Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 801 - 850 out of 1,111

Document Document Title
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
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
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
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
JPH0552169B2  
JPH0552168B2  
JPH0552167B2  
JPH0564550A
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...  
JPH0530902A
PURPOSE: To provide a dairy product added with sunflower oil and having mitigated heaviness and excellent taste, flavor and palatability. CONSTITUTION: The objective dairy product contains sunflower oil. The amount of the sunflower oil i...  
JPH0523149A
PURPOSE: To obtain the subject readily drinkable beverage, hardly reducing the content of saponins which are active ingredients and having excellent body by adding whey powder subjected to proteolytic treatment to a medicinal ginseng ext...  
JPH05500163A
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
JPH057468A
PURPOSE: To obtain a processed food of grains low in sodium content in spite of possession of saltiness by using a milk serum mineral prepared by treating whey with an ion exchange resin to give a not adsorbable fraction and removing lac...  
JPH057474A
PURPOSE: To obtain a seasoning useful for health maintenance and promotion, with its common salt content reduced without impairing flavor, by using, in place of common salt, whey mineral prepared by removing lactose from a non-adsorbed f...  
JPH04356159A
PURPOSE: To obtain the subject whey with industrial advantage by adsorbing whey, etc., on an ion-exchange resin and subsequently selectively eluting non- protein form nitrogen using whey, etc. CONSTITUTION: For example, whey or concentra...  
JPH04341155A
PURPOSE: To provide a milk-like food which has a protein component, such as natural whey protein, phosphate component, fats, carbohydrate and mineral materials which are respectively decreased to prescribed ratios and is low in protein a...  
JPH04330252A
PURPOSE: To simply and efficiently obtain the subject composition useful as a food and a medicinal material, etc., at a low cost on an industrial scale by regulating the pH of milky whey to a prescribed value or above, bringing the regul...  
JPH04316450A
PURPOSE: To simply and efficiently produce the subject composition useful as a raw material for foods, etc., at a low cost in an industrial scale by adjusting a milk whey containing a sialic acid to a prescribed acidic pH range and subse...  
JPH04267850A
PURPOSE: To produce a processed food having high functional characteristics from milk serum by a simple method. CONSTITUTION: A milk serum protein-containing solution is adjusted to pH≤4 or pH≥6, heated to ≥55°C, cooled to ≤10°...  
JPH04252144A
PURPOSE: To obtain a whey protein solution, capable of gelling without passing through a heat-treating step and applicable to a processed food by subjecting a whey protein-containing solution to high-pressure treatment and adding mono- o...  
JPH04228036A
PURPOSE: To produce a prepared milk serum protein maintainable stably and transparently without causing deterioration in nutrition even by heating of a milk serum protein. CONSTITUTION: A milk serum protein is purified, a solution contai...  
JPH04229145A
PURPOSE: To obtain a compsn. rich in modified α-lactoalbumin used as a material (texturing agent) giving a texture to a food compsn. especially having a low fat content. CONSTITUTION: Modified α-lactoalbumin obtd. by modifying α-lacto...  
JPH04227842A
PURPOSE: To provide a method for manufacturing translucent water gel containing thixotropic non-particulate denatured protein as well as foods and cosmetics containing the gel. CONSTITUTION: The gel can be produced by preparing an aqueou...  
JPH04225999A
PURPOSE: To provide a process for producing k-caseino-glycomacropeptide(CGMP). CONSTITUTION: k-caseino-glycomacropeptide(CGMP) is the sialated macropeptide obtd. by acting rennet or pepsin on the k-casein obtd. from mammals and is obtd. ...  
JPH04222581A
PURPOSE: To obtain the subject drink free from unnaturally lasting sweetness and exhibiting sweetness same as that of a drink sweetened solely with sucrose by adding a whey mineral to a drink sweetened with α-L-aspartyl-L- phenylalanine...  
JPH04197132A
PURPOSE: To obtain low-calorie margarine having excellent emulsification, feeling in paste, taste and flavor even with a low ratio of fat and oil contained by adding whey protein concentrate to water-containing fats and oils. CONSTITUTIO...  
JPH04193353A
PURPOSE: To attain a continuous ion exchange treatment by sustaining control effect on the generation of channeling and forming a deposited layer of resin in the rotary type column and executing the ion exchange treatment and regeneratio...  
JPH04187050A
PURPOSE: To obtain the subject cream, excellent in texture and flavor and useful for health, etc., by regulating a whey protein concentrate to a prescribed protein concentration, heating the regulated concentrate, adding lactic acid bact...  
JPH04187067A
PURPOSE: To prevent the oxidation of a proteinous food in high safety by compounding a specific compound such as carnosine. CONSTITUTION: Oxidation of a proteinous food such as histidine, tryptophan, methionine and tyrosine can be preven...  
JPH04173051A
PURPOSE: To produce an easily handleable granular whey mineral easily miscible with other foods and having high calcium content by adding and kneading a binder and water to whey mineral powder and granulating the mixture. CONSTITUTION: T...  
JPH04169157A
PURPOSE: To obtain the title food such as custard pudding, jelly, bavarois, pot- steamed hotchpotch or milk curd, having high gel strength and excellent smoothness free from rough feeling to the tongue by using both an isolated substance...  
JPH04135452A
PURPOSE: To obtain fractions such as fats, inorg. matters, nonprotein nitrogen fraction and lactose by extracting a dried milk or dairy product with a carboxylic acid soln. and separating a solid residue from a liquid extract. CONSTITUTI...  
JPH0424976B2  
JPH0494642A
PURPOSE: To obtain a low allergenic-inducible dairy product consisting of a milk component contg. no high allergenic protection and a low allergenic protein components for addition, having favorable taste and flavor peculiar to milk and ...  
JPH047184B2  
JPH047251B2  
JPH046327B2  
JPH0416160A
PURPOSE: To obtain retort bean curd having excellent quality and elasticity by adding a coagulant to soybean milk containing a restricted amount of insoluble solid material charging in a heat-resistant vessel, and subjecting to retort tr...  
JPH04615B2  

Matches 801 - 850 out of 1,111