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JPH07108A |
PURPOSE: To obtain an oil-in-water type emulsion for preparing whip cream, having excellent characteristics to be provided as a material for preparing whip cream, especially having high emulsion stability in a state of emulsion. CONSTITU...
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JPH07107A |
PURPOSE: To obtain cream powder having good body and flavor of liquid fresh cream itself and excellent in keeping quality and to obtain a food and drink containing the cream powder and soluble powder. CONSTITUTION: This cream powder is o...
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JPH0697956B2 |
PURPOSE:To obtain a dehydrated food having high quality and capable of stably maintaining the quality over a long period, by adding crystalline alpha-maltose to a food, its raw material or intermediate and converting the maltose to hydra...
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JPH0646309Y2 |
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JPH06296470A |
PURPOSE: To produce a raw material for confectionery having excellent flavor, preservable in cold storage and at normal temperature, having high preservability, comprising cream, egg yolk and sucrose. CONSTITUTION: Egg yolk and sucrose a...
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JPH0679537B2 |
Spreads having a good microbiological stability and a fresh dairy taste are produced from dimineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk.
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JPH06507831A |
Foam comprising gas cells, dispersed in a continuous liquid medium having a stability in excess of 2 weeks, and a gas phase volume in excess of 0.0001, the cells of the foam having a D3,2 average diameter of less than 10 mu m.
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JPH06507312A |
(57) [Summary] Since this publication is application data before electronic filing, summary data is not recorded.
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JPH0659164B2 |
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JPH0648963B2 |
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JPH06178653A |
PURPOSE: To obtain a processed whipped cream enabling the appreciation of the taste of whipped cream and chilled granular dessert cake at the same time and preservable in frozen state by dispersing frozen solid granules in whipped cream ...
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JPH0621907Y2 |
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JPH0626512B2 |
The invention concerns with NDC-fatemulsions, that can be used with a propellant as a NDC-aerosol. The emulsions contain 15-38 wt% of a fat, 4-10 wt% skimmed milk powder, sugar, thickener, emulsifier and balanced water. The emulsion can ...
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JPH0698696A |
PURPOSE: To efficiently treat a food or its by-product so that the unfavorable flavor, color and odor are removed by bringing the food or its by-product into contact with an adsorbent resin. CONSTITUTION: A food or its by-product such as...
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JPH0618505B2 |
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JPH0616824B2 |
PURPOSE:To obtain the subject surfactant, the most suitable for whipping cream, etc., having strong frothing or whipping force, by treating a lactoprotein with a proteolytic enzyme, heating after attainment of the degree of hydrolysis of...
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JPH0654648A |
PURPOSE: To obtain an easily whippable low-fat cream resistant to collapse of shape by specifying the milk fat content and milk protein content. CONSTITUTION: The objective cream contains (A) 25-44wt.% (preferably 30-40wt.%) of milk fat ...
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JPH0611387B2 |
An emulsifier unit particularly for emulsifying steam and milk to prepare "cappuccino's" comprises a steam delivery conduit (2) in communication with a steam generator and opening into a suction chamber (20) into which a milk delivery co...
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JPH069477B2 |
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JPH0579374B2 |
PURPOSE:To stabilize the titled emulsion by containing casein, citric acid monoglyceride and/or lactic acid monoglyceride in the prescribed proportion. CONSTITUTION:The O/W type emulsion composition is obtained by containing <=0.3wt% cas...
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JPH05260912A |
PURPOSE: To obtain western-style SUSHI which has never existed by making a cake material into a desired soft laminar shape and usmng the cake maternal as an ingredient of SUCHI. CONSTITUTION: A solid or fluid food or drink or milk produc...
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JPH05506776A |
This invention provides the use as or for the preparation of a foodstuffs material of a granular starch hydrolysate which in aqueous dispersion is organoleptically fat-like, and which may be used as an at least partial substitute for fat...
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JPH05255404A |
PURPOSE:To provide the subject new substance containing dietary fibers, having a low calorie, minimized in the content of colored substances and in irritating smells, and useful for an intestinal disorder-preventing agent, etc., by subje...
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JPH05236878A |
PURPOSE: To obtain a filling for cakes, etc., having excellent texture and flavor, comprising whip cream and a gelatinous substance in a small lump state. CONSTITUTION: The objective filling comprising whip cream and a gelatinous substan...
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JPH05236873A |
PURPOSE: To produce the dairy product which is excellent in long-term storage stability and homogeneity and appropriately used for cream, etc., by sterilely adding a sterile acid agent to a specific sterilized neutral milk base. CONSTITU...
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JPH05219909A |
PURPOSE: To obtain a low fat non-milk cream contg. an aq. continuous emulsion consisting of an aq. phase contg. a thickener and a specified fat phase, not contg. an inorg. buffer, having a prescribed pH, capable of whipping in a prescrib...
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JPH05219885A |
PURPOSE: To provide the subject composition containing alcohol, water, fats, sugars and an emulsifier such as sucrose palmitate, excellent in emulsion stability and shelf life and useful for coffee, etc. CONSTITUTION: The objective compo...
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JPH05178902A |
PURPOSE:To obtain a difficultly digestible dextrin which has a difficultly digestible ingredient content of 75% or higher and a low coloring substance content and little gives off an irritating odor by hydrolyzing a roasted dextrin with ...
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JPH0544258B2 |
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JPH05168415A |
PURPOSE: To obtain a stabilizer compsn. contg. a mixture of sodium carboxymethylcellulose with microcrystalline cellulose, excellent in shelf life for a long period of time and useful for ice cream, etc. CONSTITUTION: This stabilizer com...
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JPH05132403A |
PURPOSE: To obtain an antimicrobial agent containing a salt of monoglyceride polybasic carboxylic acid ester as an active ingredient, reduced in irritation to skin, having good blending stability and excellent antimicrobial performance t...
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JPH05133943A |
PURPOSE: To stably measure overrun without obstructing the flow of gas- containing food in a feed pipe by measuring the attenuation of the sound from the sound source supported on the feed pipe. CONSTITUTION: An overrun measuring device ...
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JPH0521538B2 |
Artificial cream comprises a dispersion in an aqueous phase of edible fat, an emulsifier composition, and protein preferably buttermilk powder, wherein the fat meets specific solids content requirements for improving stability in use and...
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JPH0523119A |
PURPOSE: To obtain a powdery food useful for gelatinous food such as custard pudding, etc., having specific physical properties, smooth touch to the mouth, suppressed bitterness, preventing water release, having excellent functionality, ...
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JPH0523108A |
PURPOSE: To obtain a low-fat and low-calorie frothed frozen topping having a stable foam structure and texture. CONSTITUTION: The frozen topping contains 5 to 15wt.% fat, 2.5 to 7.0wt.% nonfat milk solid content, 0.03 to 0.15wt.% phospha...
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JPH0563A |
PURPOSE: To obtain a whipping creamy food capable of eliminating difficulties in possibility of freezing preservation after foaming of the whipping creamy food and deterioration in texture and tissue of the whipped cream after thawing. C...
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JPH051702B2 |
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JPH04132100U |
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JPH04346750A |
PURPOSE: To emulsify so as to be readily used for a processed food such as ice cream in excellent emulsion stability and safeness by blending a raw material to be emulsified with butter milk powder in the presence of water. CONSTITUTION:...
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JPH04325057A |
PURPOSE: To obtain a dessert product excellent in flavor, quality and storage property by mixing sugar and flavor component with a milk product containing protein and fat and then freezing the mixture in a freezer. CONSTITUTION: A milk p...
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JPH0471503B2 |
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JPH04304841A |
PURPOSE: To obtain the title cream capable of storing for a long period by packing cream obtained by emulsifying a water phase containing saccharide and controlled to definite pH and oil and fat into an oil-in-water type emulsion in the ...
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JPH0464660B2 |
PURPOSE:To obtain a soybean milk whipping cream, prepared by using soybean milk as a raw material, and having improved water retaining power after foaming and flowering, having individual stable properties and a light flavor. CONSTITUTIO...
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JPH04281745A |
PURPOSE: To stably produce the subject cream abundantly containing egg yolk, having respectively improved flavor and keeping quality and useful for mousse, etc., by mixing egg yolk preliminarily subjected to modification of its protein w...
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JPH04278079A |
PURPOSE: To provide the title strain and fermented food obtained using this strain. CONSTITUTION: The objective phage-resistant Streptococcus lactis subsp. diacetylactis and fermented foods such as fermented butter, lactic acid beverages...
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JPH0458943B2 |
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JPH0458302B2 |
A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0 DEG F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 7...
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JPH04248966A |
PURPOSE: To obtain a filler-contg. stable pasta product having resistance to a retorting process at a high temp. CONSTITUTION: A filler-contg. stable pasta product is packed and subjected to a retorting process. The filler contains 70-95...
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JPH04237457A |
PURPOSE: To obtain an emulsified oil and fat composition having excellent emulsion stability and palatability by quickly cooling an emulsified oil and fat composition with a heatexchanger under a condition to follow a specific cooling cu...
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JPH0452110B2 |
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