Abstract: This invention relates to instant creaming powder enriched with flavor and/or color which contains at least 0.2% by weight of fine particles prepared by locking a small amount of flavor in a mixture of a saccharide dehydrate and a saccharide, or coloring the mixture, or subjecting the mixture to both of these treatments, to obtain suitable solubility, creaminess and whitening effect equal to those of the conventional instant creaming powder in spite of incorporating thereinto the fine particles for enrichment with flavor, and has a novel appearance in which fine particles having crystalline brilliance are uniformly dispersed in the instant creaming powder.

Abstract: Method for preparation of milk shake beverage contained in can, bottle, paper carton or the like with a sufficient head space so that when shaking the container desirable volume of foam is obtained. Guar gum, kappa carrageenan and xanthan gum, which are well known as stabilizer for such beverage, are added to liquid mixture in the respectively specified amount ratio so as to make it possible to sterilize at a temperature of 135.degree. to 150.degree. C. for 2 to 5 seconds for long shelf life without causing undesirable coagulation and decreasing volume of foam.

Abstract: A method of manufacturing a packaged soybean curd with a long shelf life without the inclusion of any artificial additives such as coagulating agents, germicides and the like; wherein soybean juice is subjected to lactic acid fermentation until its pH is reached to a value equal to or less than a value which is determined from the percentage of the solids content (5-16 wt. %) of soybean juice and then is subjected to heating (60.degree.-95.degree. C., 10-100 minutes) to adjust the curd tension to above 20 g.

Abstract: A method for manufacturing rough textured soya bean curd of long shelf life from conventional soya bean juice comprises the steps of heat-sterilizing the soya bean juice, adding a coagulant to the sterilized soya bean juice to form coagulum, adjusting the water content of the coagulum to 78% to 90% by weight, packing the adjusted coagulum into a container followed by hermetically sealing and shaping the coagulum by heating.

Abstract: Packaged aseptic soya bean curd containing no bactericidal agents is manufactured by a method which comprises continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature; homogeneously mixing said sterilized soya bean juice with a sterilized coagulating agent-containing solution in an aseptic atmosphere continuously or in a pipeline; continuously filling the resulting liquid mixture into a container in an aseptic atmosphere and sealing it; and dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.