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Document Title |
JPS6261299B2 |
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JPS6260053B2 |
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JPS6260052B2 |
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JPS6258692B2 |
PURPOSE:To obtain the titled emulsified fat useful as an instant outomatic whipper having improved shape retention of artificial flowers, taste, etc., capable of whipping with ease, by emulsifying fats and oils nonfat emulsified solid ma...
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JPS6245589Y2 |
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JPS62220144A |
Demineralized and deacidified, bacteriologically soured milk products or concentrates thereof, such as cream, yoghurt, quark and cheese, and a process for producing said products which involves a demineralization/deacidification treatmen...
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JPS62195252A |
(57) [Abstract] Since this gazette is application data in front of an electronic application, the data of an abstract is not recorded.
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JPS62502194A |
(57) [Abstract] Since this gazette is application data in front of an electronic application, the data of an abstract is not recorded.
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JPS6236647B2 |
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JPS6236646B2 |
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JPS62175137A |
PURPOSE: A water-in-oil-in-water type conjugated emulsion usable as a raw material for foamable ice cream, etc., having stable emulsified state even after long-term preservation and heat resistance, showing a concentrated feeling in eati...
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JPS62175145A |
PURPOSE: To obtain the titled emulsified fat having mix stability, by blending water with a fatless solid material with a specific sucrose fatty acid ester and a glycerin fatty acid ester as an emulsifying agent and, further, edible fats...
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JPS62163657A |
PURPOSE: To obtain the titled cream having high preservability and excellent taste and flavor, by adding chocolate to a mixture of an oil or fat and an aqueous solution containing a sugar alcohol, etc., and having a specific sugariness a...
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JPS62163655A |
PURPOSE: To obtain the titled cream having improved preservability and free from coagulum, by treating cheese with an alkali metal compound, etc., and adding the treated cheese to an O/W-type emulsion derived from an oil or fat and an aq...
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JPS62148420A |
The invention relates to preparations, mainly confectionery preparations reducing the incidence of dental caries and to methods of preparing said preparations. The preparation contains a mixture of yeast and mono- and disacharides and po...
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JPS6225117Y2 |
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JPS6299985U |
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JPS6224476Y2 |
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JPS6227776B2 |
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JPS62130671A |
PURPOSE: The titled drink, obtained by adding gelan gum to a main material of an instant food solid drink and having improved affinity for cold water, dispersion suspendibility, quality without giving a pasty feeling in drinking and eati...
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JPS6218239Y2 |
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JPS6283855A |
PURPOSE: To obtain a highly foamed food having stable physical properties independent to the operations such as heating and freezing and the amount of fat, inorganic substance and water-soluble substance, by adding an undenaturated KONJA...
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JPS629803Y2 |
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JPS6233741U |
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JPS6144604Y2 |
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JPS6156971B2 |
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JPS61270510A |
@ A fitting for connecting elongate elements, such as tubing, comprises a body 1 and legs 2a and 2b which fit into tubes A and B. The legs 2a and 2b are provided with recesses 4 for receiving bonding inserts 5 which contain solder 6. The...
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JPS61257143A |
PURPOSE: A keepable food easily providing a viscous or pasty food having a taste of palatability only by addition of water or warm water, obtained by blending starch with a food such as instant coffee powder, etc., and processing the ble...
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JPS61231953A |
PURPOSE: To facilitate the taking of a pasty food such as butter, by wrapping the pasty food with an oblate coated on inner side with an edible oil or fat and inserting the wrapped food between slices of bread etc. CONSTITUTION: A pasty ...
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JPS6135005Y2 |
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JPS61219339A |
PURPOSE: To prepare the titled food having uniform and stable quality, easily, by mixing a water-containing food and/or its raw material with an enzymatically treated chocolate component and sterilizing the mixture by heating for a short...
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JPS61170339A |
PURPOSE: A specific ferment milk is added to shipping cream and/or custard cream and the whipped cream and the custard cream and mixed in a tightly closed mixer to give the titled cream with stabilized texture and foams. CONSTITUTION: A ...
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JPS61115088U |
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JPS61119158A |
PURPOSE: To produce an expanded food containing a fat component of cream, etc., and a separated soybean protein in large amounts, uniformly and stably, and having an absolutely unique form, by heating and forming a mixture of a fat compo...
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JPS61119157A |
PURPOSE: To produce an expanded food containing a fat component of cream, butter, etc., and a separated soybean protein in large amounts, uniformly and stably, and having an absolutely unique form, by kneading a mixture of a fat componen...
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JPS6122931B2 |
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JPS6122930B2 |
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JPS6122929B2 |
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JPS6121051B2 |
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JPS6115719Y2 |
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JPS6115741Y2 |
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JPS61500886A |
The invention relates to a whippable, non-homogenised cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled mo...
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JPS616787Y2 |
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JPS6155B2 |
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JPS6058939B2 |
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JPS6058940B2 |
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JPS60171188U |
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JPS60171189U |
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JPS60160174U |
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JPS60160175U |
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