Verfahren zur Herstellung von Milchprodukten auf Pflanzlicher Basis durch Koagulation, Transglutaminase und Fermentation

Details

Veröffentlichungs-Nr.

EP4736659

Anmeldetag

5. November 2024

Veröffentlichung

6. Mai 2026

Rechtsraum

EP

IPC

(SAVENCIA SA et al.)(IMPOSSIBLE FOODS INC et al.)(BURRI STINA et al.)(MATSUURA MASARU et al.)

Abstract

This present application describes a method for producing plant-based milk products, specifically tofu or plant-based cheese, using legume milk. The process involves heating the legume milk, adding coagulation salts and transglutaminase to form a curd, and then filtering and pressing the curd to create the final product. The coagulation salts used are magnesium or calcium salts, and the method allows for variations in the concentration of these salts, as well as the inclusion of fermenting cultures. The resulting tofu or plant-based cheese product can be further processed to achieve different textures and flavors.

Anmelder

Firma

KaTech Ingredient Solutions GmbH

Land

🇩🇪 Deutschland