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Matches 651 - 700 out of 3,005

Document Document Title
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
To provide an oil-in-water type emulsion having good taste even when contained in food and beverage, while excellent in acid resistance, heat resistance and emulsion stability.There is provided an oil-in-water emulsion containing a veget...  
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
To provide a method for producing sucrose fatty acid ester in order to obtain sucrose fatty acid ester with a good flavor, and food and drink comprising sucrose fatty acid ester obtained thereby.A method for producing sucrose fatty acid ...  
JP6065015B2  
JP2017012194A
To provide food without unpleasant taste and unpleasant odor of soybean while using soybean powder and especially having suppressed bean smell, grassy smell, astringent taste, oily feeling (oiliness) and odor of oil, and a manufacturing ...  
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
To provide a method for forming a chlorogenic acid extract, comprising the step of extracting chlorogenic acid from a botanical source, as a consumable in which off-tastes are modified or taste or taste perception are improved, or as an ...  
JP2017000028A
To provide a hydrous chocolate-like food having not only a preferable melting feeling in the mouth but also a characteristic in the texture.A hydrous white chocolate-like food contains 0.5-3 wt.% of soybean milk and 4-16 wt.% of starch s...  
JP6053856B2  
JP6053857B2  
JP2016178911A5  
JP2016202150A
To provide a milk flavor imparting material substitutable for powdered milk especially for skim-milk, capable of imparting excellent milk flavor to food and drink.A milk flavor imparting material contains (A) whey mineral and (B) lactic ...  
JP2016198084A
To solve the problem in which salable soymilk in provincial fresh markets in most of the cases has a short shelf life, inconvenience for drinking, limitation on transportation, and difficulty in deployment in remote markets, and cannot b...  
JP2015123049A5  
JP6029150B2  
JP2016189719A
To provide a coffee whitener in which an aftertaste of oil and fat and an oily feeling remaining in a mouth are improved for suppressing inhibition of a flavor of beverage or food product, when it is used for beverage such as coffee and ...  
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...  

Matches 651 - 700 out of 3,005