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Matches 551 - 600 out of 1,275

Document Document Title
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 ...  
JP2002171903A
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 presenc...  
JP3310320B2
PURPOSE: To produce an artificial fat compsn. usable in place of all or part of fat and/or oil used in a food. CONSTITUTION: This artificial fat compsn. contains practical parts of carbohydrate gel particles of elongated irregular shape ...  
JP2002514395A
(57) Summary book invention is turned to the product which contains such a ヒドロ colloid composite in use of a ヒドロ colloid composite useful as the thickening agent and/or stabilizer in food, especially cultivation dairy product...  
JP3299068B2
PURPOSE: To provide the subject new culture base containing milk as a nitrogen source and a carbon source, calcium carbonate as an agent for suppressing the depression of pH and a soluble Mg salt as an agent for promoting the proliferati...  
JP2002101837A
To produce a whipped cream having the foaming power equal to or higher than that of a conventional whipped cream by reducing the amount of an emulsifying agent comprising an unsaturated fatty acid having a bad flavor or without using the...  
JP2002101818A
To obtain a new food and beverage containing a milk constitutent, having a controlled deterioration occurring during heat sterilization or in preservation at a high temperature.This milk fat-containing food and beverage containing a milk...  
JP2002080384A
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 an...  
JP2002507997A
(57) How to increase or promote absorption of a mineral from summary food. 経腸 medication of the nutritional information thing containing a lactobacillus bacillus is carried out at a mammal. The physiological lack based on low mineral...  
JP2002505093A
(57) Summary book invention relates to the uniform suspension which contains at least one sort of hydrophobic substances and/or the substance in which the melting point is higher than about 130 °C, and a thickening agent among a water m...  
JP3274646B2
To inexpensively obtain an emulsifying agent derived from a natural substance with high safety by olysed a method wherein a protein or a protein- contg. Substance is enzyme with a proteolytic enzyme and the emulsifying compsn. is prepd. ...  
JP3272511B2
PURPOSE: To obtain a fresh cream emulsion excellent in acid resistance and heat resistance and capable of producing can coffee drink having fresh cream taste. CONSTITUTION: This fresh cream emulsion is produced by blending fresh cream wi...  
JP3267903B2
To provide an oil-in-water type emulsion giving excellent texture such as a fresh cream and a juicy palatability, and excellent in cream properties even without using a stabilizer such as a phosphate or a citrate. This oil-in-water type ...  
JP3262318B2
To provide a simple method for producing a three-layer food having good taste and texture and clear boundary. A jelly solution having pH 2.5-3.5 is emulsified by using a polyglycerol fatty acid ester having ≥10 HLB as an emulsifier and...  
JP2001342489A
To provide an agent and a method for suppressing the deterioration of taste and flavor capable of significantly suppressing the deterioration of taste and flavor especially caused by the irradiation with fluorescent lamp.Rosmarinic acid ...  
JP3258634B2
To obtain a fresh cream emulsion not impairing flavor of fresh cream even in the case of heat sterilization treatment such as retort treatment, having excellent heat stability not causing unfavorable phenomena such as feathering, oil off...  

Matches 551 - 600 out of 1,275