| Document |
Document Title |
|
JPS581002B2 |
|
|
JPS57186437A |
PURPOSE: To prepare a spread having improved flavor and sense of eating, by mixing a processed fish, shellfish or vegetable with a moisture content adjusted to 45W70% with butter or margarine. CONSTITUTION: A raw material, e.g. a roasted...
|
|
JPS57186438A |
PURPOSE: To obtain a laver, boiled down in soy, and containing butter, by mixing the laver boiled down in soy with butter or margarine suitable for bread food. CONSTITUTION: A laver boiled down in soy is mixed with butter or margarine to...
|
|
JPS5753061B2 |
|
|
JPS57163449A |
PURPOSE: To prepare a paste food having unique taste, by mixing a paste (e.g. butter, cream, bean jam, etc.) with powdery SAKE (Japanese wine). CONSTITUTION: Pastry food such as butter, cream, bean paste, etc. is kneaded, and mixed with ...
|
|
JPS5738226B2 |
A lipolytic enzyme preparation having 1 part of lipase activity to from 1 to about 10 parts of esterase activity is obtained from Mucor miehei. The enzyme preparation can be recovered substantially free of Mucor miehei rennet, and is use...
|
|
JPS57122748A |
PURPOSE: To prepare butter, margarin and mayonnaise containing KONJAK (paste made from the starch of the devil's-tongue), having low calorific value and effective to prevent the absorption of cholesterol into the body, by mixing butter, ...
|
|
JPS5727270Y2 |
|
|
JPS5710710B2 |
|
|
JPS56148239A |
Disclosed are a low-fat, butter-flavored spread and a process for preparing it. The spread is solid at 40 DEG F., preferably at 70 DEG F., and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase contai...
|
|
JPS56148240A |
Disclosed are a low-fat, butter-flavored, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion ...
|
|
JPS5644689B2 |
A process for the continuous production of a butter-like edible fat product, spreadable at refrigerator temperature and consisting of cow's cream and 15-30% (based on the total fat content) of a vegetable, tocopherol-containing triglycer...
|
|
JPS5644379Y2 |
|
|
JPS5638168B2 |
|
|
JPS5637768B2 |
|
|
JPS5664744A |
PURPOSE: Crushed leaves of parsley are disinfected and mixed with butter or margarine to produce a butter or margarine containing parsley that shows fresh taste and color just like raw parsley and can be stored for a long period of time....
|
|
JPS5664286U |
|
|
JPS5612419B1 |
|
|
JPS5624889U |
|
|
JPS569082B2 |
|
|
JPS561049B1 |
1318045 Food powders A BRATLAND 8 June 1970 [6 June 1969] 27632/70 Heading A2B A process for preparing a powdered food product, e.g. use in cakes or beverages, in which a membrane substance concentrate (e.g. buttermilk) is used, comprise...
|
|
JPS5551538B2 |
A creamy, buttery flavor or aroma with a pleasant note, reminiscent of bread is imparted to foodstuffs by heating them under controlled conditions in the presence of Amadori rearrangement compounds, having a melting point below 170 DEG C...
|
|
JPS5544587B2 |
|
|
JPS5541022Y2 |
|
|
JPS5525813B1 |
|
|
JPS5525812B1 |
|
|
JPS5582186A |
PURPOSE: An antioxidant having improved antioxidant activity on fats and oils, and great safety to human bodies, comprising a specific dipeptide and monosaccharide. CONSTITUTION: An antioxidant comprising (A) 100pts. wt. of a dipeptide o...
|
|
JPS5512223B1 |
|
|
JPS5545302A |
PURPOSE: To obtain the title product having a flavor and color based on the jelly and improved formability, packaging and preservation properties, due to the fats and oils, by combining a jelly with a fat and oil product. CONSTITUTION: J...
|
|
JPS5515444A |
A pharmaceutical composition contains (all-Z)-5,8,11,14,17-eicosapentaenoic acid or one of its pharmaceutically acceptable salts, esters or amides and a pharmaceutically acceptable vehicle. The (all-Z)-5,8,11,14,17-eicosapentaenoic acid ...
|
|
JPS5427413B2 |
|
|
JPS5417019B2 |
High protein, low calorie dairy spread water-in-oil emulsions having a 20-65% aqueous phase are produced employing as the aqueous phase a protein concentrate having a 13-20% protein content and obtained as a by-product in the manufacture...
|
|
JPS5462363A |
|
|
JPS5462362A |
|
|
JPS53115184U |
|
|
JPS5399358A |
|
|
JPS5356360A |
|
|
JPS5350363A |
|
|
JPS5346948U |
|
|
JPS5324043A |
|
|
JPS52147780U |
|
|
JPS52117447A |
|
|
JPS52104980U |
|
|
JPS5290570U |
|
|
JPS5279054A |
|
|
JPS524616B2 |
|
|
JPS5210448A |
|
|
JPS51128842U |
|
|
JPS5198359A |
A process for preparing a spread with low fat content is described which is an emulsion of the water-in-oil type. The spreads prepared by the process described here contain 38-50% by weight of plastic fat, 0.1 to 1.5% by weight of partia...
|
|
JPS5134455Y2 |
|
