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Patent Searching and Data


Matches 501 - 550 out of 800

Document Document Title
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  
JPH0462698B2  
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  

Matches 501 - 550 out of 800