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Matches 401 - 450 out of 762

Document Document Title
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...  
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:...  
JP6125927B2  
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...  
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...  
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...  
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 ...  
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...  
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...  
JP5885137B2  
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...  
JP5865894B2
Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.  
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.  
JP5754106B2  
JP5672737B2  
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...  
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.  
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...  
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...  
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...  
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.  
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...  
JP5271827B2  
JP5212107B2  
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 ...  
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...  
JP5063177B2  
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...  
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...  
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...  
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...  
JP4755625B2  
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...  
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 ...  
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...  
JP4657970B2  
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...  
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...  
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...  
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 ...  
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...  
JP4498308B2  
JP4498307B2  
JP4483723B2  
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...  
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...  
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...  
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...  
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...  
JP4375917B2  

Matches 401 - 450 out of 762