| Document |
Document Title |
|
JP05007468 |
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...
|
|
JP04356159 |
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...
|
|
JP04330252 |
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...
|
|
JP04316450 |
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...
|
|
JP04267850 |
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°...
|
|
JP04252144 |
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...
|
|
JP04228036 |
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...
|
|
JP04227842 |
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...
|
|
JP04225999 |
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. ...
|
|
JP04222581 |
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...
|
|
JP04197132 |
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...
|
|
JP04193353 |
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...
|
|
JP04187050 |
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...
|
|
JP04187067 |
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...
|
|
JP04173051 |
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...
|
|
JP04169157 |
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...
|
|
JP04016160 |
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...
|
|
JP03262472 |
PURPOSE: To obtain the title new beverage with mellow smell and excellent fanciness by mixing milk serum and honey, etc., followed by alcoholic fermentation. CONSTITUTION: A mixture of (A) milk serum treated by lactic fermentation and/or...
|
|
JP03240437 |
PURPOSE: To obtain the subject prepared milk approaching a composition of casein and whey protein to a composition of human milk and containing a large amount of non-proteinic nitrogen by adding a composition containing non-proteinic nit...
|
|
JP03219835 |
PURPOSE: To improve transparency without causing clouding or precipitating by adding SiO2 and active carbon to a whey mineral solution and then filtering the resultant mixture solution. CONSTITUTION: A whey obtained from mammalian milk i...
|
|
JP03198755 |
PURPOSE: To effectively prevent the deposition of tyrosin crystals by adding whey and/or a whey-originated by-product to a food containing the tyrosine. CONSTITUTION: Whey and/or a by-product originated from the whey, such as whey minera...
|
|
JP03143351 |
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...
|
|
JP03083564 |
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...
|
|
JP03004742 |
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...
|
|
JP02303457 |
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 ...
|
|
JP02265441 |
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...
|
|
JP02255046 |
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...
|
|
JP02242641 |
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...
|
|
JP02219538 |
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...
|
|
JP02154639 |
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...
|
|
JP02135086 |
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...
|
|
JP02124062 |
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...
|
|
JP02117366 |
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 ...
|
|
JP02107152 |
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...
|
|
JP02107156 |
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...
|
|
JP02042942 |
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-...
|
|
JP02042943 |
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...
|
|
JP02039852 |
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...
|
|
JP02023830 |
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...
|
|
JP01284308 |
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...
|
|
JP01277449 |
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...
|
|
JP01268641 |
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...
|
|
JP01262760 |
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 ...
|
|
JP01196254 |
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...
|
|
JP01191643 |
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...
|
|
JP01168256 |
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-...
|
|
JP01148148 |
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...
|
|
JP01063345 |
PURPOSE: To obtain a mixed food or noodles resistant to water and pressure and free from degradation or deterioration of palatability even by heating, freezing or leaving over a long period, by mixing whey gel with crushed foods and free...
|
|
JP01027447 |
PURPOSE: To produce a processed agricultural product capable of suppressing intake of sodium ion without reducing salty taste of processed agricultural product, having increased flavor, by adding milk serum mineral and an alkali metallic...
|
|
JP01027448 |
PURPOSE: To produce a processed marine product capable of suppressing intake of sodium ion without reducing salty taste of processed marine product, having increased flavor, by adding milk serum mineral and an alkali metallic salt. CONST...
|
