MAKING SAME

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of priority of Israeli Application No. 285808, titled “INSTANT VEGAN CHEESE ANALOG POWDER AND METHODS OF MAKING SAME”, filed August 23, 2021, the contents of which are all incorporated herein by reference in their entirety.

FIELD OF THE INVENTION

[0002] The present invention relates to a vegan analog product. More particularly, the present invention relates to an instant vegan cheese analog powder.

BACKGROUND OF THE INVENTION

[0003] Cheese analogs are products used as culinary replacements for cheese. Vegan cheese may be made from legumes, nuts, hydrocolloids, and other non-dairy ingredients, for example, soybeans, rice, almonds, nutritional yeast and the like. Most vegan cheese products have cheese like texture and include a large amount of water. These products require either refrigerating or include large amounts of stabilizers and have limited selflife.

[0004] Accordingly, there is a need for easy-to-use instant vegan cheese analog powder, having a long shelflife, free of any stabilizers and harmful humidity, for producing cheese analogs.

SUMMARY OF THE INVENTION

[0005] Some aspects of the invention are directed to an instant vegan cheese analog powder comprising, between 20 to 60 wt.% starch characterized by a particle size of at most 500 microns; between 5 to 45 wt.% modified starch; between 2 to 30 wt.% legume flour characterized by a particle size of at most 300 microns; and 2-20 wt.% edible oil, wherein the total weight percentages of the starch and the modified starch is between 25 wt.% to 75 wt.% from the instant vegan cheese analog powder, and wherein the powder consists of substantially dry particles each comprising the starch, the modified starch, and the legume flour; and wherein the oil at least partially covers the substantially dry particles. [0006] In some embodiments, an amount of humidity in the powder does not exceed the residual natural humidity in the starch, the modified starch, and the legume flour. [0007] In some embodiments, the modified starch is a pre-gelatinized starch. In some embodiments, the modified starch is selected from: dextrin, alkaline-modified starch, bleached starch, oxidized starch, enzyme-treated starch, monostarch phosphate, distarch phosphate, sodium trimetaphosphate, crosslinked starch, acetylated starch, hydroxypropylated starch, hydroxyethyl starch, with ethylene oxide, starch sodium octenyl succinate (OSA), starch aluminum octenyl Succinate, cationic starch, carboxymethylated starch, hosphated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate, acetylated oxidized starch and any combination thereof.

[0008] In some embodiments, the legume flour is a functional legume flour. In some embodiments, the legume flour is a pea flour. In some embodiments, the pea flour is a functional pea flour.

[0009] In some embodiments, the starch is selected from: potato starch, rice starch, com starch, tapioca starch, wheat starch and any combination thereof.

[0010] In some embodiments, the instant vegan cheese analog powder further comprises between 5 to 45 wt.% edible fibers. In some embodiments, the edible fibers are selected from, citrus fibers, cellulose, inulin and any combination thereof.

[0011] In some embodiments, the instant vegan cheese analog has a particle size of 0.02-10 mm.

[0012] In some embodiments, the instant vegan cheese analog powder further comprising one or more additives. In some embodiments, the additives are selected from taste additives and color pigments. In some embodiments, the taste additives are selected from: slat, citric acid, umami flavor and cream flavor.

[0013] In some embodiments, the edible oil is nonhydrogenated vegetable oil.

[0014] Some additional aspects of the invention are directed to a vegan cheese analog comprising between 50 to 85 wt.% water, between 5 to 20 wt.% additional edible oil and at least 5 wt.% instant vegan cheese analog powder according to any one of the embodiments disclosed herein.

[0015] Some additional aspects of the invention are directed to a method of making instant vegan cheese analog powder comprising: mixing together in a mixer to form a mix: between 20 to 60 wt.% starch characterized by a particle size of at most 500 microns; between 5 to 45 wt.% modified starch; and between 2 to 30 wt.% legume flour characterized by a particle size of at most 300 microns; and adding to the mix 2-20 wt.% water-free edible oil, such that the water-free edible oil at least partially covers particles comprising the starch, the modified starch and the legume flour, resulting in agglomeration of the powder particles. [0016] In some embodiments, adding the water-free oil is conducted by one of: manual spray bottle, a fluid bed coating machine, spray coating machine and a coating tumble drum.

BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The subject matter regarded as the invention is particularly pointed out and distinctly claimed in the concluding portion of the specification. The invention, however, both as to organization and method of operation, together with objects, features, and advantages thereof, may best be understood by reference to the following detailed description when read with the accompanying drawings in which:

[0018] Fig. 1 shows a flowchart of a method of making vegan cheese analog granulated powder, according to some embodiments of the invention.

[0019] It will be appreciated that for simplicity and clarity of illustration, elements shown in the figures have not necessarily been drawn to scale. For example, the dimensions of some of the elements may be exaggerated relative to other elements for clarity. Further, where considered appropriate, reference numerals may be repeated among the figures to indicate corresponding or analogous elements.

DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0020] In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those skilled in the art that the present invention may be practiced without these specific details. In other instances, well-known methods, procedures, and components have not been described in detail so as not to obscure the present invention.

[0021] The current invention relates to an instant vegan cheese analog, also known as, vegan cheese substitute in the form of substantially dry instant powder. In some embodiments, the vegan cheese analog powder may be mixed with water or other waterbased liquids (e.g., broth, vegan milk, etc.) for producing a final “cheese-like” product. In some embodiments, the instant powder may be free of any stabilizers, while still providing the required texture.

[0022] An instant vegan cheese analog powder, according to some embodiments of the invention, may include between 20 to 60 wt.% starch having a particle size of at most 500 microns; between 5 to 45 wt.% modified starch; between 2 to 30 wt.% legume flour having a particle size of at most 300 microns; and between 2 to 20 wt.% edible oil. In some embodiments, the total weight percentages of the starch and the modified starch is between 25 wt.% to 75 wt.% from the entire instant vegan cheese analog powder. In some embodiments, the edible oil at least partially covers particles comprising the starch, the modified starch and the legume flour.

[0023] As used herein, modified starch, also known in the art as starch derivatives, may include any native starch physically, enzymatically, or chemically treated to change its properties. The native starches may be modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their viscostability.

[0024] For example, modified starch may include pre-gelatinized starch. In other examples, modified starch may include dextrin, alkaline-modified starch, bleached starch, oxidized starch, enzyme-treated starch, monostarch phosphate, distarch phosphate, sodium trimetaphosphate, crosslinked starch, acetylated starch, hy droxy propyl ated starch, hydroxyethyl starch, with ethylene oxide, starch sodium octenyl succinate (OSA), starch aluminium octenyl Succinate, cationic starch, carboxymethylated starch, hosphated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate, acetylated oxidized starch and any combination thereof.

[0025] As used herein legume flour may be defined as finely grided legumes having a particle size of at most 300 microns. In some embodiments, the legume flour may be a chickpeas flour, a beans flour, a soybeans flour, a pea flour, a lentils flour, a lupins flour, and a combination thereof.

[0026] As used herein functional legume flour may be defined as a flour from native legumes physically, enzymatically, or chemically treated to change its properties, for example, micro-grinded legume (e.g., pea) made by extrusion cooking. Other optional methods for making functional legume flour may include, washing steps during processing , different drying methods that improve functionality, aggregation and also coating with emulsifiers ,micro-particulation (physical process), chemical alteration and the like. In some embodiments, the functional legume flour may be micro-grinded pea made by extrusion cooking.

[0027] As used herein “substantially dry” powder or “substantially dry” particles refer to powder or particles that contain no more than the residual humidity naturally included in natural producers such as starch, modified starch, and legume flour. For example, the maximum humidity in the powder according to embodiments of the invention is between 1 to 15 wt.% and typically between 3 to 11 wt.%, for example, 1 to 14 wt.%, 2 to 14 wt.%,

2 to 13 wt.%, 1 to 12 wt.% and any value in-between.

[0028] In some embodiments, the instant vegan cheese analog powder may include between 20 to 60 wt.% starch having a particle size of at most 500 microns. For example, the instant vegan cheese analog powder may include, between 20 to 50 wt.% starch, between 30 to 60 wt.% starch, between 25 to 55 wt.% starch, between 30 to 40 wt.% starch or between 25 to 24 wt.% starch.

[0029] In one embodiment, the starch particle size may be at most 500 microns. In one embodiment, the starch particle size may be at most 450 microns. In one embodiment, the starch particle size may be at most 400 microns. In one embodiment, the starch particle size may be at most 350 microns. In one embodiment, the starch particle size may be at most 300 microns.

[0030] In some embodiments, the starch is selected from: potato starch, rice starch, com starch, tapioca starch, wheat starch and any combination thereof.

[0031] In some embodiments, the instant vegan cheese analog powder may include between 5 to 45 wt.% modified starch. In some embodiments, the instant vegan cheese analog powder may include between 10 to 45 wt.% modified starch. In some embodiments, the instant vegan cheese analog powder may include between 15 to 45 wt.% modified starch. In some embodiments, the instant vegan cheese analog powder may include between 5 to 40 wt.% modified starch. In some embodiments, the instant vegan cheese analog powder may include between 5 to 35 wt.% modified starch. In some embodiments, the instant vegan cheese analog powder may include between 10 to 40 wt.% modified starch.

[0032] In some embodiments, the modified starch is pre-gelatinized starch. In some embodiments, the modified starch is selected from: dextrin, alkaline-modified starch, bleached starch, oxidized starch, enzyme-treated starch, monostarch phosphate, distarch phosphate, sodium trimetaphosphate, crosslinked starch, acetylated starch, hydroxypropylated starch, hydroxyethyl starch, with ethylene oxide, starch sodium octenyl succinate (OSA), starch aluminum octenyl Succinate, cationic starch, carboxymethylated starch, hosphated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate, acetylated oxidized starch and any combination thereof.

[0033] In some embodiments, the total weight percentages of the starch and the modified starch is between 25 wt.% to 75 wt.% from the instant vegan cheese analog powder. [0034] In some embodiments, the instant vegan cheese analog powder may include between 2 to 30 wt.% legume flour characterized by a particle size of at most 300 microns. [0035] In some embodiments, the instant vegan cheese analog powder may include between 5 to 30 wt.% legume flour. In some embodiments, the instant vegan cheese analog powder may include between 10 to 30 wt.% legume flour. In some embodiments, the instant vegan cheese analog powder may include between 12 to 30 wt.% legume flour. In some embodiments, the instant vegan cheese analog powder may include between 2 to 25 wt.% legume flour. In some embodiments, the instant vegan cheese analog powder may include between 5 to 20 wt.% legume flour. In some embodiments, the instant vegan cheese analog powder may include between 10 to 25 wt.% legume flour.

[0036] In some embodiments, the legume flour is characterized by a particle size of at most 300 microns. In some embodiments, the legume flour is characterized by a particle size of at most 250 microns. In some embodiments, the legume flour is characterized by a particle size of at most 200 microns.

[0037] In some embodiments, the legume flour may be selected from chickpeas flour, beans flour, soybeans flour, pea flour, lentils flour, lupins flour, and a combination thereof. In some embodiments, the legume flour is functional legume flour, for example, functional pea flour.

[0038] In some embodiments, the instant vegan cheese analog powder may include between 2 to 20 wt.% edible oil. In some embodiments, the instant vegan cheese analog powder may include between 5 to 20 wt.% edible oil. In some embodiments, the instant vegan cheese analog powder may include between 10 to 20 wt.% edible oil. In some embodiments, the instant vegan cheese analog powder may include between 2 to 15 wt.% edible oil. In some embodiments, the instant vegan cheese analog powder may include between 5 to 15 wt.% edible oil.

[0039] In some embodiments, the edible oil may be nonhydrogenated vegetable oil. For example, the edible oil may be nonhydrogenated, canola oil, sunflower oil, olive oil, soybeans oil and the like.

[0040] In some embodiments, the edible oil may at least partially cover substantially dry particles comprising the starch, the modified starch and the legume flour. In some embodiments, a substantially dry instant vegan cheese analog powder may have a particle size of between 0.02 to 10 mm, such that each particle may include the starch, the modified starch and the legume flour. In some embodiments, each particle may be at least partially covered by the edible oil. In some embodiments, a fine oil coating is formed on the substantially dry particles. The fine oil coating may improve the texture of the rehydrated product which is composed of powder and water based liquids allowing the formation of a smooth creamy vegan cheese analog. In some embodiments, maintaining the amount of humidity to be at most the amount of natural humidity in edible powders (e.g., up to 15 wt., typically below 11 wt.%) may allow increasing the shelf life of the instant vegan cheese analog powder.

[0041] In some embodiments, the instant vegan cheese analog powder may further include between 5 to 45 wt.% edible fibers. In some embodiments, the instant vegan cheese analog powder may include between 5 to 40 wt.% edible fibers. In some embodiments, the instant vegan cheese analog powder may include between 5 to 35 wt.% edible fibers. In some embodiments, the instant vegan cheese analog powder may further between 10 to 45 wt.% edible fibers. In some embodiments, the instant vegan cheese analog powder may include between 15 to 45 wt.% edible fibers. In some embodiments, the instant vegan cheese analog powder may further include between 10 to 25 wt.% edible fibers.

[0042] In some embodiments, the edible fibers are selected from, citrus fibers, psyllium cellulose, inulin and any combination thereof.

[0043] In some embodiments, the cheese analog powder may include additives, excluding any stabilizers. In some embodiments, the additives may be selected from taste additives and color pigments. In some embodiments, the taste additives are selected from: slat, yeast, citric acid, umami flavor and cream flavor. In some embodiments, the pigment is a white pigment.

[0044] Some aspects of the invention may be directed to a cheese analog. The cheese analogue may include 50 to 85 wt.% water, between 5 to 20 wt.% additional edible oil and at least 5 wt.% of the instant vegan cheese analog powder according to any embodiment of the invention.

[0045] In one embodiment, the cheese analog may include between 50 to 80 wt.% water. In one embodiment, the cheese analog may include between 55 to 80 wt.% water. In one embodiment, the cheese analog may include between 60 to 85 wt.% water. In one embodiment, the cheese analog may include between 65 to 75 wt.% water. In one embodiment, the cheese analog may include between 65 to 80 wt.% water.

[0046] In one embodiment, the cheese analog may include between 5 to 15 wt.% additional edible oil. In one embodiment, the cheese analog may include between 7 to 20 wt.% additional edible oil. In one embodiment, the cheese analog may include between 7 to 15 wt.% additional edible oil. In one embodiment, the cheese analog may include between 5 to 12 wt.% additional edible oil. [0047] In one embodiment, the cheese analog may include at least 6 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 7 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 8 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 9 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 10 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 12 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 14 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 16 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 18 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 20 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 22 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 25 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 25 wt.% of the instant vegan cheese analog powder. In one embodiment, the cheese analog may include at least 30 wt.% of the instant vegan cheese analog powder.

[0048] In some embodiment, the water may be added to the vegan cheese analog powder and the additional edible oil at a temperature of between 76 to 100°C, mixed together (for example, using a mechanical mixer) to receive a creamy cheese like texture. [0049] Reference is now made for Fig. 1 which is a flowchart of a method of making vegan cheese analog powder, according to some embodiments of the invention. In step 110, embodiments of the method may include mixing together in a mixer to form a mix: between 20 to 60 wt.% starch characterized by a particle size of at most 500 microns; between 5 to 45 wt.% modified starch; and between 2 to 30 wt.% legume flour characterized by a particle size of at most 300 microns.

[0050] In some embodiments, additives such as fibers and flavors, disclosed herein above, may be added to the mix during mixing.

[0051] In step 120, embodiments of the method may include adding to the mix 2-20 wt.% water-free edible oil, such that the edible oil at least partially covers particles comprising the starch, the modified starch and the legume flour resulting in agglomeration of the powder particles. In some embodiments, the water-free oil may be added during the mixing of the starch-legume flour mix, using any know method. For example, the water- free oil may be manually/automatically sprayed on the mix, coated by fluid bed coating machine, coated by a coating tumble drum. In some embodiments, the water-free oil may be added for 5 min to 3 hours depends on the adding method and the amount of mix. As should be understood by one skilled in the art, no additional water either as water or emulsified with the oil is added during the production of the vegan cheese analog powder. Therefore, the amount of humidity in the vegan cheese analog powder particles does not exceed the residual natural humidity in the starch, the modified starch, and the legume flour.

Examples: Example - preparing an instant cheese analog powder

[0052] An instant cheese analog granulated powder was prepared using manual mixing for mixing the powders and manual spray bottle for adding a nonhydrogenated vegetable oil. Table 1 summarizes the composition of the final product.

[0053] Table 1

[0054] About 15 to 25 wt.% instant cheese analog powder was mixed with 65 to 75 wt.% hot water at a temperature of between 80 to 100 °C and about 10 wt.% additional edible oil to produce, a vegan mixture having a cream cheese texture. The instant cheese analog powder is stabilizers free, do not contain any hydrogenated oil and nonallergenic. [0055] While certain features of the invention have been illustrated and described herein, many modifications, substitutions, changes, and equivalents will now occur to those of ordinary skill in the art. It is, therefore, to be understood that the appended claims are intended to cover all such modifications and changes as fall within the true spirit of the invention.