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Matches 751 - 800 out of 1,096

Document Document Title
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...  
JPH0632603B2  
JPH0662756A
PURPOSE: To easily produce a whey protein fraction by passing whey through a column packed with an anion exchange material to effect the stepwise and selective adsorption of β-lactoglobulin and α-lactoalbumin and eluting the adsorbed g...  
JPH0630697A
PURPOSE: To provide a low-protein dairy product for nursing containing cow milk whey protein and/or a hydrolyzate thereof as the chief protein ingredient. CONSTITUTION: The low-protein dairy product for nursing with cow milk whey protein...  
JPH0630710A
PURPOSE: To produce a modified natural protein in a dry state which substantially gives good taste and keeps an odorless state for a long time. CONSTITUTION: A protein is brought into contact with a lipase at about 26.7 to 60 deg.C (abou...  
JPH0625297A
PURPOSE: To obtain a composition comprising a κ-casein glycomacropeptide with a high content from a milky whey. CONSTITUTION: A milky whey containing κ-casein glycomacropeptide is regulated to pH ≥6, then heated at 40-79°C for 2-30m...  
JPH05339160A
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 ...  
JPH05508542A  
JPH05308907A
PURPOSE: To efficiently provide a complex excellent in the nutritive value and useful for an additive for beverages or foods, etc., without having a foreign taste and a foreign smell by adding a calcium salt, etc., to a lactose-removed w...  
JPH05292879A
PURPOSE: To efficiently obtain a highly purified nonprotein nitrogen component useful as a specific healthy food or a medicine, etc., by dissolving a raw material containing the nonprotein nitrogen component in a solvent containing an or...  
JPH05276877A
PURPOSE: To obtain a transparent whey protein gelatinous composition usable as a food, having thermostability and high safety without damaging nutritive value of whey protein. CONSTITUTION: (1) A whey protein gelatinous composition compr...  
JPH05276876A
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...  
JPH05276886A
PURPOSE: To provide the subject improver consisting of a lipid-protein composite, capable of substantially improving or modifying food flavor through either addition to various kinds of food or combination with other food material(s). CO...  
JPH05276894A
PURPOSE: To obtain the subject composition having function such as prevention of diarrhea due to bacteria of the genus Campylobacter and phylaxis against bacteria by blending a nourishing composition consisting essentially of a protein, ...  
JPH05268879A
PURPOSE: To inexpensively obtain the subject composition having high content of α-lactalbumin on an industrial scale by digesting whey protein except α- lactalbumin with an enzyme under a specific condition and removing the digested ma...  
JPH05271295A
PURPOSE: To obtain the subject composition in an industrially advantageous way by heat treatment of milky whey with the pH value adjusted to a specified level to produce a whey protein-associated product which is then put to membrane sep...  
JPH05260898A
PURPOSE: To obtain a gel having a fat-like thick palatability with low acidity by using a whey protein. CONSTITUTION: A whey protein in a 1-40% whey protein solution is subjected to restricted denaturation until the hydrophobicity reache...  
JPH05244876A
PURPOSE: To obtain a liquid fat and oil substitute comprising milk serum, an excessive product of processed food of dairy farming, as a raw material. CONSTITUTION: A purified mild serum protein is heated in the absence of salt or in a lo...  
JPH05236883A
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...  
JPH05207848A
PURPOSE: To purify a nonprotein nitrogen component contained in cow milk, having low lactose content and useful as a functional food, etc., in high efficiency by desalting a raw material containing nonprotein nitrogen component, treating...  
JPH05505523A  
JPH0552169B2  

Matches 751 - 800 out of 1,096