• 专利附录
  • 专利说明
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    • 专利摘要:
    The present invention relates to a powder composition for preparing cheese free of dairy products. Said composition comprises a combination of legume flour, hydroxypropylated starch phosphate, tapioca flour, carrageenan, locust bean gum and lactic acid. It also relates to the use of said composition to prepare cheese free of dairy derivatives, to a process for preparing cheese free of dairy products, to cheese free of dairy products comprising the composition of the invention, and to a food product comprising said cheese free. of dairy products. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2678718A1
    申请号:ES201730168
    申请日:2017-02-13
    公开日:2018-08-16
    发明作者:Laura TEDESCO
    申请人:Desarrollos Y Promociones Vegetarianas S L；Desarrollos Y Promociones Vegetarianas Sl；
    IPC主号:
    专利说明:

       DESCRIPTION POWDER COMPOSITION TO PREPARE CHEESE FREE OF CHEESE DERIVATIVES Field of the art The present invention relates to alternative compositions to high-protein dairy products, in which products of plant origin are used.  State of the prior art Cheese is a widespread food among the population, whose appearance in the diet can be dated once the domestication of the animals has begun.  Said product comes from the coagulation of milk through the use of rennet or other enzymes, and the subsequent separation of the whey.  The cheese has many different flavors since it can be prepared from different types of milk (cow, sheep, buffalo, goat, etc. ) and through different healing processes.  Cheese is a popular food rich in protein, fat, calcium, and vitamins (A, K and B), although it is not appropriate for those who have intolerance of dairy products, high cholesterol levels, and for those who practice veganism, that is, they refrain from eating and using products of animal origin and adopt a lifestyle based on respect for animals.  The marketing of cheese substitutes from raw materials of non-animal origin is succeeding by increasing awareness towards reducing the consumption of fats and proteins of animal origin, because plant products are considered healthier by their low in saturated fat and because they are free of cholesterol.  In addition, their production is easier and cheaper compared to the manufacture of cheese from dairy products.  However, the preparation of said substitutes has technical difficulties in achieving the functional, organoleptic and nutritional characteristics of cheese, such as, for example, the texture, firmness, taste, ability to melt and spin, and maintain Functional characteristics with a high protein content.   In general, the compositions described in the prior art are complex and require the combination of various components to achieve products with functional characteristics similar to those of milk derived cheese, and which are accepted by the consumer.  The challenges are greater if it is possible in the case of a complete substitution of casein, the major component of cheese, which takes place in cheeses free of dairy products.  Among the different technical solutions to obtain cheese free of dairy derivatives that have been described in the prior art, the following can be mentioned.   5 In US Pat. No. 5807601 a cheese imitation composition is described comprising between 3% and 30% granular starch, between 20% and 60% water, between 0.5% and 25% carbohydrates other than starch, between 0.5% and 5% hydrocolloidal stabilizers, and less than 2% in protein.  International patent application WO-A-03/00062 describes an imitation product of 10 cheese comprising water, coconut oil, carrageenan, cellulose gel, titanium dioxide, maltodextrin, agar, pectin, glucono-8-lactone , sodium chloride and aromas.   European patent application EP-A-2449888 describes an imitation of cheese without protein, comprising a combination of fluidized and stabilized potato starch and pea starch, sodium chloride, water, citric acid, vegetable fat, aroma and dyes .  In the international patent application WO-A-2010/091834, cheese-free cheese-free compositions are described which comprise water, hydrogenated vegetable oil (coconut or palm kernel), porous starch, sodium starch octenyl succinate, garrofin, carrageenan, citric acid, dye and sodium chloride.  In international patent application WO-A-2013/138728 a powder mixture 20 for preparing cheese free of dairy derivatives comprising oxidized starch, sodium starch octenylsuccinate, sodium chloride, sodium phosphate, aluminum sodium phosphate, calcium sulfate, is described. potassium sorbate, sorbic acid, titanium dioxide, lecithin, xanthan gum, garrofin gum, guar gum, and citric acid.  The process for preparing the cheese from the powdery composition comprises the combination with water and oil, a cooking step and subsequent cooling in a mold.  This document does not describe the organoleptic and functional properties of the cheese obtained.  In international patent application WO-A-2014/085250, powder mixtures are described which are used to prepare cheese free of dairy derivatives comprising a combination of native starch, acid treated starch, hydroxypropylated starch phosphate, sodium starch octenylsuccinate , acetylated starch, adipate starch, xanthan gum, garrofin gum, guar gum, carrageenan, tricalcium phosphate, trisodium phosphate, chloride sodium, sorbic acid, citric acid, dye and aroma.  The mixture is combined with water and fat at a temperature between 60 ° C and 80 ° C, and allowed to cool.  The organoleptic properties of the cheese obtained are not described.   International patent application WO-A-2016/189389 describes a dairy-free cheese that has a low fat content, between 8% and 12%, and a protein content between 3% and 5%  The mozzarella cheese substitute is one of the most popular in the market and there are several alternatives.  For example, the Mozzarella Teese product (www. Med-diet com) comprises water, tapioca starch, coconut oil and sunflower oil, tapioca maltodextrin, pea protein, carrageenan, lactic acid, aromas, and titanium dioxide 10.  For its part the Mozzarella Daiya (http: // daiyafoods. com /) includes water, tapioca or maranta flour, canola or safflower oil, coconut oil, pea protein, sodium chloride, aromas, inactive yeast, glycerin, xanthan gum, citric acid, and titanium dioxide.  Vegan Gourmet Mozzarella (http: // www. fooducate com /) includes water, palm oil, modified starch, aromas, pea fiber, pea protein, bamboo fiber, calcium phosphate, rice flour, glycerin, lecithin, sodium chloride, carrageenan, calcium sulfate, citric acid, microbial enzymes, xanthan gum, disodium phosphate and sodium citrate.  The Go Veggie Mozzarella! (http: // www. galaxyfoods com /) contains water, canola oil, modified potato starch, glycerin, maranta starch, tricalcium phosphate, pea protein, sodium chloride, aromas, 20 rice maltodextrin, lactic acid, lecithin, xanthan gum, dye and cellulose in powder.  However, in general these alternatives have a low protein content, and their organoleptic characteristics do not always fully satisfy the consumer, even though some of them are highly complex formulations.  Therefore, despite the different alternatives described to date, there remains a need for a simple powder composition that allows cheese-free cheese to be prepared and has functional, organoleptic and nutritional characteristics comparable to those of traditional cheese. Prepared from milk.  Object of the invention The object of the present invention is a powder composition for preparing cheese exempt from dairy products.   A package comprising said composition is also part of the object of the invention.  The use of said composition to prepare cheese free of dairy products is also part of the object of the invention.  Also part of the object of the invention is a process for preparing cheese 5 free of dairy products.  Part of the object of the invention is a dairy-free cheese comprising the composition of the invention.   Also part of the object of the invention is a food product comprising said cheese free of dairy products.  10 Description of the figures Figure 1 Figure 1 shows a cross section of a cheese free of dairy products obtained with the composition of example 5.   Figure 2 15 Figure 2 shows the dairy-free cheese obtained with the composition of Example 5 once grated.  Figure 3 Figure 3 shows the appearance of the pizza obtained by putting on the same cheese free of grated dairy products obtained with the composition of example 5, wherein the pizza dough has been prepared according to the disclosure of the Spanish patent application P201631316, and has been baked according to a usual procedure.   DETAILED DESCRIPTION OF THE INVENTION The object of the present invention is a powder composition for preparing cheese free of dairy products comprising: a) legume protein, b) hydroxypropylated starch phosphate, c) carrageenan, d) garrofín gum, e) tapioca flour, and f) lactic acid.  The authors of the present invention have developed a composition that, surprisingly, allows cheese-free cheese to be prepared without the need for a milk coagulation and serum separation process, and with a high nutritional power because it allows the incorporation of a significant amount of legume protein, to it.  The combination of carrageenan, garrofín flour and hydroxypropylated starch phosphate also allows to obtain organoleptic properties of the cheese obtained, which are comparable in terms of texture, fusion and spinning of traditional cheese prepared from milk, as well as the inclusion of a high protein content, greater than 5.5% by weight over the total weight of the cheese.  Throughout the present description, unless otherwise specified, concentrations expressed as percentages always refer to the weight / weight percentage 15 (w / w), that is, grams of a given component per 100 g of composition, and the percentages of the different components of a composition are adjusted so that the sum of them is 100%.  The term "approximately" refers to a deviation of plus / minus 10%, preferably plus / minus 5%.   In the present description, as well as in the claims, the singular forms "a", "a" 20 and "the" or "the" include the plural reference unless the context clearly indicates otherwise.  In this description, cheese without dairy products is understood as a food product used as a substitute for cheese in which milk has been completely replaced by other components of plant origin.  Throughout it, the term "cheese" designates "cheese free of dairy products".  Legume protein The composition of the invention allows the incorporation of a significant protein content, preferably legume protein.  Legume protein is usually selected from the group consisting of pea protein, soy protein, chickpea protein, lupine protein, and mixture of same.  Legume protein is generally used in powder form so that it can be more easily incorporated into the composition of the invention.  Pea protein and / or soy protein, more preferably pea protein, are preferably included in the composition of the invention.  These legume proteins are commercially available, for example, from companies such as Roquete, Norben, or Parchem.  In the composition of the invention, the protein content of legumes is generally between 30% and 70%, preferably between 40% and 60%, and more preferably between 45% and 55% by weight over the Total weight of the powder composition.  Hydroxypropylated starch phosphate In the composition of the invention, hydroxypropylated starch phosphate is used, which is a modified starch, which is assigned the code E1442 as a food additive.  The starch used for its preparation may be of natural origin obtained from the tapioca starch, rice or potatoes, or of synthetic origin derived from starches of the transgenic corn, preferably it is tapioca starch.  Said modified starch can be obtained commercially under the designation C Polar Tex® 06741 through the company Cargill.  The preparation thereof is described, for example, in European patent application EP-A-0796868.  In the composition of the invention, the hydroxypropylated starch phosphate content is generally between 10% and 20%, preferably between 12% and 18%, and more preferably between 14% and 16% by weight over The total weight of the powder composition.  Carrageenan Carrageenan is a hydrocolloid with a polysaccharide structure obtained by extraction with water or with an alkaline solution of certain red seaweeds, such as Chondrus crispus, Eucheuma Cottonii and Eucheuma spinosum.  Said compound is used in pharmaceutical and food technology as a suspending agent and gelling agent, and has the code E407 as a food additive.  Carrageenan consists mainly of sulfuric esters of galactose copolymers and 3,6-anhydrogalactose in the form of potassium, sodium, calcium, magnesium and ammonium salt.   Said thickener is available in the market through companies such as FMC, Sigma-Aldrich, or CP Kelco.    In the composition of the invention, the carrageenan content is generally between 2% and 15%, preferably between 7% and 12%, and more preferably between 9% and 10% by weight over the total weight. of the composition in 5 powder.  Garrofin gum Garrofín gum is a vegetable gum that is extracted from the carob seeds that consist mainly of a high molecular weight polysaccharide composed of D-galactose and D-mannose units combined through glycosidic bonds.  Generally, the molecular weight is approximately 310000.  This product is used in pharmaceutical and food technology, and has the code E410 as a food additive.   Garrofín gum is available in the market through companies such as Cyber Colloids, Sigma-Aldrich, or Tic Gums.  In the composition of the invention, the garrofin gum content is generally between 0.1% and 6%, preferably between 0.5% and 3%, and more preferably between 1.0% and 2.0% by weight over the total weight of the powder composition.  Tapioca flour 20 Tapioca flour is a product made from the cassava root, also called cassava.  Said product consists substantially of starch, including small amounts of fats and proteins (generally less than 0.5% in both cases), and traces of mineral salts.  Tapioca flour is available in the market through companies such as Avebe, or National Starch.  In the composition of the invention, the content of tapioca flour is generally between 1% and 10%, preferably between 2% and 8%, and more preferably between 4% and 6% by weight over the Total weight of the powder composition.  Lactic acid 30 Lactic acid is 2-hydroxypropanoic acid.  It can be obtained by lactic fermentation from carbohydrates such as lactose, glucose or sucrose in the presence of microorganisms such as Bacillus acidi lactici.  On an industrial scale, corn starch, potatoes, or whey is used as a source of carbohydrates.  It can also be obtained by chemical synthesis from ethanol or from acetaldehyde and carbon monoxide at a temperature between 130 ° C and 200 ° C at elevated pressure.   It is a liquid that is used in pharmaceutical and food technology, and has the code E270 as a food additive.  Lactic acid is available in the market through companies such as Purac, Parchem or Sigma-Aldrich.  In the composition of the invention lactic acid is also used to adjust the pH of the cheese to a value generally between 5 and 6.5, preferably between 5.5 and 6.0, and more preferably at pH 5.8.  The pH adjustment allows to regulate the melting characteristics of the cheese.  In the composition of the invention, the lactic acid content is generally between 0.5% and 10%, preferably between 1% and 7%, and more preferably between 2% and 3% by weight. on the total weight of the powder composition.   Other acids can also be used in the composition of the invention to adjust the pH of, for example, citric acid, acetic acid, or hydrochloric acid.   Other Components In general, the composition of the invention additionally comprises at least one component selected from the group sodium chloride, aroma, vitamins, minerals, dyes, and mixtures thereof.   The addition of sodium chloride to the composition allows adjusting the taste of the final cheese.  Although it can be added as a solution and sprayed onto the other solid components, preferably sodium chloride in solid form is used.  The sodium chloride content is generally between 3% and 15%, preferably between 5% and 12%, and more preferably between 8% and 10% by weight over the total weight of the powder composition. .  The composition of the invention may comprise an aroma or a combination of aromas to confer organoleptic characteristics to the cheese free of dairy products. desired.  For example, the aroma can be selected from the group consisting of cheese aroma, umami aroma, mustard aroma, garlic aroma, onion aroma, nut aroma, species aroma, nutritional yeast aroma, and mixtures of same.  Such aromas are commercially available in liquid or solid form.  In the composition of the invention, they are preferably used in solid form.  The liquid form 5 can be transformed into solid by spraying on a solid vehicle such as, for example, maltodextrin, sucrose, or other suitable vehicle to be incorporated into food compositions.   The aroma of cheese is a commercial product that confers on cheese, obtained from the composition of the invention, the aroma of the desired cheese, for example, Cheddar, Gouda, 10 Manchego, or Mozzarella.  In the composition of the invention, preferably solid cheese aroma is employed.  The aroma of cheese in solid form is incorporated into vegetables such as maltodextrin or sucrose.   In a preferred embodiment, the composition of the invention comprises a mixture of cheese aroma and umami aroma, preferably in solid form.  The aroma content of 15 cheese in solid form is generally between 2% and 10%, preferably between 3% and 8%, and more preferably between 4% and 6% by weight over the total weight of the powder composition.  The content of umami aroma in solid form is generally between 0.2% and 5%, preferably between 0.5% and 3%, and more preferably between 1% and 2% by weight on the Total weight of the powder composition.  In a more preferred embodiment the composition also comprises mineral salts, more preferably calcium and magnesium salts, and vitamins, more preferably selected from the group consisting of vitamin K1, vitamin K2, vitamin D, vitamin D2, vitamin D3, vitamin B12, and mixture from the same.  25 Calcium and magnesium salts are generally carbonate, bicarbonate, or chloride.   A dye can also be incorporated into the powder composition to adjust the color of the cheese to its natural color.  The dye content is generally between 0.001% and 1%, preferably between 0.01% and 0.5%, and even more preferably between 0.02% and 0.05% by weight over the Total weight of the composition in 30 powder.   In a preferred embodiment the powder composition consists essentially of: a) legume protein, preferably pea protein, b) hydroxypropylated starch phosphate, c) carrageenan, d) garrofin gum, e) tapioca flour, 5 f) lactic acid, and g) sodium chloride.  In a preferred embodiment, the composition further comprises at least one aroma, dye, vitamins, and mineral salts.  In a preferred embodiment the composition of the invention comprises: 10 a) between 30% and 70%, preferably between 40% and 60%, and more preferably between 45% and 55% by weight over the total weight of the composition, of legume protein, preferably pea protein, b) between 10% and 20%, preferably between 12% and 18%, and more preferably between 14% and 16% by weight over the total weight of the composition, of phosphate 15 hydroxypropylated starch, c) between 2% and 15%, preferably between 7% and 12%, and more preferably between 9% and 10% by weight over the total weight of the composition, of carrageenan, d) between 0.1% and 6.0%, preferably between 0.5% and 3.0%, and more preferably between 1.0% and 2.0 % by weight over the total weight of the composition, made of garrofin gum, e) between 1% and 10%, preferably between 2% and 8%, and more preferably between 4% and 6% in weight over the total weight of the composition, of tapioca flour, f) between 0.5% and 10%, preferably between 1% and 7%, and more preferably between 2% and 3% by weight over the total weight of the composition, lactic acid, and g) between 3% and 15%, preferably between 5% and 12%, and more preferably between 8% and 10% by weight over the total weight of the composition, of sodium chloride, where the percentages of each of the components are adjusted to obtain 100%. In a more preferred embodiment, the composition further comprises at least one aroma, dye, vitamins, preferably selected from the group consisting of vitamin K1, vitamin K2, vitamin D, vitamin D2 , vitamin D3, vitamin B12, or mixture thereof, and mineral salts, preferably calcium and magnesium salts.  A package comprising the composition of the invention is also part of the object of the invention.   In an embodiment of the invention, the powder composition is presented in a bulk container such as, for example, in a high density polyethylene canister or wide mouth glass, so that the amount necessary for the preparation of the cheese by weighing or with a dispenser.  In another embodiment of the invention, the powder composition is presented in the form of envelopes, which already contain an appropriate amount for the preparation of the cheese.  Said envelopes can be made of paper or laminated aluminum or plastic.   In another embodiment, the package is a multilayer paper bag of variable size, for example, from 0.5 Kg to 25 Kg, and may even be larger.  Method for preparing cheese free of dairy products 20 The use of said composition for preparing cheese free of dairy products is also part of the object of the invention.  Also part of the object of the invention is a process for preparing cheese free of dairy products.  A characteristic of the composition for preparing cheese free of dairy products is that it is a powder composition that incorporates water and oil with great ease, allowing easy processing of cheese free of dairy products.  The process for preparing cheese free of dairy products from the powder composition of the invention comprises the following steps: 1) weigh a certain amount of the composition of the invention, 2) add water to the composition of the heavy invention in step 1), 3) homogenize the mixture obtained in step 2), 4) add vegetable oil to the mixture obtained in step 3), 5) homogenize the mixture of step 4), 6) cook the mixture obtained in step 5), and 5 7) pour the mixture obtained in step 6) into molds and 8) allow to cool.  The cooling stage of the mixture can be carried out in an area that is at room temperature, either in the fridge or in a freezer.  To prepare the cheese free of dairy products from the powder composition of the invention, water and oil are added to a certain amount of said composition in a water: oil weight ratio between 2: 1 and 3: 1 , preferably between 2.2: 1 and 2.7: 1, and even more preferably between 2.5: 1.  Generally about 300 g of water are added for every 50 g of powder composition of the invention, homogenized at medium speed, and then approximately 120 g of vegetable oil are added and homogenized at medium speed.  Cooking is usually done over medium heat for a period of time between 3 and 15 minutes.  Depending on the cooking time, there is a greater or lesser evaporation of water, so that with that time the texture of the cheese can be regulated.  A longer cooking time, greater evaporation, and greater consistency of cheese.  As an orientation, from the 20 amounts indicated for 50 g of composition by weight, a cheese free of dairy derivatives with a weight of approximately 440 g can be prepared.  Thus, from a composition of the invention with a legume protein content of approximately 50%, a dairy-free cheese with a protein content of approximately 5.7% by weight can be obtained, with a humidity of about 60% by weight.   Vegetable oil is usually selected from the group consisting of olive oil, sunflower oil, corn oil, coconut oil, palm oil, sesame oil, peanut oil, safflower oil, rapeseed oil, Walnut, hazelnut oil, rice oil, grapeseed oil, wheat germ oil, hemp oil, 30 oil soybeans, and mixtures thereof.  Preferably it is selected from olive oil, sunflower oil and coconut oil, and even more preferably it is sunflower oil.   Part of the object of the invention is a dairy-free cheese comprising the composition of the invention.  In a preferred embodiment, the dairy-free cheese comprises between 10% and 15% by weight on the total weight of the cheese, of the composition of the invention, between 55% and 65% by weight on the total weight. of cheese, water, and between 20% and 30% by weight of vegetable oil, where the percentages of each of the components are adjusted to obtain 100%.  Also part of the object of the invention is a food product comprising said cheese free of dairy products.  The food product can be selected, for example, from grated cheese, shredded cheese, sliced cheese, cream cheese, diced cheese, sauce, and pre-cooked pizza cheese.   Organoleptic properties The ability to melt or melt refers to the ability of the cheese to soften on heating until a melt is obtained that maintains cohesion.   15 Fluency refers to the flowability of a melted cheese.  Spinning ability refers to the ability of molten cheese to form cohesive fibers when stretched along an axis.  Surprisingly, the composition of the invention, despite its simplicity, allows the preparation of cheese free of dairy products, which does not include ingredients of animal origin, which has excellent functional, organoleptic and nutritional properties, highlighting the good melting behavior and spinning, comparable to that of a cheese prepared from milk.  Cheese free of dairy products is free of gluten, trans fat, cholesterol, nuts, and dairy products.  This composition is characterized by its simplicity in its components and the ease of making cheese.  In addition, the composition of the invention has a high protein content, greater than 5.5% by weight over the total weight of the cheese, and in preferred embodiments it also includes mineral salts and vitamins.  The preparation of dairy-free cheeses with said high protein content is the result of the combination of carrageenan, garrofin gum, and phosphate hydroxypropylated starch, which also allows the preparation of a cheese free of dairy products with good texture, melting and spinning properties.   The invention includes the following embodiments: 1. - Powdered composition for preparing cheese free of dairy products, characterized in that it comprises: 5 a) legume protein, b) hydroxypropylated starch phosphate, c) carrageenan, d) garrofin gum, e) tapioca flour, and 10 f) acid lactic.  2. - Composition according to embodiment 1, characterized in that the legume protein is selected from the group consisting of pea protein, soy protein, chickpea protein, lupine protein, and mixture thereof.   3. - Composition according to embodiment 2, characterized in that the legume protein is pea protein and / or soy protein.   Four. - Composition according to embodiment 3, characterized in that the legume protein is pea protein.  5. - Composition according to any of embodiments 1 to 4, characterized in that the protein content of legumes is between 30% and 70% by weight 20 over the total weight of the powder composition.  6. - Composition according to any of embodiments 1 to 5, characterized in that the hydroxypropylated starch phosphate is tapioca starch.  7. - Composition according to any of embodiments 1 to 6, characterized in that the content of hydroxypropylated starch phosphate is between 10% and 20% by weight over the total weight of the powder composition.   8. - Composition according to any of embodiments 1 to 7, characterized in that the carrageenan content is between 2% and 15% by weight over the total weight of the powder composition.  9. - Composition according to any of embodiments 1 to 8, characterized in that the garrofin gum content is comprised between 0.1% and 6% by weight over the total weight of the powder composition.  10. - Composition according to any of embodiments 1 to 9, characterized in that the content of tapioca flour is between 1% and 10% by weight over the total weight of the powder composition.  eleven. - Composition according to any of embodiments 1 to 10, characterized in that the lactic acid content is comprised between 0.5% and 10% by weight over the total weight of the powder composition.  12. - Composition according to any of embodiments 1 to 11, characterized in that it additionally comprises at least one component selected from the group sodium chloride, aroma, vitamins, minerals, dyes, and mixtures thereof.   15 13. - Composition according to embodiment 12, characterized in that it comprises sodium chloride.  14. - Composition according to embodiment 13, characterized in that the sodium chloride content is between 3% and 15% by weight over the total weight of the powder composition.  fifteen. - Composition according to any of embodiments 12 to 14, characterized in that 20 comprises a combination of cheese aroma, umami aroma, mustard aroma, garlic aroma, onion aroma, nut aroma, species aroma, nutritional yeast aroma, or mixtures thereof.   16. - Composition according to embodiment 15, characterized in that it comprises a combination of cheese aroma and umami aroma.  25 17. - Composition according to embodiment 16, characterized in that the combination of cheese aroma and umami aroma is in solid form.  18. - Composition according to embodiment 17, characterized in that the cheese aroma content is comprised between 2% and 10% by weight over the total weight of the powder composition, and the umami aroma content is comprised between 30 0.2% and 5% by weight over the total weight of the powder composition.   19. - Composition according to any of embodiments 12 to 18, characterized in that it comprises mineral salts and vitamins.  twenty. - Composition according to embodiment 19, characterized in that the mineral salts are calcium and magnesium salts.  twenty-one. - Composition according to embodiment 19 or 20, characterized in that the vitamins are selected from the group consisting of vitamin K1, vitamin K2, vitamin D, vitamin D2, vitamin D3, vitamin B12, and mixture thereof.  22 - Composition according to embodiment 1, characterized in that it comprises a) between 30% and 70% by weight on the total weight of the composition, of legume protein, 10 b) between 10% and 20% by weight on the total weight of the composition, of hydroxypropylated starch phosphate, c) between 2% and 15% by weight over the total weight of the composition, of carrageenan, d) between 0.1% and 6.0% by weight on the total weight of the composition, of garrofín rubber, 15 e) between 1% and 10% by weight on the total weight of the composition, of tapioca flour, f) between 0.5% and 10 % by weight on the total weight of the composition, of lactic acid, and g) between 3% and 15% by weight on the total weight of the composition, of sodium chloride, where the percentages of each of the components adjust to get 100% 23. - Composition according to embodiment 22, characterized in that the legume protein is pea protein.  24. - Composition according to embodiment 22 or 23, characterized in that it also comprises at least one aroma, dye, vitamins, and mineral salts.  25. - Use of the composition of any of embodiments 1 to 24 to prepare cheese free of dairy products.   26. - Container comprising the composition of any of embodiments 1 to 24.  27. - Procedure for preparing cheese free of dairy products, characterized in that it comprises: 1) weighing a certain amount of composition of any of embodiments 1 to 24, 5) adding water to the heavy composition in section 1), 3) homogenizing the mixture from stage 2), 4) add vegetable oil to the mixture obtained in stage 3), 5) homogenize the mixture from stage 4), 6) cook the mixture obtained in stage 5), and 10 7) pour the mixture obtained in step 6) in molds and 8) allow to cool.  28. - Cheese free of dairy products comprising the composition of any of embodiments 1 to 24.  29. - Cheese free of dairy products according to embodiment 28, characterized in that it comprises between 10% and 15% by weight of the total weight of the cheese, of any composition of any of claims 1 to 24, between 55% and 65 % by weight over the total weight of the cheese, water, and between 20% and 30% by weight of vegetable oil, where the percentages of each of the components are adjusted to obtain 100%.  30 - Food product comprising cheese free of dairy products of embodiment 28 or 29.   31. - Food product according to embodiment 30, characterized in that it is selected from the group consisting of grated cheese, shredded cheese, sliced cheese, cream cheese, diced cheese, sauce, and precooked pizza cheese.  In the following, several examples are provided by way of illustration, but not limited to the invention.  Examples Tapioca flour 5.0 5.7 5.7 5.1 Lactic acid 3.0 4.3 4.3 2.8 Garrofin rubber 1.2 5.7 1.4 2.8 Sodium chloride 9.5 11 , 4 11.4 9.6 Aromas, dye, vitamins and mineral salts c. s.  100c s.  100c s.  100 c. s.  100 With each of the powder compositions described, dairy-free cheese was prepared according to the following procedure: 300 g of water were added to 50 g of the powder composition and beat at medium speed to homogenize the mixture.  Next, 120 g of vegetable oil, preferably sunflower oil, were added and beaten at medium speed to homogenize the mixture.  The mixture obtained was then cooked over medium heat for about 4 minutes, the resulting mass was poured into a mold, and allowed to cool to room temperature to solidify.  A cross-section of a dairy-free cheese obtained with the composition of example 5 is shown in Figure 1.  Figure 2 shows this grated cheese.  10 It was found that the cheese obtained with each of the compositions 1 to 8 had a texture comparable to a cheese prepared from milk, together with a good melting and spinning capacity comparable to a buffalo mozzarella cheese, and also had a high protein content, approximately 5.7% with a moisture content of approximately 60% by weight.  The melting and spinning properties were clearly observed by placing the dairy-free cheese cut into strips on a pizza dough as described in Spanish patent application P201631316 and baked according to a usual procedure.  Figure 3 shows the appearance of the pizza obtained by putting on the same cheese free of grated dairy products obtained with the composition of example 5.  twenty 
    权利要求:
    Claims (1)
    [1]
    CLAIMS 1.- Powdered composition to prepare cheese free of dairy derivatives, characterized in that it comprises: a) legume protein, b) hydroxypropylated starch phosphate, 5 c) carrageenan, d) locust bean gum, e) tapioca flour, and f) lactic acid. 2. Composition according to claim 1, characterized in that the legume protein 10 is pea protein and / or soy protein. 3. Composition according to any of claim 1 or 2, characterized in that the protein content of legumes is comprised between 30% and 70% by weight on the total weight of the powder composition. 4. Composition according to any of claims 1 to 3, characterized in that the content of hydroxypropylated starch phosphate is between 10% and 20% by weight on the total weight of the powder composition. 5. Composition according to any of claims 1 to 4, characterized in that the carrageenan content is comprised between 2% and 15% by weight on the total weight of the powder composition. 6. Composition according to any of claims 1 to 5, characterized in that the content of locust bean gum is between 0.1% and 6% by weight on the total weight of the powder composition. 7. Composition according to any of claims 1 to 6, characterized in that the tapioca flour content is between 1% and 10% by weight on the total weight of the powder composition. 8. Composition according to any of claims 1 to 7, characterized in that the lactic acid content is comprised between 0.5% and 10% by weight over the total weight of the powder composition. 9. Composition according to any of claims 1 to 10, characterized in that it additionally comprises at least one component selected from the group sodium chloride, flavor, vitamins, minerals, colorants, and mixtures thereof. 10. Composition according to claim 1, characterized in that it comprises a) between 30% and 70% by weight on the total weight of the composition, of legume protein, b) between 10% and 20% by weight on the total weight of the composition, of hydroxypropylated phosphate 10 starch, c) between 2% and 15% by weight on the total weight of the composition, of carrageenan, d) between 0.1% and 6.0% by weight on the total weight of the composition, of locust bean gum, e) between 1% and 10% by weight on the total weight of the composition, of tapioca flour, f) between 0.5% and 10% by weight on the total weight of the composition, of lactic acid, and g) between 3% and 15% by weight on the total weight of the composition, of sodium chloride, 20 where the percentages of each of the components are adjusted to obtain 100% 11. Composition according to claim 10, characterized in that it also comprises at least one aroma, colorant, vitamins, and mineral salts. 12. Use of the composition of any of claims 1 to 11 to prepare cheese free of dairy derivatives. 25 13.- Procedure to prepare cheese free of dairy derivatives, characterized in that it comprises: 1) weigh a certain amount of composition of any of claims 1 to 11, 2) add water to the weighed composition in step 1), 3) homogenize the mixture obtained in step 2), 4) add vegetable oil to the mixture obtained in stage 3), 5 5) homogenize the mixture from stage 4), 6) cook the mixture obtained in stage 5), and 7) pour the mixture obtained in stage 6) into molds and 8) leave cool. 14.- Cheese free of dairy derivatives comprising the composition of any of claims 1 to 11. 15. Food product comprising the cheese free of dairy derivatives of claim 14.
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    同族专利:
    公开号 | 公开日
    EP3360420A1|2018-08-15|
    ES2678718B1|2019-06-05|
    US20180228176A1|2018-08-16|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US4303691A|1977-11-09|1981-12-01|Anderson, Clayton & Co.|Proteinaceous food product|
    GB2484822A|2010-10-21|2012-04-25|St Giles Foods Ltd|Gluten free cheese substitutes|
    CN105941549A|2016-06-01|2016-09-21|周茂伟|Cheese dessert production method|
    US4460613A|1982-11-01|1984-07-17|Ralston Purina Company|Basal material for the preparation of tofu|
    EP3741217A1|2012-11-30|2020-11-25|Allied Blending & Ingredients Inc.|Improved dry blend for making cheese analogue|
    US20170020156A1|2015-05-26|2017-01-26|Aniceto González Rodríguez|Vegetable-based cheese and method of making the same|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201730168A|ES2678718B1|2017-02-13|2017-02-13|COMPOSITION IN POWDER FOR PREPARING EXTRA CHEESE OF DAIRY DERIVATIVES|ES201730168A| ES2678718B1|2017-02-13|2017-02-13|COMPOSITION IN POWDER FOR PREPARING EXTRA CHEESE OF DAIRY DERIVATIVES|
    EP18382067.9A| EP3360420A1|2017-02-13|2018-02-08|Powder composition for preparing dairy-free cheese|
    US15/894,237| US20180228176A1|2017-02-13|2018-02-12|Powder composition for preparing dairy-free cheese|
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