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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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JP3665022B2 |
This invention seeks to provide an all-purpose food material which can be mixed in various kinds of foods, specifically in a cheese-like food in large quantities without limitation. The food material is produced by subjecting a processed...
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JP3654245B2 |
A process for producing a tofu-like food material. This process comprises the step of treating a soybean protein solution, which has been treated under the conditions of pH 6.0 or above and (log(Min)+0.0789Temp >>8.0 (wherein Min stands ...
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JP2005130858A |
To provide a soybean-containing cheese product containing a deflavored soybean protein material, and to provide a method for producing the cheese product.This cheese product contains the deflavored soybean protein material. The deflavore...
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JP3639057B2 |
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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JP2005503136A |
An imitation cheese composition containing moisture, preferably in an amount that is at least 55% by weight, a hydrocolloid, a cheese-derived component, preferably in an amount less than about 15% by weight of the composition, cheese fla...
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JP3611114B2 |
A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system comprising a sulfury-cheddar flavored c...
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JP2004538015A |
Composite food having a gelling agent, selected from gelatin, egg white, modified waxy maize starch, whey protein concentrate, modified potato starch, gellan gum, and rennet casein, and a flavoring and/or texturing component, uniformly d...
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JP3591460B2 |
A process for industrially producing tofu products which are excellent in taste and freeze resistance. This process comprises concentrating soybean milk extracted from uncooked soybean slurry or puree; adding one or more members selected...
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JP3589183B2 |
A process for producing a silk-type atsuage (deep-fried bean curd block) having a strong coating wherein saccharides undergoing strong Maillard reactions are added to soybean milk. It is preferable to add the saccharides in an amount fro...
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JP3567156B2 |
A delicious, multifunctional soybean food, which has no unpleasant odor specific for a soybean and a less astringent taste. A soybean which completely lacks lipoxygenase and lacks group A acetyl saponin or soyasapogenol A, is used.
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JP3525279B2 |
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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JP3523758B2 |
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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JP2004510445A |
A diary product contains dairy proteins, the product being at least semi-solid and containing greater than 0.15% by weight of casein macropeptide (CMP). The mass ratio of CMP to whey protein is 1:4.9 or greater. The product may be a natu...
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JP2004504050A |
An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yogurt type and is remarkable in that the entire properties of the eggs are preserved...
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JP2004008191A |
To obtain a process cheese-like composition containing no cholesterol, saturated fatty acids or lactose and to provide a method for producing the composition.The method for producing the process cheese-like composition comprises continuo...
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JP3485706B2 |
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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JP3485705B2 |
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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JP3483886B2 |
The method for production of an acidified edible gel on milk basis comprises addition of transglutaminase to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically satisfactory edible gel is obtained, which can...
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JP3442781B2 |
PCT No. PCT/DK94/00110 Sec. 371 Date May 23, 1995 Sec. 102(e) Date May 23, 1995 PCT Filed Mar. 18, 1994 PCT Pub. No. WO94/21130 PCT Pub. Date Sep. 29, 1994The method for production of a not acidified edible gel on milk basis comprises ad...
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JP3423763B2 |
PURPOSE: To provide a process for producing a protein gel capable of lowering a production cost. CONSTITUTION: A protein-containing liquid is heated to sterilize and added with an enzyme after the heated liquid is cooled. Then, the prote...
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JP2003520039A |
The present invention relates to food products containing modified pea or lentil flour and to processes for preparing same. The applicant has determined that pea and lentil flours have good gelatinizing and coagulating properties not exh...
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JP2003164257A |
To provide a cream cheese-like food with no need of refrigeration in its storage, therefore convenient to carry, and developing physiological activity on adding a reactive solvent thereto, furthermore, having effects of ameliorating cons...
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JP2003516738A |
The present invention relates to a method for preparing bean curd using lactic acid bacteria culture, and to a lactic acid beverage, and to a method for preparing the same. Specifically, the present invention provides a method for prepar...
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JP3391283B2 |
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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JP3359749B2 |
PURPOSE:To provide a bean curd-like food capable of being cooked by heating, containing milk components and excellent in long-term storage. CONSTITUTION:This bean curd-like food mix is prepared by blending the whole milk powder with whey...
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JP3327541B2 |
A soybean curd puree which can be applied to various foods and are useful for expansion of applications of soybean milk, and a process and apparatus for preparing the same, and the apparatus comprises a system in which a raw material tan...
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JP3315989B2 |
The invention provides a method for reducing the fat content of wheat gluten or wheat protein isolates. In one embodiment, the gluten or W.P.I. is treated with a monohydric alcohol for a temperature and a time sufficient to remove lipids...
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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 |
The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sw...
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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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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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JP3210333B2 |
PCT No. PCT/FR92/00113 Sec. 371 Date Dec. 7, 1992 Sec. 102(e) Date Dec. 7, 1992 PCT Filed Feb. 10, 1992 PCT Pub. No. WO92/14367 PCT Pub. Date Sep. 3, 1992.Method for instantaneous gelling or coagulation, in the absence of coagulant agent...
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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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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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JP3160862B2 |
PURPOSE:To prepare a bone-fortifying food, pharmaceutical or feed enabling the absorption of large amounts of whey protein and peptide and effective for fortifying the bone by using a water-soluble fraction of whey protein as a component...
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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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JP3157168B2 |
PCT No. PCT/US97/05724 Sec. 371 Date Sep. 9, 1997 Sec. 102(e) Date Sep. 9, 1997 PCT Filed Apr. 8, 1997 PCT Pub. No. WO97/37547 PCT Pub. Date Oct. 16, 1997This invention relates to a novel isoflavone-enriched soy protein product and a met...
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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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