NO985346L - Process for making cheese, curd and yogurt products from sow - Google Patents
Process for making cheese, curd and yogurt products from sowInfo
- Publication number
- NO985346L NO985346L NO985346A NO985346A NO985346L NO 985346 L NO985346 L NO 985346L NO 985346 A NO985346 A NO 985346A NO 985346 A NO985346 A NO 985346A NO 985346 L NO985346 L NO 985346L
- Authority
- NO
- Norway
- Prior art keywords
- soya
- curd
- soya milk
- cheese
- addition
- Prior art date
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.
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 NO985346D0 (en) | 1998-11-17 |
NO985346L true 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)
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 |
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 |
DE202007017700U1 (en) | 2007-12-19 | 2009-04-30 | Oppenkowski, Katrin Von | Herbal substance |
BR112014000681B1 (en) * | 2011-07-12 | 2020-03-10 | Maraxi, Inc. | CHEESE REPLICA CONTAINING PROTEINS OF VEGETABLE ORIGIN AND FATS DERIVED FROM NUTS, VEGETABLES OR SEEDS, BACTERIA, FUNGI OR SEAWEED |
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 |
WO2018159406A1 (en) | 2017-03-02 | 2018-09-07 | 不二製油グループ本社株式会社 | Method for producing fresh cheese-like vegetable 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 |
EP4122328A4 (en) * | 2020-03-16 | 2024-04-03 | Kikkoman Corp | Fermented soybean beverage concentrate and production method thereof |
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 |
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 |
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)
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 |
GB1383148A (en) * | 1972-04-17 | 1975-02-05 | Fuji Oil Co Ltd | Soy cheese |
JPS49472A (en) * | 1972-04-20 | 1974-01-05 | ||
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 |
DE59207023D1 (en) * | 1991-02-22 | 1996-10-10 | Martin Prof Dr Ing Herrmann | Process for producing a quark-like product from soy milk |
-
1997
- 1997-05-17 IL IL12713097A patent/IL127130A/en not_active IP Right Cessation
- 1997-05-17 JP JP54151497A patent/JP2001503605A/en active Pending
- 1997-05-17 PL PL97329806A patent/PL186483B1/en not_active IP Right Cessation
- 1997-05-17 DK DK97923930T patent/DK0923303T3/en active
- 1997-05-17 CA CA002260129A patent/CA2260129A1/en not_active Abandoned
- 1997-05-17 AT AT97923930T patent/ATE208137T1/en not_active IP Right Cessation
- 1997-05-17 WO PCT/EP1997/002535 patent/WO1997043906A1/en active IP Right Grant
- 1997-05-17 AU AU29573/97A patent/AU736275B2/en not_active Ceased
- 1997-05-17 ES ES97923930T patent/ES2168635T3/en not_active Expired - Lifetime
- 1997-05-17 EP EP97923930A patent/EP0923303B1/en not_active Expired - Lifetime
- 1997-05-17 DE DE59705296T patent/DE59705296D1/en not_active Expired - Fee Related
-
1998
- 1998-11-17 NO NO19985346A patent/NO316755B1/en unknown
Also Published As
Publication number | Publication date |
---|---|
NO316755B1 (en) | 2004-04-26 |
DE59705296D1 (en) | 2001-12-13 |
PL329806A1 (en) | 1999-04-12 |
DK0923303T3 (en) | 2002-02-25 |
ES2168635T3 (en) | 2002-06-16 |
ATE208137T1 (en) | 2001-11-15 |
JP2001503605A (en) | 2001-03-21 |
WO1997043906A1 (en) | 1997-11-27 |
AU2957397A (en) | 1997-12-09 |
NO985346D0 (en) | 1998-11-17 |
AU736275B2 (en) | 2001-07-26 |
EP0923303B1 (en) | 2001-11-07 |
IL127130A0 (en) | 1999-09-22 |
CA2260129A1 (en) | 1997-11-27 |
EP0923303A1 (en) | 1999-06-23 |
PL186483B1 (en) | 2004-01-30 |
IL127130A (en) | 2001-09-13 |
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