BRPI0601894A - método para preparar um queijo contendo proteìna de soja, e, queijo contendo proteìna de soja - Google Patents

método para preparar um queijo contendo proteìna de soja, e, queijo contendo proteìna de soja

Info

Publication number
BRPI0601894A
BRPI0601894A BRPI0601894-7A BRPI0601894A BRPI0601894A BR PI0601894 A BRPI0601894 A BR PI0601894A BR PI0601894 A BRPI0601894 A BR PI0601894A BR PI0601894 A BRPI0601894 A BR PI0601894A
Authority
BR
Brazil
Prior art keywords
soy protein
cheese
containing soy
preparing
cheese containing
Prior art date
Application number
BRPI0601894-7A
Other languages
English (en)
Inventor
Wen-Sherng Chen
Ahmad Akashe
Song Gao
Ariel Cudia
Sheryl Cole
Original Assignee
Kraft Foods Holdings Inc
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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of BRPI0601894A publication Critical patent/BRPI0601894A/pt

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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Dairy Products (AREA)

Abstract

"MéTODO PARA PREPARAR UM QUEIJO CONTENDO PROTEìNA DE SOJA, E, QUEIJO CONTENDO PROTEìNA DE SOJA". A invenção refere-se a um método de preparação de queijo processado contendo níveis significativos de proteína de soja que possui características de massa fundida, firmeza e flavor similares a queijo processado regular. O método fornece uma mistura incluindo um ingrediente de proteína de soja particulado seco contendo proteína de soja tendo um peso molecular de cerca de 4.000 a cerca de 40.000 Daltons em combinação com gordura de laticínio e proteína de laticínio sem pré-emulsificação do material de soja, e a mistura é cozida e um produto de queijo de soja desta é então embalado. Este método fornece um produto de queijo processado tendo as propriedades de textura e flavor de requisito, ao mesmo tempo que evita problemas de adsorção competitiva entre os ingredientes de laticínio e soja e oportunidade para crescimento microbiano que pode ocorrer com composições de soja emulsificadas aquosas.
BRPI0601894-7A 2005-03-02 2006-03-01 método para preparar um queijo contendo proteìna de soja, e, queijo contendo proteìna de soja BRPI0601894A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/070,115 US20060198938A1 (en) 2005-03-02 2005-03-02 Processed cheese made with soy

Publications (1)

Publication Number Publication Date
BRPI0601894A true BRPI0601894A (pt) 2006-11-14

Family

ID=36283990

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0601894-7A BRPI0601894A (pt) 2005-03-02 2006-03-01 método para preparar um queijo contendo proteìna de soja, e, queijo contendo proteìna de soja

Country Status (12)

Country Link
US (1) US20060198938A1 (pt)
EP (1) EP1698230A3 (pt)
JP (1) JP4776397B2 (pt)
CN (1) CN1826919A (pt)
AR (1) AR052501A1 (pt)
AU (1) AU2006200907B2 (pt)
BR (1) BRPI0601894A (pt)
CA (1) CA2538281A1 (pt)
MX (1) MXPA06002419A (pt)
NO (1) NO20061017L (pt)
NZ (1) NZ545635A (pt)
RU (1) RU2006106449A (pt)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008052062A1 (en) * 2006-10-24 2008-05-02 Solae, Llc Protein granule compositions and cheeses containing protein granule compositions
FR2935590B1 (fr) * 2008-09-11 2010-10-15 Bongrain Sa Procede de fabrication d'une pate alimentaire a base de caille de lait vegetal enrichie en complement alimentaire et pate alimentaire ainsi obtenue
CA2734412A1 (en) 2008-09-12 2010-03-18 Solae, Llc Functional food paste
JP4937324B2 (ja) * 2009-09-29 2012-05-23 森永乳業株式会社 チーズ含有食品及びその製造方法
JP5695370B2 (ja) * 2010-08-31 2015-04-01 雪印メグミルク株式会社 チーズ類及びその製造方法
CN102813009B (zh) * 2011-06-10 2014-08-13 光明乳业股份有限公司 一种常温贮藏再制干酪及其制备方法
CN102835460B (zh) * 2011-06-21 2014-06-04 光明乳业股份有限公司 一种涂抹干酪模拟物及其制备方法
JP5830425B2 (ja) * 2012-03-30 2015-12-09 森永乳業株式会社 常温流通可能なプロセスチーズの製造方法、それを用いたプロセスチーズ類の製造方法、および流通方法
US11213048B2 (en) 2014-07-25 2022-01-04 Smallfood, Inc. Protein rich food ingredient from biomass and methods of preparation
US11122817B2 (en) 2014-07-25 2021-09-21 Smallfood Inc. Protein rich food ingredient from biomass and methods of production
EP3171705A4 (en) * 2014-07-25 2017-12-13 Synthetic Genomics, Inc. Protein rich food ingredient from biomass and methods of preparation
CN109419395B (zh) * 2017-08-24 2022-01-28 佛山市顺德区美的电热电器制造有限公司 豆浆制取的方法、豆浆制取的控制系统及豆浆机
US20220211065A1 (en) 2019-04-26 2022-07-07 Yasushi Ebisawa Hard cheese-like composition and method for producing the same
KR102331346B1 (ko) * 2019-10-30 2021-11-25 유한회사 소미노 전두유와 식물성 유산균을 이용한 콩치즈 및 이의 제조방법
KR102509499B1 (ko) * 2022-02-07 2023-03-16 (주) 아머드프레시 식물성 유산균 발효 아몬드 밀크의 제조 방법
CN115633727A (zh) * 2022-09-09 2023-01-24 黑龙江飞鹤乳业有限公司 水解蛋白组合物的制备方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4303691A (en) * 1977-11-09 1981-12-01 Anderson, Clayton & Co. Proteinaceous food product
JPS6087736A (ja) * 1983-10-17 1985-05-17 Snow Brand Milk Prod Co Ltd チ−ズ様食品の製造方法
JPS6317656A (ja) * 1986-07-10 1988-01-25 Fuji Oil Co Ltd 固形食品の製造法
WO1997037547A1 (en) * 1996-04-09 1997-10-16 E.I. Du Pont De Nemours And Company Novel isoflavone-enriched soy protein product and method for its manufacture
BR9808477B1 (pt) * 1997-04-04 2011-03-09 produtos com altos teores de beta-conglicinina e seus usos.
US6171640B1 (en) * 1997-04-04 2001-01-09 Monsanto Company High beta-conglycinin products and their use
US6399135B2 (en) * 1999-09-29 2002-06-04 Archer-Daniels-Midland Company Use of soy isolated protein for making fresh cheese
JP2001161274A (ja) * 1999-09-30 2001-06-19 Fuji Oil Co Ltd ソフトキャンデーの製造法
US6455081B1 (en) * 2000-10-02 2002-09-24 Kraft Foods Holdings, Inc. Incorporation of soy proteins in cheese
US20040175474A1 (en) * 2000-11-30 2004-09-09 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing cheese products
US6773740B2 (en) * 2000-12-12 2004-08-10 Kraft Foods Holding, Inc. Method for preparing cheese products and process cheese bases
EP1489918A1 (en) * 2002-04-03 2004-12-29 Solae, Llc Process for producing a high solubility, low viscosity, isoflavone-enriched soy protein isolate and the products thereof
US6893674B2 (en) * 2002-07-29 2005-05-17 Kraft Foods Holdings, Inc. Processed cheese made with soy
US7279192B2 (en) * 2003-04-22 2007-10-09 Kraft Foods Holdings, Inc. Shelf-stable shredded cheese

Also Published As

Publication number Publication date
AU2006200907A1 (en) 2006-09-21
JP2006238882A (ja) 2006-09-14
US20060198938A1 (en) 2006-09-07
NZ545635A (en) 2007-05-31
AU2006200907B2 (en) 2011-11-03
MXPA06002419A (es) 2006-09-01
NO20061017L (no) 2006-09-04
CN1826919A (zh) 2006-09-06
AR052501A1 (es) 2007-03-21
CA2538281A1 (en) 2006-09-02
RU2006106449A (ru) 2007-09-10
EP1698230A3 (en) 2006-09-27
JP4776397B2 (ja) 2011-09-21
EP1698230A2 (en) 2006-09-06

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: TRANSFERIDO POR INCORPORACAO DE: KRAFT FOODS HOLDINGS, INC.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B11E Dismissal acc. art. 34 of ipl - requirements for examination incomplete
B11T Dismissal: dismissal of application maintained