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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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WO/2002/082917A1 |
The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese...
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WO/2002/080696A1 |
The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emul...
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WO/2002/037985A1 |
Soybeans containing fish oil-origin EPA and/or DHA at a high concentration, in particular, soybean milks which are efficacious against hyperlipemia and yet have a high nutritional value. Soybean milks to which triglycerides or ethyl este...
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WO/2002/037986A1 |
A preparation method of whole bean curd by mixing coagulants, including inorganic salts, organic acids, and organic salts and thereof whole bean curd, comprising: a) a process of making homogenized soybean milk by mixing fine powder of f...
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WO/2002/037976A1 |
It is intended to provide milk products containing EPA and/or DHA originating in fish oil and being excellent in oxidation/emulsion stability. EPA and/or DHA-containing acidic milks being excellent in oxidation/emulsion stability. The te...
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WO/2002/030210A1 |
A diary product contains dairy proteins, the product being at least semi-solid and containing greater than 0.15 % by weight of casein macropeptide (CMP). The mass ratio of CMP to whey protein is 1:4.9 or greater. The product may be a nat...
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WO/2002/017733A1 |
A process for producing tofu wherein a delayed action solidifying agent is dispersed in heated soybean milk in a static inline mixer provided with a narrowed part and then the thus thickened matter is processed in another inline mixer pr...
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WO/2002/013629A1 |
A method of efficiently producing foods being free from deformations such as net meshes that would occur when soft hydrous foods are frozen, and having a minimum of cracking to be produced by ice crystal forming. A method of producing so...
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WO/2002/007541A1 |
An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yoghurt type and is remarkable in that the entire properties of the eggs are preserve...
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WO/2002/003814A1 |
Mayonnaise-like foods prepared by mixing and emulsifying soybean milk, tofu, vinegar, seasonings, spics, emulsifiers and vegetable fats wherein the above-described soybean milk is a concentrated soybean milk having a Brix concentration o...
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WO/2001/093697A1 |
A process for producing soybean milk and a process for producing tofu whereby the whole soybeans employed can be converted into soybean milk or tofu without forming any okara (bean curd less), thus enabling economical production without ...
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WO/2001/082711A2 |
The present invention relates to lactic acid food products e.g. sour cream, cottage cheese and ice cream, comprising Lactobacillus acidophilus Strain 317/402 and soy milk.
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WO/2001/080657A1 |
A widely applicable food material which can be employed in a large amount in a number of various foods, in particular, cheese-like foods without any restriction. The food material is produced by melting a processed cheese-like food by he...
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WO/2001/078526A1 |
The invention relates to a gelling agent for production of a reversible gel. The gelling agent is a degraded root or tuber starch comprising at least 95 wt.% of amylopectin, based on dry substance of the starch. The gelling agent accordi...
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WO/2001/052670A1 |
The present invention relates to food products containing modified pea or lentil flour and to processes for preparing same. The applicant has determined that pea and lentil flours have good gelatinising and coagulating properties not exh...
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WO/2001/045524A1 |
A process for producing a tofu-like food material. This process comprises the step of treating a soybean protein solution, which has been treated under the conditions of pH 6.0 or above and (log(Min)+0.0789Temp >$m(g)8.0 (wherein Min sta...
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WO/2001/043565A1 |
The present invention relates to a method for preparing bean curd using lactic acid fermenting bacteria culture fluid and lactic acid beverage and methods for preparing the same. Specifically, the present invention provides a method for ...
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WO/2000/074498A1 |
Hard and crispy tofu products and a process for producing the same. Namely, a process for producing tofu products characterized by heating soybean milk, which has been prepared at ordinary temperature without heating, to from 75 to 91 °...
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WO/2000/069285A1 |
A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness.
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WO/2000/067593A1 |
Noodles which contain a tofu puree having specific physicochemical properties and have an excellent texture and a favorable taste. Namely, noodles containing a tofu puree having the following physicochemical properties: a) having a visco...
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WO/2000/038538A1 |
A process for producing a silk-type $i(atsuage) (deep-fried bean curd block) having a strong coating wherein saccharides undergoing strong Maillard reactions are added to soybean milk. It is preferable to add the saccharides in an amount...
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WO/2000/027223A1 |
Disclosed is a novel method for manufacturing whole bean curd having good taste and function. Soy bean milk was prepared by mixing minutely ground powder of raw soy beans with soft water and denaturing thus obtained mixture at a first te...
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WO/2000/021389A1 |
A process for industrially producing tofu products which are excellent in taste and freeze resistance. This process comprises concentrating soybean milk immediately after pressing; adding thereto one or more members selected from sugars,...
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WO/2000/019839A2 |
The utility of soybeans having a composition of greater than 40 % of the protein as beta-conglycinin and less than 10 % of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discov...
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WO/2000/018756A1 |
A crude lactide in solid form or at least partially molten form is brought into contact with ethanol to obtain a slurry mixture and then the solid is separated from the mixture to obtain a purified lactide of a high purity. A crude lacti...
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WO/2000/018757A1 |
Purified lactide having a high purity is obtained by bringing crude lactide in a solid state or at least partly molten state into contact with ethanol to give a mixture in the form of a slurry and then separating solid matters from the m...
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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, ...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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).
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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 ...
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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...
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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...
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