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JP62134042 |
PURPOSE: In removing cholesterol from butter with a supercritical fluid, to fractionate and to produce the titled butter fat readily and without requiring excess energy, by extracting low cholesterol butter fat with a supercritical fluid...
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JP62126939 |
PURPOSE: To obtain a dehydrated food having high quality and capable of stably maintaining the quality over a long period, by adding crystalline α-maltose to a food, its raw material or intermediate and converting the maltose to hydrate...
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JP62125854 |
PURPOSE: To easily produce delicious and high-quality food, highly active and stable medicine, etc., by using crystalline α-maltose as a dehydrating agent, incorporating the agent into water-contg. matter, and converting the agent into ...
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JP62096039 |
PURPOSE: A substance containing milk fat or their mixture is mixed with sugar and simultaneously undergoes the actions of yeast and lipase to give the titled flavor of good smell in a short time in high production efficiency. CONSTITUTIO...
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JP62019049 |
PURPOSE: To obtain the titled butter having moderate hardness and spreadability, by reseparating sterilized cream having a specific milk fat content, inverting the phase by cooling, and kneading the product after aging to effect the regu...
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JP61268140 |
PURPOSE: The titled instant food which absorbs water, swells, and has a dense apparent structure, by forming a specific oil-in-water type slurry containing a thermally coagulable protein, fats and oils, saccharide, etc., heating and coag...
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JP61231953 |
PURPOSE: To facilitate the taking of a pasty food such as butter, by wrapping the pasty food with an oblate coated on inner side with an edible oil or fat and inserting the wrapped food between slices of bread etc. CONSTITUTION: A pasty ...
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JP61177945 |
PURPOSE: A processed food having a good taste and improved shelf stability free from fatness and heaviness, by blending a food such as butter, etc., with seasoning having a smaller water content than the food, consisting of dried fish or...
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JP61170340 |
PURPOSE: A processed food that is obtained by a specific amount of a seasoning containing fried fishes such as dried bonito or other fishes and soysauce to a food such as butter, thus being suitable as a paste for toast or a cake materia...
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JP61119157 |
PURPOSE: To produce an expanded food containing a fat component of cream, butter, etc., and a separated soybean protein in large amounts, uniformly and stably, and having an absolutely unique form, by kneading a mixture of a fat componen...
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JP61119158 |
PURPOSE: To produce an expanded food containing a fat component of cream, etc., and a separated soybean protein in large amounts, uniformly and stably, and having an absolutely unique form, by heating and forming a mixture of a fat compo...
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JP60102138 |
PURPOSE: To produce the titled food having low cholesterol content, by adding liver paste, etc. to a fish oil extract having high eicosapentaenoic acid content, granulating the mixture, including in the sol of alginic acid salt, gelatini...
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JP60043335 |
PURPOSE: To improve rise in cholesterol in blood without damaging merits of dairy product such as taste of its own, by adding monolinolein to it. CONSTITUTION: 0.1W30wt% monolinolein is added to a dairy product. α-Monolein and/or β-mon...
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JP59227262 |
PURPOSE: To prepare the titled bean paste (MISO) having excellent taste and flavor, by heating low-salt MISO to sterilize yeasts, cooling the MISO, and kneading homogeneously with specific amounts of butter or margarine, seasoning, sugar...
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JP59183660 |
PURPOSE: A novel kneaded food having good taste, improved flavor and high nutritive value, useful as a relish taken with Sake or an ingredient to be applied to bread, obtained by kneading butter or margarine with various kinds of food in...
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JP59130135 |
PURPOSE: To prepare a processed food of fats and oils for maintaining and manifesting taste of butter effectively, by belending continuously butter conditioned in a specific temperature range with margarine by a static type blender. CONS...
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JP59046125 |
PURPOSE: To prepare a microcapsule readily and safely in high yield, by a method wherein core substance comprising substance incapable of keeping a powdery form at about room temp. is ground under freezing at low temp. and the obtained p...
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JP59006842 |
PURPOSE: Solid fat such as butter or margarin is irradiated with microwaves from the microwave generator as it is sent through a pipe of dielectric material to effect aging at the prescribed temperature, whereby the aging time is shorten...
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JP59006841 |
PURPOSE: Solid fat pieces which are being conveyed are raised in its temperature up to the aging one by a microwave irradiator, then placed in vessels, weighted and aged by the second-stage irradiation with microwaves to shorten its agin...
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JP58198241 |
PURPOSE: To obtain the titled food composed of butter mixed intimately with honey, by cutting a block of butter to small pieces, heating the butter at a specific temperature in a water bath, kneading the hot butter with the same amount o...
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JP58116415 |
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...
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JP58065785 |
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...
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JP58043743 |
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...
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JP58028228 |
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...
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JP58016637 |
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 ...
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JP57186437 |
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...
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JP57186438 |
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...
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JP57163449 |
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 ...
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JP57122748 |
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, ...
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JP57005643 |
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...
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JP56092736 |
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...
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JP56064744 |
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....
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JP56058444 |
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...
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JP56058445 |
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...
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JP56051951 |
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...
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JP56048850 |
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...
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JP55082186 |
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...
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JP55045302 |
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...
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