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Patent Searching and Data


Matches 551 - 600 out of 793

Document Document Title
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  
JPH0257143A
PURPOSE: To simply produce the title food which is an ancient milk product and improve milk product intake of moderns by heating and concentrating a raw milk, allowing the treated raw milk to stand and then collecting the separated and c...  
JPH0242938A
PURPOSE: To provide spread, which seems butter at room temperature but does not show the hardness of butter in a refrigerator, by mixing creme at different temperatures and performing milk churning later. CONSTITUTION: The materials of d...  
JPH0231834A
PURPOSE: To obtain an emulsion product which is low in energy value by comprising the emulsion product of an aq. phase contg. a water-dispersible lecithin extract enriched in phosphatidylcholine and a paraffin hydrocarbon-contg. oil phas...  
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 ...  
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 ...  
JPH01252259A
PURPOSE: To industrially remove a steroid compd. from an edible material by bringing a biological source material into contact with cyclodextrin to produce a conjugated body of the steroid compd. CONSTITUTION: (A) Water is added, if nece...  
JPH01121395U  
JPH01198950A
PURPOSE: To improve the shear resistance by setting the center parts of a plurality of steel plates equipped with stud connectors, around the pillar head of a slab in close to the side part of the pillar and embedding the both edge parts...  
JPH01501916A  
JPH01132336A
PURPOSE: To contrive prevention of flavor from losing from butter in a produc tion process, by fluidizing a solid butter under a shearing force and kneading the fluidized butter with a fat and oil composition. CONSTITUTION: A solid butte...  
JPH0123104B2  
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...  
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...  
JPS6479193A
PURPOSE: To obtain the titled noncaloric substance, consisting of a sucrose ester of a fatty acid, consisting of a specific fatty acid component and having a composition of specific ester substituted degree, with excellent properties and...  
JPH0116131B2  
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...  
JPS6447342A
PURPOSE: To provide sharp melting in the mouth and reduce oiloff at 35W38°C, by blending 20W80wt.% edible fat and oil having 30W36°C melting point measured by a heating method with 15W50wt.% crystalline α-maltose and 1W25wt.% water. C...  
JPS6439962A
PURPOSE: To obtain a food with a butter-like flavor hardly distinguishable from the flavor of natural butter by adding a specified amt. of oxidized butter fat to an edible material. CONSTITUTION: At least 0.05% (w/w) oxidized butter fat ...  
JPS6427430A
PURPOSE: To prevent a bad influence from exerting on taste, aroma, texture, etc., of a food, by regulating moisture content to ≤15wt.%, particle diameter to ≤10mm at the maximum and average particle diameter to ≤5mm and angle of re...  
JPS6427448A
PURPOSE: To produce a processed marine product capable of suppressing intake of sodium ion without reducing salty taste of processed marine product, having increased flavor, by adding milk serum mineral and an alkali metallic salt. CONST...  
JPS6410944A
PURPOSE: To prepare the titled product having unique taste and flavor different from those of conventional product and storable without causing the separation of oil and water, by adding a liquid oil to soy sauce having sugar concentrati...  
JPS63199592U  
JPS6360975B2  
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...  
JPS63267250A
PURPOSE: To enable formation of cream for whip having remarkably excellent overrun properties and whip functional characteristics, by homogenizing an oily fraction prepared by adding four kinds of emulsions and an aqueous fraction prepar...  
JPS63267231A  
JPS6354339B2  
JPS6351665B2  
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...  
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:...  
JPS6345181B2  
JPS63209543A  
JPS63132587U  
JPS6341537B2  
JPS6335220B2  
JPS63164842A  
JPS6341595A  
JPS6312249A
PURPOSE: To regulate the average particle diameter of fat spheres in an oil-in- water type emulsion and to obtain the titled emulsion having good and stable foaming characteristics, by using lecithin as an emulsifying agent of an oil pha...  

Matches 551 - 600 out of 793