| Document |
Document Title |
|
JP2007159412A |
To provide a method for producing powder easily dispersed and dissolved in cold food and drink comprising a method for preventing generation of undissolved lumps of flour in low-temperature solution, by which a powdery composition contai...
|
|
JP2007159593A |
To provide a method for producing acid soymilk drink having refreshing feeling of drink and body taste without uncomfortable flavor such as green smell and harsh taste peculiar to soybeans.This method for producing the acid soymilk drink...
|
|
JP2007515182A |
The liquid food product, such as a fermented milk, fruit juice, a mixture of milk and fruit juice, or a vegetable juice, contains dehydrated particles of lactic bacteria coated in a vegetable fat that is solid at ambient temperature to f...
|
|
JP3920654B2 |
To provide prepared soybean milk or a soybean milk drink utilizing favorable taste inherent in soybeans through decreasing the unusual taste and smell of soybeans without using masking by flavor and a sweetener each with strong flavor an...
|
|
JP2007124998A |
To obtain food enabling easy ingestion of fresh natto kinase without eating natto itself.New soymilk drink is obtained by holding a mixture obtained by adding soymilk to natto in a constant temperature tank for a prescribed time, and sep...
|
|
JP2007124930A |
To provide highly safe soy milk made of germinated soy beans preventing or reducing menopausal disorder, and having no fear of side effect even when taken for a long period of time.The soy milk made of germinated soy beans is used for im...
|
|
JP2007097440A |
To provide a method for producing a soybean milk-like beverage or a soybean milk-like food product each containing cereal having nutritional balance, smoothness in the mouth, excellent flavor and palate feeling without separating soybean...
|
|
JP2007068410A |
To provide an acidic soymilk beverage in which soymilk-derived protein is stably held without causing aggregation even under acidic condition, and insoluble solid of which is homogeneously dispersed during long preservation if the bevera...
|
|
JP3897437B2 |
To obtain a margarine capable of freely adjusting hardness of fat and oil without formulation, hydrogenation, ester exchange, fractionation or the like, useful as a substitution for butter or the like by utilizing a fat and oil including...
|
|
JP3896299B2 |
To provide an emulsified oil and fat composition with taste, easily altering the sweetness and flavor of a luxury beverage, maintaining a stable condition for a long period, and storable over the wide range of temperatures. The emulsifie...
|
|
JP2007054033A |
To provide a production method which is entirely different from a conventional production method, and by which soymilk can be made without producing lees of bean curd which is an industrial waste and without removing soybean components t...
|
|
JP3889358B2 |
To provide a method for producing a calcium-enriched soybean milk beverage preventing protein aggregation from causing when adding calcium to soybean milk, maintaining pH in a neutral region comprising original liquid properties of soybe...
|
|
JP2007503828A |
A whole soybean milk or curd is prepared by milling soybeans and homogenizing the milled soybeans via at least two steps of ultra-high pressure micronization, wherein the pressure applied at each step of the ultra-high pressure microniza...
|
|
JP3885194B2 |
To provide a soybean beverage containing substantially all of the nutrients of the soybean, a sensuously excellent in feeling to the mouth, delicious, and capable of being excellently digested and absorbed, to provide a method for easily...
|
|
JP3878690B2 |
To obtain a food composition for an infant containing lactose without showing a green stool recognized in the infant taking a conventional food for the infant substantially containing a protein of a cow's milk and/or a processed product ...
|
|
JP2007014303A |
To provide cream-like soymilk fermented food having smooth palate feeling, free from separating whey and having high viscosity, and to provide a method for producing the soymilk fermented food.(1) This method for producing the soymilk fe...
|
|
JP2007000003A |
To provide a novel system by which soy milk can be fermented so as to produce a composition contributing to human health as a fermented product.The fermentation system of soy milk comprises mixing soy milk with bacillus natto and setting...
|
|
JP3864822B2 |
To provide a fermented soybean milk having a smooth texture and a refreshing feeling of an aftertaste and a method for producing the fermented soybean milk. The fermented soybean milk comprises a low-strength agar. The method for produci...
|
|
JP3865294B2 |
To provide a powdered fat having good fluidity, excellent dispensability into water, excellent oxidative stability, and excellent sustainability of flavor, and to provide a method for producing the same. This method for producing the pow...
|
|
JP3864317B2 |
The present invention provides an equol-producing lactic acid bacteria-containing composition comprising, as an essential component thereof, a lactic acid bacterial strain belonging to the genus Lactococcus having an ability to utilize a...
|
|
JP3857732B2 |
A powdered creamer which made up of agglomerated creamer particles. The creamer particles are each made up of a sweetener, a water-dispersible or water-soluble protein and an edible oil having a bland flavor and a melting point below 10Â...
|
|
JP2006320225A |
To provide a method for producing soymilk by which soymilk having free concentration within 0.1-20 wt.% can be obtained.The method for producing soymilk comprises setting a formulation ratio of frozen bean curd to 0.1-22 wt.% based on wa...
|
|
JP2006524047A |
The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is r...
|
|
JP2006524041A |
The present invention relates to a method for preparing a lupin-sourced protein-enriched preparation comprising the steps of: (a) solubilising the proteins from lupin meal using alkaline conditions, (b) precipitating the solubilised prot...
|
|
JP2006288253A |
To provide a method for producing soymilk comprising completely eliminating unfavorable smell from soymilk obtained by separating bean curd refuse from a mashed soybean paste so as to impart aromatic scent and deep body taste to the soym...
|
|
JP3833129B2 |
To provide a concentrated milk-like composition having good flavor and a lot of milk solids-non-fat, made so as to suppress the generation of agglutinate and/or burnt deposit caused by heat denaturation in sterilization or pasteurization...
|
|
JP2006254713A |
To provide a milk beverage containing milk and/or soymilk, and improved in its flavor: and to provide a method for producing a milk beverage by which the flavor of a milk beverage is improved.The method for producing a milk beverage comp...
|
|
JP2006230297A |
To provide a soybean milk drink excellent in taste and palatability, significantly suppressed in astringency and bitterness which are originated in black soybeans, without excessively using subsidiary materials such as saccharide.The soy...
|
|
JP3818073B2 |
To obtain a carcinogenesis inhibitor effective for controlling enteric bacteria and capable of being used as a healthy food having effect to inhibit carcinogenesis or a raw material for the same and further a preventive agent for carcino...
|
|
JP3815882B2 |
To obtain a food and a beverage comprising a sesame seed-treated material low in oil content, containing a sesame protein in a high concentration and having a low oil content, by including the sesame seed-treated material which is obtain...
|
|
JP2006217831A |
To provide an acidic protein beverage whose protein ingredient derived from milk raw material or soymilk is stably held without causing aggregation, having light and favorable drinking feeling.The acidic protein beverage comprises water-...
|
|
JP2006204145A |
To provide emulsified protein derived from soybeans comprising health food containing no oil, richly containing vegetable protein, and having no problems of wanting for safety as food and/or shortage of flavor; and to provide a beverage ...
|
|
JPWO2004112809A1 |
The present invention is a composition containing lactic acid bacteria or yeast having a resolution for purines and having an action of reducing serum uric acid level, and at least one selected from these microorganisms, particularly as ...
|
|
JP3798066B2 |
To obtain the subject oil and fat retained in DHA content as well as cholesterol content and improved in taste and useful as edible oil and fat, modified milk powder, etc., for rearing infant by carrying out molecular distillation of fis...
|
|
JP2006180792A |
To provide a taste improver improving taste of a beverage, processed milk, a milk beverage, a cold beverage and a soymilk beverage each improved in taste.The taste improver for a beverage is regulated so that agar molecules exist as a no...
|
|
JP2006180877A |
To provide a process for the production of arachidonic acid containing an oil, which is substantially free of eicosapentaenoic acid, and to provide a composition containing the oil having a high concentration of arachidonic acid in trigl...
|
|
JP3795170B2 |
To obtain an artificial milk for a piglet providing a high preference with the piglet, having large activities promoting growth of the piglet, capable of smoothly shifting from suckling period to weaning stage, and further excellent in f...
|
|
JP3793723B2 |
To provide a method for producing a soybean milk product by an easy way at a low cost. This method for producing the soybean milk product comprises a process of mixing water and soybean powder with an NSI decreased to ≤50 to bring pH t...
|
|
JP3792309B2 |
To obtain the subject safe oil and fat containing little amount of specific impurities by culturing microorganisms belonging to the subgenus Mortierella in the genus Mortierella in a medium containing nitrogen sources obtained from soybe...
|
|
JP3788678B2 |
To obtain a soybean milk having excellent flavor, from which a grassy smell and astringency are approximately completely removed, by including a specific amount of a diglyceride. This soybean milk contains 0.1-10 wt.%, preferably 0.3-3 w...
|
|
JP3782874B2 |
To obtain a coffee whitener product that causes no damage to the quality, even when it is stored for a long period of time and can be readily prepared in no need of a special emulsifier and a homogenizer by admixing trehalose thereto as ...
|
|
JP3779470B2 |
To provide a method for improving the taste of a food, capable of effectively removing the bitter taste, astrictive taste, or the like, of the food containing an isoflavonoid, and to provide a method for adding a sugar to the isoflavonoi...
|
|
JP3781177B2 |
To provide a method for producing soybean milk and bean curd by which the soybean milk and the bean curd having milky and mild feeling, and excellent taste and flavor without grassy smelling can be produced by heightening the proportion ...
|
|
JP2006115860A |
To provide a method for producing a functional soybean curd lee milk, by which a boiled ground soybean slurry that is obtained from soybeans and is an excellent food as vegetable proteins is used to produce a delicious soybean milk (func...
|
|
JP2006513728A |
A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10% to about 90%, of a insoluble microcrystalline cellulose component. In the hydrated state the micropartic...
|
|
JP2006101826A |
To provide a sugarless drink seasoning agent enclosing milk in a wrapping skin body.This drink seasoning agent 1 encloses pasty coffee fresh 3 in the wrapping skin body 2 to be an outer layer. When putting the agent in drink such as coff...
|
|
JP3765630B2 |
To prepare the subject extremely stable emulsified food having a dairy productlike flavor by mixing an emulsion A having a small fat globule diameter with an emulsion B having a large fat globule diameter at respective optional ratios. T...
|
|
JP3762276B2 |
To provide an emulsified food excellent in long-term emulsion stability, having good flavor, and also desirable, in particular, as a packaged emulsified drink. This emulsified food comprises an emulsified product composed of (A) oil and ...
|
|
JP2006067943A |
To provide a method for heating fluid food capable of heating accurately at a heating temperature to nearly denaturation temperature and desired temperature which does not reach the denaturation temperature without making a device compli...
|
|
JP2006508160A |
The invention relates to a method for improving the functional properties of globular proteins, comprising the steps of providing a solution of one or more globular proteins, in which solution the protein(s) is/are at least partially agg...
|
