公开(公告)号：EP4422409A1

公开(公告)日：2024-09-04

申请号：EP23715961.1

申请日：2023-04-03

申请人： Eidgenössisches Departement für Wirtschaft, Bildung und Forschung (WBF) Agroscope

发明人： STOFFERS, Helena ,  BACHMANN, Hans-Peter ,  SCHMIDT, Remo

IPC分类号： A23C20/02

CPC分类号： A23C20/02

公开(公告)号：EP4399976A1

公开(公告)日：2024-07-17

申请号：EP22864770.7

申请日：2022-09-06

申请人： AJINOMOTO CO., INC.

发明人： FUJIMURA, Yuko ,  USUGI, Koudai ,  KITAZAWA, Daisuke

IPC分类号： A23C20/02 ,  A23J3/00

CPC分类号： A23C20/02 ,  A23J3/00

摘要： The present invention aims to provide a method for producing cheese analogues with improved meltability and/or extensibility when heated, and a method for producing cheese analogues, in which gelation of a mixture of raw material components during production and/or separation of oil are/is suppressed.
A method for producing a cheese analogue, including a step of causing protease to act on a mixture containing fat and/or oil, starch, and protein. A method for producing a cheese analogue containing fat and/or oil, starch and protein, including (a) a step of causing protease to act on a mixture containing fat and/or oil, starch, and protein, and (b) a step of mixing with stirring the mixture obtained in step (a).

公开(公告)号：EP3352580A1

公开(公告)日：2018-08-01

申请号：EP16760393.5

申请日：2016-08-09

申请人： Hochland SE

发明人： HERRMANN, Dirk ,  ROTHER, Matthias ,  MAHLER, Marie-Luise

IPC分类号： A23L25/00 ,  A23C20/00

CPC分类号： A23L25/30 ,  A23C20/02 ,  A23V2002/00

摘要： The invention relates to 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, characterised in that the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, characterised by a particle size distribution, measured in distilled water, with an average particle diameter x50,3 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

公开(公告)号：EP3106042B1

公开(公告)日：2018-05-02

申请号：EP14871604.6

申请日：2014-12-10

申请人： Consejo Superior De Investigaciones Científicas (CSIC) ,  Sandoval Huertas, Mario

发明人： SANDOVAL HUERTAS, Mario ,  MIGUEL CASTRO, Marta ,  GARCES RIMON, Marta ,  LOPEZ FANDIÑO, Rosina

IPC分类号： A23J1/08 ,  A23J3/34 ,  A23L33/18 ,  A23G3/44 ,  A23G3/52 ,  A23P30/40

CPC分类号： A23J1/08 ,  A23C20/02 ,  A23G3/44 ,  A23G3/52 ,  A23J3/341 ,  A23L9/12 ,  A23L33/18 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2250/5428 ,  A23V2250/55

摘要： The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient. These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.

公开(公告)号：EP1406504B1

公开(公告)日：2016-11-02

申请号：EP02756325.3

申请日：2002-06-25

申请人： AFP Advanced Food Products LLC

发明人： JACOBSON, Michael, R. ,  SCHALOW, Stephan, M.

IPC分类号： A23C19/00 ,  A23C20/02 ,  A23C19/08 ,  A23C19/09 ,  A23C20/00

CPC分类号： A23C20/02 ,  A23V2002/00 ,  A23V2250/194 ,  A23V2250/50364 ,  A23V2250/5108 ,  A23V2250/5114 ,  A23V2250/5024 ,  A23V2250/5072

摘要： An imitation cheese composition containing moisture, preferably in an amount that is at least 55% by weight, a hydrocolloid, a cheese-derived component, preferably in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulent, preferably in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, protein in an amount not greater than 6% by weight of the composition is present, and/or the acidulent is in a total titrateable amount of less than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product.

公开(公告)号：EP2138051B1

公开(公告)日：2012-08-15

申请号：EP09008257.9

申请日：2009-06-24

申请人： Emsland-Stärke GmbH

发明人： Herrmann, Martina

IPC分类号： A23L1/0522 ,  A23L1/09 ,  A23G3/42 ,  A23G3/48 ,  A23C20/02

CPC分类号： A23G3/42 ,  A23C20/02 ,  A23L29/212 ,  A23L29/219 ,  A23L29/30 ,  A23L29/35

公开(公告)号：EP1406504A4

公开(公告)日：2006-04-05

申请号：EP02756325

申请日：2002-06-25

申请人： AFP ADVANCED FOOD PRODUCTS LLC

发明人： JACOBSON MICHAEL R ,  SCHALOW STEPHAN M

IPC分类号： A23C19/00 ,  A23C20/00 ,  A23C19/08 ,  A23C19/09 ,  A23C20/02

CPC分类号： A23C20/02 ,  A23V2002/00 ,  A23V2250/194 ,  A23V2250/50364 ,  A23V2250/5108 ,  A23V2250/5114 ,  A23V2250/5024 ,  A23V2250/5072

摘要： An imitation cheese composition containing moisture, preferably in an amount that is at least 55% by weight, a hydrocolloid, a cheese-derived component, preferably in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulent, preferably in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, protein in an amount not greater than 6% by weight of the composition is present, and/or the acidulent is in a total titrateable amount of less than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product.

公开(公告)号：EP0871370A1

公开(公告)日：1998-10-21

申请号：EP96921818.0

申请日：1996-07-05

申请人： Shoalhaven Starches Pty. Ltd.

发明人： GRACE, Geoffrey, E. ,  YE, Guo-Sui

IPC分类号： A23C11 ,  A23C20 ,  A23D9 ,  A23J3 ,  A23L1 ,  A23L2 ,  D21H19

CPC分类号： A23C11/10 ,  A23C11/06 ,  A23C20/02 ,  A23D9/007 ,  A23J3/18 ,  A23J3/30 ,  A23J3/32 ,  A23L2/58 ,  A23L2/66 ,  A23V2002/00 ,  D21H19/50 ,  A23V2300/14

摘要： The invention provides a method for reducing the fat content of wheat gluten or wheat protein isolates. In one embodiment, the gluten or W.P.I. is treated with a monohydric alcohol for a temperature and a time sufficient to remove lipids. In a particularly preferred embodiment, the gluten or W.P.I. is treated with acidified alcohols. The resulting fat-reduced gluten or W.P.I. exhibits superior functional and sensory properties.

公开(公告)号：EP4412465A1

公开(公告)日：2024-08-14

申请号：EP22879331.1

申请日：2022-10-07

申请人： Kraft Foods Group Brands LLC

发明人： MOCA, Judith Gulten ,  HIBNICK, Allison M. ,  KARAKAPLAN, Isin ,  DOBSON, Stacie Lynn ,  MARANGONI, Alejandro G.

IPC分类号： A23C20/02 ,  A23L29/231 ,  A23L29/219 ,  A23L29/262 ,  A23L29/281

CPC分类号： A23C20/025 ,  A23C20/02

公开(公告)号：EP4410104A1

公开(公告)日：2024-08-07

申请号：EP22876136.7

申请日：2022-09-26

申请人： ADEKA CORPORATION

发明人： ABE, Kazumasa ,  OZAKI, Satoru ,  SASAKI, Kazuhiro

IPC分类号： A23C20/02 ,  A23J3/00 ,  A23L11/00 ,  A23L11/40

CPC分类号： A23L11/40 ,  A23C20/02 ,  A23L11/00 ,  A23J3/00

摘要： The present invention provides a cheese-like food which can achieve the following 1) to 3):
1) having a suppressed odd taste;
2) having a smooth texture and a refreshing sour taste; and
3) having favorable emulsion stability.
The cheese-like food includes an emulsified composition containing: 1 to 10% by mass in terms of solid content of beans containing 50 to 90% by mass of a carbohydrate in the solid content; and 1 to 10% by mass of a swelling-inhibiting starch, and the cheese-like food has a pH of 3.5 to 7.5 and a water content of 45 to 70% by mass.