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Patent Searching and Data


Matches 701 - 750 out of 1,109

Document Document Title
JPH0718301Y2  
JPH0713717Y2  
JPH07502170A  
JPH0714334B2  
JPH0739354A
PURPOSE: To prevent decomposition of flat sour caused by a thermostable sporular microorganism, containing a diglycerol fatty acid ester. CONSTITUTION: This milk component-containing drink is obtained by adding 0.001-1.0wt.%, preferably ...  
JPH078221B2  
JPH074332B2  
JPH0716049A
PURPOSE: To obtain a packaged drink resistant to the coagulative precipitation of protein and having excellent quality and aging stability by packing a fermented milk, etc., in a gas-permeable container, etc., and sealing the container t...  
JPH07500501A  
JPH0725B2  
JPH0697945B2  
JPH0695877B2  
JPH06319463A
PURPOSE: To carry out the sterilization without deteriorating quality characteristics of an aqueous solution of a protein. CONSTITUTION: The aqueous solution of a protein is irradiated with microwaves and then heated to a temperature bel...  
JPH06303899A
PURPOSE: To provide the method and device for sterilizing a product made from milk by which the high quality of the processed product is kept, namely the production of lactulose is reduced and the economical efficiency of operation is go...  
JPH06296455A
PURPOSE: To prepare a mild drink packed in an air-impermeable container, having improved quality and preservable over a long period. CONSTITUTION: A raw milk is homogenized until the content of fat globule having diameter of ≤1μm beco...  
JPH06276932A
PURPOSE: To restore the milk filtering ability of a microfilter by flashing the dynamic microfilter with water when its filtering ability is deteriorated and chemically washing it when regeneration is impossible. CONSTITUTION: Unsteriliz...  
JPH06277016A
PURPOSE: To obtain a packaged liquid food, resistant to vibration, shock, etc., due to transportation and having microbiologically high preservation stability for a long period. CONSTITUTION: This packaged liquid food is obtained by keep...  
JPH06276939A
PURPOSE: To selectively produce a conjugated linoleic acid, and to produce a food excellent in oxidation resistance, etc. CONSTITUTION: Fats and oils are mixed and emulsified with a protein aqueous solution, and the emulsified compositio...  
JPH06245744A
PURPOSE: To provide a natural preservative separated from natural material, effective for suppressing the growth of various Gram-positive and Gram-negative bacteria, capable of preserving various foods including perishable food and chill...  
JPH06237689A
PURPOSE: To provide a method for producing a long-life anti-vomit liquid milk for infants, and a milk for infants obtained by this, especially a liquid milk. CONSTITUTION: This is a production method of long-life anti-vomit milk for infa...  
JPH06237688A
PURPOSE: To obtain a cow's milk product of a new packing standard and a method of selling the milk product. CONSTITUTION: Hot or cold milk in conventional aluminum or steel containers of 340mol and 240ml volume is sold by a vending machine.  
JPH06237698A
PURPOSE: To provide a device producing ice cream shakes of various tastes without mixing mutual tastes. CONSTITUTION: The device is provided with an ice cream producing device 1, a tube 11 for supplying ice cream for a mixing room 10, a ...  
JPH06507403A  
JPH0661246B2  
JPH06217687A
PURPOSE: To prepare cow's milk sealed in a container and keeping excellent emulsion stability even by storing over a long period after a prolonged heat- treatment at ≥115°C by adding a specific emulsifier in combination with a thicken...  
JPH06218259A
PURPOSE: To provide an apparatus and method capable of changing the throughput of introducing steam without interrupting a stage for executing fluid product treatment by jetting the steam. CONSTITUTION: The product to be treated and the ...  
JPH0657236B2  
JPH0634482U
[Objects of the Invention] 4 ℃ of the conventional preservation apparatus saved live cattle milk through cooling water to the double tank partition. However, this preservation method only delays breeding of various germs, and various g...  
JPH06121637A
PURPOSE: To produce sterilization-filtered casein-contg. foremilk. CONSTITUTION: Foremilk is adjusted to pH 2.5-3.5 and subjected to clarification filtration and sterilization filtration. It is preferable that the foremilk is defatted, a...  
JPH0698696A
PURPOSE: To efficiently treat a food or its by-product so that the unfavorable flavor, color and odor are removed by bringing the food or its by-product into contact with an adsorbent resin. CONSTITUTION: A food or its by-product such as...  
JPH0622533B2  
JPH0662695A
PURPOSE: To dynamicly filter milk without the deterioration of milk quality, the choking of a filter at an early stage and imperfect sterilization by separating milk into a fat fraction and a defatted milk fraction and homogenizing the d...  
JPH0662816A
PURPOSE: To provide a method for sterilizing an article to be treated such as a food in which the presence of a microorganism, etc., having heat resistance is estimated. CONSTITUTION: An article to be treated is subjected to pressurizing...  
JPH062041B2  
JPH062043B2  
JPH06536B2  
JPH05304887A
PURPOSE: To obtain a food/beverage with good flavor generating no odor even if heated, not getting yellow or brown even after heat treatment, by adding both rutin and specific coloring matter(s) to a milk or dairy product-contg. food/bev...  
JPH05292925A
PURPOSE: To obtain a heat exchanger capable of uniformly heating or cooling a fluid to be treated by extending in a virtually spiral way in a single flow channel a heating tube arranged inside each of heating medium jackets and by surrou...  
JPH05244864A
PURPOSE: To keep high commercial value of a milk-based drink such as milk and milk-containing drink by preventing the discoloration of the drink in the thermal sterilization process and the discoloration with time in storage. CONSTITUTIO...  
JPH05236873A
PURPOSE: To produce the dairy product which is excellent in long-term storage stability and homogeneity and appropriately used for cream, etc., by sterilely adding a sterile acid agent to a specific sterilized neutral milk base. CONSTITU...  
JPH05227883A
PURPOSE: To suppress a change in hue and production of flavor during the preservation and obtain the subject cow's milk preservable for a long period by treating the cow's milk at a specific temperature or below in the whole process to t...  
JPH0555102B2  
JPH05200265A
PURPOSE: To provide a simple and inexpensive stirrer which obviates an increase of thickened products, allows the utilization of the capability of a pasteurizing machine to the maximum possible extent and is reducing a product cost accor...  
JPH0543336B2  
JPH05137503A
PURPOSE: To obtain a bottled cow milk prevented from Maillard reaction, caus ing no discoloration even after its retort sterilization, excellent in long-term preservability and flavor by adding a specified amount of sodium bisulfite, etc...  
JPH05132403A
PURPOSE: To obtain an antimicrobial agent containing a salt of monoglyceride polybasic carboxylic acid ester as an active ingredient, reduced in irritation to skin, having good blending stability and excellent antimicrobial performance t...  
JPH05130831A
PURPOSE: To obtain the subject cow's milk on the market having slight thermal history and excellent biological function by sterilizing microorganisms in raw cow's milk at low temperature, suppressing heat denaturation of whey protein low...  
JPH0533024B2  
JPH0576329A
PURPOSE: To industrially advantageously sterilize a fluid material such as a beverage or a fluid food while keeping its quality by applying a high pressure to the fluid material and then rapidly reducing the pressure for the purpose of c...  
JPH0568545A
PURPOSE: To sterilize a peroxidase while maintaining activity of peroxidase as a food additive by heating and disinfecting an aqueous solution of peroxidase dissolved in a specific solution. CONSTITUTION: A peroxidase extracted from hors...  

Matches 701 - 750 out of 1,109