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Patent Searching and Data


Matches 651 - 700 out of 770

Document Document Title
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....  
JPS5664287U  
JPS5664286U  
JPS5658444A
PURPOSE: A hard butter consisting of a fraction of fats and oils extracted from seed of Shorea robusta, having improved heat resistance and blooming resistance, obtained by fractionating fats and oils extracted from seed of Shorea robust...  
JPS5658445A
PURPOSE: A hard butter composition having improved properties extremely similar to those of cacao butter and more improved blooming resistance, comprising a specific fraction of palm oil with a middle melting point and a solid fraction o...  
JPS5651951A
PURPOSE: A laurin hard butter that contains a specific glyceride composition obtained by the fractionation of laurin oil, thus showing very good melting properties. CONSTITUTION: The titled hard butter is composed of a fractionated harde...  
JPS5648850A
PURPOSE: To obtain a completely powdery butter having a good flavor, by adding specific amounts of an emulsifier having a specified HLB, an alkali salt as an emulsification accelerator and a water-soluble protein to a fat consisting of b...  
JPS5612419B1  
JPS5624889U  
JPS569082B2  
JPS561049B1  
JPS5551538B2  
JPS5544587B2  
JPS5541022Y2  
JPS5597303A  
JPS5525813B1  
JPS5525812B1  
JPS5582186A
PURPOSE: An antioxidant having improved antioxidant activity on fats and oils, and great safety to human bodies, comprising a specific dipeptide and monosaccharide. CONSTITUTION: An antioxidant comprising (A) 100pts. wt. of a dipeptide o...  
JPS5512223B1  
JPS5545302A
PURPOSE: To obtain the title product having a flavor and color based on the jelly and improved formability, packaging and preservation properties, due to the fats and oils, by combining a jelly with a fat and oil product. CONSTITUTION: J...  
JPS5515444A  
JPS54163860A  
JPS54160778A  
JPS54154533A  

Matches 651 - 700 out of 770