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152 条记录 (耗时 0.03 秒)

    Bean curd and method for producing the same
    63.
    发明专利
    Bean curd and method for producing the same 审中-公开
    波纹及其制造方法

    公开(公告)号：JP2013123425A

    公开(公告)日：2013-06-24

    申请号：JP2011275339

    申请日：2011-12-16

    申请人： Taishi Food Inc ,  太子食品工業株式会社

    发明人： ITONO SHIORI ,  OIZUMI KANAKO ,  IWAMOTO YASUSHI ,  ITO KENSUKE

    IPC分类号： A23L11/00

    CPC分类号： A23C20/025 ,  A23L11/05

    摘要： PROBLEM TO BE SOLVED: To provide bean curd and a method for producing the bean curd that has such a hardness that breaking stress in a compression test is 1.0×10dyn(=1.0 N)/cm(about 102 gf/cm) or more, using only soybean milk and a coagulant without using a food additive or an enzyme and without a squeezing process.SOLUTION: The bean curd and the method for producing the bean curd are characterized in that soybean milk reduced in lipid content compared with ordinary soybean milk for producing bean curd, prepared by a usual method using soya bean as a raw material, is used to produce the bean curd with such a hardness that breaking stress in a compression test method without going through the squeezing process is 1.0×10dyn/cmor more.

    摘要翻译： 待解决的问题：提供豆腐和生产豆腐的方法，其具有如下硬度：压缩试验中的断裂应力为1.0×10 5 dyn （= 1.0N）/ cm 2 （约102gf / cm 2 ）以上，仅使用豆浆和凝结剂 而不使用食品添加剂或酶，无需挤压过程。 解决方案：豆腐和生产豆腐的方法的特征在于，使用以大豆为原料制备的用于生产豆腐的普通豆浆，脂肪含量降低的豆浆为 用于生产这种硬度的豆腐，其压缩试验方法中的破坏应力不经过挤压过程，为1.0×10 /秒SP / = SP POST =“POST “> 2 或更多。 版权所有（C）2013，JPO＆INPIT

    Soy milk production method and soymilk manufacturing equipment
    64.
    发明专利
    Soy milk production method and soymilk manufacturing equipment 有权

    公开(公告)号：JP5038390B2

    公开(公告)日：2012-10-03

    申请号：JP2009500068

    申请日：2007-12-10

    申请人： 株式会社高井製作所

    发明人： 利男 平田 ,  透 粟津 ,  東一郎 高井

    IPC分类号： A23L11/00 ,  A23C11/10 ,  A23L11/30

    CPC分类号： A23C11/103 ,  A23L5/17 ,  A23L11/05

    摘要： An apparatus for producing soymilk includes heating units for heating a soybean soup, a defoaming unit for defoaming a heated soybean soup, an extracting unit for separating a defoamed soybean soup into soymilk, bean curd refuse and a liquid residue, and pipe lines for returning the separated liquid residue between the defoaming unit and the heating unit to refeed the separated liquid residue to the defoaming unit. The pipe lines for refeeding the separated liquid residue to the defoaming unit are connected to a liquid residue discharge port of the extracting unit from which the separated liquid residue is taken out and refed to the defoaming unit with a transfer pump.

    Quality improving agent for food and food
    65.
    发明专利
    Quality improving agent for food and food 有权
    质量改进食品和食品代理

    公开(公告)号：JP2012179065A

    公开(公告)日：2012-09-20

    申请号：JP2012146844

    申请日：2012-06-29

    申请人： Mitsubishi Chemicals Corp ,  三菱化学株式会社

    发明人： OGAWA AKIHIRO

    IPC分类号： A23L1/03 ,  A21D2/16 ,  A21D13/08 ,  A23L1/10 ,  A23L1/16 ,  A23L1/20

    CPC分类号： A21D2/14 ,  A23L7/109 ,  A23L7/11 ,  A23L7/113 ,  A23L11/05 ,  A23L29/10 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/192 ,  A23V2250/28

    摘要： PROBLEM TO BE SOLVED: To provide a method for producing a quality improving agent for foods whose production method is simple, and which is excellent in storage stability and capable of keeping the texture or flavor of foods immediately after processing or cooking for a long time when it is added to various foods.SOLUTION: The method for producing a quality improving agent for foods containing an organic acid monoglyceride, an emulsifying agent and a saccharide is provided. The emulsifying agent is a sucrose fatty acid ester or a polyglycerin fatty acid ester. The method for producing the quality improving agent for foods includes, first, preparing a dispersion of a lamella structure of an organic acid monoglyceride, and then mixing the obtained dispersion with the emulsifying agent.

    摘要翻译： 待解决的问题：提供一种生产方法简单的食品质量改进剂的制备方法，其储存稳定性优异，能够在加工或烹调后立即保持食品的质地或风味。 长时间加入各种食物。 解决方案：提供含有有机酸单甘油酯，乳化剂和糖类的食品质量改进剂的制造方法。 乳化剂是蔗糖脂肪酸酯或聚甘油脂肪酸酯。 生产食品质量改进剂的方法包括首先制备有机酸单甘酯的薄片结构的分散体，然后将所得分散体与乳化剂混合。 版权所有（C）2012，JPO＆INPIT