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Matches 301 - 350 out of 789

Document Document Title
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.  
JP3935505B2  
JP3969346B2
To provide a method for producing an oil-in-water fermented milk product-like food without using an emulsifier and substantially removing whey, having quasi emulsion stability and palate feeling with excellent melting feeling in the mout...  
JP3953803B2
To provide a method for manufacturing high-moisture cream cheese having desirable texture properties, that is, having increased hardness. The high-moisture cream cheese having extremely increased hardness is obtained by controlling the w...  
JP3944323B2
To provide a new method for preparing an unfried food having a good taste by heating and dehydrating a food by using an aqueous solution of trehalose having a high temperature and a high concentration. A food is heated and dehydrated by ...  
JP3941920B2
To provide a method for producing a Tofu (soybean curd) having holes and to be readily boiled. In this method for producing the Tofu having holes, firstly, an aqueous solution of O/W type emulsifying agent is added to a properly heat-tre...  
JP2007075124A
To provide a composition using starch for providing necessary gelling characteristics of a food product and intended for meeting needs of the composition.This hydrocolloid composition, particularly a starch composition, is useful as a vi...  
JP3921575B2
To provide a method for producing cheese starter containing vitamin C and dietary fiber which are insufficient in conventional cheese and iron of small content so as to replenish the insufficiency through using available organs of animal...  
JP2007503828A
[Subject] How to manufacture all the ingredient soy milk and the tofu of high alibility without making a tofu-lees useless article generate. [Solution means] A soybean is ground and all the ingredient soy milk or tofu is manufactured by ...  
JP2007006721A
To provide cheese-like food having flavor and palate feeling similar to those of cheese, properties for making confectionery or baking bread such as well cooked properties or palate feeling, having good flavor, freeze-proof properties, s...  
JPWO2006135089A
Soybean protein materials are used and texture which is not different from cream cheese aims at providing foodstuffs like cream cheese in which flavor is smooth and good. Before making protease act on soybean protein materials, preparing...  
JP2006296422A
To provide a cheese-like food widely applicable as a food having cheese-like shape and flavor, regardless of Japanese-style food and Western-style food, having nutritional characteristic unlike conventional cheese, and containing a subst...  
JP2006254742A
To provide cheese and/or cheese-like food presenting favorable stringiness even when placed in an area at 4-60°C where ordinary semi-hard cheese or processed cheese does not present such a stringiness when cooled after heated.The cheese...  
JP2006223209A
To provide a cheese-like food having flavor and palate feeling similar to those of cheese without having cheese as the main raw material, having confectionery and bread making properties such as thoroughly cooking and spoiling no palate ...  
JP2006517405A
The pump to which it is carding equipment of the soybean which generates a soybean card continuously from soy milk, and soy milk and a soybean card are moved, The coagulant injection means for adding a coagulant, and the extended chamber...  
JP2006517250A
The present invention is provided with a water starch mixture about the method of preparing starch products here, and a starch mixture is heated by high temperature. The present invention relates to use of the product which can be obtain...  
JPWO2004098315A1
凍結(凍結乾燥を含む)後に常温に復元した 場合にあっても、なめらかな食感の大豆成分 含有食品を提供する。 (a)豆乳類液に対して、(b)上記の(a )豆乳類液を凝...  
JP3824082B2
To provide a method for producing soymilk curd having light palate feeling like that of pudding or bavarois, and hardly causing syneresis. The method for producing soymilk curd comprises the following process: adding a protein crosslinki...  
JPWO2004056216A1
組成物における水分変動抑制力法、水分変動 が抑制された組成物及び組成物における水分 変動抑制剤を提供することを課題とし、組成 物に、有効成分として、α,α−トレハ...  
JP3790456B2
To obtain a cream cheese-like product where non-casein protein replaces casein protein and to provide a method for making such product. This method for making a cream cheese-like product substantially free from casein, wherein the method...  
JP3781177B2
To provide a method for producing soybean milk and bean curd by which the soybean milk and the bean curd having milky and mild feeling, and excellent taste and flavor without grassy smelling can be produced by heightening the proportion ...  
JP2006506087A
or [making decomposition of the casein in cheese itself late using high-pressure processing] -- or the method for controlling is indicated. The method of manufacturing process cheese using pressurization processing cheese is also indicat...  
JPWO2004034822A1
なめらかさとやわらかさを併せ持つナゲット 食品を製造することを課題とする。豆腐を5 〜50%と固形脂を0.5〜20%加えて生 地を調製し、これを成形、蒸し、衣づけ...  
JP2005348721A
To provide a freeze-dried food hardly causing collapse of the shape at the returning with hot water or at the cooling after the returning with the hot water even if the size is large, and having the excellent texture equal to the origina...  
JP2005536217A
How to manufacture dairy-products system food using an ingredient and an ingredient. This ingredient can contain compounds including a milk protein concentrate, fat content powder and others, a sweetener, a flavor agent, an antiseptic, s...  
JP2005531313A
The production method of the drink which uses legumes as materials, and a solid fermented food. The aqueous slurry of beans unpolished flour using a homogeneous machine (homogenizer) 1 time or the stabilization suspension manufacture pro...  
JP2005261434A
To provide a method for producing a mozzarella type string cheese product, and to provide a cheese product produced by the method.This method for producing the mozzarella type string cheese product comprises (a) a step of preparing chees...  
JP2005192568A
To provide an economical method for producing a cream cheese product.This method for producing the cream cheese product comprises heat-treating WPC (whey protein condensate) aqueous suspension, emulsion or solution showing weak alkaline ...  
JP3665022B2  
JP3654245B2  
JPWO2003065823A1
高温の豆乳に対してネイティブジェランガム 及び化工澱粉を加え、凝固剤を添加し、凝固 を行った後、加熱・殺菌して豆腐を製造し、 これを冷凍する製造法である。  
JP2005130858A
To provide a soybean-containing cheese product containing a deflavored soybean protein material, and to provide a method for producing the cheese product.This cheese product contains the deflavored soybean protein material. The deflavore...  
JP2005511103A
The present invention is a production method of a high solid / high-protein dairy products, and MPC is mixed with the fat dissolved first, The mixture of the protein particles covered with fat is manufactured, and the above-mentioned and...  
JP2005503136A
The imitation cheese composite containing the cheese seasoning which is the cheese origin ingredient, product of nature, or artificial thing of quantity of less than 15 % of the weight of roles of moisture (moisture of the quantity which...  
JP3639057B2
To settle such a problem that, in order to impart a dark brown color on the surface of gratin or doria when the food being in a frozen state is cooked with e.g. a microwave oven, it has been proposed that the surface is sprayed with a mi...  
JP2005501522A
The production method of the cheese which adds ラクトビオン acid, or combines with a milk ingredient and ラクトビオン acid generates by in situ in a process, other dairy products, and the product obtained. Cheese can be used ...  
JP3611114B2  
JP2004538015A
Gelatin, an egg white, denaturation wax starch, 乳漿 protein concentrate, denaturation potato starch, The gelling agent and powdered skim milk which were chosen from gel-like gum and renin enzyme casein if needed, Butter, enzyme denatu...  
JPWO2003016325A1
本発明は、潮解性、還元力、酸化力、水への 難溶性などといった、工業的な利用の上で好 ましくない、金属イオン化合物本来の性質が 改善された金属イオン化合物の調製品と...  
JP3591460B2  
JP3589183B2  
JPWO2003009706A1
ゆばを凍結した後、解凍した状態で、汲み上 げゆばのような滑らかで軟らかい食感と旨味 のある冷凍ゆばの製造法を提供するもので、 水分を60%以下に調整したゆばと、2...  
JPWO2003000072A1
この発明は冷凍耐性を有する木綿豆腐類を製 造する方法を提供するもので、澱粉は加配さ れているが未だ糊化していない豆乳に凝固剤 を澱粉の糊化開始温度よりも低い温度で...  
JP2004275024A
To provide a method for producing soymilk curd having light palate feeling like that of pudding or bavarois, and hardly causing syneresis.The method for producing soymilk curd comprises the following process: adding a protein crosslinkin...  
JPWO2002100191A1
この発明は乾燥調味油揚げを整列包装させた 時に隣り合った製品同志がくっつかない乾燥 調味油揚げを製造する方法を提供するもので 、着味した油揚げを脱液後、油揚げの少...  
JP3567156B2  
JP2004248667A
To provide a method for producing cheese starter containing vitamin C and dietary fiber which are insufficient in conventional cheese and iron of small content so as to replenish the insufficiency through using available organs of animal...  
JP2004520067A
In order to replace a divalent ion with 1 value ion, the method of the present invention uses the cation exchange, and produces a correction milk protein concentrate. The correction milk protein concentrate produced can be used in order ...  

Matches 301 - 350 out of 789