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Patent Searching and Data


Matches 451 - 500 out of 793

Document Document Title
JPH0789868B2  
JPH07250649A
PURPOSE: To reduce the calorific fat content of oil and fat contained food such as mayonnaise by adding a specified acidic starchy fermented composition. CONSTITUTION: The slurry of starch such as rice powder, wheat flour, oats flour or ...  
JPH0783676B2  
JPH07227165A
PURPOSE: To provide a cooking apparatus capable of preventing a disc from racing by an air layer formed between the disc and materials and further stirring for separating materials by suppressing an air flow from between a bottom of a ve...  
JPH07227166A
PURPOSE: To obtain a butter rounded as dollops between a circumference of an inlaid portion of a rotor and an inside surface of a vessel. CONSTITUTION: In a butter producing apparatus equipped with a vessel 4 l positioned on a main frame...  
JPH07123917A
PURPOSE: To provide a process for easily producing butter having desired saltiness simply by putting and stirring raw materials in a vessel. CONSTITUTION: This butter production apparatus is provided with a main body 1 having a built-in ...  
JPH0740878B2  
JPH0787925A
PURPOSE: To provide the composition which contains a specific aromatic carboxylic acid (salt) as a taste modifier and a sweetness suppressant and is useful for reducing sweetness without reducing other flavors contained in food and also,...  
JPH0775497A
PURPOSE: To provide a butter imparted with versatility, usable as a side dish for cooked rice, a relish for 'sake', or as a kind of Japanese-style dishes. CONSTITUTION: The butter for side dishes can be obtained by admixing butter with f...  
JPH0714334B2  
JPH0710342B2  
JPH0710344B2  
JPH0710343B2  
JPH0710341B2  
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
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
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
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
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
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
JPH0552169B2  
JPH05504975A
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
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
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
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...  

Matches 451 - 500 out of 793