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Matches 601 - 650 out of 2,960

Document Document Title
JP2017153458A
[Subject] It aims at providing a lactic-acid-bacteria fermentation thing of soybean flour origin excellent in flavor and texture. [Means for Solution] (i) Heat-treat in 5 to 10 minutes at less than 100-115 °C , and heat-treat the MARUDA...  
JP2017525396A
The present invention is a constituent containing the glyceride constituent which contains the glyceride which contains a palmitoyl machine in the 2nd place at least about 15% of the weight, At least 30% of the weight of all the pulmitic...  
JP6191822B2  
JP2017148012A
[Subject] Offer of a manufacturing method of a drink in which it excelled in polyphenol removal efficiency, and polyphenol content with easy handling of an adsorption material was reduced. [Means for Solution] According to the present in...  
JP6180938B2  
JP2017520266A
A creamer for white-izing foodstuffs products is provided. a creamer -- long-term stability -- high -- chlorosis -- it may have ability and the merit of taste. Addition sugar of 5*30% of the weight of a range in which this indication con...  
JP6166220B2  
JPWO2017010513A1
When a soybean protein material is used as a protein material which constitutes a powdered emulsification constituent, for example, it adds in coffee, an object of the present invention is to provide the powdered emulsification constitue...  
JP6161289B2  
JP6161806B2  
JP2017099373A
[Subject] Health promotion of all living things, offer of a cell active method it becomes possible to plan superiors for immunity power. [Means for Solution] Lactic-acid-bacteria liquid obtained by blending gay type vegetable origin lact...  
JP2017514457A
In the present invention, the plant containing the HPPD enzyme and they which show perfect tolerance to HPPD inhibitor of a class several minutes is indicated. It has only the affinity which did not have the affinity to HPPD inhibitor or...  
JP6140516B2  
JP2017086071A
[Subject] When it adds to food and drinks by which heat pasteurization is carried out, emulsification stability at the time of 50-60 °C high temperature preservation is especially high at the time of preservation, Offer of a manufacturi...  
JP2017086039A
[Subject] Grassy smell and bitterness peculiar to a soybean are controlled, and it aims at providing a manufacturing method of non-fibrous-carbohydrates additive-free fermented soybean products with high nutritive value, and fermented so...  
JP2017077187A
[Subject] Fermentation soy milk foodstuffs and a manufacturing method of creamy texture of high viscosity are provided using soy milk which remained after pulling up soy milk skin. [Means for Solution] Soy milk which remained after pulli...  
JP6121941B2  
JPWO2015170714A1
[Subject] It has the condensation / precipitation control effect of foodstuffs or a drink, and manufacture condensation / precipitation depressant whose safety is high and which does not have taste by low cost and a method with few envir...  
JP2017510279A
The present invention relates to the method for providing the tea creamer constituent which had a brown taste and/or brown fragrance reinforced. In addition, the present invention relates to use of such a creamer constituent in a tea mix...  
JPWO2015129107A1
The present invention relates to the foodstuffs containing the end of soybean flour, and edible fat and oil. It is related with foodstuffs, wherein the edible fat and oil concerned contains in detail the triglyceride which has medium cha...  
JP6105734B2  
JPWO2015083355A1
In that the present invention provides a manufacturing method of reduction milk in which flavor and emulsification stability have been improved, and a method of manufacturing reduction milk especially using solid-not-fat and oil-and-fat-...  
JP6096238B2  
JPWO2015037679A1
It is an emulsification constituent containing dairy products, an emulsifier, and magnesium material, and they are dairy products, The emulsification constituent whose rate of a mass ratio of magnesium to the fat in a constituent (fat: m...  
JP6087384B2  
JP2017038574A
[Subject] Excelling in acid resistance, heat resistance, and emulsification stability, even if you contain in food and drinks, let it be a subject to provide an underwater oil type emulsification thing which presents a good taste. [Means...  
JP6085081B2  
JP2016502868A5  
JPWO2014163123A1
[Subject] When a fermentation thing which uses soy milk as materials is manufactured, Streptococcus thermostat philus (Streptococcus thermophilus) and the Lactobacillus Del Brookie subspecies bulgaricus (Lactobacillus delbrueckii) Even i...  
JP6080402B2  
JP2017025015A
[Subject] A subject of the present invention is providing food and drinks for, obtaining desirable sucrose fatty acid ester of flavor containing a manufacturing method of sucrose fatty acid ester and sucrose fatty acid ester obtained by ...  
JP6065015B2  
JP2017012194A
[Subject] although the end of soybean flour is used, there are no unpleasant taste and unpleasant smell of a soybean -- especially -- Bean odor , a blue bad smell, astringency, a feeling of oiliness (oiliness), and oil -- it is stinking ...  
JPWO2014091988A1
It aims at providing a fermentation extract useful as materials, such as cosmetics, medical supplies, and food and drinks. A method including a process of fermenting soy milk or a soybean embryo axis in lactic acid bacteria, a process of...  
JP6057457B2  
JPWO2014084094A1
[Subject] Even if it uses a soybean material, it is substantial, and a savory coffee whitener is provided. [Means for Solution] A protein content per dried food receives to 25% of the weight or more, a lipid content (a content as chlorof...  
JP2017000146A
[Subject] Offer of a formation method of a chlorogenic acid extract including a process of extracting chlorogenic acid from a vegetable source of supply as consumables in which an off-taste was changed or the taste and taste recognition ...  
JP2017000028A
[Subject] only -- a Mouth injury -- offer of foodstuffs like hydrous chocolate which it is not only desirable, but has the feature in texture. [Means for Solution] Foodstuffs like hydrous white chocolate which contain 0.5 to 3 % of the w...  
JP6053856B2  
JP6053857B2  
JP2016178911A5  
JP2016202150A
[Subject] Substitute for powdered milk, especially powdered skim milk, and provide milk flavor grant material which can give good milk flavor to food and drinks. [Means for Solution] (A) Milk flavor grant material containing a milk serum...  
JP2016198084A
[Subject] In almost all cases, a sales thing of soy milk in a local fresh article market has a short period which can be saved, is not convenient to drink, and is difficult to develop in a market which a transfer has a limit and was left...  
JP2015123049A5  
JP6029150B2  
JP2016189719A
[Subject] When you use for upper credit of drinks and coffee jelly, such as coffee and tea, a pudding, and fruit jelly, etc., provide a coffee whitener in which an oily feeling which remains in aftertaste and a mouth of oil and fats has ...  
JP6022174B2  
JP2016185079A
[Subject] Offer by the plain method of flavor oil and fats like milk fat, and milk system foodstuffs that strengthened the flavor like milk fat which also approximated the foodstuffs which decreased content or milk fat was not included t...  
JP6017310B2  
JP6014197B2  

Matches 601 - 650 out of 2,960