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Patent Searching and Data


Matches 601 - 650 out of 1,082

Document Document Title
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  
JP3065116B2  
JP3061364B2  
JP3062095B2  
JP3059595B2  
JP2000175648A
To obtain the subject composition having fresh taste and body feeling without remaining over sweetness, and giving excellent sweetness to a food, a medicinal agent or a quasi-drug, or the like, by including sucralose and whey minerals.Th...  
JP2000507831A
(57) Summary book invention relates to the manufacture methods of the food materials ingredient containing the polysaccharide hydrophile colloid which exists in sufficient quantity to affect the structure and the texture of thermosetting...  
JP2000507454A
(57) Summary book invention relates to the method of using for manufacture of a new isoflavone strengthening soybean protein output and. The completed soybean protein output shows desirable flavor and functional characteristic, and the i...  
JP2000125786A
To fully form bubbles and suppress the formation of the bubbles when producing the subject food by using a green tea powder with a whey protein in combination by passing the green tea powder and the whey protein through a bubble forming ...  
JP2000116318A
To obtain a pickle of grain capable of retaining the whole grain in a state of excellent digestibility and absorbability and especially high nutritive value, having a good taste, readily edible, useful as a functional food having anti-ox...  
JP3035833B2  
JP3050483B2
PURPOSE: To produce a processed product of milk serum protein maintaining a substantially transparent state even by heating or addition of salt, etc. CONSTITUTION: A milk serum protein is purified and a solution containing the milk serum...  
JP3044487B2
PURPOSE: To obtain the subject composition useful for foods, medicines, etc., inexpensively, simply and efficiently by cooling milk whey, adding Ca, etc., treating under a specific condition and removing generated precipitate. CONSTITUTI...  
JP3017456B2  
JP2000050843A
To provide a calcium preparation having good dispersibility in water and expanding the application range of insoluble calcium, to provide a method for producing the calcium preparation in a good yield based on raw materials, and to provi...  
JP3009778B2  
JP2000032911A
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...  
JP3002850B2  
JP2000004786A
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...  
JP2982982B2  
JPH11318354A
To produce an oil-in-water type emulsified food capable of satisfying the requirements of heat resistance within a wide range including heating, or the like, by exposure to microwaves in a microwave oven in addition to retort sterilizati...  
JP2961625B2  
JP2959832B2  
JP2955650B2  
JPH11235152A
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...  
JPH11509102A
(-- 57) summary -- it is adding the pectin by which 脱 etherification was carried out enzymatically at block ワイズ by the acid environment containing at least one protein, and the process in which this pectin is high ester pectin is...  
JP2930423B2  
JP2924914B2  
JPH11508124A
(57) Composite containing lactose micro crystallite useful as substitution of a derivation milk ingredient as substitution of the fat in summary food. The composite is useful to especially manufacture of the butter-like food containing d...  
JP2918069B2  
JPH11178511A
To provide a modified milk whey protein that is allowed to reduce or lose the gel-formation capability of the heat-modified milk whey protein, its production process, and modification of shape retention, tissue and texture of a food prod...  
JP2916047B2  
JP2912611B1
[Summary] Subject It aims at offering the underwater oil type emulsification food which satisfies a large area including heating by the microwave exposure in a microwave oven, etc. , and a heat-resistant demand, and its production method...  
JP2913413B2  
JPH11123069A
To provide a low calorie acidic protein drink having low caloric value and high protein content compared with conventional acidic protein drinks, free from gelling agent and starch and having plain taste and flavor and provide its produc...  
JP2881044B2  
JPH1191643A
To reduce wind noises generating in a gap between the vehicle body and a roof spoiler by improving the roof spoiler. A hollow roof spoiler 1 is installed to near the upper edge of a vehicle rear window 2 extending in the direction of the...  
JPH1156233A
To obtain the subject creamer for forming foams on a beverage prepared by adding hot water, by constituting a powdery creamer comprising a nonfat dairy solid content, a sweet whey, a lipid component and an aroma substance having a coffee...  
JP2852410B2  
JP2854529B2  
JP2849902B2  
JP2840176B2  
JPH10513437A
(57) The disposal method of the cheese processing waste generated in a summary cheese manufacturing process is indicated.  
JP2838284B2  
JP2826808B2  
JPH10304871A
To obtain a highly concentrated cultured material having a high specific accelerating activity of Bifidus bacteria proliferation, and also edible as it is, by using a culturing medium consisting of a whey powder singly and/or a mixture o...  

Matches 601 - 650 out of 1,082