| Document |
Document Title |
|
JP2015532612A |
An emulsifier comprising a certain amount of soybean whey protein is disclosed herein, and the soybean whey protein is isolated from the processing stream. Emulsifiers are particularly suitable for making food products.
|
|
JP2015165808A |
To provide means for improving the mental capacity not depending on the increase in blood glucose caused by ingestion of meal or snacks or a blood glucose response, and, in particular, means for maintaining or improving the mental capaci...
|
|
JP2015527076A |
The present disclosure provides a storage-stable dairy-based composition having a rich texture while also meeting the nutritional requirements of infants and infants, as well as methods for producing the same. Also provided is a method o...
|
|
JP5770716B2 |
A ruminant reduced-cholesterol dairy product is used as a medicament.
|
|
JP2015083003A |
To provide a burning inhibitor capable of suppressing burning of drink and food product to a plate-type sterilization machine which occurs when sterilization of the drink and food product is performed by the plate-type sterilization mach...
|
|
JP5709364B2 |
|
|
JP5676873B2 |
A shelf stable, high moisture hot-aerated dairy product is disclosed that comprises a mixture of about 10 to about 66% of a dairy component, about 20 to about 30% of a fat component, and about 0.5 to about 2.5% of a stabilizer system. Th...
|
|
JP2015505479A |
A dairy product fortified with dairy minerals and a method for making this dairy product are disclosed. Fortified dairy products show fortified fresh milky flavor notes. In one aspect, the fortified dairy product is concentrated whey. In...
|
|
JP5652732B2 |
|
|
JP2015500654A |
A liquid creamer and a method for producing the liquid creamer are provided. In a general embodiment, the present disclosure has a weight ratio of about 0.1% to 10% oil, about 0.1% to about 35% sugar, and kappa carrageenan: iota carragee...
|
|
JP5635288B2 |
|
|
JP5536657B2 |
Milk fat comprises less than 50 wt.% of saturated fatty acids of the total fatty acids. Independent claims are included for: (1) a process for obtaining milk fat, in which all or part of milk fat is subjected, comprising one or more frac...
|
|
JP2014068605A |
To provide a manufacturing method of a whip cream excellent in flavor and shape-retention ability.The manufacturing method of a whip cream includes blending a plurality of raw material creams having a different average fat globule diamet...
|
|
JP2014054207A |
To provide a production method of a cream having a burned butter flavor, while maintaining the flavor and properties intrinsic to cream.The method for producing a cream having a burned butter flavor includes the successive steps of: heat...
|
|
JP5453609B2 |
The present invention relates to a malleable protein matrix (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation ...
|
|
JP2014036644A |
To provide a method for beautiful decoration of dairy cream, although beautiful decoration of dairy cream clearly relies on special personal skills and knowledge, which was difficult for beginners.This invention produces a decoration cak...
|
|
JP5407362B2 |
|
|
JP5392629B2 |
|
|
JP2014501113A |
The present invention concerns the use of oil powder , oil flakes solid at room temperature or oil cream comprising at least 90 % weight % of oil as the inner core and a cross linked protein as the outer shell for the preparation of a do...
|
|
JP5358123B2 |
Provided is an edible composition comprising, based on the total weight of the composition, a) 0 to 50 % by weight of a dairy ingredient having a low mineral content in terms of an ash content of 5.5 % by weight or less, b) 0 to 25 % by ...
|
|
JP5317999B2 |
To provide butter creams having shape-retaining properties (hardness) satisfactory as butter cream even when using no partially hydrogenated oil, excellent in meltability and flavor, and having low trans fatty acid. The butter cream cont...
|
|
JP2013208064A |
To provide novel oil and fat for hard stock enabling reduction in the amount of saturated fatty acid in oily food.Oil and fat for hard stock enables reduction in the amount of saturated fatty acid in a finished product because use of oil...
|
|
JP5275992B2 |
The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.
|
|
JP2013150635A |
To provide an orally ingestible composition which can suppress the absorption of lipid to effectively reduce or suppress an increase of body weight, body fat, and/or a serum triglyceride level.In an orally ingestible composition, the mix...
|
|
JP2013150608A |
To provide a method for separating components from milk, and to provide compositions prepared from the separated components.Complete nutritional milk compositions, such as unflavored milks, flavored milks, ice creams, yogurts and milk po...
|
|
JP5249386B2 |
The present invention relates to a malleable protein matrix (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation ...
|
|
JP2013141423A |
To provide a method of producing foamable oil-in-water emulsion to be used in a topping, a filling or a nappe in confectionery or bakery, excellent in flavor superior to fresh cream, i.e., excellent in generating fragrance in a topping w...
|
|
JP5211098B2 |
The present invention provides a process for the manufacture of a multiple texture food product comprising the steps of (1) providing a dairy material, freezing the dairy material by cooling it to a temperature of -2°C or less, (3) aera...
|
|
JP5204715B2 |
|
|
JP5191669B2 |
Provided is a cream composition superior in handleability. The cream composition contains milk fat, a sugar, and water. The content of the milk fat is more than 5 mass % and 30 mass % or less. The content of the sugar is 40 to 65 mass %....
|
|
JP2013511965A |
Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration o...
|
|
JP2013509171A |
The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90: 10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. T...
|
|
JP5146894B1 |
In the present invention, a liquid cream is caused to include microbubbles by means of combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubb...
|
|
JP5140102B2 |
|
|
JP5128982B2 |
|
|
JP5120933B2 |
|
|
JP5103463B2 |
|
|
JP5079805B2 |
Dairy ingredient enriched in polar lipids, preferably in phospholipids and sphingolipids, containing >=10 wt.% of phospholipids, is claimed. Independent claims are included for: (1) a process for obtaining the dairy ingredient comprising...
|
|
JP2012217413A |
To provide a foamable milk composition which forms foam topping for food use, quickly preparing a non-fat milk-containing foam on demand, forming a topping on beverages, typically coffee, and food items.The foamable milk composition cons...
|
|
JP5042382B1 |
To provide a fresh creamy food which can be stored for a long time at room temperature and a method for producing the same. A method for producing a fresh cream-like food, which comprises adding 1 to 50% by mass of rice flour to fresh cr...
|
|
JP2012520079A |
Calcium-containing monatin compositions exhibit an enhanced sweetnessas compared to comparable compositions containing monatin in the absence of calcium. Due to the enhanced sweetness from monatin in combination with calcium, less monati...
|
|
JP4946777B2 |
To provide a custard cream producing method capable of industrially mass-producing custard cream which is excellent in flavor and palate feeling similar to a handmade product by a workman, is hygienic, lasts a long time, and is commercia...
|
|
JP4939534B2 |
Methods and systems to deliver foamed beverages from liquid concentrate(s) through a dispenser machine are presented. In an embodiment, the method and system for improving foam quality by generating foam with the desired texture, stabili...
|
|
JP4933580B2 |
|
|
JP2012085634A |
To provide easily producible custard cream containing fishery meat, suitable for mass-production and containing minced fishery meat having a low calorie content, and a custard-taste food containing fishery meat and produced by using the ...
|
|
JP4921464B2 |
Disclosed herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the ...
|
|
JP2012075434A |
To provide a device which is a bean jam machine which includes a projection part of a nozzle for continuously performing automatic shaping of flexible food materials such as candy, ice cream, and cheese into patterns such as animals, tre...
|
|
JP4906979B1 |
Provided are a method for producing frozen fresh cream to be whipped which can be frozen for storage, which is comparable to refrigerated fresh cream in properties of cream after thawed, and which is comparable to whipped cream prepared ...
|
|
JP4885227B2 |
Use as a salt enhancer and flavour of S- or O-carboxyalkylated amino acids and peptide compounds of formula I and consumables or flavour compositions comprising such compounds. Method of flavouring consumables, in particular of replacing...
|
|
JP4804284B2 |
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxyl acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment c...
|
