| Document |
Document Title |
|
JP2019176847A |
To provide a taste improvement method and a milk feeling improvement method in a milk component-containing foamed food.A taste improvement method of a milk component-containing foamed food includes: a step of mixing cream containing 45 m...
|
|
JP3223589U |
To provide a new food product which can enjoy three kinds of textures and tastes at the same time and can design an overall shape compactly. The puffed food base portion 2 having an opening 21 on the upper surface side, the semi-solid fi...
|
|
JP2019170191A |
To provide a manufacturing method of whipped cream with good whip properties and melt-in-the-mouth feeling and flavor using freeze cream.A manufacturing method of whipped cream includes the steps of: making cream for whip by warming free...
|
|
JP2019154245A |
To provide a foamable oil-in-water emulsified fat composition containing a specified amount of milk protein, using very little or no phosphate.In preparation of a foamable oil-in-water emulsified fat composition containing a specified am...
|
|
JP2019156833A |
To provide a novel compound that may be used as a GPR120 agonist.The invention provides a compound represented by the general formula (I) in the figure or a physiologically acceptable salt thereof.SELECTED DRAWING: None
|
|
JP6571754B2 |
An obj ect of the present invention is to provide a powdered fat and/or oil composition for creams for producing creams having a favorable melt-in-the-mouth, a sufficient shape retainability, and good appearance, mouthfeel, and flavor. T...
|
|
JP6569662B2 |
A novel protein deamidase having an activity of directly acting on a side chain amide group of an asparagine residue in a protein to form a side chain carboxyl group and release ammonia, a microorganism that produces the same, a gene enc...
|
|
JP6530154B1 |
To provide a carbonara sauce having a stronger milky flavor by blending aged egg yolk. In the present invention, in a carbonara sauce containing egg yolk and a dairy raw material, the content of the aged koji egg yolk is 0.1 to 5.2% by m...
|
|
JP6523627B2 |
|
|
JP6516278B2 |
|
|
JP6461471B2 |
|
|
JP6454637B2 |
|
|
JP2019500024A |
Medium-chain triglyceride (MCT) or medium-chain fatty acid (MCFA) for use in improving cognition impaired by a deletion of UBE3A. [Selection diagram] None
|
|
JPWO2017150384A1 |
To provide a method for producing a foamable oil-in-water emulsion capable of long-term refrigerated storage. A first oil-in-water emulsion containing milk fat is whipped. Prepare a second oil-in-water emulsion containing at least one of...
|
|
JP6436592B2 |
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...
|
|
JP6434770B2 |
|
|
JP6430930B2 |
The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprisin...
|
|
JP6430931B2 |
The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus rhamnosus CHCC5366 with accession no. DSM23035. Furthermore, the present invention concerns an antifungal composition comprising...
|
|
JP6427915B2 |
|
|
JP6425338B2 |
|
|
JPWO2017110770A1 |
Provided is an acidic foaming oil-in-water emulsion capable of suppressing changes in physical properties during frozen storage and thawing . The foamable oil-in-water emulsion contains a total solid content of 30% by weight or more and ...
|
|
JP6318652B2 |
|
|
JP6301252B2 |
|
|
JP6263205B2 |
The invention concerns novel Lactobacillus strains and the uses thereof, in particular for preserving foods, animal feedstuff, pharmaceutical compositions and/or cosmetic compositions.
|
|
JP6247257B2 |
Cream substitutes are described comprising: a cheese curd, a water source, and a combination of gums that provide the cream substitute the texture of a thick cream, and/or stability against oil separation. The gums may be locust bean gum...
|
|
JP6228789B2 |
|
|
JP2017528160A |
Due to their characteristic chemical-physical properties, the present invention rapidly freezes or freezes milk-derived products that are particularly sensitive to such heat treatment without causing damage or alteration, and then thaw. ...
|
|
JP2017158512A |
To provide a cream having rich flavor and hardly restoring liquid.The manufacturing method of a foaming oil-in-water type emulsion composition has a preparation process and a mixing process. In the preparation process, homogenized fresh ...
|
|
JPWO2016039343A1 |
An object of the present invention is to provide a freezeable oil-in-water emulsion in which water separation is suppressed when thawed at a relatively high temperature. The present invention mixes a foamed first oil-in-water emulsion an...
|
|
JP6162439B2 |
|
|
JPWO2016038979A1 |
Provided is a method for efficiently producing a cream sauce having the original richness of milk and a good heated flavor. A cream sauce is produced by a production method including a step of preparing a raw material liquid for a cream ...
|
|
JP2017514457A |
In the present invention, HPPD enzymes that exhibit complete resistance to several classifications of HPPD inhibitors and plants containing them are described. It has no or only significantly reduced affinity for HPPD inhibitors, while a...
|
|
JPWO2016002920A1 |
Provided are a method for producing creams capable of suppressing oxidation, denaturation, deterioration, etc. of nutritional components caused by heat treatment, particularly deterioration and dissipation of flavor, and creams produced ...
|
|
JP2017512053A |
The present invention relates to a method for preparing an effervescent beverage powder, which comprises providing a porous beverage powder and heating the porous beverage powder to a temperature lower than its glass transition temperatu...
|
|
JP6106695B2 |
|
|
JP6100498B2 |
|
|
JP6067318B2 |
|
|
JP6062645B2 |
|
|
JP6060075B2 |
|
|
JP6052810B2 |
|
|
JP2016189722A |
To provide a whipping cream granular freezing method capable of acquiring frozen whipping cream which can be subdivided when freezing and thawing the whipping cream, and capable of performing freezing treatment and thaw treatment.There i...
|
|
JP6022174B2 |
|
|
JP2016158611A |
To provide a foaming fat and oil production apparatus and method which can mass-produce high quality foaming fat and oil such as whipped cream without using food additives.A foaming fat and oil production apparatus of the present inventi...
|
|
JP5965863B2 |
|
|
JP5955030B2 |
|
|
JP2016119884A |
To provide a method for producing a cream-like product using a raw material which contains an emulsified composition containing milk fat and nonfat milk solid.A method for producing a cream-like product includes: a step of preparing a cr...
|
|
JP5946662B2 |
|
|
JP5934697B2 |
The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 90 to about 100 wt% milk and milk fat, 0-10 wt% sweetener, and from...
|
|
JP5910062B2 |
|
|
JP5907806B2 |
|
