Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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Process For Producing Cheese, Curd and Yo~hourt
Products From Soya Beans
This invention relates to a method for the manufacture of
cheese, curd and yogurt products from soybeans or from the
beans of other legumes.
Soy products are well-known and are widely used in many
different forms. The 100~ vegetable protein obtained from the
soybean is easily digestible and is a valuable substitute for
animal protein. Soy products also contain no cholesterol and no
animal fats, excessive amounts of which substances can have a
harmful effect on health. Soy products are also particularly
important for people who are allergic to the protein in animal
milk or who cannot digest cholesterol or lactose, or who are
diabetic. Soybean protein is also significantly easier to
digest than animal milk protein by people suffering from
stomach and intestinal illnesses.
Finally, there has been a constant increase in the number of
people who, for a variety of reasons, are required to or choose
to eat vegetarian food exclusively.
Soybean protein can theoretically rep]ace animal protein in any
food. The disadvantage of foods manufactured using soybean
protein is only that they always have the taste typical of
soybeans, which can be subjectively more or less unpleasant, in
particular if foods from such a source must be eaten frequently.
DE-OS 37 30 384 describes a method of the prior art for the use
of soy milk to manufacture a product that is similar to a
Camembert cheese. Using this method of the prior art, however,
it is not possible to completely eliminate the typical
aftertaste of soybeans.
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DE-A-2 406 600 describes a method of the prior art for the
manufacture of a yogurt product that does not contain any milk
products from soybean flour, in which the typical soybean test
is largely eliminated. For this purpose, the soybean flour and
the cake formed from it are washed, the soy milk filtrate is
acidified and, after sugar has been added, homogenized,
sterilized and inoculated with a lactic acid culture. The
fermented soy milk is then incubated.
GB-A-1-383 149 relates to a soy cheese and a method for its
manufacture, wherebv the taste is said to be altogether similar
to that of natural cheese, without the use of milk or dairy
products. In this method, a mixture of soy milk and a fat
compound is fermented using a cheese starter culture that forms
lactic acid, whereby the fermented mixture is then coagulated
for transformation into quark, from which it is finally
processed into soy cheese. Fssential to this method are the
ingredients of the fat compound, which represents a mixture of
at least one natural fat with the exception of milk fat, with
at least one compound that contains a low alkanoly group with a
maximum of 12 carbon atoms, and whereby the mixture also
contains one or more compounds with alkanoyl groups that are
derived from C4 and/or C6 fatty acids, and have a defined
weight relationship. The addition of various fatty acids and
different alkanol groups, however, is difficult, expensive and
time consuming, and is thus considered a disadvantage.
The object of the invention is therefore to create a method for
the manufacture of cheese, quark and yogurt products from
soybeans, by means of which the typical slight taste of soybeans
can be eliminated.
The invention teaches that this object can be accomplished by a
method of the type described above which is characterized by
the process steps disclosed in Claim 1.
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The method can also be used for the manufacture of cheese,
quark and yogurt products from the beans of other legumes,
although it is undoubtedly of the greatest importance for
soybeans.
Using this method, it becomes possible for the first time to
manufacture various types of cheeses, such as cream cheese,
soft cheeses and hard cheeses on a purely vegetable basis,
which in terms of their taste, their scent, their appearance
and their consistency differ little or not at all from the
corresponding types of cheese manufactured from cow's milk, and
in some instances are even superior to cheeses made from cow's
milk.
An additional advantage of the method is that it is suitable
not only for the manufacture of different types of cheeses, but
also for the manufacture of quark and yogurt products, if the
subsequent ripening and final processing are performed in the
customary manner for these products.
It is also particularly advantageous if the final product
manufactured is not only free of animal ingredients and
therefore contains no animal protein, no animal fat, no
cholesterol and no lactose (milk sugar), but also no sodium
chloride and no refined sugar.
As a result of the addition of very small amounts of animal
lactose (in particular sugar from cow's milk), which is
fermented in its entirety into lactic acid, the lactic acid
bacteria in the lactose weaning phase are stimulated to ferment
the plant sugars that are available in copious amounts. The way
is thereby opened for the decomposition of the plant protein by
the generic mold and yeast mold fungi symbiosis described
below. As the process continues, the enzymes of the above named
species, by lipolysis, produce the cheese taste typical of the
corresponding type of cheese.
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As a result of the addition of vegetable fats and vegetable
oils, the fat content of the final product can be adjusted to
meet the desired and requirements of the final consumer. The
same is true for the selection of the type, quality or grade of
fat.
The subclaims disclose advantageous refinements of the method.
Quark and cream cheese products are manufactured in particular
as disclosed in Claim 6. The method disclosed in Claim 7 is
particularly well suited for the manufacture of soft cheese,
while the method disclosed in Claim 13 is preferably used for
the manufacture of hard cheese.
Three particular preferred and advantageous methods are
described below by way of example.
In all three examples, soy milk is first obtained from the soy-
beans in the usual manner. For this purpose, the soybeans are
preferably soaked in cold water, with or without their shells
or hulls, for approximately 12 to 14 hours, whereby the quantity
of water is approximately five times greater than the quantity
of soybeans, and the water is removed after the soaking.
The beans are then ground into a puree with an amount of hot
water that is approximately six times greater in a colloid
mill. The fibrous material (i.e. okara) is then separated
through a sieve or using a decanter or a centrifuge.
The soy milk discharged has a solid matter content from approx-
imately 5 to 15% (normally 12~) and is then subjected to a
heating process of the prior art, such as a pasteurization or
an ultra-pasteurization.
Before or after the heating, a significant portion of the
undesirable scent and taste substances (purines) are extracted
from the soy milk by vacuum degassing.
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The soy milk prepared in this manner is the primary materia]
for the further processing as claimed by the invention into
cheese, quark or yogurt products, as indicated in the following
examples.
Example 1:
1.1) To manufacture a cream cheese or another product similar
to quark, the soy milk is first ad;iusted to a solid matter
content of approximately 12% by weight.
1.2) Dextrose or glucose is then added to the soy milk in a
proportion of 1 to 5% by weight, preferably 27 by weight.
Approximately 0.1% by weight of vegetable food coloring can
also be added.
1.3) The soy milk is then heated to 70 to 90~C, preferably
85~C.
1.4) Then the vegetable fats and vegetable oils containing a
high percen~age of unsaturated fatty acids are added and
emulsified in the soy milk, whereby the vegetable fats and
vegetable oils are preferably added in equal amounts, and their
total concentration is approximately 15% by weight.
1.5) This soy milk is then mixed with a culture cocktail in
the form of a soy milk suspension of 1 to 47 by weight,
preferably 2% by weight, which is prepared as follows:
1.6a) Soy milk is mixed at 45 to 35~C, preferably 38~C, with
commercial cheese cultures for cream cheese such as Series M
"Probat" and/or a thermophilic culture such as Series V yogurt,
both of which are commercially available from the firm of
Wiesby in Niebull, and are described in the "Wiesby Product
Manual" (1996). Sugar from cow's milk is also added, the amount
of which is approximately 107 by weight of the dextrose or
glucose added in Step 1.2).
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1.6b) The soy milk inoculated in this manner is acidified at
approximately 38~C to a pH from 3.8 to 4.5, preferably 4.1, and
forms the culture cocktail (i.e. soy milk suspension) described
above.
1.7) As in Step 1.5), the soy milk is acidified at approxi-
mately 38~C with the culture cocktail to a pH from 4.1 to 4.8,
preferably 4.5. Then up to 30% by weight of the water is
separated and removed. Then the processing continues in the
conventional manner, e.g. by seasoning, ripening, heating and
packaging, to obtain the desired finished product. The cream
cheese described above can be manufactured by the following
steps:
1.8) The soybean protein is combined with approximately 0.5%
by weight of sea salt and with the flavor enhancing ingredients
customary in cream cheese, such as chives, parsley, pepper,
onions or prepared fruits, the proportion of which is
approximately 0.1% by weight for the dry ingredients, and
approximately 10% by weight for the ingredients containing
water.
1.9) The product is then pumped through a quark mill, to
improve its creamy consistency, and for preservation is
conducted through a heat treatment line in which it is heated
to approximately 62~C for approximately 1 to 5 seconds. It is
then mechanically packaged in appropriate containers and
refrigerated at a temperature from 4 to 6~C until it reaches
the final consumer.
With regard to its appearance, its consistency, its scent and
its taste, this product does not differ significantly from an
identical product made from animal milk.
Example 2:
2.1) To manufacture soft cheese or another product similar to
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Camembert, the primary material is the same soy milk as in
example 1.
2.2) This soy milk is treated as descrlbed in Steps 1.1) to
1.4) in Example 1.
2.3) This soy milk is then mixed at approximately 85~C with a
coagulant, and preferably Nigari (= magnesium chloride) from
sea salt, in a proportion of from 0.1 to 5% by weight,
preferably 0.15% by weight, and distributed by gentle agitation
so that approximately 20% by weight of water is discharged
during the coagulation. This water is removed.
2.4) The coagulated soybean protein is then washed once or
twice with hot water (approximately 90~C). Stable protein
globules result, which are of major importance for the proper
consistency and attractive appearance of the final product.
2.5) For further dehydration to a moisture content of approxi-
mately 70% by weight and for the shaping of the final product,
the soybean protein - preferably at approximately 90~C - is
treated in a pressing and molding system of the type conven-
tionally used in the cheesemaking industry. The press pressnre
is applied to appropriate molds for Brie or Camembert, and is
increased over one hour from 0 to approximately 5 kg/cm . The
product is then turned in the mold, and the manufacturer
determines whether it has developed sufficient strength. If
necessary, the molding is continued at approximately 5 kg/cm2
for a maximum of 30 minutes.
2.6) The cheese is then cooled to a temperature below 45~C.
2.7) Using hollow needles, the cheese is injected on the
sides, top and bottom at intervals of up to 1 cm with a culture
cocktail which is produced as described in the steps under
2.8), and is injected in quantities that are as great as the
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cheese can absorb. The limit of absorption can be observed
because the substance injected becomes visible on its surface.
The cheese is thereby acidified and fermented.
As an alternative to Steps 2.5) to 2.7), the soybean protein
can first be cooled to approximately 45~C (Step 2.6)). Then the
culture cocktail is injected (Step 2.7) and the injected cheese
is then molded and shaped, as described in Step 2.5).
The culture cocktail is prepared as follows:
2.8a) Soy milk is first treated as described in Step 1.6a) in
example 1.
2.8b) 1 to 10~ by weight, preferably 5~ by weight, of commer-
cial Kombucha-Teepilz culture symbiosis or tea fungus is then
added to this soy milk.
2.8c) The soy milk inoculated in this manner is then acidified
to a pH of 3.8 to 4.5, preferably 4.1, by the cultures added as
described in Step 2.8a) at approximately 38~C.
2.8d) 1 to 2 doses ("units") of mold fungus culture are then
added to each liter of this suspension, namely Penicillium
candidum and/or Penicillium camemberti and/or Geotrichum
candidum. The cultures in question are commercial cheesemaking
cultures that are available from the company named in Step
1.6a).
To enhance the taste typical of a specific variety of cheese,
cheese flavor can also naturally be added to the culture
cocktail.
2.9) The injected and molded cheese is then placed in a
saturated sea salt brine at a temperature of approximately 15
to 18~C to equalize the salt content. The salt brine contains
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an aqueous solution of bedstraw and the cultures of cheese
bacteria necessary for the desired variety of cheese.
2.10) The ripening of the product begins at approximately 16
to 18~C and at a relative humidity of approximately 70 to 80%
for a hold time of approximately 24 hours. Then the ripening
continues for 6 to 8 days at approximately 15 to 16~C and at a
relative humidity of 90 to 95%. A more rapid ripening can be
performed at 17 to 18~C and the same relative humidity. The
ripening conditions can be adapted individually to the specific
requirements and qualities.
2.11) Before packaging, the product is coo]ed for 24 to 48
hours to approximately 8~C.
This product is comparable in terms of its taste and scent with
an identical product made from animal milk. With regard to
consistency, it is even superior to a product made from animal
milk as a result of its creaminess. There are slight differ-
ences with regard to taste, but they are not at all detrimental.
Other cheeses similar to Roquefort, for example, are manufac-
tured as described in Example 2, whereby the mold fungus
cultures necessary for the specific type of cheese are used,
and the ripening conditions are adapted accordingly.
For spreadable red cheeses such as Limburger, bacteria cultures
of the type Brevibacterium linens are a~ded to the culture
cocktail (Step 2.8)) as described in the "Wiesby Product
Manual" (See Step 1.6a) or a similar source, which is available
from the company named in Step 1.6a).
Example 3:
3.1) To manufacture hard cheese such as Tilsit or Gouda, for
example, or a similar product, the primary material is the same
soy milk as in Example 1.
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3.2) This soy milk is treated as described in Steps 1.1) to
1.4) in Example 1.
3.3) A proportion of 1 to 4 % by weight, preferably 2.57O by
weight, of a coagulant of the prior art, preferably Nigari
(i.e. magnesium chloride) is then added to the soy milk at
approximately 85~C. The water that is discharged during
coagulation is removed.
3.4) The coagulated soybean protein is then washed once or
twice with hot water (approximately 90~C). Stable protein
globules result, which are of major importance for the proper
consistency and attractive appearance of the final product.
3.5) The soy protein that results is then transported to a
molding and pressing system of the prior art appropriate for
the specific variety of cheese, and is dehydrated by pressing
to a content of approximately 65% by weight water. The residual
dehydration is performed in a pressing process by increasing
the press pressure from 0 to approximately 15 kg/cm for one
hour. The cheese is then turned once. The pressing process is
continued for 4 hours, during which time the product is turned
once every hour.
3.6) The cheese is then cooled to a temperature of approxi-
mately 38~C.
3.7) Using hollow needles, the cheese is then inoculated as
described in Step 2.7), whereby the culture cocktail is
manufactured as described in Step 3.8).
As an alternative to Steps 3.5) to 3.7), the soybean protein
can also first be cooled to approximately 38~C (Step 3.6)).
Then the culture cocktail is injected (Step 3.7)) and the
injected cheese is then pressed and molded, as described in
Step 3.5).
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11
3.8) The acidification and fermentation of the cheese is
performed using a culture cocktail that is manufactured as
described in Steps 2.8a~ to 2.8c). The bacterial strain
Brevibacterium linens can also be a(lde~ to the culture
cocktail.
To produce a Gouda or a similar cheese, bacteria producing
probionic acid are also added to the cocktail in a dosage as
indicated in the "Wiesby Product Manual" (See Step 1.6a)).
3.9) The product is then stored in a sea salt brine at a
temperature of approximately ]5~C for approximately 12 hours to
equalize the salt content, whereby the pH is set to approxi-
mately 5.2 with soy lactic acid.
3.10) The subsequent ripening takes approximately 4 to 6 weeks
and is carried out at a temperature of 14 to 16~C and a
relative humidity of 90~.
This product is equivalent to a corresponding product made from
animal milk, in particular with regard to its taste and appear-
ance. The holes is somewhat more pronounced.
