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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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JP4368052B2 |
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JP4340151B2 |
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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JP4331747B2 |
Stable production at low cost of a soymilk, soybean curd, etc. that without increasing of soymilk viscosity, are smooth and delicious, containing natural soybean isoflavon in a concentration as high as 90 to 325 mg/100 g. There is produc...
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JP2009171877A |
To provide a method for producing a pure vegetable cheese-like food product, which is intended for solving such problems that a conventional vegetable cheese-like food product using lactic acid bacterium or Bacillus natto has defects of ...
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JP4308013B2 |
The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat and the mixture hydrated, acidified and...
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JP2009136158A |
To provide a method for producing cheese-like soybean fermented food from which an eater receives the full benefit of both the high nutritional value of soybean and the physiologic effect of lactobacillus-fermented food, and which is eli...
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JP4283542B2 |
The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese...
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JP4254535B2 |
A method of manufacturing a dry seasoned deep fried−tofu capable of preventing adjacent dry seasoned fried−tofu products from being adhered to each other when the products are packaged in order, comprising the steps of dehydrating th...
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JP4254537B2 |
The present invention provides a method for producing a frozen "yuba" which exhibits, after being thawed, a smooth and soft mouthfeel and a satisfactory taste equivalent to those of a fresh lifted-up "yuba", which comprises heating a "yu...
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JP4249491B2 |
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid ca...
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JP4241385B2 |
A process for producing a tofu product which comprises adding native gellan gum and modified starch to soybean milk at a high temperature, then adding a coagulating agent thereto for coagulation, heating and sterilizing the tofu product ...
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JP4234172B2 |
A soy curding apparatus for continuously producing soy curd from soy milk including a pump for pumping soy milk and soy curd; a coagulator dispensing apparatus positioned for adding a coagulant; an expansion chamber to produce a pre soy ...
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JP4202130B2 |
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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JP4198352B2 |
The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally comprises mixing one or more concentrated powders derived from milk with so...
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JP4192417B2 |
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JP4185048B2 |
A method for manufacturing a drink made from beans as a raw material and a solid fermented food. It is characterized in that it comprises the steps of: preparing a stabilized suspension by homogenization-treating an aqueous slurry of who...
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JP2008201785A |
To provide a soybean milk containing EPA (eicosapentanoic acid) and/or DHA (docosahexanoic acid) at high concentration as a therapeutic agent or prophylactic for hyperlipemia.The invention relates to the therapeutic agent or prophylactic...
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JP4114606B2 |
A method of manufacturing cottony bean curd having freezing-durability, comprising the steps of acting a coagulant on soymilk, in which ungelatinized starch has been formulated, at a temperature lower than the gelatinization starting tem...
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JP4100820B2 |
The purpose of the present invention is to provide noodles having excellent texture and good taste that contain tofu puree having specific physicochemical properties, and the present invention relates to noodles containing tofu puree hav...
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JP4059705B2 |
Disclosed is a device for sensing and alarming absence of water in a home machine for manufacturing soybean milk, watery bean curd, and bean curd, which allows the home manufacturing machine to be operated only when the home manufacturin...
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JP4057258B2 |
The present invention is directed to a process of preparing starch phosphate monoesters, optionally in the presence of oligosaccharides, having improved reaction efficiency and reduced side reactions. The invention also includes the impr...
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JPWO2005051099A1 |
Provided is a highly functional bean food material in which all the components contained in beans are released, and also provides a method for efficiently obtaining the bean food material directly from beans by a simple method. Further, ...
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JP3969346B2 |
To provide a method for producing an oil-in-water fermented milk product-like food without using an emulsifier and substantially removing whey, having quasi emulsion stability and palate feeling with excellent melting feeling in the mout...
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JP3953803B2 |
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 w...
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JP3948402B2 |
A method of efficiently producing foods being free from deformations such as net meshes that would occur when soft hydrous foods are frozen, and having a minimum of cracking to be produced by ice crystal forming. A method or producing so...
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JP2007519410A |
The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.
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JP3944323B2 |
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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JP3941920B2 |
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-tre...
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JP3935505B2 |
Reduced calorie cheese products are prepared by replacing some or all of the fat in a cheese recipe with a fat replacement composition comprised of a fatty acid-esterified propoxylated glycerin composition of one or two or more fatty aci...
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JP3921575B2 |
To provide a method for producing cheese starter containing vitamin C and dietary fiber which are insufficient in conventional cheese and iron of small content so as to replenish the insufficiency through using available organs of animal...
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JP2007075124A |
To provide a composition using starch for providing necessary gelling characteristics of a food product and intended for meeting needs of the composition.This hydrocolloid composition, particularly a starch composition, is useful as a vi...
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JP2007503828A |
A whole soybean milk or curd is prepared by milling soybeans and homogenizing the milled soybeans via at least two steps of ultra-high pressure micronization, wherein the pressure applied at each step of the ultra-high pressure microniza...
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JP2006296422A |
To provide a cheese-like food widely applicable as a food having cheese-like shape and flavor, regardless of Japanese-style food and Western-style food, having nutritional characteristic unlike conventional cheese, and containing a subst...
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JP2006254742A |
To provide cheese and/or cheese-like food presenting favorable stringiness even when placed in an area at 4-60°C where ordinary semi-hard cheese or processed cheese does not present such a stringiness when cooled after heated.The cheese...
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JP3824082B2 |
To provide a method for producing soymilk curd having light palate feeling like that of pudding or bavarois, and hardly causing syneresis. The method for producing soymilk curd comprises the following process: adding a protein crosslinki...
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JP2006223209A |
To provide a cheese-like food having flavor and palate feeling similar to those of cheese without having cheese as the main raw material, having confectionery and bread making properties such as thoroughly cooking and spoiling no palate ...
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JPWO2004098315A1 |
Provided is a food containing a soybean component having a smooth texture even when it is restored to room temperature after freezing (including freeze-drying). In addition to mixing (a) the soymilk coagulant (b) the soymilk coagulant th...
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JP3790456B2 |
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...
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JP3781177B2 |
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 ...
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JP2006506087A |
Described are methods for retarding or inhibiting the breakdown of intact casein in cheese using high pressure treatments. Also described are methods of making processed cheese using pressure treated cheese.
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JP2005348721A |
To provide a freeze-dried food hardly causing collapse of the shape at the returning with hot water or at the cooling after the returning with the hot water even if the size is large, and having the excellent texture equal to the origina...
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JP2005536217A |
Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, sal...
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JP2005261434A |
To provide a method for producing a mozzarella type string cheese product, and to provide a cheese product produced by the method.This method for producing the mozzarella type string cheese product comprises (a) a step of preparing chees...
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