Meltable plant-based cheese
AssigneeThe Gardener Cheese Company, Inc.
InventorsGary Smith, Alexander Smith, Michael Schwarz
Life of this patent
Estimating the term…
Abstract
A plant based cheese is made of a protein such as cashew protein, liquid low saturated fat vegetable oil, cultures and modified food starches. The ingredients are combined to form an emulsion, which is heated and held at a selected temperature for a selected time such that starches gelatinize. Shear is applied to the emulsion. The emulsion is liquid at the selected temperature but when cooled, the emulsion becomes solid. In its solid state, when it is heated, the product melts, closely resembling certain dairy cheeses. The liquid oil has relatively low saturated fat.
Claims8
A method of making a non-dairy cheese product that is solid at room temperature and melts when heated and becomes solid again when returned to room temperature, comprising the steps of:
- forming a plant protein base comprising cashew nuts,
- forming a cultured protein base by a method comprising the steps of:
- inoculating the plant protein base with microbial cultures, selected from Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus;
- incubating the selected cultures, thereby reducing the pH of the protein base to a range of approximately 4 to approximately 5, and thereby imparting a dairy cheese flavor to the protein;
- forming an emulsion comprising:
- the cultured protein base,
- food starch selected to provide gelatinization, viscosity and body, and
- oil that is liquid at room temperature and has a saturated fat content lower than that of coconut oil;
- applying shear to the emulsion;
- gelatinizing the emulsion by heating it;
- cooling the emulsion to room temperature.
A non-dairy cheese product that is solid at room temperature, melts when heated and solidifies when returned to room temperature, the product comprising:
- an emulsion including:
- a cultured protein base comprising cashew nuts, inoculated with bacterial culture including Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus, added to the cashew nuts, and incubated, thereby reducing the pH of the protein base to a range of approximately 4 to 5, and imparting a dairy cheese flavor to the cultured protein base;
- oil selected from oils that are liquid at room temperature, the selected oil having lower saturated fat than coconut oil;
- starch, including starch that gelatinizes when heated with the oil, and starch to provide hardness, viscosity and body,
- wherein the emulsion is gelatinized by heating it;
- wherein, after cooling to room temperature, the emulsion becomes solid, melts when heated and becomes solid again at room temperature.
Dependencies are inferred from the claim text.