Soy cheese spread and process for preparing same
US3982025A · kind A · utility
22Cited by
3References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 9, 1974 |
| Grant date | Sep 21, 1976 |
| Priority date | — |
| Expiry date | Dec 9, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L11/45
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A soy cheese spread having excellent spreadability, oral melting and flavor characteristics is made by admixing a soy cheese, prepared by fermenting soy milk with a lactic acid-forming cheese starter culture to form a curd, with an edible oil or fat, a cheese emulsifying melting salt, and water and then vigorously agitating this mixture at an elevated temperature to liquefy and homogeneously emulsify the ingredients thereof and thereby form a product having a paste-like consistency.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.