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JP59224654 |
PURPOSE: To obtain the titled cream having excellent palatability because of its fine texture and high over-run, and having high preservability, by mixing custard cream continuously and quickly with whipped cream in closed state. CONSTIT...
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JP59224652 |
PURPOSE: To obtain the titled composition having excellent taste and flavor and preservable stably for a long period, by homogenizing an edible oil or fat with lecithin, solidified milk, etc. to obtain an O/W-type emulsion, wherein an in...
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JP59192044 |
PURPOSE: A pump for discharge is set to the outlet of the rotary type whipping agitator to control the throughput and keep the input pressure constant whereby the whipped cream of uniform quality is continuously obtained. CONSTITUTION: C...
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JP59109154 |
PURPOSE: To prepare a mousse base having excellent freeze-resistance and useful as a raw material for the ready preparation of Western fish dish such as mousse, terrine, pate, etc., from ground meat, meat refuse, etc. of fish or shellfis...
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JP59091840 |
PURPOSE: To obtain desired whipped cream having excellent whipping property even from the intermediate part of a pipe line for the transfer of incompletely whipped cream, by passing the cream through a column filled with a filler and pla...
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JP59051748 |
PURPOSE: To prepare a food containing uniformly distributed fine bubbles, in high efficiency, by blowing a gas continuously into a continuously flowing liquid food raw material through a porous material having minute pore size, thereby d...
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JP59051739 |
PURPOSE: To prepare the titled product having excellent preservability, beatability, etc., by using a milk fat composed of butter and cream and conditioned to exhibit a specific solid fat index, as a base, and adding a defatted milk soli...
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JP59045845 |
PURPOSE: To shorten the time to achieve the proper whipped state, and to obtain a whipped food having excellent properties, by irradiating the whipping mixture with ultrasonic radiation before or during the whipping of the homogenized mi...
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JP59011177 |
PURPOSE: To provide a novel lactobacillus having the function to reduce the toxic substances in the intestines at a considerably high rate, giving little influences to the bacterial lawn in the intestines, and extremely useful for the co...
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JP58216658 |
PURPOSE: Mechanical actions are applied to a cream for whipping to break fat balls in the cream to effect demulsification and fine particles of gas are admixed to the resultant cream to prepare the whipping cream. CONSTITUTION: Shear or ...
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JP58111639 |
PURPOSE: To prepare acidic sour whipping cream having excellent frothability and shape retainability, by compounding a polyglycerine organic acid ester, a diglyceride of monobasic organic acid and polybasic organic acid, an oil or fat, a...
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JP58098039 |
PURPOSE: To increase the flavor of cream or cream powder, by adding the enzyme liquid obtained by the cultivation of hygienically harmless fat-decomposing bacteria belonging to Gram-negative bacilli, to the cream, etc. CONSTITUTION: Hygi...
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JP58013347 |
PURPOSE: To carry out the accurate end point control, by opening the motor circuit of a whipper when the sum of the preobtained set value and the initial electric current value of the whipper obtained in each processing is made equal to ...
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JP57186436 |
PURPOSE: To prepare a sour cream having improved flavor and sense of eating, by homogenizing a cream with pectin, a sucrose ester of a fatty acid and a sour agent. CONSTITUTION: A fresh cream, vegetable cream or a mixture thereof with 18...
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JP57163449 |
PURPOSE: To prepare a paste food having unique taste, by mixing a paste (e.g. butter, cream, bean jam, etc.) with powdery SAKE (Japanese wine). CONSTITUTION: Pastry food such as butter, cream, bean paste, etc. is kneaded, and mixed with ...
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JP57153729 |
PURPOSE: To prepare whipped cream efficiently and sanitarily by a method wherein a high pressure gas is supplied into a pressure container to raise the pressure therein and a raw cream stock liquid is extracted from said container. CONST...
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JP57132851 |
PURPOSE: To prepare a food free from separation or elution of oil and fat, by adding specific amounts of cyclodextrin, thickener, and water-soluble protein. CONSTITUTION: The emulsifying agent is prepared by compounding 10pts.wt. of cycl...
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JP57122747 |
PURPOSE: To supply high quality whipped cream continuously through a transfer pipe to the cream applicator at the end of the transfer pipe, by transferring incompletely whipped cream through the transfer pipe under controlled temperature...
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JP57065151 |
PURPOSE: To obtain a food like cream cheese with keeping flow properties of the whole process, by adding a specific amount of Ca salt per 1g casein to a preliminarily emulsified solution before homogenizing, using glucono delta lactone i...
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JP57043639 |
PURPOSE: Milk or raw cream is combined with β-cyclodextrin, made uniform and aged at low temperature to produce a cream-like dairy product with high preservability and good texture. CONSTITUTION: Milk or raw cream is combined with β-cy...
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JP57007237 |
PURPOSE: To manufacture stable whip continuously with a high efficiency by arranging disks with a large number of small holes at fixed intervals crossing to the axis of the cylinder of a dispersing mixer for continuous foaming inside of ...
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JP56164756 |
PURPOSE: To obtain the titled cream, readily meltable in the mouth, and having a unique sense of eating and appararance, by foaming a water-in-oil emulsion and an oil-in water emulsion as raw materials under pressure and cooling. CONSTIT...
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JP56144051 |
PURPOSE: To prepare a milk cream having improved stability in the acidic region and about the neutral region, by subjecting the milk cream to the treatment to break the stable emulsified system of milk fat thereof, adding an emulsifying ...
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JP56140856 |
PURPOSE: Cheese useful as a soft food for old man or for preventing diseases of adult people, containing linoleic acid and vegetable protein, obtained by adding soybean milk to defatted milk or defatted powdered milk, followed by subject...
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JP56140866 |
PURPOSE: To obtain the titled powder having improved foaming and shape retaining property even in an acidic region, by dissolving a water-soluble casein and a glucide in water or cow's milk, emulsifying a fat or oil and acetylated monogl...
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JP56140855 |
PURPOSE: To obtain cream for preparing cakes and breads soft and plesant to the palate, having mild taste, by adding a living yeast fungus to a raw material solution for cream for preparing cakes and breads, fermenting the solution, heat...
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JP56045155 |
PURPOSE: To prevent the smell of mutton tallow of its own, to improve flavor, and to obtain emulsified mutton-tallow useful as an oil-in-water type emulsified food or a food raw material, by blending mutton-tallow with liquid oil to give...
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JP56021552 |
PURPOSE: To obtain the titled composition useful as whip cream for coffee, having improved taste, stably emulsifying properties, and vibration resistance, by adding cyclodextrin, an emulsifying agent, and phosphoric acid to an oil-in-wat...
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JP56021553 |
PURPOSE: To obtain the titled emulsified fat useful as an instant outomatic whipper having improved shape retention of artificial flowers, taste, etc., capable of whipping with ease, by emulsifying fats and oils nonfat emulsified solid m...
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JP56018541 |
PURPOSE: To enable homogeneous dissolution of an emulsifier in a specific oils and fats mixture composed of laurin-based oils and fats and non-laurin-based oils and fats, by adding specific amounts of lecithin, a fatty acid monosorbitan ...
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JP56008646 |
PURPOSE: To prepare the titled food product having durability and stabled quality, especially garnish by blending and emulsifying liquefied raw materials heated at high temperatures in a colloid mill with cooling. CONSTITUTION: Raw cream...
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JP55165751 |
PURPOSE: A creamy composition having improved operating efficiency in foaming and shape retention after the foaming with a very slight incrase in viscosity during distribution, storage and use, and comprising a specific emulsifier in a s...
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JP55037119 |
PURPOSE: To prepare Irish-type instant creaming powder which gives a uniform and stable foamed layer without stirring only by adding to coffee, by the specific treatment and granulation of fortified milk. CONSTITUTION: Fortified milk (40...
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JP55015723 |
PURPOSE: A small amount of an organic acid is added to fresh cream, thus producing whipped cream with increased stability, especially freezing stability. CONSTITUTION: After fresh cream is combined with a small amout of an organic acid, ...
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JP55015722 |
PURPOSE: A mixture of fresh cream and a stabilizer is heat treated for a short time, then cooled and stored, thus producing whipped cream with increased stability, especially freezing stability. CONSTITUTION: A mixture of fresh cream and...
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