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Patent Searching and Data


Matches 351 - 400 out of 770

Document Document Title
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...  
JPH1149682A
To provide a natural adsorbent for oxidized cholesterol giving injurious effects to living bodies. This adsorbent for oxidized cholesterol contains a water-soluble polysaccharide originated from a plant as an active ingredient. The metho...  
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  
JPH10262555A
To provide a water-in-oil type emulsion oil and fat food that is inhibited from yellowing due to evaporation of moisture from the surface layer during the storage. This water-in-oil type emulsion oil and fat food is covered with a natura...  
JPH10257831A
To provide dairy products by which a handling time for taking-out a proper quantity of butter by a spoon for every time is saves and also cooking is quickly progressed by providing an original butter group. The butter group part 1 being ...  
JP2781723B2  
JP2756649B2  
JP2746535B2  
JP2743107B2  
JP2736800B2  
JP2726217B2  
JP2707255B2  
JP2739443B2
PURPOSE: To provide the subject apparatus capable of efficiently cooling various kinds of creamy food materials such as custard cream and butter cream in an entirely homogeneous state in a short time. CONSTITUTION: This apparatus is comp...  
JPH1014427A
To rapidly and quantitatively obtain butter homogenized into dense and uniform structure by successively carrying out kneading, raising of temperature, deaerating, and extruding and kneading and homogenizing of butter kept in low- temper...  
JPH1014483A
To facilitate the kneading of a paste of bread with a butter and readily form the subject bread dough by laminating a square butter sheet onto a paste of rolled and thinned bread and rolling the resultant laminate. A square butter sheet ...  
JPH1014428A
To continuously and quantitatively cut and break butter and prevent quality deterioration of butter and keep stable operation of the subject device by a specific method utilizing crack of frozen block-like butter formed by a cutting blad...  
JPH09327299A
To prepare a fat standard diet used for measurement of a lipid in blood carried out for the purpose of diagnosis and treatment of hyperlipidemia, etc. This fat standard diet has the fatty acid composition in the whole fats comprising 40-...  
JPH09238613A
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...  
JPH09224568A
To make eating life richer and increase the consumption of soft spreads and pineapples by adding pineapple components and giving a variation to taste and smell as to butter, margarine, other soft spreads, and its producing method. The so...  
JPH09227890A
To obtain a granulated butter fat which is flowable even when used at normal temp. by granulating a butter fat having a specified solid fat index. This granulated butter fat has a solid fat index of 40 or higher at 5°C and 26 or higher ...  
JP2646272B2  
JPH09508278A
(57) Process of making the granular frozen food which covered the external surface of the portion which adds water to granular food and has the powder of food before summary freezing, during freezing, or after freezing, or the whole by i...  
JPH09206053A
To shorten the refining time in the refining of a pasty substance such as chocolate or butter. This apparatus for refining a pasty substance has a refining tank 1 provided with a heater 3, a stirring blade 5 and a motor 4 for driving the...  
JPH09168368A
To enlarge sensory and industrial possibility of a food by adding a polyglycerol to the food so as to make an eater feel the food taste oily rather than fatty without feeling undesirable sweetness and without damaging a gustory sense. A ...  
JPH09506266A
(-- 57) summary -- especially -- glyoxylic acid and 2* oxo * propanoic acid --2* oxo * butanoic acid, 3* methyl *2* oxo * butanoic acid, 3* methyl *2* oxo * pentanoic acid, 4* methyl *2* oxo * pentanoic acid, 3* ヒドロキシ *2* oxo *...  
JPH09163963A
To obtain a soft capsule excellent in high temperature storage stability and hot water solubility and useful for capsule food materials by encapsulating a capsule base with an emulsifier having a specific HLB using a W/O type or O/W type...  
JPH09154484A
To obtain the subject oils and fats prevented in the oxidation of unsaturated fatty acids, especially polybasic unsaturated fatty acids, contained in the oils and the fats and free from deterioration by compounding the aqueous fraction o...  
JP2614235B2  

Matches 351 - 400 out of 770