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JP4173370B2 |
A stable oil forming part of alimentary, nutritional, pharmaceutical or cosmetic products containing one or more long chain polyunsaturated fatty acids deriving from a biomass in the form of triacylglycerols, which serves both to transfe...
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JP2008220301A |
To provide soybean milk that does not substantially cause allergic reaction upon drinking the same, and a method for preparing the same.The method for preparing low-allergen soybean milk comprises a first process of treating soybean milk...
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JP4146360B2 |
Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containi...
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JP2008201785A |
To provide a soybean milk containing EPA (eicosapentanoic acid) and/or DHA (docosahexanoic acid) at high concentration as a therapeutic agent or prophylactic for hyperlipemia.The invention relates to the therapeutic agent or prophylactic...
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JP4129344B2 |
Marine oil is stabilized by treatment with silica in the presence or absence of carbon, vacuum steam deodorisation at a temperature between about 140 DEG C and about 210 DEG C in the presence of 0.1-0.4% deodorised rosemary or sage extra...
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JP4130064B2 |
To provide a continuous heating type boiling device which can carry out the so-called first-in and first-out-ensuring boiling of a ground soybean slurry or raw soybean milk, can control the development of bubbles, and can exhibit conveni...
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JP2008148647A |
To provide a milk constituent-containing composition in which an oil-off phenomenon, that is a phenomenon in which an oil droplet is separated, is suppressed by adding one type of constituent useful in the food industry, particularly for...
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JP4108613B2 |
The present invention relates to novel strains capable of producing conjugated linoleic acid (CLA). The strains include Bifidobacterium breve CBG-C2, Bifidobacterium pseudocartenulatum CBG-C4 and Enterococcus faecium CBG-C5. The strains ...
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JP4107380B2 |
Disclosed is a food additive composition which contains 100 parts by weight of at least one water hardly soluble inorganic compound (A) selected from the group consisting of calcium compounds and magnesium compounds having a solubility i...
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JP4101720B2 |
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JP2008518593A |
The invention pertains to a method for stabilizing and preventing coagulation of proteins in milk comprising a coagulant consisting of >400 ppm of a non-complexed divalent cation, and/or an amount of an acid giving a pH<6.2 to the milk, ...
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JP2008517589A |
A beverage creamer composition comprises de-bittering agents for reducing or blocking the negative flavor attributes of a beverage, such as artificially sweetened beverages, and coffee. The negative flavor attributes include bitterness, ...
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JP4090468B2 |
Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C. under atmospheric pressure to form lumps o...
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JPWO2006043478A1 |
Provided are fermented soymilk having a good flavor with reduced green odor and astringent taste, which was difficult to eliminate with conventional lactic acid bacterium fermented soymilk, and having a smooth texture and a pleasant tast...
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JP2008511593A |
The present invention relates to the use of compositions comprising receptor ligands obtainable by a process comprising fermenting a food material, comprising animal milk or vegetable proteins, with lactic acid bacteria to obtain a ferme...
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JP4075698B2 |
To obtain an readily drinkable whole soybean milk by elucidating a cause that the soybean milk of which lipoxygenase is inactivated and supposedly has a good flavor, is still not readily drinkable, and to provide a method for producing t...
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JP4059705B2 |
Disclosed is a device for sensing and alarming absence of water in a home machine for manufacturing soybean milk, watery bean curd, and bean curd, which allows the home manufacturing machine to be operated only when the home manufacturin...
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JP4059169B2 |
To provide calcium-added soymilk excellent in productivity without limiting to a heat sterilization method even if adding calcium to high concentration. The calcium-added soymilk is incorporated with a calcium agent hardly soluble in wat...
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JP4051177B2 |
A non-dairy, nut-based beverage concentrate and a directly consumable product, and processes for producing same. At least two or more certain essential ingredients are mixed with and dispersed throughout nut butter. These essential ingre...
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JP4049689B2 |
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JP4045715B2 |
To provide a method for producing a soybean-processed product having low purine content capable of being used as a food for a hyperuricemia patient. This method for producing the soybean-processed product having the low purine content of...
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JP4046389B2 |
Bifidobacterium breve showing a viable count of 1 x 10<9> cells/ml or more immediately after culturing in a soymilk medium and sustaining a viable count of 1 x 10<8> cells/ml or more after storage at 10 DEG C for 14 days; and fermented s...
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JP4041850B2 |
To develop a lactic acid bacterium capable of producing a safe antibacterial substance, excellent in low-temperature proliferation ability, and excellent in glucide assimilation ability. This new lactic acid bacterium comprises a Lactoco...
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JP2008502337A |
Self-foaming, liquid creamers including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when th...
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JP2008502351A |
Self-foaming, liquid creamers including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when th...
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JP4037035B2 |
To provide a flavor improving agent for foods and beverages, having colorless or a pale transparent color, almost no taste or smell when added to a food, having a high safety, capable of being produced at low cost and applied widely. Thi...
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JP4022780B2 |
Disclosed are acid- and bile salt-resistant Lactobacillus isolates having the ability to lower cholesterol. The present Lactobacillus isolates or their sub-cultured offspring or mutants derived therefrom can be used in the preparation of...
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JP4022776B2 |
Disclosed are acid- and bile salt-resistant Lactobacillus isolates having the ability to lower cholesterol. The present Lactobacillus isolates or their sub-cultured offspring or mutants derived therefrom can be used in the preparation of...
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JP4022778B2 |
Disclosed are acid- and bile salt-resistant Lactobacillus isolates having the ability to lower cholesterol. The present Lactobacillus isolates or their sub-cultured offspring or mutants derived therefrom can be used in the preparation of...
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JP4022777B2 |
Disclosed are acid- and bile salt-resistant Lactobacillus isolates having the ability to lower cholesterol. The present Lactobacillus isolates or their sub-cultured offspring or mutants derived therefrom can be used in the preparation of...
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JP4022779B2 |
Disclosed are acid- and bile salt-resistant Lactobacillus isolates having the ability to lower cholesterol. The present Lactobacillus isolates or their sub-cultured offspring or mutants derived therefrom can be used in the preparation of...
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JP2007319161A |
To provide a process for the production of arachidonic acid containing oils, which preferably are substantially free of eicosapentaenoic acid, and a composition containing a triglyceride-type arachidonic acid in high concentration. Morti...
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JP2007535321A |
The invention relates to products which are fermented with probiotic lactic bacteria from milk or a shake comprising almonds (Prunus Amygdalus, var. dulcis), other non-vegetable dried fruits or orgeat obtained from chufa tubers (Cyperus ...
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JP2007534328A |
Edible oil containing statin comprising at least 90% of di- and/or triglycerides, preferably containing at least 4 mg/g statin.
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JP4014219B2 |
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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JP4003804B1 |
[Task] An oil and fat composition for liquid coffee whiteners consisting of oils and fats with a low trans acid content. It has excellent richness, volume, oiliness, and melting in the mouth, and the emulsion stability of the manufacture...
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JP4001254B2 |
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JP2007274944A |
To provide new grain milk comprising not liquid one but powdery one, and produced so as to be easy to be dispersed in water. The granulated grain milk easy to be dispersed in water is obtained by mixing pulverized materials comprising he...
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JP3998293B2 |
To obtain the subject inhibitor having excellent antibacterial activity against Helicobacter pylori, also high in safety by using, as active ingredient, a specific compound afforded by soybean or processed products thereof. This Helicoba...
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JP2007259832A |
To provide coffee whitener hardly causing oil off even when adding to hot coffee, and mixed with plant sterol, and to provide a method for producing the coffee whitener. The coffee whitener is mixed with a compound material of plant ster...
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JP2007228851A |
To provide a new method for producing soymilk comprising using raw soybean flour, wherein the soymilk has no grassy smell derived from soybean. The method for producing soymilk comprises heating raw soybean flour in two steps so as to ef...
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JPWO2005074711A1 |
To continuously produce soymilk and soybean paste having a good texture. A soybean kneaded product obtained by adding water to soybean flour and kneading it with water is adjusted to a set pressure (50 kg / cm).2After pressurizing and st...
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JP3974980B2 |
Milk substitute (I) comprises 10-12 wt.% skimmed milk solids, 5-9 wt.% lactoserum solids, 68-80 wt.% water, 7-10 wt.% fat, 0.01-0.03 wt.% carrageenates and 0.1-0.3 wt.% calcium sequestrant. Also claimed is a method (II) of preparing a mi...
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JP3971826B2 |
To obtain a flavoring material which has a strong flavoring power and is particularly used for coffee or tea in the form of a long-life small container by adding a stabilizing salt, sugar and the flavoring material to a milk base before ...
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JP3973001B2 |
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JP3965731B2 |
To obtain the subject composition that amplify the taste and body of raw cream, when it is added to raw cream, by specifying the rise of the melting point and admixing a specific amount of lauric oil to the oil and fat. (A) Lauric oil of...
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JP2007209243A |
To provide butter cream smooth in the mouth, having uniqueness, novel function and good flavor and palate feeling, and obtained under relatively easy working conditions: and to provide a method for producing the butter cream. The new but...
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JP3945672B2 |
To eliminate problems comprising the variation in the composition of milk, the variation in the production of the milk due to the difference of season, etc., although the milk has excellent nutrition and excellent flavor and is thereby n...
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JP3940929B2 |
To provide novel microorganisms capable of decreasing serum cholesterol. This acid and bile acid salt resistant Lactobacillus isolated strain having a cholesterol-decreasing capacity is provided. The isolated lactobacillus strain or its ...
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JP3939572B2 |
To obtain creaming powder which has excellent dispersibility in cold water and from which a dietary fiber as a food is simply ingested. The creaming powder comprises (A) oils and fats and (B) a low-viscosity water-soluble dietary fiber i...
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