Note: Descriptions are shown in the official language in which they were submitted.
Th~ present invention relate~ to a cheese
substitute and/or extender and method for production
and use thereof. More particularly, the invention relates
to a cheese substitute and/or extender which exhibits
both the texture and the background cheesy flavor of
natural cheese.
There has been considerable effort in the art
to provide cheese substitutes. The consumption of cheese
has significantly increased in recent years and the cost
and uncertainly of supply has correspondingly increased.
Additionally, the intake of saturated fats, as contained
in natural cheese, must be limited for certain dietary
considerations.
The cheese substitutes which have been more
widely accepted can be characterized as -those substitutes
~ which are a mixture of milk derived protein, vegetable
; fat and water. Since these ingredients do not inherently
form a homogèneous solid at usual ratios and temperatures,
provisions must be made in the cheese substitute or
causing homogenization of these ingredients. One approach
in the art has been that of adding gums to the composition,
e.g., natural and synthetic gums such as gum arabic, guar
gum and the like. In general, however, the gums tend to
produce a rubbery texture in the cheese substitute which
renders the substitute unacceptable for many uses. Also,
- when heated these substitutes tend to form an un-
desirable gritty and yrainy texture. Even when not
- 2 -
heated thc rubbery texture is ~otally uncharacteristic
of cheeses such as cheddar cheese, Swiss cheese, Italian
cheese, brick cheese, colby cheese, and mozzarella cheese.
The art has suggested a number of sources o'
protein for the cheese substitutes but, generally, the
more successful cheese ~ubstitutes contain a milk derived
protein. These proteins give nutritional values similar
to cheese and are, generally, sufficiently inexpensive
so as to produce a cheese substitute at a ]ower cost
than the natural cheese. A preferred milk derived protein
in this regard is sodium caseinate which is commercially .
available at a relatively low price.
Sodium caseinate, as well as acid casein and
related products, produce an objectionable taste in the
cheese substitute. When the cheese substitute contains
casein, the well known "astringent" taste of aci~ casein is
experienced during mastication and both the acid casein and
sodium caseinate leave the well known "casein" after-taste
in the mouth. Accordingly, even with these more successful
cheese substitutes, the texture and taste are less than
desired and these substitutes are not generally used in
food compositions which contain higher proportions of cheese.
~lost uses are in compositions which use low proportions
of cheese where the objectionable taste and texture is
significantly diluted in the food compositions.
s~
A very significant improvement in providing
milk derived proteins is described in U.S. application
Serial No. 658,096, entitled BLAND NEUTRALIZED CASEIN,
which application is a continuation of application
Serial No. 455,511, filed on March 27, 1974. That
application describes a particular neturalized casein
wherein the characteristic case;in taste is essentially
totally eliminated and the resulting casein is exceptionally
bland to the taste.
In U.S. application Serial No. 455,501, filed
on March 27, 1974 and now U.S. paten~ 3,918,854, a cheese
extender is disclosed which uses the bland neutralized
casein of the above-identified application. That
cheese extender, in turn, has an exceptional bland
taste. ~hat cheese extender, however, by virtue of its
specific composition not only avoids the objectionable
taste of prior cheese substitutes, due to the protein
source, but also provides physical characteristics which
are consistent with natural cheese, e.g., provides a
stringy nature similar to natural mozzarella cheese and
the like. This composition is based on effecting a
congealing of fat,water and the bland neutralized casein
of the above-identified application. That congealed
mixture requires no gurns or the like and therefore
avoids the rubbery texture of prior composi~ions. While
9~35
this cheese e~tender has enjoyed substantial commercial
success, the taste of the cheese extender is quite
bland and as pointed out by tha-t patent the cheese
extender is normally used in combinatian with the
corresponding natural cheese or an artificial cheese flavor
in order to impart the cheese flavor to the cheese
substitute. Ratios between the cheese extender and
natural cheese of 1:2 and 2:1 axe preferred, although
for certain applications the bland cheese extender
alone may be used, i.e., where the other flavors of the
food composition predominate over the cheese flavors in
the food composition.
As is well known in the art, cheese produces
at least two distinct flavors in masticating the cheese.
The first important flavor is the characteristic flavor
of the specific cheese. For example, by virtue of the
organisms which predominate in the cheese, the characteristic
flavor of cheddar cheese~ swiss cheese, lindberger cheese,
and the like become immediately apparent in masticating
the particular cheese. Aside from these specific cheese
~lavors, the cheese also contains an important flavor
referred to in the art as the "cheese background flavor"
or the "cheesy" flavor associated with all cheeses. For
many applications of cheese, a mild specific flavor is
quite acceptable, but the additional lack of an~ background
flavor produces unacceptable results in the food composition.
-- 5
5~
S
For example, in a pizza, the mild flavor of mozzarella
cheese is often lost in the competing spice and tomato
flavors but the overall background flavor of cheese is
apparented in masticating the pizza. This cheese background
flavor is absent in the cheese extender described in the
above-identified patent and the lack of that background
flavor is objectionable to some consumers.
In many food compositions, the characteristic
to be mimicked hy the cheese substitute is the characteristic
of the cooked cheese. For example, the important character-
istic in a pizza is the stringy and translucent appearance
of the melted cheese. The cheese substitute described in
the above-identified patent well mimics those characteristics
of the melted cheese. However, for other purposes the
characteristics of the uncooked cheese are important. For
example t in wedge form for eating, in shredded or grated
form for use in salads, and the like, the physical character-
istics of the uncooked cheese are important. The cheese
substitute of the above-identified patent can be shredded
or grated or cut into wedge form for eating, but those
subdivided forms do not mimic as closely as desired the
cut or torn texture of natural cheese. For example, when
a wedge of natural mozzarella cheese is torn apart, the
tear line shows a "fibrous" textured appearance. This
appearance is important for eye appeal in certain foods
using the uncooked cheese. Additionally, when mozzarella
-- 6 --
5~i
cheese is shreddea for uncooked use, the shredded natural
cheese has a clean and unifoxm sliced edge. Here again,
this appearance is important for some uncooked food. For
example, when frozen pizza is examined by a prospective
customer, the appearance of the shredded cheese on the
pizza is often important in the customer selecting between
competing frozen pizzas. Pizzas which do not have the
characteristic shred of high quality, natural mozzarella
cheese are less appealing than the pizzas with shredded
cheese having the appearance of high quality mozæarella
shredded cheese.
Accordingly, it would be a significant advantage
in the art to provide a cheese substitute which does not
have an objectionable casein or caseinate taste but on the
other hand is not devoid of a cheezy background flavor.
It would further be of advantage in the art for the cheese
substitute to provide the desired physical characteristics
and texture in both the cooked and uncooked form.
~0 It is therefore an object of the present
invention to provide a cheese substitute (or extender)
which does not have the disagreeable casein or caseinate
taste (or any other objectionable taste) but yet provides
s
the background cheese flavor of natural cheese. It is a
further object of the invention to provide such substitute
with the said background flavor which may he additionally
flavored, as desired, to mimic the to~al flavor of natural
cheese, ranging from the very mild mozzarella cheese to
the heavily flavored Italian cheese. It is a further
object of the invention to provide such cheese substitu-te
where both the cooked and uncook~d characteristics and
textures closely resemble the characteristics and textures
of the cooked and uncooked natural cheese. It is yet a
further object of the invention to provide various forms
of the cheese substitute and food compositions containing
the cheese substitute. Finally, it is an object of the
invention to provide methods for the producing and use
of the cheese substitute. Other objects will be apparent
from the following description and claims.
The present invention is based on a primary
discover~. It has now been determined that the prior
cheese substitu~es using milk derived protein lacked the
conventional background cheese flavor because that back-
ground cheese flavor is not associated with the conventional
milk derived protein but is associated with the products
o~ proteolytic en7.ymatic digestion of those milk derived
proteins. Thus, in order to provide the desired background
cheese flavor, the heretofore used proteins mu3t be
at least in part digested by proteolytic enzymes.
The invention is also based on a subsidiary
discovery. In producing the enzymatic digestion product,
the physical functionality required for the cheese sub-
stitute can be aohieved only when the enzymatically
digested protein is in a "clot" form. In this regard,
a clot i9 defined as being a discrete particle of
enzymatically digested milk derived protein. It is not
a suspension,solution or emulsion, although the clots
per se may be discretely suspended by appropriate means.
When clots of the proteolytic enzymatically digested milk
derived proteins are used in the compositions, the com-
position will congeal in the manner described in the
above-identified patent, and the congealed compositions
exhibit both the textuxe and the background cheese flavor
of natural cheese, essentially both in the cooked and
uncooked form.
Thus, in the broadest sense the invention
relates to ~ cheese substitute composition which is
a congealed n~echanical mixture of milk derived protein,
5~S
'
fa, and water where the ratio of protein to fat i6 1: 4
to 4:1 and the ratio of water to the combination of protein
and fat is from 1:3 to 4:1, i.e. the solids content is at
least 25%, calculated as the protein and fa~ being total
; 5 solids. The improvement of the invention is where the
milk derived protein is at least in part pro-teolytic
enzyme clotted milk protein, whereby the congealed com-
position exhibits the texture and background cheese flavor
of natural cheese.
The clotted protein used in the present invention
will provide its unique functions to a wide range of cheese
substitute materials, including those cheese substitutes
which use a gum or like thickening or solidifying agent,
although in those cases the characteristic rubbery texture
of those cheese substitutes will remain. The clotted protein,
however, is primarily applicable to those cheese substitute
materials which are congealed mechanical mixtures of protein,
fat and water. In this regard the term "mechanical" means
that the protein, fat and water are added as individual
ingredients and blended in to a physical mixture where the
protein, fat and water are visibly detectable as different
phases (ingredients). Correspondingly, the term "congealed"
means that the mechanical mixture is converted to a homo-
geneous mixture with no visibly detectable different phases,i.e., the water, protein and fat are not in visibly,
discernably different phases. Accordingly, the term
congealed does not include a mechanical mixture of
the ingredients and indeed the composition is best
- 10 -
5~35
described as a gel. While not bound by theory, it
appears tha~ the present protein is sufficiently solvated
by water to act as a semi-solid emulsifier for the fat
and water, i.e., it is gelable. Thus, the clotted protein
used in the practice of this invention must be capable
of producing a gel of the described ingredients.
On the other hand the fat used in the cheese
composition is not narrowly critical and usually is chosen
from any of the conven~ional vegetable fats. Animal fat
will function in the same manner as vegetable fats, but
animal fat tends to induce its own flavor into the cheese
composition and presents problems in preserving the
cheese substitute~ Accordingly, animal fat is not a
commercially practical embodiment of the invention. The
vegetable fat may be chosen from any of the conventional
ats such as derived from coconuts, soy beans, safflowers,
corn, cotton, peanuts, etc., either hydrogenated or non-
hydrogenated. However, relatively low melting point
vegetable fats are preferred, and it is further preferred
that the vegetable fat be chosen from those having a more
5~3S
bland taste, e.g., soy bean oil and corn oil. Preferably,
the melting point of the fat should be less than 130F
and preferably the melting point is between 20F and 125F,
especially between 50F and 120F.
The relative proportions of the clotted protein
to fat can vary widely and, as can be appreciated, will
depend primarily upon the particular cheese being mimicked.
Generally speak;ing, these proportions will ~e consistent
with the higher or lower proportions of protein to fat
in the natural cheese, although the proportions will not
necessarily be the same. For example, for a soft cheese,
such as cream cheese, the ratio will be relatively low,
i.e. as low as 1:4. On the`other hand, where the cheese
to be mimicked is a hard and tough cheese, such as highly
aged Parmesan cheese, then the propor~ions of protein to
fat will be relatively high, i.e~, as high as 4:1. It
should be appreciated, however, that these proportions
are in regard to the mimicking of the natural cheese and
if it is intended to mimic a cheese product, e.g., a
cheese sauce, then proportions outside of this range
may be used. In a sense, these greater ranges provide
proportions for producing the mimicked cheese and
additi.onal proportions for then converting the mimicked
cheese into a mimicked cheese product. For example~
a cheese sauce, may use a protein to fat weight
- 12 -
s
ratio as low as .5:4.
Correspondingly, the ratio of water to the
combination of protein and fat will vary depending upon
the particular cheese being mimicked. Thus, when mimicking
a low moisturecontent cheese, such as highly aged ~armesan
cheese, the ratio of water to the combination of protein
and fat may be as little as 1:3. On the other hand,
when mimicking a high moisture content cheese, such as
low solids unaged mozzarella cheese, the ratio of water
to the combination of protein and fat may be high, e.g.,
4:1. Similarly, when it is intended to mimic a product
of the cheese, ratios outside of this range may be used.
Thus~ if it is int~nded to mimic a cheese fondue, then
the ratio of water to the combination of protein and fat
could be as high as 7:1.
In both of these regards, however, it is
preferred that the ratio of protein to fat be from 1:3
to 3:1 and more preferably from 1:2 to 2:1. When the
ratio is between 1:1.5 and 1:1.1, the best results for
most mimicked cheeses will be achieved. Similarly, it
is preferred that the ratio of water to the combination
of protein and fat be from 1:2 to 3:1 and especially from
- 13 -
~9~ 3S
.,
1.5:1 to 1:1.5. Best results are achieved at ratios
between 1.25:1 and 1:1.25.
The remainder of the ingxeclients of the
composition may be as desired. However, the combination
of protein and fat should comprise at least 50% of the
total solids of the cheese substitute composition,
preferably at least 60 to 75%, and more preferably at
least 90 to 92~. The remaining ingredients can be con-
ventional flavorings, certified food colorings, preservatives,
etc~ Examples of the foregoing are salt, lactic acid or
lactates, butter oils, especially lipolyized butter oils,
titanimum dioxide, carotene, imitation and natural cheese
flavors and natural cheese. While not preferred, conven-
tional bulking agents or fillers may be used with the
present cheese substitute, including conventional acid
casein and caseinates, e.g., acid casein, sodium caseinate
potassium caseinate and calcium caseinate although if
substantial amounts of these fillers or bulking agents
are used, objectionable flavors, as noted above, will
result.
The entire congealable protein of the composition
may be the proteolytic enzyme clotted protein, or that clotted
- 1~
9~
protein may form only part of a congealable protein.
The remainder of the congealable protein may be chosen
from conventional proteins, such as casein or caseinates
as described above~ and including the bland magnesium
c~einate or potassium caseinate of the above-identified
U.S. application. However, to achieve the desired physical
characteristics andbackground cheese flavor, the present
clotted protein should comprise at least 25% of the
congealed protein of the cheese substitute composition
and more preferably at least 50~ thereof. Ideally the
clotted protein will comprise at least 75% of the congealed
protein and for best results the clotted protein will be
100% of the congealed protein of the cheese substitute
composition.
As noted above, in order to a~hieve the desired
functionality, the clotted protein must have clo~
characteristics such that it is a discrete clot. If ~he
enzymatic di~estion has not proceeded to the point that
a discrete clot is formed, then the digestion has not
produced sufficient digested product to provide the
desired background cheese flavor. Additionally the desired
physical functionality of texture and appearance will not
be achieved in the cheese substitute. This is particularly
true when the protein of the cheese substitute i9 not
all clotted protein.
On the other hand, the enzymatic digestion
must not proceed to the point that the clot characteristics
are lost. In this case, digestion would have proceeded
to the point that the desired texture and appearance will
not be achieved in the cheese substitute and indeed with
further such digestion a congealed mixture will not be
achieved. Further, the increased digestion tends to
produce undesired flavors. Accordingly, for purposes of
the present specification and claims, these clot character-
istics of the clotted protein are defined as those clots
which are shaped sustaining and filterable, i.e., when
separated or merely suspended, the clots will retain,
essentially, their shape and can be separated from a
suspension by ordinary filtration techniques, i.e., filter
paper, filter cloth, centrifuging, and the like.
- 16 ~
So long as the above characteristics are
achieved, the particular enzyme is not critical. Thus
the clotted protein may be the enzymatic product of
milk protein digested by an animal derived, vegetable
derived or microbial derived enzyme. However, since
the enzymatic digestion is for the purpose of advantageously
converting the protein, it is preferred that the enzyme
is substantially only a proteolytic enzlyme. In this case,
should other substituents be associated with the protein
being enzymatically diges~ed, e.g., fat, those additional
ingredients will not be enzymatically digested with the
possibility of producing off flavors, particularly in the
case of associated fat. To achieve this specificity of
en~ymatic reaction, the more conventional animal or mi-crobial
enzymes are preferred, e.g., rennet and pepsin type enzymes.
For the same reason noted in the foregoing
paragraph, it is preferred that the clotted protein be
derived from skim milk, since this minimizes the possibility
of contaminating flavors, i.e., enzymatic derived fat
~0 flavors. However, whole milk, dry milk solids, skim
milk solids, casein and caseinates may be used, although
not preferred.
- 17 -
5~
The general process for enzymatically digesting
milk derived proteins is well known in the art and need
not be described herein for sake of conciseness. Briefly
stated, however, a suspension of the desired milk derived
protein is simply treated with an appropriate enzyme
and sufficient time is provided for the enzyme is achieve
the desired degree of digestion. This time will vary
depending upon the particular protein and thelparticular
suspension thereof, as well as the particular enzyme and
the temperature o~ enzymatic digestion. Generally, the
temperature can be up to the point of denaturization of
the protein and/or deactivation of the enzyme and as low
as solidification of the pxotein suspensiorl and/or the
essential lack of activity of the enzyme. Generally
speaking, between approximately 30F and 180F, adequate
enzymatic reaction will take place, but more usually
these processes are carried out between about 50F and
120F. If a conventional casein or caseinate is used as
the protein source, e.g., acid casein, sodium caseinate and
2~ the like, provisions should be made to allow enzymatic
digestion to take place. For example, when the casein is
- 18 ~
- \
the protein source, then a suspension ther~of ~hould
be made in order to give adequate opportunity for thc
enzyme to react with the protein. When natural suspensions
are used, such as skim milk, then milk protein is in a
favorable condition for quick and accurate enzymatic
digestion. Skim milk also has a low level of fat and
for these reasons is the preferred protein source for
the clotted enzlyme~ By way of illustration, therefore,
skimmed milk at room temperature is treated with rennet
enzyme, in usual concentrations, and the enzyme is allowed
to digest the protein until clotting commences. The
enzymatic di~estion is then closely followed and when
clotting has been essentially completed (little further
clotting takes place~, the clot is removed from the
suspension, e.g., filtered, centrifuged, decanted, drained,
and the like. Preferably, the enzyme is deactivated by
conventional manners, preferably simply by heat, i.e.,
at temperatures of about 185F or greater. This curd
is then both shape sustaining and filterable and is
quite acceptable as the clotted protein in the present
composition. Indeed, clotted protein made, essentially,
-- 19 --
s
accordingly to the foregoing described process, is
commercially available. Heretofore its uses have been
for conventional dairy compositions, e.g., ice cream,
etc. The recovered clotted protein may be dried or it
may be used in its wetted form in the present composition,
although for storage stability it should be dried or
pasteurized. In this case, the clotted protein is
produced separately from the composition and added to
the composition when the composition is prepared. On
the other hand, it should be appreciated that the clo~ted
protein may be produced in situ in the composition.
Thus, when the suspension of protein is totally added
to the composition, the enzyme may also be added to the
composition to produce the clotted protein in situ in
the composition. In this case, normally, the amount of
water associated with the suspension of the protein,
e.g., the water in skim milk, should be within the range
anticipated for the composition. Thus, the water suspending
protein (e.g., the water of the skim milk) will be the
water for producing the cheese substitute composition
and the clotted protein will be produced in situ. This,
however, is not a preferred form of the invention.
20 -
The composition is prepared by mixin~ the
clotted protein, fat and water until a homogeneous mixture
is obtained and congealing of the mixture at least commences.
In this regard, the term "homogeneous" is defined to mean
that the mixture does not have discrete proportions or
phases of the protein, fat and water. It is necessary to
continue the mixing until congealing at least commences.
The clotted protein, ~nder appropriate conditions, can
commence congealing of the present ingredients without any
special procedure being followed, as opposed to the con-
gealing accomplished in the above-identified patent. It
is believed the enzymatic digested pxotein is in a form
which is more easily solvated by water than the form of
the protein in the above-identified patent and adequate
congealing for some cheese substltutes can be achleved by
simple mixing. This is, of course, an additional and
important feature of the present invention.
Of course, the requisite time for accomplishing
a congealing of the mixture will depend upon the mode
of mixing and the temperature of mixing. While any
desired form of mixing may be used, including paddle mixers,
blenders, shearing mixers, roller mixers, and the like,
- 21 -
S~
a simple beater mixer or even a home mixer such as
MIXMASTE~ may be used. Similarly, mixing speeds are
not critical and may be as desired, so long as the
homogeneous mixture is obtained. Temperature, on the
other hand, will affect mixing time. The lower the
temperature, the longer the mixing time required. While
the temperature can ~e as low as the solidification
point of the mixture, and as high as the boiling of the
liquids associated with the mixture, for convenience the
mixing is carried out a temperature between at least
35F andno more than 210F. ~ost conveniently, mixing is
conducted simply at about room temperature. However,
there are advantages in mixing at elevated temperatures,
since the speed of reaching a homogeneous mixture and
the commencement of gelation will be increased. Additionally,
if the mixing temperatures are sufficiently high, pasteuri
zation of the product will also take place during mixing,
which is an additional important feature of the invention.
Thus, for speed of mixing, mixing temperatures of between
130F and 200F are preferred, and to insure pasteurization,
mixing temperatures of at least 170F are necessary.
Longer mixing times at higher temperatures, i.e., temper-
atures beyond 210F, should be avoided since denaturization
* Trade mark
B
~, ,
of the protein can commences at those higher temperatures.
With the higher temperatures, mixing to a
homogeneous condition and to the point that congealing
commences can be achieved in as little as 2 minutes,
but more usually the mixing is carried out at least 4
minutes. Longer mixing times may be advantageously used,
e.g., a half hour ko one hour and a half, but there is no
advantage in significantly longer mixing times, especially
over three hours.
~s noted above, it is only necessary to continue
the mixing until congealing commences. At this point,
the shape sustaining properties of the mixture will be
achieved, although those properties will not be fully
developed. In order to fully develope those properties
the mixing is continued until the mixture is congealed
to a non-flowable state at room temperature. In other
words, the mixture can not be poured at room temperatureO
This does not means that when left at rest the mixture
will not eventually cold flow but that it is simply
not pourable. When the mixture is congealed to
a non-flowable state, the mixture may then be shaped
into a form, e.g., a cheese wedge, a cheese ball, etc.
- 23 -
When the congealed mixture is formed into a
shape, that shape can be further treated to render the
congealed mixture into yet another form. For example,
a wedge form may be grated or shredded so as to render
it in a form suitable for use in foods, e.g., pizza,
macroni and cheese, cheese sauces, etc. Additionally,
if desired, the cheese substitute may b~ molded into
specific decorative shapes, e.g., the shapes of animals,
playing card suits, etc. If may be also formed into
a di~persion for flavoring food products, such as
corn curls and the like.
The speed and convenience of mixing the ingredients
to a congealed mixture can be increased by the use of
an emulsifier which is added to the mixtuxe prior to
mixing. While any food-grade emulsifier may be used,
the "processed cheese emulsifiers" are preferred, since
these emulsifiers are food-grade and the use thereof
is well known to the art. Particularly preferred are
the citr~tes, monophosphates and polyphosphates emulsifierst
~0 e.g~, orthophosphoric acid, mono-, di- and tri- sodium
or potassium or ammonium or calcium phosphate, sodium
aluminum- or mono aluminum- phosphate, mono- and tri-
magnesium phosphate, sodium acid pyro phosphate, tetra
sodium or potassium pyro phosphate, sodium or potassium
tri- polyphosphate, sodium tetrameta- or hexameta-
phosphate, potassium metaphosphate, sodium citratP or -
mono- and di- glycerides.
- 24 -
Either with or in lieu of emulsifiers, a favorable
acid/base balance can increase the ease of mixing and the
degree of homogenity which results. Thus, lactic acid/
sodium hydroxide, citric acid/magnesium hydroxide, etc.,
S may form useful buffers. Indeed, an alkaline earth metal
salt, oxide or hydroxide congealing agent, e.g., magnesium
oxide, as disclosed in U.S~ patent 4,031,254 is advantageously
used.
While the pH of the mixture, either prior to
or after congealing, may vary widely, it is preferred
that the pH be on the acidic side, since this tends to
provide better flavors and stability of the congealed
product. Particularly, a pH of between 4 and 7 seems
to be optimum and that pH can be achieved by adding
to the mixture a food-grade acid or base to correspondingly
adjust to the pH. Any of ~he food-grade acids or bases
may be used, particularly the mineral acids, citric/lactic
acids, etc., and the alkali and alkaline earth bases,
e.g., sodium hydroxide, potassium hydroxide, magnesium
hydroxide, and the like. It has been found, however,
that lactic acid has an additional advantage of increasing
the functionality of the congealed mixture for mimicking
certain cheesesJ e.g., the stringiness of mozzarella cheese
and for this reason lactic acid is the preferred acid for
adjusting the pH.
Of course, prior to mixing one or more of
preservatives, flavors, colorings salts, nutritional
supplements and the like may be added. These are con-
ventional in the art and will not be described in detail
herein for sake of conciseness.
- 25 -
s
The congealed miY~ture may be converted to a
dried form if desired simply by drying in a conventional
manner, e.g., roller dryers, tr~y dryers and the like.
Alternatively, the congealed mixture may be macerated,
suspended in a liquid and spray dried to a powder. Drying
of the congealed mixture will, of course, provide shelf
stability and the congealed mixture may be reconsti~uted
simply by mixing again with water to provide the congealed
form. Th~ dried form is convenient for mixing with a
food stuff to provide a food composition, i.e., dried
mac~x~i and cheese, for reconstitution and preparing at the
home. Of course, the congealed mixture itself may be
admixed with the food stuff to provide a food composition,
but some means, such as freezing, will he required to
provide shelf stability. For example, where the food
composition is a pizza, the congealed cheese substitute
may be shredded and placed on the pizza, but the packaged
pizza must be frozen in order to provide shelf stability.
When it i5 desired to provide a shelf stable
product which can be reconstituted in the home to pro~ide
a cheese wedge or the like, the clotted protein and fat
are first mixed to a dry form without the water being
- 26 -
5~5
added at that time. This dry form is then packaged and
supplied to consumers ~or reconstitution by the consumer.
Thus, the consumer will subsequently add the necessary
water to the dried form and mixing, in the same manner
described above, will be carried until the homogeneous
mixture is obtained and congealing of the mixture at least
commences. Thus, by this method the dry ingredients may
be kept on the shelf, for example,lin the home and re-
constituted to form a cheese wedge as required. This,
of course, is a substantial advantage in that a shelf
stable form of cheese substitutes will be available to
the householder. Of course, once the cheese substitute
is reconstituted, refrigeration will be required for
storage.
As can be appreciated, in preparing a cheese
substitute to mimic a specific cheese, processiny steps
and conditions may be varied to enhance certain properties.
For example J the stringy characteristic of melted
mozzarella cheese is most difficult to mimic in a cheese
substitute. That stringy characteristic is a result
of very special viscoelastic properties in the mozzarella
cheese and this property is shared by few other cheeses.
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Since this is the most difficult pr"perty to mimic, and
since mozzarella cheese substitute i~ an important
feature of the invention, the following description and
example will be specific ts a mozzarella cheese substitute,
although it is to be understood that the invention extends
to the scope described above. In the Examples, as well
as in the for~going description, all percentages and
parts are by weight unless otherwise,designated.
EXAMPLE 1
To achieve the stringiness associated with
mozzarella, it is important ~hat an exceptionally
homogeneous mixture of the clotted protein, fat, water
and additional ingredien~s be achieved. Increased
homogeneity can be produced by several different processing
steps and conditions. ~irstly, increased mixing temper-
atures promote increased homogeneity. Secondly, the
use of emulsifiers and favorable pH ranges increase
solvation of the protein and promote homogeneity. Thirdly,
the length of mixing and the precise kind of mixer can
promote homogeneity, although this is of less importance
than the foregoing for promoting homogeneity. Lastly,
the order of addition of the ingredients and the physical
form of the ingredients, e.g. t the particle size of ~he
- ~8 -
585
clotted protein, can effect homogeneity. The following
will illustrate the effects of some of the processiny
conditions for promoting greater homogeneity and th
desired stringiness, as well as other characteristics,
of mozzarella cheese substitute. In this Example, the
term "rennet casein" is used to indicate that the clotted
protein of the invention has been commercially purchased
and is the clotted protein derived from clotting with
the rennet enzyme. Most commercial sources of rennet
casein are Australian and New Zealand rennet casein. It
should be understood, however, that this terminology does
not imply that the material is "casein" and it should be
fully understood that the protein used is the enzymatically
digested protein.
FORMULA A
Ingredient Percent
Rennet casein 28.0
Fat (CIROL, 101-110melt) 21.2
NaCl 1.4
~0 Polyphosphate emulsifier 3.0
(KASA~)
Sodium citrate 0.5
Lactic acid (88%) 1.8
Potassium sorbate 0.1
(preservative)
Water 44.5
* Trade mark
- 29 -
5~
Test 1
The fat was placed in a Groen kettle and
heated to 150F to melt the fat. The rennet casein
was disbursed with agitation and water heated to 130F
was mixed with further agitation. The temperature
dropped during the mixing to 110F and the product
thickened to the consistency of mashed potatoes. The
temperature was raised to 160F for 40'minutes. No
change ~n the product was observed. The product did
not exhibit the desired exceptional stringiness of
mozzarella cheese.
Test 2
Test 1 was repeated except after completion
of further mixing at 160F, the phosphate emulsifier,
sodium citrate and lactic acid lpH adjustment) were
added, along with the salt and preservative. The
temperature was raised to 180F and the product rapidly
smoothed and became more homogeneous. The product,
when completely conyealed and subsequently melted product
strings in the nature of mozzarella cheese.
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~9~S~35
Te~t 3
In this test the following formula was
used:
FORM~LA B
__
Ingredients Percent
Rennet casein 24
Fat (CIROL, 101-110 melt) 22
NaCl 2
Polyphosphate emulsifier .4
(KASA~)
Sodium citrate 2.0
Lactic acid (88~) 1.5
Potassium sorbate 0.1
Water 48
The fat was melted in a Groen kettle at 150F and the
rennet casein was blended therewith. The remaining
ingredients were dispersed in the water and added to
the kettlQ at 165F. After 15 minutes of mixing at
that temperature, the product was very fluid and gritty,
little thickening had taken place. At 20 minutes of
mixins~ some thickening began and at 30 minutes the
product was very thick. However, the product would not
* Trade mark
** Contains 0.5% lecthin
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r
lB~
1~ 5~
string in the nature of moz~arella. The temperature
was raised to 170~F and mixing was continued for additional
15 minutes. The product smoothed out, became very thick
and the product would string in the nature of mozzarella
cheese.
Test 4
In this test formula A above was used. Fat
was melted in the Groen kettle at 120F and the rennet
casein was dispersed therein. The remainlng ingredients,
with the exception of the acid, were dispersed in water
at 130F and added to the dispersion of rennet casein
and fat. An immediate thickening occurred. After 5
minutes of mixing at 140F, the product smoothed. After
a total of 10 minutes mixing time the acid was added and
the temperature was increased to 165F. After thorough
mixing, the product was recovered and cooled. The product
was smooth, very homogeneous and would stretch in the
nature of mozzarella cheese.
Test 5
The formula of A above was again used (with
the exception of two additional percents of wa-ter being
used - a total of 102.5~). In this test the fat and
protein were blended in a silent chopper (a relatively
high speed slicing and chopping machine) for 1 to 2
minutes. The emulsifier, salt, and sorbate were also
* Trade mark
i3e .
blended in the chopper. This pre-blended product was
then placed in a Groen ke-ttle and the water and acid
were added thereto with heating to 180~F. After approx-
imately 15 minutes of mixing, the product was smooth
S and thick and exhibited the stringy characteristics of
mozzarella cheese.
EXAMPLE 2
Preparation of Pizza
Traditional pizza dough was prepared by mixing
flour, salt, solid vegetable shortening, scalded milk
and dried yeast. The dough was allowed to raise in
the conventional manner and rolled into an unbaked
pizza crust. The crust was lightly brushed with olive
oil and traditional pizza sauce was placed thereon. The
sauce was prepared by mixing mascerated tomatoes, minced
garlic, minced onion, olive oil, oregano, freshly ground
black pepper and red pepper flakes. Onto the pizza
sauce was placed grated mozzarella cheese substitute,
the produce of Test 5 of Example 1.
* Trade mark
- 33 -
Thereafter, the pizza was baked at 420F for
twenty minutes. The cheese o~ the baked pi2za was white,
of a milky translucent appearance and when pulled, stringed
in a manner ~ssentially the same as mozzaxella cheese.
As a comparison, a pi~za was prepared in the
same manner as described above, except that all natural
mozzarelia cheese was used~ The all natural mozzarella
cheese pi~za could not be distinguished from the pizza
with the present substitute in terms of its appeaxance,
stringiness, or other physical characteristics, as well
as the cheese background flavor.
EXAMPLE 3
_ _
The following procedure was used in each of the
following tests.
Melted fat, 140F, was added to an auyer type
cheese cooker. Color and emulsifiers, when used, were
previously dispersed in the fat. Hot water, 160F, was
added to the cooker. All salts and preservatives were
previously dispersed in the water. One half of the rennet
casein was added to the cooker with agitation. The
addition of casein was halted and some of the product was
removed from discharge port of the cooker and added back
into feed hopper to eliminate rennet casein build-up at
the discharge end. This was repeated until all all of
the rennet casein was added and dispersed. The lactic
- 34 ~
acid was then added and heat was applied by steam
in~ection to raise product temperature to 175-180F.
Mixing was continued until the mixture congealed.
_est
In this test the following formula was used:
Ingredients Percent
Rennet casein 29.5
Vegetable fat (CIRO~) 18.0
Sodium aluminum phosphate (CASAL~ 2.5
Sodium citrate 0.5
Salt 1.4
- Lactic Acid (88%) 1.8
Emplex*~-mulsifier) .01
Glycerol monostearate .04
Potassium sorbate 0.1
Hansen*at-435-S (color) .0015
Water 47.0
A mozzarella cheese substitute was produced.
Test 2
In this test the following formula was used:
In~redients Perc
Rennet casein 18.5
Vegetable fat (CIROL) 22.2
Trisodium phosphate dodecahydrate 2.0
25 Sodium aluminum phosphate (KASAL) 1.0
Salt 1.0
Potassium sorbate 0.1
N.F.D.M. 1.5 ~
Sweet Whey ~ flavor
Cheztone*101(high cure cheese pow) 6.0
Givaudan*F 8920 (cheese flavor) 5.0 J
Water 40 4
An American cheese substitute was produced.
* Trade mark
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~B
: . !
