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Patent Searching and Data


Matches 651 - 700 out of 2,959

Document Document Title
JP2016178911A
[Subject] A process of a soy milk fermentation thing and offer of a soy milk fermentation thing obtained by that cause which can stimulate fermentation by lactic acid bacteria which produce many sugar outside a mycelia cake, and can manu...  
JP5992728B2  
JP5982779B2  
JP2016146830A
[Subject] Offer of the powder in which hypoviscosity, high energy density, high-protein nutrition fluid foodstuffs and/, or reconstruction is possible. [Means for Solution] (a) Heat treatment up to at least 80 °C was given, and 15 to 45...  
JP2016146802A
[Subject] Provide art of reducing "soybean flavor" and an "unpleasant taste" of tofu which are produced by making solidifying soy milk and the soy milk, without worsening a yield. [Means for Solution] In a process in which dissolves unde...  
JP2016146753A
[Subject] Offer of degreasing soy milk which does not feel a blue bad smell like before, boils and has the original good flavor of a soybean like a soybean even if it is degreasing soy milk prepared considering a defatted soybean produce...  
JP5970029B2  
JP2016144438A
[Subject] Provide the U. S. sugar ghost content foodstuffs which have substance, sweet taste, delicacy, etc. Provide foodstuffs which make it possible to make much foodstuffs currently conventionally manufactured or cooked using milk and...  
JP2016010413A5  
JP5964968B2  
JP2016131530A
To provide a cheese-like food with a good flavor.A method for manufacturing a cheese-like food includes fermenting a soybean milk with a novel lactic acid bacterium: Lactobacillus pentosus LS-26 (NITE P-01929). The cheese-like food is fr...  
JPWO2014021286A1
A processed food like [which can consume rice] dairy products, and a manufacturing method for the same are provided. The processed food like dairy products contains rice. the rice in which this processed food contains the rice and carrie...  
JP2016520323A
Until the sum total time of the temperature of the mixture which exists more than the 1st temperature accumulates the mixture of a soybean and water at the 1st prescribed period with the device which the present invention proposes the me...  
JP5951604B2  
JP5946559B2  
JP5941606B2  
JP2016516439A
The present invention relates to use of vegetable protein particulates as a white-ized agent in inside of a creamer constituent. The present invention relates also to a method of preparing a method and a drink constituent which manufactu...  
JP5931481B2  
JP2016093151A
To provide a method for producing a yogurt-like lactic acid fermentation drink derived from starch that stably produces one not only excellent in appearance and flavor but also excellent in antibacterial properties.The method for produci...  
JP2016514469A
It is related with a physical and fluid creamer constituent [being good] for using it in order to add the present invention, for example to a coffee drink in which it is related with a creamer constituent which has chemical stability, an...  
JP5918470B2  
JP5905944B2  
JP5898137B2  
JP2016042792A
To provide a novel soybean milk beverage having a preferable flavor by suppressing a heat deterioration smell of a packed soybean milk beverage, and by suppressing a grassy smell originated in soybean milk or a remaining sticky feeling.P...  
JP2016041082A
To provide lipid-rich microalgal flour food compositions.Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed. In a preferred embodiment, for examp...  
JP5879997B2  
JP5878824B2  
JP2016506753A
The present invention is a synthetic constituent for recovering and/or maintaining protein net balance of plus in a child, The constituent is prescribed for the patient by dosage of 0.10*0.55 g of protein per a child's weight kilogram, a...  
JP2013544528A5  
JP5876760B2  
JP5869582B2  
JP5865894B2  
JP2016502868A
In this specification, the method and constituent for producing a cheese substitute are shown. Generally, a cheese substitute is produced by guiding enzymatic Coagulation emulsification of milk ingredient non-containing milk.  
JP2015536155A
In order that the present invention may generally produce discovery of the new recombinant form of beta* Hexosyl transformer Luciferase (BHT), and galactosaccharide (GOS), it is related with the use as a food additive.  
JP2015226521A
To provide a protein-containing beverage in which immature flavor is reduced.Provided is a protein-containing beverage comprising protein of 0.5 w/v% or more and ketooctadecadienoic acid of 0.3 mg/L or more.  
JP5827029B2  
JP5820622B2  
JP5820033B1
[Subject] Control a heat deterioration smell of a bottled soy milk drink, control grassy smell originating in soy milk, and a feeling of smeariness which carries out the back remainder, and provide a new soy milk drink which has desirabl...  
JP5818776B2  
JP5813791B2  
JP5813262B1
[Subject] Provide the U. S. sugar ghost content foodstuffs which have substance, sweet taste, delicacy, etc. Provide the foodstuffs which make it possible to make much foodstuffs currently conventionally manufactured or cooked using milk...  
JP2015192632A
To provide a method of producing a soybean milk fermentation product which requires no troublesome processes or special equipment and is suppressed in discomfort odor and taste, e.g. an immature odor or an astringent taste, a soybean mil...  
JP2015180200A
To provide a TRPM8 modulator for achieving a cooling effect on the skin or a mucous membrane.This invention provides a TRPM8 agonist prepared from a compound having a specific basic skeleton represented by, for example, formula (I) and a...  
JP5793117B2  
JP2015529093A
Even if it saves the present invention for a long period of time, it relates to all the soy milk manufactured by a manufacturing method and an above-mentioned method of all the soy milk which there is almost no change of viscosity and sh...  
JP5782021B2  
JP2015165808A
To provide means for improving the mental capacity not depending on the increase in blood glucose caused by ingestion of meal or snacks or a blood glucose response, and, in particular, means for maintaining or improving the mental capaci...  
JP2015527076A
This indication provides the method for manufacturing the dairy-products base constituent with storage stability which has a thick texture, and it, also filling the nutrition amount required of a baby and infants. The method of thickenin...  
JP2015164422A
To provide consumables with modified off-tastes or improved tastes or taste perception, and a method of forming a chlorogenic acid extract comprising a step of extracting a chlorogenic acid from a botanical source as an additive therefor...  
JP2015164428A
To provide new applications of sucralose which is a sweetener having high degree of sweetness.Based on the characteristics of sucralose, the provided sucralose-containing compositions include: a sweet composition having excellent sweetne...  

Matches 651 - 700 out of 2,959