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JP4917578B2 |
To provide a tablet-like food containing much soymilk powder with a high nutritive value, free from oozing out oil when molding, causing no capping, and having necessary hardness as a product. A method for producing the tablet-like food ...
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JP4913231B2 |
A method for stabilizing 1,4-dihydroxy-2-naphthoic acid, which comprises reducing an oxygen dissolved in a solution containing 1,4-dihydroxy-2-naphthoic acid, and food or drink containing 1,4-dihydroxy-2-naphthoic acid.
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JP2012065665A |
To provide soybean milk, and refreshment containing soybean milk with excellent flavor by reducing aftertaste and/or harsh taste of soybean milk in the soybean and the refreshment containing soybean.The aftertaste or harsh taste of soybe...
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JP4902554B2 |
To provide soybean milk soup suppressed in yellow color derived from soybean milk and have white color. The soybean milk soup is produced by adding at least one kind selected from microcrystalline cellulose, gum substance and chemically-...
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JP4886996B2 |
To provide a flavor improver for soybean food and drink comprising a means for improving flavor through suppressing greenery smell of soybeans while keeping favorable flavor derived from soybean. The flavor improver for soybean food and ...
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JP4880861B2 |
A bone metabolism improving agent characterized by containing as the active ingredient fermented soybean milk which is obtained by fermenting soybean milk with a lactic acid bacterium or a bifidobacterium. The bone metabolism improving a...
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JP4863832B2 |
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JP4850714B2 |
The present invention relates to a calcium-fortified, protein-based beverage to be used to provide dietary calcium supplementation. To this end, the present invention is directed to a calcium-fortified protein-based beverage characteri...
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JP4852525B2 |
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JP2011250719A |
To provide a food containing lactobacillus plantarums OG1-3 strain (TUA5053L)(NITE/P-931).In manufacturing food, lactobacillus plantarums OG1-3 strain (TUA5053L)(NITE/P-931) is added to the food, and the food contains raw materials ferme...
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JP4838786B2 |
Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and tas...
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JP2011529335A |
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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JP4800122B2 |
To provide a membrane formation inhibitor for a protein-containing liquid food, capable of remarkably inhibiting membrane formation produced on a liquid surface when heating in the protein-containing liquid food such as cow milk and soym...
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JP4773135B2 |
To solve problems that conventionally, even if a fermented substance of soybean milk by a lactic acid bacterium is likely considered to be a food useful for health maintenance, it has stronger bean smell and grassy smell than those of so...
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JP2011172569A |
To provide a method of providing nutrition to preterm infants and a method of promoting growth of premature infants using a powdered human milk fortifier.The powdered human milk fortifier includes: a protein component typically present i...
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JP4767474B2 |
The present invention features legume products having trypsin inhibitory activity and reduced microbial content, methods of decontaminating such legume products, compositions containing such legume products, and the topical application o...
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JP4768839B2 |
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JP2011167190A |
To provide a fermented soya milk lactobacillus beverage fermented by using three kinds of lactobacillus species and having extremely excellent taste and flavor, and keeping the taste and flavor for a long period by aseptic packaging of t...
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JP4755762B2 |
The invention relates to a powdered human milk fortifier comprising a protein component typically present in an amount of from about 24 wt/wt % to about 55 wt/wt % of the fortifier powder, and a fat component typically present in an amou...
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JP4748732B2 |
To provide a new technique adding γ-aminobutyric acid to soymilk while improving taste, and suppressing propagation of microorganisms. A method for producing soymilk added with fig flavor and excellent in taste comprises mixing fig with...
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JP4748907B2 |
There are provided microorganisms having a property of producing a lipid containing unsaturated fatty acids as constituent fatty acids and extracellularly secreting the produced lipid encapsulated in lipid vesicles, methods of screening ...
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JP2011147394A |
To provide a method for producing soymilk for effectively obtaining soymilk decreased in fat by putting into a high-speed centrifugal separator, a soybean raw material liquid before operation of removing an insoluble component such as be...
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JP4738714B2 |
The invention provides dairy products containing fish-oil-originated EPA and/or DHA and having oxidation and emulsification stability. In particular, acidified milk containing EPA and/or DHA is provided which has oxidation and emulsifica...
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JP4740511B2 |
The present invention features legume products having trypsin inhibitory activity and reduced microbial content, methods of decontaminating such legume products, compositions containing such legume products, and the topical application o...
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JP2011135832A |
To provide a technique to achieve fermentation efficiency and quality improvement at the same time in a method for producing lactic acid fermented soybean food product having protein as the main ingredient.The method for producing the la...
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JP4724489B2 |
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JP4723581B2 |
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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JP4709216B2 |
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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JP4706000B2 |
To provide a method for producing with a simplified method gruel containing fiber (bean-curd refuse) generally appraised to have high nutriment, and to provide the gruel. This method for producing the gruel comprises two or more prelimin...
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JP4701665B2 |
The present invention relates to a soybean, which can be easily processed into a food containing free amino acids and has a high total free amino acid content in the seeds thereof, and a method of producing such soybean. By providing a s...
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JP4698038B2 |
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JP2011097949A |
To provide a new use of sucralose which is a sweetener having high sweetness.There are provided flavor compositions containing sucralose and at least one of carbon or menthol and used in a sweetening composition having excellent sweetnes...
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JP2011092156A |
To provide a soybean milk whippy ice cream mix which keeps smell unique to soybeans suppressed, and is capable of prevailing more widely than by a conventional manner.This whippy ice cream mix containing soybeans as main components is ch...
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JP2011087599A |
To provide a new use of a sucralose-containing composition as a sweet composition having excellent sweetness quality based on the characteristics of sucralose, a food composition having masked offensive smell/offensive taste, a functiona...
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JP2011512807A |
The present invention relates to fermented soymilk and to a method for improving the organoleptic properties of fermented soymilk.
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JP4679739B2 |
To obtain a food improved in flavor and texture, and to provide a method for producing the food. The objective food/drink is obtained by adding thereto a partly phosphorylated oligosaccharide prepared from starch excluding potato starch ...
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JP2011512124A |
The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional valu...
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JP4674961B2 |
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JP2011067102A |
To provide soybean processed food having excellent flavor even if using raw soybean whole grains without using soybean powder, and to provide a method for producing the food.This method for producing the soybean processed food includes f...
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JP4660593B2 |
A composition for addition to a milk or milk-based beverage, in which a preferred embodiment of the composition includes on a w/w basis (to a total of 100) Silica between about 1% to about 10%, vegetable oil between about 20%-about 90%; ...
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JP4649292B2 |
A method is provided for producing a powdered soluble foaming composition comprising amorphous particles having internal voids filled with atmospheric pressure gas. The method includes subjecting a spray-dried composition to an external ...
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JP2011041512A |
To provide an emulsified composition containing modified gum arabic such as emulsified perfume, emulsified pigment, emulsified food or powdery perfume which has excellent emulsifying properties and emulsion stability, produced by using m...
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JP2011041583A |
To solve problems of a stabilizer used in the concerned technical field comprising poor function to inhibit roughening of microstructure of bubbles, i.e. increase in bubble size by reactions such as disproportionation and uniting, althou...
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JP4636015B2 |
It is intended to provide a food or a drink with a favorable flavor which has an acidic nature, contains protein and minerals, and has been stabilized in dispersion without showing any protein aggregation or the like even in the absence ...
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JP2011019437A |
To provide a soybean milk-containing beverage having favorable flavor and inhibited in occurrence of precipitation.The soybean milk-containing beverage having favorable flavor and inhibited from occurrence of precipitation contains 0.03-...
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JP4615711B2 |
The invention concerns a stable homogeneous emulsifier-free suspension of at least one hydrophobic substance and/or a substance whereof the melting point is higher than about 130° C., and a thickening agent, in an aqueous medium. Said s...
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JP4616164B2 |
To provide an agar composition containing a raw material of an acid pH range, enabling the addition of the raw material of an acid pH range to an acid aggregation degeneration food, to provide an acid aggregation degeneration suppressing...
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JP2011004626A |
To provide an apparatus for producing soybean milk into which swollen soybeans prepared by soaking soybeans in water to be swollen are charged from a hopper without preheating the soybeans or using chemicals, so as to produce soybean mil...
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JP4605226B2 |
It is intended to provide a powdery soy milk which has non-coarse texture, a low viscosity and a refreshing feel in drinking even though containing okara (bean curd refuse) and a product obtained by applying the same. In the process of p...
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JP4603962B2 |
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