NO985346D0 - Process for making cheese, curd and yogurt products from soybeans - Google Patents

Process for making cheese, curd and yogurt products from soybeans

Info

Publication number
NO985346D0
NO985346D0 NO985346A NO985346A NO985346D0 NO 985346 D0 NO985346 D0 NO 985346D0 NO 985346 A NO985346 A NO 985346A NO 985346 A NO985346 A NO 985346A NO 985346 D0 NO985346 D0 NO 985346D0
Authority
NO
Norway
Prior art keywords
soya
curd
soya milk
cheese
addition
Prior art date
Application number
NO985346A
Other languages
Norwegian (no)
Other versions
NO985346L (en
NO316755B1 (en
Inventor
Wilhelm Hansen
Original Assignee
Wilhelm Hansen
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=7794690&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=NO985346(D0) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Wilhelm Hansen filed Critical Wilhelm Hansen
Publication of NO985346D0 publication Critical patent/NO985346D0/en
Publication of NO985346L publication Critical patent/NO985346L/en
Publication of NO316755B1 publication Critical patent/NO316755B1/en

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
    • 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
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Beans For Foods Or Fodder (AREA)

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.
NO19985346A 1996-05-18 1998-11-17 Process for making cheese, curd and yogurt products from soybeans NO316755B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19620101 1996-05-18
PCT/EP1997/002535 WO1997043906A1 (en) 1996-05-18 1997-05-17 Process for producing cheese, curd and yoghourt products from soya beans

Publications (3)

Publication Number Publication Date
NO985346D0 true NO985346D0 (en) 1998-11-17
NO985346L NO985346L (en) 1999-01-14
NO316755B1 NO316755B1 (en) 2004-04-26

Family

ID=7794690

Family Applications (1)

Application Number Title Priority Date Filing Date
NO19985346A NO316755B1 (en) 1996-05-18 1998-11-17 Process for making cheese, curd and yogurt products from soybeans

Country Status (12)

Country Link
EP (1) EP0923303B1 (en)
JP (1) JP2001503605A (en)
AT (1) ATE208137T1 (en)
AU (1) AU736275B2 (en)
CA (1) CA2260129A1 (en)
DE (1) DE59705296D1 (en)
DK (1) DK0923303T3 (en)
ES (1) ES2168635T3 (en)
IL (1) IL127130A (en)
NO (1) NO316755B1 (en)
PL (1) PL186483B1 (en)
WO (1) WO1997043906A1 (en)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100333507B1 (en) * 1999-12-17 2002-04-20 정가진 A bean curd using the juice of kimchi and method for preparing thereof
IT1317398B1 (en) * 2000-03-22 2003-06-16 Paseluma Elettrica S R L VEGETABLE YOGURT.
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
CN100415104C (en) * 2005-06-10 2008-09-03 黑龙江省完达山乳业股份有限公司 A quark and preparation method thereof
JP4539867B2 (en) * 2006-01-23 2010-09-08 国立大学法人神戸大学 Production method of fermented okara etc. using Geotrichum spp.
EP2041263A1 (en) * 2006-07-07 2009-04-01 Alpro NV Method and medium for preserving lactic acid bacteria in a viable state
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
WO2013010037A1 (en) * 2011-07-12 2013-01-17 Lyrical Foods, Inc. Methods and compositions for consumables
JP6197379B2 (en) * 2013-06-04 2017-09-20 不二製油株式会社 Cheese-like food containing soy protein
CN106900851B (en) * 2015-12-22 2020-07-17 内蒙古蒙牛乳业（集团）股份有限公司 Yoghourt and preparation method thereof
US11202455B2 (en) 2017-03-02 2021-12-21 Fuji Oil Holdings Inc. Method for producing vegetable fresh cheese-like food product
ES2657508B2 (en) * 2017-07-04 2019-05-16 Rodriguez David Chamorro PROCESS OF MANUFACTURE OF MILK PRODUCTS OF VEGETABLE ORIGIN
JP2021065180A (en) * 2019-10-25 2021-04-30 株式会社寺子屋 Method for producing food by aging soybeans, and food having cheese flavor produced by the method
KR102331346B1 (en) * 2019-10-30 2021-11-25 유한회사 소미노 Bean cheese using soybean milk and vegetable lactic acid bacteria, and manufacturing method thereof
JPWO2021187159A1 (en) * 2020-03-16 2021-09-23
DE102021103835A1 (en) 2020-10-09 2022-04-14 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung eingetragener Verein Process for preparing an emulsion from lentil seeds useful for food products, and the emulsion obtained therewith
EP3981257A1 (en) 2020-10-09 2022-04-13 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Method for the preparation of an emulsion of lens seeds useful for food products and emulsion obtained therewith
KR102509499B1 (en) * 2022-02-07 2023-03-16 (주) 아머드프레시 Method for manufacturing vegetable lactic acid nacteria fermented almond milk
PL442468A1 (en) * 2022-10-07 2024-04-08 Uniwersytet Przyrodniczy W Poznaniu Plant analogue of cheese and method of its production

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB874537A (en) * 1957-01-29 1961-08-10 Unilever Ltd Protein food products and their preparation
GB1356363A (en) * 1972-02-26 1974-06-12 Arkady New Foods Ltd Manufacture of protein containing foodstuffs
JPS49472A (en) * 1972-04-20 1974-01-05
GB1383148A (en) * 1972-04-17 1975-02-05 Fuji Oil Co Ltd Soy cheese
IL41570A (en) * 1973-02-19 1976-02-29 For Ind Res Ltd Centre A method for manufacture of non-dairy yoghurt product
JPS5746826B2 (en) * 1974-09-03 1982-10-05
DE3730384A1 (en) * 1987-09-10 1988-02-25 Christian Kueppers Camembert cheese-like product made from soya bean milk
US4885178A (en) * 1988-03-30 1989-12-05 Kabushiki Kaisha Hokkaido Nissin Method of making a soybean protein food product
FR2629310B1 (en) * 1988-03-30 1992-04-30 Hokkaido Nissin Kk PROCESS FOR THE PREPARATION OF A FOOD PRODUCT BASED ON SOY PROTEINS
ATE142082T1 (en) * 1991-02-22 1996-09-15 Herrmann Martin METHOD FOR PRODUCING A QUARTER-LIKE PRODUCT FROM SOY MILK

Also Published As

Publication number Publication date
NO985346L (en) 1999-01-14
DK0923303T3 (en) 2002-02-25
EP0923303B1 (en) 2001-11-07
ES2168635T3 (en) 2002-06-16
AU2957397A (en) 1997-12-09
PL329806A1 (en) 1999-04-12
ATE208137T1 (en) 2001-11-15
DE59705296D1 (en) 2001-12-13
CA2260129A1 (en) 1997-11-27
JP2001503605A (en) 2001-03-21
WO1997043906A1 (en) 1997-11-27
IL127130A0 (en) 1999-09-22
PL186483B1 (en) 2004-01-30
EP0923303A1 (en) 1999-06-23
AU736275B2 (en) 2001-07-26
IL127130A (en) 2001-09-13
NO316755B1 (en) 2004-04-26

Similar Documents

Publication Publication Date Title
NO985346D0 (en) Process for making cheese, curd and yogurt products from soybeans
MA25266A1 (en) PROCESS FOR PRODUCING CHEESE AND CHEESE PRODUCTS
KR102331346B1 (en) Bean cheese using soybean milk and vegetable lactic acid bacteria, and manufacturing method thereof
US6254900B1 (en) Method for the manufacture of cheese, quark and yogurt products from soybeans
CA2114546A1 (en) Cheese product and method of preparing
NO991941L (en) Strong tasting cheese product and process for making it
DE60224889T2 (en) CHEESE FINE MATERIAL AND ITS MANUFACTURE
RU2312508C2 (en) Method for producing of milk-protein product
KR20100088987A (en) Cheese containing red pepper paste and manufacturing method thereof
CN105532905A (en) Grain cheese and preparation method thereof
WO2021166282A1 (en) Cheese aged with koji mold and method for producing same
CN103478269A (en) Monascus cheese and preparation method thereof
JPH0242455B2 (en)
KR20000019119A (en) Bean curd by fermentation
Okafor Fermented foods and their processing
Peters et al. Studies related to the manufacture of Swiss-type cheese. I. Use of homogenized milk
US6254901B1 (en) Methods for producing fermented food from soymilk refuse
CN105557917A (en) Cheese pie and preparation method thereof
KR20230172720A (en) Method for making additive-free plant based soy milk camembert cheese
GB2089813A (en) A clotting composition
JPS61104759A (en) Preparation of soybean protein food material by alcoholic fermentation
JPS62166844A (en) Cheese-like food and production thereof
Candioti et al. Cultures for reggianito cheese
JPH0262214B2 (en)
Lodi et al. 60 TUESDAY-POSTER 7 EFFECT OF FORMALDEHYDE AND LYSOZYME ON LACTIC ACID BACTERIA DURING GRANA CHEESE RIPENING