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Matches 501 - 550 out of 1,285

Document Document Title
JPWO2004062384A1
本発明は、比較的平易な方法により乳味・コ ク味と物性、口融けの良さと耐熱保形性・離 水耐性といった、相反する機能を両立させた 起泡性クリームを得ることを目的とする...  
JP2006121921A
To obtain an oil-in-water type emulsified oil and fat composition having the same or more excellent quality as or than that of ordinary foaming cream or reduced concentrated milk using a stabilizer, even without using any stabilizer such...  
JPWO2006038413A
It aims at texture improvement of foodstuffs which use eggs, such as confectionery relation, such as a pudding and custard cream, an omelet, a steamed egg custard, chawan-mushi, scrambled eggs, and carbonara sauce, or prevention from dis...  
JP3790588B2
To provide a multilayered dessert having at least one heat-treated component containing mousse, cream, jelly and/or sauce, provide a process for producing the dessert and provide an apparatus therefor. The components of the multilayer de...  
JP3784302B2
To provide an oil and fat composition hardly having restriction on an application range and having little oily feeling, good meltability in the mouth, and refrigerant without being seized by the melting point and the SFC of the oil and f...  
JP3780843B2
To provide a method for producing flavor oil having a scorched butter flavor, and to provide a food where the resultant flavor is used. This method for producing flavor oil is characterized by comprising heating oil and fat in the presen...  
JP2006507830A
The present invention relates to the thickening agent composite for food containing non-gelatinizing starch which the shape of fluid with preservation stability can individual divide. As for the present invention, [which can be used as t...  
JP3749594B2  
JP2006050923A
To provide cream improved in shape retainability after thawed important when freezing cream, matching health conscious or light conscious of consumers, and having slightly oily feeling and plain quality of taste.The cream improved in sha...  
JP2006034284A
To provide a void inhibitor for thermally gelled foods having good textures and capable of preventing the formation of voids therein, to provide a foamability-improving agent for foam-containing foods having good textures and good freezi...  
JP2006020526A
To provide a coffee flavor composition having excellent palatability and retainability, improving aroma and taste, having masking effect on odd smell and taste, stably acting and functioning on all area ranging from acidic one to basic o...  
JP2006500955A
The present invention is powdered and relates to the product made from milk of a liquid, and the Creamer composite made from non-milk. These Creamer composites can be prepared in both a concentration form and the form which can be used i...  
JP2005537798A
The cooking cream which also has good ホイッピング ability desirable useful to cooking was manufactured. This cream contains about 55 to 93% of the weight of water, about 5 to 45% of the weight of fat, about 1 to 10% of the weight ...  
JP2005536217A
How to manufacture dairy-products system food using an ingredient and an ingredient. This ingredient can contain compounds including a milk protein concentrate, fat content powder and others, a sweetener, a flavor agent, an antiseptic, s...  
JPWO2004004476A1
常温において流動性および曳糸性を有し、加 熱時の物性の変化がなく、また製造工程が複 雑でなく製造時間を短縮でき製造コストが低 い、乳風味が良好でアンモニア臭のない...  
JP3725289B2
To obtain a reforming agent capable of improving emulsification stability and heat resistance without degrading the over-run of whip cream. This reforming agent for whip cream contains acetylated sucrose fatty acid ester of 1.5 or 6 in t...  
JP2005525808A
The present invention relates to the acid butter-like underwater oil type emulsion of the lipophilic substance which can give the flavor characteristic of the composite added, and can improve, or can denature. By existence of the combina...  
JP2005198605A
To provide a method for treating a milk product enabling long-term preservation of the milk product by freezing, and sufficiently preventing occurrence of disadvantage caused by freezing, to provide the milk product treated by the treati...  
JP2005151925A
To obtain a daily usable low-calorie sweetener composition having excellent sweetness quality with touch of a material, and to provide food and drink containing the sweetener composition.The sweetener composition contains 0.01-0.43 pt.wt...  
JP2005517417A
The present invention is the method of manufacturing flavor reinforcement ester from monoglyceride, diglyceride, or triglyceride originating in dairy products. The method concerned is an ester exchange reaction under existence of the est...  
JP2005143372A
To provide a practical technique for controlling oxidation of a highly fat-containing oil-in-water type food such as whip cream.In heat-treating an oil-in-water type composition having 10-60% fat content so as to sterilize it, an inert g...  
JP2005512552A
Based on the mixture of alginic acid salt, pectic acid salt, or both, the present invention, It is related with the food or pet food which contains the gel capsule agent or tablet containing functional ingredients target-ized specificall...  
JP2005513076A
In relation to the malleable protein matrix (MPM), it is a reaction product of condensation of the protein after a fermenting method, and shows biological activity, and the present invention is suitable for taking in (or enclosure) of va...  
JP2005507028A
At least 90% of the weight of constituent fatty acid Pulmitic acid (C16: 0), Stearic acid (C18: 0), arachidic acid (C20: 0), behenic acid (C22: 0), It is an oleic acid (C18: 1) and linoleic acid (C18: 2), and the sum total content of ara...  
JP3626501B2  
JP3649988B2
To obtain a granular creamer capable of producing creamy foams having a semisolid texture. This granular creamer comprises a protein, a lipid and a carrier. In the protein a larger amount than 50 wt.% thereof is a partially denatured whe...  
JP2005046139A
To provide a dairy product having excellent milk flavor, smooth palate feeling and excellent melting feeling in the mouth even if decreasing quantity consumed of e.g. an emulsifier or unusing e.g. an emulsifier.The dairy product contains...  
JP3615151B2
Disclosed are a deterioration preventive agent for milk-containing foods containing as its active ingredient a coumarin analog represented by the general formula (1) below, a glycoside of that analog, or a plant extract containing the co...  
JP2005501522A
The production method of the cheese which adds ラクトビオン acid, or combines with a milk ingredient and ラクトビオン acid generates by in situ in a process, other dairy products, and the product obtained. Cheese can be used ...  
JP2005000078A
To provide an emulsifier composition for whip cream for improving overrun, creation properties and shape retainability of whipped cream, and to provide whip cream using the composition.The emulsifier composition contains essential compon...  
JP2004337084A
To provide a fat-reduced food or a nonfat food improved in flavor without damaging appearance.The fat-reduced food or the nonfat food is obtained by using a cyclodextrin forming a complex or no complex with spice so as to improve the fla...  
JP2004337166A
To provide a milk component-containing paste food such as ice cream having characteristics such as smooth melting feeling in the mouth even if the temperature of freezing or refrigerating changes and being preserved for a long period and...  
JP2004313056A
To provide whipped cream having stably foamed condition and suppressed in syneresis without spoiling flavor and palate feeling inherent in whipped cream.A foaming composition comprises cream or the like and a sugar alcohol composition. I...  
JP2004305021A
To provide a safe and efficient method for producing an enzyme-treated egg yolk by which excellent functionality is imparted.The egg yolk is produced by a treatment with an immobilized protease and a phospholipase or the immobilized phos...  
JP2004267166A
To provide a water-in-oil plastic emulsified oil and fat composition having excellent flavor and melting feeling in the mouth like raw cream and suitable especially for filling cream for making confectionery and bread, and to provide a m...  
JPWO2004062384A
An object of the present invention is to obtain the foamable cream which made the opposite function called milky taste and the Quoc taste, physical properties, and the merit of mouth melt, and heat-resistant firmness and water-repelling ...  
JP2004201655A
To provide an oil-in-water emulsified oil and fat composition comprising cream consisting mainly of milk solid, having excellent cream properties such as viscosity, whipping property or the like, rich in milky feeling and excellent in fl...  
JP2004201601A
To provide cream with no cooked smell, having flavor inherent in cream, and excellent in physical properties such as emulsion stability; and to provide a method for producing the cream.The method for producing cream comprises passing ine...  
JP3575794B2
To provide a deterioration preventing agent for milk-containing foods exhibiting excellent deterioration preventing effects on the milk-containing foods and gentle to the environment and humans. This deterioration preventing agent compri...  
JP2004520827A
To a biopolymer, water, and arbitration, nutritional information, spices, a fragrant substance, The ingredient of the addition chosen from the group which includes colorant, a structure agent and/or fibers, and those combination is inclu...  
JP2004520042A
The present invention is the dairy products containing 0*40% of fat, 5*23% of solid content non-fat, other ingredients, and water, It is related with the above dairy products which can be because it shakes, or can whip at room temperatur...  
JP2004180639A
To provide a food additive that can give foods the functions to suppress their shape deformation on heating and can improve their water retention.This heat-resistant shape retention agent is produced through a heating step and comprises ...  
JP2004518427A
Since it is the method of manufacturing the dairy products containing gelatin (2) and cream (3, 5), an ingredient is mixed and heated and a package is stuffed, Skim milk (1) is a method which it is mixed with gelatin within a mixing tank...  
JP2004518445A
It is cream, skim milk or water, and structure reversible dairy products that consist of a gelling agent, and the above-mentioned gelling agents are vegetable materials and dairy products which consist of vegetable ヒドロ colloid, for...  
JPWO2002057011A1
非還元性糖質の無水物を脱水剤とし、品質の 劣化を起こすことなく、含水物を脱水するこ とを課題とし、環状四糖を有効成分とする脱 水剤及び含水物に環状四糖を含有、接触...  
JP2004131524A
To provide a modifier for solid oil and fat exhibiting high crystallizing inhibitory effects even under conditions of a great temperature change over a long period.The modifier for the solid oil and fat comprises sucrose saturated fatty ...  
JP3548286B2
To obtain a wholly vegetable food product by gelatinizing a soybean milk mixture containing soybean milk and vegetable raw cream with a gelatination agent. A soybean milk mixture containing 50-75vol.% of soybean milk and 50-25vol.% of ve...  
JP2004121158A
To provide a method for keeping a stable emulsified state without causing solidification or unemulsification after passing through a delivery process in an oil-in-water type emulsion containing milk fat as a main ingredient of oil and fa...  
JP2004105017A
To provide a method for continuously producing whipped food enabling a rotary mixer to stably start up to the operating state from the stopped state, and suppressing occurrence of irregular products or blow off as soon as possible.The me...  
JP2004107535A
To provide an oil-in-water type emulsified oil and fat composition having good foaming ability, functional characteristics and heat shock resistance, and stable to changes in temperature during distribution or storage.The composition com...  

Matches 501 - 550 out of 1,285