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Patent Searching and Data


Matches 651 - 700 out of 1,067

Document Document Title
JPH1042842A
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...  
JP2745108B2
PURPOSE: To obtain ice creams or sherbets having smooth and excellent melting, not requiring addition of mucopolysaccharides or gelatin, etc., by using an aqueous solution obtained by heating an aqueous solution of protein at a concentra...  
JPH1033115A
To obtain a whey beverage having a high angiotensin conversion inhibiting activity and hypotensive effect, and good in flavor and taste by containing physiologically active peptides derived from the whey, a lactobacillus and metabolic pr...  
JP2740457B2
PURPOSE: To provide a method for thermally varying and treating the aqueous colloidal dispersion liquid of dairy whey protein to apply visual and attractive feeling approximate with oil in water emulsion. CONSTITUTION: Concerning the met...  
JPH09315983A
To prepare a preventing and therapeutic agent for infectious diseases in fishes such as a yellowtail or a red sea-bream, crustaceans such as a prawn or a black tiger shrimp, comprising a milk whey (a hydrolyzates thereof) as an active in...  
JPH09299907A
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...  
JPH09294537A
To obtain a new modified milk for infant provided with a promoting action on osteoplasty. This modified milk for infant comprises a basic protein derived from milk and/or a basic peptide derived from milk. The basic protein is obtained b...  
JPH09248133A
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 ...  
JPH09509320A
(57) Summary book invention contacts the reagent and oxidizer which generate whey, or its concentrate and スルフィット ion, Sulfurous-acid-ize whey protein, and oxidize, and it is sulfurous-acid-ized from whey or its concentrate, d...  
JPH09238614A
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 ...  
JP2652260B2  
JP2683491B2
PURPOSE: To obtain the subject soft and smooth fermented milk excellent in refreshingness without causing the separation, precipitation, etc., even when formed into a liquid by fermenting a micellar whey protein as a milk protein source ...  
JP2683492B2
PURPOSE: To obtain a micellar whey protein widely applicable to e.g. beverages to be sterilized because of being stable with no gelation even if heated in a solution, by bringing the molecular configuration of whey protein into casein mi...  
JPH09201159A
To obtain a fine powdery emulsifier composition suitable for improver, etc., for preparing cake or bread, excellent in dispersibility and emulsion stability to cold water by adding an organic acid glycerol fatty acid ester to a water pha...  
JPH09172973A
To obtain the subject product good in shape retalnablllty, having a good body, strong in a milky taste, and good in flavor without using a stabilizer by mixing an ice cream mix with a prepared whey protein processed product. An ice cream...  
JP2623342B2  
JP2621962B2  
JP2614234B2  
JP2614235B2  
JPH09131162A
To enable the production of a whey drink by preparing cheese whey, which is generated as a by-product, with the generation of a characteristic flavor suppressed. This whey drink is produced by using cheese whey prepared by letting starte...  
JP2601323B2  
JP2622789B2
PURPOSE: To efficiently reduce β-lactoglobulin content and obtain the subject fraction excellent in nutritive value and protein utilizing efficiency and useful as human milk substitute, etc., by heat-treating whey in a prescribed pH ran...  
JP2595133B2  
JP2588189B2  
JP2613837B2
PURPOSE: To prepare a gelatinous food having high nutrient value and excellent smoothness and meltability in the palate because of its excellent texture by gelatinizing a complex of a whey protein and gelatin in an acidic region. CONSTIT...  
JP2607344B2
PURPOSE: To easily obtain a whey protein-gelled product excellent in transparency, water holding ability and smoothness, and hardly affecting its flavor, etc. CONSTITUTION: A whey protein-contg. solution at a concentration not coagulatin...  
JPH0930928A
To obtain a safe skin cosmetic not causing milk allergy, even after used for a long period, and having a moisture-retaining cuticle protection effect, a beautifully whitening effect, and a refreshing use touch. Lactose in a whey is decom...  
JPH0923848A
To obtain a functional food capable of improving cerebral functions and expressing a learning ability-increasing action and a memorizing ability- reinforcing action, and high in safety, by adding a lactobacillus-fermented milk, a lactoba...  
JP2571958B2  
JPH08298927A
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...  
JPH08301776A
PURPOSE: To obtain an agent for promoting the differentiation of epithelial cell comprising a permeated fraction and/or its treated product obtained by subjecting the whey fraction of milk to an ultrafiltration treatment, useful for prev...  
JPH08289749A
PURPOSE: To obtain a rice cake-like or dumpling-like food product which causes no aging or melting with high retention of texture and shape, even when it is heat-treated at elevated temperature by heating a mixture of adjusted and proces...  
JPH08277303A
To obtain soluble, branched polysaccharides useful for food, drugs, cosmetics, etc., which comprises a main chain having specific repeating side chains, is used for inhibiting binding between β-galactoside lectin and its receptors and h...  
JPH08242771A
PURPOSE: To obtain a Japanese style confection which mainly comprises thick malt syrup and shows excellent moisture retention and stability by admixing a partially heat-denatured whey protein and salts thereto. CONSTITUTION: (A) A heat-d...  
JPH08238078A
PURPOSE: To obtain a sauce imparted with thick feeling and suppressed in quality deterioration such as viscosity drop and/or syneresis. CONSTITUTION: This sauce stands incorporated with a partially heated and denatured whey protein. The ...  
JPH08238072A
PURPOSE: To obtain a nutrition composition for infants having effects such as improvements of excrement properties, nitrogen utilization efficiency and digestive absorption, inhibition of an allergy crisis, etc., by mixing ground milt or...  
JP2525865B2  
JPH08205769A
To provide milk enriched or supplemented by GLA and/or DGLA for replenishing nutrition and preventing or curing disease. GLA and/or DGLA of 100 mg to 30 g, preferably 150 mg to 5 g, very preferably 200 mg to 2 g is contained per 100 ml m...  
JP2521068B2  
JP2514387B2  
JPH08173031A
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 ...  
JP2509932B2  
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...  
JP2506349B2  
JPH08116924A
PURPOSE: To obtain a low-fat sausage excellent in flavor and juicy feeling, useful for e.g. preventing obesity and adult diseases, by mixing finely chopped low-fat meat, etc., with heated and denatured whey protein followed by gelling to...  
JPH08116875A
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...  
JPH08107759A
PURPOSE: To obtain ice creams or sherbets having smooth and excellent melting, not requiring addition of mucopolysaccharides or gelatin, etc., by using an aqueous solution obtained by heating an aqueous solution of protein at a concentra...  
JPH0899896A
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...  
JPH0898663A
PURPOSE: To obtain a food not changing the gel strength and substantially not cause the separation of water during storage, rich in heat resistance, and capable of being frozen and thawed to utilize as a fruit jelly-like get food of frui...  
JP2501719B2
PURPOSE: To obtain a mineral supply agent useful as a natural food additive, containing no organic substance prepared by burning a whey concentrate. CONSTITUTION: A whey mineral concentrate is burnt at 500-1,200°C for 1-5 hours to give ...  

Matches 651 - 700 out of 1,067