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Patent Searching and Data


Matches 351 - 400 out of 795

Document Document Title
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...  
JPH11346673A
To produce a cow's milk free from control of ingredients without adding additive, etc., free from cow's milk odor, having good taste and obtain a milk processed product improved in flavor using the cow's milk as a raw material. This meth...  
JPH11346650A
To provide butter or margarine containing powdered green tea and useful for human bodies as a new food material by mixing butter or margarine as a food material with the powdered green tea to add the characteristics of the powdered green...  
JP2979764B2  
JP2966110B2  
JPH11511978A
(57) The fat which is summary 10 or 55% of the weight of non-milk fat, and 45 to 90% of milk fat Less than 35%, the milk protein up to 4.5%, the structure agent up to 2% and the usual acidification agent, a flavor, a herb, and a cheese a...  
JPH11276069A
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...  
JP2958700B2  
JPH11262357A
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 ...  
JPH11508124A
(57) Composite containing lactose micro crystallite useful as substitution of a derivation milk ingredient as substitution of the fat in summary food. The composite is useful to especially manufacture of the butter-like food containing d...  
JPH11169102A
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...  
JP2945590B2
PURPOSE: To provide both a method for feeding and conveying a food at a low cost by which response to physical properties can be mad even when various changes are caused in the physical properties over a wide temperature range of about -...  
JPH11103854A
To obtain a new strain (variant) having resistance to several kinds of phage, thus good in fermentation characteristics such as acid productivity and fermentation flavor productivity, free from any concern about phage contamination, easy...  
JP11098950A
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...  
JP11075692A
To obtain iron-enriched edible oils and fats and an iron-enriched edible oils and fats-containing food having high oxidation stability. The iron-enriches edible oils and fats and iron-enriched edible oils and fats-containing food are eac...  
JPH1148149A
To provide a surface preparation method capable of carrying out non-polluting treatment by preventing generation of dust and to provide a device inexpensive to install, miniaturizable to be used for surface preparation. This device is co...  
JP2857885B2  
JPH1128744A
To prevent the deformation of a molded product caused by the inferiority of resin filling balance or partial heating to accurately and inexpensively perform injection molding at a high speed by providing a heat insulating member between ...  
JP2849842B2  
JP2848662B2  
JPH11500320A
(57) -- the fat below summary 35%, the milk protein up to 4.5%, the structure agent up to 1%, gelatin and the usual acidification agent, a flavor, and a cheese additive like a herb or a spice are included -- it being creamy and, It is th...  
JP2832161B2  
JPH10295269A
To improve the hardly handleable property of butter, to turn the butter to an easily handleable food material and to restore it to the original state of the butter for floating oil drops on soup at the time of utilizing it. Starch or pro...  
JP2816296B2  
JP2816297B2  

Matches 351 - 400 out of 795