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JPH0338B2 |
Disclosed is a process whereby enzymes are immobilized on granular diatomaceous earth. The process involves treating the diatomaceous earth with a polyamine compound having pendant amino groups to cause the polyamine to adhere to the dia...
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JPH02242641A |
PURPOSE: To prepare concentrated matter of improved milk whey protein having increased emulsifying property and gelling property by irradiating ultraviolet light to powder or solution of concentrated matter of milk whey protein. CONSTITU...
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JPH0240643B2 |
PURPOSE:A humectant for human skin is produced by the residue which is obtained by inoculating lactobacillus in a culture medium mainly composed of an alkaline cow milk treated with protease, culturing the bacterium and removing inactive...
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JPH0236214B2 |
The invention relates to a process for the decationization of by-products of milk, particularly whey for cheesemaking, by ion exchange, comprising passing the by-product in liquid form successively through a weak cationic resin and then ...
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JPH0233352B2 |
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JPH02107156A |
PURPOSE: To efficiently produce the subject deodorized and decolored concentrate at a low cost by passing a whey through an ion exchange membrane electrodialyzer, treating the permeated mineral-containing permeation concentrate with acti...
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JPH02107152A |
PURPOSE: To provide the subject inexpensive salt excellent in nutrition by regenerating an ion exchange resin used in desalting whey with hydrochloric acid and caustic soda, concentrating, drying and powdering the regenerated solution of...
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JPH0279940A |
PURPOSE: To easily obtain an edible plastic compsn. with high protein content by a simple device by (partly) modifying a water-based compsn. containing a protein which can be thermally modified, then continuously heating and concentratio...
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JPH0242943A |
PURPOSE: To obtain an emulsified food, good inflavor with acid resistance and excellent emulsifying power without pasty feeling by using an isolated whey protein in emulsifying a food. CONSTITUTION: An isolated whey protein is used in em...
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JPH0242942A |
PURPOSE: To obtain the subject hardly putrefiable food excellent in texture and flavor by using an isolated whey protein as a substitute for an egg. CONSTITUTION: The objective food, such as bread, sponge cake, noodle, 'CHIKUWA' (bamboo-...
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JPH0239852A |
PURPOSE: To obtain a whey-containing food capable of satisfying flavor, texture, taste, etc., by addition of water and heating by making a mixture of wheat flour and concentrated whey or a blend of the mixture and other foods into an aqu...
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JPH0220246A |
PURPOSE: To obtain bifidus bacterium productive infant food and formula diet by adapting the milk, milk components, etc., of mammals by a known method to the human milk, then cleaving sialic acid from milk protein by enzyme neuraminitase...
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JPH01320968A |
PURPOSE: To provide a food sweetener having functions to prevent growth of decayed teeth and to protect teeth by mixing a specified proportion of galactose into a food sweetener essentially comprising sucrose. CONSTITUTION: A whey contai...
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JPH01309668A |
PURPOSE: To obtain a food which can prevent acceleration effect of sugars on caries and can inhibit side effects in digestive organs by specifying the amt. of galactose. CONSTITUTION: (A) Sugars except for galactose by 100 dry pts.wt. (T...
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JPH01284308A |
PURPOSE: To improve a percentage of recovery of an electric chargeable org. substance of low concn. by using a specified ion exchange membrane in a soln. having a specified pH depending on the property of the aimed substance. CONSTITUTIO...
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JPH0151985B2 |
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JPH01262760A |
PURPOSE: To obtain a jelly having smooth texture and excellent properties of releasing flavor without separation of water even without using a coagulating agent and gelation regulator, by using specific ingredients, such as alginic acid ...
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JPH01240174A |
PURPOSE: To produce a hardened or hardening food compsn. suitable for ingestion in a human body or animals by compounding active magnesium oxide and a fermented material containing org. acids in specified ratios. CONSTITUTION: A fermente...
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JPH01191643A |
PURPOSE:To obtain the title condensate from the whey as a byproduct in producing cheese from milk, by concentrating a liquid produced by ultrafiltration of whey followed by pH adjustment of said liquid to a specified value. CONSTITUTION:...
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JPH0131865B2 |
There is described a method for removing ss-lactoglobulin from bovine milk whey, in which bovine milk whey is treated so as to have a pH value of from 4.3 to 4.6, a demineralization rate of from 60 to 90% by weight (ash content) and a pr...
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JPH0120870B2 |
Effective disinfection and washing method of the immobilized lactase prepared by the immobilization of the lactase derived from Aspergillus oryzae on an insoluble high polymer compound by covalent linkage or the same lactase on a macropo...
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JPH0119863B2 |
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JPS6463345A |
PURPOSE: To obtain a mixed food or noodles resistant to water and pressure and free from degradation or deterioration of palatability even by heating, freezing or leaving over a long period, by mixing whey gel with crushed foods and free...
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JPS646739B2 |
A process for the production of a whey product which contains whey proteins in a form which is heat stable at a neutral pH. An aqueous solution which contains whey proteins in a form which has not been rendered insoluble is prepared and ...
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JPS645875B2 |
Previously, no immobilised lactase was both stable and highly active to lactose. This problem is now overcome with a stable and water-insoluble immobilized lactase prepared by immobilizing a lactase derived from Aspergillus oryzae on a m...
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JPS6363179B2 |
The present invention relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products. The invention solves the problem of obtaining a protein and sugar containing product able to be filtrated ...
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JPS63269947A |
PURPOSE: To obtain a fat- or oil-containing food, having good emulsifiability and extremely smooth texture and excellent also in nutrition and health, by homogeneously holding whey in a fat- or oil-containing product. CONSTITUTION: Whey ...
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JPS6345186B2 |
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JPS63502004A |
A peptide preparation from hydrolysis of whey containing peptides with a molecular weight of up to 6,000 Dalton. Such a preparation is hypoallergenic and therefore useful in food products and stimulants, such as mother's milk substitutes...
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JPS63160555A |
To facilitate the separation off of fat from whey protein concentrates and simultanously avoid protein losses, and obtain a whey protein concentrate having improved taste and storage stability a whey protein concentrate is subjected to h...
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JPS6326972B2 |
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JPS63109736A |
PURPOSE: To obtain a novel cheese-like and nutritionally improved solid food having excellent flavor, by coagulating a whey protein concentrate while heating. CONSTITUTION: A food obtained by coagulating a whey protein concentrate in 15W...
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JPS6320495B2 |
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JPS6319132B2 |
Reduction of ash and titratable acidity in liquid whey is accomplished by electrodialysis, without substantial precipitate formation, by passing at least a portion of the whey through a demineralization unit composed of a number of whey ...
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JPS6387945A |
PURPOSE: To obtain an inexpensive milk mineral concentrate with a high mineral content capable of being readily powdered, by ultrafiltering whey adjusted to a specific pH, concentrating the resultant permeated liquid to a specific concen...
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JPS6387944A |
PURPOSE: To obtain a food additive, containing a whey mineral concentrate as a principal ingredient, suitable as a common salt substitute and having extremely high safety. CONSTITUTION: A food additive containing a mineral concentrate co...
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JPS6322200A |
(57) [Abstract] Since this gazette is application data in front of an electronic application, the data of an abstract is not recorded.
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JPS62151155A |
PURPOSE: To obtain an amber-colored seasoning having excellent taste and free from decomposition smell, by adding a proliferation factor of lactobacillus to whey, heating the mixture after pH adjustment, inoculating lactobacillus to the ...
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JPS62111632A |
PURPOSE: Acidic cow milk whey resultant from lactic fermentation is mixed with soybean milk to produce a soybean milk which has improved bitter and puckery taste and soybean smell, thus shows good taste and further high storage stability...
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JPS6283843A |
PURPOSE: To obtain prepared milk for infant rearing similar to mother's milk, by adding a prepared matter obtained by reducing β-lactoglobulin from whey or whey protein concentrate to other various components. CONSTITUTION: Prepared mil...
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JPS6215182B2 |
PURPOSE:Milk serum protein is mixed with water at a specific ratio and coagulated with heat at a specific temperature to make a food like soybean curd, miscible with food oil. CONSTITUTION:Milk serum protein, a by-product in the producti...
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JPS6211597B2 |
A flow reactor for reacting a feedstock with a proteinaceous preparation immobilized on and within the pores of a support medium while traversing a spiral path between adjacent turns of said spiral. A support medium has a spacing means p...
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JPS6240248A |
PURPOSE: To produce a whey sour base not forming precipitate even by extremely long-period preservation, having a good flavor, by subjecting a prepared solution comprising whey protein as a main component to lactic acid fermentation, ble...
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JPS6232840A |
PURPOSE: To improve the preservation quality and nutritive value of a processed wheat flour food at the same time, by using an additive for the processed wheat flour food containing a fermented whey as an active constituent. CONSTITUTION...
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JPS6161788B2 |
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JPS6132943B2 |
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JPS6125341B2 |
A process for the manufacture of liquid, pasty or powdery whey products in which the proportions of protein, lactose and ash substantially correspond to those in skimmed milk, and which are suitable as an additive for foodstuffs and feed...
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JPS6121071B2 |
Drinks having yeast flavour are obtd. by mixing an aq. compsn. (I) contg. nutrients and flavourings with yeast obtd. from a fermentation process but free from fermented prods. at a temp. low enough to prevent fermentation occurring. (I) ...
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JPS6121053B2 |
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JPS6196956A |
PURPOSE: To produce whey protein having improved foaming stability, by treating whey, whey protein or its condensate with trypsin under a specific condition. CONSTITUTION: Whey, whey protein, or whey protein condensate is adjusted to 6.5...
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