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Matches 301 - 350 out of 1,238

Document Document Title
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...  
JP2013192460A
To provide milk fat cream having excellent emulsion stability and high aptitude for coffee in the milk fat cream having good flavor derived from milk without using any stabilizing additive such as emulsifier and also without using appara...  
JP2013176324A
To provide a whipped cream of intensified white color capable of preventing an apparent preference property from deteriorating due to yellowing while being carried at a shop front, as required in use with western style cakes.Yellowing do...  
JP5275992B2  
JP2013150635A
To provide an orally ingestible composition which can suppress the absorption of lipid to effectively reduce or suppress an increase of body weight, body fat, and/or a serum triglyceride level.In an orally ingestible composition, the mix...  
JP2013150608A
To provide a method for separating components from milk, and to provide compositions prepared from the separated components.Complete nutritional milk compositions, such as unflavored milks, flavored milks, ice creams, yogurts and milk po...  
JP5249386B2  
JP2013141423A
To provide a method of producing foamable oil-in-water emulsion to be used in a topping, a filling or a nappe in confectionery or bakery, excellent in flavor superior to fresh cream, i.e., excellent in generating fragrance in a topping w...  
JP2013128426A
To provide whipping cream decreased in a fat content while using milk fat, and having light palate feeling, and to provide whipped cream.The whipping cream containing milk fat includes an demulsifier and has a total fat content of <35 wt...  
JP2013524843A
The present invention relates to the beverage product containing the bubble of the dairy products on the fluid which covers the surface of a container, a fluid, and a fluid. The bubble of dairy products contains the stabilizer of the mil...  
JP5211098B2  
JP5204715B2  
JP2013085496A
To provide a freezable oil-in-water emulsion where syneresis is restrained when it is thawed.An oil-in-water emulsion mixture is obtained by mixing a first foamed oil-in-water emulsion and a second foamed oil-in-water emulsion having a h...  
JP5191669B2  
JP2013511965A
A fluid creamer containing oil of oxidation stability, a blend, and them is provided. A manufacturing method of a fluid creamer is also provided. In a general embodiment, this indication provides an oil blend which has 1% of the weight o...  
JP2013048588A
To provide a fresh cream-like food preservable for a long period at normal temperature, and to provide a method for producing the food.The method for producing a fresh cream-like food includes adding 1-50 mass% rice powder to fresh cream...  
JP2013509171A
The present invention relates to a method for a whey protein product which has at least 20% of nature content of whole protein on a rate and a dry measure standard of whey protein over about 90:10 to about 50:50 casein within the limits,...  
JP2013034462A
To provide a foaming oil-in-water emulsion excellent in emulsion stability during storage, having favorable whip time and a wide end point range, and further, having a thick milk flavor or body taste equivalent to raw cream.The foaming o...  
JP5146894B1
In the present invention, a liquid cream is caused to include microbubbles by means of combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubb...  
JP5140102B2  
JP5128982B2  
JP2013009665A
To develop liquid cream having excellent cooling resistance even when using a palm fractionated soft oil.The liquid cream uses oil and fat for liquid cream, containing 5-70 mass% of a palm fractionated soft oil having an iodine value of ...  
JP5120933B2  
JP5103463B2  
JP2012231686A
To provide a processing method of processing a frozen liquid dairy product, i.e., a method of thawing a frozen product of liquid dairy such as whipped cream, that can make it as whippable as a liquid dairy product not having been frozen ...  
JP5079805B2  
JP2012217413A
To provide a foamable milk composition which forms foam topping for food use, quickly preparing a non-fat milk-containing foam on demand, forming a topping on beverages, typically coffee, and food items.The foamable milk composition cons...  
JP2012524533A
The present invention relates to the decrease cholesterol dairy products of the ruminant as a medicine.  
JP5042382B1
[Subject] Shape foodstuffs of whipped cream in which long-term preservation is possible, and a manufacturing method for the same are provided at normal temperature. [Means for Solution] A manufacturing method of whipped cream-like foodst...  
JP2012179045A
To provide a method for producing solid matter of a saccharide solution, containing isomaltulose.There is provided a method in which an enzyme producing isomaltulose from sucrose is applied to a sucrose solution to obtain an isomaltulose...  
JP2012520079A
A calcium content モナチン constituent presents the sweet taste reinforced under calcium absence as compared with the corresponding constituent containing モナチン. Only little モナチン for attaining the sweet taste of the sp...  
JP4946777B2
To provide a custard cream producing method capable of industrially mass-producing custard cream which is excellent in flavor and palate feeling similar to a handmade product by a workman, is hygienic, lasts a long time, and is commercia...  
JP4939534B2  
JP4933580B2  
JP2012085634A
To provide easily producible custard cream containing fishery meat, suitable for mass-production and containing minced fishery meat having a low calorie content, and a custard-taste food containing fishery meat and produced by using the ...  
JP4921464B2  
JP2012075434A
To provide a device which is a bean jam machine which includes a projection part of a nozzle for continuously performing automatic shaping of flexible food materials such as candy, ice cream, and cheese into patterns such as animals, tre...  
JP4906979B1
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 cream f...  
JP4885227B2  
JP2008543458A5  
JPWO2010007802A
The following oil and fats A, oil and fats B, oil and fats D, and oil and fats E as an arbitrary ingredient are contained, An oil-and-fats constituent which fulfills conditions of (a) * (c) : Oil and fats A; oil and fats, such as Lauring...  
JP2011224011A
To provide a biodegradable and non-toxic malleable protein matrix (MPM).The invention relates to the malleable protein matrix (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhib...  
JP4804284B2
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty...  
JP2011211925A
To provide a method for producing fresh cream by which fat float (creaming) is suppressed and feathering hardly occurs.The method for producing fresh cream having an average granular diameter of 2.7-3.3 μm includes following processes (...  
JP2011205959A
To provide a foaming oil-in-water emulsified composition excellent in emulsification stability during preservation and stability after whipping, in spite of being a raw cream-containing foaming oil-in-water emulsified composition, and st...  
JP2011193814A
To provide smooth low-fat whipped cream favorably meltable in the mouth, having excellent shape retention and causing less syneresis.The low-fat whipped cream is whipped cream produced by: heating/melting low-strength agar having a jelly...  
JP4783803B2  
JP2011525356A
Described are enzymatic methods of making food products and modifying food flavor using, for example, a lipase and a lactase, and related enzyme compositions and food products.  
JP2011167098A
To provide a method for dispersing a fat component in high degree without causing solidification, separation and precipitation of the oil-and-fat component even in long-term preservation and preservation in high-temperature condition wit...  
JP2011160745A
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 conta...  

Matches 301 - 350 out of 1,238