The Calpis Food Industry Co., Ltd.

Calpis Shokuhin Kogyo Kabushiki Kaisha

Jgc Corporation

Kaoru Inagami

Kazutaka Ohmura

Takeshi Terabayashi

Masao Haruna

Hidemoto Kamada

Makoto Utena

Isamu Mitsui

Mizuho Tanaka

Tetsuji Yuda

Toru Nozaka

Kazuhisa Yamada

Chomatsu Nakamura

Noboru Kikuchi

Takawo Ohtsu

According to the invention, a milk protein product is provided. The milk protein product has water-dispersible and hydrophilic properties and contains substantially no serum. The milk protein product is obtained by coagulating milk under a flowing condition at a predertermined pH-temperature range to obtain a coagulum and then separating the coagulum.

Water-dispersible hydrophilic milk protein product

Feed and/or exhaust air can be readily and effectively sterilized by passing said air through a high-temperature filter equipped with built-in heat-retaining material, which process is available in air supply and/or exhaust systems of, e.g., culture equipment for microorganisms and clean rooms in hospitals.

Sterilizing process

A method for the production of a low-caloric noodle containing agar and starch as the main ingredients and the low-caloric food produced by the method, which method comprises the steps of preparing a sol mixture consisting of 100 parts by weight of water, 0.7 to 3.5 parts by weight of agar and 10 to 40 parts by weight of starch and possessed of a viscosity of 100 to 6500 cp at 55.degree. C. and subsequently shaping the sol mixture by extrusion through an orifice.

Starch and agar containing noodles and process of preparing

A method of texturizing protein in granular or fibrous form comprises injecting the protein into a hydrostatic aqueous liquid under acid and heated conditions at a temperature of 110.degree. C. and above, and permitting the protein to float up in the hydrostatic liquid while it becomes denatured.

Method of producing deodorized textured protein and textured protein

A method of texturizing protein comprises accumulating the protein at the interface formed by a lower layer of aqueous liquid and an upper layer of gas, non-aqueous liquid, or solid under acid and heated conditions at a temperature above 110.degree. C.

Method of producing textured protein and textured protein produced

A beverage is made by removing pectic substances and tannin from fruit juice or fruit extract by addition of an acidified solution of protein having a pH not exceeding 3.7. The pectic substances and tannin interact with the acidified solution of protein and are removed as coagulum. If desired, the fruit juice or extract may be pretreated with pectinase. The resultant fruit juice or fruit extract may be mixed with an acidified solution of protein such as acidified skim milk without further formation of coagulums so that a stable beverage is obtained. The proteins used for removing pectic substances and tannin are preferably derived from milk but vegetable proteins may also be used.

Method of manufacturing a beverage containing fruit ingredients

A method for producing a syrup from which a soft drink containing cow's milk and having stable white turbidity resembling that of cow's milk is produced is disclosed, wherein the syrup is produced by mixing as basal ingredients cow's milk, sugar and an edible acid under a specific condition without use of any stabilizer for the suspension of milk protein.

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Tokyo, Japan

Kaoru Inagami