Recipe for vegan imitation cheese and manufacturing process.

Abstract

OCR 10KL (18 / 04 / 2568) The vegan imitation cheese product formula contains soy milk protein sediment, casein protein powder, and soy milk. Yellow color, coconut oil, modified starch, carrageenan, xanthan gum, and butter flavor, which are used in the product manufacturing process. Vegetarian imitation cheese is made by preparing soy milk protein curds and producing vegetarian imitation cheese using soy milk. Heat the mixture in a pan, then add vinegar and stir until the protein precipitates. Filter the mixture through a cheesecloth. Next, blend the resulting soy milk protein sediment with coconut oil and soy milk until smooth. The mixture is homogeneous, then combined with casein powder and modified starch and heated. Carrageenan and xanthan gum are then added. Replace the gum and continue heating. Once the time is up, add the butter flavoring and stir until smooth. Pour into a stainless steel mold. The mixture is then cut into squares and stored at 4 degrees Celsius, resulting in a nutritious vegan imitation cheese. A new option for consumers who are allergic to cow's milk and vegans.

Claims

OCR 10KL (18 / 04 / 2568) 1. The formula for this vegan imitation cheese product includes: - 10-20 grams of soy protein sediment - 10-20 grams of casein protein powder - 15-30 grams of coconut oil - Modified starch 5 - 10 grams - 40-50 grams of soy milk - Carrageenan 0.1 - 1 gram - Xanthan gum 0.1 - 1 gram - Butter and milk flavor 0.1 - 1 gram 2. The manufacturing process for the vegan imitation cheese product, as per claim 1, consists of the following steps: A. Preparing the soy milk protein precipitate: Heat the soy milk to a temperature of 70 degrees Celsius. Measure the temperature in Celsius, then add vinegar and stir to allow the protein to settle. Filter the mixture through cheesecloth and squeeze out the excess liquid. Until all that's left is the protein precipitate, resulting in a smooth, fine-textured, yellowish-white precipitate. B. Blend the soy protein sediment obtained from step A with coconut oil and soy milk. Blend until smooth and homogeneous. Then mix with casein protein powder and modified starch, and heat the mixture. The simmering method uses a double boiler at 85 degrees Celsius for 10 minutes, then add... Stir the carrageenan and xanthan gum until melted for 5 minutes. Once the time is up, add the butter flavor and stir until smooth. Similarly, pour the mixture into a 9x9 centimeter square stainless steel mold, then store it at 4 degrees Celsius. Celsius will produce a vegan imitation cheese.