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Matches 851 - 900 out of 1,102

Document Document Title
JPH0356774B2  
JPH0352940B2  
JPH03172154A
PURPOSE: To obtain a yogurt flavor which imparts a yogurt flavor to food by drying the fractions of a medium or fermentation product obtd. by fermenting cheese whey. CONSTITUTION: The fractions of the medium or fermentation product obtd....  
JPH03160945A
PURPOSE: To improve feeling in the mouth by replacing at least a part of a specific improved low-fat diary product with hydration-denatured protein particles and thereafter, aggregating casein. CONSTITUTION: The production of this diary ...  
JPH03160946A
PURPOSE: To obtain a norbixin complex which is stable and appropriately used as a food color by dissolving norbixin into alkaline water, adding a specific substrate to the norbixin solution to mix them together and thereafter adjusting t...  
JPH0342864B2  
JPH03143351A
PURPOSE: To efficiently obtain the subject highly purified sialic acids by neutralizing alkali-washed waste solution generating in desalination of whey with ion- exchange resin, subjecting to ultrafiltration, treating with reverse-osmosi...  
JPH0335896B2  
JPH0328185B2  
JPH0387148A
PURPOSE: To obtain a compsn. showing fat-like taste which is useful for the production of mayonnaise and the like by using a thermally denaturing protein comprising a whey protein and incorporating colloid particles of modified protein i...  
JPH0383564A
PURPOSE: To obtain Ca-supplying drink containing Ca source derived from cow's milk having excellent digestibility and flavor, and having a slight problem of precipitation by separating and recovering from whey and whey permeate. CONSTITU...  
JPH0324191B2  
JPH0319654A
PURPOSE: To selectively and quantitatively remove lactoglobulin by bringing a starting material containing a whey protein into contact with a strong base anion exchanger in a specified pH range so as to hold lactoglobulin. CONSTITUTION: ...  
JPH034742A
PURPOSE: To easily and surely obtain the objective desalted milk for confectionery, etc., having a low ash content and a specific pH by adding a milk having a specific pH to a milk treated by electrodialysis and cation exchange resin tre...  
JPH0338B2  
JPH02303457A
PURPOSE: To provide the subject food capable of strengthening the bone through its oral administration and of preventing and curing a variety of osteopathies, containing a whey protein concentrate as active ingredient. CONSTITUTION: The ...  
JPH02265441A
PURPOSE: To obtain a food material for infant rearing without any allergen by adding a proteolytic enzyme derived from an animal or microorganism to an aqueous solution of cow's milk whey proteins and carrying out selective enzymic hydro...  
JPH02255046A
PURPOSE: To obtain the title low-calorie frozen food having thick and creamy taste and texture like a fat-containing food and high protein content free from dry feeling in spite of almost no content of fat component, containing concentra...  
JPH02242641A
PURPOSE: To prepare concentrated matter of improved milk whey protein having increased emulsifying property and gelling property by irradiating ultraviolet light to powder or solution of concentrated matter of milk whey protein. CONSTITU...  
JPH0240643B2  
JPH02219538A
PURPOSE: To obtain the title beverage excellent in storage stability, giving mellow flavor and refreshing feel, also strong in immunoactivation effect, thus useful as a health food by fermentation, under forced feed of an oxygen contg. g...  
JPH0236214B2  
JPH0233352B2  
JPH02174640A
PURPOSE: To form a stable protein-lipid complex by supplying a vegetable source material and liquid milk byproduct in specified proportions in a high impact crushing device to prepare a slurry, separating a liquid phase from the slurry, ...  
JPH02154639A
PURPOSE: To industrially and advantageously produce a milk mineral concentrate without causing clouding or precipitating by ultrafiltering whey, concentrating the ultrafiltrate, allowing the concentrate to stand and removing the deposite...  
JPH02135086A
PURPOSE: To obtain vinegar of whey industrially and advantageously providing preservation and seasoning of food by adding whey mineral to natural vinegar. CONSTITUTION: Natural vinegar, preferably with synthetic vinegar is blended with w...  
JPH02124062A
PURPOSE: To obtain the subject aqueous substance with a high protein content, excellent in digestibility and rich in refreshing feeling by homogeneously holding a separated whey protein substance therein. CONSTITUTION: The objective aque...  
JPH02117366A
PURPOSE: To obtain a deproteinized whey having low phosphoprotein content and salt content by concentrating sweet whey, subjecting the concentrate to ultrafiltration, fractionating the product to obtain a concentrated liquid, contacting ...  
JPH02107156A
PURPOSE: To efficiently produce the subject deodorized and decolored concentrate at a low cost by passing a whey through an ion exchange membrane electrodialyzer, treating the permeated mineral-containing permeation concentrate with acti...  
JPH02107152A
PURPOSE: To provide the subject inexpensive salt excellent in nutrition by regenerating an ion exchange resin used in desalting whey with hydrochloric acid and caustic soda, concentrating, drying and powdering the regenerated solution of...  
JPH0284134A
PURPOSE: To reduce a cost for manufacturing cheese by manufacturing rennet cheese from material milk, separating it into cheese and whey, dividedly taking modified cheese dust, purifying it by a specific method and then mixing it into th...  
JPH0279940A
PURPOSE: To easily obtain an edible plastic compsn. with high protein content by a simple device by (partly) modifying a water-based compsn. containing a protein which can be thermally modified, then continuously heating and concentratio...  
JPH0242943A
PURPOSE: To obtain an emulsified food, good inflavor with acid resistance and excellent emulsifying power without pasty feeling by using an isolated whey protein in emulsifying a food. CONSTITUTION: An isolated whey protein is used in em...  
JPH0242942A
PURPOSE: To obtain the subject hardly putrefiable food excellent in texture and flavor by using an isolated whey protein as a substitute for an egg. CONSTITUTION: The objective food, such as bread, sponge cake, noodle, 'CHIKUWA' (bamboo-...  
JPH0239852A
PURPOSE: To obtain a whey-containing food capable of satisfying flavor, texture, taste, etc., by addition of water and heating by making a mixture of wheat flour and concentrated whey or a blend of the mixture and other foods into an aqu...  
JPH0223830A
PURPOSE: To effectively utilize a whey protein and obtain the subject cheese rich in flavor by adding the whey protein to natural cheese, emulsifying the resultant mixture and kneading the emulsion while heating. CONSTITUTION: A whey pro...  
JPH0220246A
PURPOSE: To obtain bifidus bacterium productive infant food and formula diet by adapting the milk, milk components, etc., of mammals by a known method to the human milk, then cleaving sialic acid from milk protein by enzyme neuraminitase...  
JPH01320968A
PURPOSE: To provide a food sweetener having functions to prevent growth of decayed teeth and to protect teeth by mixing a specified proportion of galactose into a food sweetener essentially comprising sucrose. CONSTITUTION: A whey contai...  
JPH01309668A
PURPOSE: To obtain a food which can prevent acceleration effect of sugars on caries and can inhibit side effects in digestive organs by specifying the amt. of galactose. CONSTITUTION: (A) Sugars except for galactose by 100 dry pts.wt. (T...  
JPH01284308A
PURPOSE: To improve a percentage of recovery of an electric chargeable org. substance of low concn. by using a specified ion exchange membrane in a soln. having a specified pH depending on the property of the aimed substance. CONSTITUTIO...  
JPH01277449A
PURPOSE: To contrive improvement in springiness and flavor, by adding separated whey protein and whey mineral to a gelatinous food. CONSTITUTION: Separated whey protein in an amount of 0.1-30% and whey mineral in an amount of 0.05-5% are...  
JPH0151985B2  
JPH01268641A
PURPOSE: To obtain a bile acid secretion promotion agent utilizable for the improvement of the functionality of drinks and foods, by culturing a specific lactobacillus in a medium containing milk or processed milk as a substrate and usin...  
JPH01262760A
PURPOSE: To obtain a jelly having smooth texture and excellent properties of releasing flavor without separation of water even without using a coagulating agent and gelation regulator, by using specific ingredients, such as alginic acid ...  
JPH01240174A
PURPOSE: To produce a hardened or hardening food compsn. suitable for ingestion in a human body or animals by compounding active magnesium oxide and a fermented material containing org. acids in specified ratios. CONSTITUTION: A fermente...  
JPH01196254A
PURPOSE: To prepare a yogurt having moderate hardness, smooth texture and excellent taste, flavor, palatability, etc., and exhibiting little syneresis, in high workability, by adding a concentrated whey protein free from heat-coagulation...  
JP01191643A
PURPOSE: To obtain the title condensate from the whey as a byproduct in producing cheese from milk, by concentrating a liquid produced by ultrafiltration of whey followed by pH adjustment of said liquid to a specified value. CONSTITUTION...  
JPH01168256A
PURPOSE: To obtain a natural flavor, by adding citric acid (salt) to animal milk or whey, inoculating and culturing two specific kinds of lactobacilli in the medium, adding citric acid (salt) to the cultured product, subjecting to steam-...  
JPH0131865B2  
JPH01148148A
PURPOSE: To obtain natural cheese-like food having excellent taste and texture comprising whey protein as a main raw material, by adjusting whey protein concentrate or the concentrate blended with food ingredients to a specific pH, gelat...  

Matches 851 - 900 out of 1,102