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Matches 251 - 300 out of 1,274

Document Document Title
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
[Subject] Into which does not impair basic flavor of food and drinks in a little amount of addition -- substance -- substance of a taste, especially milk flavor -- substance which can strengthen a taste very automatically -- offer of a c...  
JP2016189722A
[Subject] Offer of a granular freeze method of whipped cream which can obtain frozen whipped cream which can be subdivided, and can be frozen or thawed while being able to perform freeze processing and defrosting processing easily in a s...  
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  
JP5907806B2  
JP2016510985A
The present invention relates to a new Lactobacillus stock and its use for saving foodstuffs, animal feed, a medicine constituent, and/or a cosmetic composition especially. [Chosen drawing] Nothing  
JP2016036273A
To provide a frozen liquid diary product capable of exhibiting the same quality as that of a liquid dairy product that has been cooled but not frozen even when freezing the liquid dairy product once and thereafter defrosting it, dispensi...  
JP5879997B2  
JP5877564B2  
JP2016028576A
To provide a method for separating components from milk, a device for separating milk into respective components, and a preparation prepared from the separated components.The production method of a dairy formulation comprises: (a) a step...  
JP5871759B2  
JP5864198B2  
JP5851153B2  
JP2015532612A
On these specifications, an emulsifier containing a fixed quantity of soybean whey protein is indicated, and soybean whey protein is isolated from a processing stream. Especially an emulsifier is suitable for manufacturing foodstuffs.  
JP2015188424A
To provide a whipped compound cream having heat-resistant shape retention, water separation resistance, a rich taste of thick milk, and a refreshing taste.An oil-in-water type emulsified fat composition containing substantially no molten...  
JP2015186490A
To produce a cream substitute suitable for cooking with heat.A cream substitute is produced by: combining a cheese curd of 55 wt.% or less of the total ingredients, a water source and hydrated gum such as locust bean gum and xanthan gum,...  
JP2015173622A
To provide an excellent freeze denaturation inhibitor capable of reducing the degradation of foods such as a custard pudding, an omelet, a crepe shell, an egg custard and a cream mainly composed of egg and milk to achieve a texture with ...  
JP2015165808A
To provide means for improving the mental capacity not depending on the increase in blood glucose caused by ingestion of meal or snacks or a blood glucose response, and, in particular, means for maintaining or improving the mental capaci...  
JP2015527076A
This indication provides the method for manufacturing the dairy-products base constituent with storage stability which has a thick texture, and it, also filling the nutrition amount required of a baby and infants. The method of thickenin...  
JP5770716B2  
JP2015139406A
To provide an oil-in-water type emulsion comprising fat, milk protein, an emulsifier, and water by a simple method, the emulsion having a good flavor with an excellent milk taste.A method for producing an oil-in-water type emulsion using...  
JP2015519042A
The present invention relates to the field of living thing control, and relates to 14676 shares of Lactobacillus パラカゼイ CHCC of accession number DSM25612 particularly. The antifungal composition in which the present invention co...  

Matches 251 - 300 out of 1,274