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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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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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JPH1056963A |
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...
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JP2716464B2 |
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JPH1042783A |
To settle such a problem that, in order to impart a dark brown color on the surface of gratin or doria when the food being in a frozen state is cooked with e.g. a microwave oven, it has been proposed that the surface is sprayed with a mi...
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JPH1042819A |
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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JP2700657B2 |
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JPH09322731A |
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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JP2645461B2 |
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JPH09172964A |
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 ...
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JPH09172965A |
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...
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JPH09168368A |
To enlarge sensory and industrial possibility of a food by adding a polyglycerol to the food so as to make an eater feel the food taste oily rather than fatty without feeling undesirable sweetness and without damaging a gustory sense. A ...
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JP2620989B2 |
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JPH0974998A |
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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JP2570007B2 |
PURPOSE: To obtain a raw material free from cheese odor, having excellent milk taste and body feeling and useful for confectionery industry field by removing a low molecular protein, etc., in a neutral state from oil-in water type emulsi...
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JPH08275749A |
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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JP2537675B2 |
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JP2536086B2 |
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JPH08507688A |
(57) The production method of the edible gel which makes summary milk the main ingredients and which acidified includes adding in milk and heat-treating transformer glutaminase succeedingly. The edible gel which can be satisfied sensuous...
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JPH08507689A |
(57) The production method of the edible gel which makes summary milk the main ingredients and which has not acidified includes adding transformer glutaminase and rennet in milk, and heat-treating succeedingly subsequently. The edible ge...
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JP2514387B2 |
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JP2511900B2 |
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