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Patent Searching and Data


Matches 651 - 700 out of 800

Document Document Title
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  
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  

Matches 651 - 700 out of 800