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JP05132403 |
PURPOSE: To obtain an antimicrobial agent containing a salt of monoglyceride polybasic carboxylic acid ester as an active ingredient, reduced in irritation to skin, having good blending stability and excellent antimicrobial performance t...
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JP05133943 |
PURPOSE: To stably measure overrun without obstructing the flow of gas- containing food in a feed pipe by measuring the attenuation of the sound from the sound source supported on the feed pipe. CONSTITUTION: An overrun measuring device ...
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JP05123111 |
PURPOSE: To obtain buckwheat cream tart having excellent flavor and taste, including the title of invented product, the method of production, materials, the amounts of the materials, etc., and the whole of the title of the product, mater...
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JP05076281 |
PURPOSE: To obtain whipped frozen cream having excellent quality by adding a water soluble dietary fiber and saccharide when whipping oil-in-water type emulsified oil and fat are whipped. CONSTITUTION: When whipping oil-in-water type emu...
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JP05049414 |
PURPOSE: To efficiently obtain an excellent cholesterol-reduced food by treating a food in the presence of a specific enzymic source and then carrying out cholesterol reducing treatment. CONSTITUTION: A processed food such as meat, fish ...
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JP05023119 |
PURPOSE: To obtain a powdery food useful for gelatinous food such as custard pudding, etc., having specific physical properties, smooth touch to the mouth, suppressed bitterness, preventing water release, having excellent functionality, ...
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JP05023126 |
PURPOSE: To provide the title composition causing no property changes such as thickening and solidification during its sterilization, distribution and storage, excellent in foamability and whipping performance, useful for aseptic foods, ...
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JP05003756 |
PURPOSE: To obtain the subject agglomerated substance susceptible to rennet reaction, having excellent bondability and useful as a raw material for cheese, etc., by applying high pressure in a specific range to an aqueous dispersion of c...
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JP05000063 |
PURPOSE: To obtain a whipping creamy food capable of eliminating difficulties in possibility of freezing preservation after foaming of the whipping creamy food and deterioration in texture and tissue of the whipped cream after thawing. C...
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JP04370072 |
PURPOSE: To improve both liquid stability and whipping properties of a whipping cream. CONSTITUTION: A combination of lactic acid monoglyceride with citric acid monoglyceride, polyglycerol ester of a fatty acid having ≥2 esterification...
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JP04346750 |
PURPOSE: To emulsify so as to be readily used for a processed food such as ice cream in excellent emulsion stability and safeness by blending a raw material to be emulsified with butter milk powder in the presence of water. CONSTITUTION:...
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JP04304841 |
PURPOSE: To obtain the title cream capable of storing for a long period by packing cream obtained by emulsifying a water phase containing saccharide and controlled to definite pH and oil and fat into an oil-in-water type emulsion in the ...
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JP04281745 |
PURPOSE: To stably produce the subject cream abundantly containing egg yolk, having respectively improved flavor and keeping quality and useful for mousse, etc., by mixing egg yolk preliminarily subjected to modification of its protein w...
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JP04278079 |
PURPOSE: To provide the title strain and fermented food obtained using this strain. CONSTITUTION: The objective phage-resistant Streptococcus lactis subsp. diacetylactis and fermented foods such as fermented butter, lactic acid beverages...
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JP04248896 |
PURPOSE: To provide a new method for suppressing the oxidation of oil and fat. CONSTITUTION: Oxidation of oil and fat can be effectively suppressed by adding a superoxide dismutase and casein sodium to the aqueous phase of an O/W-type em...
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JP04237457 |
PURPOSE: To obtain an emulsified oil and fat composition having excellent emulsion stability and palatability by quickly cooling an emulsified oil and fat composition with a heatexchanger under a condition to follow a specific cooling cu...
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JP04218357 |
PURPOSE: To eliminate the defects of dietary fiber and those of oil and fat substitute and to provide a non-calorific or low-calorific processed food rich in dietary fiber or a food raw material for the preparation of the processed food....
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JP04210578 |
PURPOSE: To obtain the title food with favorable fanciness without impairing its flavor, taste, mouth feeling etc., by replacing part or the whole of the fatty oil in a fatty oil-contg. food with polyfructan. CONSTITUTION: The objective ...
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JP04187046 |
PURPOSE: To suppress deterioration (whey off or separation of an aqueous phase) in quality of a cream during refrigeration and storing at ordinary temperature and enhance the keeping quality thereof by preparing the cream and then subjec...
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JP04144660 |
PURPOSE: To produce acidic whipped cream having proper overrun, excellent fineness, shape retention and thermostability by using both a polyglycerin fatty acid ester and chitosan. CONSTITUTION: In producing whipped cream having pH 3.5-5....
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JP04135450 |
PURPOSE: To modify whipping property of whip cream, shorten whip time and improve shape retaining property of the cream by treating the whip cream under high pressure not lower than a specific pressure before whipping the whip cream. CON...
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JP04112747 |
PURPOSE: To provide the subject composition containing a specified polyglycerin fatty acid ester, a decomposed starch, fats and oils and water, having a specified acidic pH, excellent in its emulsion state, free from emulsion breaking du...
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JP04112746 |
PURPOSE: To carry out the subject whitening of an oil in water emulsion product excellent in flavor, mouth feeling and touch and useful for diets, cosmetics, medicines, etc., by adding a preparation of a natural pigment, etc., to the oil...
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JP04088944 |
PURPOSE: To provide the title composition improved in the milky feeling inherent in cream and body feeling, containing a specified amount of diglyceride(s) in the oily phase and protein in the aqueous phase. CONSTITUTION: The objective c...
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JP04071476 |
PURPOSE: To obtain in high efficiency a food in a narrow linear or thin sheet form by delivering under suction a food material with the outside of the mouthpiece of the title equipment under vacuum. CONSTITUTION: The tip of a delivery se...
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JP04071462 |
PURPOSE: To obtain the title can having excellent taste, flower forming property and shape retaining property and useful in decoration of cake by providing a pouring valve therein and stowing whipped cream and propellant containing nitro...
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JP04071465 |
PURPOSE: To obtain the title food having high preventing effects on dental carries and excellent safety, comprising an antibody containing specific bonding activity against dental caries-inducing bacteria. CONSTITUTION: An antigen substa...
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JP04058846 |
PURPOSE: To obtain the subject product having a stable emulsion type in spite of a high water content and useful as a butter substitute without an emulsifier, etc., by adding a specific amount of a milk protein to a cream having a milk f...
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JP04036147 |
PURPOSE: To obtain the subject food having excellent taste and flavor and low calorific value by dispersing and emulsifying an edible oil and fat in an aqueous phase containing dissolved water-soluble polymeric substance and adding a pol...
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JP04011835 |
PURPOSE: To obtain the title food improving flavor and fragrance of cow's milk, soybean protein, etc., capable of maintaining a stable emulsified state in a wide pH range without damaging functions, by using a specific emulsifying agent....
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JP03297350 |
PURPOSE: To prepare the subject cake having very delicious taste and meeting the taste of modern peoples by placing and integrating a rather hard cream layer containing brandy between a pair of rice crackers. CONSTITUTION: A rice cracker...
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JP03280857 |
PURPOSE: To obtain the subject food having excellent texture such as hardness, smoothness, melting in mouth and passing through throat, meltability, extensibility, spinnability and shape-keeping ability, etc., containing an aqueous pasty...
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JP03244345 |
PURPOSE: To obtain whipping cream having proper structure, shape retention, excellent flavor and texture free from unpleasant small of characteristic whey protein, by adding a processed protein material as a fat substitute. CONSTITUTION:...
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JP03240438 |
PURPOSE: To obtain the subject cream having excellent whip characteristics by blending a mixed emulsifier comprising a mixture of transferred lecithin as a first emulsifier, glycerin fatty acid ester as a second emulsifier and polyglycer...
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JP03232454 |
PURPOSE: To provide a stable whipped cream containing an edible antioxidant and resistant to discoloration. CONSTITUTION: The objective whipped cream contains an edible antioxidant (preferably vitamin E or a sulfite). It is preferably pr...
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JP03210147 |
PURPOSE: To produce whipping cream powder having excellent whipping properties and shape retention, smooth texture after topping and good melt in the mouth by blending whipping cream powder with chitosan. CONSTITUTION: An oil phase part ...
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JP03183444 |
PURPOSE: To obtain the title composition having low calorie and equal to existing spread, containing a specific amount of a mixture of specific composition of protein water-dispersible macro colloid and fresh cream and having a total wat...
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JP03168056 |
PURPOSE: To contrive to improve the moldability of the composition when foamed and reduce the calorie thereof by compounding a water-dispersible protein macrocolloid with a raw cream and/or a foamable oil or fat composition. CONSTITUTION...
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JP03160958 |
PURPOSE: To suppress deterioration such as putrefaction, fermentation, aggregation or separation of a casein-contining substance by blending the casein- containing substance with a stabilizer composed of the secondary phosphate, glycine ...
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JP03130040 |
PURPOSE: To improve the long period preservability of a whipped cream in a refrigerated state by adding a specific stabilizer, etc., to the whipped cream when an oil phase comprising a vegetable oil, etc., and a water phase are mixed wit...
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JP03123426 |
PURPOSE: To easily prepare condensed cream free from the odor and color caused by heat-treatment and having high quality by separating cream by centrifugal separation and filtering and condensing the cream with a precision filtration mem...
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JP03109938 |
PURPOSE: To allow the execution of a remote control by connecting a host computer and a subordinate computer by a communicating line for signal transmission and reception. CONSTITUTION: The push of a preferential switch 14 of a remote co...
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JP03097761 |
PURPOSE: To obtain a transparent water-soluble yellow curcumin complex improved in light stability and coloring power by complexing water-soluble red curcumin with a substrate consisting of polysaccharide and protein under a specific con...
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JP03094638 |
PURPOSE: To prepare the subject cream having a strong flavor of raw cream, a thick touch even at a low fat content and excellent emulsion stability by employing as a fat or oil raw material a product prepared by transferring the phase of...
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JP03091451 |
PURPOSE: To enhance emulsion stability by blending lecithin and diglyceride in specific amounts based on the total amount of fats and oils in the oily phase and a specific amount of a protein at a specified weight ratio of the oily phase...
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JP03089936 |
PURPOSE: To enhance shelf stability in a long period and high-temp. durability by blending the specified amount of a specified phosphatide mixture into an oil phase. CONSTITUTION: The oil-in-water type emulsifying composition excellent i...
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JP03087147 |
PURPOSE: To obtain the title cream with such viscosity as to be easy to fill, causing little bubble burst, favorable in melting feel in the mouth. thus useful for ice cream, etc., by using an undistilled glycerin fatty acid monoester wit...
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JP03083539 |
PURPOSE: To obtain the title cream enabling distribution and storage under refrigeration by whipping a foamable oil-in-water-type emulsion prepared by emulsifying an oily phase formed by adding an emulsifier to a fatty oil and an aqueous...
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JP03047036 |
PURPOSE: To increase degree of freedom for controlling hardness of whip food by controlling temperature of the food in rotation type agitator. CONSTITUTION: Feed pipelines 3 and 10 for feeding a liquid phase raw material and vapor phase ...
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JP03043041 |
PURPOSE: To obtain the title cream containing devil's tongue jelly, having shape- retaining properties and causing no deformation of shape even when allowed to stand at ambient temperature for a long time. CONSTITUTION: The aimed cream c...
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