Patentamt Europaisches || || 1 1| || || || || || || 1 1| || || (19) J European Patent Office

Office europeen des brevets (1 1 ) EP 0 568 287 B1

(12) EUROPEAN PATENT SPECIFICATION

(45) Date of publicationation and mention (51) |nt. CI.6: A23C 19/082 of the grant of the patent: 10.01.1996 Bulletin 1996/02

(21) Application number: 93303196.5

(22) Date of filing: 23.04.1993

(54) Process for preparing a no-fat analog containing rennet casein Verfahren zur Herstellung Labcasein enthaltenden fettfreien Kaseersatzes Procede de preparation d'un substitut de fromage sans graisse contenant de la caseine-presure

(84) Designated Contracting States: • Bixby, Douglas George AT BE CH DE DK ES FR GB GR IE IT LI LU MC NL Bartlett, Tennessee 38134 (US) PTSE • Dawson, Lila Elizabeth Germantown, Tennessee 381 38 (US) (30) Priority: 28.04.1992 US 874923 • Woodford, Larry Edward Collierville, Tennessee 381 07 (US) (43) Date of publication of application: 03.11.1993 Bulletin 1993/44 (74) Representative: Eyles, Christopher Thomas London WC1V7HU(GB) (73) Proprietor: KRAFT , INC. White Plains New York 10625 (US) (56) References cited: EP-A- 0 404 216 WO-A-91/02461 (72) Inventors: WO-A-91/17664 FR-A- 2 381 474 • Rybinski, Barbara Ewa GB-A- 2 082 890 US-A-4 459 313 Memphis, Tennessee 38118 (US) US-A-4 631 196 US-A- 5 079 024

CO co Csl CO JO Note: Within nine months from the publication of the mention of the grant of the European patent, any person may give notice to the European Patent Office of opposition to the European patent granted. Notice of opposition shall be filed in ^O a written reasoned statement. It shall not be deemed to have been filed until the opposition fee has been paid. (Art. Q. 99(1) European Patent Convention).

Printed by Rank Xerox (UK) Business Services 2.8/3.4 EP 0 568 287 B1

Description

Field of the Invention

5 The present invention relates to no-fat cheese analogs produced by using a combination of rennet casein and a coagulated skim product (containing less than 2% fat). "No-fat cheese analog" as used herein and in the appended claims means a cheese analog having a total fat content of less than 0.5%.

Background of the Invention 10 Casein is a by-product of the industry and is usually prepared from skim milk by acid precipitation (acid casein) or by enzyme coagulation with rennin (rennet casein). Rennet casein is preferred to acid casein for many uses due to its better flavor and flavor retention characteristics and has been used to make cheese analogs. Baker's cheese (a low-fat coagulated skim milk , similar to cottage cheese) has also been used in making cheese analogs. However, 15 these products have not been used together to make a no-fat cheese analog. Prior art patents, such as US-A-4822623 (Middleton), US-A-4397926 (Galal et al) and US-A-4444800 (Bixby et al), have shown how to make cheese analogs from dry rennet casein but these analogs all contain about 20% fat or edible oil and cannot be considered no-fat cheese analogs. Several patents do disclose a no-fat cheese analog. US-A-5079024 (Crane) uses cottage cheese to make a no-fat 20 cheese. US-A-4631 196 (Zeller) uses about 50% baker's cheese and 3% caseinate (Example 1) to make a no- fat with a cheese flavor. US-A-434381 7 (Swanson et al) has the option of controlling the type and amount of fat addition in making a cheese analog from casein and liquid . Many patents disclose how to make low-fat cheese analogs containing up to 3% fat. Representative of these patents are US-A-4244983 (Baker), US-A-4476143 (Czulak et al), US-A-4366174 (Kneubuehl et al), US-A-4749584 (Wir- 25 chansky) and US-A-508091 3 (Gamay). These patents all use a coagulated skim milk, and US-A-4749584 (Wirchansky) discloses using baker's cheese for making the analog. Various patents, such as US-A-4459313 (Swanson et al) and US-A-41 63069 (Melachouris et al) make a cheese analog which has no fat but is then combined with a natural cheese containing fat. A process is described in Example 1 of WO- A-9 1/1 7664 for production of a fat free, cholesterol free, low calorie 30 cheese product which has the flavor and texture of full fat American process cheese. This involves mixing skim milk cheese with kappa and iota carrageenan, guar gum, xanghan gum, sodium citrate, sorbic acid, flavor enhancer, whey solids, annato color and water. The resulting mixture is pasteurized, following which flavors and starter distillate is added to give a final product which is cooled and packaged. Accordingly, it is a principal object of the present invention to provide a no-fat cheese analog having the texture, 35 body and eating qualities of cheese. It is another object to provide a method for making a cheese analog which has substantially no fat and which is adapted to large scale commercial production. Still another object is to provide a no-fat cheese analog which need not be combined with natural cheese to be consumed. 40 These and other objects of the invention will become more apparent from the following summary and detailed description.

Summary of the Invention

45 The present invention relates to a process for preparing a no-fat cheese analog having the texture, body and eating qualities of cheese from dry particulate rennet casein and a coagulated skim milk product which comprises admixing in water 15% to 35% of a coagulated skim milk product having a fat content under 2%, 15% to 35% dry particulate rennet casein, an edible emulsifying salt in an amount of 2% to 15% by weight of the rennet casein, being selected from the group consisting of alkali metal phosphate, citrate salts and mixtures thereof, and a sufficient quantity of flavoring agents so and acidulants to impart the desired flavor and pH to the final cheese product, heating the resulting admixture to a temperature of 160°F to 200°F (71.1°C to 93.3°C), with agitation, and maintaining said admixture at said temperature for a sufficient period of time to hydrate the rennet casein and to provide a plastic homogeneous body of cheese analog substantially free of discernible unhydrated rennet casein particles. The resulting product is a no-fat (less than 0.5%) cheese analog product. In the process of the invention the product is formed using a combination of a coagulated skim 55 milk product (such as baker's cheese) having substantially no fat (less than 2%) and rennet casein together with water, emulsifying salts and other conventional ingredients used in cheese analog production. It is unexpected that all of the fat in the cheese analog can be removed while still retaining the texture, body and eating qualities of cheese. The process of the invention comprises admixing 15% to 35% of a coagulated skim milk product, such as baker's cheese, having a fat content of less than 2%, 15% to 35% dry particulate rennet casein, 1%

2 EP 0 568 287 B1 to 3% of an edible emulsifying salt and sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH to the cheese analog in 30% to 70% water; said dry rennet casein being hydrated in said water by action of said emulsifying salt at a temperature of 160°F (71.1°C) to 200°F (93.3°C) under agitation conditions for a time sufficient to provide a plastic homogeneous body being substantially free of unhydrated rennet casein particles, said edible emulsi- fying salt being present at 2% to 15% by weight of the said particulate rennet casein, said emulsifying agent being selected from the group consisting of alkali metal phosphate salts, citrate salts and mixtures thereof. The term "emulsifying salts" as used herein is used to refer to materials commonly known as "emulsifying salts" to emulsify the fat conventionally used in cheese formulations. Since there is no fat in the cheese analog formulations of this invention, it is understood that these emulsifying agents are acting as solvating agents or hydrating agents to dissolve or hydrate the dry rennet casein. While baker's cheese is the preferred coagulated skim milk product to be used in this invention, other coagulated skim milk products similar to baker's cheese may be used as long as the fat content of these curd materials is about 2% or below. In the process of this invention, the baker's cheese (or other coagulated skim milk product) and dry, particulate rennet casein are hydrated at an elevated temperature with sufficient water to produce a paste-like mass having no discernible unhydrated rennet casein particles present. The hydration is carried out with agitation in the presence of an emulsifying agent and at a temperature of 160°F to 200°F (71 .1°C to 93.3°C), preferably at 185°F to 195°F (85.0°C to 90.6°C). The time period need only be sufficient to hydrate the rennet casein (usually 1 to 6 minutes in a steam cooker). The produced cheese analog product can then be cast into loaves, sliced or shaped into other packaging configurations as desired. Throughout this specification, examples and claims, all parts and percentages are by weight.

Detailed Description of the Preferred Embodiments

More specifically, the cheese analog embodying this invention is a smooth, homogenous plastic mass wherein the principal protein source for the cheese analog is a combination of coagulated skim milk (having a fat content of less than 2%) and previously dry but now hydrated edible rennet casein. The coagulated skim milk product is present at 15% to 35%, preferably 1 5% to 20%, of the total cheese analog. The rennet casein is present at 1 5% to 35%, preferably at 20% to 30%, of the total cheese analog. The coagulated skim milk product must be a coagulated curd which has a low-fat content of less than 2% and preferably less than 0.5%. Baker's cheese is a commercially available curd made from skim milk using a lactic acid culture (or direct acid addition) to form a smooth, acid curd. It is ideal since it has a fat content of 0.2% or less. Other suitable coagulated skim milk are cottage cheese, , quarg, ymer and pot cheese (all with a fat content of 2% or less). Rennet casein is a commercially available casein product which contains more of the milk minerals than does acid casein. Typically, rennet casein is isolated from fresh pasteurized skim milk of relative low fat content by precipitation with a rennet-type enzyme of the type used in cheesemaking. The precipitated rennet casein is then washed, pressed, dried, ground, sieved and blended to provide a substantially uniform, particulate product having a fat content of 0.5% or less. It is preferred to use a dry, particulate rennet casein having a fat content of 0.5%, a content of 0.1% to 0.3% and having a particle size of approximately 30 mesh (approximately 600 urn). Preferably, the ash content of the dry, particulate rennet casein that is used as the starting material is at least 6%, and more preferably about 7.5%. One commercial source of suitable dry, particulate, edible rennet is New Zealand Milk Products, Inc., 6300 River Road, EP 0 568 287 B1

Rosemont, III. A typical batch of this particular edible rennet casein has the following analysis:

wt. % Moisture 11.0 Protein (N x 6.38) 80.6 Milkfat 0.5 Lactose 0.1 Mineral Salts 7.8 TOTAL 100.0 pH 7.1 Minerals and trace elements Calcium 2.7-3.0 Phosphorus 1 .3-1 .4 Magnesium 0.10-0.12 Sodium 0.01-0.05 Potassium 0.01-0.04 Iron 2-6 mg/kg

The term "hydrated" as used herein and in the appended claims characterizes previously dry, edible rennet casein that has been hydrated at an elevated temperature and dispersed in an aqueous system as a solution or a gel. 30 The dry rennet casein has a number of advantages. It is relatively inexpensive, and because of its dry form, can be stored for long periods of time without spoilage or loss of flavor which is a problem with baker's cheese, cottage cheese curd, yogurt, quarg, ymer, pot cheese and other coagulated milk solids products. Furthermore, by the direct conversion of dry, particulate edible rennet casein together with the baker's cheese (or other coagulated skim milk curd) according to the method of this invention, a simulated no-fat (less than 0.5% fat) cheese- 35 like product which closely resembles a natural cheese in body, texture and flavor characteristics can be obtained. Thus, the present invention has produced a relatively simple, but economical and superior advance in the art of cheese analogs and their formulation. Edible emulsifying agents such as the phosphate or citrate salts capable of sequestering the calcium present in the dry, particulate rennet casein are employed in amounts of 5% to 1 5% based on the weight of the rennet casein present, 40 depending on the desired body and texture of the cheese-like product. However, if the emulsifying agent content is less than 2%, incomplete hydration and excessive syneresis will occur. On the other hand, an emulsifying agent content in excess of 1 5% produces no additional benefits. At a relatively high emulsifying agent content, say 10% to 15% (based on the weight of rennet casein present), hydration provides a homogenous plastic mass that has a smooth, uniform body like that of process cheese and is free 45 flowing at elevated temperatures. Similarly, at a relatively low emulsifying agent content of 5% to 10% (based on the weight of the rennet casein present), a relatively long or semi plastic body, exhibiting some brittleness, is obtained. Suitable phosphate-containing emulsifying agents include edible salts such as the alkali metal phosphates, e.g., disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodiumphos- phate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate and the like, so the sodium aluminum phosphates, and mixtures thereof. A preferred emulsifying agent for the production of the cheese analog is Kasal™, an autogenous mixture of an alkaline sodium aluminum phosphate having the empirical formula Na8AI2(OH)2(P04)4. Other preferred agents are tricalcium phosphate, disodium phosphate, or a mixture thereof. Suitable citrate-containing emulsifying agents include monosodium citrate, disodium citrate, trisodium citrate, and the like. Water is present in an amount of at least 1 00% to 350%, based on the amount of rennet casein present, and generally 55 constitutes 30% to 65% by weight of the composition, depending upon the desired consistency. Water can be added during the premixing and cooking stages of the manufacturing process of this invention. The water that is present serves to hydrate the rennet casein and control consistency of the hydrated mass. If too much water is added, the resulting hydrated mass becomes too fluid and no longer resembles the body of a cheese.

4 EP 0 568 287 B1

While not essential, it is preferred to add a thickener, such as modified starch. A suitable starch is modified corn starch at a level of between 2% to 15%, preferably at 3% to 6%. Modified starches are generally made via enzyme and/or acid modification of the native starch. In the case of corn starch, it is modified to give what is commonly referred to as a "fluidity" starch. These starches are commonly used in 5 the confection industry, and are characterized by low viscosities at cooking (1 75°F-200°F)[79.4°C-93.3°C]) temperatures (hence the term fluidity) and relatively high gel strength at and below room temperatures. While modified corn starch is preferred, other conventional modified starches which serve to make the cheese analog less stringy and less tough could also be used. The modified starch enhances much of the same textural qualities provided by the coagulated skim milk product to the hydrated rennet casein mass while at the same time not adding any fat to the cheese analog. Aside 10 from modified starch, a humectant, such as glycerin, can also be added as an optional ingredient at a level of 0.1 to 1 .0%, preferably at 0.2% to 0.5%. The glycerin serves as a carrier or dispersing agent for minor lipophilic ingredients such as flavors and colors. Since both dry, particulate rennet casein and the baker's cheese (or other coagulable skim milk product) are bland in flavor, it is desirable to add a small amount of a flavoring agent, acidulant, and salt for flavoring purposes. The normal 15 pH for the product obtained without acidulant is 7; therefore, an acidulant, such as lactic acid or acetic acid, is used to flavor the cheese analog while at the same time lowering the pH of the cheese analog to between 5.0 to 6.5, preferably 5.4 to 5.8. 0.5% to 2.0% of acidulant can be used to give the pH of 5.0 to 6.5 and 0.8% to 1 .4% of the acidulant gives a pH of 5.4 to 5.8. The flavoring agent can be a cheese flavor, diacetyl (2,3-butane-dione) or any other conventional flavor. The acidulant can be any food acid, such as lactic acid, acetic acid, citric acid, sorbic acid, adipic acid, phosphoric 20 acid, propionic acid, butyric acid, C-i-Cs carboxylic acids or mixtures thereof. In addition, flavors, colors, and/or spices (besides salt) may be added to the cheese analog. The method of making a cheese analog directly from rennet casein and a coagulated skim milk product according to the practice of this invention can include premixing within the same processing vessel the dry rennet casein, the coagulated skim milk product, emulsifying agent, and water in an amount which constitutes a major portion of the total 25 water content of the ultimately produced product, with or without acidulants, the starch and flavoring agent. Thereafter, the produced admixture, containing a portion of the remaining water, is agitated and heated to a temperature of at least 160°F (71.1°C) and up to 200°F (93.3°C), preferably 185°F to 195°F (85.0°C to 90.6°C) at atmospheric pressure, and held at that temperature for a sufficient period of time for the rennet casein to be hydrated. A smooth homogeneous plastic mass is obtained in 1 to 6 minutes. Preferably, the heating is accomplished by the injection of live steam, to heat 30 the mass to above 1 90°F (87.8°C). The steam is turned off when the proper temperature has been reached, but mixing is continued, if necessary, until the mass becomes smooth and plastic. Generally, this takes 2 to 3 minutes after the steam is turned off. The produced smooth mass containing both hydrated rennet casein and the coagulated skim milk product is then removed from the mixer-cooker and formed into the desired product shape. It is packaged and cooled in either sliced or loaf form according to conventional practice. Premixing of the aforementioned ingredients is not essen- 35 tial. All or a portion of the ingredients can be blended together in the mixer-cooker, if desired. It is important to agitate the admixture of ingredients during heating. Moreover, severity of agitation during processing can be used to further adjust the body of the ultimately produced cheese analog. For instance, a relatively high shear agitation is desirable for a plastic body such as that for a process cheese analog. On the other hand, for a cheese analog having a relatively short body, e.g., feta cheese, less severe agitation is required. 40 As indicated, the low-fat cheese analog of this invention need not be combined with a natural cheese prior to being eaten. In certain cases to meet customer preferences, the cheese analog may be blended with a natural cheese in order to meet these preferences. However, in most cases the analog can be eaten "as is" and need not be blended with a natural cheese. The invention will now be further explained in detail by the following examples which represent actual demonstrations 45 of the invention.

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55

5 EP 0 568 287 B1

EXAMPLE 1

Preparation of No-Fat Mozzarella Cheese Analog

The following cheese analog formulation was employed:

INGREDIENTS % BY WEIGHT Water 45.80 Dry particulate rennet casein 25.30 baker's cheese (0.2% Fat) 1 8.00 Modified corn starch 4.40 Kasal (sodium aluminum phosphate) 1 .80 Tricalcium phosphate 1 .40 Lactic acid 0.60 Disodium phosphate 0.50 Glycerin 0.32 Adipic acid 0.39 Sorbic acid 0.39 Salt 0.32 Flavors and Color 0.78 TOTAL 100.00

The baker's cheese and tricalcium phosphate were admixed with the water and blended together. Dry particulate rennet casein and the remaining dry ingredients were thereafter stirred into the resulting solution. The resulting admixture was then mixed until homogenous, injected with steam under agitation conditions, and cooked until the temperature reached about 190°F (about 87.8°C) (about 3 minutes). A smooth fluid mass was obtained which was then filled into containers and rapidly cooled to room temperature. The edible no-fat mozzarella cheese analog had a pH of about 5.5 and an appearance, taste, texture, and eating quality very similar to a full-fat mozzarella cheese. The fat content of the analog was 0.2%. EP 0 568 287 B1

EXAMPLE 2

No-Fat Mozzarella Analog (Negative Result)

INGREDIENTS % BY WEIGHT water 58.55 dry particulate rennet casein 28.92 sodium citrate 1 .29 modified corn starch 5.63 kasal (sodium aluminum phosphate) 2.31 lactic acid 1 .29 trisodium phosphate (anhyd.) 0.13 adipic acid 0.39 sorbic acid 0.39 salt 0.32 flavors and color 0.78 TOTAL 100.00

The procedure of Example 1 was repeated using the above formulation (which lacked baker's cheese). The product produced was unacceptable. It was tough, translucent and had excessive string properties. The Example 1 product (which used baker's cheese) was found to have a much better mouthfeel, the stringy properties were reduced to an acceptable level and the opacity of the product was also acceptable. EP 0 568 287 B1

EXAMPLE 3

Preparation of No-Fat American Cheese Analog

INGREDIENTS % BY WEIGHT water 39.35 rennet casein 18.98 baker's cheese 17.98 modified corn starch 13.15 kasal (sodium aluminum phosphate) 1 .80 tricalcium phosphate 1 .25 lactic acid (88%) 1 .00 disodium phosphate (anhyd.) 0.80 maltodextrin 3.00 adipic acid 0.40 sorbic acid 0.30 salt 0.75 guar gum 0.50 flavors and color 0.74 TOTAL 100.00

The procedure of Example 1 was repeated. The no-fat american cheese analog produced had a texture, taste and other characteristics similar to a full-fat american cheese.

8 EP 0 568 287 B1

EXAMPLE 4

Preparation of No-Fat Havarti Cheese Analog

INGREDIENTS % BY WEIGHT water 43.10 dry particulate rennet casein 22.00 baker's cheese (0.2% fat) 18.16 modified corn starch 4.41 kasal 1 .61 enzyme modified cheese 4.52 disodium phosphate (anhyd.) 0.50 maltodextrin 3.41 adipic acid 0.31 sorbic acid 0.31 salt 0.25 sugar 1.21 flavors and color 0.21 TOTAL 100.00

The procedure of Example 1 was repeated using the above formulation. The no-fat Havarti cheese analog produced had a texture, taste, and other characteristics which were similar to a full-fat Havarti cheese. While this invention has been disclosed by reference to details of preferred embodiments, it is understood that the 35 disclosure is intended in an illustrative rather than a limiting sense. Modifications will readily occur to those skilled in the art which are within the scope of the appended claims.

Claims

40 1. A process for preparing a no-fat cheese analog having the texture, body and eating qualities of cheese from dry particulate rennet casein and a coagulated skim milk product which comprises admixing in water 15% to 35% of a coagulated skim milk product having a fat content under 2%, 15% to 35% dry particulate rennet casein, an edible emulsifying salt in an amount of 2% to 1 5% by weight of the rennet casein, being selected from the group consisting of alkali metal phosphate, citrate salts and mixtures thereof, and a sufficient quantity of flavoring agents and acid- 45 ulants to impart the desired flavor and pH to the final cheese product, heating the resulting admixture to a temperature of 160°F to 200°F (71.1°C to 93.3°C), with agitation, and maintaining said admixture at said temperature for a sufficient period of time to hydrate the rennet casein and to provide a plastic homogeneous body of cheese analog substantially free of discernible unhydrated rennet casein particles. so 2. A process according to claim 1 , wherein the coagulated skim milk product is baker's cheese, cottage cheese, yogurt, quarg, ymer, pot cheese, or a combination of two or more thereof.

3. A process according to claim 1 or claim 2, wherein the coagulated skim milk product is baker's cheese.

55 4. A process according to any one of claims 1 to 3, wherein the admixture contains rennet casein at 20% to 30% and the coagulated skim milk product at 150% to 20%.

5. A process according to any one of claims 1 to 4, wherein said rennet casein has a fat content of about 0.5%, a lactose content of about 0.1% and a particle size of about 30 mesh (about 600 urn).

9 EP 0 568 287 B1

6. A process according to any one of claims 1 to 5, wherein the admixture comprises 2% to 15% modified starch.

7. A process according to any one of claims 1 to 6, wherein the admixture comprises 2% to 1 5% modified corn starch.

5 8. A process according to any one of claims 1 to 7, wherein the admixture comprises a food acid acidulant at a level of 0.5% to 2.0% and a pH of 5.0 to 6.5.

9. A process according to any one of claims 1 to 8, wherein the admixture comprises a food acid acidulant at a level of 0.8% to 1 .4% and a pH of 5.0 to 6.5. 10 10. A process according to any one of claims 1 to 9, wherein the emulsifying salt comprises sodium aluminium phos- phate.

11. A process according to any one of claims 1 to 12, wherein the hydration of rennet, casein is conducted at 185°F to 15 1 95°F (85.0°C to 90.6°C) for 1 minute to 6 minutes.

12. A process according to any one of claims 1 to 1 1 , wherein the hydration of the rennet casein is conducted at about 190°F (about 87.8°C) for 2 minutes to 3 minutes.

20 Patentanspruche

1 . Verfahren zur Herstellung eines fettfreien Kaseanalogons mit der Textur, dem Teig und den EBqualitaten von Kase aus trockenem partikularem Labkasein und einem koagulierten Magermilchprodukt, das folgendes umfaBt: Bei- mischen zu Wasser von 15% bis 35% eines koagulierten Magermilchproduktes mit einem Fettgehalt von unter 2%, 25 von 15% bis 35% trockenem partikularem Labkasein, eines genieBbaren Emulgiersalzes in einer Menge von 2% bis 15 Gew.-% bezogen auf das Labkasein, das unter der Gruppe ausgewahlt wird, die aus Alkalimetallphosphat, Citratsalzen und Gemischen davon besteht und einer ausreichenden Menge von Geschmacksstoffen und Sauerungsmitteln, urn dem Kaseendprodukt den gewiinschten Geschmack und pH zu verleihen, Erhitzen der sich ergebenden Beimischung auf eine Temperatur von 160°F bis 200°F (71,1°C bis 93,3°C), mit Rtihren und Aufrech- 30 terhaltung der genannten Beimischung bei genannter Temperatur fur eine ausreichende Zeitdauer, urn das Labka- sein zu hydratisieren und ein plastisches homogenes Kaseteiganalogon bereitzustellen, das im wesentlichen frei von wahrnehmbaren nichthydratisierten Labkaseinpartikeln ist.

2. Verfahren nach Anspruch 1 , worin das koagulierte Magermilchprodukt 'Backerkase', Hiittenkase, Joghurt, , 35 Ymer, Topfkase Oder eine Kombination von zwei Oder mehr davon ist.

3. Verfahren nach Anspruch 1 oder 2, worin das koagulierte Magermilchprodukt Backerkase ist.

4. Verfahren nach einem der Anspriiche 1 bis 3, worin die Beimischung Labkasein in Hohe von 20% bis 30% und das 40 koagulierte Magermilchprodukt in Hohe von 15% bis 20% enthalt.

5. Verfahren nach einem der Anspriiche 1 bis 4, worin genanntes Labkasein einen Fettgehalt von circa 0,5%, einen Lactosegehalt von circa 0,1% und eine PartikelgroBe von circa 30 Mesh (circa 600 urn) enthalt.

45 6. Verfahren nach einem der Anspriiche 1 bis 5, worin die Beimischung 2% bis 15% modifizierte Starke umfaBt.

7. Verfahren nach einem der Anspriiche 1 bis 6, worin die Beimischung 2% bis 15% modifizierte Maisstarke enthalt.

8. Verfahren nach einem der Anspriiche 1 bis 7, worin die Beimischung ein GenuBsauren-Sauerungsmittel in einer so Hohe von 0,5% bis 2,0% und einen pH von 5,0 bis 6,5 umfaBt.

9. Verfahren nach einem der Anspriiche 1 bis 8, worin die Beimischung ein GenuBsauren-Sauerungsmittel in einer Hohe von 0,8% bis 1 ,4% und einen pH von 5,0 bis 6,5 umfaBt.

55 10. Verfahren nach einem der Anspriiche 1 bis 9, worin das Emulgiersalz Natriumaluminiumphosphat umfaBt.

1 1 . Verfahren nach einem der Anspriiche 1 bis 1 2, worin die Hydratisierung von Labkasein bei 1 85°F bis 1 95°F (85,0°C bis 90,6°C) fur die Dauer von 1 Minute bis 6 Minuten durchgefiihrt wird.

10 EP 0 568 287 B1

12. Verfahren nach einem der Anspriiche 1 bis 11, worin die Hydratisierung des Labkaseins bei circa 190°F (circa 87,8°C) fur die Dauer von 2 Minuten bis 3 Minuten durchgefiihrt wird.

Revendications

1 . Procede pour la preparation d'un substitut de fromage sans graisse ayant la structure, la consistance et les qualites comestibles du fromage, fabrique a partir de caseine-presure particulaire seche et d'un produit de lait maigre coag- ule, qui comprend I'adjonction dans de I'eau de 15% a 35% d'un produit de lait maigre coagule ayant une teneur en graisse inferieure a 2%, de 15% a 35% de caseine-presure particulaire seche, d'un sel emulsifiant comestible de 2% a 15% du poids de la caseine-presure, choisi dans le groupe compose de phosphates de metaux alcalins, de sels de citrate et de melanges de ces produits, et d'une quantite d'agents aromatiques et d'acidulants suff isante pour donner le gout et le pH souhaites au produit final, le melange resultant etant chauffe a une temperature de 160°Fa200°F (de 71,1°C a93,3°C), avec brassage, et ladite matiere melangee etant maintenue a ladite tempera- ture pendant une periode de temps suffisante pour obtenir une hydratation de la caseine-presure et fournir une consistance homogene plastique de substitut de fromage presque depourvu de toute particule discernable de caseine-presure non-hydratee.

2. Procede suivant la revendication 1 , dans lequel le produit de lait maigre coagule est le fromage du boulanger, le fromage blanc egoutte, le yaourt, le "quarg", le "ymer", ou un melange de deux ou plusieurs de ces produits laitiers.

3. Procede suivant la revendication 1 ou 2, dans lequel le produit de lait maigre coagule est le fromage du boulanger.

4. Procede suivant I'une des revendications 1 a 3, dans lequel la matiere ajoutee contient de 20% a 30% de caseine- presure et de 15% a 20% de produit de lait maigre coagule.

5. Procede suivant I'une des revendications 1 a 4, dans lequel ladite caseine-presure contient environ 0,5% de matiere grasse, environ 0,1% de lactose, la grosseur des particules etant de 30 meshs (environ 600 urn).

6. Procede suivant I'une des revendications 1 a 5 dans lequel la matiere ajoutee comprend de 2% a 1 5% d'amidon modifie.

7. Procede suivant I'une des revendications 1 a 6 dans lequel la matiere ajoutee comprend de 2% a 1 5% d'amidon de mai's modifie.

8. Procede suivant I'une des revendications 1 a 7 dans lequel la matiere ajoutee comprend un acidifiant alimentaire acide a une concentration de 0,5% a 2,0% et un pH de 5,0 a 6,5.

9. Procede suivant I'une des revendications 1 a 8 dans lequel la matiere ajoutee comprend un acidifiant alimentaire acide a une concentration de 0,8% a 1 ,4% et un pH de 5,0 a 6,5.

10. Procede suivant I'une des revendications 1 a 9 dans lequel le sel emulsifiant comprend du phosphate d'aluminium- sodium.

11. Procede suivant I'une des revendications 1 a 12 dans lequel I'hydratation de la caseine-presure se fait a une tem- perature de 185°F a 195°F (de 85,0°C a 90,6°C) pendant de 1 a 6 minutes.

12. Procede suivant I'une des revendications 1 a 1 1 dans lequel I'hydratation de la caseine-presure se fait a une tem- perature de 190°F (environ 87,8°C) pendant de 2 a 3 minutes.