Kabushikikaisha Kibun

Kabushiki Kaisha Kyowashokuhin

Kabushikikaisha Kyowashokuin

Konnyakuya Honpo Kabushiki Kaisha

Seiya Sakurai

Hisashi Nozaki

A method of producing soy milk products which includes the steps of mixing soybean powder having an NSI of less than or equal to 50 with water to obtain a mixture and reducing pH of the mixture to less than or equal to 4. Soy milk products can be produced by this method simply and conveniently.

Method of producing soy milk products

The present invention relates to foodstuffs which are prepared by adding konjak paste having a pH value of 9.0 to 10.3 and relates to the process for preparing the same.

Process of making konjak-added foodstuffs

Konjak-added foodstuffs and process of making

A jelly having flavor and palatability that resemble those of the flesh of fruit, and a process for producing such jelly are disclosed. The jelly has a konjak flour or konjak mannan and fruit juice as main ingredients, and is produced by the steps of adding the juice of fruit to konjak jelly produced by heating and cooling an alkaline konjak paste or to konjak paste at a pH of 9.0-10.3, stirring the ingredients to form a mixture, freezing the mixture, and finally thawing the frozen mixture. This jelly has great economic utility, good keeping quality and is anticipated to fully satisfy the various taste preferences of the people of today who have wide variety of likes and dislikes.

Jelly resembling the flesh of fruit

This invention relates to sponge cake and bread prepared by the addition of konjak jelly, i.e. konjak thickened gel, and baking. The product according to the present invention is resistant to dryness and is capable of retaining moistness for a long period.

Sponge cake and bread containing konjak and method of making

Process for producing konjak jelly

A jelly having flavor and palatability that resemble those of the flesh of fruit, and a process for producing such jelly are disclosed. The jelly has a konjak flour or konjak mannan and fruit juice as main ingredients, and is produced by the steps of heating and cooling an alkaline konjak paste to prepare a konjak jelly, adding the juice of fruit to said konjak jelly, stirring the ingredients to form a mixture, freezing the mixture, and finally thawing the frozen mixture. This jelly has great economic utility, good keeping quality and is anticipated to fully satisfy the various taste preferences of the people of today who have a wide variety of likes and dislikes.

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Saitama, Japan

Seiya Sakurai