| 摘要 |
1482420 Spreadable soya cheese FUJI OIL CO Ltd 6 Dec 1974 [11 Dec 1973] 52905/74 Heading A2B Spreadable soya cheese is made by mixing a soya cheese with an oil or fat, an emulsifying salt and water, and heating, agitating and cooling. An edible binder e.g. guar gum, gum acacia, xelose, tragacanth, pluran, or sodium alginate may be included. The fat or oil may form 45-60% of the dry matter and may be derived from an animal or vegetable source, or may be synthetic, e.g. palm oil, coconut oil, palm kernel oil, beef tallow or lard, fractionated soya bean oil, cottonseed oil or sunflower oil, hardened soya bean oil or rape seed oil, or the product of the interesterification of polyglycerides. The emulsifying salt may be 1-4% by weight of the soya cheese and may be a mixture of sodium polyphosphates, or a citrate or monophosphate. Colourings and seasonings may also be included. Heating may be at about 80‹C for 50-100 minutes. The cheese may be matured by ageing or by the addition of protease, The final product may contain 50-75% water. The soya cheese may be made by coagulating acid-precipitated soya protein by means of e.g. S. thermophilus, faecalis, diacetilactis, lactis or cremoris. L. helveticus, bulgaricus, or casei, or Leuconostoc citrovorurn, and D-glucono-delta-lactone. |
