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Matches 501 - 550 out of 1,069

Document Document Title
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...  
JP3411696B2
PURPOSE: To obtain a whey mineral composition useful for improving calcium absorption and osteogenesis, having high calcium utility, containing a mineral and 1α,25-dihydroxycholecalciferol. CONSTITUTION: This composition is obtained by ...  
JP2003510059A
(57) Nutrition business trip disposal method which consists of this composite using it for manufacture of the production method of the special-formula-powdered-milk composite for sucklings consisting of summary casein protein and whey pr...  
JP2003506102A
(57) Production method of a summary whey product to substitution milk. By this method, partial substitution of the whey is carried out by the case with lactose, it is added by fresh whole milk with water solution type, and whey has an ad...  
JP2003505097A
(57) Summary book invention relates to a fat reduction milk serum protein concentrate (fat reduction WPC) and the production method which generates the fat reduction WPC. The method concerning the present invention condenses the solid co...  
JP2003504048A
(57) Refined low-temperature activity beta* galactosidase enzyme specific to lactose which has the enzyme activity stable at the temperature which fell to less than summary 8 °C].  
JP2003023963A
To provide a novel food by solving problems that there is no food mainly comprising whey protein gel because of bad taste of whey protein, whey protein has not been enduring high temperatures during oil treatment (170°C-190°C), therefo...  
JP3366769B2  
JP3386549B2
PURPOSE: To obtain a readily mass-producible taste improver, capable of being provided at a low cost and having safety for oral ingestion and further suppressing action on bitterness and enhancing action on sweetness and tastiness. CONST...  
JP3386255B2
PURPOSE: To simply, inexpensively and efficiently obtain the prepared material in which excess threonine content in a raw material whey is reduced to proper level by subjecting the raw material whey to heat treatment under specific condi...  
JP3359749B2  
JP2002315506A
To provide a method for producing whey mother liquid powder containing only milk calcium as calcium, reduced with mono-valent ions such as sodium, chlorine, potassium, etc., easy for drying and hard to absorb moisture.This method for pro...  
JP3337098B2  
JP3327500B2  
JP3343790B2
PURPOSE: To obtain a fruit taste-enhancing material containing a cleared solution of lactobacillus-and-yeast fermented whey as an active component, having a fruity feeling and taste, stabilized in quality and useful, e.g. as a fruit drin...  
JP2002238462A
To provide milk whey protein hydrolyzate that has good flavor, high thermal stability in the acidic region, reduced buffer capacity and does not inhibit the gelation with gellant gum, and provide a method of producing the same.The object...  
JP2002525087A
(57) The mother's milk substitute composite of about 35 to 45% of the weight of protein, about 25 to 35% of the weight of fat, and the dog family animal of the artificial manufacture containing about 10 to 25% of the weight of carbohydra...  
JP2002524031A
(57) Summary book invention is an antigen determinant of at least one allergen, The antigen determinant of at least one allergen which the antibody to the above-mentioned allergen which B cell or its B cell of a non-atopy individual secr...  
JP3333011B2
PURPOSE: To provide a taste-improving material, for a seasoning liquid, containing a cleared solution of lactobacillus-and-yeast fermented whey as an active component, having a mild and matured taste, stabilized in quality and useful, e....  
JP2002186423A
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 ...  
JP3318048B2
PURPOSE: To carry out the sterilization without deteriorating quality characteristics of an aqueous solution of a protein. CONSTITUTION: The aqueous solution of a protein is irradiated with microwaves and then heated to a temperature bel...  
JP2002165557A
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,...  

Matches 501 - 550 out of 1,069