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JP5622879B2 |
To provide a fermented beverage of soybean milk, allowing the aggregation of protein components and the like to be suppressed.The fermented beverage of soybean milk has a pH less than 4.5, and a viscosity of 5.4 to 9.0 mPa s at 7°C.
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JP5593697B2 |
Provided is a soybean protein material which shows high emulsion stability in the case where 30% by weight of sodium casein has been replaced with soybean protein. A sugar-containing soybean protein material is produced by mixing a soybe...
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JP5593316B2 |
Disclosed is a method for producing a soy milk from sprouting-induced soybeans, whereby the flavor of the obtained soy milk can be controlled. Specifically disclosed is a method for producing a soy milk, at least comprising: a sprouting-...
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JP2014523950A |
A compound of formula (I) is used to modify the taste or flavour of a flavour composition or consumable product, wherein R1 is H, or a substituted, unsubstituted, branched or unbranched C1-C5 alkyl group and, NHR2 is a residue of an amin...
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JP5588350B2 |
A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient ...
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JP5585571B2 |
To provide an acid soybean material having plenty of flavor like fermented milk or a filled-type fermented emulsified product, hardly giving an undesirable flavor of soybeans, and combining a smooth texture.The acid soybean material is o...
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JP2014161334A |
To provide dried powder of vegetable soybean milk which breeds intestinal microbes (good bacteria), accelerates the decomposition and absorption of nutrients, improves intestinal environment, and activates the function of intestines.The ...
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JP3192223U |
To provide a soymilk machine capable of detecting a situation. The soymilk machine includes a container part for storing a material and a crushing part for crushing the material in the container part, and further, a main control circuit ...
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JP5567595B2 |
Provided are: tofu-like food and soy milk containing fibrous material, each of which has good texture and flavor and enables simultaneous intake of almost all of nutritional components in soybeans, such as proteins, lipids, glucides, fib...
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JP5563304B2 |
There is provided an aerated food product in the form of a stable foam, comprising 5-80 vol. % gas bubbles, 15-90 wt. % water and 0.01 to 10 wt. % fibres, assembled with surface-active particles at the air-water interface due to attracti...
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JP2014516584A |
The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage p...
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JP5538404B2 |
The invention provides low protein and protein-free creamer compositions, and processes for making them. The creamer composition includes an emulsifying component of at least one emulsifier; a buffer system of at least one buffering agen...
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JP5528779B2 |
To provide a defoaming agent effectively inhibiting the foaming when producing a foodstuff, and also having a lasting defoaming effect. The defoaming agent is made of an emulsion having an average particle diameter of 0.1 to 0.5 μm, and...
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JP2014100146A |
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...
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JP2014513554A |
The present invention relates to a method for manufacturing soymilk which grinds soaked beans in a multi-phase during a bean curd manufacturing process, and recycles low concentration soymilk recovered while filtering a ground liquid in ...
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JP5509211B2 |
An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulo...
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JP2014512193A |
Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a...
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JP2014093980A |
To provide a method for masking discomfort flavors applicable to various kinds of food and drink.Provided is a method for masking the discomfort flavors of food and drink characterized in that a Momordicae extract is added to food and dr...
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JP2014511708A |
Creamers for whitening food products are provided. The creamers can be shelf-stable and aseptic. The creamers can have high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides a creamer i...
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JP2014087362A |
To provide non-solid fermented food products containing bifidobacteria in a good physiological state and with a significant survival rate during a period of preservation of the fermented food products, in particular until the use-by date...
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JP2014511171A |
The invention concerns a functional food preparation based on milk/dairy products added with botanical products containing various active principles. The milk/dairy products, which can be obtained from fresh or pasteurized animal milk, s...
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JP5491027B2 |
The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5·107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, i...
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JP2014079209A |
To provide a confectionery quality improver made of water-in-oil type emulsion having improvement effect such as enhancing meltability in the mouth of confectionery, and confectionery using the confectionery quality improver.The confecti...
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JP2014510541A |
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, with improved oxidative and physical stability. The creamer includes oil with a high amount of oleic acids and a limited amount of ...
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JP5472763B2 |
To provide a yogurt allowing to easily ingest rice and soybean, excellent in sweet taste and palate feeling, and having a high nutritive value owing to the synergistic effect of rice and soybean, and to provide a method for producing the...
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JP2014057605A |
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...
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JP5457580B1 |
To provide a coffee creamer in which stability and a functional characteristic to feathering are excellent.A production method of a coffee creamer includes: a disinfection process (first process) in which raw milk or defatted milk is sub...
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JP5439180B2 |
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JP5421508B2 |
The subject invention relates to the identification of a gene involved in the elongation of polyunsaturated fatty acids (i.e., "elongase") and to uses thereof. In particular, elongase is utilized in the conversion of gamma linolenic acid...
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JP2014027894A |
To provide a coffee whitener with excellent stability under heating or freezing conditions, which has low calories and excellent functionality with expected cosmetic effect and lipid absorbing or depressing effect.The coffee whitener inc...
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JP5398178B2 |
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JP2014007966A |
To provide a method for reducing peculiar unpleasant smell (greenery smell, fermentation smell) and unpleasant taste (harshness) of a soymilk lactic acid fermentation product and to provide the soymilk lactic acid fermentation product ha...
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JP5381708B2 |
Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclo...
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JP2013545487A |
The present invention relates to a method for the manufacture of soluble milk-based tablets and in particular to milk-based tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate...
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JP5372833B2 |
Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of digesting purine compounds, such that the thu...
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JP2013544102A |
Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer including 1) a colorant, 2) an oil, 3) a hydrocolloid stabilizing system including a cellul...
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JP5363624B2 |
A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an ext...
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JP2013230149A |
To provide a novel foamer for beverages that can produce more and smaller vacuoles and has high foaming power and foam stability.A foaming ingredient essentially consists of one or more proteins and optionally one or more plasticizers, a...
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JP5336878B2 |
To provide a method for improving taste in a processed food containing milks, specifically: to provide the method for improving the taste so as to afford both characteristics of body taste and sharpness in creams: to provide the method f...
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JP5327984B2 |
New bacterium GC61 belonging to the genus Bifidobacterium, probiotic compositions comprising said bacterium, particularly food products, and use of said bacterium in the treatment of diseases, such as gastrointestinal diseases.
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JP5321028B2 |
To provide an improver usable in various fields of food, specifically including food emulsifier imparting high emulsification stability to food, a physicality improver used for preventing cereal food from binding and preventing starch-co...
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JP5325182B2 |
To provide a method for continuously mass-producing without using Jigama, soybean curd having nice-smelling flavor like soybean curd produced by using Jigama and direct fire, and to provide a soymilk heating device for the method.This so...
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JP2013535984A |
Disclosed are nutritional products comprising pea protein hydrolysates as a primary or sole source of protein. The nutritional products include nutritional liquids, powders, bars, and other food products, wherein the resulting nutritiona...
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JP5288911B2 |
To provide a new lactic acid bacterium having excellent gastric acid resistance and bile acid resistance and further excellent characteristics in a cholesterol removing ability, a bile acid adsorbing ability and an interleukin 12 product...
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JP5281026B2 |
The present invention relates to processes for the production of arachidonic acid containing oils, which preferably are substantially free of eicosapentaneoic acid. The invention also relates to compositions containing oils having very h...
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JP5275992B2 |
The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.
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JP5255805B2 |
To provide a milk substitute dispersing/dissolving well with water or warm water without developing a churning phenomenon, excellent in emulsion stability and without solidifying during its preservation. This milk substitute contains pow...
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JP2013530722A |
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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JP5253179B2 |
It is to provide a process and apparatus for producing soymilk which is obtained by completely deactivating various kinds of enzymes responsible for a grassy smell, while preventing heating unevenness, and inducing appropriate thermal de...
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JP5241340B2 |
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