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Matches 301 - 350 out of 1,210

Document Document Title
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...  
JP2011147424A
To provide a coagulated food which has a sufficient coagulation property and to which a flavor originated from a plant is imparted, from a liquid food comprising milk proteins, calcium and fats in a simple production process without usin...  
JP4736893B2  
JP2011103851A
To provide a cream for whipping giving a whipped cream having excellent texture, good flower-forming property and high stability with decreased syneresis, the whipped cream produced by foaming the cream for whipping, and a stabilizer for...  
JP2011087469A
To provide a method for producing fruit-containing food material by which natural color inherent in raw material fruit can be vividly drawn out.The method for producing fruit-containing food material contains: a base material-producing p...  
JP4679739B2  
JP4675108B2  
JP3167147U
[Subject] Gel-like dessert foodstuffs of fresh entering a container are provided that it should correspond to taste of diversified consumers. [Means for Solution] Lamination restoration of two or more kinds of foodstuffs which contain at...  
JP2011024532A
To improve the retainability of the appearance shape of a whipped cream.The method for producing the whipped cream is obtained by mixing a raw material cream containing fat with glucan having an inner branched ring structure portion and ...  
JP4615711B2  
JP2011500074A  
JP2010284084A
To provide a method for efficiently industrially producing cream-like food having crust.This method for producing the packaged cream-like food having crust on the surface includes processes (a) and (b) as follows: (a) a process of heatin...  
JP4593779B2  
JP4582669B2  
JP4578099B2  
JP4578055B2  
JP2010239933A
To provide an acid-resistant and heat-resistant improver for cream solving the following problem: emulsion breakage and/or coagulation of protein falling in cream are caused and curd is generated to cause separation and precipitation whe...  
JP2010239967A
To provide a new food having a structure of peculiar multiple textures attracting attention by its taste.This method for producing the food having the multiple textures includes: (1) providing a dairy material, (2) freezing by cooling th...  
JP4543879B2  
JP4544625B2  
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
[Subject] The shape of paste or gel-like food excellent in 口溶け which is excellent in 保形性 and has neither roughness nor a feeling of the shape of paste, and flavor is offered maintaining long-term stability, such as preservabi...  

Matches 301 - 350 out of 1,210