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Patent Searching and Data


Matches 701 - 750 out of 1,285

Document Document Title
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...  
JPH10295346A
To provide a storing method of foods increasing the shelf life of foods, excellent in safety, capable of storing foods without giving undesirable effects on flavor, physical properties of foods, by adding a fatty acid mono-ester of polyg...  
JP2815117B2  
JP2815136B2  
JPH10262576A
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...  
JP2802945B2  
JP2802660B2  
JPH10248512A
To obtain a reforming agent capable of improving emulsification stability and heat resistance without degrading the over-run of whip cream. This reforming agent for whip cream contains acetylated sucrose fatty acid ester of 1.5 or 6 in t...  
JP2800050B2  
JPH10201442A
To provide a cream kind with excellent freeze resistance for not degrading quality at all even when freezing and defrosting are repeated, especially the cream kind having an excellent flavor for melting extremely well in the mouth with r...  
JP2777217B2  
JPH10179025A
To obtain powder useful for accelerating gustatory sensation, texture and promotion of intestinal bacteria, decreasing lipid and cholesterol and producing food, etc., having a food fiber effect by incorporating a prescribed amt. of spray...  
JP2763049B2  
JPH10127244A
To prepare the subject gel-like food, comprising a cream, a gelling agent and an emulsifying agent and preservable for a long period without causing browning or a browned malodor due to a retort treatment by reducing the content of a pro...  
JP2747974B2  
JPH1084869A
To attain the micronization and the uniform distribution of froth so as to obtain whipped cream by forcibly supplying material cream and gas to a whipping device where one disk is arranged at both sides so as to permit a flow-hole to exe...  
JPH10502678A
(57) -- summary book invention -- next definition: -- average DP of a natural many powder carbohydrate composition thing -- remarkable -- size -- average DP --not containing a low molecule monomer, a dimer, and an oligomer remarkably, an...  
JPH1066513A
To obtain a milk fat (cream)-containing ice cream excellent in texture and low in the digestive absorption rate of the milk fats (cream) by using food materials high in safety degrees as foods. This milk fat (cream)-containing ice cream ...  
JP2704004B2  
JP2739443B2
PURPOSE: To provide the subject apparatus capable of efficiently cooling various kinds of creamy food materials such as custard cream and butter cream in an entirely homogeneous state in a short time. CONSTITUTION: This apparatus is comp...  
JPH1014494A
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...  
JP2698912B2  
JPH104878A
To obtain the subject composition such as dry mixed instant hot cappuccino, etc., not requiring a gas mixing, by comprising dairy creamer and expandable components containing gluconic lactone, carbonates of alkali metal, etc. The composi...  
JPH09252723A
To produce a milk powder, freed of lactose, excellent in flavor, texture and palatability and useful for health, etc., without containing the lactose at all by emulsifying a specific fat and a specified protein in a specific proportion u...  
JP2689820B2
PURPOSE: To obtain the subject cream good for the health, etc., having excellent melt in the mouth, whipping properties, overrun, artificial flower property, shape retention, normal-temperature resistance, flavor and body by blending a s...  
JP2689816B2
PURPOSE: To provide the subject oil and fat exhibiting excellent bubbling property, over-run, shape-retainability, flower-forming property, normal temperature resistance, taste, flavor and meltability in the palate and consisting of an o...  
JPH09220065A
To obtain a pasty oil-in-water type oil and fat emulsion composition suitable as a topping and a filling for bun, cake, dessert, cooled food, prepared food, etc., and sandwich. This emulsion comprises oils and fats, an emulsifying agent ...  
JP2684971B2
PURPOSE: To obtain a cream containing good-flavored milk fat, excellent in emulsion stability by treating under heating, under specified conditions, a cream containing specified amounts of milk fat. CONSTITUTION: The objective cream can ...  
JP2638238B2  
JPH09187242A
To obtain an oil-in-water type emulsion composition composed of fat particles having a median particle diameter of not larger than a specified value, containing yolk, having improved stability in viscosity, simplified in workability in d...  
JP2628862B2  
JPH09172966A
To provide foamable oil-in-water type emulsified material capable of giving whipped cream hating fundamental properties necessary as whipped cream (whipping property, excellent flavor and palatability), especially fine texture of cream a...  
JP2623346B2  
JPH09163950A
To obtain a small lump-shaped cream substitute excellent in heat dissipation, preserving properties, softness and handling properties of particles and suitable for adding to a warm food by mixing a mixture of a creamy powder and a fat po...  
JPH09107885A
To provide a multilayered dessert having at least one heat-treated component containing mousse, cream, jelly and/or sauce, provide a process for producing the dessert and provide an apparatus therefor. The components of the multilayer de...  
JPH0998728A
To provide a method for producing an O/W-type emulsion food capable of securing preservability and completely free from incentive smell and sourness attributable to acetic acid by using vinegar or acetic acid and neutralizing it when the...  
JP2621008B2
PURPOSE: To provide non-lactic soured cream which shows satisfactory stability and satisfactory fluidized motion without containing either calcium carbonate or emulsifier. CONSTITUTION: This non-dairy soured cream which containing trigly...  
JP2590187B2  
JPH0956332A
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...  
JPH0956329A
To obtain an oil in water-type emulsion for a frozen whipped cream and the frozen whipped cream preserved as frozen in a whipped state, not showing the phenomena of the reduction in an overrun, of a settling or a reversion in its thawing...  
JPH0956331A
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...  
JPH0956330A
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...  
JP2609021B2
PURPOSE: To obtain a whipped food useful for ice cream and the like having excellent storage stability by mixing a nonfat-milk solid content, an emulsifier and a stabilizer containing microcrystalline cellulose and sodium CMC, then cooli...  
JPH0937715A
To obtain a foaming cream, capable of providing a whipped cream without causing the drying and hardening when refrigerated and the separation of water at a low saccharide content and excellent in operating efficiency by adding a specific...  
JPH0928303A
To obtain a wholly vegetable food product by gelatinizing a soybean milk mixture containing soybean milk and vegetable raw cream with a gelatination agent. A soybean milk mixture containing 50-75vol.% of soybean milk and 50-25vol.% of ve...  
JP2573576B2  
JPH099865A
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...  

Matches 701 - 750 out of 1,285