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Patent Searching and Data


Matches 651 - 700 out of 1,281

Document Document Title
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...  
JPH1132676A
To obtain the subject composition favorably meltable in the mouth, excellent in temperature resistance, smooth in texture, and useful as e.g. cream to be filled or sandwiched in confectionery, by aggregating and integrating oil-and-fat m...  
JP2848849B2  
JP2844376B2  
JP2841084B2  
JP2587780Y2  
JPH10327790A
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...  
JPH10512144A
(-- 57) summary -- the new food which contains the dairy products which contained 5% of fat, and at least 0.1% of gelatin preferably at least 3%.  
JPH10295267A
To surely cool the periphery of the ejection pipe for whipped cream. Fresh cream is housed inside a cold insulation container 11 along with a pack, sucked together with air and then, whipped while being ejected through the ejection pipe ...  
JPH10295306A
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...  
JPH10295268A
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...  
JPH10295307A
To obtain a cream powder mix for millefeuille slight in change of viscosity with the laspe of time. This cream powder mix for millefeuille is obtained by blending saccharides, milk solid, powdered fat, powdered yolk, starch and emulsifie...  
JPH10295266A
To prevent unwanted bacteria from intruding accompanying the intake of air. By sucking up fresh cream X by a gear pump 4 and whipping it while mixing the air adjusted to an appropriate amount by an air amount adjuster 35 from the air sup...  

Matches 651 - 700 out of 1,281