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Matches 401 - 450 out of 1,071

Document Document Title
JPWO2010047230A
The fermentation whey manufacture things by the present invention are 11*35 % of the weight in solid content concentration, And whey protein solution in which pH was adjusted to 6.5*8.0, After pasteurizing, lactic acid fermentation is ca...  
JP2012055286A
To provide fermented food that is given good flavor by masking the whey smell of cheese whey.The fermented food is fermented using (Saccharomyces cerevisiae) TENSAI strain (FERM P-21891) that provides flavor to fermented food. Sugar serv...  
JPWO2010047230A1
本発明による発酵ホエイ調製物は、固形分濃 度が11〜35重量%で、かつ、pHが6. 5〜8.0に調整された、ホエイタンパク質 水溶液を、高温殺菌した後、乳酸発酵さ...  
JP2012505640A  
JP2012012391A
To provide a composition having rotavirus infection preventing action.The composition against infection with rotavirus is a microfiltration retentate of whey, a product obtained by treating whey using centrifugation and/or ammonium sulfa...  
JP2011224011A
To provide a biodegradable and non-toxic malleable protein matrix (MPM).The invention relates to the malleable protein matrix (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhib...  
JP4794591B2  
JP4777365B2  
JP4768725B2  
JP2011152107A
To provide a composition for producing a dairy product, hardly generating aggregation when heat sterilizing at a high temperature (for instance, ≥70°C) and excellent in heat stability even when using a raw material containing whey pro...  
JP4734476B2  
JP4688092B2  
JP4680571B2
The present invention provides functional food and beverage that produce a skin moisturizing effect through oral intake, that is excellently safe, and that may be taken regularly. The invention also provides a skin moisturizer for oral i...  
JP2011055776A
To provide an agent for improving texture of meat or fish food with which the meat or fish food is made to have soft and meltable texture.The agent for improving texture of meat or fish food contains whey minerals the calcium content in ...  
JP4630389B1
[Subject] The original whey smell of cheese whey is masked and the fermented food which gave good flavor is provided. It is applied not only to the fermented food of cheese whey origin but to other fermented foods. [Means for Solution] A...  
JP4630161B2  
JP4623213B2  
JP2011006425A
To provide a nutritional composition useful for nutritional management and nutritional therapy of patients suffering from liver diseases.The nutritional composition including: as essential components, a whey protein hydrolyzate; lecithin...  
JP4573182B2
PCT No. PCT/AU91/00303 Sec. 371 Date Dec. 7, 1992 Sec. 102(e) Date Dec. 7, 1992 PCT Filed Jul. 9, 1991 PCT Pub. No. WO92/00994 PCT Pub. Date Jul. 9, 1991The present invention relates to a milk protein mixture useful for promoting growth ...  
JP4564482B2  
JP4537704B2  
JP4521853B2  
JP2010166843A
To provide a modified whey product excellent in thermal stability and retaining thermal stability even when increasing a calcium content.A method for producing the modified whey product excellent in thermal stability includes: a calcium ...  
JPWO2008136309A1
本発明による発酵ホエイ調製物は、固形分濃 度が11〜35重量%で、かつ、pHが6. 5〜8.0に調整された、ホエイタンパク質 水溶液を、高温殺菌した後、乳酸発酵さ...  
JP4512520B2  
JP4440918B2  
JP2010059163A
To provide an oral or a cosmetic composition to protect skin tissues from aging.The composition contains a lipophilic biologically active compound and a whey protein. The lipophilic biologically active compounds include yeast, a liver ex...  
JP4431489B2  
JP2010029188A
To provide processes of preparing structured polymer matrices using two or more simultaneous multiple acervation mechanisms.The processes of preparing structured polymer matrices include a step of preparing at least one aqueous solution ...  
JP4408815B2  
JP2010011781A
To provide a dextrin-containing processed food composition having a variety of properties.The dextrin-containing processed food composition is prepared by using dextrin having the following properties (a) to (d): (a) having the blue valu...  
JPWO2008020568A1
【課題】組織が脆くなく、舌触りが糊っぽく なく、澱粉っぽくない、口当たりと舌触りが 滑らかで離水が少なく、食感や風味の良好な ホエイチーズなどのゲル状食品の製造方...  
JP4383667B2  
JP4371292B2  
JP4368052B2  
JP4343689B2  
JP2009225719A
To provide a whey fermented drink with low viscosity, excellent in stability (precipitation prevention) during long term preservation and palate feeling without using hydrocolloid such as pectin as a conventional stabilizer, and to provi...  
JP2009531039A
The present invention relates to the method for manufacturing the frozen dessert which was able to take nutritional balance, the low-temperature pasteurization freezing dessert which has a high-protein content in detail, and them. Whey p...  
JP2009531038A
The present invention relates to the method for manufacturing the frozen dessert which was able to take nutritional balance, the low-temperature pasteurization freezing dessert which has a high-protein content in detail, and them. Milk-s...  
JP4319743B2  
JP2009183163A
To provide a method for producing fermented food richly containing a source of nutrition and excellent in flavor, by using milk-originated syrup.The fermentation-promoting substance consists mainly of unrefined syrup prepared by lactose ...  
JP4317455B2  
JP4308013B2  
JP4286325B2  
JP2009514511A
A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltrati...  
JP4250254B2  
JP2009513121A
The present invention relates to detailed air-bubbles content fresh dairy products containing natural degreasing soluble 乳漿 protein and micro crystallite cellulose, and a mean diameter of air bubbles of the overrun is 200 micrometers...  
JP4249491B2  
JP4243587B2  
JP4239278B2  

Matches 401 - 450 out of 1,071