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Patent Searching and Data


Matches 401 - 450 out of 800

Document Document Title
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  
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...  
JP2736800B2  
JP2726217B2  
JP2707255B2  
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...  
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...  
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...  
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  
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,...  
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.  
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...  
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...  
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  
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...  

Matches 401 - 450 out of 800