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Patent Searching and Data


Matches 551 - 600 out of 806

Document Document Title
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  
JPH0150385B2  
JPH0150384B2  
JPH01247035A
PURPOSE: To prepare a cheeselike or yogurt-like processed soybean protein food approximately similar to a food prepared from an animal milk, by adding lactic acid bacteria to soybean milk or soybean protein, then adding a protein coagula...  
JPH01243941A
PURPOSE: To obtain the title food resistant to kneading and calcination, outstanding in artificial flower making capability etc., by putting a raw material comprising protein, saccharides, and oil-and-fat having a specified solid lipid f...  
JPH01243956A
PURPOSE: To obtain the title TOFU having excellent water retention, not requiring cutting of TOFU into a size of one pack, without using a cotton cloth, by blending soybean milk with bittern at ≤ a solidifying temperature, feeding the ...  
JPH01240164A
PURPOSE: To obtain a soya protein food or bean curd imparted with unique taste and flavor and having enriched nutrient, by preparing a coagulant containing squeezed juice of one or more kinds of calcium-rich vegetables and using the coag...  
JPH01148148A
PURPOSE: To obtain natural cheese-like food having excellent taste and texture comprising whey protein as a main raw material, by adjusting whey protein concentrate or the concentrate blended with food ingredients to a specific pH, gelat...  
JPH0117996Y2  
JP01128743A
PURPOSE: To prepare a cheese-like food with an extremely simple operation without necessitating particular skilled labor, by contacting microorganisms of genus Aspergillus or Monascus to rice used as a malt-preparation raw material and c...  
JPH01127032A
PURPOSE: To get rid of environmental contamination and phytotoxicity and to improve dispersion effect of particles by preparing a particle dispersant containing a partially decomposition product of a grain protein whose weight- average M...  
JPH01108949A
PURPOSE: To provide an apparatus for automatic preparation of bean curd at home without fail, and furnished with a pan for boiling raw GO juice (soybean juice ground together with lime), a rotary driving shaft, a heater, a mesh filter li...  
JPH0198442A
PURPOSE: To prepare a solid food such as cheese particularly having an excellent flavor and good mechanical property such as easiness of shredding, slicing, etc., by using specific fats and oils in a constant amount based on proteins. CO...  
JPH0119857B2  
JPS6485041A
PURPOSE: To enable a solid food to have excellent meltability in the mouth, heat resistance, shape holding properties and shape processability, by blending a protein consisting essentially of rennet casein with edible fats and oils, wate...  
JPS6480251A
PURPOSE: To obtain the titled food having excellent stringiness, melt down properties, oil-off properties and shredding properties, showing appearance and texture close to mozzarella cheese, by using rennet casein as a base. CONSTITUTION...  
JPS6463336A
PURPOSE: To prepare a white-mold cheese having excellent taste, flavor and preservability with a simple process in a short time, by oxidizing the surface of a cheese or a cheese-like food, inoculating a white-mold microorganism to the ch...  
JPS6427471A
PURPOSE: To produce a protein gelatinized product, by reacting a transglutaminase capable of catalyzing an acylation arrangement reaction of γ-carboxylamide group of a glutamine residue in peptide chain in the absence of Ca2+ with a pro...  
JPS63269946A
PURPOSE: To prepare a cheesy food without assuming fatty smell and gray color unique to soybeans, by fermenting and aging a curd in a brewed substance using KOJI (yeast) while cutting off air. CONSTITUTION: A curd obtained by subjecting ...  
JPS6352861B2  
JPS6345181B2  
JPS63192348A
PURPOSE: To obtain the titled food having various tastes and flavors, by blending rennet casein with edible fats and oils, a molten salt and a specific emulsifying agent in the presence of water and emulsifying the blend under heating by...  
JPS63192357A
PURPOSE: To rapidly prepare the titled food with simple process without using a pickling bed, by sterilizing and dehydrating bean curd by steaming heat- treatment, mixing salt, sugar, etc., to the treated bean curd, fermenting with yeast...  
JPS6335221B2  
JPS63164851A  
JPS63152955A
PURPOSE: To produce silk-strained bean curd efficiently, by automatically carrying out processes wherein bean curd coagulated from soybean milk is cut into a fixed shape, arranged and placed into packs in hot water at a temperature to ke...  
JPS63112947A
PURPOSE: To prepare a cheese-like soybean protein food, by subculturing lactic bacteria in soya milk, adding lactic bacteria and an enzyme specimen, heating the product and subjecting to syneresis under a load. CONSTITUTION: Three specif...  
JPS63109737A
PURPOSE: To obtain a novel gelatinous food having excellent flavor, by treating a solution consisting essentially of whey proteins with a proteolytic enzyme. CONSTITUTION: A food obtained by adding preferably 0.01W0.02% proteolytic enzym...  
JPS63105638A
PURPOSE: To obtain a marine food of novel type, by adding salt, water and edible fats and oils to fish meat, emulsifying the blend, adjusting the emulsion to proper pH, heating the emulsion to give a solid substance and inoculating a mic...  
JPS63102646A  
JPS6384455A
PURPOSE: To produce sterilized packed TOFU (bean curd) having improved taste and flavor close to those of TOFU made by a classical method, low water separation properties, preservable for a long period at normal temperature, by equalizin...  
JPS6371149A
PURPOSE: To obtain a solid food such as cheese-like food, etc., having improved melting in the mouth free from a rough feeling to the tongue and a crumbling feeling, by using soybean protein, casein, fats and oils and water as essential ...  
JPS6363359A
PURPOSE: To obtain a processed bean curd food having reduced calorie and cholesterol and texture of a meat, by using a combination of a bean curd and a fibrous soybean protein produced with a double screw extruder. CONSTITUTION: A bean c...  
JPS6352853A
PURPOSE: To reduce unpleasant taste components, by squeezing raw soybean seeds free of skin and hypocotyl at a specific temperature and treating the resultant soybean milk with Duolite resin. CONSTITUTION: Raw soybean seeds free of skin ...  

Matches 551 - 600 out of 806