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JP7429918B2 |
To provide sterilization of raw material milk in a method for producing natural cheese capable of reducing microorganisms without exerting adverse effects on subsequent rennet coagulation and changing characteristics of the raw material ...
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JP2024504059A |
Provided herein are foods with long shelf lives and methods for extending the shelf life of foods. Long shelf life is provided by treating the food with at least one shelf life extender selected from the group consisting of isothiocyanat...
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JP2024003222A |
An object of the present invention is to provide a cheese package having fibrous properties with improved tearability. [Solution] A package of fibrous cheese intended for tearing and eating, characterized by being packaged with inert gas...
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JP2023171768A |
To provide means for sterilizing lactoferrin at a high temperature in a short time while maintaining the activity of the lactoferrin.The present technique provides a method for producing a lactoferrin-containing aqueous solution, includi...
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JP2023549602A |
A method for producing a dairy composition containing less than 2000 ppm lactose includes heating a mixture of a dairy product and a lactase enzyme to a peak temperature in the range of about 55°C to about 78°C for about 15 seconds to ...
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JP7373342B2 |
To provide: a low fat content adjusted milk for tea-based beverage, in which in a tea extract-containing tea-based beverage, while enhancing the rich flavor of tea such as aroma and astringency without disturbance, a milk feeling close t...
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JP7328853B2 |
To provide: a low fat content adjusted milk for coffee drink in which, when blended with coffee extract to make a coffee drink, while enhancing the flavor of coffee without disturbance, a milk feeling close to an unpasteurized milk as we...
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JP7328852B2 |
To provide: a low fat content adjusted milk for bread-eating, in which, when drunk together when eating bread, the flavor of the bread raw material ingredients and fillings is enhanced without disturbance and the richness of the adjusted...
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JP7323294B2 |
To provide a production method of low fat milk having excellent flavor, in spite of using a normal milk ingredient, without generating complexity on such a production process that a process for cream separation is performed anew from raw...
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JP2023091041A |
To solve the problem of the traditional Greek yogurt process, in which the process includes: fermenting milk into a curd called yogurt, followed by straining the whey from the curd in cloth bags; and straining of whey from the curd helpe...
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JP2023085298A |
To provide a heat treatment plant for ultra-high temperature treatment of fluid foodstuffs that achieves good cost-efficiency and energy efficiency and also achieves more environmentally friendly treatment, and provide a method for opera...
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JP7273573B2 |
To provide: a milk for bread-eating, in which, when drunk together when eating bread, the flavor of the bread raw material ingredients and fillings is enhanced without disturbance and the richness of the milk can be felt as well as, afte...
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JP7273574B2 |
To provide: a milk for coffee drink in which, when blended with coffee extract to make a coffee drink, while enhancing the flavor of coffee without disturbance, a milk feeling close to raw milk as well as a refreshing flavor after drinki...
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JP7271613B2 |
A high temperature food treatment method is disclosed wherein by alternatingly operating between a first final heater (13) and second final heater (23) arranged in parallel on a food processing line (30, 40, 50), it is possible to operat...
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JP2023056016A |
To provide thermally inhibited waxy cassava starch and edible compositions made therefrom.In one aspect, edible compositions have improved creaminess compared with conventional starch, independent of a starch usage level and viscosity pr...
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JP7256656B2 |
To provide means for inhibiting discoloration of a composition containing a milk-derived component and myricitrin.At least one selected from the group consisting of ascorbic acid, salt of ascorbic acid, and ascorbic acid derivative is ca...
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JP2023506767A |
Disclosed is a method for producing a shelf-stable yogurt product having a viscosity of from about 50 centipoise to about 20,000 centipoise, the yogurt product having a total protein content of at least about 12 percent, and whey protein...
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JP7204645B2 |
The present invention comprises: preparing skimmed milk by separating milk fat content from raw milk (step S1); preparing a primary condensed skimmed milk by condensing the skimmed milk (step S2); preheating the primary condensed skimmed...
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JP7048498B2 |
Functionality is disclosed herein for a pascalization process for food and beverage products, and possibly other materials. The process includes inputting an unprocessed product, pressurizing the unprocessed product to a first pressure t...
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JP7032791B2 |
A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60° C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure...
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JP7027087B2 |
To provide a method for producing a heated milk-containing processed product that can effectively suppress the occurrence of burning and heating byproducts.A method for producing a heated milk-containing processed product includes prepar...
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JP2022031718A |
To provide peptoid polymers capable of reducing or inhibiting the formation of ice crystals at less than 0°C, and peptoid-peptide hybrids comprising peptoid polymers.Peptoid polymers and peptoid-peptide hybrids with specific sequences a...
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JP6996744B2 |
To provide a stabilizing agent that does not adversely affect the flavor and texture of an acidic milk-based beverage, and an acidic milk-based beverage that contains the stabilizing agent.The above problem is solved by employing: an aci...
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JP6964683B2 |
Controlling and/or treating heat-sensitive liquid food products ensures improved control of a filling level in an infuser container. Therefore, a constant dwell time of the product to be heated is reached in the event of product-fouling ...
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JP6931298B2 |
To provide a high voltage processing device for food material capable of preventing generation and adhesion of scale on an electrode surface and seizing of the electrode surface in processing such as sterilization by applying continuousl...
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JP2021101618A |
To provide a production method of packed milk beverage containing a predetermined functional peptide (peptide having a function for enhancing a memory learning function and/or a cognitive function), in which coagulation and sticking of i...
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JP6846137B2 |
To provide liquid milk excellent in foamability, and having excellent retention stability of foam.In a processing method of liquid milk, which is a processing method for improving retention stability of foam formed by foaming the liquid ...
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JP6840163B2 |
Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.
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JP6840760B2 |
The invention relates to a high hydrostatic pressure process for reducing the level of micro-organisms in commercial dairy products.
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JP6832585B2 |
The present invention addresses the problem of providing a method for freezing milk or a milk product in an extremely fresh and high quality state allowing long-term preservation. In a freezer provided with a preservation space for prese...
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JP6810051B2 |
A method of producing a milk-containing beverage is provided which can effectively suppress foaming in the raw milk occurring in the production process while greatly reducing the dissolved oxygen concentration of the milk-containing beve...
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JP2020183396A |
To provide an iodophor that is much more stable in the presence of organic material than traditional iodophors.An iodophor-producing composition comprising a source of iodide/iodate ions, a source of thiocyanate ions and an oxidizing age...
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JP6754598B2 |
To provide a secular deterioration inhibitor, in a milk-containing food or drink, reducing secularly generating discomfort odor without damaging flavor, without using raw material requiring special treatment, and, as raw material, withou...
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JP6728161B2 |
A plant for heat treating heat-sensitive fluid foodstuffs an infusion chamber in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam, and a fluid foodstuff inlet connected to a plurality of openings at the to...
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JP6683701B2 |
A plant for heat treating heat-sensitive fluid foodstuffs an infusion chamber in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam, and a fluid foodstuff inlet connected to a plurality of openings at the to...
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JP6645772B2 |
To provide a burning inhibitor capable of inhibiting burning of food and drink, occurring when sterilizing the food and drink by heat-treatment in production or a plate-type sterilization machine (for instance, a UHT sterilization machin...
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JP6541944B2 |
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JP6510255B2 |
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JP6494928B2 |
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JP6461471B2 |
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JP6450770B2 |
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JP6427338B2 |
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JP2018164460A |
To provide a shelf-stable-type lactic food which does not undergo brownish discoloration even after storage at ambient temperature for a long period, and a process for producing the lactic food.A brownish-discoloration-prevented lactic f...
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JP2018530327A |
A milk beverage containing milk solids, oil or fat, starch, emulsifier, gellan, cellulose and carrageenan in a specific amount in a closed container is disclosed. By shaking the above-mentioned beverage, it can be whipped to provide a pl...
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JP6405351B2 |
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JP2018527026A |
The present invention relates to methods for reducing pathogens within and / or on a subject, including the step of exposing the subject to infrared light. Infrared sources include, in particular, carbon crystal heating elements that can...
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JP6334414B2 |
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JP6325439B2 |
It is intended to provide a sterilization method for heat- resistant bacterial spores, with which an effective sterilization effect is attained under heating conditions milder than conventional conditions, and which hardly affects the qu...
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JP6322363B2 |
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JP3215523U |
To provide frozen sterilized milk in a container which can prolong the expiration date and can be safely drunk even in a remote place. As a processing step of producing refrigerated sterilized milk in a container and shipping it, first, ...
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