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JP3471635B2 |
To obtain a seasoning capable of imparting a mellow flavor of a soy sauce to an emulsified food such as a butter and variously usable for a spread stable for a long period without separating the emulsified food and the soy sauce or for s...
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JP2003529366A |
The invention relates to a process for the selective alcoholysis of a free sterol, by contacting said free sterol with a fat-based product, optionally with the addition of carboxylic fatty acid(s) and/or ester derivative(s) thereof that ...
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JP2003528821A |
A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The com...
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JP2003230356A |
To provide a seasoned emulsified product seasoned with vegetables or fish and shellfish from the beginning of its production process, in view of such problem that any conventional emulsified product such as margarine or butter does not v...
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JP3426557B2 |
To provide granular butter whose granules are not adhered or coagulated each other even at the ordinary temperature or at the distribution temperature, and has good thermal meltability and good flavor. This granular butter is obtained by...
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JP2003506061A |
Spoonable or spreadable compositions containing less than 80% fat are disclosed. Such compositions comprise water, fat, micro gel particles, a protein and a de-stabilizing emulsifier. The aqueous phase of the composition forms a continuo...
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JP3370078B2 |
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JP3370079B2 |
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JP3362092B2 |
A method of preparing a synthetic butter flavor having enriched milk flavor and butter flavor, comprising the steps of hydrolysing a milk fat with a lipolytic enzyme and then oxidizing the hydrolysate of the milk fat by ultraviolet irrad...
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JP3352578B2 |
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JP3349034B2 |
To obtain granular butter or granular butter fat excellent in processing characteristics and coagulation stability. This coated granular butter or coated granular butter fat is obtained by coating granular butter or granular butter fat h...
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JP2002306066A |
To provide a novel edible fat system based on dehydrated fat that can cause fresh and foaming sensation in the food, when it is used in food products.The objective edible fat system based on dehydrated fat comprises 0-2 wt.% of water, 0-...
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JP3326471B2 |
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JP2002017241A |
To provide a quite new food product derived from dry fruit-containing butter, which enables a person to eat a large amount of the dry fruit-containing butter, while the raisin (dry fruit) butter has been eaten in only an extremely small ...
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JP3237831B2 |
To obtain a frozen milk fat composition having properties of preventing syneresis and tissue fragility even when being thawed after preservation and distribution in a frozen state, and also a milk fat composition suitable for the product...
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JP3234390B2 |
PURPOSE: To provide a cooking apparatus capable of preventing a disc from racing by an air layer formed between the disc and materials and further stirring for separating materials by suppressing an air flow from between a bottom of a ve...
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JP3234391B2 |
PURPOSE: To obtain a butter rounded as dollops between a circumference of an inlaid portion of a rotor and an inside surface of a vessel. CONSTITUTION: In a butter producing apparatus equipped with a vessel 4 l positioned on a main frame...
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JP3218042B2 |
A method of preparing a particulate frozen food product, especially frozen cheese granules or shreds, in which moisture is added to the particulate food product prior to or at the time of freezing, or following freezing, so that some or ...
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JP3217359B2 |
PCT No. PCT/DK92/00152 Sec. 371 Date Nov. 8, 1993 Sec. 102(e) Date Nov. 8, 1993 PCT Filed May 8, 1992 PCT Pub. No. WO92/19111 PCT Pub. Date Nov. 12, 1992A butter-like food fat being directly spreadable at refrigeration temperature, i.e. ...
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JP2001512670A |
Enterococcus spp. 1357, Lactobacillus spp. V20 and Lactococcus spp. 1370, and H2O2-producing Streptococci have a potent and lasting inhibitory activity on the production of water-insoluble glucan (mutan) and dental plaque in human mouth,...
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JP2001510341A |
(57) [Summary] The present invention is a method for producing a food containing a gelled aqueous phase, wherein (i) at least a part of the components containing the aqueous phase is mixed with a gelling agent mixture containing agar, gu...
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JP2001509836A |
Disclosed is a method for reducing the sterol, for example cholesterol, content of sterol-containing substances such as fats and oils. The method provides an efficient and cost effective process based on the affinity of cholesterol and o...
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JP3172345B2 |
PURPOSE: To provide a process for easily producing butter having desired saltiness simply by putting and stirring raw materials in a vessel. CONSTITUTION: This butter production apparatus is provided with a main body 1 having a built-in ...
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JP2001120181A |
To obtain a seasoning by butter smoking, provide a method for smoking as the seasoning material and further provide a method relating to heating and agitating, pressing and kneading the smoked butter. This method for producing smoked but...
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JP3154234B2 |
PURPOSE: To safely carry out the regenerating treatment at a low cost without using special equipment and a special reagent by adding water or an oil and a fat to cyclodextrin adsorbing a fat-soluble substance, passing the substance into...
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JP3154451B2 |
PURPOSE: To prevent the aging deterioration of the taste and flavor of dairy products or various processed foods prepared from the dairy products. CONSTITUTION: The present invention relates to a dairy product incorporated with tocophero...
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JP3138358B2 |
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...
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JP3137268B2 |
PURPOSE: To provide the subject dairy product containing butter serum, having cholesterol level same to that of breast milk and excellent nutrition performance, taste, flavor and palatability and useful for milk powder for infant nursing...
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JP2001000105A |
To obtain a food simply edible without taking labor and time, having a deliciousness of exquisitely matched butter fragrance and salty taste with fragrance and sweetness of layer and a wide nutritional value by integrating butter with la...
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JP3119496B2 |
PURPOSE: To produce an oil-in-water emulsion and to obtain such an emulsion as shows the closest analogy with natural milk when the emulsion is used to produce milk product analogs by using standardized raw materials as many as possible....
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JP3100338B2 |
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JP3090302B2 |
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JP3083158B2 |
Creamy cultured dairy based spread comprising less than 35 % fat, up to 4.5 % milk protein, up to 1 % structuring agent, gelatin, and usual acidifying agents, flavourants and cheese additives like herbs and spices, the product being wate...
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JP2000197469A |
To obtain a functional food/drink having serum lipid-improving effect with low protein levels by mixing together respective cultured products prepared by separately culturing whey protein-contg. media with lactic acid bacteria belonging ...
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JP3064236B2 |
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JP2000186274A |
To provide a novel chelating agent which is a compound (salt) having specified physicochemical properties and is useful in the areas of medicines, cosmetics, and food. This chelating agent is a compound (salt) which is a light yellow pow...
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JP3057425B2 |
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JP2000166469A |
To fractionate butter fat into a stearin fraction and an olein fraction in a short period of time by mixing the butter fat with hexane, etc., in a specific weight ratio, heating and then cooling the obtained mixture for crystallization a...
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JP3030698B2 |
To obtain an edible liquid with an added smoke flavor, processed so as to have a taste same as that of a conventional smoked food so that when the edible liquid is used as a seasoning material, the edible liquid may impart the same taste...
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JP3029687B2 |
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JP3021699B2 |
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JP3016688B2 |
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JPH11346650A |
To provide butter or margarine containing powdered green tea and useful for human bodies as a new food material by mixing butter or margarine as a food material with the powdered green tea to add the characteristics of the powdered green...
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JP2979764B2 |
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JP2966110B2 |
A modified whey protein powder having an improved solubility and comprising a partly heat-denatured whey protein and an undenatured whey protein; and a process for producing a modified whey protein powder having an improved solubility wh...
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JPH11511978A |
Creamy dairy based spread comprising less than 35 % fat of which 10 - 55 % is a non-dairy fat and 45 - 90 % is a dairy fat, up to 4.5 % milk protein, up to 2 % structuring agent and usual acidifying agents, flavourants and cheese additiv...
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JP2958700B2 |
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JP2945590B2 |
PURPOSE: To provide both a method for feeding and conveying a food at a low cost by which response to physical properties can be mad even when various changes are caused in the physical properties over a wide temperature range of about -...
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JPH11508124A |
(57) [Summary] A composition containing lactose crystallites, which is useful as a substitute for fat in foods or as a substitute for derived milk components. The composition is particularly useful in the production of buttery foods cont...
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JPH11103854A |
To obtain a new strain (variant) having resistance to several kinds of phage, thus good in fermentation characteristics such as acid productivity and fermentation flavor productivity, free from any concern about phage contamination, easy...
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