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Patent Searching and Data


Matches 601 - 650 out of 780

Document Document Title
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...  
JPS62125854A
PURPOSE: To easily produce delicious and high-quality food, highly active and stable medicine, etc., by using crystalline α-maltose as a dehydrating agent, incorporating the agent into water-contg. matter, and converting the agent into ...  
JPS6296039A
PURPOSE: A substance containing milk fat or their mixture is mixed with sugar and simultaneously undergoes the actions of yeast and lipase to give the titled flavor of good smell in a short time in high production efficiency. CONSTITUTIO...  
JPS6218130B2  
JPS629289B2  
JPS6219049A
PURPOSE: To obtain the titled butter having moderate hardness and spreadability, by reseparating sterilized cream having a specific milk fat content, inverting the phase by cooling, and kneading the product after aging to effect the regu...  
JPS61268140A
PURPOSE: The titled instant food which absorbs water, swells, and has a dense apparent structure, by forming a specific oil-in-water type slurry containing a thermally coagulable protein, fats and oils, saccharide, etc., heating and coag...  
JPS61231953A
PURPOSE: To facilitate the taking of a pasty food such as butter, by wrapping the pasty food with an oblate coated on inner side with an edible oil or fat and inserting the wrapped food between slices of bread etc. CONSTITUTION: A pasty ...  
JPS61192247A  
JPS61192246A  
JPS61177945A
PURPOSE: A processed food having a good taste and improved shelf stability free from fatness and heaviness, by blending a food such as butter, etc., with seasoning having a smaller water content than the food, consisting of dried fish or...  
JPS61170342A  
JPS61170340A
PURPOSE: A processed food that is obtained by a specific amount of a seasoning containing fried fishes such as dried bonito or other fishes and soysauce to a food such as butter, thus being suitable as a paste for toast or a cake materia...  
JPS61136598A  
JPS61119158A
PURPOSE: To produce an expanded food containing a fat component of cream, etc., and a separated soybean protein in large amounts, uniformly and stably, and having an absolutely unique form, by heating and forming a mixture of a fat compo...  
JPS61119157A
PURPOSE: To produce an expanded food containing a fat component of cream, butter, etc., and a separated soybean protein in large amounts, uniformly and stably, and having an absolutely unique form, by kneading a mixture of a fat componen...  
JPS6122939B2  
JPS61108334A  
JPS614505B2  
JPS6112383U  
JPS60256343A  
JPS60256360A  
JPS6055100B2  
JPS6040150Y2  
JPS6053587B2  
JPS60153976U  
JPS60102138A
PURPOSE: To produce the titled food having low cholesterol content, by adding liver paste, etc. to a fish oil extract having high eicosapentaenoic acid content, granulating the mixture, including in the sol of alginic acid salt, gelatini...  
JPS6097032A  
JPS6016208B2  
JPS609772B2  
JPS6043335A
PURPOSE: To improve rise in cholesterol in blood without damaging merits of dairy product such as taste of its own, by adding monolinolein to it. CONSTITUTION: 0.1W30wt% monolinolein is added to a dairy product. α-Monolein and/or β-mon...  
JPS608102B2  
JPS606172B2  
JPS6019447A  
JPS59193288U  
JPS59227262A
PURPOSE: To prepare the titled bean paste (MISO) having excellent taste and flavor, by heating low-salt MISO to sterilize yeasts, cooling the MISO, and kneading homogeneously with specific amounts of butter or margarine, seasoning, sugar...  
JPS5943002Y2  
JPS5950296B2  
JPS5943137B2  
JPS59183660A
PURPOSE: A novel kneaded food having good taste, improved flavor and high nutritive value, useful as a relish taken with Sake or an ingredient to be applied to bread, obtained by kneading butter or margarine with various kinds of food in...  
JPS5937943B2  
JPS59156254A  
JPS59130135A
PURPOSE: To prepare a processed food of fats and oils for maintaining and manifesting taste of butter effectively, by belending continuously butter conditioned in a specific temperature range with margarine by a static type blender. CONS...  
JPS59107884U  
JPS5921578B2  
JPS5969188U  

Matches 601 - 650 out of 780