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Patent Searching and Data


Matches 601 - 650 out of 790

Document Document Title
JPS6233848B2  
JPS62163666A
PURPOSE: To obtain ground soybean giving soya milk having white color, resistant to infusibilization of protein in heating and suitable for the production of soya milk for aseptic bean curd, by grinding soaked soybean in water in the pre...  
JPS6227779B2  
JPS6225023B2  
JPS62104544A  
JPS6221488B2  
JPS6219811B2  
JPS6219812B2  
JPS6283861A
PURPOSE: To obtain the titled soybean malt converted its surface with mycelia of aspergillus, having delicious taste and excellent digestibility, absorbability and nutrient value and suitable as a raw material for various processed foods...  
JPS6261552A
PURPOSE: To obtain a cheese-like food having improved flavor and fragrance, by adding a dairy product to soybeans and fermenting them in the presence of a mold to produce cheese. CONSTITUTION: A dairy product is added to soybeans and the...  
JPS6258953A  
JPS61249343A
PURPOSE: To obtain a synthetic cheese, having improved physical properties and flavor after baking and good preservability, and useful as a pizza pie, etc., by incorporating a fat or oil with a milk protein flocculated with a milk coagul...  
JPS6150583B2  
JPS61242542A
PURPOSE: To obtain in a short period a cheese flavor ingredient having improved taste and fragrance without producing by-products, by treating an emulsion system comprising butyric acid-containing fats and oils, protein, a lactic acid ba...  
JPS6144457B2  
JPS61219337A
PURPOSE: To produce soya milk cheese having the taste and flavor of MISO (fermented bean paste) and smooth to the palate, by fermenting milk and soybean using a specific mother starter yoghurt. CONSTITUTION: Cow's milk or a milk prepared...  
JPS61187765A
PURPOSE: To obtain inexpensively bean curd having a good flavor, by blending sterilized soybean milk cooled to < a freezing temperature with sterilized bittern cooled to < the freezing point of the bean curd in a conduit just before pack...  
JPS61173742A
PURPOSE: To prepare the titled emulsion having excellent palatability, taste, flavor and shape-retainability as a confectionary material, by transferring a plastic oil or fat and a film-forming substance with a twin-screw extruder, addin...  
JPS61152234A
PURPOSE: To obtain the titled food having good nutrition balance, obtained by using treated vegetable and/or fruit subjected to acetic acid fermentation as a component to provide both protein and fats and oils with water. CONSTITUTION: A...  
JPS6122939B2  
JPS6122933B2  
JPS61108333A
PURPOSE: To obtain the titled food having improved flavor like natural cheese, and improved taste, by dissolving a citrate and phosphate in water under heating, adding edible fats and oils, and an organic acid to the solution in this ord...  
JPS6147144A
PURPOSE: To obtain a solid food having excellent nutrient balance, by mixing a protein with edible oil or fat, water, and a dried solid vegetable and/or fruit, and adding a specific amount of a phosphate and/or sodium citrate to the mixt...  
JPS6137076A
PURPOSE: To shorten dipping time and obtain soybean milk having improved taste and essential characteristics of food, by drying raw soybeans at a low temperature, roughly crushing the dried soybeans, skinning the crushed soybeans, dippin...  
JPS6119463A
PURPOSE: To prepare the titled novel bean curd free from syneresis, having excellent palatability, and effective especially to the case using a quick-acting coagulant such as magnesium chloride, etc., by filling a coagulant-containing so...  
JPS6156B2  
JPS6157B2  
JPS6057813B2  
JPS60251840A
PURPOSE: To prepare a cheese-like food having close resemblance to cheese, by treating separated soybean whey with crude amylase containing proteinase to effect the hydrolysis of the protein, using the produced concentrated protein solut...  
JPS6053587B2  
JPS6053589B2  
JPS60237939A  
JPS60214838A
PURPOSE: To obtain the titled food having flavor and taste like cheese, showing spreading properties, by adding a phosphate and sodium citrate into water, dissolving them under heating, adding protein, edible fats and oils, and further a...  
JPS60199343A  
JPS60199342A  
JPS60192563A
PURPOSE: An aqueous solution such as soybean milk is combined with a coagulant to form lumps of soybean milk, then the lumps are collapsed in the presence of the solution and then the coagulant is added to the mixture to enable easy prod...  
JPS60149354A
PURPOSE: To prepare an aseptic bean curd without causing discoloration and the degradation of taste, etc., by removing a part of soluble sugar from soybean, grinding the bean in the presence of water, heating and filtering the obtained G...  
JPS60137247A
PURPOSE: To produce a cheese, containing AMAZAKE, having low sourness and a flavor of AMAZAKE suitable to the Japanese taste, and pleasant to palate, by removing a whey from a yogurt of AMAZAKE and milk. CONSTITUTION: Milk is mixed with ...  
JPS6027503B2  
JPS60118146A
PURPOSE: To obtain a cheese taste food with a fibrous structure, by adding cheese (cooked and provided with flavor) to wheat protein (blended with other vegetable protein), keeping the blend under specific conditions under heating. CONST...  
JPS60110249A  
JPS60110245A
PURPOSE: To obtain the titled food, having good meltdown property and improved springiness, resembling natural cheese, and suitable for cooking pizza (toast), etc., by incorporating a hydrophilic emulsifying agent in a specific proportio...  
JPS6087751A
PURPOSE: To produce a retort bean curd, having improved sense of eating without forming cavities nor phase separation, and preservable for a long period, by adjusting the increase rate of the central material temperature of a bean curd t...  
JPS6087736A
PURPOSE: To produce a cheeselike food having good quality without soybean smell, by treating separated soybean protein exhitibiting substantially no gelation ability with a microbial rennet by the enzymic method, and using the resultant ...  
JPS6087735A
PURPOSE: To produce a cheeselike food having the flavor and viscosity of cheese, by adding cheese, viscosity increasing agent, etc. to a minced fish meat refined with an alkaline saline solution. CONSTITUTION: A fish meat of a bonito or ...  
JPS6078541A
PURPOSE: To obtain the titled emulsified food, having excellent texture and palatability, easily at a low cost, by mixing bean curd containing a specific amount of solid soybean component, with an oil or fat, a thermally coagulable subst...  
JPS6078550A
PURPOSE: To obtain the titled food having excellent taste and flavor and suitable as a substitute for minced meat, by adjusting the pH of soya milk to a specific level, coagulating the milk to obtain bean curd, pressing and dehydrating t...  
JPS6054636A
PURPOSE: To prepare a food like cheese with low salt content in a short time, by blending a KOJI, or it and MISO (fermented soybean paste), SAKE lees, soy sauce or boiled soybeans with a ground mixture of protease and salt to give a pick...  
JPS6054648A
PURPOSE: To obtain an emulsion, solidifiable by heating, and having such shape retaining property as not to collapse by its own weight even before the solidification by heat, by incorporating a fat or oil with egg yolk, heat-coagulable p...  
JPS603809B2  

Matches 601 - 650 out of 790