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Matches 201 - 250 out of 816

Document Document Title
JP6434770B2  
JP2018153126A
To provide a manufacturing method of food capable of mixing 2 food raw materials having fluidity at good efficiency.There is provided a manufacturing method of food selected from a group consisting of cheese, cheese food, cheese-like foo...  
JPWO2017026481A1
The process into which the ratio of the amount of diacetyl (unit: ppm) of an organic acid content (unit: mM) hit inoculates the lactic-acid-bacteria starter containing the lactic acid bacteria being 0.2 or more in the process at which th...  
JP2018038407A
To provide food products containing fats, such as animal fats and vegetable oils, which exert a positive effect on levels of triglycerides, cholesterol, LDL, and other metabolic parameters in individuals, despite being rich in saturated ...  
JP6218730B2  
JP2017175982A
To provide a butter cream that is excellent in creaming property, low-oil-immersion property, low-water-separation property and shape retention property.Provided is an oil/fat composition for butter cream containing, as an oil/fat A, a t...  
JP2017529073A
The present invention mixes the cocoa biomass which is a method for preparing the cocoa biomass which has the adjusted fat phase, and has fat phase 1 with vegetable fat which has fat phase 2, and is it, Fat phase 3 is formed into this co...  
JP2017176114A
To provide food and drink having an enhanced milk feeling in which materials made from milk are not used as raw materials and a method for producing the same, a food and drink composition therefor, a method for enhancing the milk feeling...  
JP2017171595A
To provide drugs enhancing neurotrophic factor associated with neurodegenerative disease and the like, particularly BDNF (brain-derived neurotrophic factor), mainly by oral ingestion.Phospholipid is contained as an active ingredient in a...  
JP6199025B2  
JP2017158588A
To provide butter contained in a container useful for home use.Provided is butter contained in a container 1 comprising: a container 20 including a body part 30 formed in a box shape with an opening and a cover part 70 covering the openi...  
JP6192150B2  
JP6170666B2  
JP6150384B2  
JP2017104110A
To provide a butter that is excellent in flavor and has a refreshing taste while it contains a large content of nonfat milk solid.The method for producing butter containing not less than 2 wt% to not more than 10 wt% of nonfat milk solid...  
JPWO2016190295A1
The object of the present invention is to provide chocolate with easy management of a tempering state, even if it is a case where a bloom tolerance improvement agent etc. are contained in oil and fats. In addition, it is providing hard b...  
JPWO2016002920A1
The cream manufactured with oxidization of the nutritional information which arises with heat-treatment, denaturation, degradation, etc. the manufacturing method of the cream which can control degradation and loss of flavor especially, a...  
JP2017063700A
To provide a slice shaped butter without using an edible film, able to hold a shape of the slice-shaped butter to the degree it can be lifted up just after taking out from a refrigerator or after a certain period of time has passed and c...  
JP6068337B2  
JP2017006097A
To produce a fermentation product with strong fermentation flavor containing diacetyl and/or acetoin in a short time.There is provided a method for producing fermentation product in which a production amount of diacetyl and/or acetoin of...  
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...  

Matches 201 - 250 out of 816