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Patent Searching and Data


Matches 751 - 800 out of 1,298

Document Document Title
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...  
JPH08322495A
PURPOSE: To provide a structure for a cooling chamber without requiring labors due to merely the insertion of a pack and all into the cooling chamber, hardly being influenced by a temperature change due to slight contact of a fresh cream...  
JP2559867B2  
JPH08317775A
PURPOSE: To obtain various aqueous or emulsion-type foods and beverages useful for reducing cholesterol and/or neutral lipids in blood by including a specific water soluble lignan glucoside. CONSTITUTION: 1. These foods and beverages are...  
JPH08266225A
PURPOSE: To obtain new sugar cream high in taste manifestation efficiency based on the gustatory ingredients therein, mixedly having favorable tongue touch involved in unconventional fine solid particles uniformly dispersed throughout, w...  
JPH08256683A
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...  
JPH08256717A
PURPOSE: To obtain the subject emulsion, containing oils and fats having a specific solid fat content(SFC) and further a specified amount or more of a nonfat solid matter, having high emulsification stability and improved in whipping pro...  
JPH08233422A
PURPOSE: To forcedly cool various kinds of foods or beverages efficiently in a short period of time, and in addition uniformly as the whole. CONSTITUTION: The body surface and bottom surface of an internal tank 16 to store a food/beverag...  
JPH08205770A
PURPOSE: To obtain cream having excellent flavor and stable physical properties by adding a milk component to raw cream at a specific temperature. CONSTITUTION: Milk component such as butter, cheese, condensed whey, an ice cream, condens...  
JPH08205780A
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...  
JPH08205769A
To provide milk enriched or supplemented by GLA and/or DGLA for replenishing nutrition and preventing or curing disease. GLA and/or DGLA of 100 mg to 30 g, preferably 150 mg to 5 g, very preferably 200 mg to 2 g is contained per 100 ml m...  
JPH08187192A
PURPOSE: To quickly pass cream such as custard cream or the like through a mesh filter by providing a mesh filter on the lower end opening part of a cylinder, and installing a piston in the cylinder. CONSTITUTION: A colander 3 is provide...  
JPH08505774A
(57) Whole milk is divided into high fat cream and skim milk in a summary centrifuge. Composition of both these ingredients is maintained uniformly. In order to manufacture standardization cream and standardization milk, skim milk is mix...  
JPH08154599A
PURPOSE: To obtain a paste having a smooth texture and giving an emulsion food low in calorie and excellent in flavor and texture. CONSTITUTION: This paste for foods contains 2-8wt.% of furcellaran and a calcium or calcium salt in an amo...  
JPH08154612A
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,...  
JPH08126470A
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...  
JPH08116872A
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...  
JPH08116902A
PURPOSE: To obtain fats and oils for whip cream with a low oil content, having high emulsion stability during low-temperature transportation, providing a whip cream having an any slight sense like creamy foam after whipping and a high re...  
JP2516500B2
PURPOSE: To obtain whipped frozen cream having excellent quality by adding a water soluble dietary fiber and saccharide when whipping oil-in-water type emulsified oil and fat are whipped. CONSTITUTION: When whipping oil-in-water type emu...  
JP2510918B2
PURPOSE: To obtain the subject composition having excellent preservability, stability, taste and flavor, distributable at ordinary temperature without causing the separation of fat and useful for coffee, etc., by adding diacetyltartaric ...  
JP2509403B2
PURPOSE: To provide a premix useful for ice cream and the like which maintains stable volume at the storage temp. in a refrigerator and in an economically advantageous freezer and shows excellent storage stability and contains an emulsif...  
JPH08502888A
(57) It is a manufacturing process of the fat diet article by which the summary fall was carried out, and the method of using the amylose starch which deteriorated, was hydrolyzed, and was heat-treated and crushed is offered. After preci...  
JPH0817656B2  
JPH0815416B2  
JPH0838048A
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...  
JPH0833456A
PURPOSE: To provide cream which contains live lactic acid bacteria in concentration as high as yoghurt and guarantees the survivability of lactic acid bacteria at a room temperature for a long time. CONSTITUTION: Concerning the cream whi...  
JPH089525B2  
JPH0823879A
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 ...  
JPH08500490A
(57) The production method of the low-fat-diet article using a summary fragmentation starch hydrolytic product is offered. A granular starch hydrolytic product or a 脱分枝 amylopectin starch sediment is fragmented in order to form a u...  
JPH082282B2  
JPH07114640B2  
JPH07110203B2  
JPH07108201B2  
JPH07298839A
PURPOSE: To provide a food heatable by an electronic range, capable of being cooked by an electronic range and a method for improvement of its mouth feeling. CONSTITUTION: (1) A method for improving the mouth feeling of a food heatable b...  
JPH0789872B2  
JPH0789864B2  
JPH07250649A
PURPOSE: To reduce the calorific fat content of oil and fat contained food such as mayonnaise by adding a specified acidic starchy fermented composition. CONSTITUTION: The slurry of starch such as rice powder, wheat flour, oats flour or ...  
JPH0779639B2  

Matches 751 - 800 out of 1,298