Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 651 - 700 out of 2,978

Document Document Title
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  
JP2016182049A
[Subject] Offer of a soy milk fermentation promotion constituent for manufacturing a soy milk fermentation thing which has the desirable viscosity which is excellent in flavor or texture and is not in the conventional soy milk fermentati...  
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  

Matches 651 - 700 out of 2,978