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Patent Searching and Data


Matches 301 - 350 out of 1,161

Document Document Title
JP2010178743A
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 the feeding amount of the nitrous oxide for foaming.The feeding device 10 is used for...  
JP4527005B2  
JP4523956B2  
JP4523668B1  
JP2010166891A
To provide an oil-in-water emulsified oil-and-fat composition rich in flavor (strong taste and smell), having flesh feeling, stable in emulsification and satisfactorily sterilized; and to provide a method for producing the composition.Th...  
JP4510459B2  
JP4491676B2  
JP4473125B2  
JP2010516286A  
JP2010104366A
To provide a hot temperature-aerated dairy product containing about 10 to about 66% milk component, about 20 to about 30% fat component, and about 0.5 to about 2.5% stabilizer system, stable in storage, and having a high moisture content...  
JP2010099083A
To provide a foamability improver for foam-containing food with good texture and freezing resistance, a viscosity regulator for high viscosity food which maintains a special viscosity and good texture, and to provide an anti-bending agen...  
JP2010081840A
To provide a high-fat cream decreased in an oil and fat material such as milk fat, and excellent in emulsion stability.A method for producing an oil-in-water emulsified composition includes a process of heating and mixing an oil and fat ...  
JP4444804B2  
JP4429276B2  
JP2010041955A
To provide a jelly-like ice-cream soda drink using fat, especially whipped cream.The jelly-like ice-cream soda drink contains a monosaccharide-based carbohydrate, being 10% or greater in Brix degree as soluble solids. In the drink, the r...  
JP4409379B2  
JP2010502226A  
JP2010502182A  
JP4397906B2  
JP4397170B2  
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  
JP4107380B2  
JP4107369B2  
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...  

Matches 301 - 350 out of 1,161