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Matches 451 - 500 out of 1,309

Document Document Title
JP2010516286A
Sterile underwater oil type emulsion containing one or more emulsifiers chosen from the group of an aqueous phase, one or more lipophilicity ingredients, and casein salt. [Chosen drawing] Nothing  
JP2010104366A
To provide a hot temperature-aerated dairy product containing about 10 to about 66% milk component, about 20 to about 30% fat component, and about 0.5 to about 2.5% stabilizer system, stable in storage, and having a high moisture content...  
JP2010099083A
To provide a foamability improver for foam-containing food with good texture and freezing resistance, a viscosity regulator for high viscosity food which maintains a special viscosity and good texture, and to provide an anti-bending agen...  
JP2010081840A
To provide a high-fat cream decreased in an oil and fat material such as milk fat, and excellent in emulsion stability.A method for producing an oil-in-water emulsified composition includes a process of heating and mixing an oil and fat ...  
JP4444804B2  
JP4429276B2  
JP2010041955A
To provide a jelly-like ice-cream soda drink using fat, especially whipped cream.The jelly-like ice-cream soda drink contains a monosaccharide-based carbohydrate, being 10% or greater in Brix degree as soluble solids. In the drink, the r...  
JP4409379B2  
JP2010502226A
The present invention is turned to food products which were processed by lactase and which do not contain lactose.  
JP2010502182A
The present invention provides a stabilization method of foodstuffs or a drink thing. A method of the present invention includes including a milk protein concentration thing by which 脱 calcium handling was carried out in foodstuffs or ...  
JP4397906B2  
JP4397170B2  
JP4392345B2  
JP4386380B1
[Subject] The jelly-like ice-cream soda drink using fat, especially whipped cream is provided. [Means for Solution] Non-fibrous carbohydrates which make one sugar the main ingredients are contained, the degree of Brix which is soluble so...  
JP2009543568A
It is the milk ingredient which strengthened polar lipid especially phospholipid, and スフィンゴ lipid, and the rate of phospholipid begins from many milk ingredients and sterilized cream from 10 % of the weight to the weight of the...  
JP4382053B2  
JP2009278969A
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 ...  
JP4375917B2  
JP2009539364A
The directions for tyrosinase for changing structure of dairy products manufactured from fat reduction milk are indicated. Method concerned may be applied to fresh milk or low-temperature pasteurization fat reduction milk, and is especia...  
JP2009254353A
To provide a fresh cream which has a rich flavor, improved storage stability-whip physical properties, and a long best-before date, and to provide a method for producing the same.The edible fresh cream comprises a mixture of two fresh cr...  
JP2009225766A
To provide edible cream having excellent cooking properties such as acid resisting properties, and good flavor, and being hardly free from feathering.The edible cream is obtained by mixing butter milk which has 4-10 mass% of phosphatide ...  
JP4334804B2  
JP2009195161A
To provide a water-in-oil cream having excellent flavor and melting feeling in the mouth like a raw cream, and suitable especially for filling cream for confectionery and bread production, and to provide a method for producing the water-...  
JP2009142248A
To provide a milk fat cream which has the original good flavor of milk, is a low fat type having a milk fat rate of 35%, and always stably gives a good whipping property.The milk fat cream always stably having a good whipping property an...  
JP4280194B2  
JP2009124999A
To provide whipped cream containing cellooligosaccharides, having low calorie and high stability, and excellent in shape retention, and to provide a food or a medicine composition mixed with the whipped cream.The whipped cream has low ca...  
JP4271872B2  
JP2009517034A
The present invention relates to a method of generally generating and using a milk constituent and them containing a high efficacy sweetener of noncalorie or low calorie content. Especially the present invention relates to a different mi...  
JP2009082038A
To provide a method for producing stable caramel powder having favorable flavor and free from blocking and/or caking: and to provide caramel powder obtained by the method.The method for producing caramel powder comprises: using saccharid...  
JP4249491B2  
JP2009512425A
The consumer goods or flavor constituent containing the use and this compound as the salty reinforcement agent and flavor of S* of formula I or O* カルボキシ alkylation amino acid, and a peptide compound. How to replace sodium from ...  
JP4243587B2  
JP4239390B2  
JP4236246B2  
JP4212862B2  
JP2008546884A
The present invention is set to remove cholesterol from food, and relates to the method of using beta* cyclodextrin (it is considered as beta*CD below) with adsorbent. How to add the beta*CD for the food which cholesterol contained, and ...  
JP2008543458A
The new method and system which supply the drink containing a bubble from a liquid concentrate with dispenser equipment are indicated. The method and system for improving the quality of a bubble by generating the bubble which has desired...  
JP4165762B2  
JP4147109B2  
JP4107380B2  
JP4107369B2  
JP2008131927A
To provide a cream composition having excellent handling properties.The cream composition comprises milk fat, sugar and water. The content of the milk fat is more than 5 mass% and 30 mass% or less. The content of sugar is 40-65 mass%. Th...  
JP2008118916A
To provide a dairy product treating method for treating an emulsion-containing liquid dairy product such as fresh cream, capable of freezing, preserving and thawing the liquid dairy product without spoiling quality, and consequently, sta...  
JP2008118982A
To provide a milk product resistant to a frozen storage for a long time and having a viscosity to allow the use in a drink dispenser.An emulsified composition containing a milk fat component, a milk protein component, a disaccharide alco...  
JP2008109940A
To provide a method for producing a creams which not only can have a refreshing flavor with reduced cooked smell caused by the deoxidation treatment, but also has intensive milk-feeling and high seasoning as a cream that the conventional...  
JP2008515455A
It is a production method of the dairy products which have the neutral fat of a low, and/or the polar lipid of a high level, and is related with the method by extracting using 近臨界 carbon dioxide or dimethyl ether. These products ma...  
JP4079440B2  
JP2008029274A
To provide a method for producing a soybean milk-flavor composition comprising an O/W-type emulsified composition containing a fat-free soybean solid, a fat-free milk solid and saccharides, having slight grassy smell and harsh taste pecu...  
JP4034821B2  
JP4011703B2  

Matches 451 - 500 out of 1,309