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1. 发明公开

EP1010369A4 LOW-FAT SPREAD 审中-公开
标题翻译：低脂肪涂抹
公开(公告)号：EP1010369A4
公开(公告)日：2003-05-21
申请号：EP98943068
申请日：1998-09-21
申请人： SNOW BRAND MILK PROD CO LTD
发明人： TAJIRI ASUKA , KIMURA OSAMU , SHIINOKI YASUHIKO
IPC分类号： A23D7/015 , A23D7/005
CPC分类号： A23D7/015
摘要： A salted low-fat spread having a fat content of 40 wt.% or lower, prepared by using an emulsifying agent selected so as to provide such demulsibility that the conductivity increases to 0.1 mS/cm or higher within 300 seconds at around 36 DEG C. The obtained salted low-fat spread has satisfactory meltability in the mouth, is smoothly demulsified in the mouth to spread a satisfactory flavor, and is free from problems concerning production processes.

2. 发明公开

EP0968655A4 SPREAD 审中-公开
标题翻译：点差
公开(公告)号：EP0968655A4
公开(公告)日：2003-05-21
申请号：EP98957119
申请日：1998-12-02
申请人： SNOW BRAND MILK PROD CO LTD
发明人： KIMURA OSAMU , TAJIRI ASUKA , SHIINOKI YASUHIKO , AZUMA MASAYUKI
IPC分类号： A23D7/015
CPC分类号： A23D7/015
摘要： A spread prepared in such a manner that it contains a phospholipid, the proportion of the oily phase is 60 % by weight or less, and the conductivity at 36 DEG C will rise to exceed 0.2 mS/cm within 300 seconds. The spread has good emulsification stability and quality stability and is well soluble and rapidly demulsified in the mouth, thus spreading a favorable flavour in the mouth.

3. 发明专利

CA2279335A1 SPREAD 未知
公开(公告)号：CA2279335A1
公开(公告)日：1999-06-10
申请号：CA2279335
申请日：1998-12-02
申请人： SNOW BRAND MILK PROD CO LTD
发明人： KIMURA OSAMU , TAJIRI ASUKA , SHIINOKI YASUHIKO , AZUMA MASAYUKI
IPC分类号： A23D7/015
摘要： A spread prepared in such a manner that it contains a phospholipid, the proportion of the oily phase is 60 % by weight or less, and the conductivity at 36 ~C will rise to exceed 0.2 mS/cm within 300 seconds. The spread has good emulsification stability and quality stability and is well soluble and rapidly demulsified in the mouth, thus spreading a favorable flavour in the mouth.

4. 发明专利

CA2272579A1 LOW-FAT SPREAD 未知
公开(公告)号：CA2272579A1
公开(公告)日：1999-04-01
申请号：CA2272579
申请日：1998-09-21
申请人： SNOW BRAND MILK PROD CO LTD
发明人： SHIINOKI YASUHIKO , KIMURA OSAMU , TAJIRI ASUKA
IPC分类号： A23D7/015 , A23D7/005
摘要： A salted low-fat spread having a fat content of 40 wt.% or lower, prepared by using an emulsifying agent selected so as to provide such demulsibility that the conductivity increases to 0.1 mS/cm or higher within 300 seconds at around 36 ~C. The obtained salted low-fat spread has satisfactory meltability in the mouth, is smoothly demulsified in the mouth to spread a satisfactory flavor, and is free from problems concerning production processes.

5. 发明专利

JP2003052306A Cheese-containing plastic oil-and-fat composition 有权
标题翻译：含有塑料油和脂肪的组合物
公开(公告)号：JP2003052306A
公开(公告)日：2003-02-25
申请号：JP2001248843
申请日：2001-08-20
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： HANAZAWA TOMOHITO , TSUZUKI NAOKAZU , KONDO HIROSHI , GENBAI YASUYUKI , KIMURA OSAMU , SHIIKI YASUHIKO
IPC分类号： A23C19/09 , A23D7/00
摘要： PROBLEM TO BE SOLVED: To provide a cheese-containing plastic oil-and-fat composition containing cheese having the average particle diameter of
摘要翻译：要解决的问题：提供一种含有平均粒径<=50μm的干酪的含乳酪的塑料油脂组合物，在加热时显示出纺丝性。解决方案：这种含乳酪的塑料油脂组合物是通过将干酪加入油和脂肪或油脂组合物中并分别在<= 20℃下捏合所得混合物而获得的。

6. 发明专利

JP2000262213A WATER-IN-OIL TYPE EMULSIFIED OIL AND FAT COMPOSITION 失效
公开(公告)号：JP2000262213A
公开(公告)日：2000-09-26
申请号：JP7477999
申请日：1999-03-19
申请人： SNOW BRAND MILK PROD CO LTD
发明人： SHIODA MAKOTO , KIMURA OSAMU , OKAMOTO KIYOTAKA
IPC分类号： A23D7/06 , A23D7/00
摘要： PROBLEM TO BE SOLVED: To obtain water-in-oil type emulsified oil and fat composition not forming coarse crystal called grain during a production process or during preservation in spite of high content of palm oil. SOLUTION: In this water-in-oil type emulsified oil and fat composition comprising 20-80 wt.% of a liquid phase and 80-20 wt.% of a water phase, the water-in-oil type emulsified oil and fat composition has the oil phase composed of mixed oils and fats containing at least 10-50 wt.% of palm oil and a saturated fatty acid condensed type sorbitan fatty acid ester and 0.8-15 wt.% based on the total fatty acid amount of the oil phase of a middle chain fatty acid. The saturated fatty acid of the saturated fatty acid condensed type sorbitan fatty acid ester is composed of palmitic acid or stearic acid and the amount of the saturated fatty acid condensed type sorbitan fatty acid ester mixed is 0.05-1.5 wt.% based on the oil phase.

7. 发明专利

JP2006262850A Method for controlling butter moisture or method and apparatus for controlling number of revolution of churning cylinder 审中-公开
标题翻译：用于控制切割水分或方法的方法和控制烧瓶数量的装置
公开(公告)号：JP2006262850A
公开(公告)日：2006-10-05
申请号：JP2005089096
申请日：2005-03-25
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： FUNAHASHI HARUYUKI , HORIUCHI JUNICHI , SUGIYAMA KIMIHIKO , ISHIKAWA KAZUO , KONISHI KOHEI , KIMURA OSAMU
IPC分类号： A23C15/02 , A01J15/12
摘要： PROBLEM TO BE SOLVED: To provide a method for controlling butter moisture capable of continuously producing constant quality butter without individual differences, or to provide a method and apparatus for controlling the number of revolution of the churning cylinder of a continuous type butter producing machine.
SOLUTION: This method for controlling the number of revolution of the churning cylinder of the continuous type butter producing machine comprises setting the number of revolution of the churning cylinder through gaining as an output value the number of revolution of the churning cylinder of the continuous type butter producing machine using a neural network, based on input values of at least one value of total solid content, moisture and milk fat content as cream components, each value of cream cooling temperature in a process, cream ripening time, cream temperature in producing and cream supply amount, and butter moisture value to be an objective.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种控制黄油水分的方法，其能够连续地生产恒定质量的黄油而没有个体差异，或提供一种用于控制连续型黄油生产的搅拌筒的转数的方法和装置机。解决方案：用于控制连续型黄油生产机的搅拌筒的转数的方法包括：通过增加搅拌缸的转速来设定搅拌缸的转数，作为输出值的搅拌缸的转数使用神经网络的连续型黄油生产机，基于总固体含量，水分和乳脂成分的至少一个值作为奶油成分的输入值，过程中奶油冷却温度的每个值，奶油成熟时间，奶油温度生产和奶油供应量，黄油水分值为目标。版权所有（C）2007，JPO＆INPIT

8. 发明专利

JP2000279089A SPREAD 失效
公开(公告)号：JP2000279089A
公开(公告)日：2000-10-10
申请号：JP9306399
申请日：1999-03-31
申请人： SNOW BRAND MILK PROD CO LTD
发明人： TAJIRI ASUKA , KIMURA OSAMU , SHIIKI YASUHIKO
IPC分类号： A23D7/00
摘要： PROBLEM TO BE SOLVED: To obtain a spread capable of readily planing characteristics and properties, for example, the spread capable of allowing different flavors and flavoring materials to spread in the oral cavity with time difference, and the spread having good stability and low fat content by preparing two or more kinds of emulsified compositions having specific different characteristics, and mixing the compositions. SOLUTION: Two or more kinds of emulsified compositions having different demulsifying characteristics are prepared and mixed to provide the objective spread. At the time, the demulsifying characteristics can be demulsifying speeds, and the two or more kinds of emulsified compositions having different demulsifying characteristics preferably include two or more kinds of emulsified compositions having different demulsifying speeds at about 36 deg.C. The two or more kinds of the emulsified compositions having different demulsifying characteristics further preferably includes the combination of an emulsified composition capable of being demulsified about at 36 deg.C, and the emulsified composition not to be demulsified can be also included.

9. 发明专利

JPH11243856A LOW-FAT SPREAD AND ITS PRODUCTION 失效
公开(公告)号：JPH11243856A
公开(公告)日：1999-09-14
申请号：JP6762998
申请日：1998-03-04
申请人： SNOW BRAND MILK PROD CO LTD
发明人： KAWACHI KOJI , IMAI HIROSHI , KIMURA OSAMU , YAMAMOTO HARUTAKA , KAWANARI MASAMI
IPC分类号： A23C9/142 , A23D7/015 , A23D7/06
摘要： PROBLEM TO BE SOLVED: To obtain a low-fat spread suppressed in syneresis during storage, with good spreaclability, highly fragrant milk flavor, and excellent meltability and palate feeling, by including a lactoprotein concentrate. SOLUTION: This low-fat spread contains pref. 2-16 wt.% of a lactoprotein concentrate which contains >=50 wt.% of proteins and prepared by heat sterilization of defatted milk subjected to dialytic filtration membrane and/or ultrafiltration membrane treatment. This low-fat spread is obtained, for example, by heating animal/vegetable fat-and-oil to 60-95 deg.C and then cooling it to 10-30 deg.C followed by addition of a lactoprotein concentrate and common salt and then kneading.

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