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JP2000166583A |
To obtain inorganic compounds capable of developing mineral function in vivo by metabolism of Bacillus natto and Bacillus subtilis and contributing for health maintenance by culturing Bacillus natto and Bacillus subtilis in a liquid cult...
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JP3053900B2 |
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JP2000157193A |
To obtain a soybean milk food having significantly suppressed and reduced soybean milk smell peculiar to the soybean milk such as a grassy smell, a fishy smell or a hay smell or a flavor (bean smell) peculiar to soybeans and reduced in s...
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JP2000152749A |
To provide an oil-in-water type emulsified lipid composition capable of readily giving white sauce, cream stew, gratin, etc., without inducing lowering of whiteness caused from discoloration with emulsifying degradation or browning by a ...
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JP2000139371A |
To obtain a frozen food good in preservability without reducing its quality caused by thawing syneresis, having a cream cheese-like texture and suitable for appetizers and desserts by bringing the food to comprise a specific ratio of fre...
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JP3044696B1 |
To obtain a high-quality soya milk causing little deterioration by storage and usable as a raw material for high-quality Tofu (bean curd) and a drink, provide an easily handleable soya milk pack containing the soya milk and preservable o...
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JP2000125761A |
To prepare cream useful for a coating, pallet topping, topping, filling material or the like by including flour, a saccharide, a thickening polysaccharide, water and fresh cream. The objective cream is prepared by mixing (A) gelatinized ...
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JP2000116350A |
To provide a method for producing a whipping oil-in-water emulsion composition useful for e.g. toppings or fillings in confectionary and breadmaking fields and sustainable in rich feeling by controlling the pressure in a flash pot used i...
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JP2000102357A |
To obtain a soybean milk excellent in preservation stability in a good efficiency by very finely pulverizing whole soybean components including their outer skins, etc., with a relatively simple treatment without forming the lees of bean ...
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JP3031686B2 |
A ready-to-serve heat treated beverage comprising a beverage vehicle containing milk protein, a beverage base containing coffee or tea, a buffering agent, kappa carrageenan in an amount up to 0.010% and a chelating agent for cations in a...
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JP3030035B2 |
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JP3021499B2 |
Disclosed herein are all vegetable oil fat compositions having a randomized palmitic acid oil as the sole palmitic acid oil. The novel all vegetable oil fat compositions are particularly for use in human infant nutritional products and c...
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JP3017687B2 |
The present invention relates to bidifobacteria strains having tolerance in the gastrointestinal environments and to a method for culturing the same. The strains of the invention are Bifidobacterium longum (ATCC 55815, 55816, 55817, 5581...
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JP2000053573A |
To obtain the subject inexpensive improver having a good taste capable of being daily ingested by including an isoflavone compound as an active ingredient. This improver comprises an isoflavone compound such as daidzein, genistein, genis...
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JP2000041576A |
To produce a powdered milk having a high nutritive value and bioactive properties, good in quality, flavor, preservability, dispersibility and classification, and useful for foods, medicines or the like by mixing components while separat...
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JP2000004822A |
To obtain the subject material capable of imparting sufficient milky taste and full of body when it is present even in a small amount by bringing powdery corn to contact with an oil and fat at a temperature less than the boiling point of...
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JPH11346695A |
To produce soybean milk excellent in flavor, preservability, processing suitability or the like and useful as a processed food such as bean curd and fried bean curd, and a drink by using a raw material soybean irradiated with electron be...
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JP2993175B2 |
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JPH11332483A |
To remove a grassy smell of soybean milk and obtain a cooked rice of a new taste by combining the soybean milk with other food materials and cooking the resultant material. Rice or gruel is cooked by using soybean milk or cold or hot wat...
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JPH11332484A |
To remove a grassy smell of soybean milk and obtain a retort food of a new taste by combining the soybean milk with rice and cooking the resultant material. Rice or gruel cooked by using soybean milk or cold or hot water containing the s...
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JPH11332496A |
To provide a soybean milk not having a grassy smell and a bitter taste and having an excellent texture, and to provide a processed food using the soybean milk as a raw material. This method for producing a soybean milk comprises adding c...
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JP2975050B2 |
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JPH11289974A |
To obtain a dried milk substitute composition not causing aggregation of protein or fat in a significant amount by hydration and having high protein concentration and high fat concentration. In this composition containing a stable aqueou...
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JP2963870B2 |
To obtain a milk-flavored beverage, containing a milk substitute ingredient comprising a milk ingredient and a fat and having a low content of lactose, capable of suppressing the lowering of pH and intensifying the acid taste when preser...
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JP2962450B2 |
An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1-> 4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying w...
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JPH11276106A |
To obtain the subject composition capable of expressing excellent stability against vibrations and a temperature near the melting point of oils and fats added to the composition and useful for synthetic creams used for producing whip cre...
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JPH11266791A |
To obtain a polypeptide mixture usable in fields of a food, a cosmetic, a medicine and the like, and further to obtain an emulsifier and to provide its production method. This polypeptide mixture contains ≥20% polypeptide derived from ...
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JP2953611B2 |
To enhance the stability of a canned coffee, a canned black tea beverage, etc., when heated and preserved by including a fat and a nonfat milk solid with a lower content of lower fatty acids than that of cow's milk as a milk substitute i...
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JP2953091B2 |
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JPH11243859A |
To obtain a milk-flavored beverage capable of suppressing the production of formic acid generated when preserved under heating conditions for a long period and preventing the pH of the contents from lowering and an acid taste from streng...
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JPH11243895A |
To obtain a new type of soybean milk having excellent taste without immature and greenish smell and contaminated taste by keeping the ratio of malonylisoflavon glycoside to the whole isoflavons in the soybean milk over a prescribed value...
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JPH11510390A |
A protein composition and a baby food (infant formula) containing this are provided. The protein composition is characterised in that it contains at least 15 wt % (based on the total amount of the proteins) modified proteins, the course ...
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JPH11209403A |
To increase a content of an indigestible component and a vegetable fiber by making an alcohol liquor contain a specific indigestible dextrin obtained by hydrolysis, with an α-amylase and a glucoamylase, of a roasted dextrin prepared by ...
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JPH11187836A |
To obtain an oil-in-water type emulsion composition excellent in emulsion stability, whipping property and preservability, and suitable for preparing a cream or the like by making the weight ratio of casein protein/whey protein be in a s...
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JP2918654B2 |
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JP2918069B2 |
This dietetic food for patients with renal insufficiency is composed of proteins, fats, carbohydrates and minerals to resemble cows' milk with respect to sensory properties and processing ability, has a high total energy content, but is ...
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JPH11169120A |
To obtain a processed food of soybean milk comprising a soybean milk having an excellent nutritive value, a soup of Momordica Charantia and Nemacystus decipiens as main raw materials, having excellent flavor and fragrance, being loved bo...
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JP2911526B2 |
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JPH11137173A |
To provide a method for producing garlic yogurt capable of rapidly deodorizing bad breath specific to garlic left after a meal for a long time. This production of garlic yogurt is to remove rinds of garlic crush or grind the garlic, mix ...
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JPH11123066A |
To obtain fat lowering foods capable of affording palatability resembling to fat containing foods by including curdlan, starch and starch resolvent as the fat lowering raw materials. The subject fat lowering foods is obtained by containi...
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JPH11113485A |
To obtain the subject yogurt slight in drip development even after thawed, and excellent in palate feeling, flavor and freezing resistance by fermenting soybean milk containing a gelling agent and others followed by coagulation and then ...
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JP2887246B2 |
Anti-cariogenic foodstuff comprising micellar casein. Micellar casein may be obtained by microfiltration, ultrafiltration and/or diafiltration of an animal milk.
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JP2883683B2 |
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JPH1189532A |
To obtain a soybean food raw material efficiently and inexpensively separating components such as soybean protein and soybean oil from an insoluble fraction, having excellent quality and useful as a health food, etc., by heating mashed s...
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JP2873231B2 |
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JPH1175688A |
To obtain the subject product that contains active lactic acid bacterium cell bodies and can suppress the reversion flavor of soybean minimally while it is stored, by packing the soybean milk undergoing lactic fermentation with a vessel ...
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JP2871379B2 |
PURPOSE:To effectively improve unfavorable flavor and color of ordinary soybean product by subjecting soybeans to lactic acid fermentation without using an admixture except a soybean component at all. CONSTITUTION:A soybean product such ...
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JPH1169941A |
To obtain the subject beverage containing soluble coffee powder and soluble cream-containing powder, containing the cream in a small amount, capable of being reconstituted with water to supply a beverage similar to a coffee beverage and ...
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JP2862418B2 |
PURPOSE:To provide a functional food effective in suppressing the cholesterol level and increasing the high-density lipoprotein cholesterol level in blood and applicable without inducing the abnormal lipid metabolism. CONSTITUTION:The ob...
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JPH1156233A |
To obtain the subject creamer for forming foams on a beverage prepared by adding hot water, by constituting a powdery creamer comprising a nonfat dairy solid content, a sweet whey, a lipid component and an aroma substance having a coffee...
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