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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...
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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 ...
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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...
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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-...
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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...
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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...
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JP3210333B2 |
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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...
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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...
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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...
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JP3160862B2 |
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JP3157168B2 |
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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...
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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 ...
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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...
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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...
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JP3129698B2 |
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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...
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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...
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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 ...
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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...
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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...
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JP3081101B2 |
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JP2000210017A |
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...
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JP2000508901A |
(57) Food output containing the composite and the above-mentioned lipid containing the structured lipid of the plant manufactured in summary genetic engineering.
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JP2000184854A |
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...
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JP2000166496A |
To produce a bean curd having good texture like the bean curd made by a traditional production method even in the case of mechanical mass- production by primarily heating a coagulant-added soybean milk, filling a molding container with t...
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JP2000507454A |
(57) Summary book invention relates to the method of using for manufacture of a new isoflavone strengthening soybean protein output and. The completed soybean protein output shows desirable flavor and functional characteristic, and the i...
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JP2000102359A |
To provide a method for automatically producing tofu and a device therefor.This device for producing tofu is constituted by a soybean milk transporting circuit, an agitating and mixing device 3 installed in the soybean milk transporting ...
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JP2000050817A |
To provide a new method for preparing an unfried food having a good taste by heating and dehydrating a food by using an aqueous solution of trehalose having a high temperature and a high concentration. A food is heated and dehydrated by ...
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JP2974727B2 |
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JP2974726B2 |
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JPH11290014A |
To provide a process for the preparation of Tofu (bean curd) containing pine needle while preventing the deterioration of the palatability of Tofu and enabling the taking of the nutrient component of Tofu together with the nutrient compo...
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JP2947787B1 |
[Summary] Subject A pine needle is contained so that the texture of tofu may not fall, and the production method of the tofu which can take in the nutritive substance and the pharmacology ingredient of a pine needle at once with the nutr...
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JP2936175B2 |
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JPH11508773A |
(57) Summary book invention offers the method for falling the fat content of wheat gluten or a wheat protein isolation thing. In the mode of 1, gluten or W. P. I. Is processed in a sufficient temperature and time to remove lipid with mon...
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JP2908834B2 |
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JP2893953B2 |
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JP2593543Y2 |
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JPH1189533A |
To provide a compact-type soy milk.soybean curd-producing machine automatizing complex processes by hand work and simply and easily producible the soy milk and the soybean curd even in a home, in a production of the soy milk.soybean curd...
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JPH1128743A |
To provide a mold for hot runner injection molding which enables efficient heating of a connecting part (large-bore part) of a hot nozzle with a manifold. This mold for injection molding is so designed that molten resin is filled in a ca...
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JPH10290680A |
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...
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JP2815515B2 |
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JP2801376B2 |
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JP2824227B2 |
To continuously produce a food having uniformized quality and high protein content in high efficiency by continuously discharging and dispersing a protein solution into a hot water tank supplied with a hot water of a constant temperature...
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JP2819398B2 |
PURPOSE: To provide a screw press-type squeezer to separate soybean milk from boiled mashed soybean soup in producing TOFU (bean curd), designed to prevent the soybean milk squeezed out in the squeezing process from developing bubbles du...
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JPH10191920A |
To make a series of processes successive by omitting a cooling and a reheating process for soybean curd. This device is provided with a pipeline 10 for successively conveying bean curd S, a viscosity increasing agent injection unit 20, a...
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JP2749073B2 |
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JPH1084904A |
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...
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JPH1066532A |
To obtain a sterilely packed been curd product having excellent preservation life, taste, and material feeling by extracting a soybean milk from a soybean, adding a soybean protein to the milk, homogenizing the mixture, treating with an ...
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