Method for preparing a food product that is cheese-like, food product that is cheese-like and that can be prepared according to the method

Abstract

Method for preparing a food product which is cheese-like, comprising the steps of: a) forming a mixture comprising the following components: water - fat, preferably vegetable fat; - protein, preferably vegetable protein; - one or more alkaline earth salts, for example a calcium salt and / or a magnesium salt, - one or more polysaccharides, preferably a vegetable polysaccharide; wherein the formed mixture has a pH value in the range of 6 through 10; b) gradually lowering the pH value of the formed mixture to a value below 6; c) allowing the obtained mixture to solidify and / or harden such that a food product in solid form is obtained which food product is cheese-like

Description

[0001] Method for preparing a food product that is cheese-like, food product that is cheese-like and that can be prepared according to the method

[0002] The present invention relates to a method for preparing a cheese-like food product and to a cheese-like food product that can be prepared according to the aforementioned method.

[0003] In the current market, no full-fledged alternative food product has been developed to replace cheese, wherein the food product does not contain animal fats and proteins, but only vegetable fats and proteins instead. Current alternatives are often based on starch and do not have a high enough nutritional value to offer a realistic alternative to cheese, made according to a traditional recipe.

[0004] At the same time, given sustainability considerations and the resilience of nature, it is desirable to reduce the use of animal fats and proteins in food products.

[0005] In this context, there is therefore a general need for a food product, based on vegetable fats and proteins, that is cheese-like and that has an improved structure, texture and taste, compared to existing cheese-like products, such that in particular the mouthfeel and / or the organoleptic effect of the cheese-like food product is improved.

[0006] According to a first aspect of the invention, the aforementioned desired improvements are achieved by providing a method for preparing a food product which is cheese-like, comprising the steps of: a) forming a mixture comprising the following components:

[0007] - water

[0008] - fat, preferably vegetable fat;

[0009] - protein, preferably vegetable protein;

[0010] - one or more alkaline earth salts, for example a calcium salt and / or a magnesium salt,

[0011] - one or more polysaccharides, preferably a vegetable polysaccharide; wherein the formed mixture has a pH value in the range of 6 through 10, preferably in the range of 7 through 8; b) gradually lowering the pH of the formed mixture to a value below 6, preferably in the range of 5 to 6; c) allowing the obtained mixture to solidify and / or harden such that a food product in solid form is obtained which food product is cheese-like.

[0012] The inventor has determined that by gradually lowering the pH value in step b), a mixture is created with a firmer structure, giving the final solid food product a cheese-like texture, very similar to the texture of traditional cheese.

[0013] In particular, the food product is easy to cut and to shave, while having a firm and creamy consistency. The food product is therefore very suitable as an alternative to traditional cheese.

[0014] In the method according to the invention, it is preferred that during step b) cations of the alkaline earth salts complex with polysaccharide and together form a new insoluble fibre structure.

[0015] This insoluble fibre structure contributes in particular to obtaining the desired structure of the final food product.

[0016] It is particularly preferred that the new insoluble fibre structure, obtained in step b), has the form of a network structure with multiple branches and / or entanglements, and in which intermediate spaces such as cavities, holes and / or niches are present.

[0017] Such a network structure further contributes to the desired structure and texture of the final food product. In addition, the interstices of the network structure allow protein molecules to be incorporated, allowing them to be present in the food product in a stable and homogeneously dispersed manner.

[0018] For clarification, it should be noted that the network structure is relatively extensive and is therefore constructed from a large number of cations of alkaline earth salts and polysaccharide molecules, such that interstices can be formed in the network structure.

[0019] It is particularly advantageous in the method according to the invention that during step b) the overall structure of the mixture strengthens and / or hardens and the viscosity of the mixture increases. In the method according to the invention, it is preferred that during the gradual lowering of the pH value in step b), the formed mixture is not physically moved, in particular not stirred.

[0020] By not physically moving the formed mixture, the complexation of the cations of the alkaline earth salts with polysaccharide is carried out in a slow manner and on the basis of spontaneous, unforced, diffusion of the two components within the entire mixture. It is assumed that such a slow formation of the complex is based on a slow growth of the components, whereby relatively large, extensive network structures can be formed.

[0021] This slow formation of the complex is further promoted by the fact that the cations of the alkaline earth salts during step b) only slowly and in small quantities become freely available for complexation with polysaccharide due to the gradual decrease in the pH value of the mixture.

[0022] The formation of an advantageous, extended network structure of the complex is not easily possible when the mixture is stirred during step b): in such a situation, mainly small structures of the complex will form because each individual cation will quickly react with an individual polysaccharide and a small complex is formed that does not react further.

[0023] Furthermore, it is preferred that in the method according to the invention, the polysaccharides comprise an alginate, and it is especially preferred that the alginate is water-soluble.

[0024] An alginate that is suitable for use in this context is, for example, sodium alginate, potassium alginate, and / or alginate comprising mannuronic acid and / or guluronic acid.

[0025] In this connection, it is further noted that the alginate is preferably water soluble at a pH value in the range of 5 to 10.

[0026] For the implementation of the method according to the invention, it is preferred that the formed mixture that is subjected to step b), is a gel or a paste with a relatively high viscosity, for example with a viscosity between 100 mPa.s and 10,000 mPa.s, and that the formed mixture is more preferably a gel, for example with a viscosity between 100 mPa.s and 1 ,000 mPa.s. Furthermore, it is especially preferred in the method according to the invention to form the mixture during step a) while stirring and at an elevated temperature of 50 to 85 °C, preferably 60 to 75 °C.

[0027] This produces a good homogeneous mixture of the various components, with still sufficient fluid properties.

[0028] In the method according to the invention, one or more of the following additional components are particularly preferably added during step a):

[0029] - vegetable fibres;

[0030] - flavourings;

[0031] - minerals;

[0032] - vitamins.

[0033] This results in an increased cheese-like taste and mouthfeel of the food product, depending on the type of cheese being imitated.

[0034] For a suitable implementation of the method according to the invention, it is preferred that the components of the formed mixture that is subjected to step b) are present in the following parts by weight:

[0035] - water: 400-600 parts by weight;

[0036] - vegetable fat: 100-200 parts by weight;

[0037] - vegetable protein: 50-200 parts by weight;

[0038] - one or more alkaline earth salts : 10-50 parts by weight

[0039] - one or more polysaccharides: 5-50 parts by weight

[0040] In the method according to the invention, the alkaline earth salts preferably comprise a calcium salt and / or a magnesium salt, and more preferably calcium citrate and / or calcium phosphate.

[0041] In the method according to the invention, the pH value is particularly preferably adjusted during step a) by adding a sufficient amount of base, such as sodium hydroxide solution.

[0042] In the preferred method, it is advantageous to carry out step b) by allowing a fermentation process to take place in the formed mixture, and / or by allowing an acid precursor to be transformed which has been added as an additional component to the formed mixture.

[0043] Such a method of lowering the pH value allows to have the lowering take place very gradually over a relatively long period of time, as will be explained in more detail below. The two methods for lowering the pH value can be used as separate alternatives within the scope of the invention, or in combination with each other.

[0044] In the method according to the invention, it is preferred that the fermentation process in step b) takes place by adding sugar and anaerobic bacteria as additional components to the formed mixture that is subjected to step b), wherein the anaerobic bacteria more preferably are lactic acid bacteria or propionic acid bacteria.

[0045] During fermentation, the bacteria will convert the sugars into an acid such as lactic acid or propionic acid, gradually lowering the pH of the mixture.

[0046] Any common sugar can be used, such as glucose, fructose, sucrose, etc.

[0047] When adding bacteria to the mixture, the temperature of the mixture should be kept in a range of 30 to 55 °C, preferably in a range of 35 to 45 °C. This temperature should then be maintained for as long as the fermentation process is carried out. For example, for thermophilic bacteria a temperature of around 45 °C is maintained, while for mesophilic bacteria a temperature of around 35 °C can be maintained.

[0048] In general, when a fermentation process is applied in step b), it will contribute positively to the taste and texture of the cheese-like food product ultimately obtained after step c).

[0049] In the method according to the invention, the fermentation process during step b) is preferably carried out under oxygen-poor or oxygen-free conditions.

[0050] In the method according to the invention, it is preferred that the acid precursor comprises one or more substances that are hydrolysable to an acid, such as, for example, the substance glucono-delta-lactone (GDL). It is advantageous in the method according to the invention that during step b) the gradual reduction of the pH value of the mixture is carried out over a period of at least 6 hours, preferably at least 8 hours.

[0051] In the method according to the invention, it is preferred that during step b) the fermentation process is carried out at a temperature in the range of 30 to 55 °C, preferably in the range of 40 to 50 °C.

[0052] In the method according to the invention, it is preferred that during step b) the conversion of an acid precursor is carried out at a temperature of 30 °C or higher, for example in the range of 30 to 70 °C.

[0053] In the method according to the invention, it is preferred that step c) is carried out by cooling below room temperature, preferably by cooling to 10 °C or lower, until a solid food product is obtained.

[0054] Furthermore, it is preferred in the method according to the invention that the solid food product, obtained in step c), is post-treated by brining at a temperature in the range of 20 to 45°C.

[0055] With particular preference, the brining is carried out by exposing the solid food product to a brine solution having a low pH value in the range of 1 to 4, and which preferably contains 1 to 5 wt.% calcium cations, and more preferably 1 to 3 wt.%.

[0056] During brining, the exposure time depends on the weight and size of the solid food product, for example, a 3-hour exposure is applied to a 300-grams solid food product.

[0057] Finally, in the method according to the invention, it is preferred that the solid food product, obtained in step c), is matured by drying in ambient air (at room temperature).

[0058] This results in a final product that is highly cheese-like, both in terms of mouthfeel and organoleptic effect.

[0059] A second aspect of the invention relates to the provision of a food product which is cheese-like, wherein preferably at least a portion of the food product is prepared according to the method of the first aspect of the invention, wherein the food product comprises the following ingredients:

[0060] - water;

[0061] - fat, preferably vegetable fat;

[0062] - protein, preferably vegetable protein;

[0063] - a solid fibrous structure of one or more polysaccharides complexed with cations of alkaline earth metals.

[0064] In this connection, it is noted that the food product according to the invention may be a composite or hybrid food product, in the sense that it partly consists of a cheese-like product according to the invention, and partly also contains ingredients based on traditional cheese products that are commercially available. In the examples such cheese-like food products and a possible preparation thereof will be further explained.

[0065] It is advantageous for the food product according to the invention that the ingredients are present in the following parts by weight:

[0066] - water: 200-400 parts by weight;

[0067] - vegetable fat: 100-200 parts by weight;

[0068] - vegetable protein: 50-200 parts by weight;

[0069] - the solid fibrous structure of one or more alkaline earth salts, complexed with cations of alkaline earth metals: 15-100 parts by weight.

[0070] Preferably, in the food product according to the invention, the content of the solid fibre structure is at least 0.5 wt.%, and preferably in the range of 1 wt.% to 5 wt.%.

[0071] Furthermore, it is preferred that in the food product according to the invention, the solid fibre structure preferably comprises an alginate, complexed with cations of alkaline earth metals, such as calcium or magnesium.

[0072] With special preference, in the food product according to the invention, the water content is 35 wt.% to 55 wt.%, preferably 40 wt.% to 50 wt.%.

[0073] For taste and preservation, it is further preferred that the food product according to the invention has a salt content in the range of 1 to 2 wt. % of sodium chloride. Preferably, the food product according to the invention contains one or more of the following proteins: mycoprotein, rice protein, soya, wheat protein, pea protein, and bean protein; and / or the vegetable fat contains one or more of the following fats: palm fat, vegetable oil, and vegetable margarine, wherein the vegetable oil includes sunflower oil, rapeseed oil, and / or vegetable olive oil.

[0074] Furthermore, it is advantageous if the food product according to the invention contains one or more of the following additional ingredients:

[0075] - vegetable fibres;

[0076] - flavourings;

[0077] - minerals;

[0078] - vitamins; and / or

[0079] - cheese product.

[0080] In terms of flavourings, preference is given to using common flavourings that imitate or create a cheese flavour.

[0081] The ingredient 'cheese product' refers to any cheese product that is produced in the classical or traditional way, such as a Gouda cheese, or a brie, and of which an appropriate quantity is mixed into the food product. With such an addition, a so-called hybrid food product is obtained.

[0082] Based on the above-mentioned embodiments of the food product according to the invention, a final product is obtained that is highly cheese-like, both in terms of mouthfeel and organoleptic effect.

[0083] The example below describes step-by-step the preparation of a cheese-like food product according to an embodiment of the invention, and with which the desired quality of the end product is achieved. The method steps are grouped according to the general steps (a, b, c) already indicated above. Step a)

[0084] 1 . 475 grams of water is added to a 2-liter bucket;

[0085] 2. 150 grams of vegetable fat, namely 'PBC 111 -60' produced by Akoplanet, is added to the water;

[0086] 3. 100 grams of soya isolate (solae soy protein isolate) is added;

[0087] 4. After heating the content to 70 degrees, the content is mixed with a kitchen blender until a smooth emulsion is obtained;

[0088] 5. The pH of the emulsion is adjusted to 7.5 with a 10% sodium hydroxide solution;

[0089] 6. Subsequently, the following is added: a. 10 grams of glucose b. 20 grams of calcium citrate c. 25 grams of flavour enhancer (DSM) d. 2 grams of Cheese flavour (gouda type-DSM))

[0090] 7. Additions of vitamins, minerals are optional;

[0091] 8. 100 grams of water at 70 degrees and 25 grams of bamboo fibre (Baf 200 from Rettenmaier) are added;

[0092] 9. The content is mixed with a hand blender until a smooth mass is obtained.

[0093] 10. 150 grams of 6% sodium alginate solution (Vivapur FD 175 from Rettenmaier) is added with a hand blender;

[0094] 11 . The mass is cooled to a temperature of 50 degrees or lower and subsequently, a bacterial culture containing lactic acid bacteria (Choozit TA 54 from Dan- isco) is added;

[0095] Step b)

[0096] 12. The obtained paste is distributed over 500-ml buckets (weighing approximately 300 grams of paste per bucket);

[0097] 13. Fermentation takes place in a water bath at a temperature of 45 degrees. After about 10 hours, the pH value has lowered sufficiently to a value below 5.50 due to the conversion of lactose to lactic acid. During this step, calcium citrate gradually dissolves in the form of calcium cations which by diffusion complex with alginate into a network structure of calcium alginate. This insoluble calcium alginate provides firmness and forms the typical cheese-like structure. By varying the amount of calcium citrate, glucose and the type of bacterial culture, the firmness can be set to the desired level;

[0098] Step c)

[0099] 14. After fermentation is complete, the obtained product is cooled to 8 degrees or lower, which causes the fat to solidify into a solid phase;

[0100] 15. The 4 ’’cheeses” are removed from the bucket and then 200 ml of salt solution (brine) is added to the bucket. The brine has the following properties: a. 20% salt b. 1% calcium by adding a 33% calcium chloride solution c. pH of approx. 2 by adding lactic acid d. temperature of 35 degrees;

[0101] 16. The ’’cheeses” are brined for 3 hours. During this process phase, salt is absorbed into the product. Calcium also enters the edge of the product and the pH is also lowered. A firm crust is created by complexing with the alginate present. Due to the relatively high brine temperature, the fat is largely liquid and to a limited extent solid and forms relatively large fat crystals after cooling, which contribute to the structure of the product;

[0102] Aftertreatment

[0103] 17. The product is transferred into a classic cheese mould and put under pressure. This provides a nice cylindrical shape with a typical crust structure;

[0104] 18. The product is cooled to 8 degrees or lower. The liquid fat crystallises on the crystals present and thus forms firmness (“rebody”);

[0105] 19. The product is naturally matured. This means that it is placed on a wooden cheese board. The product dries in the ambient air. During the maturation of several weeks, 10 to 30% of the weight is lost. This brings the product to the correct moisture content. During this maturation, the product is coated with a cheese coating containing natamycin (ceska-@-coat from DSM) to prevent mold formation.

[0106] During storage, a typical crust, similar to that of naturally matured Gouda cheese, is formed. By lowering the pH of the coating and adding calcium chloride, the structure of the cheese crust can be influenced; 20. At the end of the maturation period, the product is ready for use as a cheese-like food product.

[0107] Analogous to Example 1 , and with minor variations in the weight ratios used and the order of the substeps, four cheese products (2-I, 2-II, 2-III, 2-IV) are prepared as follows:

[0108] Step a)

[0109] 1 . 500 grams of water is added to a 2-liter bucket;

[0110] 2. 150 grams of vegetable fat, namely 'PBC 111 -60' produced by Akoplanet, is added to the water;

[0111] 3. 150 grams of soy isolate (solae soy protein isolate) is added;

[0112] 4. Subsequently, the following is added: a. 10 grams of glucose b. 20 grams of calcium citrate c. 25 grams of flavour enhancer (DSM) d. 2 grams of Cheese flavour (gouda type-DSM)) e. 20 grams of bamboo fibre (Baf 200 from Rettenmaier);

[0113] 5. After heating the content to 70 degrees, it is mixed with a kitchen blender until a smooth emulsion is obtained;

[0114] 6. The pH of the emulsion is adjusted to the following different values using sodium hydroxide solution and / or hydrochloric acid:

[0115] - example 2-I: pH 7.3

[0116] - example 2-II: pH 6.1

[0117] - example 2-III: pH 5.5

[0118] - example 2-IV: pH 5.1

[0119] 7. 200 grams of 6% sodium alginate solution (Vivapur FD 175 from Rettenmaier) is added with a hand blender; 8. The mass is cooled to a temperature of 50 degrees or lower and subsequently, a bacterial culture containing lactic acid bacteria (TCC 50, Chr Hansen) is added.

[0120] Step b)

[0121] 9. The obtained paste is transferred into 500-ml buckets (weighing approximately 400 grams of paste per bucket);

[0122] 10. Fermentation takes place in a water bath at a temperature of 35 degrees. After about 10 hours, the pH value of the paste has lowered sufficiently as a result of the conversion of lactose to lactic acid. During this step, calcium citrate gradually dissolves in the form of calcium cations which by diffusion complex with alginate into a network structure of calcium alginate.

[0123] Step c)

[0124] 11 . After fermentation is complete, the obtained product is cooled such that the fat solidifies into a solid phase;

[0125] 12. Each of the 4 ’’cheeses” is then transferred to a 1 -liter bucket, with the addition of 500 ml of salt solution (brine). The brine has the following properties: a. 20% salt b. 1% calcium by adding a 33% calcium chloride solution c. pH of approx. 4 by adding lactic acid d. temperature of 35 degrees;

[0126] 13. The ’’cheeses” are brined for 1 .5 hours. During this process phase, salt is absorbed into the product. Calcium also enters the edge of the product and the pH is also lowered. A firm crust is created by complexing with the alginate present.

[0127] Aftertreatment

[0128] 14. The product is transferred into a classic cheese mould and put under pressure. This provides a nice cylindrical shape with a typical crust structure;

[0129] 15. The product is cooled to 8 degrees or lower. The liquid fat crystallises on the crystals present and forms firmness (“rebody”). Experiments

[0130] 16. The firmness of the 5 cheeses is measured with an Instron texture analyser. For this purpose, a stamp with a contact surface of 25 cm2is gradually pressed into the cheeses to a depth of 2.45 cm. The required force exerted on the stamp is measured and serves as an indicator for the firmness of the product.

[0131] 17. The table below shows the results for the four products formed.

[0132] Examples 2-I to 2- IV clearly show that the firmness of the product decreases when the mixture has a pH value lower than 7.3 at the start of step b).

[0133] The lower the pH of the mixture at the start of step b), the higher the level of calcium cations already present in solution that will complex with the alginate present. From the moment sodium alginate solution is added (during step a) in substep 7), the complexation of calcium cations with polysaccharide will therefore proceed less slowly, resulting in less large, extensive network structures being formed. The end result of this is that the obtained product is less firm than desired for a cheese-like food product when not starting at a pH of 7.3 or thereabouts.

[0134] Example 3

[0135] Example 3 relates to a food product, formed according to the steps of example 2, except that during step b) there is no fermentation to gradually lower the pH of the mixture, but rather the gradual transformation of an acid precursor substance in the mixture, i.e. glucono-delta-lactone (GDL). Unlike in example 2, the substance GDL is therefore added during step a) after substep 6 and before substep 7. GDL is added in powder form in an amount of 1 .8 wt.% of the entire mixture formed in step a).

[0136] Furthermore, in the method of Example 3, the mixture does not contain glucose (as in Example 2), and the pH value is adjusted to 8 in substep 6. After the addition of GDL, the pH value of the mixture then decreases to 7.0.

[0137] In analogy to example 2, in step b) the obtained paste is left to stand at room temperature for 10 hours, while the pH of the mixture gradually decreases due to the transformation of GDL.

[0138] The product, obtained from step b), is subsequently subjected to step c) and the aftertreatment, described above for example 2.

[0139] For example 3, the same experiments were performed as for example 2, with the following results:

[0140] Example 3 shows that the alternative implementation of step b) using GDL for a gradual pH reduction leads to similarly good results as examples 2-I and 2-II wherein a gradual pH reduction is achieved by fermentation.

[0141] Example 4 (hybrid 'Gouda' cheese)

[0142] Analogous to example 1 , and with minor variations in the weight ratios used and the order of the substeps, a 'hybrid' cheese product is prepared in the following way:

[0143] Step a)

[0144] 1. 500 grams of water is added to a 2-liter bucket; 2. 150 grams of vegetable fat, namely 'PBC 111 -60' produced by Akoplanet, is added to the water;

[0145] 3. 150 grams of soy isolate (solae soy protein isolate) is added;

[0146] 4. After heating the content to 80 degrees, it is mixed with a kitchen blender until a smooth emulsion is obtained;

[0147] 5. Subsequently, the following is added: a. 15 grams of glucose b. 20 grams of calcium citrate c. 20 grams of bamboo fibre (Baf 200 from Rettenmaier);

[0148] 6. After heating the content to 80 degrees, it is mixed with a kitchen blender until a smooth emulsion is obtained;

[0149] 7. Subsequently, 150 grams of Gouda cheese (matured for 40 weeks) is added;

[0150] 8. The pH of the emulsion is adjusted to 7.

[0151] 9. 150 grams of 6% sodium alginate solution (Vivapur FD 175 from Rettenmaier) is added with a hand blender and the pH is readjusted to 7;

[0152] 10. The mass is cooled to a temperature of 50 degrees or lower and subsequently, a bacterial culture containing lactic acid bacteria (TCC 50, Chr Hansen) is added.

[0153] Step b)

[0154] 11 . The obtained paste is transferred into 500-ml buckets (weighing approximately 400 grams of paste per bucket);

[0155] 12. Fermentation takes place in a water bath at a temperature of 35 degrees. After about 10 hours, the pH value of the paste has lowered sufficiently as a result of the conversion of lactose to lactic acid. During this step, calcium gradually dissolves in the form of cations which by diffusion complex with alginate into a network structure of calcium alginate.

[0156] Step c) 13. After fermentation is complete, the obtained product is cooled such that the fat solidifies into a solid phase;

[0157] 14. The obtained product is subsequently transferred to a 1 -liter bucket, with the addition of 500 ml of salt solution (brine). The brine has the following properties: a. 20% salt b. 1% calcium by adding a 33% calcium chloride solution c. pH of approx. 4 by adding lactic acid d. temperature of 35 degrees;

[0158] 15. The product is brined for 2 hours.

[0159] Aftertreatment

[0160] 16. The product is transferred into a classic cheese mould and put under pressure. This provides a nice cylindrical shape with a typical crust structure;

[0161] 17. The product is cooled to 8 degrees or lower. The liquid fat crystallises on the crystals present and thus forms firmness (“rebody”);

[0162] 18. The product is naturally matured. This means that it is placed on a wooden cheese board. The product dries in the ambient air. During the maturation of several weeks, 10 to 30% of the weight is lost. This brings the product to the correct moisture content. During this maturation, the product is coated with a cheese coating containing natamycin (ceska-@-coat from DSM) to prevent mold formation.

[0163] During storage, a typical crust, similar to that of naturally matured Gouda cheese, is formed.

[0164] Analogous to example 1 , and with minor variations in the weight ratios used and the order of the substeps, a 'hybrid' cheese product is prepared in the following way:

[0165] Step a)

[0166] 1 . 500 grams of water is added to a 2-liter bucket;

[0167] 2. 150 grams of vegetable fat, namely 'PBC 111 -60' produced by Akoplanet, is added to the water; 3. 150 grams of soy isolate (solae soy protein isolate) is added;

[0168] 4. After heating the content to 80 degrees, it is mixed with a kitchen blender until a smooth emulsion is obtained;

[0169] 5. The emulsion is adjusted to a pH value of 7.5 with sodium hydroxide solution (10%);

[0170] 6. Subsequently, the following is added: a. 15 grams of glucose b. 20 grams of calcium citrate c. 20 grams of bamboo fibre (Baf 200 from Rettenmaier); d. 60 grams of sodium caseinate emulsion (i.e. 25% caseinate, 25% fat

[0171] (PBC 111 -60) and 50% water);

[0172] 7. After heating the content to 80 degrees, it is mixed with a kitchen blender until a smooth emulsion is obtained;

[0173] 8. Subsequently, 100 grams of brie is added;

[0174] 9. 150 grams of 6% sodium alginate solution (Vivapur FD 175 from Rettenmaier) is added with a hand blender;

[0175] 10. The mass is cooled to a temperature of 45 degrees or lower and subsequently, a bacterial culture containing lactic acid bacteria (TCC 50, Chr Hansen) is added;

[0176] 11. A mold culture, normally used for the production of Brie (Lallemand), is also added.

[0177] Step b)

[0178] 11 . The obtained paste is transferred into 500-ml buckets (weighing approximately 400 grams of paste per bucket);

[0179] 12. Fermentation takes place in a water bath at a temperature of 35 degrees. After about 10 hours, the pH value of the paste has dropped sufficiently as a result of the conversion of lactose to lactic acid. During this step, calcium gradually dissolves in the form of cations which by diffusion complex with alginate into a network structure of calcium alginate.

[0180] Step c) 13. After fermentation is complete, the obtained product is cooled such that the fat solidifies into a solid phase;

[0181] 14. The obtained product is subsequently transferred to a 1 -liter bucket, with the addition of 500 ml of salt solution (brine). The brine has the following properties: a. 20% salt b. 1% calcium by adding a 33% calcium chloride solution c. pH of approx. 4 by adding lactic acid d. temperature of 20 degrees; 15. The product is brined for 20 minutes.

[0182] Aftertreatment

[0183] 17. The product is naturally matured in a humid environment (rel. humidity 95% or higher) during 1 week at approximately 15°C.

[0184] 18. A beautiful white mould-down layer is formed and the ripening process produces a characteristic taste and structure of brie.

Claims

Claims1 . Method for preparing a food product which is cheese-like, comprising the steps of: a) forming a mixture comprising the following components:- water- fat, preferably vegetable fat;- protein, preferably vegetable protein;- one or more alkaline earth salts, for example a calcium salt and / or a magnesium salt,- one or more polysaccharides, preferably a vegetable polysaccharide; wherein the formed mixture has a pH value in the range of 6 through 10, preferably in the range of 7 through 8; b) gradually lowering the pH of the formed mixture to a value below 6, preferably in the range of 5 to 6; c) allowing the mixture obtained to solidify and / or harden such that a food product in solid form is obtained which food product is cheese-like.

2. The method according to claim 1 , wherein during step b) cations of the alkaline earth salts complex with polysaccharide and together form a new insoluble fibre structure.

3. The method according to claim 2, wherein the new insoluble fibre structure obtained in step b) has the form of a network structure with multiple branches and / or entanglements, and wherein interstices such as cavities, holes and / or niches are present.

4. The method according to any one of the preceding claims, wherein during step b) the overall structure of the mixture strengthens and / or hardens and the viscosity of the mixture increases.

5. The method according to any one of the preceding claims, wherein during the gradual lowering of the pH value in step b), the formed mixture is not physically moved, in particular not stirred.

6. The method according to any one of the preceding claims, wherein the polysaccharides comprise an alginate, and the alginate is preferably water-soluble.

7. The method according to any one of the preceding claims, wherein the formed mixture and subjected to step b) is a gel or a paste having a relatively high viscosity, for example having a viscosity between 100 mPa.s and 10,000 mPa.s, and preferably a gel, for example having a viscosity between 100 mPa.s and 1 ,000 mPa.s.

8. The method according to any one of the preceding claims, wherein during step a) the mixture is formed under stirring and at an elevated temperature of 50 to 85 °C, preferably 60 to 75 °C.

9. The method according to any one of the preceding claims, wherein during step a) one or more of the following additional components is added:- vegetable fibres;- flavourings;- minerals;- vitamins; and / or- cheese product.

10. The method according to any one of the preceding claims, wherein the components of the formed mixture that is subjected to step b) are present in the following parts by weight:- water: 400-600 parts by weight;- vegetable fat: 100-200 parts by weight;- vegetable protein: 50-200 parts by weight;- one or more alkaline earth salts : 10-50 parts by weight- one or more polysaccharides: 5-50 parts by weight11 . The method according to any one of the preceding claims, wherein the alkaline earth salts comprise a calcium salt and / or a magnesium salt, preferably calcium citrate and / or calcium phosphate.

12. The method according to any one of the preceding claims, wherein the pH value is adjusted during step a) by adding a sufficient amount of base, such as sodium hydroxide solution.

13. The method according to any one of the preceding claims, wherein step b) is carried out by allowing a fermentation process to take place in the formed mixture, and / or by allowing an acid precursor to be transformed which has been added to the formed mixture as an additional component.

14. The method according to claim 13, wherein the fermentation process in step b) takes place by adding sugar and anaerobic bacteria as additional components in the formed mixture that is subjected to step b), wherein the anaerobic bacteria are preferably lactic acid bacteria or propionic acid bacteria, and preferably the fermentation process during step b) is carried out under oxygen-poor or oxygen-free conditions.

15. The method according to claim 13 or 14, wherein the acid precursor comprises one or more substances that are hydrolysable to an acid, such as, for example, the substance glucono-delta-lactone (GDL).

16. The method according to any one of the preceding claims, wherein during step b) the gradual lowering of the pH value of the mixture is carried out over a period of at least 6 hours, preferably at least 8 hours.

17. The method according to any one of claims 13 to 16, wherein the fermentation process is carried out at a temperature in the range of 30 to 55 °C, preferably in the range of 40 to 50 °C.

18. The method according to any one of the preceding claims, wherein step c) is carried out by cooling below room temperature, preferably by cooling to 10°C or lower, until a solid food product is obtained.

19. The method according to any one of the preceding claims, wherein the solid food product, obtained in step c), is post-treated by brining at a temperature in the range of 20 to 45°C.

20. The method according to claim 19, wherein the brining is carried out by exposing the solid food product to a brine solution having a low pH in the range of 1 to 4, and preferably containing 1 to 5 wt.% calcium cations, more preferably 1 to 3 wt.%.21 . The method according to any one of the preceding claims, wherein the solid food product, obtained in step c), is matured by drying in ambient air (at room temperature).

22. Food product which is cheese-like, wherein preferably at least part of the food product is prepared according to the method according to any one of the preceding claims, wherein the food product comprises the following ingredients:- water;- fat, preferably vegetable fat;- protein, preferably vegetable protein;- a solid fibrous structure of one or more polysaccharides complexed with cations of alkaline earth metals.

23. The food product according to claim 22, wherein the solid fibre structure has the form of a network structure with multiple branches and / or entanglements, and in which intermediate spaces such as cavities, holes and / or niches are present.

24. The food product according to claim 22 or 23, wherein the ingredients are present in the following parts by weight:- water: 200-400 parts by weight;- vegetable fat: 100-200 parts by weight;- vegetable protein: 50-200 parts by weight;- the solid fibrous structure of one or more alkaline earth salts complexed with cations of alkaline earth metals: 15-100 parts by weight.

25. The food product according to any one of claims 22 - 24, wherein the content of the solid fibre structure is at least 0.5 wt.%, and is preferably in the range of 1 wt.% to 5 wt.%.

26. The food product according to any one of claims 22 - 25, wherein the solid fibre structure preferably comprises an alginate, complexed with cations of alkaline earth metals, such as calcium or magnesium.

27. The food product according to any one of claims 22 - 26, the water content of which is 35 wt.% to 55 wt.%, preferably 40 wt.% to 50 wt.%.

28. The food product according to any of claims 22 - 27, wherein the protein comprises one or more of the following proteins: mycoprotein, rice protein, soy, wheat protein, pea protein, and bean protein; and / or wherein the fat contains one or more of the following fats: palm fat, vegetable oil, and vegetable margarine, wherein the vegetable oil comprises sunflower oil, rapeseed oil, and / or vegetable olive oil.

29. The food product according to any one of claims 22 - 28, containing one or more of the following additional ingredients:- vegetable fibres;- flavourings;- minerals;- vitamins; and / or- cheese product.

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