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Patent Searching and Data


Matches 1 - 50 out of 805

Document Document Title
WO/2018/139467A1
The purpose of the present invention is to provide a method whereby the vitamin D content of a moisture-containing food can be efficiently increased without externally adding vitamin D and without deteriorating the flavor. The present in...  
WO/2018/134293A1
The present invention relates to a process for manufacturing a cheese product, the fat content of which is less than or equal to 5% by weight relative to the total weight of the cheese product, having a moisture of the fat-reduced cheese...  
WO/2018/115597A1
The present invention relates to a foodstuff, particularly to a vegetable protein based fresh product produced by fermentation and being essentially soy -free and milk-free. More specifically, the invention relates to a fermented semisol...  
WO/2018/115595A1
The present invention relates to a heat stable plant based protein product. Particularly, the invention relates to a heat stable plant based protein product which can be used as a meat substitute that can be heated by microwaves, fried o...  
WO/2018/098997A1
A bean curd and dried bean curd made from potatoes, and a processing method therefor. The bean curd comprises the following separate coagulants in parts by weight: 50-250 parts of raw potato; 250 parts of dry soy bean; and 3-20 parts of ...  
WO/2018/098179A1
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is ...  
WO/2018/098180A1
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy ta...  
WO/2018/037929A1
A composition for imparting/enhancing cheese flavour is provided which is capable of imparting cheese flavour to foods, and enhancing the cheese flavour of foods. Furthermore, provided are: a method for producing the composition for impa...  
WO/2018/039632A1
Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.  
WO/2017/172718A1
Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1 : 1 to 75 : 1. The compositio...  
WO/2017/153669A1
The present invention relates to a nutritional formulation such as a yoghurt, cream, cream dessert, frozen dessert or sorbet, or cheese, containing a pea protein isolate and characterised in that said pea protein isolate has between 0.5 ...  
WO/2017/150458A1
[Problem] To efficiently manufacture a cheese-like food having excellent stringiness and in which coagulated matter does not remain after heating and emulsification. [Solution] A method for manufacturing a cheese-like food, including a h...  
WO/2017/150973A1
The invention pertains to a cheese analogue, comprising water, a root or tuber starch, native potato protein and a fat component. The cheese analogue of the invention has an improved stretch and body, and less off- taste, than known imit...  
WO/2017/129921A1
The present invention concerns a nutritional formulation containing a pea protein isolate, characterised in that the pea protein isolate: has between 0.5 and 2% of free amino acids, has a viscosity: of 13 to 16.10-3 Pa.s. at a shear rate...  
WO/2017/077189A1
The present invention relates to an acidified protein product. Particularly, the invention relates to acidified protein product which can be used as a cheese or a meat substitute that can be fried or grilled. The present invention relate...  
WO/2017/050480A1
The invention relates to a method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10°C, and a corresponding food product, characte...  
WO/2017/037092A1
Variants of chymosin with improved α S1-casein cleavage and C/P properties.  
WO/2016/210228A1
An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non interesterified/non hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches...  
WO/2016/195814A1
Described is a cheese product with modified starches. The cheese product comprises less than 25 wt.% modified starch selected from corn-derived modified starch, tapioca-derived modified starch, sago-derived modified starch, or combinatio...  
WO/2016/189389A1
In one or more embodiments, a vegan cheese product may be produced. The process may comprise preparing an emulsion of a vegetable protein concentrate and an emulsifier, utilizing a two-step homogenization process.  
WO/2016/172100A1
According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 8...  
WO/2016/108024A1
The present invention relates to a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute. Said manufacturing method is characterized in that it includes the following consec...  
WO/2016/000939A1
The present invention relates to an emulsion which contains at least lupine protein and vegetable fat emulsified in water, and to a method for producing said emulsion. The emulsion is characterized in that the lupine protein has a mass f...  
WO/2015/166686A1
The present invention addresses the problem of providing a versatile method for efficiently producing a vegetable cream cheese-like food. A soybean protein solution is coagulated with glucono delta-lactone and then denatured by freezing....  
WO/2015/154225A1
A tofu pressing mould and a blocking plate. The tofu pressing mould comprises: a bottom plate, a cover plate, and the blocking plate arranged between a top surface of the bottom plate and a bottom surface of the cover plate. The blocking...  
WO/2015/145089A1
The invention relates to a foodstuff comprising proteins essentially of vegetable origin capable of being obtained by a process comprising the steps consisting in: (iv) selecting a natural source of vegetable proteins comprising nutrient...  
WO/2015/145082A1
The invention relates to a novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The invention also relates to the assembly of at least one milk pro...  
WO/2015/092098A1
The invention relates to healthy food compositions having the texture of gel or foam, as well as being rich in proteins, having anti-oxidant properties, being low in fat, free from lactose and casein, and being easy to chew. The composit...  
WO/2015/089645A1
The invention relates to an imitation dairy food that may or may not be matured, comprising at least one non-animal fat and at least one protein, the foods possibly being matured in at least part of the mass thereof and/or being matured ...  
WO/2015/061679A1
Disclosed herein are methods of reducing the stickiness and improving the freeze-thaw stability of cheese analogs. The preservation of analog cheese is achieved by using preservatives, and not by reducing the free water available for det...  
WO/2014/207625A3
The present invention relates to a method of making soy milk, the method (100) comprising the steps of: grinding (101) soybeans into powder; mixing (102) the powder with solvent to form a mixture; and heating (103) the mixture with a ste...  
WO/2014/168878A3
A method for producing tofu having an improved taste which comprises soaking whole soybeans before passing the soaked soybeans through a dehulling machine, comminuting soybeans to produce a slurry, cooking the slurry, extracting okara fr...  
WO/2014/129230A1
The present invention addresses the problem of providing a cheese-like food product having mold processing suitability and heat-resistant shape retaining properties. Provided is a cheese-like food product containing an acid-treated starc...  
WO/2014/122541A3
The present invention relates to a method of making soymilk derivant, the method comprising steps of: adding coagulant to soymilk for coagulating said soymilk, said soymilk being at a first temperature which is between 92°C-100°C; and ...  
WO/2014/091899A1
Provided is a method for producing a fermented milk product using as the starting material an edible sterile full-fat soybean powder having a very high nutritional value and a markedly improved taste evaluation that includes flavor and s...  
WO/2014/082224A1
A processing method and a processing system for a coffee raw material. The method comprises: sterilization step: performing sterilization processing on a coffee raw material to obtain an aseptic coffee raw material; koji-making and ferme...  
WO/2014/068147A1
The invention relates to a cheese substitute, and to the production method thereof, said cheese substitute comprising, as ingredients: water, edible plant materials rich in proteins and fats, and a coagulant, wherein the edible plant mat...  
WO/2013/147280A1
It has been discovered that the problem of providing a cheese-like food article that is suitable for molding processing such as shredding, is easily melted by heating, and is designed to maintain a soft texture even after cooling can be ...  
WO/2013/138728A1
Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shreda...  
WO/2013/016154A1
Processes and equipment for continuously making a substitute or imitation cheese by feeding a heated first liquid stream including emulsifying salt, water and cheese powder into a cooker which is a twin screw mixer, feeding a heated seco...  
WO/2012/169347A1
The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and...  
WO/2012/032453A3
The invention proposes a method and apparatus for producing tofu. The apparatus comprises a first unit (100) for obtaining the electric conductivity of the water; a generator (102) for generating soymilk from soybeans and water; a first ...  
WO/2012/032453A2
The invention proposes a method and apparatus for producing tofu. The apparatus comprises a first unit (100) for obtaining the electric conductivity of the water; a generator (102) for generating soymilk from soybeans and water; a first ...  
WO/2012/029866A1
The object of the present invention is to offer a process for producing cheese without the need for fermentation and ripening, enabling production in a short time, while also producing cheese having a similar flavour and texture to chees...  
WO/2011/122113A1
Disclosed are a heat-tolerant cheese-like food, which shows a characteristic stringiness, similar to the texture of a stringy natural cheese in a heat-melted state, even after cooling down, and shows no change in appearance or shape afte...  
WO/2011/030065A1
The invention relates to a method for producing a cheese product containing milk solids ≤50% and consisting of a mixture of melted cheese and at least one cereal, and to a cheese product that can be produced by said method. Said cheese...  
WO/2010/124976A3
The present invention relates to a method for improving at least one characteristic of a bean-based product by treating said bean-based product with a peroxidase, preferably a Marasmius scorodonius peroxidase or a functional equivalent t...  
WO/2010/091834A1
The present invention relates to emulsion-like compositions especially emulsion-like compositions without emulsion stabilizing aids. This invention also relates to a process for manufacturing said emulsion-like compositions and the inven...  
WO/2010/086078A1
The present invention relates to a method of preparing a fermented soy-based product, said method comprising: a. providing an aqueous liquid containing 0.5-10 wt. % of soy protein; b. pasteurizing or sterilizing the aqueous liquid; c. in...  
WO/2010/078462A1
The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally compris...  

Matches 1 - 50 out of 805