Note: Descriptions are shown in the official language in which they were submitted.
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32
1 ~lELT~BLE CHEESE ANALOG
1. Field of the Invention
The present invention relates to cheese analog
products which are basically water dispersions of protein
5 including caseinates and edible oil. More particularly, the
invention is directed to a cheese analog product which
substitutes partially hydrolyzed wheat gluten or the
combination of partially hydrolyzed wheat gluten and
hydrolyzed soy isolate for all or a large portion of the
10 caseinate to provide a product which structurally looks,
feels, melts and tastes like an all-cheese product.
2. Background of the Invention
Cheese, a highly desirable food product, is
prepared by pressing curds of milk. Cheese analog products
i.e., cheese substitutes, have been prepared to provide
products looking, acting, melting and tasting like cheese but
which have a lower caloric content and are more economical to
make. Normally cheese analogs are prepared using
combination of water; proteins such as soy milk, dairy
proteins such as sweet whey, caseinate and the like;
edible oil; gelatin, flavors and the like. The desirable
properties of the cheese analogs must be the same properties
which cheese has. These properties include firmness, ability
to slice, smoothness, even melting r taste, among other
properties. It is essential for the marketing and sale of
the cheese analog that the desirable cheese properties are
present. where is a constant search to find reformulated
cheese analog products retaining and/or improving upon the
qualities or characteristics of known cheese analog products
that are needed for consumer acceptance purposes. In this
invention, proteins, not previously used in cheese analogs,
GAS
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1 are substituted for a large portion of the caseinates
previously used in such products resulting in an analog
product maintaining the desirable cheese properties ox a
cheese product.
Summary of the Invention
This invention provides for the use of partially
hydrolyzed wheat gluten as a substitute for the caseinate
normally needed to produce a cheese analog having highly
desirable cheese properties. The partially hydrolyzed wheat
10 gluten can be substitute for about 65 to 100 weight percent
of the caseinate normally present (which is usually up to
about 15 weight percent) in the cheese analog product. The
other ingredients present in the products of this invention
are gelatin, edible oil, hydrolyzed soy isolate, soy milk,
15 water and flavors, if needed.
Detailed Description of the Invention
The cheese analog products of this invention
require the presence of water, partially hydrolyzed wheat
gluten and a stable oil in water emulsion made with a
20 meltable fat. A small amount of caseinate in the emulsion
greatly improves the properties of cheese analog. Other
proteins can be used, such as, hydrolyzed soy milk or
hydrolyzed soy isolate to partially replace the hydrolyzed
gluten; but the dairy proteins, such as, sweet whey, are not
essential. It has been discovered that the optional presence
of gelatin, in small amounts, about 0.5 to about 4 weight
percent, preferably about 1 to about 3 weight percent, of the
cheese analog product increases the desirable cheese
properties.
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1 The partially hydrolyzed wheat gluten used herein
must be sufficiently hydrolyzed to provide the desirable
viscoelastic properties of the cheese analog.
The useful partially hydrolyzed wheat gluten
5 materials are those having a torque remoter value of 10-30
meter-grams, and preferably of 10-20 meter-grams. These
values represent the change in torque needed to mix the
gluten in a Required torqlle Remoter produced by Hake
Inc., Type m) which has a 2" (Sigma) mixing head with a 100
lo gram capacity, under the following conditions: mixing at 80
RPM; full scale Lydia meter-grams; 50 C jacketed; 1 part
gluten: 1 part water with 0.5~ (of gluten) enzyme, Miles
Bromelain concentrate 1100, activity #1124.
The amount of partially hydrolyzed wheat gluten may
range from about 10 to about 35 weight percent, and
preferably about 14 to about 25 weight percent, of the analog
product. The combination of partially hydrolyzed wheat
gluten and partially hydrolyzed soy isolate may be used in
amounts described above for the wheat gluten. The amount of
20 wheat gluten to soy isolate may be present in weight ratios
from about 1:1 to about 15:1, preferably 1.2:1 to about 12:1.
The use of a small amount of caseinate in the
emulsion improves the properties of the cheese analog. The
caseinates can be present in the form of sodium caseinate,
potassium casainate, ammonium caseinate and the like or
combinations thereof. The amount of caseinate present may
range from 0 up to about 5.25 weight percent, preferably
about 2.25 to about 4.5 weight percent, of the total analog
product.
JO Water must be present in amounts ranging from about
30 to about 60 weight percent, preferably from about 4Q to
about 50 weight percent, of toe total analog product.
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l The edible oils that may be used in the products of
this invention include hydrogenated cottonseed oil,
hydrogenated soybean oil, coconut oil, rhapsody oil, peanut
oil, olive oil, palm oil, palm kernel oil, sunflower seed
5 oil, rice bran oil, corn oil, sesame seed oil, safflower
oil, nasturtium seed oil and the like. The oil
should have a melting point of between about 80 to 11~ F,
and preferably of about 90 to 10~ F. The amount of the
edible oil may range from about 15 to about 40 weight
lo percent, preferably 18 to about 30 weight percent, of the
total analog product.
A small amount of a non ionic surface active agent
such as Tweet R can be used to help stabilize the emulsion
phase used in this invention.
The cheese analogs of this invention may be readily
made by forming an aqueous slurry of the hydrolyzed wheat
gluten, gelatin and in some cases combining hydrolyzed soy
isolate with the wheat gluten and blending this slurry with
an aqueous emulsion of sodium caseinate, edible oil and a
non ionic surface active agent. When the mixture is
homogeneous, it is poured into a mold and refrigerated.
The following examples are merely illustrative of
this invention, and are not intended as a limitation upon the
scope thereof.
In the examples, a Melting Index Test value is
referred to as an indication of the acceptability ox the
analog product, from a melting characteristic point of view.
The Melting Index Test employed in this regard is
a modification of the Standard LID. Scrubbier Melt Test
Cheese and Fermented Goods, F. Kosikowski, 1978, page 405,
and is conducted as follows:
l Cut a cheese disk 3/8 inch thick and 2 inch
diameter using a cookie cutter. Place it in the center of a
crystallizing dish (loom x 50~n) and photograph. Place the
dish on a steam bath for 7 minutes. Photograph the dish with
5 the melted cheese over graph paper (1/4 inch boxes). Count
the number of boxes across the diameter of the melted cheese
and calculate the Melting Index as below:
Melting Index = (Number of boxes across diameter
after melt) minus (Number of boxes across diameter before
lo melt).
According to this test method, Land O Lakes Process
American Cheese has a melting index of 3.
EXPEL I
The following ingredients were mixed for two hours
in a jacketed Sigma mixer at 50 C:
Weight % of
Total Analog
wheat glutton yams 24.4
water 175 grams 24.4
bromelain88 milligrams
The bromelain is used to hydrolyze the gluten
during the mixing step. The temperature of the mixture is
raised to 85
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l C. for 10 minutes and 14 grams gelatin (2.0~ of total analog)
are added. The mixture is then cooled to 50~ C. and an
emulsion consisting of:
Total Analog
water 150 grams 20.9
Tweet 60250 milligrams 0 03
sodium caseinate28 grams 3 9
a mixture of hydra grams 24.4
jointed coconut and palm
lo kernel oil having a melting
point of 102 F.
is added to the aqueous hydrolyzed wheat gluten in the Sigma
mixer described above. The mixture is blended until
homogeneous and then poured into a mold and refrigerated. The
15 product was firm, sticky, non smearing and melted jell. This
is a satisfactory cheese analog product, with a melting index
ox about 3.
EXAMPLE II
A product was made using the same procedure an
amounts of the same ingredients as were used in Example I
except that butter in the same amounts was substituted for
the blend of oils used in Example 1, and the Tweet 60 was
left out. The product did not set up and was unsatisfactory
as a cheese analog product.
EXAMPLE III
A product was made using the same procedure and
amounts of the same ingredients as were used in Example I
-- except that sodium caseinate~ in the same amount, was
3 substituted fox the gelatin. The product sot and difficult
to slice. It had a melting index of 5.
AL I i 5
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EXAMPLE IV
A product was made using the same procedure and
amounts of the same ingredients as were used in Example I
except that calcium sodium caseinate, in the same amount, was
substituted for the gelatin. The product was very sticky,
smeared when sliced; and when melted it was very fluid. It
had a melting index of 5.
EXAMPLE V
A product was made using the same procedure and
lo amounts of the same ingredients as were used in Example I
except that the wheat gluten used was hydrolyzed for only 30
minutes, and was not sufficiently hydrolyzed to produce a
meltable cheese analog. Its melting index was zero.
EXAMPLE VI
The following ingredients were mixed in a jacketed
S qt. Hubert mixer at speed 2 and 50 C for 45 minutes with
a dough hook and 75 minutes with a paddle:
Weight of Total Analog
20 Wheat glutton grams 24.4
water 175 grams 24.4
Bromelain88 milligrams
* Trade Mark
lo S
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1 The temperature of the mixture was raised to 85 C
for 10 minutes and 14 grams of gelatin (2.0~ of total analog)
was added. The mixture was then cooled to 50 C and an
emulsion consisting of:
Weight of Total Analog
Water 150 grams 20.9
Tweet 60 250 milligrams 0.03
Sodium caseinate28 grams 3.9
10 Vegetable shortening 175 grams 24.4
was added to the aqueous hydrolyzed gluten in the Hubert
mixer described above. The mixture was blended until
homogenQus and then poured into a mold and refrigerated. The
resulting product was soft and sliced well; it was smooth,
not sticky, a skin formed and the center melted but there was
no shape change with heat; and the product was elastic. This
product was considered satisfactory as a cheese analog. The
melting index was 0.
Expel VII
The following ingredients were mixed in a jacketed
5 qt. Hubert mixer at speed 1 for 30 minutes at 50 C:
Weight of Total Analog
Hydrolyzed Sue grams ~4.4
Gunther Acid
Soluble Protein 1535)
'water 100 grams 13.9
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I
g
1 14 grams I of total analog) of gelatin dissolved in 75 g
(10.5~ of total analog) of water at 60 C was added and
mixing was continued for another 30 minutes. An emulsion
consisting of:
Weight % of Total Analog
water 150 grams 20.9
Tweet 60250 milligrams 0.03
Sodium caseinate28 grams 3.9
lo Hydrogenated coconut 175 grams 24.4
and palm kernel oil
mop. 102 F.
was added to the hydrolyzed soy in the Hubert mixer described
above. The mixture was blended until homogeneous and then
15 poured into a mold and refrigerated, The product had a foamy
mixture, dough-like loaf, very bitter flavor, slight melt
(not cheese-like). This product was unsatisfactory as a
cheese analog. The melting index was 1.
EXPEL VIII
The following was hydrolyzed for 2 hours at 50 C,
in a jacketed 5 qt. Hubert mixer with a paddle:
Wheat gluten 175 grams
Water 175 grams
Bromelain 8B milligrams
The temperature of the mixture was raised to 85 C
for 10 minutes and it was stored frozen.
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1 The following ingredients were mixed in the Hubert
mixer described above until homogeneous:
r~Jei~ht of Total Analog
5 Pre-hydrolyzed wheat
gluten 175 grooms
Water 175 grooms
Gelatin 14 grams 2.0
Water 25 grams 3.5
This mixture was heated to 60 C to insure that the
gelatin was dissolved. The mixture was then cooled to 50 C
and an emulsion consisting of:
eta of total Analog
Water 125 grooms
Tweet 60250 milligrams 0.03
Sodium caseinate28 grams 3.9
Hydrogenated soybean
oil * 175 grams 24.4
(Derek D32l)
was added to the aqueous hydrolyzed gluten in the Hubert
mixer described above. The mixture was blended until
homogeneous and then poured into a mold and refrigerated.
The product was less firm and melting was not as good as the
product in Example I, but the product was considered
satisfactory as a cheese analog product. The molting index
was 2.
* Trade Mark
;~Z~6S
1 EXAMPLE IX
A product was made using the same procedure and
amounts of the same ingredients as were used in Example VIII
except that hydrogenated coconut and palm kernel oil mop.
102 F was used instead of soybean oil. The product was
firm, sticky and good melting. The product was considered
satisfactory as a cheese analog product. The melting index
was 3.
EXPEL X
A product was made using the pre-hydrolyzed gluten
and the mixing procedure as described in Example VIII except
the following ingredients were first hand mixed:
Weight of Total Analog
15 Pre-hydrolyzed140 grams 19.5
wheat gluten
Atari 140 grams 19.5
Hydrolyzed Sue grams 4.5
I Gunther's acid
soluble protein 1535)
20 Water 35 grams 4.9
14 grams I of total analog) of gelatin dissolved in 25
grams (3.5~ of total analog) of 60 C water was then added to
the above Metro in the Hubert mixer. When homogeneous, toe
25 mixture was cooled to 50 C and an emulsion consisting of:
White or Total Analog
Water lo grams 17.4
Tweet 60 250 milligrams 0.03
Jo Sodium caseinate 28 grams 3.9
Hydrogenerated coconut 75 grams 24.4
palm kernel oil mop.
102 F
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l was added to the aqueous hydrolyzed gluten in the Hubert
mixer described above. The mixture was blended until
homogeneous and then poured into a mold and re~ri~erated. The
resulting product was firm, less sticky, had good melt and
refrigerated. The resulting product was firm, less sticky,
had good melt and skin forming characteristics. The product
was satisfactory as a cheese analog product. The melting
index was 2.
EXPEL XI
10 A product was made using the same equipment and
procedure as in Example X except double the amount of
hydrolyzed soy was substituted for wheat gluten.
Weight of Total Analog
15 Pre-hydrolyzed105 grams 14.6
wheat gluten
Water 105 grams 14.6
Hydrolyzed soy
(Gunther's soluble
protein 1535)70 gram 9.8
20 Water 70 grams 9.8
Gelatin 14 grams 2.0
The following ingredients were then mixed with the
above mixture:
Weight % of Total Analog
Water 150 grams 20.9
Tweet 60250 milligrams 0.03
Sodium caseinate28 grams 3.9
Jo Hydrogenated coconut 175 grams 24.4
and palm kernel oil mop.
102 F
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1 When homogeneous, it was poured into a mold and refrigerated,
The resulting product was firm, had a dough-like appearance,
melted unevenly; and the melt was too fluid. This was
considered a satisfactory cheese analog. The molting index
5 was 5.
EXAMPLE XII
A product was made using the same procedure and
amounts of ingredients as were used in Example XI except the
hydrolyzed soy was prepared as follows:
it
Soy isolate grams
Water 1800 grams
Nova Nutrias OUZEL 4 millimeters
(Batch 0034)
Mix above ingredients in a jacketed S qt. Hubert
mixer with paddle for 40 minutes at speed 1 and 50 C. Heat
to 85 C, cool and freeze dry.
The resulting product was firm although the fat
separated. The product was not sticky and melted well but
the fat and soy protein therein separated. The product was
considered satisfactory as a cheese analog product. The
melting index was 2.
3 * Trade Mark
~22~i~6~;
1 EXAMPLE XIII
A product was made using the same procedure and
ingredients as in example XII except the amounts were
changed as follows:
Weight % of Total_Analo~
Pre-hydrolyzed wheat 122.5 grams 17.1
gluten
Water 122.5 grams 17.1
Pre-hydrolyzed soy
lo isolate 52.5 grams 7.4
Water 52.5 grams 7.4
Gelatin 14 grams 2.0
The following ingredients were then mixed with the
above mixture until homogeneous and then poured into a mold
and refrigerated.
Weight % of Total Noah
Water 150 grams 20.9
20 Tweet 60250 milligrams 0.03
Sodium caseinate28 grams 3.9
Hydrogenated coconut 175 grams 24.4
and palm kernel oil mop.
102 F
The resulting product was firm, slightly sticky,
melted well and a skin formed upon melt. This product was
satisfactory as a cheese analog product. The melting index
was 2.
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1 EXAMPLE XIV
The gluten used was pre-hydrolyzed as in Example
VIII. The equipment was the same as in Example VIII and the
following ingredients and mixing procedures were used:
Weight of Total Analog
Pre-hydrolyzed White grooms
gluten
Water 175 grooms
Gelatin 14 grams 2.0
Mix until homogeneous and heat to 60 C. Cool to
50 C
Mix the following ingredients in a jacketed 5 qt.
Hubert mixer with paddle at 50 C for 40 minutes. Raise to
85 C, cool and freeze unused portions.
Soy milk, spray dried 56 grams
Water 150 grams
Nova Nutrias 0.5L 0.56 milliliters
(Batch 0034)
Prepare the emulsion as follows using the above
hydrolyzed soy milk:
Weight 3 of Total Analog
Hydrolyzed soy Milwaukee grooms
Water 150 grooms
Hydrogenated Cockney grams 20.5
and palm kernel oil mop.
102 F
3 Tweet 60 250 milligrams
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l Mix with the gluten mixture until homogeneous, pour
into a mold, and refrigerate. The resulting product was
firm, sticky, but did not melt. The product was
unsatisfactory as a meltable cheese analog product. The
5 melting index was 1.
EXAMPLE XV
The following was made using pre-hydrolyzed gluten
and mixing done according to Example VIII and pre-hydrolyzed
YO-YO isolate made according to Example XII.
Weight % of Total Analog
Pre-hydrolyzed wheat 122.5 grams 17.1
gluten
15 Water 122.5 grams 17.1
Pre-hYdrolyzed soy 52.5 grams 7.4
isolate
Gelatin 14 grams 2.0
water 52.5 grams 7~4
Mix the following ingredients in a jacketed 5 qt.
Hubert mixer with paddle at 50 C for 3 hours. Raise to 85
C, cool.
Soy-milk, spray dried 56 grams
25 Water 150 grams
Nova Nutrias 0.5L 0.56 grams
(Batch 0034)
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l The above hydrolyzed soy milk was combined as
follows to form an emulsion. It was then mixed with the
gluten-soy mixture until homogeneous, poured into a mold, and
refrigerated.
Weight % of Total Analog
Hydrolyzed soy milk, 56 grams 7.8
3 hours
water 150 grams 20.9
Hydrogenated coconut 147 grams 20.5
and palm kernel oil mop.
lo 102 F
Tweet 60 250 milligrams 0.03
The resulting product was firm but softer than
Example I. It melted but less readily than that of Example
I. There was evidence of a broken emulsion and some free oil
upon melting of this product. The melting index was 2,
EXAMPLE XVI
This product uses the same ingredients and mixing
procedure as in Example XV except sodium caseinate was also
included in the emulsion.
White % of Total Analog
Pre-hydrolyzed wheat 157.5 grams 21.1
gluten
Water 157.5 grams 21.1
Pre-hydrolyzed soy 17.5 grams 2.34
25 isolate
Gelatin 14 grams 1.87
Water 17.5 grams 2.34
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l The following emulsion was mixed with the above
mixture:
Weight of Total Analog
Water 150 grams ~0.1
5 Hydrolyzed soy milk,
3 hours 56 trams 7.5
Hydrogenated coconut and 147 grams 19.8
palm kernel oil mop.
102 F
Sodium caseinate 28 grams 3.75
10 Teen 60 l50 milligrams 0.03
When homogeneous, it was poured into a mold and
refrigerated. The resulting product was firm and had a
sticky outer surface. When it melted, a skin formed and it
15 was smooth and shiny under the skin. This product was
similar to processes American Cheese and considered
satisfactory as a cheese analog product. The melting index
was 1.
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