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JP6931298B2 |
To provide a high voltage processing device for food material capable of preventing generation and adhesion of scale on an electrode surface and seizing of the electrode surface in processing such as sterilization by applying continuousl...
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JP2021108630A |
To provide an oil and fat composition having a whitener function, bringing excellent flavor when being added to food and drink, excellent in dispersibility and white turbidness, and endurable against distribution at normal temperature an...
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JP6903846B2 |
The invention provides a composition comprising a glyceride composition comprising at least about 15% by weight of a glyceride comprising a palmitoyl group at the 2-position, wherein at least 30% by weight of the total palmitic acid cont...
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JP6886614B2 |
To provide a fermentation gel made from soybean as raw material that is a yogurt-like lactic acid fermentation food product with less acid taste or an animal feed produced by using soybean milk or soybean drink as a main raw material to ...
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JP6867915B2 |
To provide an emulsification stabilizer that can be added to an oil-in-water emulsion composition, to improve the emulsion stability of the composition.MEANS FOR SOLVING THE PROBLEM: An emulsification stabilizer for oil-in-water emulsion...
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JP2021510517A |
The present invention is in the field of dairy technology. The present invention relates to a method for producing a fermented dairy product, which comprises using at least one phospholipase to process a milk base in a fermentation proce...
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JP2021058205A |
To provide a white turbidity-imparting agent for beverages that is optimal for use in coffee fresh or the like without adding a phosphate.The white turbidity-imparting agent for beverages contains as essential components 10 wt.% or more ...
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JP6856990B2 |
To provide an oil-and-fat composition for cream which is suitable for obtaining a cream having good flavor even when stored for a long period of term in spite of mainly containing a liquid oil-and-fat.An oil-and-fat-composition for cream...
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JP2021052654A |
To provide a technique capable of manufacturing a plant-based whitener or a coffee beverage with satisfactory acid resistance and heat resistance by blending a vegetable protein raw material, and a technique capable of manufacturing a pl...
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JP6852060B2 |
A sweetened condensed creamer comprising: a) a hydrocolloid comprising non-coprocessed carboxymethylcellulose; b) an emulsifier; b) a protein; c) a fat; d) a sweetener; e) optionally a dispersant; and f) water. The use of non-coprocessed...
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JP6846112B2 |
To provide an oil-in-water emulsion that has a short whipping time, an air-containing capacity, and good melting in the mouth while having a low fat content.An oil-in-water emulsion comprises 15% or more and 35% or less of milk fat, and ...
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JP6849646B2 |
To provide a white turbidity-imparting agent for beverages that is optimal for use in coffee fresh or the like without adding a phosphate.The white turbidity-imparting agent for beverages contains as essential components 10 wt% or more o...
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JP2021035389A |
To provide consumables (such as food products, beverages and pharmaceuticals) comprising an additive for masking or modifying off-tastes and ingredients that provide or cause an off-taste of the consumable, and methods for modifying off-...
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JP6839072B2 |
Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comp...
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JP2021029179A |
To provide a milk or soymilk component-containing beverage for forming which has excellent foaming power at the initial stage of forming by a steamer and also has an excellent defoaming effect on coarse bubbles generated during steaming....
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JP2021507708A |
The present invention relates to methods for producing plant-based foods, plant-based foods and their uses. The method is to provide a suspension containing starch and optionally protein, to heat the suspension to obtain a warm suspensio...
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JP6805477B2 |
The present invention provides the following: a method for enhancing the rich flavor of a fat-containing milk-flavored beverage, characterized in that the rich flavor of a fat-containing milk-flavored beverage is enhanced by adding one o...
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JP6800527B2 |
An object of the present invention is to provide oils and fats which include constituent fatty acids containing a large amount of n-decanoic acid, scarcely cause discomfort when ingested, and have excellent cold resistance. The present i...
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JPWO2019124438A1 |
The present invention does not significantly affect the taste and physical properties of a beverage, and does not require a special device or a special container, and sufficiently imparts good air bubbles to a specific beverage when the ...
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JP6788762B2 |
A foamable oil-in-water type emulsified oil or fat composition that contains 25-50% of an oil or fat, 0.5-1.3% of casein protein, 0.028-0.15% of potassium and sodium in total, 0.01-0.055% of an emulsifier, said emulsifier being a fatty a...
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JP2020532950A |
The present invention relates to a creamer composition comprising an ultra-high oleic acid oil having an oleic acid content of 85-97% by weight of the total fatty acids in the creamer composition. The creamer composition is a combination...
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JP6786160B2 |
To develop liquid whitener for promoting flavor of beverage.There is provided liquid whitener in which the content of oil and fat is 5-50 mass% and the content of a capric acid in the whole amount of fatty acids constituting the oil and ...
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JP6784857B1 |
To provide a vegetable oil / fat composition which can taste a rich and fresh milky feeling as provided in a cafe or chilled distribution in a sterilized containerized beverage which can be distributed at room temperature and sold by hea...
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JP6777606B2 |
To provide a lactic acid bacterium fermented article derived from soybean flour excellent in flavor and texture.There is provided a manufacturing method of lactic acid bacterium fermented article including (i) heat treating whole soybean...
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JP2020528266A |
Effervescent creamer compositions are provided. The composition is an emulsion containing casein or a salt thereof and an oil, and the weight ratio of casein or a salt thereof and an oil is about 0.005: 1 to about 0.035: 1, preferably ab...
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JP2020150829A |
To provide a beverage with harmonized flavors of soybean milk and milk, and a method of producing the same.A beverage contains a soybean milk component and a milk component, with an iron content of 0.5 mg/100 g or more. A method for prod...
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JP2020150939A |
To provide an emulsion composition from which a low-fat whip cream can be obtained, and an emulsion composition from which a whip cream excellent in shape retention can be obtained without damage to texture.An emulsion composition compri...
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JP2020150828A |
To provide a production method for a powder composition including a milk protein concentrate (MPC) and excellent in flavor and solubility.A production method for a powder composition includes a process of preparing a raw material liquid ...
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JP6751175B2 |
To provide a fermented soybean milk-containing beverage that has a reduced discomfort flavor (for example, sourness) derived from fermented soybean milk, and has high temporal stability suitable for long-term storage.A fermented soybean ...
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JP2020524983A |
The present invention relates to beverage products, in particular non-dairy liquid creamer compositions having a similar or yogurt-like texture to sweetened condensed milk. The composition consisted of oil in the range of 10-16% by weigh...
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JP6734591B1 |
To provide a texture and flavor comparable to those given by a milk component even when replaced with milk powder such as full-fat milk powder or skim milk powder contained in food. Provide flour. The milk substitute mixed powder accordi...
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JP6733837B2 |
The present invention addresses the problem of providing, among soybean milk beverages comprising fat or oil containing highly unsaturated fatty acids, a soybean milk beverage wherein an offensive flavor generated with time is reduced. T...
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JP2020517243A |
The present invention relates to pea albumin, which is characterized in that its emulsifying activity is improved because it can emulsify more than 600 ml of corn oil per gram of albumin. The present invention also relates to a method fo...
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JP2020513735A |
The present invention relates to liquid and powder creamer compositions comprising ultra-high oleic acid oils having an oleic acid content of 85-97% by weight of total fatty acids in the creamer composition and oil-soluble antioxidants. ...
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JP2020068686A |
To provide a soybean lactic acid bacteria fermented food that allows a person who eats it to take lactic acid bacteria raw, and which can be eaten with a spoon, and can be eaten easily with a straw.A soybean lactic acid bacteria fermente...
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JP6680937B1 |
To provide a flavoring material having an excellent effect on top aroma, in addition to imparting a richness and volume to a milk-related product, particularly a milk-related product having a lower milk fat content than usual. Is. This i...
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JP6674198B2 |
To provide a masking agent capable of masking with the addition of an extremely small amount, rough taste of food and drink, and flavor too strong as flavor of food and drink, and especially, meat smell and grass smell in meat food and m...
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JP6660860B2 |
The present invention relates to a food comprising soybean powder and an edible fat or oil. More specifically, the present invention relates to a food in which the edible fat or oil contains a triglyceride with a medium-chain fatty acid(...
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JP6654360B2 |
To provide a richness enhancing material capable of enhancing quite naturally richness, especially richness of milk flavor, with a small additional amount, without damaging basic flavor of food and drink.A richness enhancing material con...
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JP6654561B2 |
[Problem] To manufacture an antiflocculation/settling agent with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a...
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JP6654359B2 |
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 ...
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JP6635154B2 |
To provide a manufacturing method of soybean milk for foaming hardly breaking foams even with adding soybean milk with which foaming is conducted to coffee or the like, and excellent in foaming force and foaming stability.There is provid...
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JP2020005608A |
To provide a flavor improver that can improve the flavor of a food and drink, and a food and drink containing the flavor improver.The present invention provides a flavor improver containing a decomposition extract of bagasse.SELECTED DRA...
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JP6612491B2 |
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JP2019198325A |
To provide drink and food such as milk beverage having excellent flavor and taste while good in emulsion stability, and capable of retaining the effect even after long term storage.There is provided an emulsion composition for drink and ...
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JP6605981B2 |
The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80°C and has between 15-45% by weight of the c...
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JP2019176842A |
To provide a whitener that has no ingredient flotation, a sufficient white turbidness effect and a good flavor.Provided are: a whitener containing milk protein comprising Miceller Casein, and in which the Miceller Casein is contained by ...
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JP2019527035A |
The present invention combines the nutritional and health functional ingredients of cereals, including quinoa, amaranth and beans, to eliminate the side effects of human intake of milk for rapid growth of calves to produce pure vegetable...
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JP2019526254A |
Foods containing milk protein and non-animal protein, and methods for producing the same are provided.
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JP2019154448A |
To provide a novel pulse protein product.The pH of an aqueous solution of a pulse protein product having a protein content of at least about 60 wt.% (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat...
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