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Patent Searching and Data


Matches 201 - 250 out of 809

Document Document Title
JP6225617B2  
JP6222788B1
[Subject] In spite of not containing milk protein substantially, the cheese-like processed food which has heat-resistant firmness also under high temperature is provided. The cheese-like processed food which does not contain the raw mate...  
JP6197379B2  
JP6190556B1
[Subject] In spite of not containing milk protein substantially, it has firmness and texture peculiar to cheese, has processing aptitude, such as decision and cutting, and provides a cheese-like processed food in which good fusion nature...  
JP2017522883A
The present invention provides the protein material and food materials of source-of-supply origin possible [continuation] and stable. A source of supply possible [continuation of food or food materials] and stable is the biomass of the b...  
JP2017514457A
In the present invention, the plant containing the HPPD enzyme and they which show perfect tolerance to HPPD inhibitor of a class several minutes is indicated. It has only the affinity which did not have the affinity to HPPD inhibitor or...  
JP6140516B2  
JP2017512468A
The present invention relates to the new method for manufacturing the aggregate which consists of at least one sort of milk protein and at least one sort of vegetable protein in various food matrices or food constituents. The present inv...  
JP6125927B2  
JP2017077187A
[Subject] Fermentation soy milk foodstuffs and a manufacturing method of creamy texture of high viscosity are provided using soy milk which remained after pulling up soy milk skin. [Means for Solution] Soy milk which remained after pulli...  
JPWO2015166686A1
The present invention makes it a subject to provide the efficient manufacturing method of the flexible foodstuffs like vegetable cream cheese. Though it is a vegetable property by carrying out freeze denaturation after solidifying soybea...  
JP2017509349A
This document is related with a ground meat replica and a product of a vegetable base imitating ground meat which more specifically includes change of a color to brown [red / under fibrous, the heterogeneity of textures, flavor like beef...  
JPWO2015129107A1
The present invention relates to the foodstuffs containing the end of soybean flour, and edible fat and oil. It is related with foodstuffs, wherein the edible fat and oil concerned contains in detail the triglyceride which has medium cha...  
JPWO2014156549A1
[Subject] An object of the present invention is to obtain cheese-like foodstuffs using a mung-beans protein gel-like constituent containing mung-beans protein and a mung-beans protein gel-like constituent. [Means for Solution] A mung-bea...  
JP2016502868A5  
JPWO2014129230A1
Let it be a subject to provide the cheese-like foodstuffs which have forming processing aptitude and also have heat-resistant firmness. Acid treatment starch with the low degree of acid treatment and the rise melting point contain oil an...  
JP2017012194A
To provide food without unpleasant taste and unpleasant odor of soybean while using soybean powder and especially having suppressed bean smell, grassy smell, astringent taste, oily feeling (oiliness) and odor of oil, and a manufacturing ...  
JP2016171770A
[Subject] It has soft texture like cottage cheese, and, moreover, provides cheese-like foodstuffs in which normal temperature marketing is possible, and a manufacturing method for the same. [Means for Solution] A container is filled up w...  
JP2016523099A
The present invention relates to a product acquirable by method of manufacturing sliceable dairy products containing milk, auxiliary milk serum protein, edible acid and sodium chloride, and/or sodium hydroxide, and the method.  
JP5948255B2  
JP5941606B2  
JP2016077235A
[Subject] The object of the present invention makes it a subject to provide what can be said to be a cottage cheese substitute food article in which texture like cottage cheese is shown. [Means for Solution] Texture like cottage cheese i...  
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...  

Matches 201 - 250 out of 809