Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 251 - 300 out of 1,291

Document Document Title
JP6247257B2  
JPWO2016136808A1
The subject of the present invention is providing the powder oil-and-fats constituent for cream for having good mouth-melt and sufficient shape retaining property, and manufacturing appearance, texture, and savory cream. The present inve...  
JPWO2016129569A1
A subject of the present invention is providing a manufacturing method of fresh cream which can make a diameter of an average fat globule larger than a diameter of an average fat globule of old fresh cream, or can be made small, maintain...  
JP6228789B2  
JP2017197486A
[Subject] Even if you take in every day, let it be a subject to provide medical supplies, food and drinks, and feed to which the amount of gene expression of interferon lambda is made to increase out of a safe thing. [Means for Solution]...  
JP2017176066A
[Subject] It sets to milk content food and drinks, without carrying out variety addition of an antioxidant like decreasing the quantity of milk fat as materials, and adding vegetable oil and fat, and tocopherol and ascorbic acid, without...  
JP2017529073A
The present invention mixes the cocoa biomass which is a method for preparing the cocoa biomass which has the adjusted fat phase, and has fat phase 1 with vegetable fat which has fat phase 2, and is it, Fat phase 3 is formed into this co...  
JP2017528160A
Without causing damage or deterioration for a milk-derived output especially sensitive to such heat treatment for those characteristic chemical * physical characteristics, it freezes and the present invention relates to the method of mak...  
JP2017163953A
[Subject] only a milk-derived ingredient is used for the invention in this application -- freeze tolerance, whip nature after freeze defrosting processing, and warming after freeze defrosting processing -- let it be a subject to provide ...  
JP2017163952A
[Subject] The invention in this application offers a subject milk fat cream which combines freeze tolerance and whip nature after freeze defrosting processing, and its manufacturing method. [Means for Solution] A manufacturing method of ...  
JP2017158512A
[Subject] A subject of the present invention has rich flavor, and it is providing cream which cannot return easily liquefied. [Means for Solution] A manufacturing method of a foamable underwater oil type emulsification constituent concer...  
JPWO2016080420A1
It is easy to seal with opening, any number of times, it is hard to leak during storage and easy to deal with it, and a use and dosage are controlled according to an actual user's object, and it is easy to pour out, and provides the liqu...  
JPWO2016080419A1
Any number of times, it is easy to seal with opening, and it is hard to leak during storage and easy to deal with it, The liquefied emulsification thing products which filled up with the liquefied emulsification thing concerned the enclo...  
JPWO2016039343A1
The object of the present invention is to provide an underwater oil type emulsification thing in which water-repelling at the time of thawing at high temperature in comparison was controlled and which can be frozen. A fat content is high...  
JP6162439B2  
JPWO2016038979A1
A method of manufacturing efficiently cream sauce which has the original Quoc taste and good heating flavor of milk is provided. Cream sauce is manufactured with a manufacturing method provided with a step which prepares materials liquid...  
JPWO2016035693A1
In the source of fat separated from milk, at least one of three or less HLB sucrose stearic acid ester, three or less HLB sucrose pulmitic acid ester, and the three or less-HLB sucrose behenic acid ester is added, and an oil phase is pre...  
JP2017514457A
In the present invention, the plant containing the HPPD enzyme and they which show perfect tolerance to HPPD inhibitor of a class several minutes is indicated. It has only the affinity which did not have the affinity to HPPD inhibitor or...  
JPWO2016002920A1
The cream manufactured with oxidization of the nutritional information which arises with heat-treatment, denaturation, degradation, etc. the manufacturing method of the cream which can control degradation and loss of flavor especially, a...  
JP2017512468A
The present invention relates to the new method for manufacturing the aggregate which consists of at least one sort of milk protein and at least one sort of vegetable protein in various food matrices or food constituents. The present inv...  
JP2017512053A
The present invention is provided with the following. This method provides porous drink powder about how to prepare effervescent drink powder. In gas content atmosphere, porous drink powder is heated to a temperature lower than the glass...  
JPWO2015152262A1
A processed liquid containing separation cream separated from milk is set to germicidal treatment and a method of carrying out uniformity processing and manufacturing cream, A sterilization process of heating a processed liquid, and the ...  
JPWO2015133590A1
It acts on the side chain amide machine of the asparagine Remaining machine in protein directly, and provides the new protein Evacuation amide enzyme which has the operation which separates a side chain carboxyl group and ammonia, the mi...  
JP6106695B2  
JP6100498B2  
JPWO2015022961A1
The undiluted solution stability of the underwater oil type emulsified oil fat constituent mixed with whipped cream is maintained highly, and the whipped compound cream which whips the undiluted solution after mixture and has the outstan...  
JP2016518830A5  
JP6067318B2  
JP6062645B2  
JPWO2014098034A1
[Problem (s) to be Solved] In the present invention, even if it uses degreasing concentrated milk and powdered skim milk, thick fresh cream of milk flavor in which a salty taste is not emphasized, and a manufacturing method for the same ...  
JP6060075B2  
JP6052810B2  
JP2016202151A
To provide a richness enhancing material capable of enhancing quite naturally richness, especially richness of milk flavor, with a small additional amount, without damaging basic flavor of food and drink.A richness enhancing material con...  
JP2016189722A
To provide a whipping cream granular freezing method capable of acquiring frozen whipping cream which can be subdivided when freezing and thawing the whipping cream, and capable of performing freezing treatment and thaw treatment.There i...  
JP6022174B2  
JP2016178883A
[Subject] A Mouth etc. injury is good and be hard to produce Modry and Interference , even if you are a case where it freezes for a long period of time, be hard to produce a crack, and provide whipped cream without aggravation of mouth-m...  
JP2016158611A
[Subject] A foaming oil-and-fats manufacture device which can mass-produce foaming oil and fats, such as quality whipped cream, without using a food additive, and a manufacturing method for the same are provided. [Means for Solution] A f...  
JP2016523958A
Beta casein contains at least 75% of the weight of beta casein A2 [including offer for consumption of the constituent containing the beta casein by an animal, or the consumption to the animal of a constituent / prevention of the conditio...  
JP5965863B2  
JP5955030B2  
JP2016119884A
To provide a method for producing a cream-like product using a raw material which contains an emulsified composition containing milk fat and nonfat milk solid.A method for producing a cream-like product includes: a step of preparing a cr...  
JP5946662B2  
JP2016518830A
It is the liquid food containing the core granulation covered with at least one layer containing starch system polymer, and the above-mentioned granulation contains heat resistance and damp-proof probiotics bacteria. The manufacture proc...  
JP5934697B2  
JP2016096790A
[Subject] Offer of noodles-like gel-like foodstuffs in which texture has been improved by a texture improvement agent for noodles-like gel-like foodstuffs which do not contain flour substantially, and it. [Means for Solution] A texture i...  
JP2016096791A
[Subject] Noodles-like gel-like foodstuffs containing a noodle line adhesion prevention agent for noodles-like gel-like foodstuffs and it which control adhesion of a noodle line of noodles-like gel-like foodstuffs are provided. [Means fo...  
JP2016093184A
To provide an oil-in-water type emulsification compound mixture capable of freezing and having suppressed syneresis during being thawed.There are provided an oil-in-water type emulsification compound mixture by mixing a foamed first oil-...  
JP2016077211A
[Subject] The new art as for which giving flavors, such as a feeling of milk and a thick feeling, etc. is made to compound cream or pure Ueabura cream is provided. [Means for Solution] Edible cream obtaining by adding and mixing degreasi...  
JP2016067310A
[Subject] Provide a method of predicting flavor of fresh cream manufactured using two or more kinds of fresh milk, and sweet butter, etc. [Means for Solution] L of two or more kinds of fresh milk which is how to predict flavor of fresh c...  
JP5910062B2  

Matches 251 - 300 out of 1,291