Title:
SYSTEMS AND METHODS FOR MAKING PLANT-BASED CHEESE "PLANTLY"
Document Type and Number:
Japanese Patent JP2022113154
Kind Code:
A
Abstract:
To provide systems and methods for making plant-based cheeses such as those spreadable on bread (cream-cheese type), those ripened (soft/semi-hard) and pizza topping.SOLUTION: Systems and methods for preparing a plant-based cheese comprise: preparing a plant-based cheese mixture; transferring the plant-based mixture to a heat exchanger; heat-treating and cooling the plant-based mixture; dynamically mixing additional ingredients; if possible, homogenizing the plant-based cheese mixture; and packaging a homogenized plant-based cheese product. In embodiments, the heat treatment can be performed between 85-95°C and cooling is performed at 65-70°C. The homogenization can be performed before or after the heat treatment. A related cheese-making apparatus is also disclosed.SELECTED DRAWING: Figure 1
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Inventors:
PRANAV SHAH
LEROY THOMAS
SEBASTIAN FERRE
LEROY THOMAS
SEBASTIAN FERRE
Application Number:
JP2022008871A
Publication Date:
August 03, 2022
Filing Date:
January 24, 2022
Export Citation:
Assignee:
SPX FLOW TECH DANMARK AS
International Classes:
A23C20/02
Attorney, Agent or Firm:
Shinichiro Tanaka
Yoshi Kazuhiko Ta
Hiroyuki Suda
Ichiro Kurasawa
Yasushi Yamamoto
Hiroko Suzuki
Takanori Fukada
Yoshi Kazuhiko Ta
Hiroyuki Suda
Ichiro Kurasawa
Yasushi Yamamoto
Hiroko Suzuki
Takanori Fukada