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JP2023124123A |
To provide a technique that can easily prepare cheese-like food having physical properties like molten cheese, while ensuring these physical properties remain unchanged even after cooling.A food composition for preparation of cheese-like...
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JP7335562B2 |
The purpose of the present invention is to provide a manufacturing method of a plant-based cheese-like food with enhanced umami similar to cheese made from animal ingredients. This plant-based cheese-like food manufacturing method is cha...
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JP2023115335A |
To provide a production method of a cheese-like vegetable food product enhanced in a good taste and flavor typical of that of cheese made from an animal raw material.A production method of a cheese-like vegetable food product includes ca...
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JP2023107242A |
To a provide mix powder for vegetable foods for forming food materials to be a dough having hardness exhibiting a predetermined texture such that a vegetarian called as a vegan or a person having vegetable allergy of milk can eat it.A mi...
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JP2023521033A |
Provided herein are protein-rich pongamia compositions, including concentrates and isolates of pongamia protein suitable for animal consumption, particularly human consumption. Also provided herein are various food and beverage products ...
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JP2023071177A |
To provide a cheese-like food that is excellent in shredding suitability and whose viscosity does not significantly increase when warm-heated during manufacturing.Provided is a cheese-like food in which the contained amount of a cheese i...
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JP7268797B2 |
The present invention addresses the problem of providing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor a...
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JP2023518471A |
Provided herein are processes for fermenting sweet potatoes and dairy substitutes produced therefrom. Sweet potatoes and water are blended to obtain a smooth sweet potato mixture, then optionally filtered. The mixture is optionally paste...
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JP2023056243A |
To provide a new production method of a process cheese-like or chocolate-like solid food product excellent in heat resistant shape retention.A production method of a solid food product includes (a) a step for obtaining first dough by uni...
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JP2023515570A |
The present invention relates to wild-type, non-GMO, microbial lipolytic enzymes with higher specificity for short chain fatty acids compared to medium to long chain fatty acids, especially long chain fatty acids. The present invention f...
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JP2023506163A |
The technology disclosed herein relates to imitation cheese comprising Grade 2 gum arabic in an amount of about 0.1% to about 1.0% and having a molecular weight greater than about 800 kDa. In some embodiments, the imitation cheese is a l...
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JP2022188239A |
To provide a method for efficiently increasing vitamin D content without externally adding vitamin D to a food product containing moisture and without impairing its flavor.The present invention provides: a food product containing a high ...
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JP2022185046A |
To provide ground meat replicas, and more specifically, plant-based products that mimic ground meat, including fibrousness, heterogeneity in a texture, beefy flavor, and red-to-brown color transition during cooking of ground meat.A meat ...
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JP7179620B2 |
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...
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JP2022166777A |
To provide a cream cheese-like processed product that can be produced without a fermentation step, has a smooth texture like cream cheese, and also has moderate softness, or a little soft or hard texture.A cream cheese-like processed pro...
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JP2022157158A |
To provide a vegetable molded cheese-like food product having sufficiently high hardness at a small fatty acid content and suitable for use as a target.An oil-in-water emulsion containing 10 to 40 wt.% of fat, starches, and vegetable pro...
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JP2022156843A |
To provide a production method of a food product gustatory improver comprising not a concentrated cheese flavor but a fresh cheese flavor, or comprising, not a heated milk flavor but a fresh milk flavor, and a food product using the gust...
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JP7148029B1 |
To obtain a cheese-like snack food with improved storage stability, capable of maintaining flavor for several weeks even after being opened. A cheese-like snack food with improved storage stability can be obtained by using soymilk as a r...
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JP2022540006A |
The present invention relates to cheese powder and methods for producing said cheese powder and cheese food products made therefrom. In particular, the method for producing the cheese powder comprises: a) at least one aroma substrate res...
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JP7136724B2 |
Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.
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JP2022113154A |
To provide systems and methods for making plant-based cheeses such as those spreadable on bread (cream-cheese type), those ripened (soft/semi-hard) and pizza topping.Systems and methods for preparing a plant-based cheese comprise: prepar...
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JP2022060294A |
To provide a production method of a cheese like food product capable of improving productivity of a cheese like food product and producing a cheese like food product having a proper texture.A production method of a cheese like food produ...
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JP2022521993A |
Financing the production method of the edible filamentous fungal biomat preparation as the only protein source and / or protein component in food and at least one compartment, the compartment is provided with feedstock, fungal inoculum, ...
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JP7047227B2 |
A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units of the protein isolate and oat protein ...
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JP7039476B2 |
The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate:contains bet...
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JP7022869B1 |
Provided is a method for producing a cheese-like food having an appropriate texture while improving the productivity of the cheese-like food. The method for producing a cheese-like food according to one aspect of the present invention in...
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JP2022027689A |
To provide products formulated with vegetable raw materials that reproduce characteristics of vegetable cream cheese, or cream cheese of dairy products in terms of a texture and a functional profile.The present invention relates to produ...
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JP2022027690A |
To provide a food product which is composed of a vegetable component and has functional characteristics close to a milk product, and a method for preparing the same.A vegetable food product preferably contains crushed nuts in a puree for...
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JP2022027688A |
To provide a food product which has visual, texture and flavor characteristics of soft fermentation cheese, and is composed of a vegetable component, and a method for preparing the food product.A vegetable food product contains crushed n...
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JP7011060B2 |
The invention relates to the manufacture of food and food ingredients, more in particular to plant-based fibrous structures for use in vegan products such as meat analogs. Provided is a method for the manufacture of an edible protein-bas...
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JP2022512854A |
The present invention is a hard non-milky cheese composition comprising dietary fiber; flour, non-animal protein, and lipids, lacking additives, and having a water content of less than 45% by weight, hard non-milk. Regarding sex cheese c...
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JP2022506280A |
The present invention is a non-milky cheese composition comprising dietary fiber, non-animal protein, calcium and lipids, lacking additives and having a water content of more than 45% by weight and less than 60% by weight. Concerning non...
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JP2022506260A |
The present invention relates to a non-milky analog cheese composition comprising dietary fiber, vegetable protein, lipids and calcium, which lacks additives. The compositions of the present invention lack additives including modified st...
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JP2022009203A |
To provide methods and compositions for non-dairy milk and cheese products, including plant-derived milk and cheese products, as an alternative to dairy products for human consumption.A method comprises (a) preparing an emulsion comprisi...
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JP2022008533A |
To provide compositions whose flavor, appearance, nutritional value, aroma and mouth feel are similar to mammal-produced milk.Disclosed is a composition comprising about 0.3 g/L to about 1.1 g/L of κ-casein protein, about 1.25 g/L to ab...
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JP2021171002A |
To provide a production method for producing a cheese-like fermented food having flavor and texture like cheese from a raw material including soybean milk and soybean curd pulp, and a cheese-like fermented food.A method for producing che...
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JP2021158971A |
To provide a cheese like fermented food product which has a flavor and a texture similar to those of cheese, from a soybean raw material.A cheese like fermented food product production method comprises: a coagulation step S1 for coagulat...
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JP2021153578A |
To provide a cheese-like food having excellent heat resistance.A cheese-like food has natural cheese, acetylated starch, and molten salt. The content of the natural cheese is less than 51 mass%, and the content of the acetylated starch i...
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JP6945521B2 |
[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...
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JP6942606B2 |
Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.
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JP6942305B2 |
Disclosed is a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute, the method including: a) a step A) of providing at least one flavoring matrix, the consistency of which...
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JP6940305B2 |
The present invention relates to a method for producing a cheese-flavored substance, including adding a bacterial cell disrupted product obtained by disrupting lactic acid bacteria and an enzyme to a milk raw material to cause a reaction...
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JP2021521853A |
Included herein are the methods used to produce plant-based eggs, milk, cheese and fermented products, as well as compositions containing them. Plant-based products may be made from oil seed materials, tonus seed materials and compositio...
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JPWO2019234957A1 |
This cheese-like food contains less than 10% by mass of cheese raw material, 8 to 30% by mass of milk protein concentrate, 5 to 35% by mass of fats and oils, and 0.2 to 2% by mass of molten salt. The total of the milk protein concentrate...
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JP2021065180A |
To provide a method for producing a food by aging soybeans as a method for producing a food having a cheese flavor by using vegetable protein.The method for producing a food by aging soybeans includes: a liquid vegetable protein preparat...
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JP6742340B2 |
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...
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JP2020043861A |
To provide a method for producing plant-derived cheese products as an alternative to dairy products.There is provided a method comprising: (a) preparing an emulsion comprising proteins and fats originating from one or more plant sources,...
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JP6660860B2 |
The present invention relates to a food comprising soybean powder and an edible fat or oil. More specifically, the present invention relates to a food in which the edible fat or oil contains a triglyceride with a medium-chain fatty acid(...
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JP6650411B2 |
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 assembly of at least one milk protein and at least one plant protein produced in this wa...
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JP6593568B2 |
Provided is a method for producing a fresh cheese-like vegetable 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...
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