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Matches 251 - 300 out of 1,309

Document Document Title
JP6434770B2  
JP6430930B2  
JP6430931B2  
JP6427915B2  
JP6425338B2  
JPWO2017110770A1
An acid foamable underwater oil type emulsification thing which can control change of physical properties at the time during frozen storage of defrosting is provided. A foamable underwater oil type emulsification thing contains 50% of th...  
JP2018153126A
To provide a manufacturing method of food capable of mixing 2 food raw materials having fluidity at good efficiency.There is provided a manufacturing method of food selected from a group consisting of cheese, cheese food, cheese-like foo...  
JP2018143241A
To provide a fresh cream that has improved emulsion stability and resists softening after whipping, and a method for producing the same.The present invention provides a fresh cream in which fat globules have a median diameter of 2.0-3.0 ...  
JP2018143191A
To provide a bubble-containing oil and fat composition having good shape retainability and mouth meltability.There is provided a bubble-containing oil and fat composition comprising a powder oil and fat composition, wherein the powder oi...  
JPWO2017026481A1
The process into which the ratio of the amount of diacetyl (unit: ppm) of an organic acid content (unit: mM) hit inoculates the lactic-acid-bacteria starter containing the lactic acid bacteria being 0.2 or more in the process at which th...  
JP2018078849A
To provide a whey mineral composition with which saltiness and bitterness are not felt even if being largely added to a food or drink product and capable of imparting a well-balanced full-bodied natural milk flavor, and a method for impa...  
JP2018074980A
To provide a fresh cream having denseness, excellent stability against shearing, and excellent shape retention ability after whipping.A milk with a fat content of 3 to 4.5 mass% and a non-fat milk solid content of 8 to 10 mass% is separa...  
JP6318652B2  
JP6301252B2  
JPWO2016190340A1
Long-term preservation is possible for the present invention, and it makes it a subject to provide the freezing method of quality milk or dairy products at high freshness. The preservation space where the stored milk or dairy products is...  
JP2018038330A
To provide a cream used as a raw material for a whip cream having simultaneously improved characteristics such as taste, flavor, texture, shape retention property, and freezing/thawing tolerance; and to provide a whip cream obtained by f...  
JP2018033338A
To provide a low viscosity high fat base milk fat cream in which a characteristic change before and after freeze-thraw is reduced.Provided is a milk fat cream comprising: a fat source separated from a milk; a first component(s) consistin...  
JP2018019610A
To provide an oil-and-fat composition for producing a compound cream which has a natural milk flavor, has less odd taste derived from vegetable oil, is excellent in meltability, suppresses a hardness change after whipping and a change in...  
JP6263205B2  
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
To provide a medicine, eating/drinking product, and feed, which increase the gene expression level of interferon λ from among those that are safe even when ingested on a daily basis.According to the present invention, there is provided ...  
JP2017176066A
To provide a secular deterioration inhibitor, in a milk-containing food or drink, reducing secularly generating discomfort odor without damaging flavor, without using raw material requiring special treatment, and, as raw material, withou...  
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
To provide a milk fat cream that has freezing resistance, whipping properties after freezing and thawing, and heating resistance after freezing and thawing although it consists only of milk-derived components.An oil-in-water emulsion con...  
JP2017163952A
To provide a milk fat cream that has both freezing resistance and whipping properties after freezing and thawing, and a method for producing the same.A method for producing frozen milk fat cream has a homogenization step for making the m...  
JP2017158512A
To provide a cream having rich flavor and hardly restoring liquid.The manufacturing method of a foaming oil-in-water type emulsion composition has a preparation process and a mixing process. In the preparation process, homogenized fresh ...  
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  

Matches 251 - 300 out of 1,309