The method for protein selection can include: characterizing a protein set, training a prediction model, determining target characteristic values, and determining a candidate protein set based on the target characteristic values.

The method for protein selection can include: characterizing a protein set, training a prediction model, determining target characteristic values, and determining a candidate protein set based on the target characteristic values.

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 cm.sup.2 and 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.

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.

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.

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.

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.

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.

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.

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.