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Matches 301 - 350 out of 1,260

Document Document Title
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...  
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...  

Matches 301 - 350 out of 1,260