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1. 发明专利

DE60018518T2 未知
公开(公告)号：DE60018518T2
公开(公告)日：2006-01-05
申请号：DE60018518
申请日：2000-09-25
申请人： SNOW BRAND MILK PROD CO LTD
发明人： SHIBAUCHI YOSHITO , AOYAMA HIROSHI , KONDO HIROSHI , GODA MASAYUKI
IPC分类号： A01J27/04 , A23C19/09 , A23L1/00 , A23P1/08
摘要： Fluid food materials (A,B,C) which solidify when cooled are quantitatively supplied successfully at a certain thickness in a plate form on cooling and carrying sides of two cooling and carrying devices (13,14) cooled while being carried to form two monolayer platy food materials, and the two platy food materials are bonded and united making use of the surface not yet completely cooled and solidified of the monolayer platy food materials, and thereby producing a layered laminated cheese food and the like consisting of two layers. In order to obtain a three-or-more-layer laminated structure, the fluid food materials (A,B,C) which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on the cooling and carrying sides of the cooling and carrying devices, cooled while being carried to form monolayer platy food materials, or if necessary, more fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form over the platy food materials, cooled while being carried, thereby forming multilayer platy food materials, and/or the platy food materials are bonded and united to form multilayer platy food materials, and the fluid food materials are quantitatively supplied successively between the two monolayer and/or multilayer platy food materials in order to unite the two platy food materials and the fluid food materials comprising the layers between the two platy food materials.

2. 发明专利

DE60018518D1 未知
公开(公告)号：DE60018518D1
公开(公告)日：2005-04-14
申请号：DE60018518
申请日：2000-09-25
申请人： SNOW BRAND MILK PROD CO LTD
发明人： SHIBAUCHI YOSHITO , AOYAMA HIROSHI , KONDO HIROSHI , GODA MASAYUKI
IPC分类号： A23C19/09 , A23L1/00 , A23P1/08 , A01J27/04
摘要： Fluid food materials (A,B,C) which solidify when cooled are quantitatively supplied successfully at a certain thickness in a plate form on cooling and carrying sides of two cooling and carrying devices (13,14) cooled while being carried to form two monolayer platy food materials, and the two platy food materials are bonded and united making use of the surface not yet completely cooled and solidified of the monolayer platy food materials, and thereby producing a layered laminated cheese food and the like consisting of two layers. In order to obtain a three-or-more-layer laminated structure, the fluid food materials (A,B,C) which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on the cooling and carrying sides of the cooling and carrying devices, cooled while being carried to form monolayer platy food materials, or if necessary, more fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form over the platy food materials, cooled while being carried, thereby forming multilayer platy food materials, and/or the platy food materials are bonded and united to form multilayer platy food materials, and the fluid food materials are quantitatively supplied successively between the two monolayer and/or multilayer platy food materials in order to unite the two platy food materials and the fluid food materials comprising the layers between the two platy food materials.

3. 发明专利

JP2002084968A LAMINATED CHEESE AND ITS PACKAGED MATERIAL 失效
公开(公告)号：JP2002084968A
公开(公告)日：2002-03-26
申请号：JP2000278623
申请日：2000-09-13
申请人： SNOW BRAND MILK PROD CO LTD
发明人： KONDO HIROSHI , SHIBAUCHI YOSHITO , AOYAMA HIROSHI
IPC分类号： A23C19/09 , A23C19/16
摘要： PROBLEM TO BE SOLVED: To provide laminated cheese having excellent taste and palatability by laminating cheese sheets in multiple layers. SOLUTION: Sheets of a food material are laminated to form a multilayer structure having >=3 layers. Two layers of the multilayer structure constituting the outer layers are food material sheets containing a cheese and releasable from the adjacent laminated cheese food. A food material sheet having the adhesivity to the outer food material sheet and as necessary to the food material sheet of the intermediate layer is used as the intermediate layer.

4. 发明专利

JP2001280865A METHOD AND APPARATUS FOR FLOWING MIXTURE 失效
公开(公告)号：JP2001280865A
公开(公告)日：2001-10-10
申请号：JP2000093521
申请日：2000-03-30
申请人： SNOW BRAND MILK PROD CO LTD , IWAI KIKAI KOGYO KK
发明人： AOYAMA HIROSHI , SATAKE MASAYUKI , SHIBAUCHI YOSHITO , AONO KOJI
IPC分类号： F28D7/16 , A23L2/46 , B01F3/12 , B01F5/00
摘要： PROBLEM TO BE SOLVED: To prevent solid matter from standing at the tube inlet when a mixture is fed through a plurality of tubes while being distributed. SOLUTION: When a mixture a of liquid and the solid matter is fed through a plurality of tubes 40 arranged in parallel while being distributed, backflow of the mixture a is generated in order to prevent the solid matter a from standing at the tube inlet.

5. 发明专利

JPH1198950A SPREAD 失效
公开(公告)号：JPH1198950A
公开(公告)日：1999-04-13
申请号：JP27829497
申请日：1997-09-25
申请人： SNOW BRAND MILK PROD CO LTD
发明人： HONDA YOSHIHIKO , AOYAMA HIROSHI
IPC分类号： A23C13/14 , A23C15/16 , A23D7/00 , A23D7/06
摘要： PROBLEM TO BE SOLVED: To provide a spread having the same flavor and functions as those of butter, capable of being stored and distributed at the ordinary temperature, and good in spreadability, even just after a container is once opened, stored at a refrigerating temperature (about 5 deg.C) and then taken out from the refrigerator, and to provide a method for producing the same. SOLUTION: This spread has a milk fat content of 60-85%, contains an emulsifier, is emulsified in an oil-in-water type emulsion and is sterilized. The spread is produced by a production method comprising adding the emulsifier to a milk cream controlled to a fat content of 15-50%, subjecting the mixed milk cream to a homogenization treatment at 20-40 MPa, removing an aqueous phase portion to control the fat content into 60-85%, and subsequently sterilizing the concentrated emulsion.

6. 发明专利

JPH1028524A STERILIZED LIQUID DAIRY PRODUCT AND ITS PRODUCTION 失效
公开(公告)号：JPH1028524A
公开(公告)日：1998-02-03
申请号：JP34962396
申请日：1996-12-27
申请人： SNOW BRAND MILK PROD CO LTD
发明人： AOYAMA HIROSHI , OGASAWARA TAKASHI , TANIMOTO MORIMASA , HONDA YOSHIHIKO , ISHII TETSUYA
IPC分类号： A23C3/023 , A23C3/033 , A23C9/152
摘要： PROBLEM TO BE SOLVED: To completely sterilize heat resistant spore-forming thermophiles, inhibit browning during preservation and prevent quality deterioration by disinfecting a liquid dairy product at a superhigh temperature for a short time, filling and enclosing the disinfected liquid dairy product in vessels and sterilizing them in a retort. SOLUTION: A liquid dairy product compounded with coated mineral ingredients such as iron, copper, zinc after being coated with oil and fat is treated to be disinfected at 130-150 deg.C corresponding to 3-9F value for a short time. Then, the disinfected dairy product is filled and enclosed in vessels and sterilized in a retort at 120-130 deg.C corresponding to 3-7F value.

7. 发明专利

JP2555463B2 失效
公开(公告)号：JP2555463B2
公开(公告)日：1996-11-20
申请号：JP7733790
申请日：1990-03-27
申请人： SNOW BRAND MILK PROD CO LTD
发明人： AOYAMA HIROSHI , PPONDA YOSHIHIKO
IPC分类号： C12M1/00 , B01J8/10 , B01J19/18 , C12M1/04

8. 发明专利

JPH08253687A PLASTICS USING WHEY PROTEIN AS RAW MATERIAL AND ITS PRODUCTION 失效
公开(公告)号：JPH08253687A
公开(公告)日：1996-10-01
申请号：JP5478195
申请日：1995-03-14
申请人： SNOW BRAND MILK PROD CO LTD
发明人： AOYAMA HIROSHI , GOTO KEIKO , HONDA YOSHIHIKO
IPC分类号： C08J7/00 , C08H1/00 , C08H1/02 , C08J7/12 , C08K5/053 , C08L89/00 , C08L101/16
摘要： PURPOSE: To easily obtain a hard plastic using a whey as a raw material without requiring a large size apparatus or special heating conditions, having a small residual formalin content, excellent in safety and also in biodegradability and glossing properties. CONSTITUTION: This hard plastics is obtained by using (A) a whey protein as a raw material and further by adding as necessary (B) 10-100wt.% glycerol or propylene glycol as a glossing agent. The hard plastics is obtained e.g. by blending the component (A) and calcium carbonate with water to prepare a clayey material, molding this material to obtain a molded product of the component (A), and then curing by immersing it into a protein denaturant such as formalin.

9. 发明专利

JP2001259394A METHOD AND DEVICE FOR DISPENSING MIXTURE 失效
公开(公告)号：JP2001259394A
公开(公告)日：2001-09-25
申请号：JP2000082327
申请日：2000-03-23
申请人： SNOW BRAND MILK PROD CO LTD , IWAI KIKAI KOGYO KK
发明人： AOYAMA HIROSHI , SATAKE MASAYUKI , USHIDA TOMIO , SHIBAUCHI YOSHITO , AONO KOJI
IPC分类号： B01F5/00 , B01F15/06
摘要： PROBLEM TO BE SOLVED: To dispense a mixture in a uniformized state into a plurality of branched pipes respectively. SOLUTION: When a mixture a composed of a liquid mixed with solids, a mixture a of the liquid and a gas, or a mixture a composed of a liquid, solids and a gas is dispersed from a carrying pipe 10 into a plurality of branched pipes 17 and made to flow therein, the mixture a is made to flow while being circled and dispersed before dispensing the mixture into a plurality of branched pipes 17 and making the same to flow therein to agitate and uniformize the mixture a. The precipitation or the floating of the solids is prevented by the agitation, and a mixed liquid can be transferred to respective branched pipes 17 while retaining the uniformized mixed state, and the lowering the blockage generated by the solids in the branched pipes 17 and the lowering of the flowing speed can be prevented.

10. 发明专利

JPH11318331A FOOD AND DRINK HAVING SUPPRESSED DISCOLORATION TENDENCY 失效
公开(公告)号：JPH11318331A
公开(公告)日：1999-11-24
申请号：JP13982498
申请日：1998-05-21
申请人： SNOW BRAND MILK PROD CO LTD
发明人： MATSUOKA YASUHIRO , TANIMOTO MORIMASA , ISHII TETSUYA , AOYAMA HIROSHI , HONDA YOSHIHIKO
IPC分类号： A23C9/152 , A23C11/04 , A23L1/275
摘要： PROBLEM TO BE SOLVED: To obtain a food and drink having suppressed tendency of thermal discoloration such as browning and darkening and prolonging the quality assurance period by compounding a casein micelle. SOLUTION: This food or drink is compounded with casein micelle. The casein micelle can be produced e.g. by the treatment of the milk of mammal with an ultrafiltration membrane. The foods and drinks for compounding the casein micelle are e.g. drinks such as reconstituted milk, artificial liquid milk and calcium-enriched milk and retort food such as white sauce and tartar sauce. The compounding amount of casein micelle is preferably 0.1-30 wt.% for a drink such as milk drink and 1-80 wt.% for a food such as white sauce.

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