A method of producing cheese-like fermented food from a soybean raw material, which has a flavor and texture similar to cheese, is provided as follows: A coagulation step S1 of coagulating a soybean raw material using at least one member selected from lactic acid bacteria, acids, and coagulants, a curd formation step S2 of separating whey from the coagulated product obtained in the coagulation step S1, thereby forming a curd, and a fermentation and aging step S3 of fermenting and aging the curd by a Koji mold are performed to produce a cheese-like fermented food containing, as an aroma component, 0.70 mg/g or more of isovaleric acid or 0.65 mg/g or more of isovaleric acid.

Described are methods and/or techniques for the production of culinary nut extracts, which simultaneously result in extracts and non-dairy products with favorable organoleptic properties, tasty appearance and high yields of nutritionally useful components, and which may be performed in a simple, rapid and cost-effective manner. In addition, the described methods are capable of processing in-shell culinary nuts to make effective use of the high contents of bioactive materials present in shell material. Specifically, the invention relates to a method for processing culinary nuts, comprising the steps of: a) adding water to culinary nuts to form a suspension; b) wet grinding said suspension in one or more steps to an average particle size of less than 100 μm; and c) separating the suspension into at least a solid phase comprising culinary nut solids and a liquid phase comprising culinary nut milk. Furthermore, a nut milk, edible nut-based products comprising the solid phase obtained by the aforementioned method or the nut milk, as well as nut oil extracts are disclosed.

Provided are plant-based cheese products having a protein content comparable to dairy-based cheeses. Plant-based cheese products are also provided having characteristics consistent with consumer expectations for a dairy-based cheese, such as melting and stretching at cooking temperatures. The plant-based cheese products include a combination of a plant-based protein in an amount of about 10 wt % to about 25 wt % crude protein, a waxy starch including at least 70 wt % amylopectin, and a fat. The waxy starch is at least partially gelatinized.

The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and the product obtained by said method. The product is characterized by an origin that may be 100% plant-based and, in particular, without any dairy or animal products and, therefore, particularly suitable for people who follow a vegetarian or lactose-free diet. The method comprises steps of grinding, coagulation, fermentation, salting, and refining a proteo-oleaginous product.

Contained, herein, are processes that may be used to produce and compositions of plant-based curd products. Methods for producing plant-based curd products may include providing a material comprising at least 10% whole oilseed material by dry weight, curdling the material to form a plant-based curd and a plant-based whey, and removing or separating at least a portion of the plant-based whey from the plant-based curd to generate the plant-based curd product. Curdling the material may include thermally induced coagulation, introduction of a coagulating agent, or a combination thereof. Plant-based curd products may be used in plant-based yogurts, cheeses, fermented products, or any combination thereof.

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products.

The present invention relates to a food product composed of vegetable ingredients having visual, textural and flavour properties of a soft fermented cheese.

Systems and methods for preparing plant-based cheese comprise preparing a plant-based cheese mixture, transferring the plant-based to a heat exchanger, heat treating* and cooling the plant-based mixture, dynamically mixing additional ingredients, possible homogenizing the plant-based cheese mixture, and packaging the homogenized plant-based cheese product. In embodiments, heat treatment can occur between 85-95° C. and cooling occurs at 65-70° C. Homogenization can occur before or after heat treatment. A related cheese making apparatus is also disclosed.

Provided is a method for producing a vegetable fresh cheese-like food product which is free from dairy products, has a natural, fresh cheese-like dairy flavor and body, and has excellent spreadability and squeezability as a confectionery material. The pH of an emulsified oil composition which contains a soybean emulsified composition containing a specific protein and lipid, a specific soybean protein material having a reduced content of a lipophilic protein among soybean proteins, and a protein coagulant is adjusted to a pH of 5.5-6.3 using lactic acid fermentation and/or an organic acid.

The present invention relates to a non-dairy cheese analogue composition comprising dietary fiber; plant protein, lipid and calcium, wherein the composition is devoid of additives. The composition of the invention is devoid of additives comprising modified starches, hydrocolloids, emulsifiers, whitening agents, plasticizers and anti-caking agents. The invention also relates to a method preparing such compositions and uses thereof.