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Patent Searching and Data


Matches 451 - 500 out of 809

Document Document Title
JPH1056963A
To produce a water-in-oil type emulsified oil and fat composition, good in cheese flavor and having a smooth spreadability and to provide a method for producing the composition. This water-in-oil type emulsified oil and fat composition c...  
JP2716464B2  
JPH1042783A
To settle such a problem that, in order to impart a dark brown color on the surface of gratin or doria when the food being in a frozen state is cooked with e.g. a microwave oven, it has been proposed that the surface is sprayed with a mi...  
JPH1042819A
To provide a method for producing stable DHA(docosahexaenoic acid)-containing bean curd, drinking bean milk and their dried powder, low in the costs of raw materials without affecting the taste, even when a DHA- containing fish oil is mi...  
JP2700657B2  
JPH09322731A
To provide an apparatus for producing bean curd, excellent in mass production. This apparatus for producing bean curd has at least a tubular coagulating tank 5, a means for feeding soybean milk containing a coagulating agent to the tubul...  
JP2645461B2  
JPH09172964A
To obtain process cheese-like food having excellent flavor and texture without off-flavor by adding animal oil and fat and/or vegetable oil and fat, a melting salt or an emulsifier to milk protein-highly containing powder derived from a ...  
JPH09172965A
To obtain the subject cream cheese-like food having excellent flavor and texture without off-flavor by adding an acidic raw material to a specific milk protein-highly containing powder, animal oil and fat and/or vegetable oil and fat and...  
JPH09168368A
To enlarge sensory and industrial possibility of a food by adding a polyglycerol to the food so as to make an eater feel the food taste oily rather than fatty without feeling undesirable sweetness and without damaging a gustory sense. A ...  
JP2620989B2  
JPH0974998A
To continuously produce a food having uniformized quality and high protein content in high efficiency by continuously discharging and dispersing a protein solution into a hot water tank supplied with a hot water of a constant temperature...  
JP2570007B2
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...  
JPH08275749A
PURPOSE: To provide a screw press-type squeezer to separate soybean milk from boiled mashed soybean soup in producing TOFU (bean curd), designed to prevent the soybean milk squeezed out in the squeezing process from developing bubbles du...  
JP2537675B2  
JP2536086B2  
JPH08507688A
(57) The production method of the edible gel which makes summary milk the main ingredients and which acidified includes adding in milk and heat-treating transformer glutaminase succeedingly. The edible gel which can be satisfied sensuous...  
JPH08507689A
(57) The production method of the edible gel which makes summary milk the main ingredients and which has not acidified includes adding transformer glutaminase and rennet in milk, and heat-treating succeedingly subsequently. The edible ge...  
JP2514387B2  
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 ...  

Matches 451 - 500 out of 809