Back to results
US 12,063,941 B2Granted
Restructured natural protein matrices
AssigneeJeneil Biosurfactant Company, LLC
InventorsNiranjan R. Gandhi, Victoria Palmer Skebba, Franco X. Milani
Life of this patent
Estimating the term…
Abstract
Methods as can be used in the preparation of one or more dairy, dairy analog and cheese products from a range of proteinaceous starting materials, such methods comprising protein modification and protein restoration or protein restructure.
Claims12
A method of using protein structure modification to prepare a natural cheese product, said method comprising:
- providing 63.0 wt % to 94.3 wt % of one or more proteinaceous natural cheeses produced by enzymatic action, 1.3 wt % to 4.0 wt % of a modification component comprising an aqueous food grade base, and 2.7 wt % to 33 wt % of a flavoring composition comprising an aqueous food grade acid;
- treating said one or more proteinaceous natural cheeses with the modification component, said modification component in an amount and of a pH to modify a protein structure of said natural cheese, said modification treatment without cooking during said modification treatment and without cooking before acid treatment;
- and
- treating said modified natural cheese with the flavoring composition, said flavoring composition in an amount and of a pH to restructure the protein of said modified natural cheese and provide a natural cheese product.
1 more element
A method of preparing a restructured natural cheese, said method comprising:
- providing a proteinaceous natural cheese produced by enzymatic action, said natural cheese comprising an initial moisture content;
- treating said natural cheese with a protein structure modification component comprising a base, said modification component in an amount and of a pH to modify the protein structure of said natural cheese, said modification treatment without cooking during said modification treatment and without cooking before acid treatment;
- treating said modified natural cheese with a flavoring composition comprising an acid, said flavoring composition in an amount and of a pH to restructure said modified natural cheese;
- and
- cooking said restructured natural cheese to provide a natural cheese product, said method absent use of an emulsifying salt providing a process cheese.
2 more elements
A method of preparing a restructured natural cheese, said method comprising:
- providing a proteinaceous natural cheese produced by enzymatic action, said natural cheese comprising an initial moisture content;
- treating said natural cheese with a protein structure modification component comprising a base, said modification component in an amount and of a pH to modify the protein structure of said natural cheese, said modification treatment without cooking during said modification treatment and without cooking before acid treatment;
- treating said modified natural cheese with a flavoring composition comprising an acid, said flavoring composition in an amount and of a pH to restructure said modified natural cheese;
- and
- cooking said restructured natural cheese,
- said method absent use of an emulsifying salt providing a process cheese,
- said method providing a natural cheese product comprising a pH of about 4.5 to about 6.0 and a moisture content of about 30 wt. % to about 60 wt. %.
4 more elements
Dependencies are inferred from the claim text.