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Matches 651 - 700 out of 786

Document Document Title
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  
JPS57159441A
PURPOSE: Soybean milk is coagulated with a specific enzyme and the coagulum is dehydrated to a prescribed water content and kneaded together with a casein-containing substance under heating to make a fusing type cheese-like food. CONSTIT...  
JPS57132845A  
JPS57115136A
PURPOSE: To prepare a cheese-like food having an excellent flavor of the substantially immatured type, by using a specific fat or oil as a fatty or oily component. CONSTITUTION: (i) Rapeseed oil alone, (ii) a mixed fat or oil of the rape...  
JPS5731872B2  
JPS5721965B2  
JPS5721966B2  
JPS5765151A
PURPOSE: To obtain a food like cream cheese with keeping flow properties of the whole process, by adding a specific amount of Ca salt per 1g casein to a preliminarily emulsified solution before homogenizing, using glucono delta lactone i...  
JPS5718777B2  
JPS57500495A  
JPS5714133B2  
JPS579777B1  
JPS5722645A
PURPOSE: To prepare creamy cheese, by adding a starter and rennet to an emulsified solution consisting of casein, fats and oils, calcium salt, etc., fermenting the solution, stopping the fermentation in pH 5.4W5.9, and adding glucono del...  
JPS573338B2  
JPS572294B2  
JPS57779B2  
JPS5653332B2  
JPS56160946A  
JPS5635136B2  
JPS5633056B2  
JPS5672650A
PURPOSE: To obtain a food like a tofu (bean curd), by adding rennet to milk. CONSTITUTION: Rennet powder dissolved in warm water is added to milk heated at 36°C and stirred, allowed to stand for 20W30min, and the solid material is dehyd...  

Matches 651 - 700 out of 786