microextraction (GC-SPME-MS).

[0013] In one embodiment, at least 80 wt% of the inventive cheese analogue is fluidized at 200°C for 5 minutes, preferably at least 90 wt% of the inventive cheese analogue is fluidized at 200°C for 5 minutes, and most preferably at least 95 wt% of the inventive cheese analogue is fluidized at 200°C for 5 minutes. With the wording “fluidized” is meant that the cheese analogue does not only become fluid but also that the cheese analogue is deformed, and may spread over a surface. In one embodiment, the cheese analogue of the invention deforms when heated at 200°C for 5 minutes. In one embodiment, the method to determine fluidization and / or deformation is to take 5 grams of grated cheese analogue and spread it over an aluminium cup or plate; put the cheese analogue in a hot air oven at 200°C for 5 minutes, and after taking the cheese analogue grates out of the oven and cooling to room temperature, the dimensions of the individual grates are determined using a ruler. The cheese analogue grates that have a longer length in one or more dimensions are considered to be fluidized or deformed. Deformation or fluidization can also visually be determined when the shape of the cheese analogue grates has significantly changed, e.g. by spreading of the cheese analogue. In one embodiment, the potato starch, potato tuber cell wall, fat and potato protein are derived from potato-based material, in particular from whole potatoes. Preferably, the potatobased material comprises the potato starch, potato tuber cell wall, fat and potato protein. In another preferred embodiment, the potato starch, potato tuber cell wall, fat and potato protein are individually combined to form the cheese analogue of the invention. In the prior art, the individual components are added together to form a cheese analogue, but generally the potato tuber cell wall is not present. Most preferably, the potato-based material which comprises potato starch, potato tuber cell wall, fat and potato protein is obtained from whole potatoes.

[0014] As will be appreciated by those skilled in the art, the composition of the potato-based material or the composition of the potato starch, potato tuber cell wall, fat and the potato protein is, to a large extent, determined by the potato variety that has been used to prepare the potato-based cheese analogue, since different varieties may have different dry matter contents and may comprise amongst other things different amounts of starch, and within the starch component different amounts of amylose and amylopectin. Species of potato tuber that can be used in the present invention include Solanum tuberosum or Irish potato. Preferred varieties include Fontane, Aveka, Novano, Alter, Saprodi, Axion, Achilles, Avarna and Sassy. Most preferably, the potato-based material or the composition of the potato starch, potato tuber cell wall, fat and the potato protein originates from potato tubers chosen from Solanum tuberosum, variety Fontane. In another preferred embodiment, the potatobased material or the composition of the potato starch, potato tuber cell wall, fat and the potato protein originates from potatoes having an underwater weight of between 380 and 490 g, such as between 400 and 490 g, between 420 and 490 g, between 430 and 490 g, or between 435 and 480 g.

[0015] In one embodiment, the inventive cheese analogue comprises potato starch. In one embodiment, the potato starch may be modified or unmodified potato starch or combinations of modified and unmodified starches. Preferably, the potato starch may be obtained from whole potatoes. It is also envisaged that (next to the potato starch) non-potato starch is added to the cheese analogue. Examples of non-potato starch include unmodified and modified starches such as corn starch, rice starch legume starch and wheat starch.

[0016] In one embodiment, the cheese analogue of the invention comprises at least 5 wt% potato starch, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 10 wt% potato starch, more preferably at least 12 wt% potato starch, even more preferably at least 15 wt% potato starch and most preferably at least 20 wt% potato starch, and preferably at most 40 wt% potato starch, more preferably at most 35 wt% potato starch and most preferably at most 30 wt% potato starch, based on the total weight of the cheese analogue.

[0017] In one embodiment, the cheese analogue of the invention comprises at least 5 wt% starch, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 10 wt% starch, more preferably at least 12 wt% starch, even more preferably at least 15 wt% starch and most preferably at least 20 wt% starch, and preferably at most 40 wt% starch, more preferably at most 35 wt% starch and most preferably at most 30 wt% starch, based on the total weight of the cheese analogue. With “starch” is meant the total starch, i.e. the potato starch and non-potato starch combined. The amount of starch can be determined using any suitable method known in the art. Examples of a suitable method include spectrophotometric methods such as the method of NEN-EN-ISO 15914.

[0018] In one embodiment, starch comprises at least 60 wt% of potato starch, preferably at least 70 wt% of potato starch, more preferably at least 80 wt% of potato starch and most preferably at least 90 wt% of potato starch, and preferably 100 wt% of potato starch, more preferably at most 99 wt% of potato starch, and most preferably at most 98 wt% of potato starch, based on the total weight of starch.

[0019] In one embodiment, the cheese analogue of the invention comprises at least 1 wt% tuber cell wall material, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 2 wt% tuber cell wall material, more preferably at least 3 wt% tuber cell wall material, even more preferably at least 4 wt% tuber cell wall material and most preferably at least 5 wt% tuber cell wall material, and preferably at most 10 wt% tuber cell wall material, more preferably at most 9 wt% tuber cell wall material and most preferably at most 8 wt% tuber cell wall material, based on the total weight of the cheese analogue.

[0020] In one embodiment, the cheese analogue of the invention comprises at least 0.1 wt% potato protein, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 0.2 wt% potato protein, more preferably at least 0.3 wt% potato protein, even more preferably at least 0.5 wt% potato protein and most preferably at least 1 wt% potato protein, and preferably at most 3 wt% potato protein, more preferably at most 2.5 wt% potato protein and most preferably at most 2 wt% potato protein, based on the total weight of the cheese analogue. The potato protein used in the cheese analogue of the invention may be the potato protein present in the whole potato from which the cheese analogue is prepared and / or potato protein isolated from potato and introduced as separate ingredient in the inventive cheese analogue. Various methods have been described in literature to determine the protein content. For the purposes of this application, the Kjeldahl method is used to determine the nitrogen content, which is then converted to protein content. The Kjeldahl is well established and well known to the person skilled in the art. In this application the Kjeldahl method is performed by hydrolyzing a sample using H2SO4 at 420°C for 2 hours, during which the proteins will be converted to ammonia. The generated ammonia is distilled off and the amount of nitrogen is measured by titration. The amount of protein is calculated by multiplying the nitrogen content by the conversion factor of 6.25 (nitrogen to protein factor).

[0021] In another embodiment of the invention, the cheese analogue may comprise additional proteins. The additional proteins may be any protein known in the art. The protein may be animal-based or plant-based. Preferably, the protein is plant-based. The additional protein may be introduced for nutritional, sensorial and / or textural purposes. In one embodiment, the cheese analogue of the invention comprises at least 0.1 wt% additional protein, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 0.2 wt% additional protein, more preferably at least 0.3 wt% additional protein, even more preferably at least 0.5 wt% additional protein and most preferably at least 1 wt% additional protein, and preferably at most 5 wt% additional protein, more preferably at most 3 wt% additional protein and most preferably at most 2 wt% additional protein, based on the total weight of the cheese analogue.

[0022] Generally, the cheese analogue of the invention comprises fat. Fat can be any fat known in the art and includes free fatty acids, monoglycerides, diglycerides, triglycerides, phospholipids and any other lipid originating from plants, nuts and / or fruits. Preferably, fat can be an oil, which is liquid at room temperature, or preferably which is liquid at a temperature of at most 10°C. The fat can be saturated and unsaturated. In one embodiment, the fat comprises unsaturated fat. Preferably, the fat comprises at least 10 wt% unsaturated fat, based on the total weight of fat, more preferably at least 15 wt% unsaturated fat and most preferably at least 20 wt% unsaturated fat, based on the total weight of fat. Examples of suitable fats include sunflower oil, coconut oil, rapeseed oil, avocado oil, shea butter oil, olive oil and walnut oil. Combinations of two or more fats are also envisaged. Preferably, fat is selected from sunflower oil and rapeseed oil.

[0023] In one embodiment, the cheese analogue of the invention comprises at least 9.5 wt% fat, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 10 wt% fat, more preferably at least 11 wt% fat, even more preferably at least 12 wt% fat and most preferably at least 13 wt% fat, and preferably at most 20 wt% fat, more preferably at most 19 wt% fat and most preferably at most 18 wt% fat, based on the total weight of the cheese analogue. The amount of fat is higher than conventionally contained in potatoes, and thus comprises fat that is added during the preparation of the cheese analogue. The amount of fat can be determined with methods known in the art including organic solvent extraction. An example of such a technique is the ISO 6492 method.

[0024] In one embodiment, the cheese analogue of the invention comprises at least 35 wt% water, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 40 wt% water, more preferably at least 45 wt% water, even more preferably at least 50 wt% water and most preferably at least 55 wt% water, and preferably at most 75 wt% water, more preferably at most 70 wt% water and most preferably at most 65 wt% water, based on the total weight of the cheese analogue. In one embodiment, water is present in the whole potato used to prepare the cheese analogue of the invention. To this water, additional water may be added, or water may be removed as long as the viscosity of the mixture is such that sufficient shear can be applied. Alternatively, water is added to the mixture of the individual ingredients.

[0025] In one embodiment, the inventive cheese analogue comprises an additive. The additive can be any additive known in the art. Such additives include (modified) cellulose, binders, (dietary) fibers, pigments, (inorganic) fillers, raising agents, flavouring agents, anti-oxidants, preservatives, sugars and colouring agents.

[0026] In one embodiment of the invention, the cheese analogue of the invention comprises at least 0.1 wt% of the additive. Preferably, the inventive cheese analogue comprises at least 0.2 wt% additive, more preferably at least 0.5 wt% additive, even more preferably at least 1 wt% additive and most preferably at least 2 wt% additive, and preferably at most 20 wt% additive, more preferably at most 15 wt% additive and most preferably at most 10 wt% additive, based on the total weight of the cheese analogue.

[0027] The amounts of starch, tuber cell wall material, fat, protein, water, additives and any other components add up to 100% by weight of the cheese analogue.

[0028] The invention further pertains to a food product comprising the cheese analogue of the invention. The food product can be any food product known in the art wherein the inventive cheese analogue can be used. Examples of such food products include meat substitutes or alternatives, fish substitutes or alternatives, breakfast cereals, cereal bars, pastry, snacks and spreads. Snacks are preferably chosen from the group consisting of plant-based meat snacks, vegan meat sticks, cheese burgers, pizza bites and vegan protein bites. In a preferred embodiment, the food product is a pizza, preferably a vegetarian or vegan pizza. In another embodiment, the food product is a vegetarian or vegan food product, preferably a vegetarian or vegan meat substitute or alternative, fish substitute or alternative, breakfast cereal, cereal bar, pastry, snack or spread. In a preferred embodiment, the food product does not comprise animal-derived ingredients.

[0029] In one embodiment of the invention, the food product is a burger, preferably a vegetarian or vegan burger.

[0030] The food product can be in any form known in the art. Examples include liquids, such as dispersions, creams, emulsions and solutions, and solids, such as granules, flakes, foams, gels or powders.

[0031] In one embodiment of the invention, the food product comprises at least 1 wt% of the cheese analogue. Preferably, the inventive food product comprises at least 2 wt% cheese analogue, more preferably at least 5 wt% cheese analogue, even more preferably at least 10 wt% cheese analogue and most preferably at least 15 wt% cheese analogue, and preferably at most 99 wt% cheese analogue, more preferably at most 90 wt% cheese analogue and most preferably at most 80 wt% cheese analogue, based on the total weight of the food product.

[0032] In one embodiment, the food product comprises a food-grade additive. Such a food-grade additive can be any food-grade additive known in the art. Examples of such food-grade additives include flavouring agents, colouring agents, preservatives, proteins, liquids such as water, anti-oxidants and (dietary) fibers.

[0033] In one embodiment of the invention, the food product comprises at least 1 wt% of the foodgrade additive. Preferably, the inventive food product comprises at least 2 wt% food-grade additive, more preferably at least 5 wt% food-grade additive, even more preferably at least 10 wt% food-grade additive and most preferably at least 15 wt% food-grade additive, and preferably at most 99 wt% food-grade additive, more preferably at most 90 wt% food-grade additive and most preferably at most 80 wt% food-grade additive, based on the total weight of the food product.

[0034] The amounts of cheese analogue, food-grade additives and any other components add up to 100% by weight of the food product.

[0035] The invention further pertains to a process for preparing a cheese analogue comprising potato starch, potato tuber cell wall, fat, potato protein water and optionally additional protein, wherein the cheese analogue comprises 10 to 20 wt% fat, based on the total weight of the potato-based cheese analogue comprising the steps of:

[0036] (a) cooking potato to obtain a cooked potato; (b) mashing the cooked potato to obtain a mashed potato;

[0037] (c) adding fat to the mashed potato;

[0038] (d) exerting a high shear on the mashed potato at a temperature above 75 °C to obtain a potato-based dough; and

[0039] (e) cooling the potato-based dough to a temperature below 15 °C and solidify the cooled potato-based dough to obtain the cheese analogue.

[0040] In step (a) of the inventive process, the potato is cooked to obtain a cooked potato. The potato suitable in step (a) can be any potato known in the art. The potato can also be in any shape known in the art. Examples of suitable potatoes are described above. In one embodiment, the potato is peeled to remove the potato skin to obtain a peeled potato. The potato can subsequently be cut into cubes or slices before being blanched.

[0041] Cooking has its common meaning and generally refers to cooking the potato or potato parts in the presence of water. Cooking generally leads to complete or almost complete gelatinization of the starch present in the potato or potato parts. The temperature at which the cooking step is performed is preferably above the gelatinization temperature of the potato starch, preferably the temperature is at least 70°C, more preferably at least 80°C and most preferably at least 90°C, and preferably at most 140°C, more preferably at most 120°C and most preferably at most 110°C.

[0042] In one embodiment, the blanching time in step (a) is at least 30 seconds, preferably at least 1 minute and most preferably at least 2 minutes, and preferably at most 10 minutes, more preferably at most 8 minutes and most preferably at most 5 minutes.

[0043] In step (b) of the inventive process the blanched potato is mashed to obtain a mashed potato. Mashing can be performed using any method known in the art. It will be understood by the skilled person that mashing the cooked potato tuber material before the high-shear refining treatment of step (c) may facilitate processing, e.g. by improving pumpability.

[0044] In one embodiment, the temperature in step (b) is maintained at a temperature above room temperature. Preferably, the temperature is at least 25°C, more preferably at least 30°C, more preferably at least 35°C and most preferably at least 40°C, and preferably at most 100°C, more preferably at most 95°C, and most preferably at most 90°C.

[0045] In one embodiment of the invention, mashing is followed by screening the mashed potato in step (b). The term ‘screening’ in the context of the present invention refers to pressing the cooked and mashed potato over a screen such that potato peels / skins and other unwanted side-products remain on the screen. Screening following mashing the cooked potato tuber material results in a potato-based cheese analogue which has a more attractive visual appearance because the screening step allows for the removal of residual dirt and potato peels.

[0046] Fat can be added to the potato at any time before, during or after step (b), but before step (d). The fat can be any fat known in the art and suitable for use in the inventive cheese analogue. Examples of suitable fats have been described above.

[0047] In one embodiment, the temperature in step (c) is maintained at a temperature above room temperature. Preferably, the temperature is at least 25°C, more preferably at least 30°C, more preferably at least 35°C and most preferably at least 40°C, and preferably at most 100°C, more preferably at most 95°C, and most preferably at most 90°C. The temperature in step (c) can be the same or different as the temperature of step (b).

[0048] In one embodiment, the fat is added in liquid form. This means that fats which are solid at room temperature should be heated to obtain a liquid fat. Preferably, the temperature of the fat before addition to the mashed potato is at least 25°C, more preferably at least 30°C, more preferably at least 35°C and most preferably at least 40°C, and preferably at most 100°C, more preferably at most 95°C, and most preferably at most 90°C. The temperature of the fat can be the same or different as the temperature of step (c).

[0049] In step (d), the fat-containing mashed potato is subjected to a high shear at a temperature above 75°C to obtain a potato-based dough. The high shear can be exerted using any method known in the art. Examples of such high shear methods include using a rotor-stator mixer, an extruder and a meat emulsifier. Preferably, a roto-stator mixer is used. In one embodiment, the high shear is obtained by using a roto-stator mixer wherein the distance between the stator and the tips of the rotor is d [m], wherein the rotational speed of the tips of the rotor is v [m s'1] and wherein v / d is higher than 6.4- 104s'1.

[0050] In step (d), the distance d between the stator and the tips of the rotor is preferably between T10'4m and 5-1 O'3m, more preferably between 2-1 O'4m and 6-1 O'4m, such as 4-1 O'4m.

[0051] In step (d), v / d in step (d) is preferably higher than 7.2 104s'1, more preferably higher than 8.0-104s'1, such as 9.6- 104s'1.

[0052] The residence time of the cooked potato tuber material between the stator and the tips of the rotor in the high-shear refining treatment of step (d) is preferably at least 5 ms (0.005 s), more preferably at least 10 ms, even more preferably at least 20 ms, such as at least 30 ms, at least 40 ms, at least 50 ms, at least 75 ms, at least 100 ms, at least 250 ms or at least 500 ms. Step (e) is preferably performed using a cooling device chosen from the group consisting of cooling screw conveyors, scraped surface heat exchangers and rotating cooling drums. Most preferably, step (e) is performed using a scraped surface heat exchanger.

[0053] In step (e), the refined potato-based material is preferably cooled, under mixing conditions, to a temperature of 10 °C or less, more preferably to a temperature of 5 °C or less, even more preferably to a temperature of 4 °C or less.

[0054] In a preferred embodiment, step (e) comprises little to no stirring or agitation. In a preferred embodiment, step (e) does not comprise any active heating or cooling. In a preferred embodiment, step (e) comprises storing the potato -based dough obtained in step (d) at a temperature of less than 12 °C, preferably less than 6 °C, more preferably less than 5 °C, most preferably about 4 °C, for more than 12 hours, preferably more than 24 hours, more preferably more than 48 hours, even more preferably more than one week, such as two weeks, without substantially agitating the potato product. The term ‘without substantially agitating’ means that the potato dough is not actively stirred or shaken, although the skilled person will understand that during transport, e.g. from a manufacturing site to a storage facility, mild agitation can occur.

[0055] The present inventors have found that it is advantageous to pack the potato-tuber-based dough before solidification step (e) because this allows easy manipulation and is advantageous with regard to microbial stability. Hence, in a preferred embodiment, the potato-based dough obtained in step (d) is packaged, preferably vacuum packaged, before step (e). In embodiments the potato dough is packaged in batches of more than 1 kg, preferably more than 5 kg.

[0056] The invention is exemplified in the following Examples.

[0057] Examples

[0058] Examples 1 to 3: Cheese analogues comprising rapeseed oil

[0059] 300 grams of Fontana 440 potatoes (underwater weight of 430 (23.1 wt% dry solids) were peeled, washed with water and cut into slices with a thickness of 1.5-2 cm. The slices were steamed in a steam cooker for 20 minutes at 95°C. Subseguently, the cooked potato slices are transferred to a Kenwood kitchen mixer and the lactic acid and citric acid solutions are added. The potato slices were mashed for 8 minutes at full speed, while adding salt, fat, dextrose and corn flour at 10 seconds, potassium sorbate after 1 minute and flavourings after 3 minutes. The dough was poured into three containers, and put in a freezer at -18°C for 30 minutes. Subseguently, the containers were positioned in a refrigerator at 7°C for 48 hours to obtain the cheese analogue of the invention. The amounts of the various ingredients are provided in the Table below.

[0060] Table 1: Composition of various potato-based cheese analogous comprising rapeseed oil

[0061] The cheese analogues of Examples 1 to 3 are harder, have a smoother surface and can be shredded more easily than the cheese analogue of Comparative Example A. Melt test

[0062] In an aluminium cup 10 grams of tomato paste was divided across the bottom. 5 grams of shredded cheese analogue (shredder had 6 mm openings) was spread on top of the tomato paste. Subsequently, the aluminium cups were placed in a hot air oven at 200°C for 5 minutes. The cups were taken out and the shape of the cheese analogue was visually examined.

[0063] The cups with the cheese analogue from Examples 1 to 3 were fluidized and the individual cheese pieces could not be discerned. The extent of fluidization (as shown by the area increase of the cheese analogue) increased with increasing amount of rapeseed oil. The cheese analogue of Comparative Example A also seems to be melted but the forms of the individual cheese pieces could be recognized as similar to the original, non-melted form.

[0064] For comparison, a cheese analogue with a similar composition as provided above except that the amount of rapeseed oil was 5 wt%, based on the total dry weight of the cheese analogue was prepared. In the melt test about 50% of the cheese pieces were fluidized to a shape change, which is not sufficient and not in accordance with the present invention.

[0065] In addition, a cheese analogue was prepared with 22 wt% of rapeseed oil. Part of the rapeseed oil separated from the cheese analogue, which is undesirable.

[0066] The hardness (or firmness or compressibility) of the cheese analogue of Example 2 at 20 °C was determined with a texture analyzer (Stable Micro Systems Ltd, TA-XT Plus), in accordance with the following analytical procedure: i) in a first step 12 samples of processed potato products were prepared by cutting the processed potato products into cuboids of 3.5 x 3.5 x 4 cm (I x w x h); ii) the samples obtained in step (i) where covered and were allowed to obtain at temperature of 20 °C in a controlled environment; iii) in a subsequent step the cover was removed from a cuboid sample and said sample was placed on the platform of the texture analyzer; iv) a compression test was performed at 20 °C by performing a 20 mm compression at a speed of 1 mm / s, a trigger force of 30 g and a load cell of 30 kg; v) the hardness of the cuboid sample was determined by calculating the hardness at 10 mm [kg] from the data measured in step (iv); vi) steps (iii) to (v) were repeated for all 12 samples and the values for the hardness at 10 mm were averaged.

[0067] The complete settings of the TA-XT Plus texture analyzer were as follows:

[0068] Test mode: Compression

[0069] Pre-test speed: 1 mm / sec

[0070] Test speed: 1 mm / sec

[0071] Target mode: Distance

[0072] Distance: 20 mm

[0073] Trigger force: 30g

[0074] Used Load cell: 30 kg

[0075] Table 2: Hardness at 10 mm values for the inventive cheese analogue

[0076] The hardness at 10 mm and the force at break for the cheese analogue of Example 2 were relatively high.

[0077] Examples 4 to 6: Cheese analogues comprising coco oil 300 grams of Fontana 440 potatoes (underwater weight of 430 (23.1 wt% dry solids) were peeled, washed with water and cut into slices with a thickness of 1.5-2 cm. The slices were steamed in a steam cooker for 20 minutes at 95°C. Subseguently, the cooked potato slices are transferred to a Kenwood kitchen mixer and the lactic acid and citric acid solutions are added. The potato slices were mashed for 8 minutes at full speed, while adding salt, fat, dextrose and corn flour at 10 seconds, potassium sorbate after 1 minute and flavourings after 3 minutes. The dough was poured into three containers, and put in a freezer at -18°C for 30 minutes. Subseguently, the containers were positioned in a refrigerator at 7°C for 48 hours to obtain the cheese analogue of the invention. The amounts of the various ingredients are provided in the Table below.

[0078] Table 3: Composition of various potato-based cheese analogous comprising coco oil

[0079] The cheese analogues of Examples 4 to 6 are harder, have a smoother surface and can be shredded more easily than the cheese analogue of Comparative Example A. The melt test was performed as indicated for Examples 1 to 3. The cups with the cheese analogue from Examples 4 to 6 were fluidized and the individual cheese pieces could not be discerned. The extent of fluidization (as shown by the area increase of the cheese analogue) increased with increasing amount of coco oil. The cheese analogue of Comparative Example A also seems to be melted but the forms of the individual cheese pieces could be recognized as similar to the original, non-melted form.

Claims

CLAIMS1. Cheese analogue comprising potato starch, potato tuber cell wall, fat, potato protein, water and optionally additional protein, wherein the cheese analogue comprises 10 to 20 wt% fat, based on the total weight of the cheese analogue, wherein the hardness at 10 mm is at least 2 kg.

2. Cheese analogue according to claim 1 wherein the fat comprises unsaturated fat.

3. Cheese analogue according to any one of claims 1 and 2 wherein the fat comprises at least 10 wt% unsaturated fat, based on the total weight of fat.

4. Cheese analogue according to any one of the preceding claims wherein the cheese analogue is not rancid.

5. Cheese analogue according to any one of the preceding claims wherein the cheese analogue comprises between 50 and 70 wt% water, based on the total weight of the potato-based cheese analogue.

6. Cheese analogue according to any one of the preceding claims wherein at least 80 wt% of the cheese analogue is fluidized at 200°C for 5 minutes.

7. Cheese analogue according to any one of the preceding claims wherein the cheese analogue comprises at least 1 wt% potato tuber cell wall, based on the total weight of the potato-based cheese analogue.

8. A food product comprising the cheese analogue according to any one of the preceding claims.

9. A process for preparing a cheese analogue comprising potato starch, potato tuber cell wall, fat, potato protein water and optionally additional protein, wherein the cheese analogue comprises 10 to 20 wt% fat, based on the total weight of the potato-based cheese analogue comprising the steps of:(a) cooking potato to obtain a cooked potato;(b) mashing the cooked potato to obtain a mashed potato;(c) adding fat to the mashed potato;(d) exerting a high shear on the mashed potato at a temperature above 75 °C to obtain a potato-based dough; and(e) cooling the potato-based dough to a temperature below 15 °C and solidify the cooled potato-based dough to obtain the cheese analogue.

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