CO5630018A1 - Metodo de preparacion de productos de queso con contenido de soya de alta calidad - Google Patents

Metodo de preparacion de productos de queso con contenido de soya de alta calidad

Info

Publication number
CO5630018A1
CO5630018A1 CO04109244A CO04109244A CO5630018A1 CO 5630018 A1 CO5630018 A1 CO 5630018A1 CO 04109244 A CO04109244 A CO 04109244A CO 04109244 A CO04109244 A CO 04109244A CO 5630018 A1 CO5630018 A1 CO 5630018A1
Authority
CO
Colombia
Prior art keywords
soy
soy protein
content
proteins
cheese product
Prior art date
Application number
CO04109244A
Other languages
English (en)
Inventor
Ahmad Akashe
Ronald Louis Meibach
Original Assignee
Wrigley W M Jun Co
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 Wrigley W M Jun Co filed Critical Wrigley W M Jun Co
Publication of CO5630018A1 publication Critical patent/CO5630018A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut 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
    • A23C19/068—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
    • A23C20/00—Cheese substitutes
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • 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
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/49—Removing colour by chemical reaction, e.g. bleaching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/34—Membrane process

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Agronomy & Crop Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Un producto de queso con contenido de soya que comprende un material de proteína de soya desaborizada, en donde el material de proteína de soya desaborizada se prepara por un método que comprende:(a) obtener una composición de proteína de soya con contenido de proteínas de soya solubles, compuestos saborizantes, y materiales insolubles;(b) solubilizar las proteínas de soya ajustando la composición de proteína de soya de (a) a un pH en el rango de alrededor de 9 a alrededor de 12 y liberar los compuestos saborizantes;(c) pasar la composición de proteína de soya, con pH ajustado, de (b) adyacente a una membrana de ultrafiltración con una retención límite de peso molecular hasta alrededor de 50.000 Daltons, manteniendo al mismo tiempo el pH en el rango de alrededor de 9 a alrededor de 12, bajo condiciones apropiadas de ultrafiltración, en donde los compuestos del sabor pasan a través de la membrana, desaborizando así la composición de proteína de soya y reteniendo sustancialmente la totalidad de las proteínas de soya solubilizadas; y (d) recuperar las proteínas de soya solubilizadas, retenidas por la membrana de ultrafiltración, en donde las proteínas de soya solubilizadas recuperadas son el material de proteína de soya desaborizada.El producto de queso con contenido de soya de la reivindicación 1, en donde el producto de queso con contenido de soya es un queso procesado o natural que contiene alrededor de 2.5 a alrededor de 6.5 g proteína de soya por tamaño de porción única de alrededor de 30 g.El producto de queso con contenido de soya de la reivindicación 1, en donde la composición acuosa de (a) tiene una concentración de proteínas de soya en el rango de alrededor de 1 a alrededor de 20 por ciento.<EMI FILE="04109244_1" ID="1" IMF=JPEG HE=50 WI=50 >
CO04109244A 2003-10-29 2004-10-29 Metodo de preparacion de productos de queso con contenido de soya de alta calidad CO5630018A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/696,636 US20040175474A1 (en) 2000-11-30 2003-10-29 Method of preparation of high quality soy-containing cheese products

Publications (1)

Publication Number Publication Date
CO5630018A1 true CO5630018A1 (es) 2006-04-28

Family

ID=34423376

Family Applications (1)

Application Number Title Priority Date Filing Date
CO04109244A CO5630018A1 (es) 2003-10-29 2004-10-29 Metodo de preparacion de productos de queso con contenido de soya de alta calidad

Country Status (13)

Country Link
US (1) US20040175474A1 (es)
EP (1) EP1527692A1 (es)
JP (1) JP2005130858A (es)
AR (1) AR046435A1 (es)
AU (1) AU2004224946A1 (es)
BR (1) BRPI0406125A (es)
CA (1) CA2485832A1 (es)
CO (1) CO5630018A1 (es)
MX (1) MXPA04010739A (es)
NO (1) NO20044638L (es)
NZ (1) NZ536147A (es)
RU (1) RU2004131501A (es)
SG (1) SG111303A1 (es)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040170743A1 (en) * 2000-11-30 2004-09-02 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials confectionary type products
US7037547B2 (en) * 2000-11-30 2006-05-02 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials for use in beverages
US7045163B2 (en) * 2000-11-30 2006-05-16 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials
US7108881B2 (en) * 2000-11-30 2006-09-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy cultured products
US20040175474A1 (en) * 2000-11-30 2004-09-09 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing cheese products
US20040161512A1 (en) * 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials for use in dough-based and baked products
US20040253355A1 (en) * 2001-08-23 2004-12-16 Ahmad Akashe Method of deflavoring soy-derived materials
US7582326B2 (en) * 2003-10-29 2009-09-01 Kraft Foods Global Brands Llc Method of deflavoring whey protein using membrane electrodialysis
US20060198938A1 (en) * 2005-03-02 2006-09-07 Kraft Foods Holdings, Inc. Processed cheese made with soy
BRPI0708505A2 (pt) 2006-03-03 2011-05-31 Specialty Protein Producers Inc processos de separação de gordura de materiais de soja e composições produzidas deles
CA2636226C (en) * 2007-06-29 2016-08-30 Kraft Foods Holdings, Inc. Processed cheese without emulsifying salts
US9232808B2 (en) 2007-06-29 2016-01-12 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts
KR101190149B1 (ko) 2012-02-10 2012-10-12 조영택 식물성 치즈 및 그 제조방법
KR102635160B1 (ko) 2021-06-14 2024-02-13 농심태경 주식회사 아몬드 단백질 발효물 및 콩 단백의 효소 반응물을 주 단백질원으로 함유하는 식물성 치즈 및 그의 제조방법

Family Cites Families (62)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4205090A (en) * 1969-07-18 1980-05-27 Etablissement Public: Institut National de la Recherche Agronomique Preparation of cheese using ultrafiltration
US3852491A (en) * 1972-03-22 1974-12-03 Ralston Purina Co High protein ready-to-eat breakfast cereal
US3995071A (en) * 1975-06-23 1976-11-30 Mead Johnson & Company Aqueous purified soy protein and beverage
GB1547911A (en) * 1976-01-19 1979-06-27 Novo Industri As Polypeptides
JPS52151760A (en) * 1976-06-11 1977-12-16 Asahimatsu Koridofu Kk Method of producing cheeseelike food
US4072670A (en) * 1976-10-26 1978-02-07 Mead Johnson & Company Low phytate isoelectric precipitated soy protein isolate
US4091120A (en) * 1976-11-15 1978-05-23 Mead Johnson & Company Liquid dietary product containing soy protein membrane isolate
US4088795A (en) * 1976-11-19 1978-05-09 Mead Johnson & Company Low carbohydrate oilseed lipid-protein comestible
US4105803A (en) * 1977-05-02 1978-08-08 Ohio Agricultural Research And Development Center Soybean-cheese whey food product
US4172828A (en) * 1977-09-30 1979-10-30 Anderson, Clayton & Co. Method for processing soy protein and composition of matter
US5725899A (en) * 1978-03-16 1998-03-10 Cole; Morton S. Protein-lipid emulsifying and gelling composition and method of preparing same
US4211694A (en) * 1978-07-07 1980-07-08 The Procter & Gamble Company Deflavoring vegetable seed materials
USRE32725E (en) * 1978-12-26 1988-08-02 Central Soya Company, Inc. Water-soluble vegetable protein aggregates
US4435438A (en) * 1980-12-29 1984-03-06 A. E. Staley Manufacturing Company Soy isolate suitable for use in imitation cheese
US4432999A (en) * 1981-09-10 1984-02-21 Bily Robert Raymond Whey-soybean product and process for making the product
US4478856A (en) * 1982-05-06 1984-10-23 Novo Industri A/S Production of purified vegetable protein
US4477480A (en) * 1982-07-06 1984-10-16 General Foods Corporation Method of preparing a clean flavored cereal starch
US4420425A (en) * 1982-08-02 1983-12-13 The Texas A&M University System Method for processing protein from nonbinding oilseed by ultrafiltration and solubilization
US4497836A (en) * 1982-08-06 1985-02-05 Dairy Technology Ltd. Modified whey product and process including ultrafiltration and demineralization
US4908224A (en) * 1982-09-30 1990-03-13 Lois Yoder Process for debittering soybean grit
US4530788A (en) * 1982-12-03 1985-07-23 Stauffer Chemical Company Oil seed proteins evidencing improved functionality
US4632903A (en) * 1984-12-28 1986-12-30 Novo Laboratories, Inc. Enzyme modified soy protein for use as an egg white substitute
US4623550A (en) * 1985-05-09 1986-11-18 Willard Miles J Method for preparing sheeted fried snack products from corn and other cereal flours
US4770891A (en) * 1986-01-20 1988-09-13 Willard Miles J Method for preparing sheeted fried snack products
JPH0713B2 (ja) * 1986-06-12 1995-01-11 不二製油株式会社 チ−ズ類
US4761186A (en) * 1986-08-18 1988-08-02 General Foods Corporation Method of purifying starches and products produced therefrom
DK455986A (da) * 1986-09-24 1988-03-25 Apv Pasilac As Ostelignende produkt fremgangsmaade til dets fremstilling og anvendelse heraf
US5124165A (en) * 1989-08-23 1992-06-23 Kikkoman Corporation Process for producing a long life tofu using soybean milk
ATE113441T1 (de) * 1989-10-02 1994-11-15 Sandoz Nutrition Ltd Proteinhydrolysaten.
US5077062A (en) * 1990-05-03 1991-12-31 Excelpro Inc. Hydrolyzed soy protein and process for preparing soy protein
US5100679A (en) * 1990-10-03 1992-03-31 Cargill B.V. Method of making a modified proteinaceous product and composition thereof
US6299929B1 (en) * 1991-01-15 2001-10-09 Bariatrix Products International, Inc. Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
IE914558A1 (en) * 1991-02-28 1992-09-09 Abbott Lab Isolation of proteins by ultrafiltration
US5160758A (en) * 1991-05-31 1992-11-03 Protein Technologies International, Inc. Process for the production of a protein granule suitable for use as a meat extender
US5433969A (en) * 1993-12-27 1995-07-18 Protein Technologies International, Inc. Process for the production of an improved protein granule suitable for use as a meat extender
US5626899A (en) * 1995-06-07 1997-05-06 Archer Daniels Midland Company Process for making vegetable-based meat extenders
US5858442A (en) * 1995-06-07 1999-01-12 Archer Daniels Midland Company Process for making extenders for lower fat meat systems
US5936069A (en) * 1995-12-06 1999-08-10 Iowa State University Research Foundation Process for producing improved soy protein concentrate from genetically-modified soybeans
DE69728751T2 (de) * 1996-01-26 2004-09-30 Massey University Methode zur trennung und wiedergewinnung von proteinen aus einer proteinlösung
US6022702A (en) * 1996-03-28 2000-02-08 Fuji Oil Company Limited Process for producing a soy protein hydrolysate
ES2152066T3 (es) * 1996-03-28 2001-01-16 Fuji Oil Co Ltd Procedimiento para producir un hidrolizado de proteina de habas de soja y productos carnicos y bebidas que usan el mismo.
WO1997043906A1 (de) * 1996-05-18 1997-11-27 Wilhelm Hansen Verfahren zur herstellung von käse-, quark- und joghurtprodukten aus sojabohnen
US6139901A (en) * 1997-09-16 2000-10-31 New Zealand Milk Products (North Amerca) Inc. Membrane filtered milk proteins varying in composition and functional attributes
US6068865A (en) * 1997-11-07 2000-05-30 Kraft Foods, Inc Chocolate yogurt and preparation
US6221423B1 (en) * 1998-04-13 2001-04-24 Protein Technologies Int'l Inc. Short-chained peptide material
CA2281052A1 (en) * 1998-08-31 2000-02-29 Kraft Foods, Inc. Stabilization of fermented dairy compositions using whey from nisin producing cultures
IT1302262B1 (it) * 1998-09-24 2000-09-05 Rodolfo Migliavacca Procedimento per la produzione di estratti di soia
US6413569B1 (en) * 1999-09-29 2002-07-02 Archer-Daniels-Midland Company Use of isolated soy protein for making fresh, unripened cheese analogs
US6399135B2 (en) * 1999-09-29 2002-06-04 Archer-Daniels-Midland Company Use of soy isolated protein for making fresh cheese
JP4491698B2 (ja) * 2000-02-29 2010-06-30 不二製油株式会社 大豆蛋白加水分解物の製造方法
US6726943B2 (en) * 2000-04-12 2004-04-27 Mid-America Commercialization Corporation Nutritionally balanced snack food compositions
US6291009B1 (en) * 2000-05-16 2001-09-18 Deborah W. Cohen Method of producing a soy-based dough and products made from the dough
US6630195B1 (en) * 2000-11-21 2003-10-07 Cargill, Incorporated Process for producing oilseed protein products
US7045163B2 (en) * 2000-11-30 2006-05-16 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials
US20040161512A1 (en) * 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials for use in dough-based and baked products
US6787173B2 (en) * 2000-11-30 2004-09-07 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials
US7108881B2 (en) * 2000-11-30 2006-09-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy cultured products
US20040170743A1 (en) * 2000-11-30 2004-09-02 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials confectionary type products
US20040175474A1 (en) * 2000-11-30 2004-09-09 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing cheese products
US7037547B2 (en) * 2000-11-30 2006-05-02 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials for use in beverages
US6582746B2 (en) * 2001-02-28 2003-06-24 Solae, Llp Meat product
US20040253355A1 (en) * 2001-08-23 2004-12-16 Ahmad Akashe Method of deflavoring soy-derived materials

Also Published As

Publication number Publication date
SG111303A1 (en) 2005-05-30
EP1527692A1 (en) 2005-05-04
NZ536147A (en) 2006-09-29
AR046435A1 (es) 2005-12-07
MXPA04010739A (es) 2005-08-19
AU2004224946A1 (en) 2005-05-19
BRPI0406125A (pt) 2006-03-21
JP2005130858A (ja) 2005-05-26
US20040175474A1 (en) 2004-09-09
NO20044638L (no) 2005-05-02
CA2485832A1 (en) 2005-04-29
RU2004131501A (ru) 2006-04-10

Similar Documents

Publication Publication Date Title
CO5630018A1 (es) Metodo de preparacion de productos de queso con contenido de soya de alta calidad
AR045574A1 (es) Metodo para desaborar materiaes derivados de la soja para productos de confiteria
NZ536145A (en) Method and preparation of high quality soy-containing meat and meat analog products
HU229368B1 (en) Novel vaccine composition
ATE332086T1 (de) Verfahren zur entaromatisierung von sojahaltigen materialen
AR045740A1 (es) Un metodo para desaborar materiales derivados de soja
CA2463106A1 (en) Flax protein isolate and production
Hill et al. A complex hyobranchial apparatus in a Cretaceous dinosaur and the antiquity of avian paraglossalia
Chen et al. Effects of guar gum on adhesion properties of soybean protein isolate onto porcine bones
AR045590A1 (es) Metodo para desaborizar materiales derivados de soja para uso en productos en base a masa y horneados
Grimaldi Basal Cyclorrhapha in amber from the Cretaceous and Tertiary (Insecta: Diptera), and their relationships: Brachycera in Cretaceous amber part IX
Lugo-Ortiz et al. Three new genera of small minnow mayflies (Insecta: Ephemeroptera: Baetidae) from the Andes and Patagonia
NZ540428A (en) Rabbit skin comprising biological active substance and its use
Szucsich et al. Morphology and function of the proboscis in Bombyliidae (Diptera, Brachycera) and implications for proboscis evolution in Brachycera
Dodge Studies on Mosquito Larvae: II. The First-stage Larvae of North American Culicidae and of World Anophelinae1
BRPI0404756A (pt) Método para preparar material de proteìna do soro de leite desflavorizada, e, produto alimentìcio contendo soro de leite
RU2004131499A (ru) Способ получения высококачественных продуктов на основе культурной сои
JPH11503453A (ja) ヤドリギ抽出物および方法
Yavorskaya et al. Morphology of the head of Sericoderus lateralis (Coleoptera, Corylophidae) with comments on the effects of miniaturization
Leschen et al. Larval description, adult feeding behavior, and phylogenetic placement of Megalopinus (Coleoptera: Staphylinidae)
Kuschel et al. Discovery of Palophaginae (Coleoptera: Megalopodidae) on Araucaria araucana in Chile and Argentina
Hansen et al. A new species of Omicrus Sharp (Coleoptera: Hydrophilidae) from Puerto Rico and its larva, the first known larva of Omicrini
Martin et al. An immature specimen of Baptornis advenus from the Cretaceous of Kansas
Zelenkov Finds of fragmentary bird skeletons in the Middle Miocene of the northern Caucasus
GOÇER et al. Determination of Amino acid Profile and Some Characteristics of Collagen Extracted from Skin and Bone of Luciobarbus esocinus (Heckel, 1843)