| Patents for A23C 20 - Cheese substitutes (3,185) |
|---|
| 08/13/2003 | CN1435119A Water-break detecting alarm device for household soya-bean milk, jellied bean curd and bean curd making device |
| 08/06/2003 | EP1332681A1 Device for sensing and alarming absence of water in a home machine for manufacturing soybean milk, watery bean curd, and bean curd |
| 07/31/2003 | US20030141982 Device for sensing and alarming absence of water in a home machine for manufacturing soybean milk, watery bean curd, and bean curd |
| 07/17/2003 | US20030134031 Delayed action coagulant is dispersed in heated soybean milk in static inline mixer, thickening raw material is added to continuously produce a nigari-tofu product; favorable taste |
| 07/16/2003 | EP1326499A1 A dairy product |
| 07/16/2003 | EP1251749A4 Novel food products and processes of making same |
| 06/26/2003 | WO2003051130A2 Method of making high solids, high protein dairy-based food |
| 06/26/2003 | CA2470190A1 Method of making high solids, high protein dairy-based food |
| 06/24/2003 | US6582739 Adding water and plant tissue disintegrating enzyme to soybean curd lees; mechanical pulverization; adding protein crosslinking enzyme |
| 06/11/2003 | CN1423527A Reversible gel formation |
| 05/28/2003 | EP1237422A4 Bean curd containing lactic acid fermenting bacteria culture fluid and a method for preparing the same, and beverage containing lactic acid fermenting bacteria and a method for preparing the same |
| 05/21/2003 | EP1312265A2 Method for preparing solid milk product |
| 05/20/2003 | US6566134 High Beta-Conglycinin products and their use |
| 05/15/2003 | WO2003039265A1 Processed cheese |
| 05/15/2003 | US20030091693 Bean curd containing lactic fermenting bacteria culture fluid and a method for preparing the same, and beverage containing lactic acid fermenting bacteria and a method for preparing the same |
| 05/02/2003 | EP1306019A1 Method of continuously producing frozen foods |
| 05/02/2003 | EP1304931A1 Egg-based powder and food containing the same |
| 04/24/2003 | US20030077371 Heat resistant gel |
| 04/23/2003 | EP1304045A1 Mayonnaise-like foods and process for producing the same |
| 04/16/2003 | CN1411344A Bean curd containing lactic acid fermenting bacteria culture fluid and method for preparing same, and beverage containing lactic acid fermenting bacteria and method for preparing same |
| 04/03/2003 | WO2003026442A1 Tofu emulsion as food material, process for producing the same, processed foods using the tofu emulsion and process for producing the same |
| 03/27/2003 | WO2003000062A3 Imitation cheese compositions and method of producing such compositions. |
| 03/20/2003 | US20030054068 Modified milk protein concentrates and their use in making gels and dairy products |
| 03/11/2003 | US6531176 Producing tofu is described which includes the step of detecting the concentration of a coagulant in soybean milk. The coagulant concentration is detected by a coagulant concentration detector disposed downstream of a stirring |
| 03/06/2003 | US20030044503 Gel-based composite food products that can be used to enhance the flavor and/or texture of consumable food items |
| 02/27/2003 | WO2003016325A1 Association compound of trehalose or maltitol with metal ion compound |
| 02/27/2003 | WO2003015538A1 Controlled-viscosity food flavoring system |
| 02/26/2003 | EP1285588A1 Fibre containing composition |
| 02/13/2003 | US20030031776 Novel food products and processes of making same |
| 02/13/2003 | US20030031774 Spreadable dairy products comprising gelled carrageenan and caroxymethylcellulose biopolymer used for fat replacement |
| 02/06/2003 | WO2003009706A1 Process for producing forzen yuba |
| 01/23/2003 | US20030017242 Having flavor, texture and consistency attainable in pasteurized process cheese |
| 01/16/2003 | WO2003003852A1 Manufacturing method of soybean protein powder for instant bean-curd |
| 01/15/2003 | EP1275307A1 Food material and process for producing the same, and cheese-like food and process for producing the same |
| 01/15/2003 | CN1098647C Method and device for freezed bean curd continuously preparing |
| 01/08/2003 | EP1272053A1 Reversible gel formation |
| 01/08/2003 | CN1098042C Composition and process useful for reducing fat caloric content of food stuffs containing fats or oils |
| 01/03/2003 | WO2003000072A1 Cottony bean curd and method of manufacturing the cottony bean curd |
| 01/03/2003 | WO2003000062A2 Imitation cheese compositions and method of producing such compositions. |
| 12/31/2002 | US6500477 Forming slurry of gelatin, acid and water at 0-100 degrees c, acid being glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, or phosphoric acid; improved texture, especially for ground meats |
| 12/26/2002 | US20020197369 Apparatus and method for producing soft protein foods |
| 12/26/2002 | US20020197354 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 12/19/2002 | WO2002100191A1 Method of manufacturing dry seasoned deep fried-tofu |
| 12/19/2002 | US20020192348 Process cheese containing increased levels of whey protein |
| 12/05/2002 | WO2002096210A1 Food product |
| 11/28/2002 | US20020176925 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 |
| 11/27/2002 | CN1094733C Method for producing aseptic packaged tofu product |
| 11/21/2002 | US20020172750 Apparatus and method for the manufacture of rice-based food additive |
| 11/14/2002 | WO2002089592A1 Process for manufacturing cheeses and other dairy products and products thereof |
| 10/30/2002 | EP1251749A1 Novel food products and processes of making same |
| 10/29/2002 | CA2092890C Product and process of producing a no-fat cheese analog containing rennet casin |
| 10/24/2002 | WO2002082917A1 Modified milk protein concentrates and their use in making gels and dairy products |
| 10/24/2002 | US20020155198 Baked goods with cheese; shelf life, storage stability |
| 10/22/2002 | US6468577 Stabilizer for mechanically separated meat |
| 10/17/2002 | WO2002080696A1 Process for incorporating whey proteins into foodstuffs |
| 10/16/2002 | EP1249176A1 Process for incorporating whey proteins into foodstuffs |
| 10/10/2002 | US20020146500 Method for preparing solid milk product |
| 10/01/2002 | US6458404 Dehydrated gel composition from hydrated isolated acetylated gellan gum |
| 09/19/2002 | US20020132036 Bean curd production methodology |
| 09/18/2002 | EP1240830A2 Soymilk and tofu manufacturing method |
| 09/18/2002 | EP1240828A1 Consumable, viscoelastic, stringy composition, process for its production and dry product for use in the process |
| 09/14/2002 | CA2371831A1 Consumable, viscoebastic, stringy composition, process for its production and dry product for use in the process |
| 09/11/2002 | EP1237422A1 Bean curd containing lactic acid fermenting bacteria culture fluid and a method for preparing the same, and beverage containing lactic acid fermenting bacteria and a method for preparing the same |
| 09/05/2002 | US20020122855 Applying aqueous ethanol solution or an aqueous solution containing magnesium salt and/or calcium salt to inside of container, filling container with soybean milk, sealing container, heating sealed container to coagulate soybean milk |
| 08/14/2002 | EP0906029B1 Isoflavone-enriched soy protein product and method for its manufacture |
| 08/06/2002 | US6428836 Starch phosphate ester composition, process and method of use in food |
| 08/02/2002 | CA2370353A1 Shelf-stable, bakeable savory cheese product containing at least 3% water and process for preparing it. |
| 07/31/2002 | EP1226759A2 Method for preparing solid milk product |
| 07/31/2002 | CN1361664A Food material and process for producing the same, and cheese-like food and process for producing the same |
| 07/24/2002 | CN1360470A Agarobiose-contg. composition |
| 07/16/2002 | US6419975 Homogeneity mixture of protein, fat and water, heating, adjustment ph |
| 06/20/2002 | US20020076474 Forming slurry of gelatin, acid and water at 0-100 degrees C, acid being glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, or phosphoric acid; improved texture, especially for ground meats |
| 06/19/2002 | EP1214885A2 Method for preparing cheese products and process cheese bases |
| 06/19/2002 | EP1214884A2 High moisture cream cheese texture control |
| 06/19/2002 | CN1086275C Apparatus for separating whey from slurry like material |
| 06/18/2002 | US6406736 Mixing water and protein; homogenizing; heating |
| 06/18/2002 | US6406724 Natural biogenerated cheese flavoring system |
| 06/14/2002 | CA2364790A1 High moisture cream cheese texture control |
| 06/13/2002 | US20020071897 Mixing concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/ or a preservative then cooling to form a solid matrix |
| 05/16/2002 | WO2002037986A1 Preparation method of whole bean curd |
| 05/16/2002 | WO2002037985A1 Soybean milks containing epa at high concentration and process for producing the same |
| 05/16/2002 | WO2002037976A1 Epa and/or dha-containing acidic milks |
| 05/16/2002 | CA2426853A1 Soybean milks containing epa at high concentration and process for producing the same |
| 05/09/2002 | US20020054952 Using composite of gelatin, an acid, a sugar component and/or a starch component in cased meats such as sausage, frankfurters, and bologna |
| 05/02/2002 | EP1201134A2 Process for making caseinless cream cheese-like products |
| 04/18/2002 | WO2002030210A1 A dairy product |
| 04/18/2002 | US20020045003 Manufacturing method of nutritive bean curd |
| 04/18/2002 | CA2423934A1 A dairy product |
| 04/11/2002 | WO2001082711A3 Lactic acid fermented food products |
| 04/11/2002 | DE10112252C1 Edible, viscoelastic, fiber-forming mass, useful as cheese substitute e.g. for mozzarella or fondue cheese mixture, and dry powder reconstitutable with water contain imitation cheese, pectin, swellable carrier and calcium salt |
| 04/09/2002 | US6368652 Use of mesomorphic phases in food products |
| 04/09/2002 | US6368641 Lactic acid bacteria and food products |
| 04/04/2002 | US20020039615 Freeze/thaw-resistant gels and jellies; dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability body-improving agent. |
| 03/13/2002 | EP1186244A2 Natural biogenerated cheese flavoring system |
| 03/07/2002 | WO2002017733A1 Process for producing tofu |
| 02/27/2002 | CN1337409A Improved starch phosphate-ester composition, process and method used for food |
| 02/26/2002 | US6350606 Isolated standardized microflora which is identified as a2 and mainly comprises bacillus, enterococcus and lactobacillus species |
| 02/21/2002 | WO2002013629A1 Method of continuously producing frozen foods |
| 02/13/2002 | EP1179543A2 Starch phosphate ester composition, process and method of use in food |
| 02/13/2002 | EP1179300A1 Agarobiose-containing composition |