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JP4184620B2 |
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JP2008525018A |
The present invention offers the method of manufacturing milk powder or a milk concentrate. PH of the liquid milk start material containing casein and whey protein is adjusted by adding acid or alkali if needed by the range of 5.0*8.0. A...
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JP2008148618A |
To provide skim milk or the like which achieves a reduction in development of a deterioration odor due to photooxidation by reducing riboflavin.The skim milk or the like has a riboflavin content of 750 g per 100 g of solid content. The s...
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JP2008515444A |
The milk extra filtration penetration thing produced during manufacture of a milk protein concentrate (MPC) and/or whey protein concentrate (WPC) is processed, and although it is decrease protein powdered milk, the method for manufacturi...
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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,...
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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...
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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...
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JP2004528849A5 |
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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...
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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 ...
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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 ...
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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...
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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...
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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...
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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 ...
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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...
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JP2004528849T5 |
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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...
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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...
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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...
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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...
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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...
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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...
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JP2003506102A |
Process for the manufacture of a an evaporated milk product from a whey product, in which the whey is optionally partially substituted with lactose. The whey is added in the form of an aqueous solution to fresh whole milk, having the adv...
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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...
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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 ...
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JP3303884B2 |
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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 ...
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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...
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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...
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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 ...
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JP2001506482A |
A food composition containing live probiotic lactic acid bacteria is prepared by spraying a food composition containing water from one nozzle and spraying a probiotic lactic acid bacteria culture from a second nozzle into a device into w...
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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 ...
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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...
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JP3142601B2 |
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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...
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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 ...
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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...
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JP3100257B2 |
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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...
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JP3037403B2 |
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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...
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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...
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JP3010098B2 |
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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....
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JP2961625B2 |
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JPH11510473A |
PCT No. PCT/EP95/05149 Sec. 371 Date Sep. 4, 1997 Sec. 102(e) Date Sep. 4, 1997 PCT Filed Dec. 27, 1995 PCT Pub. No. WO97/07685 PCT Pub. Date Mar. 6, 1997The invention relates to a process for producing a preparation containing the polyp...
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JP2583853Y2 |
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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 ...
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JP2662734B2 |
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