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Matches 401 - 450 out of 1,082

Document Document Title
JP5091783B2  
JP5081883B2
To provide a calcium-enriched whey-containing composition comprising water, whey and a milk calcium agent, and to design the composition to hardly cause precipitation in producing the composition. A method for producing a liquid calcium-...  
JPWO2010116686A
The present invention relates to offer of cheese from desalination milk and the desalination milk manufactured by manufacturing method of desalination milk which can reduce a univalent mineral further, and the method, cheese manufactured...  
JPWO2010116686A1
本発明は、2価のミネラルの低減を抑えつつ 、1価のミネラルをより一層低減することの できる脱塩乳の製造方法、前記方法により製 造された脱塩乳、前記脱塩乳からのチー...  
JP2012524653A
The present invention relates to the method for processing water, a device, and a system. A described method, a device, and a system decrease various いて for chemical for water treatment and the solubilized water hardness which were c...  
JP2012191944A
To provide a product satisfying requirements for low-fat products in which unpleasant or strong tastes such as bitterness and acidity are reduced and contents of sugar and/or calories and/or artificial sweetener are not increased because...  
JP2012523835A
The method for preparing change whey protein concentrate (WPC) or a whey protein isolate (WPI) is indicated. In this method, WPC solution of 15*50% (w/v) of protein concentration or WPI solution is provided (a) pH4.7*8.5, (b) Needing to ...  
JP5021708B2  
JP4972044B2
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 val...  
JP4966984B2  
JP2012105577A
To provide a technique for providing sweetness to fermented beverage while enhancing the survival ratio of bifidobacteria when producing the fermented beverage using whey as a raw material.The whey fermented beverage is produced by addin...  
JP4937483B2  
JP2012080896A
To provide a process for the production of a commercial mineral whey product derived from a feed stream of milk or whey, the process including the following steps.The process includes the steps of: primary de-mineralisation of the feed s...  
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...  

Matches 401 - 450 out of 1,082