DE102015000925A1 - Process and preparation for the production of vegetable cheeses by fermentation and maturation - Google Patents

Abstract

Task and objective: Vegetarians, vegans, lactose allergy sufferers have "vegan cheese" on the market. They are mainly made from hydrogenated fats and starch compounds or nuts. Taste and wholesomeness are severely limited by these methods. Frequently, modified starches and flavors must be used for flavor formation. In traditional cheese production, on the other hand, the formation of taste is guided by cheese ripening with different cultures and the addition of herbs. With the methods and devices described here, traditional tofu production is enhanced by cheese-typical ripening processes. Tofu products with a special herbal taste and oil content can be produced at the same time, as well as maturing with cheese cultures to achieve new flavors, similar to hard cheese, soft cheese and camembert. Through the combination of different maturation processes can be dispensed with flavor enhancers. Soybean, chickpea or lupine products made with these processes mature over long periods of time, enhancing your taste. These ripened vegetable cheese products are referred to in the following text as vegan cheese. Disclosed are apparatus and methods for making soya and other butterfly plant products that have cheese-like taste, texture and wholesomeness through ripening processes with lactic acid cultures. In special devices, the so-called soymilk or milk from other butterflies is brought together with oil and spices and processed mechanically, thermally and biologically. Described here are various devices for emulsifying, coagulating and cooling down and the subsequent inoculation with lactic acid cultures. Health Benefits: The maturation process breaks down the protein structure of the soya and gives it a better digestibility. Use in allergies and intolerance of dairy products, in incompatibility of unfermented soy products. The use is like cheese with milk intolerance or vegan lifestyle. Health benefits arise in particular from the use of vegetable unsaturated fatty acids instead of animal milk fat. Tasty Benefits: The more intense the ripening is done, the less the vegan cheese is to distinguish it from any animal product in taste, shelf life and flavor. The ratio of protein and oil content contributes to the similarity. Application advantages: Like cheese, the vegan cheese lasts 1 year and longer with and without pasteurization. It can also be fried and grilled. It can be used in private households, health-conscious kitchens, upscale restaurants, commercial kitchens and hospitals with special requirements. Ecological advantages: similarly low energy input as in tofu production. As a result of the mentioned advantages in taste, wholesomeness and shelf life, the product is more versatile and allows the renunciation of animal protein wherever else cheese, meat, fish or eggs are used.

Description

1. emulsion process

1.1 Emulsion at high temperatures

The basis for the vegan cheese is a plant extract or extract of other butterfly plants, which is generally called plant drink and hereafter vegetable or soy milk.

Preferably, the soymilk is heated to 110 degrees to deactivate the enzyme lipoxydase and the trypsin inhibitors. In the hot state of 95 degrees C, the oils, fats, herbal oils, spice oils can be emulsified with the soymilk, after the mechanical-thermal process, as described in the text. The soy protein, when heated, firmly absorbs the oils and the flavorings attached thereto.

The closer the temperature of the components reaches 100 degrees Celsius and the higher the mechanical impact z. B. by a mixer, the more stable is the emulsion. The oil is firmly bound to the protein when the emulsion is hot (suspo-emulsion). Even when roasting or baking later, no oil escapes. This means that by hot emulsifying a vegan cheese is produced, which does not melt and sear like halumi or meat.

1.2 Emulsion at low temperatures

By means of an emulsion process at lower temperatures and additionally long service life of the vegan curds, the basis for a vegan cheese is created, which gives off its oil on heating and thus has the properties of processed cheese. For this purpose, an oil content at temperatures between 40 and 85 degrees must be emulsified in the soymilk. If the break remains for a long time, chemical processes are formed in the protein clouds which prevent it from being pressed efficiently and firmly. The residual heat and chemical activity in the first hours after coagulation weaken the consistency of the book. This effect can be used to make meltable cheese. If the fat has been emulsified at temperatures between 30 and 85 degrees Celsius and / or the break has been left for a long time, it forms the basis for soft, meltable cheeses. Such a vegan cheese is suitable for gratinating pizza and casseroles. This process can be accelerated by suitable lactic acid cultures and yoghurt cultures.

1.3. Tasty variants

Through the use of different types of oil in the vegan cheese flavor variants are produced: olive oil, sunflower oil, hemp oil, walnut oil, sesame oil, palm oil, coconut oil, pumpkin seed oil, hazelnut oil, rapeseed oil have a taste and bind this by emulsifying the product.

In another process, new flavors are produced that can be produced neither in tofu nor in animal cheese: spices and herbs are heated or pickled in the oil to be emulsified. Herbal aroma and taste are shared with the oil, which is then emulsified as herbal or spice oil with the soymilk.

This solves a problem that is known from tofu production: here herbs and spices are added to the break without heating and emulsifying and washed out again during pressing with the aqueous whey. In addition, many herbs develop their aroma only by inserting or by heating in oil. Herbs and spices, which develop their taste in the heated oil particularly well, are described in EP: 03 70 2434.6 , The combination of different tastes of oils and the heating or placing with herbs and spices results in a great variety of flavor for the vegan cheese.

Example 1: 10 l of sunflower oil and 100 l of soy milk are heated to 95 degrees and emulsified with a stirring turbine for 5-10 minutes. This emulsion, which has the properties of a soy cream, can be coagulated by the usual method with magnesium chloride, calcium sulfate, citric acid, kombucha.

Example 2: 10 liters of sesame oil together with 100 grams of turmeric and 100 grams of wild garlic are heated to 120 degrees and allowed to steep for 2 hours. 100 l of soy milk and the flavored sesame oil are heated to 95 degrees and emulsified with a blender for 5-10 minutes. This emulsion is finished and tasted different from that in Example 1 and can also be coagulated by the usual method.

2. coagulate

The emulsion described in 1. has an oil content similar to the fat content of cow's milk. The oil content before coagulation has the taste differentiations described under 1.2. Nevertheless, for coagulation the usual procedures for tofu can be used with magnesium chloride, calcium sulfate, citric acid, kombucha.

After about 10 minutes, the break is separated from the whey and cooled to 40 to 45 degrees so that the lactic acid cultures can be used for cheese ripening. This can be done with cold water or by spreading in flat screen forms or by the in 2.1. described devices for the continuous production of vegan cheese. Importantly, cooling and inoculation with the cultures are rapid in order to maintain the granular consistency of the fracture and to avoid interfering enzymatic processes that would affect the outcome of the subsequent pressing process. Cut hard cheese can be pressed better from fresh break, which was not enzymatically weakened.

2.1 Apparatus for the continuous production of vegan cheese

The cooling down of the book from 98 to 40 degrees C causes an unwanted break in the production process. If this break takes longer, the structure of the fracture changes and reduces the pressing properties. Part of the patent is the device for rapid cooling and seeding of the break and for the continuous production of the vegan cheese. This device is critical to the quality and profitability of the vegan as it improves the quality of the fracture and increases the production speed. This device is described in drawing I. (referred to below as ZI) with the following components using the example of a tofuka carousel. The mentioned components:
ZI1) Boiler with soymilk supply: 95 degrees hot soy milk is placed in a kettle
ZI2) Oil preparation with supply to the 1st or 2nd kettle: 95 degrees hot oil or herbal oil is added to the soymilk
ZI3) Blender or agitator emulsifies soy milk with oil
ZI4) Tofu agitator or paddle coagulates with the addition of
ZI5) coagulum z. As magnesium chloride, the protein breakage and whey
ZI6) The break is placed in a special perforated stainless steel drum, which may, for example, be 200 cm to 800 cm long and 40 to 80 cm in diameter. The larger the drum, the more breakage can be decoupled, cooled and seeded in one go.
ZI7) This drum has a pitch and / or a spiral internal thread and rotates slowly at 1 to 9 revolutions per minute. The breakage is demoulded and transported at the same time without being damaged.
ZI8) If the fracture is demolded, it can be cooled down by adding cold water and reaches the end of the stainless steel tube with a temperature below 40 degrees C. A measuring loop with thermostat at the end of the tube regulates the speed of rotation and water supply in the following way: Perforation and rotation de-molten to the middle of the tube. From there, the breakage is sprayed with cold water or ice water, further agitated and demolded. Just before the end of the tube, the temperature is measured and the addition of cold water and the speed of rotation are regulated.
ZI9) If the measurement loop releases the fracture, that is, indicates the measurement below 40 degrees C at the end of the tube, then the fracture is inoculated via a supply line with the cheese cultures and the appropriate nutrient solution.
ZI10) The fracture is passed on to a weight measurement or volume measure in compression molds.
ZI11) The press molds fit into mobile stacking presses, which are pushed into the heating cabinet, where the vegan cheese is pressed into blocks and the cultures develop in the cheese.

The devices ZI1) to ZI5) can also be arranged on a boiler by the device ZI1) - soymilk supply line, device ZI2) - oil supply line, device ZI3) - agitating turbine for emulsification and device ZI4) - Paddle with ZI5) Coagulum addition grouped around a kettle and operated sequentially. In production, this creates a waiting time until the soymilk in the kettle has gone through all the steps one after the other. This model is interesting for small craft businesses. The devices Z.I.1) to Z.I.5) can also be integrated into a so-called Tofukarussell: A Tofukarussell consists of several, z. B. six connected boilers, which rotate around a central axis. Normally, the soymilk is automatically fed to one pot, Z.I.1) at the other at the same time the coagulum and a stirrer retracted Z.I.4 u. 5) that coagulates whey and breakage. If you press this breakage, tofu is created. That is the current state of the art. This tofu carousel will be rebuilt so that it will be able to continuously produce the oily breakage that is the basis for the vegan cheese. The first boiler is fitted with the ZI1) - soybean milk feed, next the ZI2) - oil feed, next ZI3) - stirring turbine to emulsify and at the next boiler the ZI4) - paddle with ZI5) - coagulum addition. The devices Z.I.1) and Z.I.2) can flow together in a boiler. The advantage of the carousel is that at the same time the devices work on the boilers and with each rotation to the next position a finished cheese curd each to the device Z.I.6) u. Z.I.7) can be passed for demixing and cooling. This converted Tofukarussel is suitable for productions starting from one ton of cheese daily.

A suitable device for small and medium-sized enterprises is shown in drawing II., In the following Z.II.1.-13):
Soy milk is continuously cold-made from a soymilk mill unit Z.II.1) and, in parallel, the spice oil from a donor unit Z.II.2) of the soya milk is supplied in a ratio of 2% to 15%. In a plate heater or tube flow heater Z.II.3) both are heated to a temperature of up to 110 degrees Celsius and forwarded to the first vessel or an overflow vessel Z.II.4), so that the soymilk oil mixture directly through the Stirring turbine or nebulizer nozzles flows into the boiler, this soybean milk is emulsified with the oil continuously and the boiler fills with the finished emulsion. From a certain capacity in the first boiler, this filling is transferred to the second boiler Z.II.6), while the first boiler slowly refills. If the second vessel is filled, an agitator Z.II.7) is active, which can be permanently installed and coagulates the emulsion with addition of Nigari or calcium sulfate from a dispenser unit Z.II.8). The coagulum is transferred to a cooling platform Z.II.9). This is a wide slide, which is initially horizontal, and whose slope can be varied by a mechanism. It consists of perforated metal sheet with a perforation of 1 mm to 3 mm and has a length between 150 cm to 900 cm with lateral boundaries. Through a mechanism Z.II.9a), the angle of the slide can be adjusted. By placing the coagulum on the chute, the whey begins to drain through the hole. By increasing the gradient, the coagulum continues to flow, reducing the gradient, leaving it in place. Cold water Z.II.10) is sprayed on, as a result of which the crack is cooled down in a controlled manner. Slope and cold water addition can be combined, so that the break at the end of the slide has little whey and a temperature below 45 degrees Celsius. By a measuring loop, this process can be automated: The mechanism for setting the slope is coupled with ZB with 4 measuring points. The slope is increased only when the first measurement point is below 80 degrees Celsius, the second below 70, the third below 60 degrees, the fourth below 50 degrees. Otherwise, the gradient is reduced until the values are reached by chilled water. At the end of the chute or cooling platform, the volumetric weight of the fracture is determined and introduced via a dispenser unit Z.II.11) the lactic acid cultures at the same time. The break is filled into press molds Z.II.12) and into rollable cheese presses Z.II.13) to be driven into the ripening rooms.

The cheese curd can be continuously produced in a pipe system instead of in boilers. This production method is suitable for large farms from 3 tons daily and is shown in drawing III. (designated below with Z.III.1-13):
Soy milk is prepared by conventional method cold in a soybean mill unit Z.III.1) and supplied spice oil from a dispenser Z.III.2) between 2% and 15%. The oil-soy milk mixture is heated in a plate heater Z.III.3) or instantaneous water heater up to 110 degrees and passed through a pipeline in the stirring turbine is Z.III.4) for emulsifying this mixture. Emulsification can also be done with a nozzle system or a turbo mixer. Behind this emulsifying device, nigari or calcium sulfate from a dispenser unit Z.III.5) is supplied in the tube to initiate coagulation. A slow agitator Z.III.6) installed in the tube mechanically introduces the first process of coagulation. A second donor unit Z.III.5a) brings more Nigari into the mixture. This is led into a piping system with special mechanical resistances Z.III.7a), which cause that Nigari optimally swirls with the mixture and protein clouds settle next to the whey. Thereafter, the coagulum is continued in a large-volume pipe system Z.III.8) of perforated steel sheet with a hole size between 1 and 3 millimeters. The whey flows through the hole, the break remains in the tube and is transported by flushing Z.III.9) with cold water and cooled down. If the fracture is coarse-grained, the water jet must be strengthened with cold water. An incline of between 5 and 50 degrees additionally helps the water flushing during transport. At the end of the perforated pipe, the crack has reached the temperature of <45 degrees Celsius by changing the slope of the pipe and / or varying the amount of cold water until the desired temperature is reached. A measuring loop controls the gradient and / or the water supply until the desired temperature at the last measuring point is reached. Here, a certain amount of breakage is weighed Z.III.10) and inoculated with the cultures Z.III.11). The breakage is finally filled into press molds Z.II.12) and placed in a rollable press carriage Z.III.13) in order to push the cheese ripening into the heating chamber.

2.3. Inoculating the curd with lactic acid cultures

Since sugar is consumed in the lactic acid fermentation, but soy milk, unlike cow's milk, does not contain lactose, it is necessary to add glucose or glucose or fructose in a proportion of 1% to 5% to the vegan cheese curd.

Then he is with cultures such. B. "Dairy Free" from Hansen F-DVS YF-L01 DF according to instructions for use. This is added to the break, drawing I.8)

3. pressing

• a) – von 20 g bis 40 g entsteht ein streichfähiger Vegankäse, ähnlich Frischkäse mit mildem Joghurtgeschmack durch die Milchsäurekulturen.
• b) – von 40 g bis 180 g entsteht ein Vegankäse ähnlich Weißkäse oder Feta, der sich formfest anbraten und grillen lässt. Auch er ist mit Milchsäurekulturen fermentiert, hat einen angenehmen mildern Geschmack und eine Haltbarkeit von 1 Jahr nach Pasteurisierung. Durch Aufsetzen von Blauschimmel oder Weißschimmel Kulturen können daraus Camembert ähnliche Vegankäse gereift werden.
• c) – von 180 g bis 400 g entsteht ein schnittfester Vegankäse ähnlich wie Hartkäse für die Weiterverarbeitung zu Schnittkäse.

The curd is filled into molds. Depending on the pressing device, the pressing process takes 2 to 18 hours. Decisive is the absolute permeability of the molds between 20% and 36%, preferably 36% for molds with micro perforation or perforation. Important for the speed of pressing and the ratio of volume to surface of the mold. This ratio is in cheese molds between 0.11 cm ² and 0.55 cm ² per cubic centimeter curd, preferably 0.55 cm ² . The smaller and flatter the cheese shape, the higher the quotient from volume to surface. If the quotient is above 0.5 cm ³ , the breakage can be pressed quickly, namely in one to two hours. Vegan cheese curds are not dependent on the molecular linkage of caseins in cheeses, which mutually attract each other at the molecular level and bring about a firmness of the cheese, even without pressing pressure. The press speed of the vegan cheese is increased by the freshness and grain of the break: the fresher the break, the larger the quotient of cm ³ to cm ^{2 of} the surface and the more permeable the molds, the faster the vegan break can be pressed. The protein structure in the vegan break combines by pressure as fast as it manages to squeeze out the whey. Also decisive is the pressing pressure, which can be increased from 25 g per cm ² up to 400 g per cm ² , preferably from 30 g to 300 per cm ² . Under the optimal conditions mentioned above, the pressure can be increased to 300 per cm ² in 2 hours and the vegan cheese prepared for hard cheese processing. A special feature of the pressing process is the speed and that at different pressing phases different products can be produced from the coagulum described under point 1) and 2). At a pressing pressure

• a) - from 20 g to 40 g is a spreadable vegan cheese, similar cream cheese with a mild yoghurt taste by the lactic acid cultures.
• b) - from 40 g to 180 g, a vegan cheese similar to white cheese or feta is produced, which can be roasted and crunched to shape. Also it is fermented with lactic acid cultures, has a pleasant mellow taste and a shelf life of 1 year after pasteurization. By applying blue mold or white mold cultures, camembert-like vegan cheese can be matured.
• c) - from 180 g to 400 g, a cut-resistant vegan cheese is produced, similar to hard cheese for further processing into sliced cheese.

4. Tires

The optimal ripening conditions for most cultures are between 18 and 42 degrees Celsius, preferably 38 degrees Celsius. The freshly pressed cheese is therefore stored at 38 degrees Celsius in the oven, where the lactic acid cultures initiate the maturation process.

In the first ripening process of the vegan, the pH drops from 7.9 to up to 4.2, preferably to 4.6. The process can take between 2 hours and 16 hours, preferably 3 hours at a temperature of 38 degrees. The peculiarity of the vegan cheese is that it can stand without spoiling at warmer temperatures than animal cheese. If animal cheese experiences higher temperatures for a long time before PH lowering and salting, it can spoil. However, at temperatures between 20 and 40 degrees, the cultures work several times faster than under 20 degrees. The ripening of animal cheese happens predominantly below 20 degrees. The cultures work slowly at these temperatures. Therefore, the usual cheese ripening needs between three weeks and many months. The vegan cheese can be ripened much faster than animal cheese because it can stand longer at high temperatures. In the first ripening process, the vegan cheese is matured into a type of white cheese, such as feta cheese. For z. B. yogurt cultures or bifidus lactic acid cultures. The PH value falls below 5 and the product is stabilized by salt. This product is a durable soft vegan cheese for roasting, grilling, baking. His taste for umami is not very pronounced yet, he lacks the so-called character. This can be developed in a second tire process. Here is an example of the second ripening process: After the pressing time, the soy cheese is cut into loaves, about 24 inches long, 8 inches high, 8 inches wide, 1.2 to 1.5 kilograms in weight. The loaves come in a salt bath. Preparation for 100 liters of salt bath with 2 to 13 percent salt, preferably 9.2 percent. The process for making a vegan cheese matured like Leerdammer differs in some ways from the process of making a normal cheese: 90.8 kg water, 9.2 kg salt, Linens 1 Unit, yeasts 1 unit, glucose 2%, turmeric , 1%, time 1 to 20 hours, preferably 15 hours. After the salt bath, the loaves come into the ripening room. Conditions 10 to 80 percent relative humidity, preferably 22 percent. Temperature 5 to 40 degrees, preferably 28 degrees. Every second day the loaves are wiped z. B. by hand. Wisch-Wasser Preparation: 10 liters H2O, 1 unit yeast one unit Linens, two percent glucose, one percent turmeric after 8-10 days first quality test: pH outside 5.5 to 6, pH inside 4.5 to 5. Appearance: yellowish - reddish, slightly greasy. Consistency: firm to elastic not friable during cutting. Taste: slightly mild-sour, aromatic, low in salt, no more soy perception. Typical cheese Taste like young Gouda or Chester. With the addition of nut flavor like Emmentaler. Weight loss about 28 percent.

The vegan cheese can be ripened like animal cheese at 12 to 28 degrees with the usual cheese cultures or special vegan cultures. In addition, the vegan cheese can be driven at a higher temperature between 18 degrees and 39 degrees. This applies both to the first ripening process for white cheese and maturing to hard cheese. The acceleration of the maturation by warm temperatures shortens the ripening time of the vegan cheese, example: The red smear tires succeed in 9 instead of in 21 days at a temperature of 28 degrees. This can mean a saving in the production process and a high speed of vegan cheese production, while the normal dairy technique can continue to be used.

Drawing I. named in text Z.I.1.-11)

• Z.I.1) Boiler with soya milk supply
• Z.I.2) Oil preparation with supply line, herbal oil is added to the soymilk
• Z.I.3) Blender or agitator emulsifies soy milk with oil
• Z.I.4) Tofu agitator or paddle coagulates with the addition of
• Z.I.5) coagulum the protein break and the whey
• Z.I.6) The break is placed in a special perforated stainless steel drum,
• Z.I.7) This drum has a gradient and / or a spiral internal thread
• Z.I.8) adding cold water
• Z.I.9) Inoculation line with the cheese cultures and the appropriate nutrient solution.
• Z.I.10) Press forms
• Z.I.11) mobile stacking presses ,.

Drawing II. Named in text Z.II.1-13)

• Z.II.1) Soymilk mill unit
• Z.II.2) Spice oil dispenser unit
• Z.II.3) Plate heater or tube flow heater
• Z.II.4) Boiler or an overflow vessel
• Z.II.5) Stirring turbine or atomizing nozzles
• Z.II.6) second boiler filled
• Z.II.7) agitator
• Z.II.8) Nigari or calcium sulfate from a donor unit
• Z.II.9) cooling platform
• Z.II.9a) Mechanism for adjusting the angle of the chute / cooling platform
• Z.II.10) Cold water is sprayed on, which cools down the break in a controlled manner.
• Z.II.11) donor unit the lactic acid cultures
• Z.II.12) Vegan cheese molds
• Z.II.13) rollable cheese press

Drawing III. named in text Z.III.1-13)

• Z.III.1) Soybean mill unit
• Z.III.2) Spice oil from a dispenser
• Z.III.3) plate heater or instantaneous water heater
• Z.III.4) Device for emulsifying with a nozzle system or a turbo mixer.
• Z.III.5) Nigari or calcium sulfate from a donor unit
• Z.III.6) slow agitator installed in the pipe
• Z.III.5a) second donor unit brings more Nigari into the mixture
• Z.III.7) Pipe system for mixing nigari and mixture
• Z.III.7a) mechanical resistances which cause Nigari to optimally swirl with the mixture
• Z.III.8) Pipe system made of perforated sheet steel: The whey flows through the perforation, the break remains in the pipe
• Z.III.9) Water rinsing with cold water for onward transport and cooling down.
• Z.III.10) Break is weighed
• Z.III.11) cultures are vaccinated
• Z.III.12) Press molds are filled
• Z.III.13) rollable press car to be pushed into the heat chamber the cheese ripening.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• EP 03702434 [0007]

Claims (9)

Plant product characterized in that it consists of a vegetable emulsion, this emulsion can be coagulated, is pressed and matured with cultures and is determined by the arrangement of the following components: a) Soy milk or plant drink b) vegetable oil or a combination of different vegetable oils consisting of: sunflower oil, rapeseed oil, walnut oil, lemon oil, hemp oil, hazelnut oil, olive oil, coconut oil, palm oil (c) herbs and spices giving off their taste to the oils mentioned in 1b) by heating or preserving: pepper, fenugreek, cumin, coriander, turmeric, paprika, chili, oregano, thyme, wild garlic, garlic d) magnesium chloride or / and calcium sulfate for coagulating the vegetable emulsion from components 1.a-c) e) sugar as a nutrient solution in a proportion between 1% and 5% consisting of fructose or glucose sugar or glucose or a mixture of these f) Lactic acid cultures and / or cheese crops to lower PH, ripen, preserve and flavor. Process for the preparation of a plant product characterized in that soymilk with 2-15% vegetable oil, and 1-5% vegetable sugar is processed into an emulsion and coagulated with magnesium chloride and / or calcium sulfate to produce a vegan cheese curd which is pressed before pressing with lactic acid cultures or Bifidus cultures is inoculated after pressing with the cheese cultures, such as Linens, Penicillium roqueforti, Brevibacterium, Penicillium camemberti and thus developed in the subsequent cheese ripening a characteristic cheese flavor, extended shelf life and better digestibility. Plant product prepared from the components of claim 1) and characterized by the fact that at a pressure in the cheese mold a) from 5 g to 40 g per cm ³ becomes a spreadable vegan cheese, similar cream cheese with a mild yoghurt flavor through active lactic acid cultures. b) from 40 g to 180 g per cm ³ becomes a vegan cheese, such as feta cheese fermented with lactic acid cultures, which can be roasted and crusted in a dimensionally stable manner and has a shelf life of one year, and by inoculation and maturing with blue mold or white mold cultures becomes a camembert-like vegan cheese. c) from 180 g to 400 g per cm ^{3 of} it becomes a cut resistant vegan cheese variant that gets the taste of Gouda or Chester similar to hard cheese through cheese-typical fermentation processes such as dipping, wiping and maturing with Linens cultures. Device characterized by the arrangement of known components in combination with newly developed components for the production of vegetable-curd: a) plate heater or tubular heater or cooker for heating the soymilk together with the plant oils described in claim 2. up to 110 degrees Celsius b) Stirring turbine or blender for hot emulsification of soy milk and oil c) Paddle or paddle device for coagulating the emulsion with the addition of magnesium chloride or / and calcium sulfate. d) tube apparatus made of perforated metal with a length of 150 cm to 900 cm, which demolds the described in claim 1.a-d) curd and cooled down at the same time by the tubes has a slope and turns at 1-9 revolutions per minute and simultaneously cold water is added until the break at a temperature of below 40 degrees reaches the end of the tube and the cheese cultures according to claim 1.e-f) can be seeded into the fracture. Device of a cooling platform for vegetable curd characterized by the following features: Platform similar to a chute, which consists of perforated plate with holes between 1 mm to 3 mm with a length between 150 cm and 1000 cm and which is adjustable in inclination angle and which is equipped with Kaltwassersprühsystemen and equipped with a measuring loop, which regulates the angle of inclination and cooling water supply at the same time and with the control parameters time and cooling water can set the desired temperature of less than 45 degrees in the vegan cheese curd at the end of the platform. Pipe system for the continuous production of vegetable fermented cheese variants, characterized in that soymilk and oil are heated according to the method described in claim 4a) and fed into a pipe system in which a turbo blender, a stirring turbine or nozzles are integrated to emulsify To perform oil and vegetable milk in the tube flow and downstream of which a dispenser unit is arranged, which enriches the emulsion with magnesium chloride or calcium sulfate and pumping this mixture over obstacles and pipe grinding and thereby mixes the coagulum, so that a vegetable curd-whey mixture is formed, which continues to flow A tube system made of perforated metal tube with a perforation between 1 mm and 3 mm and a length of 150 cm to 2000 cm, where it is demolded, cooled and transported by an adjustable slope and / or adjustable cold water nozzles, which transport the fraction with water pressure and controlled cooling in nerhalb a measuring loop as in claim 5) is described: by a simultaneous combination of inclination angle and cooling water supply. Biological process in which soymilk and oil are emulsified at temperatures of 40 to 110 degrees Celsius, then coagulated and the vegan cheese break is left for a period of 2 to 16 hours while being inoculated with cultures and enzymes that alter the protein, so that the vegan cheese releases the oil during baking and is suitable for gratinating and develops different creamy characteristics depending on cultures and enzymes. Biological process, characterized in that the mentioned under claim 2 vegan cheese curd is pressed by conventional methods and the cheese blocks are placed for 1 to 20 hours in a solution with salt, dextrose and cheese cultures such as Linens to initiate the following process: lactic acid cultures multiply the glucose and diffuse with the salt in the vegan cheese and salt and ferment it in one step. A technical process, characterized in that the ripening of the vegan cheese described in claim 3.b and c) takes place in ripening rooms whose ripening temperature can be increased permanently to 22 to 38 degrees Celsius, whereby the ripening time compared to animal cheese is reduced by up to 50%.

Images