Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 901 - 950 out of 1,298

Document Document Title
JPH04248896A
PURPOSE: To provide a new method for suppressing the oxidation of oil and fat. CONSTITUTION: Oxidation of oil and fat can be effectively suppressed by adding a superoxide dismutase and casein sodium to the aqueous phase of an O/W-type em...  
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...  
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...  
JPH0452110B2  
JPH04229150A
PURPOSE: To provide a nondairy cream which can be whipped and has excellent characteristics and which requires within 6min whipping time. CONSTITUTION: This nondairy cream which can be whipped has 15 to 60wt.% fat content, and the fat co...  
JPH0434703Y2  
JPH04228046A
PURPOSE: To provide a nondairy cream fat emulsion used as an aerosol with a propellant, and to provide a conned nondairy cream fat emulsion. CONSTITUTION: This nondiary cream emulsion contains 15 to 38wt.% fat, 4 to 10wt.% skimmed milk p...  
JPH04218357A
PURPOSE: To eliminate the defects of dietary fiber and those of oil and fat substitute and to provide a non-calorific or low-calorific processed food rich in dietary fiber or a food raw material for the preparation of the processed food....  
JPH04211327A
PURPOSE: To obtain stable milk-free cream having a pleasant taste and low viscosity, not causing coagulation and useful for a coffee creamer, etc., by adding a specified amt. of an emulsifier to an emulsion consisting of one or more kind...  
JPH04211347A
PURPOSE: To provide a dehydrating method of a product essentially comprising fat. CONSTITUTION: A product essentially comprising fat is introduced in a sealed chamber for microwave processing and dehydrated. A substance which absorbs fat...  
JPH04210578A
PURPOSE: To obtain the title food with favorable fanciness without impairing its flavor, taste, mouth feeling etc., by replacing part or the whole of the fatty oil in a fatty oil-contg. food with polyfructan. CONSTITUTION: The objective ...  
JPH04187046A
PURPOSE: To suppress deterioration (whey off or separation of an aqueous phase) in quality of a cream during refrigeration and storing at ordinary temperature and enhance the keeping quality thereof by preparing the cream and then subjec...  
JPH04144660A
PURPOSE: To produce acidic whipped cream having proper overrun, excellent fineness, shape retention and thermostability by using both a polyglycerin fatty acid ester and chitosan. CONSTITUTION: In producing whipped cream having pH 3.5-5....  
JPH0428336B2  
JPH04135450A
PURPOSE: To modify whipping property of whip cream, shorten whip time and improve shape retaining property of the cream by treating the whip cream under high pressure not lower than a specific pressure before whipping the whip cream. CON...  
JPH0424025B2  
JPH04112747A
PURPOSE: To provide the subject composition containing a specified polyglycerin fatty acid ester, a decomposed starch, fats and oils and water, having a specified acidic pH, excellent in its emulsion state, free from emulsion breaking du...  
JPH04112746A
PURPOSE: To carry out the subject whitening of an oil in water emulsion product excellent in flavor, mouth feeling and touch and useful for diets, cosmetics, medicines, etc., by adding a preparation of a natural pigment, etc., to the oil...  
JPH0419849B2  
JPH0488944A
PURPOSE: To provide the title composition improved in the milky feeling inherent in cream and body feeling, containing a specified amount of diglyceride(s) in the oily phase and protein in the aqueous phase. CONSTITUTION: The objective c...  
JPH0471476A
PURPOSE: To obtain in high efficiency a food in a narrow linear or thin sheet form by delivering under suction a food material with the outside of the mouthpiece of the title equipment under vacuum. CONSTITUTION: The tip of a delivery se...  
JPH0471465A
PURPOSE: To obtain the title food having high preventing effects on dental carries and excellent safety, comprising an antibody containing specific bonding activity against dental caries-inducing bacteria. CONSTITUTION: An antigen substa...  
JPH0471462A
PURPOSE: To obtain the title can having excellent taste, flower forming property and shape retaining property and useful in decoration of cake by providing a pouring valve therein and stowing whipped cream and propellant containing nitro...  
JPH0458846A
PURPOSE: To obtain the subject product having a stable emulsion type in spite of a high water content and useful as a butter substitute without an emulsifier, etc., by adding a specific amount of a milk protein to a cream having a milk f...  
JPH0436147A
PURPOSE: To obtain the subject food having excellent taste and flavor and low calorific value by dispersing and emulsifying an edible oil and fat in an aqueous phase containing dissolved water-soluble polymeric substance and adding a pol...  
JPH043933B2  
JPH042303B2  
JPH0411835A
PURPOSE: To obtain the title food improving flavor and fragrance of cow's milk, soybean protein, etc., capable of maintaining a stable emulsified state in a wide pH range without damaging functions, by using a specific emulsifying agent....  
JPH04632B2  
JPH03297350A
PURPOSE: To prepare the subject cake having very delicious taste and meeting the taste of modern peoples by placing and integrating a rather hard cream layer containing brandy between a pair of rice crackers. CONSTITUTION: A rice cracker...  
JPH0380456B2  
JPH03280857A
PURPOSE: To obtain the subject food having excellent texture such as hardness, smoothness, melting in mouth and passing through throat, meltability, extensibility, spinnability and shape-keeping ability, etc., containing an aqueous pasty...  
JPH03280857K1  
JPH03117481U  
JPH0372266B2  
JPH03244348A
PURPOSE: To improve properties of foods and to enable adaptation of foods to a feed of animals by compounding a specified amt. of lysophospholipoprotein into foods such as sauce, bakery products, ice cream and dairy products. CONSTITUTIO...  
JPH03244345A
PURPOSE: To obtain whipping cream having proper structure, shape retention, excellent flavor and texture free from unpleasant small of characteristic whey protein, by adding a processed protein material as a fat substitute. CONSTITUTION:...  
JPH03240438A
PURPOSE: To obtain the subject cream having excellent whip characteristics by blending a mixed emulsifier comprising a mixture of transferred lecithin as a first emulsifier, glycerin fatty acid ester as a second emulsifier and polyglycer...  
JPH03232454A
PURPOSE: To provide a stable whipped cream containing an edible antioxidant and resistant to discoloration. CONSTITUTION: The objective whipped cream contains an edible antioxidant (preferably vitamin E or a sulfite). It is preferably pr...  
JPH0365134B2  
JPH03210147A
PURPOSE: To produce whipping cream powder having excellent whipping properties and shape retention, smooth texture after topping and good melt in the mouth by blending whipping cream powder with chitosan. CONSTITUTION: An oil phase part ...  
JPH03183444A
PURPOSE: To obtain the title composition having low calorie and equal to existing spread, containing a specific amount of a mixture of specific composition of protein water-dispersible macro colloid and fresh cream and having a total wat...  
JPH0335375Y2  
JPH03168056A
PURPOSE: To contrive to improve the moldability of the composition when foamed and reduce the calorie thereof by compounding a water-dispersible protein macrocolloid with a raw cream and/or a foamable oil or fat composition. CONSTITUTION...  
JPH0346098B2  
JPH03160958A
PURPOSE: To suppress deterioration such as putrefaction, fermentation, aggregation or separation of a casein-contining substance by blending the casein- containing substance with a stabilizer composed of the secondary phosphate, glycine ...  
JPH0339659B2  
JPH0338887B2  
JPH03130040A
PURPOSE: To improve the long period preservability of a whipped cream in a refrigerated state by adding a specific stabilizer, etc., to the whipped cream when an oil phase comprising a vegetable oil, etc., and a water phase are mixed wit...  
JPH03130039A
PURPOSE: To obtain a dairy product having a low sterol content by bringing an oil-in-water emulsion contg. dairy cream into contact with cyclodextrin and extracting a formed cyclodextrin-sterol clathrate complex compd. CONSTITUTION: Cycl...  

Matches 901 - 950 out of 1,298