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Matches 651 - 700 out of 1,291

Document Document Title
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...  
JP3105636B2
PURPOSE: To obtain an oil-in-water type emulsion for a whipping cream, excellent in emulsification stability of the emulsion itself and whipping characteristics (foaming properties) and having most of good characteristics (shaping, whipp...  
JP3072148B2  
JP2000197469A
To obtain a functional food/drink having serum lipid-improving effect with low protein levels by mixing together respective cultured products prepared by separately culturing whey protein-contg. media with lactic acid bacteria belonging ...  
JP2000175621A
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...  
JP2000139344A
To obtain the subject emulsion having emulsion stability without generating flotation of a cream and capable of sterilizing and useful as an acidic drink, etc., by previously reacting a protein with thickened mucopolysaccharides for stab...  
JP2000136141A
To obtain an antibacterial agent highly safe because of being derived from natural products, not damaging quality of the foods, and especially useful as a food-preserving agent, by adding an extract from specific plants, such as Abelmosc...  
JP2000125761A
To prepare cream useful for a coating, pallet topping, topping, filling material or the like by including flour, a saccharide, a thickening polysaccharide, water and fresh cream. The objective cream is prepared by mixing (A) gelatinized ...  
JP2000106820A
To provide a system capable of eliminating a defect in which a nonuniform foamy layer is formed in a cream-containing coffee.A milk condensate or a coffee condensate is mixed with water by using a venturi chamber 76. The venturi chamber ...  
JP2000102346A
To provide creamlike food using soybean food material having good texture and shape retention even though the amount of yolk is reduced.In this creamlike food using soybean food material, grains of soybeans, a soybean food material, sepa...  
JP2000060426A
To enable the simple and quick specification of the mean bubble diameter for a whipped food by a new method of calculating the mean bubble diameter from a measured value of a bubble content of the whipped food and a measured value of a h...  
JP3027804B2
To obtain a cream for filling a cream puff for freezing without drying up and crisping the cream even by freezing the cream puff and then thawing the frozen cream puff. This cream for filling a cream puff for freezing is obtained by carr...  
JPH11318251A
To provide a whipping apparatus for a whipping cream capable of stirring the whipping cream and hot water placed in a cup and further finely whipping the cream. This whipping apparatus is equipped with a motor 1 and a coil unit 2 having ...  
JP2979258B2  
JP2971109B2  
JPH11289973A
To obtain a processed food capable of efficiently ingesting and absorbing without feeling bitterness, improved in palatability and useful for health, etc., by mixing dried powder, etc., of Curcumae rhizoma with drinking milk such as cow ...  
JP2957244B2  
JP2953091B2  
JPH11253099A
To make a rotation preventing plate for preventing the drag of a pouring out nozzle from simply slipping off for convenience of cleaning, etc. This machine for producing a whipped cream is obtained by fitting and installing a pouring out...  
JPH11253783A
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. ...  
JPH11253098A
To prevent an operating member from slipping off even when the pouring out of a whipped cream is suddenly stopped even in a machine for producing the whipped cream. This machine for producing a whipped cream is obtained by fitting and in...  
JPH11510365A
(57) Summary book invention has rotation ellipse-like form and the average particle size distribution of the range of about 0.1 to 4 microns substantially, . It is less than 2% of a total of particles which exceeds 5 microns in diameter,...  
JP2946622B2  
JPH11209403A
To increase a content of an indigestible component and a vegetable fiber by making an alcohol liquor contain a specific indigestible dextrin obtained by hydrolysis, with an α-amylase and a glucoamylase, of a roasted dextrin prepared by ...  
JP2918654B2  
JP2918641B2  
JPH11171101A
To prevent sterile air at a positive pressure from entering a bag to interfere with filling of contents when the bag is set on a clamp of a filling machine in aseptically filling an inner bag of a bag-in-box(BIB) or prevent a problem suc...  
JP2597003Y2  
JP2911196B2  
JP2904405B2  
JP2900954B2  
JP2899990B2  
JPH11146756A
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...  
JP2930535B2
PURPOSE: To obtain a low-mineral milk cream free from the increase of viscosity attributable to the coagulation of fat drops even after a long storage, having a high overrun and excellent texture after whipping in the case of whipped cre...  
JPH11103854A
To obtain a new strain (variant) having resistance to several kinds of phage, thus good in fermentation characteristics such as acid productivity and fermentation flavor productivity, free from any concern about phage contamination, easy...  
JP11098950A
To provide a spread having the same flavor and functions as those of butter, capable of being stored and distributed at the ordinary temperature, and good in spreadability, even just after a container is once opened, stored at a refriger...  
JPH1189531A
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 ...  
JP2874908B2  
JPH1165339A
To obtain a fixing member having high wear resistance, excellent durability and good release property for a toner even when the amt. of a release agent is decreased, by subjecting a fluorine-contg. elastomer to first crosslinking and the...  
JPH1156233A
To obtain the subject creamer for forming foams on a beverage prepared by adding hot water, by constituting a powdery creamer comprising a nonfat dairy solid content, a sweet whey, a lipid component and an aroma substance having a coffee...  
JPH1156283A
To obtain the subject composition that amplify the taste and body of raw cream, when it is added to raw cream, by specifying the rise of the melting point and admixing a specific amount of lauric oil to the oil and fat. (A) Lauric oil of...  
JPH1160458A
To obtain the subject cosmetic, capable of activating functions of skin without damaging the skin, assisting the regeneration of the skin and manifesting excellent effects even on reduction in fine wrinkles, dermal stains and skin roughe...  
JPH1148164A
To provide a drilling device wherein a drilling machine of rock drill or the like is held to a frame with drilling possible without depending on a scaffold, in this way, quickening of drilling work, reduction of labor and safety are ensu...  
JP11032687A
To obtain a cream for filling a cream puff for freezing without drying up and crisping the cream even by freezing the cream puff and then thawing the frozen cream puff. This cream for filling a cream puff for freezing is obtained by carr...  

Matches 651 - 700 out of 1,291