Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 301 - 350 out of 1,138

Document Document Title
JP4392345B2  
JP4386380B1  
JP2009543568A  
JP4382053B2  
JP2009278969A
To provide a compound cream having almost all required characteristics required for a whipped cream, and obtained by improving the change with time (returning, shape-keeping properties and syneresis) especially when foamed, and freezing ...  
JP4375917B2  
JP2009539364A  
JP2009254353A
To provide a fresh cream which has a rich flavor, improved storage stability-whip physical properties, and a long best-before date, and to provide a method for producing the same.The edible fresh cream comprises a mixture of two fresh cr...  
JP2009225766A
To provide edible cream having excellent cooking properties such as acid resisting properties, and good flavor, and being hardly free from feathering.The edible cream is obtained by mixing butter milk which has 4-10 mass% of phosphatide ...  
JP4334804B2  
JP2009195161A
To provide a water-in-oil cream having excellent flavor and melting feeling in the mouth like a raw cream, and suitable especially for filling cream for confectionery and bread production, and to provide a method for producing the water-...  
JP2009142248A
To provide a milk fat cream which has the original good flavor of milk, is a low fat type having a milk fat rate of 35%, and always stably gives a good whipping property.The milk fat cream always stably having a good whipping property an...  
JP4280194B2  
JP2009124999A
To provide whipped cream containing cellooligosaccharides, having low calorie and high stability, and excellent in shape retention, and to provide a food or a medicine composition mixed with the whipped cream.The whipped cream has low ca...  
JP4271872B2  
JP2009517034A  
JP2009082038A
To provide a method for producing stable caramel powder having favorable flavor and free from blocking and/or caking: and to provide caramel powder obtained by the method.The method for producing caramel powder comprises: using saccharid...  
JP4249491B2  
JP2009512425A  
JP4243587B2  
JP4239390B2  
JP4236246B2  
JP4212862B2  
JP2008546884A  
JP2008543458A  
JP4165762B2  
JP4147109B2  
JP4107369B2  
JP4107380B2  
JP2008131927A
To provide a cream composition having excellent handling properties.The cream composition comprises milk fat, sugar and water. The content of the milk fat is more than 5 mass% and 30 mass% or less. The content of sugar is 40-65 mass%. Th...  
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. ...  

Matches 301 - 350 out of 1,138