CHEESE REPLICA CONTAINING PROTEINS OF VEGETABLE ORIGIN AND FATS DERIVED FROM NUTS, VEGETABLES OR SEE

专利摘要:
abstract provided herein are methods and compositions for the production of cheese replicas. generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks. translation of the patent invention summary: "methods and compositions for consumer articles". methods and compositions for producing cheese replicas are provided here. cheese replicas are usually produced by inducing enzymatic coagulation of non-dairy milks.
公开号:BR112014000681B1
申请号:R112014000681-4
申请日:2012-07-12
公开日:2020-03-10
发明作者:Patrick O'reilly Brown；Monte Casino；Lynn S. Voccola；Ranjani Varadan
申请人:Maraxi, Inc.；
IPC主号:

专利说明:

Invention Patent Descriptive Report for “CHEESE REPLICA CONTAINING PROTEINS OF VEGETABLE ORIGIN AND FATS DERIVED FROM NUTS, LEGUMES OR SEEDS, BACTERIA, FUNGI OR SEAWEED”.
CROSS REFERENCE TO RELATED ORDERS
[001] This order claims priority to U.S. Order No. Ser. 61 / 507,096 filed on July 12, 2011, which is incorporated herein in its entirety by reference.
BACKGROUND OF THE INVENTION
[002] Cheese production relies on cow's milk as the main ingredient for more than 4000 years. Dairy cheese is produced from curds made from cow's milk. Cow's milk can be easily prepared to form curd suitable for cheese production by contacting cow's milk with rennet (an aspartic protease that cleaves cape-casein) at a slightly acidic pH. Some cheeses, for example, creamy cheese, ricotta cheese, cottage cheese and paneer, are produced without rennet. In the absence of rennet, dairy cheese can be induced to curd with acid (for example, lemon juice, vinegar, etc.) or a combination of heat and acid. Coagulation with acid can also occur naturally from culture fermentation with an initiator. The strength of the rennet depends on the type of coagulation. Most commercially produced cheeses use some type of rennet (animal, vegetable or microbial derivative) in their production.
[003] The global dairy sector contributes an estimated 4 percent to global anthropogenic greenhouse gas emissions. The production of 1 kg of cheddar cheese requires an average of 10,000 liters of fresh water. In addition, many individuals are unable to digest and metabolize lactose. In these individuals, enteric bacteria ferment lactose, which results in various abdominal symptoms, which may include abdominal pain, bloating, flatulence, diarrhea, nausea and acid reflux. Additionally, the presence of lactose and its fermentation products increases the osmotic pressure of the colon's contents. 3.4% of U.S.A. children are reported to be allergic to cow's milk. Many individuals choose to avoid milk for ethical or religious reasons.
[004] Non-dairy milk, including milk of plant origin, avoids much of the environmental, food sensitivity, ethical and religious problems associated with cow's milk and it can be produced free of lactose, effecting the generation of milk substitutes using milk of attractive vegetable origin. However, rennet is not an effective agent for inducing non-dairy proteins or emulsions, including milk of plant origin, including almond milk, chestnut milk, pecan milk, hazelnut milk, cashew milk, milk from pine nuts, and nut milk, to curd. Consequently, traditional cheesemaking techniques have not been used successfully for the production of non-dairy cheese replicas.
[005] The taste and aroma of milk cheese results in part from the degradation of lactose, proteins and fats, carried out by maturing agents, which include: bacteria and enzymes in milk, bacterial cultures added during the cheese production process, rennet, other proteases, lipases, fungi and / or added yeasts and bacteria and fungi that opportunistically colonize cheese during ripening and aging.
[006] Replicas of cheese produced mainly from non-dairy ingredients are commercially available. Most of these cheese replicas include some dairy ingredients, for example, ca-seine. Some commercially available replicas of cheese do not contain any animal products. This includes replicas of fermented cheese made from nut milk from which insoluble carbohydrates have not been effectively removed and produced without the use of a protein crosslinking agent and various products in which starch is a major ingredient or containing agar , carrageenan and tofu to provide the desired texture. Most tasters do not consider any of the cheese replicas currently available to adequately reproduce the taste, aroma and taste of dairy cheeses.
[007] The complex carbohydrates in the currently available cheese replicas produced from nut milk have unfavorable effects on the texture, resulting in a product with a grainy taste and without the creamy of dairy cheeses.
[008] Starches that comprise the main gel forming agent in many replicas of cheese currently available lead to a relatively high carbohydrate content, which may be undesirable for consumers, for example, those who wish to limit carbohydrate consumption.
[009] Because of these deficiencies, there is currently no replica cheese that is acceptable to most consumers as an alternative to traditional dairy cheeses.
[0010] Thus, it is clear that there is a great need in the art for an improved method and system for the production of replicas of non-dairy cheese, while avoiding the deficiencies and drawbacks of the replicas of cheese that were previously available to consumers.
SUMMARY OF THE INVENTION
[0011] The invention relates to methods and compositions for non-dairy milk and cheese products, including without limitation, vegetable and milk products and cheese, as an alternative to dairy products for human consumption.
[0012] The invention provides a method for producing a non-dairy cheese by preparing an emulsion comprising proteins and fats from plants or other non-animal sources, inducing the emulsion to form a gel by enzymatic cross-linking of the proteins or the denaturation of proteins, and the production of a cheese replica from the gel. In one embodiment, the emulsion contains less than 10% animal products. In one embodiment, the emulsion contains less than 8%, 7%, 6%, 5% or 3% of animal products. In one embodiment, the emulsion does not contain any animal products. In one embodiment, the step of inducing said method comprises the addition of an enzyme. In a modality of said method, the enzyme used is transglutaminase. In one embodiment, the enzyme used is Factor XIII (fibrin stabilizing factor). In a modality of said method the enzyme used is keratinocyte transglutaminase (TGM1). In one embodiment, the enzyme used is tissue transglutaminase (TGM2). In an embodiment of this method, the enzyme used is epidermal transglutaminase (TGM3). In one embodiment, the enzyme used is prostate transglutaminase (TGM4). In one embodiment, the enzyme used is TGM X (TGM5). In an embodiment of said method the enzyme used is TGM Y (TGM6). In a modality of said method the enzyme used is TGM Z (TGM7). In one embodiment, the enzyme is a Streptoverticillium mobaraense transglutaminase. In one embodiment, the enzyme is similar or identical to a Streptoverticillium mobaraense transglutaminase. In one embodiment, the enzyme is a lysyl oxidase. In one embodiment, the emulsion is non-dairy milk. In one embodiment, at least one of the plant sources is nuts. In one embodiment, at least one of the vegetable sources is legumes. In one embodiment, at least one of the plant sources is seeds. In one embodiment, at least one of the plant sources is the leaves. In one embodiment, at least one of the vegetable sources is the fruit of the Fabaceae family. In one embodiment at least one of the non-animal sources is a species of bacteria. In one embodiment, at least one of the non-animal sources is an archebacterial species. In one embodiment at least one of the non-animal sources is a fungus species. In one embodiment at least one of the non-animal sources is a species of algae. In one embodiment, the emulsion is a non-dairy milk. In one embodiment, the nuts are one or more of the following: almonds, cashews, Brazil nuts, chestnuts, coconut, hazelnuts, macadamia nuts, peanuts, pecans, pistachios or walnuts. One embodiment of said method has an additional step of adding a sugar to the emulsion. In one embodiment, the sugar added to the emulsion is a monosaccharide. In one embodiment, the sugar added to the emulsion is a disaccharide. In one embodiment, this method has an additional stage of inoculation with lactic acid bacteria. In the mode of inoculation with lactic acid bacteria the invention provides an addition step that allows the growth of bacterial cultures. In one embodiment, the method may include an additional step of adding one or more of the following Penicillium camemberti, Geotrichum candidum, Penicilliem roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Debaryomyces han-sensumum, Rhodidomyces han-sensilum, Rhodes Candida jefer, Cornybacteria, Micrococcus sps., Lactobacillus sps., Lactococcus, Staphylococcus, Halomonas, Brevibacterium, Psychrobacter, Leuconostocaceae, Streptococcus thermophilus, Pediococcus sps., Or Propionibacteria. In one embodiment, the method may include an additional step of adding one or more of the following: halophilic or archebacterial bacteria. In one embodiment, the invention provides the use of thermal denaturation and crosslinking. In one embodiment, the invention provides the thermal denaturation used without the addition of any enzymes. One embodiment of said method has an additional step of cutting the gel. One embodiment of said method has an additional step of draining and forming the cut gel. An embodiment of said process has an additional step of adding a flavoring component. In one embodiment, the flavor component is one or more species of bacteria. In one embodiment, the flavor component is the lactic acid bacteria. In one embodiment, the flavor component is a fungus. In one embodiment, the flavor component is yeast. In one embodiment, the method includes proteins concentrated before the preparation of the emulsion. In one embodiment, the concentrated proteins are each essentially homogeneous proteins. In one embodiment, the method includes the additional step of concentrating proteins and fats from one or more plant sources. In one embodiment, the method includes the additional step of concentrating proteins and fats from one or more non-animal sources. In one embodiment, the method includes the additional step of isolating proteins and fats from one or more plant sources. In one embodiment, the method includes the additional step of isolating proteins and fats from one or more non-animal sources. In one embodiment, the method includes the additional step of purifying proteins and fats from one or more plant sources. In one embodiment, the method includes the additional step of purifying proteins and fats from one or more non-animal sources. In one embodiment, the invention prevents the concentrated proteins from coming from the same protein of essentially homogeneous plant origin. In one embodiment, the invention prevents the concentrated proteins from coming from the same protein of non-animal origin. In one embodiment, the invention prevents the concentrated proteins from coming from separate plant species. In one embodiment of the invention, concentrated proteins are prevented from coming from separate non-animal species.
[0013] Furthermore, the invention provides the preparation steps to undertake the claimed methods of producing a non-animal based cheese, including (a) obtaining nuts or seeds, and (b) superficial sterilization of nuts or seeds . In one embodiment, the method uses nuts or seeds as vegetable sources. In one embodiment, the surface sterilization step is the bleaching procedure. In one embodiment, the preparation method may also include a step for washing the nuts or seeds. In one embodiment, the preparation method may also include the step of decomposition of nuts or seeds. In one embodiment, the nut or seed decomposition step is a mixing procedure. In one embodiment, the preparation method may also include centrifugation. In one embodiment, the preparation method may also include a centrifugation procedure that results in the removal of at least 85% of the suspended solids. In one embodiment, the preparation method may also include a centrifugation procedure that results in the removal of at least 75%, 65%, 55% or 45% of the suspended solids. [0014] The invention provides a method which comprises the decomposition of nuts and seeds in water, the removal of at least 85% of suspended solids and the addition of a transglutaminase to catalyze the formation of cross-links between the proteins of the nuts or seeds.
[0015] The invention provides a method for producing a replica of non-dairy cheese comprising obtaining nut milk, centrifuging nut milk to remove insoluble matter, and cross-linking proteins within nut milk with transglutaminase .
[0016] In one embodiment, the invention provides a composition comprising centrifuged non-dairy milk in which at least 85% of the insoluble solids were removed from non-dairy milk prior to centrifugation.
[0017] In one embodiment, the invention provides a composition comprising a non-dairy milk with less than 30% polysaccharides. In one embodiment, the composition of non-dairy milk has less than 10% polysaccharides. In one embodiment, the composition of non-dairy milk has less than 1% polysaccharides. In one embodiment, the composition of non-dairy milk is entirely composed of ingredients derived from non-animal sources. In one embodiment, the composition of non-dairy milk is at least comprised of 20% protein isolated from a single plant species.
[0018] In one embodiment the invention provides a composition comprised of non-dairy milk and a cross-linking enzyme. In a non-dairy milk modality and a cross-linking enzyme composition, the cross-linking enzyme is Factor XIII (fibrin stabilizing factor). In a non-dairy milk modality and a cross-linking enzyme composition, the enzyme is a transglutaminase from Streptoverticillium mobaraense. In a non-dairy milk modality and a cross-linking enzyme composition, the enzyme is similar or identical to a Streptoverticillium mobaraense transglutaminase. In a non-dairy milk modality and a cross-linking enzyme composition, the cross-linking enzyme is keratinocyte transglutaminase (TGM1). In a non-dairy milk embodiment and a cross-linking enzyme composition, the cross-linking enzyme is tissue transglutaminase (TGM2). In a non-dairy milk modality and a cross-linking enzyme composition, the cross-linking enzyme is epidermal transglutaminase (TGM3). In a non-dairy milk modality and a cross-linking enzyme composition, the cross-linking enzyme is prostate transglutaminase (TGM4). In a non-dairy milk embodiment and a cross-linking enzyme composition, the cross-linking enzyme is TGM X (TGM5). In a non-dairy milk embodiment and a cross-linking enzyme composition, the cross-linking enzyme is TGM Y (TGM6). In a non-dairy milk modality and a cross-linking enzyme composition, the cross-linking enzyme is TGM Z (TGM7). In one embodiment, the invention provides a composition comprised of non-dairy milk and a cross-linking enzyme. In a non-dairy milk embodiment and a cross-linking enzyme composition, the cross-linking enzyme is lysyl oxidase. In a form of the composition comprising non-dairy milk and a cross-linking enzyme, the protein cross-links are formed between the glutamine and lysine side chains of the respective protein constituents.
[0019] In a non-dairy milk modality and a cross-linking enzyme composition, at least 85% of the insoluble solids were removed by centrifugation. In a non-dairy milk embodiment and a cross-linking enzyme composition, proteins from non-animal sources comprise at least 50% of the total mass of the composition. In a non-dairy milk embodiment and a cross-linking enzyme composition, the starch content is less than 1% by weight. In a non-dairy milk embodiment and a cross-linking enzyme composition, the starch content is less than 5% by weight. A non-dairy milk modality and a cross-linking enzyme composition have less than 1% insoluble carbohydrate by weight. A non-dairy milk modality and a cross-linking enzyme composition have less than 5% insoluble carbohydrate by mass. A non-dairy milk modality and a cross-linking enzyme composition have less than 5% starch and less than 1% insoluble carbohydrate by weight. A non-dairy milk modality and a cross-linking enzyme composition have less than 5% starch and less than 5% insoluble carbohydrate by weight. In one embodiment, non-dairy milk and a cross-linking enzyme composition have a polysaccharide content of less than 1% by weight. In one embodiment, non-dairy milk and a cross-linking enzyme composition have a polysaccharide content of less than 5% by weight. In one embodiment, non-dairy milk and a cross-linking enzyme composition have a carbohydrate content of less than 1% by weight. In one embodiment, non-dairy milk and a cross-linking enzyme composition have a carbohydrate content of less than 5% by weight. In one embodiment, non-dairy milk and a cross-linking enzyme composition have a carbohydrate content of less than 10% by weight. In a non-dairy milk embodiment and a cross-linking enzyme composition, at least 80% of the protein content comprises a single monomeric or multimeric protein. [0020] In some embodiments, the invention provides a composition comprising covalently cross-linked non-dairy proteins, a cross-linking enzyme, and cheese microbes. In one embodiment of the covalently cross-linked non-dairy protein composition, a cross-linking enzyme, and the cheese microbes composition, the proteins are not soy. In a composition embodiment comprising covalently cross-linked non-dairy proteins, a cross-linking enzyme, and cheese microbes, less than 5% of the proteins are soy. In one embodiment the composition comprises less than 20% insoluble solids. In one embodiment, covalently cross-linked non-dairy proteins, a cross-linking enzyme, and the composition of cheese microbes also contain oils or fats isolated from non-dairy sources. In a composition embodiment comprising covalently cross-linked non-dairy proteins, a cross-linking enzyme, and cheese microbes, the composition's cross-linking enzyme is a transglutaminase. In a composition embodiment comprising covalently cross-linked non-dairy proteins, a cross-linking enzyme, and cheese microbes, the cross-linking enzyme in the composition is a lysyl oxidase. In a composition embodiment comprising covalently cross-linked non-dairy proteins, a cross-linking enzyme, and cheese microbes, the cross-linking enzyme is Factor XIII (fibrin stabilizing factor), keratinocyte transglutaminase (TGM1), tissue transglutaminase (TGM2 ), epidermal transglutaminase (TGM3), prostate transglutaminase (TGM4), TGM X (TGM5), TGM Y (TGM6), TGM Z (TGM7). In a form of the composition comprising non-dairy milk and a cross-linking enzyme and cheese microbes, the enzyme is a transepututinase from Streptoverticil-lium mobaraense. In an embodiment of the composition comprising non-dairy milk and a cross-linking enzyme and cheese microbes, the enzyme is similar or identical to a Streptoverti-cillium mobaraense transglutaminase. In one embodiment of the composition comprising non-dairy milk and a cross-linking enzyme and cheese microbes, protein cross-links are formed between the side chains of glutamine and lysine of the respective protein constituents. In a form of the composition comprising non-dairy milk and a cross-linking enzyme and microbes from the cheese, the protein cross-links are formed between the lysine side chains of the respective protein constituents.
[0021] In some embodiments, the invention provides a replica cheese composition comprised of a gel emulsion of proteins and non-dairy fats. In one embodiment, the replica cheese composition contains between 10% and 40% proteins from non-dairy sources and between 0% and 65% fats from non-dairy sources. In one embodiment, the cheese replica composition further comprises a crosslinking enzyme selected from the group consisting of Factor XIII (fibrin stabilizing factor), keratinocyte transglutaminase (TGM1), tissue transglutaminase (TGM2), epidermal transglutaminase (TGM3) , prostate transglutaminase (TGM4), TGM X (TGM5), TGM Y (TGM6) or TGM Z (TGM7). In an embodiment of the cheese replica composition, the enzyme is a transglutaminase from Streptoverticillium mobaraense. In a modality of the cheese replica composition, the enzyme is similar or identical to a Streptoverticillium mobaraense transglutaminase. In one embodiment of the cheese replica composition, protein crosslinks are formed between the glutamine and lysine side chains of the respective protein constituents. In one embodiment of the cheese replica composition, protein crosslinks are formed between the lysine side chains of the respective protein constituents. In certain embodiments of the cheese replica composition, protein crosslinking is catalyzed by a lysyl oxidase.
[0022] In one embodiment, the cheese replica composition still comprises cheese-making microbes. In one embodiment the cheese replica composition has one or more cheese-making microbes from the group consisting of Penicillium camember-ti, Geotrichum candidum, Penicilliem roqueforti, Penicillium nalgioven-sis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisi-ae, Candida utilis, Debaryomyces hansensil, Rhodosporidum infirmo-miniatum, Candida jefer, Cornybacteria, Micrococcus sps., Lactobacillus sps., Lactococcus, Staphylococcus, Halomonas, Brevibacterium, Psychrobacter, Leuconostocaceae, Streptococcus, ther.
[0023] In some embodiments the invention provides a cheese replica composition, in which the cheese replica is a cheese equivalent according to a human being. In some embodiments, the invention provides a cheese replica composition, in which humans cannot distinguish a cheese replica from a dairy cheese. In a cheese replica embodiment, at least 20% of the protein content comprises a single monomeric or multimeric protein. In one embodiment the replica cheese composition is produced without the addition of starches or rennet or any other extrinsic proteases other than those contributed by microbial cultures. In one embodiment, the replica cheese composition has a pH less than 5.5 where acidification was performed exclusively by microbial fermentation. In one embodiment, the replica cheese composition has a pH less than 5 where acidification was performed exclusively by microbial fermentation. In one embodiment, the cheese replica composition has a pH less than 6AS $ DZx where acidification was performed only by microorganisms. In one embodiment, the cheese replica composition does not contain any animal products. In one embodiment the replica cheese composition has less than 5% by weight of insoluble carbohydrates. In one embodiment the replica cheese composition does not contain any rennet, vinegar or lemon juice. [0024] In some embodiments, the invention provides a replica cheese composition produced by adding rennet or any aspartic protease or any other type of protease (e.g., serine protease) to affect or improve taste and / or aroma and / or texture of the cheese replica.
[0025] In certain embodiments the invention provides a cheese replica composition produced by adding vinegar, lemon juice or any other type of acid to affect or improve the taste and / or aroma and / or texture of the cheese replica.
[0026] In certain embodiments the invention provides a replica composition of fresh soft cheese composed of pasteurized almond milk, pasteurized macadamia milk, lactic yeast culture, transglutaminase, water and salt. In one embodiment the replica composition of fresh soft cheese includes the addition of vinegar. In one embodiment the replica composition of fresh soft cheese includes the addition of microbial coagulant. In one embodiment, the replica composition of fresh soft cheese includes the addition of vinegar and microbial coagulant.
[0027] In some embodiments, the invention provides a replica composition of salty cheese composed of pasteurized almond milk, pasteurized macadamia milk, lactic yeast culture, transglutaminase, and water. In one embodiment the replica composition of salty cheese includes the addition of vinegar. In one embodiment, the replica composition of salted cheese includes a microbiome coagulant. In one embodiment the replica composition of salted cheese includes vinegar and a microbial coagulant.
[0028] In some embodiments, the invention provides a replica composition of soft matured cheese composed of pasteurized almond milk, pasteurized macadamia milk, lactic yeast culture, danish flora, Geotrichum candidum, Penicillium candidum, Debaromyces hansenii, transglutaminase, water and salt. In one embodiment the replica composition of soft ripened cheese includes vinegar. In one embodiment, the replica composition of soft matured cheese includes a microbial coagulant. In one embodiment the replica composition of soft ripened cheese includes vinegar and microbial coagulant.
[0029] In certain embodiments, the invention provides a replica composition of goat cheese composed of pasteurized almond milk, macadamia milk, lactic yeast culture, transglutinase, water and salt. In one embodiment the replica composition of goat cheese includes vinegar. In one embodiment, the goat cheese replica composition includes a microbial coagulant. In one embodiment the replica composition of goat cheese includes vinegar and a microbial coagulant.
[0030] In some embodiments, the invention provides a method for making a replica of cheese that comprises removing a non-dairy milk from a proportion of insoluble solids. In certain embodiments, the invention provides a method for making a replica of cheese that comprises removing a vegetable-based milk in a proportion of insoluble solids. In some embodiments, the invention provides a method comprising the centrifugation of a non-dairy milk to sediment a proportion of insoluble solids. In certain embodiments about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 100% of insoluble solids are removed.
[0031] In certain embodiments, the isolated or enriched proteins of the methods and compositions of the invention comprise one or more of: ribosomal proteins, actin, hexokinase, lactate dehydro-genase, fructose bisphosphate aldolase, phosphofrutokinases, triose phosphate isomerases, phosphoglycerate kinases, phosphoglyases , enolases, pyruvate kinases, glyceraldehyde-3-phosphate dehydrogenases, pyruvate de-carboxylases, actins, translation elongation factors, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase ( rubisco activase), albumins, glycines, conglycinins, globulins, vicillins, conalbumin, gliadin, glutellin, gluten, glutenin, hordein, prolamine, phaseolin (protein), proteenoplast, secalin, extensins, gluten triticea, zein, any seed storage protein, oleosins, caloleosins, stereolines or other oily body proteins, vegetative storage protein A, vegetative storage protein B, globulin seed storage moong 8S.
[0032] In some embodiments, the invention provides a composition comprising (A) proteins of plant origin covalently crosslinked from a set comprising ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofrutokinases, triose phosphate isomerases, phosphoglycerate kinases, mutases, enolases, pyruvate kinases, glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases, actins, translation elongation factors, ribulose-1,5-bisphosphate carboxylase oxygenates (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenases activase (rubisco activase), albumin, glycinin, conglycinin, globulin, vylilin, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, pro-laminin, phaseolin (protein), proteinoplast, secalin, extensins, tritice-ae gluten, zein , any seed storage protein, oleosins, caloleosins, stereoleosins or other oily body proteins, protein vegetative storage A, vegetative storage B, globulin seed storage moong 8S; (B) a cross-linking enzyme, and (C) cheese microbes.
[0033] In certain embodiments the invention provides a composition comprising (A) proteins of plant origin covalently crosslinked from a set comprising ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofrutokinases, triose phosphate isomerases, phosphoglycerate kinases, mutases, enolases, pyruvate kinases, glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases, actins, translation elongation factors, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumin, glycinin, conglycinin, globulin, vichilin, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, pro-laminin, phaseolin (protein), proteinoplast, secalin, extensins, tritice-ae gluten, zein, any seed storage protein, oleosins, caloleosins, stereoleosins or other oily body proteins, protein in vegetative storage A, vegetative storage protein B, globulin seed storage moong 8S.
INCORPORATION BY REFERENCE
[0034] All publications and patent applications mentioned in this specification are incorporated herein by reference to the same extent as if each individual publication or patent application was specifically and individually indicated to be incorporated by reference.
BRIEF DESCRIPTION OF THE DRAWINGS
[0035] The new aspects of the invention are presented with particularity in the attached claims. A better understanding of the aspects and advantages of the present invention will be obtained by reference to the following detailed description that presents the illustrative modalities, in which the principles of the invention are used, and the attached drawings of which: [0036] Figure 1 shows freshly curdled cut by the method used to produce the replicas of fresh soft cheese and replicas of salted cheese described in the examples;
[0037] Figure 2 shows drained curds prepared by the method used to produce the replicas of fresh soft cheese and replicas of salted cheese described in the examples;
[0038] Figure 3 shows replicas of fresh soft cheese produced from non-dairy milk;
[0039] Figure 4 shows replicas of colored cheese with annatto produced from non-dairy milk;
[0040] Figure 5 shows the replica of salty cheese produced from non-dairy milk;
[0041] Figure 6 shows the replica of salted cheese with paprika and fennel pollen produced from non-dairy milk;
[0042] Figure 7 shows the replica of waxed cheese produced from non-dairy milk;
[0043] Figure 8 shows a replica of soft matured cheese produced from non-dairy milk;
[0044] Figure 9 shows replicas of goat cheese produced from non-dairy milk (A) with black pepper (B) with chives; [0045] Figure 10 shows replica cheese gels produced from partially purified vegetable proteins and vegetable oil, grown with the MA11 mesophil culture (Danisco): (A) represents the cultured cheese replicas produced from the albumin fraction of 2% peas, 3% vegetable oil, heated and cross-linked with transglu-taminase; (B) represents the replicas of cultivated cheese produced from the fraction of globulin of 2% Moong 8S bean, vegetable oil at 3%, cross-linked with transglutaminase, without previous heating; (C) represents the replicas of cultivated cheese produced from the fraction of glo-bulin in peas at 7.5%, vegetable oil at 3%, heated and cross-linked with transglutaminase; (D) represents the replicas of cultured cheese produced from the 7.5% Moong 8S globulin fraction, 3% vegetable oil, cross-linked with transglutaminase, without previous heating of the proteins.
DETAILED DESCRIPTION OF THE INVENTION
[0046] The present invention discloses methods and compositions based on the understanding that transglutaminase efficiently cross-links proteins in many non-dairy milks to produce a soft, moist and elastic gel (a "coagulation" of non-dairy milk). This process allows the separation of the cross-linked proteins and associated fats from the “whey”. Cross-linked proteins can maintain a fat emulsion, and have the essential physical characteristics necessary for pressing, cultivating and maturing a cheese replica derived from non-dairy milk. In various embodiments, the present invention includes replicas of main cheese, wholly or partially composed of ingredients derived from non-animal sources. In the additional embodiments the present invention includes methods for producing replicas of cheese from non-animal sources. In several modalities, these results are obtained through the replication of the cheese production coagulation process with non-dairy milks using enzymes.
[0047] The term a "substitute" or "replica" of cheese can be any non-dairy product that fulfills a role as food or in the food that is commonly served by traditional cheese making. A cheese “substitute” or “replica” can be a product that shares the visual, olfactory, texture or flavor characteristics of cheese in such a way that a common human observer of the product is induced to think of traditional dairy cheese.
[0048] A purified protein can be a preparation in which the cumulative mass abundance of protein components other than the specified protein, which can be a single species of monomeric or multimeric protein, is reduced by a factor of 3 or more, or a factor of 5 or more, or factor of 10 or more in relation to the source material from which the specified protein was said to be purified.
[0049] The term "homogeneous" can mean a single protein component that comprises more than 90% by weight of the total protein constituents of a preparation.
[0050] The term to look like may mean a composition having characteristics known to be similar to another composition by an ordinary human observer.
[0051] The term "indistinguishable" may mean that an ordinary human observer would not be able to differentiate two compositions based on one or more characteristics. It is possible that two compositions are indistinguishable based on one characteristic, but not based on another, for example, two compositions may have an indistinguishable taste by having colors that are different. Indistinguishable can also mean that the product provides an equivalent function or performs an equivalent role as the product for which it is replacing.
Non-dairy milks [0052] Replicas of cheese can be produced using non-dairy milk prepared from nuts or plant seeds. For example, almonds, cashews, Brazil nuts, chestnuts, coconut, hazelnuts, macadamia nuts, peanuts, pecans, pistachios or walnuts can provide non-dairy milk which, in various embodiments of the invention, is used to produce replicas of cheese. Nuts can include so-called "real nuts", as well as a wide variety of dried plant seeds. Any large oilseed found within a structure and used in food can be considered a nut. Plant seeds can include a wide variety of embryonic plants enclosed in a seed coat. Plant seeds can include, for example, vegetables, cereals and gymnosperms. Non-dairy products or compositions include products or compositions where constituent proteins, fats and / or small molecules can be isolated or secreted by plants, bacteria, viruses, archebacteria, fungi, algae, or can be produced synthetically or by chemical synthesis in vitro. Non-dairy products are generally not derived from cows, goats, buffaloes, sheep, horses, camels, or other mammals. In some embodiments, non-dairy products do not contain milk proteins. In certain embodiments, non-dairy products do not contain milk fats. In some embodiments, non-dairy products do not contain enzymes derived from an animal.
[0053] The nuts or seeds of the present invention may be in a natural state. In some embodiments, the nuts or seeds used to produce non-dairy milk are all natural. Alternatively, some or all of the nuts or seeds used in the production of non-dairy milk can be processed. Processed nuts or seeds can be roasted, roasted, dried or roasted.
[0054] Milk, or non-dairy milk, can mean an emulsion comprising proteins and fats or a protein solution or suspension, sometimes still comprising other solutes which may include carbohydrates, salts and other small molecules that contribute to the taste, texture, emulsion stability, protein solubility or suspension stability, or its ability to support the growth of microbial cultures used in the manufacture of cheese replicas, yogurt replicas or other replicas of cultured dairy products.
[0055] Non-dairy milk can be produced by a method that comprises the preparation of nuts or seeds of plants with processing steps such as sterilization, bleaching, shock, decomposition, centrifugation or washing.
[0056] Non-dairy milks can be produced by the decomposition of nuts or plant seeds, for example, by triturating or mixing or grinding the nuts in a solution comprising water. In various modalities alternative methods for the decomposition of nuts or dry seeds include crushing, tipping, crumbling, atomizing, flattening, spraying, grinding, grinding, water erosion (for example, with a water jet), or fine cutting of nuts or plant seeds. In some embodiments, the decomposition step takes place in a mixer. In certain embodiments, decomposition is a continuous flow grinder. In certain embodiments, the decomposition is in a continuous flow mill. Decomposition can be followed by a sorting, filtration, sieving or separation step. In some embodiments, the decomposed nuts or seeds can be stored before the formation of a non-dairy milk. In some embodiments, an aqueous solution is added before, during or after decomposition.
[0057] Nuts or seeds used in some embodiments of the invention to produce non-dairy milk may have contaminants on the surface that would produce an unsafe or unpalatable non-dairy milk. Consequently, nuts and seeds can be washed before use. Nuts or seeds can also be sterilized to remove, reduce or eliminate any contaminants on the surface of the nuts or seeds. A sterilization step can be an irradiation step, a heating step (for example, steam sterilization, flames, or dry heat), or a chemical sterilization (for example, exposure to ozone). In some modalities, the sterilization stage kills more than 95% of the microbes in the nuts or seeds. In some modalities, the sterilization stage kills more than 99% of the microbes in the nuts or seeds. Bleaching is a process in which food is exposed to hot water (for example, boiling), removed after a short time, and finally cooled by exposure to cold water (for example, cold or cold running water). When nuts, such as almonds or pistachios, are bleached, the skin of the nut (botanically the seed coating around the embryo) softens and can be easily removed later. Consequently, in some embodiments, the invention provides non-dairy milk compositions, with a reduced percentage of components found in the skin of the nut or seed. For example, the composition can have 50%, 40%, 30%, 20%, 10% or less than 5% of the seed coating that remains after the preparation process. In certain embodiments, the invention provides methods for producing a non-dairy milk comprising removing the seed coating.
[0058] In one embodiment, the bleaching procedure is as follows: put nuts in water heated to 100 oC (212 ° F) and bleach for 30 seconds. Drain the nuts. Immediately stir the walnuts drained in cold water. In some modalities the water temperature is changed by 5%, 10% or 20%. In some embodiments, the temperature of the cold water is around 0 ° C, 5 ° C, 10 ° C or 20 ° C. In some embodiments, whitening takes about 10, 20, 30, 40 or 50 seconds or about 1, 2 or 5 minutes.
[0059] In certain embodiments, nuts or seeds can be hydrated, for example, by immersion in water for 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 , 15, 16, 17, 18, 19, 20, 21, 22 23, or 24 hours. In certain modalities the hydration stage lasts several days. In some embodiments, water contains other components such as salts or preservatives. In some embodiments, the water is kept at a constant cold temperature. In certain embodiments, the hydration step may occur before the decomposition step. [0060] In some embodiments, nuts or seeds can be dried, for example, by exposure to a low humidity environment and / or heated for 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 , 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 or 24 hours. In some embodiments, the drying step lasts several days. The drying step can take place before the decomposition step or the drying step can take place after a decomposition step.
[0061] In one embodiment, the decomposition step is a mixing procedure as follows: put nuts in a clean and sanitized mixer. Add clean fresh water to the mixer. Turn on the mixer and gradually increase the speed to the maximum, mixing for 5 minutes. Accumulate the mixed slurry in the clean and sanitized ice container. Immediately start cooling the slurry by stirring. Once the slurry has cooled to 10 oC (50 ° F), stir the slurry in the refrigerator to continue cooling below 5 oC (41 ° F). Leave the slurry to rest at 2 oC (36 ° F) overnight or for up to 12 hours at 2 oC (36 ° F). In some embodiments, mixing times and speeds are changed by up to 100%. In certain modalities the temperatures are changed up to 20 oC.
[0062] Insoluble solids can be present in milks prepared by the decomposition (for example, crushing or mixing) of nuts or seeds. A surprising observation of the present invention is that these insoluble materials can prevent the formation of clots from non-dairy milks. Insoluble solids can also result in curds or replicas of cheese having a texture or taste that is perceived as grainy or pasty compared to the softer, more creamy texture of dairy cheese. Consequently, methods for removing these materials and compositions from non-dairy milks and cheese replicas with reduced amounts of insoluble materials are provided here. The compositions of the invention may have a taste or texture indicative of the absence of insoluble solids. For example, a replica of cheese may have a taste indicative of the absence of insoluble solids. Insoluble materials can comprise carbohydrate.
[0063] In some embodiments, the methods for producing cheese replicas include a step for removing solids from non-dairy milks before coagulation. For example, in some embodiments, non-dairy milks are centrifuged to remove insoluble solids. In some embodiments, the present invention provides a replica of non-dairy cheese with less than 1%, 5%, 10%, 20%, 30%, 40% or 50% insoluble solids found in non-dairy milk prior to removal of the solids insoluble. In certain embodiments, the present invention provides a non-dairy milk extract with less than 1%, 5%, 10%, 20%, 30%, 40% or 50% of insoluble solids found in non-dairy milk. In some embodiments, the present invention provides a non-dairy milk, with 99%, 95%, 90%, 80%, 70%, 60% or 50% insoluble solids found in the removed non-dairy milk.
[0064] In one embodiment, the centrifugation procedure is as follows: Pour the decomposed nut or seed slurry into the container. A JS-5.0 rotor centrifuge was used, rotating around 5000 RPM for 30 minutes. In some modalities the rotation is about 500, 1000, 1500, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000, 9500, or 10000 rpm for about 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60 minutes. In some modes, the speed or spin time is changed, for example, by 20%.
[0065] In one embodiment, the centrifugation procedure is as follows: pour the nut or slurry at a flow rate of 4 to 20 liters per minute, for example, at a rate of 8 gallons per minute, in the settling centrifuge ( such as the Flottweg S4 sedicanter), which spins at bowl speeds between 3000 and 5000 RPM. Collect the liquid flow for later use as a non-dairy milk, and reserve the ejected solids.
[0066] Other methods for removing solids from non-dairy milk include, but are not limited to, effort, filtration, sedimentation, skimming or use of coagulants and flocculants (including cations, polymer flocculants, or polyelectrolytes such as pectin , carrageenan, alginates or carboxymethyl cellulose) to agglomerate the particles for removal.
[0067] The centrifugation step can result in a "cream layer" and a "cream layer". The cream layer is an emulsion comprising fats, proteins and water. The cream layer is a solution comprising proteins in water. In some embodiments, the cream layer and the cream layer are separated by centrifugal separation. In some embodiments, the cream layer and the cream layer are separated by centrifugal separation in a Flotwegg ac1500 or GEA ME55. In certain embodiments, the cream layer and the cream layer are not completely separated. The cream layer and the cream layer can be separated from insoluble solids in a separation process. In some embodiments, the cream layer and the cream layer are stored separately. Non-dairy milk can comprise the cream layer. Non-dairy milk can comprise the cream layer. Typically the cream layer and the cream layer are combined to form non-dairy milk. Non-dairy milk can be up to 100% of the cream layer. In some embodiments, the ratio of the cream layer to the cream layer in non-dairy milk is about 100: 1, 90: 1, 80: 1, 70: 1, 60: 1, 50: 1, 40: 1, 30: 1, 20: 1, 10: 1, 9: 1, 8: 1, 7: 1, 6: 1, 5: 1, 4: 1, 3: 1, 2: 1, 1: 1, 1: 2, 1: 3, 1: 4, 1: 5, 1: 6, 1: 7, 1: 8, 1: 9, 1:10, 1:20, 1:30, 1:40, 1:50 or 1:60. In some embodiments, the methods described herein comprise measuring the amount of cream layer and the cream layer that is added to a non-dairy milk.
[0068] In one embodiment, the separation procedure is as follows: remove the centrifuged cream layer from the bucket and place in a new container that is covered in an ice bath. Shake the liquid layer (cream layer) of the bucket in a container that is chilled. Keep the cream and cream cold at all times.
[0069] In another embodiment the separation procedure is as follows: the non-dairy milk flow from which the insoluble solids were substantially removed by passing through a settling centrifuge, in a separating centrifuge, for example, a Flotwegg ac1500 or GEA ME55. In some embodiments, the cream layer and the cream layer are separated by centrifugal separation in the separating centrifuge. In some embodiments, the separate layers of cream and cream are kept refrigerated.
[0070] In certain modalities, non-dairy milk is pasteurized or sterilized. Pasteurization can be high temperature in short time (HTST), “extended shelf life” (ESL) treatment, or ultra high temperature (UHT or ultraheat treated). In certain embodiments, the pasteurization procedure is as follows: pasteurize non-dairy milk mixed at 73 oC to 75 oC (164 oF to 167 oF) for 16 seconds. Using the controlled refrigeration system, bring the temperature of non-dairy milk down quickly and store in a refrigerator at 2 oC (36 ° F).
[0071] Cheese replicas can also be produced using non-dairy milk prepared using proteins isolated, enriched or purified from a plant, or microbial source or synthesized in vitro. For example, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco) can be isolated from a vegetable source and included in a non-dairy milk to produce a replica cheese. For example, 8S globulins can be isolated from a Moong bean and included in a non-dairy milk to produce a replica cheese. For example, pea globulins can be isolated from pea seeds and included in a non-dairy milk to produce a replica cheese. For example, pea albumin can be isolated from peas and included in a non-dairy milk to produce a replica cheese. Isolated, enriched or purified vegetable proteins can be combined with one or more oils or fats also isolated from vegetable sources, in a suspension, solution or colloidal emulsion to form non-dairy milk for the production of a replica cheese. In some embodiments, isolated non-dairy proteins are combined with non-dairy oils or fats to form a non-dairy milk. In some embodiments, multiple isolated, enriched or purified vegetable proteins are used to produce non-dairy milk. Without being limited by theory, non-dairy milks derived from isolated, enriched or purified proteins can reduce the problems that can be caused by insoluble solids obtained in a fluid paste derived from a nut or seed. Without being limited by theory, non-dairy milks derived from isolated, enriched or purified proteins can reduce the problems that can be caused by proteins with undesirable properties, such as lipoxygenases or proteases. Additional non-limiting examples of proteins that can be isolated, enriched or purified from a vegetable source for the production of a non-dairy milk for the production of cheese replicas include: proteins from the storage of seeds of any seed, ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofrutokinases, triose phosphate isomerases, phosphoglycerate kinases, phosphoglycerate mutases, enolases, pyruvate kinases, glyceraldehyde-3-phosphate dehydrogenases, dehydrogenase-1 5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albuines, glycines, conglycinins, globulins, vicillins, conalbumin, glycine, glutelin, gluten, gluten, hordein prolamine, phaseolin (protein), proteinoplast, secaline, extensins, gluten triticeae, zein, oleosins, caloleosin as, stereoleosins or other oily body proteins, vegetative storage protein A, vegetative storage protein B, moong 8S seed storage globulin. Non-limiting examples of oils that can be incorporated into a non-dairy milk include: corn oil, olive oil, soy oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, sunflower oil, flax seed oil, seaweed oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, rice bran oil, oils produced by bacteria, algae, archaebacteria or fungi or bacteria, algae, archaebacteria or genetically engineered fungi, triglycerides, monoglycerides, diglycerides, sphingosides, glycolipids, lecithin , lysolecithin, phosphatidic acids, lysophosphatidic acids, oleic acid, palmitic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20: 1 eicosanoic acid, arachidonic acid, eicosapentanoic acid, docosohexanoic acid, 18: 2 conjugated linoleic acid, conjugated oleic acid, or esters of: oleic acid, palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelgonic acid, undecanoic acid, linoleic acid, 20: 1 eicosanoic acid, arachidonic acid, eicosapentanoic acid, docosohexanoic acid, conjugated linoleic acid 18: 2 , or conjugated oleic acid, or glycerol esters of oleic acid, palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, eicosanoic acid 20: 1, arachidonic acid, eicosapentanoic acid, docosohexanoic acid, 18: 2 conjugated linoleic acid, or acid conjugated oleic, or derivatives of oleic acid triglycerides, palmitic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, eicosanoic acid 20: 1, arachidonic acid, eicosapentanoic acid, docosohexanoic acid, conjugated lino-leic acid 18: 2, or conjugated oleic acid.
[0072] In some cases the proteins used to produce non-dairy milk can be purified proteins. Consequently, in some embodiments, the total protein content of the replica of the cheese may, in some embodiments, consist of more than 25%, 50%, 75% or 90% of a purified protein, for example, any monomeric or multimeric isolate. .
[0073] Non-dairy milk compositions can also contain sugars or other sources of fermentable carbon and other nutrients. Without being limited by theory, these sugars or nutrients can favor the growth of microbes grown in cheese or serve as substrates for the production of lactic acid or other organic acids by microbes grown in cheese. For example, in some modalities, non-dairy milk comprises glucose. In other embodiments, non-dairy milk comprises fructose. In other embodiments, non-dairy milk comprises sucrose. In other modalities, non-dairy milk comprises high fructose corn syrup. In other modalities, non-dairy milk comprises sugar cane extract. In other embodiments, non-dairy milk comprises fruit juice. In other modalities, non-dairy milk comprises sugar cane extract. In other modalities, non-dairy milk comprises agave syrup. In other modalities, non-dairy milk comprises molasses. The molasses can be cane molasses or beet molasses or produced from other non-dairy sources. In other embodiments, non-dairy milk may comprise molasses, honey, refined sugar or syrup (for example, high fructose corn syrup). In some embodiments, the fuel for glycolysis, or a component (or intermediate) of the glycolysis pathway, can be included in the compositions. Oligosaccharides can be a part of non-dairy milk. Disaccharides (for example, maltose, sucrose) can be part of a non-dairy milk. Monosaccharides (for example, fructose, glucose or galactose) can be a part of non-dairy milk. In some embodiments, sugars are added as an addition step. In some embodiments, sugars are not derived from the same organism as proteins and fats in the composition.
[0074] In some embodiments a sugar in the composition of the invention is not molasses, honey, refined sugar or syrup (e.g., high fructose corn syrup). In some embodiments, a sugar in the composition of the invention is not a monosaccharide (for example, fructose, glucose or galactose). In certain embodiments, a sugar in the composition of the invention is not a disaccharide. In some embodiments, a sugar in the composition of the invention is not an oligosaccharide.
[0075] Non-dairy milk may, in some modalities, contain one or more organic acids, such as lactic acid or acetic acid, for example, to adjust the pH and / or produce the characteristic bitter taste of cheese. These organic acids can be used in addition to or as an alternative to microbial cultures. Consequently, in some embodiments, non-dairy milk comprises an organic acid. Organic acid can be one or more of: lactic acid, acetic acid, citric acid, malonic acid, malic acid, propionic acid.
[0076] In some cases the compositions of the invention do not contain any products of animal origin. In some embodiments, the compositions of the invention do not use any component that is derived from animals. In certain embodiments, the compositions of the invention do not contain any animal fat. In some embodiments, the compositions of the invention do not contain any animal protein. In certain embodiments, the compositions of the invention do not contain any animal enzymes. In some embodiments, the compositions of the invention do not contain any dairy products.
[0077] In one embodiment the invention provides a composition free or substantially free of one or more of the following: dairy products, products of animal origin, agar, carrageenan or tofu.
[0078] In some embodiments the compositions have less than 20%, less than 15%, less than 10%, less than 5%, less than 1% or less than 0.5% of the starch content . In certain embodiments, no refined starch (for example, corn starch, tapioca, wheat or potato starch) is added to the compositions of the invention.
[0079] In some modalities non-dairy milk does not contain any artificial flavoring or coloring [0080] In some cases, non-dairy milk contains some products of animal origin. For example, in some embodiments, non-dairy milk comprises enzymes obtained from animals. In certain embodiments, non-dairy milk contains dairy products. In some embodiments, animal fats are included in non-dairy milk. In certain embodiments, non-dairy milk may comprise enzymes (for example, proteases and lipases), and / or microbes (for example, lactic acid bacteria, yeasts and fungi). Without being bound by theory, these enzymes and / or microbes can be added to non-dairy milk formulations for the production of desired flavor and aroma compounds.
[0081] Enzymes, including proteases and lipases, and microbes, including lactic acid bacteria, yeasts and fungi, can be added to non-dairy milk formulations to produce desired flavor and aroma compounds.
[0082] In some embodiments the invention provides a method comprising isolating or purifying an isolated non-dairy protein, mixing the isolated non-dairy protein with a source of non-dairy fat, and adding a microorganism selected from the group consisting of Penicillium camemberti, Geotrichum candidum, Penicilliem roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, De-baryomyces hansensil, Rhodosporidum infirmominiatum, Candida je-fer, Lysococcus, Lysococcus, Lysococcus. Halomonas, Brevibacterium, Psychrobacter, Leuco-nostocaceae, Streptococcus thermophilus, Pediococcus sps., Or Pro-pionibacteria. In some embodiments, at least 1 kg of vegetable protein is isolated or purified from a single non-dairy source. In some modalities, fat is isolated from another non-dairy source.
[0083] In some embodiments, the invention provides a composition comprising an isolated or purified non-dairy protein and a polynucleotide identified as derived from one or more of Peni-cillium camemberti, Geotrichum candidum, Penicilliem roqueforti, Peni-cillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccha-romyces cerevisiae, Candida utilis, Debaryomyces hansensil, Rhodos-poridum infirmominiatum, Candida jefer, Cornybacteria, Micrococcus sps., Lactobacillus sps. , or Propionibacteria. In some embodiments, the cheese replica comprises Penicillium camemberti, Geotrichum candidum, Penicilliem roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Debaryomyces hansensil, Rhodosporidum infirmidia, syrmocidea, , Lactobacillus sps., Lactococcus, Staphylococcus, Halomonas, Brevibacterium, Psy-chrobacter, Leuconostocaceae, Streptococcus thermophilus, Pedio-coccus sps., Or Propionibacteria. In certain embodiments the compositions of the invention comprise Penicillium, Geotrichum, Saccha-romyces, Kluyveromyces, or Debaryomyces. “Coagulation” of non-dairy milk [0084] Generally, cheese replicas are produced by motivating the cross-linking or denaturation of proteins in non-dairy milk. These processes reproduce the coagulation process of traditional dairy cheese production.
[0085] Crosslinking is typically induced using an enzyme that creates covalent crosslinks between the polypeptide chains. In some embodiments, cross-linking enzymes are used in a cross-linking step to curd non-dairy milk. In several modalities, transglutaminase is the cross-linking enzyme used to induce coagulation in replicates of non-dairy milk. In some embodiments, the cross-linking enzyme used to induce clotting in replicates of non-dairy milk is a lysyl oxidase. In one embodiment, the invention provides a method of inducing coagulation of a non-dairy milk comprising obtaining a non-dairy milk and adding a cross-linking enzyme to non-dairy milk. In some embodiments, the cross-linking enzyme is transglutaminase. In certain embodiments, the cross-linking enzyme is not derived from an animal source. In some modalities the coagulation process does not use rennet.
[0086] In certain embodiments, between 0.1 and 20 units (U) of transglutaminase are added per 1 ml of non-dairy milk. In some embodiments, about 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 5, 7, 10, 15 or 20 U of transglutaminase are added per 1 ml of non-dairy milk. In certain embodiments, transglutaminase is followed by heated incubation, for example, in a water bath at 38 oC (100 oF). The heated incubation can be at a temperature optimized for the function of the enzyme. In some embodiments the temperature is about (18, 21, 24, 27, 29, 32, 35, 38, 41, 43, 46, 49 or 52 ° C (65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120 or 125 oF).
[0087] Transglutaminases are a family of enzymes that catalyze the formation of a covalent bond between a free amine and the gamma-carboxyl group of glutamine, thus linking the proteins together. For example, transgluaminases catalyze the crosslinking of, for example, lysine in a protein or peptide and the gamma-carboxamide group of a protein or peptide residue - glutamine. The covalent bonds formed by the transglutaminase show high resistance to proteolytic degradation.
[0088] Many types of transglutaminase can be used in various embodiments of the invention. Acceptable transglutaminases include, but are not limited to, Strepto-verticillium mobaraense transglutaminase, an enzyme is similar or identical to a Streptoverticillium mobaraense transglutaminase, other microbial transglutaminases, transglutaminases produced by bacteria, fungi, or genetically engineered algae (genetically engineered F algae, fibrin stabilizing factor), keratinocyte transglutaminase (TGM1), tissue transglutaminase (TGM2), epidermal transglutaminase (TGM3), prostate transglutaminase (TGM4), TGM X (TGM5), TGM Y (TGM6), TGM Z (TGM7) lysyl oxidase. Consequently, in some modalities an enzyme selected from the group consisting of a transglutaminase is used to cross-link non-dairy milk protein. In some modalities the transglutaminase is Streptoverticillium mobaraense transglutaminase, other microbial transglutaminases, transglutaminases produced by genetically engineered bacteria, fungi or algae, Factor XIII (fibrin stabilizing factor), keratinocyte transglutaminase (TGM1), transglutaminas (TGM1), epidermal transglutaminase (TGM3), prostate transglutaminase (TGM4), TGM X (TGM5), TGM Y (TGM6), TGM Z (TGM7), or lysyl oxidase In certain embodiments the present invention provides a composition comprising a non-dairy milk and Streptoverticillium mobaraense transglutaminase, an enzyme is similar or identical to a Streptoverticillium mobaraense transglutaminase, other microbial transglutaminases, transglutaminases produced by genetically engineered bacteria, fungi or algae, Factor XIII (fibrin stabilizing factor), transglutaminase TG1 tissue transglutaminase (TGM2), transglutaminase epidermal (TGM3), prostate transglutaminase (TGM4), TGM X (TGM5), TGM Y (TGM6) and / or TGM Z (TGM7). In some embodiments, the enzyme used for crosslinking is not Factor XIII (fibrin stabilizing factor), keratinocyte transglutaminase (TGM1), tissue dual transglutaminase (TGM2), epidermal transglutaminase (TGM3), prostate transglutaminase (TGM4), TGM X (TGM5), TGM Y (TGM6), TGM Z (TGM7) or lysyl oxidase.
[0089] In some embodiments, the invention provides a composition comprising a non-dairy milk, in which the composition is free of Factor XIII (fibrin stabilizing factor), keratinocyte transglutaminase (TGM1), tissue transglutaminase (TGM2), epidermal transglutaminase (TGM3), prostate transglutaminase (TGM4), TGM X (TGM5), TGM Y (TGM6) and / or TGM Z (TGM7).
[0090] Transglutaminases can be produced by fermenting Streptoverticillium mobaraense in commercial quantities or extracted from animal tissues. Additionally, the transglutaminase (TGM) of the present invention can be isolated from bacteria or fungi, expressed in bacteria or fungi from a synthetic or cloned gene, Factor XIII, keratinocyte transglutaminase, tissue transglutaminase, epidermal transglutaminase, prostate transglutaminase, TGM X, TGM Y , TGM Z, or another member of the transglutaminase family. In some particular embodiments, transglutaminase obtained from commercial sources, for example, in the form of Activa ™ from Ajinmoto Food Ingredients LLC.
[0091] In some embodiments the compositions of the invention have a detectable amount of a nucleic acid from the genome of a cell that encodes and produces an enzyme, for example, a transglutaminase. For example, a cheese replica may have a detectable amount of Streptoverticillium mobaraense DNA. This detectable amount may, for example, be a small amount of DNA that remains in the cheese replica of the transglutaminase production by Streptoverticillium mobaraense.
[0092] In some embodiments, protein cross-linking in non-dairy milk is induced by transglutaminase. In certain embodiments, protein cross-linking in non-dairy milk is induced by a lysyl oxidase. Several non-dairy milks were cross-linked with the transglutaminase. In some embodiments, the invention provides a composition comprising a non-dairy milk and transglutaminase. In some embodiments, the invention provides a composition comprising a curdled non-dairy milk and transglutaminase. In certain embodiments, the invention provides a replica of the cheese containing transglutaminase. In certain embodiments, the invention provides a cheese replica with a detectable amount of degraded transglutaminase. In a certain embodiment, the invention provides a replica of cheese with a detectable amount of improperly folded transglutaminase. In a certain embodiment, the invention provides a replica of cheese with a detectable amount of transglutaminase by-product. In a certain embodiment, the invention provides a cheese replica with a detectable peptide that is identifiable as part of a transglutaminase used in the manufacturing process to produce the cheese replica. In a certain embodiment, the invention provides a cheese replica with one or more detectable peptides containing a crosslink between a lysine and the glutamine residue. For example, cross-linked glutamine and lysine can be detectable by mass spectroscopy. In a certain embodiment, the invention provides a cheese replica with one or more detectable peptides containing a crosslink between two lysine residues. For example, cross-linked lysine residues can be detectable by mass spectrometry. [0093] Denaturation can be used in place of or in addition to the cross-linking enzyme to coagulate non-dairy milk. For example, thermal denaturation of a non-dairy milk followed by cooling the mixture can result in a curd-like gel, for example, described in example 7. Consequently, the present invention provides curds of non-dairy milk comprising denatured non-dairy proteins. The present invention also provides methods for producing a non-dairy milk curd by heating a non-dairy milk to a temperature of approximately between 30 to 35, 35 to 40, 40 to 45, 45 to 50, 50 to 55, 55 to 60, 60 to 65, 65 to 70, 70 to 75, 75 to 80, 80 to 85, 90 to 95, 95 to 100 ° C for about 10, 20, 30, 40, 50, 60 seconds or about 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 minutes followed by cooling. In some embodiments, non-dairy milks are curdled using both enzymatic cross-linking with transglutaminase and thermal denaturation. [0094] Additional denaturation procedures are possible in the additional embodiments of the invention. Acids, solvents, chaotropic agents or disulfide bond reducers can be used to denature proteins in non-dairy milk. In one mode, urea is added to non-dairy milk to form curd. Cheese replica production from curdled non-dairy milk [0095] Cheese replicas can be produced from curdled non-dairy milk. Consequently, the invention provides methods for the production of replicas of curdled non-dairy milk cheese, as well as replica cheese compositions.
[0096] Elements of the traditional cheese making process can be used to create the cheese replicas. Cheese replicas can be produced using one or more stages including cutting, draining, forming, pressing, waxing, aging, boiling, smoking, salting or ripening.
[0097] The curds and whey can be separated in a traditional way. For example, the cheese can be scalded to create a replica of traditional cheddar or other hard cheese, or the whey and curd can be separated through a cloth drain.
[0098] The replicas of cheese can be matured in a similar way to traditional cheese. For example, the surface of the mold can be allowed to develop to create a crust. In order to create a crust or color, the process can introduce certain bacteria into the cheese replicas in the ripening process. By way of example only, Brevibacterium linens can be introduced to produce an orange color and spicy aroma to the replica of cheese.
[0099] In certain embodiments, the cheese replica can be a replica of salted or washed cheese with salt. The salting process can preserve the replica of cheese and / or add flavor. In some embodiments, salt is selected based on the geographic location from which the salt was originally obtained. In certain embodiments, salt is added to the sliced curd. In some embodiments, the salt is placed in contact with the outer surface of the cheese replica, for example, by rubbing. In some embodiments, the cheese replica is placed in contact or soaked in brine. [00100] In some embodiments, the cheese replica can be a fresh soft cheese produced by the procedures exemplified by example 3.
[00101] In some embodiments, the cheese replica can be a salted or washed cheese with salt produced by the procedures exemplified by example 4.
[00102] In certain embodiments, the cheese replica may be a soft matured or molded crust cheese produced by the procedures exemplified by example 5.
[00103] In some embodiments, the cheese replica can be a replica of goat cheese produced by the procedures exemplified in example 6.
[00104] In some embodiments, the cheese replica may have edible materials added (for example, herbs, pepper, spices) on its surface to enhance the flavor or add to the visual appeal of the product, as exemplified by examples 4 and 6. In in some ways, edible materials are incorporated into the cheese replica.
[00105] In a certain modality the replica of cheese can be molded. For example, the cheese replica can be molded into a basket shape or a mold. In certain embodiments, the cheese replica is compressed, for example, with a weight. Pressing can help expel the additional liquid from the cheese replica.
[00106] In some modalities the production of the replica cheese includes a waxing step. In one embodiment, the waxing process is as follows: cut the food grade paraffin wax into pieces of 1.3x10-2 m (½ inch). Place in a double boiler and heat the wax to 99 oC (210 ° F). Place the cheese replicas in the standard freezer for fifteen minutes to reduce the temperature of the cheese replicas to 0.6 oC (33 ° F). Use 3 grams of melted wax per piece, brush the wax on the cheese replicas one side at a time. Place the waxed cheese replicas on clean waxed paper on ripening shelves. Rip the waxed cheese replicas in the ripening area at 2 oC (36 ° F) with 75% humidity, for example, for six months. In some modalities the ripening area is between 0.6 to 21 oC (33 to 70 ° F). In some modalities, the moisture in the ripening area is altered to assist in the formation of the skin. In some embodiments, waxed cheese is stored for years, for example, for 2 years or more.
[00107] In some modalities the production of the replica of cheese includes a stage of smoking. In certain embodiments, the cheese replica is smoked cold. In certain embodiments, the cheese replica is smoked at the curd stage or before the curd stage. In certain embodiments, the cheese replica is smoked after the cheese replica is formed. In some embodiments, the smoking procedure is as follows: impregnate wood chips for six hours. Drain off the splinters of all the water and place in the smoking unit. Ignite the smoker and as soon as the chips are completely ignited, extinguish the flames to create the smoke-laden unit. Place the replicas of cheese on the shelves in the smoker for five minutes on each side. Remove from the smoker and place on the cooling shelves. Place the replicas of cheese in the cooling area for 24 hours at 2 oC (36 ° F). In various modalities, smoking times and cooling times and temperatures will be adjusted according to the particular cheese replica and particular desired flavor profile.
[00108] In some cases the replica of cheese is exposed or injected with the mold or yeast. In some embodiments, the cheese replica is exposed to a specific bacterial strain or strains.
[00109] When the cheese replica is produced without any dairy ingredients, the production process does not require any dairy farming. Consequently, the process for producing cheese replicas is suitable for locations where keeping animals or storing milk is difficult or expensive. In some modalities, cheese replicas are produced in non-milk producing regions. This will reduce the need to transport the products. Thus in some modalities the replica of cheese is a product that is produced in the same location where its eventual consumption. For example, the cheese replica is produced within 16, 32, 80 or 161 km (10, 20, 50 or 100 miles) of its point of sale. The cheese replica production process can also be useful in remote areas where dairy farming is difficult or impossible. For example, the replica cheese production process can take place on an island, on board an oil rig, or on board a space station.
[00110] Cheese replicas can also contain microbes useful for cheese production. So in some embodiments, replicas of cheese can be produced by a process that involves the cultivation of any microbes used to make cheese. Cheese copies can be produced by a process that involves fermentation. In any process, proteins can be cross-linked through treatment with an enzyme, which can be of the transglutaminase family. The replicas of cheese can be created from the curd formed by treating a liquid containing protein with a transglutaminase, or other enzymes that promote gel formation, or they can be prepared by a process that involves thermal denaturation of one or more of the protein components in the solution, suspension or emulsion to induce gel formation.
[00111] In certain embodiments the replicas of cheese comprise Penicillium, Geotrichum, Saccharomyces, Kluyveromyces, or Debaryomyces. Non-dairy cheese replicas [00112] Cheese replicas can be produced for consumption by humans or other animals or both. In some cases, replicas of cheese are used to feed domesticated animals. For example, a cheese replica of the present invention can be fed to a dog. In a particular modality, the cheese replica contains a veterinary medication. In another modality, the cheese replica comprises a treatment for a domestic animal. In certain embodiments, the treatment of domestic animals is similar to a traditional cheese slice. In certain modalities the animal treatment is artificially colored to resemble milk cheese, for example, cheddar cheese.
[00113] Cheese replicas include products similar to cheese, yogurt and other conventional dairy products. The cheese replica can be produced from a liquid extract of nuts or other fruits or seeds. The present invention also includes cheese replicas produced from proteins and fats isolated and enriched or purified from one or more plants. The present invention also includes replicas of cheese produced from isolated proteins and fats and enriched or purified from one or more non-dairy sources. [00114] In some modalities the cheese replica has less than 1%, 5%, 10%, 20%, 25% or 30% of polysaccharides.
[00115] In certain modalities the cheese replica has less than 1%, 5%, 10%, 20%, 25% or 30% of polysaccharides because of the centrifugal separation.
[00116] In some modalities the cheese replica has less than 1%, 5%, 10%, 20%, 25% or 30% of polysaccharides because of the use of purified proteins.
[00117] The replicas of cheese may be suitable for consumption in humans or animals that are unable to eat certain products of animal origin, such as a person who is lactose intolerant or allergic to milk. Consequently, in some embodiments, the cheese replica does not contain lactose. Cheese replicas can contain enough protein or other nutrients to be nutritionally equivalent to traditional cheese or other animal products.
[00118] Cheese replicas may contain less fat, less saturated fat or less cholesterol than traditional cheese or animal products, and may be suitable for a healthier diet. Thus, in some modalities provided here there is a method for distributing cheese replicas comprising the steps of informing a lactose intolerant person of the cheese replica, receiving a prescription for a cheese replica, and making the cheese replica available to the person lactose intolerant.
[00119] In certain modalities the lactose intolerant person is informed through advertising. In some modalities the lactose intolerant person is informed by his personal doctor. In some modalities the prescription regarding the cheese replica is sent by the lactose intolerant person. In some modalities, the lactose intolerant person receives the cheese replica through a distributor who places the order. In certain modalities, the steps of informing and receiving occur on a network, for example, a computer network, and are enacted with specialized computer software stored on a computer reading medium. In some embodiments, the method further comprises producing a replica of the cheese of the present invention and supplying it to the lactose intolerant person.
[00120] The replicas of cheese are, in some modalities, designed to reproduce the experience of eating cheese. The appearance, texture and flavor of the cheese replicas can be such that it is similar or indistinguishable from the cheese. The invention provides methods for determining whether an animal or human can distinguish cheese replicas from cheese. In certain embodiments, a property of the compositions of the invention is that an animal, for example, a human being, will identify the composition as cheese. In some embodiments, the human being identifies the composition of the invention as equivalent to cheese. In certain embodiments, one or more properties of cheese are equivalent according to the perception of an ordinary human being. Such properties include properties that can be tested below. In some embodiments, a normal human being identifies a cheese replica of the present invention as more similar to cheese than the cheese substitutes found in the art.
[00121] A method for determining whether the cheese replica is comparable to the cheese is a) defining the properties of the cheese and b) determining whether the cheese replicas have similar properties. The cheese properties that can be tested include mechanical properties such as solidity, cohesion, fragility, chewability, guminess, viscosity, elasticity and adhesiveness. The properties of cheese or a replica of cheese that can be tested also include geometric properties such as particle size and shape, and particle shape and orientation. Additional properties may include moisture content and fat content. The properties of the replica cheese can be described using terms like "soft", "solid" or "stiffness" to describe hardness; “Brittle”, “crunchy”, “fragile”, “chewy”, “tender”, “firm”, “harsh”, “floury”, “pasto-sa” or “sticky”, to describe cohesion; "Diluted" or "viscous" or "dispersed" to describe viscosity; “Plastic” or “elastic” to describe elasticity; “Sticky”, “sticky” or “sticky” to describe stickiness; "Sandy", "grainy" or "coarse" or "heterogeneous" to describe the shape and size of the particles; "Fibrous", "ceululosa" or "crystalline" to describe the shape and orientation of the particle, "dry", "wet", "wet" or "watery" to describe the moisture content; or "oily" or "greasy" to describe the fat content. In one embodiment, a group of people may be asked to classify a particular cheese, for example, cheddar, according to the properties that describe the cheese. These classifications can be used as an indication of the properties of the cheese. The cheese replicas of the present invention can then be compared to the properties of traditional dairy cheese to determine how similar the cheese replica is to dairy cheese. In some cases the properties of the cheese replicas are then altered to produce the cheese replica most similar to the cheese. In some embodiments, the cheese replica has a property or properties that are classified similar to cheese according to human evaluation. In certain embodiments, the replica of cheese is indistinguishable from real cheese for a human being. In certain embodiments, the replica of cheese is distinguishable in some properties of real cheese for a human being.
[00122] In certain modalities the replica of cheese is compared to real cheese based on olfactometer readings. In various modalities, the olfactometer can be used to assess odor concentration and odor thresholds, supra-threshold odor compared to a reference gas, hedonic scale scores to determine the degree of appreciation, or the relative intensity of odors . In some modalities, the olfactometer allows the training and automatic evaluation of expert panels. In some embodiments, the cheese replica is a product that causes similar olfacometer readings to those of a particular target cheese. In some embodiments, the replica cheese is a product that produces olfactometer readings that are almost similar, but slightly different from those of a particular target cheese.
[00123] Gas chromatography mass spectrometry (GCMS) is a method that combines the aspects of gas-liquid chromatography and mass spectrometry to identify the different substances within a test sample. GCMS can, in some modalities, be used to evaluate the properties of a cheese replica. For example, volatile chemicals can be isolated from the upper space around the cheese. These chemicals can be identified using the GCMS. A profile of volatile chemicals in the upper space around the cheese is created. In some cases, each maximum point of GCMS can still be assessed. For example, a human being can evaluate the experience of smelling the chemical responsible for a certain peak point. This information can be used to further refine the profile. GCMS can then be used to evaluate the properties of the cheese replicas. GCMS can be used to refine the cheese replica. In some embodiments, the cheese replica has a GCMS profile similar to that of the cheese. In certain embodiments, the cheese replica has a GCMS profile identical to that of the cheese.
[00124] The replicas of cheese can be modified to adapt to traditional types of cheese, including: fresh, lush, semi-rut, washed, firm, hard and blue. There may be additional processes for modifying cheese replicas and adapting them to any type of cheese. These categories also include different presentations of the replicas of cheese, for example: sliced, in strips, block, with rind, without rind, wet or dry. Cheese replicas can be matured, or a method can be created to mimic the taste of traditionally matured dairy cheese. Cheese replicas can be classified in taste in the same way as traditional cheese is. For example, they can be acidic, with strong flavor, soft, creamy, buttery, soft, spicy, natural, acres, aromatic, eggy, fruity, spicy, dry, caramelized, granulated, strong or complex, among other descriptions. The invention includes methods for modifying cheese replicas to suit any flavor category or description.
[00125] The replicas of cheese can be modified to have or not to have a crust, can be coated with wax, and can have craters or veins typical of blue cheese. Cheese replicas can be dispersible, such as creamy cheese. Cheese replicas can contain flavoring additives, for example: truffle, mushrooms, nuts, herbs, chives, and other condiments.
[00126] The replicas of cheese can be meltable, and have other properties of conventional cheese.
[00127] Cheese replicas can also be similar in consistency and flavor to traditional yogurt or cottage cheese. Cheese replicas can be flavored with fruit, sweeteners, and other flavoring additives. Cheese replicas may contain bacteria to aid digestion or other healthy additives. Cheese replicas can be modified to have a suitable or attractive consistency.
[00128] In various modalities, cheese replicas can be used in all culinary arts and recipes as a substitute for traditional cheese. In some modalities, replicas of cheese can be used in culinary arts and recipes as a flavor substitute in relation to traditional cheese. In certain embodiments, cheese replicas can be used in culinary arts and recipes as a functional substitute for traditional cheese. EXAMPLES EXAMPLE 1 THE EFFECTIVENESS OF TRANSGLUTAMINASE IN THE COAGULATION OF VARIOUS NUT MILKS WAS COMPARED.
[00129] Cashew nuts, almonds, macadamia nuts, Pará nuts were used to produce a slurry, by adding fresh water in a 3: 1 weight ratio for the nuts, then mixing in the Vitamix 4500 mixer at high speed for 2 minutes. Since we observed in the preliminary experiments that the insoluble solids in the milks at this stage (slurry) inhibited the formation of ideal creamy curds and produced a replica of cheese with granulated taste, the slurry was subjected to centrifugation at 10,000 G for 15 minutes at 4 oC to remove insoluble solids. The liquid supernatant consisted of two layers, a lighter, creamy, opaque layer and a slightly denser, clear or translucent aqueous layer. The liquid supernatant layers were recovered and mixed with each other and the granulated solids were discarded. Mixed supernatants are referred to as “nut milk” (a non-dairy milk). Each of the resulting 4 nut milks and each pair combination in a 1: 1 mixture, were evaluated for coagulation in the presence of transglutaminase (TG): 30 U of TG were added to 15 ml of each nut milk or mixture in a 20 ml glass flask, followed by incubation in a water bath at 38 oC (100 oF). After 5 hours almost all of the pure cashew nut milk had formed firm curds, sufficient to maintain its shape when the glass bottle was inverted. Cashew nut milk and Pará nut milk formed soft curds. Macadamia and almond milks formed the most solid curds. Control samples with no added transglutaminase remained liquid under these conditions. EXAMPLE 2 PREPARATION OF ALMOND AND MACADAMIA MILKS Bleaching (superficial sterilization of nuts): [00130] Remarks: Almond and macadamia were bleached separately.
[00131] A 0.11 m3 (30 gallon) tilted casserole loaded to ½ capacity with fresh water was heated to 100 ° C (212 ° 3). 11 kg (25 pounds) of almonds or macadamia were poured into the boiling water bath and left for 30 seconds. The nuts were recovered by draining in a colander and then immediately immersed in fresh ice water in a second tilted saucepan to cool them quickly. After rapid cooling, the nuts were recovered by draining in a colander and dispersed over laminated paper trays to dry.
[00132] Macadamia went directly to the mixing process. The almonds were first hydrated as described below before mixing.
Hydration of Almonds: [00133] The bleached almonds were transferred to Cambro buckets and fresh water was added to a level of two inches above the level of the nuts. The buckets were then placed at 2oC (36oF) for up to 16 hours. After hydration, the nuts were recovered by draining in a colander, washed with fresh water, then proceeded to the mixing stage.
Mixture of nuts: [00134] Note: Almonds and macadamia nuts were mixed separately.
[00135] One pound batches of walnuts were placed in a Vitamix mixer (model Vitaprep 3), with a liter of fresh water and mixed for 5 minutes, gradually increasing the mixer speed to high. The combined slurries from each batch were collected in a stainless steel bain-marie pan while resting in a large ice container and stirred with a frozen cooling stick to cool. As soon as the accumulated slurry cooled to 10 ° C (50 oF), the water bath was placed in a refrigerator at 2oC (36oF) for up to 12 hours.
Cream and cream separation: [00136] Sets of four 1800 ml aliquots of the mixed slurry were centrifuged at 5000 rpm / 7480 G at 4 ° C for 30 minutes in a Beckman-Coulter Avanti J-HC Centrifuge with a JS rotor -5.0, which results in the separation of the mixture into 3 layers, a dense granule of insoluble solids, an aqueous layer from clear to translucent (which we refer to as the “cream”), and a lighter creamy opaque layer (which we refer to as the “cream”). The layer of cream was carefully collected from each bucket using a spoon, and placed in a pan at rest in an ice container. The viscous aqueous layer (cream) of each bucket was carefully poured out of a ½ Cambro bucket at rest in an ice container. The accumulated layers of cream and cream were kept at 2 oC (36 ° F) until the pasteurization stage. Typical yields were around 0.35 kg (0.77 lbs) of cream and 0.43 kg (0.95 lbs) of cream per pound of macadamia nuts and around 0.13 kg (0.29 kg) lbs) of cream and 0.73 kg (1.62 lbs) of cream per pound of almonds.
Mixture [00137] The cream and almond cream were combined in a ratio specified by the recipe for the specific cheese replica being produced (Table 1), and mixed with an immersion mixer. The cream and macadamia cream were combined in a ratio specified by the recipe for the specific cheese replica being produced (Table 1), and mixed with an immersion mixer. Later on, we refer to each combined mixture of cream and cream as “non-dairy milk”. The two non-dairy milks were then mixed in a ratio specified by the recipe for the specific cheese replica being produced (Table 1).
Pasteurization: [00138] The non-dairy milk mixture was pasteurized at 75oC (167 ° 3) for 16 seconds after which the temperature of the non-dairy milk was quickly reduced to 50oC in 12 seconds by a controlled refrigeration system. The temperature of non-dairy milk was further reduced by placing containers in an ice bath at 2oC (36 ° 3). Pasteurized non-dairy milks were stored at 2oC (36 ° F). Non-dairy milks were eliminated if the pH of non-dairy milk dropped below pH 6.0 during storage, indicating deterioration. EXAMPLE 3 THE PRODUCTION OF A REPLICA OF SOFT FRESH CHEESE. [00139] The ingredients and quantities needed for a batch (about one and a half pieces) of fresh soft cheese replica are listed in Table 2. The recipe can be weighed up or down in the same proportion.
[00140] The replica of fresh soft cheese was prepared by the following procedure: non-dairy [00141] Bring the pasteurized non-dairy milk formula (see Table 2) to 27 oC (80 oF) in a water bath.
[00142] Sprinkle the lactic yeast culture (see Table 2) in the non-dairy formula and let the culture hydrate for five minutes without shaking. Gently stir the initial culture with a spatula for two minutes. Keep at 27 oC (80 oF) for one hour. [00143] Increase the water bath temperature to start bringing the temperature of non-dairy milk to 38 oC (100 oF).
[00144] Optional step: Add microbial “rennet” and / or distilled vinegar (see Table 2), gently folding with a spatula. Keep for 15 minutes.
[00145] Dilute the hydrated transglutaminase (see Table 2) with a small amount of hot non-dairy formula and then add it to the non-dairy formula, gently folding with a spatula for two minutes. Allow the formula to reach 38 oC (100 oF).
[00146] Remove the non-dairy milk formula container from the water bath and cover with plastic cover and aluminum foil. Allow the non-dairy formula to curdle for twelve hours at room temperature.
[00147] Cut the curd into cubes of 1.3x10-2 m (½ inch). (Figure 1). Allow the curd to re-entangle for 10 minutes. Pour the curdled formula (curds and whey) into a drainage bag and measure its weight. Hang the bag and let the curd drip for a minimum of 20 minutes until the proper curd viscosity and density is achieved. The drained curd should weigh about 60% of the original weight of the formula.
[00148] Place the curd in a mixing bowl. Add cheese salt (see Table 2). Gently beat the curd for ten minutes, or mix for five minutes with a Hobart mixer at low to medium speed.
[00149] Place 0.39 kg (13.75 ounces) of curd (enough to produce 0.23 kg (eight ounces) after completion of drainage and brine) in a microperforated mold (Figure 2). Drain at room temperature for an hour without the server in place. Then place the server in the mold and add 600 grams of weight to the server. Refrigerate at 2oC (36 ° 3) for 24 hours.
[00150] Preheat the saturated brine to 10oC (50 ° 3). Submerge the cheese replica completely, still in its mold, in the preheated brine for 1Z> hour. After salting, place the mold on the drainage shelf and return it to 2oC (36 ° 3) for 24 hours.
[00151] Remove the cheese replica from the mold. Place on the drain mat and return it to 2 oC (36 ° 3) for 24 hours.
[00152] The replica of fresh soft cheese (Figure 3) is ready for packaging and shipping. The packaging process includes nitrogen jet and airtight thermal seal. EXAMPLE 4 PRODUCTION OF A REPLICA OF SALTED CHEESE.
[00153] The ingredients and quantities needed for a batch (about one and a half pieces) of replica salted cheese are listed in Table 2. The recipe can be weighed up or down proportionally.
[00154] Bring the pasteurized non-dairy milk formula (see Table 2) to 27 oC (80 oF) in a water bath.
[00155] Sprinkle the lactic yeast culture (see Table 2) in the non-dairy formula and let the culture hydrate for five minutes without shaking. Gently stir the initial culture with a spatula for a total of two minutes. Keep at 27 oC (80 oF) for one hour.
[00156] Increase the temperature of the water bath to start bringing the temperature of non-dairy milk to 38 oC (100 oF).
[00157] Optional: Add microbial “rennet” and / or distilled vinegar (see Table 2), gently folding with a spatula. Keep for 15 minutes.
[00158] Dilute the hydrated transglutaminase (see Table 2) with a small amount of hot non-dairy formula and then add it to the non-dairy formula, gently folding with a spatula for two minutes. Allow the formula to reach 38 oC (100 oF).
[00159] Remove the non-dairy formula container from the water bath and cover. Allow the non-dairy formula to curdle for twelve hours at room temperature.
[00160] Cut the curd into cubes of 1.3x10-2 kg (½ inch). Allow the curd to re-entangle for 10 minutes. Pour the curdled formula (curds and whey) into a drainage bag and measure its weight. Hang the bag and let the curd drip for a minimum of 20 minutes until the proper curd viscosity and density is achieved. The drained curd should weigh about 60% of the original weight of the formula.
[00161] Place the curd in a mixing bowl. Optional: For the classic presentation of a replica cheddar cheese (Figure 3), a natural vegetable tincture of annatto is added to create the yellow color of the cheddar. The percentage of annatto uniformly distributed throughout the curd is 0.8%. Gently beat the curd for ten minutes, or mix for five minutes with a Hobart mixer at low to medium speed.
[00162] Place 0.46 kg (16.3 ounces) of curd (enough to produce 0.23 kg (eight ounces) after draining and brine is completed) in a microperforated mold (Figure 1). Drain at room temperature for an hour without the server in place. Then place the server in the mold and add 600 grams of weight to the server. Cool at 2 oC (36 ° F) for 24 hours.
[00163] Preheat the saturated brine to 10 oC (50 ° F). Submerge the cheese replica completely, still in its mold, in the preheated brine for ½ hour. After salting, place the mold on the drainage shelf and return it at 2 oC (36 ° F) for 24 hours.
[00164] Remove the cheese replica from the mold. Place the cheese replica on a drainage mat and return it to 2 oC (36 ° F) for 24 hours.
[00165] Shake the cheese replica in a drying area for seven days at 13 oC (55 ° F), with 55% humidity, and minimum air flow. Rotate the cheese replica and place it on a new drain mat daily.
[00166] After the drying period of seven days, remove the drainage mats and place the replica of salted cheese (Figures 4 and 5) directly on a ripening shelf.
[00167] If the cheese replica is to be waxed or smoked, return the cheese replica to the drying area for two additional weeks at 13 oC (55 ° F), with 55% humidity and minimum air flow. Then follow the procedure for waxing and smoking.
[00168] If the cheese replica is to be rolled in a mixture of paprika and fennel pollen, follow the steps for the paprika and fennel pollen process.
Fennel process and paprika and pollen: [00169] Brush the replica of salted cheese with cold water using a pastry brush. Roll the cheese replica in 1.5 grams of a mixture of 10 parts of organic paprika and 1 part of fennel pollen. Place the coated cheese replica on a ripening shelf and return it to the drying area for two weeks at 13 oC (55 ° F), with 55% humidity and minimum air flow, rotating daily.
[00170] After the drying period, shake the cheese replica at 2oC (36 ° 3) for 24 hours. The replica of cheese with paprika - fennel pollen (Figure 6) is ready for packaging and shipping. Waxing process: [00171] Cut the food grade paraffin wax into pieces of 1Z> inch and heat to 99oC (210 ° 3) in a double boiler. [00172] Place the cheese replica in a freezer to reduce its temperature to 0.6 ° C (33 ° 3). Using three grams of melted wax per piece of cheese replica, brush the wax on the cheese replica on one side at a time. Place the waxed side down on waxed paper and then continue the remaining brushing of the cheese replica including the sides and upper parts. Place the waxed cheese replica (Figure 7) on the clean waxed paper on a ripening shelf.
[00173] Ripen the waxed cheese replica in the ripening area at 2 oC (36 ° 3) with 75% humidity for up to six months. The waxed cheese replica is ready for packaging and shipping.
Smoking process: [00174] Wet equal parts of apple and cherry chips for six hours. Drain the slivers of all the water and place in a smoking unit. Ignite the smoker and as soon as the chips are completely ignited, extinguish the flames to create the smoke-laden unit. Place the salted cheese on the rack in the smoker for five minutes on each side. Remove from the smoker and place on the cooling rack.
[00175] Place the cheese at 2 oC (36 ° 3) for 24 hours. Smoked cheese is currently ready for ripening under vacuum or packaging and shipping. EXAMPLE 5 PRODUCTION OF A SOFT MATURE CHEESE REPLICA. [00176] The ingredients and quantities needed for a batch (about one and a half pieces) of soft matured cheese replica are listed in Table 2. The recipe can be weighed up or down proportionally.
[00177] Bring the pasteurized non-dairy milk formula (see Table 2) to 32 oC (90 oF) in a water bath.
[00178] Sprinkle the lactose-free preparations of Florica Danica, Mesophilic Starter, Geotrichum Candidum, Penicillium Candidum, and Debaromyces hansenii (see Table 2) in the milk formula. Optional: Add microbial "rennet" (see Table 2). Allow the milk to settle for 5 minutes. Gently bend and shake the top with a spatula for two minutes. Keep at 32 oC (90 oF) for 90 minutes.
[00179] Increase the temperature of the water bath to start bringing the temperature of non-dairy milk to 38 oC (100 oF).
[00180] Optional: Add distilled vinegar (see Table 2), folding gently with the spatula. Keep for 15 minutes.
[00181] Dilute the hydrated transglutaminase (see Table 2) with a small amount of hot non-dairy formula and then add it to the non-dairy formula, gently folding with a spatula for two minutes. Allow the formula to reach 38 oC (100 oF).
[00182] Remove the non-dairy milk formula container from the water bath and cover with plastic wrap. Allow the non-dairy formula to curdle for twelve hours at room temperature.
[00183] Cut the curd into cubes of 1.3x10-2 kg (½ inch). Allow the curd to re-entangle for 10 minutes. Pour the curdled formula (curds and whey) into a drainage bag and measure its weight. Hang the bag and let the curd drip for a minimum of 20 minutes until the proper curd viscosity and density is achieved. The drained curd should weigh about 60% of the original weight of the formula.
[00184] Place the curd in a mixing bowl. Add cheese salt. Gently beat the curd for ten minutes, or mix for five minutes with a Hobart mixer at low to medium speed.
[00185] Place 0.5 kg (17.64 ounces) of curd (enough to produce 0.23 kg (eight ounces) after draining and brine is completed) in a microperforated mold (Figure 8) on a drainage mat. Drain at room temperature for an hour without the server in place. Then put the server in the mold just by touching the cheese replica. Do not add any additional weight on the server. Refrigerate at 2 oC (36 ° F) for 24 hours.
[00186] Preheat the saturated brine to 10 oC (50 ° F). Submerge the cheese replica completely, still in its mold, in the preheated brine for ½ hour. After salting, place the mold on the drainage shelf and return it at 2 oC (36 ° F) for 24 hours.
[00187] Remove the cheese replica from the mold. Place on the drain mat and return to 2 oC (36 ° F) for 24 hours.
[00188] Transfer the cheese of 2 oC (36 ° F) to the dry fermentation area for three days at 16 oC (60 oF), with 75% humidity. [00189] After three days, transfer the cheese from a drainage mat to a ripening mat. Place the mat on a ripening shelf, and move to the ripening area at 10 oC (50 ° F), with 90% humidity and continuous air flow. Rotate the cheese replica and replace the mat daily.
[00190] After seven days, transfer the cheese replica directly on a ripening shelf, allowing maximum aeration for more than seven days, or until the mold cover is complete.
[00191] After the cheese replica was completely molded (Figure 8), stir it at 2 oC (36 ° F) for 16 hours. Coat the cheese on perforated cheese paper and place in a wooden box for shipping. EXAMPLE 6 PRODUCTION OF A REPLICA OF GOAT CHEESE.
[00192] The ingredients and quantities required for a batch (about one and a half pieces) of goat cheese replica are listed in Table 2. The recipe can be weighed up or down proportionally.
[00193] Bring the pasteurized milk formula (see Table 2) to 27oC (80oF) in a water bath.
[00194] Sprinkle the lactic yeast culture (see Table 2) on the non-dairy milk formula and let the culture hydrate for five minutes without shaking. Gently stir the initial culture with a spatula for a total of two minutes. Keep at 27 oC (80 oF) for one hour.
[00195] Increase the water bath temperature to start bringing the temperature of non-dairy milk to 38 oC (100 oF).
[00196] Optional: Add microbial “rennet” and / or distilled vinegar (see Table 2), gently folding with a spatula. Keep for 15 minutes.
[00197] Dilute the hydrated transglutaminase (see Table 2) with a small amount of hot non-dairy formula and then add it to the non-dairy formula, gently folding with a spatula for two minutes. Allow the formula to reach 38 oC (100 oF).
[00198] Remove the non-dairy milk formula container from the water bath and cover with plastic film and aluminum foil. Allow the non-dairy formula to curdle for twelve hours at room temperature.
[00199] Cut the curd into cubes of 1.3x10-2 kg (½ inch). Allow the curd to re-entangle for 10 minutes. Pour the curdled formula (curds and whey) into a drainage bag and measure its weight. Hang the bag and let the curd drip for a minimum of 24 hours until the proper curd viscosity and density is achieved. The drained curd must weigh about 50% of the original weight of the formula.
[00200] Place the curd in a mixing bowl. Add cheese salt (see Table 2). Using the high speed Hobart mixer, mix and aerate thoroughly.
[00201] Place sixteen ounces of curd (enough to produce eight ounces after draining and brine is complete) in a cylindrical goat cheese mold (Figure 9) and keep the mold upright on a drainage mat. Refrigerate at 2 oC (36 ° F) for 24 hours allowing the replica cheese to drain.
[00202] Preheat the saturated brine to 10 oC (50 ° F). Submerge the cheese replica completely, still in its mold, horizontally, in the preheated brine for ½ hour.
[00203] After salting, keep the mold on the drain mat placed at 2 oC (36 ° F) for 24 hours. Rotate the mold and change the belt every twelve hours for two days.
[00204] Slide the molded goat cheese replica out of the mold directly onto a bed of three grams of ground pepper. Gently roll the cheese replica on the pepper, covering evenly and completely. Place the cheese replica on waxed paper and return to 2oC (3613) for 48 hours.
[00205] The replica of goat cheese (Figure 10) is ready for packaging and shipping. The packaging includes the Cryovac sealing process. EXAMPLE 7 CULTIVATED GELS PRODUCED WITH PROTEIN EMULSIONS AND PURIFIED VEGETABLE FATS.
Procedure [00206] Purified or partially purified protein + glucose + oil mixtures were pooled and mixed with a vortex mixer to create an emulsion. The emulsions were either treated with transglutaminase (Ajinomoto Activa TI in a final concentration of 2% or 4%, as observed) or first heated to 85 oC, quickly cooled on ice and then treated with transglutaminase. Mesophilic starter culture (Danisco Choozit MA11) was added at a concentration of 0.01% (weight / vol) concurrently with the transglutaminase to let the cultures ferment, acidify and impart flavors and aromas to the gels. The reactions were incubated overnight at 30oC before assessing gel and aroma formation. Protein purification methods: [00207] All steps were performed at 4 oC whenever possible. The centrifugation steps were at 8000 g for 20 minutes, 4oC. Once fractionated, all ammonium sulfate precipitate fractions of interest were stored at -20 ° C until further use. Before use in the experiments, the precipitates were resuspended with 50 mM K phosphate buffer pH 7.4 + 0.5 M NaCl and subjected to dialysis overnight against the same buffer to remove ammonium sulfate . The dialysed solution was then centrifuged at 12,000 g for 20 minutes to remove the precipitate and then used in the experiments. The protein composition in the individual fractionation steps was monitored by SDS-PAGE and the protein concentrations were measured by standard UV-Vis methods.
[00208] Pea albumin: Dried green pea flour was used as a source of pea albumin. The flour was resuspended in 10 volumes of 50 mM sodium acetate buffer pH 5 and stirred for 1 h. The slurry was centrifuged at 8000 g for 20 minutes and the supernatant was collected. To this crude protein extract, solid ammonium sulfate was added at 50% saturation. The solution was stirred for 1 hour and then centrifuged. To the supernatant of this step, ammonium sulfate was added to bring about a saturation of 90%. After stirring for 1 hour, the solution was stirred and then centrifuged to collect the pea albumin proteins in the granule. The granule was stored at -20 oC until further use.
[00209] Pea globulins: Dry green pea flour was used to extract the pea globulin proteins. The flour was resuspended with 10 volumes of 50 mM K phosphate buffer pH 8 + 0.4 M NaCl and stirred for 1 h. After centrifugation, the supernatant was subjected to fractionation with ammonium sulfate in two stages at 50% and 80% saturation. The 80% granule containing globulins of interest was stored at -20 oC until further use.
[00210] Moong bean globulins S8: Moong bean flour was used to extract 8S globulins first by resuspending the flour in 4 volumes of 50 mM K phosphate buffer pH 7 (+ 0.5 M NaCl for purifications laboratory scale). After centrifugation, the proteins in the supernatant were fractionated by the addition of ammonium sulfate in 2 steps at 50% and 90% saturation, respectively. The 90% fraction precipitate contained 8S globulins and was kept at -20 oC until further use. [00211] Gel formation was tested with the following prosthetic fractions: [00212] Pea albumin (90% ammonium sulphate fraction from dried green pea seed flour) [00213] Pea globulins (80% fraction of ammonium sulphate from dried green pea flour) [00214] Moong bean globulin 8S (90% moong ammonium sulphate fraction) [00215] The protein solutions were subjected to dialysis in buffer 50 mM K phosphate pH 7 at 7.4 + 0.5 M NaCl and used in concentrations between 8 mg / ml and 75 mg / ml (0.8 to 7.5%) as described below.
[00216] Canola oil was used to prepare emulsions. The raw material solutions of transglutaminase (Ajinomoto) were prepared in 40% with K phosphate at 50 mM pH 7. Me-Sophyl starter culture (MA011 from Danisco) was used as the bacterial culture of the cheese, the lyophilized culture was placed again in 10% suspension with 50 mM K phosphate buffer and used immediately in experiments. Glucose (1%) was used as a source of sugar for the growth of mesophilic cultures; the raw material solution was prepared in 40% with water.
Two conditions were used to form gels: [00217] 'Group 1': 2% protein + 3% oil + 4% transglu-taminase; the rest of water. Emulsify through the vortex mix. [00218] ‘Group 2’: 7.5% protein + 3% oil + 2% transglu-taminase; the rest of water. Emulsify through the vortex mix. [00219] Both gel compositions listed above were tested for transglutaminase-catalyzed gel formation, with and without thermal denaturation of the protein component. All reactions (total volume of each 1 ml) were first grouped in 1.5 ml micro-centrifuge tubes with components of protein + oil + sugar. The emulsions were prepared by vortexing the samples for 30 s. The samples to be denatured by heat were immediately placed in a water bath and heated to 85oC for 30 minutes. These samples were subsequently rapidly cooled on ice for 20 minutes. Transglutaminase and the starter culture were added to all samples and mixed. Samples that formed gels after the heat / cold step were vortexed to mix the enzyme and cultures. All samples were removed from the reaction tubes and evaluated for gel and aroma consistency after overnight incubation at 30oC.
Aroma evaluation: [00220] The following gels were tested for aroma (smell of 4 individuals): [00221] Group 1: pea albumin (heat / cold), moong (heat / cold), moong (without heat / [00222] Group 2: pea globulin (heat / cold), moong (no heat / cold) [00223] All four subjects reported an aroma similar to yogurt / fermented / sour in moong gels (group 1 , without heat / cold). They reported similar smells, but to a lesser extent in the samples of moong gel (group 2, no heat / cold) and pea globulin (group 2, heated). For pea (group 1, heated) and moong (group 1, heated) albumin, very little or no aroma was reported. One of the four testers reported the aroma of moong (group 2, no heat / cold) - of being unpleasant.
Evaluation of the firmness of the gel: (Figure 10) [00224] 'Group 1': all samples formed gels. In general, these gels were weak and disintegrated easily. Pea albumin (heat / cold) was slightly firmer in this regard.
[00225] ‘Group 2’: All samples except for the gels formed by pea globulins (no heat / cold). The gels were stronger in relation to Group 1 and maintained their shape even after removing the tubes. The gels formed without heat / cold.
Table 1: MILK FORMULAS FOR FRESH SOFT, SALTED, SOFT AND GOAT MATURE REPLICA
Replica type of Quantity Components of milk cheese (grams) Fresh soft, salty or goat Almond milk (batch of 800 ml).
Almond cream 725.0 Almond fat 75.0 Macadamia milk (660 ml batch) Macadamia cream 328.5 Macadamia fat 337.5 Soft matured Almond milk (800 ml batch).
Almond cream 725.0 Almond fat 75.0 Macadamia milk (per 660 ml batch) Macadamia cream 291.0 Macadamia fat 375.0 Table 2: INGREDIENTS FOR A CHEESE REPLICA BATH
Quantity (gra- Ingredients but) Fresh Soft Cheese Pitch: Pasteurized almond milk 800.0 Pasteurized macadamia milk 666.0 Mesophilic starter culture (MAO11 direct series) 0.5 Transglutaminase (900 units in 15 ml of water) 15, 0 Cheese salt (internal) 2.5 Replica of Salted Cheese Pasteurized almond milk 800.0 Pasteurized macadamia milk 666.0 Mesophilic starter culture (MAO11 direct series) 0.5 Transglutaminase (900 units in 15 ml of water) 15 , 0 Replica of Soft Matured Cheese Pasteurized almond milk 800.0 Pasteurized macadamia milk 666.0 Mesophilic starter culture (MAO11 direct series) 0.3 Flora Danica 0.2 Geotrichum candidum 0.1 Penicillium candidum 0.1 Debaromyces hansenii 0 , 1 Transglutaminase (733 units in 15 ml of water) 15,0 Cheese salt (internal) 4.2 Replica of Goat Cheese Pasteurized almond milk 800.0 Pasteurized macadamia milk 666.0 Mesophilic starter culture (MAO11 direct series ) 0.5 Trans glutaminase (900 units in 15 ml of water) 15,0 Cheese salt (internal) 2.5 Optional ingredients White distilled vinegar 5.3 Microbial "rennet": 0.2 Notes: "Transglutaminase" here refers to Activa TI, 100U / g, from Ajinomoto “Mesophilic initiator culture” here refers to Danisco Choozit lyophilized MA 11 “Geotrichum candidum” here refers to Danisco Choozit GEO17 LYO 10D “Debaromyces hansenii” here refers to Chr. Hansen Debaryomyces han-senii LAF3 “ Flora Danica ”here refers to Chr. Hansen“ Flora Danica freeze-dried lactic culture for direct vat set ”“ Penicillium candidum ”here refers to“ Penicillium candidum FD PC A1 ”by Chr. Hansen“ microbial ”here refers to FROMASE 50, Rhyzo-microbium mucor protease

权利要求:
Claims (7)
[1]
1. Replica of cheese comprising a gel emulsion of one or more proteins of cross-linked vegetable origin, one or more fats, and a cross-linking enzyme, characterized by the fact that the emulsion comprises a non-dairy milk with at least 85% of its insoluble solids removed, and in which proteins of vegetable origin and fats are derived from nuts, legumes or seeds, bacteria, fungus or algae, optionally in which the nuts comprise one or more of almonds, cashews, Brazil nuts, chestnuts, coconut, hazelnut, macadamia, peanut, pecan, pistachio or walnuts, and in which the said proteins of vegetable origin are not soy.
[2]
2. Replica of cheese, according to claim 1, characterized by the fact that it comprises between 10% and 40% of proteins from plant sources and between 0% and 65% of fats from plant sources.
[3]
3. Replica of cheese according to claim 1, characterized by the fact that the cross-linking enzyme is a transglutaminase or lysyl oxidase.
[4]
4. Replica of cheese, according to claim 1, characterized by the fact that it also comprises microbes that produce cheese and / or a sugar or other source of fermentable carbon.
[5]
5. Cheese replica according to claim 4, characterized by the fact that cheese-producing microbes are selected from one or more of the following: Penicillium camemberti, Penicillium candidum, Geotrichum candidum, Penicillium roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Debaryomyces hansenii, Rhodos-poridum infirmominiatum, Candida jefer, Cornybacteria, Micrococcus sps., Lactobacillus sps. Propionibacteria.
[6]
6. Replica of cheese according to claim 1, characterized by the fact that proteins of plant origin comprise one or more proteins selected from the group consisting of ribosomal protein, actin, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofructocinases, triose phosphate isomerses, phosphoglycerate kinases, phosphoglycerate mutases, enolases, pyruvate kinases, glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxy-lases, actins, translation extension factors, ribulose-1,5-biphosphate carboxylase (oxenase), hyenas ribulose-1,5-bisphosphate carboxylase, oxygenase activase (rubisco activase), albumin, glycine, conglycinin, globulin, vicillin, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamine, phaseolin (protein), proteinoplast, secaline , extensins, gluten triticeae, zein, seed storage protein, oleosins, caloleosins, stereoleosins, vegetative storage protein stage A, vegetative storage protein B and globulin storage of moong 8S seeds.
[7]
7. Replica of the cheese, according to claim 1, characterized by the fact that it has an insoluble carbohydrate content of less than 5% by weight.

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同族专利:

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公开号 | 公开日

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KR102003397B1|2019-07-24|

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PL2731451T3|2019-03-29|

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JP2020043861A|2020-03-26|

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PT2731451T|2018-11-27|

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AU2019200403A1|2019-02-07|

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JP2022009203A|2022-01-14|

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US20140127358A1|2014-05-08|

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RU2630495C2|2017-09-11|

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AU2017201590B2|2018-11-08|

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US20210030014A1|2021-02-04|

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MX353368B|2018-01-10|

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AU2012281064A1|2014-02-13|

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MX2014000470A|2014-10-17|

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DK2731451T3|2018-12-17|

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JP2014520553A|2014-08-25|

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KR20210149868A|2021-12-09|

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RU2017131523A3|2020-10-05|

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AU2017201590A1|2017-03-30|

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CN103796530A|2014-05-14|

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BR112014000681A2|2017-10-17|

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AU2019200403B2|2020-09-10|

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EP2731451A1|2014-05-21|

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EP3488703A1|2019-05-29|

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RU2014104813A|2015-08-20|

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JP6942606B2|2021-09-29|

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US20150366233A1|2015-12-24|

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JP2018064558A|2018-04-26|

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EP2731451B1|2018-09-05|

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RU2017131523A|2019-02-06|

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KR20190090033A|2019-07-31|

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CA2841470A1|2013-01-17|

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AU2012281064B2|2016-12-08|

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ES2696576T3|2019-01-17|

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EP2731451A4|2015-05-06|

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US9011949B2|2015-04-21|

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AU2020286304A1|2021-01-21|

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CN110742128A|2020-02-04|

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KR20140046462A|2014-04-18|

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CA2841470C|2020-11-10|

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WO2013010037A1|2013-01-17|

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法律状态:
2018-03-06| B06T| Formal requirements before examination [chapter 6.20 patent gazette]|

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2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A23C 20/02 (2006.01), A23C 11/10 (2006.01), A23C 2 |

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2018-04-03| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|

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2018-11-21| B06A| Patent application procedure suspended [chapter 6.1 patent gazette]|

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2019-07-16| B06A| Patent application procedure suspended [chapter 6.1 patent gazette]|

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2020-01-07| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|

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2020-03-10| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 12/07/2012, OBSERVADAS AS CONDICOES LEGAIS. |

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2020-12-01| B17A| Notification of administrative nullity (patentee has 60 days time to reply to this notification)|Free format text: REQUERENTE DA NULIDADE: AMANDA YURIE DE FREITAS MENDES - 870200147683 - 23/11/2020 |

优先权:

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申请号 | 申请日 | 专利标题

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US201161507096P| true| 2011-07-12|2011-07-12|

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US61/507,096|2011-07-12|

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PCT/US2012/046552|WO2013010037A1|2011-07-12|2012-07-12|Methods and compositions for consumables|

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