US3857970A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preparation of soy cheese
Assignee: Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
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Filing: 1973-04-17
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Granted: 1974-12-31
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Expires: 1993-04-17
Abstract
Abstract A soy cheese having superior texture and body characteristics is made without milk solids by coagulating a fermented emulsion containing soy milk and a fat composition with about 0.05 to about 1.0 weight percent of a coagulant selected from the group consisting of aldonic acid lactones, uronic acid lactones, and mixtures thereof. A flavor producing proteolytic enzyme can be added to the soy milk before formation of the emulsion, to the emulsion prior to fermentation, or to the cooked curd without adversely affecting the texture and body of the resultant soy cheese.
Inventors
- 👤 H Tsumura
- 👤 Y Hashimoto
- 👤 H Kubota
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 22:32
CPC Classifications
A; A23; A23C; A23C20/00; A23C20/02; A23C20/025; A23L; A23L11/00; A23L11/40; A23L11/45
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
115 words
A PROCESS FOR MAKING A CHEESE-LIKE FOOD FROM SOY MILK COMPRISING PREPARING AN EMULSION CONTAINING SOY MILK AND AN EDIBLE FAT IN SUFFICIENT AMOUNTS TO FORM AN OIL-IN-WATER EMULSION; INOCULATING SAID EMULSION WITH A LACTIC ACID-FORMING CHEESE STARTER CULTURE AND INCUBATING THE INOCULATED EMULSION TO FORM A FERMENTED BROTH; ADDING TO SAID FERMENTED BROTH A COAGULANT SELECTED FROM THE GROUP CONSISTING OF ALDONIC ACID LACTONES, URONIC ACID LACTONES AND MIXTURES THEREOF; HEATING THE RESULTANT MIXTURE TO A TEMPERATURE WITHIN THE RANGE OF ABOUT 40* TO 70*C. AND MAINTANING THE MIXTURE AT SAID TEMPERATURE FOR A TIME SUFFICIENT TO FORM A CURD THEREFROM; SEPARATING WHEY FROM SAID CURD COOKING SAID CURD; AND AGAINST SAID COOKED CURD.
Claim 2
Dependent Claim
115 words
A PROCESS FOR MAKING A CHEESE-LIKE FOOD FROM SOY MILK COMPRISING PREPARING AN EMULSION CONTAINING SOY MILK AND AN EDIBLE FAT IN SUFFICIENT AMOUNTS TO FORM AN OIL-IN-WATER EMULSION; INOCULATING SAID EMULSION WITH A LACTIC ACID-FORMING CHEESE STARTER CULTURE AND INCUBATING THE INOCULATED EMULSION TO FORM A FERMENTED BROTH; ADDING TO SAID FERMENTED BROTH A COAGULANT SELECTED FROM THE GROUP CONSISTING OF ALDONIC ACID LACTONES, URONIC ACID LACTONES AND MIXTURES THEREOF; HEATING THE RESULTANT MIXTURE TO A TEMPERATURE WITHIN THE RANGE OF ABOUT 40* TO 70*C. AND MAINTANING THE MIXTURE AT SAID TEMPERATURE FOR A TIME SUFFICIENT TO FORM A CURD THEREFROM; SEPARATING WHEY FROM SAID CURD COOKING SAID CURD; AND AGAINST SAID COOKED CURD.
Claim 3
Dependent Claim
19 words
A process according to claim 1 wherein said temperature is within the range of about 50* to about 60*C.
Claim 4
Dependent Claim
30 words
A process according to claim 1 wherein the amount of said coagulant is within the range of 0.05 to 1 weight percent, based on the weight of said soy milk.
Claim 5
Dependent Claim
42 words
A process according to claim 1 wherein a flavor producing proteolytic enzyme is added either to said soy milk prior to formation of said emulsion, or to said emulsion prior to the initiation of the fermentation, or to said curd after cooking.
Claim 6
Dependent Claim
13 words
A process according to claim 1 wherein saiD coagulant is D-glucono- delta -lactone.
Claim 7
Dependent Claim
13 words
A process according to claim 3 wherein said coagulant is D-glucono- delta -lactone.
Claim 8
Dependent Claim
22 words
A process according to claim 1 wherein said fat comprises a synthetic fat composition having physical and chemical properties resembling milk fat.
Claim 9
Dependent Claim
17 words
A process according to claim 7 wherein said temperature is within the range of 50* to 60*C.
Claim 10
Dependent Claim
30 words
A process according to claim 8 wherein the amount of said coagulant is within the range of 0.5 to 1 weight percent, based on the weight of said soy milk.
Claim 11
Dependent Claim
41 words
A process according claim 7 wherein a flavor producing proteolytic enzyme is added either to said soy milk prior to formation of said emulsion, or to said emulsion prior to the initiation of the fermentation, or to said curd after cooking.
Claim 12
Dependent Claim
13 words
A process according to claim 9 wherein said coagulant is D-glucono- delta -lactone.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1977-12-30 | 1978-07-01 | 1978-12-31 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1981-12-30 | 1982-07-01 | 1982-12-31 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1985-12-30 | 1986-07-01 | 1986-12-31 | $7700.00 | Window Closed / Lapsed |