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Matches 401 - 450 out of 782

Document Document Title
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  
JP2601300B2  
JPH0994062A
To obtain a butter flavor enhanced in milk taste and butter taste, suppressed in irritative decomposing odor and similar to flavor of natural butter by hydrolyzing a milk fat with a lipolytic enzyme, irradiating the hydrolyzate with ultr...  
JP2618313B2
PURPOSE: To remove foreign odors, e.g. due to an oxide with an excellent industrial efficiency and to improve the flavor of the subject milk fat by bringing a reconstituted liquid milk fat into contact with a synthetic adsorption resin f...  
JPH09501320A
(57) -- the storage containing the cream cheese filling thing which can be manufactured by blending summary cream cheese and the freezing point depressant for reducing A to less than about 0.91 -- stable dairy products are indicated. The...  
JP2559867B2  
JPH08266180A
PURPOSE: To obtain a divided oil-and-fat food without requiring a cutting by a knife, etc., and excellent in utilizing properties by inserting a specific film for division into the frame shaped mold of an intermittently rotating turn tab...  
JPH08268887A
PURPOSE: To obtain the subject new agent containing adioxabicyclooctane deriva tive having a specific structure as an active ingredient, capable of significantly suppressing the elevation of a blood pressure, and having less adverse effe...  
JPH08228717A
PURPOSE: To enable sea tangle to be naturally served on the table in the form of a powder or a fish flour containing the same. CONSTITUTION: This seasoning contains at least sea tangle powder produced by roasting and powdering.  
JPH08205780A
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...  
JP2548516B2
PURPOSE: To provide the composition which contains a specific aromatic carboxylic acid (salt) as a taste modifier and a sweetness suppressant and is useful for reducing sweetness without reducing other flavors contained in food and also,...  
JP2519487B2  
JP2516779B2  
JPH08178871A
PURPOSE: To measure the water and salt contents of emulsion nondestructively by detecting the transmission wave and reflection wave of radiated electromagnetic wave, obtaining the dielectric constact and dielectric tangent of a substance...  
JP2509107B2  
JP2529052B2
PURPOSE: To obtain the title solution useful for instant dessert, etc., having excellent thermostability, freeze resistance, transparency and water retention characteristics, capable of being gelatinized by adding an ion of monovalent or...  
JPH08112085A
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 -...  
JPH0832224B2  
JPH0870769A
PURPOSE: To enable mass production of a plastically moldale fat which is useful for production of pies with excellent workability and has a columnar form by feeding a plastic fat adjusted at a specific low temperature to an extruder equi...  
JPH0856609A
PURPOSE: To prepare emulsified food products such as mayonnaise, dressing, milk, butter, margarine, shortening or the like by utilizing the emulsification action of a new and natural particulate green tea. CONSTITUTION: This emulsified f...  
JPH07330810A
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...  
JPH07327595A
PURPOSE: To provide a method to reduce the butter fat content of a liquid dairy product under conditions of a proper flow amt. and pressure. CONSTITUTION: This method is to decrease the butter fat content in a liquid dairy product and in...  
JPH07308152A
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 ...  
JPH07303448A
PURPOSE: To obtain a hard butter composition having both the properties of a hardness higher than that of cacao butter or snap property at the ordinary temperature and a sharper melt property than that of cacao butter in the vicinity of ...  
JPH07270398A
PURPOSE: To rapidly measure the content of air with high accuracy by melting a plastic oils and fats lump containing air under heating without dissipating air and reducing pressure to a constant pressure to expand air bubbles to calculat...  
JPH07270309A
PURPOSE: To obtain a method and an apparatus for measuring moisture in butter which enable the measuring of moisture in butter on line and moreover, at high accuracy and is free from the effect of difference in the production unit of cre...  
JPH07509505A  
JPH07264979A
PURPOSE: To provide the low cost butter having the same excellent spreadability and flexural strength characteristics as those of special grade butter produced with a metal churn, by modifying a butter produced with one of various butter...  
JPH0789868B2  
JPH07250649A
PURPOSE: To reduce the calorific fat content of oil and fat contained food such as mayonnaise by adding a specified acidic starchy fermented composition. CONSTITUTION: The slurry of starch such as rice powder, wheat flour, oats flour or ...  
JPH0783676B2  
JPH07227165A
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...  
JPH07227166A
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...  
JPH07123917A
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 ...  
JPH0740878B2  
JPH0787925A
PURPOSE: To provide the composition which contains a specific aromatic carboxylic acid (salt) as a taste modifier and a sweetness suppressant and is useful for reducing sweetness without reducing other flavors contained in food and also,...  
JPH0775497A
PURPOSE: To provide a butter imparted with versatility, usable as a side dish for cooked rice, a relish for 'sake', or as a kind of Japanese-style dishes. CONSTITUTION: The butter for side dishes can be obtained by admixing butter with f...  
JPH0714334B2  
JPH0710342B2  

Matches 401 - 450 out of 782