Document Type and Number:
Japanese Patent JPS5417020
Kind Code:
B1
Abstract:
1366130 Soya bean cheese HONG KONG SOYA BEAN PRODUCTS CO Ltd 18 Nov 1971 [1 Dec 1970] 53691/71 Heading A2B A meltable heat stable cheese curd from soya bean milk, 1-10% edible fat, and optionally 0.5-5% skim milk solids, may be obtained by preparing a soya bean milk of 1-10% solids content, adding at least 1% fat, pasteurising. homogenising, adding a coagulant, for example calcium chloride, lactic acid, lactic acid bacteria, or butter or cheese culline, and heating to 60-77C, and draining to obtain a curd of 60-80% moisture content. Cheese, condiments, fruits and vegetables may be added to the curd. The curd may be heated to at least 66C and packaged while hot.
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Application Number:
JP9667371A
Publication Date:
June 27, 1979
Filing Date:
November 30, 1971
Export Citation:
International Classes:
A23C19/055; A23C20/00; A23C20/02; (IPC1-7): A23C19/00
Domestic Patent References:
| JPS49471A | 1974-01-05 | |||
| JPS4720381A |