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JP2893953B2 |
A bifidobacterium growth promoter containing gluconic acid, a nontoxic salt thereof and/or glucono- delta -lactone as the active ingredient. It has not only a selective bifidobacterium growth promoter effect but also the effect of inhibi...
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JP2593543Y2 |
A machine for producing soybean curd comprises a conveyor having coagulating buckets, a device for filling a mixture of soybean milk and a coagulant into the buckets, means for heating the mixture in the buckets to coagulate the mixture ...
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JP2824227B2 |
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...
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JP2819398B2 |
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...
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JP2815515B2 |
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JP2801376B2 |
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JPH10191920A |
To make a series of processes successive by omitting a cooling and a reheating process for soybean curd. This device is provided with a pipeline 10 for successively conveying bean curd S, a viscosity increasing agent injection unit 20, a...
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JP2749073B2 |
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 soya...
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JPH1066532A |
To obtain a sterilely packed been curd product having excellent preservation life, taste, and material feeling by extracting a soybean milk from a soybean, adding a soybean protein to the milk, homogenizing the mixture, treating with an ...
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JP2716464B2 |
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JP2700657B2 |
A process for producing bean curd comprising the steps of cooling soybean milk and bittern individually to below the coagulating temperature of the milk, mixing the cooled milk and bittern together and filling the mixture into buckets, c...
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JP2645461B2 |
The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydroly...
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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 ...
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JP2620989B2 |
Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food pr...
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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...
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JP2537675B2 |
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JP2536086B2 |
Shelf stable soybean curd which is stable for extended periods of time is prepared by reacting soy milk with a solidifying agent and a transglutaminase, which is not dependent on Ca+2 ions and which is capable of catalyzing the acyl rear...
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JP2514387B2 |
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JP2511900B2 |
Solid foodstuffs, such as cheese-like foodstuffs, are prepared from soybean protein, casein, oils and/or fats and water by first intimately mixing the soybean protein with water to entirely wet or hydrate the soybean protein prior to or ...
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JP2506349B2 |
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JPH0829059B2 |
A method of producing a tofu-like food such as a soybean curd steak comprises the steps of: (A) adding a coagulating agent to a soybean milk and dehydrating the coagulated product; (B) mashing the resulting dehydrated product into a past...
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JPH07114629B2 |
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JPH0789867B2 |
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JPH0789865B2 |
A coagulant for yoghurt-like food comprising a protease and a coagulant for tofu(soybean curds). The protease may be any enzyme capable of decomposing soybean protein and is preferably bromelain, papain or ficin. The coagulant for tofu m...
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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 ...
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JPH0777603B2 |
A particle-dispersing agent which comprises a protein partial degradation product useful for reducing viscosity of an aqueous dispersion wherein various water-insoluble or sparingly soluble, inorganic and/or organic particles are suspend...
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JPH0746965B2 |
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JPH0732685B2 |
A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of carbohydrate materials which particles have a substantially spheroidal shape and a particle size distribution effective to impart the subs...
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JPH074189B2 |
Disclosed is a tofu manufacturing apparatus. The tofu manufacturing apparatus comprises a raw material tank containing soybean powder, a soy milk generator vessel connected to the raw material tank, a soy milk boiling caldron connected t...
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JPH072083B2 |
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JPH072086B2 |
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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...
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JPH0713B2 |
A cheese product having properties similar to those of heated mozzarella type cheese at room temperature which comprises a cheese ingredient and a mucous material of a yam.
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JPH06104033B2 |
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 soybeans...
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JPH0687749B2 |
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JPH0683629B2 |
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JPH0671413B2 |
The method for preparing food containing single cell plant of the present invention comprises the steps of causing a cell separating enzyme to act on a plant at the determined pH to decompose the intercellular substance of plant, thereby...
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JPH0665274B2 |
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JPH0665280B2 |
A transglutaminase catalyzing an acyl transfer reaction of a gamma -carboxyamide group of a glutamine residue in a peptide or protein chain in the absence of Ca<2><+>.
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JPH0644851B2 |
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JPH0642814B2 |
A method of producing cheese and the like is disclosed in which ripening is carried out under a pressure of 100-2500kg/cm<2> in the presence of lactobacilli. The ripening time is shortened considerably while achieving satisfactory taste ...
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JPH0642813B2 |
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.%...
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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 ...
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JPH0614834B2 |
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JPH0614835B2 |
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JPH0611216B2 |
The present invention relates to a method of producing a cheese-like emulsified food having a superior body and texture. The method consists in forming a mixture composed of tofu containing soybean solids of 10 to 50%, oils and fats, hea...
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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...
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JPH0582182B2 |
There is provided a process for producing retort bean curds. An aqueous solution of soybean milk or soybean protein extract is added thereto calcium sulfate or magnesium chloride, an aqueous solution of polyoxyethylene sorbitan fatty aci...
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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...
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JPH0472494B2 |
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