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JP2022034446A |
To provide a lactic composition that resists photooxidation to suppress odors caused by the photooxidation and a processed food comprising the same, and a method for preventing the photooxidation of the lactic composition.A lactic compos...
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JP2022027691A |
To solve problems in a field of a food industry.More particularly, it is aimed at preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close ...
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JP7004718B2 |
The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % o...
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JP2022014336A |
To provide a foamable emulsified oil-in-water type composition which has good emulsion stability and freezing resistance after foam formation even at a low oil and fat content, especially, less than 40 mass%, and is suitable for mixing w...
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JP6990154B2 |
Described herein is a composition for use in preventing or minimising epigenetic changes to one or more genes responsible for regulating the activity and levels of enzymes involved in digestive processes and gut function in an animal. Th...
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JP6990341B2 |
This foamable oil-in-water-type emulsified oil and fat composition contains: 45-70% of water; 25-50% of oil-and-fat, in which 3-50% of laurin-based oil-and-fat and 40-90% of a palm-based oil-and-fat containing 45-70% of S2U are contained...
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JP6974201B2 |
To provide a composition for forming a foam capable of providing a foamed product excellent in foam retention and being heat treated at a high temperature.There is provided a composition for forming a foam containing alginate, a chelator...
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JP6966610B1 |
To easily produce an O / W / O emulsified composition without using an emulsifier in the outermost oil phase, and to use the O / W / O emulsified composition in the outermost phase as an oil phase. Provided is a plastic oil / fat composi...
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JP6955326B2 |
To provide an oil-and-fat composition for producing a compound cream which has a natural milk flavor, has less odd taste derived from vegetable oil, is excellent in meltability, suppresses a hardness change after whipping and a change in...
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JP2021159068A |
To provide a foaming oil-in-water type emulsified oil/fat composition that contains substantially no phosphate or transesterified oil/fat, and despite the fact that a part of laurin-based oil/fat is substituted to palm-based oil/fat, has...
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JP2021145615A |
To provide a method for producing whipped cream in which, while maintaining the composition of a conventional foamable oil-in-water type emulsion, a whipped cream having a specific gravity and texture different from the conventional can ...
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JP2021145588A |
To provide milk component-containing food and drink excellent in stability and flavor by solving aggregation of milk components after heat sterilization, and precipitation at the time of distribution and product preservation, though it i...
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JP6910708B2 |
To provide a bubble-containing oil and fat composition having good shape retainability and mouth meltability.There is provided a bubble-containing oil and fat composition comprising a powder oil and fat composition, wherein the powder oi...
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JP6899624B2 |
To provide a whip cream good in mouth melting, hardly generation returning or tightening, hardly generating cracking even when long term freezing without deterioration of mouth melting or texture.It can be solved by using a whip cream co...
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JP6894161B2 |
To provide a low viscosity high fat base milk fat cream in which a characteristic change before and after freeze-thraw is reduced.Provided is a milk fat cream comprising: a fat source separated from a milk; a first component(s) consistin...
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JP6861157B2 |
The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid ...
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JP6853665B2 |
The disclosure features a human milk cream composition as well as methods of making a human milk cream composition and using a human milk cream composition. In particular, the disclosure features a method of using a human milk cream comp...
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JP2021045053A |
To provide a new compound usable as a GPR120 agonist.A food composition includes a compound expressed by the general formula (I) or a physiologically permissible salt thereof, and fat.SELECTED DRAWING: None
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JP3231160U |
To provide a cake confectionery capable of elaborately shaping a decoration having a characteristic three-dimensional shape in terms of design while maintaining shape retention even when the base is decorated with cream. In a cake confec...
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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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JP6816418B2 |
To provide a cream used as a raw material for a whip cream having simultaneously improved characteristics such as taste, flavor, texture, shape retention property, and freezing/thawing tolerance; and to provide a whip cream obtained by f...
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JP2021000127A |
To provide a method which permits quick-freezing or freezing of cream, ricotta or mixtures thereof, as well as foods containing the same without damaging organoleptic characteristics, palatability, and typical quality of fresh products.T...
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JP6802817B2 |
To provide a frozen liquid milk product capable of exhibiting similar quality to a liquid milk product which is not frozen but cooled, even when the liquid milk product is frozen and then thawed, without using a coolant which has large l...
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JP2020534378A |
The present disclosure relates to pregelatinized starch having a high degree of processing resistance, and a method for producing and using the same. In one aspect, the present disclosure is an pregelatinized starch having a soluble cont...
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JP6771037B2 |
It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target...
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JP6767157B2 |
To provide a medicine, eating/drinking product, and feed, which increase the gene expression level of interferon λ from among those that are safe even when ingested on a daily basis.According to the present invention, there is provided ...
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JP6767139B2 |
A method for manufacturing a frozen milk fat cream including a homogenization step for setting the median diameter of milk fat globules to 3.3-4.0 μm and a cooling step for cooling so that the time required for the temperature to fall f...
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JP2020150939A |
To provide an emulsion composition from which a low-fat whip cream can be obtained, and an emulsion composition from which a whip cream excellent in shape retention can be obtained without damage to texture.An emulsion composition compri...
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JP6761353B2 |
The purpose of the present invention is to provide a method for producing fresh cream for which emulsion stability is retained to a degree such that there are no problems with regard to commercial distribution, while the average fat glob...
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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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JP6755748B2 |
To provide a technology for improving quality of confectioneries using bran.A confectionery composition has content of wheat flour of 10 mass% or less and moisture content of 60 mass% or more, and contains a heat treated article of bran ...
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JP6740092B2 |
To provide a fresh cream having denseness, excellent stability against shearing, and excellent shape retention ability after whipping.A milk with a fat content of 3 to 4.5 mass% and a non-fat milk solid content of 8 to 10 mass% is separa...
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JP6736022B2 |
Sucrose stearic acid ester having an HLB of 3 or less, sucrose palmitic acid ester having an HLB of 3 or less, and/or sucrose behenic acid ester having an HLB of 3 or less is added to a fat source separated from milk to prepare an oil ph...
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JP2020099312A |
To provide a filling having a shape-retaining property and good melting property in mouth even though there is little exudation to food material.There is provided a filling containing the following powdered oil and fat composition for fi...
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JP6713927B2 |
Provided are a sealed container for holding, carrying, and discharging a liquid emulsion and a liquid emulsion product obtained by filling the container with the liquid emulsion. The sealed container is easy to unseal and reseal repeated...
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JP6709729B2 |
A method for producing a cream by subjecting a solution of interest, which is separated from milk and contains a separated cream, to a sterilization treatment and a homogenization treatment to thereby produce a cream, said method compris...
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JP6709208B2 |
The invention concerns novel Lactobacillus strains and the uses thereof, in particular for preserving foods, animal feedstuff, pharmaceutical compositions and/or cosmetic compositions.
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JP2020514435A |
The present disclosure relates to suppressed mochi starch and methods of using it. One aspect of the disclosure is a suppressed mochi starch based on corn, wheat, or tapioca with an amylopectin content in the range of 90-100%; and a sedi...
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JPWO2018190310A1 |
Waxy starch has the task of providing quality improvers and their uses that have an appropriate molecular weight, an appropriate viscosity, and solubility in cold water and can be advantageously used in fields such as foods, cosmetics, n...
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JP2020511119A |
Natural high quality dairy based creamers are provided to provide whitening and luxurious texture / mouthfeel for beverages and food products. The creamer is free of artificial additives, has stability for 4 months in the refrigerator, h...
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JP6672165B2 |
The present invention provides e.g. a liquid-form emulsion product that is easy to open and seal any number of times, is less likely to leak during storage, is easy to handle, allows easy pouring by controlling the usage and the amount o...
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JP2020025516A |
To provide an edible composition of which bitter taste is suppressed even with low calorie, and food containing the same.An edible composition contains a milk component, a non-saccharide sweetener exhibiting bitter taste, and a bitter ta...
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JP6650411B2 |
A novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The assembly of at least one milk protein and at least one plant protein produced in this wa...
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JP6649821B2 |
The present invention addresses the problem of providing a milk fat cream to which freeze tolerance, whipping properties after freezing and thawing, and heating tolerance after freezing and thawing are imparted using only components deri...
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JP6628464B1 |
To provide a method for producing a whipped cream, which can obtain a whipped cream having excellent filling suitability by mixing a whipped cream with a liquid cream having a higher milk fat content. A first liquid cream is whipped with...
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JP6628606B2 |
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JP6624763B1 |
To provide a hardness measuring device capable of measuring the hardness of a semi-solid food easily and accurately. A semi-solid food hardness measuring device 1 has a jig 2 provided with an approaching portion 21 and a jig 2 with the t...
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JP6612491B2 |
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JP2019195293A |
To provide an oil-in-water type emulsified material that has both richness of milk fat and sharpness of aftertaste, and a whipped cream using the same.The invention material is characterized by containing whey cheese which is a mixture o...
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JP2019187383A |
To provide a topping agent having no liquefying phenomenon even after storing foods to which the topping agent is topped for a couple of days, having no dissolution of a powder attached to a surface of the foods even when the topping age...
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