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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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JP2009227635A |
To provide an edible composition having a circadian rhythm modulatory activity useful for improving somnipathy, insomnia, maniac depressive psychosis, etc.This edible composition having the circadian rhythm modulatory activity is provide...
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JP4338509B2 |
To provide active oxygen-scavenging luminous food and drink produced based on an XYZ theory. The active oxygen-scavenging luminous food and drink are each structured as follows: a bilberry extract is defined as the status of Y comprising...
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JP4340151B2 |
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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JP4340388B2 |
The invention concerns a method for obtaining food products by fermenting mixtures of soy milk and grain meal and/or almond milk with Streptococcus thermophilus, optionally combined with other lactic acid bacteria.
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JP4338096B2 |
To provide easy to drink packaged beverage, containing fermented vegetable juice, fermented soymilk and γ-aminobutyric acid, suppressed of green smell, harsh taste, bitter taste, acid taste, astringent taste and earthy smell, and having...
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JP4335856B2 |
To provide a high-lutein ripe soybean having a lutein content of ≥3.0 mg/100g and a processed food having high lutein content and produced by using the high-lutein soybean. The high-lutein ripe soybean has a high-lutein character and a...
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JP4331747B2 |
Stable production at low cost of a soymilk, soybean curd, etc. that without increasing of soymilk viscosity, are smooth and delicious, containing natural soybean isoflavon in a concentration as high as 90 to 325 mg/100 g. There is produc...
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JP4326564B2 |
The present invention discloses a crushing-grinding device for cyclically crushing and grinding a material in a liquid state or mixed with liquids, said device mainly comprises a motor, a hopper, a crushing-grinding part and a material r...
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JP4327182B2 |
The present invention relates to a legume processing method, comprising the steps of: (a) washing beans; (b) cooking the washed beans; (c) crushing the cooked beans; (d) holding the crushed beans in step (c) for a predetermined period of...
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JP4323763B2 |
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JP2009529910A |
The present invention concerns a stable calcium composition, a process for its preparation and its use for enriching food and beverages. The calcium composition comprises a calcium source, a citrate and a metal source selected from alkal...
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JP4316339B2 |
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JP4317455B2 |
An infant formula composition is provided comprising a whey fraction wherein 40% or less of the total protein in said fraction is alpha-lactalbumin and more than 8% of the total protein in said whey fraction is beta-lactoglobulin, with t...
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JP4310601B2 |
The present invention relates to a composition comprising a daidzein-containing substance and a strain of microorganism capable of metabolizing daidzein to equol as essential ingredients.
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JP2009159911A |
To provide soybean milk-containing liquid food and drink suppressed in unfavorable after taste peculiar to soybeans.The soybean milk-containing liquid food and drink is produced by blending 0.5-30 pts.mass of coconut milk to 100 pts.mass...
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JP4301545B2 |
It is intended to provide fermented soybean milk in which not only the greenish smell due to soybean or soybean milk but also unpleasant taste, fermentation smell, harsh taste and acetic acid smell generating in the course of the lactic ...
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JP4301116B2 |
To obtain protein drink such as soymilk stable without producing coagulation of proteins and excellent in flavor without producing metal smell in spite of being enriched with trace heavy metals such as iron together with alkaline-earth m...
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JP2009153454A |
To provide an oil-and-fat composition to be used for coffee cream, capable of offering flavor of coffee cream when preparing using the oil-and-fat composition as the raw material, and offering coffee cream which is excellent in flavor ev...
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JP2009149910A |
To provide production methods of arachidonic acid containing oils, substantially free of eicosapentaenoic acid, and to provide compositions containing oils containing arachidonic acid having a high concentration triglyceride form.Filamen...
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JP2009149697A |
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, and provide a process for produc...
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JP4270481B2 |
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JP4262382B2 |
To obtain a fermented food containing a sufficient amount of glyceride type conjugated fatty acids having characteristics excellent in digestion absorbability, physiological activities, safety, functional quality, etc., without inhibitin...
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JP4263670B2 |
Disclosed herein is an overheat prevention device for household bean milk and bean curd makers. The makers include a housing (11) having a cavity to contain water therein, a main body (12) provided on an upper portion of the housing to o...
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JP4260399B2 |
To provide an oil-in-water type emulsion oil composition such as a soft cream mix, a coffee whitener, a whip cream, a dressing and a mayonnaise in which separations of oil and whey do not occur for a long period of time against a storage...
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JP2009082126A |
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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JP2009515507A |
A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber...
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JP4254537B2 |
The present invention provides a method for producing a frozen "yuba" which exhibits, after being thawed, a smooth and soft mouthfeel and a satisfactory taste equivalent to those of a fresh lifted-up "yuba", which comprises heating a "yu...
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JP2009072161A |
To easily obtain a yoghurt-like composition of lactic acid-fermented fruit having smooth palate feeling through increasing its viscosity without increasing the amount of lactobacillus to be added, in a method for obtaining it by lactic a...
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JP2009514522A |
A process for preparing a whole soybean food product including the steps of: mechanically milling soaked or germinated soybeans; micronizing the resulting crude milled soybeans by an enzymatic means, mechanical means or a combination the...
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JP4242589B2 |
An improved infant formula resulting in reduced constipation, abdominal discomfort and gastrointestinal problem is provided, which comprises a protein component; comprising a protein hydrolysate; a lipid component; comprising palmitic ac...
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JP4230626B2 |
A self-whitening spray dried instant coffee is prepared by spray drying a caseinate-free aqueous emulsion having a pH of 5.5 to 9.0 and consisting essentially of 30-80% water and 20-70% solids, wherein the solids contain, on a dry weight...
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JP4210644B2 |
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JP2009501017A |
The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in f...
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JP4208996B2 |
Recombined milk powders are manufactured in a process using one drying step. A recombined milk powder, dietetic formula, culinary product or coffee base into which fat is incorporated is manufactured by: (1) dissolving an emulsifier in w...
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JP4202130B2 |
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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JPWO2006115214A1 |
Provided is a method for producing soymilk having an increased content of a hydroxy unsaturated fatty acid having 18 carbon atoms such as trihydroxyoctadecenoic acid and trihydroxyoctadecadienoic acid. This production method consists of ...
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JP2008289371A |
To provide a soymilk drink emulsifier capable of efficiently preventing oil ring capable of occurring, when preserving soymilk drink over a long period, and to provide a soymilk drink that contains the soymilk drink emulsifier.This soymi...
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JP4190070B2 |
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JP2008283900A |
To provide a dispersion stabilizer of soymilk, preventing a deterioration of dispersion of soymilk caused from addition of calcium or heat treatment, to provide soymilk suppressed, even after a long-period preservation, in deterioration ...
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JP2008283922A |
To provide a method for producing tasty yoghurt-like food and drink comprising fermenting rice with lactobacillus so as to have superior harmonious balance between refreshing fermentation flavor similar to that of milk yoghurt and with t...
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JP2008539776A |
A probiotic composition comprising a Bifidobacterium strain which has DNA sequence homology of greater than 40% to Bifidobacterium GC56, wherein Bifidobacterium GC56 was deposited at the Collection Nationale de Cultures de Micro-organism...
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JP4185048B2 |
A method for manufacturing a drink made from beans as a raw material and a solid fermented food. It is characterized in that it comprises the steps of: preparing a stabilized suspension by homogenization-treating an aqueous slurry of who...
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JP2008538695A |
A method of reducing the rate of digestibility of a beverage so as to increase the period of time over which the beverage supplies energy to an individual who has consumed it by supplementing the beverage with a heat moisture treated sta...
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JP4173644B2 |
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