HIGH PROTEIN ANALOG CHEESE USING PEA STARCH AND METHODS FOR MAKING SUCH ANALOG CHEESE

This specification discloses high protein analog cheese having protein content greater than about 10% by weight. Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness of greater than about 5000g. Also, disclosed are methods of mak...

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Hauptverfasser:	SANGHANI, JAY, SPERANZA, ADRIANNE, YURGEC, MATTHEW
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	SANGHANI, JAY SPERANZA, ADRIANNE YURGEC, MATTHEW
description	This specification discloses high protein analog cheese having protein content greater than about 10% by weight. Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness of greater than about 5000g. Also, disclosed are methods of making analog cheese that avoid separation during processing. Such methods include applying reduced shear as the process progresses and heating a final mixture for a short time and at low speed. La présente invention concerne un succédané de fromage à haute teneur en protéines ayant une teneur en protéines supérieure à environ 10 % en poids. De tels succédanés de fromages comprennent de l'amidon de pois et un autre isolat de protéine de légumineuse ou un concentré de protéine de légumineuse et ont une fermeté supérieure à environ 5000g. L'invention concerne également des procédés de fabrication de succédané de fromage qui évitent la séparation pendant le traitement. De tels procédés consistent à appliquer un cisaillement réduit au fur et à mesure que le procédé progresse et à chauffer un mélange final sur une courte durée et à faible vitesse.
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Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness of greater than about 5000g. Also, disclosed are methods of making analog cheese that avoid separation during processing. Such methods include applying reduced shear as the process progresses and heating a final mixture for a short time and at low speed. La présente invention concerne un succédané de fromage à haute teneur en protéines ayant une teneur en protéines supérieure à environ 10 % en poids. De tels succédanés de fromages comprennent de l'amidon de pois et un autre isolat de protéine de légumineuse ou un concentré de protéine de légumineuse et ont une fermeté supérieure à environ 5000g. L'invention concerne également des procédés de fabrication de succédané de fromage qui évitent la séparation pendant le traitement. De tels procédés consistent à appliquer un cisaillement réduit au fur et à mesure que le procédé progresse et à chauffer un mélange final sur une courte durée et à faible vitesse.</abstract><oa>free_for_read</oa></addata></record>
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subjects	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	HIGH PROTEIN ANALOG CHEESE USING PEA STARCH AND METHODS FOR MAKING SUCH ANALOG CHEESE
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