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JP4147109B2 |
The present invention has the object to dehydrate hydrous matters without denaturing or deteriorating them by using a dehydrating agent comprising an anhydrous cyclotetrasaccharide, and provides a dehydrating agent comprising the cyclote...
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JP4107380B2 |
Disclosed is a food additive composition which contains 100 parts by weight of at least one water hardly soluble inorganic compound (A) selected from the group consisting of calcium compounds and magnesium compounds having a solubility i...
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JP4107369B2 |
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JP2008118916A |
To provide a dairy product treating method for treating an emulsion-containing liquid dairy product such as fresh cream, capable of freezing, preserving and thawing the liquid dairy product without spoiling quality, and consequently, sta...
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JP2008515455A |
Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant f...
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JP4079440B2 |
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JP2008029274A |
To provide a method for producing a soybean milk-flavor composition comprising an O/W-type emulsified composition containing a fat-free soybean solid, a fat-free milk solid and saccharides, having slight grassy smell and harsh taste pecu...
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JP4034821B2 |
The present invention concerns a new fractionated polydisperse carbohydrate composition having the following definition: an av. DP which is significantly higher than the av. DP of a native polydisperse carbohydrate composition, significa...
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JP4011703B2 |
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JP4011117B2 |
The present invention relates to a process for producing a flavoring agent, which comprises treating milk or milk products with lipase, and in the presence of an alcohol, with an animal-derived enzyme which has the activity of forming an...
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JP3965731B2 |
To obtain the subject composition that amplify the taste and body of raw cream, when it is added to raw cream, by specifying the rise of the melting point and admixing a specific amount of lauric oil to the oil and fat. (A) Lauric oil of...
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JP2007209243A |
To provide butter cream smooth in the mouth, having uniqueness, novel function and good flavor and palate feeling, and obtained under relatively easy working conditions: and to provide a method for producing the butter cream. The new but...
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JP2007520232A |
Soy sour cream compositions together with methods for preparation are disclosed, such compositions utilizing a soy constituent and thermophilic bacterial cultures to provide a sour cream composition having the organoleptic properties of ...
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JP2007151480A |
To provide a method for improving palate feeling of water-in-oil emulsified food product such as butter cream, fat spread, margarine or fresh chocolate excellent in emulsification stability, reduced in its oily feeling so as to have favo...
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JP2007514444A |
Dairy-derived food products, particularly beverages, such as milk/juice blends, yogurt-based drinks, fermented milk beverages, and soft drinks, are disclosed. These compositions contain a stabilizing mixture comprising metal (in the form...
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JP3920032B2 |
To prevent an interlayer color migration in various kinds of laminated foods without impairing flavor and palatability of food. This laminated food is obtained by laminating a plurality of water-type food layers having different colors. ...
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JP3912939B2 |
To obtain a foamable oil-in-water type emulsion capable of maintaining excellent foamability and emulsion stability even by an ultra high temperature sterilization, having excellent long-term storage stability, useful for a whipped cream...
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JP2007075124A |
To provide a composition using starch for providing necessary gelling characteristics of a food product and intended for meeting needs of the composition.This hydrocolloid composition, particularly a starch composition, is useful as a vi...
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JP3895438B2 |
To provide a spread having the same flavor and functions as those of butter, capable of being stored and distributed at the ordinary temperature, and good in spreadability, even just after a container is once opened, stored at a refriger...
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JP2007028939A |
To provide an apparatus for producing whipped cream easily and safely treated even when dinitrogen monoxide gas is supplied using a large volume high-pressure gas container: and to provide a method for producing whipped cream comprising ...
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JP2006345776A |
To provide a device and a method suitable for safely feeding nitrous oxide for foaming to a vessel for preparing a foaming cream material and adjusting a feeding amount of nitrous oxide for foaming.The feeding device 10 is used for feedi...
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JP3853570B2 |
To obtain frozen whipped cream having excellent shape or form retention in making artificial flowers as well as being rich in flavor peculiar to milk fat, and capable of being stably produced, to provide a frozen whipped cream package bo...
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JP2006296374A |
To provide a safe food material having low fat and raw cream-like taste and to provide a method for producing the food material.This method for producing the food material comprises warming raw milk to 60°C, separating and removing milk...
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JP3790588B2 |
To provide a multilayered dessert having at least one heat-treated component containing mousse, cream, jelly and/or sauce, provide a process for producing the dessert and provide an apparatus therefor. The components of the multilayer de...
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JP3122458U |
To allow a purchaser to put arbitrary decorations and characters on confectionery such as whole cake. A cream part is put in a separate container and attached for sale, and each purchaser uses cream to add decorations and letters. [Selec...
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JP2006149229A |
To provide aerosol whipped cream excellent in formative properties and shape-retaining properties.The aerosol whipped cream comprises oil and fat having ≤40 of iodine value at a weighted average; contains 5-50 wt.% of whole oil and fat...
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JP3784302B2 |
To provide an oil and fat composition hardly having restriction on an application range and having little oily feeling, good meltability in the mouth, and refrigerant without being seized by the melting point and the SFC of the oil and f...
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JP3780843B2 |
To provide a method for producing flavor oil having a scorched butter flavor, and to provide a food where the resultant flavor is used. This method for producing flavor oil is characterized by comprising heating oil and fat in the presen...
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JPWO2004062384A1 |
An object of the present invention is to obtain a foaming cream having both contradictory functions such as milky taste, rich taste and physical properties, good melting in the mouth, heat-resistant shape retention and water separation r...
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JP2006507830A |
The present invention concerns a shelf stable, fluid and portionable food thickener composition containing non gelatinized starch. The present invention concerns a new type of dispersible and fluid starch-based concentrated composition, ...
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JP3749594B2 |
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JP2006050923A |
To provide cream improved in shape retainability after thawed important when freezing cream, matching health conscious or light conscious of consumers, and having slightly oily feeling and plain quality of taste.The cream improved in sha...
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JP2006020526A |
To provide a coffee flavor composition having excellent palatability and retainability, improving aroma and taste, having masking effect on odd smell and taste, stably acting and functioning on all area ranging from acidic one to basic o...
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JP2006500955A |
The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for...
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JP3725289B2 |
To obtain a reforming agent capable of improving emulsification stability and heat resistance without degrading the over-run of whip cream. This reforming agent for whip cream contains acetylated sucrose fatty acid ester of 1.5 or 6 in t...
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JP2005536217A |
Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, sal...
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JP2005198605A |
To provide a method for treating a milk product enabling long-term preservation of the milk product by freezing, and sufficiently preventing occurrence of disadvantage caused by freezing, to provide the milk product treated by the treati...
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JP2005151925A |
To obtain a daily usable low-calorie sweetener composition having excellent sweetness quality with touch of a material, and to provide food and drink containing the sweetener composition.The sweetener composition contains 0.01-0.43 pt.wt...
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JP2005517417A |
The invention is a process for producing flavour enhancing esters from dairy sourced mono-, di-, or triglycerides. The process is a transesterification reaction between the mono-, di- or triglyceride and an alcohol in an aqueous medium i...
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JP2005143372A |
To provide a practical technique for controlling oxidation of a highly fat-containing oil-in-water type food such as whip cream.In heat-treating an oil-in-water type composition having 10-60% fat content so as to sterilize it, an inert g...
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JP3649988B2 |
To obtain a granular creamer capable of producing creamy foams having a semisolid texture. This granular creamer comprises a protein, a lipid and a carrier. In the protein a larger amount than 50 wt.% thereof is a partially denatured whe...
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JP3626501B2 |
The invention provides improved cream substitutes of water dispersible macrocolloids comprising non-aggregated macrocolloidal particles comprising a carbohydrate core and a protein shell wherein the particles having a substantially spher...
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JP3615151B2 |
Disclosed are a deterioration preventive agent for milk-containing foods containing as its active ingredient a coumarin analog represented by the general formula (1) below, a glycoside of that analog, or a plant extract containing the co...
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JP2005000078A |
To provide an emulsifier composition for whip cream for improving overrun, creation properties and shape retainability of whipped cream, and to provide whip cream using the composition.The emulsifier composition contains essential compon...
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JP2004337084A |
To provide a fat-reduced food or a nonfat food improved in flavor without damaging appearance.The fat-reduced food or the nonfat food is obtained by using a cyclodextrin forming a complex or no complex with spice so as to improve the fla...
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JP2004313056A |
To provide whipped cream having stably foamed condition and suppressed in syneresis without spoiling flavor and palate feeling inherent in whipped cream.A foaming composition comprises cream or the like and a sugar alcohol composition. I...
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JP2004305021A |
To provide a safe and efficient method for producing an enzyme-treated egg yolk by which excellent functionality is imparted.The egg yolk is produced by a treatment with an immobilized protease and a phospholipase or the immobilized phos...
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JP3575794B2 |
To provide a deterioration preventing agent for milk-containing foods exhibiting excellent deterioration preventing effects on the milk-containing foods and gentle to the environment and humans. This deterioration preventing agent compri...
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JP3548286B2 |
To obtain a wholly vegetable food product by gelatinizing a soybean milk mixture containing soybean milk and vegetable raw cream with a gelatination agent. A soybean milk mixture containing 50-75vol.% of soybean milk and 50-25vol.% of ve...
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JP2004201655A |
To provide an oil-in-water emulsified oil and fat composition comprising cream consisting mainly of milk solid, having excellent cream properties such as viscosity, whipping property or the like, rich in milky feeling and excellent in fl...
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