NO316755B1 - Process for making cheese, curd and yogurt products from soybeans - Google Patents

Abstract

The description relates to a process for producing cheese, curd or yoghourt products from soya beans involving the steps; (a) preparation of soya milk from soya beans; (b) addition of vegetable sugar to the soya milk in the proportion of 1 to 5 wt %; (c) emulsifying vegetable fats and/or oils in a total proportion of some 15 wt % in the soya milk; (d) preparation of a culture cocktail with a pH between 3.8 and 4.5 by the addition of commercially available cheese cultures and animal lactose in a proportion of some 10 wt % of the vegetable sugar added in step (b) to the soya milk as in step (a); (e) addition of the culture cocktail to the soya milk as per step (c) to curdle it and ferment it as desired, and (f) subsequent ripening and final processing in the prior art manner to provide the desired cheese, curd or yoghourt product.

Description

This invention relates to a method for producing cheese, curd and yoghurt products from soybeans or from the beans from other plants of the pea family.

Soy products are widely known and widespread in various forms. The pure plant egg white extracted from soybeans is particularly well tolerated, and is considered a full-fledged substitute for animal egg white. In addition, soy products contain e.g. no cholesterol and no animal fat. These substances can adversely affect health. In addition, soy products have a special meaning for people who are allergic to animal milk-egg white or who cannot tolerate cholesterol and lactose or who are diabetic. Soy egg whites are also often much better tolerated than animal milk egg whites in the case of stomach and intestinal diseases.

Finally, the group of people who feed themselves or have to feed exclusively vegetarian from different groups is also constantly growing.

Soy egg white can in principle replace animal egg white in any food product. The disadvantage of foodstuffs made with soya egg whites is that these will always have the typical taste of soya beans, which, especially after frequent consumption of such foodstuffs, is felt to be more or less disturbing.

Based on DE-OS 37 30 384, it is true that a method is known for producing a product of soya milk that is similar to a camembert cheese. With this known method, however, it is not possible to completely get rid of the typical aftertaste of the soybeans.

From DE-A-2 406 600, a method is known for the production of a dairy-free yoghurt product from soya bean flour, with which the typical soya bean taste is to a large extent avoided. For this, the soya bean flour and the resulting cake are leached, the soya milk filtrate acidified and, after adding sugar, homogenised, sterilized and inoculated with a lactic acid culture. The fermented soy milk is finally incubated.

GB-A-1 383 149 relates to a soya cheese and a method for its production, whereby the taste is to a high degree similar to the taste of the natural cheese, without the use of milk or dairy products. In this method, a mixture of soy milk and a fat composition is fermented using a cheese-starch culture that forms lactic acid, whereby the fermented mixture is then coagulated for conversion into curd, to finally be processed into soy cheese. Essential in this method are the components of the fat composition which produce a mixture of at least one natural fat with the exception of milk fat with at least one compound containing a lower alkanoyl group with no more than 12 carbon atoms, and whereby the mixture also contains one or more compounds with alkanoyl groups derived from C4 and/or C6 fatty acids and have a specific weight ratio. The addition of different fatty acids and different alkanoyl groups is, however, considered expensive and thus disadvantageous.

The basis of this invention is thus the task of providing a significantly simpler method for the production of cheese, curd and yoghurt products from soybeans, through which the typical aftertaste from the soybeans is removed.

This task is solved with a method according to the technology mentioned to

to begin with, and which is characterized by the process steps according to claim 1.

The method for producing cheese, curd or yoghurt products from soybeans according to the present invention is characterized by the following process steps: (a) preparation of soy milk from soybeans; (b) adding plant sugar in a proportion of 1 to 5% by weight to the soy milk; (c) emulsification of vegetable fat and/or vegetable oil with a total proportion of approx. 15% by weight in the soy milk; (d) preparing a culture cocktail suspension with a pH value of between about 3.8 and approx. 4.5 by adding commercial cheese culture and animal milk sugar with a proportion of approx. 10% by weight of plant sugar added in step (b) to the soy milk according to step (a); (e) adding the culture cocktail to the soy milk according to step (c) to acidify the soy milk and, if necessary, ferment it, where the animal lactose is completely fermented to lactic acid, and (f) final ripening and finishing in a known manner to a desired cheese, curd or yogurt product.

This method is also suitable for the production of cheese, curds and yoghurt products from the beans of other plants of the pea family, although it is certainly of greatest importance to soybeans.

With this method, it has become possible for the first time to produce different types of cheese such as fresh cheese, soft cheese and cut cheese on a pure plant basis, and

in which, with regard to its taste, its smell, its appearance and its consistency, it is hardly or not at all distinguishable from the corresponding cheeses made from cow's milk, and even partially surpasses these cheeses.

A further advantage of this method is that it is not only suitable for the production of different types of cheese, but also for the production of curds and yoghurt products, when the final ripening and final processing is carried out in the manner usual for these products.

It is also particularly advantageous that the manufactured end product is not only free of animal components and thus does not contain any animal egg white, any animal fat, any cholesterol and any lactose (milk sugar), but also no table salt or crystal sugar.

By adding very small amounts of animal milk sugar (especially sugar from cow's milk), which is completely fermented into lactic acid, the lactic acid bacteria in

the milk sugar weaning phase stimulated to ferment the abundant plant-

in sugar. Thereby, the way is cleared for the breakdown of the plant-egg white through the subsequent already mentioned, species-typical mold and yeast mold symbiosis. In the further process, the enzymes of the mentioned species produce the cheesy taste that is typical for the corresponding species by breaking down fat.

Through the addition of vegetable fat and vegetable oil, the fat content of the final

in the products are adapted to the requirements and wishes of the end consumer. The same also applies to the selection of fat quality.

The sub-requirements have as their content an advantageous further development of the method.

Curds and fresh cheese products are produced in particular according to claim 6. The method according to claim 7 is particularly suitable for the production of soft cheese, while the method according to claim 13 is preferably used for the production of sliced cheese.

In the following, for example, three particularly preferred and

beneficial practices:

In all three examples, soy milk is first produced in the usual way

> the soybeans. For this purpose, the soybeans with or without the shell are preferably soaked in cold water for approx. 12 to 14 hours, whereby the proportion of water is approx. five times higher than the share of soybeans and the water is removed after swelling.

The beans are then ground into a puree in a colloid mill with an approx. six times greater proportion of hot water. Then the fibrous materials (= Okara) are separated with a sieve drum or with a decanter or with a centrifuge.

The flowing soya milk has a solids content of approx. 5 to 15% (usually 12%) and is now subjected to a known heating procedure such as e.g. a pasteurization or an ultra-high heating.

Before or after heating, a significant part of unwanted odor and taste substances (purines) is removed from the soy milk by vacuum degassing.

The soya milk produced in this way is the starting product for the further processing according to the invention into cheese, curd or yoghurt products according to the following examples.

Example 1:

1.1. ) For the production of a fresh cheese or another curd-like product

the soya milk set to a solids content of approx. 12% by weight.

1.2. ) Dextrose or glucose is then added to the soy milk in a proportion of 1 to 5% by weight, preferably 2% by weight. Furthermore, approx. 0.1% by weight plant dye.

1.3. ) The soy milk is now heated to 70 to 90°C, preferably 85°C.

1.4. ) Then vegetable fat and vegetable oil with a high proportion of unsaturated fatty acids are added and emulsified in the soy milk, whereby the vegetable fat and vegetable oil preferably appear in equal amounts and their total proportion amounts to approx. 15% by weight.

1.5. ) This soymilk is now added to a culture cocktail in the form of a soymilk suspension of 1 to 4% by weight, preferably 2% by weight, and which is prepared as follows: 1.6a.) Soyamilk becomes at 45 to 35°C,. preferably 38°C, added commercial cheese cultures for fresh cheese such as "probat" of series M and/or a thermophilic culture such as yogurt of series V, both of which can be supplied from the company Wiesby in Niebull and which are described in the "Wiesby-Produkthandbuch" (1996 ). Furthermore, sugar from cow's milk is added, and with a proportion of approx. 10% by weight of the dextrose or glucose added in step 1.2.).

1.6b.) The soya milk inoculated in this way remains at approx. 38°C acidified to a pH value of 3.8 to 4.5, preferably 4.1, forming the above-mentioned culture cocktail

(= soya milk suspension).

1.7. ) According to step 1.5.) the soy milk becomes at approx. 38°C acidified with culture cocktail to a pH value of 4.1 to 4.8, preferably 4.5. Furthermore, up to 30% by weight of water is separated and removed. Then takes place in the usual way, e.g. by seasoning, ripening, heating and packaging, the final processing into the desired end product. The initially mentioned fresh cheese can be finished through the following steps: 1.8. ) The soy egg white is added approx. 0.5% by weight of sea salt and, for taste enhancement, added the ingredients that are common for fresh cheese, such as chives, parsley, pepper, onions or fruit preparations, with a proportion that in the case of dried ingredients amounts to approx. 0.1% by weight and for aqueous components approx. 10% by weight.

1.9. ) The product is now pumped through a curd mill to improve its creaminess, and to make it durable it is led over a heat treatment stretch where it is approx. 1 to 5 seconds is heat-loaded with approx. 62°C. It is then mechanically packed in corresponding containers and kept until the end consumer in a cold chain at 4 to 5°C.

With regard to its appearance, consistency, smell and taste, this product has no significant differences compared to a similar product from animal milk.

Example 2:

2.1. ) For the production of soft cheese or another product similar to camembert,

serves as starting material the same soya milk as e.g. example 1.

2.2. ) This soy milk is processed according to steps 1.1.) to 1.4.) in example 1.

in

2.3. ) This then becomes soy milk at approx. 85°C mixed with a coagulant,

and preferably Nigari (= magnesium chloride) from sea salt, with a proportion of 0.1 to 5% by weight, preferably 0.15% by weight, and by careful stirring distributed so that approx. 20% by weight of water comes out during coagulation. This water is removed..

2.4. ) The coagulated soya egg white is now washed once or twice with hot water (approx. 90°C). This results in the formation of stable small balls of egg white, which are of great importance for a good consistency and good appearance of the final product.

2.5. ) For further dewatering to a moisture content of approx. 70% by weight and for shaping the final product, the soy egg white - preferably at approx. 90°C - processed in a pressing and forming system that is common in cheese practice. The pressing pressure is applied in similar forms for brie or camembert, and within 1 hour increased from 0 to approx. 5 kg/cm<2>. The product is then turned in the mold, and it is examined whether the firmness is satisfactory. If necessary, the pressing is continued with approx. 5 kg/cm<2> for no more than 30 minutes.

2.6.) Now let the cheese cool to below 45°C.

2.7.) With hollow needles, the cheese is injected on the side, above and below at distances of up to 1 cm with a culture cocktail which is prepared according to the steps below

2.8.), namely as much as the cheese can absorb. This becomes visible at

in excretions on the surface of the cheese. The cheese is thereby acidified and fermented.

As an alternative to steps 2.5.) to 2.7.), you can also let the soy egg white first cool to approx. 45°C (step 2.6.)). The culture cocktail is then injected (step 2.7.)) and the injected cheese is now pressed and shaped as described in step 2.5.).

The culture cocktail is prepared as follows:

2.8a.) The soya milk is first processed according to step 1.6.) in example 1.

in 2.8b.) This soy milk is now added 1 to 10% by weight, preferably 5% by weight,

commercial Kombucha-Teepilz cultural symbiosis.

2.8c.) The soya milk inoculated in this way is acidified through the cultures added according to step 2.8a.) at approx. 38°C to a pH value of 3.8 to 4.5, preferably 4.1.

2.8d.) To each liter of this suspension, a further 1 to 2 doses ("units") of mold cultures are then added, and of course Penicillium candidum and/or Penicillium camemberti and/or Geotrichum candidum. This refers to commercially available cheese cultures that can be supplied from the companies mentioned under 1.6a.). In order to enhance the taste that is typical for a type of cheese, natural cheese aroma can also be added to the culture cocktail.

2.9. ) The injected and shaped cheese is now brought to equalize the salt balance in approx. 30 minutes into a saturated sea salt brine with a temperature of approx. 15 to 18°C. To the brine is added an aqueous solution of horseradish and the cultures of cheese bacteria that are necessary for the desired type of cheese.

2.10. ) The maturation of the product begins at approx. 16 to 18°C and a relative humidity of approx. 70 to 80% for a duration of stay of approx. 24 hours. Maturation is then continued for 6 to 8 days at approx. 15 to 16°C and a relative humidity of 90 to 95%. A faster ripening is carried out at 17 to 18°C and the same humidity. The ripening can be adapted individually to the relevant requirements and qualities.

2.11. ) Before packaging, the product is cooled for 24 to 48 hours to approx. 8°C.

In terms of appearance and smell, this product can be equated with a similar product from animal milk. With regard to the consistency, due to its creaminess, it is even superior to a product made from animal milk. Only in taste is it possible to determine insignificant differences which, however, are not disadvantageous.

Other cheese-like types such as Roquefort are produced according to example 2, whereby the mold cultures necessary for the type of cheese are used and the ripening conditions are adapted accordingly.

For red butter cheese such as Limburger, the culture cocktail (step 2.8.)) is supplemented with bacterial cultures of the species brevibacterium linens in commercial quality according to the "Wiesby-Produkthandbuch" (see step 1.6a.)) or similar, which can be supplied by the company mentioned under 1.6a.).

Example 3:

3.1. ) For the production of cut cheese such as e.g. Tilsiter or Gauda or a similar product uses as starting material the same soya milk as, for example, 1.

3.2. ) This soy milk is processed according to steps 1.1.) to 1.4.) in example 1.

3.3. ) The soya milk then becomes at approx. 85°C with the addition of a known coagulant,

preferably Nigari (= magnesium chloride), with a proportion of from 1 to 4% by weight, preferably 2.5% by weight. The water that emerges during coagulation is removed.

3.4. ) The coagulated soya egg white is now washed once or twice with hot water (approx. 90°C). This results in the formation of stable egg white small balls which are of great importance for a good consistency and a good appearance of the final product.

3.5. ) The formed soy egg white is then fed to a known forming and pressing system corresponding to the type of cheese, and is demineralized by pressing to a proportion of approx. 65% by weight water. For restawanning, a press method is used with an increase in the press pressure from 0 to 5 kg/cm<2> within 1 hour. The cheese is then turned for the first time. The pressing process continues for 4 hours, whereby the product is turned every hour.

3.6. ) Now let the cheese cool down to a temperature of approx. 38°C.

3.7. ) With hollow needles, the cheese is now inoculated according to step 2.7.), whereby the culture cocktail according to step 3.8.) is produced.

As an alternative to steps 3.5.) to 3.7.), you can also first let the soy egg white cool to approx. 38°C (step 3.6.)). The culture cocktail is then injected (step 3.7.)) and the injected cheese is now pressed and shaped, as described in step 3.5.).

3.8. ) A culture cocktail prepared according to steps 2.8a.) to 2.8c) is used for acidification and fermentation of the cheese. The bacterial strain brevibacterium linens can also be added to the culture cocktail.

For the production of a Gauda or a similar cheese, the culture cocktail is further added with propionic acid bacteria with a dose according to the "WiesbyProdukthandbuch" (see step 1.6a.)).

3.9. ) The product is stored to compensate for the salt balance in the household for approx. 12 hours in a saturated sea salt brine with a temperature of approx. 15°C, whereby the pH value is set with the soya lactic acid at approx. 5.2.

3.10. ) The final ripening lasts approx. 4 to 6 weeks and takes place at a temperature of 14 to 16°C and a relative humidity of 90%.

This product is, especially with regard to its taste and appearance, equivalent to a similar product made of animal milk. The perforation is somewhat less pronounced.

Claims (19)

1. Process for the production of cheese, curd or yogurt products from soybeans, characterized by the following process steps: (a) preparation of soy milk from soybeans; (b) adding plant sugar in a proportion of 1 to 5% by weight to the soy milk; (c) emulsification of vegetable fat and/or vegetable oil with a total proportion of approx. 15% by weight in the soy milk; (d) preparing a culture cocktail suspension with a pH value of between about 3.8 and approx. 4.5 by adding commercial cheese culture and animal milk sugar with a proportion of approx. 10% by weight of plant sugar added in step (b) to the soy milk according to step (a); (e) adding the culture cocktail to the soy milk according to step (c) to acidify the soy milk and, if necessary, ferment it, where the animal lactose is completely fermented to lactic acid, and (f) final ripening and finishing in a known manner to a desired cheese, curd or yogurt product. 2. Method according to claim 1, characterized in that unfavorable odors and flavors are removed from the soy milk according to step (a) by vacuum degassing. 3. Method according to claim 1 or 2, characterized in that the soy milk according to step (a) is adjusted to a dry matter content of 12% by weight. 4. Method according to one of the preceding claims, characterized in that the plant sugar according to step (b) is dextrose or glucose. 5. Method according to one of the preceding claims, characterized by the addition of vegetable fat and vegetable oil with a high proportion of unsaturated fatty acids with a weight ratio of 1:1. 6. Method according to one of the preceding claims, especially for the production of cheese material or fresh cheese products, characterized in that the soy milk according to step (e) in claim 1 is acidified at approx. 38°C with the culture cocktail according to step (d) to a pH value of approx. 4.5 and that then up to 30% by weight of water is separated and removed, and that according to step (f) in claim 1 approx. 0.5% by weight sea salt as well as spices and/or fruit preparations for flavor enhancement. 7. Method according to one of claims 1 to 5, in particular for the production of soft cheeses such as brie or camembert, characterized in that the soy egg white from the soy milk in connection with step (c) in claim 1 coagulates by adding a coagulant and that the resulting water is removed. 8. Method according to claim 7, characterized in that the coagulation agent is magnesium chloride from sea salt, which is added to the soy milk at a temperature of approx. 85°C with a proportion of approx. 0.15% by weight. 9. Method according to claim 7 or 8, characterized in that the coagulated soy egg white is washed one to two times with water at a temperature of approx. 90°C. 10. Method according to one of claims 7 to 9, characterized in that the culture cocktail prepared according to step (d) in claim 1 is added 1 to 10% by weight of Kombucha-Teepilz culture symbiosis. 11. Method according to claim 10, characterized in that the culture cocktail per liter, 1 to 2 doses ("units") of mold cultures such as Penicillium candidum and/or Penicillium camemberti and/or Geotrichum candidum are added. 12. Method according to one of claims 7 to 11, characterized in that the coagulated soy egg white is dewatered by pressing in suitable forms to a moisture content of approx. 70% by weight and that the culture cocktail is injected into the cheese using hollow needles to acidify and ferment it. 13. Method according to claim 7, especially for the production of cut cheese, characterized in that the coagulant is magnesium chloride from sea salt which is added to the soya milk at a temperature of approx. 85°C with a proportion of approx. 2.5% by weight. 14. Method according to claim 13, characterized in that the coagulated soy egg white is washed one to two times with water at a temperature of approx. 90°C. 15. Method according to claim 13 or 14, characterized in that the culture cocktail prepared according to step (d) in claim 1 is added 1 to 10% by weight of Kombucha-Teepilz culture symbiosis. 16. Method according to one of claims 13 to 15, characterized in that the bacterial strain brevibacterium linens is added to the culture cocktail. 17. Method according to one of claims 13 to 16, characterized in that propionic acid bacteria are added to the culture cocktail. 18. Method according to one of claims 13 to 17, characterized in that the coagulated soy egg white is dewatered by pressing in suitable forms to a moisture content of approx. 65% by weight, and that the culture cocktail is injected into the cheese using hollow needles to acidify and ferment it. 19. Method according to one of the preceding claims, characterized in that milk produced from the beans of another plant of the pea family is used instead of soya milk.