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Patent Searching and Data


Matches 651 - 700 out of 793

Document Document Title
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  
JPS5980499A  
JPS5964789U  
JPS5946125A
PURPOSE: To prepare a microcapsule readily and safely in high yield, by a method wherein core substance comprising substance incapable of keeping a powdery form at about room temp. is ground under freezing at low temp. and the obtained p...  
JPS5942841A  
JPS5925641A  
JPS596841A
PURPOSE: Solid fat pieces which are being conveyed are raised in its temperature up to the aging one by a microwave irradiator, then placed in vessels, weighted and aged by the second-stage irradiation with microwaves to shorten its agin...  
JPS596842A
PURPOSE: Solid fat such as butter or margarin is irradiated with microwaves from the microwave generator as it is sent through a pipe of dielectric material to effect aging at the prescribed temperature, whereby the aging time is shorten...  
JPS58198241A
PURPOSE: To obtain the titled food composed of butter mixed intimately with honey, by cutting a block of butter to small pieces, heating the butter at a specific temperature in a water bath, kneading the hot butter with the same amount o...  
JPS58501893A  
JPS5834100B2  
JPS58116415A
PURPOSE: A cholesterol reducing agent, prepared by adding a mixture of vegetable sterol with a compound selected from a triterpenic alcohol to an animal fat or oil, and capable of exhibiting a very great reducing effect on the cholestero...  
JPS5865785A
PURPOSE: To obtain a peptide having an enhanced anti-oxidant power, by introducing an amino acid ester by the action of a proteolytic enzyme on protein in the presence of the amino acid ester. CONSTITUTION: As a starting material, any ve...  
JPS5843743A
PURPOSE: To improve the yield of butter preparation, by using cream obtained by adding butter milk to cream with a fat content of 50wt% separated from raw milk. CONSTITUTION: In separating raw milk into cream and defatted milk, the cream...  
JPS5828228A
PURPOSE: To provide high-quality edible fats and oils containing egg useful as a raw material for processed foods, by emulsifying or dispersing thermally denatured eggs to edible fats and oils. CONSTITUTION: A fixed amount of fats and oi...  
JPS5816637A
PURPOSE: To prepare a processed edible fat or oil having a good taste, by kneading butter or margarine with kneaded seasoned sea urchin eggs or herring roe. CONSTITUTION: Butter or margarine is kneaded with 10W25wt% kneaded seasoned sea ...  
JPS5811460U  
JPS585139A  
JPS581002B2  
JPS57189641A  
JPS57186437A
PURPOSE: To prepare a spread having improved flavor and sense of eating, by mixing a processed fish, shellfish or vegetable with a moisture content adjusted to 45W70% with butter or margarine. CONSTITUTION: A raw material, e.g. a roasted...  
JPS57186438A
PURPOSE: To obtain a laver, boiled down in soy, and containing butter, by mixing the laver boiled down in soy with butter or margarine suitable for bread food. CONSTITUTION: A laver boiled down in soy is mixed with butter or margarine to...  
JPS5753061B2  
JPS57177650A  
JPS57163449A
PURPOSE: To prepare a paste food having unique taste, by mixing a paste (e.g. butter, cream, bean jam, etc.) with powdery SAKE (Japanese wine). CONSTITUTION: Pastry food such as butter, cream, bean paste, etc. is kneaded, and mixed with ...  
JPS5738226B2  
JPS57122748A
PURPOSE: To prepare butter, margarin and mayonnaise containing KONJAK (paste made from the starch of the devil's-tongue), having low calorific value and effective to prevent the absorption of cholesterol into the body, by mixing butter, ...  
JPS5727270Y2  
JPS5710710B2  
JPS575643A
PURPOSE: To prepare soft butter having extremely excellent spreadability, by using a low-melting fat existing in the fat of natural butter and cream separated from fresh milk. CONSTITUTION: Natural butter fat is molten by heating at ≥6...  
JPS56148239A  
JPS56148240A  
JPS5644689B2  
JPS5644379Y2  
JPS5638168B2  
JPS5637768B2  
JPS5692736A
PURPOSE: An extract from algae, containing β-1,3-glucan linking with nitrogen compounds containing proline, is added to produce butter that can reduce cholesterol, phospholipid and neutral lipid in blood. CONSTITUTION: An alga, which is...  
JPS5664744A
PURPOSE: Crushed leaves of parsley are disinfected and mixed with butter or margarine to produce a butter or margarine containing parsley that shows fresh taste and color just like raw parsley and can be stored for a long period of time....  

Matches 651 - 700 out of 793