GB2016255A - Process for preparing cheese analogs - Google Patents
Process for preparing cheese analogsInfo
- Publication number
- GB2016255A GB2016255A GB7907944A GB7907944A GB2016255A GB 2016255 A GB2016255 A GB 2016255A GB 7907944 A GB7907944 A GB 7907944A GB 7907944 A GB7907944 A GB 7907944A GB 2016255 A GB2016255 A GB 2016255A
- Authority
- GB
- United Kingdom
- Prior art keywords
- slurry
- insoluble portion
- seed material
- adjusting
- cheese
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000002002 slurry Substances 0.000 abstract 4
- 239000000463 material Substances 0.000 abstract 3
- 239000003925 fat Substances 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000018102 proteins Nutrition 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 102000009027 Albumins Human genes 0.000 abstract 1
- 108010088751 Albumins Proteins 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 240000002791 Brassica napus Species 0.000 abstract 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 abstract 1
- 244000020518 Carthamus tinctorius Species 0.000 abstract 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000020551 Helianthus annuus Species 0.000 abstract 1
- 235000003222 Helianthus annuus Nutrition 0.000 abstract 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 abstract 1
- 244000043158 Lens esculenta Species 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 239000005018 casein Substances 0.000 abstract 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 1
- 235000021240 caseins Nutrition 0.000 abstract 1
- 210000003850 cellular structure Anatomy 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000020232 peanut Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
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 OR TREATMENT 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Synthetic cheese like products are prepared by the steps of forming an aqueous slurry of full-fat oleaginous seed material at a pH below about 3.5, subjecting the aqueous slurry to shear conditions sufficient to disrupt the natural cellular structure of the seed material, adjusting the pH of the slurry to the seed protein's isoelectric point to precipitate protein, separating the entire insoluble portion from the slurry, homogenizing the insoluble portion, adjusting the pH of the homogenized insoluble portion to about 5.3 to 7.0, and blending sufficient flavouring agents therewith to produce a cheese-like flavour. The seed material may be beans, lentils, peanuts, soybeans, rapeseed, safflower, or sunflower. Additional fats may be blended with the product. Gums, colourants, casein, albumin, preservatives, salt and starch may also be present.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US88388078A | 1978-03-06 | 1978-03-06 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2016255A true GB2016255A (en) | 1979-09-26 |
| GB2016255B GB2016255B (en) | 1982-08-04 |
Family
ID=25383519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB7907944A Expired GB2016255B (en) | 1978-03-06 | 1979-03-06 | Process for preparing cheese analogues |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JPS54122766A (en) |
| AU (1) | AU515550B2 (en) |
| BE (1) | BE874624A (en) |
| CA (1) | CA1108003A (en) |
| DE (1) | DE2908060A1 (en) |
| FR (1) | FR2419029A1 (en) |
| GB (1) | GB2016255B (en) |
| NL (1) | NL7901746A (en) |
| NZ (1) | NZ189766A (en) |
| SE (1) | SE7901980L (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004002231A1 (en) * | 2002-07-01 | 2004-01-08 | Kagome Labio Co., Ltd. | Method of manufacturing raw material beans drinks and solid fermented food |
| EP2731451A4 (en) * | 2011-07-12 | 2015-05-06 | Impossible Foods Inc | METHODS AND COMPOSITIONS FOR CONSUMABLE PRODUCTS |
| US9700067B2 (en) | 2011-07-12 | 2017-07-11 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| US9808029B2 (en) | 2011-07-12 | 2017-11-07 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| US9826772B2 (en) | 2013-01-11 | 2017-11-28 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| US10039306B2 (en) | 2012-03-16 | 2018-08-07 | Impossible Foods Inc. | Methods and compositions for consumables |
| US10172380B2 (en) | 2014-03-31 | 2019-01-08 | Impossible Foods Inc. | Ground meat replicas |
| EP3649868A1 (en) * | 2018-11-07 | 2020-05-13 | Hochland SE | Method for producing a cut-resistant food gel body made from vegetable proteins, food gel body and aggregator for carrying out the method |
| US10986848B2 (en) | 2013-01-11 | 2021-04-27 | Impossible Foods Inc. | Methods and compositions for consumables |
| RU2778570C1 (en) * | 2018-11-07 | 2022-08-22 | Хохланд Се | Method for producing a sectile jelly-like food product from vegetable proteins, a jelly-like food product, as well as the use of an aggregation device to implement the method |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60199343A (en) * | 1984-03-26 | 1985-10-08 | 味の素株式会社 | Production of cheese like food improved in eating feeling |
| JP4928425B2 (en) * | 2007-11-30 | 2012-05-09 | 赤穂化成株式会社 | Processed soy processed food with cheese texture and method for producing the same |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR13637E (en) * | 1910-01-17 | 1911-05-19 | Yu Ying Li | Mill used in the manufacture of soy milk |
| FR679795A (en) * | 1928-12-19 | 1930-04-17 | Process for treating oilseeds to obtain cheese | |
| GB1300711A (en) * | 1970-05-25 | 1972-12-20 | Ralston Purina Co | Proteinaceous food product |
| US3857970A (en) * | 1973-04-17 | 1974-12-31 | Fuji Oil Co Ltd | Preparation of soy cheese |
| JPS5032296B2 (en) * | 1972-05-02 | 1975-10-20 | ||
| GB1399072A (en) * | 1973-02-07 | 1975-06-25 | Pfizer Ltd | Tofu manufacture |
-
1979
- 1979-02-22 CA CA322,066A patent/CA1108003A/en not_active Expired
- 1979-02-26 NZ NZ189766A patent/NZ189766A/en unknown
- 1979-03-01 FR FR7905348A patent/FR2419029A1/en not_active Withdrawn
- 1979-03-02 DE DE19792908060 patent/DE2908060A1/en not_active Withdrawn
- 1979-03-05 NL NL7901746A patent/NL7901746A/en not_active Application Discontinuation
- 1979-03-05 BE BE0/193845A patent/BE874624A/en unknown
- 1979-03-05 JP JP2462579A patent/JPS54122766A/en active Granted
- 1979-03-05 SE SE7901980A patent/SE7901980L/en unknown
- 1979-03-06 AU AU44826/79A patent/AU515550B2/en not_active Ceased
- 1979-03-06 GB GB7907944A patent/GB2016255B/en not_active Expired
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004002231A1 (en) * | 2002-07-01 | 2004-01-08 | Kagome Labio Co., Ltd. | Method of manufacturing raw material beans drinks and solid fermented food |
| EP3488703A1 (en) * | 2011-07-12 | 2019-05-29 | Impossible Foods Inc. | Methods and compositions for consumables |
| EP2731451A4 (en) * | 2011-07-12 | 2015-05-06 | Impossible Foods Inc | METHODS AND COMPOSITIONS FOR CONSUMABLE PRODUCTS |
| AU2012281064B2 (en) * | 2011-07-12 | 2016-12-08 | Impossible Foods Inc. | Methods and compositions for consumables |
| US9700067B2 (en) | 2011-07-12 | 2017-07-11 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| US9808029B2 (en) | 2011-07-12 | 2017-11-07 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| US10863761B2 (en) | 2011-07-12 | 2020-12-15 | Impossible Foods Inc. | Methods and compositions for consumables |
| US9943096B2 (en) | 2011-07-12 | 2018-04-17 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| AU2017201590B2 (en) * | 2011-07-12 | 2018-11-08 | Impossible Foods Inc. | Methods and compositions for consumables |
| US10327464B2 (en) | 2011-07-12 | 2019-06-25 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| US10039306B2 (en) | 2012-03-16 | 2018-08-07 | Impossible Foods Inc. | Methods and compositions for consumables |
| US10314325B2 (en) | 2013-01-11 | 2019-06-11 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| US11219232B2 (en) | 2013-01-11 | 2022-01-11 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| US10172381B2 (en) | 2013-01-11 | 2019-01-08 | Impossible Foods Inc. | Methods and compositions for consumables |
| US11224241B2 (en) | 2013-01-11 | 2022-01-18 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| US11013250B2 (en) | 2013-01-11 | 2021-05-25 | Impossible Foods Inc. | Methods and compositions for consumables |
| US10993462B2 (en) | 2013-01-11 | 2021-05-04 | Impossible Foods Inc. | Methods and compositions for consumables |
| US9826772B2 (en) | 2013-01-11 | 2017-11-28 | Impossible Foods Inc. | Methods and compositions for affecting the flavor and aroma profile of consumables |
| US10986848B2 (en) | 2013-01-11 | 2021-04-27 | Impossible Foods Inc. | Methods and compositions for consumables |
| US10798958B2 (en) | 2014-03-31 | 2020-10-13 | Impossible Foods Inc. | Ground meat replicas |
| US10172380B2 (en) | 2014-03-31 | 2019-01-08 | Impossible Foods Inc. | Ground meat replicas |
| US11439166B2 (en) | 2014-03-31 | 2022-09-13 | Impossible Foods Inc. | Ground meat replicas |
| US11819041B2 (en) | 2014-03-31 | 2023-11-21 | Impossible Foods Inc. | Ground meat replicas |
| WO2020094501A1 (en) | 2018-11-07 | 2020-05-14 | Hochland Se | Method for producing a firm gel food body made of plant proteins, a gel food body, and use of an aggregator for carrying out the method |
| EP3649868A1 (en) * | 2018-11-07 | 2020-05-13 | Hochland SE | Method for producing a cut-resistant food gel body made from vegetable proteins, food gel body and aggregator for carrying out the method |
| RU2778570C1 (en) * | 2018-11-07 | 2022-08-22 | Хохланд Се | Method for producing a sectile jelly-like food product from vegetable proteins, a jelly-like food product, as well as the use of an aggregation device to implement the method |
Also Published As
| Publication number | Publication date |
|---|---|
| NZ189766A (en) | 1981-03-16 |
| FR2419029A1 (en) | 1979-10-05 |
| AU4482679A (en) | 1979-09-13 |
| DE2908060A1 (en) | 1979-09-13 |
| SE7901980L (en) | 1979-09-07 |
| GB2016255B (en) | 1982-08-04 |
| JPS5714133B2 (en) | 1982-03-23 |
| CA1108003A (en) | 1981-09-01 |
| NL7901746A (en) | 1979-09-10 |
| AU515550B2 (en) | 1981-04-09 |
| JPS54122766A (en) | 1979-09-22 |
| BE874624A (en) | 1979-07-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |