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Matches 701 - 750 out of 1,067

Document Document Title
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  
JPH06306099A
PURPOSE: To obtain a milk fraction useful as a medicine for enhancing oxidation resistance, having radical scavenger activity or a medicine for suppressing inflammation of skin caused by superoxide. CONSTITUTION: A milk fraction contains...  
JPH06292514A
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...  
JPH0679537B2  
JPH06284866A
PURPOSE: To obtain a readily mass-producible taste improver, capable of being provided at a low cost and having safety for oral ingestion and further suppressing action on bitterness and enhancing action on sweetness and tastiness. CONST...  
JPH06276954A
PURPOSE: To provide a gelatinous composition of whey protein usable as a food, having high safety and producible in high efficiency at a low cost by a short-time reaction and to provide a process for the production of the composition. CO...  
JPH06276953A
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...  
JPH0669340B2  
JPH06245713A
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...  
JPH06507312A  
JPH0659168B2  
JPH06205639A
PURPOSE: To provide a production method to produce a product similar to low fat milk, which is produced from a milk protein solution as a raw material, can substitute partially or entirely a low fat milk without changing the functional c...  
JPH06189679A
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...  
JPH06165655A
PURPOSE: To obtain a cholesterol-reducing composition, containing a when protein derivative, capable of extremely efficiently reducing the cholesterol level in blood serum, having high safety and useful as a medicine or food and drink fo...  
JPH06153792A
PURPOSE: To produce a light hydrolyzate of milk serum protein, having excellent thermostability and flavor. CONSTITUTION: A solution containing milk serum protein is treated with an ion exchange resin or desalted, adjusted to ≤350mg ca...  
JPH06141791A
PURPOSE: To obtain the gelated food resisting to high temperature treatments when it is thermally cooked, and excellent in a water-retaining force, useful for the fried fish balls, etc., by gelating the solution of the mixture of whey pr...  

Matches 701 - 750 out of 1,067