| Document |
Document Title |
|
JPS63164842A |
A process for the preparation of foods of animal origin wherein efficacious quantities of lysozyme or its non-toxic salts - and optionally of synergic agents or adjuvant - are added to said foods to the purpose of obtaining foods free of...
|
|
JPS6341595A |
In a process for eliminating cholesterol from fatty substances of animal origin used in human diet, the liquefied fatty substances is put into contact with a cyclodextrin, this contact is continued under stirring for 30 minutes to 10 hou...
|
|
JPS62285754A |
PURPOSE: Butter which is molded in such a way that the butter is readily spread on one side of a toast, obtained by thinly pressing butter mass which is formed through creams separation, churning and working processes. CONSTITUTION: The ...
|
|
JPS6257605B2 |
|
|
JPS62239947A |
PURPOSE: To produce delicious fermented buffer suiting the taste of Japanese, by adding fermented milk and salt to granular butter produced by churning cream and kneading the mixture under pressure. CONSTITUTION: Fermented milk is prepar...
|
|
JPS62239950A |
PURPOSE: To produce a low-calorific dairy product spread having plasticity, by dissolving an lipophilic nonionic emulsifier in a milk fat cream, dispersing and dissolving a specific amount of a milk protein raw material in the cream and ...
|
|
JPS6249013B2 |
The invention relates to a low-calorie spread based on a low-melting butterfat fraction, which has an improved spreadability at 10 DEG C. as compared with low-calorie butter. The low-melting butterfat fraction is an olein preferably obta...
|
|
JPS62136180U |
|
|
JPS62134042A |
PURPOSE: In removing cholesterol from butter with a supercritical fluid, to fractionate and to produce the titled butter fat readily and without requiring excess energy, by extracting low cholesterol butter fat with a supercritical fluid...
|
|
JPS6218130B2 |
The invention relates to a spreadable water-in-oil emulsion based on a high melting butterfat fraction and a liquid oil which is substantially free of solid fat crystals at 10 DEG C. and to a process for producing said emulsion. The use ...
|
|
JPS629289B2 |
|
|
JPS61268140A |
PURPOSE: The titled instant food which absorbs water, swells, and has a dense apparent structure, by forming a specific oil-in-water type slurry containing a thermally coagulable protein, fats and oils, saccharide, etc., heating and coag...
|
|
JPS61231953A |
PURPOSE: To facilitate the taking of a pasty food such as butter, by wrapping the pasty food with an oblate coated on inner side with an edible oil or fat and inserting the wrapped food between slices of bread etc. CONSTITUTION: A pasty ...
|
|
JPS61192246A |
A method for preparing a margarine having a fat content of a least 50% or preferably about 60% and having a high content of butter fat without admixing butter oil, whereby cream having a fat content of about 40% is cooled to a temperatur...
|
|
JPS61177945A |
PURPOSE: A processed food having a good taste and improved shelf stability free from fatness and heaviness, by blending a food such as butter, etc., with seasoning having a smaller water content than the food, consisting of dried fish or...
|
|
JPS61170340A |
PURPOSE: A processed food that is obtained by a specific amount of a seasoning containing fried fishes such as dried bonito or other fishes and soysauce to a food such as butter, thus being suitable as a paste for toast or a cake materia...
|
|
JPS61136598A |
Compounds at least one of which is a selected compound specifically cholesterol are removed from fats or oils specifically anhydrous milk fat by passing liquid fat or oil over an absorbent or adsorbent material specifically granulated ac...
|
|
JPS61119158A |
PURPOSE: To produce an expanded food containing a fat component of cream, etc., and a separated soybean protein in large amounts, uniformly and stably, and having an absolutely unique form, by heating and forming a mixture of a fat compo...
|
|
JPS61119157A |
PURPOSE: To produce an expanded food containing a fat component of cream, butter, etc., and a separated soybean protein in large amounts, uniformly and stably, and having an absolutely unique form, by kneading a mixture of a fat componen...
|
|
JPS6122939B2 |
|
|
JPS614505B2 |
PURPOSE:To prepare the titled bean paste (MISO) having excellent taste and flavor, by heating low-salt MISO to sterilize yeasts, cooling the MISO, and kneading homogeneously with specific amounts of butter or margarine, seasoning, sugar,...
|
|
JPS6112383U |
|
|
JPS60256343A |
A process for the manufacture of a butter like dairy spread which is spreadable at refrigeration temperature and which has a content of vegetable fat which is higher than 30% and which has a iodine value of between 55 and 65, whereby cre...
|
|
JPS6055100B2 |
|
|
JPS6040150Y2 |
|
|
JPS6053587B2 |
|
|
JPS60153976U |
|
|
JPS60102138A |
PURPOSE: To produce the titled food having low cholesterol content, by adding liver paste, etc. to a fish oil extract having high eicosapentaenoic acid content, granulating the mixture, including in the sol of alginic acid salt, gelatini...
|
|
JPS6097032A |
Constituents are introduced into a receptacle (B) through which there slides a piston (A) connected at its lower part to at least one element (D) provided with a multi-channelled passage (C). By reciprocating the piston (A) in the recept...
|
|
JPS6016208B2 |
|
|
JPS609772B2 |
The invention relates to water-in-oil type low fat spreads of a fat content of 30-50%, the continuous fatty phase containing a fat blend which is plastic at room temperature and the dispersed aqueous phase containing phosphatides, protei...
|
|
JPS6043335A |
PURPOSE: To improve rise in cholesterol in blood without damaging merits of dairy product such as taste of its own, by adding monolinolein to it. CONSTITUTION: 0.1W30wt% monolinolein is added to a dairy product. α-Monolein and/or β-mon...
|
|
JPS608102B2 |
|
|
JPS606172B2 |
|
|
JPS59193288U |
|
|
JPS5943002Y2 |
|
|
JPS5950296B2 |
A process for the production of an edible product of the butter or margarine type, which comprises thoroughly mixing a medium containing fats and an aqueous medium having a viscosity of from 2000 to 20,000 centipoises, as measured at a t...
|
|
JPS5943137B2 |
|
|
JPS59183660A |
PURPOSE: A novel kneaded food having good taste, improved flavor and high nutritive value, useful as a relish taken with Sake or an ingredient to be applied to bread, obtained by kneading butter or margarine with various kinds of food in...
|
|
JPS5937943B2 |
|
|
JPS5921578B2 |
|
|
JPS5969188U |
|
|
JPS5964789U |
|
|
JPS58198241A |
PURPOSE: To obtain the titled food composed of butter mixed intimately with honey, by cutting a block of butter to small pieces, heating the butter at a specific temperature in a water bath, kneading the hot butter with the same amount o...
|
|
JPS58501893A |
Production of a food product formed from edible fats such butter, butter oil and vegetable oils, particularly but not only concerned with the production of a spreadable refrigerated butter by preparing a premix in a suitable vessel (1) o...
|
|
JPS5834100B2 |
|
|
JPS5865785A |
PURPOSE: To obtain a peptide having an enhanced anti-oxidant power, by introducing an amino acid ester by the action of a proteolytic enzyme on protein in the presence of the amino acid ester. CONSTITUTION: As a starting material, any ve...
|
|
JPS5828228A |
PURPOSE: To provide high-quality edible fats and oils containing egg useful as a raw material for processed foods, by emulsifying or dispersing thermally denatured eggs to edible fats and oils. CONSTITUTION: A fixed amount of fats and oi...
|
|
JPS5816637A |
PURPOSE: To prepare a processed edible fat or oil having a good taste, by kneading butter or margarine with kneaded seasoned sea urchin eggs or herring roe. CONSTITUTION: Butter or margarine is kneaded with 10W25wt% kneaded seasoned sea ...
|
|
JPS5811460U |
|
