Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 651 - 700 out of 1,099

Document Document Title
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...  
JPH10295270A
To obtain a cheese shey fermentated beverage by which a feeling of coating film formation inside a mouth caused by means of a protein suspended matter, a rough taste and a bad feeling of passage through a throat are dissolved by adding a...  
JP2818662B2  
JP2811316B2  
JP2802436B2  
JP2802654B2  
JP2794305B2  
JP2794215B2  
JPH10191933A
To obtain zinc-high contg. whey minerals which contain zinc at a high ratio, has good flavor and is addable widely to beverages and food, etc., by adjusting a whey mineral soln. to acidic pH and collecting the formed insoluble matter. Th...  
JP2764267B2  
JP2762335B2  
JPH10117684A
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...  
JPH10108620A
To provide an artificial milk which ensures thermal stability of the finish product comparable to milk although whey protein is present in a large amt. in the artificial milk, by controlling the compsn. of an artificial milk with partial...  
JP2724341B2  
JP2721519B2  
JPH1056962A
To prepare a milk powder usable as a raw material for acidic milk beverages without causing the coagulation and precipitation of milk proteins even when heated in a state of an acidic solution and to provide a method for producing the mi...  
JPH10501698A
(-- 57) summary -- the process for classifying whey of dairy products of making it possible various whey ingredients and to collect alpha* lactalbumin and beta* lactoglobulin in a pure form substantially especially is explained. Recovery...  
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  

Matches 651 - 700 out of 1,099