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JP2017514457A |
In the present invention, HPPD enzymes that exhibit complete resistance to several classifications of HPPD inhibitors and plants containing them are described. It has no or only significantly reduced affinity for HPPD inhibitors, while a...
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JP6140516B2 |
A production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of:...
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JP6125927B2 |
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JP2017077187A |
To provide a fermented soybean milk food product of high-viscosity creamy texture using soybean milk which is the residual after pulling up dried bean curd, and a method for producing the food product.There are provided a fermented soybe...
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JPWO2015166686A1 |
An object of the present invention is to provide a versatile and efficient method for producing a vegetable cream cheese-like food. By coagulating the soy protein solution with glucono delta lactone and then freeze-denaturing it, it is p...
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JPWO2015129107A1 |
The present invention relates to foods containing soybean powder and edible oils and fats. More specifically, the present invention relates to a food containing 50% by mass or more of triglyceride having a medium-chain fatty acid with re...
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JP5948255B2 |
The present invention pertains to a method for producing a reticulate dairy based product, comprising subjecting a dairy based product to an extrusion to obtain multiple individual threads of the dairy based product and structuring said ...
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JP5941606B2 |
The present invention is directed to seed oil compositions that can be used for cooking and frying applications. These oil compositions of the present invention have advantageous stability characteristics. In some embodiments, the oil co...
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JP2016077235A |
To provide a cottage cheese-like food product that can be said as a cottage cheese substitute food product exhibiting an eat-texture like cottage cheese.The cottage cheese-like eat-texture food product can be obtained by incorporating an...
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JP5885137B2 |
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JP5879997B2 |
To provide a soybean-derived milk-substitute composition slight in grassy smell peculiar to soybean, odor developed during processing and flavor deterioration with time, having favorable soybean flavor, and widely usable as a milk-substi...
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JP5865894B2 |
Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
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JP2016502868A |
As used herein, methods and compositions for making cheese substitutes are presented. Generally, cheese substitutes are made by inducing enzymatic emulsification of milk-free milk.
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JP5754106B2 |
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JP5672737B2 |
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JP5585571B2 |
To provide an acid soybean material having plenty of flavor like fermented milk or a filled-type fermented emulsified product, hardly giving an undesirable flavor of soybeans, and combining a smooth texture.The acid soybean material is o...
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JP2014520553A |
Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.
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JP2014140324A |
To provide a cheese-like food product which has excellent working characteristics with a processed cheese-like texture and flavor or excellent spreading properties with a cream cheese-like texture, containing low fat, low calories, and h...
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JP2014027957A |
To provide a method for manufacturing a powdery skim milk capable of bestowing, onto milk proteins within a composition, qualities analogous to those of pretreated proteins within cheese curds of the prior art.The method for manufacturin...
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JP5344085B2 |
Disclosed are a heat-tolerant cheese-like food, which shows a characteristic stringiness, similar to the texture of a stringy natural cheese in a heat-melted state, even after cooling down, and shows no change in appearance or shape afte...
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JP2013220099A |
To provide a new food that has been achieved by a sticky component of Natto (fermented soybeans) emulsifying the oil and fat.A cheese and mayonnaise product is produced by using the action that a Natto component emulsifies oil and fat.
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JP5308743B2 |
Methods for producing process cheese products having both good melting properties and good shredding properties are provided. The dual functionality process cheese products provided herein can be provided in a wide variety of formats and...
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JP5271827B2 |
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JP5212107B2 |
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JP2013513371A |
The present invention concerns the production of a cheese alternative product, using edible oil to substitute at least part of the milk fat. Further, a cheese alternative product and the use of an edible oil, in particular olive oil for ...
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JP5172065B2 |
The invention relates to a gelling agent for production of a reversible gel. The gelling agent is a degraded root or tuber starch comprising at least 95 wt.% of amylopectin, based on dry substance of the starch. The gelling agent accordi...
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JP5063177B2 |
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JP5011489B2 |
The object of the present invention is to provide a composition of metal ion compound whose inherent and unsatisfactory properties for its industrial application such as deliquescence, reducing power, oxidizing power, low solubility in w...
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JP2012016283A |
To provide a new composition for processed cheese and the processed cheese including the composition, and to provide a method for producing the processed cheese including a step of adding the composition.The composition for the processed...
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JP4819849B2 |
The invention relates to a drink containing a liquid agar and having improved fluidity, wherein the liquid agar is produced by a process comprising dissolving a raw material agar and changing the temperature of the resulting solution acr...
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JP4796697B2 |
The invention relates to a drink containing a liquid agar and having improved fluidity, wherein the liquid agar is produced by a process comprising dissolving a raw material agar and changing the temperature of the resulting solution acr...
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JP4755625B2 |
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JP4738714B2 |
The invention provides dairy products containing fish-oil-originated EPA and/or DHA and having oxidation and emulsification stability. In particular, acidified milk containing EPA and/or DHA is provided which has oxidation and emulsifica...
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JP4685757B2 |
The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture containing 5-50% dsb amylose is provided and the starch mixture is heated to a high temperature of at least 170 C. The invention ...
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JP2011512809A |
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene of the acid sequences with high homology thereto. The invention also rela...
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JP4657970B2 |
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JP2010273688A |
To provide a method for preparing a flavored and textured food item for a service by heating a combination of a flavored and textured food item by forming an item portion of a flavored and textured servable food by contacting an item por...
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JP4569630B2 |
Disclosed is a cream cheese-like food which is produced by using a soybean protein as a raw material and which has a creamy-smooth mouthfeel like cream cheese and a good flavor/taste. A cream cheese-like food having a creamy-smooth mouth...
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JP4539016B2 |
There is provided a process for producing tofu wherein a delayed action coagulant is dispersed in heated soybean milk in a static inline mixer provided with a narrowed part and then a thickening raw material is added thereto in an inline...
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JP4536002B2 |
The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The ...
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JPWO2009001443A1 |
It is a finished product because it is necessary to use soymilk with a special composition from which fats and oils and sugars have been removed, which is a drawback of conventional cheese-like foods using soymilk and its manufacturing m...
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JP4498308B2 |
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JP4498307B2 |
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JP4483723B2 |
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JP4483153B2 |
Hard and crispy tofu products and a process for producing the same. Namely, a process for producing tofu products characterized by heating soybean milk, which has been prepared at ordinary temperature without heating, to from 75 to 91 DE...
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JP2010081864A |
To provide a cheese-like food excellent in cutting process characteristic, having palate feeling of natural cheese, and inexpensive and low calorie: and to provide a food containing the cheese-like food.The cheese-like food includes agar...
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JP4431489B2 |
This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein sourc...
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JP4424205B2 |
It is intended to produce a nugget food having both of smoothness and softness. A process for producing a nugget food which comprises preparing a dough by blending 5 to 50% of tofu with 0.5 to 20% of a solid fat, molding the dough, steam...
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JP4380117B2 |
By heating a solution or paste containing soybean beta -conglycinin protein under acidic conditions, it is possible to provide soybean beta -conglycinin protein whose high hydration property and high viscosity, which are problematic in v...
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JP4375917B2 |
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