Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 401 - 450 out of 1,290

Document Document Title
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
Milk fat comprises less than 50 wt.% of saturated fatty acids of the total fatty acids. Independent claims are included for: (1) a process for obtaining milk fat, in which all or part of milk fat is subjected, comprising one or more frac...  
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...  
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
Sterile underwater oil type emulsion containing one or more emulsifiers chosen from the group of an aqueous phase, one or more lipophilicity ingredients, and casein salt. [Chosen drawing] Nothing  
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
The present invention is turned to food products which were processed by lactase and which do not contain lactose.  
JP2010502182A
The present invention provides a stabilization method of foodstuffs or a drink thing. A method of the present invention includes including a milk protein concentration thing by which 脱 calcium handling was carried out in foodstuffs or ...  
JP4397906B2  
JP4397170B2  
JP4392345B2  
JP4386380B1
[Subject] The jelly-like ice-cream soda drink using fat, especially whipped cream is provided. [Means for Solution] Non-fibrous carbohydrates which make one sugar the main ingredients are contained, the degree of Brix which is soluble so...  
JP2009543568A
It is the milk ingredient which strengthened polar lipid especially phospholipid, and スフィンゴ lipid, and the rate of phospholipid begins from many milk ingredients and sterilized cream from 10 % of the weight to the weight of the...  
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
The directions for tyrosinase for changing structure of dairy products manufactured from fat reduction milk are indicated. Method concerned may be applied to fresh milk or low-temperature pasteurization fat reduction milk, and is especia...  
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...  

Matches 401 - 450 out of 1,290