Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 601 - 650 out of 1,285

Document Document Title
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...  
JP2001333720A
To provide whipped cream having high overrun, and also storable under refrigeration for a long period.This whipped cream is such as to make fat particles each having a particle diameter of ≥1 μm absent or make fat articles each having...  
JP3253011B2
To obtain a frothing O/W-type emulsion composition preservable for 4 days at 30°C after frothing and having good taste and flavor and provide its production process. This frothing O/W-type emulsion composition contains water, oil and fa...  
JP2001321073A
To provide a method for regulating the specific gravity of whipped food, wherein a whipped food or a whipped food material each having the same specific gravity can be prepared easily even though being produced through mass-production in...  
JP2001321074A
To obtain frozen whipped cream having excellent shape or form retention in making artificial flowers as well as being rich in flavor peculiar to milk fat, and capable of being stably produced, to provide a frozen whipped cream package bo...  
JP3251858B2
To obtain an acidic food or drink such as acidic mousse, good in the emulsion stability of a cream under acidic conditions, and difficult in the separation of oils and fats by using the oil-in-water type cream containing protein and pect...  
JP2001292716A
To provide whipped cream having high overrun and preservable under refrigeration for a long period. This whipped cream is so designed that ≥20 vol.% of the fat spherical particles therein have each a particle diameter of ≤0.4 μm.  
JP2001269114A
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 ...  
JP3230884B2
PURPOSE: To provide a creamy composition having excellent properties and resistant to the roughening of texture, the crack generation and the deterioration of taste and flavor even by thawing the composition frozen in whipped state or wh...  
JP2001514021A
(57) Are a production method of summary cream and by this method Milk derivative, The milk cream containing 8*30% of sugar, 10*60% of fermented milk product, 0*25% of sour cream, or 25*45% of fat substance, Preparing agitating the mixtur...  
JP3203339B2
PURPOSE: To obtain an acidic O/W-type emulsion composition having excellent storage stability and taste by extracting a cereal protein with an acidic aqueous solution having a pH of ≤6.0 or an alcoholic aqueous solution and adding the ...  
JP2001128616A
To obtain an emulsifier composition which can inhibit the deterioration of whip characteristics, such as the lowering in the overrun of a whip mix and the defect of the artificial flower formability of the whip mix, even when repeatedly ...  
JP3185084B2
PURPOSE: To obtain an acid resistant oil-in-water type emulsified oil and fat composition having excellent foaming and shape retaining properties not only in a neutral region but also in an acidic region where an acidic substance such as...  
JP3179244B2
PURPOSE: To provide buttercream excellent in foamability, refreshing feel and palatability, useful as e.g. a finishing material for western style confectionery such as decoration cake, comprising a shortening, saccharides, sodium bicarbo...  
JP2001095408A
To provide a controlling method for cream whipping that is automatically stopped at the optimum state according to the kinds of the creams and to the use. The objective controlling method for cream whipping comprises the step for measuri...  
JP2001069934A
To obtain a cream usable as a topping of the surface of a drink such that the cream is floated on the surface of the drink even if the drink is a hto drink or a cold drink. This cream contains a hydrocolloid gelling agent in a concentrat...  
JP2001069935A
To obtain an alcoholic cream capable of emphasizing the taste of a liqueur coffee, having characteristics of feeling in the mouth, and suitable for a drink or the like by including a prescribed amount of liquid gelling agent. This alcoho...  
JP2001061410A
To obtain a foamable oil-in-water type emulsion capable of maintaining excellent foamability and emulsion stability even by an ultra high temperature sterilization, having excellent long-term storage stability, useful for a whipped cream...  
JP3167470B2
PURPOSE: To obtain a stabilized milk beverage capable of preventing floating substances in an acidic milk beverage containing milk fats. CONSTITUTION: This acidic milk beverage is constructed of a monoglyceride ester of a fatty acid and ...  
JP3130147B2  
JP2001017079A
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 whey...  
JP3149811B2
To obtain the subject tasty cream with a creamy flavor, capable of providing a light palatability and reducing a pasty feeling derived from starch without damaging the original feeling inherent in custard cream, by blending custard cream...  
JP2000342212A
To obtain the subject cream hard to develop roughing, fissure and the like of its texture even if thawed after storage in a frozen condition, and to provide a method for producing such cream.This cream is obtained by whipping a cream fol...  
JP3135964B2
PURPOSE: To obtain the subject food and drink by simple operation in a short time from a fraction as a raw material, prepared by dissolving animal fats and oils in a mixed solvent system, feeding the solution to a chromatography separati...  
JP2000316470A
To obtain a condensed dry milk product which comprises milk particles, contains a prescribed amount of fats, has a prescribed density, a prescribed porosity and a prescribed condensation degree, can easily be reconstituted, does not coll...  
JP3111167B2  
JP3126050B2
PURPOSE: To provide cream which can be spooned up and stabilized for a long time by containing an emulsifier, fat and suitable thickener. CONSTITUTION: This water phase non-dairy cream contains more than one kind of emulsifiers (A), fat ...  
JP3119496B2
PURPOSE: To produce an oil-in-water emulsion and to obtain such an emulsion as shows the closest analogy with natural milk when the emulsion is used to produce milk product analogs by using standardized raw materials as many as possible....  
JP2000513211A
(57) Summary book invention is the equipment and the thing concerning cookware or a home instrument preferably which were suitable in order to manufacture creamy or foamy food. This equipment is equipped with the container for holding th...  
JP3118155B2
PURPOSE: To obtain the whipping cream composition comprising a specific protein, a specific emulsifier, specific edible fibers, etc., in a specified ratio, low in fat content, excellent in acid resistance, freezing resistance and flavor,...  
JP3117621B2
To provide an apparatus for regulating the an air flow rate of a machine for producing a whipped cream capable of regulating the air feed rate with a high accuracy and producing the whipped cream at a low cost. This apparatus for regulat...  
JP2000512850A
(57) The method and composite in production of a consumption article including food using the composite of the netted cellulose (RC) produced with summary bacteria are offered. It has the characteristic that food can be provided with des...  
JP3091286B2  
JP3112551B2
PURPOSE: To obtain the subject product composed of an oil and fat containing a specific triglyceride of mixed acids, an emulsifier and milk protein, excellent in emulsion stability, shaping property, shape holding ability and dewatering ...  
JP3112558B2
PURPOSE: To obtain an oil-in-water type emulsion for a whipping creamy having a strong milky feeling resembling the whipping cream prepared by using a fresh cream and having good palatability and flavor imparted from its mouth melting by...  
JP3112552B2
PURPOSE: To obtain the subject product composed of an oil and fat containing a specific triglyceride of mixed acids compounded with a specific flavor improving agent and excellent in emulsion stability, foamability, whip characteristics,...  
JP2000253814A
To produce a cream drink containing a substance exhibiting physiological function to human body and having stable physical properties by making the cream include a specific functional substance. The objective cream contains a functional ...  
JP3108610B2
To provide a whip cream producing machine capable of simply corresponding to any one of ordinary pouring and continuous pouring and carrying out stoppage of pouring in good response. A whip switch 23 is attached to a spray head 21 connec...  
JP3108612B2
To prevent residual liquid from attaching to excess parts in cleaning of pipe. The circumference of a part protruded from a cabinet 22 of a discharge pipe 18 is covered with a cover 23 and an opened plate 24 of an inserting hole 25 to wh...  
JP3108611B2
To enable pouring of high quality whip cream having uniform hardness. A pouring nozzle 27 is connected to the top of a discharge pipe for discharging produced whip cream. A valve port 33 of an opening and closing valve, a small sized par...  

Matches 601 - 650 out of 1,285