# US 2023/0263181 A1 · Food products from root vegetables

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 2023/0263181 A1
- Document ID: US20230263181A1
- Status: Published application
- Kind: A1
- Application number: 18/169,490
- Filed: 2023-02-15
- Published: 2023-08-24
- Earliest claimed: 2022-02-18
- Applicants: McCain Foods Limited
- Inventors: Nigel Kirtley; Raymond J. Laudano; Derek E. Spors; Lora Nicolette Spizzirri; Celia Jane Holt; Christopher Simon Dale
- Web page: https://patentgrep.com/patent/US20230263181A1

## CPC

- A23C 20/02: containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23L 19/09: {Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence)}
- A23L 19/12: of potatoes
- A23L 19/13: {Mashed potato products}
- A23L 19/15: Unshaped dry products, e.g. powders, flakes, granules or agglomerates
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

A hard cheese analogue may be produced from a root vegetable-derived product. This liquid potato product may be formed from raw potatoes, which are subsequently treated and subjected to a high shear processing step, which allows for the formation of a liquid potato product exhibiting non-Newtonian rheological properties. Subsequently, this liquid potato product may be solidified over time to form the hard cheese analogue. Unlike certain other dairy-free cheese analogues, the present cheese analogue may be sliced, cut, shredded, and melted.

## Claims

### Claim 1

A method for producing a dairy analogue, said method comprising:
(a) providing an initial potato feed comprising a plurality of potatoes;
(b) at least partially gelatinizing at least a portion of said initial potato feed to thereby form a gelatinized potato feed;
(c) shearing at least a portion of said gelatinized potato feed at a temperature of at least 50° C. to thereby form a liquid potato product,
wherein said shearing provides at least 20 kJ/kg of mechanical work as measured over a time period of 15 minutes or less,
wherein said shearing occurs in the presence of one or more of the following—
(i) at least one oil exhibiting a melting point in a range of 23° C. to 45° C., or
(ii) at least one native starch and/or a modified starch;
(d) introducing at least a portion of said liquid potato product in a shaped mold; and
(e) solidifying said liquid potato product in said shaped mold to thereby form said dairy analogue.

### Claim 2 (depends on 1)

The method according to claim 1, wherein said partially gelatinizing comprises blanching, and wherein said shearing occurs over a time period of at least 2 minutes and at a temperature of at least 55° C.

### Claim 3 (depends on 1)

The method according to claim 1, wherein said shearing comprises a plurality of shearing stages, wherein each of said shearing stages comprises different shearing times and conditions.

### Claim 4 (depends on 1)

The method according to claim 1, wherein said shearing occurs in the presence of said oil, wherein said oil comprises coconut oil, hydrogenated palm oil, cocoa butter, shea butter, or a combination thereof.

### Claim 5 (depends on 1)

The method according to claim 1, wherein said shearing occurs in the presence of said native starch and/or said modified starch.

### Claim 6 (depends on 1)

The method according to claim 1, wherein said solidifying comprises maintaining said liquid potato product in said shaped mold at 1° C. to 20° C. for at least five days.

### Claim 7 (depends on 1)

The method according to claim 1, further comprising, prior to said shearing, preheating said initial potato feed and/or said gelatinized potato feed to a temperature of at least 65° C.

### Claim 8 (depends on 1)

The method according to claim 1, wherein said dairy analogue exhibits a maximum load of at least 100 grams as measured at 15 days after said solidifying as measured with a Brookfield CTX Texture Analyzer fitted with probe TA2/1000.

### Claim 9 (depends on 1)

The method according to claim 1, wherein said liquid potato product has a particle fineness of less than 125 microns as measured with a BYK-Gardner 2512 Metal Grind Gauge (PD-250) in accordance with ISO 1524 (2020).

### Claim 10 (depends on 1)

A dairy analogue produced by said method according to claim 1.

### Claim 11

A method for producing a dairy analogue, the method comprising:
(a) providing an initial potato feed comprising a plurality of potatoes;
(b) at least partially gelatinizing at least a portion of said initial potato feed to thereby form a gelatinized potato feed;
(c) shearing at least a portion of said gelatinized potato feed at a temperature of at least 25° C. to thereby form a liquid potato product,
wherein said shearing provides at least 100 kJ/kg of mechanical work as measured over a time period of 30 minutes or less,
wherein the shearing occurs in the presence of one or more of the following—
(i) at least one oil, or
(ii) at least one native starch and/or a modified starch, and
wherein said liquid potato product has a particle fineness of less than 125 microns as measured with a BYK-Gardner 2512 Metal Grind Gauge (PD-250) in accordance with ISO 1524 (2020);
(d) introducing at least a portion of the liquid potato product in a shaped mold; and
(e) solidifying said liquid potato product in said shaped mold to thereby form said dairy analogue,
wherein said dairy analogue exhibits a maximum load of at least 100 grams as measured at 15 days after said solidifying as measured with a Brookfield CTX Texture Analyzer fitted with probe TA2/1000.

### Claim 12 (depends on 11)

The method according to claim 11, wherein said partially gelatinizing comprises blanching, and wherein said shearing occurs over a time period of at least 2 minutes and at a temperature of at least 55° C.

### Claim 13 (depends on 11)

The method according to claim 11, wherein said shearing comprises a plurality of shearing stages, wherein each of said shearing stages comprises different shearing times and conditions.

### Claim 14 (depends on 11)

The method according to claim 11, wherein said shearing occurs in the presence of said oil, wherein said oil comprises coconut oil, hydrogenated palm oil, cocoa butter, shea butter, or a combination thereof.

### Claim 15 (depends on 11)

The method according to claim 11, wherein said shearing occurs in the presence of said native starch and/or said modified starch.

### Claim 16 (depends on 11)

The method according to claim 11, wherein said solidifying comprises maintaining said liquid potato product in said shaped mold at 1° C. to 20° C. for at least one day.

### Claim 17 (depends on 10)

The method according to claim 10, further comprising, prior to said shearing, preheating said initial potato feed and/or said gelatinized potato feed to a temperature of at least 65° C.

### Claim 18 (depends on 11)

A dairy analogue produced by said method according to claim 11.

### Claim 19

A dairy analogue formed from a liquid potato product, wherein said dairy analogue exhibits a maximum load of at least 100 grams as measured at 15 days after said solidifying as measured with a Brookfield CTX Texture Analyzer fitted with probe TA2/1000,
wherein said liquid potato product:
(a) comprises potatoes and water,
(b) comprises one or more of the following—
(i) at least one oil exhibiting a melting point in the range of 23° C. to 45° C., or
(ii) at least one native starch and/or a modified starch, wherein said native starch and modified starch comprise an amylose content of less than 19 weight percent, based on the total weight of the starch, and
(c) has a particle fineness of less than 125 microns as measured with a BYK-Gardner 2512 Metal Grind Gauge (PD-250) in accordance with ISO 1524 (2020).

### Claim 20 (depends on 19)

The dairy analogue according to claim 19, wherein said liquid potato product comprises said oil, wherein said oil comprises coconut oil, hydrogenated palm oil, cocoa butter, shea butter, or a combination thereof