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Patent Searching and Data


Matches 351 - 400 out of 1,111

Document Document Title
JP2019069447A
[Subject] A manufacturing method of concentration products using the film condensing method and the freeze condensing method which can shorten efficiently processing time (concentration time) needed by large-scale manufacture (commercial...  
JPWO2018164254A1
The present invention provides the constituent for promoting the increase in the amount of brain origin neurotrophic factors (BDNF) in the inside of the body, especially muscles. The constituent of the present invention is a constituent ...  
JPWO2017154867A1
A process of preparing solution containing the first whey protein and the second whey protein, It has a process of separating the first whey protein and the second whey protein with a film, and is the first whey protein, Any at least one...  
JP6435079B1
The present invention provides a constituent for promoting an increase in the amount of brain origin neurotrophic factors (BDNF) in the inside of the body, especially muscles. A constituent of the present invention is a constituent for t...  
JP6396309B2  
JP2018519817A
A process which the present invention mainly prepares or (2, 3, 5, 7, 9, 10, 12) provides with a milk protein constituent (1, 1a, 1b), A process of performing extra filtration (15) of the milk protein constituent (1), and a process of pe...  
JP2018108051A
To provide a method for producing a whey preparation in which the influence of acid is reduced from an acid-containing whey liquid.Provided is a method for producing a whey preparation characterized in that a whey liquid with a pH of 5.5...  
JP6325036B2  
JP2018512046A
The method for manufacturing the fermentation milk-serum-protein products mixable for fluids, such as a drink, solid foodstuffs, or foodstuffs, such as semisolid food, in which stability has been improved is indicated. In foodstuffs like...  
JP6309202B2  
JP2018050523A
To provide a method for producing a whey preparation in which the influence of organic acid is reduced from an organic acid-containing whey liquid.Provided is a method for producing a whey preparation where an organic acid-containing whe...  
JP6301252B2  
JP2018027925A
To provide means for effectively improving peripheral neuropathy caused by the administration of an anticancer agent.A composition contains: as protein, milk protein hydrolysate and fermented milk-derived protein; as lipid, medium chain ...  
JP2018502052A
The present invention relates to the constituent for, the use in the medical treatment or prevention of a disease relevant to the rise of the plasma insulin after a meal in an object including polysaccharide and whey protein micell. The ...  
JP6258323B2  
JP6254443B2  
JP2017534291A
The present invention relates to the new type food composition containing the combination of the insoluble whey protein particles (called type A particles) which have a particle size of the range of 1*10 microns, and an acid gelable whey...  
JP2017528160A
Without causing damage or deterioration for a milk-derived output especially sensitive to such heat treatment for those characteristic chemical * physical characteristics, it freezes and the present invention relates to the method of mak...  
JP2017510282A5  
JP6149321B2  
JP2017093443A
To provide a whey protein product having good flavor and advantageous nutrient components free from disadvantages of known products and to provide a method for producing the whey protein product.The whey protein product has a ratio of wh...  
JP2017093366A
To provide sponge dough capable of providing bread which is soft, does not easily age, and has excellent flavor with a suppressed fermentation odor, bread using thereof, and a method for producing thereof.Sponge dough comprises whey mine...  
JPWO2016002621A1
Mechanical dry processing is performed to a granular material which granulated solution containing two or more sorts of ingredients, A method of condensing a specific component in a granular material is provided by shaving off the surfac...  
JP2017510282A
The present invention relates to the method of stabilizing the gluten network in foodstuffs. The present invention provides further the method of manufacturing a cloth improvement agent and the cloth improvement agent. The further mode i...  
JPWO2015147238A1
The oil and fat products which give the smoothness and substance like milk and which used vegetable oil and fat as materials, and its process are provided. The rate of vegetable oil and fat and whey protein is a weight ratio about the fa...  
JP6101818B2  
JP6092953B2  
JPWO2015030162A1
The manufacturing method of the concentration products using the film condensing method and the freeze condensing method which can shorten efficiently the processing time (concentration time) needed by large-scale manufacture (commercial...  
JP6074361B2  
JP2016220555A
To provide a masking agent capable of masking with the addition of an extremely small amount, rough taste of food and drink, and flavor too strong as flavor of food and drink, and especially, meat smell and grass smell in meat food and m...  
JP2016202151A
To provide a richness enhancing material capable of enhancing quite naturally richness, especially richness of milk flavor, with a small additional amount, without damaging basic flavor of food and drink.A richness enhancing material con...  
JP2016192919A
To provide a fermented food production method and fermented food having stable physical properties in spite of containing whey protein and fat.A method for producing a fermented food product containing whey protein and fat is provided wh...  
JP2016533726A
The present invention relates to denaturation whey protein constituents new type with much [content] proteinic content which has little content of soluble whey protein, and those manufacturing methods. Especially the present invention re...  
JP2016533725A
The present invention relates to CMP content high-protein denaturation whey protein constituents new type and those manufacturing methods. The present invention relates to additional use of a product containing a high-protein denaturatio...  
JP6012177B2  
JP2016182141A
To provide a method for isolating and refining a whey component which is 3'-sialyl lactose in particular.A method for isolating and/or refining a desired component and sialyl lactose from whey includes the following the steps of: subject...  
JPWO2014051064A1
This indication should provide a manufacturing method of a denaturation whey protein which does not have influence which is not preferred on character of a product and which was excellent. A manufacturing method of a denaturation whey pr...  
JP5964968B2  
JPWO2014021286A1
A processed food like [which can consume rice] dairy products, and a manufacturing method for the same are provided. The processed food like dairy products contains rice. the rice in which this processed food contains the rice and carrie...  
JPWO2014017525A1
The present invention relates to a cellular content emulsification thing of the low fat containing a whey protein aggregation thing or non-fat, and a manufacturing method for the same. According to the present invention, it is necessary ...  
JP5944860B2  
JP2016034276A
To provide a process comprising treating a substrate with an enzyme preparation that is substantially free from arylsulfatase.The present invention describes an intracellular produced lactase which comprises arylsulfatase activity of les...  
JP5879437B2  
JP5877569B2  
JPWO2013187519A1
本発明は、ホエイタンパク質を含有するホエ イ組成物を使用して原料ホエイ液を調製する 調液工程と、前記原料ホエイ液を加熱処理す る加熱工程と、を有し、前記調液工程が...  
JPWO2013187519A
A preparation process of preparing materials whey liquid using a whey constituent in which the present invention contains whey protein, It has a heating process which heat-treats the materials whey liquid, and the preparation process, Th...  
JP5848237B2  
JP2015536155A
In order that the present invention may generally produce discovery of the new recombinant form of beta* Hexosyl transformer Luciferase (BHT), and galactosaccharide (GOS), it is related with the use as a food additive.  
JP2015534832A
The present invention relates to the method of manufacturing the constituent containing Kazeino macroscopic peptide (CMP) of having very low phenylalanine (Phe) content by quantity yield. A method is more correctly accompanied by setting...  
JP2015211687A
To provide processed cheeses requiring no high temperature holding or aging after heating fusion, having suitable heat resistant retainability, and also having a reduced secular change in heat resistant retainability during refrigeration...  

Matches 351 - 400 out of 1,111