NO985346D0 - FremgangsmÕte for fremstilling av ost, ostemasse og yoghurtprodukter fra soyab°nner - Google Patents
FremgangsmÕte for fremstilling av ost, ostemasse og yoghurtprodukter fra soyab°nnerInfo
- Publication number
- NO985346D0 NO985346D0 NO985346A NO985346A NO985346D0 NO 985346 D0 NO985346 D0 NO 985346D0 NO 985346 A NO985346 A NO 985346A NO 985346 A NO985346 A NO 985346A NO 985346 D0 NO985346 D0 NO 985346D0
- Authority
- NO
- Norway
- Prior art keywords
- soya
- curd
- soya milk
- cheese
- addition
- Prior art date
Links
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 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
-
- 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 THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19620101 | 1996-05-18 | ||
PCT/EP1997/002535 WO1997043906A1 (de) | 1996-05-18 | 1997-05-17 | Verfahren zur herstellung von käse-, quark- und joghurtprodukten aus sojabohnen |
Publications (3)
Publication Number | Publication Date |
---|---|
NO985346D0 true NO985346D0 (no) | 1998-11-17 |
NO985346L NO985346L (no) | 1999-01-14 |
NO316755B1 NO316755B1 (no) | 2004-04-26 |
Family
ID=7794690
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO19985346A NO316755B1 (no) | 1996-05-18 | 1998-11-17 | Fremgangsmate for fremstilling av ost, ostemasse og yoghurtprodukter av soyabonner |
Country Status (12)
Country | Link |
---|---|
EP (1) | EP0923303B1 (no) |
JP (1) | JP2001503605A (no) |
AT (1) | ATE208137T1 (no) |
AU (1) | AU736275B2 (no) |
CA (1) | CA2260129A1 (no) |
DE (1) | DE59705296D1 (no) |
DK (1) | DK0923303T3 (no) |
ES (1) | ES2168635T3 (no) |
IL (1) | IL127130A (no) |
NO (1) | NO316755B1 (no) |
PL (1) | PL186483B1 (no) |
WO (1) | WO1997043906A1 (no) |
Families Citing this family (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100333507B1 (ko) * | 1999-12-17 | 2002-04-20 | 정가진 | 유산균 배양액을 함유한 두부 및 그의 제조 방법 |
IT1317398B1 (it) * | 2000-03-22 | 2003-06-16 | Paseluma Elettrica S R L | Yogurt di origine vegetale. |
US7108881B2 (en) | 2000-11-30 | 2006-09-19 | Kraft Foods Holdings, Inc. | Method of preparation of high quality soy cultured products |
US20040175474A1 (en) * | 2000-11-30 | 2004-09-09 | Kraft Foods Holdings, Inc. | Method of preparation of high quality soy-containing cheese products |
CN100415104C (zh) * | 2005-06-10 | 2008-09-03 | 黑龙江省完达山乳业股份有限公司 | 一种夸克及其制备方法 |
JP4539867B2 (ja) * | 2006-01-23 | 2010-09-08 | 国立大学法人神戸大学 | ジオトリカム属菌を用いた発酵おから等の製造法 |
WO2008003781A1 (en) * | 2006-07-07 | 2008-01-10 | Alpro Nv | Method and medium for preserving lactic acid bacteria in a viable state |
DE202007017700U1 (de) | 2007-12-19 | 2009-04-30 | Oppenkowski, Katrin Von | Pflanzliche Substanz |
DE102007061256A1 (de) | 2007-12-19 | 2009-06-25 | Katrin Von Oppenkowski | Verfahren zur Herstellung einer pflanzlichen Substanz sowie derartige Substanz und deren Verwendung |
AU2012281064B2 (en) * | 2011-07-12 | 2016-12-08 | Impossible Foods Inc. | Methods and compositions for consumables |
JP6197379B2 (ja) * | 2013-06-04 | 2017-09-20 | 不二製油株式会社 | 大豆蛋白質含有チーズ様食品 |
CN106900851B (zh) * | 2015-12-22 | 2020-07-17 | 内蒙古蒙牛乳业(集团)股份有限公司 | 酸奶及其制备方法 |
JP6593568B2 (ja) * | 2017-03-02 | 2019-10-23 | 不二製油株式会社 | 植物性フレッシュチーズ様食品の製造方法 |
ES2657508B2 (es) * | 2017-07-04 | 2019-05-16 | Rodriguez David Chamorro | Proceso de fabricacion de productos lacteos de origen vegetal |
JP2021065180A (ja) * | 2019-10-25 | 2021-04-30 | 株式会社寺子屋 | 大豆を熟成した食品の製造方法、及び、その製造方法で製造されたチーズ風味の食品 |
KR102331346B1 (ko) * | 2019-10-30 | 2021-11-25 | 유한회사 소미노 | 전두유와 식물성 유산균을 이용한 콩치즈 및 이의 제조방법 |
AU2021239522A1 (en) * | 2020-03-16 | 2022-11-03 | Kikkoman Corporation | Fermented soy beverage concentrate and method for producing the same |
DE102021103835A1 (de) | 2020-10-09 | 2022-04-14 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung eingetragener Verein | Verfahren zur Herstellung einer für Lebensmittelprodukte nutzbaren Emulsion aus Linsensamen sowie damit erhaltene Emulsion |
EP3981257A1 (de) | 2020-10-09 | 2022-04-13 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Verfahren zur herstellung einer für lebensmittelprodukte nutzbaren emulsion aus linsensamen sowie damit erhaltene emulsion |
KR102509499B1 (ko) * | 2022-02-07 | 2023-03-16 | (주) 아머드프레시 | 식물성 유산균 발효 아몬드 밀크의 제조 방법 |
PL442468A1 (pl) * | 2022-10-07 | 2024-04-08 | Uniwersytet Przyrodniczy W Poznaniu | Roślinny analog sera i sposób jego wytwarzania |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB874537A (en) * | 1957-01-29 | 1961-08-10 | Unilever Ltd | Protein food products and their preparation |
GB1356363A (en) * | 1972-02-26 | 1974-06-12 | Arkady New Foods Ltd | Manufacture of protein containing foodstuffs |
GB1383148A (en) * | 1972-04-17 | 1975-02-05 | Fuji Oil Co Ltd | Soy cheese |
JPS49472A (no) * | 1972-04-20 | 1974-01-05 | ||
IL41570A (en) * | 1973-02-19 | 1976-02-29 | For Ind Res Ltd Centre | A method for manufacture of non-dairy yoghurt product |
JPS5746826B2 (no) * | 1974-09-03 | 1982-10-05 | ||
DE3730384A1 (de) * | 1987-09-10 | 1988-02-25 | Christian Kueppers | Camembertkaeseaehnliches produkt aus sojabohnenmilch |
US4885178A (en) * | 1988-03-30 | 1989-12-05 | Kabushiki Kaisha Hokkaido Nissin | Method of making a soybean protein food product |
FR2629310B1 (fr) * | 1988-03-30 | 1992-04-30 | Hokkaido Nissin Kk | Procede de preparation d'un produit alimentaire a base de proteines de soja |
EP0500132B1 (de) * | 1991-02-22 | 1996-09-04 | Martin Prof. Dr. Herrmann | Verfahren zur Herstellung eines quarkähnlichen Produktes aus Sojamilch |
-
1997
- 1997-05-17 CA CA002260129A patent/CA2260129A1/en not_active Abandoned
- 1997-05-17 JP JP54151497A patent/JP2001503605A/ja active Pending
- 1997-05-17 DK DK97923930T patent/DK0923303T3/da active
- 1997-05-17 ES ES97923930T patent/ES2168635T3/es not_active Expired - Lifetime
- 1997-05-17 PL PL97329806A patent/PL186483B1/pl not_active IP Right Cessation
- 1997-05-17 EP EP97923930A patent/EP0923303B1/de not_active Expired - Lifetime
- 1997-05-17 AT AT97923930T patent/ATE208137T1/de not_active IP Right Cessation
- 1997-05-17 AU AU29573/97A patent/AU736275B2/en not_active Ceased
- 1997-05-17 IL IL12713097A patent/IL127130A/en not_active IP Right Cessation
- 1997-05-17 WO PCT/EP1997/002535 patent/WO1997043906A1/de active IP Right Grant
- 1997-05-17 DE DE59705296T patent/DE59705296D1/de not_active Expired - Fee Related
-
1998
- 1998-11-17 NO NO19985346A patent/NO316755B1/no unknown
Also Published As
Publication number | Publication date |
---|---|
PL329806A1 (en) | 1999-04-12 |
NO316755B1 (no) | 2004-04-26 |
AU2957397A (en) | 1997-12-09 |
IL127130A0 (en) | 1999-09-22 |
PL186483B1 (pl) | 2004-01-30 |
IL127130A (en) | 2001-09-13 |
EP0923303B1 (de) | 2001-11-07 |
DK0923303T3 (da) | 2002-02-25 |
CA2260129A1 (en) | 1997-11-27 |
NO985346L (no) | 1999-01-14 |
ATE208137T1 (de) | 2001-11-15 |
WO1997043906A1 (de) | 1997-11-27 |
EP0923303A1 (de) | 1999-06-23 |
JP2001503605A (ja) | 2001-03-21 |
ES2168635T3 (es) | 2002-06-16 |
DE59705296D1 (de) | 2001-12-13 |
AU736275B2 (en) | 2001-07-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
NO985346D0 (no) | FremgangsmÕte for fremstilling av ost, ostemasse og yoghurtprodukter fra soyab°nner | |
MA25266A1 (fr) | Procede de production de fromage et de produits a base de fromage | |
KR102331346B1 (ko) | 전두유와 식물성 유산균을 이용한 콩치즈 및 이의 제조방법 | |
US6254900B1 (en) | Method for the manufacture of cheese, quark and yogurt products from soybeans | |
CA2114546A1 (en) | Cheese product and method of preparing | |
NO991941L (no) | Sterkt smakende osteprodukt og fremgangsmaate for fremstilling derav | |
DE60224889T2 (de) | Käsegeschmackszutat und ihre herstellung | |
RU2312508C2 (ru) | Способ производства молочно-белкового продукта | |
DE69001570D1 (de) | Fermentiertes lebensmittel. | |
KR20100088987A (ko) | 고추장 치즈 및 이의 제조방법 | |
CN105532905A (zh) | 一种谷物奶酪及其制备方法 | |
WO2021166282A1 (ja) | 麹菌による熟成チーズおよびその製造法 | |
CN103478269A (zh) | 红纹干酪及其制备方法 | |
JPH0242455B2 (no) | ||
US6254901B1 (en) | Methods for producing fermented food from soymilk refuse | |
Okafor | Fermented foods and their processing | |
Peters et al. | Studies related to the manufacture of Swiss-type cheese. I. Use of homogenized milk | |
CN105557917A (zh) | 一种奶酪派及其制备方法 | |
KR20230172720A (ko) | 첨가물이 없는 Plant Based 두유 까망베르 치즈 제조방법 | |
CN117063978A (zh) | 一种白毛霉菌羊乳奶酪及其制备方法和应用 | |
GB2089813A (en) | A clotting composition | |
JPS61104759A (ja) | アルコ−ル醗酵による大豆蛋白食品素材の製造方法 | |
JPS62166844A (ja) | チ−ズ様食品及びその製造法 | |
Candioti et al. | Cultures for reggianito cheese | |
JPH0262214B2 (no) |