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JP2008148618A |
To provide skim milk or the like which achieves a reduction in development of a deterioration odor due to photooxidation by reducing riboflavin.The skim milk or the like has a riboflavin content of 750 g per 100 g of solid content. The s...
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JP2008515444A |
A method for the processing of milk ultrafiltration permeate created during the manufacture of milk protein concentrate (MPC) and/or whey protein concentrate (WPC) to produce a reduced-protein milk powder, which nevertheless has useful f...
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JP2007535652A |
This technology relates to a process and associated apparatus for use in spray freeze drying a fluid substance such as fruit juice, pharmaceuticals, nutraceuticals, tea and coffee. The method includes the steps of: holding a chamber at a...
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JP3971826B2 |
To obtain a flavoring material which has a strong flavoring power and is particularly used for coffee or tea in the form of a long-life small container by adding a stabilizing salt, sugar and the flavoring material to a milk base before ...
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JP3945920B2 |
To efficiently produce powdered milk with maintaining the quality, taste and preservability of a granulated product containing effective components except milk component such as metals, multivalent unsaturated fatty acid- containing oil ...
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JP2006262816A |
To provide a method for producing concentrated milk enabling control of acidity, and to provide concentrated milk produced by the method.This method for producing the concentrated milk is based on knowledge that acidity can be indirectly...
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JP2006110416A |
To provide a multi-step concentration system, increasing a degree of concentration separation of a concentrated liquid and a dilute liquid, that is, making the concentration of the concentrated liquid as thick as possible while making th...
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JP2006087358A |
To provide concentrated milk enabling making the storage period of a concentrated milk product long and having no problem on production such as causing burning on a heat treating machine or causing an insoluble matter and a coagulate in ...
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JP2005318873A |
To provide spawn of Caspian Sea yogurt preservable at normal temperature for a long period.The spawn of Caspian Sea yogurt is vacuum-frozen and dried and put in a sealed bag. Alternatively, the spawn may be vacuum-packaged or put in a va...
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JP2004528849T5 |
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JP2005201546A |
To solve a problem that a conventional freeze concentration system is large-scaled and its processing speed is low.A cooler 2 as a component of a freezer 200 is mounted on an upper part of a raw water tank 20 filled with the raw water 21...
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JP3633852B2 |
To obtain a new trivalent chromium complex and its dairy product and to control diabetes by the trivalent chromium complex. This method for producing the trivalent chromium complex comprises mainly adding a trivalent chromium compound to...
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JP2005506055A |
The invention provides a dried enhanced-solubility milk protein concentrate (MPC) containing at least one monovalent salt added prior to drying. Methods for preparing this product are provided. These include a method comprising (a) provi...
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JP2004267158A |
To provide a method for preventing the deterioration in flavor of a functional food liable to generate the unusual deterioration of flavor supposed to be caused by the compounding of an unconventional material (functional material).The d...
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JP2003526350A |
The invention concerns a process for preparing a dried soluble beverage product from beverage liquor. The process comprises preparing a concentrated beverage liquor to provide a concentrated liquor of a solids concentration above about 5...
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JP2003506102A |
Process for the manufacture of a an evaporated milk product from a whey product, in which the whey is optionally partially substituted with lactose. The whey is added in the form of an aqueous solution to fresh whole milk, having the adv...
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JP2002525091A |
Low acid beverages can be further fortified with calcium without adversely affecting the taste or texture of the beverage. These products have a more bioavailable source of calcium and contain an additional 3% to 100% of the recommended ...
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JP3310320B2 |
PURPOSE: To produce an artificial fat compsn. usable in place of all or part of fat and/or oil used in a food. CONSTITUTION: This artificial fat compsn. contains practical parts of carbohydrate gel particles of elongated irregular shape ...
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JP3303884B2 |
The invention concerns a readily dissolvable carrier material having sufficient rigidity for administration of drugs, nutrients, vitamins, biologically-active materials, foodstuffs and combinations thereof. This carrier material is capab...
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JP3279836B2 |
PURPOSE: To provide a method for treating cow milk, etc., which is a method for membrane separation treatment free from denaturation of protein and having high permeation flux, capable of suppressing the operating cost and facility cost ...
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JP2002079060A |
To recover volatile components at filtration equipment.Volatile ingredient recovery equipment 1 in the filtration device is composed of a filtration unit 2 that filters a liquid to be treated while circulating the liquid and stores the c...
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JP2001506482A |
A food composition containing live probiotic lactic acid bacteria is prepared by spraying a food composition containing water from one nozzle and spraying a probiotic lactic acid bacteria culture from a second nozzle into a device into w...
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JP3150766B2 |
PURPOSE: To obtain a coffee whitener, comprising fats, a carbohydrate and a protein and further a foaming agent containing soybean protein and a casein salt in specific amounts as dried substances and a stabilizer such as a phosphate or ...
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JP3142601B2 |
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JP2001058101A |
To quickly and surely isolate an exhaust duct without labor in a simple device operated from the outside by separating the exhaust duct into two, inserting an isolation plate between the two parts from the outside, and holding and clampi...
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JP3133836B2 |
PURPOSE: To obtain hardly putrefiable concentrated cow's milk with a low lactose content, capable of suppressing the loss of aromatic components, improved in concentration ratio and suitable for blending in confectioneries, a method for ...
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JP3100257B2 |
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JP3037403B2 |
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JP3028247B2 |
PURPOSE: To concentrate and recover aromatic component(s) in high efficiency in an easily handleable manner by freezing treatment using an ice nucleus activity-bearing specific crushed product encapsulated in a semi-permeable polymer mem...
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JP2000041576A |
To produce a powdered milk having a high nutritive value and bioactive properties, good in quality, flavor, preservability, dispersibility and classification, and useful for foods, medicines or the like by mixing components while separat...
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JP3010098B2 |
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JPH11299418A |
To provide a method for condensing milk by which the foaming at the starting time of the condensation is reduced and the increase of various germs is considerably reduced. This method for condensing milk comprises adding an alcohol, e.g....
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JP2961625B2 |
The present invention relates to a process for manufacturing a composition highly containing alpha -lactalbmin. This process comprises adjusting, to pH of 2-4 or 5 or higher, cheese whey, acid casein whey or rennet casein whey; contactin...
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JPH11510473A |
PCT No. PCT/EP95/05149 Sec. 371 Date Sep. 4, 1997 Sec. 102(e) Date Sep. 4, 1997 PCT Filed Dec. 27, 1995 PCT Pub. No. WO97/07685 PCT Pub. Date Mar. 6, 1997The invention relates to a process for producing a preparation containing the polyp...
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JP2583853Y2 |
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JP2662734B2 |
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JP2637283B2 |
A process and apparatus utilizing the process of the present invention are provided to produce a fast dissolving, thermally sensitive granular product. The process employs a fluidized spray dryer having a fluidized bed of granular partic...
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JPH08511862A |
PCT No. PCT/EP94/01987 Sec. 371 Date Feb. 23, 1996 Sec. 102(e) Date Feb. 23, 1996 PCT Filed Jun. 18, 1994 PCT Pub. No. WO95/00222 PCT Pub. Date Jan. 5, 1995A process for drying water-containing materials in a closed-circuit system using ...
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JPH08511335A |
The invention describes a process of at least substantially waste-air- and waste-gas-free drying of a water-containing material through the latter's direct contact, in a drying zone, with a circulating stream of a hot-gas mixture that co...
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JP2505496B2 |
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JPH08695A |
PURPOSE: To make transportation and conveyance convenient by compactly packing the whole in a massage chair composed of a seat part and a seat back part enclosing a massage mechanism. CONSTITUTION: A seat back part 2 is installed so as t...
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JPH07112521B2 |
AA finely atomized liquid is projected in a stream and dried by contact with drying gas. The drying gas is projected in turbulent flow from opposite sides of the stream such flow being distributed along the length of the stream. The mate...
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JPH07177847A |
PURPOSE: To obtain high-fat cow's milk excellent in taste and texture by regulating the milk fat concentration in the cow's milk within a prescribed range. CONSTITUTION: This method for producing the objective high-fat cow's milk is to i...
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JPH0761236B2 |
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JPH0697945B2 |
A method for producing milk with a lowered bacterial content is provided. Raw milk is divided by centrifugal separation into one fraction consisting of cream and another fraction consisting of skim milk. The skim milk fraction is directe...
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JPH0675489B2 |
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JPH0642813B2 |
PURPOSE:To obtain cheeses, containing polylysine in tissues thereof and excellent in water and heat resistance without impairing essential characteristics. CONSTITUTION:The objective product is obtained by including preferably 0.1-20wt.%...
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JPH0662749A |
PURPOSE: Candies highly containing protein and fat without roughness, burning and browning by ultrafiltering precedent to distilling under a reduced pressure and carrying out each treatment in a specific condition. CONSTITUTION: A concen...
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JPH067103A |
PURPOSE: To obtain a dough for noodles useful for UDON (Japanese wheat noodles), etc., having sufficiently formed network structure of gluten, good hardness to masticate, flavor, texture and glutinousness free from collapse in boiling by...
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JPH0581232B2 |
A method of drying a water-containing foodstuff or beverage at a temperature above ambient, is characterised by incorporating trehalose into the foodstuff or beverage which is to be dried.
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