Preparation of soy cheese

Abstract

A soy cheese having superior texture and body characteristics is made without milk solids by coagulating a fermented emulsion containing soy milk and a fat composition with about 0.05 to about 1.0 weight percent of a coagulant selected from the group consisting of aldonic acid lactones, uronic acid lactones, and mixtures thereof. A flavor producing proteolytic enzyme can be added to the soy milk before formation of the emulsion, to the emulsion prior to fermentation, or to the cooked curd without adversely affecting the texture and body of the resultant soy cheese.

We claim: 
     
       1. A process for making a cheese-like food from soy milk comprising preparing an emulsion containing soy milk and an edible fat in sufficient amounts to form an oil-in-water emulsion;   inoculating said emulsion with a lactic acid-forming cheese starter culture and incubating the inoculated emulsion to form a fermented broth;   adding to said fermented broth a coagulant selected from the group consisting of aldonic acid lactones, uronic acid lactones and mixtures thereof;   heating the resultant mixture to a temperature within the range of about 40° to 70° C. and maintaining the mixture at said temperature for a time sufficient to form a curd therefrom;   separating whey from said curd;   cooking said curd; and   aging said cooked curd.   
     
     
       2. A process according to claim 1 wherein said temperature is within the range of about 50° to about 60°C. 
     
     
       3. A process according to claim 1 wherein the amount of said coagulant is within the range of 0.05 to 1 weight percent, based on the weight of said soy milk. 
     
     
       4. A process according to claim 1 wherein a flavor producing proteolytic enzyme is added either to said soy milk prior to formation of said emulsion, or to said emulsion prior to the initiation of the fermentation, or to said curd after cooking. 
     
     
       5. A process according to claim 1 wherein said coagulant is D-glucono-δ-lactone. 
     
     
       6. A process according to claim 3 wherein said coagulant is D-glucono-δ-lactone. 
     
     
       7. A process according to claim 1 wherein said fat comprises a synthetic fat composition having physical and chemical properties resembling milk fat. 
     
     
       8. A process according to claim 7 wherein said temperature is within the range of 50° to 60°C. 
     
     
       9. A process according to claim 8 wherein the amount of said coagulant is within the range of 0.5 to 1 weight percent, based on the weight of said soy milk. 
     
     
       10. A process according claim 7 wherein a flavor producing proteolytic enzyme is added either to said soy milk prior to formation of said emulsion, or to said emulsion prior to the initiation of the fermentation, or to said curd after cooking. 
     
     
       11. A process according to claim 9 wherein said coagulant is D-glucono-δ-lactone.