Plant-Based Cheese Composition for Natural-Like Melt and Stretch
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing plant-based cheeses lack the protein content and physical properties of natural cheese, particularly in terms of melting and stretching, and are often nutritionally inferior due to high saturated fat content and the high cost of prolamin, making them less desirable alternatives.
Innovation Solution
A plant-based imitation cheese comprising prolamin and a dried cell body, such as microalga or yeast, which mimics the micellar structure of casein protein-based cheese, with a reduced prolamin content and high unsaturated fatty acids, is prepared by mixing and heating the ingredients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If plant-based cheeses use high proportion of carbohydrates and oils/fats to mimic physical properties of natural cheese, then the physical properties are improved, but the nutritional health deteriorates due to high saturated fat content
Solution Approach 1:
The patent changes the chemical composition parameters of plant-based cheese by using prolamin protein as the primary ingredient instead of traditional high-carbohydrate and high-saturated-fat formulations. This parameter change maintains the desired physical properties while improving nutritional health by reducing saturated fat content.
Solution Approach 2:
The patent creates a composite material system using prolamin protein combined with specific additives and processing methods to achieve both the physical properties of natural cheese and improved nutritional profile. The composite structure allows the protein-based matrix to provide texture while minimizing harmful fats.
2Shape
If plant-based cheeses use prolamin to achieve properties similar to natural cheese, then the physical properties are improved, but the manufacturing cost increases due to high cost of prolamin materials
Solution Approach 1:
The patent applies partial action by using prolamin protein in optimized quantities combined with cost-effective plant-based fats and carbohydrates. This approach achieves the desired cheese-like properties without requiring excessive amounts of expensive prolamin, thereby reducing manufacturing costs while maintaining physical properties.
Solution Approach 2:
The patent introduces intermediary substances such as plant-based fats, carbohydrates, and processing aids that work synergistically with prolamin to achieve cheese-like properties. These intermediaries reduce the dependency on large quantities of expensive prolamin, thereby lowering overall manufacturing costs.
3Ease of manufacture
If plant-based cheeses use only starch or other hydrocolloids to mimic natural cheese, then the ease of manufacture is improved, but the physical properties deteriorate as they fail to show unique melting and stretching
Solution Approach 1:
The patent changes the fundamental parameter from using only starch/hydrocolloids to using prolamin protein as the base material. This parameter change enables the formation of a protein matrix that can exhibit melting and stretching properties similar to natural cheese, while still maintaining relative ease of manufacture through standardized processing methods.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The imitation cheese achieves nutritional superiority with a low saturated fat content, high protein content, and excellent melting and stretching properties similar to natural cheese, while being economically feasible.
Implementation Method 1
mimics the micellar structure of casein protein-based cheese
Implementation Method 2
heating the mixture
Data Source
Figure 1
Figure 2~3
Figure 4
AI summary
The present disclosure relates to an imitation cheese comprising prolamin and a dried cell body, and a method for preparing the same. The imitation cheese comprising prolamin and a dried cell body provided herein has physical properties similar to those of natural cheese and is nutritionally superior. The method for preparing an imitation cheese comprising prolamin and a dried cell body provided herein has excellent processability.