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Patent Searching and Data


Matches 651 - 700 out of 806

Document Document Title
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  
JPS6012931A  
JPS606161A
PURPOSE: Cream cheese having acid resistance and stable emulsifying properties againt acidic material such as fruit juice, etc. containing a specific emulsifying agent. CONSTITUTION: The titled cheese containing one or more selected from...  
JPS59205940A  
JPS5947585B2  
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 ...  
JPS59173095A  
JPS59146555A
PURPOSE: To prepare an emulsified composition exhibiting excellent emulsion state under a weakly acidic condition, and having desirable palatability as food and improved physical properties, by using soya milk obtained by extracting soyb...  
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...  
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...  
JPS5926636B2  
JPS59109130A
PURPOSE: To produce the titled food product with meltability, in which the weight ratio of a soybean protein containing more than a certain amount of 7S globulin to another protein soluble on heating is in a certain range and the solid c...  
JPS5991848A
PURPOSE: To separate a whole casein into a fraction composed of κ-casein and a faction composed of αs-and β-caseins, easily by dissolving the whole casein in a deionized water or in a specific buffer solution, and subjecting the solut...  
JPS5991849A
PURPOSE: To separate a fraction composed mainly of αs-casein and β-casein into a fraction composed mainly of αs-casein and a fraction composed mainly of β- casein, by cooling the original fraction at a specific temperature, and addin...  
JPS5991853A
PURPOSE: To prepare a seasoned bean curd having surface pattern, and having excellent appearance and taste, easily, by preparing a bean curd having engraved surface pattern e.g. by the method to charge the raw material of bean curd in a ...  
JPS5921586B2  
JPS5978643A
PURPOSE: To prepare a cream cheeselike food having a smooth structure and improved extensibility and further good quality, by using a skimmilk or skimmilk powder as a proteinic source and a vegetble fat or oil as a fat or oil component. ...  
JPS5974952A
PURPOSE: To prevent the bleeding of oil and the agglomeration of cheese, by adding a specific amount of an oil-absorbing carrier composed of starchy substance having a specific bulk density, specific degree of α-starch content, and spec...  
JPS5918021B2  
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...  
JPS5966838A
PURPOSE: An inexpensive powdery cheesy food, obtained by homogeneously mixing corn flour with bread crumb, milk powder and a vegetable oil, expanding the resultant mixture, and pulverizing the expanded mixture in an easy preparation proc...  
JPS5948047A
PURPOSE: To obtain powder cheese having improved dispersibility, hardness to masticate, shelf stability, etc., by convesting a powder material then converting the maize starch to α-form comprising maize flour as a main component to a po...  
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 ...  
JPS5942841A  
JPS5939245A
PURPOSE: To prepare a food having similar physical properties as mozzarella cheese, by emulsifying soybean slurry with oils and fats, adding an alkali metal caseinate and a casein-containing substance to the soybean oil and fat emulsion,...  
JPS58158132A
PURPOSE: To prepare a natural cheeselike material for a pizza topping, by using calcium salt of an organic acid and a phosphate to give a casein hydrolyzate having the viscoelasticity and stringiness, dispersing the resultant casein hydr...  
JPS58146237A
PURPOSE: To obtain the titled food having excellent palatability, taste and flavor, with simple means, at a low cost, by kneading a mixture composed mainly of a vegetable protein and containing at least proteins, edible oil or fat, and w...  
JPS5831897B2  
JPS5831898B2  
JPS5825429B2  
JPS58500591A  
JPS5863349A  
JPS5820177A
PURPOSE: To prepare a highly nutrient sesame-containing tofu having improved palatability, by adding a mixture of ground black sesame and pure sesame oil to soybean milk before adding a coagulating agent to it. CONSTITUTION: Soybean milk...  
JPS5756340B2  
JPS5746826B2  

Matches 651 - 700 out of 806