Cheese substitutes

Details Cheese substitutes Cheese substitutes

A - Human Necessities

23

C

A23C 20/02 (2006.01)

Patent

CA 2482837

A cheese substitute to imitate grated parmesan cheese comprises a protein or other bland tasting edible particulate combined with a vegetable fat component and a salt along with flavouring to approximate the taste and smell of parmesan cheese. The preferred choice of protein or edible particulate source is a full fat pre-cooked soya flour. The vegetable fat chosen is one suitable to act as the binding as well as mixing matrix for the cheese substitute. Thus, a vegetable based fat such as partially or fully hydrogenated vegetable oil commonly known as "Vegetable Shortening" is used. Fine grain sodium chloride is preferred as the salt in order to allow ready and discrete combination with the other constituents of the cheese substitute.

L'invention concerne un substitut de fromage imitant le parmesan râpé comprenant une protéine ou une autre particule comestible au goût neutre associée à un composant gras végétal, du sel et de l'aromatisant servant à approcher le goût et l'odeur du parmesan. De préférence, la source de protéine ou la particule comestible choisie est une farine de soja entière, grasse, pré-cuisinée. La graisse végétale choisie est utilisée en tant que liant et matrice de mélange pour le substitut de fromage. Ainsi, une graisse à base végétale telle qu'une huile partiellement ou entièrement hydrogénée, communément appelée <= matière grasse végétale >=, est utilisée. Du chlorure de sodium à grains fins est préféré au sel pour permettre une combinaison cuisinée et discrète avec d'autres constituants dudit substitut de fromage.

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