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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 3859. Отображено 100.
27-12-2012 дата публикации

Method for producing a cheese product containing milk solids lower than or equal to 50% and comprising at least one cereal

Номер: US20120328759A1
Автор: Christophe Cheneval-Pallud
Принадлежит: Fromageries Bel SA

The invention relates to a method for producing a cheese product containing milk solids ≦50% and consisting of a mixture of melted cheese and of at least one cereal, and to a cheese product which may be produced by the method. The cheese product is characterized by a long shelf life, i.e. a shelf life which may be up to 4 months at room temperature.

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Номер записи: 1
20-06-2013 дата публикации

COAGULANT CONTROL FOR PRODUCING TOFU

Номер: US20130156931A1
Автор: Kelly Declan Patrick, Wang Changjie, Zhou Qi
Принадлежит: KONINKLIJKE PHILIPS ELECTRONICS N.V.

The invention proposes a method and apparatus for producing tofu. The apparatus comprises a first unit () for obtaining the electric conductivity of the water; a generator () for generating soymilk from soybeans and water; a first detector () for detecting the electric conductivity of the soymilk; a calculator () for calculating the amount of coagulant to be added to the soymilk, in dependence on the obtained electric conductivity of the water and the detected electric conductivity of the soymilk; and a second unit () for adding coagulant to the soymilk in dependence on the calculated amount. The obtained electric conductivity of the water and the detected electric conductivity of the soymilk can reflect the soymilk concentration. Thus, for each tofu-making process, the invention flexibly calculates a suitable amount of the coagulant, even if the soymilk concentration varies. The taste as well as the texture of tofu can be consistent irrespective of the soymilk concentration. 1. A method of producing tofu from soybeans and water , the method comprising the steps of:obtaining the electric conductivity of the water;generating soymilk from soybeans and water;detecting the electric conductivity of the soymilk;calculating the amount of coagulant to be added to the soymilk in dependence on the obtained electric conductivity of the water and the detected electric conductivity of the soymilk;adding coagulant to the soymilk in dependence on the calculated amount.3. The method according to claim 1 , wherein the obtaining step comprises any one of the following steps:detecting the electric conductivity of the water;retrieving the electric conductivity of the water from stored data;receiving data related to the electric conductivity of the water.4. The method according to claim 1 , wherein in the calculating step the amount of coagulant is calculated in dependence on the difference between the obtained electric conductivity of the water and the detected electric conductivity of ...

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Номер записи: 2
19-09-2013 дата публикации

DRY BLEND FOR MAKING ANALOGUE CHEESE

Номер: US20130243926A1
Автор: Atapattu Chandrani, Fannon John
Принадлежит: Allied Blending & Ingredients, Inc.

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 shredability similar to natural cheese products.

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Номер записи: 3
07-11-2013 дата публикации

DRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT

Номер: US20130295265A1
Автор: Fannon John, Galal Mostafa
Принадлежит: Allied Blending & Ingredients, Inc

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles. 2. The pre-filled cheese extender package having a dry blend as recited in claim 1 , comprisinga. 45%-65% modified food starch;b. 5%-16% whey;c. 8%-22% emulsifiers; andd. 0%-8% gums.3. The pre-filled cheese extender package having a dry blend as recited in claim 2 , comprisinga. 50%-60% modified food starch;b. 13%-16% whey;c. 9%-20% emulsifiers; andd. 2%-6% gums.4. The dry blend as recited in claim 1 , wherein said blend further comprises 0%-5% of an acidulant.5. The dry blend as recited in claim 4 , wherein said acidulant is chosen from acetic acid claim 4 , citric acid claim 4 , fumaric acid claim 4 , lactic acid claim 4 , malic acid claim 4 , phosphoric acid claim 4 , and tartaric acid.6. The dry blend as recited in claim 5 , wherein said acidulant is chosen from citric acid claim 5 , lactic acid claim 5 , and acetic acid.7. The dry blend as recited in claim 1 , wherein said blend is substantially free of casein.8. The dry blend as recited in claim 7 , wherein said is free of casein.9. The dry blend as recited in claim 1 , wherein said blend further comprises a native food starch.10. The dry blend as recited in claim 1 , wherein said blend further comprises gelatin.11. The dry blend as recited in claim 1 , wherein said emulsifier is chosen from Alkaline Sodium Aluminum Phosphate claim 1 , sodium citrate claim 1 , trisodium phosphate claim 1 , and disodium phosphate.12. The dry blend as recited in claim 11 , wherein at least half of said emulsifier is Alkaline Sodium Aluminum Phosphate.13. The dry blend as recited in claim 1 , wherein said blend contains less than 10% water.14. The dry blend as recited in claim 13 , wherein said blend contains less than 5% water.15. An extended cheese product comprising the dry blend as recited in claim 1 , a fat claim 1 , water claim 1 , and cheese and/or cheese curds.16. An extended cheese ...

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Номер записи: 4
28-11-2013 дата публикации

MILK-BASED ALTERNATIVE PRODUCT AND METHOD FOR PRODUCING THE SAME

Номер: US20130316046A1
Автор: Domazakis Emmanouil, PAPADAKIS Peter
Принадлежит:

The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed. 1. A method for producing a cheese alternative product comprising the steps of:a) providing edible oil at a temperature of about 50 to 55° C.,b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55,c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,d) subjecting the mixture to mild homogenization at about 10 bar,e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,f) cooling the pasteurized mixture to about 4 to 6° C.,g) subjecting the mixture to a curd formation,h) performing a curd and whey separation,wherein a cheese alternative product is obtained, which contains ≧5 (w/w) % fat.2. The method of claim 1 , wherein the milk is whole milk claim 1 , semi-skimmed milk or skimmed milk.3. The method of claim 2 , wherein inserting the oil in step c) is performed by an insertion tube with a diameter of about 30-40 mm.4. The method of claim 3 , wherein the flow rate of the edible oil in step c) is about 500 to 2000 liters/h.5. The method of claim 4 , wherein the homogenization in step d) uses a two-stage homogenizer with a piston diameter of about 55 mm.6. The method of claim 5 , wherein the mixture in step f) ...

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Номер записи: 5
03-01-2019 дата публикации

Imitation Cheese With Improved Melt

Номер: US20190000103A1
Автор: Andrew Edward Mcpherson, Brian E. Levine, Judith Gulten Moca, Patricia J. DIEGO, Stacey Ann Hirt
Принадлежит: Kraft Foods Group Brands LLC

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, specific potato-derived food starches, gelatin, and hydrocolloids.

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Номер записи: 6
04-01-2018 дата публикации

NON-DAIRY COTTAGE CHEESE AND METHOD OF PRODUCTION

Номер: US20180000105A1
Автор: Langiel Adi, Yehezkeli Adi
Принадлежит:

The invention describes a non-dairy cottage cheese composition, having a curded texture, comprising about 1% to about 20% of nuts, seeds or soybeans; and about 60% to about 98% water. The invention additionally describes a method of production thereof. 1. A non-dairy cottage cheese composition , having a curded texture , comprising:about 1% to about 20% of nuts, seeds or soybeans; andabout 60% to about 98% water.2. The non-dairy cottage cheese composition of claim 1 , further comprising:about 0% to about 30% of oil;about 0% to about 3% of salt; andabout 0% to about 3% of sugar.3. The non-dairy cottage cheese composition of claim 1 , comprising: wherein said liquid phase is comprising:', 'i) about 0% to about 97% liquid;', 'ii) about 3% to about 20% oil;', 'iii) about 0% to about 3% salt; and', 'iv) about 0% to about 3% sugar., 'a) about 20% to about 80% liquid phase;'} 'wherein said solid phase composition comprises non-dairy hard cheese equivalents or half-hard cheese equivalents.', 'b) about 80% to about 20% solid phase;'}4. The non-dairy cottage cheese composition of wherein said nuts are selected from one or more members of the group consisting of: hickory claim 1 , hazel nuts claim 1 , pecans claim 1 , almonds claim 1 , peanuts claim 1 , pistachios claim 1 , macadamia nuts claim 1 , coconut claim 1 , walnuts claim 1 , cashews claim 1 , Brazil nuts claim 1 , chestnut and pine nuts.5. The non-dairy cottage cheese composition of wherein said nuts are added in the form of a nut butter.6. The non-dairy cottage cheese composition of wherein said seeds are selected from one or more members of the group consisting of: watermelon seeds claim 1 , melon seeds claim 1 , sunflower seed claim 1 , hemp claim 1 , sesame and oat.7. The non-dairy cottage cheese composition of wherein said oil is selected from the group consisting of: margarine claim 2 , corn oil claim 2 , sesame oil claim 2 , olive oil claim 2 , soybean oil claim 2 , coconut oil claim 2 , sunflower oil claim 2 , ...

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Номер записи: 7
13-01-2022 дата публикации

NON-DAIRY CHEESE COMPOSITION AND PROCESS FOR PREPARATION THEREOF

Номер: US20220007668A1
Автор: Fernandez Farres Isabel, Ray Joydeep
Принадлежит:

The present invention relates to a non-dairy cheese composition comprising dietary fiber; non-animal protein, calcium and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of more than 45 wt % and less than 60 wt %. The invention also relates to a method preparing such compositions and uses thereof. 1. A non-dairy cheese composition comprising a combination of two or more different dietary fibers , non-animal protein , calcium salt , and lipid , wherein the composition is devoid of additives , and wherein the composition has a moisture content of more than 45 wt % and less than 60 wt %.2. The composition of claim 1 , wherein the dietary fibre concentration is between 10 wt % to 18 wt %.3. The composition of claim 1 , wherein one of the dietary fibres of the combination comprises a starch content of between 35 wt % to 40 wt %.4. The composition of claim 1 , wherein one of the dietary fibers of the combination comprises a soluble polysaccharide fraction of between 35 wt % to 60 wt % of the total dietary fiber.5. The composition of claim 1 , wherein one of the dietary fibers is micronized pea cell wall fiber and the other dietary fiber is potato fiber.6. The composition of claim 1 , wherein the pea cell wall fiber is present in the composition at a concentration of between 1 to 10 wt % and the potato fiber is present in the composition at a concentration of between 1 to 10 wt %.7. The composition of claim 5 , wherein the potato fiber at 5 wt. % in aqueous solution at 20° C. exhibits the following viscoelastic properties 1) shear thinning behavior with zero shear rate viscosity above 8 Pa·s and 2) G′ (storage modulus) greater than 65 Pa and G″ (loss modulus) lower than 25 Pa of at 1 Hz frequency.8. The composition of claim 1 , wherein the non-animal protein is derived from nutritional yeast which is present at a final concentration ranging from 1 to 5 wt. %.9. The composition of claim 8 , wherein the protein ...

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Номер записи: 8
14-01-2016 дата публикации

WHOLE SOYBEAN CURD PRODUCTION SYSTEM HAVING HEATING DEVICE AND COOLING DEVICE, AND METHOD FOR PRODUCING WHOLE SOYBEAN CURD

Номер: US20160007788A1
Автор: KIM Bok-Ja, LEE Ik Jae
Принадлежит:

The present invention relates to a whole soybean curd production system having a heating device and a cooling device, and a method for producing whole soybean curd and, more specifically, to a whole soybean curd production system and a method for producing whole soybean curd, the whole soybean curd production system comprising: a heating device having a steam boiler formed to be opened and closed so as to enable inside thereof to be cleaned; and a cooling device having a cooling means formed from a Peltier element. 1. A whole soybean curd production system which is formed of a heating device and a cooling device , comprising: a heating tank for storing a soybean flour mixture mixed with a soybean flour and water to manufacture a whole soybean curd;', 'a first agitator for agitating the soybean flour mixture stored in the inside of the heating tank;', 'a first agitator driving motor for driving the first agitator; and', 'an opening and closing type boiler which is connected to the heating tank and is configured to store water and includes a lid which can be opened or closed and serves to supply steam into the inside of the heating tank through steam lines; and, 'the heating device which includes a cooling tank which is connected to the heating tank and is configured to supply a soybean flour mixture heated by the heating device into the inside through an inlet pipe;', 'a second agitator for agitating the soybean flour mixture stored in the inside of the cooling tank;', 'a second agitator driving motor for driving the second agitator; and', 'a cooling unit wherein a cooling surface of a thermoelectric cooling element one surface of which is formed of the cooling surface and the other surface of which is formed of a heat radiation surface is provided on an outer circumferential surface of the cooling tank, thus cooling the soybean flour mixture stored in the cooling tank., 'the cooling device which includes2. The system of claim 1 , wherein the heating tank comprises:a ...

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Номер записи: 9
10-01-2019 дата публикации

Process Recipe Cheese Product With Improved Melt And Firmness And Method For Manufacture

Номер: US20190008178A1
Автор: AGARWAL Shantaun, CELIS Marlene, HORAN Kathryn Jeanne, REEVE Jonathan L.
Принадлежит:

In one form, a process recipe cheese product composition is provided with improved melt and improved firmness as well as a method of manufacturing the same. The process recipe cheese product composition includes vegetable oil, corn-derived starches, and potato-derived starches. The process recipe cheese product may have a mechanical firmness in a range of about 6.5 to about 12 Kg·s and provide a melt in a range of 1″ to 1½″ as measured by heating a disc of cheese 0.875″ in diameter and 0.25″ thick in a double boiler containing water and heated over medium heat for 4 minutes. 1. A process recipe cheese product composition comprising:about 1 to about 10 wt. % vegetable oil;about 0.5 to about 10 wt. % corn-derived starch; andabout 0 to about 10 wt. % potato-derived starch.2. The process recipe cheese product composition of wherein the corn-derived starch is cross-linked and acetylated.3. The process recipe cheese product composition of wherein the corn-derived starch comprises at least one of hydroxylated distarch phosphate and n-OSA substituted starch and the potato-derived starch comprises oxidized potato starch.4. The process recipe cheese product composition of wherein the corn-derived starch has a particle size of about 25 to about 40 microns.5. The process recipe cheese product composition of wherein the corn-derived starch is provided in a ratio of about 1:1 to about 6:1 relative to the potato-derived starch.6. The process recipe cheese product composition of wherein the composition has a mechanical firmness in range of 6.5 to 12 Kg·s.7. The process recipe cheese product composition of wherein the process recipe cheese product contains oil droplets therein where at least 40% of the oil droplets are smaller than 10 micrometers.8. A process recipe cheese product composition comprising:vegetable oil;corn-derived starches; andpotato-derived starches,wherein the process recipe cheese product has a mechanical firmness in a range of about 6.5 to about 12 Kg·s and ...

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Номер записи: 10
03-02-2022 дата публикации

Vegan fermented soft cheese

Номер: US20220030899A1
Автор: Alice CIBRARIO, Fabien Durand, Virginie PADEL
Принадлежит: SAVENCIA SA

The present invention relates to a food product composed of vegetable ingredients having visual, textural and flavour properties of a soft fermented cheese.

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Номер записи: 11
03-02-2022 дата публикации

COMPOSITIONS OF AND METHODS FOR FORMING PLANT-BASED CURD PRODUCTS

Номер: US20220030900A1
Автор: Randolph Phaedra
Принадлежит:

Contained, herein, are processes that may be used to produce and compositions of plant-based curd products. Methods for producing plant-based curd products may include providing a material comprising at least 10% whole oilseed material by dry weight, curdling the material to form a plant-based curd and a plant-based whey, and removing or separating at least a portion of the plant-based whey from the plant-based curd to generate the plant-based curd product. Curdling the material may include thermally induced coagulation, introduction of a coagulating agent, or a combination thereof. Plant-based curd products may be used in plant-based yogurts, cheeses, fermented products, or any combination thereof. 1. A method for forming a plant-based curd product , comprising:(a) providing a material comprising at least 10% whole oilseed material by dry weight;(b) curdling said material via thermally induced coagulation to form a plant-based curd and a plant-based whey; and(c) removing or separating at least a portion of said plant-based whey to generate said plant-based curd product.2. The method of claim 1 , further comprising claim 1 , prior to (a) claim 1 , soaking whole oilseeds to generate said material comprising said at least 10% whole oilseed material.3. The method of claim 1 , further comprising claim 1 , prior to (a) claim 1 , comminuting whole oilseeds with one or more of water claim 1 , oil claim 1 , fats claim 1 , or other wetting agents to generate said at least 10% whole oilseed material.4. The method of claim 1 , wherein said thermally induced coagulation comprises subjecting said material to a temperature of greater than or equal to about 80° C.5. The method of claim 4 , wherein said thermally induced coagulation comprises subjecting said material to said temperature for a time of greater than or equal to about 10 minutes.6. The method of claim 1 , wherein said curdling does not include the use of an enzyme for coagulation.7. The method of claim 1 , wherein said ...

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Номер записи: 12
03-02-2022 дата публикации

CREAM CHEESE

Номер: US20220030901A1
Автор: CIBRARIO Alice, Durand Fabien, PADEL Virginie
Принадлежит: SAVENCIA SA

The invention relates to a vegetable Cream Cheese, that is to say a product formulated with vegetable raw materials that reproduces the features of a dairy Cream Cheese in terms of texture and organoleptic profile. 1. A vegetable food product similar to Cream Cheese , comprising:crushed nuts, preferably in the form of a puree;with the addition of:at least one vegetable fat;at least one source of starch;at least one source of vegetable dietary fibres;a natural acidifying ingredient; andwater;wherein the vegetable food product contains no added additives and has a median particle size D50 of less than 50 microns.2. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 5 to 40% of crushed nut puree;from 5 to 30% of vegetable fat;up to 8% of saturated fatty acids;up to 1.5% of food salt;optionally, up to 1% of ferments;0.5% to 20% of a source of starch;up to 30% of other raw materials such as vegetable or fruit purees or pieces, cereals, seeds, flavours, Lithothamnium powder or herbs;up to 8% of vegetable dietary fibres;up to 3.5% of acidifier such as concentrated lemon juice; andbetween 50% and 75% water.3. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 10 to 30% of crushed nut puree;from 5 to 20% of vegetable fat;up to 3% saturated fatty acids;up to 1% of food salt;optionally, up to 1% of ferments;1% to 15% of a source of starch;up to 30% of other raw materials such as vegetable or fruit purees or pieces, cereals, seeds, flavourings, Lithothamniun powder or herbs;up to 8% of vegetable dietary fibres;up to 1.2% acidifier such as concentrated lemon juice; andbetween 50% and 75% water.4. The vegetable food product according to claim 1 , further comprising:a dry extract content of between 20 and 50%; anda white colour, a smooth appearance, a spreadable rheology, a ...

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Номер записи: 13
03-02-2022 дата публикации

SLICEABLE SOLID

Номер: US20220030902A1
Автор: CIBRARIO Alice, Durand Fabien, PADEL Virginie
Принадлежит: SAVENCIA SA

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, sliceable solids, composed of vegetable ingredients and having organoleptic properties close to those of dairy products. 1. A vegetable food product analogous to unrefined solid cheeses , comprising: at least one vegetable fat;', 'at least one source of starch;', 'at least one natural acidifying ingredient;', 'optionally, at least one source of vegetable food fibres; and', 'water;, 'crushed nuts, added withwherein the vegetable food product contains no added additives.2. The vegetable food product according to claim 1 , wherein the vegetable food product has a protein content greater than or equal to 3%.3. The vegetable food product according to claim 1 , not comprising protein concentrate and/or isolate.4. The vegetable food product according to claim 1 , wherein the crushed nuts are further added with ferments.5. The vegetable food product according to not comprising soybean.6. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 5 to 40% of crushed nut puree;from 5 to 35% of vegetable fat;from 0.5% to 20% of a starch source;up to 30% of other raw materials, including vegetable or fruit purees or pieces, cereals, seeds or herbs, aromas;up to 8% of vegetable food fibres;optionally, a natural source of calcium;up to 3.5% of a natural acidifying ingredient;up to 2.5% of food salt;optionally, up to 1% of ferments; andbetween 40% and 75% of water.7. The vegetable food product according to claim 1 , wherein the vegetable food product has:a dry extract content of between 20 and 55%;a pH between 4.0 and 5.2;characteristics of a cheese product, including a white to yellow color, a more or less smooth appearance, a more or less firm and/or deformable rheology and/or a fresh to cheesy taste.8. The vegetable food product according to claim 1 , ...

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Номер записи: 14
19-01-2017 дата публикации

FOOD USING SOYBEAN POWDER AND METHOD FOR MANUFACTURING THEREOF

Номер: US20170013855A1
Автор: HONDA Kazumitsu, MINOSHIMA Ryoichi, SUYAMA Daisuke, TAGI Masaki, Yamaguchi Takahiro
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

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(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil. In particular, the present invention relates to a food which is reduced in beany flavor, grassy flavor, astringency, oily feeling (oiliness), oily odor, and the like, which has a good flavor, and which is improved in feel-on-the-tongue, mouthfeel, milkiness, melt-in-the-mouth, smoothness, and richness, and to a method for producing the food. Moreover, the present invention relates to a method for improving a flavor originated from soybean powder in a food comprising the soybean powder and an edible fat or oil. 1. A food comprising:soybean powder; andan edible fat or oil, whereinthe edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil.2. The food according to claim 1 , whereinthe triglyceride with the medium-chain fatty acid(s) is a triglyceride consisting of the medium-chain fatty acid(s).3. The food according to claim 1 , whereinthe medium-chain fatty acid(s) has(have) 6 to 12 carbon atoms.4. The food according to claim 1 , which does not comprise at least one of allergenic materials originated from egg claim 1 , milk claim 1 , wheat claim 1 , buckwheat claim 1 , peanut claim 1 , shrimp/prawn/lobster claim 1 , or crab.5. The food according to claim 1 , whereinthe food is a gelatinous food,the content of the soybean powder is 4 to 13% by mass relative to the total mass of the food, andthe content of the edible fat or oil is 3 to 40% by mass relative to the total mass of the food.6. The food according to claim 1 , whereinthe food is a liquid food,the content of the soybean powder is 3 to 30% by mass relative to the total mass of the food, andthe ...

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Номер записи: 15
26-01-2017 дата публикации

VEGETABLE-BASED CHEESE AND METHOD OF MAKING THE SAME

Номер: US20170020156A1
Автор: Rodríguez Aniceto González
Принадлежит:

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. 1. An edible composition of matter formed from: At least one vegetable protein concentrate comprising at least one vegetable protein;', 'At least one flour mixture comprising at least one starch;', 'At least one hydrocolloid; and, 'A powder blend comprising'}A water in oil emulsion mixture.2. An edible composition according to claim 1 , wherein the at least one vegetable protein comprises pea protein.3. An edible composition according to claim 1 , wherein the at least one starch comprises tapioca starch.4. An edible composition according to claim 3 , wherein the at least one starch comprises tapioca starch and rice starch.5. An edible composition according to claim 1 , wherein the at least one starch claim 1 , the at least one hydrocolloid claim 1 , and the at least one protein are present in an approximate weight ratio of 7 to 2 to 1.6. An edible composition according to claim 1 , wherein the edible composition is a vegan cheese product.7. A method for manufacturing a vegan cheese product claim 1 , comprising: At least one vegetable protein concentrate comprising at least one vegetable protein;', 'At least one flour comprising at least one starch; and', 'At least one hydrocolloid;, 'Preparing a powder blend comprising'}Preparing a water in oil emulsion; andPreparing a homogenous paste by mixing the water in oil emulsion and powder blend into a homogenous paste.8. A method for manufacturing a vegan cheese product according to claim 7 , wherein preparing the emulsion comprises the steps of: Providing a supply of water having a pH below 7;', 'Mixing the water supply with mineral salts;, 'Preparing an aqueous phase comprising the steps of'}Preparing a fat phase by mixing vegetable fats and emulsifiers; andMixing the aqueous phase and the fat phase forming an ...

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Номер записи: 16
24-04-2014 дата публикации

Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage

Номер: US20140113866A1
Автор: Hirofumi Kugitani, Jiro Kanamori, Kumiko Yoshioka, Mai Kanda, Masahiko Samoto, Masanobu Yanagisawa, Masashi Asanoma, Masayuki Shibata, Mitsutaka Kohno, Sayuri Kitagawa, Shigeru Ashida, Takayasu Motoyama, Tsukasa Kiyama, Yuusuke Shishido
Принадлежит: Fuji Oil Co Ltd

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 markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

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Номер записи: 17
04-02-2021 дата публикации

Methods And Compositions For Consumables

Номер: US20210030014A1
Автор: "BROWN PATRICK OREILLY", CASINO MONTE
Принадлежит:

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. 130-. (canceled)31. A method of preparing a non-dairy milk composition comprising:(a) providing an aqueous composition comprising one or more isolated, enriched, or purified plant proteins, one or more oils or fats, and a fermentable carbon source;(b) forming a colloidal suspension, solution, or emulsion from the aqueous composition; and{'i': Penicillium camemberti, Geotrichum candidum, Penicillium roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Debaryomyces hansensil, Rhodosporidum infirmominiatum, Candida jefer, Cornybacteria, Micrococcus', 'Lactobacillus', 'Lactococcus, Staphylococcus, Halomonas, Brevibacterium, Psychrobacter,', 'Streptococcus thermophilus, Pediococcus, '(c) fermenting the colloidal suspension, solution, or emulsion using one or more microbes selected from the group consisting of sps., sps., Leuconostocaceae, sps., and Propionibacteria.'}32. The method of claim 31 , wherein the fermentable carbon source is selected from the group consisting of a disaccharide claim 31 , a fruit juice claim 31 , a monosaccharide claim 31 , agave syrup claim 31 , an oligosaccharide claim 31 , high-fructose corn syrup claim 31 , honey claim 31 , molasses claim 31 , refined sugars claim 31 , sugar-cane extract claim 31 , treacle claim 31 , and mixtures thereof.33. The method of claim 31 , wherein the aqueous composition further comprises an organic acid.34. The method of claim 33 , wherein the organic acid is selected from the group consisting of acetic acid claim 33 , citric acid claim 33 , lactic acid claim 33 , malic acid claim 33 , malonic acid claim 33 , propionic acid claim 33 , and mixtures thereof.35. The method of claim 31 , wherein the one or more isolated plant proteins are selected from the group ...

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Номер записи: 18
05-02-2015 дата публикации

METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT

Номер: US20150037461A1
Автор: Harada Hiroshi, HIRAMATSU Akinori
Принадлежит:

Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk. 1. A production method for a fermented dairy product using sterile full fat soy flour as a raw material , comprising the steps of:producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls;adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating;homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; andadding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.2. A production method for a fermented dairy product according to claim 1 , wherein the step of homogenizing the powdered soy juice is conducted after the step of sterilizing the powdered soy juice by heating or during the step of sterilizing the powdered soy ...

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Номер записи: 19
24-02-2022 дата публикации

METHOD FOR PRODUCING A FERMENTED FOOD PRODUCT BASED ON A PROTEIN- AND OIL-YIELDING PLANT

Номер: US20220053788A1
Автор: AKBARALY Nour
Принадлежит:

The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and to the product obtained by means of this method. The product is characterized by an origin that may be 100% plant-based, and in particular free of dairy or animal product and therefore perfectly suitable for individuals on a lactose-free or vegan diet. The method comprises steps of grinding and/or homogenizing, of mixing with ferments, of incubating, and optionally of salting. 1. Method for manufacturing a proteo-oleaginous-based fermented food product , characterized in that it comprises the successive steps of:a. preparation of an initial product by grinding and/or homogenization of at least one, preferably at least two, proteo-oleaginous products with water;b. addition of at least one ferment to the product obtained in step a., and grinding and/or homogenization;c. incubation of the product obtained in step b., at a temperature of between 25 and 60° C., preferably 37 to 50° C., for a period of 3 to 15 hours, preferably 5 to 11 hours.2. Method according to claim 1 , characterized in that it further comprises a step of salting of the product claim 1 , preferably comprising addition of dry salt (NaCl) to the preparation in steps a. and/or b.3. Method according to claim 1 , characterized in that said at least one claim 1 , preferably at least two claim 1 , proteo-oleaginous products are selected from cashew nut claim 1 , macadamia nut claim 1 , Brazil nut claim 1 , hazelnut claim 1 , almond claim 1 , walnut claim 1 , or another member of the nut family claim 1 , pea claim 1 , soya claim 1 , lupin claim 1 , chickpea claim 1 , lentils claim 1 , or another member of the legume family claim 1 , flax claim 1 , and/or sunflower.4. Method according to claim 3 , characterized in that said at least one claim 3 , preferably at least two claim 3 , proteo-oleaginous products are a combination of soya claim 3 , preferably in the form of soya juice claim 3 , and cashew ...

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Номер записи: 20
24-02-2022 дата публикации

Method for manufacturing a proteo-oleaginous-based fermented food product

Номер: US20220053804A1
Автор: Nour Akbaraly
Принадлежит: Les Nouveaux Affineur, Les Nouveaux Affineurs SAS

The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and the product obtained by said method. The product is characterized by an origin that may be 100% plant-based and, in particular, without any dairy or animal products and, therefore, particularly suitable for people who follow a vegetarian or lactose-free diet. The method comprises steps of grinding, coagulation, fermentation, salting, and refining a proteo-oleaginous product.

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Номер записи: 21
07-02-2019 дата публикации

Vegan cheese analogue

Номер: US20190037872A1
Автор: Jacob Bergsma
Принадлежит: Cooperative Avebe UA

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 imitation cheese types. The invention further pertains to a method of making said cheese analogue, as well as to food products comprising the cheese analogue.

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Номер записи: 22
18-02-2021 дата публикации

FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS

Номер: US20210045400A1
Автор: Bowman Thomas, Steinhart Aylon
Принадлежит:

A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture. 1. A method comprising:treating a volume of water with a first set of ingredients to form a first mixture, the first set of ingredients comprising a salt and soluble in the volume of water;mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients comprising a protein-starch blend;adding a third set of ingredients to the second mixture to form a third mixture, the third set of ingredients comprising sweeteners;pasteurizing the third mixture within a first temperature range and for a second duration;blending an oil into the third mixture, regulated within a second temperature range, to form an emulsion comprising a dispersion of oil droplets within the volume of water;homogenizing the emulsion, regulated within a third temperature range, over a third duration to form a base mixture; andcooling the base mixture from within the third temperature range to within a fourth temperature range.2. The method of :wherein treating the volume of water with the first set of ingredients to form the first mixture comprises treating the volume of water ...

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Номер записи: 23
25-02-2016 дата публикации

MUNG BEAN PROTEIN GEL COMPOSITION AND CHEESE-LIKE FOOD

Номер: US20160050951A1
Автор: Ashida Shigeru, Motoyama Takayasu
Принадлежит:

The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein. 1. A gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion , wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.2. The gelled composition of mung bean protein according to claim 1 , wherein the alkali metal ion is at least one of sodium ion and potassium ion.3. The gelled composition of mung bean protein according to claim 1 , further comprising no greater than 50 wt % of a fat or oil based on the total weight of the gelled composition of mung bean protein.4. A cheese-like food comprising the gelled composition of mung bean protein according to and a flavoring.5. The gelled composition of mung bean protein according to claim 2 , further comprising no greater than 50 wt % of a fat or oil based on the total weight of the gelled composition of mung bean protein.6. A cheese-like food comprising the gelled composition of mung bean protein according to and a flavoring.7. The gelled composition of mung bean protein according to claim 2 , wherein a sodium ion content is at least 50 mol % of a total alkali metal ion in the gelled composition of mung bean protein.8. The gelled composition of mung bean protein according to claim 1 , wherein a mung bean protein content is 8.3 to 15.0 wt % based on the total weight of the gelled composition of mung bean protein claim 1 , as crude protein calculated by the Kjeldahl method. The present invention relates to a gelled composition of mung bean protein and to a cheese-like food.Mung bean (seed) is a seed with a high level of physiological function that has been used in China as a ...

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Номер записи: 24
08-05-2014 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20140127358A1
Автор: "BROWN PATRICK OREILLY", CASINO MONTE, VARADAN RANJANI, VOCCOLA LYNN S.
Принадлежит: Maraxi, Inc.

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. 1. A composition comprising a non-dairy milk and a cross-linking enzyme.2. The composition of claim 1 , wherein the cross-linking enzyme is a transglutaminase or a lysyl oxidase.3Streptoverticillium mobaraenseStreptoverticillium mobaraense. The composition of claim 1 , wherein the cross-linking enzyme is selected from the group consisting of a transglutaminase from claim 1 , an enzyme similar to a transglutaminase from claim 1 , Factor XIII (fibrin-stabilizing factor) claim 1 , Keratinocyte transglutaminase (TGM1) claim 1 , Tissue transglutaminase (TGM2) claim 1 , Epidermal transglutaminase (TGM3) claim 1 , Prostate transglutaminase (TGM4) claim 1 , TGM X (TGM5) claim 1 , TGM Y (TGM6) claim 1 , and TGM Z (TGM7).4. The composition of claim 1 , wherein at least 85% of the insoluble solids of the non-dairy milk have been removed or wherein the composition is free of animal proteins.5. The composition of claim 1 , wherein the composition comprises one or more of the following characteristics: a starch content less than 5% by mass claim 1 , an insoluble carbohydrate content less than 5% by mass claim 1 , a polysaccharide content less than 1% by mass claim 1 , a polysaccharide content less than 5% by mass claim 1 , a carbohydrate content less than 5% by mass claim 1 , or a carbohydrate content less than 10% by mass.6. The composition of claim 1 , wherein a single monomeric or multimeric protein represents at least 80% of the protein content of the composition.7. A composition comprising covalently crosslinked plant-derived proteins claim 1 , a crosslinking enzyme claim 1 , and cheese-making microbes.8. The composition of claim 7 , wherein the plant derived proteins are not soy derived.9Penicillium camemberti, Penicillium candidum, Geotrichum candidum, Penicillium roqueforti, Penicillium ...

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Номер записи: 25
10-03-2022 дата публикации

CREAM-CHEESE-LIKE FOOD PRODUCT AND PRODUCTION METHOD

Номер: US20220071224A1
Автор: Herrmann-Bürk Dirk Michael, Mahler Marie-Luise
Принадлежит: HOCHLAND SE

The invention relates to a method for producing a cream-cheese-like, preferably vegan, food product with a strength measured at 10° C. by a texture testing machine, in which a round press plunger with a surface area of 1.27 cmand a speed of 2 mm/s is introduced into a sample, said strength coming from a value range between 0.2 N and 7.0 N, preferably between 0.5 N and 2.5 N, a dry mass weight proportion between 6% and 80% and a total fat weight proportion between 0.92% and 30%, comprising the following steps: producing a pumpable mass based on water and nuts and/or seeds, preferably almonds; and obtaining the food product from the pumpable mass. The invention is characterised in that the pumpable mass is produced by mixing a partially de-oiled flour made from the nuts and/or seeds, preferably almond flour, having a fat weight proportion between 5 and 20 wt. %, with the water and fat, in particular in the form of oil. 115-. (canceled)16. A method for producing a cream-cheese-like food product having a firmness corresponding to the maximum force absorption of the force transducer from a value range between 0.2 N and 7.0 N , measured at 10° C. by means of a texture testing machine in which a round press plunger having an area of 1.27 cmis introduced into a sample kept at a temperature of 10° C. for 12 h at a speed of 2 mm/s , a proportion by weight of dry matter between 6% and 60% and a total proportion by weight of fat between 0.92% and 30% , the method comprising the steps ofproducing a pumpable mass based on water and fat, and nuts and/or seeds; 'in an insolubilized state, the obtained food product has a particle size distribution which is characterized by a mean particle diameter ×50.3<100 μm, and by at least one peak, at a particle diameter ×3>10 μm, measured in distilled water by means of a laser diffraction spectrometer,', 'obtaining the food product from the pumpable mass by heating to a temperature from a temperature range between 65° C. and 140° C., and ...

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Номер записи: 26
20-02-2020 дата публикации

TOFU WITH IMPROVED QUALITY AND MANUFACTURING METHOD THEREOF

Номер: US20200054036A1
Автор: CHO Seong Jun, Kim Seong Bo, KIM Yeo Jin, Lee Young Mi, MOON Byoung Seok, PARK Hong Wook
Принадлежит:

The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose. 1. Tofu comprising beans , allulose , and a coagulant.2. The tofu of claim 1 , wherein the tofu has a hardness of 80 g to 150 g.3. The tofu of claim 1 , wherein the tofu has a springiness of 0.8 to 1.5.4. The tofu of claim 1 , wherein the tofu has a gumminess of 50 g to 100 g.5. The tofu of claim 1 , wherein the tofu has a cohesiveness of 0.6 to 0.75.6. The tofu of claim 1 , wherein the tofu has a chewiness of 50 g to 200 g.7. The tofu of claim 1 , wherein the allulose is contained such that a dry solid content thereof is in a range of 0.1 wt % to 50 wt % claim 1 , based on the total weight of the tofu.8. The tofu of claim 1 , wherein the bean is contained in an amount of 50 wt % to 99.8 wt % claim 1 , based on the total weight of the tofu.9. The tofu of claim 1 , wherein the coagulant is contained in an amount of 0.1 wt % to 1.0 wt % claim 1 , based on the total weight of the tofu.10. The tofu of claim 1 , wherein the allulose is contained such that a dry solid content thereof is in a range of 0.1 to 40 parts by weight claim 1 , based on 100 parts by weight of the bean.11. The tofu of claim 1 , wherein the coagulant is magnesium chloride.12. The tofu of claim 1 , wherein the tofu has a dry solid content of 5 wt % to 50 wt %.13. A method for manufacturing tofu claim 1 , the method comprising: adding a coagulant to bean liquid; andadding allulose to the bean liquid before adding the coagulant or during adding the coagulant.14. The method of claim 13 , further comprising forming after adding the coagulant to the bean liquid.15. The method of claim 14 , wherein the forming is performed at a temperature of 70° C. to 90° C. The present application relates to tofu with improved quality and a manufacturing method thereof.Generally, tofu is prepared by grinding beans macerated in water, then heating, ...

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Номер записи: 27
28-02-2019 дата публикации

CHEESE PRODUCT WITH MODIFIED STARCHES

Номер: US20190059408A1
Автор: BOURON Fabien, FONTEYN Dirk, KLEMASZEWSKI Joseph L., LEMONNIER Laurence
Принадлежит:

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 combinations thereof. The cheese product has similar shred, firmness, flowability, stretch, and hardness characteristics compared to a cheese product comprising potato-derived modified starch. 1. A cheese analogue product comprising less than 25 wt. % modified starch selected from the group consisting of corn-derived modified starch , tapioca-derived modified starch , sago-derived modified starch , or combinations thereof , wherein the cheese analogue product has similar shred , firmness , melt and stretch characteristics compared to a cheese analogue product comprising potato-derived modified starch.2. The cheese analogue product of claim 1 , wherein the modified starch is a corn-derived modified starch.3. The cheese analogue product of claim 1 , wherein the modified starch is waxy corn starch.4. The cheese analogue product of claim 1 , wherein the modified starch is dent corn starch.5. The cheese analogue product of claim 1 , wherein the modified starch is a tapioca-derived modified starch.6. The cheese analogue product of claim 1 , wherein the modified starch is a sago-derived modified starch.7. The cheese analogue product of claim 1 , wherein the modified starch comprises octenylsuccinic anhydride substituted starch or starches with a maximum n-octenylsuccinyl level of 3.0% bound to the starch.8. The cheese analogue product of claim 7 , wherein viscosity of the modified starch is reduced by acid claim 7 , enzymes claim 7 , chlorine claim 7 , peroxide treatment claim 7 , or a combination thereof.9. The cheese analogue product of claim 1 , wherein the modified starch comprises acetic anhydride substituted starch or starches with a maximum acetyl level of 2.5% bound to the starch.10. The cheese analogue product of claim 9 , wherein the ...

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Номер записи: 28
05-06-2014 дата публикации

DRY BLEND FOR MAKING CHEESE ANALOGUE

Номер: US20140154388A1
Автор: Atapattu Chandrani, Fannon John
Принадлежит: Allied Blending & Ingredients, Inc.

Disclosed herein are dry blends used in the process of making cheese analogues with an improved economic profile. Further, the blends disclosed herein may be used to make 100% analogue, vegan, or low-moisture cheeses. 1. A pre-filled cheese analogue package having a dry blend comprising:a. 60%-90% starch;b. 0%-10% emulsifying salt; and 'wherein said dry blend is homogenously blended and filled into said pre-filled package.', 'c. 0%-10% stabilizers,'}2. The pre-filled cheese analogue package having a dry blend as recited in claim 1 , comprising:a. 80%-90% starch;b. 0%-7% emulsifying salt; andc. 1%-7% stabilizers.3. The pre-filled cheese analogue package having a dry blend as recited in claim 2 , comprising:a. 80%-88% starch;b. 0%-5% emulsifying salt; andc. 2.5%-5.7% stabilizers.4. The pre-filled cheese analogue package having a dry blend as recited in claim 1 , wherein said blend containsa. 75%-98% starch;b. 0%-10% emulsifying salt; andc. 0%-10% stabilizers.5. The pre-filled cheese analogue package having a dry blend as recited in claim 4 , wherein said blend containsa. 80%-95% starch;b. 0%-5% emulsifying salts; andc. 0%-5% stabilizers.6. The pre-filled cheese analogue package having a dry blend as recited in claim 5 , wherein said blend containsa. 85%-95% starch;b. 0%-3% emulsifying salt; andc. 0%-3% stabilizer.7. The pre-filled cheese analogue package having a dry blend as recited in claim 1 , wherein said blend containsa. 65%-80% starch;b. 0%-10% emulsifying salt; andc. 0%-10% stabilizers.8. The pre-filled cheese analogue package having a dry blend as recited in claim 7 , wherein said blend containsa. 67%-77% starch;b. 3%-9% emulsifying salts; andc. 0%-6% stabilizers.9. The pre-filled cheese analogue package having a dry blend as recited in claim 8 , wherein said blend containsa. 69%-77% starch;b. 5%-9% emulsifying salts; andc. 2%-6% stabilizers.10. The pre-filled cheese analogue package having a dry blend as recited in claim 1 , wherein said blend further ...

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Номер записи: 29
05-05-2022 дата публикации

Process for Preparing a Product from One or More Biological Substances or Mixtures Thereof, a Product Prepared by This Process and Use of Such a Product

Номер: US20220132893A1
Автор: Denkel Christoph, Heine Daniel, KISTLER Tobias, Sartori Carlotta, Whyte Michael
Принадлежит:

The invention relates to a process for producing a product from one or more biological substances or mixtures thereof. Furthermore, the invention relates to a product manufactured according to the process of the invention. Furthermore, the invention relates to the use of such a product.

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Номер записи: 30
26-03-2020 дата публикации

METHOD FOR PRODUCING VEGETABLE CHEESE-LIKE FOOD PRODUCT

Номер: US20200093150A1
Автор: Mizuno Hiroshi, SHIROTANI Naoki, TSUJII Setsuo
Принадлежит: FUJI OIL HOLDINGS INC.

The present invention addresses the problem of providing a method for producing a vegetable cheese-like food product which exhibits suitability for a shaping process, such as shredding, and which has natural cheese-like meltiness (melting and oil-release when heated) and a milky flavor similar to that of natural cheese. This vegetable cheese-like food product is obtained by adjusting, through organic acid fermentation and/or lactic acid fermentation, the pH of an emulsified oil or fat composition to 3.5-5.7, said composition including a specific soybean protein, an acid-treated starch, and an oil or fat in which the solid fat content (SFC) account for at least 45% at 10° C. and at least 20% at 20° C. 1. A method for producing a vegetable cheese-like food product , comprising:adjusting a pH of an emulsified oil or fat composition, which comprises 0.6 to 1.4 wt. % of protein derived from a soybean emulsified composition A, 0.6 to 1.5 wt. % of protein derived from a soybean protein material B described below, an acid-treated starch, and an oil or fat in which a solid fat content (SFC) accounts for at least 45% at 10° C. and at least 20% at 20° C., to pH 3.5 to 5.7 using an organic acid fermentation and/or a lactic acid fermentation,the soybean emulsified composition A: a soybean emulsified composition having a protein content per dry matter of 25 wt. % or more, a lipid content, which refers to a content as a chloroform-methanol mixed solvent extract, of 100 wt. % or more with respect to the protein content, and an LCI value, which refers to a content of lipophilic proteins included in soybean protein, of 55% or more; andthe soybean protein material B: a soybean protein material having a content of lipophilic proteins included in all proteins of 40% or less as an LCI value and a lipid content, which refers to a content as a chloroform-methanol mixed solvent extract, with respect to a protein content of less than 10 wt. %.2. The method for producing a vegetable cheese- ...

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Номер записи: 31
12-04-2018 дата публикации

Dry-Powdered Cheese Compositions with Naturally-Derived Color Blends, Method of Making and Cheese Product

Номер: US20180098551A1
Автор: Engelke Amber Lynne, McClatchey Bridget Colleen, Topinka John Benjamin
Принадлежит: Kraft Foods Group Brands LLC

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 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition. 1. A dry powdered composition which may be reconstituted to provide a cheese product or cheese analog comprising:at least one cheese component or cheese analog; and from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color composition;', 'from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color composition; and', 'from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color composition., 'a color composition comprising2. The dry powdered composition of claim 1 , wherein the color composition comprises:from about 61.1% to about 84% curcumin compounds by weight based on the total amount of the color portion of the color composition;from about 5.5% to about 30.5% annatto carotenoids by weight based on the total amount of the color portion of the color composition; andfrom about 8.5% to about 10.5% paprika carotenoids by weight based on the total amount ...

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Номер записи: 32
21-04-2016 дата публикации

Homogenised product for particular nutritional uses

Номер: US20160106134A1
Автор: POLOMSKY Jozef, SZOSTAK Boguslaw Krzysztof
Принадлежит:

The subject of the invention is a homogenised product for particular nutritional uses wherein protein present in this product comes from chicken egg albumin with an addition of a small amount of protein hydrolysates with a high degree of hydrolysis in the form of collagen hydrolysate. The product is addressed to people who are on a special health diet, especially lactose- and glucose-free as well as on a sports diet. Depending on the kind of additives and functional substances that are added to it, the product may have the form of a thick, semi-liquid sauce, pudding, cheese alternative dessert, or semi-liquid substance that may be used to produce formed cold meat alternatives. 1. Homogenised product comprising:at least one egg albumen;at least one flavoring agent;at least one protein hydrolsyates.2. The homogenized product of claim 1 , wherein the protein hydrolysate constitutes 10% maximum of the product's mass weight.3. The homogenized product of claim 1 , wherein the protein hydrolysate is a protein hydrolysate in the form of collagen hydrolysate.4. The homogenized product of claim 1 , wherein said at least one flavoring agent results in the product having the flavour of cream cheese or pudding.5. The homogenized product of claim 4 , wherein said at least one flavoring agent results in the product having the flavour of vanilla flavoured homogenised cream cheese or pudding.6. The homogenized product of claim 4 , wherein said at least one flavoring agent results in the product having the flavour of raspberry flavoured homogenised cream cheese or pudding.7. The homogenized product of claim 4 , wherein said at least one flavoring agent results in the product having the flavour of forest fruit flavoured homogenised cream cheese or pudding.8. The homogenized product of claim 4 , wherein the use of coffee extract flavouring claim 4 , its form is similar to that of coffee flavoured homogenised cream cheese or pudding.9. The homogenized product of claim 4 , wherein said ...

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Номер записи: 33
20-04-2017 дата публикации

Emulsion with lupine protein

Номер: US20170105441A1
Автор: Andrea HICKISCH, Christian Zacherl, Dorothee JACOBS, Klaus Schreiber, Peter Eisner, Regina Fischl, Simone TOELSTEDE, Stephanie Mittermaier
Принадлежит: Prolupin GmbH

The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

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Номер записи: 34
29-04-2021 дата публикации

Composition of Vegan Cheese and Method of Preparing the Same

Номер: US20210120834A1
Автор: Hsieh Meng Fu, Hsieh Meng Huang
Принадлежит:

This specification discloses a composition of vegan cheese and method of preparing the same. The mentioned composition of vegan cheese and method of preparing the same can provide vegan cheese having the characteristics of real cheese by the design of the food structure and the condition control in the preparation process of the vegan cheese. Moreover, according to this specification, the mentioned composition of vegan cheese and method of preparing the same can provide vegan cheese product more in line with health requirements by not adding any emulsifier. 1. A composition of vegan cheese without any emulsifier , comprising:water in an amount of 40-55 wt. % of the total weight of the vegan cheese;vegetable oils and fats in an amount of 20-25 wt. % of the total weight of the vegan cheese, wherein the mentioned vegetable oils and fats is selected from one or the combination of the group consisted of: coconut oil, palm oil, and nut oil; andstarch in an amount of 10-30 wt. % of the total weight of the vegan cheese, wherein the mentioned starch is selected from one or the combination of the group consisted of: glutinous rice flour, tapioca flour, rice flour, and starch acetate.2. The composition of vegan cheese without any emulsifier according to further comprises vegetable protein in an amount of 0-3 wt. % of the total weight of the vegan cheese claim 1 , wherein the mentioned vegetable protein is selected from one or the combination of the group consisted of: pea protein claim 1 , soy protein powder claim 1 , peanut protein powder claim 1 , sesame protein powder claim 1 , and walnut protein powder.3. The composition of vegan cheese without any emulsifier according to further comprises thickener in an amount of 0-1 wt. % of the total weight of the vegan cheese claim 1 , wherein the mentioned thickener is selected from one or the combination of the group consisted of: Xanthan gum claim 1 , and carrageenan.4. The composition of vegan cheese without any emulsifier ...

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Номер записи: 35
02-04-2020 дата публикации

DRY BLEND FOR MAKING ANALOGUE CHEESE

Номер: US20200100517A1
Автор: Atapattu Chandrani, Fannon John
Принадлежит:

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 shredability similar to natural cheese products. 121-. (canceled)22. A dry blend substantially free of casein , comprising:a. 65%-90% starch comprising octenyl succinic anhydride starch (OSA) and at least one starch chosen from oxidized starch, acetylated di-starch adipate, oxidized di-starch adipate, acetylated starch, and acid-treated starch;b. emulsifying salts at an amount up to 10%;c. stabilizers at an amount up to 5%; and 'wherein an analogue cheese, substantially free of casein and formed from 20%-40% of the dry blend, 30%-46% water, and 17%-28% of a fat at between 145° F. and 180° F., is firm enough for shredding and slicing at 40° F., and is emulsion stable during processing and melting.', 'd. less than 1% oil;'}23. The dry blend of claim 22 , comprising 2.5-6% or 25%-54% OSA.24. The dry blend of claim 22 , wherein the starch is chosen from:(i) 28%-51% oxidized starch and 25%-54% OSA;(ii) 4-5% acetylated di-starch adipate, 45-49% of a combination of oxidized and acetylated di-starch adipate, and 4-5% OSA;(iii) 5% acetylated di-starch adipate, 44-45% of a combination of oxidized and acetylated di-starch adipate, 8% acid-treated starch, and 6% OSA; and(iv) 10-11% acetylated di-starch adipate, 25-26% acetylated starch, 9-10% acid-treated starch, and 2.5% OSA;wherein the amounts of individual starches are w/w of total dry blend.25. The dry blend of claim 22 , further comprising whey.26. The dry blend of claim 22 , further comprising a non-dairy protein from a vegetable source.27. The dry blend of claim 28 , wherein the vegetable source is chosen from potato claim 28 , arrowroot claim 28 , pea claim 28 , tapioca claim 28 , corn claim 28 , wheat claim 28 , rice claim 28 , locust bean claim 28 , guar bean claim 28 , and konjac.28. The ...

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Номер записи: 36
02-04-2020 дата публикации

METHOD FOR PRODUCING A PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, AND PREFERABLY VEGAN FINAL FOOD PRODUCT

Номер: US20200100529A1
Автор: Herrmann-Buerk Dirk Michael, Mahler Marie-Luise
Принадлежит: HOCHLAND SE

A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: 1. A method for producing a food product particulate (X , Y) based on almond flour , as a recipe component for producing final food products or directly as a final food product , comprising the steps:a) providing partially de-oiled almond flour having a proportion by weight of fat between 5 and 20% by weight, and a proportion by weight of protein between 43 and 57% by weight,b) providing water,c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour in the mixture being selected to be between 1 and 40% by weight, and the percentage by weight of water being selected to be between 60 and 99% by weight, in a preferred manner between 80 and 98% by weight,d) heating the liquid mixture to a temperature from a temperature range between 72° C. and 138° C. and obtaining a heated liquid,e) high-pressure homogenizing the heated liquid, in a single-stage or multi-stage hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid,f) cooling the heated hot high-pressure homogenized liquid.2. The method according to claim 1 , wherein the food product is a vegan food product.3. The method of claim 1 , wherein step e) comprises a single-stage hot high-pressure homogenization step.4. The method according to claim 1 , wherein before the heating step d) claim 1 , the liquid mixture is high-pressure homogenized claim 1 , at a temperature under 72° C. claim 1 , in a single-stage or multi-stage cold high-pressure homogenization step claim 1 , and a cold high-pressure homogenized liquid mixture is obtained.5. The method according to claim 4 , wherein the liquid mixture is high-pressure homogenized without a preceding heating step.6. The method according to claim 5 , wherein the cold high-pressure homogenization step is carried out ...

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Номер записи: 37
09-06-2022 дата публикации

Cheese and yogurt like compositions and related methods

Номер: US20220174972A1
Автор: Arie Abo, Inja RADMAN, Matt Gibson
Принадлежит: New Culture Inc

Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.

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Номер записи: 38
25-08-2022 дата публикации

Isolated plant protein

Номер: US20220264908A1
Автор: Camilla HEROLD, MENG Li, Michael JAMROS, Peter Licari, Swetha MAHADEVAN, Viviane Lanquar
Принадлежит: Eat Just Inc

An isolated plant protein comprising both native and denatured proteins, food compositions containing such isolates, and methods for preparing isolated plant protein are disclosed. In some embodiments, the hardness and gel elasticity of the isolated plant protein can be controlled by controlling the amounts of native protein and denatured protein present in the plant protein isolate.

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Номер записи: 39
16-04-2020 дата публикации

METHOD FOR PRODUCING VEGETABLE FRESH CHEESE-LIKE FOOD PRODUCT

Номер: US20200113201A1
Автор: OHNO Yoshiko
Принадлежит:

Provided is a method for producing a vegetable fresh cheese-like 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 material. The pH of an emulsified oil composition which contains a soybean emulsified composition containing a specific protein and lipid, a specific soybean protein material having a reduced content of a lipophilic protein among soybean proteins, and a protein coagulant is adjusted to a pH of 5.5-6.3 using lactic acid fermentation and/or an organic acid. 1. A method for producing a vegetable fresh cheese-like food product , comprising:performing a pH adjustment of an emulsified oil composition which comprises 0.5 to 2.5 wt. % of protein derived from a soybean emulsified composition A, 1.0 to 3.5 wt. % of protein derived from a soybean protein material B, and 0.1 to 0.5 wt. % of a protein coagulant to pH 5.5 to 6.3 using a lactic acid fermentation and/or an organic acid,the soybean emulsified composition A: a soybean emulsified composition having a protein content per dry matter of 25 wt. % or more, a content of lipids, which refers to a content as a chloroform-methanol mixed solvent extract, of 100 wt. % or more with respect to the protein content, and an LCI value, a content of lipophilic proteins included in soybean protein, of 55% or more; andthe soybean protein material B: a soybean protein material having a content of lipophilic proteins included in all proteins of 40% or less as an LCI value and a content of lipids, which refers to a content as a chloroform-methanol mixed solvent extract, with respect to a protein content of less than 10 wt. %.2. The method for producing a vegetable fresh cheese-like food product according to claim 1 , wherein a total amount of the protein derived from the soybean emulsified composition A and the protein derived from the soybean protein material B is 2 to 5 wt. %.3. The method for producing a ...

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Номер записи: 40
01-09-2022 дата публикации

METHOD FOR MANUFACTURING A FOOD PRODUCT COMPRISING MATTER OF DAIRY ORIGIN AND MATTER OF PLANT ORIGIN, AND HYBRID FOOD PRODUCT CONTAINING MATTER OF DAIRY ORIGIN AND MATTER OF PLANT ORIGIN

Номер: US20220272995A1
Автор: MANERA Rémy
Принадлежит:

Disclosed is a method for manufacturing a food product including matter of dairy origin and matter of plant origin, including at least 50 wt % of one or more legumes. Also disclosed is a hybrid food product including matter of dairy origin and matter of plant origin, including at least 50 wt % of one or more legumes. 1. Method for manufacturing a food product , comprising:a) pre-cooking a mixture comprising, relative to the total weight of the mixture, 20-80 wt % dairy matter and 10-80 wt % plant matter comprising at least 50 wt % legume(s), at a rotational speed of 500 and 3000 rpm and a temperature greater than or equal to 65° C. for 1-10 min;b) cooking at a rotational speed between 500 and 3000 rpm and a temperature greater than or equal to 75° C. for 1-20 min;c) cooling the mixture to reach a temperature of less than 98° C.; andd) packaging the mixture in one or more portions or in one or more tubs.2. The method according to claim 1 , wherein the mixture further comprises 2-30 wt % added fat claim 1 , 5-60 wt % water claim 1 , and 0.1-15 wt % flavouring agents claim 1 , relative to the total weight of the mixture.3. The method according to claim 1 , wherein the mixture comprises claim 1 , relative to the total weight of the mixture claim 1 ,a) 20-50 wt % dairy matter;b) 10-50 wt % plant matter, comprising at least 50 wt % legume(s);c) 5-20 wt % added fat;d) 20-50 wt % water; ande) 0.5-10 wt % flavouring agents.4. The method according to claim 1 , wherein the plant matter comprises at least 70 claim 1 , 80 claim 1 , 90 claim 1 , or 95 wt % plant matter from one or more legumes claim 1 , relative to the total weight of the plant matter.5. The method according to claim 1 , wherein the plant matter consists of 100% plant matter from one or more legumes.6. The method according to claim 1 , wherein the legume(s) is/are incorporated in the form of a mixture of grains.7. The method according to claim 1 , wherein the plant matter of leguminous origin is incorporated in ...

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Номер записи: 41
01-09-2022 дата публикации

METHOD FOR MANUFACTURING AN ACIDIFIED PROTEIN PRODUCT FROM CASEIN AND A PRODUCT OBTAINED THEREBY

Номер: US20220273001A1
Автор: MYLLÄRINEN Päivi, NURMI Niko
Принадлежит:

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 relates also the processes for producing such acidified protein products. 113-. (canceled)14. A meat substitute comprising an acidified protein product containing casein , wherein the protein in the acidified protein product is crosslinked , the acidified protein product has a protein content of about 10% (w/w) to about 50% (w/w) and pH of about 4.4 to about 5.0 , and wherein the acidified protein product is fry-proof.15. The meat substitute according to claim 14 , wherein the acidified protein product has a protein content of about 10% to about 23%.16. The meat substitute according to claim 14 , wherein the acidified protein product has a protein content of about 20% to about 50%.17. The meat substitute according to claim 14 , wherein the acidified protein product has a protein content of about 10% to about 23%.18. The meat substitute according to claim 14 , wherein the pH of the acidified protein product is about 4.6 to about 4.9.19. The meat substitute according to claim 14 , wherein the acidified protein product has a fat content is about 0% to about 30%.20. The meat substitute according to claim 14 , wherein the acidified protein product has a salt content is about 0% to about 5%.21. The meat substitute according to claim 14 , wherein the acidified protein product has a salt content of about 0.5% to about 1%.22. The meat substitute according to claim 14 , wherein the acidified protein product has a lactose content of about 0% to about 2%.23. The meat substitute according to claim 14 , wherein the acidified protein product is in the form of grains.24. The meat substitute according to claim 14 , wherein the acidified protein product is in the form of a block pressed from the grains.25. A cheese or cheese-like product comprising the meat ...

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Номер записи: 42
18-05-2017 дата публикации

Automatic beancurd sheet making machine provided with cooling grooves

Номер: US20170135361A1
Автор: LAU Siu Fai
Принадлежит:

The embodiment of the present invention discloses an automatic beancurd sheet making machine provided with cooling grooves. The automatic beancurd sheet making machine consists of a machine frame, a water tank, a soybean milk groove, a soybean milk circulating pump, cooling grooves, air blow pipes, a beancurd sheet collecting drum and conveyor belts. According to the automatic beancurd sheet making machine disclosed by the embodiment of the present invention, continuous sheet picking can be performed on beancurd sheets formed in the soybean milk groove, a condition that the machine needs to be stopped for sheet forming is avoided, and beancurd sheets can realize natural absorption of residual heat of the soybean milk groove on the conveyor belts like original manual work so as to realize drying by airing. The dried beancurd sheets are cut, and then packed, and automatic continuous operation is realized. The production efficiency is improved, the cost is reduced, consistent texture is guaranteed, and the defects of long-time training of skilled workers and anthropic factors are overcome. 1. An automatic beancurd sheet making machine provided with cooling grooves , characterized by comprising a machine frame and a water tank arranged in the machine frame , wherein a soybean milk groove is formed in the upper part of the water tank in a sealing inlaid manner , and steam pipes are arranged in an inner cavity of the water tank; a soybean milk circulating pump is connected below one end of the soybean milk groove , and an upward-sloping conveyor belt is arranged above one end of the soybean milk groove; and one parallel conveyor belt is further arranged above the soybean milk groove , one end of the parallel conveyor belt is connected with the upward-sloping conveyor belt , the other end of the parallel conveyor belt is arranged in the machine frame and is connected with a beancurd sheet collecting drum arranged on one side of the machine frame , and at least one group of ...

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Номер записи: 43
10-06-2021 дата публикации

METHODS AND COMPOSITIONS FOR OILSEED MATERIALS

Номер: US20210169096A1
Автор: Randolph Phaedra
Принадлежит:

Contained, herein, are processes that may be used to produce and compositions of plant-based egg, milk, cheese, and fermented products. Plant-based products may be produced from oilseed materials, squash seed materials, and compositions thereof. Oilseed and squash seed materials may be comminuted, hydrated, curdled, fermented, pressed, aged, or any combination thereof to form plant-based food products. 183.-. (canceled)84Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium thermophilum, Candida colliculosa, Carnobactrium maltaromaticum, Enterococcus faecalis, Issatchenkia orientalis, Kazachstania exigua, Kazachstania unispora, Kocuria varians, Lactobacillus acidipiscis, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus kefiranofaciens, Lactobacillus kefiri, Lactobacillus nodensis, Lactobacillus parabrevis, Lactobacillus paracasei, Lactobacillus parakefiri, Lactobacillus salivarius, Lactobacillus tucceti, Lactococcus lactis, Leuconostoc pseudomesenteroides, Pichia fermentans, Propionibacterium freudenreichii, Pseudomonas fluorescens, Staphylococcus succinus, Streptococcus thermophilus, Streptococcus gallolyticus, Streptococcus salivarius, Yarrowia lipolytica,Zygotorulaspora florentina.. A composition comprising a plant-based fermentation product comprising (i) at least about 5% whole oilseed material by dry weight , (ii) greater than 5% protein by caloric value , and (iii) one or more microorganisms selected from the group consisting of and85. The composition of claim 84 , wherein said composition comprises at least about 10% whole oilseed material by dry weight.86. The composition of claim 84 , wherein said at least about 5% whole oilseed material by dry weight is ...

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Номер записи: 44
15-09-2022 дата публикации

CHEESE ANALOGUE COMPOSITIONS

Номер: US20220287320A1
Автор: Atapattu Chandrani
Принадлежит:

A cheese analogue (or substitute) composition includes a fat source, a starch source and/or a protein source, a leavening agent, and a water source. A method of making the cheese analogue (or substitute) composition includes mixing the fat source, the dry ingredient mixture, the leavening agent, and the water source to form a composition mixture, and heating the composition mixture to form curds. 1. A cheese analogue or cheese substitute composition , comprising:a fat source;a dry ingredient mixture comprising a starch source and/or a protein source;a leavening agent; anda water source.2. The cheese analogue or cheese substitute composition according to claim 1 , further comprising one or more additives.3. The cheese analogue or cheese substitute composition according to claim 2 , wherein the one or more additives comprises one or more acidulants claim 2 , flavor additives emulsifying salts claim 2 , pH adjusters claim 2 , colorants claim 2 , dietary additives claim 2 , and/or humectants.4. The cheese analogue or cheese substitute composition according to claim 1 , wherein the dry ingredient mixture further comprises one or more additives.5. The cheese analogue or cheese substitute composition according to claim 4 , wherein the one or more additives comprises one or more acidulants claim 4 , flavor additives emulsifying salts claim 4 , pH adjusters claim 4 , colorants claim 4 , dietary additives claim 4 , and/or humectants.6. The cheese analogue or cheese substitute composition according to claim 1 , wherein the leavening agent comprises a chemical leavening agent.7. The cheese analogue composition or cheese substitute composition according to claim 6 , wherein the chemical leavening agent comprises sodium bicarbonate.8. The cheese analogue or cheese substitute composition according to claim 6 , wherein the chemical leavening agent comprises baking soda and/or baking powder.9. The cheese analogue or cheese substitute composition according to claim 8 , wherein the ...

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Номер записи: 45
01-06-2017 дата публикации

FOOD COMPRISING PROTEINS MAINLY OF PLANT ORIGIN AND PREPARATION METHOD THEREOF

Номер: US20170150734A1
Автор: "DHUART Jean Baptiste", KANDIL Lamisse, LORAND Jean Paul
Принадлежит:

A food including proteins mainly of plant origin obtainable by a method including the steps consisting of: 2. The food according to claim 1 , wherein the natural source of proteins is chosen from the group consisting of oil-rich claim 1 , oil-protein-rich or protein-rich sources claim 1 , cereal grains claim 1 , seeds and leaves from timber and non-timber forest products and mixtures thereof.3. The food according to claim 1 , wherein the natural source of proteins is chosen from the group consisting of peanut claim 1 , soya claim 1 , cowpea claim 1 , bean claim 1 , pea claim 1 , chickpea claim 1 , lentil claim 1 , sesame claim 1 , quinoa claim 1 , fenugreek claim 1 , sorghum claim 1 , timothy grass claim 1 , millet claim 1 , rice claim 1 , fonio claim 1 , maize claim 1 , locust bean claim 1 , moringa and mixtures thereof.4. The food according to claim 1 , wherein the food ingredient of non-animal origin is organic.5. The food according to claim 4 , wherein the food ingredient of non-animal origin is chosen from oil claim 4 , sugar claim 4 , salt claim 4 , pepper claim 4 , starch claim 4 , sweeteners claim 4 , flavors claim 4 , flavor enhancers claim 4 , aromatics claim 4 , preservatives such as nisin claim 4 , lactic acid claim 4 , malic acid and organic acids in general claim 4 , spices such as ginger and sumbala claim 4 , algae such as spirulina claim 4 , flowers and fruits such as hibiscus claim 4 , strawberry and tomato and mixtures thereof.6. The food according to claim 1 , wherein the food also comprises a protease chosen from endoproteases claim 1 , exoproteases and mixtures thereof.7. The food according to claim 6 , wherein the protease is alkaline subtilisin.8. The food according to claim 1 , wherein said food is chosen from the group consisting of foods of the cheese claim 1 , sauce claim 1 , cream dessert claim 1 , juice claim 1 , spread claim 1 , patty claim 1 , cake mix and pasta type.9. A pulverulent composition comprising the food according to .10. A ...

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Номер записи: 46
09-06-2016 дата публикации

COAGULANT COMPOSITION FOR TOFU AND PRODUCTION PROCESS OF TOFU USING THE SAME

Номер: US20160157505A1
Автор: ASO Shigeki, KODAMA Kyosuke, TOGASHI Hirozumi
Принадлежит: RIKEN VITAMIN CO., LTD.

An object of the present invention is to provide a coagulant composition for tofu exhibiting high dispersibility in soy milk, even when the composition comprises a large proportion of an inorganic salt coagulant. The composition requires no use of a specially designed coagulating machine equipped with a high-speed dispersion mixer, and is thoroughly dispersed in soy milk merely by mixing with conventional low-speed stirrer. The composition coagulates soy milk to give tofu with good taste and good mouthfeel. In particular, the present invention provides a coagulant composition for tofu, the composition comprising (a) an inorganic salt coagulant, (b) a polyglycerol ester of interesterified ricinoleic acid, (c) a lecithin and/or a diacetyltartaric and fatty acid ester of glycerol and (d) an oil component. 1. A coagulant composition for tofu , the composition comprising (a) an inorganic salt coagulant , (b) a polyglycerol ester of interesterified ricinoleic acid , (c) a lecithin and/or a diacetyltartaric and fatty acid ester of glycerol and (d) an oil component.2. The coagulant composition for tofu according to claim 1 , wherein the amount of (a) the inorganic salt coagulant relative to 100% by mass of the coagulant composition for tofu is from 16.5 to 70% by mass as calculated on the anhydrous basis.3. A process for producing tofu claim 1 , the process comprising adding the coagulant composition for tofu according to to hot soy milk claim 1 , anddispersing the coagulant composition for tofu in the hot soy milk with a motionless mixer or a low-speed stirrer to give a hot soy milk mixture.4. A process for producing tofu claim 2 , the process comprising adding the coagulant composition for tofu according to to hot soy milk claim 2 , anddispersing the coagulant composition for tofu in the hot soy milk with a motionless mixer or a low-speed stirrer to give a hot soy milk mixture. The present invention relates to a coagulant composition for tofu having high dispersibility in ...

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Номер записи: 47
14-05-2020 дата публикации

SULFITE-FREE, RAPID SETTING, THERMAL-REVERSIBLE MODIFIED POTATO STARCH GELLING AGENT AND PRODUCTS MADE THEREFROM

Номер: US20200146324A1
Автор: Fuentes Maryvonne, Ganesh Senthil, Lane Christopher, Speranza Adrianne, Stanckiewitz Keith, YANG XIN
Принадлежит:

This specification discloses a potato starch modified to have a narrow carboxylation and viscosity profile, and sulfite levels that are below detection levels by titration. The disclosed starch forms thermal-reversible gels having a fast gelling rate and that are useful in imitation cheese 1. A starch comprising: a carboxylation of between 0.35% and 0.70% , (d.s.b.) , a peak viscosity of between 100 and 220 cP , a final viscosity of between 45 and 100 cP , and a sulfite level of 0 ppm.2. The starch of comprising: a carboxylation of between 0.50% and 0.55% claim 1 , (d.s.b.) claim 1 , having a peak viscosity of between 120 and 200 cP and a final viscosity of between 60 and 75 cP.3. A method of oxidizing a starch comprising:a. mixing unmodified potato starch with water to form a slurry;b. adding a salt to the slurry;d. adding a base to the slurry in sufficient amount to increase the pH of the slurry to between 11 and 12;e. adding oxidizer to the slurry to oxidize the starch until a test slurry using the oxidized starch has a final viscosity between 45 and 100 cP;f. adding sufficient reducing agent to the slurry to neutralize the oxidation reaction;g. adding sufficient acid to reduce the pH of the slurry to about 5.0;h. adding oxidizing agent to the slurry in sufficient amount to neutralize residual reducing reagent in the slurry;i. dewatering the starch slurry.4. The method of further comprising adding sodium hypochlorite as the oxidizer of step e) in sufficient amount to supply between 3.0 and 3.5% active chlorine (d.s.b.).5. The method of further comprising adding sodium hypochlorite as the oxidizer of step e) in sufficient amount to supply 3.3% active chlorine (d.s.b.).6. The method of wherein step e) is run for two hours.7. The method of wherein the peak viscosity of the test sample of step e) is between 100 and 220 cP.8. The method of further comprising testing the slurry after step h) to verify that the sulfite level in the slurry is 0 ppm.9. A starch made ...

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Номер записи: 48
21-05-2020 дата публикации

Nutritional formulations comprising a pea protein isolate

Номер: US20200154753A1
Автор: Elsa Muller, Emmanuelle Moretti, Manuel Barata, Marie Delebarre, Marilyne Guillemant
Принадлежит: Roquette Freres SA

The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

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Номер записи: 49
22-06-2017 дата публикации

SOY-BASED CHEESE

Номер: US20170172169A1
Автор: GRIFFITHS Marjorie Ronan, GRZANICH Stephanie S., Klapholz Sue, VOCCOLA LYNN S.
Принадлежит:

A soy-based cheese is described that includes microbial cultures or acid. The soy-based cheese is meltable and can be sliced, grated or cubed and used in place of American process cheese. The soy-based cheese can be plant-based. 1. A soy-based cheese comprising:a) soy milk;b) a microbial strain;c) a low methyl ester, amidated pectin;d) an oil; and{'i': 'quinoa', 'e) optionally one or more of a salt, a starch, a sugar, a flavoring, an antioxidant, a coloring agent, a gum, an amino acid, , pyruvic acid or a salt form thereof, a preservative, lactic acid, acetic acid, coconut milk, coconut cream, yeast extract, a dried yeast, one or more proteins, lecithin, a flour, a fiber, or cellulose.'}2. The soy-based cheese of claim 1 , wherein said microbial strain is a bacterial strain claim 1 , a yeast strain claim 1 , or a mold strain.3Lactococcus lactis lactisLactococcus lactis cremorisLactococcus lactisStaphylococcusStreptococcus thermophilus. The soy-based cheese of claim 2 , wherein said bacterial strain is selected from the group consisting of (LLL) claim 2 , (LLC) claim 2 , biovar diacetylactis (LLBD) claim 2 , xylosus (SX) claim 2 , and (ST).4. The soy-based cheese of claim 3 , said soy-based cheese comprising two bacterial strains.5. The soy-based cheese of claim 4 , wherein said bacterial strains are ST and SX.6. The soy-based cheese of any one of - claim 4 , said soy-based cheese comprising said starch.7. The soy-based cheese of claim 6 , wherein said starch is potato starch claim 6 , corn starch claim 6 , tapioca claim 6 , rice starch claim 6 , pea starch claim 6 , arrowroot starch claim 6 , or a modified food starch.8. The soy-based cheese of any one of - claim 6 , wherein said oil is canola oil claim 6 , palm fruit oil claim 6 , palm oil claim 6 , palm stearin oil claim 6 , olive oil claim 6 , flaxseed oil claim 6 , sunflower oil claim 6 , coconut oil claim 6 , soybean oil claim 6 , cocoa butter claim 6 , or a margarine containing a mixture of two or more oils.9. ...

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Номер записи: 50
28-05-2020 дата публикации

METHOD FOR PRODUCING CHEESE-FLAVORED SUBSTANCE

Номер: US20200163355A1
Автор: ISHIDA Junya, TAKAHASHI Motofumi, TAMURA Kazuji, YAHIRO Nobutaka
Принадлежит: Meiji Co., Ltd.

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. The present invention can provide a method for producing a cheese-flavored substance which can safely and efficiently produce a cheese-flavored substance having a more natural cheese flavor at low-cost with simple operation. 1. A method for producing a cheese-flavored substance , comprising adding a bacterial cell disrupted product obtained by disrupting lactic acid bacteria and an enzyme to a milk raw material to cause a reaction.2. The method according to claim 1 , comprising disrupting lactic acid bacteria with an acid claim 1 , an alkali or a salt to obtain a bacterial cell disrupted product.3. The method according to claim 1 , comprising disrupting lactic acid bacteria by adding an acid to obtain a bacterial cell disrupted product.4. The method according to claim 1 , wherein the enzyme is one or more selected from the group consisting of protease claim 1 , peptidase claim 1 , and lipase.5. The method according to claim 1 , wherein the milk raw material is one or more selected from the group consisting of cheese claim 1 , butter claim 1 , cream claim 1 , and nonfat dry milk.6. The method according to claim 2 , comprising disrupting lactic acid bacteria by adding an acid to obtain a bacterial cell disrupted product.7. The method according to claim 2 , wherein the enzyme is one or more selected from the group consisting of protease claim 2 , peptidase claim 2 , and lipase.8. The method according to claim 3 , wherein the enzyme is one or more selected from the group consisting of protease claim 3 , peptidase claim 3 , and lipase.9. The method according to claim 2 , wherein the milk raw material is one or more selected from the group consisting of cheese claim 2 , butter claim 2 , cream claim 2 , and nonfat dry milk.10. The method ...

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Номер записи: 51
04-06-2020 дата публикации

PROCESS FOR PRODUCING TOFU COAGULANT

Номер: US20200170271A1
Автор: AMANO Motonari, AWAZU Toru, TAKAI Toichiro, WATANABE Masaaki, YOSHIDA Masahiro
Принадлежит:

A method for producing tofu coagulant includes preparing a water phase of a mineral salt coagulant solution for tofu and an oil phase of a food fat derived from plant materials, and stirring and mixing, while cooling to 50° C. or lower, at least one of the water phase and the oil phase, or cooling to 50° C. or lower immediately after emulsification of the composition stirred and mixed. The tofu coagulant with a W/O type composition is formed. 1. A method for producing tofu coagulant , comprising:preparing a water phase of a mineral salt coagulant solution for tofu and an oil phase of a liquid food fat, andstirring and mixing at least one of the water phase and the oil phase while cooling to 50° C. or lower, or stirring and mixing at least one of the water phase and the oil phase which were cooled to 50° C. or lower, orcooling to 50° C. or lower immediately after emulsification of the composition stirred and mixed,so that the tofu coagulant with a W/O type composition is formed,wherein the W/O type composition does not contain an emulsifier for food including one composition selected from the group consisting of polyglycerol esters of fatty acids, phospholipids, and monoacylglycerol as an additive,the mineral salt coagulant solution contains at least one selected from the group consisting of magnesium chloride, calcium chloride, magnesium sulfate, and crude seawater magnesium chloride,a concentration of the mineral salt coagulant solution is 2-6.1M, andthe food fat contains 1.0-20% of diacylglycerol relative to a total weight of the food fat.2. A method for producing tofu coagulant according to claim 1 , wherein the water phase of the mineral salt coagulant solution is added to the oil phase of the food fat is added between 1:0.25 and 1:3.3. A method for producing tofu coagulant according to claim 1 , wherein the food fat is a plant-derived ingredient and comprises 0.1% of less of phospholipid claim 1 , 1% or less of monoacylglycerol claim 1 , and 98% or less of ...

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Номер записи: 52
27-06-2019 дата публикации

FUNCTONAL MUNG BEAN-DERIVER COMPOSITIONS

Номер: US20190191735A1
Автор: Bansal-Mutalik Ritu, Blide Siddharth, Flatt James, Gibson Brenna, Hall Camilla, Jakubasch Malgorzata, Kleiner Jake, Lanquar Viviane, Mahadevan Swetha, Niekoval Trevor, PARK Nathaniel, Proulx Jade, Roche Ben, Xu Meng
Принадлежит:

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate. 1. A purified mung bean protein isolate comprisinga mung bean protein content of at least 60% by weight;a globulin-type protein content of at least 50% by weight of the plant protein;a reduced oxidative enzyme activity relative to an otherwise unmodified source of the plant protein; andone or more modulated organoleptic properties that differ from the otherwise unmodified source of the mung bean protein.2. The purified mung bean protein isolate of claim 1 , characterized in that its isoelectric point ranges from about pH 5.2 to about pH 6.0.3. The purified mung bean protein isolate of claim 1 , characterized in that its isoelectric point ranges from about pH 5.4 to about pH 6.0.4. The purified mung bean protein isolate of claim 1 , characterized in that its isoelectric point ranges from about pH 5.6 to about pH 6.0.5. The purified mung bean protein isolate of claim 1 , characterized in that its isoelectric point is pH 5.6 claim 1 , 5.7 claim 1 , 5.8 claim 1 , 5.9 or 6.0.6. The purified mung bean protein isolate of any one of to claim 1 , wherein the modulated organoleptic properties comprise a reduction or absence in one or more of the following: astringent claim 1 , beany ...

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Номер записи: 53
11-07-2019 дата публикации

Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom

Номер: US20190208796A1
Автор: Donald L. Crank
Принадлежит: SPECIALTY PROTEIN PRODUCERS Inc

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

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Номер записи: 54
10-08-2017 дата публикации

MILK-BASED ALTERNATIVE PRODUCT AND METHOD FOR PRODUCING THE SAME

Номер: US20170223978A1
Автор: Domazakis Emmanouil, PAPADAKIS Peter
Принадлежит:

The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed. 1. A method for producing a cheese alternative product comprising the steps of:a) providing edible oil at a temperature of about 50 to 55° C.,b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,d) subjecting the mixture to mild homogenization at about 10 bar,e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,f) cooling the pasteurized mixture to about 4 to 6° C.,g) subjecting the mixture to a curd formation,h) performing a curd and whey separation,wherein a cheese alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.218-. (canceled) This application is a continuation application of U.S. patent application Ser. No. 13/202,562, filed on Aug. 19, 2011, now abandoned, which, in turn, is the U.S. National Stage of International Application Serial No.: PCT/EP2010/069282, filed Dec. 9, 2010, which claims the benefit of European Application No. 0938603.9, filed on Dec. 11, 2009. The entire teachings of the above ...

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Номер записи: 55
18-07-2019 дата публикации

FOOD PRODUCTS COMPRISING MILK PROTEINS AND NON-ANIMAL PROTEINS, AND METHODS OF PRODUCING THE SAME

Номер: US20190216106A1
Автор: Geistlinger Timothy, Jhala Ravirajsinh, Krueger Kate Patricia, Ramesh Balakrishnan
Принадлежит:

Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same. 1143-. (canceled)144. A food product comprising one or more native and/or recombinant milk proteins and one or more native and/or recombinant non-animal proteins and that has desirable attributes.145. A food product of wherein the food product resembles a dairy product.146. A food product of wherein the one or more native and/or recombinant milk proteins and the one or more native and/or recombinant non-animal proteins comprise only non-purified milk protein and/or non-purified non-animal protein.147. A food product of wherein the one or more native and/or recombinant milk proteins and the one or more native and/or recombinant non-animal proteins comprise at least some partially purified milk protein and/or partially purified non-animal protein.148. A food product of wherein the one or more native and/or recombinant milk proteins and the one or more native and/or recombinant non-animal proteins comprise at least some purified milk protein and/or purified non-animal protein.149. A food product of which comprises more than 100 claim 144 , more than 50 claim 144 , more than 40 claim 144 , more than 30 claim 144 , more than 20 claim 144 , more than 15 claim 144 , more than 10 claim 144 , more than 5 claim 144 , or more than 2; or no more than 10 claim 144 , no more than 5 claim 144 , no more than 4 claim 144 , no more than 3 claim 144 , or no more than 2 different types of native and/or recombinant proteins.150. A food product of which comprises more than 50% claim 144 , more than 60% claim 144 , more than 70% claim 144 , more than 80% claim 144 , more than 90% claim 144 , or more than 95% by weight of a single type of native and/or recombinant protein.151. A food product of which comprises less than 50% claim 144 , less than 40% claim 144 , less than 30% claim 144 , less than 20% claim 144 , less than 10% claim 144 , or less than 5% by weight of a single ...

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Номер записи: 56
19-08-2021 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20210251251A1
Автор: "BROWN PATRICK OREILLY", CASINO MONTE, Cohn Elysia, Eisen Michael, Holz-Schietinger Celeste, Klapholz Sue, Prevot Jean, VARADAN RANJANI
Принадлежит:

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. 1. A non-dairy cheese replica comprising a coacervate comprising one or more isolated and purified proteins from a non-animal source.2. The non-dairy cheese replica of claim 1 , wherein said one or more isolated and purified proteins are plant proteins.3. The non-dairy cheese replica of claim 2 , wherein said one or more isolated and purified plant proteins are selected from the group consisting of seed storage proteins claim 2 , Lupine proteins claim 2 , legume proteins claim 2 , chickpea proteins claim 2 , soy proteins claim 2 , and lentil proteins.4. The non-dairy cheese replica of claim 3 , wherein said legume proteins comprise pea proteins selected from the group consisting of pea vicilins and pea legumins.5. The non-dairy cheese replica of claim 2 , wherein said plant proteins are selected from the group consisting of a seed storage protein and an oil body protein.6. (canceled)7. The non-dairy cheese replica of claim 5 , wherein said oil body protein is an oleosin claim 5 , a caloleosin claim 5 , or a steroleosin.8. The non-dairy cheese replica of claim 2 , wherein said plant proteins are selected from the group consisting of ribosomal proteins claim 2 , actin claim 2 , hexokinase claim 2 , lactate dehydrogenase claim 2 , fructose bisphosphate aldolase claim 2 , phosphofructokinases claim 2 , triose phosphate isomerases claim 2 , phosphoglycerate kinases claim 2 , phosphoglycerate mutases claim 2 , enolases claim 2 , pyruvate kinases claim 2 , proteases claim 2 , lipases claim 2 , amylases claim 2 , glycoproteins claim 2 , lectins claim 2 , mucins claim 2 , glyceraldehyde-3-phosphate dehydrogenases claim 2 , pyruvate decarboxylases claim 2 , actins claim 2 , translation elongation factors claim 2 , histones claim 2 , ribulose-1 claim 2 ,5-bisphosphate carboxylase oxygenase (rubisco ...

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Номер записи: 57
09-07-2020 дата публикации

SOYBEAN TRANSGENIC EVENT MON87751 AND METHODS FOR DETECTION AND USE THEREOF

Номер: US20200216917A1
Автор: Beazley Kim A., BURNS Wen C., Cole, II Robert H., MacRae Ted C., MIKLOS John A., Ruschke Lisa G., Tian Kairong, Wei Liping, Wu Kunsheng
Принадлежит:

The invention provides a transgenic event MON87751, plants, plant cells, seeds, plant parts, progeny plants, and commodity products comprising event MON87751. The invention also provides polynucleotides specific for event MON87751, plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides for event MON87751. The invention also provides methods related to event MON87751. 14-. (canceled)5. A recombinant DNA molecule comprising a nucleotide sequence selected from the group consisting of SEQ ID NO:22 , SEQ ID NO:23 , SEQ ID NO:24 , and SEQ ID NO:25.6. (canceled)7. A method of detecting the presence of a DNA molecule diagnostic for soybean event MON87751 DNA in a sample , said method comprising{'claim-ref': {'@idref': 'CLM-00005', 'claim 5'}, 'detecting the presence of the recombinant DNA molecule of in said sample.'}825-. (canceled)26. A soybean plant cell comprising the recombinant DNA molecule of .27. A soybean plant part comprising the recombinant DNA molecule of .28. A soybean plant comprising the recombinant DNA molecule of .29. A microorganism comprising the recombinant DNA molecule of .30. A method of producing soybean seed comprising crossing the plant of with itself or a second soybean plant. This application claims the benefit of U.S. provisional application No. 61/834,899 filed Jun. 14, 2013, which is herein incorporated by reference in its entirety.The Sequence listing contained in the file named MONS357US_ST25.txt, which is 42.9 kilobytes (size as measured in Microsoft Windows®), and was created on May 28, 2014, is filed herewith by electronic submission and is incorporated by reference herein.The invention relates to a transgenic (soybean) event referred to as MON87751. The event provides two different modes of action of resistance from lepidopteran infestations of soybean by providing a unique combination of insecticidal toxin proteins not previously available in soybean plants. The combination of these insecticidal toxin ...

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Номер записи: 58
16-08-2018 дата публикации

POWDER COMPOSITION FOR PREPARING DAIRY-FREE CHEESE

Номер: US20180228176A1
Автор: Tedesco Laura
Принадлежит: DESARROLLOS Y PROMOCIONES VEGETARIANAS, S.L.

A powder composition for preparing dairy-free cheese. This composition includes a combination of legume protein, hydroxypropylated starch phosphate, tapioca flour, carrageenan, locust bean gum and lactic acid. It also relates to a package with this composition, to its use for preparing dairy-free cheese, to a process for preparing dairy-free cheese, to the dairy-free cheese having the composition, and to a food product comprising this dairy-free cheese. 1. A powder composition for preparing dairy-free cheese , comprising:a) legume protein,b) hydroxypropylated starch phosphate,c) carrageenan,d) locust bean gum,e) tapioca flour, andf) lactic acid.2. The composition according to claim 1 , wherein the legume protein is pea protein and/or soy protein.3. The composition according to claim 1 , wherein the content of legume protein is comprised between 30% and 70% by weight based on the total weight of the powder composition.4. The composition according to claim 1 , wherein the content of hydroxypropylated starch phosphate is comprised between 10% and 20% by weight based on the total weight of the powder composition.5. The composition according to claim 1 , wherein the content of carrageenan is comprised between 2% and 15% by weight based on the total weight of the powder composition.6. The composition according to claim 1 , wherein the content of locust bean gum is comprised between 0.1% and 6% by weight based on the total weight of the powder composition.7. The composition according to claim 1 , wherein the content of tapioca flour is comprised between 1% and 10% by weight based on the total weight of the powder composition.8. The composition according to claim 1 , wherein the content of lactic acid is comprised between 0.5% and 10% by weight based on the total weight of the powder composition.9. The composition according to claim 1 , wherein it additionally comprises at least one component selected from the group sodium chloride claim 1 , aroma claim 1 , vitamins claim 1 ...

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Номер записи: 59
10-09-2015 дата публикации

PROTEIN COMPOSITION FOR USE AS A CHEESE SUBSTITUTE

Номер: US20150250196A1
Автор: Zink Ralf
Принадлежит:

The proposal is for a protein composition intended for use as a cheese substitute and obtainable by 113-. (canceled)14. A protein composition for use as cheese substitute , obtainable by(a) dewatering fermented, sour or acidified milk or corresponding milk products to a residual moisture content of 0.5 to 4 wt. %,(b) adding flavourings and/or colourings and also, optionally, further food additives to the dried composition thus obtained, and(c) allowing the resulting mixture to swell with water or steam15. The composition of claim 14 , wherein the fermented claim 14 , sour or acidified milk or the corresponding milk products are selected from the group consisting of soured milk claim 14 , fermented milk claim 14 , yoghurt claim 14 , kefir claim 14 , quark claim 14 , acid whey and mixtures thereof.16. The composition of claim 14 , wherein the further food additives are selected from the group consisting of sweeteners claim 14 , food acids claim 14 , acidity regulators claim 14 , thickeners claim 14 , prebiotics claim 14 , probiotics claim 14 , flavour enhancers claim 14 , flavour-masking agents claim 14 , antioxidants and mixtures thereof.17. The composition of claim 14 , wherein the flavourings and colourings and also claim 14 , optionally claim 14 , the further additives are present in amounts of 0.1 to 10 wt. %.18. A process for producing a protein composition with cheese texture claim 14 , comprising the following steps:(a) dewatering fermented, sour or acidified milk or corresponding milk products to a residual moisture content of 0.5 to 4 wt. %,(b) adding flavourings and/or colouring and also, optionally, urther food additives to the dried composition thus obtained, and(c) allowing the resulting mixture to swell with water or steam, wherein step (c) takes place at temperatures in the range from 50 to 150° C.19. The process of claim 18 , wherein the starting materials are subjected to vacuum drying claim 18 , spray drying or freeze drying.20. The process of claim ...

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Номер записи: 60
30-08-2018 дата публикации

CREAM CHEESE-LIKE FOOD PRODUCT AND PRODUCTION METHOD

Номер: US20180242622A1
Автор: HERRMANN Dirk, Mahler Marie-Luise, ROTHER Matthias
Принадлежит: HOCHLAND SE

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, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 μm, preferably between 10 and 40 μm, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 μm, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 μm in relation to the non-macerated state. 1. A method for producing a cream cheese-like food product , comprising the steps:providing a mass of comminuted nuts and/or seeds;adding water to the mass and obtaining a pumpable mass, achieving a proportion by weight of dry mass of the pumpable mass <80%; the food product obtained has, in an undisrupted state, a particle size distribution which is characterized by a particle size distribution, as measured in distilled water using a laser diffraction spectrometer, having a mean particle diameter x50,3<100 μm, and also by at least one peak at a particle diameter x3>10 μm,', 'and such that', 'the food product has, in a partially disrupted state obtained by mixing one part by weight of the food product with nine parts by weight of an SDS-EDTA solution (0.25% SDS; 0.25% EDTA), a particle size distribution, as measured in distilled water using a laser diffraction spectrometer, which has, compared to the undisrupted state, at least one additional peak at a particle diameter x3<10 μm,, 'obtaining the food product from the pumpable mass by heating to a temperature from a temperature range between 65° ...

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Номер записи: 61
06-09-2018 дата публикации

DRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT

Номер: US20180249728A1
Автор: Fannon John, Galal Mostafa
Принадлежит:

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles. 12-. (canceled)3. A pre-filled cheese extender package having a dry blend as substantially free of casein comprisinga. 50%-60% modified food starch;b. 13%-16% whey;c. 9%-20% emulsifiers;d. 2%-6% gums; ande. less than 1% oil;wherein an analogue cheese, substantially free of casein and formed from the dry blend, water, and a fat at between 145° F. and 180° F., is firm enough for shredding and slicing and is emulsion stable during processing and melting.4. The prefilled cheese extender package as recited in claim 3 , wherein said dry blend further comprises up to 5% of an acidulant.5. The prefilled cheese extender package as recited in claim 4 , wherein said acidulant is chosen from acetic acid claim 4 , citric acid claim 4 , fumaric acid claim 4 , lactic acid claim 4 , malic acid claim 4 , phosphoric acid claim 4 , and tartaric acid.6. The prefilled cheese extender package as recited in claim 5 , wherein said acidulant is chosen from citric acid claim 5 , lactic acid claim 5 , and acetic acid.78-. (canceled)9. The prefilled cheese extender package as recited in claim 3 , wherein said dry blend further comprises a native food starch.10. The prefilled cheese extender package as recited in claim 3 , wherein said dry blend further comprises gelatin.11. The prefilled cheese extender package as recited in claim 3 , wherein said emulsifier is chosen from Alkaline Sodium Aluminum Phosphate claim 3 , sodium citrate claim 3 , trisodium phosphate claim 3 , and disodium phosphate.12. The prefilled cheese extender package as recited in claim 11 , wherein at least half of said emulsifier is Alkaline Sodium Aluminum Phosphate.13. The prefilled cheese extender package as recited in claim 3 , wherein said dry blend contains less than 10% water.14. The prefilled cheese extender package as recited in claim 13 , wherein said dry blend contains less than ...

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Номер записи: 62
15-08-2019 дата публикации

Composition for imparting/enhancing cheese flavor, method for producing composition for imparting/enhancing cheese flavor, method for imparting cheese flavor to foods or enhancing cheese flavor of foods, and method for producing foods with imparted/enhanced cheese flavor

Номер: US20190246671A1
Автор: Jun IMAGI, Mika NISHIWAKI
Принадлежит: J Oil Mills Inc

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 imparting/enhancing cheese flavour; a method for imparting cheese flavour to foods or enhancing the cheese flavour of foods; and a method for producing foods with imparted/enhanced cheese flavour. The composition for imparting/enhancing cheese flavour has, as an active ingredient, an oxidized oil or fat which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat. Furthermore, in the method for imparting cheese flavour to foods or enhancing the cheese flavour of foods, an oxidized oil or fat, which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat, is added to a food. Moreover, in the method for producing foods with imparted/enhanced cheese flavour, the composition for imparting/enhancing cheese flavour is added to a food. The present invention is particularly and preferably applicable to foods including cheese.

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Номер записи: 63
21-10-2021 дата публикации

CHEESE-LIKE FOOD

Номер: US20210321635A1
Автор: Hiraoka Minako, MATSUSHIMA Miyuki, NOGAMI Hirofumi, Sadakane Tadayoshi, Sakurai Shunsuke
Принадлежит:

The present invention pertains to: a cheese-like food, preferably a cheese-like food having a texture inherent to cheese and a high heat meltability; a method for manufacturing a cheese-like food; and a method for improving the heat meltability of a cheese-like food. The cheese-like food according to the present invention, which comprises 2-30 mass % inclusive of an acetylated oxidized starch, 10-35 mass % inclusive of an edible fat or oil, and 30-65 mass % inclusive of water, is characterized in that the solid fat content at 10° C. of the edible fat or oil is 20-95% inclusive. 1. A cheese-like food comprising 2 to 30% by mass of an acetylated oxidized starch , 10 to 35% by mass of an edible fat or oil and 30 to 65% by mass of water , wherein the solid fat content in the edible fat or oil at 10° C. is 20 to 95%.2. The cheese-like food according to claim 1 , comprising 1 to 19% by mass of an acid-treated starch.3. The cheese-like food according to claim 1 , wherein the content of the acetylated oxidized starch is 8 to 250 parts by mass relative to 100 parts by mass of the content of the edible fat or oil in the cheese-like food.4. The cheese-like food according to claim 1 , wherein the solid fat content in the edible fat or oil at 35° C. is 0 to 10%.5. The cheese-like food according to claim 1 , which is to be heated.6. A food comprising the cheese-like food according to .7. A method for producing a cheese-like food claim 1 , the method comprising:preparing a mixture comprising water, an acetylated oxidized starch and an edible fat or oil;heating and stirring the mixture to obtain an emulsified liquid; andcooling the emulsified liquid,wherein the cheese-like food comprises 2 to 30% by mass of the acetylated oxidized starch, 10 to 35% by mass of the edible fat or oil and 30 to 65% by mass of water, and wherein the solid fat content in the edible fat or oil at 10° C. is 20 to 95%.8. A method for improving the heat meltability of a cheese-like food comprising an edible ...

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Номер записи: 64
28-10-2021 дата публикации

Methods and Systems for Processing Non-Dairy Cheese

Номер: US20210329935A1
Автор: Barbera Meghan
Принадлежит:

The present disclosure provides an exemplary method for producing non-dairy cheese. In some embodiments, this novel process of making non-dairy cheese may be similar to the manufacturing of traditional dairy cheese. In some aspects, the seeds used in this process may be used for the production of other products that may or may not be related to the non-dairy cheese production. In some embodiments, different cultures may be added to the non-dairy cheese to give it different textures, chemical balances, tastes, and other attributes, as non-limiting examples. In some implementations, throughout the process, the pH and moisture levels may be monitored, which may ensure the mixture reaches target levels at each step of the process. In some aspects, other criteria based on weight of cheese, amount of culture added, and other non-limiting factors may impact the production of the non-dairy cheese. 1. A method for processing non-dairy cheese , the method comprising:adding water to a seed-based milk;heating the seed-based milk to a predefined curdling temperature;curdling the seed-based milk;cooling the seed-based milk to a predefined cooling temperature;creating a mixture by adding at least one culture to the seed-based milk;fermenting the mixture at a predefined fermenting temperature;draining non-dairy whey from the mixture; andremoving a cheese from the mixture.2. The method of claim 1 , wherein the seed-based milk comprises a manufactured milk.3. The method of claim 1 , further comprising creating the seed-based milk.4. The method of claim 3 , wherein creating the seed-based milk further comprises:blending seeds and water; andstraining pulp from the seed-based milk.5. The method of claim 4 , wherein the pulp is used for other products.6. The method of claim 1 , wherein the at least one culture comprises a plurality of culture types.7. The method of claim 1 , further comprising measuring curdle size claim 1 , wherein curdling occurs until curdles comprise a predefined ...

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Номер записи: 65
13-08-2020 дата публикации

EQUOL-CONTAINING EXTRACT, METHOD FOR PRODUCTION THEREOF, METHOD FOR EXTRACTION OF EQUOL, AND EQUOL-CONTAINING FOOD

Номер: US20200253251A1
Автор: HANYA Izumi, IMADA Takuma, KAMEDA Kyoko, Kishimoto Takuya, MATSUMOTO Toshiaki, MATSUOKA Kunihiko, TADANO Kentaro, TAKI Takao, TOMINAGA Michiaki, TSUJI Machiko, TSUNEISHI Hiromasa, UCHIYAMA Yuko, VALDES-GONZALEZ Tania
Принадлежит: OTSUKA PHARMACEUTICAL CO., LTD.

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. 126-. (canceled)27. A drink composition comprising (a) and (b):(a) equol; and(b) ornithine,wherein the equol and ornithine are present in a fermented substance obtained by fermenting a material containing at least one daidzein compound selected from the group consisting of daidzein glycosides, daidzein and dihydrodaidzein.28. The drink composition according to claim 27 ,wherein the drink composition is at least one member selected from the group consisting of sparkling water, orange-flavored carbonated beverage containing no orange juice, low-calorie cola, carbonated apple beverage, carbonated grape beverage, beverage containing orange juice, low calorie beverage containing fruit juice, sugarless near water, sports drink, yogurt drink, lactic acid bacteria beverage, low-calorie sour milk beverage, cream soda, beverage containing apple juice, soft drink, beverage containing orange juice, oolong tea, tea with lemon, sour milk beverage, beverage containing vitamins, green tea, powered orange juice drink, amino acid drink and energy drink.29. The drink composition according to claim 27 ,wherein the drink composition contains (c) at least one member selected from the group consisting of citric acid, sodium citrate, ascorbic acid, sodium L-ascorbate, lactic acid and malic acid, in a range of 0.003 to 5 wt %.30. A yoghurt composition comprising (a) claim 27 , (b) and (d):(a) equol;(b) ornithine; and,(d) starter yoghurt,wherein the equol and ornithine are present in a fermented substance obtained by fermenting a material containing at least one daidzein compound selected from the group consisting of daidzein glycosides, daidzein and dihydrodaidzein. This is a Divisional of U.S. patent application Ser. No. 12/664,298 filed Dec. 11, 2009, which is a 371 National Stage Entry of PCT/ ...

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Номер записи: 66
28-09-2017 дата публикации

METHOD FOR PRODUCING UNIFORMLY COLORED TOFU

Номер: US20170273329A1
Автор: MIZOGUCHI Yasushi, MORI Yasunao, TAKADA Yoshinori
Принадлежит:

In accordance with the present invention, there is provided a method for producing colored tofu, the method comprising a step of preparing a liquid dispersion constituted by a colorant and a paste or powder of vegetables or fruit uniformly dispersed in sugar alcohol or a dilute aqueous solution thereof; a step of preparing a liquid soy milk mixture by uniformly mixing the liquid dispersion, soy milk, and a coagulating agent; and a step of coagulating the liquid soy milk mixture to produce tofu. 1. A method for producing colored tofu , the method comprising steps of:preparing a liquid dispersion constituted by a colorant and a paste or powder of vegetables or fruit uniformly dispersed in sugar alcohol or a dilute aqueous solution thereof;preparing a liquid soy milk mixture by uniformly mixing the liquid dispersion, soy milk, and a coagulating agent; andcoagulating the liquid soy milk mixture to produce tofu.2. The method for producing colored tofu according to claim 1 , wherein the step of preparing the liquid dispersion uses a paste or powder of vegetables or fruit having a particle size of 20 mesh or smaller.3. The method for producing colored tofu according to claim 1 , wherein the step of preparing the liquid dispersion uses a paste or powder of vegetables or fruit having a particle size of 30 mesh or smaller.4. The method for producing colored tofu according to claim 1 , wherein the step of preparing the liquid dispersion comprises a step of further dispersing a thickener within the sugar alcohol or dilute aqueous solution thereof in an amount equivalent to 0.05-1.0% by weight with respect to the total weight of the liquid dispersion.5. The method for producing colored tofu according to claim 1 , wherein the step of preparing the liquid dispersion comprises a step of further dispersing a thickener within the sugar alcohol or dilute aqueous solution thereof in an amount equivalent to 0.1-0.5% by weight with respect to the total weight of the liquid dispersion. ...

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Номер записи: 67
18-12-2014 дата публикации

Soybean transgenic event mon87751 and methods for detection and use thereof

Номер: US20140373191A1
Автор: II Robert H. Cole, John A. Miklos, Kairong Tian, Kim A. Beazley, Kunsheng Wu, Liping Wei, Lisa G. RUSCHKE, Ted C. Macrae, Wen C. Burns
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention provides a transgenic Glycine max event MON87751, plants, plant cells, seeds, plant parts, progeny plants, and commodity products comprising event MON87751. The invention also provides polynucleotides specific for event MON87751, plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides for event MON87751. The invention also provides methods related to event MON87751.

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Номер записи: 68
22-10-2015 дата публикации

Solid fermented soy milk product and process for manufacturing same

Номер: US20150296823A1
Автор: Norihiko Tsuchimoto
Принадлежит: Sapporo Holdings Ltd

The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria.

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Номер записи: 69
11-10-2018 дата публикации

System and Method for Producing a Non-Dairy Cheese Product

Номер: US20180289028A1
Автор: Aleshire Jennifer Lynn, Behr Wendy Kay, Min Xiaoyu, SMITH Joshua James
Принадлежит:

A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product. 1. A method , comprising:adding dextrose, sodium citrate, and plant-based protein to a coconut milk;pasteurizing the coconut milk;fermenting the coconut milk with lactic acid bacteria; one or more gums comprising Xanthan gum and Konjac gum; and', 'one or more starches comprising de-branched waxy starch;, 'mixing the fermented coconut milk with dry ingredients, the dry ingredients comprisingheating the fermented coconut milk and dry ingredients to at least 180 degrees Fahrenheit;mixing oil into the fermented coconut milk in an in-line high shear mixer creating an oil-coconut milk mixture;circulating the oil-coconut milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less;removing air from the oil-coconut milk mixture to yield a product;packaging the product;separating layers of packaged product allowing air to circulate between layers; andcooling the product to 40 degrees Fahrenheit or cooler using refrigerated air.2. A method for producing a non-dairy cheese product , comprisingfermenting a non-dairy milk with lactic acid bacteria; one or more gums; and', 'one or more starches;, 'mixing the fermented non-dairy milk with dry ...

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Номер записи: 70
29-10-2015 дата публикации

Methods and compositions for consumables

Номер: US20150305361A1
Автор: Celeste Holz-Schietinger, Elysia Cohn, Jean Prevot, Michael Eisen, Monte CASINO, Patrick O&#39;reilly Brown, Ranjani Varadan, Sue Klapholz
Принадлежит: Impossible Foods Inc

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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Номер записи: 71
10-09-2020 дата публикации

Product analogs or components of such analogs and processes for making same

Номер: US20200281224A1
Автор: Amanda STILES, Lance Kizer, Neil Renninger
Принадлежит: Ripple Foods PBC

Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

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Номер записи: 72
25-10-2018 дата публикации

A METHOD FOR MANUFACTURING AN ACIDIFIED PROTEIN PRODUCT FROM CASEIN AND A PRODUCT OBTAINED THEREBY

Номер: US20180303125A1
Автор: MYLLÄRINEN Päivi, NURMI Niko
Принадлежит:

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 relates also the processes for producing such acidified protein products. 1. A process for manufacturing an acidified protein product comprising the steps of:a) providing a casein containing raw material,b) subjecting the raw material to an acidification step, wherein a crosslinking enzyme, an acidifier and optionally calcium solution are added to the raw material to form a gel having pH in the range of 4.4-5.0,c) cutting the formed gel into mass formed of grains and/or cubes and subjecting the mass to a scalding step, wherein the temperature of the mass is raised up to a range from about 45° C. to about 90° C. under stirring to form a scalded mass,d) separating the water portion from the scalded mass to provide an acidified protein product in the form of grains,e) optionally pressing the grains into a block,f) optionally seasoning and/or packing the grains or the block.2. The process according to claim 1 , wherein the process comprises the steps of:a1) providing raw materials comprising a casein containing material having a protein content of 2.5%-5.0% (w/w), a crosslinking enzyme, an acidifier, and optionally a calcium solution,b) subjecting the casein containing material to an acidification step, wherein a crosslinking enzyme, an acidifier and optionally calcium solution are added to the raw material to form a gel having pH in the range of 4.4-5.0,c) cutting the formed gel into mass formed of grains and/or cubes and subjecting the mass to a scalding step, wherein the temperature of the mass is raised up to a range from about 45° C. to about 90° C. under stirring to form a scalded mass,d) separating the water portion from the scalded mass to provide an acidified protein product in the form of grains,e) optionally pressing the grains into ...

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Номер записи: 73
25-10-2018 дата публикации

Continuous shaping machine for bean curds

Номер: US20180303150A1
Автор: Motonari Amano, Shimpei Nishimura, Taku Kitaura, Toichiro Takai, Toru Awazu, Toshiaki Shinde, Yoshihiro Morita, Yoshihito ASAMI, Yutaka Taneda
Принадлежит: House Foods Corp

In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.

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Номер записи: 74
08-11-2018 дата публикации

VARIANTS OF CHYMOSIN WITH IMPROVED MILK-CLOTTING PROPERTIES

Номер: US20180317510A1
Автор: HANSEN Sari Charlotte, JACOBSEN Jonas, JEPPESEN lben, Lund Martin, VAN DEN BRINK Johannes Maarten
Принадлежит: CHR. HANSEN A/S

Variants of chymosin with improved milk-clotting properties. 115- (canceled)16. A method for making an isolated chymosin polypeptide variant comprising:(a) producing a chymosin polypeptide variant having an alteration at one or more positions in its amino acid sequence relative to a parent polypeptide having chymosin activity, wherein the parent polypeptide has at least 65% sequence identity with the mature polypeptide from amino acid position 59 to amino acid position 381 of SEQ ID NO: 1 (bovine chymosin), wherein the alteration comprises a substitution at an amino acid position corresponding to position 311 as determined by an alignment of the amino acid sequence of the parent polypeptide with the amino acid sequence of the polypeptide of SEQ ID NO: 1, and(b) isolating the polypeptide variant of step (a), thereby obtaining the isolated chymosin polypeptide variant,wherein the variant has fewer than 30 amino acid alterations in the region from amino acid position 59 to amino acid position 381 as compared to the mature polypeptide from amino acid position 59 to amino acid position 381 of SEQ ID NO: 1 or as compared to the mature polypeptide from amino acid position 59 to amino acid position 381of SEQ ID NO: 2 (camel chymosin), as determined by an alignment of the amino acid sequence of the variant with the amino acid sequence of SEQ ID NO: 1 or SEQ ID NO:2, respectively, and has chymosin activity.17. The method of claim 16 , wherein the isolated chymosin polypeptide variant has a chymosin activity giving a higher clotting activity to proteolytical activity (C/P) ratio as compared to the C/P ratio of bovine chymosin comprising the mature polypeptide of SEQ ID NO: 1 claim 16 , and a chymosin activity giving a higher C/P ratio as compared to the C/P ratio of camel chymosin comprising the mature polypeptide of SEQ ID NO: 2.18. The method of claim 16 , wherein the alteration comprises the amino acid substitution L311I.19. The method of claim 16 , wherein the alteration ...

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Номер записи: 75
24-11-2016 дата публикации

SOLID PROTEIN PREPARATIONS

Номер: US20160338370A1
Автор: May Martin
Принадлежит:

A solid protein preparation is proposed which is obtainable in that 1. A solid protein preparation , obtainable by(a) feeding proteins from natural sources into a screw extruder,(b) adding rennet to the mass during the extrusion operation, and(c) shaping the extruded mass after it leaves the extruder.2. A method for production of a protein preparation , comprising(a) feeding proteins from natural sources into a screw extruder,(b) adding rennet to the mass during the extrusion operation, and(c) shaping the extruded mass of step (b) after it leaves the extruder.3. The method of claim 2 , wherein proteins are used which are selected from the group consisting of plant proteins claim 2 , milk proteins and mixtures thereof.4. The method of claim 3 , comprising using wheat proteins claim 3 , pea proteins or potato proteins.5. The method of claim 2 , comprising using milk proteins and/or whey proteins.6. The method of claim 2 , comprising using proteins having a dry matter in the range from about 15 to about 60% by weight.7. The method of claim 2 , comprising using proteins that contain casein and/or lactose as further components.8. The method of claim 2 , wherein the extrusion is carried out in a double-screw extruder.9. The method of claim 2 , wherein the extrusion is carried out at a temperature in the range from about 50 to about 150° C.—based on the extruder barrel temperature.10. The method of claim 2 , wherein the extrusion is carried out at a pressure from about 1 to about 300 bar.11. The method of claim 2 , wherein the extrusion is carried out with a throughput from about 200 to about 7000 kg/h.12. The method of claim 2 , comprising adding a food acid source as denaturant to the mass during the extrusion claim 2 , which food acid source is selected from the group consisting of citric acid claim 2 , lactic acid claim 2 , glucono-delta-lactone and mixtures thereof.13. (canceled)14. The method of claim 2 , comprising adding starter cultures claim 2 , probiotic ...

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Номер записи: 76
15-11-2018 дата публикации

METHOD OF MAKING DRIED FOOD PRODUCTS

Номер: US20180325149A1
Автор: Durance Timothy D., ZHANG Guopeng
Принадлежит:

A process for making a shelf-stable food, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. A block of tofu or wheat gluten is first frozen so as to cause the formation of ice crystals that form cavities within the block. The frozen block is then thawed, cut into smaller pieces and drained of excess water. The thawed pieces are dried in a microwave-vacuum dehydrator to produce a crunchy food product. 1. A method of making a food product , comprising:(a) freezing a piece of food comprising one of tofu and wheat gluten;(b) thawing the frozen piece of food; and(c) drying the thawed piece of food in a microwave-vacuum dehydrator to produce a crunchy food product.2. A method according to claim 1 , wherein step (a) forms ice crystals within the piece of food and step (b) leaves cavities formed by the ice crystals within the piece of food.3. A method according to claim 1 , wherein the piece of food comprises tofu.4. A method according to claim 1 , wherein the piece of food comprises wheat gluten.5. A method according to claim 3 , wherein the piece of tofu comprises fermented tofu.6. A method according to claim 3 , wherein the piece of tofu comprises a sheet of tofu having a thickness in the range of 1 to 3 mm.7. A method according to claim 1 , wherein the piece of food of step (a) has an initial moisture content in the range of 60 to 90 wt. %8. A method according to claim 1 , wherein the piece of food of step (a) has an initial moisture content in the range of 70 to 90 wt. %9. A method according to claim 1 , wherein an absolute pressure in the dehydrator during step (c) is in the range of 0.1 to 100 mm of mercury.10. A method according to claim 1 , wherein an absolute pressure in the dehydrator during step (c) is in the range of 1 to 100 mm of mercury.11. A method according to claim 1 , wherein an absolute pressure in the dehydrator during step (c) is in the range of 10 to 100 mm of mercury.12. A method according to ...

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Номер записи: 77
15-10-2020 дата публикации

Cheese Compositions and Related Methods

Номер: US20200323229A1
Автор: Frazier Amelia E., Morris Nathan S., Wlaschin Aaron P.
Принадлежит: GENERAL MILLS, INC.

Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component. 1. A cheese composition comprising:from 20 to 30 weight percent fat,casein protein, in an amount of not greater than 20 weight percent,from 1 to 5 weight percent fiber, wherein the fiber consists of oat fiber having a particle size in a range from 20 to 40 microns, the fiber is incorporated into the composition and the fiber is at least 97 percent insoluble fiber,emulsifying salt, andfrom 25 to 50 weight percent water, wherein the fat, casein protein, fiber, emulsifying salt and water are combined, heated and cooled to form the cheese composition.2. A cheese composition according to claim 1 , comprising:from 1 to 5 weight percent non-casein protein, andfrom 1 to 6 weight percent starch.3. A cheese composition according to claim 2 , wherein the starch comprises non-pregelatinized claim 2 , modified starch.4. A cheese composition according to wherein the cheese composition is a mixture or emulsion containing the fiber distributed throughout the mixture or emulsion.5. A cheese composition according to wherein the cheese composition exhibits a Firmness Test Values in a range from 2 to 8 kilograms (force).6. A cheese composition according to comprising from 0.5 to 2 weight percent emulsifying salt.7. A cheese composition according to wherein the non-pregelatinized claim 6 , modified starch has a viscosity value claim 6 , according to the Starch Viscosity Test using 5% dry starch solids claim 6 , in a range from 100-1200 Brabender units at the beginning of a 95° C. hold period and in a range from 200-1400 Brabender units after 15 minutes from the beginning of the hold period.8. A cheese composition according to claim 1 , wherein the fat is interesterified fat having a Solid Fat Content ...

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Номер записи: 78
15-10-2020 дата публикации

COMPRESSIBLE NON-DAIRY CHEESE ANALOGS, FORMULATIONS AND PROCESSES FOR MAKING SAME

Номер: US20200323231A1
Автор: COWPERTHWAITE Sutton, Kizer Lance, Renninger Neil, Schelle Michael
Принадлежит: Ripple Foods, PBC

Non-dairy cheese analogs and/or semi-soft non-dairy analogs that are derived substantially from or wholly from non-animal sources and have, among other things, improved cohesiveness, compressibility characteristics and/or rupture characteristics. Certain exemplary embodiments are directed to formulations that may be used to produce non-dairy analogs as well as non-dairy cheese analogs comprising high acyl gellan gum. Also provided are processes for production of such non-dairy cheese analogs and formulations. 1. A non-dairy cheese analog comprising: a gelling component wherein the non-dairy cheese analog has a compressibility of between 40% and 100% without rupture or substantial rupture.2. The non-dairy cheese analog of claim 1 , wherein the gelling component is a high acyl gellan gum.3. The non-dairy cheese analog of or claim 1 , wherein the high acyl gellan gum is between 0.2% and 5% by weight of the non-dairy cheese analog.4. The non-dairy cheese analog of one or more of to claim 1 , wherein the compressibility is greater than 60% claim 1 , 70% or 80%.5. The non-dairy cheese analog of one or more of to claim 1 , wherein the high acyl gellan gum is between 0.8% and 1.2% or 1.4% and 1.6% by weight of the non-dairy cheese analog.6. The non-dairy cheese analog of one or more of to claim 1 , wherein the high acyl gellan gum on a percent weight basis of the high acyl gellan gum is at least 80 claim 1 , 90 claim 1 , 95 or 98% high acyl gellan gum.7. The non-dairy cheese analog of one or more of to claim 1 , wherein the high acyl gellan gum is a mixture of high acyl gellan gum and low acyl gellan gum.8. The non-dairy cheese analog of one or more of to claim 1 , wherein the non-dairy cheese analog further comprises: a) between 8% to 16% by weight of a plant protein; b) between 8% to 18% of a starch; and c) between 8 to 18% by weight of one or more plant oils.9. The non-dairy cheese analog of one or more of to claim 1 , wherein the non-dairy cheese analog further ...

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Номер записи: 79
07-12-2017 дата публикации

METHOD FOR MANUFACTURING A CHEESE-BASED FOOD PRODUCT, ADVANTAGEOUSLY A CHEESE, CHEESE SPECIALTY, OR CHEESE SUBSTITUTE

Номер: US20170347677A1
Автор: GARRIC Gilles, GAUCHERON Frederic, JEANTET Romain, LEONIL Joelle, LORTAL Sylvie, SCHUCK Pierre
Принадлежит:

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 ranges from liquid to pasty, the flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, the step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, the texture matrix being suitable for providing the texture of the food product; then b) a step B) of mixing the at least one flavoring matrix with the at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for the cheese-based food product. 114-. (canceled)15. Method for manufacturing a cheese-based food product , advantageously a cheese , cheese specialty or cheese substitute , the method comprising: at least one flavouring matrix, in a consistency that ranges from liquid to pasty, said flavouring matrix resulting from a step of cultivating at least one flavour producing microorganism in a culture medium,', 'at least one texture matrix, in a consistency that ranges from liquid to pasty, said texture matrix being suitable for providing the texture of said food product,, 'a) a providing step A) ofsaid at least one texture matrix comprises between 5% and 25% by weight in proteins and between 3% and 30% by weight in fat,at least some of said proteins consisting of coagulating proteins which are able to coagulate in order to form a gel,thenb) a mixing step B) of said at least one flavouring matrix and of said at least one texture matrix of which the coagulating proteins were not subjected to a prior coagulation,thenc) a texturing step C), during which the mixture coming from the mixing step B) is subjected to physicochemical texturing ...

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Номер записи: 80
24-12-2015 дата публикации

Methods And Compositions For Consumables

Номер: US20150366233A1
Автор: "BROWN PATRICK OREILLY", CASINO MONTE
Принадлежит:

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. 130-. (canceled)31. A non-dairy milk comprising an emulsion , suspension , or colloidal solution of one or more purified plant proteins and one or more plant oils or fats.32. The non-dairy milk of claim 31 , wherein the one or more purified plant proteins are selected from the group consisting of seed-storage proteins from any seed claim 31 , ribosomal proteins claim 31 , actin claim 31 , hexokinase claim 31 , lactate dehydrogenase claim 31 , fructose bisphosphate aldolase claim 31 , phosphofructokinases claim 31 , triose phosphate isomerases claim 31 , phosphoglycerate kinases claim 31 , phosphoglycerate mutases claim 31 , enolases claim 31 , pyruvate kinases claim 31 , glyceraldehyde-3-phosphate dehydrogenases claim 31 , pyruvate decarboxylases claim 31 , actins claim 31 , translation elongation factors claim 31 , ribulose-1 claim 31 ,5-bisphosphate carboxylase oxygenase (rubisco) claim 31 , ribulose-1 claim 31 ,5-bisphosphate carboxylase oxygenase activase (rubisco activase) claim 31 , albumins claim 31 , glycinins claim 31 , conglycinins claim 31 , globulins claim 31 , vicilins claim 31 , conalbumin claim 31 , gliadin claim 31 , glutelin claim 31 , gluten claim 31 , glutenin claim 31 , hordein claim 31 , prolamin claim 31 , phaseolin (protein) claim 31 , proteinoplast claim 31 , secalin claim 31 , extensins claim 31 , triticeae gluten claim 31 , zein claim 31 , oleosins claim 31 , caloleosins claim 31 , steroleosins or other oil body proteins claim 31 , vegetative storage protein A claim 31 , vegetative storage protein B claim 31 , and moong seed storage 8S globulin.33. The non-dairy milk of claim 31 , wherein the one or more fats or oils are selected from the group consisting of corn oil claim 31 , olive oil claim 31 , soy oil claim 31 , peanut oil claim 31 , walnut oil claim 31 , ...

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Номер записи: 81
21-12-2017 дата публикации

SOYBEAN TRANSGENIC EVENT MON87751 AND METHODS FOR DETECTION AND USE THEREOF

Номер: US20170362667A1
Автор: Beazley Kim A., BURNS Wen C., Cole, II Robert H., MacRae Ted C., MIKLOS John A., Ruschke Lisa G., Tian Kairong, Wei Liping, Wu Kunsheng
Принадлежит:

The invention provides a transgenic event MON87751, plants, plant cells, seeds, plant parts, progeny plants, and commodity products comprising event MON87751. The invention also provides polynucleotides specific for event MON87751, plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides for event MON87751. The invention also provides methods related to event MON87751. 14-. (canceled)5. A pair of DNA molecules comprising a first DNA molecule and a second DNA molecule different from the first DNA molecule that function as DNA primers when used together in an amplification reaction with a sample containing soybean event MON87751 template DNA to produce an amplicon diagnostic for said soybean event MON87751 DNA in said sample , wherein said amplicon comprises the nucleotide sequence selected from the group consisting of SEQ ID NO:1 , SEQ ID NO:2 , SEQ ID NO:3 , SEQ ID NO:4 , SEQ ID NO:5 , SEQ ID NO:6 , SEQ ID NO:7 , SEQ ID NO:8 , SEQ ID NO:9 , SEQ ID NO:10 , SEQ ID NO:17 , SEQ ID NO:18 , SEQ ID NO:19 , SEQ ID NO:20 , SEQ ID NO:21 , SEQ ID NO:22 , SEQ ID NO:23 , SEQ ID NO:24 , SEQ ID NO:25 , and SEQ ID NO:26.6. (canceled)7. A method of detecting the presence of a DNA segment diagnostic for soybean event MON87751 DNA in a sample , said method comprising:{'claim-ref': {'@idref': 'CLM-00005', 'claim 5'}, 'a) contacting said sample with the pair of DNA molecules of ;'}b) performing an amplification reaction sufficient to produce a DNA amplicon; andc) detecting the presence of said DNA amplicon in said reaction,wherein said DNA amplicon comprises the nucleotide sequence selected from the group consisting of SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO:10, SEQ ID NO:17, SEQ ID NO:18, SEQ ID NO:19, SEQ ID NO:20, SEQ ID NO:21, SEQ ID NO:22, SEQ ID NO:23, SEQ ID NO:24, SEQ ID NO:25, and SEQ ID NO:26, and wherein said detecting the presence of said amplicon is ...

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Номер записи: 82
12-11-2020 дата публикации

Functional mung bean-derived compositions

Номер: US20200352195A1
Автор: Ben ROCHE, Brenna GIBSON, Camilla HALL, Jade PROULX, Jake KLEINER, James Flatt, Malgorzata JAKUBASCH, MENG Xu, Nathaniel PARK, Ritu BANSAL-MUTALIK, Siddharth BHIDE, Swetha MAHADEVAN, Trevor NIEKOWAL, Viviane Lanquar
Принадлежит: Eat Just Inc

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

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Номер записи: 83
03-12-2020 дата публикации

DRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT

Номер: US20200375208A1
Автор: Fannon John, Galal Mostafa
Принадлежит:

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles. 1. A pre-filled cheese extender package having a dry blend comprisinga. 40%-70% food starch;b. 3%-18% whey;c. 5%-25% emulsifiers; andd. 0%-8% gums,wherein said dry blend comprises less than 15% casein and is homogenously blended and filled into said pre-filled package.2. The pre-filled cheese extender package having a dry blend as recited in claim 1 , comprisinga. 45%-65% modified food starch;b. 5%-16% whey;c. 8%-22% emulsifiers; andd. 0%-8% gums.3. The pre-filled cheese extender package having a dry blend as recited in claim 2 , comprisinga. 50%-60% modified food starch;b. 13%-16% whey;c. 9%-20% emulsifiers; andd. 2%-6% gums.4. The dry blend as recited in claim 1 , wherein said blend further comprises 0%-5% of an acidulant.5. The dry blend as recited in claim 4 , wherein said acidulant is chosen from acetic acid claim 4 , citric acid claim 4 , fumaric acid claim 4 , lactic acid claim 4 , malic acid claim 4 , phosphoric acid claim 4 , and tartaric acid.6. The dry blend as recited in claim 5 , wherein said acidulant is chosen from citric acid claim 5 , lactic acid claim 5 , and acetic acid.7. The dry blend as recited in claim 1 , wherein said blend is substantially free of casein.8. The dry blend as recited in claim 7 , wherein said is free of casein.9. The dry blend as recited in claim 1 , wherein said blend further comprises a native food starch.10. The dry blend as recited in claim 1 , wherein said blend further comprises gelatin.11. The dry blend as recited in claim 1 , wherein said emulsifier is chosen from Alkaline Sodium Aluminum Phosphate claim 1 , sodium citrate claim 1 , trisodium phosphate claim 1 , and disodium phosphate.12. The dry blend as recited in claim 11 , wherein at least half of said emulsifier is Alkaline Sodium Aluminum Phosphate.13. The dry blend as recited in claim 1 , wherein said blend contains less than 10 ...

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Номер записи: 84
03-12-2020 дата публикации

THE PROCESSED TOFU CONTAINING RAW MATERIALS OTHER THAN SOYBEANS AND MANUFACTURING METHOD THEREFOR

Номер: US20200375209A1
Автор: Bae Su Jin, CHUNG Woo Kyung, KIM Yeo Jin, PARK Hong Wook
Принадлежит: CJ CHEILJEDANG CORPORATION

The present application relates to processed tofu comprising: one or more raw materials selected from the group consisting of seafood, vegetables, and noodles; tofu; soybean milk; salt, and to a manufacturing method therefor. 1. Processed tofu comprising:one or more raw material(s) selected from the group consisting of seafood, vegetables, and noodles;tofu;soybean milk; andsalt.2. The processed tofu of claim 1 , wherein the weight ratio of the soybean milk and the tofu is 7.5:2.5 to 5.5:4.5.3. The processed tofu of claim 1 , wherein the soybean milk is included in an amount of 55 parts by weight to 75 parts by weight based on 100 parts by weight of the processed tofu.4. The processed tofu of claim 1 , wherein the soybean milk has a dry solid content of 5 brix % to 15 brix %.5. The processed tofu of claim 1 , wherein the tofu is included in an amount of 25 parts by weight to 45 parts by weight based on 100 parts by weight of the processed tofu.6. The processed tofu of claim 1 , wherein the salt is included in an amount of 0.1 part by weight to 1 part by weight based on 100 parts by weight of the processed tofu.7. The processed tofu of claim 1 , wherein the raw material(s) is/are included in an amount of 0.1 part by weight to 20 parts by weight based on 100 parts by weight of the processed tofu.8. The processed tofu of claim 1 , wherein the seafood is layer or shrimp.9. The processed tofu of claim 1 , wherein the vegetable is chili pepper or coriander.10. The processed tofu of claim 1 , wherein the noodles are cellophane noodles.11. The processed tofu of claim 1 , which further contains a coagulant.12. A method of producing the processed tofu of claim 11 , wherein the coagulant is one or more selected from the group consisting of calcium sulfate claim 11 , magnesium chloride claim 11 , and glucono δ-lactone.13. The processed tofu of claim 1 , which is fried tofu.14. The processed tofu of claim 13 , which has a hardness of 1 claim 13 ,000 g to 1 claim 13 ,500 g.15. The ...

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Номер записи: 85
12-12-2019 дата публикации

PROCESS FOR MANUFACTURING A CHEESE PRODUCT AND CHEESE PRODUCT WITH REDUCED FAT CONTENT

Номер: US20190373908A1
Автор: FAVRE Jean, LE DREFF Christian, LEMOINE Claude
Принадлежит:

Disclosed is to a process for manufacturing a cheese product whose fat content 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 product of 60 to 75% by weight of the total weight of the cheese product. Also disclosed is a cheese product having a moisture of the fat-reduced cheese product of 60 to 75% of the total weight of the cheese product and including at least one protein material in an amount sufficient for the protein content to represent 10 to 35%, the material protein including at least one protein material of dairy origin, at most 5% of fat and supplemental water up to 100%. 1. Method for manufacturing a cheese product whose fat content is less than or equal to 5% by weight relative to the total weight of the cheese product , and said cheese product having a moisture in the fat-reduced cheese product (HFD) from 60 to 75% , said method comprising the following steps:{'sup': −1', '−1, 'a) in a mixing or recombination device, mixing and heating at a temperature of 40 to 85° C., with a shear of 5,000 to 40,000 s, preferably 15,000 to 25,000 s, a mixture comprising water, and at least one protein material in sufficient quantity so that the protein content represents 10 to 35% by weight relative to the total weight of the mixture, said protein material comprising at least one dairy-derived protein material, the mixture comprising at most 5% fat by weight relative to the total weight of the mixture, so as to obtain a homogeneous mixture;'}b) thermizing the mixture by heating, then cooling it;c) injecting into the mixture at least one coagulating agent;d) dosing the mixture containing the coagulant into molds;e) coagulating between 15 and 50° C.;f) cooling down; andg) packaging the cheese product.2. Method according to claim 1 , wherein step a) comprises the addition of fat.3. Method according to claim 1 , wherein said cheese product is wherein the diameter of at least 50% of the ...

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Номер записи: 86
17-12-2020 дата публикации

CHICKPEA PROTEIN CONCENTRATE

Номер: US20200390131A1
Автор: BAR-EL DADON Shimrit, REIFEN Ram, SCHURING Martin
Принадлежит: YISSUM Research Development Company of the Hebrew University of Jerusalem LTD.

Provided are debittered chickpea based protein concentrates, methods of manufacturing thereof and food products comprising the protein concentrates. 133.-. (canceled)34. A debittered chickpea protein concentrate comprising a protein content of at least 70% by weight of total dry matter.35. The chickpea protein concentrate of claim 34 , wherein the protein concentrate comprises a protein content of more than 80% by weight of total dry matter.36. The chickpea protein concentrate of claim 34 , wherein said protein concentrate comprises less than 1% phytic acid.37. The chickpea protein concentrate of claim 34 , wherein the protein concentrate comprises less than 0.8 mg/g saponins.38. The chickpea protein concentrate of claim 34 , wherein the chickpea protein concentrate comprises less than 25% fat.39. The chickpea protein concentrate of claim 34 , said chickpea protein concentrate is manufactured by a method comprising a step of debittering chickpea material.40. The chickpea protein concentrate of claim 39 , wherein the debittering step comprises mixing the material with fumaric acid.41. The chickpea protein concentrate of claim 39 , wherein the method is carried out at a temperature of no greater than 25° C. claim 39 , preferably at a temperature no greater than 15° C.42. The chickpea protein concentrate of claim 39 , wherein the method comprises a step of alkalization to a pH value of between 8 and 10.43. A food product comprising the chickpea protein concentrate of .44. The food product of claim 43 , said food product comprising at least 10% protein.45. The food product of claim 43 , said food product is a meat analog selected from the group consisting of beef claim 43 , pork claim 43 , lamb claim 43 , chicken and fish meat analogs.46. A method for manufacturing a debittered chickpea protein concentrate claim 43 , the method comprising the steps of: (i) providing a water suspension of chickpea material; (ii) debittering the chickpea material; and (iii) extracting the ...

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Номер записи: 87
10-11-2022 дата публикации

CHEESE POWDER, METHODS FOR MANUFACTURING SAID CHEESE POWDER AND A CHEESE-BASED FOOD PRODUCT MADE FROM THE LATTER

Номер: US20220354144A1
Автор: CROGUENNEC Thomas, GARRIC Gilles, HAREL-OGER Marielle, JEANTET Romain, THIERRY Anne
Принадлежит:

Disclosed is a cheese powder, methods for manufacturing the cheese powder, and a cheese-based food product made therefrom. The method includes: providing an aromatic matrix resulting from culturing a flavoring microorganism in a culture medium, and a texture matrix, at least some of the proteins of which consist of coagulating proteins which have not been subjected to prior coagulation; optionally mixing the aromatic matrix and the texture matrix to obtain a matrix mixture; and drying the matrices or the mixture of matrices to obtain a powder consistency, when the matrices or the mixture of matrices has a consistency ranging from liquid to paste. The obtained cheese powder has the following features: a total dry extract greater than or equal to 95% m/m, a water activity (aw) having a value of 0.1 to 0.25, and the coagulating proteins derived from the texture matrix have not been subjected to prior coagulation. 1. Method for manufacturing a cheese powder ,said cheese powder being suitable for being rehydrated and textured for the manufacturing of a cheese-based food product,said method for manufacturing comprising: at least one aromatic matrix resulting from a step of culturing at least one flavouring microorganism in a culture medium, said at least one aromatic matrix being intended for carrying out the flavouring of said cheese-based food product, and', 'at least one texture matrix, that is intended for carrying out the texture of said cheese-based food product,, 'a) a step of providing (A)said at least one texture matrix comprises proteins of which at least some of said proteins consist of coagulating proteins that are able to coagulate to form a gel, which coagulating proteins have not been subjected to prior coagulation,b) a step of mixing (B) said at least one aromatic matrix and said at least one texture matrix, in order to obtain a mixture of matrices, andc) a step of drying (C) at least one of said matrices or said mixture of matrices to obtain a powder ...

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Номер записи: 88
22-12-2022 дата публикации

PLANT-BASED CHEESE PRODUCT

Номер: US20220400696A1
Автор: Marangoni Alejandro, Mattice Kristin
Принадлежит:

A novel plant-based cheese product is provided comprising a plant prolamin combined with a fat, and a structural component in water, to yield a cheese product comprising a prolamin non-covalent network. The cheese product exhibits one or more characteristics such as stretchable in an amount of about 100% in a linear direction from a resting or baseline position without breaking at a temperature in the range of 40-80° C., and/or a melting profile that mimics cheese. A method of making the cheese product is also provided. 1. A plant-based cheese product comprising a plant prolamin combined with a fat , and a structural component in water , to yield a cheese product comprising a prolamin non-covalent network.2. The plant-based cheese product of claim 1 , wherein the product is stretchable in an amount of about 100% in a linear direction from a resting or baseline position without breaking at 50° C.3. The plant-based cheese product of claim 1 , wherein the product exhibits:i) a melting profile in which the tan 6 increases from about 0.2-0.5 to about 2.0 as temperature is increased from room temperature up to about 100° C.; orii) a melting profile such that the storage modulus (G′) is greater than loss modulus (G″), and tan δ (G″/G′) is greater than 0.5 but less than 1.0.4. The plant-based cheese product of claim 1 , wherein the product exhibits a decrease in hardness and loss of shape at a temperature of greater than 20° C. as compared to the hardness of the product at 5° C.5. The plant-based cheese product of claim 1 , wherein the prolamin is selected from the group consisting of gliadin claim 1 , hordein claim 1 , secalin claim 1 , zein claim 1 , kafirin claim 1 , avenin claim 1 , or combinations thereof.6. The plant-based cheese product of claim 1 , wherein the prolamin comprises zein or a functionally equivalent derivative thereof.7. The plant-based cheese product of claim 1 , comprising about 10-30% by weight prolamin claim 1 , 0.1-25% by weight fat and 1-30% by ...

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Номер записи: 89
29-12-2022 дата публикации

METHOD FOR PRODUCING A PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, AND PREFERABLY VEGAN FINAL FOOD PRODUCT

Номер: US20220408767A1
Автор: Herrmann-Buerk Dirk Michael, Mahler Marie-Luise
Принадлежит: HOCHLAND SE

A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: 18. A food product particulate (X , Y) based on almonds as a recipe component for the production of a final food product or directly as final food product , having a percentage by weight of almond protein , resulting exclusively from partially de-oiled almond flour , between 0.5 and 21% by weight , and a percentage by weight of fat , resulting exclusively from partially de-oiled almond flour , between 0.1 and 5% by weight , the food product particulate (X , Y) , which is fermented or non-fermented , having a particle size distribution which is characterized by a mean particle diameter x<36 μm , and by a particle diameter x<10 μm , and/or by a particle diameter x<100 μm.19. A final food product which is an alternative to milk-based curd or yoghurt claim 18 , which is an alternative to milk-based cheese claim 18 , and/or which is an alternative to milk-based feta claim 18 , and which has a percentage by weight of more than 1% by weight of a vegan food product particulate (X claim 18 , Y) according to .20. The final food product according to claim 19 , wherein it is an alternative to milk-based curd or yoghurt in which the food product consists completely of the first food product particulate and which does or does not comprise at least one additional ingredient claim 19 , selected from pectin and/or hydrocolloid claim 19 , which is added before and/or during the heating step.21. The final food product particulate according to claim 18 , wherein the percentage by weight of almond protein claim 18 , resulting exclusively from partially de-oiled almond flour claim 18 , is between 4 and 10% by weight.22. The final food product particulate according to claim 18 , wherein the percentage by weight of fat claim 18 , resulting exclusively from partially de-oiled almond flour claim 18 , is between 1 and 3% by weight.23. The ...

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Номер записи: 90
01-11-2022 дата публикации

一株可缓解腹泻的短双歧杆菌及其应用

Номер: CN113005049B
Автор: 何竹筠, 岳月, 张灏, 杨波, 赵建新, 陈卫
Принадлежит: JIANGNAN UNIVERSITY

本发明公开了一株可缓解腹泻的短双歧杆菌及其应用，属于微生物技术领域。本发明筛选出了一株短双歧杆菌CCFM1151，此短双歧杆菌CCFM1151具有缓解由ETEC引起的腹泻的作用，具体体现在：(1)显著降低腹泻小鼠的体重损失；(2)显著降低腹泻小鼠的粪便含水量；(3)显著降低腹泻小鼠血清中的促炎因子水平；(4)显著提高腹泻小鼠粪便中短链脂肪酸的含量；(5)显著提高腹泻小鼠肠道菌群多样性，因此，短双歧杆菌CCFM1151在制备预防和/或治疗由ETEC引起的腹泻的药品中，具有巨大的应用前景。

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Номер записи: 91
20-01-2006 дата публикации

Молочный продукт и способ

Номер: RU2004121985A
Автор: Оуэн МИЛЛЗ, Оуэн МИЛЛЗ (NZ), Стефен ГРЕГОРИ, Стефен ГРЕГОРИ (NZ), Уоррен ФИТЦСИМОНС, Уоррен ФИТЦСИМОНС (NZ), Шилах ХЬЮИТТ, Шилах ХЬЮИТТ (NZ), Элистэйр КАРР, Элистэйр КАРР (NZ)
Принадлежит: Фонтерра Ай Пи Лимитед, Фонтерра Ай Пи Лимитед (Nz)

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2004 121 985 (13) A (51) ÌÏÊ A23C 19/068 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2004121985/13, 17.12.2002 (71) Çà âèòåëü(è): ÔÎÍÒÅÐÐÀ ÀÉ ÏÈ ËÈÌÈÒÅÄ (NZ) (30) Ïðèîðèòåò: 17.12.2001 NZ 516210 (43) Äàòà ïóáëèêàöèè çà âêè: 20.01.2006 Áþë. ¹ 02 (86) Çà âêà PCT: NZ 02/00279 (17.12.2002) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ñ.À.Äîðîôååâó R U Ôîðìóëà èçîáðåòåíè 1. Ñïîñîá ïðîèçâîäñòâà ìîëî÷íîãî ïðîäóêòà, ïðåäóñìàòðèâàþùèé ñòàäèè (à) ñìåøèâàíè ÊÌÁ (êîíöåíòðàòà ìîëî÷íîãî áåëêà) è/èëè ÊÌÁ, ñáàëàíñèðîâàííîãî ïî ñûâîðîòî÷íîìó áåëêó, ñ æèðîì äë îáðàçîâàíè ïàñòû èç ÷àñòèö áåëêà, ïîêðûòûõ æèðîì, ïðè÷åì ÊÌÁ è/èëè ÊÌÁ, ñáàëàíñèðîâàííûé ïî ñûâîðîòî÷íîìó áåëêó, ñîäåðæèò ïî ìåíüøåé ìåðå 60% áåëêà èç ðàñ÷åòà ïî íåæèðîâûì ñóõèì âåùåñòâàì (ÍÑÂ), (b) ãèäðàòàöèè è ïîäêèñëåíè ïàñòû ñ ïîëó÷åíèåì ñìåñè ñ ðÍ ïðèáëèçèòåëüíî îò 4,5 äî 6,0; è (c) íàãðåâàíè è ñìåøèâàíè óêàçàííîé ñìåñè äî îáðàçîâàíè ãîìîãåííîé ìàññû ñ ïîëó÷åíèåì ìîëî÷íîãî ïðîäóêòà, èìåþùåãî îòíîøåíèå áåëîê:âîäà îò 0,6 äî 3,0. 2. Ñïîñîá ïî ï.1, â êîòîðîì îòíîøåíèå áåëîê:âîäà â ìîëî÷íîì ïðîäóêòå ñîñòàâë åò îò 0,75 äî 3,0. 3. Ñïîñîá ïî ï.2, â êîòîðîì îòíîøåíèå áåëîê:âîäà â ìîëî÷íîì ïðîäóêòå ñîñòàâë åò îò 1,0 äî 3,0. 4. Ñïîñîá ïî ï.3, â êîòîðîì îòíîøåíèå áåëîê:âîäà â ìîëî÷íîì ïðîäóêòå ñîñòàâë åò îò 1,5 äî 3,0. 5. Ñïîñîá ïî ï.1, â êîòîðîì ñîëü (NaCl) ñìåøèâàþò ñ èíãðåäèåíòàìè íà îäíîé èëè íåñêîëüêèõ ñòàäè õ îò (à) äî (c). 6. Ñïîñîá ïî ï.1, â êîòîðîì ÊÌÁ è/èëè ÊÌÁ, ñáàëàíñèðîâàííûé ïî ñûâîðîòî÷íîìó áåëêó, è æèð ñìåøèâàþò íà ñòàäèè (à) ïðè òåìïåðàòóðå îò 0 äî 60°Ñ. 7. Ñïîñîá ïî ï.6, â êîòîðîì ÊÌÁ è æèð ñìåøèâàþò íà ñòàäèè (à) ïðè òåìïåðàòóðå îò 35 äî 55°Ñ. Ñòðàíèöà: 1 RU A 2 0 0 4 1 2 1 9 8 5 A (54) ÌÎËÎ×ÍÛÉ ÏÐÎÄÓÊÒ È ÑÏÎÑÎÁ 2 0 0 4 1 2 1 9 8 5 (87) Ïóáëèêàöè PCT: WO 03/051130 (26.06.2003) (74) Ïàòåíòíûé ïîâåðåííûé: Äîðîôååâ ...

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Номер записи: 92
20-08-2015 дата публикации

Alternative milk-based product and its production method

Номер: RU2560435C2
Автор: Петер ПАПАДАКИС, Эммануил ДОМАЗАКИС
Принадлежит: КРЕТА ФАРМ СОСИЕТЕ АНОНИМ ИНДАСТРИАЛ ЭНД КОММЕРШЛ, трейдинг эс КРЕТА ФАРМ С.А., МЕВГАЛ С.А.-ДЭЙРИ ПРОДАКТ ИНДАСТРИ, трейдинг эз МЕВГАЛ С.А.

FIELD: food industry. SUBSTANCE: invention relates to dairy industry, particularly to a method for production of an alternative product based on defatted or partly defatted milk with usage of food oil for replacement of at least part of milk fat. Additionally, this invention relates to an alternative cheese product, an alternative ice cream type product, sweet custard type product or an alternative chilled or frozen dessert type product. EFFECT: invention allows to manufacture products with decreased fat content and the preset texture, aroma and taste. 16 cl, 11 dwg, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23C 19/055 A23G 9/00 A23G 9/32 A23C 23/00 (13) 2 560 435 C2 (2006.01) (2006.01) (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2012129170/10, 09.12.2010 (24) Дата начала отсчета срока действия патента: 09.12.2010 Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 20.01.2014 Бюл. № 2 (45) Опубликовано: 20.08.2015 Бюл. № 23 (73) Патентообладатель(и): КРЕТА ФАРМ СОСИЕТЕ АНОНИМ ИНДАСТРИАЛ ЭНД КОММЕРШЛ, трейдинг эс КРЕТА ФАРМ С.А. (GR), МЕВГАЛ С.А.-ДЭЙРИ ПРОДАКТ ИНДАСТРИ, трейдинг эз МЕВГАЛ С.А. (GR) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.07.2012 (86) Заявка PCT: 2 5 6 0 4 3 5 EP 2010/069282 (09.12.2010) R U 2 5 6 0 4 3 5 (56) Список документов, цитированных в отчете о поиске: WO 2004056188 A1, 08.07.2004. EP 0454268 A2, 30.10.1991. EP 0727148 A2, 21.08.1996. WO 2001064045 A1, 07.09.2001. US 6558729 B1, 06.05.2003. ГУДКОВ А.В. Сыроделие: технологические, биологические и физико-химические аспекты/Под ред. С.А.Гудкова, М.: ДеЛи принт, 2003, 800 с., С.266-267 R U 11.12.2009 EP 09386036.9 (72) Автор(ы): ДОМАЗАКИС, Эммануил (GR), ПАПАДАКИС, Петер (GR) (87) Публикация заявки PCT: WO 2011/070114 (16.06.2011) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ...

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Номер записи: 93
04-03-2009 дата публикации

制造高固体、高蛋白乳制食品的方法

Номер: CN100464640C
Автор: 希拉格·埃维特, 斯蒂芬·格雷戈里, 欧文·米尔斯, 瓦伦·菲茨西蒙斯, 阿利斯泰尔·卡尔
Принадлежит: Fonterra IP Ltd

本发明提供一种制造高固体/高蛋白乳制品的方法，其中首先将MPC与熔化的脂肪混合以制得用脂肪涂布的蛋白颗粒混合物，该混合物经水合、酸化及在低剪切下加热以制得乳制品，优选是蛋白∶水比值为0.6～3.0的干酪或干酪样产品。

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Номер записи: 94
12-12-2019 дата публикации

Способ получения подкисленного белкового продукта из казеина и полученный таким образом продукт

Номер: RU2018120329A
Автор: Нико НУРМИ, Пяйви МЮЛЛЯРИНЕН
Принадлежит: Валио Лтд

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 120 329 A (51) МПК A23J 1/20 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018120329, 02.11.2016 (71) Заявитель(и): ВАЛИО ЛТД (FI) Приоритет(ы): (30) Конвенционный приоритет: 02.11.2015 FI 20155791 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 04.06.2018 R U (43) Дата публикации заявки: 12.12.2019 Бюл. № 35 (72) Автор(ы): НУРМИ Нико (FI), МЮЛЛЯРИНЕН Пяйви (FI) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2017/077189 (11.05.2017) A Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Способ получения подкисленного белкового продукта, включающий стадии: а) предоставления сырья, содержащего казеин; b) проведения стадии подкисления сырья, на которой сшивающий фермент, подкислитель и необязательно раствор кальция добавляют в сырье для образования геля, имеющего значение рН в диапазоне 4,4-5,0; c) нарезания образовавшегося геля в массу, формируемую из зерен и/или кубиков, и проведения стадии пастеризации массы, на которой температуру массы повышают до температуры в диапазоне от около 45°С до около 90°С при перемешивании с получением пастеризованной массы; d) отделения водной части от пастеризованной массы с получением подкисленного белкового продукта в виде зерен; e) необязательно прессования зерен в блок; f) необязательно придания вкуса и/или упаковки зерен или блока. 2. Способ по п. 1, где способ включает стадии: a1) предоставления сырья, включающего материал, содержащий казеин, имеющий содержание белка 2,5-5,0% (вес./вес.), сшивающий фермент, подкислитель и необязательно раствор кальция; b) проведения стадии подкисления материала, содержащего казеин, на которой Стр.: 1 A 2 0 1 8 1 2 0 3 2 9 (54) СПОСОБ ПОЛУЧЕНИЯ ПОДКИСЛЕННОГО БЕЛКОВОГО ПРОДУКТА ИЗ КАЗЕИНА И ПОЛУЧЕННЫЙ ТАКИМ ОБРАЗОМ ПРОДУКТ 2 0 1 8 1 2 0 3 2 9 FI 2016/050771 (02.11.2016) A 2 0 1 8 1 2 0 3 ...

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Номер записи: 95
16-11-2016 дата публикации

一种杨梅豆干及其制备方法

Номер: CN106106826A
Автор: 魏坤
Принадлежит: Individual

本发明公开了一种杨梅豆干，是由以下的原料制成：杨梅、大豆、油麦菜、黑小米、青豆、水、丹参、桂花、夏枯草、岗梅叶、山楂、银杏粉；其制备方法包括以下步骤：(1)、制备杨梅浆汁；(2)、制备混合浆汁；(3)、制备杂粮果蔬浆；(4)、制备营养液；(5)、制备滤液；(6)、将杂粮果蔬浆、营养液、滤液与银杏粉混合均匀，制成豆干成品。本发明突破了传统豆干比较单一的口味，通过将杨梅、油麦菜、黑小米、青豆等果蔬杂粮营养成分引入到豆干配料当中，同时添加丹参、银杏粉等保健有益成分，其风味独特、香浓爽口，含有丰富的蛋白质、氨基酸和微量元素等多种营养成分，易于消化吸收，具有较好的食疗和保健效果。

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Номер записи: 96
20-11-2014 дата публикации

Apparatus for producing soy milk for producing tofu

Номер: KR101463875B1
Автор: 박종욱
Принадлежит: 박종욱

본 발명은 맷돌을 이용하여 콩을 분쇄하고 그로부터 두유를 내기 위한 두부용 두유 제조기에 관한 것이다. 그 구성은; 분쇄부(1); 상기 분쇄부(1)를 기동하기 위한 구동모터(7)가 설치되는 지지프레임(3); 및 호퍼(5)로 구성되는 두부용 두유 제조기에 있어서 상기 분쇄부(1)는; 베이스 함체(9); 구동모터(7)에 의해 회전되는 판형상의 하부지지판(23); 상기 하부지지판(23)의 저면에 고정 설치되는 하부맷돌(31); 덮개판(37); 상기 덮개판(37)의 저면에 매달리는 형태로 설치되는 상부지지판(43); 상기 상부지지판(43)의 저면에 고정 설치되는 것으로서 중간에 유입공(51)이 마련되는 상부맷돌(49)을 포함하되; 상기 상부지지판 고정수단은 2개 이상의 조정너트(57)를 조정하여 상기 상부지지판(43)의 설치높이를 조절할 수 있게 되는 것을 특징으로 한다. The present invention relates to a soymilk for soybean curd to grind soybean using a millstone and to deliver soybean milk therefrom. The composition is; A crushing section (1); A support frame 3 on which a drive motor 7 for starting the crushing section 1 is installed; And a hopper (5), wherein the crushing section (1) comprises: A base housing 9; A plate-shaped lower support plate 23 rotated by the drive motor 7; A lower millstone (31) fixedly installed on a bottom surface of the lower support plate (23); A cover plate 37; An upper support plate 43 installed to hang on the bottom surface of the cover plate 37; And an upper millstone (49) fixedly installed on a bottom surface of the upper support plate (43) and having an inlet hole (51) in the middle thereof; The upper support plate fixing means adjusts the height of the upper support plate 43 by adjusting two or more adjustment nuts 57.

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Номер записи: 97
05-04-2019 дата публикации

A kind of plain steak of soybean protein-containing and preparation method thereof

Номер: CN109566764A
Автор: 张飞俊, 王彩华, 王笛, 范书琴, 连风
Принадлежит: Shandong Yuwang Ecological Food Industry Co Ltd

本发明公开了一种含大豆蛋白的素肉排及其制备方法，素肉排坯体原料重量份组成如下：大豆组织蛋白10‑20份、大豆分离蛋白3‑10份、淀粉2‑10份、谷朊粉2‑8份、植物油2‑9份、食盐0‑3份、味精0‑1份、水30‑130份、白胡椒0‑0.6份、五香粉0‑0.6份、香葱粉0‑0.8份、生姜粉0‑0.8份。利用本发明的原料和制备方法得到的素肉排外酥里嫩，内部结构较好，具有嚼劲、肉丝感强，不仅符合现代餐饮对健康食品的要求，还兼具口感与美味。

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Номер записи: 98
10-05-2017 дата публикации

Apricot kernel protein dried bean curds prepared from soy protein isolate powder and vital wheat gluten and preparation method of apricot kernel protein dried bean curds

Номер: CN106615188A
Автор: 周善清, 姜红, 张朝晖, 张灿辉, 晏德, 晏恬滋, 晏文会, 李志军, 李�杰, 雷勇
Принадлежит: Hunan Douyijia Food Co Ltd

本发明提供了一种大豆分离蛋白粉和谷朊粉制备的杏仁蛋白干及其方法,包括大豆分离蛋白粉80‑120份、谷朊粉80‑140份、杏仁40‑100份、蜂蜜2‑10份、白芷1‑5份、甘草2‑12份、薄荷1‑5份、食盐2‑12份、楮实子1‑6份、桂皮1‑4份、杜仲1‑7份、桂枝1‑6份和当归1‑6份。通过本发明制出来的杏仁蛋白干口味独特、营养价值高，深受广大消费者和市场的欢迎。

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Номер записи: 99
11-12-2012 дата публикации

Fixed quantity committed system for beab curd making machine

Номер: KR200464108Y1
Автор: 황광연, 황금봉
Принадлежит: 황광연

The present invention relates to a quantitative feeding device for tofu makers, in which the manufacturing process of tofu is generally soaked in soybeans (both raw, wet and dry soybeans) in water and the soybean is washed during the feeding process of the beans before the crushing process. And the continuous quantitative discharge of the washed beans can be made possible with a single power source, thereby increasing the hygiene as well as the dramatically improved functionality and economy of the device. As a technical means for achieving this, the present invention is connected to the water supply pipe 11 on one side and the drain pipe 12 is connected to the other side of the position lower than the water supply pipe 11, so the bottom of the bean washing discharge hole (13) The formed injection hopper 10 and a plurality of washing blades 21 protrude upward and downward to be washed while being installed inside the input hopper 10 by stirring with water and the input hopper ( 10) the support base 63 through which the blade blade 20 coupled with the hopper shaft 22 having the hopper gear 23 formed at the end thereof and exposed to the outside, and the bean crushing hole 64 connected to the grinding line. A driving motor 60 installed at one side and connected to the hopper gear 23 of the hopper shaft 22 through the motor gear 62 of the motor shaft 61 and the input hopper through the bean outlet 31. The soybeans are connected to the bean washing and draining holes 13 of the bean through the movement control of the opening and closing protrusion 32. The opening and closing cylinder 30 for opening and closing the outlet 31 and the beans introduced by washing through the input hopper 10 are quantitatively distributed and discharged into the bean crushing hole 64 of the support base 63. A plurality of fixed quantity compartment blades 52 are formed at a predetermined interval in the horizontal direction so as to protrude, and the fixed quantity metering shaft 51 ...

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Номер записи: 100