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Matches 301 - 350 out of 770

Document Document Title
JP3426557B2
To provide granular butter whose granules are not adhered or coagulated each other even at the ordinary temperature or at the distribution temperature, and has good thermal meltability and good flavor. This granular butter is obtained by...  
JP2003506061A
(57) Whether it can become empty with the spoon containing the fat below summary 80%, composite which can be applied and opened. Including water, fat (solid), a micro gel particle, protein, and an instability emulsifier, a water phase fo...  
JP3370078B2  
JP3370079B2  
JP3362092B2  
JP2002360405A
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...  
JP3352578B2  
JP2002306066A
To provide a novel edible fat system based on dehydrated fat that can cause fresh and foaming sensation in the food, when it is used in food products.The objective edible fat system based on dehydrated fat comprises 0-2 wt.% of water, 0-...  
JP2002531637A
(57) Summary free fatty acid (FFA) and the process of removing cholesterol from liquefied anhydrous animal fat preferably were described. In the process concerned, the salt of the FFA concerned is made to form using the diluted solution ...  
JP3326471B2  
JP3349034B2
To obtain granular butter or granular butter fat excellent in processing characteristics and coagulation stability. This coated granular butter or coated granular butter fat is obtained by coating granular butter or granular butter fat h...  
JP2002165568A
To provide a foaming agent composition usable in a food field, made of a natural material and excellent in foaming power and foam stability, and to provide a foamed food using the foaming agent.This foaming agent composition is such one ...  
JP2002153212A
To provide a method for a mixing a whipped dough with an ingredient, with which the whipped dough can be uniformly mixed with the ingredient without releasing foams in the whipped dough and an apparatus therefor.The whipped dough 10 of a...  
JP2002058427A
To obtain a new flavor deterioration-preventing agent which has a large prevention effect on the flavor deterioration of an oil and/or fat- containing food due to heat, light, oxygen, or the like, especially fluorescent lamp irradiation ...  
JP2002504359A
(57) Summary book invention relates to the method of manufacturing the fat mixture of beta* sitosterol which reduces a serum total cholesterol level and a LDL* cholesterol level. Heat and mechanical energy are used for beta* sitosterol o...  
JP2002017241A
To provide a quite new food product derived from dry fruit-containing butter, which enables a person to eat a large amount of the dry fruit-containing butter, while the raisin (dry fruit) butter has been eaten in only an extremely small ...  
JP3218042B2  
JP3217359B2  
JP3237831B2
To obtain a frozen milk fat composition having properties of preventing syneresis and tissue fragility even when being thawed after preservation and distribution in a frozen state, and also a milk fat composition suitable for the product...  
JP2001258471A
To provide granular butter whose granules are not adhered or coagulated each other even at the ordinary temperature or at the distribution temperature, and has good thermal meltability and good flavor.This granular butter is obtained by ...  
JP3234390B2
PURPOSE: To provide a cooking apparatus capable of preventing a disc from racing by an air layer formed between the disc and materials and further stirring for separating materials by suppressing an air flow from between a bottom of a ve...  
JP3234391B2
PURPOSE: To obtain a butter rounded as dollops between a circumference of an inlaid portion of a rotor and an inside surface of a vessel. CONSTITUTION: In a butter producing apparatus equipped with a vessel 4 l positioned on a main frame...  
JP2001245544A
To readily produce butter.This apparatus for producing butter has a main body including a motor in the interior, ribs 6 formed in a vessel 3 mounted on the main body 1, and a rotor 7 rotatably driven by the motor in the vessel, and rotat...  
JP2001512670A
(57) the summary エンテロコッカス group 1357, the ラクトバ milt group V20, the lactococcus group 1370, and HO production streptococci, It has the prevention activity which is well effective to multiplication of the anaerobic ...  
JP2001204285A
To provide both an apparatus and a method for simply producing butter so as to solve such a problem that, since conventionally a process for making butter is complicated, butter can not be produced by ordinary homes and a salt content ca...  
JP2001510341A
(57) Summary book invention is a production method of the food containing the gelled aqueous phase, (i) It is related with a method including the process of shearing the process mixed at the gelling agent mixture containing an aqueous ph...  
JP2001509836A
(57) Summary book invention indicates the reduction method of the content of the sterol of sterol content substances, such as fat and oil, for example, cholesterol. This method offers the efficient and cheap process based on using the do...  
JP2001120181A
To obtain a seasoning by butter smoking, provide a method for smoking as the seasoning material and further provide a method relating to heating and agitating, pressing and kneading the smoked butter. This method for producing smoked but...  
JP3172345B2
PURPOSE: To provide a process for easily producing butter having desired saltiness simply by putting and stirring raw materials in a vessel. CONSTITUTION: This butter production apparatus is provided with a main body 1 having a built-in ...  
JP3154234B2
PURPOSE: To safely carry out the regenerating treatment at a low cost without using special equipment and a special reagent by adding water or an oil and a fat to cyclodextrin adsorbing a fat-soluble substance, passing the substance into...  
JP3154451B2
PURPOSE: To prevent the aging deterioration of the taste and flavor of dairy products or various processed foods prepared from the dairy products. CONSTITUTION: The present invention relates to a dairy product incorporated with tocophero...  
JP2001000105A
To obtain a food simply edible without taking labor and time, having a deliciousness of exquisitely matched butter fragrance and salty taste with fragrance and sweetness of layer and a wide nutritional value by integrating butter with la...  
JP3137268B2
PURPOSE: To provide the subject dairy product containing butter serum, having cholesterol level same to that of breast milk and excellent nutrition performance, taste, flavor and palatability and useful for milk powder for infant nursing...  
JP3138358B2
PURPOSE: To selectively produce a conjugated linoleic acid, and to produce a food excellent in oxidation resistance, etc. CONSTITUTION: Fats and oils are mixed and emulsified with a protein aqueous solution, and the emulsified compositio...  
JP3100338B2  
JP3119496B2
PURPOSE: To produce an oil-in-water emulsion and to obtain such an emulsion as shows the closest analogy with natural milk when the emulsion is used to produce milk product analogs by using standardized raw materials as many as possible....  
JP3090302B2  
JP2000236809A
To obtain a frozen milk fat composition having properties of preventing syneresis and tissue fragility even when being thawed after preservation and distribution in a frozen state, and also a milk fat composition suitable for the product...  
JP3083158B2  
JP2000197469A
To obtain a functional food/drink having serum lipid-improving effect with low protein levels by mixing together respective cultured products prepared by separately culturing whey protein-contg. media with lactic acid bacteria belonging ...  
JP3064236B2  
JP2000186274A
To provide a novel chelating agent which is a compound (salt) having specified physicochemical properties and is useful in the areas of medicines, cosmetics, and food. This chelating agent is a compound (salt) which is a light yellow pow...  
JP3057425B2  
JP2000166469A
To fractionate butter fat into a stearin fraction and an olein fraction in a short period of time by mixing the butter fat with hexane, etc., in a specific weight ratio, heating and then cooling the obtained mixture for crystallization a...  
JP2000157201A
To obtain a seasoning capable of imparting a mellow flavor of a soy sauce to an emulsified food such as a butter and variously usable for a spread stable for a long period without separating the emulsified food and the soy sauce or for s...  
JP3029687B2  
JP3021699B2  
JP3016688B2  
JP2000041591A
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...  
JP3030698B2
To obtain an edible liquid with an added smoke flavor, processed so as to have a taste same as that of a conventional smoked food so that when the edible liquid is used as a seasoning material, the edible liquid may impart the same taste...  

Matches 301 - 350 out of 770