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JP2011092156 |
To provide a soybean milk whippy ice cream mix which keeps smell unique to soybeans suppressed, and is capable of prevailing more widely than by a conventional manner.This whippy ice cream mix containing soybeans as main components is ch...
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JP2011087599 |
To provide a new use of a sucralose-containing composition as a sweet composition having excellent sweetness quality based on the characteristics of sucralose, a food composition having masked offensive smell/offensive taste, a functiona...
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JP2011083276 |
To provide a method of reducing the purine content of an edible material and an edible material obtained from the method.The method of reducing the purine content of an edible material includes: treating the edible material having a firs...
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JP2011067102 |
To provide soybean processed food having excellent flavor even if using raw soybean whole grains without using soybean powder, and to provide a method for producing the food.This method for producing the soybean processed food includes f...
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JP2011041584 |
To inhibit increase of ice crystal size as a result of dynamic process such as a recrystallizing which is a habit of ice crystals in storage of frozen food products.A frozen composition comprising hydrophobin is provided. Also provided i...
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JP2011041583 |
To solve problems of a stabilizer used in the concerned technical field comprising poor function to inhibit roughening of microstructure of bubbles, i.e. increase in bubble size by reactions such as disproportionation and uniting, althou...
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JP2011041512 |
To provide an emulsified composition containing modified gum arabic such as emulsified perfume, emulsified pigment, emulsified food or powdery perfume which has excellent emulsifying properties and emulsion stability, produced by using m...
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JP2011019437 |
To provide a soybean milk-containing beverage having favorable flavor and inhibited in occurrence of precipitation.The soybean milk-containing beverage having favorable flavor and inhibited from occurrence of precipitation contains 0.03-...
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JP2011004626 |
To provide an apparatus for producing soybean milk into which swollen soybeans prepared by soaking soybeans in water to be swollen are charged from a hopper without preheating the soybeans or using chemicals, so as to produce soybean mil...
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JP2010273634 |
To provide an oils and fats composition for cream, having body and a creamy feeling, having a good melt in mouth feeling, also having refreshing after eat feeling, and excellent in heat shock resistance and freezing resistance of not dam...
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JP2010268781 |
To provide a technique for efficiently and continuously producing powder soymilk excellent in solubility at low cost without spoiling flavor.This technique for producing the powder soymilk includes adding to soymilk, a prescribed amount ...
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JP2010239933 |
To provide an acid-resistant and heat-resistant improver for cream solving the following problem: emulsion breakage and/or coagulation of protein falling in cream are caused and curd is generated to cause separation and precipitation whe...
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JP2010233577 |
To provide a new method for producing food and drink containing 1,4-dihydroxy-2-naphthoic acid (DHNA) which is excellent in safety and usable without spoiling flavor.The method for producing food and drink containing DHNA comprises at le...
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JP2010227102 |
To provide sweetening compositions having excellent sweetness qualities, food compositions with a masked unpleasant smell and unpleasant taste, performance food compositions (viscous food compositions, gel food compositions, emulsified f...
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JP2010187592 |
To provide a method for improving taste in a processed food containing milks, specifically: to provide the method for improving the taste so as to afford both characteristics of body taste and sharpness in creams: to provide the method f...
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JP2010178745 |
To provide a production method of arachidonic acid containing oils substantially free of eicosapentaenoic acid, and to provide compositions containing oils comprising high concentration arachidonic acid in triglyceride form.Mortierella a...
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JP2010110326 |
To provide a foaming ingredient for use in foamers and creamers, and to provide uses thereof.The foaming ingredient consists essentially of one or more proteins and optionally one or more plasticizers and forms the wall of vacuoles that ...
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JP2010075083 |
To provide a sterilized concentrated milk-like composition causing no coagulation or scorch when subjected to sterilization such as HTST sterilization or UHT sterilization (ultra high temperature instantaneous sterilization), having favo...
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JP2010075183 |
To provide consumables containing chlorogenic acid promoted by a concentration sufficient to cover over or modify one or a plurality of ingredients causing offtaste in the consumables, and offtaste.Chlorogenic acid is provided as an extr...
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JP2010042021 |
To provide compositions containing sucralose which is a high intense sweetener, and to provide uses of the compositions to various foods.Based on the characteristics of sucralose, there are provided: sweetening compositions having excell...
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JP2010022223 |
To provide stable acidic protein food product having a pH area equal to or higher than the vicinity of an isoelectric point of protein, prevented from defects such as aggregation, precipitation and layer separation of protein grains.The ...
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JP2010011781 |
To provide a dextrin-containing processed food composition having a variety of properties.The dextrin-containing processed food composition is prepared by using dextrin having the following properties (a) to (d): (a) having the blue valu...
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JP2010004857 |
To provide a tablet-like food containing much soymilk powder with a high nutritive value, free from oozing out oil when molding, causing no capping, and having necessary hardness as a product.A method for producing the tablet-like food i...
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JP2010004809 |
To provide a low-viscous acidic soymilk beverage which is obtained by adding an acidic material to soymilk to acidify the soymilk, has a viscosity of not more than 200 mPa s, and hardly causes a change in the viscosity even after long st...
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JP2010004741 |
To provide an oil-and-fat composition for liquid cream having a low content of trans fatty acid, and suitable particularly for liquid cream used for canned coffee.The oil-and-fat composition for liquid cream contains 5-30 mass% of oil an...
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JP2009291136 |
To provide a whitener for food and drink, preservable for a long period at a normal temperature without performing ultrahigh temperature short time sterilization using an LL sterilization method, and without giving aseptic packaging.This...
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JP2009278994 |
To provide a food which suitably supply ubiquinol indispensable to the living body but is liable to be decreased and fall short of the requirements, through ingestion in the same ways as the ordinary foods in daily living.Provided are a ...
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JP2009278969 |
To provide a compound cream having almost all required characteristics required for a whipped cream, and obtained by improving the change with time (returning, shape-keeping properties and syneresis) especially when foamed, and freezing ...
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JP2009280580 |
To provide a product of a modified metal ion compound improved in industrially undesirable properties inherent in metal compounds, such as deliquescence, reducing ability, oxidizing ability, and poor solubility in water, a method for pro...
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JP2009278896 |
To provide a cow milk-like powdery oil and fat free from causing browning by Maillard reaction even if applying heat treatment at high temperature such as retort heat treatment, excellent in dispersibility in food such as white sauce, cr...
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JP2009273412 |
To provide tasty and digestible red-colored functional soymilk yoghurt produced by subjecting black soybeans to yeast treatment to be fermentated to produce vegetable soymilk yoghurt, excellent in prevention and suppression of lifestyle ...
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JP2009268455 |
To provide a healthy yogurt of bean curd including soybean milk, usable habitually and readily by persons always making an effort for healthy beauty or development of physical strength, growing persons in the growth phase, and persons ha...
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JP2009261395 |
To provide a powdered soluble foaming agent ingredient for producing enhanced foam in foodstuffs and beverages.The ingredient includes a matrix containing a carbohydrate, a protein and a gas entrapped under pressure, and is obtained by p...
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JP2009247331 |
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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JP2009232762 |
To provide a gelling agent for soy milk, capable of easily and excellently gelling a soy milk of a relatively low calcium concentration while allowing a certain range of a calcium concentration and a concentration of the other ingredient...
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JP2009232754 |
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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JP2009232749 |
To provide soy milk whose unfavorable flavor is masked while retaining a body derived from soy milk and which gives no feeling of unnatural sweet taste; to provide food and drink using the soy milk; and to provide a soy milk sweet-tastin...
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JP2009227635 |
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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JP2009183301 |
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 to provide its production met...
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JP2009159819 |
To provide an alginic acid-containing acidic milk beverage, suppressed in coagulation/precipitation of milk components and having favorable appearance and palate feeling.The alginic acid-containing acidic milk beverage includes component...
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JP2009159911 |
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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JP2009153454 |
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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JP2009153491 |
To provide an oil and fat composition for liquid coffee whitener, made from oil and fat with less trans-acid content, and excellent in cream feeling at room temperature, dispersibility when adding to coffee, and emulsification stability ...
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JP2009149910 |
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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JP2009149697 |
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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JP2009082127 |
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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JP2009082126 |
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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JP2009072161 |
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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JP2009017874 |
To provide an oil-in-water type emulsified oil and fat composition having rich flavor (strong taste and strong smell), and fresh feeling, and to provide a new method for producing the composition.The method for producing the oil-in-water...
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JP2008289371 |
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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