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JP3126050 |
PURPOSE: To provide cream which can be spooned up and stabilized for a long time by containing an emulsifier, fat and suitable thickener. CONSTITUTION: This water phase non-dairy cream contains more than one kind of emulsifiers (A), fat ...
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JP3119496 |
PURPOSE: To produce an oil-in-water emulsion and to obtain such an emulsion as shows the closest analogy with natural milk when the emulsion is used to produce milk product analogs by using standardized raw materials as many as possible....
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JP3118155 |
PURPOSE: To obtain the whipping cream composition comprising a specific protein, a specific emulsifier, specific edible fibers, etc., in a specified ratio, low in fat content, excellent in acid resistance, freezing resistance and flavor,...
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JP3117621 |
To provide an apparatus for regulating the an air flow rate of a machine for producing a whipped cream capable of regulating the air feed rate with a high accuracy and producing the whipped cream at a low cost. This apparatus for regulat...
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JP3112552 |
PURPOSE: To obtain the subject product composed of an oil and fat containing a specific triglyceride of mixed acids compounded with a specific flavor improving agent and excellent in emulsion stability, foamability, whip characteristics,...
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JP3112551 |
PURPOSE: To obtain the subject product composed of an oil and fat containing a specific triglyceride of mixed acids, an emulsifier and milk protein, excellent in emulsion stability, shaping property, shape holding ability and dewatering ...
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JP3112558 |
PURPOSE: To obtain an oil-in-water type emulsion for a whipping creamy having a strong milky feeling resembling the whipping cream prepared by using a fresh cream and having good palatability and flavor imparted from its mouth melting by...
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JP2000253814 |
To produce a cream drink containing a substance exhibiting physiological function to human body and having stable physical properties by making the cream include a specific functional substance. The objective cream contains a functional ...
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JP3108610 |
To provide a whip cream producing machine capable of simply corresponding to any one of ordinary pouring and continuous pouring and carrying out stoppage of pouring in good response. A whip switch 23 is attached to a spray head 21 connec...
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JP3108612 |
To prevent residual liquid from attaching to excess parts in cleaning of pipe. The circumference of a part protruded from a cabinet 22 of a discharge pipe 18 is covered with a cover 23 and an opened plate 24 of an inserting hole 25 to wh...
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JP3108611 |
To enable pouring of high quality whip cream having uniform hardness. A pouring nozzle 27 is connected to the top of a discharge pipe for discharging produced whip cream. A valve port 33 of an opening and closing valve, a small sized par...
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JP3105636 |
PURPOSE: To obtain an oil-in-water type emulsion for a whipping cream, excellent in emulsification stability of the emulsion itself and whipping characteristics (foaming properties) and having most of good characteristics (shaping, whipp...
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JP2000197469 |
To obtain a functional food/drink having serum lipid-improving effect with low protein levels by mixing together respective cultured products prepared by separately culturing whey protein-contg. media with lactic acid bacteria belonging ...
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JP2000175621 |
To obtain a fresh cream emulsion not impairing flavor of fresh cream even in the case of heat sterilization treatment such as retort treatment, having excellent heat stability not causing unfavorable phenomena such as feathering, oil off...
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JP2000139344 |
To obtain the subject emulsion having emulsion stability without generating flotation of a cream and capable of sterilizing and useful as an acidic drink, etc., by previously reacting a protein with thickened mucopolysaccharides for stab...
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JP2000136141 |
To obtain an antibacterial agent highly safe because of being derived from natural products, not damaging quality of the foods, and especially useful as a food-preserving agent, by adding an extract from specific plants, such as Abelmosc...
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JP2000125761 |
To prepare cream useful for a coating, pallet topping, topping, filling material or the like by including flour, a saccharide, a thickening polysaccharide, water and fresh cream. The objective cream is prepared by mixing (A) gelatinized ...
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JP2000106820 |
To provide a system capable of eliminating a defect in which a nonuniform foamy layer is formed in a cream-containing coffee.A milk condensate or a coffee condensate is mixed with water by using a venturi chamber 76. The venturi chamber ...
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JP2000102346 |
To provide creamlike food using soybean food material having good texture and shape retention even though the amount of yolk is reduced.In this creamlike food using soybean food material, grains of soybeans, a soybean food material, sepa...
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JP3046098 |
PURPOSE: To realize a heterojunction semiconductor device which is able to operate at a higher speed by a method wherein a carrier traveling layer is composed of the first carrier traveling layer where carriers are relatively high in mob...
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JP2000060426 |
To enable the simple and quick specification of the mean bubble diameter for a whipped food by a new method of calculating the mean bubble diameter from a measured value of a bubble content of the whipped food and a measured value of a h...
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JP11318251 |
To provide a whipping apparatus for a whipping cream capable of stirring the whipping cream and hot water placed in a cup and further finely whipping the cream. This whipping apparatus is equipped with a motor 1 and a coil unit 2 having ...
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JP11289973 |
To obtain a processed food capable of efficiently ingesting and absorbing without feeling bitterness, improved in palatability and useful for health, etc., by mixing dried powder, etc., of Curcumae rhizoma with drinking milk such as cow ...
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JP11253099 |
To make a rotation preventing plate for preventing the drag of a pouring out nozzle from simply slipping off for convenience of cleaning, etc. This machine for producing a whipped cream is obtained by fitting and installing a pouring out...
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JP11253783 |
To inexpensively obtain an emulsifying agent derived from a natural substance with high safety by olysed a method wherein a protein or a protein- contg. Substance is enzyme with a proteolytic enzyme and the emulsifying compsn. is prepd. ...
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JP11253098 |
To prevent an operating member from slipping off even when the pouring out of a whipped cream is suddenly stopped even in a machine for producing the whipped cream. This machine for producing a whipped cream is obtained by fitting and in...
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JP11171101 |
To prevent sterile air at a positive pressure from entering a bag to interfere with filling of contents when the bag is set on a clamp of a filling machine in aseptically filling an inner bag of a bag-in-box(BIB) or prevent a problem suc...
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JP11146756 |
To obtain the subject composition having excellent stable emulsion without using an emulsifying agent by including starch in a specific amount and a protein having a specific emulsifying activity index in a specific amount. This composit...
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JP2930535 |
PURPOSE: To obtain a low-mineral milk cream free from the increase of viscosity attributable to the coagulation of fat drops even after a long storage, having a high overrun and excellent texture after whipping in the case of whipped cre...
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JP11103854 |
To obtain a new strain (variant) having resistance to several kinds of phage, thus good in fermentation characteristics such as acid productivity and fermentation flavor productivity, free from any concern about phage contamination, easy...
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JP11098950 |
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...
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JP11089531 |
To provide an oil-in-water type emulsion giving excellent texture such as a fresh cream and a juicy palatability, and excellent in cream properties even without using a stabilizer such as a phosphate or a citrate. This oil-in-water type ...
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JP11056233 |
To obtain the subject creamer for forming foams on a beverage prepared by adding hot water, by constituting a powdery creamer comprising a nonfat dairy solid content, a sweet whey, a lipid component and an aroma substance having a coffee...
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JP11056283 |
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...
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JP11032687 |
To obtain a cream for filling a cream puff for freezing without drying up and crisping the cream even by freezing the cream puff and then thawing the frozen cream puff. This cream for filling a cream puff for freezing is obtained by carr...
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JP11032676 |
To obtain the subject composition favorably meltable in the mouth, excellent in temperature resistance, smooth in texture, and useful as e.g. cream to be filled or sandwiched in confectionery, by aggregating and integrating oil-and-fat m...
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JP10327790 |
To obtain a frothing O/W-type emulsion composition preservable for 4 days at 30°C after frothing and having good taste and flavor and provide its production process. This frothing O/W-type emulsion composition contains water, oil and fa...
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JP10295306 |
To obtain the subject tasty cream with a creamy flavor, capable of providing a light palatability and reducing a pasty feeling derived from starch without damaging the original feeling inherent in custard cream, by blending custard cream...
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JP10295266 |
To prevent unwanted bacteria from intruding accompanying the intake of air. By sucking up fresh cream X by a gear pump 4 and whipping it while mixing the air adjusted to an appropriate amount by an air amount adjuster 35 from the air sup...
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JP10295307 |
To obtain a cream powder mix for millefeuille slight in change of viscosity with the laspe of time. This cream powder mix for millefeuille is obtained by blending saccharides, milk solid, powdered fat, powdered yolk, starch and emulsifie...
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JP10295346 |
To provide a storing method of foods increasing the shelf life of foods, excellent in safety, capable of storing foods without giving undesirable effects on flavor, physical properties of foods, by adding a fatty acid mono-ester of polyg...
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JP10295268 |
To obtain a castard cream premix which is flowing possible in normal temp. by previously mixing an egg and milk. The target premix is obtained by providing a process where the egg is previously mixed with mild and, preverably moreover, t...
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JP10295267 |
To surely cool the periphery of the ejection pipe for whipped cream. Fresh cream is housed inside a cold insulation container 11 along with a pack, sucked together with air and then, whipped while being ejected through the ejection pipe ...
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JP10262576 |
To provide a simple method for producing a three-layer food having good taste and texture and clear boundary. A jelly solution having pH 2.5-3.5 is emulsified by using a polyglycerol fatty acid ester having ≥10 HLB as an emulsifier and...
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JP10248512 |
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...
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JP10201442 |
To provide a cream kind with excellent freeze resistance for not degrading quality at all even when freezing and defrosting are repeated, especially the cream kind having an excellent flavor for melting extremely well in the mouth with r...
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JP10179025 |
To obtain powder useful for accelerating gustatory sensation, texture and promotion of intestinal bacteria, decreasing lipid and cholesterol and producing food, etc., having a food fiber effect by incorporating a prescribed amt. of spray...
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JP10127244 |
To prepare the subject gel-like food, comprising a cream, a gelling agent and an emulsifying agent and preservable for a long period without causing browning or a browned malodor due to a retort treatment by reducing the content of a pro...
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JP10084869 |
To attain the micronization and the uniform distribution of froth so as to obtain whipped cream by forcibly supplying material cream and gas to a whipping device where one disk is arranged at both sides so as to permit a flow-hole to exe...
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JP10066513 |
To obtain a milk fat (cream)-containing ice cream excellent in texture and low in the digestive absorption rate of the milk fats (cream) by using food materials high in safety degrees as foods. This milk fat (cream)-containing ice cream ...
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