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Matches 701 - 750 out of 1,082

Document Document Title
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 ...  
JPH0856568A
PURPOSE: To obtain a sweet whey condensate of milk sugar hydrolysate free from unpleasant smell originated from sweet whey, exhibiting pleasant taste and excellent characteristics, useful as a new food material, free from browning and im...  
JPH0817662B2  
JPH0847367A
PURPOSE: To provide a bean curd-like food capable of being cooked by heating, containing milk components and excellent in long-term storage. CONSTITUTION: This bean curd-like food mix is prepared by blending the whole milk powder with wh...  
JPH0811039B2  
JPH088844B2  
JPH082282B2  
JPH07303447A
PURPOSE: To produce an acidic fermented milk serum product having a well- mellowed and rich flavor by preventing an uncomfortable smell from generating accompanying yeast fermentation of milk serum containing a high nitrogen source. CONS...  
JPH07264980A
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 ...  
JPH0793867B2  
JPH0783689B2  
JPH07231750A
PURPOSE: To simultaneously or separately reduce fermented milk or fruit material contents by adding a specified acidic starchy fermented composition based on various kinds of cereal powder and other starch materials to fermented milk and...  
JPH07227208A
PURPOSE: To provide alternative powder milk which improves solubility while correcting its hue and fish-like smells by crushing soybean lees, adding and mixing various nutritive elements after bleaching and drying soybean lees. CONSTITUT...  
JPH07507452A  
JPH07213232A
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...  
JPH07203844A
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...  
JPH0771448B2  
JPH07506487A  
JPH0751046B2  
JPH0746966B2  
JPH07132049A
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...  
JPH0799893A
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...  
JPH0799885A
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 ...  
JPH0787886A
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...  
JPH0779699A
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...  
JPH0724552B2  
JPH0775498A
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...  
JPH0775520A
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....  
JPH0775521A
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...  
JPH0722497B2  
JPH0731850A
PURPOSE: To separate efficiently monovalent metallic ions from a solution containing non-protein type nitrogen components by a crossflow method using a reverse osmosis membrane with a specified value for fractionating molecular weights. ...  
JPH07105A
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...  
JPH06101986B2  
JPH06335347A
PURPOSE: To provide a method for producing a food having a texture and a taste similar to those of bean curd and various gel goods good in texture and taste. CONSTITUTION: A method for producing the bean curd-like food, etc., comprises m...  
JPH06319463A
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...  
JPH0687984B2  

Matches 701 - 750 out of 1,082