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71. 发明专利

JP2011205944A Cheese food product and method for producing the same 有权
标题翻译：食品产品及其生产方法
公开(公告)号：JP2011205944A
公开(公告)日：2011-10-20
申请号：JP2010076020
申请日：2010-03-29
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： KITAJIMA SACHIKO , ABE TADAHIRO , KOISHIHARA HIROSHI
IPC分类号： A23C19/084
摘要： PROBLEM TO BE SOLVED: To provide cheese food product produced through the step for cutting a sheet-like cheese, and containing pulverized food to have favorable flavor and texture of the pulverized food; and to provide a method for producing the cheese food product by which the cheese food product can be produced while preventing the sheet-like cheese from defective cutting.SOLUTION: The method for producing cheese food product containing pulverized food includes: (1) the step for preparing a fluid mixture containing molten cheese and the pulverized food; (2) the step for forming a sheet-like cheese by drawing out the fluid mixture in the form of thin layer while cooling the mixture; and (3) the step for cutting the sheet-like cheese, wherein granules each having a mesh opening value (mm) of not less than 4 account for 0 mass%, granules each having a mesh opening value (mm) of not less than 1.4 and less than 4 account for not less than 50 mass%, and granules each having a mesh opening value (mm) of less than 1.4 account for not more than 50 mass% in all the granules forming the pulverized food.
摘要翻译：要解决的问题：提供通过用于切割片状干酪的步骤生产的奶酪食品，并且包含粉碎食品以具有有利的粉碎食品的风味和质地; 并提供一种制造干酪食品的方法，通过该奶酪食品可以生产干酪食品，同时防止片状干酪切割不良。解决方案：含有粉碎食品的奶酪食品的生产方法包括：（1）步骤用于制备含有熔融干酪和粉碎食品的流体混合物; （2）通过在冷却混合物的同时抽出薄层形式的流体混合物来形成片状干酪的步骤; 和（3）切片片状干酪的步骤，其中网孔开度（mm）不小于4的颗粒占0质量％，网眼开度值（mm）不小于 1.4以上且小于4，不低于50质量％，在形成粉碎食品的所有颗粒中，网孔开度（mm）小于1.4的颗粒占不超过50质量％。

73. 发明专利

JP2006522591A Dairy product comprising hyaluronic acid 审中-公开
公开(公告)号：JP2006522591A
公开(公告)日：2006-10-05
申请号：JP2006504342
申请日：2004-04-01
申请人：セーホーエル.ハンセンアクティーゼルスカブ , ノボザイムスアクティーゼルスカブ
发明人：ダルベイェ，ヘンリック
IPC分类号： A23C9/13 , A23C9/137 , A23C9/152 , A23C9/154 , A23C19/00 , A23C19/05 , A23C19/082 , A23C19/084 , A23G9/32 , A23G9/44 , A23G9/52 , A23L1/30
CPC分类号： A23C19/084 , A23C9/13 , A23C9/137 , A23C9/152 , A23C9/1544 , A23C19/054 , A23C19/082 , A23L33/10 , A23V2002/00 , A23V2200/242 , A23V2250/60
摘要：ヒアルロン酸は、酪農製品のきめ及び/又は食感を改良することが見出され、そして従って、本発明は、ヒアルロン酸を含んで成る酪農製品、酪農製品の生成方法、及び酪農製品の生成のためへのヒアルロン酸の使用に関する。

74. 发明专利

JP2004321183A Stably preservable shredded cheese 有权
公开(公告)号：JP2004321183A
公开(公告)日：2004-11-18
申请号：JP2004123441
申请日：2004-04-19
申请人： Kraft Foods Holdings Inc , クラフト・フーヅ・ホールディングス・インコーポレイテッドKraft Foods Holdings, Inc.
发明人： ABBOUD AMMA MUNJI , EPPS JACKIE ROBINSON , BABCOCK TIMOTHY DEAN , OKWUOSAH AMBER
IPC分类号： A23C19/084 , A23C19/068 , A23C19/09
CPC分类号： A23C19/09
摘要： PROBLEM TO BE SOLVED: To provide stably preservable shredded cheese stably preservable at a room temperature, having favorable sensory characteristics, and presenting satisfactorily resolution-restricting properties, where browning is not substantially caused when melted. SOLUTION: The stably preservable shredded cheese comprises the combination of natural or processed cheese, powdery cheese, glycerin, and filler. A method for producing the stably preservable shredded cheese is provided. The shredded cheese is suitable for being combined to snack food (potato chips or the like) for sale preservable in a surrounding temperature, or put on the snack food for use, or used together with the snack food. COPYRIGHT: (C)2005,JPO&NCIPI

75. 发明专利

JP2004321002A Method for producing sausage with core 审中-公开
公开(公告)号：JP2004321002A
公开(公告)日：2004-11-18
申请号：JP2003115651
申请日：2003-04-21
申请人： Itoham Foods Inc , 伊藤ハム株式会社
发明人： YAMAGUCHI YUICHIRO , CHISHIMA HIROKAZU , SHIMOYAMA TOMONOBU
IPC分类号： A23C19/084 , A22C11/02 , A23L13/60 , A23L1/317
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a sausage with a core by which production of the sausage with the core suppliable to the market can be carried out in a large lot and the production efficiency is improved. SOLUTION: The method for producing the sausage with the core is carried out as follows. In an emulsifying step of an emulsified cheese used for a core material cheese of the sausage with the core, deaeration performed in the emulsifying step is temporarily stopped at a prescribed temperature to continue the heating/emulsifying. In the last stage of the step, redeaeration is additionally carried out just before completing the emulsifying step and a common casing is simultaneously filled with the resultant emulsified cheese and the sausage through coaxially arranged inner and outer nozzles. Thereby, the core material cheese is completely wrapped in the outer covering material sausage. COPYRIGHT: (C)2005,JPO&NCIPI

76. 发明专利

JP2004236588A Method for making rare cheese cake, and rare cheese cake 有权
公开(公告)号：JP2004236588A
公开(公告)日：2004-08-26
申请号：JP2003029506
申请日：2003-02-06
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , TAKETOSHI TETSUJI , TANNO DAIKI , TSUCHIDA KAZUHIRO
IPC分类号： A23C19/09 , A23C19/084 , A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide rare cheese cake improved in preservability by a UHT (ultra high temperature) sterilizer, and having good palate feeling and taste; and to provide a method for producing the rare cheese cake.
SOLUTION: The method for producing rare cheese cake comprises the following process: (a) mixing cheese, molten salt and water together, (b) heating/melting the obtained mixture, (c) mixing the melted mixture together with a thickening stabilizer and an emulsifier, (d) mixing the obtained mixture with a gelatinizer, and (e) mixing the obtained mixture with an acidifier so as to adjust the resultant mixture to pH 4.2-4.5; and (f) sterilizing the obtained raw material mixture by the UHT sterilizer, and (g) charging the sterilized raw material mixture into a predetermined vessel at a higher temperature than the gelatinizing temperature of the gelatinizer to subject the mixture to cooling solidification.
COPYRIGHT: (C)2004,JPO&NCIPI

77. 发明专利

JP2000281587A BONE RESOPRTION SUPPRESSOR 失效
公开(公告)号：JP2000281587A
公开(公告)日：2000-10-10
申请号：JP8994699
申请日：1999-03-30
申请人： SNOW BRAND MILK PROD CO LTD
发明人： TAKADA YUKIHIRO , SERIZAWA ATSUSHI , ISHIKAWA HIDETOSHI , YOSHIOKA TOMOSHIGE , AOE SEIICHIRO
IPC分类号： A23C9/13 , A23C19/084 , A23G4/00 , A23G4/12 , A23G4/14 , A23L2/38 , A23L2/52 , A23L2/66 , A23L2/78 , A61K31/00 , A61K31/12 , A61K31/122 , A61K31/59 , A61K33/06 , A61K35/20 , A61K38/55 , A61P1/00 , A61P1/02 , A61P19/00 , A61P19/08 , A61P19/10 , A61P43/00 , A23G3/30 , A23K1/16 , A23K1/175 , A23L1/30
摘要： PROBLEM TO BE SOLVED: To obtain a bone resorption suppressor containing a basic cystatin derived from cow milk and/or a decomposition product of a basic cystatin originated from cow milk as an active component, having excellent bone resorption suppressing activity, and useful for prophylactic and ameliorating osteoarthropathy and periodontal diseases. SOLUTION: This bone resorption suppressor is obtained by formulating a basic cystatin originated from cow milk and/or a decomposition product of a basic cystatin derived from cow milk as an active component and preferably by formulating further a calcium agent having good absorption, vitamin D and/or vitamin K. As the cow milk of the raw material of the basic cystatin originated from cow milk, raw milk, powdered milk, defatted milk, recombined milk or the like can be used. The decomposed product of the basic cystatin derived from cow milk is a peptide mixture obtained by the limited digestion of a basic cystatin derived from cow milk with a protease such as trypsin. Preferably, the active component is formulated in a pharmaceutical, a drink, a food or a feed, and it is uptaken in several divided doses at a daily dose of 8 μg to 10 mg per adult.

78. 发明专利

JP2000512145A 失效
公开(公告)号：JP2000512145A
公开(公告)日：2000-09-19
申请号：JP50155198
申请日：1996-06-14
IPC分类号： A01J25/00 , A01J27/04 , A23C19/00 , A23C19/06 , A23C19/084 , A23P1/00 , B26D1/00

79. 发明专利

JP2967299B2 失效
公开(公告)号：JP2967299B2
公开(公告)日：1999-10-25
申请号：JP25831190
申请日：1990-09-27
申请人： MEIJI NYUGYO KK
发明人： SHIBUKAWA NAOTAKE , YONEDA YOSHIKI , HAYASHI SHUNJI , SHIRASU AKIRA , AIZAWA SHIGERU
IPC分类号： A23C19/084

80. 发明专利

JPH09103243A PRODUCTION OF PROCESS CHEESE 失效
公开(公告)号：JPH09103243A
公开(公告)日：1997-04-22
申请号：JP29037995
申请日：1995-10-12
申请人： SNOW BRAND MILK PROD CO LTD
发明人： MIYAGAWA YOSHIHIKO , KAWASAKI ISAHIRO , SATO RYO , KONDO HIROSHI , SHIBAUCHI YOSHITO , KAWACHI KIMIE , SETO YASUYUKI , NISHITANI TSUGUAKI
IPC分类号： A23C19/084
摘要： PROBLEM TO BE SOLVED: To obtain process cheese free from offensive odor generation and texture deterioration even after stored for a long period at normal temperature by incorporating a stock cheese with a fused salt and a monovalent or divalent salt other than the fused salt followed by emulsification under heating. SOLUTION: A stock cheese is incorporated with pref. 1-2.5wt.% of a fused salt (e.g. sodium monophosphate, sodium citrate) and pref. 0.2-2wt.% of a monovalent or divalent salt other than the fused salt (pref. calcium chloride or magnesium thloride) followed by emulsification under heating pref. at 70-95 deg.C. The stock cheese is pref. a mixture composed of 10-70wt.% of half-aged green cheese

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