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US 2004/0175474 A1Published application
Method of preparation of high quality soy-containing cheese products
AssigneeKraft Foods Holdings, Inc.
InventorsAhmad Akashe, Ronald Louis Meibach
Life of this patent
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Abstract
Soy-containing cheese products as well as methods for producing such products, are provided. The soy-containing cheese products are prepared using deflavored soy protein material.
Claims16
A soy-containing cheese product comprising a deflavored soy protein material, wherein the deflavored soy protein material is prepared by a method comprising:
- (a) obtaining a soy protein composition containing soluble soy proteins, flavoring compounds, and insoluble materials;
- (b) solubilizing the soy proteins by adjusting the soy protein composition of (a) to a pH in the range of about 9 to about 12 and releasing the flavoring compounds;
- (c) passing the pH-adjusted soy protein composition of (b) adjacent an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons, while maintaining the pH in the range of about 9 to about 12, under suitable ultrafiltration conditions wherein the flavor compounds pass through the membrane, thereby deflavoring the soy protein composition and retaining substantially all of the solubilized soy proteins;
- and
- (d) recovering the solubilized soy proteins retained by the ultrafiltration membrane, wherein the recovered solubilized soy proteins is the deflavored soy protein material.
2 more elements
A method of preparing a soy-containing cheese product, said method comprising mixing a deflavored soy protein material and a cheese base composition to form the soy-containing cheese product;
- wherein the deflavored soy protein material is prepared by a method comprising:
- (a) obtaining a soy protein composition containing soluble soy proteins, flavoring compounds, and insoluble materials;
- (b) solubilizing the soy proteins by adjusting the soy protein composition of (a) to a pH in the range of about 9 to about 12 and releasing the flavoring compounds;
- (c) passing the pH-adjusted soy protein composition of (b) adjacent an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons, while maintaining the pH in the range of about 9 to about 12, under suitable ultrafiltration conditions wherein the flavor compounds pass through the membrane, thereby deflavoring the soy protein composition and retaining substantially all of the solubilized soy proteins;
- and
- (d) recovering the solubilized soy proteins retained by the ultrafiltration membrane, wherein the recovered solubilized soy proteins is the deflavored soy protein material.
3 more elements
Dependencies are inferred from the claim text.