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JP60214838 |
PURPOSE: To obtain the titled food having flavor and taste like cheese, showing spreading properties, by adding a phosphate and sodium citrate into water, dissolving them under heating, adding protein, edible fats and oils, and further a...
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JP60192563 |
PURPOSE: An aqueous solution such as soybean milk is combined with a coagulant to form lumps of soybean milk, then the lumps are collapsed in the presence of the solution and then the coagulant is added to the mixture to enable easy prod...
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JP60149354 |
PURPOSE: To prepare an aseptic bean curd without causing discoloration and the degradation of taste, etc., by removing a part of soluble sugar from soybean, grinding the bean in the presence of water, heating and filtering the obtained G...
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JP60137247 |
PURPOSE: To produce a cheese, containing AMAZAKE, having low sourness and a flavor of AMAZAKE suitable to the Japanese taste, and pleasant to palate, by removing a whey from a yogurt of AMAZAKE and milk. CONSTITUTION: Milk is mixed with ...
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JP60118146 |
PURPOSE: To obtain a cheese taste food with a fibrous structure, by adding cheese (cooked and provided with flavor) to wheat protein (blended with other vegetable protein), keeping the blend under specific conditions under heating. CONST...
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JP60110245 |
PURPOSE: To obtain the titled food, having good meltdown property and improved springiness, resembling natural cheese, and suitable for cooking pizza (toast), etc., by incorporating a hydrophilic emulsifying agent in a specific proportio...
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JP60087751 |
PURPOSE: To produce a retort bean curd, having improved sense of eating without forming cavities nor phase separation, and preservable for a long period, by adjusting the increase rate of the central material temperature of a bean curd t...
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JP60087736 |
PURPOSE: To produce a cheeselike food having good quality without soybean smell, by treating separated soybean protein exhitibiting substantially no gelation ability with a microbial rennet by the enzymic method, and using the resultant ...
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JP60087735 |
PURPOSE: To produce a cheeselike food having the flavor and viscosity of cheese, by adding cheese, viscosity increasing agent, etc. to a minced fish meat refined with an alkaline saline solution. CONSTITUTION: A fish meat of a bonito or ...
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JP60078550 |
PURPOSE: To obtain the titled food having excellent taste and flavor and suitable as a substitute for minced meat, by adjusting the pH of soya milk to a specific level, coagulating the milk to obtain bean curd, pressing and dehydrating t...
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JP60078541 |
PURPOSE: To obtain the titled emulsified food, having excellent texture and palatability, easily at a low cost, by mixing bean curd containing a specific amount of solid soybean component, with an oil or fat, a thermally coagulable subst...
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JP60054636 |
PURPOSE: To prepare a food like cheese with low salt content in a short time, by blending a KOJI, or it and MISO (fermented soybean paste), SAKE lees, soy sauce or boiled soybeans with a ground mixture of protease and salt to give a pick...
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JP60054648 |
PURPOSE: To obtain an emulsion, solidifiable by heating, and having such shape retaining property as not to collapse by its own weight even before the solidification by heat, by incorporating a fat or oil with egg yolk, heat-coagulable p...
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JP60006161 |
PURPOSE: Cream cheese having acid resistance and stable emulsifying properties againt acidic material such as fruit juice, etc. containing a specific emulsifying agent. CONSTITUTION: The titled cheese containing one or more selected from...
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JP59196060 |
PURPOSE: To obtain the titled bean curd having keeping quality without water separation properties due to the surfaces of grains covered with oil films, by adding a coagulating agent to a soybean milk or soybean protein paste, injecting ...
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JP59146555 |
PURPOSE: To prepare an emulsified composition exhibiting excellent emulsion state under a weakly acidic condition, and having desirable palatability as food and improved physical properties, by using soya milk obtained by extracting soyb...
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JP59135838 |
PURPOSE: To produce high-quality cheese, by using soybean as a raw material, and subjecting the material to mechanical treatment and enzymatic treatment. CONSTITUTION: Soybeans are finely pulverized after removing the seed and embryo the...
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JP59113844 |
PURPOSE: To obtain a cheese-like product by charging a TOFU (bean curd) prepared from soya milk and bittern in a box, pressing the TOFU, drying the bardened TOFU with a dryer, immersing into MISO soup (soup seasoned with fermented beam p...
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JP59109130 |
PURPOSE: To produce the titled food product with meltability, in which the weight ratio of a soybean protein containing more than a certain amount of 7S globulin to another protein soluble on heating is in a certain range and the solid c...
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JP59091853 |
PURPOSE: To prepare a seasoned bean curd having surface pattern, and having excellent appearance and taste, easily, by preparing a bean curd having engraved surface pattern e.g. by the method to charge the raw material of bean curd in a ...
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JP59091849 |
PURPOSE: To separate a fraction composed mainly of αs-casein and β-casein into a fraction composed mainly of αs-casein and a fraction composed mainly of β- casein, by cooling the original fraction at a specific temperature, and addin...
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JP59091848 |
PURPOSE: To separate a whole casein into a fraction composed of κ-casein and a faction composed of αs-and β-caseins, easily by dissolving the whole casein in a deionized water or in a specific buffer solution, and subjecting the solut...
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JP59078643 |
PURPOSE: To prepare a cream cheeselike food having a smooth structure and improved extensibility and further good quality, by using a skimmilk or skimmilk powder as a proteinic source and a vegetble fat or oil as a fat or oil component. ...
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JP59074952 |
PURPOSE: To prevent the bleeding of oil and the agglomeration of cheese, by adding a specific amount of an oil-absorbing carrier composed of starchy substance having a specific bulk density, specific degree of α-starch content, and spec...
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JP59071642 |
PURPOSE: A plant food of high protein having a taste like cheese and Japanese flavor, by adding Miso (fermented soybean paste), etc. to Tofu (bean curd) dehydrated by a specific pressing method, followed by aging it. CONSTITUTION: Tofu p...
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JP59066838 |
PURPOSE: An inexpensive powdery cheesy food, obtained by homogeneously mixing corn flour with bread crumb, milk powder and a vegetable oil, expanding the resultant mixture, and pulverizing the expanded mixture in an easy preparation proc...
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JP59048047 |
PURPOSE: To obtain powder cheese having improved dispersibility, hardness to masticate, shelf stability, etc., by convesting a powder material then converting the maize starch to α-form comprising maize flour as a main component to a po...
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JP59045830 |
PURPOSE: To prepare a food rich in vegetable proteins, and having the palatability of cheese and the Japanese-style taste and flavor, by decomposing and aging dehydrated TOFU (bean curd) with the enzyme of MISO (fermented bean paste) or ...
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JP59039245 |
PURPOSE: To prepare a food having similar physical properties as mozzarella cheese, by emulsifying soybean slurry with oils and fats, adding an alkali metal caseinate and a casein-containing substance to the soybean oil and fat emulsion,...
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JP58158132 |
PURPOSE: To prepare a natural cheeselike material for a pizza topping, by using calcium salt of an organic acid and a phosphate to give a casein hydrolyzate having the viscoelasticity and stringiness, dispersing the resultant casein hydr...
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JP58146237 |
PURPOSE: To obtain the titled food having excellent palatability, taste and flavor, with simple means, at a low cost, by kneading a mixture composed mainly of a vegetable protein and containing at least proteins, edible oil or fat, and w...
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JP58020177 |
PURPOSE: To prepare a highly nutrient sesame-containing tofu having improved palatability, by adding a mixture of ground black sesame and pure sesame oil to soybean milk before adding a coagulating agent to it. CONSTITUTION: Soybean milk...
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JP57159441 |
PURPOSE: Soybean milk is coagulated with a specific enzyme and the coagulum is dehydrated to a prescribed water content and kneaded together with a casein-containing substance under heating to make a fusing type cheese-like food. CONSTIT...
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JP57115136 |
PURPOSE: To prepare a cheese-like food having an excellent flavor of the substantially immatured type, by using a specific fat or oil as a fatty or oily component. CONSTITUTION: (i) Rapeseed oil alone, (ii) a mixed fat or oil of the rape...
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JP57065151 |
PURPOSE: To obtain a food like cream cheese with keeping flow properties of the whole process, by adding a specific amount of Ca salt per 1g casein to a preliminarily emulsified solution before homogenizing, using glucono delta lactone i...
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JP57022645 |
PURPOSE: To prepare creamy cheese, by adding a starter and rennet to an emulsified solution consisting of casein, fats and oils, calcium salt, etc., fermenting the solution, stopping the fermentation in pH 5.4W5.9, and adding glucono del...
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JP56072650 |
PURPOSE: To obtain a food like a tofu (bean curd), by adding rennet to milk. CONSTITUTION: Rennet powder dissolved in warm water is added to milk heated at 36°C and stirred, allowed to stand for 20W30min, and the solid material is dehyd...
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JP56068350 |
PURPOSE: To prepare the titled pizza topping usable as a substitute for pizza cheese and preservable at normal temperature, by homogenizing an oil or fat in an aqueous solution of an acid casein, adding CaCl2 to the homogenized liquid, a...
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JP56068349 |
PURPOSE: To prepare the titled food free of casein odor and having excellent heat degradation properties and threadability, by homogenizing an oil or fat in an aqueous solution of an acid casein, and adding CaCl2 to the homogenized solut...
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JP56039744 |
PURPOSE: A lactobacillus starter and a proteinase starter are made to act on soybean milk to produce a cheeselike fermented soybean food that eliminates the bad oder characterized in soybean milk and having calm and favorable taste. CONS...
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JP56029975 |
PURPOSE: To prevent the mixing of soybean milk etc. into squeezed water by squeezing water from a coagulated soybean mild gradually and automatically rather than at a time. CONSTITUTION: A coagulated liquid mixture comprising a soybean m...
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JP56026167 |
PURPOSE: To prepare a cased "tofu" (bean curd) having excellent taste, flavor and texture, without using a coagulant, by fermenting soybean milk inoculated with lactic bacteria in a closed vessel to attain the pH below a specific value, ...
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JP55159767 |
PURPOSE: To provide a large-scale, finely adjustable title device which comprises an intermittently rotatable turn-table and a plurality of buckets placed thereupon, wherein processes such as addition of water, a coagulant, etc. are carr...
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JP55088653 |
PURPOSE: To prepare a cheese-like food having excellent texture, taste, and flavor, economically and easily, by the use of soybean protein, wheat protein and edible oils and fats as raw materials. CONSTITUTION: A mixture of 1 part by wei...
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JP55029973 |
PURPOSE: To prepare a piece of fried bean curd having improved texture, particularly surface one, scarcely deteriorating in freezing, by frying a kneaded molded article containing an alkaline earth metal coagulant in oil. CONSTITUTION: A...
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JP51115500 |
PURPOSE: A process for changing foaming power etc. of protein by contacting a plastein rich in cysteine, with a soluble protein, in aqueous medium, or further heating under a mild condition.
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