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JPH1142060A |
To process the subject food product through simple operations without adverse effect on the unique taste of soybean by using the embryo buds of soybean as a starting material. The objective food product is processed by using embryo buds ...
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JPH11500909A |
The present invention relates to a supplement for baby infant formula and a method of delivering that supplement. The supplement for addition to an infant milk formula according to the invention comprises a blend of essential fatty acids...
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JP2848849B2 |
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JP2844543B2 |
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JP2844537B2 |
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JP2843649B2 |
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JP2834345B2 |
PURPOSE: To provide an acidic protein food free from pasty feeling and having excellent stability of protein. CONSTITUTION: The objective acidic protein food containing animal or vegetable proteins contains water-soluble soybean polysacc...
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JPH10295342A |
To obtain an instant beverage that contains fats and is stable in storage, by admixing water, a fat-containing whitener and a specific stabilizer. This beverage is obtained by using water, a fat-containing whitener as milk, solidified mi...
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JP2815136B2 |
PURPOSE: To obtain various aqueous or emulsion-type foods and beverages useful for reducing cholesterol and/or neutral lipids in blood by including a specific water soluble lignan glucoside. CONSTITUTION: 1. These foods and beverages are...
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JP2808016B2 |
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JPH10262578A |
To obtain a gelation food comprising fermented soybean, etc., containing a culture solution of live bacterium producing Bacillus natto, Lactobacillus, etc., and capable of widely, hygienically, safely and readily ingesting by combining w...
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JP2806156B2 |
The present invention relates to a soy milk fermentation process, in which the inoculum comprises at least two different lactic acid producing bacterial strains, one of which being Lactococcus lactis subsp. lactis var. diacetylactis, for...
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JPH10258395A |
To obtain a screw type solid-liquid separating refining and compressing machine, which is capable of saved space and increased yield and which is free from clogging, by installing a valve in the lower part of a cylindrical body and provi...
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JP2802660B2 |
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JPH10248525A |
To obtain a food and drinks or feed useful for prevention and treatment of various kinds of diseases, such as osteoporosis, which arise from the lack of minerals by effectively utilizing the minerals intrinsically included in the food it...
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JP2800050B2 |
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JP2797897B2 |
PURPOSE:To provide a coffee whitener containing pure vegetable raw materials, good in emulsion stability, well emulsified and dispersed in coffee when added to the coffee, and not deteriorating the flavor of the coffee itself. CONSTITUTI...
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JP2796977B2 |
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JP2787884B2 |
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JPH10508193A |
Formulated foods and a fat mixture for such formulated foods are disclosed. Arachidonic acid and docosaheaenoic acid are present in the composition both as phospholipids and as triglycerides.
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JPH10210947A |
To provide bean curd, soymilk and a soymilk fermented object capable of maintaining freshness for the long period of time by containing lactic acid bacteria. For instance, 5kg of soybeans are washed well with water, immersed in a solutio...
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JPH10191884A |
To provide a method for continuously producing milk fermented by latic acid bacteria. The milk fermented by latic acid bacteria is produced by a 1st device, stirring or pH treatment is performed to the fermented milk so as not to separat...
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JP2777217B2 |
PURPOSE:To enhance shelf stability in a long period and high-temp. durability by blending the specified amount of a specified phosphatide mixture into an oil phase. CONSTITUTION:The oil-in-water type emulsifying composition excellent in ...
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JPH10150929A |
To obtain a food having an excellent emulsification characteristic, etc., and has an improved flavor, texture and appearance by compounding phospholipid of a prescribed value or above in the sum of the ratio of phosphatidic acid and the ...
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JP2761294B2 |
The invention concerns triglyceride compositions as obtainable by 1,3-specific enzymic interesterification of: 1) a triglyceride mix, comprising > 30 % P and/or St, from which > 35 % is bonded at 2, while the remaining fatty acid residue...
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JP2761293B2 |
PCT No. PCT/EP94/01304 Sec. 371 Date Nov. 7, 1995 Sec. 102(e) Date Nov. 7, 1995 PCT Filed Apr. 22, 1994 PCT Pub. No. WO94/26854 PCT Pub. Date Nov. 24, 1994Triglycerides with more than 40 wt % saturated fatty acids in the 2-position conta...
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JP2749073B2 |
PURPOSE:To obtain a food raw material having smooth palatability and excellent emulsifiability and free from rough taste such as bitter taste and astringent taste and disagreeable smell such as soybean smell by treating soya milk or soya...
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JP2731035B2 |
The present invention relates to compositions including blends of microbial oils, methods of using such compositions, particularly as supplements for infant formula, and methods of increasing the amount of long chain polyunsaturated fatt...
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JPH1066531A |
To obtain an expandable creamer of a gas injection type, etc., useful for a granular dry instant hot beverage containing an instant coffee ingredient by including a specific amount of protein, lipid and filler. This expandable creamer of...
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JPH1052222A |
To obtain a nutritionally balanced dairy product capable of preventing risks involved in the heart and blood vessel, consisting mainly of milk fat and vegetable fat, and containing lipids with the fatty acids of the triglycerides compose...
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JPH1042801A |
To prepare an article of food, excellent in resistance to emulsification with acids or salts and alcohols and quality stability without causing separation of an oily layer or settling and useful for noodles, etc., by including a specific...
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JP2704004B2 |
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JP2698912B2 |
PURPOSE:To enhance resistance to salt solution of oil-in-water type emulsion by blending an emulsifier in which citric monoglyceride and succinic monoglyceride are combinedly used with polyglycerin condensation ricinolein acid ester. CON...
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JPH104906A |
To provide a method for producing soybean milk, capable of using almost soybean juice as product soybean milk and maximally increasing utilization ratio of raw material and product yield and almost making expense for treating lees (soybe...
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JPH104878A |
To obtain the subject composition such as dry mixed instant hot cappuccino, etc., not requiring a gas mixing, by comprising dairy creamer and expandable components containing gluconic lactone, carbonates of alkali metal, etc. The composi...
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JPH104877A |
To obtain the subject coffee, black tea whitener without adverse effect on their taste, texture and palatability by admixing calcium and the like and a specific amount of crystalline cellulose. To a liquid composition for the coffee whit...
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JPH10500444A |
The invention disclosed herein comprises fat compositions primarily for use in nutritionally complete infant formulas in which the constituent palmitic acid oils and lauric acid oils are corandomized. The invention additionally includes ...
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JPH09313124A |
To produce a stable raw soybean milk by shortening the immersion time of round soybeans in a production process for a squeezed raw soybean milk to 1/2 to 1/3 the immersion time required by a conventional method. Harshness is removed from...
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JP2672900B2 |
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JP2670691B2 |
There is described a dry product which can be reconstituted by saliva and which can be stored at room temperature, the product being in solid form and containing less than 0.5% by weight of lactulose, based on the dry product, for direct...
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JPH09275923A |
To obtain a foamable oil-in-water type emulsion containing a sugar, capable of giving whipped creams improved in heat-resistant shape retainability and textures, such as meltability in mouths, and excellent in preservability at the ordin...
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JPH09275922A |
To obtain the subject emulsion moderated in the sweetness of a saccharide, free from a foreign taste, having a high grade and elegant sweetness, useful for the napper, topping and sandwiching of breads, cakes or desserts, and capable of ...
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JPH09271361A |
To obtain a SATSUMA-AGE (a fried fish ball)-like food material, containing an animal and a vegetable proteins and excellent in taste and flavor by mixing and stirring a ground fish meat, etc., of a fish, then forming the resultant fish m...
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JPH09248127A |
To obtain a bean milk enabling the production of good bean curd excellent in elasticity and flavor and fine in texture by specifying conditions for heating a bean suspension. This method for producing a bean milk comprises heating a bean...
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JP2652757B2 |
PURPOSE:To obtain a soybean fermentation product free from the characteristics astringent taste, bean smell, green grass smell, etc., of soybeans and good in flavor by adding fumaric acid or its salt to soybeans and subsequently subjecti...
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JPH09224567A |
To obtain soymilk which is high in concentration, rich in flavor and body, and low in viscosity. Soybeans which have swelled by absorbing water are ground while hot water of 50-100°C is added. 'GO' after the grinding is separated into s...
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JPH09205999A |
To keep the flavor characteristic to a food by reducing an aldehyde to an alcohol by an enzyme reaction so as to lower a medium chain aldehyde causing bad smell included in the food. A medium chain aldehyde in the food (appropriately, a ...
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JP2637270B2 |
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JPH09201165A |
To obtain a mousse-like soybean paste dessert wrapping a sauce in the interior having soft texture free from a smell of soybean milk, useful as a health food, etc., by blending a mixture of a paste and a seasoning agent with soybean milk...
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JP2636765B2 |
PURPOSE: To obtain the subject food, having a light flavor, good in meltability in the mouth and oxidation stability, accompanied with a cold feeling and useful for chocolates, ice creams, margarines, shortenings, etc., by using oil and ...
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