Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 301 - 350 out of 809

Document Document Title
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.  
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  

Matches 301 - 350 out of 809