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Matches 551 - 600 out of 1,288

Document Document Title
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...  
JP3535113B2
To provide a food agitator capable of producing whipped cream with fine foams, a cup type automatic vending machine provided with the food agitator, a whipped cream making method using the food agitator and a coffee making method. This f...  
JP2004505644A
The present invention forms the homogenate or emulsion containing whey protein and cream, The method and composite for raising taking in of whey protein into dairy products including taking in the homogenate or emulsion into dairy produc...  
JP2004057146A
To provide a food additive composition extremely excellent in dispersibility in liquid and flavor, and giving a food composition excellent in preservation stability and flavor when being added to food.This food additive composition compr...  
JP3524489B2
To obtain a foamy oil-in-water type emulsion containing mulberry leaves having a flavor and a color of mulberry leaves. This foamy oil-in-water type emulsion is produced by adding a specific amount of fine powder of mulberry leaves and a...  
JP3492366B2  
JP2004500075A
the concentration which consists of cooking oil especially the unsaturated oil and the edible coagulant especially long chain fatty acid, and/or long chain fatty alcohol of a high rate for using it for manufacture of food, and medicine /...  
JP3499092B2
To provide foamable oil-in-water type emulsified material capable of giving whipped cream hating fundamental properties necessary as whipped cream (whipping property, excellent flavor and palatability), especially fine texture of cream a...  
JP3489418B2
To obtain the subject composition having excellent stable emulsion without using an emulsifying agent by including starch in a specific amount and a protein having a specific emulsifying activity index in a specific amount. This composit...  
JP2003299450A
To provide an oil-in-water emulsified fat having a fresh creamy fresh texture.The oil-in-water emulsified fat is obtained by including a milk raw material having ≥2 wt.% content of phosholipids in solids derived from milk in an amount ...  
JP2003528821A
(57) Although a summary carrier or a composite is a semisolid at the time of stillness, if shearing force is applied to it, the carrier or composite pharmacological or for the makeup for the topical application characterized by the flow ...  
JP2003210108A
To obtain seasoned oil having egg flavor, i.e., egg-flavored oil, excellent in heat stability and storage stability, by overcoming such a defect of egg that egg flavor turns to another unfavorable one after storage while eggs produce par...  
JP3453978B2
To obtain an oil-in-water type emulsion composition composed of fat particles having a median particle diameter of not larger than a specified value, containing yolk, having improved stability in viscosity, simplified in workability in d...  
JP2003180280A
To obtain whip cream which prevents water separation after preservation in cold storage and after freezing and thawing, prevents difficulty in shape retention and has excellent form retention in decoration.This whip cream contains pectin...  
JP2003153663A
To provide an emulsifying composition capable of offering frozen whipped cream having flavor, melting feeling in the mouth and moderate and excellent sweetness equivalent to normal whipped cream and lowering no overrun and property of ma...  
JP2003144074A
To provide a storage duration improver for food that inhibits the development and proliferation of microorganisms causing putrefaction and spoilage without damage to the flavor and taste of flour paste, custard cream, and whip cream.The ...  
JP2003144073A
To provide a storable duration improver for food that inhibits the development and proliferation of microorganisms causing putrefaction and spoilage without damage to the flavor and taste of flour paste, custard cream and whip cream.The ...  
JP2003144054A
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...  
JP3407059B2  
JP3428361B2
To obtain a castard cream premix which is flowing possible in normal temp. by previously mixing an egg and milk. The target premix is obtained by providing a process where the egg is previously mixed with mild and, preverably moreover, t...  
JP3426440B2
To produce a milk powder, freed of lactose, excellent in flavor, texture and palatability and useful for health, etc., without containing the lactose at all by emulsifying a specific fat and a specified protein in a specific proportion u...  
JP3420865B2
To obtain a foaming cream, capable of providing a whipped cream without causing the drying and hardening when refrigerated and the separation of water at a low saccharide content and excellent in operating efficiency by adding a specific...  
JP3418586B2
To provide a reconstituted cream defrosted from freezing, given by using frozen cream and/or frozen cream cheese as raw materials, having raw cream-like viscosity and whipping properties, and free from food additives. This reconstituted ...  
JP2003061583A
To make anyone simply and readily prepare a stable high-quality cheesecake by providing a cheese-containing custard cream product for cheese cake, which can keep stable qualities for a long period of time and is distributable on the mark...  
JP2003033135A
To provide creaming powder improved in a taste, used for an auto matic vending machine, through which a beverage having richness and no sloppi ness can be obtained even when dissolved in hot water, and to provide a type beverage for an a...  
JP3391101B2
PURPOSE: To obtain tasty cream having stabilized emulsion and good foaming properties by admixing an aqueous salt solution to raw cream under specific conditions. CONSTITUTION: Raw cream is kept at 15-45°C, and an aqueous solution of a ...  
JP3369281B2  
JP3390259B2
PURPOSE: To obtain foamable creaming powder useful for beverages such as coffee and tea, capable of simply forming fine foams when an acid agent and an alkali agent are added to creaming powder. CONSTITUTION: This foamable creaming powde...  
JP3362763B2  
JP3359793B2  
JP3356916B2  
JP2002334374A
To provide a food agitator capable of producing whipped cream with fine foams, a cup type automatic vending machine provided with the food agitator, a whipped cream making method using the food agitator and a coffee making method.This fo...  
JP2002538844A
(57) Summary book invention relates to the production method of the hot drink which has a topping of the foaming milk base. Frozen concentration is carried out, and the milk which carried out air ration is made together with a liquid, an...  
JP2002538796A
(57) Summary book invention relates to use of the cheese obtained by the method of the cheese manufacturing from cheese milk and the above-mentioned method as an ingredient of food which carried out enzyme processing. More nearly especia...  
JP2002320446A
To provide a method for producing an oil-in-water emulsified fat in which fat globules are sufficiently micronized without leaving coarse globules.This method for producing the oil-in-water emulsified fat is characterized by using a homo...  
JP2002535975A
(57) It is the method of manufacturing the particulates of the mixture of summary 1 sort, the phytosterol beyond it, フィトスタノール, or both, a) the thing; made to distribute or suspend the mixture of a phytosterol, フィト...  
JP2002306131A
To provide a food, beverage or feed rich in seaweed-derived physiologically functional ingredients, therefore useful for health enhancement.This food, beverage or feed is characterized by containing substance(s) selected from the group c...  
JP2002291407A
To provide a method for molding an emulsion-containing food product comprising contacting spray of the food product of a liquid state with a refrigerant, cooling the food product of a liquid state and quickly converting the food product ...  
JP3331567B2  
JP2002532108A
(57) It is a gelling composite containing summary アルジネート (A), hydrophile colloid (B), and the combination thing of ガラクト mannan (C), A: (B+C) The composite whose bulk density is about 0.1: 1 to about 1.5: 1 and whose b...  
JP2002272365A
To provide a fading and discoloration preventing agent exhibiting excellent deterioration preventing effects on milk-containing foods and gentle to the environment and humans.This deterioration preventing agent for the milk-containing fo...  
JP2002272366A
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 compris...  
JP2002253141A
To obtain a food improved in flavor and texture, and to provide a method for producing the food.The objective food/drink is obtained by adding thereto a partly phosphorylated oligosaccharide prepared from starch excluding potato starch o...  
JP2002528103A
(57) Capsule which is the multivalent ion and reactivity to which a summary capsule is characterized by having bigger fracture power than 0.5N, and consists of exterior covering containing at least one polymer for food which encloses dai...  
JP2002238476A
To prevent an interlayer color migration in various kinds of laminated foods without impairing flavor and palatability of food.This laminated food is obtained by laminating a plurality of water-type food layers having different colors. A...  
JP2002527045A
(57) Summary book invention relates to the food composite which may be overrun by the case and which makes the main ingredients the substance of 乳汁 origin of the form of an oil in water type emulsion. Fat is less than 50 % of the wei...  
JP2002191296A
To provide a method for controlling specific gravity of a whipped-food raw material by a simple method.This method for controlling the specific gravity of the whipped- food raw material is characterized by making a specific gravity when ...  

Matches 551 - 600 out of 1,288