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Patent Searching and Data


Matches 151 - 200 out of 809

Document Document Title
WO/2000/016642A1
The invention relates to a method for making soya extracts, which method is carried out by subjecting the soya seeds to the following method steps: hulling the seeds; softening the hulled seeds in water, boiling and crushing said seeds, ...  
WO/2000/008121A2
The invention relates to a method for the production of a substance, more particularly, a substance that can be used as foodstuff or cosmetic. Said substance is obtained from a first substance that is produced by fine grinding grains or ...  
WO/1999/041999A1
Okara (bean-curd refuse), i.e., the residue left in a large amount in the process for producing processed soybean products, such as tofu and soy milk, which are favorable vegetable protein sources, is efficaciously utilized to thereby hi...  
WO/1999/035920A1
A soybean curd puree which can be applied to various foods and are useful for expansion of applications of soybean milk, and a process and apparatus for preparing the same. The apparatus comprises: a system comprising a stock tank, heati...  
WO/1999/026482A1
A composition and method of producing a temperature and shelf-stable cheese with a low-water activity of about or below 0,87. The invention includes processing natural cheese, emulsifiers, humectants, and stabilizers, at about 185 °F, c...  
WO/1999/004642A1
An apparatus for the continuous production of soft protein foods wherein the liquid protein source remains enclosed, passing through a heat exchanger followed by one or more holding tubes, passing into coagulation tubes. The product exit...  
WO/1999/003356A1
An improved tofu-okara material for preparing tofu food products including puffed, ready-to-eat tofu snacks, baked goods, pasta and meat substitution products is disclosed. The tofu product contains okara, which is generally discarded du...  
WO/1998/058552A1
The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40 to 80 % of total weight of the composition and a sweetness inhibiting amount of the sweetness ...  
WO/1998/054955A1
An apparatus and process for producing reduced and low-fat, high-quality pasta filata cheese incorporates a ricebased cheese substitute into freshly manufactured pasta filata cheese through a kneading, spraying process that preserves the...  
WO/1998/044807A1
Methods of using high beta-conglycinin soybean protein isolates with improved properties for food processing have been developed. High beta conglycinin soybean protein isolates are used to develop food products having higher levels of ce...  
WO/1998/042200A1
The invention concerns a method for making food products from fermented soybean milk, characterised in that the fermentation of said milk is obtained by the inoculation of $i(lactobacillus farciminis).  
WO/1998/008399A1
A composition comprising a native gellan gum which, based on the polyfunctionality, can provide a gel composition resistant to freezing and thawing, a dry gel and a jelly prepared therefrom, a gel like a rice cake, a food alternative to ...  
WO/1998/004154A1
Processes for the production of DHA (docosahexaenoic acid)-containing tofu (bean curd) and drinking soybean milk, and dry powders of them by using DHA-containing fish oil, by which DHA-containing fish oil can be incorporated into tofu an...  
WO/1997/043906A1
The description relates to a process for producing cheese, curd or yoghourt products from soya beans involving the steps; (a) preparation of soya milk from soya beans; (b) addition of vegetable sugar to the soya milk in the proportion of...  
WO/1997/038588A1
Compositions containing structured triglycerides of genetically engineered annuals and food products containing the same.  
WO/1997/037547A1
This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional properties, and its isoflavone content is substant...  
WO/1997/021354A1
Reduced calorie cheese products are prepared by replacing some or all of the fat in a cheese recipe with a fat replacement composition comprised of a fatty acid-esterified propoxylated glycerin composition of one or two or more fatty aci...  
WO/1997/012524A2
The invention concerns a method of processing protein-containing plants, in particular lupins, by means of which method proteins and other substances having in particular a nutritional value are prepared such that the proteins can be use...  
WO/1997/001965A1
The invention provides a method for reducing the fat content of wheat gluten or wheat protein isolates. In one embodiment, the gluten or W.P.I. is treated with a monohydric alcohol for a temperature and a time sufficient to remove lipids...  
WO/1996/037115A1
A process for preparing a processed-cheese type product having a crumbly texture that is free of polysaccharide texturing agent and gelatin, including the steps of: a) preparing an aqueous composition comprising milk protein, containing ...  
WO/1994/021130A1
The method for production of a not acidified edible gel on milk basis comprises addition of transglutaminase and rennet to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically satisfactory edible gel is obtai...  
WO/1994/021129A1
The method for production of an acidified edible gel on milk basis comprises addition of transglutaminase to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically satisfactory edible gel is obtained, which can...  
WO/1994/012063A1
A food product selected from the group of low-fat spreads, dressings, cheese and sauces, comprising gas cells having a thermodynamic stability in excess of 2 weeks and more than 90 % by number of the gas cells having a particle size of l...  
WO/1994/009650A1
A bifidobacterium growth promoter containing gluconic acid, a nontoxic salt thereof and/or glucono-delta-lactone as the active ingredient. It has not only a selective bifidobacterium growth promoter effect but also the effect of inhibiti...  
WO/1992/014367A1
Method for instantaneous gelling or coagulation, in the absence of coagulant agent, at a pH higher than its isoelectric pH, of a coagulable protein at said isoelectric pH, characterized in that an aqueous solution is used as starting pro...  
WO/1992/009209A1
Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food pr...  
WO/1991/014375A1
Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C1 or C2 to C29 aliphatic, ether, or ester groups in ester linkage are edible, preferably partially digestible, fat...  
WO/1991/007105A1
Solid foodstuffs are described based on maltodextrins and polyunsaturated vegetable oils, particularly useful in diets intended to control and/or reduce the hematic cholesterol and triglycerides. The foodstuffs have a variable viscosity ...  
WO/1991/003165A1
A cheese-like spread is prepared by homogenizing a mixture of a cheese composition and an emulsion inversion of a dairy product.  
WO/1990/005460A1
Emulsion food products including hemicellulose are disclosed. The hemicellulose is used as a substitute for all or a part of the fat found in conventional food products. Products which may be made include mayonnaise substitutes, salad dr...  
WO/1989/012403A1
A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of carbohydrate materials which particles have a substantially spheroidal shape and a particle size distribution effective to impart the subs...  
WO/1989/002706A1
A process for preparing proteinaceous material which comprises roughly crushing fish or shell having been freed of the internal organs and, if necessary, the head and/or skin, defatting if necessary, and either (1) conducting fermentatio...  
WO/1989/000818A1
(1) A material passage whose height decreases progressively towards the downstream side is formed and a hopper (1), a pulverizer (3), a centrifugal separator (4) and a soybean milk receiver (12) are disposed in that order in the downstre...  
WO/1988/008675A1
According to the process of the present invention for preparing a pasty proteinous material or a proteinous food, crustaceans are boiled and milled under sufficient conditions for inactivating enzymes contained therein and then proteolyt...  
WO/1987/007819A1
An arrangement for addition of a certain amount of a rapidly settling suspension to a fluid comprises a circulation path (8, 9) in which a rapidly settling suspension is circulating. A mixing device (3) is connected to the circulation pa...  
WO/1987/000008A1
Method for obtaining soja extracts concentrated in liquids and proteins. According to the invention, an aqueous soja extract is passed, either before or preferably after a coagulation treatment, into a tangential flow filter with a pore ...  
WO/1985/002756A1
A process for producing amazake (a slightly alcoholic, sweet drink made from fermented rice) cheese, which comprises mixing milk with amazake, fermenting at 40oC for 6 to 18 hours to prepare yogurt containing amazake rice particles, remo...  
WO/1982/003749A1
Acid-solubilized wheat proteinate in solution is precipitated by adjustment of the pH of the solution to its isoelectric point. The acid condition of the wheat proteinate solution is employed to acidulate fluid skim milk and form a casei...  
WO/1981/002377A1
A shelf stable fluid dessert product which has a reversible gel structure at refrigerator temperatures. The dessert product is made by a method wherein a homogeneous, aqueous mixture of a gel-forming gum starch, sweetener agent, and a pr...  
JP6397077B1
【課題】牛乳由来の原料を用いずに、チーズ と同様の滑らかな食感、口溶け感、硬さを兼 ね備えた、従来にないチーズ様食品を製造す ることのできる、チーズ様食品の製造方...  
JP6365527B2  
JP2018518159A
An imitation cheese constituent is provided with the improved dissolution functionality. An imitation cheese constituent contains non-interchange etherification / non-hydrogenating vegetable oil, the Fractionation (ed) vegetable oil, the...  
JP2018516078A
The cheese product using ornamentation starch is indicated. As for this cheese product, less than 25wt. % contains corn origin ornamentation starch, tapioca origin ornamentation starch, Sago origin ornamentation starch, or the ornamentat...  
JP6332266B2  
JP6328754B2  
JP2018068182A
To provide a cheese flavor-like lactic acid fermented product that uses egg white protein as the raw material, gives a feel of natural cheese flavor, and has a smooth texture, and a method for producing the same, and a food containing th...  
JP2018064558A
To provide a manufacturing method of a cheese replica consisting of non-dairy ingredients.There is provided a method including (a) a step for manufacturing an emulsion containing protein and fat derived from one or more kind of plant sou...  
JP6287828B2  
JP6241179B2  
JP6225616B2  

Matches 151 - 200 out of 809