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JP4596006B2 |
Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having ch...
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JP2010268781A |
To provide a technique for efficiently and continuously producing powder soymilk excellent in solubility at low cost without spoiling flavor.This technique for producing the powder soymilk includes adding to soymilk, a prescribed amount ...
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JP4583056B2 |
To provide a taste improving agent for soymilk having taste improving effect and enhancing deliciousness of a material without having flavor derived from a taste improving agent, and to provide a spice composition containing the taste im...
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JP4580763B2 |
This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the c...
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JP4567518B2 |
To provide a substitute milk composition containing milk components such as powdered skim milk and whey and oil and fat, enabling increasing oil and fat content to 20-70%, free from separating insoluble components owing to excellent emul...
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JP4560457B2 |
To provide new foods excellent in taste, palatability and nourishment. By using juice of papaya available throughout the year, important food materials such as soybean milk, milk and egg can be made into a gel state, and, thereby, new fo...
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JP4562232B2 |
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JP4551969B2 |
A food composition or product is described comprising a finely ground nut-seed component, a liquefying agent, and salt, combined with (a) baking soda and a starch; or (b) at least one sweetening agent; or (c) baking soda, a starch and at...
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JP4543879B2 |
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JP4540231B2 |
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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JP4525339B2 |
To provide freshly-squeezed sterilized soybean milk furnished with rich feeling, and to provide various kinds of soybean milk products containing the freshly-squeezed sterilized soybean milk. A method for producing the freshly-squeezed s...
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JP4525592B2 |
It is intended to provide an emulsifier having a high emulsifying capability and containing highly water-soluble polysaccharides as the active ingredient, a process for producing the same and an emulsified composition using the emulsifie...
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JP4527922B2 |
A method of improving sleep in a mammal having a sleep disorder is disclosed. The method includes identifying the mammal having a sleep disorder and then administering Lactobacillus acidophilus CNCM I-2274, Lactobacillus acidophilus CNCM...
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JP2010526538A |
The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.
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JP4511043B2 |
This invention relates to a method for increasing stearate as a component of total triglycerides found in soybean seed. The method generally comprises growing a soybean plant having integrated into its genome a DNA construct comprising, ...
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JP4506711B2 |
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JP4510339B2 |
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JP4491676B2 |
The invention relates to a method for the production of a dairy product containing gelatine (2) and cream (3, 5), whereby the ingredients are mixed, heated and the packaging filled therewith. Skimmed milk (1) is mixed with the gelatine i...
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JP4473451B2 |
The present invention provides efficient, selective and economical methods for producing cereal suspensions having the aroma and/or flavor of natural cereals and for modifying the viscosity and/or sugar kind of cereal suspensions. The me...
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JP4473765B2 |
To provide a lignan compound-containing milk beverage as a practical beverage enabling easily sufficiently ingesting a lignan compound, especially having preservation stability and excellent in sensuality. This lignan compound-containing...
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JP4468813B2 |
A method of preparation of a stable oil containing long-chain polyunsaturated fatty acids in the form of triacylglycerols by dry pressing one or more biomass deriving from the culture of a microorganism to obtain a first pressed oil and ...
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JP2010516230A |
The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several ...
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JP2010110326A |
To provide a foaming ingredient for use in foamers and creamers, and to provide uses thereof.The foaming ingredient consists essentially of one or more proteins and optionally one or more plasticizers and forms the wall of vacuoles that ...
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JP2010516286A |
Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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JP4464401B2 |
Food product fermented with one or more lactic acid bacteria, comprising 4-10 wt. % soy protein, wherein the food product comprises at least 0.2 wt. % hydrolysed protein. Further, this relates to a process for the preparation of a fermen...
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JP4465077B2 |
To obtain an alcohol absorption metabolism inhibitor capable of controlling absorption of alcohol in the stomach, having a promoting action on metabolism of alcohol in the organism and preventing and alleviating symptoms such as the stat...
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JP4450131B2 |
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JP2010075083A |
To provide a sterilized concentrated milk-like composition causing no coagulation or scorch when subjected to sterilization such as HTST sterilization or UHT sterilization (ultra high temperature instantaneous sterilization), having favo...
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JP4444124B2 |
To provide flavor improver for food and drink masking unfavorable taste of specific food and drink in relatively small amount or improving flavor of the wide range of food and drink, and unrestricted in its use. The flavor improver for f...
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JP4439402B2 |
A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.
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JP4429524B2 |
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JP4427950B2 |
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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JPWO2008053766A1 |
Provided is a method for producing soymilk capable of increasing γ-aminobutyric acid in soymilk and suppressing an increase in the number of bacteria within an acceptable range in terms of food hygiene. This method for producing soymilk...
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JP4419010B2 |
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JP2010503388A |
The present application describes a creamer composition comprising a mixture of phospholipids. The use of such a creamer composition in a beverage composition delivers mouthfeel benefits during consumption.
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JP2010022223A |
To provide stable acidic protein food product having a pH area equal to or higher than the vicinity of an isoelectric point of protein, prevented from defects such as aggregation, precipitation and layer separation of protein grains.The ...
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JP4392345B2 |
The invention relates to a food additive, in particular for food products such as dressings, mayonnaises, spreads or other food products having a reduced fat content. The invention further relates to a process for preparing the food addi...
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JP4387444B2 |
To provide a method for producing synthetic milk for livestock which has means for inexpensively producing synthetic milk for livestock to have excellent performance without degrading the quality of raw material. The method for producing...
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JP4380117B2 |
By heating a solution or paste containing soybean beta -conglycinin protein under acidic conditions, it is possible to provide soybean beta -conglycinin protein whose high hydration property and high viscosity, which are problematic in v...
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JP4381641B2 |
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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JP2009278969A |
To provide a compound cream having almost all required characteristics required for a whipped cream, and obtained by improving the change with time (returning, shape-keeping properties and syneresis) especially when foamed, and freezing ...
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JP2009273412A |
To provide tasty and digestible red-colored functional soymilk yoghurt produced by subjecting black soybeans to yeast treatment to be fermentated to produce vegetable soymilk yoghurt, excellent in prevention and suppression of lifestyle ...
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JP2009268455A |
To provide a healthy yogurt of bean curd including soybean milk, usable habitually and readily by persons always making an effort for healthy beauty or development of physical strength, growing persons in the growth phase, and persons ha...
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JP4369177B2 |
To provide an oil-containing composition which contains hippophae oil in a homogeneous state. The hippophae oil-containing composition contains hippophae oil, water and a fat and oil. The composition homogeneously containing hippophae oi...
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JP4364322B2 |
New synthetic lipid composition containing fatty acids similar in constitution to those in human milk comprises ≤ 2 wt.% free fatty acids. The fatty acids are present as triacylglycerols comprising (wt.%): (a) saturated fatty acids (35...
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JP4361237B2 |
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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JP2009247331A |
To accurately detect and measure microorganisms by efficiently retrieving microorganisms in soybean milk.In preparing a sample, a reagent A is added to soybean milk and agitated to react the reagent A with soybean milk. Subsequently a re...
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JP4354611B2 |
To obtain fermented soymilk excellent in flavor, physical properties, workability and the like by splitting a malonyl glycoside of isoflavone contained in soybeans to form much isoflavone aglycone. This fermented soymilk is obtained by f...
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JP4347660B2 |
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JP2009232754A |
To provide an emulsifier for coffee whitener produced by using soy bean protein and to provide coffee whitener excellent in emulsification stability and coffee dispersion property.The emulsifier comprises 40-60 wt.% of a sucrose fatty ac...
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