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Matches 601 - 650 out of 2,985

Document Document Title
JP6346578B2  
JP2018085990A
[Subject] Offer of a method for an off-taste which is not preferred being changed or forming consumables and a chlorogenic acid extract containing chlorogenic acid in which the taste and taste recognition are improved. [Means for Solutio...  
JP6328837B1
[Subject] Creaming powder which is excellent in the holdout of a bubble is provided. [Means for Solution] The present invention is the creaming powder containing powdered organic acid monoglyceride and foamable powder. [Chosen drawing] N...  
JP2017047055A5  
JP2018068267A
[Subject] Grassy smell and an astringent taste are reduced also considering soy milk as materials, and lactic-acid-fermentation food and drinks which have flavor similar to yogurt and a lactic acid bacteria beverage of milk ingredient or...  
JP2018064479A
[Subject] A subject of the present invention is developing a liquefied whitener which backs up a flavor of a drink. [Means for Solution] A liquefied whitener whose content of capric acid which accounts for the fatty acid whole quantity w...  
JP6304451B2  
JP6302230B2  
JP6292599B2  
JP2018033367A
To provide an oil-and-fat composition for cream which is suitable for obtaining a cream having good flavor even when stored for a long period of term in spite of mainly containing a liquid oil-and-fat.An oil-and-fat-composition for cream...  
JP6278359B2  
JP2018019707A
[Subject] Offer of bean paste foodstuffs which use a bean paste flavor reinforcement agent as a new use of Scralose which is a high sweet taste degree sweetener, and the bean paste flavor reinforcement agent. [Means for Solution] A bean ...  
JP6266212B2  
JP2018500908A
The present invention relates to the method of providing the coffee constituent whose coffee aroma improved. The present invention relates also to using the coffee constituent to apply in order to manufacture the capsule for drink dispen...  
JP6263385B2  
JP2017205133A
[Subject] The present invention relates to a new use of Scralose which is a high sweet taste degree sweetener. [Means for Solution] The present invention is a constituent containing Scralose and, specifically, it is based on the characte...  
JP6227259B2  
JP6227260B2  
JP6222386B2  
JPWO2017065284A1
Let it be a subject to obtain low transformer acid, low saturated fatty acid content, and the oil-and-fats constituent for coffee cream that is excellent in oxidation stability. Fatty acid composition can be adjusted and the oil-and-fats...  
JP2017175960A
[Subject] Offer of a powder soy milk constituent which can carry out property modification of the low-fat soy milk further, and can be used for more extensive uses, such as powdered skim milk and substitution to whey powder. [Means for S...  
JP6209177B2  
JP2017528162A
In this specification, the method for making the constituents containing casein and these constituents is indicated.  
JP2017169481A
[Subject] Offer of soy milk in which a blue bad smell was controlled. [Means for Solution] The present invention relates to soy milk 1L per 40-7000microg Containing the methyl pyrazines which comprise 2-methyl pyrazine, 2, and 5- Dimethy...  
JP6199989B2  
JP2017158455A
[Subject] Though you are low fat, let it be a subject to provide an underwater oil type emulsification thing which combines short whip time and pneumatic capability with Mouthfeel . [Means for Solution] 15% or more, 35% or less of milk f...  
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...  

Matches 601 - 650 out of 2,985