Production of a sliceable plant-based cheese alternative based on soy, using advanced conventional dairy technology.

Abstract

A plant-based cheese product, manufactured using a process that includes the following steps: A) Providing an extract from soybeans which contains native proteins and in which the protein content is between 4 and 10% by weight of the total weight of the extract; B) Addition of at least one vegetable fat to obtain a mixture, C) Thickening the mixture obtained after step B) by adding at least one acid suitable for the manufacture of a foodstuff, selected from the group comprising glucono-delta-lactone (GdL), citric acid, lactic acid, acetic acid and mixtures thereof. D) Cutting the solid fraction obtained after step (C), stirring the fraction and optionally allowing it to rest; F) Filling and pressing the filled cheese curds; G) optional salt bath characterized by the fact that before or in step (C) a further step encompassing C1) The addition of at least one enzyme, in particular transglutaminase, is carried out.

Description

[0001] The invention relates to a vegetable cheese product based on soy, which can serve as an alternative to conventional milk cheeses, in particular with a semi-hard cheese texture.

[0002] More and more people are considering a vegan diet or lifestyle. In Germany alone, it is estimated that there are between 600,000 and 1.2 million vegan or vegetarian people. To meet this trend, the food industry is increasingly developing purely plant-based alternatives for well-known products.

[0003] Furthermore, the public's growing awareness of a healthy lifestyle is driving the search for new products that are natural and free of E numbers. Modern nutritional philosophy is leading consumers toward a clear trend toward so-called clean-label products, i.e., foods that do not contain E numbers. When faced with a choice between two products of equal quality, one containing E numbers and the other not, consumers will definitely choose the one without.

[0004] A wide range of plant-based cheese analogues are known today. In most cases, these are products formulated to have a cheese-like texture, but produced without the fermentation processes commonly used in cheesemaking. These products are typically an emulsion of water, vegetable fat, starch, and other hydrocolloids and flavorings, most of which are intended for melting. There are only a few plant-based fermented semi-hard cheese products.

[0005] The plant-based cheese alternatives currently available on the market contain traditional stabilizing systems or thickeners consisting of modified starch (E 1422, E 1442, E 1450), pectin (E 440), guar gum (E 412), locust bean gum (E 410), xanthan gum (E 415), gellan gum (E 418), carrageenan (E 407), waxy maize starch, and other stabilizers. Emulsifiers such as soy lecithin or sunflower lecithin (E 322) are also frequently used.

[0006] US 3,857,970 discloses a process for producing a cheese-like food from soy milk, in which both a lactic acid-producing starter culture, such as L. bulgaricus or Streptococcus thermophilus, and a coagulant, such as glucono-delta-lactone (GdL), are added to the soy milk emulsion (see D. 1, claims 1, 5, and 6). The product produced by the process known from US 3,857,970 is a semi-hard cheese and is comparable to natural Gouda cheese (see column 6, Table 1). US 3,857,970 (column 1, lines 52-62) discloses that the soy milk must curdle as slowly as possible to obtain a curd that has the desired texture and filling properties for the production of an acceptable soy cheese.It has also been found that salts of alkaline earth metals such as magnesium sulfate, calcium sulfate, magnesium chloride, and calcium chloride, which are commonly used as coagulants in state-of-the-art soy cheese production processes, do not produce the desired coagulation of soy milk. Rennet, commonly used in natural cheese production, also does not produce the desired coagulation.

[0007] The object is therefore to provide a plant-based cheese alternative that overcomes the aforementioned disadvantages. In particular, it is an object of the invention to find raw materials and processes that enable the large-scale production of solid, sliceable plant-based cheese alternatives, while simultaneously obtaining products with a texture and taste that are close to the reference product made from milk. The cheese product according to the invention should be able to have a short list of ingredients and therefore be protein-based in order to meet current consumer expectations for clean-label products. The plant-based cheese alternative is also characterized by the production process, which involves a further development of classic dairy technology.

[0008] The inventors have surprisingly discovered that by combining a coagulant, preferably glucono-delta-lactone (GdL), with at least one enzyme, in particular transglutaminase, a plant-based cheese product with improved properties such as hardness and elasticity can be achieved. The cheese product according to the invention has the texture of a semi-hard cheese, such as Gouda, Emmental, or "Genießerscheiben" (sliced ​​cheeses) from the "Vemondo" brand. The optional addition of starter cultures and the associated ripening primarily serves to improve the flavor. The plant-based cheese alternative can also be produced without the addition of starter cultures, in which case the production process and the corresponding parameters may vary.

[0009] The invention provides a vegetable cheese product produced by a process comprising the following steps: A) Providing a soybean extract containing native proteins in which the protein content is between 4 and 10% by weight based on the total weight of the soy extract; B) Addition of at least one vegetable fat B1) optional preparation of the starting mixture from the components of A and B, which includes the following steps: mixing of the components, homogenization and heating as well as cooling of the mixture C) Thickening the mixture obtained after step B) or after the optional step B1) by adding at least one acid suitable for the production of a foodstuff, which is selected from the group comprising glucono-delta-lactone (GdL), citric acid, lactic acid, acetic acid and mixtures thereof. D) cutting the solid curd obtained after step (C), stirring the curd and optionally resting it; F) filling and pressing of the filled curd; G) salt bath (aqueous solution with 2 - 20% by weight, preferably 12 - 18% by weight, of a salt), in particular within two hours, preferably over a period of up to 90 minutes, wherein in the process before or in step (C) a further step comprising C1) adding at least one enzyme, in particular transglutaminase.

[0010] The soybean extract provided in step (A) (which may also be referred to as "soy extract") is produced by a gentle extraction from soybeans, which does not impair the functionality of the soy proteins and reduces the typical bean flavor. A soy extract is preferably obtained by a solvent-free extraction, particularly preferably by extraction with water, from hulled or unhulled soybeans. The protein content in the soy extract is between 4 and 10 wt.% based on the total weight of the soy extract, in particular from 5.2 to 5.5 wt.%. These proteins represent native proteins, which form the basis of texture formation. The definition of "native proteins" includes proteins in their native state (synonymous with native conformation), where the native state in biochemistry is the conformation of biopolymers with the lowest free energy.The removal of the native state is called denaturation.

[0011] The soy extract has a dry matter content of 8 to 25 wt.% based on the total weight of the soy extract, preferably 9.5 to 11.5 wt.%. The soy extract can be concentrated and present in the form of a powder or syrup. The dry matter content of the soy extract in the form of a powder or syrup is 15 to 25 wt.% based on the total weight of the soy extract, preferably 17 to 22 wt.%. If the soy extract is in powder or syrup form, it can be diluted with an aqueous solution, preferably with water, for cheese product production until the dry matter content is preferably between 9.5 and 11.5 wt.%.

[0012] The soy extract suitable for the production of the vegetable cheese product according to the invention can be, for example, a soy extract from Döhler GmbH (trade name “Soy Extract H 70801”).

[0013] In step (B), the fat is selected from the group consisting of a naturally hard vegetable fat or a hydrogenated vegetable oil, or a mixture of vegetable oils and / or fats. For example, the fat is selected from the group consisting of solid fats such as coconut oil, palm oil, palm kernel oil, shea oil, cocoa butter, and vegetable oils such as sunflower oil, rapeseed oil, or any mixture of solid (hydrogenated) and / or liquid oils. Coconut oil (also called coconut fat or coconut oil) is preferred.

[0014] The amount of fat is up to 30 wt.%, preferably 8 to 15 wt.%, based on the total weight of the mixture obtained in step (B). This mixture represents an oil-in-water emulsion. The size of the fat particles can be adjusted by homogenization pressures between 50 and 300 bar, preferably 50 and 100 bar, during the preparation of the starting mixture.

[0015] In step (B), an additional aqueous solution, preferably water, can be added. The amount of aqueous solution is up to 50 wt.%.

[0016] The mixture obtained in step (B) may contain at least one further component suitable for the production of vegetable cheese products. This component can preferably be selected from the group consisting of - at least one vegetable protein suitable for protein enrichment in the vegetable cheese product, - at least one vegetable dye, such as yellow carrot colour concentrate, - at least one flavouring, such as yeast extract or cheese flavouring, and - Preparations with flavoring components such as herb, paprika-chili or tomato-basil preparations.

[0017] As a vegetable protein suitable for protein enrichment in the vegetable cheese product, for example, legume proteins can be used, preferably legume proteins with a protein content, based on dry weight, of at least 45%, preferably at least 80%. This vegetable protein can be selected from proteins derived from soy, peas, field beans, chickpeas, lentils, lupins, or mung beans. Soy protein isolate / concentrate is particularly preferred.

[0018] The mixture obtained in step (B1) is heated to make it durable and storable. This mixture is preferably produced by mixing non-heat-treated soy extract with at least one vegetable fat and optionally with the other components mentioned above, homogenizing it, and heating it, preferably by a UHT treatment. Homogenization can be carried out both upstream and / or downstream at 40–80°C, preferably at 50°C, with a homogenization pressure of 50–300 bar, preferably between 50 and 100 bar. The resulting mixture can then be cooled and stored refrigerated until further processing into the plant-based cheese alternative. Alternatively, the resulting mixture could be cooled directly to the appropriate temperature and further processed into the plant-based cheese alternative.

[0019] If the mixture has been stored, it is reheated to ensure microbiological safety before producing the plant-based cheese alternative. This can be done at 85–95°C with a holding time of 5–200 seconds. The mixture is then cooled for curdling. This temperature can vary depending on the curdling agent used. Preferably, the mixture is cooled to 55°C.

[0020] The thickening of the mixture in step (C) is carried out by adding at least one acid (or acidifying agent) suitable for the production of a food product, which is selected from the group comprising glucono-delta-lactone (GdL), citric acid, lactic acid, acetic acid and mixtures thereof, glucono-delta-lactone (GdL) being preferred.

[0021] As already mentioned above, it was surprisingly found that the texture of the final product can be influenced by the addition of at least one enzyme, in particular transglutaminase, carried out as step (C1) before or during the addition of at least one acid (or acidifying agent) suitable for food production in step (C). Thus, it is possible to first add the enzyme at approximately 55°C and incubate for approximately 30 minutes, before adding the acid, in particular GdL. In this scenario, less enzyme, in particular transglutaminase, (approximately 50% less) is required for a similarly firm texture than with the simultaneous addition of the acid, in particular GdL, and an enzyme, in particular transglutaminase.

[0022] Additionally, starter cultures such as Lactobacillus helveticus, Streptococcus thermophilus, and / or Lactobacillus bulgaricus can be used during the curdling process. Starter cultures can be added in combination with an enzyme in step (C1) and / or in combination with an acid suitable for food production in step (C). Starter cultures must be added at the lowest possible temperature, preferably around 55°C.

[0023] Additionally, at least one flavoring preparation can be added during curdling, for example, with various herbs or other flavoring components suitable for food production. The flavoring preparations can be, for example, herb, paprika-chili, or tomato-basil preparations.

[0024] The curdling in step (C) is carried out under continuous temperature control until a pH of 4.5 to 5.2, preferably 4.9 to 5.05, is reached. The preferred temperature range is between 30 and 80 °C, preferably between 40 °C and 60 °C, particularly preferably approximately 55 °C. The curdling is preferably carried out over a period of up to one hour until a pH of 4.9 to 5.05 is reached.

[0025] Once the desired pH value has been reached and the mixture has thickened, the resulting curd can be cut in step (D). This can be done in a cheese vat known to those skilled in the art using a cheese harp. The curd is first roughly cut. It is preferred that the cheese harp cuts the curd vertically. This allows for better whey release than with horizontal cutting.

[0026] The curd can then optionally be left to stand; this phase is called "resting." During this time, the whey can be observed. The temperature during cutting and resting should be maintained at a constant temperature of at least approximately 30°C, preferably 55°C.

[0027] The process of cutting and, if necessary, resting (step D) can be repeated as often as necessary until the curd reaches the desired grain size and consistency. The more the curd is cut, the finer and more pulpy the curd becomes, and the more whey can be separated from it.

[0028] Step (D) also includes stirring the curd. Stirring can also play a significant role in obtaining the curd. Intensive stirring results in a more mushy curd consistency. Additional water can be added during this step to facilitate filling the curd into the molds. This water can, for example, make up 20% by volume of the total batch and should be at the same temperature as the batch, for example, approximately 50 to 55°C.

[0029] Before bottling the warm curd in step (F), an additional step (F1) involving pre-draining of the curd can be performed to increase the yield and press more water out of the batch. The whey can be separated using a drum or a sieve.

[0030] In step (F), the curd is filled into molds. These can be made of polyethylene, for example, and have micro-holes through which the whey can drain from the curd. The texture of the final product depends on the curd's composition. Dry curd, from which the whey has already been separated by pre-draining, can result in numerous air holes and fragments still being visible in the final press cake. Curd that has been less pre-drained, or not pre-drained at all, is significantly wetter during filling and can therefore result in fewer air holes and a more tightly knit press cake.

[0031] The soy curds filled in step (F) are then pressed into molds. When pressing the curds in the molds, increasing the pressure is essential. The pressing pattern can vary depending on the nature of the curd, the size of the molds, and the desired dry matter content of the final product. For curds that may have been pre-dairyed, the pressing pressure can vary from 0.4 to 3.5 bar and must be increased gradually. For example, a cheese product with a dry matter content of approximately 40% by weight can be obtained.

[0032] In step (G), the presscake obtained after step (F) can be placed in a cold salt bath for flavoring. The salt bath is an aqueous solution that may contain 2-20% w / w, preferably 12-18% w / w, of a salt. The duration of the salt bath varies depending on the texture or dry matter, the size of the presscake, the salt concentration of the salt bath, and the desired salt content in the final product.

[0033] After the salt bath, the final product can be wrapped in foil and vacuum-packed for storage. This provides a microbiological advantage and can also extract water from the press cake.

[0034] The resulting product can be stored in a cool place. If starter cultures are used during curdling, the product can be matured during this period, with or without film, at the appropriate ambient temperatures required for the respective starter cultures.

[0035] The shelf life of the plant-based cheese alternative depends on the previous manufacturing process, the final dry matter content, the aw value, the pH value, and the packaging. The cheese product according to the invention can have a shelf life of 90 days when stored in a cool place.

[0036] The final product obtained is a plant-based cheese product which, in addition to good sensory properties (appearance, smell, taste, flavour, texture, mouthfeel, aftertaste), has rheological properties (such as hardness and rubberiness) comparable to a firm, sliceable milk cheese such as Young Gouda or Emmental.

[0037] Another object of the present invention is a composition comprising the following components a. 60 to 99% by weight of soy extract containing native proteins, the content of this protein being between approximately 4 and approximately 10% by weight based on the total weight of the soy extract, b. up to 30% by weight of at least one vegetable fat, which is in particular a naturally hard vegetable fat or a hydrogenated vegetable oil or a mixture thereof, c. 0 to 20 wt.% of at least one vegetable protein product, such as soy protein isolate / concentrate for protein enrichment in the vegetable cheese product, d. 0 to 10 wt.% of at least one dye, such as yellow carrot color concentrate, e. 0 to 20% by weight of at least one flavoring agent, such as yeast extract or cheese flavoring, the amounts of all components being based on the total weight of the composition.

[0038] This composition according to the invention can be used after the addition of an aqueous solution, preferably water, to produce the vegetable cheese product described above.

[0039] For comparison, the production of a plant-based cheese product to which neither transglutaminase nor fat was added was also tested. The soybean extract used in the present invention was treated with a coagulant, such as glucono-delta-lactone (GdL), and starter cultures, such as Streptococcus thermophilus, Lactobacillus helveticus, and / or Lactobacillus bulgaricus. The result was a plant-based cheese product whose sensory and rheological properties are not comparable to hard cheeses such as young Gouda or Emmental, but rather to traditional cow's milk cheeses such as herder's or sheep's cheese or grilled cheese.

[0040] Another object of the present invention is a vegetable cheese product which has sensory and rheological properties comparable to traditional cow's milk cheeses, such as shepherd's cheese, sheep's cheese or grilled cheese, and which is produced by a process comprising the following steps: H) providing an extract from soybeans which contains native proteins and in which the protein content is between 4 and 10% by weight based on the total weight of the soy extract; I) Thickening the soybean extract from step (H) by adding at least one acid (or acidifying agent) suitable for the production of a foodstuff, which is selected from the group comprising glucono-delta-lactone (GdL), citric acid, lactic acid, acetic acid and mixtures thereof, J) cutting the solid curd obtained after step (I), stirring the curd and optionally resting it; K) filling and pressing of the filled curd; L) optional salt bath, wherein before and / or in step (I) a further step comprising I1) Addition of starter cultures, which are preferably selected from the group comprising Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus bulgaricus and / or mixtures thereof.

[0041] At least one further component suitable for the production of vegetable cheese products can be added to the soybean extract in step (H). This component can preferably be selected from the group consisting of - at least one fat selected from the group comprising a naturally hard vegetable fat or a hydrogenated vegetable oil or a mixture thereof, - at least one vegetable protein suitable for protein enrichment in vegetable cheese products, - at least one vegetable dye, such as yellow carrot colour concentrate, - at least one flavouring, such as yeast extract or cheese flavouring, and - Preparations with flavoring components such as herb, paprika-chili or tomato-basil preparations.

[0042] Another object of the present invention is a composition comprising the following components f. up to 100% by weight of a soybean extract containing native proteins and in which the protein content is between approximately 4 and approximately 10% by weight based on the total weight of the extract, g. 0 to 30% by weight of at least one vegetable fat, which is in particular a naturally hard vegetable fat or a hydrogenated vegetable oil or a mixture thereof, h. 0 to 20 wt.% of at least one vegetable protein product, such as soy protein isolate / concentrate for protein enrichment in the vegetable cheese product, i. 0 to 10 wt.% of at least one dye, such as yellow carrot color concentrate, j. 0 to 20% by weight of at least one flavoring agent, such as yeast extract or cheese flavoring, the amounts of all components being based on the total weight of the composition, whereby the cheese product has sensory and rheological properties comparable to traditional cow's milk cheeses such as shepherd's cheese, sheep's cheese or grilled cheese.

[0043] The invention will be explained in more detail with reference to the attached figure and the exemplary embodiment, without, however, being limited to the specific embodiment described. The invention also applies to all combinations of preferred embodiments, provided they are not mutually exclusive. The terms "approximately" or "approx." in conjunction with a numerical value mean that values ​​that are at least 10% higher or lower, or 5% higher or lower, and in any case 1% higher or lower, are included. ExampleExample 1 (with starter cultures) (G22482)

[0044] The equipment used: cheese vat (200 L capacity, double jacket, heated with steam, open at the top, with stirring paddles or cheese harp insert), sieve for pre-drainage, press tank (with cheese press (2 stamps), with molds 90 L filling volume; 10 molds with lid, 2.5 kg each) and molds with additional stamps (sprayed with soy lecithin-rich soybean oil to make the press cake easier to release from the mold).

[0045] The starting mixture is approximately 175 kg of the soy mixture, which - Soybean extract (H70801 from Döhler GmbH) 149.27 kg, - Coconut oil 15.23 kg, - Soy protein isolate 9.1 kg, - Contains 1.4 kg of carrot dye concentrate. This mixture is homogenized upstream at pressures of 100 / 50 bar at approximately 50 °C, heated to 90 °C for 20 seconds, bottled at approximately 20 °C, and stored refrigerated for approximately 24 hours until further processing.

[0046] The soybean starting mixture is heated to 85°C for up to 30 minutes, maintaining a pH of 6.74 (range between 6.1 and 7.0 possible). The mixture is cooled to 55°C. Starter cultures, such as L. helveticus (30 g) and L. bulgaricus (23 g), approximately 1.2 wt% of GdL (2.2 kg), and 159 g of transglutaminase are added to the mixture while rapidly stirring. Curdling is carried out at 50 to 55°C until a pH of 4.9 to 5.05 is reached (approximately 60 min). The resulting, very firm curd is cut with a cheese harp (3 turns). While the curd rests for 10 minutes, the whey can be observed oozing out (to the top). The curd is cut again, and after a 10-minute resting period, the cheese harp is replaced with a stirrer. While stirring, approximately 20 kg of water heated to 55 °C is added. For preliminary separation, the curd is passed through a sieve, separating a large portion of the yellow, cloudy whey.The resulting, relatively crumbly and dry curd is filled into molds by hand. The molds can optionally be sprayed with a soy lecithin-rich soybean oil mixture to facilitate removal of the presscake after pressing. The lids are placed on the molds. Pressure is applied, which is increased over time. The pressing schedule can be varied depending on the size of the molds. The resulting presscake is placed in a salt bath for 1.5 hours. The salt bath is an aqueous solution containing approximately 12% by weight of a salt. The soy presscake is removed from the salt bath. The resulting product has a neutral, salty flavor. The texture is very firm, elastic, and easy to slice. Air pockets are sometimes clearly visible due to coarse, dry curd. Example 2 (without starter cultures) (G22483)

[0047] This example was carried out analogously to the procedure described in Example 1, using as starting mixture 140 kg of soy mixture, which - Soybean extract (H70801 from Döhler) 119.15 kg, - Coconut oil 12.18 kg, - Soy protein isolate 7.28 kg, - Carrot color concentrate 1.12 kg, - Yeast extract 0.07 kg, - Cheese flavoring 0.196 kg.

[0048] To this mixture, 1.2 wt% GdL (1.7 kg) and transglutaminase are added while stirring rapidly. The subsequent steps are carried out analogously to Example 1.

[0049] The resulting product has a cheese aroma, with a pleasantly spicy and salty flavor. The dry matter content of the product is 40.3 wt%. The protein content in the final product is 15.84 wt%, the fat content is 20.6 wt%, and the salt content is 1.36 wt%.

[0050] Texture profile analysis (TPA) of cheese slices was performed using a texture analyzer (model TA.XT.plus, Stable Micro Systems, Godalming, UK) with a 30 kg load cell. Two compression cycles were performed with a rest period of 3 s between punctures and a penetration depth of 8 mm.

[0051] The optimized test conditions were: SMS P / 25P probe, a 25 mm diameter cylinder; test speed: 2 mm / s; release force: 5.0 g. Data acquisition was performed using Exponent (version 6, 1, 16, 0, Stable Micro System, Godalming, UK). Hardness (g) Rubberiness (g) G22483 (Example 2) 5833 3780 G22482 (Example 1) 5957 4149 Young Gouda (comparison examples) 5406 3648 Emmentaler (comparison examples) 6271 4257

[0052] As can be seen from the table above, the plant-based cheese alternatives produced in the present invention have rheological properties (such as hardness and rubberiness) comparable to a firm, sliceable milk cheese such as Young Gouda or Emmental.

[0053] Fig.1: a schematic representation of the process according to the invention in a first embodiment according to Example 1 or 2. The Fig. The steps mentioned in paragraph 1 are carried out under the following conditions: 1. Heating (85 °C) 2. Cooling (55 °C) 3. Thickening: 55 °C, approx. 1 hour, pH 4.9 - 5.05; transglutaminase, GdL, and starter cultures, if required.

[0054] Steps 4-11 are carried out at approximately 55 °C, 9. Pre-dairying can be carried out using a dairy drum or a sieve. 11. Pressing is carried out with increasing pressure. 12. Salt bath (approx. 2-20% w / w salt solution; 1.5 hours) Example 3 (with starter cultures, without transglutaminase and without fat)

[0055] As starting material: - Soybean extract (H70801 from Döhler GmbH) - Starter cultures such as Streptococcus thermophilus and Lactobacillus helveticus (DCS 2 from Sacco System) - Glucoco-delta-lactone (GdL)

[0056] The previously UHT-treated soy extract is pasteurized at 85°C to 90°C for up to 30 minutes, with the pH of the extract in the range 6.4 - 7.0. The extract is cooled to 40°C - 65°C. The starter cultures, for example Streptococcus thermophilus and Lactobacillus helveticus, are added as soon as the temperature has cooled. If the soy extract is to be pre-fermented, the temperature is cooled to the optimal fermentation temperature, preferably 40°C, and held for 4 hours before being increased again to 50-65°C for curdling. If the soy extract is not pre-fermented, the starter cultures are also added at 50-65°C, preferably at 55°C. For curdling, 0.75 wt.% GdL is then added to the extract with rapid stirring. Thickening is carried out at 50 to 65 °C, preferably 55 °C, to a pH value of 4.9 - 5.10 without stirring (approx. 60 min).The resulting solid curd is cut with a cheese harp until only fragments are visible. While the curd rests for 10 minutes at 50°C to 65°C, preferably 55°C, you can see the clear, yellowish whey escape. The curd is cut again and after 10 minutes of resting, the curd is stirred. While stirring, warmed water is added, with the amount of water corresponding to approximately 10% of the total amount of soy extract. The curd can then be placed in the molds for pressing. The curd can be filled without pre-draining, so that there is more liquid in the molds initially. Alternatively, the curd can be passed through a sieve for pre-draining. This allows a large portion of the yellow, cloudy whey to be separated. The resulting, relatively crumbly and dry curd is filled into the molds. A drier filling process will later result in more small air pockets in the final product.If necessary, the molds can be sprayed with a soy lecithin-rich soybean oil mixture to facilitate removal of the presscake after pressing. The molds are sealed with lids. Pressure is applied, which is gradually increased over time. The pressing pattern can be varied depending on the size of the mold. The resulting presscake is placed in a salt bath. The salt bath is an aqueous solution containing approximately 12% by weight of a salt. The duration of the salt bath treatment depends on the size of the mold. For example, with 2.5 kg molds, treatment for approximately 1.5–3.5 hours is possible, maintaining a salt content of 1–2% in the final product. The salt bath is an aqueous solution containing approximately 12% by weight of a salt. The soybean presscake is removed from the salt bath. The resulting product has a neutral, salty flavor. The texture is firm and easy to slice.

[0057] The product can be further modified by adding (herbal) preparations to the soy extract during curdling to obtain different flavors. QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited patent literature

[0000] US 3,857,970

[0006]

Claims

[1] A vegetable cheese product produced by a process comprising the following steps: A) Providing a soybean extract containing native proteins in which the protein content is between 4 and 10% by weight based on the total weight of the extract; B) adding at least one vegetable fat to obtain a mixture, C) Thickening the mixture obtained after step B) by adding at least one acid suitable for the production of a foodstuff, which is selected from the group comprising glucono-delta-lactone (GdL), citric acid, lactic acid, acetic acid and mixtures thereof. D) cutting the solid curd obtained after step (C), stirring the curd and optionally resting it; F) filling and pressing of the filled curd; G) optional salt bath, characterized by , that before or in step (C) a further step comprising C1) adding at least one enzyme, in particular transglutaminase. [2] The cheese product according to claim 1, characterized by that in the proceedings - addition of starter cultures, for example L. helveticus and / or L. bulgaricus, and / or S. thermophilus in combination with an enzyme in step (C1) and / or in combination with an acid suitable for the production of a foodstuff in step (C). [3] The cheese product according to claim 1 or 2, wherein in step B) the amount of fat is a maximum of 30% by weight, preferably 8 to 15% by weight, based on the total weight of the mixture, wherein the fat is selected from the group comprising a naturally hard vegetable fat or a hydrogenated vegetable oil or a mixture of vegetable oils and / or fats, preferably coconut fat is used as the fat. [4] The cheese product according to any one of the preceding claims, which may contain at least one further component selected from the group consisting of - vegetable protein suitable for protein enrichment in the vegetable cheese product, such as soy protein isolate / concentrate, - a vegetable dye, such as yellow carrot color concentrate, and - a flavoring agent, such as yeast extract or cheese flavoring. [5] The cheese product according to any one of the preceding claims, wherein after step B) a further step comprising B1) Mixing of the components, homogenization, heating and cooling of the mixture. [6] The cheese product according to any one of the preceding claims, wherein the cheese product has sensory and rheological properties comparable to a semi-hard cheese such as Gouda or Emmental. [7] The cheese product according to any one of the preceding claims, wherein the soy extract from (A) has a dry matter content of 8 to 25% by weight, preferably 9.5 to 11.5% by weight. [8] Composition, in particular for the production of a vegetable cheese product according to one of the preceding claims, which a. 60 to 99% by weight of a soybean extract containing native proteins and in which the protein content is between approximately 4 and approximately 10% by weight based on the total weight of the extract, b. up to 30% by weight of at least one vegetable fat, which is in particular a naturally hard vegetable fat or a hydrogenated vegetable oil or a mixture of vegetable oils and / or fats, c. 0 to 20 wt.% of at least one vegetable protein product, such as soy protein isolate / concentrate for protein enrichment in the vegetable cheese product, d. 0 to 10 wt.% of at least one dye, such as yellow carrot color concentrate, e. 0 to 20% by weight of at least one flavoring agent, such as yeast extract or cheese flavoring, the amounts of all components being based on the total weight of the composition. [9] A vegetable cheese product produced by a process comprising the following steps: H) providing an extract from soybeans which contains native proteins and in which the protein content is between 4 and 10% by weight based on the total weight of the soy extract; I) thickening the soybean extract from step (H) by adding at least one acid suitable for the production of a foodstuff, which is selected from the group comprising glucono-delta-lactone (GdL), citric acid, lactic acid, acetic acid and mixtures thereof, J) cutting the solid curd obtained after step (I), stirring the curd and optionally resting it; K) filling and pressing of the filled curd; L) optionally salt bath, wherein before and / or in step (I) a further step comprising I1) Addition of starter cultures, preferably selected from the group comprising Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus bulgaricus and mixtures thereof. [10] Composition, in particular for producing a vegetable cheese product according to claim 9, which f. 60 to 99% by weight of a soybean extract containing native proteins and in which the protein content is between approximately 4 and approximately 10% by weight based on the total weight of the extract, g. 0 to 30% by weight of at least one vegetable fat, which is in particular a naturally hard vegetable fat or a hydrogenated vegetable oil or a mixture thereof, h. 0 to 20 wt.% of at least one vegetable protein product, such as soy protein isolate / concentrate for protein enrichment in the vegetable cheese product, i. 0 to 10 wt.% of at least one dye, such as yellow carrot color concentrate, j. 0 to 20% by weight of at least one flavoring agent, such as yeast extract or cheese flavoring, the amounts of all components being based on the total weight of the composition.

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