Kabushiki Kaisha Kibun Shokuhin

Kabushikikaisha Kibun

Kazuhito Kusaka

Sachio Wakayama

Yoshihiro Sekino

Kazuyoshi Kawazu

Akio Kobayashi

Shigeo Sato

Yoko Takayama

Soy-milk, concentrated soy-milk, powdery soy-milk and frozen soy-milk produced by heating GO at 45 to 65.degree. C. for an instant to 20 minutes and then separating okara are disclosed. Use of the soy-milk of the present invention makes it possible to produce processed soybean protein foods with good properties.

Process for producing soy milk and products thereof

Disclosed are a dye having a structural formula (I): ##STR1## where n is form 1 to 15, and a solution containing the dye. The dye is highly stable and has a characteristic color hue, and it is insoluble in water. The dye is expected to be useful in various fields of coating materials, dyes, cosmetics and food additives.

Red dye and its solution

Disclosed is a dye having a structural formula (I): ##STR1## where n is from 1 to 15, and a solution containing the dye. The dye is highly stable and has a characteristic color hue, and it is insoluble in water. The dye is expected to be useful in various fields of coating materials, dyes cosmetics and food additives.

Dye and its solution

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Okayama, Japan

Kazuhito Kusaka