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Matches 351 - 400 out of 787

Document Document Title
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...  
JP3185131B2
To provide an apparatus for producing bean curd, excellent in mass production. This apparatus for producing bean curd has at least a tubular coagulating tank 5, a means for feeding soybean milk containing a coagulating agent to the tubul...  
JP3160862B2  
JP3157168B2  
JP3177947B2
To provide a method for producing stable DHA(docosahexaenoic acid)-containing bean curd, drinking bean milk and their dried powder, low in the costs of raw materials without affecting the taste, even when a DHA- containing fish oil is mi...  
JP2001503605A
(-- 57) summary -- this statement is related with the method for manufacturing cheese, a card, and yogurt products from the soybean beans characterized by including the following process. (a) The vegetable sugar of of about 1*5 % of the ...  
JP3157642B2
PURPOSE: To obtain a processed cheese type low fat cheese causing a proper oil-off state and uniformly melting on its thermal cooking by applying a fused salt and a specific emulsifier to a low fat cheese. CONSTITUTION: A raw material is...  
JP3155391B2
PURPOSE: To provide a method for producing and packaging casein reforming products by adding a matter capable of solidifying a starting material to the starting material including fat and protein and then filling the starting material in...  
JP3129698B2  
JP2001000104A
To provide a method for producing a dairy product derived from soybean milk obtained by using fermented soybeans or Bacillus natto.Soybean milk is mixed with a saccharine such as sugar, glucose, fructose blended with Bacillus natto or co...  
JP3138358B2
PURPOSE: To selectively produce a conjugated linoleic acid, and to produce a food excellent in oxidation resistance, etc. CONSTITUTION: Fats and oils are mixed and emulsified with a protein aqueous solution, and the emulsified compositio...  
JP2000316506A
To provide noodles excellent in texture and having good taste by containing soybean curd puree having a specific physicochemical properties. This noodle contains soybean curd puree having physicochemical properties that a) the viscosity ...  
JP2000300175A
To obtain a fat-free cream cheese-like fermented product having texture and sense stimulation characteristics similar to those of a high fat- containing cream cheese. A viscous culture product is cultured by a defatted milk composition h...  
JP2000513207A
(57) by replacing the fat of some or all in a cheese recipe with the fat substitution composite consisting of the fatty acid * etherification pro ポキシル-ized glycerin composite of a summary kind, two sorts, or the fatty acid * ethe...  

Matches 351 - 400 out of 787