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Matches 201 - 250 out of 409

Document Document Title
JP2008507285A
The present invention offers the stable liquid made from concentrated milk in which flavor, a color, and texture have been improved, such as concentrated milk, and the production method of those. This method uses specific heat treatment,...  
JP2008029278A
To provide a method for producing a concentrated milk product enabling a concentrated milk product to be stored for a long period of time without adding any food additives, and free from such problems as to cause scorching on a heating t...  
JP2007535652A
The present invention relates to the process and/or method, and related apparatus for using it for spraying freeze-drying of fluid material, such as fruit juice, medicine, nutritional supplementary food, tea, and coffee. Fluid material i...  
JP2007525303A
The liquid drink containing real milk solid content is made from a concentrate and water using the sterile dispenser 10 maintained by the surrounding temperature. For example, measurement distribution of the warm cappuccino containing re...  
JP3971826B2
To obtain a flavoring material which has a strong flavoring power and is particularly used for coffee or tea in the form of a long-life small container by adding a stabilizing salt, sugar and the flavoring material to a milk base before ...  
JP3945920B2
To efficiently produce powdered milk with maintaining the quality, taste and preservability of a granulated product containing effective components except milk component such as metals, multivalent unsaturated fatty acid- containing oil ...  
JP2006262816A
To provide a method for producing concentrated milk enabling control of acidity, and to provide concentrated milk produced by the method.This method for producing the concentrated milk is based on knowledge that acidity can be indirectly...  
JP2006166880A
To provide a method of freeze-concentration easily suppressing the reduction of quality, and a concentrated liquid suppressed with the reduction of its quality.As this method for freeze-concentrating an aqueous solution such as fruit jui...  
JP2006110416A
To provide a multi-step concentration system, increasing a degree of concentration separation of a concentrated liquid and a dilute liquid, that is, making the concentration of the concentrated liquid as thick as possible while making th...  
JP2006087358A
To provide concentrated milk enabling making the storage period of a concentrated milk product long and having no problem on production such as causing burning on a heat treating machine or causing an insoluble matter and a coagulate in ...  
JP2005318873A
To provide spawn of Caspian Sea yogurt preservable at normal temperature for a long period.The spawn of Caspian Sea yogurt is vacuum-frozen and dried and put in a sealed bag. Alternatively, the spawn may be vacuum-packaged or put in a va...  
JP2005201546A
To solve a problem that a conventional freeze concentration system is large-scaled and its processing speed is low.A cooler 2 as a component of a freezer 200 is mounted on an upper part of a raw water tank 20 filled with the raw water 21...  
JP2005506055A
The present invention offers the dry milk protein concentrate (MPC) which solubility increased. This concentrate contains one or more kinds of salt added before dryness. Various methods for preparing this output are offered. When these a...  
JP3633852B2
To obtain a new trivalent chromium complex and its dairy product and to control diabetes by the trivalent chromium complex. This method for producing the trivalent chromium complex comprises mainly adding a trivalent chromium compound to...  
JP2004267158A
To provide a method for preventing the deterioration in flavor of a functional food liable to generate the unusual deterioration of flavor supposed to be caused by the compounding of an unconventional material (functional material).The d...  
JP2004528849A
Start dairy products are heated to pasteurization temperature under decompression only over the time used as the high solid type middle liquefied concentrated milk which this method evaporated the liquid from start dairy products, and wa...  
JP2004528849A5  
JP2003526350A
(57) Summary book invention relates to the method of manufacturing a dry soluble beverage product from drink liquid. It includes that this method obtains the concentrate which prepares concentrated drink liquid and has about 50% of the w...  
JP2003506102A
(57) Production method of a summary whey product to substitution milk. By this method, partial substitution of the whey is carried out by the case with lactose, it is added by fresh whole milk with water solution type, and whey has an ad...  
JP2002525091A
(57) A summary subacidity drink can be further strengthened with calcium, without having a bad influence on the taste or taste of a drink. These products have a calcium source in which living body use is more possible, and contain 3 to 1...  
JP3303884B2  
JP3310320B2
PURPOSE: To produce an artificial fat compsn. usable in place of all or part of fat and/or oil used in a food. CONSTITUTION: This artificial fat compsn. contains practical parts of carbohydrate gel particles of elongated irregular shape ...  
JP2002079060A
To recover volatile components at filtration equipment.Volatile ingredient recovery equipment 1 in the filtration device is composed of a filtration unit 2 that filters a liquid to be treated while circulating the liquid and stores the c...  
JP3279836B2
PURPOSE: To provide a method for treating cow milk, etc., which is a method for membrane separation treatment free from denaturation of protein and having high permeation flux, capable of suppressing the operating cost and facility cost ...  
JP2002051699A
To increase protein contents and calcium contents by using these component themselves which exist in milk, and provide processed milk excellent in flavor.Fresh milk is centrifuged to remove a part of milk fat content and then subjected t...  
JP2002020295A
To obtain a new trivalent chromium complex and its dairy product and to control diabetes by the trivalent chromium complex.This method for producing the trivalent chromium complex comprises mainly adding a trivalent chromium compound to ...  
JP2001506482A
(57) A summary food composite and the cultivation thing of pro bio-tic lactic acid bacteria sensitive to oxygen are sprayed on hot wind style lower 1 clue, and the drying food composites containing pro bio-tic raw lactic acid bacteria ar...  
JP2001070779A
To provide a new granulating process for highly soluble crystalline particles hard to be granulated. In a granulating process, the wetting action and the impact action are applied only to a small part of a material to be treated at all t...  
JP3142601B2  
JP2001058101A
To quickly and surely isolate an exhaust duct without labor in a simple device operated from the outside by separating the exhaust duct into two, inserting an isolation plate between the two parts from the outside, and holding and clampi...  
JP3150766B2
PURPOSE: To obtain a coffee whitener, comprising fats, a carbohydrate and a protein and further a foaming agent containing soybean protein and a casein salt in specific amounts as dried substances and a stabilizer such as a phosphate or ...  
JP3133836B2
PURPOSE: To obtain hardly putrefiable concentrated cow's milk with a low lactose content, capable of suppressing the loss of aromatic components, improved in concentration ratio and suitable for blending in confectioneries, a method for ...  
JP2000300183A
To provide a concentrated whey protein emitting little whey flavor, having the taste and flavor similar to raw milk, suitable for the use as a substitute for defatted milk compared with conventional concentrated whey protein and containi...  
JP3100257B2  
JP2000135401A
To hardly cause any clogging inside an exhaust duct due to collision of a powder against the inner wall of the exhaust duct and to prevent the powder from being stuck to the inside of the exhaust duct by placing air blowing slits for blo...  
JP3037403B2  
JP2000041576A
To produce a powdered milk having a high nutritive value and bioactive properties, good in quality, flavor, preservability, dispersibility and classification, and useful for foods, medicines or the like by mixing components while separat...  
JP3010098B2  
JP3028247B2
PURPOSE: To concentrate and recover aromatic component(s) in high efficiency in an easily handleable manner by freezing treatment using an ice nucleus activity-bearing specific crushed product encapsulated in a semi-permeable polymer mem...  
JPH11299418A
To provide a method for condensing milk by which the foaming at the starting time of the condensation is reduced and the increase of various germs is considerably reduced. This method for condensing milk comprises adding an alcohol, e.g....  
JP2961625B2  
JPH11510473A
(57) Summary book invention the tablet contained in the form which can supply polyphenol of green tea (Thea Chinensis) easily, and has not oxidized about the method of manufacturing this, A fresh green tea leaf is cooled until the activi...  
JP2583853Y2  
JPH10113122A
To obtain a flavoring material which has a strong flavoring power and is particularly used for coffee or tea in the form of a long-life small container by adding a stabilizing salt, sugar and the flavoring material to a milk base before ...  
JP2662734B2  
JP2637283B2  
JPH08511862A
(57) It operates using the superheated steam passed to a counterflow to the material which descends as a dry gas, and to dry in a summary perpendicular tower. The mist or vapor of detailed water is introduced into the portion located und...  
JPH08511335A
(57) In without summary book invention making waste air and waste gas exist substantially at least] a dry zone, Make a hydrous substance contact directly the hot circulation stream containing the superheated steam mixed with one more sor...  
JP2505496B2  
JPH0889165A
PURPOSE: To provide a method for treating cow milk, etc., which is a method for membrane separation treatment free from denaturation of protein and having high permeation flux, capable of suppressing the operating cost and facility cost ...  

Matches 201 - 250 out of 409