KR-102959297-B1 - Development of Vegan Cheese Composition Using Vegetable Ingredients and Method of Producing the Same

Abstract

The present invention relates to the development of a vegan cheese composition using plant-based raw materials comprising starch, plant-based protein, plant-based oil, and water as main components, and a method for manufacturing the same. By adjusting the types and ratios of each ingredient and adding additives such as nutritional yeast, thickeners, and emulsifying salts (ES), the taste, flavor, and physical properties can be improved, thereby enabling the production of a vegan cheese with physical properties and texture similar to animal cheese. Additionally, by separately adding plant-based protein, a vegan cheese with improved nutritional value and marketability can be produced.

Inventors

• 문동진
• 이아영
• 김혜정
• 이미령
• 김다혜

Assignees

• 주식회사 더브레드블루
• 대구대학교 산학협력단

Dates

Publication Date

20260507

Application Date

20220225

Claims (13)

1. Characterized by comprising starch, vegetable protein, vegetable oil, thickener, nutritional yeast, emulsifying salt, and water, The above starch is potato starch, modified potato starch, corn starch, tapioca starch, or a mixture of two or more of these, and the content of the above starch is 15 to 25 weight% based on the total weight of the composition. The above plant protein is soybean isolate protein or pea protein, and the content of the plant protein is 15 to 25 weight% of the total weight of the composition, and The vegetable oil is shea butter or palm oil, and the content of the vegetable oil is 30 to 35 weight percent based on the total weight of the composition, and The above-mentioned thickener is one or more selected from the group consisting of xanthan gum, kappa carrageenan, modified starch (hydroxypropylated starch), locust bean gum, guar gum, gelatin, pectin, agar, glucomannan, and alginic acid, and the content of the above-mentioned thickener is 0.5 to 2 weight% based on the total weight of the composition. The content of the above nutritional yeast is 2 to 5 weight percent based on the total weight of the composition, and The content of the above-mentioned emulsifying salts is 0.05 to 0.2 weight% relative to the total weight of the composition, and A vegan cheese composition characterized in that the water content is 20% to 50% by weight relative to the total weight of the composition.
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3. A vegan cheese composition according to claim 1, characterized in that the thickener is xanthan gum or kappa carrageenan, and the content of the thickener is 0.8 to 1.2 weight% relative to the total weight of the composition.
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6. A vegan cheese composition according to claim 1 or 3, characterized in that the pH of the vegan cheese composition is 4.5 to 7.5 or 5.0 to 7.0.
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8. (a) a step of adding nutritional yeast and water to a mixture of starch and vegetable protein at room temperature and stirring, and then raising the temperature and stirring further; (b) A step of adding vegetable oil and a thickener to the mixture obtained in (a), stirring, and further stirring while increasing the temperature; (c) A step of adding an emulsifying agent to the mixture obtained in (b) and stirring, and raising the temperature and stirring further; and (d) A step of refrigerating the mixture obtained in (c) to solidify it into a cheese formulation. Includes, The above starch is potato starch, modified potato starch, corn starch, tapioca starch, or a mixture of two or more of these, and the content of the above starch is 15 to 25 weight% based on the total weight of the composition. The above plant protein is soybean isolate protein or pea protein, and the content of the plant protein is 15 to 25 weight% of the total weight of the composition, and The vegetable oil is shea butter or palm oil, and the content of the vegetable oil is 30 to 35 weight percent based on the total weight of the composition, and The above-mentioned thickener is one or more selected from the group consisting of xanthan gum, kappa carrageenan, modified starch (hydroxypropylated starch), locust bean gum, guar gum, gelatin, pectin, agar, glucomannan, and alginic acid, and the content of the above-mentioned thickener is 0.5 to 2 weight% based on the total weight of the composition. The content of the above nutritional yeast is 2 to 5 weight percent based on the total weight of the composition, and The content of the above-mentioned emulsifying salts is 0.05 to 0.2 weight% relative to the total weight of the composition, and A method for preparing a vegan cheese composition, wherein the water content is 20% to 50% by weight relative to the total weight of the composition.
9. In paragraph 8, (b) A method for preparing a vegan cheese composition, adding more salt to the mixture obtained in (a) in step (b).
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Description

Development of Vegan Cheese Composition Using Vegetable Ingredients and Method of Producing the Same The present invention relates to the development of a vegan cheese composition using plant-based raw materials and a method for manufacturing it. More specifically, the present invention relates to a vegan cheese composition and a method for manufacturing the same, wherein the ratio of the constituent components of the composition is optimized to have physical properties and texture similar to those of conventional animal cheese, in providing a vegan cheese product composed mainly of starch, plant-based protein, plant-based oil, and water that can be consumed by the vegan population. "Vegan," a term describing a dietary habit of consuming only vegetables and fruits while excluding meat, seafood, and dairy products, is currently used to refer to a culture that pursues a plant-based diet or to people who do so. As of 2020, the domestic vegan population stood at 1.5 to 2 million, an increase of approximately tenfold compared to 2008. Consequently, the market related to vegetarianism is showing steady growth, and alternative foods are being developed to replace meat and dairy products. Vegan cheese is a plant-based cheese produced without the addition of dairy products. Unlike animal-based cheese, which is made by coagulating the casein protein in milk, vegan cheese is manufactured by adding nuts or legumes and applying pressure to solidify it. Cheese produced through this process is suitable not only for the vegan population but also for consumers who cannot consume dairy products due to lactose intolerance or other reasons. While the market for dairy substitutes made exclusively from plant-based ingredients is becoming increasingly active overseas, the majority of the domestic market is met by importing dairy substitutes manufactured abroad; among these, vegan cheese, in particular, faces the problem of a high dependence on imported products. In addition, since most vegan cheese products either do not contain protein or contain less than animal-based cheese, there was a problem that they were not suitable as a means for vegan consumers to consume plant-based protein. Figure 1 is an overall schematic diagram of the process for manufacturing the vegan cheese composition of the present invention. Figure 2 is a graph showing the difference in physical properties of vegan cheese according to the type of starch. Figure 3 is a graph showing the difference in physical properties of vegan cheese according to the type of vegetable oil. Figure 4 is a graph showing the difference in physical properties of vegan cheese according to the type of plant protein. Figure 5 is a graph showing the difference in physical properties of vegan cheese according to the type of thickener. Figure 6 is a graph showing the difference in physical properties of vegan cheese according to the starch ratio. Figure 7 is a graph showing the difference in physical properties of vegan cheese according to starch mixing. Figure 8 is a graph comparing the physical properties of three types of vegan cheese produced according to the present invention with the physical properties of commercially available vegan cheese. Terms and words used in this specification and claims shall not be interpreted as being limited to their general or dictionary meanings. In accordance with the principle that an inventor may define the concept of a term or word to best describe their invention, they shall be interpreted in a meaning and concept consistent with the technical spirit of the invention. Furthermore, since the embodiments described in this specification and the configurations illustrated in the drawings are merely one embodiment of the invention and do not represent the entire technical spirit of the invention, it should be understood that various equivalents, modifications, and applicable examples capable of replacing them may exist at the time of filing this application. The present invention is intended to provide a composition of vegan cheese made using plant-based raw materials and a method for making the same, which can be consumed by people who have a vegan diet or suffer from lactose intolerance. The vegan cheese composition of the present invention comprises starch, vegetable protein, vegetable oil, and water. The starch used in the vegan cheese composition of the present invention includes, but is not limited to, vegetable starches such as potato starch, modified potato starch, pea starch, and tapioca starch, and cereal starches such as corn starch, wheat starch, and rice starch. Preferably, the starch used in the vegan cheese composition of the present invention includes modified potato starch, corn starch, tapioca starch, or a mixture thereof. More preferably, the starch used in the vegan cheese composition of the present invention is a mixture of tapioca starch and corn starch, or a mixture of tapioca starch and potato starch. The starch content used