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Patent Searching and Data


Matches 301 - 350 out of 1,111

Document Document Title
JP2008118916A
To provide a dairy product treating method for treating an emulsion-containing liquid dairy product such as fresh cream, capable of freezing, preserving and thawing the liquid dairy product without spoiling quality, and consequently, sta...  
JP2008118982A
To provide a milk product resistant to a frozen storage for a long time and having a viscosity to allow the use in a drink dispenser.An emulsified composition containing a milk fat component, a milk protein component, a disaccharide alco...  
JP2008515455A  
JP2008109940A
To provide a method for producing a creams which not only can have a refreshing flavor with reduced cooked smell caused by the deoxidation treatment, but also has intensive milk-feeling and high seasoning as a cream that the conventional...  
JP4079440B2  
JP2008029274A
To provide a method for producing a soybean milk-flavor composition comprising an O/W-type emulsified composition containing a fat-free soybean solid, a fat-free milk solid and saccharides, having slight grassy smell and harsh taste pecu...  
JP4034821B2  
JP4011117B2  
JP4011703B2  
JP2007259830A
To provide a method for producing raw cream suppressed in cream floating (creaming) and hardly causing feathering even if having ≥35 mass% and <40 mass% of milk fat, and to provide the raw cream having ≥35 mass% and <40 mass% of milk...  
JP2007259831A
To provide a method for producing raw cream suppressed in cream floating (creaming) even if having 40-46 mass% of milk fat, and to provide the raw cream having 40-46 mass% of milk fat. This method for producing the raw cream comprises a ...  
JP2007209243A
To provide butter cream smooth in the mouth, having uniqueness, novel function and good flavor and palate feeling, and obtained under relatively easy working conditions: and to provide a method for producing the butter cream. The new but...  
JP2007189950A
To provide whipped cream suppressed in syneresis, given luster, prevented from "drooping", and having favorable shape retention. The whipped cream stabilizer contains hydroxypropylcellulose, microcrystalline cellulose and carrageenan, an...  
JP2007520232A  
JP2007151480A
To provide a method for improving palate feeling of water-in-oil emulsified food product such as butter cream, fat spread, margarine or fresh chocolate excellent in emulsification stability, reduced in its oily feeling so as to have favo...  
JP3965731B2
To obtain the subject composition that amplify the taste and body of raw cream, when it is added to raw cream, by specifying the rise of the melting point and admixing a specific amount of lauric oil to the oil and fat. (A) Lauric oil of...  
JP2007514444A  
JP2007075124A
To provide a composition using starch for providing necessary gelling characteristics of a food product and intended for meeting needs of the composition.This hydrocolloid composition, particularly a starch composition, is useful as a vi...  
JP2007061100A
To provide a method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff containing egg or milk.The lipid acyltransferase is added to the foodstuff containing egg or milk. ...  
JP3920032B2
To prevent an interlayer color migration in various kinds of laminated foods without impairing flavor and palatability of food. This laminated food is obtained by laminating a plurality of water-type food layers having different colors. ...  
JP3912939B2
To obtain a foamable oil-in-water type emulsion capable of maintaining excellent foamability and emulsion stability even by an ultra high temperature sterilization, having excellent long-term storage stability, useful for a whipped cream...  
JP2007028939A
To provide an apparatus for producing whipped cream easily and safely treated even when dinitrogen monoxide gas is supplied using a large volume high-pressure gas container: and to provide a method for producing whipped cream comprising ...  
JP2006345776A
To provide a device and a method suitable for safely feeding nitrous oxide for foaming to a vessel for preparing a foaming cream material and adjusting a feeding amount of nitrous oxide for foaming.The feeding device 10 is used for feedi...  
JP3895438B2
To provide a spread having the same flavor and functions as those of butter, capable of being stored and distributed at the ordinary temperature, and good in spreadability, even just after a container is once opened, stored at a refriger...  
JP2006325426A
To provide a method for producing cream having good emulsification stability improving emulsification stability of fresh cream without using a stabilization additive such as an emulsifying agent and requiring any specific device/equipmen...  
JP2006304782A
To provide a method for producing an oil-in-water emulsifion containing micelle-like protein and having a median diameter of oil drop of 0.3-5.0 μm to have excellent preservation stability, without using a salt, which melts proteins, su...  
JP2006304773A
To provide a method for freeze-drying confectionery enabling long storage of confectionery while inhibiting shape distortion of the confectionery.The method for freeze-drying confectionery comprises conducting primary sublimation where t...  
JP2006296374A
To provide a safe food material having low fat and raw cream-like taste and to provide a method for producing the food material.This method for producing the food material comprises warming raw milk to 60°C, separating and removing milk...  
JP3853570B2
To obtain frozen whipped cream having excellent shape or form retention in making artificial flowers as well as being rich in flavor peculiar to milk fat, and capable of being stably produced, to provide a frozen whipped cream package bo...  
JP2006149229A
To provide aerosol whipped cream excellent in formative properties and shape-retaining properties.The aerosol whipped cream comprises oil and fat having ≤40 of iodine value at a weighted average; contains 5-50 wt.% of whole oil and fat...  
JP2006149298A
To provide an oil and fat composition for cream excellent in emulsification stability and enabling obtaining cream excellent in thermal resistance and melting feeling in the mouth at the time of using for cream, and to provide cream exce...  
JP3122458U  
JP2006141273A
To provide a method for producing cream not only given with fresh flavor with less cooked odor by deoxidizing treatment but also having milk feeling which conventional cream subjected to deoxidizing treatment cannot have and strong body ...  
JP2006121921A
To obtain an oil-in-water type emulsified oil and fat composition having the same or more excellent quality as or than that of ordinary foaming cream or reduced concentrated milk using a stabilizer, even without using any stabilizer such...  
JP2006514935A  
JP3790588B2
To provide a multilayered dessert having at least one heat-treated component containing mousse, cream, jelly and/or sauce, provide a process for producing the dessert and provide an apparatus therefor. The components of the multilayer de...  
JP3784302B2
To provide an oil and fat composition hardly having restriction on an application range and having little oily feeling, good meltability in the mouth, and refrigerant without being seized by the melting point and the SFC of the oil and f...  
JP3780843B2
To provide a method for producing flavor oil having a scorched butter flavor, and to provide a food where the resultant flavor is used. This method for producing flavor oil is characterized by comprising heating oil and fat in the presen...  
JP2006507830A  
JP3749594B2  
JP2006050923A
To provide cream improved in shape retainability after thawed important when freezing cream, matching health conscious or light conscious of consumers, and having slightly oily feeling and plain quality of taste.The cream improved in sha...  
JP2006034284A
To provide a void inhibitor for thermally gelled foods having good textures and capable of preventing the formation of voids therein, to provide a foamability-improving agent for foam-containing foods having good textures and good freezi...  
JP2006020526A
To provide a coffee flavor composition having excellent palatability and retainability, improving aroma and taste, having masking effect on odd smell and taste, stably acting and functioning on all area ranging from acidic one to basic o...  
JP2006500955A  
JP2005537798A  
JP2005536217A  
JP3725289B2
To obtain a reforming agent capable of improving emulsification stability and heat resistance without degrading the over-run of whip cream. This reforming agent for whip cream contains acetylated sucrose fatty acid ester of 1.5 or 6 in t...  
JP2005525808A  
JP2005198605A
To provide a method for treating a milk product enabling long-term preservation of the milk product by freezing, and sufficiently preventing occurrence of disadvantage caused by freezing, to provide the milk product treated by the treati...  
JP2005517417A  

Matches 301 - 350 out of 1,111