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US 3,982,025 AGranted
Soy cheese spread and process for preparing same
AssigneeFuji Oil Company, Limited
InventorsYukio Hashimoto, Fumiyuki Sunada
Life of this patent
Estimating the term…
Abstract
A soy cheese spread having excellent spreadability, oral melting and flavor characteristics is made by admixing a soy cheese, prepared by fermenting soy milk with a lactic acid-forming cheese starter culture to form a curd, with an edible oil or fat, a cheese emulsifying melting salt, and water and then vigorously agitating this mixture at an elevated temperature to liquefy and homogeneously emulsify the ingredients thereof and thereby form a product having a paste-like consistency.
Claims8
A method for making a spreadable soy cheese product without using dairy product ingredients comprising
- admixing an aged soy cheese, prepared by fermenting a soy milk with a lactic acid-forming cheese starter culture to form a curd, cooking said curd, and aging said cooked curd, with about 45 to 60 weight % of an edible oil or fat, based on the weight of the dry solids in said soy cheese, a cheese emulsifying melting salt and a sufficient quantity of water to provide a content thereof in said product of about 50 to about 75 weight %, based on the total weight of said product;
- and
- vigorously agitating the resulting mixture at an elevated temperature with sufficient mechanical shearing force to form the ingredients thereof into a liquefied, homogeneous emulsion, without causing gellation of soy globulin contained in said soy cheese, thereby forming a spreadable soy cheese product having a paste-like consistency.
Dependencies are inferred from the claim text.