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WO/2009/005107A1 |
Disclosed is a processed food composition which is characterized by containing a dextrin having the following properties (a) to (d): (a) the dextrin has a blue value of 0.4 to 1.2; (b) a 30 wt% aqueous solution of the dextrin prepared wi...
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WO/2009/005351A1 |
The present invention provides a vegetable fat blend that can suitably be used to replace milk fat in processed food products or to prepare imitation dairy products. The vegetable fat blend according to the present invention is character...
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WO/2009/004711A1 |
A processed food composition characterized by containing a dextrin having the following characteristic (a), preferably a dextrin having the following characteristics (a), (b) and (c) and more preferably a dextrin having the following cha...
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WO/2009/001443A1 |
It is intended to solve the problems occurring in the existing cheese-like foods using soymilk and processes for producing the same, for example, a need for a soymilk having a special composition free from fat and sugar, a long manufactu...
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WO/2008/142701A1 |
A process for preparing soy curd by an inventive method and preservation of it. The process comprising the selection of soy bean, soaking method, grinding and preparation of soy milk, making of soy curd for the fermentation, final proces...
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WO/2008/092552A1 |
Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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WO/2008/074600A1 |
The invention provides an edible composition comprising: • at least 35 wt. % of a transparent aqueous phase having a pH of less than 5.5, wherein the aqueous phase has a light transmission of at least 70% using a 1 cm cuvette at wavele...
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WO/2008/068931A1 |
[PROBLEMS] To impart a taste of fullness characteristic to milk products just like the one that is obtained by adding or processing cow's milk to a soybean-containing food which is free from the soybean smell, has a favorable texture, is...
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WO/2008/054232A1 |
The invention is directed to an imitation cheese composition that is useful as a bar or slice that can be peelable from a plastic backing film, or that can be comminuted and used as a food ingredient or food topping.
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WO/2008/006562A1 |
The present invention relates to a novel cheese-containing heat-stable composition which can be fried. The composition can be produced using different cheese types and flavours. In addition to cheese, the use of maize and/or maize meal i...
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WO/2007/136291A1 |
The invention relates to the food industry and can be used in the form of a concentrate for obtaining a product imitating natural cheese. The aim of said invention is to develop an inexpensive composition for producing a product imitatin...
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WO/2007/122260A1 |
This invention relates to heat-expanded food products. In particular, this invention relates to heat-expanded synthetic cheese products, a heat-expandable precursor for forming same and the preparation of the precursor and the cheese pro...
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WO/2007/103753A1 |
Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy prot...
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WO/2007/049981A1 |
The present invention is directed to an imitation cheese product and method of making same. The imitation cheese of the present invention is advantageous over prior art imitation cheeses as it has sufficient firmness that it is able to b...
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WO/2006/135089A1 |
Disclosed is a cream cheese-like food which is produced by using a soybean protein as a raw material and which has a creamy-smooth texture like a cream cheese and a good flavor/taste. A cream cheese-like food having a creamy-smooth textu...
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WO/2006/087391A1 |
An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.
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WO/2006/032967A2 |
A process for preparing a beanless flavor soymilk or okara or a combination thereof, which compares the stages of containing soybeans with deaerated water under an atmosphere of carbon dioxide for a time and a temperature effective to al...
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WO/2005/107487A1 |
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and op...
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WO/2005/099474A2 |
A preformed cream cheese bagel topping for direct application to a slice of a bagel. The bagel topping having an upper and lower surface for engaging a surface of a bagel and a hole extending therebetween.
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WO/2005/087019A1 |
Stable production at low cost of a soymilk, soybean curd, etc. that without increasing of soymilk viscosity, are smooth and delicious, containing natural soybean isoflavon in a concentration as high as 90 to 325 mg/100 g. There is produc...
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WO/2005/070223A1 |
The present invention relates to methods for packaging soy milk products comprising the step of adding to the soy milk product an enzyme composition comprising an oxidoreductase. The invention also relates to soy milk products obtainable...
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WO/2005/051099A1 |
It is intended to provide a highly functional food material made from beans which contains all bean components released thereinto; a method of producing the food material made from beans whereby the food material made from beans can be c...
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WO/2005/020714A1 |
A whole soybean milk or curd is prepared by milling soybeans and homogenizing the milled soybeans via at least two steps of ultra-high pressure micronization, wherein the pressure applied at each step of the ultra-high pressure microniza...
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WO/2005/006880A2 |
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueo...
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WO/2004/110163A1 |
By heating a solution or a paste containing soybean β-conglycinin protein under acidic conditions, it becomes possible to provide soybean β-conglycinin protein in which high hydration properties and high viscosity thereof causing probl...
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WO/2004/098315A1 |
A food containing soybean components that even at restoration to ordinary temperature after freeze-up (including lyophilization), exhibits smooth texture; a process for producing the food; and a raw material for the food. This food is pr...
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WO/2004/071206A1 |
A soy curding apparatus for continuously producing soy curd from soy milk including a pump for pumping soy milk and soy curd; a coagulator dispensing means positioned for adding a coagulant; an expansion chamber to produce a pre-soy curd...
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WO/2004/069877A1 |
The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture is provided and the starch mixture is heated to a high temperature. The invention further relates to a product obtainable by such...
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WO/2004/056216A1 |
A method of inhibiting a water content variation of composition; a composition having its water content variation inhibited; and a water content variation inhibitor for composition. In particular, a method of inhibiting a water content v...
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WO/2004/040989A1 |
A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible melt...
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WO/2004/034822A1 |
It is intended to produce a nugget food having both of smoothness and softness. A process for producing a nugget food which comprises preparing a dough by blending 5 to 50% of tofu with 0.5 to 20% of a solid fat, molding the dough, steam...
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WO/2004/034806A1 |
The invention relates to a protein-containing preparation of plant origin, having significantly improved sensoric properties and optionally also nutritional and physiological properties and undiminished good technofunctional properties. ...
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WO/2004/017742A1 |
Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, sal...
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WO/2004/008868A1 |
A savory, smooth-textured, bakeable and shef-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. Th...
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WO/2004/002231A1 |
A method for manufacturing a drink made from beans as a raw material and a solid fermented food. It is characterized in that it comprises the steps of: preparing a stabilized suspension by homogenization-treating an aqueous slurry of who...
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WO/2004/001053A1 |
A β-glucan-containing composition which contains β-glucan originating in a microorganism or a basidiomycete. Using the β-glucan-containing composition, β-glucan can be uniformly dispersed in a food without worsening the texture, tast...
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WO/2003/088754A1 |
A cheese substitute to imitate grated parmesan cheese comprises a protein or other bland tasting edible particulate combined with a vegetable fat component and a salt along with flavouring to approximate the taste and smell of parmesan c...
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WO/2003/065823A1 |
A process for producing a Tofu product which comprises adding native gellan gum and processed starch to soy milk at a high temperature, then adding a coagulating agent thereto for coagulation, heating and pasteurizing the Tofu product an...
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WO/2003/051130A2 |
The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat and the mixture hydrated, acidified and...
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WO/2003/039265A1 |
The invention comprises processed cheese consisting of natural cheese and/or casein/caseinate, water, additives, optionally butter and/or butter fat, further comprising crosslinked caseinate as a structure providing ingredient. Furthermo...
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WO/2003/026442A1 |
It is intended to provide a food material for various tofu−containing foods which contains tofu in a large amount and has good keeping properties and a high nutritional value. This object can be achieved by a tofu emulsion to be used a...
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WO/2003/015538A1 |
Composite food having a gelling agent, possibly selected from gelatin, egg white, modified waxy maize starch, whey protein concentrate, modified potato starch, gellan gum, and rennet casein, and a flavoring and/or texturing component, un...
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WO/2003/016325A1 |
A modified metal ion compound reduced in industrially undesirable properties inherent in metal ion compounds, such as deliquescence, reducing ability, oxidizing ability, and poor solubility in water&semi a process for producing the produ...
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WO/2003/009706A1 |
It is intended to provide a process for producing frozen yuba (dry sheet of soybean protein) which shows, after thawing, a smooth and soft texture and a favorable taste comparable to fresh yuba. Namely, a process for producing frozen yub...
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WO/2003/003852A1 |
In the manufacturing method of soybean protein powder for instant bean curd, soybean is washed, digested, kept so as to be steeped in water, and pulverized, and after that, bean curd dregs is separated and removed, and such obtained bean...
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WO/2003/000062A2 |
An imitation cheese composition containing moisture, preferably in an amount that is as least 60 % by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15 % by weight of the composition, cheese flavoring tha...
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WO/2003/000072A1 |
A method of manufacturing cottony bean curd having freeze resistance, comprising the steps of acting coagulant on soymilk having starch distributedly applied thereto but not yet gelated at a temperature lower than the gelation start temp...
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WO/2002/100191A1 |
A method of manufacturing a dry seasoned deep fried−tofu capable of preventing adjacent dry seasoned fried−tofu products from being adhered to each other when the products are packaged in order, comprising the steps of dehydrating th...
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WO/2002/096210A1 |
A process for producing a food product, comprising the steps of preparing a batter mix comprising milk protein and having a solids content of 45% or more by weight, homogenising the mix, pasteurising the mix, acidifying the mix and cooli...
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WO/2002/089592A1 |
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid ca...
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