Vegetable Hard Cheese Composition for Stretchability Without Oil Separation
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Solution Overview
Problem
Conventional vegan cheeses struggle with maintaining stretchability and preventing oil separation after melting, and there is a need for a vegan cheese that can mimic the chewy, long-stretching texture and savory flavor of dairy-based hard cheeses.
Innovation Solution
A method for producing vegetable hard cheese using starch with a high amylose content and reduced moisture content, involving ingredient mixing, emulsification, sterilization, shaping, cooling, and grinding to achieve rapid solidification and improved texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional vegan cheese composition is used, then the cheese can be produced without animal ingredients, but the cheese cannot maintain stretchability after melting and oil separation occurs
Solution Approach 1:
The patent changes the molecular structure parameter of starch by selecting high amylose content starch (30-80%) instead of conventional starch. This parameter change in starch composition enables the cheese to maintain stretchability after melting and prevents oil separation, resolving the reliability issue of conventional vegan cheeses
Solution Approach 2:
The patent creates a composite material system combining high amylose starch with specific vegetable oils and proteins. This composite structure forms a stable network that prevents oil separation while maintaining stretchability, addressing both the reliability and harmful factors simultaneously
2Productivity
If conventional vegetable cheese production method is used, then the cheese can be produced with standard ingredients, but the solidification time is excessively long
Solution Approach 1:
The patent changes the moisture content parameter from conventional levels to 10-40% (significantly reduced), and selects starch with specific amylose content (30-80%). These parameter changes accelerate the solidification process, reducing manufacturing time while maintaining product quality, thus improving productivity and reducing time loss
3Productivity
If high amylose starch and reduced moisture content are used, then the solidification time is significantly reduced, but the ingredient formulation becomes more specific and complex
Solution Approach 1:
The patent defines specific parameter ranges for starch (amylose content 30-80%) and moisture (10-40%), making the formulation complexity manageable through quantified specifications. This approach enables rapid solidification while maintaining clear, controllable ingredient requirements
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 method results in a vegan hard cheese with reduced solidification time, increased productivity, and improved melting properties, texture, and flavor, comparable to natural hard cheeses.
Implementation Method 1
a cooling step S500 of cooling and solidifying the emulsion packaged in the slice form or block form to produce a solidified vegetable cheese
Data Source
AI summary
The method for producing vegetable hard cheese with improved property and flavor comprises a ingredient input step S100 of preparing and placing ingredients in a container, an emulsifying step S200 of mixing and stirring the ingredients in the container to produce an emulsion, a sterilization step S300 of heating the emulsion for sterilization, a shaped packaging step S400 of packaging the sterilized emulsion in a slice form or block form, a cooling step S500 of cooling and solidifying the emulsion packaged in the slice form or block form to produce a solidified vegetable cheese, and a grinding processing step S600 of grinding the solidified vegetable cheese to produce a vegetable hard cheese.