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JP5232800B2 |
Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. An...
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JP5225530B2 |
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JP2013116123A |
To provide a production method of arachidonic acid containing oils substantially free of eicosapentaenoic acid, and to provide compositions containing oils comprising high concentration arachidonic acid in triglyceride form.Mortierella a...
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JP5204715B2 |
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JP2013085520A |
To provide a paste-like, sol-like or gel-like processed food of soybean milk having a rich flavor and texture.The paste-like, sol-like, or gel-like processed food of soybean milk is prepared by adding gelatinized starch to soybean milk a...
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JP2013085522A |
To solve the problem of the current state wherein it is the current state that in the field of food, we eat crops having the nutrient much inferior to that of old crops and no power in themselves, while only the shape is same, further in...
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JP2013074802A |
To provide soybean milk that has a reduced grassy smell and excellent stability to cause no precipitation or no flocculation in spite of containing a gallate-type catechin and soybean protein and a method for producing the same.The soybe...
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JP2013513371A |
The present invention concerns the production of a cheese alternative product, using edible oil to substitute at least part of the milk fat. Further, a cheese alternative product and the use of an edible oil, in particular olive oil for ...
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JP5175326B2 |
An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.
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JP5166979B2 |
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JP5166410B2 |
The use of gellan gum in combination with carboxymethyl cellulose (cellulose gum) in acidified protein beverages is described. Acifidied protein beverages comprising a combination of cellulose gum and gellan gum and methods to prepare th...
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JP5152082B2 |
It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, its production pr...
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JP2013027347A |
To provide a soybean milk or milk beverage having less glassy smell and excellent stability which prevents precipitation and aggregation and a method for manufacturing the same, and a method for effectively reducing glassy smell of a soy...
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JP2013022019A |
To provide a method of not using a basic chemical substance in a method of dissolving, in water, casein of protein of insoluble natural milk separated from milk so as to be used for producing powder creamer for coffee.The method of disso...
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JP2013013393A |
To provide a whipped cream stabilizer excelling in shape retention improvement, syneresis prevention and body feeling improvement.The whipped cream stabilizer containing fermented cellulose is prepared, and the composition is added as a ...
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JP5118284B2 |
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JP5122955B2 |
The present invention relates to a composition suitable as a foamer or topping of a food product, in particular for a cold beverage and a method of preparing such composition. In particular the invention relates to a powdered, cold-water...
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JP2012531915A |
The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions comprise a quantity of stearidonic acid (S...
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JP5093808B2 |
To provide soy milk whose unfavorable flavor is masked while retaining a body derived from soy milk and which gives no feeling of unnatural sweet taste; to provide food and drink using the soy milk; and to provide a soy milk sweet-tastin...
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JP5085632B2 |
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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JP5084039B2 |
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JP5077461B2 |
Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically...
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JP5072934B2 |
Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked un...
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JP2012215557A |
To provide a method for providing a microbial concentrate directly separated from a food product without increasing a microorganism for a matrix assisted laser desorption/ionization flight time type mass spectrometry in order to quickly ...
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JP2012525123A |
The invention relates to an oil-in-water emulsion, substantially comprising protein, polysaccharide and oil or fat having unique stabilizing properties, which is suited for use as a thickener, suspending agent, coating material and as an...
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JP2012191944A |
To provide a product satisfying requirements for low-fat products in which unpleasant or strong tastes such as bitterness and acidity are reduced and contents of sugar and/or calories and/or artificial sweetener are not increased because...
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JP5038390B2 |
An apparatus for producing soymilk includes heating units for heating a soybean soup, a defoaming unit for defoaming a heated soybean soup, an extracting unit for separating a defoamed soybean soup into soymilk, bean curd refuse and a li...
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JP2012170415A |
To provide a nonfat milk solid-containing oil-in-water emulsified product usable as a substitute for cow milk and condensed milk, having cow milk natural flavor, acid-resisting properties, salt-tolerant properties, and heat resistance, a...
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JP5018466B2 |
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JP2012519659A |
The present invention relates to novel maple product compositions. In particular, the present invention relates to new compositions comprising maple sap, maple concentrate, maple syrup or diluted maple syrup, and probiotics, prebiotics o...
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JP5014137B2 |
The present invention relates to a method for producing whey proteins in nanoparticulated form and to the nanoparticulated whey proteins thus obtained. Specifically, the present invention pertains to the use of these nanoparticulated whe...
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JP5011489B2 |
The object of the present invention is to provide a composition of metal ion compound whose inherent and unsatisfactory properties for its industrial application such as deliquescence, reducing power, oxidizing power, low solubility in w...
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JP2012135320A |
To provide a method for reducing the level of saturated fatty acid in association with a correlation between the level of unsaturated fatty acid in milk and β-casein variants.A substitute of "low-fat" milk is produced by determining the...
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JP4977179B2 |
To provide a food which suitably supply ubiquinol, a substance indispensable to the living body but is liable to be decreased and fall short of the requirements, through ingestion in the same ways as the ordinary foods in daily living. A...
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JP4972043B2 |
To provide a low-viscous acidic soymilk beverage which is obtained by adding an acidic material to soymilk to acidify the soymilk, has a viscosity of not more than 200 mPa s, and hardly causes a change in the viscosity even after long st...
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JP4972044B2 |
To provide a dextrin-containing processed food composition having a variety of properties. The dextrin-containing processed food composition is prepared by using dextrin having the following properties (a) to (d): (a) having the blue val...
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JP4965350B2 |
To provide a masking agent capable of masking with the addition of an extremely small amount, rough taste of food and drink and drug, and flavor too strong as flavor of food and drink and drug, without changing the basic flavor balance o...
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JP4965351B2 |
To provide a masking agent capable of masking with the addition of an extremely small amount, rough taste of food and drink and drug, and flavor too strong as flavor of food and drink and drug, without changing the basic flavor balance o...
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JP4964326B2 |
Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked un...
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JP2012105604A |
To provide a device for producing soy milk, which is compactly configured as a whole so as to save space.The device for producing the soy milk is provided with following units which are integrally assembled and arranged on a frame 10: a ...
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JP3175819U |
To provide a soymilk producing apparatus capable of obtaining high quality soymilk while simplifying the structure, reducing the production cost and facilitating cleaning without the trouble of taking out the soymilk. An outer container ...
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JP4931155B2 |
To provide a gelling agent for soy milk, capable of easily and excellently gelling a soy milk of a relatively low calcium concentration while allowing a certain range of a calcium concentration and a concentration of the other ingredient...
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JP4922740B2 |
To provide soymilk and soymilk-containing food and drink each having excellent flavor through reducing aftertaste and harsh taste of soymilk from soymilk and soymilk-containing food and drink. The soymilk and soymilk-containing food and ...
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JP4922344B2 |
The invention relates to a powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and...
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JP2012075348A |
To provide a flavor improving agent of soy milk or food and drink containing soy milk capable of giving desirable flavors derived from soy milk and suited to the taste of consumers, and to provide a flavor improving method of soy milk or...
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JP2012075351A |
To provide a flavor improving agent of soy milk or food and drink containing soy milk capable of giving desirable flavors derived from soy milk and suited to the taste of consumers, and to provide a flavor improving method of soy milk or...
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JP2012075352A |
To provide a flavor improving agent of soy milk or food and drink containing soy milk capable of giving desirable flavors derived from soy milk and suited to the taste of consumers, and to provide a flavor improving method of soy milk or...
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JP2012075349A |
To provide a flavor improving agent of soy milk or food and drink containing soy milk capable of giving desirable flavors derived from soy milk and suited to the taste of consumers, and to provide a flavor improving method of soy milk or...
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JP2012075350A |
To provide a flavor improving agent of soy milk or food and drink containing soy milk capable of giving desirable flavors derived from soy milk and suited to the taste of consumers, and to provide a flavor improving method of soy milk or...
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JP2012075354A |
To provide a flavor improving agent of soy milk or food and drink containing soy milk capable of giving desirable flavors derived from soy milk, and suited to the taste of consumers, and to provide a flavor improving method of soy milk o...
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