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Patent Searching and Data


Matches 301 - 350 out of 1,287

Document Document Title
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...  
JP2015104384A
To provide an excellent dairy product with inhibition of oxidative degradation caused by various factors such as light, heat, and oxygen, while an off-taste and an off-flavor are caused due to various oxidation factors during the term fr...  
JP2015100333A
To provide a butter cream with a reduced oily taste, readily meltable in the mouth like a fresh cream, excellent in heat proof shape retention and emulsion stability; and a manufacturing method thereof.The butter cream includes a milk ra...  
JP2015083003A
To provide a burning inhibitor capable of suppressing burning of drink and food product to a plate-type sterilization machine which occurs when sterilization of the drink and food product is performed by the plate-type sterilization mach...  
JP5709364B2  
JPWO2013042186A1
冷凍保存することができ、解凍後のクリーム 性状が冷蔵保存の生クリームと同等であり、 かつ、ホイップクリームとした際のなめらか さ、口どけといった品質も冷蔵保存の生...  
JPWO2013042186A
It can preserve in frozen storage and the cream quality after defrosting is equivalent to the whipped cream of cold storage, And smoothness at the time of considering it as whipped cream, a manufacturing method of the frozen whipped crea...  
JPWO2013031571A
Let it be a subject to reinforce taste of general processing food and drinks, without [without it gives a different taste, and] raising a calorie and salt. It is common foodstuffs which are added in that case, and what has high safety is...  
JP5676873B2  
JPWO2013008904A
Although each content of fat and all the solid content is small, foamability, artificial flower nature, firmness, the thick feeling of flavor, and the foamable underwater oil type emulsification thing that is excellent in the back piece ...  
JPWO2013008904A1
脂肪分及び全固形分の各含有率が小さいにも かかわらず、起泡性、造花性、保形性、風味 の濃厚感、及び、後切れ(食感の重さがない こと)が優れている起泡性水中油型乳化...  
JP2015505479A
A manufacturing method of dairy products strengthened with a lactic mineral and these dairy products is indicated. Strengthened dairy products show a reinforced fresh lactic flavor note. In one mode, strengthened dairy products are the l...  
JP5652732B2  
JP2015500654A
液体クリーマー及び当該液体クリーマーを製 造する方法が提供される。一般的な実施形態 において、本開示は、約0.1%〜10%の 油と、約0.1%〜約35%の糖と、カ...  
JP5635288B2  
JP2014198024A
To provide a method and device for manufacturing food products having an irregular pattern, capable of making the irregular pattern having suppressed deviation of food material, with reduced equipment costs and good working efficiency, a...  
JP2014171452A
To provide a milk fat cream which has excellent storage stability, and is suppressed in coagulation of milk fat globules compared with conventional creams.A milk fat cream is improved in emulsification stability of a milk fat cream, and ...  
JPWO2012121010A1
起泡性、口溶けに優れたバタークリーム及び 該バタークリームの製造に適した油脂組成物 を提供することである。本発明の油脂組成物 は、下記(a)〜(d)の条件を満たす...  
JPWO2012121010A
It is providing an oil-and-fats constituent suitable for manufacture of butter cream excellent in foamability and mouth-melt, and the butter cream. The oil-and-fats constituent of the present invention fulfills the conditions of followin...  
JP5536657B2  
JP2012179045A5  
JP2014079234A
To provide a whip cream having acid resistance imparted thereto.The method for manufacturing a whip cream comprises: adding a milk protein degradation product (A) to a whip cream raw material; and satisfying the following conditions (a) ...  
JP2014079183A
To provide a method for manufacturing a food product having a good color development of powdered tea.A method for manufacturing a powdered tea-containing food product includes the step of concurrently or separately adding powdered tea an...  
JP2014068605A
To provide a manufacturing method of a whip cream excellent in flavor and shape-retention ability.The manufacturing method of a whip cream includes blending a plurality of raw material creams having a different average fat globule diamet...  
JP2014054207A
To provide a production method of a cream having a burned butter flavor, while maintaining the flavor and properties intrinsic to cream.The method for producing a cream having a burned butter flavor includes the successive steps of: heat...  
JP5453609B2  
JP2014036644A
To provide a method for beautiful decoration of dairy cream, although beautiful decoration of dairy cream clearly relies on special personal skills and knowledge, which was difficult for beginners.This invention produces a decoration cak...  
JP5407362B2  
JP5392629B2  
JP2014501113A
Use of encapsulation oil in Doe's manufacture. Encapsulation oil contains an internal core of oil encapsulated in an outer shell consisting of bridge protein, and encapsulation oil contains at least 80% of the weight of oil. Doe is forme...  
JP2014003906A
To provide a liquid cream having a low viscosity which causes no freezing faults seriously lowering commercial value due to inability to be whipped, fine roughness on the whipped surface, or heavy whip resulting from a low overrun; while...  
JP5358123B2
Provided is an edible composition comprising, based on the total weight of the composition, a) 0 to 50 % by weight of a dairy ingredient having a low mineral content in terms of an ash content of 5.5 % by weight or less, b) 0 to 25 % by ...  
JP2013539984A
A powder whitener composition for beverages is described, which comprises a fat blend having the following composition per 100 g of fat: from 12 g to 17 g of lauric acid, from 28 g to 37 g of palmitic acid, from 23 g to 31 g of cis mono-...  
JP5317999B2
To provide butter creams having shape-retaining properties (hardness) satisfactory as butter cream even when using no partially hydrogenated oil, excellent in meltability and flavor, and having low trans fatty acid. The butter cream cont...  
JP2013208064A
To provide novel oil and fat for hard stock enabling reduction in the amount of saturated fatty acid in oily food.Oil and fat for hard stock enables reduction in the amount of saturated fatty acid in a finished product because use of oil...  
JP2013198480A
To provide a storable duration improving agent that suppresses the discoloration of food, exhibits enough antibacterial action, and does not give an obstacle to the taste.This useful storable duration improving agent contains glycine, gl...  
JP2013192459A
To provide milk fat cream having excellent emulsion stability and an excellent whippability in the milk fat cream having good flavor derived from milk without using any stabilizing additive such as emulsifier and also without using speci...  

Matches 301 - 350 out of 1,287