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JP3444716B2 |
To obtain a bean milk enabling the production of good bean curd excellent in elasticity and flavor and fine in texture by specifying the conditions for heating a bean suspension, separating bean curd lees from a bean milk, and subsequent...
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JP3444717B2 |
To obtain a powder bean milk enabling the production of good bean curd excellent in elasticity and flavor and fine in texture by specifying the conditions for heating a bean suspension, separating bean curd lees from a bean milk, and sub...
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JP2003245057A |
To provide a favorite food additive which enables the simultaneous intake of the crude medicine action-having ingredients of a Salasia plant (Salasia reticulata, Salasia oblonga, or Salasia prinoides) on the eating or drinking of a daily...
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JP3443049B2 |
To obtain an oil-in-water type emulsion oil and fat composition having stability against change in temperature during distribution or preservation. This oil-in-water type emulsion oil and fat composition contains a saturated fatty acid b...
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JP3440749B2 |
To produce a soybean milk, good in flavor and mild in taste in a high yield by applying a rotating blade type shearing force to swollen soybeans, finely dividing the soybeans, then applying a frictional shearing force thereto and finely ...
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JP2003219829A |
To provide a bubble sensing and circuit breaking device for a household production unit of soybean milk, bean curd, and water-rich bean curd, capable of preventing bubbles from being formed, by making a heater not operated when the bubbl...
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JP2003210128A |
To produce artificial cream for food preservable for a long period by using inexpensive conventional apparatuses and a sterilizing technique.The putrefaction and fermentation of a cream are prevented by using a vegetable oil-and-fat free...
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JP3429635B2 |
To obtain the subject emulsified matter which relieves the sweetness of saccharides, suppresses an increase in the viscosity of the emulsified matter and is excellent in the shape retaining property, water sepn. resistance and stability ...
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JP2003199531A |
To provide a fermented food useful for maintaining health, preventing various diseases and enhancing the effect for treating the diseases at a low cost, and to provide an intestinal useful bacterial substance at a low cost.This fermented...
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JP3424393B2 |
PURPOSE: To obtain the subject composition sufficiently usable as a substitute for milk from the viewpoints of cost, physical properties and taste and effective for suppressing the deterioration of the taste, flavor and palatability caus...
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JP3421475B2 |
PURPOSE: To produce the subject composition, containing a prescribed amount of casein protein binding to Ca2+, regulating the contents of the Ca2+ and Na+ and usable as a cooking material for puddings and mousses having cost, physical pr...
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JP3419282B2 |
To provide a safe food or drink having excellent freshness keeping property and preservability. This food or drink is incorporated with an antioxidation active fraction containing at least one component selected from lutonarin, saponarin...
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JP3418200B2 |
PURPOSE: To obtain the subject composition, containing a η-casein glycomacropeptide derived from cow's milk as a nitrogen source, having a high nutritive value, excellent in tastiness, digestibility, absorbability and phylactic ability ...
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JP3414270B2 |
To produce a soya milk having low viscosity and excellent taste and flavor and resistant to recoagulation even by heating by adding a coagulating agent to soya milk, homogenizing the mixture directly and instantaneously heating with stea...
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JP3414237B2 |
To provide a method for producing a soybean milk having a sol-gel transition (thermal reversiblility) of becoming into a gel state such as a gelatin and agar when heated and cooled and returning to a sol state when reheated by carrying o...
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JP2003159020A |
To provide fermented product of bean whole flour which is smooth on to the tongue and the throat and has good flavor and high nutritive value.This new method for producing fermented product of bean whole flour comprises (1) a primary sus...
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JP2003144075A |
To provide a high concentration soybean milk paste which (1) contains all of soybean ingredients, (2) hardly causes the breeding of bacteria, and (3) is produced at a low cost, and to provide a method for producing a high concentration s...
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JP2003516738A |
The present invention relates to a method for preparing bean curd using lactic acid bacteria culture, and to a lactic acid beverage, and to a method for preparing the same. Specifically, the present invention provides a method for prepar...
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JP3407059B2 |
A food is a milk prod. contg. at least 3% (at least 5%) of fat and at least 0.1% of gelatine.
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JP3400282B2 |
To obtain a lipid metabolism improving agent superior for preventing and improving arteriosclerosis, by making the agent contain fermented soybean milk, which is obtained, by making lactic acid bacterium act on soybean milk. One or two k...
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JP2003511093A |
The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua),...
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JP3390259B2 |
PURPOSE: To obtain foamable creaming powder useful for beverages such as coffee and tea, capable of simply forming fine foams when an acid agent and an alkali agent are added to creaming powder. CONSTITUTION: This foamable creaming powde...
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JP3387643B2 |
PURPOSE: To industrially and advantageously reduce the smell of casein by uniformly adding a whey mineral to sodium caseinates. CONSTITUTION: This method for reducing the smell of casein is to add a whey mineral in an amount of preferabl...
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JP2003049190A |
To provide a powdered fat so good in fluidity as to be fluent and having good dispersibility into water, regardless of the melting point of the used fat and the kind thereof, when the powdered fat is given by a spray-drying method. This ...
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JP2003506102A |
Process for the manufacture of a an evaporated milk product from a whey product, in which the whey is optionally partially substituted with lactose. The whey is added in the form of an aqueous solution to fresh whole milk, having the adv...
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JP2003033135A |
To provide creaming powder improved in a taste, used for an auto matic vending machine, through which a beverage having richness and no sloppi ness can be obtained even when dissolved in hot water, and to provide a type beverage for an a...
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JP2003023988A |
To provide a method for producing powder soybean milk from soybean powder as a raw material, by which the powder soybean milk having a greatly high nutritive value and a largely improved evaluation on tastes such as deliciousness and smo...
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JP2003018972A |
To provide an O/W-type emulsion having a mild and thick taste and effective for getting a milder salty taste.The O/W-type emulsion contains one or more kinds of salts selected from rock salt, natural salt and crude salt having a potassiu...
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JP3369329B2 |
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JP3366769B2 |
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JP3359793B2 |
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JP3359827B2 |
To obtain a lipid metabolism improver effective for preventing and bettering arteriosclerosis, comprising a fermented soybean milk prepared by treating a soybean milk with a bacterium belonging to the genus Bifidobacterium as a main comp...
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JP2002360180A |
To provide a method for producing a minus-ionized, low fat, low calorie ice cream, aiming at the cleaning of digestive tracts by mixing glucosamine and N-acetylglucosamine and capable of being eaten by people who wish to be healthy with ...
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JP2002345425A |
To provide a method for producing soya milk or bean curd enabling the production of soya milk or bean curd having high quality in high yield in a short time while producing little or no bean curd refuse as a by-product. Raw soybean flour...
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JP2002539809A |
A nutritional composition which contains slightly negatively charged non-digestible polysaccharides having a molecular weight of 8 kD to 40,000 kD, characterized in that the rise in the viscosity of the composition caused by the polysacc...
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JP2002540221A |
Triglyceride oil derived from marine sources, mammalian and fish, is treated with a silica at relatively low temperature under vacuum and is then further treated with a bleaching clay under vacuum and at higher temperature. The silica an...
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JP2002332209A |
To provide a legume product having a trypsin inhibitory activity and a reduced microbial content.This bean product has the trypsin inhibitory activity and the reduced microbial content. The method for decontaminating the legume product i...
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JP2002537763A |
The invention relates to an aromatized, soluble creamer powder. The creamer particles are formed of a matrix of one or more proteins, fats, and carbohydrates, and an aroma system. The aroma system is formed of aqueous coffee aroma compon...
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JP2002536957A |
Process for the preparation of a coffee surrogate, in which a mixture of de-fatted soya flour and water is heated under pressure, and the heating is prolonged so as to obtain a fluid coffee surrogate and its use as a flavouring agent.
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JP2002535975A |
A method of preparing microparticles of one or more phytosterols, phytostanols or mixtures of both comprises: dispersing or suspending the phytosterols or phytostanols or mixtures of both in a semi-fluid, fluid or viscous vehicle; and ex...
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JP3339366B2 |
To provide a method for producing a foamable oil-in-water emulsified composition excellent in foaming stability in spite of a short whipping time, good in workability, causing no deterioration in quality even by repeating freezing and th...
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JP2002306131A |
To provide a food, beverage or feed rich in seaweed-derived physiologically functional ingredients, therefore useful for health enhancement.This food, beverage or feed is characterized by containing substance(s) selected from the group c...
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JP2002532420A |
A method, and formulation for use in the method, for maintaining and enhancing the restitution of gut integrity in an individual in need thereof comprising administering to the individual a formulation comprising an effective amount at l...
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JP3328743B2 |
Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, a...
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JP3328770B2 |
To provide a high pressure sterilizing method suitable for soybean milk. The sterilizing method comprises sterilizing soybean milk in a condition heating at 70-100°C under the pressure of 400-1000 Mpa for 5-60 minutes. A sterile bean cu...
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JP2002272427A |
To provide an enriched material where gourd is served as the calorific source doubling as the health protective source.This enriched material is obtained by milling gourd seeds. The other objective enriched foods include grain flour such...
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JP3327155B2 |
To provide lactic acid fermented soy milk which is effectively ameliorated of the undesirable flavor possessed by ordinary soy milk by subjecting the soy milk to lactic acid fermentation by a combination of specific lactic acid bacteria ...
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JP2002262807A |
To provide bean curd capable of being eaten by being readily cooked, having a rich nutritive value and rich flavor, acceptable over the width of the generation, and characterized by broth mixed and integrated with mixed components and th...
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JP2002262771A |
To obtain yogurt for strongly health-oriented modern people by subjecting to lactic fermentation only a vegetable raw material instead of an animal raw material such as cow milk.This yogurt is obtained by subjecting to lactic fermentatio...
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JP2002253163A |
To obtain a soybean milk product having a sufficiently controlled smell of soybean milk in soybean milk having a problem of smell of the soybean milk.A soybean milk product having a sufficiently controlled smell of soybean milk is obtain...
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