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Matches 501 - 550 out of 1,089

Document Document Title
JP2006517105A
It is the artificial milk for sucklings for breast-feeding a suckling between after the birth [two weeks of], and it is useful for long-term health, and 0.5 per 100 ml of artificial milk to 1.00 g of protein and 25 per 100 ml of artifici...  
JPWO2004080475A1
ホエイの精密濾過保持物、遠心分離処理物お よび/または硫安沈殿処理物がロタウィルス 感染阻害活性を有することを見出した。  
JP2006515287A
These inventors found out that the nutritional information thing which contains a whey protein hydrolysis thing, the lecithin which has a lipid metabolism improvement action, high oleic acid content oil and fats, and the palatinose which...  
JP2006514550A
The method for manufacturing the nutrition auxiliary composite containing the mixture of milk serum protein, amino acid, and other useful ingredients, and the above-mentioned composite with a nutritionally compact and easy-to-use form. T...  
JP2006513728A
The non-fat Creamer composite containing * [about 10% of] about 90% of particulate-ized protein architecture ingredient, and * [about 10% of] about 90% of insoluble micro crystallite cellulose constituent. Furthermore, in the state of hy...  
JP3794722B2
PURPOSE: To obtain a polymer glucoprotein mixture capable of using as a raw material for drink and food and medicines in order to protect infection of virus because of activity inhibiting proliferation of virus and capable of utilizing a...  
JP2006094740A
To provide milk serum protein food reduced in milk smell, astringency and stringent taste inherent in milk serum protein to improve its flavor and water absorption so as to make the food more tasty and more easily digestive.The milk seru...  
JP2006094739A
To provide whey protein-cocoa food reduced in milk smell, astringency and astringent taste originated in whey protein to improve its flavor and water absorption so as to make the food more tasty and more easily digestive.The whey protein...  
JP3790456B2
To obtain a cream cheese-like product where non-casein protein replaces casein protein and to provide a method for making such product. This method for making a cream cheese-like product substantially free from casein, wherein the method...  
JP3768340B2
To remove minerals from a sweet whey by electrically deionizing a sweet whey. When an electric deionizing device module 1 is used, the matrix flow 12 containing minerals passes through a diluting division 8, where cations are adsorbed an...  
JP2005336230A
To provide a method by which lipids in the membrane material of fat globules are separated and recovered from whey and the whey is utilizable after the separation without limitations.The method of separation and recovery of lipids in the...  
JP3733748B2
To obtain a cheese whey protein having improved physical properties such as emulsifying property, foaming property water-holding property and palatability, especially excellent in throat-passing property without rough feeling to the tong...  
JP3695648B2  
JP2005525808A
The present invention relates to the acid butter-like underwater oil type emulsion of the lipophilic substance which can give the flavor characteristic of the composite added, and can improve, or can denature. By existence of the combina...  
JP3710552B2
To easily and efficiently burn bard-to-burn materials such as e.g. dairy by-products or the viscous industrial waste such as viscera of fishery products and livestock, by adding a multivalent metal or a multivalent metal ion-contg. subst...  
JP2005213213A
To provide a method of simply and inexpensively manufacturing a useful concentrate of a trypsin inhibitor and the like contained in soybeans and having a physiological activity.In the manufacturing method of the soybean trypsin inhibitor...  
JP2005206578A
To provide a functional beverage or food for oral ingestion, capable of obtaining the humectant activity of a skin by the oral ingestion, excellent in safety, and capable of being taken daily, and a humectant for oral ingestion used for ...  
JP2005192568A
To provide an economical method for producing a cream cheese product.This method for producing the cream cheese product comprises heat-treating WPC (whey protein condensate) aqueous suspension, emulsion or solution showing weak alkaline ...  
JP2005124579A
To provide a process for stabilizing protein without imparting an adverse effect on viscosity of the environment in an acidic environment.The process comprises following steps, (a) a step adding a purified PME enzyme capable of carrying ...  
JP2005514017A
40% or less of all the proteins in the splinter group containing a ホウェイ splinter group are alpha lactalbumin, ; whose many are beta * lactoglobulin in 8% of all the proteins in the splinter group -- however, The composite of the ...  
JP2005511103A
The present invention is a production method of a high solid / high-protein dairy products, and MPC is mixed with the fat dissolved first, The mixture of the protein particles covered with fat is manufactured, and the above-mentioned and...  
JP2005508645A
The ホワイ toner composite for powdered drinks which expresses with the weight % of the dry weight standard of a composite, and has about 50 to about 80% of powdered milk, about 5 to about 30% of whey solid content, and about 10 to ab...  
JP2005507671A
By contacting solution and phospholipase containing whey protein, the method for improving the quality of fizziness of whey protein manufacture things is indicated. Processing of the whey protein manufacture things by phospholipase bring...  
JP2005073695A
To obtain a highly dispersible natural whey calcium composition, which is obtained by pulverizing natural whey calcium with a pulverizer into ultra fine particles and coating the surfaces, is immediately soluble in cold water without hea...  
JP3626498B2  
JP2005052111A
To obtain a solid composition keeping good taste and flavor even by incorporating chlorogenic acid, a chlorogenic acid analog or one of their salts in a high concentration.This composition contains (A) the chlorogenic acid, the chlorogen...  
JP2005052043A
To obtain a lactase that exhibits sufficient lactose degradation activity in a low-temperature environment and is rapidly deactivated by a mild heat treatment.The lactase has physicochemical properties that has (1) 139±10 kDa molecular ...  
JP3649988B2
To obtain a granular creamer capable of producing creamy foams having a semisolid texture. This granular creamer comprises a protein, a lipid and a carrier. In the protein a larger amount than 50 wt.% thereof is a partially denatured whe...  
JP2005501522A
The production method of the cheese which adds ラクトビオン acid, or combines with a milk ingredient and ラクトビオン acid generates by in situ in a process, other dairy products, and the product obtained. Cheese can be used ...  
JP3636322B2
To provide a whey protein hydrolyzate having a good flavor, excellent thermal stability in an acidic region and a small buffering ability without inhibiting gel formation with gellan gum and to provide a method for producing the hydrolyz...  
JP2004283109A
To provide a flavor-improving agent for foods and beverages capable of keeping improved taste in which nasty taste and nasty smell of foods and beverages are masked and rich taste is imparted and further keeping quality is improved only ...  
JP2004527262A
The present invention the folic acid which has the folic acid which can use a living thing, i. E. , mono-glutamyl folic acid of the ratio which increased, and the poly glutamyl folic acid of a ratio which decreased in number, The method ...  
JP3562785B2  
JP3554747B1
[Subject] The flavor improvement agent of an eating-and-drinking article which maintains the flavor which the different taste of an eating-and-drinking article and a nasty smell were masked only by adding in an eating-and-drinking articl...  
JP2004519229A
Use of the whey protein concentrate which contains abundantly alpha* lactalbumin and alpha* lactalbumin as pre biotic food, a food additive, or a food supplement, And the food which is containing the method and alpha* lactalbumin which i...  
JP2004129579A
To provide a method for producing whey prepared by lactose degradation and desalinization comprising a desalinization and lactose degradation, and by the whey having good flavor owing to desalination, causing no crystallization of lactos...  
JP2004121046A
To provide a whey fermentation beverage using no stabilizer, having a fresh aftertaste, fluffy palate feeling, favorable flavor unlike that of a conventional lactic acid bacteria beverage, and new palate feeling, and excellent in a stora...  
JP3526881B2
PURPOSE: To provide the subject improver consisting of a lipid-protein composite, capable of substantially improving or modifying food flavor through either addition to various kinds of food or combination with other food material(s). CO...  
JP2004505644A
The present invention forms the homogenate or emulsion containing whey protein and cream, The method and composite for raising taking in of whey protein into dairy products including taking in the homogenate or emulsion into dairy produc...  
JP3518652B2
To obtain a beverage containing milk whey protein free from gelation, coagulation, precipitation, etc., excellent in flavor, pleasantly drinkable property, storage stability by heat sterilizing the liquid composition containing milk whey...  
JP2003339326A
To provide a whey protein hydrolyzate having a good flavor, excellent thermal stability in an acidic region and a small buffering ability without inhibiting gel formation with gellan gum and to provide a method for producing the hydrolyz...  
JP2003534357A
(57) Summary book invention relates to the primary composite containing an oleophilic bioactive compound and whey protein. The present invention relates to the oral composite which contains a primary composite in food, a food assistant, ...  
JP2003522539A
(57) The special problem about the purity which encounters by the シアリルオリゴサッカリド isolation by a summary filtering method is separation from lactose. The abandonment stream according to filtration for the similarity ...  
JP2003204785A
To provide an effective growth-promoting agent.This growth-promoting agent which provides a substitute for fetal bovine serum is obtained from a milk product. Furthermore, a milk product extract composition comprises a plurality of cell ...  
JP3435460B2
To provide a method for producing cheese whey drink yogurt where suspended substance of protein taking part in film-formed feeling in the oral cavity, astringent taste, bad throat-passing feeling, generation of grassy smell and the like,...  
JP2003513621A
(57) Summary book invention relates to the bacterial manufacture things containing Lactobacillus helveticusLBK*16H, 13137 shares of DSM (s), and the stock which are new stocks. This new stock Lactobacillus helveticusLBK*16H can have prot...  
JP2003513636A
(57) Summary book invention relates to the method of manufacturing the product containing preventing-hypertension nature トリペプチド. The present invention relates to the use as the ingredient in food, or an additive as the acquir...  
JP3417513B2
To obtain white whey capable of being widely used as a food raw material, excellent in thermal stability, exhibiting high solubility and free from the smell of whey. Whey obtained as a by-product on the production of cheese or casein is ...  
JP2003102380A
To provide a milk beverage having little smell of cow milk which originally has and good flavor, being readily drinkable and capable of exhibiting relievable effect and relaxing effect by drinking it before retiring.This milk beverage co...  
JP3416506B2
To obtain the subject complex without exhibiting astringent taste characteristic to iron, scarcely coloring, capable of preventing and treating anemia, and enriched in iron by heat-treating an iron compound and a whey protein decompositi...  

Matches 501 - 550 out of 1,089