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Patent Searching and Data


Matches 551 - 600 out of 775

Document Document Title
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...  
JPS6312247A
PURPOSE: To obtain the titled butter having little change in crystal structure of fat and in balance of composition, by treating butter by a butter homogenizer to fluidize and to homogenize the butter, then extruding the treated butter f...  
JPS62285754A
PURPOSE: Butter which is molded in such a way that the butter is readily spread on one side of a toast, obtained by thinly pressing butter mass which is formed through creams separation, churning and working processes. CONSTITUTION: The ...  
JPS6257605B2  
JPS62259542A  
JPS62239947A
PURPOSE: To produce delicious fermented buffer suiting the taste of Japanese, by adding fermented milk and salt to granular butter produced by churning cream and kneading the mixture under pressure. CONSTITUTION: Fermented milk is prepar...  
JPS62239950A
PURPOSE: To produce a low-calorific dairy product spread having plasticity, by dissolving an lipophilic nonionic emulsifier in a milk fat cream, dispersing and dissolving a specific amount of a milk protein raw material in the cream and ...  
JPS6249013B2  
JPS62220147A  
JPS62210951A
PURPOSE: Hard butter having improved compatibility with cacao butter, suitable for producing chocolate, comprising pericarp fat of Sapium sebiferum or fractionated fats and oils thereof, consisting of fats and oils having specific values...  
JPS62198352A  
JPS62136180U  
JPS62152537A
PURPOSE: To easily prepare a high quality dehydrated article without lowering the quality of foods or medicines, by containing anhydrous glycosyl fructose in a water-containing substance to convert the same to a glycosyl fructose hydrate...  
JPS62152536A
PURPOSE: To easily prepare a high quality dehydrated article without lowering the quality of foods or medicines, by containing anhydrous aldohexose in a water-containing substance to convert the same to an aldohexose hydrate crystal. CON...  
JPS62152535A
PURPOSE: To easily prepare a high quality dehydrated article without lowering the quality of foods of medicines, by containing anhydrous lactitol to a water- containing substance to convert the same to a lactitol hydrate crystal. CONSTIT...  
JPS62148424A
PURPOSE: The titled composition consisting of a sterol, emulsifying agent and dispersing agent or the titled hydrous composition obtained by homogenizing the titled composition with water while stirring. CONSTITUTION: A sterol-containing...  
JPS62138425A
PURPOSE: To readily obtain a high-quality and stable dehydrated medicine, by incorporating anhydrous maltose in a medicine, raw material therefor or processed intermediate material thereof, converting the water in the hydrous material in...  
JPS62134042A
PURPOSE: In removing cholesterol from butter with a supercritical fluid, to fractionate and to produce the titled butter fat readily and without requiring excess energy, by extracting low cholesterol butter fat with a supercritical fluid...  
JPS62126939A
PURPOSE: To obtain a dehydrated food having high quality and capable of stably maintaining the quality over a long period, by adding crystalline α-maltose to a food, its raw material or intermediate and converting the maltose to hydrate...  

Matches 551 - 600 out of 775