Functionalized non-dairy base and method for producing non-dairy analogs

Abstract

A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture.

I claim: 
     
         1 . A method comprising:
 treating a volume of water with a first set of ingredients to form a first mixture, the first set of ingredients comprising a salt and soluble in the volume of water;   mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients comprising a protein-starch blend;   adding a third set of ingredients to the second mixture to form a third mixture, the third set of ingredients comprising sweeteners;   pasteurizing the third mixture within a first temperature range and for a second duration;   blending an oil into the third mixture, regulated within a second temperature range, to form an emulsion comprising a dispersion of oil droplets within the volume of water;   homogenizing the emulsion, regulated within a third temperature range, over a third duration to form a base mixture; and   cooling the base mixture from within the third temperature range to within a fourth temperature range.   
     
     
         2 . The method of  claim 1 :
 wherein treating the volume of water with the first set of ingredients to form the first mixture comprises treating the volume of water with a proportion of the salt and a proportion of calcium to form a first mixture;   wherein mixing the second set of ingredients into the first mixture to form the second mixture comprises mixing the proportion of the protein-starch blend into the first mixture, the proportion of the protein-starch blend comprising a proportion of proteins and a proportion of starches; and   wherein adding the third set of ingredients to the second mixture to form the third mixture comprises adding the third set of ingredients comprising a proportion of sugar and a proportion of glucose.   
     
     
         3 . The method of  claim 1 , further comprising adding an acid to the third mixture, prior to blending the oil into the third mixture, to promote micelle formation between proteins, starches, and the dispersion of oil droplets in the base mixture. 
     
     
         4 . The method of  claim 3 :
 wherein adding the acid to the third mixture comprises adding a first acid to a first subvolume of the third mixture to initiate rapid acidification of the first subvolume of the third mixture, the third mixture comprising the first subvolume and a second subvolume;   wherein blending the oil into the third mixture to form the emulsion comprises:
 blending the oil into the first subvolume of the third mixture to form a first subvolume of the emulsion; and 
 blending the oil into a second subvolume of the third mixture to form a second subvolume of the emulsion; 
   wherein homogenizing the emulsion to form the base mixture comprises:
 homogenizing the first subvolume of the emulsion to form a first subvolume of the base mixture configured to form a spreadable cheese; and 
 homogenizing the second subvolume of the emulsion to form a second subvolume of the base mixture configured to form a hard cheese; 
   wherein cooling the base mixture comprises cooling the first subvolume of the base mixture and the second subvolume of the base mixture; and   further comprising, adding a second acid to the second subvolume of the base mixture to initiate slow acidification of the second subvolume of the base mixture to promote micelle formation between proteins, starches, and the dispersion of oil droplets in the second subvolume of the base mixture.   
     
     
         5 . The method of  claim 1 , further comprising:
 hydrating the second set of ingredients in the second mixture without shear for a fourth duration;   adding a fourth set of ingredients to the third mixture, the fourth set of ingredients comprising:
 a proportion of a buffer configured to raise a pH level of the third mixture; and 
 a proportion of an amino acid configured to neutralize tannins present in the second set of ingredients; and 
   storing the base mixture in a chilled environment to inhibit reactions between the second set of ingredients.   
     
     
         6 . The method of  claim 1 :
 wherein blending the oil into the third mixture to form the emulsion comprises blending the oil into the third mixture with shear to form a coarse emulsion; and   wherein homogenizing the emulsion comprises homogenizing the emulsion via high pressure homogenization.   
     
     
         7 . The method of  claim 6 :
 wherein mixing the second set of ingredients at the first speed into the first mixture to form the second mixture comprises mixing the second set of ingredients into the first mixture at speeds between 1800 revolutions per minute and 2100 revolutions per minute via a high-shear impeller;   wherein pasteurizing the third mixture, within the first temperature range and for the second duration comprises pasteurizing the third mixture, within the first temperature range of 150 degrees Fahrenheit to 180 degrees Fahrenheit, for the second duration exceeding 20 minutes; and   wherein cooling the base mixture comprises cooling the base mixture via a plate heat exchanger to a temperature less than approximately forty degrees Fahrenheit.   
     
     
         8 . The method of  claim 1 :
 wherein treating the volume of water with the first set of ingredients comprises treating the volume of water with a first proportion of the salt and a first proportion of calcium;   wherein adding the third set of ingredients to the second mixture to form the third mixture comprises adding a first proportion of sweeteners to the second mixture to form the third mixture; and   further comprising:
 for a first subvolume of the base mixture:
 treating the first subvolume of the base mixture with a second proportion of the salt, a second proportion of calcium, and a second proportion of sweeteners; 
 processing the first subvolume of the base mixture in a continuous refrigerator to generate overrun in the base mixture; and 
 depositing the first subvolume of the base mixture into a soft serve ice cream maker to generate soft serve ice cream; and 
 
 for a second subvolume of the base mixture:
 acidifying the second subvolume of the base mixture to promote micelle formation between proteins, starches, and the dispersion of oil droplets in the subvolume of the base mixture; and 
 straining solids out of the subvolume of the base mixture to generate curds of a hard cheese. 
 
   
     
     
         9 . The method of  claim 1 :
 wherein treating the volume of water with the first set of ingredients comprises treating the volume of water with a first proportion of the salt and a first proportion of calcium;   wherein adding the third set of ingredients comprises adding a first proportion of sweeteners:
 characterized by a sweetener ratio of a first proportion of sucrose to a second proportion of glucose; 
 configured to cooperate with the first proportion of the salt and the first proportion of calcium to depress a freezing point of the base mixture to within a freezing point range between twenty degrees Fahrenheit and thirty degrees Fahrenheit; and 
   wherein homogenizing the emulsion to form the base mixture comprises homogenizing the emulsion to form an ice cream base mixture configured to form an ice cream product;   further comprising:
 adding a second proportion of a second salt, a second proportion of calcium, and a second proportion of sweeteners to a first subvolume of the ice cream base mixture characterized by:
 a first sweetener ratio between 1 and 3; 
 a first freezing point temperature within the freezing point range; and 
 a first scoopability temperature range between ten degrees Fahrenheit and fifteen degrees Fahrenheit; 
 
 adding a third proportion of a third salt, a third proportion of calcium, and a third proportion of sweeteners to a second subvolume of the ice cream base mixture characterized by:
 a second sweetener ratio between 3 and 5; 
 a second freezing point temperature less than the first freezing point temperature and within the freezing point range; and 
 a second scoopability temperature range between five degrees Fahrenheit and ten degrees Fahrenheit. 
 
   
     
     
         10 . A method comprising:
 during a first processing period, adding a set of ingredients to a volume of water to form a first mixture, the set of ingredients comprising:
 a first proportion of a salt; 
 a first proportion of calcium; 
 a first proportion of proteins; 
 a first proportion of starches; and 
 a first proportion of sweeteners; and 
   during a second processing period succeeding the first processing period:
 pasteurizing the first mixture within a first temperature range and over a first duration; 
 blending a first proportion of fats into the first mixture, regulated within a second temperature range, to form an emulsion comprising a volume of fat droplets dispersed within the first mixture; 
 homogenizing the emulsion, regulated within a third temperature range, over a second duration to form a base mixture; and 
 cooling the base mixture from within the third temperature range to within a fourth temperature range less than the third temperature range. 
   
     
     
         11 . The method of  claim 10 , further comprising adding an acid to the first mixture, prior to blending the first proportion of fats into the first mixture, to promote micelle formation between proteins, starches, and volume of oil droplets dispersed within the first mixture. 
     
     
         12 . The method of  claim 10 :
 wherein adding the set of ingredients to the volume of water during the first processing period comprises adding the first proportion of proteins comprising plant-based proteins to the volume of water during the first processing period; and   wherein blending the first proportion of fats into the first mixture to form the emulsion comprises blending the first proportion of fats comprising canola oil into the first mixture to form the emulsion.   
     
     
         13 . The method of  claim 10 , wherein adding the set of ingredients to the volume of water to form the first mixture comprises, within the first processing period:
 at a first time, adding a first subset of ingredients to the volume of water to form the first mixture, the first subset of ingredients soluble in the volume of water and comprising the first proportion of the salt and the first proportion of calcium;   at a second time succeeding the first time, adding a second subset of ingredients to the first mixture, the second subset of ingredients comprising the first proportion of proteins and the first proportion of starches; and   at a third time succeeding the second time, adding a third subset of ingredients to the first mixture, the third subset of ingredients comprising the first proportion of sweeteners.   
     
     
         14 . The method of  claim 13 :
 wherein adding the first subset of ingredients to the volume of water to form the first mixture comprises treating the volume of water with the first subset of ingredients soluble in the volume of water;   wherein adding the second subset of ingredients comprises mixing the second subset of ingredients into the first mixture at a first speed and over a third duration; and   wherein adding the third subset of ingredients comprising the first proportion of sweeteners to the first mixture comprises adding a first proportion of sugar and a first proportion of glucose to the first mixture.   
     
     
         15 . The method of  claim 14 :
 wherein mixing the second subset of ingredients at the first speed into the first mixture comprises mixing the second subset of ingredients into the first mixture at speeds between 1800 revolutions per minute and 2100 revolutions per minute via a high-shear impeller;   wherein pasteurizing the first mixture, within the first temperature range and over the first duration comprises pasteurizing the first mixture, within the first temperature range of 150 degrees Fahrenheit to 180 degrees Fahrenheit, for the first duration exceeding 20 minutes; and   wherein cooling the base mixture comprises cooling the base mixture via a plate heat exchanger to a temperature less than approximately forty degrees Fahrenheit.   
     
     
         16 . The method of  claim 10 :
 further comprising:
 adding a proportion of cultures configured to modify flavoring and consistency of the base mixture; and 
 adding a proportion of an acidifier configured to decrease a pH level of the base mixture; and 
   wherein homogenizing the emulsion to form the base mixture comprises homogenizing the emulsion to form the base mixture configured to form a non-dairy spreadable cheese product.   
     
     
         17 . The method of  claim 10 :
 further comprising adding a proportion of lactic acid configured to lower a pH level of the emulsion; and   wherein homogenizing the emulsion to form the base mixture comprises homogenizing the emulsion to form the base mixture configured to form a non-dairy yogurt product.   
     
     
         18 . The method of  claim 10 :
 wherein blending the first proportion of fats into the first mixture to form the emulsion comprises blending the first proportion of fats into a first subvolume of the first mixture to form the emulsion; and   wherein homogenizing the emulsion to form the base mixture comprises homogenizing the emulsion to form the base mixture configured to form a non-dairy ice cream product.   
     
     
         19 . The method of  claim 18 , further comprising:
 adding a second set of ingredients to a second subvolume of the first mixture, the second set of ingredients comprising a second proportion of proteins and a first proportion of an acid;   blending a second proportion of fats into the second subvolume to form a second emulsion, the second proportion of fats greater than the first proportion of fats and proportional the second proportion of proteins; and   homogenizing the second emulsion to form the second base mixture configured to form a non-dairy spreadable cheese product.   
     
     
         20 . The method of  claim 19 , further comprising:
 adding a second proportion of an acid to a third subvolume of the first mixture, the second proportion of the acid greater than the first proportion of the acid of the second subvolume;   blending a third proportion of fats into the third subvolume to form a third emulsion; and   homogenizing the third emulsion to form a third base mixture configured to form a non-dairy yogurt product.