RU2004131501A - Способ изготовления высококачественных соесодержащих сырных продуктов - Google Patents
Способ изготовления высококачественных соесодержащих сырных продуктов Download PDFInfo
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- RU2004131501A RU2004131501A RU2004131501/13A RU2004131501A RU2004131501A RU 2004131501 A RU2004131501 A RU 2004131501A RU 2004131501/13 A RU2004131501/13 A RU 2004131501/13A RU 2004131501 A RU2004131501 A RU 2004131501A RU 2004131501 A RU2004131501 A RU 2004131501A
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- RU
- Russia
- Prior art keywords
- soy
- soy protein
- cheese product
- range
- ultrafiltration membrane
- Prior art date
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- 235000013351 cheese Nutrition 0.000 title claims 9
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 108010073771 Soybean Proteins Proteins 0.000 claims 28
- 229940001941 soy protein Drugs 0.000 claims 28
- 239000012528 membrane Substances 0.000 claims 18
- 238000000108 ultra-filtration Methods 0.000 claims 18
- 235000013528 soy cheese Nutrition 0.000 claims 9
- 238000000034 method Methods 0.000 claims 8
- 239000000463 material Substances 0.000 claims 6
- 230000009967 tasteless effect Effects 0.000 claims 6
- 150000001491 aromatic compounds Chemical class 0.000 claims 5
- 235000010469 Glycine max Nutrition 0.000 claims 3
- 239000000919 ceramic Substances 0.000 claims 3
- 229920000642 polymer Polymers 0.000 claims 3
- 244000068988 Glycine max Species 0.000 claims 2
- 239000002198 insoluble material Substances 0.000 claims 2
- 230000000717 retained effect Effects 0.000 claims 2
- 230000003381 solubilizing effect Effects 0.000 claims 2
- 238000005303 weighing Methods 0.000 claims 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
Classifications
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- Agronomy & Crop Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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- General Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Beans For Foods Or Fodder (AREA)
Claims (16)
1. Соесодержащий сырный продукт, включающий лишенный привкуса соевый белковый материал, причем лишенный привкуса соевый белковый материал получен способом, предусматривающим
(а) получение соевой белковой композиции, содержащей растворимые соевые белки, ароматические соединения и нерастворимые материалы,
(b) солюбилизацию соевых белков регулированием рН соевой белковой композиции со стадии (а) до уровняоло 9 до около 12 и высвобождение ароматических соединений,
(с) пропускание соевой белковой композиции с отрегулированным рН со стадии (b) смежно ультрафильтрационной мембраны, имеющей порог отсечения молекулярной массы до около 50000 Дальтон, при этом поддерживая рН на уровне 9 до около 12 в подходящих условиях ультрафильтрации, при которых ароматические соединения проходят через мембрану, устраняя при этом привкус соевой белковой композиции, а по существу все солюбилизированные соевые белки задерживаются, и
(d) извлечение солюбилизированных соевых белков, задержанных ультрафильтрационной мембраной, причем извлеченные солюбилизированные соевые белки представляют собой лишенный привкуса соевый белковый материал.
2. Соесодержащий сырный продукт по п.1, который представляет собой плавленый или натуральный сыр, содержащий от около 2,5 до около 6,5 г соевого белка на один размер порции массой около 30 г.
3. Соесодержащий сырный продукт по п.1, в котором водная композиция со стадии (а) имеет концентрацию соевых белков в диапазоне от около 1 до около 20%.
4. Соесодержащий сырный продукт по п.2, в котором водная композиция со стадии (а) имеет концентрацию соевых белков в диапазоне от около 1 до около 20%.
5. Соесодержащий сырный продукт по п.1, в котором ультрафильтрационная мембрана имеет порог отсечения в диапазоне от около 1000 до около 50000 Дальтон.
6. Соесодержащий сырный продукт по п.5, в котором ультрафильтрационная мембрана имеет порог отсечения в диапазоне от около 10000 до около 30000 Дальтон.
7. Соесодержащий сырный продукт по п.2, в котором ультрафильтрационная мембрана имеет порог отсечения в диапазоне от около 1000 до около 50000 Дальтон.
8. Соесодержащий сырный продукт по п.7, в котором ультрафильтрационная мембрана имеет порог отсечения в диапазоне от около 10000 до около 30000 Дальтон.
9. Соесодержащий сырный продукт по п.5, в котором ультрафильтрацию проводят при температуре в диапазоне от около 10 до около 60°С и подходящем давлении.
10. Соесодержащий сырный продукт по п.9, в котором ультрафильтрационная мембрана представляет собой полимерную, керамическую или неорганическую мембрану.
11. Способ изготовления соесодержащего сырного продукта, причем указанный способ включает смешивание лишенного привкуса соевого белкового материала и композиции сырной основы для образования соесодержащего сырного продукта, причем лишенный привкуса соевый белковый материал получают способом, включающим
(а) получение соевой белковой композиции, содержащей растворимые соевые белки, придающие вкус и аромат соединения и нерастворимые материалы,
(b) солюбилизацию соевых белков регулированием рН соевой белковой композиции со стадии (а) до уровня от около 9 до около 12 и высвобождение ароматических соединений,
(с) пропускание соевой белковой композиции с отрегулированным рН со стадии (b) смежно ультрафильтрационной мембране, имеющей порог отсечения молекулярной массы до около 50000 Дальтон, при этом поддерживая рН на уровне от около 9 до около 12 в подходящих условиях ультрафильтрациии, при которых ароматические соединения проходят через мембрану, устраняя при этом привкус соевой белковой композиции, а по существу все солюбилизированные соевые белки задерживаются, и
(d) извлечение солюбилизированных соевых белков, задержанных ультрафильтрационной мембраной, причем извлеченные солюбилизированные соевые белки представляют собой лишенный привкуса соевый белковый материал.
12. Способ по п.11, в котором соесодержащий сырный продукт представляет собой плавленый или натуральный сыр, содержащий от около 2,5 до около 6,5 г соевого белка на один размер порции массой около 30 г.
13. Способ по п.11, в котором ультрафильтрационная мембрана имеет порог отсечения в диапазоне от около 1000 до около 50000 Дальтон.
14. Способ по п.12, в котором ультрафильтрационная мембрана имеет порог отсечения в диапазоне от около 1000 до около 50000 Дальтон.
15. Способ по п.13, в котором ультрафильтрацию проводят при температуре в диапазоне от около 10 до около 60°С и подходящем давлении и в котором ультрафильтрационная мембрана представляет собой полимерную, керамическую или неорганическую мембрану.
16. Способ по п.14, в котором ультрафильтрацию проводят при температуре в диапазоне от около 10 до около 60°С и подходящем давлении и в котором ультрафильтрационная мембрана представляет собой полимерную, керамическую или неорганическую мембрану.
Applications Claiming Priority (2)
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 |
US10/696,636 | 2003-10-29 |
Publications (1)
Publication Number | Publication Date |
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RU2004131501A true RU2004131501A (ru) | 2006-04-10 |
Family
ID=34423376
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2004131501/13A RU2004131501A (ru) | 2003-10-29 | 2004-10-28 | Способ изготовления высококачественных соесодержащих сырных продуктов |
Country Status (13)
Country | Link |
---|---|
US (1) | US20040175474A1 (ru) |
EP (1) | EP1527692A1 (ru) |
JP (1) | JP2005130858A (ru) |
AR (1) | AR046435A1 (ru) |
AU (1) | AU2004224946A1 (ru) |
BR (1) | BRPI0406125A (ru) |
CA (1) | CA2485832A1 (ru) |
CO (1) | CO5630018A1 (ru) |
MX (1) | MXPA04010739A (ru) |
NO (1) | NO20044638L (ru) |
NZ (1) | NZ536147A (ru) |
RU (1) | RU2004131501A (ru) |
SG (1) | SG111303A1 (ru) |
Families Citing this family (14)
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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 |
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 |
US20040170743A1 (en) * | 2000-11-30 | 2004-09-02 | Kraft Foods Holdings, Inc. | Method of deflavoring soy-derived materials confectionary type products |
US7108881B2 (en) * | 2000-11-30 | 2006-09-19 | Kraft Foods Holdings, Inc. | Method of preparation of high quality soy cultured products |
US7045163B2 (en) * | 2000-11-30 | 2006-05-16 | Kraft Foods Holdings, Inc. | Method of deflavoring soy-derived materials |
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 |
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-
2003
- 2003-10-29 US US10/696,636 patent/US20040175474A1/en not_active Abandoned
-
2004
- 2004-10-20 EP EP04256464A patent/EP1527692A1/en not_active Withdrawn
- 2004-10-21 CA CA002485832A patent/CA2485832A1/en not_active Abandoned
- 2004-10-26 NZ NZ536147A patent/NZ536147A/en unknown
- 2004-10-26 JP JP2004311256A patent/JP2005130858A/ja active Pending
- 2004-10-26 SG SG200406872A patent/SG111303A1/en unknown
- 2004-10-27 NO NO20044638A patent/NO20044638L/no not_active Application Discontinuation
- 2004-10-28 RU RU2004131501/13A patent/RU2004131501A/ru not_active Application Discontinuation
- 2004-10-28 BR BRPI0406125-0A patent/BRPI0406125A/pt not_active Application Discontinuation
- 2004-10-29 AU AU2004224946A patent/AU2004224946A1/en not_active Abandoned
- 2004-10-29 MX MXPA04010739A patent/MXPA04010739A/es not_active Application Discontinuation
- 2004-10-29 CO CO04109244A patent/CO5630018A1/es unknown
- 2004-10-29 AR ARP040103971A patent/AR046435A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
US20040175474A1 (en) | 2004-09-09 |
AU2004224946A1 (en) | 2005-05-19 |
CA2485832A1 (en) | 2005-04-29 |
EP1527692A1 (en) | 2005-05-04 |
NO20044638L (no) | 2005-05-02 |
JP2005130858A (ja) | 2005-05-26 |
AR046435A1 (es) | 2005-12-07 |
SG111303A1 (en) | 2005-05-30 |
BRPI0406125A (pt) | 2006-03-21 |
CO5630018A1 (es) | 2006-04-28 |
NZ536147A (en) | 2006-09-29 |
MXPA04010739A (es) | 2005-08-19 |
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