Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 501 - 550 out of 781

Document Document Title
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...  
JPH04258252A
PURPOSE: To obtain the subject composition, containing specific amounts of a specified triglyceride mixture and a specific diglyceride, capable of improving both softness and flavor within a low-temperature region, and providing thermal ...  
JPH04252144A
PURPOSE: To obtain a whey protein solution, capable of gelling without passing through a heat-treating step and applicable to a processed food by subjecting a whey protein-containing solution to high-pressure treatment and adding mono- o...  
JPH04229139A
PURPOSE: To obtain butter-like solid fats and oils for appending to instant noodles not containing water, having excellent shelf stability, shape retention, etc., by blending plastic or solid fats and oils having a specific melting point...  
JPH0449381B2  
JPH04211328A
PURPOSE: To produce a butter having excellent hardness, extensibility and productivity and useful as a raw material for the production of cookies, etc., in a shortened aging time by pressing and cooling a cream separated from a milk. CON...  
JPH04211329A
PURPOSE: To obtain a low-cholesterol butter which is suitable for heartily foods by removing a volatile flavor component and cholesterol from anhydrous milk fat, again adding a flavor component and then reducing a fat content. CONSTITUTI...  
JPH0432072Y2  
JPH04166065A
PURPOSE: To extend utilization of raw material fish eggs of low quality or fish eggs in a loose form by coating the periphery of the seasoned fish eggs containing grains with a cheese, etc., in a fluid state and then refrigerating the co...  
JPH0434368B2  
JPH0434363B2  
JPH0464342U  
JPH0464340U  
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...  
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...  
JPH0410929A
PURPOSE: To obtain gas barrier properties, fungi and bacteria preventing properties, the drying preventing properties of food and excluded component absorbility-retentivity by using acrylic fiber cloth specified in its basis wt. as a pac...  
JPH03505405A  
JPH03259072A
PURPOSE: To uniformly and efficiently heat and melt blocks to be melted and be ground by feeding the blocks to be melted and ground from an inlet cylinder, grinding the blocks by a fixed displacement grinding knife material installed on ...  
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...  
JPH03251142A
PURPOSE: To enable an efficient increase in temperature while keeping physical properties of butter before modification by pulverizing massive butter in a low temperature state and extruding the pulverized butter while kneading, deaerati...  
JPH03504868A  
JPH0367737B2  
JPH03232455A
PURPOSE: To obtain the subject butter excellent in extensibility and hardness and useful for confectionery, etc., by blending a specified emulsified creamy material with a fresh cream separated from raw milk and emulsifying the resultant...  
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...  
JPH0361403B2  
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...  
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...  
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...  
JPH0341133B2  
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...  
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...  
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...  
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...  
JPH0314896A
PURPOSE: To perform the subject method at good efficiency within a short time by mixing an animal fat with cyclodextrin while adding water under specified conditions and bringing them into contact with each other under agitation to extra...  
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...  
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 ...  
JPH03500054A  
JPH02504586A  
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...  
JPH02286067A
PURPOSE: To obtain the subject powder capable of keeping the flavor over a long period by spray-drying and granulating powder containing milk powder, fat, etc., while using a solution containing a specific amount of cyclodextrin as humid...  
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...  
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...  
JPH0246177B2  
JPH02255042A
PURPOSE: To obtain the title thermoplastic food having good appearance, providing different tastes at a time by separately emulsifying and melting different raw materials prepared by grinding raw material cheese, adjusting tastes and col...  
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...  
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...  
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...  
JPH0229116B2  
JPH0249885U  

Matches 501 - 550 out of 781