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JPH0464342U |
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JPH0464340U |
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JPH0493399A |
PURPOSE: To efficiently remove cholesterol from animal oil or fat by agitating a mixture of animal oil or fat and an aqueous solution containing cyclodextrin while keeping it at a specified temperature and recovering an oil phase. CONSTI...
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JPH0423950A |
PURPOSE: To obtain a readily applicable composition, capable of holding flavor of butter, having both solid properties at low temperatures and fluidity at ordinary temperature with excellent coating properties on bread, etc., and meltabi...
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JPH03254645A |
PURPOSE: To accomplish mass production at low cost the title food prevented from coating breakage due to its processing under heating, by enveloping a matrix made of a food containing cheese and/or butter, etc., in a coating of e.g. grai...
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JPH0367737B2 |
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JPH03229800A |
PURPOSE: To obtain the title fat or oil in high yields by treating animal fat or oil with a hydrophilic organic solvent under specific conditions and procedures. CONSTITUTION: Animal fat or oil (e.g. natural butter oil) is extracted with...
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JPH0361403B2 |
Disclosed herein is a buttery flavor system for use in shortenings and oils which remains balanced in both aroma and flavor throughout the use cycle. An authentic buttery aroma is perceived on opening the can, an authentic buttery flavor...
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JPH03201964A |
PURPOSE: To obtain a food and drink, containing live yeast fungal cells such as beer yeast, capable of exerting good influences on gastrointestinal function without any offensive smell, contributing to the growth promotion of living bodi...
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JPH03175935A |
PURPOSE: To obtain a food composition readily formable of W/O or O/W emulsion and having improved stability by adding chitosan or aqueous solution of organic acid of said chitosan to the food containing water, oils and fats or organic ac...
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JPH03172141A |
PURPOSE: To easily obtain a low-fat edible water-in-oil spread by executing temp. elevation under specific conditions at the time of obtaining the spread by subjecting a mixture composed of crystallized fats and water to cutting and mixi...
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JPH0341133B2 |
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JPH03133337A |
PURPOSE: To obtain an edible emulsion contg. a specified very small, amt. of chlorophyll in the fat phase, contg. butter fat and unrefined vegetable oil and especially suitable for use as spread for bread or for cooking. CONSTITUTION: Th...
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JPH03130039A |
PURPOSE: To obtain a dairy product having a low sterol content by bringing an oil-in-water emulsion contg. dairy cream into contact with cyclodextrin and extracting a formed cyclodextrin-sterol clathrate complex compd. CONSTITUTION: Cycl...
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JPH0398541A |
PURPOSE: To selectively and efficiently remove cholesterin (ester) from a food by treating the food contg. cholesterin (ester) with compressed CO2 under high pressure to extract the cholesterin (ester), etc., selectively removing the cho...
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JPH0381251A |
NEW MATERIAL: A compound of formula [A is 7-28C aliphatic hydrocarbon chain; (n) is 0-2; F1, F2 are each 1-20C aliphatic hydrocarbon, or aliphatic hydrocarbon in which (m) is 1-4, and R is a 1-30C group of formula -(CH2)m-(CO)-O-R, for f...
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JPH037553A |
PURPOSE: To obtain an easily cookable delicious heat-cooked food utilizable for various foods by adding a dairy product such as cheese to frozen potato cubes, kneading the mixture at a temperature near the freezing point to season the po...
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JPH037538A |
PURPOSE: To prevent fracture in a spread without modifying protein by low temp. pasteurization by mixing a water phase containing a nonmodified whey protein and fat phase, cooling the mixture and working. CONSTITUTION: A nonwhey protein ...
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JPH03500054A |
Disclosed are physical processes for fats and oils, especially fish oil, involving simultaneous deodorization and cholesterol level reduction. Either freshly refined or stored oils that have oxidized (reverted fish oil) can be treated. I...
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JPH02299543A |
PURPOSE: To reduce both aging time of a cream in producing butter and motor load in churning and improve flavor of the butter by adding a milk at a low pH to the cream and reducing pH of the cream. CONSTITUTION: A milk, such as cow's mil...
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JPH02265432A |
PURPOSE: To obtain a butter with low fat amt. and good spreading property by adding concentrated natural lactic acid to a high-grade butter or table butter after homogenization, adding alkali and/or alkaline earth caseinate, mixing and k...
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JPH02261896A |
PURPOSE: To obtain edible emulsified powder fat excellent in oxidation resistance especially under a rising temp. condition by forming a stable liquid conc. emulsion containing fat globules having hydrophilic coating and adding a hydroph...
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JPH0246177B2 |
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JPH02190145A |
PURPOSE: To obtain a low fat food spread excellent in stability and texture by mixing colloid particles of nonaggregated modified thermosetting protein of specified particle size, a water phase containing a specified concn. of gelating a...
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JPH02182149A |
PURPOSE: To produce a spread having a rather small amt. of butter fat in a fat phase by adding vegetable oil to a vegetable fat cream, stirring and plasticizing the mixture. CONSTITUTION: After a vegetable fat cream having almost same or...
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JPH02177855A |
PURPOSE: To obtain the title product having laxative effect by adding a herb medicine having laxative effect and purgative to margarine, etc., which is an edible oil and fat processed food and butter, etc., which is a milk product. CONST...
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JPH0229116B2 |
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JPH0249885U |
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JPH028297A |
PURPOSE: To provide low cholesterol milk fat which is applicable to processed food industry without containing sterol or steroid compound, by providing contact process for edible fat and/or oil using (denatured) solvent. CONSTITUTION: A ...
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JPH01287197A |
PURPOSE: To remove especially cholesterol from milkfat efficiently by using certain adsorbent of absorbent to edible liquid fat/oil to remove sterol. CONSTITUTION: Sterol of about 50% or over is removed from fat or oil by keeping edible ...
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JPH01148149A |
PURPOSE: To utilize substantially all components of non-milk fat and milk cream to obtain an edible plastic dispersion having a good butter flavor by mixing an emulsion obtd. by kneading butter milk and the non-milk fat and butter under ...
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JPH01128744A |
PURPOSE: To obtain the subject food having good taste, texture, spreadability and durability by adding starch and emulsifier to skim milk, whey, water, etc., maturing the mixture and adding protein concentrate, gustatory agent, etc., the...
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JPH0123104B2 |
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JPH0198441A |
PURPOSE: To obtain a spread having a low fat content and good storage stability from both physical and microbiologic viewpoints by carefully mixing unmodified butter and a hydrocolloid phase containing no milk protein without adding an e...
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JPS6485039A |
PURPOSE: To prevent deterioration of butter and enable light use of sliced butter for food, by respectively coating the top and bottom surfaces of butter prepared in the form of a thin sheet with a dried water-soluble edible film, such a...
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JPH0116131B2 |
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JPS6455144A |
PURPOSE: To enable continuous and efficient production of the objective composition having good taste of raw eggs without anxiety of secondary contamination, by continuous addition of processed egg liquid to fat and oil plasticized by ra...
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JPS63199592U |
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JPS6360975B2 |
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JPS63287437A |
PURPOSE: To obtain butter, margarine or cheese useful as a healthy food, having eliminated characteristic muddy odor and bitterness of ginseng without damaging characteristic medicinal effects of ginseng, containing a ginseng. CONSTITUTI...
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JPS63267231A |
The sterols are present in an alimentary fatty matter, the process consisting in placing bacteria capable of degrading sterols to incubate in contact with the fatty matter.
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JPS6354339B2 |
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JPS6351665B2 |
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JPS63248341A |
PURPOSE: To obtain the titled fat oil product, rich in preservation quality and shape holding properties and capable of assuming acid taste with flavor and texture, by introducing a water-in oil type fat oil and acidic milk powder in a k...
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JPS63241588A |
PURPOSE: To provide superior decoration to food without using a coloring matter nor impairing the taste and safety of the food by forming interference fringes of hologram on the surface of the food as minute relief pattern. CONSTITUTION:...
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JPS6345181B2 |
The present invention provides an edible, non-pourable plastic or semi-plastic composition comprising 0.1 to 80% by weight of discrete, fat-bearing, plastic, semi-plastic or liquid particles dispersed in a fat-bearing plastic or semi-pla...
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JPS63209543A |
The method is designed to mix together fresh and stored butter in such a manner that the stored butter is uniformly distributed within the fresh butter. Furthermore, the mixing ratio is to be adjustable so that uniform quality of the but...
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JPS63132587U |
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JPS6341537B2 |
A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to increase its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inve...
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JPS6335220B2 |
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