| Patents for A23C 20 - Cheese substitutes (3,185) |
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| 01/05/2005 | DE10325797A1 Cocktail for use in production of soya protein concentrates and cold milk-like products contains glucose, dextrose, apple juice concentrate, apple vinegar, citric acid, vitamin C and water |
| 01/04/2005 | US6838111 Soymilk obtained by separating soy pulp thereof from soybean slurry is applied by first heating soymilk to high temperature then reducing pressure thereof so that ratio of soymilk particles of 1 mu m or less is increased |
| 12/30/2004 | US20040265463 Processed cheese |
| 12/23/2004 | WO2004110163A1 PROCESSED SOYBEAN β-CONGLYCININ PROTEIN |
| 12/23/2004 | US20040258824 combining mixtures of gellan gum and starches, with soybean milk at high temperatures, then coagulation, heating and sterilization of the curd product, and freezing; freeze resistance |
| 12/15/2004 | CN1555382A Association compound of trehalose or maltitol with metal ion compound |
| 12/09/2004 | US20040247758 Food product |
| 11/18/2004 | WO2004098315A1 Raw material for food containing soybean component, food containing soybean component from the raw material, and process for producing the food containing soybean component |
| 11/18/2004 | CA2518128A1 Raw material for food containing soybean component, food containing soybean component from the raw material, and process for producing the food containing soybean component |
| 11/09/2004 | US6814995 Food material and process for producing the same, and cheese-like food and process for producing the same |
| 11/04/2004 | US20040219273 a blend of concentrated acid whey and an acceptable fat is formed and then subjected to a homogenization and heat treatment thereby producing a cheese product suitable for consumption |
| 11/03/2004 | EP1472931A1 Acid whey texture system |
| 10/28/2004 | US20040213886 Soy-based fruit and/or vegetable food product and processes for making same |
| 10/21/2004 | US20040209841 Association compound of trehalose or maltitol with metal ion compound |
| 10/13/2004 | EP1465497A2 Dairy product and process |
| 09/29/2004 | CN1533247A Soybean milks containing EPA at high concentration and process for producing the same |
| 09/28/2004 | US6796220 Automatic bean curd manufacturing apparatus |
| 09/16/2004 | US20040180128 Production method of soymilk curd |
| 09/15/2004 | EP1416803A4 Process for manufacturing cheeses and other dairy products and products thereof |
| 09/14/2004 | CA2190242C Tofu making method and apparatus |
| 09/09/2004 | US20040175474 Method of preparation of high quality soy-containing cheese products |
| 08/26/2004 | WO2004071206A1 Continuous curding process |
| 08/26/2004 | US20040166220 Mixing melted snow water with flour; forming pasta |
| 08/19/2004 | WO2004069877A1 Method for preparing a gellable starch product |
| 08/17/2004 | US6777016 Dairy and soy alternative; gelatinizing and coagulating properties; stable gel matrix capable of holding bulk liquid; does not include hydrolizing enzyme |
| 08/12/2004 | US20040156976 Cottony bean curds and method of manufacturing the cottony bean curd |
| 08/12/2004 | US20040156975 Methods of manufacturing aseptic tofu using nano- or ultrafiltration |
| 08/12/2004 | US20040156970 Mixture of lactose, skim milk powder, cocoa, cheese, salt and emulsifiers |
| 08/11/2004 | EP0667107B1 Bifidobacterium growth promoter |
| 08/11/2004 | CN1520260A Imitation cheese compsns. and its prepn. method |
| 08/10/2004 | US6773740 Method for preparing cheese products and process cheese bases |
| 08/05/2004 | US20040151803 Acidifying aqueous solution of whey proteins below isoelectric pH, optionally blending and homogenizing with fat, heat-treating acidified solution or whey protein-stabilized fatty emulsion, blending with food, incubating with transglutaminase |
| 08/05/2004 | US20040151802 Process for manufacturing cheeses and other dairy products and products thereof |
| 08/05/2004 | US20040149148 Automatic bean curd manufacturing apparatus |
| 08/04/2004 | EP1441596A1 Processed cheese |
| 08/04/2004 | CN1518416A Cottony bean curd and method of manufacturing the cottony bean curd |
| 07/22/2004 | US20040142085 Casein macropeptide to whey protein mass ratio of greater than 1:4.5 by using cheese making procedure that does not generate whey |
| 07/14/2004 | CN1512843A Method for manufacturing dry seasoned deep fried-tofu |
| 07/08/2004 | WO2004056216A1 Method of inhibiting water content variation of composition and use thereof |
| 07/08/2004 | US20040131727 Epa and/or dha-containing acidic milks |
| 07/07/2004 | EP1435204A2 Cereal bars and methods of their manufacture |
| 07/01/2004 | US20040126477 Pressing ready to eat cereal pieces and shaping with agglomeration to form bars with good shelf life |
| 07/01/2004 | US20040126473 Process cheese containing increased levels of whey protein |
| 07/01/2004 | US20040126464 Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
| 06/29/2004 | US6756066 Bean curd containing lactic fermenting bacteria culture fluid and a method for preparing the same, and beverage containing the same |
| 06/27/2004 | CA2454156A1 Food and method for producing food |
| 06/10/2004 | US20040107840 Soy milk coagulating device |
| 06/09/2004 | EP1426380A1 Association compound of trehalose or maltitol with metal ion compound |
| 06/09/2004 | CN1503631A Modified milk protein concentrates and their use in making gels and dairy products |
| 06/08/2004 | CA2235694C Continuous production method of frozen bean curd, and the apparatus thereof |
| 06/02/2004 | EP1424011A1 Cheese-based coating or filling preparation |
| 06/02/2004 | EP0986297B1 Apparatus and method for the manufacture of reduced and low-fat pasta filata cheese |
| 05/26/2004 | EP1420656A1 Controlled-viscosity food flavoring system |
| 05/21/2004 | WO2004040989A1 Shelf stable meltable particulate food product |
| 05/12/2004 | EP1416803A1 Process for manufacturing cheeses and other dairy products and products thereof |
| 05/11/2004 | US6733817 Heating soybean milk; adjusting concentration of water solution |
| 05/06/2004 | US20040086598 Shelf stable meltable particulate food product |
| 04/29/2004 | WO2004034822A1 Process for producing nugget food |
| 04/21/2004 | EP1410720A1 Process for producing frozen "yuba" |
| 04/14/2004 | EP1406504A2 Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions |
| 03/18/2004 | US20040052925 A soybean milk product containing triglyceride (fish oil) or ethyl ester with 10% or more of eicosapentaenoic acid, and more than 25% of the soybean protein in the soy milk |
| 03/04/2004 | WO2004017742A1 Pre-mix formulations comprising ingredients for dairy products |
| 03/04/2004 | CA2496752A1 Pre-mix formulations comprising ingredients for dairy products |
| 02/26/2004 | WO2003051130A3 Method of making high solids, high protein dairy-based food |
| 02/26/2004 | US20040037905 High beta-conglycinin products and their use |
| 02/25/2004 | EP1389917A1 Food product |
| 02/24/2004 | CA2235174C Method and apparatus for continuously producing bean curd with garnish wrapped therein |
| 02/12/2004 | US20040028798 Soft, hydrous food, such as tofu, on flat smooth support surfaces; freezing |
| 02/10/2004 | US6689402 Methods for manufacture of fat-free cream cheese |
| 02/05/2004 | US20040022918 Is solid or semi-solid and contains greater than 0.15% by weight of casein macropeptide (CMP) and a mass ratio of CMP to whey protein of greater than 1:4.9; especially cheeses |
| 02/04/2004 | EP1385388A1 Modified milk protein concentrates and their use in making gels and dairy products |
| 01/29/2004 | WO2004008868A1 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 01/29/2004 | CA2492454A1 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 01/28/2004 | CN1471362A Process for producing frozen yuba |
| 01/14/2004 | CN1468065A Method of continuously producing frozen foods |
| 01/08/2004 | WO2004002231A1 Method of manufacturing raw material beans drinks and solid fermented food |
| 01/08/2004 | CA2491006A1 Method of manufacturing raw material beans drinks and solid fermented food |
| 12/31/2003 | WO2004001053A1 β-GLUCAN-CONTAINING FAT COMPOSITIONS AND NOVEL MICROORGANISM PRODUCING β-GLUCAN |
| 12/31/2003 | CA2490452A1 .beta.-glucan-containing fat and oil composition and novel microorganism capable of producing .beta.-glucan |
| 12/30/2003 | US6669978 Method for preparing process cheese containing increased levels of whey protein |
| 12/23/2003 | US6667068 Method for preparing solid milk product |
| 12/17/2003 | CN1462177A Egg-based powder and food containing the same |
| 11/25/2003 | US6653941 Device for sensing and alarming absence of water in a home machine for manufacturing soybean milk, watery bean curd, and bean curd |
| 11/12/2003 | EP1304045A9 Mayonnaise-like foods and process for producing the same |
| 11/11/2003 | US6645542 Method for the manufacture of rice-based food additive |
| 11/04/2003 | US6641855 Texture, taste, particle size distribution |
| 10/30/2003 | WO2003088754A1 Cheese substitutes |
| 10/15/2003 | CN1449255A Process for producing tofu |
| 10/14/2003 | US6632468 Gel-based composite food products that can be used to enhance the flavor and/or texture of consumable food items |
| 10/09/2003 | US20030190403 Soybean processed food |
| 09/25/2003 | US20030180438 Heating soybean milk; adjusting concentration of water solution |
| 09/24/2003 | CN1121823C Tofu products excellent in freeze resistance and process for producing the same |
| 09/18/2003 | US20030175394 Apparatus and method for producing soft protein foods |
| 09/10/2003 | CN1120670C Novel use of native gellan gum |
| 09/03/2003 | EP1340429A1 Soybean milks containing epa at high concentration and process for producing the same |
| 09/03/2003 | EP1340427A1 Epa and/or dha-containing acidic milks |
| 08/28/2003 | US20030161919 Method for making stuffed tofu and the device therof |
| 08/21/2003 | US20030157232 Reversible gel formation |
| 08/14/2003 | WO2003065823A1 Tofu products tolerant to freezing and process for producing the same |
| 08/14/2003 | US20030152688 Egg-based powder and food containing the same |