Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 551 - 600 out of 1,078

Document Document Title
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,...  
JP2002514085A
(57) Summary book invention processes the liquefied milk materials containing bottom Glico of existence of weak anion resin macroscopic peptide about the industrial method of easy ionic exchange, The protein output and resin useful to fo...  
JP2002125590A
To produce a cream cheese like plastic oil-in-water type emulsified oil and fat composition having a good flavor, smooth palatability and melt in mouth property, and excellent in handling such as shape preserving property, remaining prop...  
JP3295696B2
To obtain a high quality whey by carrying out a desalting treatment of the whey while suppressing the degradation by carrying out treatment such as the one for exchanging a divalent cation with proton, and passing the treated whey throug...  
JP3291250B2
To obtain a whey beverage that has the triple functions of hypotensive, oligosaccharide and intestine-controlling actions by allowing a protease and β-galactosidase to act on whey. A protease and β-galactosidase are allowed to act on w...  
JP3261429B2  
JP3259009B2  
JP3276465B2
PURPOSE: To provide the subject purification method capable of efficiently producing highly purified non-protein nitrogen components (NPN) in a short time. CONSTITUTION: An NPN-containing raw material is subjected to electrodialysis desa...  
JP2002502619A
(57) As for summary book invention, the taste bitter 19*27% of potassium, 0.5*2% of calcium, 5*7% of sodium, 0.1*1% of magnesium, It is related with the use as the 乳漿塩 output characterized by 17*37% of a chloride and 0.5*3% of Lynn...  
JP3272453B2
PURPOSE: To efficiently prevent a flavor from vaporizing and maintain and improve the flavor of a food and drink excellent in safety by adding a whey protein, etc., to the food and drink. CONSTITUTION: A whey protein, its concentrate and...  
JP3272511B2
PURPOSE: To obtain a fresh cream emulsion excellent in acid resistance and heat resistance and capable of producing can coffee drink having fresh cream taste. CONSTITUTION: This fresh cream emulsion is produced by blending fresh cream wi...  
JP2002000291A
To provide a method for producing a new milk protein hydrolyzate with a low lactose content by which the milk protein hydrolyzate reduced in contents of monosaccharides and lactose with suppressed occurrence of discoloring and an unfavor...  
JP3236011B2  
JP3253797B2
PURPOSE: To obtain whey protein cheese which is suitable for cottage cheese because it is excellent in water retention, heat resistance, storability and quality by treating a specific limitedly hydrolyzed whey protein with heat and then ...  
JP2001516204A
(57). Summary this 願 contacts casein / caseinate, and at least one further protein constituent to proteolytic enzyme under the conditions for hydrolysis of casein/caseinate. It is the alternative hydrolysis method of of the casein/case...  
JP3226695B2
PURPOSE: To obtain the subject hydrolyzate useful for producing an antiallergic modified milk, remarkably reduced in the residual antigenic activities and excellent in thermal stability and emulsifiability by dissolving a whey protein in...  
JP3225081B2
PURPOSE: To obtain a composition comprising a κ-casein glycomacropeptide with a high content from a milky whey. CONSTITUTION: A milky whey containing κ-casein glycomacropeptide is regulated to pH ≥6, then heated at 40-79°C for 2-30m...  
JP3225080B2
PURPOSE: To obtain the subject composition in an industrially advantageous way by heat treatment of milky whey with the pH value adjusted to a specified level to produce a whey protein-associated product which is then put to membrane sep...  
JP3220539B2
PURPOSE: To provide a product holding immune globulin and other active protein components contained in a raw milk such as mother's milk or cow's milk and inactivated in virus. CONSTITUTION: The active milk protein-containing product prod...  
JP3213453B2
PURPOSE: To provide a process for removing salt from fat globule skin substance in whey, a process for separating a fat composition, a process for separating fat and protein from the fat globule skin substance and a process for separatin...  
JP2001157552A
To obtain a food additive lactide.A high-purity refined lactide is obtained by contacting a crude lactide in a solid state or a partly or wholly molten state with ethanol to obtain a mixture in a slurry condition followed by separating t...  
JP2001106725A
To provide a method for producing a monodisperse anion exchanger having strongly basic functional groups, and to obtain such anion exchanger by the above method, and to provide a usage of such anion exchanger. This method for producing a...  
JP3157168B2  
JP2001095487A
To provide a method for refining acidic whey comprising removing only acid ingredients therein without removing useful cationic ingredients therein. This method for refining acidic whey made from cow's milk comprises passing the acidic w...  
JP2001095496A
To obtain a whey protein hydrolysate having a good flavor, excellent in heat stability in its acid zone and also having a low buffering activity, and its method for production. This whey protein hydrolysate is provided by having physical...  
JP3161810B2
PURPOSE: To efficiently provide a complex excellent in the nutritive value and useful for an additive for beverages or foods, etc., without having a foreign taste and a foreign smell by adding a calcium salt, etc., to a lactose-removed w...  
JP3161846B2
PURPOSE: To easily separate a sialic acid-bonded physiologically active peptide by adjusting the pH of milk whey within a specific range, passing the whey through an anion exchange material produced by introducing a weakly basic exchange...  
JP3155441B2
PURPOSE: To obtain whey powder comprising lactose existing in crystallite, excellent in solubility and powder fluidity by homogenizing lactose previously crystallized in a whey concentrated solution by a homogenizer to pulverize the lact...  
JP2001017079A
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 whey...  
JP3150405B2
PURPOSE: To inexpensively obtain the subject composition having high content of α-lactalbumin on an industrial scale by digesting whey protein except α- lactalbumin with an enzyme under a specific condition and removing the digested ma...  
JP3143778B2
To continuously produce flour paste, without having the deterioration of taste caused by the occurrence of burnt deposits, burning odor, etc., at high productivity by adding a whey-protein refined concentrate and an oil and fat to a raw ...  
JP2000350551A
To obtain a high quality whey by carrying out a desalting treatment of the whey while suppressing the degradation by carrying out treatment such as the one for exchanging a divalent cation with proton, and passing the treated whey throug...  
JP3115591B2  
JP3116372B2  
JP2000333620A
To obtain a food formulated with emulsified gelatinous oil and fat enabling heat-treatment by a simple method without using complicate work, free from the separation of homogeneously dispersed oil and fat and having excellent taste, flav...  
JP3115394B2  
JP3133794B2
PURPOSE: To obtain a liquid fat and oil substitute comprising milk serum, an excessive product of processed food of dairy farming, as a raw material. CONSTITUTION: A purified mild serum protein is heated in the absence of salt or in a lo...  
JP2000300183A
To provide a concentrated whey protein emitting little whey flavor, having the taste and flavor similar to raw milk, suitable for the use as a substitute for defatted milk compared with conventional concentrated whey protein and containi...  
JP2000262222A
To provide solid milk foods low in solid content, having palate feeling like pudding and jerry, enhanced Fisher ratio than milk foods such as fresh milk, cheese or the like, excellent in balance of amino acid and high in nutritive qualit...  
JP2000262236A
To obtain an oil-in-water type emulsion which is the one having a milky taste imparted thereto, usable as a usual cream without increasing the viscosity of a cream and solidifving the cream even when mixed with an acidic raw material, i....  
JP2000239175A
To obtain an antiallergic agent derived from a natural product, free from adverse effects, having high safety and capable of using for medicines, specific foods for health cares and foods and beverage such as health foods. This antialler...  
JP3075572B2  

Matches 551 - 600 out of 1,078