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Patent Searching and Data


Matches 501 - 550 out of 789

Document Document Title
JPH0461617B2  
JPH0461616B2  
JPH04183371A
PURPOSE: To prepare a bone-fortifying food, pharmaceutical or feed enabling the absorption of large amounts of whey protein and peptide and effective for fortifying the bone by using a water-soluble fraction of whey protein as a componen...  
JPH0437700B2  
JPH0434373B2  
JPH04152840A
PURPOSE: To obtain cheeses, containing polylysine in tissues thereof and excellent in water and heat resistance without impairing essential characteristics. CONSTITUTION: The objective product is obtained by including preferably 0.1-20wt...  
JPH04152841A
PURPOSE: To obtain the subject cheeses without dissolving out even by heating and deforming by thermally melting cheeses, filling and packaging the molten cheeses, cooling and solidifying the packaged cheeses and applying a specific isos...  
JPH0429325B2  
JPH0425787B2  
JPH0488946A
PURPOSE: To obtain cheeses having satisfactory flavor, tissues, etc., in an extremely short time by aging the cheeses in the presence of lactic acid bacteria, etc., in a specific pressurized state. CONSTITUTION: Cheeses are aged in the p...  
JPH0484855A
PURPOSE: To obtain a composition having strong and excellent cheese flavor by adding a specific proteolytic enzyme and a forestomach esterase to the concentrated whole milk, carrying out enzymic treatment, then inactivation of the enzyme...  
JPH0414946B2  
JPH0412095B2  
JPH045421B2  
JPH0416159A
PURPOSE: To obtain a vessel-packed soybean curd having good release from a vessel without causing deterioration of quality and unevenness of solidification by previously heating soymilk taken out from a temperature-retaining tank to a sp...  
JPH04616B2  
JPH03505666A  
JPH0369498B2  
JPH03232474A
PURPOSE: To obtain the title food good in nutrient balance with small discoloration and denaturation with utilization of surplus agricultural products, process residues etc., by adding to a food a unicellular suspension in the form of gr...  
JPH0365746B2  
JPH03224448A
PURPOSE: To obtain the subject food excellent in digestion at a low common salt concentration without any bitterness and bad taste by adding an acidic protease formulation to a vegetable protein in the presence of water within an acidic ...  
JPH03206839A
PURPOSE: To obtain a cheese-like food having good taste without using natural cheese as a raw material by adding a melting salt to powder milk obtained by drying a concentrated milk concentrated and controlled to weakly acidic area, heat...  
JPH0349547B2  
JPH03502407A  
JPH0335895B2  
JPH03112445A
PURPOSE: To easily obtain a cheese-like substance from soybean protein by adding lactobacillus and a soybean protein coagulase to a material containing soybean protein to effect the lactic acid fermentation and coagulation of the materia...  
JPH0387141A
PURPOSE: To obtain an imitation cheese analog with low calorie and low animal fat having similar flavor, body and texture to those of a whole fat cheese by compounding each specified protein, fat material, water, emulsified salt and chee...  
JPH0387140A
PURPOSE: To obtain an imitation cheese product with low calorie and low animal fat content having similar flavor, texture and body to those of whole fat cheese by compounding each specified protein, fat material, water, cheese flavor, em...  
JPH0367544A
PURPOSE: To obtain a soybean cheese having high nutrient value at a low cost by adding oil and fat and a cheese flavor to deodorized soybean flour, thereby adjusting the taste and flavor of the soybean. CONSTITUTION: Washed raw soybean i...  
JPH0262214B2  
JPH0255015B2  
JPH02257829A
PURPOSE: To provide a product with hardly any water migration by adding a prescribed amount of chitosan to cheese, casein or a mixture of both, emulsifying the obtained mixture within an acidic region and then neutralizing the obtained e...  
JPH0243461B2  
JPH0243462B2  
JPH0242455B2  
JPH02211827A
PURPOSE: To obtain imitation cheese to which a branched starch mixture imparts a texture, thermal reversibility and emulsifiability by substituting enzymatically disbranched starch for a casein compd. CONSTITUTION: Impasted waxy corn, po...  
JPH0231935B2  
JPH0229303B2  
JPH0229304B2  
JPH02124061A
PURPOSE: To obtain the subject food excellent in texture and structure without breaking a casing in filling by thermally melting a cheese with a regulated moisture content, cooling the cheese in a heat exchanger, filling and packaging th...  
JPH0215184B2  
JPH0292248A
PURPOSE: To make TOFU (soybean curd) continuously and automatically by boiling down the soybean milk which is formed by feeding soybean flour into a soybean milk formation tank and sending the milk through the controlling tank into the c...  
JPH0286747A
PURPOSE: To prepare a food such as TOFU (bean curd) steak having smooth texture and high springiness and free from crumbly feeling by adding a coagulant to a soya milk, dehydrating and grinding the obtained coagulum to a paste, adding an...  
JPH0269155A
PURPOSE: To obtain the title soybean curd serviceable for six months or longer at normal temperature with tolerance to retort by making a coagulant and specific transglutaminase act on soybean milk and by packing a vessel with the result...  
JPH0257154A
PURPOSE: To obtain a food raw material having smooth palatability and excellent emulsifiability and free from rough taste such as bitter taste and astringent taste and disagreeable smell such as soybean smell by treating soya milk or soy...  
JPH0239851A
PURPOSE: To provide the title food bearing a close resemblance to cheese as one of dairy products in both taste and texture, obtained from fish roe and/or soft roe as a raw material. CONSTITUTION: The objective food obtained from fish ro...  
JPH0227941A
PURPOSE: To prepare a fresh cheese-like food having close resemblance to natural fresh cheese and free from grassy smell by adding corn powder to an acidic emulsion containing vegetable fat and oil and protein. CONSTITUTION: An emulsion ...  
JPH0156739B2  
JPH0151986B2  
JPH0151988B2  

Matches 501 - 550 out of 789