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JP6909340B2 |
To provide a milk fat-containing solid matter having crackability capable of setting aside simply the amount to be used, and having butter flavor.In butter or butter-like food, a hardness at 10°C is 53 or less, a mean value of diameters...
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JP6879669B2 |
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...
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JP6866159B2 |
Regulating the level of glucose in the blood of an animal comprising the consumption by the animal of a composition containing beta-casein, or providing the composition to the animal for consumption, where the beta-casein comprises at le...
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JP6867158B2 |
Described herein is a composition for use in preventing or minimising epigenetic changes to one or more genes responsible for mediating inflammatory response in an animal. The composition contains beta-casein. The beta-casein comprises a...
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JP6861157B2 |
The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid ...
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JP6833884B2 |
[Problem] The purpose of the present invention is to provide a fresh-tasting butter that has excellent flavor despite having a high content of nonfat milk solids. The purpose of the present invention is also to provide a butter that is s...
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JP6832619B2 |
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...
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JP2020202776A |
To provide a production method of honey butter capable of increasing a preserving time of a product.Honey butter heated to about 50°C of 50 wt.%, a gelatinizer of 1 wt.%, and butter of 49 wt.% are put in a kettle. The mixture is heated ...
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JP6732327B2 |
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...
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JP6684561B2 |
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...
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JP6570913B2 |
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JP6558648B2 |
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JP6541944B2 |
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JP6526967B2 |
The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory ...
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JP6516940B1 |
Providing a method for producing an oil / fat composition having a well-balanced flavor and the like. A hydrous mixture containing butter and milk is heated until the water content becomes less than 1% by mass to prepare a processed butt...
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JP6490658B2 |
[Problem] The purpose of the present invention is to provide a fresh-tasting butter that has excellent flavor despite having a high content of nonfat milk solids. The purpose of the present invention is also to provide a butter that is s...
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JP2019500024A |
Medium-chain triglyceride (MCT) or medium-chain fatty acid (MCFA) for use in improving cognition impaired by a deletion of UBE3A. [Selection diagram] None
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JP6436592B2 |
Described herein is a composition for use in preventing or minimising epigenetic changes to one or more genes responsible for regulating the activity and levels of enzymes involved in digestive processes and gut function in an animal. Th...
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JP6434770B2 |
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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 ...
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JP6218730B2 |
The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single ...
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JP6199025B2 |
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...
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JP6192150B2 |
To provide a method for producing food (food material) products solidified with sugar, and foods added with the obtained products solidified with sugar. There are provided (1) the method for producing solidified products of foods by addi...
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JP6170666B2 |
A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at leas...
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JP6150384B2 |
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JPWO2016002920A1 |
Provided are a method for producing creams capable of suppressing oxidation, denaturation, deterioration, etc. of nutritional components caused by heat treatment, particularly deterioration and dissipation of flavor, and creams produced ...
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JP6068337B2 |
[Problem] The purpose of the present invention is to provide a fresh-tasting butter that has excellent flavor despite having a high content of nonfat milk solids. The purpose of the present invention is also to provide a butter that is s...
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JP2017500019A |
The present invention relates to the use of high levels of allulose in food and beverage products.
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JP6043541B2 |
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JP6029637B2 |
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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...
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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 ...
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JP6005511B2 |
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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...
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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...
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JP5865894B2 |
Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
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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...
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JP2015527076A |
The present disclosure provides a storage-stable dairy-based composition having a rich texture while also meeting the nutritional requirements of infants and infants, as well as methods for producing the same. Also provided is a method o...
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JP5770716B2 |
A ruminant reduced-cholesterol dairy product is used as a medicament.
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JP5731982B2 |
The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and/or microalgal oil in combination with one or more other edible ingredients, and methods of making such composit...
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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...
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JP5646815B2 |
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JP5608123B2 |
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JP5595651B2 |
An aerated fat-continuous product comprising hydrophobin is provided. Processes for producing the product are also provided.
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JP5588272B2 |
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JP5536657B2 |
Milk fat comprises less than 50 wt.% of saturated fatty acids of the total fatty acids. Independent claims are included for: (1) a process for obtaining milk fat, in which all or part of milk fat is subjected, comprising one or more frac...
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JP2014511171A |
The invention concerns a functional food preparation based on milk/dairy products added with botanical products containing various active principles. The milk/dairy products, which can be obtained from fresh or pasteurized animal milk, s...
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JP5453638B2 |
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JP5453609B2 |
The present invention relates to a malleable protein matrix (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation ...
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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...
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