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Matches 351 - 400 out of 800

Document Document Title
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 ...  
JP2004510445A
It is the dairy products containing dairy-products protein, and the product concerned is a half-solid at least, and contains 0.15% of the weight or more of casein macroscopic peptide (CMP). CMP: The mass ratio of whey protein is 1: 4.9 o...  
JPWO2002037985A1
魚油由来のEPAおよび/またはDHAを高 濃度で含有した豆乳類、特に高脂血症に有効 でありしかも栄養価の高い豆乳類を提供する こと。豆乳類の大豆タンパク質に対して...  
JPWO2002037976A1
魚油由来のEPAおよび/またはDHAを含 有する酸化・乳化安定性に優れた乳製品を提 供すること。酸化・乳化安定性のEPAおよ び/またはDHA含有酸性乳。酸性乳は...  
JP3525279B2
To provide the subject method and apparatus capable of raising the commercial value of soybean curd and cutting its manufacturing time. This apparatus equipped with a curdling conveyor 10 comprises; a primary feeding nozzle 21, hopper un...  
JP3523758B2
To produce a water-in-oil type emulsified oil and fat composition, good in cheese flavor and having a smooth spreadability and to provide a method for producing the composition. This water-in-oil type emulsified oil and fat composition c...  
JP2004049124A
To provide soybean 7S protein-containing tablets formulated with effective caloric intake of soybean 7S globulin, expected to bring physiological characteristic effect of blood neutral fat control and excellent in palatability and to pro...  
JP2004504050A
the powder which uses an egg as a base -- a drink, a dessert, and fromage フレ -- and it having hardened, or it being used as gelling and emulsification ingredient of creamy yogurt type fermentation food, and, While a salmonella is mad...  
JP2004008191A
To obtain a process cheese-like composition containing no cholesterol, saturated fatty acids or lactose and to provide a method for producing the composition.The method for producing the process cheese-like composition comprises continuo...  
JP3483886B2  
JP3485706B2
To obtain the subject cream cheese-like food having excellent flavor and texture without off-flavor by adding an acidic raw material to a specific milk protein-highly containing powder, animal oil and fat and/or vegetable oil and fat and...  
JP3485705B2
To obtain process cheese-like food having excellent flavor and texture without off-flavor by adding animal oil and fat and/or vegetable oil and fat, a melting salt or an emulsifier to milk protein-highly containing powder derived from a ...  
JP2003530127A
(57) Summary book invention relates to the gelling agent for generation of reversible gel. A gelling agent is a dry substance base of starch, and is at least 95 wt (s) % of the decomposition solution or stem tuber starch containing amylo...  
JP2003274885A
To provide a tasty processed food of soybean free from unpleasant odor characteristic to soybean, having slight astringent taste and high functionality.The processed food of soybean is obtained by utilizing soybean in which lipoxygenase ...  
JP3442781B2  
JP2003219828A
To provide a water drying-up sensing and warning device for a household production unit of soybean milk, bean curd, and water-rich bean curd, capable of preventing the production unit from being damaged, even when a user operates the uni...  
JP2003520039A
(57) Summary book invention relates to the method for preparing the food products containing the cereal flour of the green peas or lentil by which property modification was carried out, and them. These people judged that the cereal flour...  
JP2003164257A
To provide a cream cheese-like food with no need of refrigeration in its storage, therefore convenient to carry, and developing physiological activity on adding a reactive solvent thereto, furthermore, having effects of ameliorating cons...  
JP2003516738A
(57) Summary book invention is a thing about the drink which the production method and lactic acid using lactic-acid-bacteria cultivation supernatant liquid of tofu contain, and its production method, By adding the cultivation supernatan...  
JP3423763B2
PURPOSE: To provide a process for producing a protein gel capable of lowering a production cost. CONSTITUTION: A protein-containing liquid is heated to sterilize and added with an enzyme after the heated liquid is cooled. Then, the prote...  
JP3391283B2
To readily obtain the subject food comprising uniformly scattered various solid foods by dispersing a coagulant to a food showing a pasty state at a room temperature by a specific method. A coagulant and, if required, a solid food are di...  
JP3359749B2  
JP2002320446A
To provide a method for producing an oil-in-water emulsified fat in which fat globules are sufficiently micronized without leaving coarse globules.This method for producing the oil-in-water emulsified fat is characterized by using a homo...  
JP3327541B2  
JP2002262806A
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 ...  
JP2002253160A
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-trea...  
JP3315989B2  
JP2002209514A
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 wa...  
JP2002199843A
To provide a method for preparing cheese products, and process cheese bases for use in the production of process cheese.This method comprises a process for mixing one or more concentrated powders derived from milk with sodium chloride, m...  
JP2002194002A
To provide a method for producing a starch phosphate monoester with improved reaction efficiency and reduced side reaction.This invention relates to the method for producing the monoester with improved reaction efficiency and reduced sid...  
JP2002186423A
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 ...  
JP2002165558A
To provide a natural biogenerated cheese flavoring system capable of being used for preparing very different cheeses having desired flavor profiles.This natural biogenerated cheese flavoring system is characterized by containing a sulfur...  
JP2002125590A
To produce a cream cheese like plastic oil-in-water type emulsified oil and fat composition having a good flavor, smooth palatability and melt in mouth property, and excellent in handling such as shape preserving property, remaining prop...  
JP2002125589A
To produce a cheese like food without using a cheese as a main raw material, having a cheese like flavor and paratability, excellent in property after baking and suitable for making a confectionary or bread simply and at a low cost.This ...  
JP3296314B2
To obtain a soft cream cheese like food without using starch, having a good melting property in the mouth and resistance to baking in a state of being wrapped up. This method for producing a cream cheese like food is provided by mixing a...  
JP2002506354A
(57) Summary book invention An edible non-fat solid, the sweetener of about 40 to 80% of within the limits of the gross weight of the following composite, And sweet taste depressant (±) 2 of the quantity which controls sweet taste - (4-...  
JP2001346535A
To provide a method for producing soybean milk, and a method and an arrangement for producing soybean curd, having such advantages that no soybean-curd refuse is produced, soybean to be used can entirely be converted to soybean milk or s...  
JP2001269129A
To provide a method for producing soybean milk in which soybeans are homogeneously dispersed into fine particles and obtain tofu. In this method for producing soybean milk, the soybean milk from fine powder of soybeans is produced by usi...  
JP3210333B2  
JP3210867B2
To provide a method for simply manufacturing tofu (bean curd) of a high quality which is satisfactory in hardness, shape retaintivity and taste feeling. In order to heat-processing softened and ground soybeans obtained by normal method a...  
JP3191016B2
PURPOSE: To prevent the occurrence of defective silk-strained soybean curd by coagulating a mixed liquid of soybean milk with a coagulating agent in a bucket and transferring soybean curd from the bucket to a vessel by a transferring dev...  

Matches 351 - 400 out of 800