Patent Description:
Typically, cheese powders include synthetically-derived colors and/or dyes to give the cheese a rich color that otherwise may be missing from a dehydrated cheese powder. However, consumers now desire that products have more natural ingredients and include fewer synthetically-derived colors, flavors, and preservatives. Although natural colorants are known, they can alter the taste of the cheese sauce, may cause the cheese sauce to be non-uniform in color, and/or may cause the cheese sauce to lack the desired creaminess and overall mouth feel that consumers expect.

Accordingly, a need exists for alternative naturally-derived colors, color blends including naturally-derived colors, and cheese powders with naturally-derived color which may be reconstituted to provide a colored cheese product.

The invention is set out in the appended set of claims which provide a dry powdered cheese composition as defined in claim <NUM>, and a method of making a dry powdered cheese composition as defined in claim <NUM>.

Additional features and advantages will be set forth in the detailed description which follows, and in part will be readily apparent to those skilled in the art from that description or recognized by practicing the embodiments described herein, including the detailed description which follows and the claims.

It is to be understood that the following detailed description describes various aspects and embodiments and are intended to provide an overview or framework for understanding the nature and character of the claimed subject matter.

Reference will now be made in detail to various embodiments of powdered compositions which may be reconstituted to provide a cheese product including the same. The components of the powdered composition include one or more cheese components and a color blend. The color blend relies on synergistic amounts of naturally-derived colorants to provide a desired color without generating an undesirable taste profile or appearance. Accordingly, when the powdered composition is reconstituted to provide a cheese product, it has a taste and appearance similar to conventional cheese and cheese-flavored products that include synthetically-derived colorants and are desired by consumers. The color blend is a color composition free of synthetically-derived colorants and comprises a color portion consisting of: from <NUM>% to <NUM>% curcumin compounds by weight based on a total amount of color in the composition; from <NUM>% to <NUM>% annatto carotenoids by weight based on the total amount of color in the composition; and from <NUM>% to <NUM>% paprika carotenoids by weight based on the total amount of color in the composition. The dry powdered composition includes from <NUM> ppm to <NUM> ppm curcumin compounds by weight based on the powdered composition; from <NUM> ppm to <NUM> ppm annatto carotenoids by weight based on the powdered composition; and from <NUM> ppm to <NUM> ppm paprika carotenoids by weight based on the powdered composition. Various embodiments of powdered compositions with the color composition, cheese products with the color composition, and methods of making the same will be described.

As used herein, a "wt%," "weight percent," or "percent by weight," unless specifically stated to the contrary, is based on the total weight of the total dry powdered composition. As used herein, "turmeric," "curcumin compounds," "annatto," and "paprika" include extracts, derivatives, and oleoresins formed from each of these components, including the carotenoids that can be extracted from each of these components.

Specific and preferred values disclosed for components, ingredients, additives, temperatures, times, and like aspects, and ranges thereof, are for illustration only. They do not exclude other defined values or other values within defined ranges. The compositions, apparatuses, and methods of the disclosure include those having any value or combination of the values, specific values, or ranges thereof described herein.

The components of the powdered composition include at least one cheese component, wherein the cheese component is a cheese or a combination of cheeses, or a dehydrated cheese powder. Cheese components can include, for example, one or more milk-fat containing natural cheeses, curds, milk, protein, water, salt, lactic acid, and the like. Suitable cheeses can include, for example and without limitation, ricotta, cheddar, colby, swiss, muenster, monterey jack, havarti, brick, gouda, cream cheeses, cottage cheese, other soft cheeses, and the like. In some embodiments, one or more cheese analogs are substituted for at least a portion of the cheese components. In some embodiments, the cheese analog is a vegetable fat or a vegetable protein derived cheese analog. In some embodiments, all or some of the cheese components may be replaced with a process cheese, an imitation cheese, a cheese spread, and/or a cheese analog.

In various embodiments, the powdered composition is formed by first making a cheese slurry in a cooker and thereafter spray drying the cheese slurry to form the powdered composition. Cooking may be employed as a batch process, a semi-continuous process, or a continuous process. In such embodiments, the cheese slurry can be formed by mixing one or more cheese components in a cooker with cheese, one or more salts, and whey solids. The cheese can provide flavor, such as an aged cheddar taste, to the cheese. Cheese can be made, for example, according to the process described in <CIT>.

Salts can include sodium chloride, potassium chloride, and emulsifying salts. Emulsifying salts help the cheese melt and form a smooth, melted cheese slurry. Emulsifying salts can include, by way of example and not limitation, trisodium citrate, disodium phosphate duohydrate, trisodium phosphate duodecahydrate, monosodium phosphate, sodium aluminum phosphate, sodium hexametaphosphate, dipotassium phosphate, tripotassium citrate, sodium potassium tartrate, monopotassium phosphate, monosodium citrate, monopotassium citrate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, sodium tripolyphosphate, sodium acid pyrophosphate, sodium tetrametaphosphate, and the like. The particular emulsifying salt(s) selected, and the quantities thereof, may vary depending on the cheese condition, processing conditions, or the particular embodiment. In various embodiments, monosodium phosphate, disodium phosphate duohydrate, sodium tripolyphosphate, and combinations thereof are used as emulsifying salts. In various embodiments, once the one or more cheese components in a cooker with cheese, one or more salts, and whey solids are mixed together, they are heated to a temperature from about <NUM> to about <NUM> (about <NUM> °F to about <NUM> °F). In some embodiments, the cheese, one or more salts, and whey solids are heated to a temperature from about <NUM> to about <NUM> (about <NUM> °F to about <NUM> °F).

In various embodiments, a wet whey mix is added to the mixture of the emulsifying salts, the cheese components, and cheese. Optionally, one or more additional flavors may be added. In some embodiments, the color blend is added to the cheese slurry with the wet whey mix, while in other embodiments, the color blend may be added to the cheese slurry in a separate step. The color blend includes curcumin compounds, annatto carotenoids, and paprika carotenoids, as will be discussed in greater detail hereinbelow. In various embodiments, the color blend includes synergistic amounts of curcumin compounds, annatto carotenoids, and paprika carotenoids such that the resultant reconstituted cheese product has a taste and appearance similar to conventional cheese products including synthetically-derived colorants, but without the addition of synthetically-derived colorants.

In various embodiments, once the components are mixed together in the cooker and heated to a temperature of at least <NUM> (<NUM> °F), a thickening agent may be added to the cheese slurry to thicken the slurry. In some embodiments, an acid, such as, for example, citric acid or lactic acid, is added in place of, or in addition to, a thickening agent. The acid may help the dairy proteins in the slurry aggregate, which thickens the cheese slurry. The acid may also reduce the pH of the cheese slurry. In some embodiments, the pH of the composition may be decreased to between about <NUM> and about <NUM>.

Thereafter, the components may be heated to a temperature sufficient to pasteurize the slurry and held at this temperature for at least about <NUM> minutes. In embodiments, the pasteurization temperature may be from about <NUM> to about <NUM> (about <NUM> °F to about <NUM> °F). In other embodiments, a preservative may be added in place of or in addition to pasteurizing the slurry. The cheese slurry is then cooled and spray dried to form the dry powdered composition. For example, in some embodiments, a cooker is employed to bring the cheese slurry to a temperature of about <NUM> (about <NUM> °F), hold the cheese slurry at that temperature for about two minutes to pasteurize the cheese slurry, and then allow the cheese slurry to cool to about <NUM> (about <NUM> °F) before it is spray dried. In some embodiments, the cooled cheese slurry can be dried using freeze drying, centrifugation, nanofiltration, reverse osmosis, drum drying, extrusion, or the like.

In other embodiments, the components of the dry powdered composition can be mixed by dry blending. In embodiments in which the components are dry blended together, each of the components, including the cheese components, the color blend, and any additional components, such as whey and/or flavors, can be provided in dry powder form and blended to uniformly distribute the components in the mixture.

Regardless of how the components are blended to form the dry powdered composition, in various embodiments, the dry powdered composition includes a moisture content from about <NUM> to about <NUM>%, a fat content from about <NUM> to about <NUM>%, and a salt content from about <NUM> to about <NUM>%. In some embodiments, the dry powdered composition includes a moisture content from about <NUM> to about <NUM>%, a fat content from about <NUM>% to about <NUM>%, and a salt content from about <NUM> to about <NUM>%.

As used herein, the term "color blend" is synonymous with the term "color composition", and "colorant portion" is synonymous with the term "color potion". The color blend includes a colorant portion, and may also include one or more additives. The colorant portion consists of curcumin compounds, annatto carotenoids, and paprika carotenoids. The dry powdered composition includes a colorant portion (consisting of the curcumin compounds, the annatto carotenoids, and the paprika carotenoids) in an amount from <NUM> ppm to <NUM> ppm.

In various embodiments, in addition to color (e.g., the colorant portion), the color blend includes one or more carriers, antioxidants, processing aids, and the like. The carriers included in the color blend can include, by way of example and not limitation, suspending agents, pH adjusting agents, antioxidants, emulsifiers, and the like. Carriers can include, for example, glucose syrup solids, modified food starch, sugar, potassium carbonate, maltodextrin, gum arabic, vegetable oils, glycol, glycerin, and the like. Suitable pH adjusting agents include potassium hydroxide, sodium ascorbate, sodium hydroxide, another base, and the like. Antioxidants can include, for example, rosemary extract, tocopherol, sodium ascorbate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), and the like. In various embodiments, the color blend can include up to about <NUM>%, up to about <NUM>%, or up to about <NUM>% of one or more carriers and from about <NUM>% to about <NUM>%, from about <NUM>% to about <NUM>%, or from about <NUM>% to about <NUM>% colorants. In some embodiments, the color blend can include greater than about <NUM>%, greater than about <NUM>%, greater than about <NUM>%, or greater than about <NUM>% of one or more carriers. For example, embodiments may include from about <NUM>% to about <NUM>% or from <NUM>% to about <NUM>% carriers. In particular embodiments, the color blend may include from about <NUM>% to about <NUM>% antioxidants or from about <NUM>% to about <NUM>% antioxidants. The color blend may further include from about <NUM>% to about <NUM>% processing aids or from about <NUM>% to about <NUM>% processing aids.

The color includes from <NUM>% to <NUM>% curcumin compounds by weight of the total colorant portion. Curcumin compounds included in the color blend can include, for example, bisdemethoxy-curcumin, demethoxy- curcumin, and curcumin. Curcumin compounds can be added as oleoresin turmeric, according to some embodiments. The dry powdered cheese composition includes curcumin compounds in an amount that is greater than the amount of annatto carotenoids. In some embodiments, curcumin compounds are present in an amount that is from about four times to about eleven times the amount of annatto carotenoids present by weight based on the powdered composition. In some embodiments, curcumin compounds are present in an amount that is from about four times to about five times the amount of annatto carotenoids present by weight based on the powdered composition. In some embodiments, curcumin compounds are present in an amount that is from about two times to about fifteen times the amount of annatto carotenoids present by weight based on the colorant portion. In some embodiments, curcumin compounds are present in an amount that is from about three times to about <NUM> times the amount of annatto carotenoids present by weight based on the colorant portion.

The colorant portion also includes
<NUM>% to <NUM>% annatto carotenoids by weight of the total colorant portion. Annatto carotenoids included in the color blend can include, for example, norbixin annato carotenoids and bixin annatto carotenoids. In accordance with the present invention, the annatto carotenoids include a mixture of norbixin and bixin. The mixture of norbixin and bixin comprises greater than <NUM>% norxibin by weight of the mixture of norbixin and bixin. According to various embodiments, norbixin can be formed by saponification of bixin. Some embodiments further include both cisand trans- forms of bixin and/or norbixin. For example, in some embodiments, about <NUM>% of the norbixin is cis-norbixin. However, it should be understood that embodiments employing only cisor only trans- forms of bixin and/or norbixin are contemplated. Annatto carotenoids can be added as annatto extract, according to some embodiments.

The colorant portion further includes from <NUM>% to <NUM>% paprika carotenoids by weight of the total colorant portion. Paprika carotenoids suitable for use in the color blend can include, by way of example and not limitation, capsorubin, neoxanthin, violaxanthin, capsanthin, lutein, zeaxanthin, cryptoxanthin, beta-carotene, alpha- carotene, lycopene, and the like. In some embodiments, the paprika carotenoids are saponified to reduce the complexity of the carotenoids. In particular, in some embodiments, the paprika carotenoids employed in the color blend are present in their free form, and the mixture is substantially free of monoesters and diesters for a range of fatty acids. Paprika carotenoids can be added as paprika oleoresin, according to some embodiments.

The dry powdered composition can be reconstituted to provide a cheese product. The reconstituted cheese product can be, for example, a cheese sauce, or a substitute cheese sauce. In various embodiments, the dry
powdered composition can be reconstituted using a fat (e.g., butter, margarine, or the like) and a liquid (e.g., water, milk, or the like). However, in some embodiments, the dry powdered composition can be reconstituted using only a liquid. The dry powdered composition is mixed with the fat and/or liquid to provide a homogeneous cheese product. In various embodiments, the dry powdered composition is present in an amount from about <NUM>% to about <NUM>% of the finished reconstituted cheese product, depending on the particular embodiment. In some embodiments, the dry powdered composition is present in an amount from about <NUM>% to about <NUM>% of the finished reconstituted cheese product. In some embodiments, the dry powdered composition is present in an amount from about <NUM>% to about <NUM>% of the finished reconstituted cheese product.

Accordingly, in various embodiments, a cheese product includes from <NUM> ppm to <NUM> ppm curcumin compounds by weight based on solids; from <NUM> ppm to <NUM> ppm annatto carotenoids by weight based on solids; and from <NUM> ppm to <NUM> ppm paprika carotenoids by weight based on solids. In such embodiments, the cheese product is substantially free of synthetically derived colorants and includes an amount of curcumin compounds that is greater than an amount of annatto carotenoids.

The color blend, the dry powdered composition, and/or the cheese product described herein may be employed in various end uses, such as to flavor and/or color snack foods such as chips, crackers, and popcorn, cheese spreads or sauces, or the like. As but one example, the color blend, dry powdered composition, and/or the cheese product made from reconstituted dry powdered composition may be employed to make macaroni and cheese.

According to various embodiments, the reconstituted cheese sauce, or substitute cheese sauce, can be mixed with pasta. In various embodiments, the pasta may be made from wheat flour including but not limited to Hard Red Spring wheat flour, Durum wheat flour, Semolina wheat flour, whole wheat flour, and mixtures thereof. The pasta may be packaged with the dry powdered composition in a kit, according to some embodiments. In some embodiments, the dry powdered composition may be added to the uncooked pasta and the pasta and dry powdered composition can be hydrated together. In other embodiments, the dry powdered composition is reconstituted to form the cheese sauce, or substitute cheese sauce, and then mixed with cooked pasta to form the final pasta dish. In various embodiments, the cheese sauce, or substitute cheese sauce, are mixed with pasta to create a substantially homogeneous composition.

It is believed that the various embodiments described hereinabove will be further clarified by the following examples.

Two powdered cheese compositions were made in a continuous cooker and spray dried. Each of the powdered cheese compositions was made by combining various cheese components along with cheese and emulsifying salts in a cooker. The mixture was initially heated to <NUM> (<NUM> °F). A wet whey mix was then added to each mixture. The comparative color blend was added to the first mixture (Comparative Example <NUM> in Table <NUM>), while a color blend according to various embodiments described herein was added to the second mixture (Example <NUM> in Table <NUM>). Table <NUM> provides the colorants in % by weight of the color and in ppm by weight based on the powdered composition for each of Comparative Example <NUM> and Example <NUM>.

The mixtures were brought to <NUM> (<NUM> °F). Citric acid was added as a pH-modifying agent in each of the slurries. Each of the slurries was then heated to <NUM> (<NUM> °F) and held for two minutes for pasteurization. The slurries were then cooled to less than about <NUM> (about <NUM> °F) and spray dried to generate the powdered cheese composition.

When reconstituted to produce a cheese product, the powdered cheese composition made using the color blend of comparative example <NUM> had a taste that was not desirable. Specifically, macaroni and cheese was prepared using <NUM> of a powdered cheese composition including the color blend of comparative example <NUM> or <NUM> of a powdered cheese composition including the color blend of example <NUM>. Kraft Blue Box macaroni and cheese, which includes synthetically-derived colorants, was used as a control sample. For each macaroni and cheese sample, approximately <NUM> of macaroni cooked in <NUM> cups of boiling water for about <NUM> minutes, stirring occasionally. The macaroni was drained immediately after cooking and shaken until excess water was drained from the macaroni. The macaroni was then returned to the pan.

Next, <NUM> tablespoons of margarine was added to the pan and stirred until the margarine was melted. One quarter cup <NUM>% milk was added to the pan and the mixture was stirred. Then, <NUM> of the powdered cheese composition was added to the pan and mixed. Samples (<NUM>/<NUM> cup) of each macaroni and cheese preparation were provided to a consumer testing panel (N = <NUM>). Consumers were provided with a timed five minute break between tasting each sample, and water and unsalted crackers were used for palate cleansing prior to tasting each sample. Consumer ratings for overall liking and bitterness intensity are provided in Table <NUM>.

As shown in Table <NUM>, the macaroni and cheese sample including a cheese sauce reconstituted from a dry cheese powder including the color blend of example <NUM> had a greater overall liking than the control and the macaroni and cheese sample including a cheese sauce reconstituted from a dry cheese powder including the color blend of comparative example <NUM>. Moreover, consumers rated the macaroni and cheese sample including a cheese sauce reconstituted from a dry cheese powder including the color blend of comparative example <NUM> lower than the control sample in overall liking. Regarding bitterness, consumers rated the macaroni and cheese sample including a cheese sauce reconstituted from a dry cheese powder including the color blend of example <NUM> as having a lower bitterness intensity than both the control and the macaroni and cheese sample including a cheese sauce reconstituted from a dry cheese powder including the color blend of comparative example <NUM>. Consumers also identified the macaroni and cheese sample including a cheese sauce reconstituted from a dry cheese powder including the color blend of comparative example <NUM> as having a greater bitterness intensity than the control sample. In particular, the powdered cheese composition made using the color blend of example <NUM> can be reconstituted into a cheese product having a similar or even improved taste and appearance as a conventional reconstituted cheese product made from a powdered cheese composition that includes synthetically-derived colorants.

Claim 1:
A dry powdered cheese composition which may be reconstituted to provide a cheese product comprising:
at least one cheese component, wherein the cheese component is a cheese or a combination of cheeses, or a dehydrated cheese powder; and
a color composition free of synthetically-derived colorants, comprising a color portion consisting of:
from <NUM>% to <NUM>% curcumin compounds by weight based on the total amount of the color portion;
from <NUM>% to <NUM>% annatto carotenoids by weight based on the total amount of the color portion; and
from <NUM>% to <NUM>% paprika carotenoids by weight based on the total amount of the color portion;
wherein the dry powdered cheese composition includes from <NUM> ppm to <NUM> ppm curcumin compounds by weight based on the powdered composition; from <NUM> ppm to <NUM> ppm annatto carotenoids by weight based on the powdered composition; and from <NUM> ppm to <NUM> ppm paprika carotenoids by weight based on the powdered composition;
wherein the annatto carotenoids comprise a mixture of norbixin and bixin, and the mixture comprises greater than <NUM>% norbixin by weight of the mixture.