Dry blend for making extended cheese product

Abstract

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

What is claimed is: 
     
         1 . A pre-filled cheese extender package having a dry blend comprising
 a. 40%-70% food starch;   b. 3%-18% whey;   c. 5%-25% emulsifiers; and   d. 0%-8% gums,   
       wherein said dry blend comprises less than 15% casein and is homogenously blended and filled into said pre-filled package. 
     
     
         2 . The pre-filled cheese extender package having a dry blend as recited in  claim 1 , comprising
 a. 45%-65% modified food starch;   b. 5%-16% whey;   c. 8%-22% emulsifiers; and   d. 0%-8% gums.   
     
     
         3 . The pre-filled cheese extender package having a dry blend as recited in  claim 2 , comprising
 a. 50%-60% modified food starch;   b. 13%-16% whey;   c. 9%-20% emulsifiers; and   d. 2%-6% gums.   
     
     
         4 . The dry blend as recited in  claim 1 , wherein said blend further comprises 0%-5% of an acidulant. 
     
     
         5 . The dry blend as recited in  claim 4 , wherein said acidulant is chosen from acetic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, and tartaric acid. 
     
     
         6 . The dry blend as recited in  claim 5 , wherein said acidulant is chosen from citric acid, lactic acid, and acetic acid. 
     
     
         7 . The dry blend as recited in  claim 1 , wherein said blend is substantially free of casein. 
     
     
         8 . The dry blend as recited in  claim 7 , wherein said is free of casein. 
     
     
         9 . The dry blend as recited in  claim 1 , wherein said blend further comprises a native food starch. 
     
     
         10 . The dry blend as recited in  claim 1 , wherein said blend further comprises gelatin. 
     
     
         11 . The dry blend as recited in  claim 1 , wherein said emulsifier is chosen from Alkaline Sodium Aluminum Phosphate, sodium citrate, trisodium phosphate, and disodium phosphate. 
     
     
         12 . The dry blend as recited in  claim 11 , wherein at least half of said emulsifier is Alkaline Sodium Aluminum Phosphate. 
     
     
         13 . The dry blend as recited in  claim 1 , wherein said blend contains less than 10% water. 
     
     
         14 . The dry blend as recited in  claim 13 , wherein said blend contains less than 5% water. 
     
     
         15 . An extended cheese product comprising the dry blend as recited in  claim 1 , a fat, water, and cheese and/or cheese curds. 
     
     
         16 . An extended cheese product comprising the dry blend as recited in  claim 2 , a fat, water, and cheese curds. 
     
     
         17 . An extended cheese product comprising the dry blend as recited in  claim 3 , a fat, water, and cheese curds. 
     
     
         18 . A method of making an analogue cheese comprising: combining a dry blend as recited in  claim 1 , a fat, water, and cheese and/or cheese curds; mixing the ingredients to form a mixture; and heating and cooling the mixture to provide an analogue cheese. 
     
     
         19 . The method as recited in  claim 18 , wherein said cheese and or cheese curds are chosen from cheddar, Monterey jack, Colby, Swiss, Gouda, Manchego, and pepper jack. 
     
     
         20 . The method as recited in  claim 18 , wherein said cheese and or cheese curds comprise between about 10% and about 50% by weight of said mixture. 
     
     
         21 . An extended cheese product comprising
 a. 3%-21% of a dry blend comprising:
 i. 40%-70% food starch; 
 ii. 3%-18% whey; 
 iii. 5%-25% emulsifiers; and 
 iv. 0%-8% gums; 
   b. 3%-21% of a fat;   c. 4%-28% water; and   d. 30%-90% cheese and/or cheese curds, and wherein at least 90% of the casein found in said extended cheese product is derived from said cheese and/or cheese curds   
     
     
         22 . An extended cheese product comprising
 a. 3%-21% of a dry blend comprising:
 i. 45%-65% modified food starch; 
 ii. 5%-16% whey; 
 iii. 8%-22% emulsifiers; and 
 iv. 0%-8% gums; 
   b. 3%-21% of a fat;   c. 4%-28% water; and   d. 30%-90% cheese and/or cheese curds, and wherein at least 90% of the casein found in said extended cheese product is derived from said cheese and/or cheese curds.   
     
     
         23 . An extended cheese product comprising
 a. 3%-21% of a dry blend comprising:
 i. 50%-60% modified food starch; 
 ii. 13%-16% whey; 
 iii. 9%-20% emulsifiers; and 
 iv. 2%-6% gums; 
   b. 3%-21% of a fat;   c. 4%-28% water; and   d. 30%-90% cheese and/or cheese curds, and wherein at least 90% of the casein found in said extended cheese product is derived from said cheese and/or cheese curds.   
     
     
         24 . The extended cheese product as recited in  claim 21 , wherein said cheese and/or cheese curds comprises at least 45% of the extended cheese product. 
     
     
         25 . The extended cheese product as recited in  claim 21 , wherein said extended cheese product is chosen from cheddar, Monterey jack, Colby, Swiss, Gouda, Manchego, and pepper jack. 
     
     
         26 . A method of making an extended cheese product comprising:
 a. combining a melted fat, water, and a dry blend comprising:
 i. 40%-70% food starch; 
 ii. 3%-18% whey; 
 iii. 5%-25% emulsifiers; and 
 iv. 0%-8% gums; 
   b. mixing the components;   c. adding casein and/or cheese and/or cheese curds;   d. cooking the mixture to at least 150-155° F.;   e. add additional water if needed;   f. cooking the resulting mixture to 160-170° F.; and   g. forming the extended cheese product and cooling it.   
     
     
         27 . The method as recited in  claim 26  wherein optional replacement of cheese protein with native casein improves the stretchability of the finished product.