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JPS6345181B2 |
The present invention provides an edible, non-pourable plastic or semi-plastic composition comprising 0.1 to 80% by weight of discrete, fat-bearing, plastic, semi-plastic or liquid particles dispersed in a fat-bearing plastic or semi-pla...
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JPS6335221B2 |
A dry mix which is hydrated with aqueous milk medium to form a sugar-free cheesecake filling is disclosed, the dry mix containing a high percentage of dried milk solids, and also containing fat, emulsifier, starch, phosphate gelling agen...
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JPS63102646A |
A cheese-like product with a dry matter content of at least 30 per cent by weight in which the major part comprises vegetable materials obtained from protein containing seeds, such as seeds from leguminous plants and/or other seeds rich ...
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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...
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JPS6317657A |
PURPOSE: To obtain a solid food such as cheese-like food, etc., having neither rough feeling nor crumbling feeling, improved melting in the mouth and good hardness, by treating an emulsion containing soybean protein, casein, fats and oil...
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JPS6317656A |
PURPOSE: To obtain a solid food such as cheese-like food, etc., comprising soybean protein, casein and fats and oils as main components, having neither rough feeling nor crumbling feeling and improved melting in the mouth by a simple met...
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JPS6312248A |
PURPOSE: To obtain the titled food having improved shred processing suitability without losing properties such as softness, melting properties, by blending rennet casein with fats and oils of specific condition, a salt, seasoning and wat...
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JPS62253358A |
PURPOSE: To obtain processed soybeans suitable as diet for renopathy, by dipping soybeans in an acidic aqueous solution and eluting phosphorus and potassium components in the soybeans in the above-mentioned aqueous solution to reduce the...
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JPS6251091B2 |
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JPS6249014B2 |
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JPS6242575B2 |
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JPS6240978B2 |
A structured protein product is prepared from a protein material having a three-dimensional organization solely by applying osmotic force. The process comprises exchanging the water in said protein material with an osmotic agent by compa...
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JPS62195262A |
PURPOSE: To obtain aseptic bean curd having smooth texture and sufficient hardness, by adding a specific amount of separated soybean protein to soya mild prepared by conventional method, homogenizing the mixture, sterilizing by direct he...
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JPS62166844A |
PURPOSE: To obtain a cheese-like food having improved flavor and fragrance, by adding dairy product to TOFU (bean curd), inoculating a cheese-forming mold to TOFU and fermenting. CONSTITUTION: Dairy product is added to TOFU, which is fer...
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JPS6233848B2 |
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JPS6227779B2 |
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JPS6225023B2 |
This invention provides a flavored and patterned tofu and its manufacturing process, in which a desirable pattern is provided upon an overall or partial surface of the tofu and a desirable flavor is penetrated uniformly into the interior...
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JPS6221488B2 |
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JPS6219811B2 |
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JPS6219812B2 |
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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...
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JPS6150583B2 |
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JPS6144457B2 |
A method for manufacturing a fried tofu product comprises kneading a mixture of vegetable proteinaceous material containing about 60% or more by weight based on the weight of the solids thereof with water, adding an alkaline earth metal ...
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JPS6122939B2 |
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JPS6122933B2 |
A process for producing a cream cheese type food resembled to natural cream cheese, which comprises the steps of: (a) homogenizing and pasteurizing an aqueous mixture of an aqueous dispersion containing non-fat milk solid, a fat or oil a...
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JPS6156B2 |
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JPS6157B2 |
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JPS6057813B2 |
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JPS6053587B2 |
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JPS6053589B2 |
A method of manufacturing a packaged soybean curd with a long shelf life without the inclusion of any artificial additives such as coagulating agents, germicides and the like; wherein soybean juice is subjected to lactic acid fermentatio...
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JPS60237939A |
(57) [Abstract] Since this gazette is application data in front of an electronic application, the data of an abstract is not recorded.
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JPS60199343A |
(57) [Abstract] Since this gazette is application data in front of an electronic application, the data of an abstract is not recorded.
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JPS6027503B2 |
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JPS60110249A |
A hydrolyzed vegetable protein isolate is prepared by aqueous extraction of a vegetable protein material, adjusting the pH of the extract to the isoelectric point of the protein to precipitate the protein, slurrying the precipitated prot...
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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...
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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 ...
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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 ...
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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...
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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...
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JPS603809B2 |
This invention is relating to a process for producing a cream cheese-like food characterized in that casein, an oil or fat, an emulsifying agent, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein ...
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JPS5947585B2 |
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JPS59196060A |
PURPOSE: To obtain the titled bean curd having keeping quality without water separation properties due to the surfaces of grains covered with oil films, by adding a coagulating agent to a soybean milk or soybean protein paste, injecting ...
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JPS59173095A |
Functional bioproteins are obtained from microbial protein isolates by extraction of a microbial protein to reduce its nucleic acid and lipid content and subsequent enzymatic hydrolysis with physiological endoproteases under mild conditi...
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JPS59135838A |
PURPOSE: To produce high-quality cheese, by using soybean as a raw material, and subjecting the material to mechanical treatment and enzymatic treatment. CONSTITUTION: Soybeans are finely pulverized after removing the seed and embryo the...
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JPS59113844A |
PURPOSE: To obtain a cheese-like product by charging a TOFU (bean curd) prepared from soya milk and bittern in a box, pressing the TOFU, drying the bardened TOFU with a dryer, immersing into MISO soup (soup seasoned with fermented beam p...
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JPS5926636B2 |
A modified protein composition which is produced by contacting a water-soluble protein, such as plant seed proteins, cow milk protein, animal meat proteins, fish meat proteins, egg proteins and microorganisms proteins, with a cysteine-en...
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JPS5921586B2 |
A method for manufacturing rough textured soya bean curd of long shelf life from conventional soya bean juice comprises the steps of heat-sterilizing the soya bean juice, adding a coagulant to the sterilized soya bean juice to form coagu...
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JPS5918021B2 |
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JPS5971642A |
PURPOSE: A plant food of high protein having a taste like cheese and Japanese flavor, by adding Miso (fermented soybean paste), etc. to Tofu (bean curd) dehydrated by a specific pressing method, followed by aging it. CONSTITUTION: Tofu p...
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JPS5945830A |
PURPOSE: To prepare a food rich in vegetable proteins, and having the palatability of cheese and the Japanese-style taste and flavor, by decomposing and aging dehydrated TOFU (bean curd) with the enzyme of MISO (fermented bean paste) or ...
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