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Patent Searching and Data


Matches 451 - 500 out of 790

Document Document Title
JP2511900B2  
JP2506349B2  
JPH0829059B2  
JPH0847367A
PURPOSE: To provide a bean curd-like food capable of being cooked by heating, containing milk components and excellent in long-term storage. CONSTITUTION: This bean curd-like food mix is prepared by blending the whole milk powder with wh...  
JPH07114629B2  
JPH0789867B2  
JPH0789865B2  
JPH07250649A
PURPOSE: To reduce the calorific fat content of oil and fat contained food such as mayonnaise by adding a specified acidic starchy fermented composition. CONSTITUTION: The slurry of starch such as rice powder, wheat flour, oats flour or ...  
JPH07241168A
PURPOSE: To provide a process for producing a protein gel capable of lowering a production cost. CONSTITUTION: A protein-containing liquid is heated to sterilize and added with an enzyme after the heated liquid is cooled. Then, the prote...  
JPH07236417A
PURPOSE: To form an excellent soybean curd by ordinary middle-temperature lactic acid bacteria by adding a saccharide and lactic acid bacteria to a soybean milk from which a specific amount of a soluble saccharide fraction in a raw mater...  
JPH0777603B2  
JPH0746965B2  
JPH0732685B2  
JPH074189B2  
JPH072083B2  
JPH072086B2  
JPH078215A
PURPOSE: To obtain a health food containing a large amount of docosahexaenoic acid and stable to storage and heat-treatment. CONSTITUTION: There are provided a powdery, pelletized or pasty food raw material comprising marine microalgal c...  
JPH0713B2  
JPH06104033B2  
JPH0687749B2  
JPH0683629B2  
JPH06276936A
PURPOSE: To obtain a processed cheese type low fat cheese causing a proper oil-off state and uniformly melting on its thermal cooking by applying a fused salt and a specific emulsifier to a low fat cheese. CONSTITUTION: A raw material is...  
JPH06276939A
PURPOSE: To selectively produce a conjugated linoleic acid, and to produce a food excellent in oxidation resistance, etc. CONSTITUTION: Fats and oils are mixed and emulsified with a protein aqueous solution, and the emulsified compositio...  
JPH0671413B2  
JPH0665274B2  
JPH0665280B2  
JPH0644851B2  
JPH0642814B2  
JPH0642813B2  
JPH0638576U
[Objects of the Invention] Tofu is prevented from adhering to a bucket and it enables it to pick out tofu from a bucket smoothly. [Elements of the Invention] A mixed-solution of soy milk and a coagulant is filled up into solidification b...  
JPH06121642A
PURPOSE: To obtain a confectionery mixed with air which has coating property from a water-in-oil emulsion. CONSTITUTION: The continuous oil phase of the water-in-oil emulsion consists of a mixture of a melted cheese mixture containing a ...  
JPH06113785A
PURPOSE: To provide a new type seasoning paste containing cream cheese as a main raw material and having a Japanese flavor. CONSTITUTION: The seasoning paste is characterized by containing a vegetable cream cheese, etc., as main raw mate...  
JPH06502530A  
JPH0614834B2  
JPH0614835B2  
JPH0646753A
PURPOSE: To provide a method for producing and packaging casein reforming products by adding a matter capable of solidifying a starting material to the starting material including fat and protein and then filling the starting material in...  
JPH0611216B2  
JPH0622689A
PURPOSE: To provide a nonfat cheese analogue showing the taste, body and texture of a cheese. CONSTITUTION: This cheese analogue consists of a mixture of about 15 to 35% solidified skimmed milk product having <=2% fat content, about 15 t...  
JPH05304889A
PURPOSE: To obtain the soybean food, good in nutritional balance and excellent in promoting function of calcium absorbing action and tastiness by adding prescribed amounts of rice KOJI (yeast) and common salt to specific strained soybean...  
JPH0582182B2  
JPH05276865A
PURPOSE: To produce the subject cheese resistant to oil-off in the reconstitution with hot water and quickly reconstitutible in a formed state by heating cheese under stirring at a low stirring speed, introducing a gas into the cheese to...  
JPH05506156A  
JPH05137528A
PURPOSE: To prevent the occurrence of defective silk-strained soybean curd by coagulating a mixed liquid of soybean milk with a coagulating agent in a bucket and transferring soybean curd from the bucket to a vessel by a transferring dev...  
JPH0576280A
PURPOSE: To provide a milk curd having a palatability close to that of bean curd, holding the preferable taste and flavor of milk and capable of containing a large amount of milk component. CONSTITUTION: Liquid milk is subjected to ultra...  
JPH0544A
PURPOSE: To obtain a raw material free from cheese odor, having excellent milk taste and body feeling and useful for confectionery industry field by removing a low molecular protein, etc., in a neutral state from oil-in water type emulsi...  
JPH0472494B2  
JPH04320658A
PURPOSE: To efficiently obtain a coagulated matter with a relatively simple device which allows continuous production by mixing a coagulant with soy milk, continuously filling the mixture into a vessel and treating the mixture under spec...  
JPH0467946B2  
JPH0467947B2  
JPH0464661B2  

Matches 451 - 500 out of 790