[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

GB1383149A - Soy cheese and process for making same - Google Patents

Soy cheese and process for making same

Info

Publication number
GB1383149A
GB1383149A GB1859973A GB1859973A GB1383149A GB 1383149 A GB1383149 A GB 1383149A GB 1859973 A GB1859973 A GB 1859973A GB 1859973 A GB1859973 A GB 1859973A GB 1383149 A GB1383149 A GB 1383149A
Authority
GB
United Kingdom
Prior art keywords
soy
fat
milk
cheese
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB1859973A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Publication of GB1383149A publication Critical patent/GB1383149A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

1383149 Soy cheese FUJI OIL CO Ltd 18 April 1973 [20 April 1972] 18599/73 Heading A2B Artificial cheese is made from soya protein by (a) forming a soy milk e.g. by dispersing soy protein in water, heating at 40 to 60‹C and removing unwanted substances, (b) mixing the soy milk with a fat composition simulating milk fat and consisting of at least one compound containing a short chain (C 12 or less) alkanoyl radical blended with at least one natural animal (other than milk) or vegetable fat; (c) inoculating with a cheese starter culture e.g. streptococcus, thermophilus or Lactobacillus bulgaricus, (d) coagulating the fermenting mixture and (e) processing and aging the resulting curd. The fat composition consists of 1 to 20% of C 4 and/or C 6 alkanoyl radicals calculated as the free acids and based on the total weight, of alkanoyl radicals calculated as the free acids; preferably, the composition, is C 4 2 to 8%, C 6 0.5 to 4%, C 8 1 to 4%, C 10 0.5 to 4% and C 12 2 to 6%. The natural fats may be beef tallow, lard, hardened fish or whole oil, palm, coconut, palm kernel, soy bean, rape seed or cotton seed oil. The composition is made by interesterification, by heating the blend with. a sodium methylate, sodium hydroxide or stannous chloride catalyst. The fat is emulsified with the soy milk at 50 to 60‹C in an amount of 2 to 6% by wt. of the emulsion. An emulsifier, e.g. lecithin, polyethylene sorbitan or fatty acid esters, may be used. Coagulation is performed by adding MgSO 4 , CaSO 4 , MgCl 2 , CaCl 2 or aldonic or uronic acid lactone, e.g. D-glucono-#-lactone. A proteolytic enzyme may be added at any stage to enhance flavour. Sugar, edible dyes, vitamins, preservatives and flavourings may also be included.
GB1859973A 1972-04-20 1973-04-18 Soy cheese and process for making same Expired GB1383149A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP47039852A JPS49472A (en) 1972-04-20 1972-04-20

Publications (1)

Publication Number Publication Date
GB1383149A true GB1383149A (en) 1975-02-05

Family

ID=12564482

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1859973A Expired GB1383149A (en) 1972-04-20 1973-04-18 Soy cheese and process for making same

Country Status (4)

Country Link
JP (1) JPS49472A (en)
AU (1) AU475355B2 (en)
CA (1) CA987950A (en)
GB (1) GB1383149A (en)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4091118A (en) * 1976-09-28 1978-05-23 Societe D'assistance Technique Pour Produits Nestle S.A. Process for the production of a vegetable-based sweetened condensed milk
DE3438450A1 (en) * 1983-10-20 1985-05-23 House Food Industrial Co., Ltd., Higashi-Osaka, Osaka PRESSING MATERIAL AND METHOD FOR THE PRODUCTION THEREOF
FR2629310A1 (en) * 1988-03-30 1989-10-06 Hokkaido Nissin Kk Method for preparing a food product based on soya proteins
FR2738991A1 (en) * 1995-09-22 1997-03-28 Garreau Jean James Andre Roger New prepn. of cheese-type food prods.
WO1997043906A1 (en) * 1996-05-18 1997-11-27 Wilhelm Hansen Process for producing cheese, curd and yoghourt products from soya beans
US6254900B1 (en) 1997-05-17 2001-07-03 Wilhem Hansen Method for the manufacture of cheese, quark and yogurt products from soybeans
DE202007017700U1 (en) 2007-12-19 2009-04-30 Oppenkowski, Katrin Von Herbal substance
DE102007061256A1 (en) 2007-12-19 2009-06-25 Katrin Von Oppenkowski Producing a substance, useful e.g. as milk protein- or meat substitute product, comprises preparing a liquid mixture of soy milk and finely comminuted kernel and/or nuts and acidifying the mixture by carbohydrate digesting microorganisms
WO2015047170A1 (en) * 2013-09-26 2015-04-02 Aarhuskarlshamn Ab Edible fat composition
CN110946185A (en) * 2019-11-29 2020-04-03 山东禹王制药有限公司 Cheese rich in polyunsaturated fatty acid and preparation method thereof
US10986848B2 (en) 2013-01-11 2021-04-27 Impossible Foods Inc. Methods and compositions for consumables
WO2022117916A1 (en) * 2020-12-01 2022-06-09 Oddlygood Global Oy Process for manufacturing non-dairy cheese, and non-dairy cheese
WO2022226220A1 (en) * 2021-04-23 2022-10-27 Cross Cultured Foods PBC Cultured cheese made from legumes and/or seeds

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2696576T3 (en) * 2011-07-12 2019-01-17 Impossible Foods Inc Methods and compositions for consumer products

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4091118A (en) * 1976-09-28 1978-05-23 Societe D'assistance Technique Pour Produits Nestle S.A. Process for the production of a vegetable-based sweetened condensed milk
DE3438450A1 (en) * 1983-10-20 1985-05-23 House Food Industrial Co., Ltd., Higashi-Osaka, Osaka PRESSING MATERIAL AND METHOD FOR THE PRODUCTION THEREOF
FR2629310A1 (en) * 1988-03-30 1989-10-06 Hokkaido Nissin Kk Method for preparing a food product based on soya proteins
FR2738991A1 (en) * 1995-09-22 1997-03-28 Garreau Jean James Andre Roger New prepn. of cheese-type food prods.
WO1997043906A1 (en) * 1996-05-18 1997-11-27 Wilhelm Hansen Process for producing cheese, curd and yoghourt products from soya beans
US6254900B1 (en) 1997-05-17 2001-07-03 Wilhem Hansen Method for the manufacture of cheese, quark and yogurt products from soybeans
DE202007017700U1 (en) 2007-12-19 2009-04-30 Oppenkowski, Katrin Von Herbal substance
DE102007061256A1 (en) 2007-12-19 2009-06-25 Katrin Von Oppenkowski Producing a substance, useful e.g. as milk protein- or meat substitute product, comprises preparing a liquid mixture of soy milk and finely comminuted kernel and/or nuts and acidifying the mixture by carbohydrate digesting microorganisms
US10986848B2 (en) 2013-01-11 2021-04-27 Impossible Foods Inc. Methods and compositions for consumables
AU2019246895B2 (en) * 2013-01-11 2021-05-06 Impossible Foods Inc. Non-dairy cheese replica comprising a coacervate
WO2015047170A1 (en) * 2013-09-26 2015-04-02 Aarhuskarlshamn Ab Edible fat composition
CN110946185A (en) * 2019-11-29 2020-04-03 山东禹王制药有限公司 Cheese rich in polyunsaturated fatty acid and preparation method thereof
WO2022117916A1 (en) * 2020-12-01 2022-06-09 Oddlygood Global Oy Process for manufacturing non-dairy cheese, and non-dairy cheese
WO2022226220A1 (en) * 2021-04-23 2022-10-27 Cross Cultured Foods PBC Cultured cheese made from legumes and/or seeds

Also Published As

Publication number Publication date
JPS49472A (en) 1974-01-05
CA987950A (en) 1976-04-27
AU5463573A (en) 1974-10-24
AU475355B2 (en) 1976-08-19

Similar Documents

Publication Publication Date Title
CA1040922A (en) Soy cheese spread and process for preparing same
US3857970A (en) Preparation of soy cheese
GB1383149A (en) Soy cheese and process for making same
GB1429063A (en) Petfood product and method for forming same
Vural et al. Replacement of beef fat in frankfurters by interesterified palm, cottonseed and olive oils
JPS6455155A (en) Artificial cream and method of manufacturing the same
ATE107134T1 (en) SEA OIL-VEGETABLE OIL BLEND AND PRODUCTS MADE THEREOF.
KR880006992A (en) Ice food composition
GB1383148A (en) Soy cheese
AU620163B2 (en) Oil and fat emulsified product and method for processing raw meat by use thereof
JPS6467153A (en) Production of protein textured food
JPS55148055A (en) Production of emulsified beverage composition of high nutrition
GB1217395A (en) Improvements in or relating to a method of making a food product from cream separated from cow's milk
USRE28810E (en) Preparation of soy cheese
RU2144293C1 (en) Method of producing albumen mass "klanvi"
AU562744B2 (en) Low-fat spread and its production
RU2137404C1 (en) Caviar butter and method of its production
GB2135331A (en) Novel oil and/or composition and treating method of meat with enzyme
JPS55148056A (en) Method of making emulsified beverage composition with high nutrition
JP2009278916A (en) Water-in-oil emulsified oil-and-fat composition
JPS6439939A (en) Fat-containing composition and production thereof
DE3477726D1 (en) Composition suitable for imparting butter and/or animal notes, and method of making same
JPS5765176A (en) Alcoholic beverage and its production
JPS63169931A (en) Low-fat emulsified fat and oil composition of water-in-oil type
JPH0739303A (en) Production of water-in-oil type emulsified fat and oil composition

Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PCNP Patent ceased through non-payment of renewal fee