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Matches 201 - 250 out of 792

Document Document Title
JP2017500019A
The present invention relates to the use of Alloose of the high level in foodstuffs and a beverage product.  
JP6043541B2  
JP6029637B2  
JP2016190829A
To provide formulations, enhancement foods, supplements and cosmetics which can improve antioxidant action.Formulations according to the present invention are added to foods of specified units so that they are taken daily. The formulatio...  
JP2016182113A
To provide a mixed food product with high added value in which the good point of black garlic is actively utilized, and a processed milk product which is considered to have a good compatibility with black garlic, is used, and to provide ...  
JP2016532702A
Control in which it is control of the level of glucose in the blood of an animal, offer for consumption of the constituent containing the beta casein by the animal or the consumption to the animal of the constituent is included, and the ...  
JP6005511B2  
JP2016158611A
To provide a foaming fat and oil production apparatus and method which can mass-produce high quality foaming fat and oil such as whipped cream without using food additives.A foaming fat and oil production apparatus of the present inventi...  
JP2016523958A
Beta casein contains at least 75% of the weight of beta casein A2 [including offer for consumption of the constituent containing the beta casein by an animal, or the consumption to the animal of a constituent / prevention of the conditio...  
JP2016520611A
The above-mentioned use in which are use of the constituent for preventing or reducing the danger of intestinal inflammation in an animal, the constituent contains beta casein, and the beta casein contains at least 50% of the weight of b...  
JP2016096790A
To provide a texture modifier for a noodle-like gelatinous food which substantially contains no wheat flour, and a noodle-like gelatinous food improved in texture by the same.A texture modifier for a noodle-like gelatinous food contains,...  
JP2016096791A
To provide a noodle string adhesion preventing agent for a noodle-like gelatinous food, which suppresses adhesion of noodle strings of a noodle-like gelatinous food, and a noodle-like gelatinous food containing the same.Whey protein is u...  
JP2016067310A
To provide a method for predicting each flavor of fresh cream and sweet butter produced by using two or more kinds of raw milks, or the like.There is provided a method for predicting each flavor of fresh cream and sweet butter produced b...  
JP2016041082A
To provide lipid-rich microalgal flour food compositions.Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed. In a preferred embodiment, for examp...  
JP5865894B2  
JP2016002001A
To provide a safe and inexpensive method for inhibiting degradation, having no harmful effect on the flavor of objective foods and beverages, without damaging the taste.An inhibitor of light degradation of foods (lactic fermented foods o...  
JP2015165808A
To provide means for improving the mental capacity not depending on the increase in blood glucose caused by ingestion of meal or snacks or a blood glucose response, and, in particular, means for maintaining or improving the mental capaci...  
JP2015527076A
This indication provides the method for manufacturing the dairy-products base constituent with storage stability which has a thick texture, and it, also filling the nutrition amount required of a baby and infants. The method of thickenin...  
JP5770716B2  
JP2015519298A
It is a flavor constituent containing the compound denoted by formula (I), or its edible salt, and they are inside of a formula, and R.1It is は, a アルキル 残 machine containing 6*20 carbon atoms, or the Al Ken 残 machine contain...  
JP5731982B2  
JP2015104384A
To provide an excellent dairy product with inhibition of oxidative degradation caused by various factors such as light, heat, and oxygen, while an off-taste and an off-flavor are caused due to various oxidation factors during the term fr...  
JP2015091963A
To provide a composition having efficient water solubility, excellent effects on prevention of dye decoloration, prevention of deterioration of flavor or the lie, especially excellent in deterioration preventing effect of oil and fat-con...  
JP2015071579A
To provide a preventive and improving agent for type 2 diabetes mellitus which has a blood glucose level increase inhibitory effect and the like, or to provide a composition which has a preventive and improving action for type 2 diabetes...  
JP2015505676A
Fat base foodstuffs The present invention specifically relates to the foodstuffs containing the fat or the oil, and the carotenoid compound beyond one or it. The product of the present invention can be used, when reducing the total chole...  
JPWO2012176719A1
【解決課題】本発明では,無脂乳固形分を多 く含みながらも,風味に優れた,さわやかな バターを提供することを目的とする。また, 本発明では,無脂乳固形分を多く含みな...  
JPWO2012176719A
[Problem (s) to be Solved] It aims at providing fresh butter excellent in flavor, though many solid-not-fat is included in the present invention. In the present invention, though many solid-not-fat is included, it aims at providing baked...  
JP5646815B2  
JP5608123B2  
JP2014193124A
To provide an easily-splittable water-in-oil type emulsified oil-and-fat food capable of being split easily and quickly when being used from a cold storage state or even from a frozen state.Adjacent water-in-oil type emulsified oil-and-f...  
JP5595651B2  
JP2014523740A
The present invention is formula (I) (among a formula, n is an integer of 0*2, ; dotted line expresses a carbon * carbon single bond or a double bond, and they are; and R) of a form of any one or those mixtures of the stereoisomeric form...  
JP5588272B2  
JP5536657B2  
JP2014108102A
To provide butter convenient for a household use, allowing a user to divide quantitatively while maintaining a hygienic preservation state.Butter 11 formed in a tabular shape has groove parts 12,13 on one surface 11c thereof, with each o...  
JP2013523188A5  
JP2014511171A
[Means for Solution] The present invention relates to a functional-foods tablet based on the milk / dairy products in which vegetable products containing various active ingredients were added. The milk / dairy products can be obtained fr...  
JP5453638B2  
JP5453609B2  
JP5371947B2
To provide a method for obtaining novel butter that can be produced comparatively easily, and has rich flavor and a good preservability, and to provide such butter. The method includes adding vinegar and/or seasoning vinegar to cream tha...  
JP5327984B2
New bacterium GC61 belonging to the genus Bifidobacterium, probiotic compositions comprising said bacterium, particularly food products, and use of said bacterium in the treatment of diseases, such as gastrointestinal diseases.  
JP2013150600A
To provide butter increased in salty taste and good in flavor without increasing quantity of sodium in the butter.Butter contains the following (A)-(C): (A) 0.3-0.75 mass% of sodium, (B) 0.1-0.7 mass% of potassium, and (C) 0.04-1.8 mass%...  
JP5249386B2  
JP2013523188A
Seaweed powder and algal biomass are indicated. A food constituent containing algal biomass which has a high lipid content, or seaweed powder is indicated. seaweed powder;b. which contains more than about 20% of triglyceride oil with a. ...  
JP2013066476A
To provide a food product comprising an oligosaccharide composition that is digestion resistant or slowly digestible.The oligosaccharide composition can produce an aqueous composition that comprises at least one oligosaccharide and at le...  
JP2013055936A
To provide an apparatus and method for producing dairy products with simple processes and configuration without a step at a temperature at which bacteria easily proliferate.The apparatus for producing dairy products includes a reservoir ...  
JP2013507463A
The present invention relates to the method of manufacturing the constituent which essentially contains the chemical substance based on vanillin and ethyl vanillin. The present invention relates also to those use in a human being and the...  
JP5075085B2  
JP2012205513A
To provide new butter having a flavor of burnt butter and physical properties equivalent to butter.The butter having a flavor of burnt butter is produced by adding a heated butter liquid kept at 35-45°C to butter particles formed during...  
JP2012524533A
The present invention relates to the decrease cholesterol dairy products of the ruminant as a medicine.  

Matches 201 - 250 out of 792