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Matches 701 - 750 out of 2,971

Document Document Title
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...  
JP2015159765A
To provide soybean milk in which a chemical property of the soybean milk, especially reactivity with a coagulant which is important to gelation of the soybean milk, is changed in order to obtain a possibility of new utilization of the so...  
JP2015525083A
the pH of solution of the soybean protein products which are soybean protein products which have a protein content of at least about 60 % of the weight (Nx6.25) d. b., are completely [in less than about 4.4 pH / a water medium] soluble, ...  
JP2015154781A
[Subject] Offer of a candy whose candy flavor improved. [Means for Solution] A candy which contains Scralose denoted by formula (I) at a quantity effective in improvement in candy flavor, preferably 0.0005*0.5% of the weight of a rate. A...  
JP5770716B2  
JP2013013395A5  
JP5764270B1
A subject of the present invention is that 豆臭, a blue bad smell, astringency, etc. provide soy milk with controlled sufficient flavor, and a manufacturing method for the same. doria which specifically has medium chain fatty acid of c...  
JP2015144611A
To provide a sesame-flavor augmented sesame food product.Provided are: a sesame food product containing sucralose as well as at least one of a sesame and a sesame constituent; said sesame food product containing sucralose in a proportion...  
JP2015523090A
Without generating solution with a low pH value and settling protein, the hemp protein products which may be isolation things are useful, although soft drink and an isotonic drink are strengthened. Hemp protein products extract the sourc...  
JP2015144616A
To provide a fermented product including an equol-producing microorganism maintaining equol productivity in a state of viable cells.The fermented product including an equol-producing microorganism maintaining equol productivity in a stat...  
JP2013530722A5  
JP5759007B2  
JP5759596B2  
JP2015137267A
To provide a novel melanogenesis inhibitor by a drug which inhibits the production of αMSH (1-8) which is a peptide consisting of eight amino acids constituted in the order of the sequence of serine, tyrosine, serine, methionine, glutam...  
JP2015130893A
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...  
JP5752039B2  
JP2015126750A
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...  
JP2015126749A
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...  
JP5746088B2  
JP2015112035A
To provide a method of producing plain-type lactic acid fermented soybean milk such that a rate of change in lactic acid acidity during product storage becomes 20% or less.This invention provides a method of producing plain-type lactic a...  
JP2015083000A5  
JP5736409B2  
JP5732003B2  
JP5724972B2  
JP5723729B2  
JP5719390B2  
JP5719346B2  
JP5711494B2  
JP2015083000A
To provide a fat-and-oil which imparts a milk-like flavor to a food at low costs without labor and a food product containing the fat-and-oil and imparted with a milk-like flavor.A fat-and-oil contains 0.005-3 mass% of a triacylglycerol b...  
JP2015512267A
The present invention relates to a creamer constituent used in order to have for example, apply physical stability good for not needing a low-molecular quantity emulsifier to a coffee drink. A creamer contains protein and hydroxypropyl s...  
JPWO2013089025A1
大豆臭が少なく、ゲル強度が高く、乳化物の 離水が少なく、その調製に有機溶媒を使用し ない濃縮大豆蛋白質素材を得ることを目的と する。例えばNSIが20〜77%の大豆から得ら...  
JP2015512268A
The present invention relates to a creamer constituent used in order to have for example, add physical stability and taste good also as a non-fat creamer constituent to a coffee drink even if it is a low fat level or. A creamer contains ...  
JPWO2013089025A
There is little soybean flavor, gel strength is high, there is little water-repelling of an emulsification thing, and it aims at obtaining a concentration soybean protein material which does not use an organic solvent for the manufacture...  
JP2015077127A
To provide brown rice milk and a production method of it, and milk tea and a production method of it in which the brown rice milk is used for production of milk tea after enzymolysis of the brown rice milk, and has high nutrition value, ...  
JP2015510400A
One sort or two or more sorts of sufficient casein salt of quantity for the present invention to manufacture the last constituent containing casein salt of 10% of (1) abbreviation 1* abbreviation, (2) Milk serum protein of sufficient qua...  
JP5686383B2  
JPWO2012176852A
Under acidity, especially, the object of the present invention provides acid pH 3.2*4.8 and dispersion stabilizer which suppresses proteinic precipitation condensation throughout large pH of pH 3.4 to pH 4.5 especially from near a protei...  

Matches 701 - 750 out of 2,971