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JP3027804B2 |
To obtain a cream for filling a cream puff for freezing without drying up and crisping the cream even by freezing the cream puff and then thawing the frozen cream puff. This cream for filling a cream puff for freezing is obtained by carr...
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JP2000060426A |
To enable the simple and quick specification of the mean bubble diameter for a whipped food by a new method of calculating the mean bubble diameter from a measured value of a bubble content of the whipped food and a measured value of a h...
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JPH11318251A |
To provide a whipping apparatus for a whipping cream capable of stirring the whipping cream and hot water placed in a cup and further finely whipping the cream. This whipping apparatus is equipped with a motor 1 and a coil unit 2 having ...
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JP2979258B2 |
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JP2971109B2 |
A curcumin complex with a water-soluble branched chain or cyclic polysaccharide or a water-soluble or water-dispersible protein, which will not precipitate upon standing in water, which gives an essentially stable yellow solution in wate...
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JPH11289973A |
To obtain a processed food capable of efficiently ingesting and absorbing without feeling bitterness, improved in palatability and useful for health, etc., by mixing dried powder, etc., of Curcumae rhizoma with drinking milk such as cow ...
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JP2957244B2 |
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JP2953091B2 |
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JPH11253099A |
To make a rotation preventing plate for preventing the drag of a pouring out nozzle from simply slipping off for convenience of cleaning, etc. This machine for producing a whipped cream is obtained by fitting and installing a pouring out...
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JPH11253098A |
To prevent an operating member from slipping off even when the pouring out of a whipped cream is suddenly stopped even in a machine for producing the whipped cream. This machine for producing a whipped cream is obtained by fitting and in...
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JP2946622B2 |
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JP2930535B2 |
PURPOSE: To obtain a low-mineral milk cream free from the increase of viscosity attributable to the coagulation of fat drops even after a long storage, having a high overrun and excellent texture after whipping in the case of whipped cre...
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JPH11209403A |
To increase a content of an indigestible component and a vegetable fiber by making an alcohol liquor contain a specific indigestible dextrin obtained by hydrolysis, with an α-amylase and a glucoamylase, of a roasted dextrin prepared by ...
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JP2918654B2 |
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JP2918641B2 |
A food forming method comprising forcing a food material through a die of a forming apparatus to form said food material into any one of a linear product, a sheet, a pipe or tube and a ring, wherein a zone external to said die is evacuat...
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JP2597003Y2 |
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JP2911196B2 |
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JP2904405B2 |
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JP2900954B2 |
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JP2899990B2 |
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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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JP2874908B2 |
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JPH1156233A |
To obtain the subject creamer for forming foams on a beverage prepared by adding hot water, by constituting a powdery creamer comprising a nonfat dairy solid content, a sweet whey, a lipid component and an aroma substance having a coffee...
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JPH1132676A |
To obtain the subject composition favorably meltable in the mouth, excellent in temperature resistance, smooth in texture, and useful as e.g. cream to be filled or sandwiched in confectionery, by aggregating and integrating oil-and-fat m...
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JP2848849B2 |
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JP2844376B2 |
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JP2841084B2 |
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JP2587780Y2 |
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JPH10295267A |
To surely cool the periphery of the ejection pipe for whipped cream. Fresh cream is housed inside a cold insulation container 11 along with a pack, sucked together with air and then, whipped while being ejected through the ejection pipe ...
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JPH10295307A |
To obtain a cream powder mix for millefeuille slight in change of viscosity with the laspe of time. This cream powder mix for millefeuille is obtained by blending saccharides, milk solid, powdered fat, powdered yolk, starch and emulsifie...
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JPH10295346A |
To provide a storing method of foods increasing the shelf life of foods, excellent in safety, capable of storing foods without giving undesirable effects on flavor, physical properties of foods, by adding a fatty acid mono-ester of polyg...
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JP2815117B2 |
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JP2815136B2 |
PURPOSE: To obtain various aqueous or emulsion-type foods and beverages useful for reducing cholesterol and/or neutral lipids in blood by including a specific water soluble lignan glucoside. CONSTITUTION: 1. These foods and beverages are...
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JP2802945B2 |
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JP2802660B2 |
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JP2800050B2 |
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JP2777217B2 |
PURPOSE:To enhance shelf stability in a long period and high-temp. durability by blending the specified amount of a specified phosphatide mixture into an oil phase. CONSTITUTION:The oil-in-water type emulsifying composition excellent in ...
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JPH10179025A |
To obtain powder useful for accelerating gustatory sensation, texture and promotion of intestinal bacteria, decreasing lipid and cholesterol and producing food, etc., having a food fiber effect by incorporating a prescribed amt. of spray...
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JP2763049B2 |
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JP2747974B2 |
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JP2739443B2 |
PURPOSE: To provide the subject apparatus capable of efficiently cooling various kinds of creamy food materials such as custard cream and butter cream in an entirely homogeneous state in a short time. CONSTITUTION: This apparatus is comp...
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JPH1084869A |
To attain the micronization and the uniform distribution of froth so as to obtain whipped cream by forcibly supplying material cream and gas to a whipping device where one disk is arranged at both sides so as to permit a flow-hole to exe...
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JPH1066513A |
To obtain a milk fat (cream)-containing ice cream excellent in texture and low in the digestive absorption rate of the milk fats (cream) by using food materials high in safety degrees as foods. This milk fat (cream)-containing ice cream ...
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JP2704004B2 |
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JP2698912B2 |
PURPOSE:To enhance resistance to salt solution of oil-in-water type emulsion by blending an emulsifier in which citric monoglyceride and succinic monoglyceride are combinedly used with polyglycerin condensation ricinolein acid ester. CON...
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JPH104878A |
To obtain the subject composition such as dry mixed instant hot cappuccino, etc., not requiring a gas mixing, by comprising dairy creamer and expandable components containing gluconic lactone, carbonates of alkali metal, etc. The composi...
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JP2689820B2 |
PURPOSE: To obtain the subject cream good for the health, etc., having excellent melt in the mouth, whipping properties, overrun, artificial flower property, shape retention, normal-temperature resistance, flavor and body by blending a s...
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JP2689816B2 |
PURPOSE: To provide the subject oil and fat exhibiting excellent bubbling property, over-run, shape-retainability, flower-forming property, normal temperature resistance, taste, flavor and meltability in the palate and consisting of an o...
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JP2684971B2 |
PURPOSE: To obtain a cream containing good-flavored milk fat, excellent in emulsion stability by treating under heating, under specified conditions, a cream containing specified amounts of milk fat. CONSTITUTION: The objective cream can ...
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JPH09220065A |
To obtain a pasty oil-in-water type oil and fat emulsion composition suitable as a topping and a filling for bun, cake, dessert, cooled food, prepared food, etc., and sandwich. This emulsion comprises oils and fats, an emulsifying agent ...
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