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Matches 251 - 300 out of 781

Document Document Title
JP2011500074A
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...  
JP4602355B2  
JP2010533491A
The present invention provides the method of improving a desired milk production trait via use of a genome marker index. The method of determining the genotype of an animal about a plurality of markers used for calculation of a genome ma...  
JP2010532990A
The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the me...  
JP2010209240A
To provide a rutin derivative composition which has not only rutin's effects together with ampelopsis grossedentata extract's effects (additive effect), but also their significant enforcement (synergistic effect), wherein the rutin's eff...  
JP2010516286A
Sterile underwater oil type emulsion containing one or more emulsifiers chosen from the group of an aqueous phase, one or more lipophilicity ingredients, and casein salt. [Chosen drawing] Nothing  
JP2010098953A
To provide a water-in-oil aerated food product having smooth external appearance in spite of having preferable flavor of fermented milk.The water-in-oil aerated food product having flavor of fermented milk is mixed with albumen fermented...  
JP4455065B2  
JP2010081835A
To provide a method for producing hard butter fitting in current preference to softened chocolate, and having excellent bloom resistant properties, snapping properties and cooling meltability in the mouth.The method for producing the har...  
JP4448127B2  
JP4392345B2  
JP4383689B2  
JP2009240187A
To provide butter enabling a user to directly spread on a slice of toast, hard butter which is just taken out from a refrigerator, without cutting off butter with a butter knife.The butter with a holding means is previously set with a ho...  
JP4330037B1
[Subject] Since conventional handmade butter was the method of using the instrument and tool for putting whipped cream into a container, resting for a while, and continuing shaking there being nothing, or agitating and it had required ti...  
JP2009100743A
To provide a simple and improved process of producing air-containing fat continuous products, and especially to provide the process of obtaining high overrun and uniform and small size bubbles.Air-containing fat continuous products are p...  
JP2009517034A
The present invention relates to a method of generally generating and using a milk constituent and them containing a high efficacy sweetener of noncalorie or low calorie content. Especially the present invention relates to a different mi...  
JPWO2009041252A
A near-infrared spectroscopy machine (3) using a Fourier transform is used, and a 吸光度 spectrum of butter (20) in a wavelength band with a wavelength of 800*2500 nm is acquired. It asks for a 吸光度 spectrum of water in a wavelen...  
JP4236246B2  
JP2008546884A
The present invention is set to remove cholesterol from food, and relates to the method of using beta* cyclodextrin (it is considered as beta*CD below) with adsorbent. How to add the beta*CD for the food which cholesterol contained, and ...  
JP2008539776A
Are the ビフィド bacterium (Bifidobacterium) stock which has bigger DNA sequence homology than 40% in ビフィド bacterium (Bifidobacterium) GC56 the included symbiosis composite, and here, ビフィド bacterium (Bifidobacterium) ...  
JP4169373B2  
JP2008212107A
To provide an oil-in-water emulsified product containing butter, wherein problems that occur during storage of the emulsified product having a high butter content, such as flocculation or coalescence causing deterioration of emulsified p...  
JP4149651B2  
JP2008529535A
The present invention is characterized by the package which contains separately the disposal method of the disease by prescribing for the patient the food containing beta-glucan isolated from probiotics and the source of nature, and this...  
JP4093422B2  
JP2008502348A
The present invention is an emulsification ingredient with effective abundant substrates of beta* glucan which is related with the method of preparing the emulsion/dispersion liquid where 油相 and an aqueous phase were stabilized, and ...  
JP4010608B2  
JP2007526918A
The anti-oxidization composite whose oxidation stability, stability of emulsion, and profits on healthy improved. This composite Nonreducing sugar, sugar polyol, medium-chain-fatty-acid triglyceride, The blend with each ingredient or syn...  
JP2007228810A
To provide film-packaged butter produced so that all that a user must do is toasting a slice of bread with an oven toaster or the like and putting butter on the slice of toasted bread to make the butter uniformly applied over the slice o...  
JP2007518406A
The present invention is a process for generation of food, and the middle form of the above-mentioned food contains pigment by that cause, This enzyme is related with a process effective for carrying out direct conversion of the above-me...  
JP3943836B2  
JP2007061100A
To provide a method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff containing egg or milk.The lipid acyltransferase is added to the foodstuff containing egg or milk. ...  
JP3916317B2
To obtain a water-in-oil type emulsified oil and fat composition having physical properties suitable for spread uses and a good butter flavor and useful as oils and fats, etc., for confectionery, bread baking and cooking by including a s...  
JP2007020429A
To provide butter having cream flavor which has the way of being lost during a process of producing butter, while maintaining a harmonious balance with butter flavor, and having no problems as butter in flatting properties and other phys...  
JP3895438B2
To provide a spread having the same flavor and functions as those of butter, capable of being stored and distributed at the ordinary temperature, and good in spreadability, even just after a container is once opened, stored at a refriger...  
JP3856457B1
[Subject] The expansibility and other physical properties as butter which has the cream flavor lost in the manufacturing process of butter in the form which maintained harmony with a butter flavor, and conventional butter has make it a s...  
JP3886078B2
To obtain butter-like milk fat composition capable of keeping soft structure even in cold storage, excellent in butter taste and useful as oil and fat, etc., for business by formulating butter with saccharide to soften the structure and ...  
JP2006262850A
To provide a method for controlling butter moisture capable of continuously producing constant quality butter without individual differences, or to provide a method and apparatus for controlling the number of revolution of the churning c...  
JP3811451B2  
JP2006516404A
The present invention relates to the disposal method of the dairy products and milk processing fluid for manufacturing lipid and the protein degreased substantially. In detail, the present invention relates to use of the 近臨界 fluid ...  
JP3773281B2
PURPOSE: To produce a W/O-type emulsified oil and fat food easily dividable even by taking out of a refrigerator immediately before use, resistant to the deterioration of quality and having excellent utility and workability by extruding ...  
JP2006034102A
To provide buttery emulsified material stable in emulsified condition without addition of any emulsifiers and having excellent flavor by solving such points that addition of some emulsifier results in spoiling excellent buttery flavor, a...  
JP2006034270A
To obtain processed food given with mellow flavor of soy sauce, having deodorant effect of soy sauce deodorizing meat and fish and variously usable as seasoning by mixing red wine and soy sauce with emulsified food such as unsalted butte...  
JP2006025774A
To solve problems possessed by conventional methods for the purpose of making it easy to uniformly mix grain flour and the butter, when a grain preparation which uses the grain flour, such as wheat flour, conventionally used as a food-pr...  
JP3715218B2
To provide a preservation case for solid dairy products such as butter which enables the preservation of the solid dairy products in a relatively large block form by subdividing the products simply and easily into small blocks of a speci...  
JP2005521720A
The present invention is: [化 1] (R and R among the above-mentioned formula) about the phenol system compounds denoted by following formula (I), and those derivatives. It is chosen from OH, OCO アルキル, or OCO アルケニル, and ...  
JP2005513076A
In relation to the malleable protein matrix (MPM), it is a reaction product of condensation of the protein after a fermenting method, and shows biological activity, and the present invention is suitable for taking in (or enclosure) of va...  
JP2005110647A
To provide butter using clean deep ocean water containing much microminerals so as to add safe microminerals to the butter.A production method for milk products such as cheese, fermented milk, sour milk beverage and butter is performed b...  
JP3673647B2
To provide an edible laminated capable of adhering to lipid-containing foods and decorating the foods. This edible laminate 1 comprises an edible decorating layer 2 and an edible adhesive layer 3 laminated on the decorating layer 2 to ad...  
JP2005046639A
To provide a case for preserving solid dairy products such as butter.The preservation case has a mid underlay member set in a housing chamber of a case formed by detachably fitting an upper case body in a lower case body in a manner to t...  

Matches 251 - 300 out of 781