Back to results
US 2024/0251815 A1Published application
Cheese equivalent produced on the basis of proteins of plant origin
AssigneeRoquette Freres
InventorsElsa MULLER, Clément DAVID, John SANDOU
Life of this patent
Estimating the term…
Abstract
The invention relates to a method for producing a legume-based soft cheese equivalent, to the use of a legume-based liquid composition for preparing a soft cheese equivalent and to a soft cheese equivalent.
Claims13
A method for producing a soft cheese equivalent, preferably ripened, said method comprising the steps of:
- providing a legume milk having a solids content comprised between 15% and 45%, advantageously between 20% and 40%, preferentially between 25% and 35%,
- adding at least one acidifying ferment,
- fermenting the legume milk comprising said acidifying ferment,
- said legume milk comprising, by dry weight:
- from 25% to 75%, preferably from 30% to 60%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein or proteins being selected from the proteins derived from pea, faba bean, chickpea, lentil, lupin or mung bean, with respect to the total dry weight;
- from 25 to 75% by dry weight of fat, preferably from 35 to 65%, preferentially from 45% to 60% with respect to the total dry weight,
- from 0 to 5% by dry weight of sugars, preferably from 0 to 3%, preferentially from 0.5% to 2% with respect to the total dry weight.
4 more elements
A use of a liquid composition for preparing a soft cheese equivalent, said composition comprising a solids content comprised between 15% and 45%, advantageously between 20% and 40%, preferentially between 25% and 35%, and:
- from 25% to 75%, preferably from 30% to 60%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein or proteins being selected from the proteins derived from pea, faba bean, chickpea, lentil, lupin or mung bean, with respect to the total dry weight,
- from 25 to 75% by dry weight of fat, advantageously from 35 to 65%, preferentially from 45% to 60% with respect to the total dry weight,
- from 0 to 5% by dry weight of sugars, advantageously from 0 to 3%, preferentially from 0.5 to 2% with respect to the total dry weight
A soft cheese equivalent, comprising:
- from 25% to 75%, preferably from 30% to 60′%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein or proteins being selected from the proteins derived from pea, faba bean, chickpea, lentil, lupin or mung bean, with respect to the total dry weight and
- from 25 to 75% by dry weight of fat, advantageously from 35 to 65%, preferentially from 45% to 60% with respect to the total dry weight,
- said equivalent having a firmness with a value comprised between 5 and 100 N, preferably between 10 and 70 N, preferably between 15 and 35 N.
Dependencies are inferred from the claim text.