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Patent Searching and Data


Matches 251 - 300 out of 409

Document Document Title
JPH08695A
PURPOSE: To make transportation and conveyance convenient by compactly packing the whole in a massage chair composed of a seat part and a seat back part enclosing a massage mechanism. CONSTITUTION: A seat back part 2 is installed so as t...  
JPH07112521B2  
JPH07177847A
PURPOSE: To obtain high-fat cow's milk excellent in taste and texture by regulating the milk fat concentration in the cow's milk within a prescribed range. CONSTITUTION: This method for producing the objective high-fat cow's milk is to i...  
JPH0761236B2  
JPH0697945B2  
JPH0675489B2  
JPH06261681A
PURPOSE: To obtain a single head multinozzle, excellent in granulating effects and capable of uniformizing the grain size distribution by installing plural liquid jetting grooves in a nozzle body and providing a core and orifices in the ...  
JPH0642813B2  
JPH06125705A
PURPOSE: To provide a spray dryer so designed that an exhaust duct arranged in series at the bottom of a pressure spray dryer is connected to cyclones and a fine powder returning line from the cyclones is connected to an in-house type fl...  
JPH0662732A
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 ...  
JPH0662749A
PURPOSE: Candies highly containing protein and fat without roughness, burning and browning by ultrafiltering precedent to distilling under a reduced pressure and carrying out each treatment in a specific condition. CONSTITUTION: A concen...  
JPH0630698A
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 ...  
JPH067103A
PURPOSE: To obtain a dough for noodles useful for UDON (Japanese wheat noodles), etc., having sufficiently formed network structure of gluten, good hardness to masticate, flavor, texture and glutinousness free from collapse in boiling by...  
JPH0581232B2  
JPH0576291U
[Objects of the Invention] 圧損 in a hot wind feeding mouth is made as small as possible, and it aims at obtaining a drier without adhesion of powdered milk to a top plate or a drier side wall. [Elements of the Invention] In a pressure...  
JPH0565132B2  
JPH05123103A
PURPOSE: To obtain a whitener which has excellent flavor and is suitable as a milk substitute by using a water-based mixture which contains specified proportions of skimmed milk concentrate, lactose, vegetable fat, caseinate and alkali p...  
JPH0591850A
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...  
JPH05500039A  
JPH053767A
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 ...  
JPH04346749A
PURPOSE: To prepare the subject powdered milk resistant to the deterioration of taste, flavor and quality and good for health, etc., by adding vitamin C, etc., to a raw material solution. CONSTITUTION: Vitamin C and/or its salt and β-ca...  
JPH04335859A
PURPOSE: To obtain powdered milk a excellent in dispersibility and emulsion stability simply and at a low cost by blending an oil with separated soybean protein to prepare an emulsion, spraying powder consisting essentially of skim milk ...  
JPH04330252A
PURPOSE: To simply and efficiently obtain the subject composition useful as a food and a medicinal material, etc., at a low cost on an industrial scale by regulating the pH of milky whey to a prescribed value or above, bringing the regul...  
JPH0445139B2  
JPH04197162A
PURPOSE: To reduce the degree of browning caused in a concentrate by feeding a liquid edible substance into a hermetically sealed container, irradiating the liquid edible substance with microwaves during downflow thereof in trough-like c...  
JPH04152840A
PURPOSE: To obtain cheeses, containing polylysine in tissues thereof and excellent in water and heat resistance without impairing essential characteristics. CONSTITUTION: The objective product is obtained by including preferably 0.1-20wt...  
JPH0499440A
PURPOSE: To obtain a milk concentrate not causing coagulation even by handling at a low pH by dissolving a specified amt. of a salt in a milk concentrate contg. milk protein, butter fat, water and lactose. CONSTITUTION: A salt such as Na...  
JPH03505525A  
JPH0352947B2  
JPH03164131A
PURPOSE: To obtain first milk powder in which infection-preventing substances such as immunoglobulin contained therein are not inactivated thermally, by drying the first milk with a specific belt conveyor style continuous vacuum dryer. C...  
JPH0332980B2  
JPH0386837A
PURPOSE: To obtain a lyophilized composition quickly dissolvable on contact with animal or human saliva or water for its oral administration, by freezing a hydrated composition comprising a gel or bubbly substance and a curing agent ther...  
JPH0365233A
PURPOSE: To produce a stable particle agglomerate by atomizing liquid in a drying chamber by an atomizer wheel to form liquid droplets, recovering the finest fractions in the dry matter of the liquid droplets, recirculating the fractions...  
JPH02290238A
PURPOSE: To economically cool hygroscopic powder by introducing powder with water content necessary after cooling into a fluidized layer, cooling a gas stream, which is separated from the fluidized layer and from which held-in particles ...  
JPH02503864A  
JPH02219539A
PURPOSE: To obtain the title low-viscosity milk stable in terms of tissue, little in viscosity increase with time even if stored for a long period in a container filled state, also causing no fat separation or sugar precipitation by addi...  
JPH0272833A
PURPOSE: To obtain the subject food, having excellent viscosity increasing and water holding properties, emulsifying, dispersing and stabilizing action and useful as a frozen food, such as sherbet, by using polysaccharides produced by Az...  
JPH0146787B2  
JPH01502318A  
JP01181744A
PURPOSE: To obtain a powdery jelly mix in which granules or flakes of food such as fine fruits, pieces of fruit pulp or granular jelly by adding xanthane gum or locust bean gum to a powdery jelly. CONSTITUTION: A powdery jelly is combine...  
JPH0133146B2  
JPH01500959A  
JPS63294740A
PURPOSE: To easily concentrate cow's milk in high efficiency without decomposing useful components, by removing water from the milk using an inorganic porous membrane having a pore diameter of ≤10. CONSTITUTION: Water in cow's milk is ...  
JPS63291535A  
JPS63269943A
PURPOSE: To produce a simply handleable solid cow's milk capable of sustaining nutritive value as cow's milk, by heating raw milk, evaporating water until the milk becomes a clayey state, stopping heating, then releasing the moisture by ...  
JPS63267243A
PURPOSE: To obtain steam for heating foods, having proper humidity, by jetting high-pressure steam from a boiler from a specific nozzle into a tank, by adsorbing a heavy metal of antiscales on water, changing the high-pressure steam into...  
JPS63251041A
PURPOSE: To obtain a powdery food containing all kinds of components of soybean as far as possible without exception and containing also nutrient components of wheat flour, by mixing soybean embryo powder with wheat flour attached with s...  
JPS6351661B2  
JPS6338202B2  
JPS63181955A
PURPOSE: To excellently prevent mutual integration of solid food in a container and to produce the solid food packed in a container causing neither browning on the top of the food nor scorching, by bringing the top of the solid food into...  

Matches 251 - 300 out of 409