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JP3235500 |
To provide an oil-in-water type emulsified matter which is the oil-in- water type emulsified matter formed without using a synthetic emulsifier and inorg. compds. and has basic properties as cream, such as flavor and over-run. This oil-i...
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JP2001258470 |
To enable to produce a lactic fermentation product yogurt from a food crop originated from a plant, and to provide the vegetable yogurt.This method for producing the vegetable yogurt comprises fermenting vegetable products such as fresh ...
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JP3234341 |
PURPOSE: To obtain an oil-in-water type emulsified oil and fat composition applicable to the field of chemicals in addition to foods, coating cosmetics, etc. CONSTITUTION: This oil-in-water type emulsified oil and fat composition is obta...
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JP2001245587 |
To obtain a continuously producible milk-substitutive composition where the formation of an aggregate or a scorch by thermal denaturation of protein is inhibited when subjected to sterilization, in particular, HTST sterilization or UHT s...
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JP3229268 |
To obtain a human nutritive composition containing arachidonic acid important for the metabolisms of the human bodies by compounding a non- modified fungal oil containing a specific amount of triglyceride type arachidonic acid and a smal...
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JP2001226277 |
To obtain an alcohol absorption metabolism inhibitor capable of controlling absorption of alcohol in the stomach, having a promoting action on metabolism of alcohol in the organism and preventing and alleviating symptoms such as the stat...
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JP2001211855 |
To obtain a fermented food containing a sufficient amount of glyceride type conjugated fatty acids having characteristics excellent in digestion absorbability, physiological activities, safety, functional quality, etc., without inhibitin...
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JP2001204387 |
To obtain a milk-containing coffee not precipitating and stably retaining qualities for a long period of time regardlessly of a production process and long-term preservation and to provide a method for producing the same. The milk-contai...
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JP3214774 |
PURPOSE: To obtain an O/W-type emulsion composition containing a treated product obtained by the heat-treatment of a milk solid and a sugar in the presence of a specific amount of water, having excellent storage stability, having milky t...
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JP3208951 |
PURPOSE: To obtain coffee cream with high emulsion stability, having high emulsion stability even when stored in a broad temperature range and capable of keeping stable emulsion even in the case of long-term storage. CONSTITUTION: This c...
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JP3210867 |
To provide a method for simply manufacturing tofu (bean curd) of a high quality which is satisfactory in hardness, shape retaintivity and taste feeling. In order to heat-processing softened and ground soybeans obtained by normal method a...
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JP3206508 |
To prepare an oil-in-water type emulsion that gives good texture like raw cream, fresh food feeling as well as good melting in mouth and good sharpness in taste and shows excellent physical properties of cream in no need of stabilizers s...
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JP3206507 |
To prepare the subject emulsion that has good taste and body of raw cream, gives good texture and fresh food feeling and is excellent in cream physical properties by mixing a specifically composed emulsion with a milk fat-containing emul...
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JP3196073 |
To obtain the subject smooth ice cream free from rough feeling, excellent in palate feeling and homogeneity without using any excess additives, by mixing a soybean milk cagulum, whipped cream, and sugar followed by melting, homogenizing,...
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JP3187187 |
PURPOSE: To provide the subject modified milk good in the balance in nutritive elements and usable as an alternative to mother's milk on the aspect of lipids by adjusting the contents of arachibonic acid, eicosapentaenoic acid, docasahex...
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JP3188564 |
PURPOSE: To provide a whitener for beverages capable of improving the physical properties of beverages such as emulsion stability, viscosity and fluidity, etc., also excellent in heat and acid resistances. CONSTITUTION: The whitener for ...
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JP3187001 |
To prepare a fat blend, prevented from excessive posthardening of fats when stored and useful for a low-trans filling fat composition and a packaged margarine by including a specific amount of a specified triglyceride therein. This nontr...
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JP2001120180 |
To produce a soybean milk fermented food having sufficient stability as an in esting food and excellent flavor by using Bifidobacteria belonging to Bifidobacterium catenulatum and Bifidobacterium pseudocatenulatum which have not been usu...
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JP2001112412 |
To obtain an oil-in-water type emulsion oil and fat composition having stability against change in temperature during distribution or preservation. This oil-in-water type emulsion oil and fat composition contains a saturated fatty acid b...
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JP2001103930 |
To obtain an isoflavone compound-enriched food. This isoflavone compound-enriched food is obtained by adding a malonyl isoflavone glycoside (preferably at least one kind selected from a malonyl daidzin and malonyl genistin) and/or isofla...
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JP3177947 |
To provide a method for producing stable DHA(docosahexaenoic acid)-containing bean curd, drinking bean milk and their dried powder, low in the costs of raw materials without affecting the taste, even when a DHA- containing fish oil is mi...
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JP3179244 |
PURPOSE: To provide buttercream excellent in foamability, refreshing feel and palatability, useful as e.g. a finishing material for western style confectionery such as decoration cake, comprising a shortening, saccharides, sodium bicarbo...
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JP3174206 |
PURPOSE: To prepare a sugared and pouched soya milk having low sugar content and pouched in a state of retort-sterilized separate items. CONSTITUTION: The ratio of solid soybean component to sucrose in a soya milk is adjusted to 1:(0.5-1...
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JP2001069910 |
To obtain a coffee whitener composed of an oil-in-water type emulsion where a specific polyglyceryl fatty acid ester is contained in an oil phase and not causing solidification in being preserved, separation of fat and milk protein in be...
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JP2001069935 |
To obtain an alcoholic cream capable of emphasizing the taste of a liqueur coffee, having characteristics of feeling in the mouth, and suitable for a drink or the like by including a prescribed amount of liquid gelling agent. This alcoho...
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JP3166077 |
To provide a method for efficiently producing a γ-aminobutyric acid- enriched food, fermented soybean paste, soy sauce, soybean milk, etc., by a transformation into γ-aminobutyric acid not belonging to the metabolic reaction of organis...
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JP3167470 |
PURPOSE: To obtain a stabilized milk beverage capable of preventing floating substances in an acidic milk beverage containing milk fats. CONSTITUTION: This acidic milk beverage is constructed of a monoglyceride ester of a fatty acid and ...
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JP2001057858 |
To obtain a fermented soybean milk that is tasty because not only the grassy smell originating from soybean or soybean milk but also unpleasant smell and taste peculiar to fermented soybean milk are suppressed and is healthy by allowing ...
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JP2001046851 |
To obtain an emulsifier compsn. capable of being utilized in various fields of cosmetics, toiletary goods and medicines inclusive food or in an industrial field and especially suitable for the production of an acidic oil-in-water type em...
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JP2001037416 |
To obtain an oil-in-water type emulsion not using a compound having a fear of discharging calcium in the body, such as phosphate, etc., and causing calcium deficiency, etc., having raised dispersibility of fat-free solid content, prevent...
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JP3156124 |
To reduce the amount of bean-curd refuse, suppress increase of various germs, and to obtain soymilk having excellent flavor, preservability, transporta bility and stability of quality and useful for bean curd by adding an alcohol to a mi...
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JP2001029029 |
To obtain a soybean milk jelly edible even in an intact state as a dessert with relish and having a texture as that of fermented soybeans or a custard pudding. This soybean milk jelly is obtained by subjecting a dispersion mixture contai...
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JP2001017079 |
To obtain a granular creamer capable of producing creamy foams having a semisolid texture.This granular creamer comprises a protein, a lipid and a carrier. In the protein a larger amount than 50 wt.% thereof is a partially denatured whey...
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JP2001017106 |
To obtain a granular dry mix foamable creamer composition which can simply be produced, does not exhibit a taste processed or cooked on the production, and is useful for cappuccino compositions, by including a specific amount of a granul...
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JP3150766 |
PURPOSE: To obtain a coffee whitener, comprising fats, a carbohydrate and a protein and further a foaming agent containing soybean protein and a casein salt in specific amounts as dried substances and a stabilizer such as a phosphate or ...
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JP2001000104 |
To provide a method for producing a dairy product derived from soybean milk obtained by using fermented soybeans or Bacillus natto.Soybean milk is mixed with a saccharine such as sugar, glucose, fructose blended with Bacillus natto or co...
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JP3145933 |
To produce the composition in which any separation of fat and oil is not caused and which has excellent stability and good digestibility and absorbability and does not cause diarrhea by spraying a mixture of fat and oil, lecithin and a p...
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JP3144956 |
PURPOSE: To obtain a processed food low in browning due to a heat treatment under pressure in comparison with the conventional processed food prepared by using milk and heat-treating it under pressure, white in the visual appearance, red...
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JP3141282 |
To obtain a milky beverage without precipitating powdery soy beans in producing the milky beverage by adding a soybean flour to milk so as to solve such defects that the soybean flour precipitates with time when the flour ground to powde...
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JP3132974 |
PURPOSE: To obtain a saccharide addition type foamable oil-in-water type emulsion capable of providing a whip cream having thermostable shape retention after whipping and improved texture such as melt in the mouth. CONSTITUTION: This foa...
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JP2000316470 |
To obtain a condensed dry milk product which comprises milk particles, contains a prescribed amount of fats, has a prescribed density, a prescribed porosity and a prescribed condensation degree, can easily be reconstituted, does not coll...
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JP3118670 |
PURPOSE: To obtain the subject composition for making coffee cream having excellent flavor, not causing feathering phenomena after addition to coffee, tea, etc., by adding a specific emulsifying agent in emulsifying specific amounts of a...
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JP3118451 |
To obtain the subject protein composition that contains isoflavone, is good for health and useful for enriching nutrients in food products by dispers ing an isoflavonecontaining material in an isoflavone-deficient vegetable protein. (A) ...
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JP3118155 |
PURPOSE: To obtain the whipping cream composition comprising a specific protein, a specific emulsifier, specific edible fibers, etc., in a specified ratio, low in fat content, excellent in acid resistance, freezing resistance and flavor,...
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JP3113015 |
PURPOSE: To obtain a fat mixture useful to allow an infant to properly ingest nutrition and to promote growth and development and also fit for alimentotherapy of an adult troubled with cirrhosis by specifying the ratio among oleic acid, ...
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JP3113042 |
PURPOSE: To obtain the subject emulsion suitable for creams for coffee cream, etc., by compounding an edible oil and fat, an emulsifier, a milk component, a sugar and further a lipid protein conjugate and increasing remarkably milky tast...
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JP2000245340 |
To obtain an easily drinkable whole soybean milk by elucidating a cause that the soybean milk of which lipoxygenase is inactivated and supposedly has a good flavor, is still not easily drinkable, and to provide a method for producing the...
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JP3105636 |
PURPOSE: To obtain an oil-in-water type emulsion for a whipping cream, excellent in emulsification stability of the emulsion itself and whipping characteristics (foaming properties) and having most of good characteristics (shaping, whipp...
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JP3103529 |
To suppress the emission of a deteriorated smell derived from a milk even when preserved under heated conditions and obtain a milk-flavored beverage excellent in stability by including a specific fat and a nonfat milk solid as an ingredi...
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JP3103530 |
To obtain a milk-flavored beverage capable of suppressing the production of formic acid generated when preserved under heated conditions for a long time and preventing the pH of contents from lowering and the acid taste from strengthenin...
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