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Matches 251 - 300 out of 806

Document Document Title
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  
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  

Matches 251 - 300 out of 806