WO2025032233 - ENZYMATIC TREATMENT TO IMPROVE TEXTURE OF FERMENTED PLANT-BASED CHEESE-ANALOGUE
National phase entry:
Publication Number
WO/2025/032233
Publication Date
13.02.2025
International Application No.
PCT/EP2024/072612
International Filing Date
09.08.2024
Title **
[English]
ENZYMATIC TREATMENT TO IMPROVE TEXTURE OF FERMENTED PLANT-BASED CHEESE-ANALOGUE
[French]
TRAITEMENT ENZYMATIQUE POUR AMÉLIORER LA TEXTURE D'UN SUCCÉDANÉ DE FROMAGE D'ORIGINE VÉGÉTALE FERMENTÉ
Applicants **
CHR. HANSEN A/S
Inventors
MASIÁ CALABUIG, Carmen
YAZDI, Saeed Rahimi
Priority Data
23190863.3
10.08.2023
EP
24187474.2
09.07.2024
EP
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
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| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
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| Pages of Specification | * |
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| Number of Office Actions | * |
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International Searching Authority |
EPO
* |
| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
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| Type of Assignment |
The Standard Agent's Assignment
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| Applicant's Legal Status |
Legal Entity
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| Entry into National Phase under |
Chapter I
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| Patent Delivery |
Send the Letters Patent by Courier
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| 译文 |
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 2340 | |
| EPO | Filing, Examination, Granting | 11075 | |
| Japan | Filing, Examination, Granting | 2307 | |
| South Korea | Filing, Examination, Granting | 2413 | |
| USA | Filing, Examination, Granting | 5940 |
Total:
24,075
The term for entry into the National Phase has expired. This quotation is for informational purposes only
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Abstract[English]
The present invention relates to a method for improving organoleptic properties of a plant-based cheese-analogue, and the resulting products as such. In particular, the combination of fermentation and enzymatic treatment yields a plant-based matrix with improved gel properties, such as increased hardness and springiness, to provide a product with a sensory feel that mimic dairy-based cheese. In addition, the treatment also reduces the number of bitterness-associated peptides found in the product.[French]
La présente invention concerne un procédé pour améliorer les propriétés organoleptiques d'un succédané de fromage d'origine végétale, et les produits résultants en tant que tels. En particulier, la combinaison d'une fermentation et d'un traitement enzymatique produit une matrice d'origine végétale ayant des propriétés de gel améliorées, telles qu'une dureté et une élasticité accrues, pour obtenir un produit offrant une perception sensorielle qui imite celle du fromage d'origine animale. De plus, le traitement réduit également le nombre de peptides associés à l'amertume trouvés dans le produit.