Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 701 - 750 out of 806

Document Document Title
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...  
JPS5668350A
PURPOSE: To prepare the titled pizza topping usable as a substitute for pizza cheese and preservable at normal temperature, by homogenizing an oil or fat in an aqueous solution of an acid casein, adding CaCl2 to the homogenized liquid, a...  
JPS5668349A
PURPOSE: To prepare the titled food free of casein odor and having excellent heat degradation properties and threadability, by homogenizing an oil or fat in an aqueous solution of an acid casein, and adding CaCl2 to the homogenized solut...  
JPS5639744A
PURPOSE: A lactobacillus starter and a proteinase starter are made to act on soybean milk to produce a cheeselike fermented soybean food that eliminates the bad oder characterized in soybean milk and having calm and favorable taste. CONS...  
JPS5629975A
PURPOSE: To prevent the mixing of soybean milk etc. into squeezed water by squeezing water from a coagulated soybean mild gradually and automatically rather than at a time. CONSTITUTION: A coagulated liquid mixture comprising a soybean m...  
JPS5626167A
PURPOSE: To prepare a cased "tofu" (bean curd) having excellent taste, flavor and texture, without using a coagulant, by fermenting soybean milk inoculated with lactic bacteria in a closed vessel to attain the pH below a specific value, ...  
JPS5610013B2  
JPS561052B2  
JPS55159767A
PURPOSE: To provide a large-scale, finely adjustable title device which comprises an intermittently rotatable turn-table and a plurality of buckets placed thereupon, wherein processes such as addition of water, a coagulant, etc. are carr...  
JPS5544587B2  
JPS55144848A  
JPS5540017B2  
JPS5539300B1  
JPS5588653A
PURPOSE: To prepare a cheese-like food having excellent texture, taste, and flavor, economically and easily, by the use of soybean protein, wheat protein and edible oils and fats as raw materials. CONSTITUTION: A mixture of 1 part by wei...  
JPS5529973A
PURPOSE: To prepare a piece of fried bean curd having improved texture, particularly surface one, scarcely deteriorating in freezing, by frying a kneaded molded article containing an alkaline earth metal coagulant in oil. CONSTITUTION: A...  
JPS54138135A  
JPS5432060B2  
JPS54122766A  
JPS54107554A  
JPS5422498B2  
JPS5417018B2  
JPS5417020B1  
JPS5435242A  
JPS5428838A  
JPS541784B1  
JPS53130445A  
JPS53118547A  
JPS53109978A  
JPS5394047A  
JPS5391162A  
JPS5391161A  

Matches 701 - 750 out of 806