# US 2025/0143335 A1 · Method of manufacturing plant-based cheese

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 2025/0143335 A1
- Document ID: US20250143335A1
- Status: Published application
- Kind: A1
- Application number: 18/919,428
- Filed: 2024-10-18
- Published: 2025-05-08
- Earliest claimed: 2023-11-08
- Assignees: Binggrae Co., Ltd.
- Applicants: Binggrae Co., Ltd.
- Inventors: Jae Won HUR; Seung Geon YUN; Young Sup SHIN; Chul Hong KIM
- Web page: https://patentgrep.com/patent/US20250143335A1

## CPC

- A23C 20/02: containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C 20/025: {mainly containing proteins from pulses or oilseeds}
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)

## Abstract

A method of manufacturing a plant-based cheese according to an embodiment of the present disclosure includes: manufacturing a composition for manufacturing plant-based cheese including a plant-based protein and plant-based fat; spraying oil to a cooling plate included in a cooler; supplying the composition for manufacturing plant-based cheese to the cooler; and cooling the composition for manufacturing plant-based cheese in the cooler.

## Claims

### Claim 1

A method of manufacturing plant-based cheese, the method comprising:
manufacturing a composition for manufacturing plant-based cheese comprising a plant-based protein and plant-based fat;
spraying oil to a cooling plate included in a cooler;
supplying the composition for manufacturing plant-based cheese to the cooler; and
cooling the composition for manufacturing plant-based cheese in the cooler.

### Claim 2 (depends on 1)

The method according to claim 1, wherein the manufacturing of the composition for manufacturing plant-based cheese comprising the plant-based protein and the plant-based fat comprises:
mixing raw ingredients comprising the plant-based protein and the plant-based fat;
emulsifying and sterilizing the mixed raw ingredients; and
stabilizing the emulsified, sterilized raw ingredients.

### Claim 3 (depends on 2)

The method according to claim 2, wherein the mixing of the raw ingredients is performed at 500 rpm to 620 rpm for 0.5 to 1.5 minutes.

### Claim 4 (depends on 2)

The method according to claim 2, wherein the emulsifying and sterilizing comprises stirring at 700 rpm to 1170 rpm.

### Claim 5 (depends on 4)

The method according to claim 4, wherein the emulsifying and sterilizing is performed under steam pressure conditions of 3.3 bar to 10 bar until a temperature of 85° C. to 95° C. is reached.

### Claim 6 (depends on 2)

The method according to claim 2, wherein the stabilizing comprises exposing the emulsified, sterilized raw ingredients to a vacuum for more than 10 seconds.

### Claim 7 (depends on 1)

The method according to claim 1, wherein the supplying of the composition for manufacturing plant-based cheese to the cooler comprises applying the composition for manufacturing plant-based cheese to the cooling plate with a thickness of 1.8 mm to 2.5 mm.

### Claim 8 (depends on 1)

The method according to claim 1, wherein a temperature of the oil is 35° C. to 65° C.

### Claim 9 (depends on 1)

The method according to claim 1, wherein the cooling of the composition for manufacturing plant-based cheese is performed using a coolant at 0° C. to 3° C.

### Claim 10 (depends on 9)

The method according to claim 9, wherein the cooling plate moves at a rate of 2.5 m/min to 5 m/min.