Cheese compositions and related methods
View Patent ↗The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of making cheese compositions according to the present invention relate to making cheese compositions that include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of formulating cheese compositions of the present invention include reducing an amount casein protein by replacing it with an amount of non-pregelatinized, modified starch and an amount of non-casein protein.
1. A cheese composition comprising:
fat;
protein comprising:
casein protein; and
a casein-replacing amount of non-casein protein;
starch consisting essentially of a casein-replacing amount of non-pregelatinized, modified starch;
emulsifying salt; and
water.
2. The cheese composition of claim 1 , wherein the casein protein is present in an amount in the range from 10-20% by weight of the cheese composition.
3. The cheese composition of claim 1 , wherein the non-pregelatinized, modified starch comprises non-pregelatinized, thermally-inhibited starch.
4. The cheese composition of claim 3 , wherein the non-pregelatinized, thermally-inhibited starch is present in an amount in the range from 1-6% by weight of the cheese composition.
5. The cheese composition of claim 3 , wherein the non-pregelatinized, thermally-inhibited starch comprises non-pregelatinized, thermally-inhibited, potato starch.
6. The cheese composition of claim 1 , wherein the non-casein protein comprises non-dairy protein.
7. The cheese composition of claim 6 , wherein the non-dairy protein comprises vital wheat gluten protein.
8. The cheese composition of claim 1 , wherein the non-casein protein is present in an amount in the range from 1-4% by weight of the cheese composition.
9. The cheese composition of claim 1 , wherein the non-pregelatinized, modified starch comprises non-pregelatinized, chemically modified starch.
10. The cheese composition of claim 9 , wherein the non-pregelatinized, chemically modified starch is present in an amount in the range from 1-6% by weight of the cheese composition.
11. The cheese composition of claim 9 , wherein the non-pregelatinized, chemically modified starch comprises non-pregelatinized, chemically modified, potato starch.
12. The cheese composition of claim 1 , wherein the non-pregelatinized, modified starch has a viscosity value, according to the Starch Viscosity Test using 5% dry starch solids, in the range from 100-1200 Brabender units at the beginning of a 95° C. hold period and in the range from 200-1400 Brabender units after 15 minutes from the beginning of the hold period.
13. The cheese composition of claim 1 , wherein the casein protein comprises rennet casein protein.
14. The cheese composition of claim 1 , wherein the cheese composition is a substitute cheese composition.
15. The cheese composition of claim 1 , wherein the cheese composition is an imitation cheese composition.
16. A food product comprising the cheese composition of claim 1 .
17. A method of formulating a cheese composition comprising the step of reducing an amount of a casein protein in a formulation comprising:
the step of incorporating a non-casein protein into the formulation for the composition based upon information comprising functional characteristics of the non-casein protein; and
the step of incorporating a starch consisting essentially of a non-pregelatinized, modified starch into the formulation for the composition based upon information comprising data indicative of a viscosity characteristic of the non-pregelatinized, modified starch.
18. The method of claim 17 , wherein the non-casein protein comprises vital wheat gluten protein.
19. The method of claim 17 , wherein the casein protein is formulated in an amount in a range from 10-20% by weight of the total cheese composition, the non-casein protein is formulated in an amount in a range from 1-4% by weight of the total cheese composition, and the non-pregelatinized, modified starch is formulated in an amount in a range from 1-6% by weight of the total cheese composition.
20. The method of claim 17 , wherein the step of incorporating a non-casein protein into the formulation for the composition is further based upon information comprising nutritional characteristics of the non-casein protein.
21. A method of making a cheese composition comprising the steps of:
formulating a cheese composition ingredients comprising:
fat;
protein comprising:
casein protein; and
a casein-replacing amount of non-casein protein;
starch consisting essentially of a casein-replacing amount of non-pregelatinized, modified starch;
emulsifying salt; and
water;
combining the ingredients;
mixing the ingredients to form a mixture; and
heating and cooling the mixture to provide a cheese composition.
22. The method of claim 21 , wherein the non-pregelatinized, modified starch comprises non-pregelatinized, thermally-inhibited, potato starch.
23. The method of claim 21 , wherein the non-casein protein comprises vital wheat gluten.