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Patent Searching and Data


Matches 601 - 650 out of 1,309

Document Document Title
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...  
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...  

Matches 601 - 650 out of 1,309