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Patent Searching and Data


Matches 801 - 850 out of 1,309

Document Document Title
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  
JPH0777543B2  
JPH07213245A
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...  
JPH07194309A
PURPOSE: To extremely easily provide a food having tasting characteristics, quality and preserving characteristics similar to mousse, which is provided through a conventional method by a skilled person, through a specified method with pu...  
JPH07194330A
PURPOSE: To provide a foamable oil drop-in-water type emulsified fat composition having the same or better mouth meltability, milk body taste and delicious taste as those of fresh cream by specifying the content and denaturation degree o...  
JPH07177857A
PURPOSE: To provide a method for producing an oil-in-water type emulsion capable of further enhancing the natural milky flavor, a rich taste, a thick feeling, etc., and providing a cream of a good flavor. CONSTITUTION: This method for pr...  
JPH07177858A
PURPOSE: To provide a method for producing an oil-in-water type emulsion capable of further enhancing the natural milky flavor, a rich taste, a thick feeling, etc., and usable as a whipped cream (whipping cream) or a foaming cream for an...  
JPH07170931A
PURPOSE: To provide a spoonable cream which is soured and does not contain an emulsifier but contains vegetable fat, protein and thickener compsn., which has specified properties and which shows desired yield stress when a thickener is c...  
JPH07147906A
PURPOSE: To obtain the subject composition stabilizing protein (including emulsion) in thinly cut meat, source, pizza dough, powder milk, mayonnaise, cream, and egg yellow, etc., including lysolecithin and specific saccharin polymer. CON...  
JPH0753083B2  
JPH0730083U
[Objects of the Invention] It excels in safety and stability and offers the hardness detecting device of the good whip foodstuffs of a response, and the continuation type manufacture device of the whip foodstuffs using the detecting devi...  
JPH0751044B2  
JPH0748987B2  
JPH0740882B2  
JPH0728672B2  
JPH0779699A
PURPOSE: To obtain a fresh cream emulsion excellent in acid resistance and heat resistance and capable of producing can coffee drink having fresh cream taste. CONSTITUTION: This fresh cream emulsion is produced by blending fresh cream wi...  
JPH0779725A
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 ...  
JPH0759532A
PURPOSE: To obtain the subject cream good in palate feeling, widely usable as a food in normal temperature distribution. CONSTITUTION: This cream is incorporated with high concentration of sugar to decrease its water activity and raise i...  
JPH0750991A
PURPOSE: To obtain an emulsifying agent capable of maintaining a shape before freezing, providing whip topping without causing change of overrun and hardness even by freezing and thawing, having excellent artificial flower formation and ...  
JPH0714318B2  
JPH0746965A
PURPOSE: To obtain the subject paste containing kappa carrageenan and potassium ion and having body feeling and smooth texture by specifying mesh passability in diluting with water. CONSTITUTION: This paste contains (A) 1.5-10wt.% of car...  
JPH0712291B2  
JPH0712286B2  
JPH0710342B2  
JPH0710343B2  
JPH0710341B2  
JPH078198B2  
JPH074332B2  
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...  
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...  
JPH06339349A
PURPOSE: To provide cream which can be spooned up and stabilized for a long time by containing an emulsifier, fat and suitable thickener. CONSTITUTION: This water phase non-dairy cream contains more than one kind of emulsifiers (A), fat ...  
JPH0697956B2  
JPH0646309Y2  
JPH06319450A
PURPOSE: To provide buttercream excellent in foamability, refreshing feel and palatability, useful as e.g. a finishing material for western style confectionery such as decoration cake, comprising a shortening, saccharides, sodium bicarbo...  
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...  
JPH0679537B2  
JPH06269256A
PURPOSE: To provide a creamy composition having excellent properties and resistant to the roughening of texture, the crack generation and the deterioration of taste and flavor even by thawing the composition frozen in whipped state or wh...  
JPH06507831A
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
JPH06507312A
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
JPH0659164B2  

Matches 801 - 850 out of 1,309