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Matches 251 - 300 out of 787

Document Document Title
JP4536002B2  
JPWO2009001443A1
従来の豆乳を用いたチーズ様食品およびその 製造方法の欠点である、油脂や糖を除去した 特殊組成の豆乳を用いる必要があったこと、 あるいは、カビ付けを行い熟成させるた...  
JP4498308B2  
JP4498307B2  
JP4483723B2  
JP4483153B2  
JP2010081864A
To provide a cheese-like food excellent in cutting process characteristic, having palate feeling of natural cheese, and inexpensive and low calorie: and to provide a food containing the cheese-like food.The cheese-like food includes agar...  
JP4431489B2  
JP4424205B2  
JP2010022257A
To provide a cheese-like food which has not been provided by conventional technologies, has a preferable texture and process suitability not inferior to those of general process cheeses, and has a reduced content of a cheese.The cheese-l...  
JP4380117B2  
JP2009280580A
To provide a product of a modified metal ion compound improved in industrially undesirable properties inherent in metal compounds, such as deliquescence, reducing ability, oxidizing ability, and poor solubility in water, a method for pro...  
JP4375917B2  
JP4368052B2  
JP4340151B2  
JP4331747B2  
JP2009171877A
To provide a method for producing a pure vegetable cheese-like food product, which is intended for solving such problems that a conventional vegetable cheese-like food product using lactic acid bacterium or Bacillus natto has defects of ...  
JP4308013B2  
JP2009136158A
To provide a method for producing cheese-like soybean fermented food from which an eater receives the full benefit of both the high nutritional value of soybean and the physiologic effect of lactobacillus-fermented food, and which is eli...  
JP4283542B2  
JP4254535B2  
JP4254537B2  
JP4249491B2  
JP4241385B2  
JP2009050263A
To provide a method for producing process cheese products having both good melting properties and good shredding properties.The dual functionality process cheese products can be provided in a wide variety of forms and used in a wide vari...  
JP4234172B2  
JPWO2006135089A1
大豆蛋白原料を使用し、クリームチーズと変 わらぬ食感が滑らかで風味良好なクリームチ ーズ様食品を提供することを目的とする。大 豆蛋白原料にプロテアーゼを作用させ、...  
JPWO2009001443A
In order to ripen that soy milk of special composition which is a fault of cheese-like foodstuffs using conventional soy milk and a manufacturing method for the same and from which oil and fats and sugar were removed needed to be used, o...  
JP4202130B2  
JP4198352B2  
JP4192417B2  
JP2008278893A
To provide an agarobiose-containing composition comprising a beverage containing agarobiose, having fine taste and stimulative taste-releasing effect and enhancing effect of the depth of sweetness, and to provide a method for producing t...  
JP4185048B2  
JP2008271867A
To provide a method for producing at a high yield for the raw material, cottage cheese-like food which has taste and palate sensations that are very similar to those of cottage cheese.This method for producing the cottage cheese-like foo...  
JP2008271868A
To provide a method for producing cottage cheese-like food, capable of obtaining at high yield for the raw material, the cottage cheese-like food which can maintain cottage cheese-like taste and palate feeling, without being influenced b...  
JP2008201785A
To provide a soybean milk containing EPA (eicosapentanoic acid) and/or DHA (docosahexanoic acid) at high concentration as a therapeutic agent or prophylactic for hyperlipemia.The invention relates to the therapeutic agent or prophylactic...  
JP4114606B2  
JP4100820B2  
JP2008519129A
The present invention is turned to the oil composite which has the high-concentration poly unsaturated fatty acid. Furthermore, the oil composite of the present invention has advantageous stability and the minimum trans-fatty acid.  
JP2008519129A5  
JPWO2005087019A1
本発明は、豆乳の粘度を増加させずに滑らか で美味なかつ自然由来の大豆イソフラボン含 量を90〜325mg/100gと高濃度に含む豆乳 豆腐類を安価に安定的に生産できるよ...  
JPWO2008041572A
The soybean protein constituent whose flavor, emulsification power, and gel strength improved from soybean materials is efficiently produced on an industrial scale. When extracting protein from soybean materials including Ocala, the 2nd ...  
JP4059705B2  
JP4057258B2  
JPWO2005051099A1
豆類に含まれる全ての成分を放出させた機能 性の高い豆類食材を提供し、また、当該豆類 食材を豆類から直接簡易な方法で、効率よく 得られる豆類食材の製造方法を提供する...  
JP2007295835A
To provide a method for producing cottage cheese-like food by which cottage cheese-like food having taste and palate feeling quite similar to those of cottage cheese, and also maintaining the palate feeling without being affected by chan...  
JP2007289106A
To provide a method for producing a cottage cheese-like food having high yield to the raw material, and having taste/palate feeling very similar to that of cottage cheese. This method for producing the cottage cheese-like food comprises ...  
JP2007275026A
To provide a cheese-like taste food having excellent cheese flavor in view of the fact that conventionally natural cheese is added or cheese-like food using rennet casein is used so as to give food cheese flavor, but sufficient cheese fl...  
JP3948402B2  
JP2007519410A
The present invention relates to the flavor formation method in the fermented food in which カルボキシ peptidase is used.  

Matches 251 - 300 out of 787