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Patent Searching and Data


Matches 451 - 500 out of 779

Document Document Title
JPH077473U
[Objects of the Invention] When baking bread by a toaster oven and 途布 (ing) butter or margarine conventionally, with the butter knife, hard butter or margarine was picked out from the container, and was 途布 (ed), but it had taken ...  
JPH078206B2  
JPH0723710A
PURPOSE: To provide a method for heating butter rapidly, hygienically and at a low cost by taking a temperature history in a heating process into consideration, maintaining physical properties of butter before treating as much as possibl...  
JPH0723709A
PURPOSE: To provide a method for treating butter having physical properties of butter before treating as much as possible, rapidly, hygienically and at a low cost and a device therefor. CONSTITUTION: Butter particles in a low-temperature...  
JPH078215A
PURPOSE: To obtain a health food containing a large amount of docosahexaenoic acid and stable to storage and heat-treatment. CONSTITUTION: There are provided a powdery, pelletized or pasty food raw material comprising marine microalgal c...  
JPH06339339A
PURPOSE: To provide stable and low-fat w/o emulsion type spread by preparing spread having the consistency and applicability of butter from fat, water and natural starch. CONSTITUTION: This spread having the consistency and applicability...  
JPH0697956B2  
JPH06330080A
PURPOSE: To efficiently remove cholesterol in fats and oils and efficiently produce low-cholesterol fats and oils by minimizing the mixing and stirring time of the fats and oils with cyclodextrin. CONSTITUTION: A 0.5-5wt.% aqueous soluti...  
JPH0685685B2  
JPH06292504A
PURPOSE: To provide the subject butter composed of butter, etc., accommodated in a cylindrical holder having a male screw so as to feed in and out the accommodated material by turning it, capable of uniformly and thinly spreading the but...  
JPH0679537B2  
JPH0678226B2  
JPH06276939A
PURPOSE: To selectively produce a conjugated linoleic acid, and to produce a food excellent in oxidation resistance, etc. CONSTITUTION: Fats and oils are mixed and emulsified with a protein aqueous solution, and the emulsified compositio...  
JPH06507074A  
JPH0659164B2  
JPH0659185B2  
JPH06217688A
PURPOSE: To prevent the aging deterioration of the taste and flavor of dairy products or various processed foods prepared from the dairy products. CONSTITUTION: The present invention relates to a dairy product incorporated with tocophero...  
JPH06189677A
PURPOSE: To provide ume butter of a new food reduced in its heavy taste in comparison with a case using only butter, having an excellent flavor wherein the sour taste of ume (Japanese apricot) and the body of the butter are harmonized, a...  
JPH0644852B2  
JPH0644992B2  
JPH06153859A
PURPOSE: To provide a new health food capable of promoting the metabolism of fat in human body. CONSTITUTION: Fine powder, extracted liquid or dried powder of the extracted liquid of Fomes japonicus is compounded to a food having high fa...  
JPH0662735A
PURPOSE: To produce an oil-in-water emulsion and to obtain such an emulsion as shows the closest analogy with natural milk when the emulsion is used to produce milk product analogs by using standardized raw materials as many as possible....  
JPH06501046A  
JPH067084A
PURPOSE: To remove foreign odors, e.g. due to an oxide with an excellent industrial efficiency and to improve the flavor of the subject milk fat by bringing a reconstituted liquid milk fat into contact with a synthetic adsorption resin f...  
JPH05316949A
PURPOSE: To provide a composition improved in the flavor of butter and in the coatability by compounding the butter with sunflower oil in specific amounts, respectively. CONSTITUTION: 60-96wt.% (especially preferably 80-90wt.%) of butter...  
JPH0565131B2  
JPH0560337B2  
JPH05505849A  
JPH0552169B2  
JPH05504975A  
JPH0550250B2  
JPH0548096B2  
JPH05132403A
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...  
JPH0536016B2  
JPH05502910A  
JPH05103589A
PURPOSE: To obtain a low-calorie margarine with a low fat content by emulsifying a water phase containing an aroma component, starch subjected to specified treatment, etc., in a fat phase. CONSTITUTION: For example, a potato starch is hy...  
JPH05501580A  
JPH0568478A
PURPOSE: To obtain the subject agent for improving water retention of a water- in-oil emulsion of fat and oil composition having high water content such as low-fat margarine, extremely bettering stability of the composition during its pr...  
JPH0564550A
PURPOSE: To obtain the title solution useful for instant dessert, etc., having excellent thermostability, freeze resistance, transparency and water retention characteristics, capable of being gelatinized by adding an ion of monovalent or...  
JPH05500903A  
JPH059294U
[Objects of the Invention] It is hard to produce coating unevenness, and even if it does not use tools, such as a butter knife, the subdivision butter which can be spread on bread simply and easily is provided. [Elements of the Invention...  
JPH0530903A
PURPOSE: To provide the subject dairy product containing butter serum, having cholesterol level same to that of breast milk and excellent nutrition performance, taste, flavor and palatability and useful for milk powder for infant nursing...  
JPH051702B2  
JPH04370082A
PURPOSE: To quantitatively feed a plastic fat such as butter or margarine by cutting the mass of the plastic fat into small cubes, charging the small cubes in a screw transfer mechanism and extruding the fat from a nozzle. CONSTITUTION: ...  
JPH0478264B2  
JPH04356169A
PURPOSE: To obtain the subject food having excellent gelling characteristics, etc., and containing little oil and fat, sugar, etc., from a food compounded with a gelling raw material, a low-calorie sugar and oil and fat by substituting t...  
JPH04325057A
PURPOSE: To obtain a dessert product excellent in flavor, quality and storage property by mixing sugar and flavor component with a milk product containing protein and fat and then freezing the mixture in a freezer. CONSTITUTION: A milk p...  
JPH04311339A
PURPOSE: To provide a frothing agent for solid fat capable of facilitating the inclusion of a gas such as air into a solid fat such as butter to effect the frothing of the solid fat. CONSTITUTION: The objective frothing agent for solid f...  
JPH04296396A
PURPOSE: To provide a process used for removing cyclodextrin residues from fats and oils and being capable of being practiced technically easily; selectively and satisfactorily. CONSTITUTION: There is provided a process for removing cycl...  
JPH04278079A
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...  

Matches 451 - 500 out of 779