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Matches 201 - 250 out of 786

Document Document Title
JP5885137B2  
JP5879997B2  
JP5865894B2  
JP2016502868A
In this specification, the method and constituent for producing a cheese substitute are shown. Generally, a cheese substitute is produced by guiding enzymatic Coagulation emulsification of milk ingredient non-containing milk.  
JPWO2013147280A1
シュレッドなどの成形加工適性を有し、さら に加熱により容易に溶融し、かつ冷めた後も ソフトな食感を維持するチーズ様食品を提供 すること。酸処理澱粉及びSFC(固体...  
JPWO2013147280A
It has forming processing aptitude, such as Shred, and also fuse easily by heating, and provide cheese-like foodstuffs which maintain soft texture even after cooling down. Acid treatment starch and SFC (solid fat content) contained oil a...  
JP2013013395A5  
JP5754106B2  
JP2015065947A
To provide a molded cheese-like food having molding processability that allows molding into a shape appropriate for cooking, and capable of melting easily by heating, and maintaining soft texture after cooled.A cheese-like food includes ...  
JP2015065949A
To provide a soybean protein-containing cheese-like food having molding processing suitability for molding into a shape suitable for shredding and cooking, and heat resistant shape retentionability.A soybean protein-containing acid-treat...  
JP2015065948A
To provide a cheese-like food having molding processability, and further, heat-resistant shape retention property.A molded cheese-like food includes acid-treated starch with a low degree of acid treatment, fat having a rising melting poi...  
JP5672737B2  
JP2015008691A
To provide a cheese-like food including nutrient components of soybean, which can be supplied to consumers not only as a general food but also as a food in consideration of allergy to specific raw materials, and can be manufactured witho...  
JP2014233270A
To provide a soybean protein-containing cheese-like food, suitable for forming processes such as shredding and easily meltable by heating, with a soft texture being maintained after cooling.The soybean protein-containing cheese-like food...  
JP5585571B2  
JP2014520553A
In this specification, a method and a constituent for producing a cheese replica are provided. Generally, a cheese replica is produced by guiding 凝乳 by enzyme of non-dairy milk.  
JP2014140324A
To provide a cheese-like food product which has excellent working characteristics with a processed cheese-like texture and flavor or excellent spreading properties with a cream cheese-like texture, containing low fat, low calories, and h...  
JP2013523188A5  
JP2014027957A
To provide a method for manufacturing a powdery skim milk capable of bestowing, onto milk proteins within a composition, qualities analogous to those of pretreated proteins within cheese curds of the prior art.The method for manufacturin...  
JP5344085B2
Disclosed are a heat-tolerant cheese-like food, which shows a characteristic stringiness, similar to the texture of a stringy natural cheese in a heat-melted state, even after cooling down, and shows no change in appearance or shape afte...  
JP2013220099A
To provide a new food that has been achieved by a sticky component of Natto (fermented soybeans) emulsifying the oil and fat.A cheese and mayonnaise product is produced by using the action that a Natto component emulsifies oil and fat.  
JP5308743B2
Methods for producing process cheese products having both good melting properties and good shredding properties are provided. The dual functionality process cheese products provided herein can be provided in a wide variety of formats and...  
JP5271827B2  
JPWO2011122113A
Even if it cools down peculiar thread influence nature like [when natural cheese which has thread influence nature carries out the heating dissolution], while having, heat-resistant cheese-like foodstuffs which change neither appearance ...  
JPWO2011122113A1
糸引き性を有するナチュラルチーズが加熱溶 解したときのような、独特の糸引き性を冷め ても有するとともに、焼成しても外観や形状 が変わらないような耐熱性のあるチーズ...  
JP5212107B2  
JP2013523188A
Seaweed powder and algal biomass are indicated. A food constituent containing algal biomass which has a high lipid content, or seaweed powder is indicated. seaweed powder;b. which contains more than about 20% of triglyceride oil with a. ...  
JP2013521767A
The present invention obtains a plurality of individual thread of the output which makes milk the main ingredients, applying the output which makes milk the main ingredients to an extrusion process, structurizes a plurality of above-ment...  
JP2013513371A
The present invention concerns the production of a cheese alternative product, using edible oil to substitute at least part of the milk fat. Further, a cheese alternative product and the use of an edible oil, in particular olive oil for ...  
JP5172065B2  
JP2013051915A
To provide a novel cheese-like food, which still keeps the delicate taste of protein derived from a marine product and has cheese-like flavor, by coagulating the protein derived from the marine product by means of fermentation using yeas...  
JP2013013395A
To provide a soybean-derived milk-substitute composition slight in grassy smell peculiar to soybean, odor developed during processing and flavor deterioration with time, having favorable soybean flavor, and widely usable as a milk-substi...  
JP2013013396A
To provide an acid soybean material having plenty of flavor like fermented milk or a filled-type fermented emulsified product, hardly giving an undesirable flavor of soybeans, and combining a smooth texture.The acid soybean material is o...  
JP5063177B2  
JP5011489B2  
JP2012075366A
To provide low-priced fresh-cheese-like food having a fresh-cheese-like milk flavor and body property even though the milk fat content is low, and having excellent workability.The fresh-cheese-like food is made of vegetable oil containin...  
JP2012050400A
To provide a method for producing cheese, free from the need of a fermentation and maturing process, producible in a short time, and even without passing it through the processes, producing cheese which has flavor and palate feeling simi...  
JP2012016283A
To provide a new composition for processed cheese and the processed cheese including the composition, and to provide a method for producing the processed cheese including a step of adding the composition.The composition for the processed...  
JP4819849B2
A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness.  
JP4796697B2  
JP2011200202A
To provide cream cheese-like food good in workability and having low calorie when using as a confectionery making and breadmaking material, without spoiling smooth melting in the mouth and soft palate feeling of cream cheese, and refresh...  
JP4755625B2  
JP4738714B2  
JP4685757B2  
JP2011512809A
The present invention relates to a functional equivalent of the new polynucleotide arrangement containing a gene which codes a new lipolytic enzyme and a gene with it and high homogeny, or an amino acid sequence. The present invention re...  
JP4657970B2  
JP2011000073A
To provide a cheeselike food composition containing a vegetable protein having physical properties and an eat feeling, resembling to a soft cheese as a protein component.This food composition is provided by having a cheese like texture c...  
JP2010273688A
To provide a method for preparing a flavored and textured food item for a service by heating a combination of a flavored and textured food item by forming an item portion of a flavored and textured servable food by contacting an item por...  
JP4569630B2  
JP4539016B2  

Matches 201 - 250 out of 786