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1. 发明专利

JP2001029012A PROCESS CHEESE OR CHEESE FOOD 失效
公开(公告)号：JP2001029012A
公开(公告)日：2001-02-06
申请号：JP20738699
申请日：1999-07-22
申请人： SNOW BRAND MILK PROD CO LTD
发明人： WATANABE HIROSHI , KITAMURA KATSUSHI , TAKASHIMA MASAMITSU , AKIMOTO KIICHIRO , HARADA TSUTOMU
IPC分类号： A23C19/082
摘要： PROBLEM TO BE SOLVED: To obtain a process cheese or a cheese food softening by heating, causing a proper oil off, uniformly melting, having a good spinnability and showing an excellent spinnability after cooling and reheating. SOLUTION: This process cheese or cheese food is obtained by adding 0.1-0.8 wt.% of molten salt, 0.1-0.7 wt.% of a gum and 0.2-1.0 wt.% of crystallite cellulose to a raw material cheese having

2. 发明专利

JPS6121069B2 JPS6121069B2 - 失效
公开(公告)号：JPS6121069B2
公开(公告)日：1986-05-24
申请号：JP22440082
申请日：1982-12-21
申请人： Snow Brand Milk Prod Co Ltd
发明人： TAKATO SHINICHI , HASHIBA EN , KITAMURA KATSUSHI
IPC分类号： A23L27/20 , A23L27/24

3. 发明专利

JPH03224441A PRODUCTION OF CHEESE 失效
公开(公告)号：JPH03224441A
公开(公告)日：1991-10-03
申请号：JP1919090
申请日：1990-01-31
申请人： SNOW BRAND MILK PROD CO LTD
发明人： NAKAJIMA HAJIME , KITAMURA KATSUSHI , TOYODA SHUJI , AHIKO KENKICHI
IPC分类号： A23C19/032
摘要： PURPOSE:To obtain a cheese, excellent in promotion of aging and flavor and useful for the food field by using lactic acid bacteria and specific lactose nonfermentative artificial variant strain together in producing the cheese using a lactic acid bacteria starter. CONSTITUTION:A lactic acid bacteria starter is used to produce a cheese. In the process, lactic acid bacteria (e.g. Lactococcus lactis subsp. lactis) and a lactose nonfermentative artificial variant strain of Lactococcus lactis subsp. cremoris (FERM P-11156) are used together to afford the objective cheese.

4. 发明专利

DE69119110D1 未知
公开(公告)号：DE69119110D1
公开(公告)日：1996-06-05
申请号：DE69119110
申请日：1991-02-20
申请人： SNOW BRAND MILK PROD CO LTD
发明人： SASAKI MASAHIRO , ISHII SARTOSHI , YAMAUCHI YOSHIHIKO , KITAMURA KATSUSHI , TOYODA SHUJI , AHIKO KENKICHI
IPC分类号： A01N63/00 , A01N63/02 , A23C9/12 , A23C9/123 , C07K4/04 , C07K14/005 , C07K14/195 , C07K14/315 , C07K14/37 , C07K14/41 , C12N1/20 , C12P21/00 , C12R1/46
摘要： Disclosed herein are Streptococcus salivarius subsp. thermophilus and variants thereof capable of producing an antibacterial substance which is a peptide or protein or a conjugate thereof, the antibacterial substance produced by the bacteria, and processes for producing fermented milk by using any one of the bacteria as a starter. The lactic acid bacteria produce the antibacterial substance, so that use of any one of the lactic acid bacteria as a starter for fermented milk inhibits growth of another lactic-acid-forming lactic acid bacteria also used as a starter owing to the antibacterial substance produced during fermentation. It is therefore possible to suppress the formation of the acid during storage or transportation of fermented milk, thereby making it possible to prevent taste and flavor variations and quality deterioration of the product.

5. 发明专利

JPH09248131A DRIED CHEESE HAVING FIBROUS TISSUE 失效
公开(公告)号：JPH09248131A
公开(公告)日：1997-09-22
申请号：JP5652696
申请日：1996-03-13
申请人： SNOW BRAND MILK PROD CO LTD
发明人： UEDA KUNIO , HONMA JUNJI , SATO SHIGEKATSU , KITAMURA KATSUSHI
IPC分类号： A23C19/086
摘要： PROBLEM TO BE SOLVED: To obtain the subject new product having a characteristic stiff palatability, mild in taste and capable of holding fibrous tissue for a long period by adjusting water content in a specific range. SOLUTION: The water content of cheese is adjusted in a range of 10-30wt.%, preferably 15-25wt.%. This product is formed into a cylindrical shape having a diameter of 5-10mm, or a square column having a length of one side of 5-10mm. These shapes are preferable because the inner water is easily moved to the surface during drying and the water content can be homogenized. The objective product is produced as follows: e.g. after pasteurization, raw material milk is compounded with rennet and lactic acid bacterial starter, and subsequently the obtained curd is kneaded and pressed in hot water to obtain cheese having fibrous tissue; the obtained cheese is extruded from a nozzle having circular hole of 5-10mm in diameter to form into a cylinder shape, and the formed product is cut and dipped in salted water; and finally the resultant pieces are lyophilized or dried with cold air.

6. 发明专利

JPS6219811B2 失效
公开(公告)号：JPS6219811B2
公开(公告)日：1987-05-01
申请号：JP14489379
申请日：1979-11-08
申请人： SNOW BRAND MILK PROD CO LTD
发明人： TAKATO SHINICHI , KITAMURA KATSUSHI , YOSHIOKA YASUO
IPC分类号： A23C19/08 , A23C19/086 , A23C20/00

7. 发明专利

JPS5668349A PREPARATION OF FOOD SIMILAR TO MOZZARELLA CHEESE 失效
公开(公告)号：JPS5668349A
公开(公告)日：1981-06-09
申请号：JP14489479
申请日：1979-11-08
申请人： SNOW BRAND MILK PROD CO LTD
发明人： TAKATOU SHINICHI , KITAMURA KATSUSHI , YOSHIOKA YASUO
IPC分类号： A23C19/00 , A23C19/068 , A23C20/00
摘要： PURPOSE:To prepare the titled food free of casein odor and having excellent heat degradation properties and threadability, by homogenizing an oil or fat in an aqueous solution of an acid casein, and adding CaCl2 to the homogenized solution to obtain a plasticized curd. CONSTITUTION:An acid casein aqueous solution of a concentration of 10-15% obtained by adding an alkaline aqueous solution to an acid casein swollen with water, is mixed with 0.8-1.2pts.wt., based on 1pt.wt. of the casein protein, of an oil or fat having a melting point of 30-40 deg.C, and homogenized with a homogenizer. The pH of the homogenized liquid is adjusted to 6.0-6.5 with an acid, and the liquid is heated at 80-100 deg.C, mixed rapidly with 0.01-0.025pt.wt. of CaCl2, and stirred to precipitate a plasticized curd composed of casein protein. The curd is isolated by removing the supernatant liquid, and mixed with various cheese additive such as a cheese flavor, salt, food colors, etc. and kneaded to obtain the objective food.

8. 发明专利

JPH04211360A NEW LACTIC ACID BACTERIUM, ANTIMICROBIAL SUBSTANCE PRODUCED THEREBY, STARTER FOR FERMENTING MILK CONTAINING THE SAME BACTERIUM AND PRODUCTION OF FERMENTED MILK USING THE SAME STARTER 失效
公开(公告)号：JPH04211360A
公开(公告)日：1992-08-03
申请号：JP4144391
申请日：1991-01-26
申请人： SNOW BRAND MILK PROD CO LTD
发明人： SASAKI MASAHIRO , ISHII SATORU , YAMAUCHI YOSHIHIKO , KITAMURA KATSUSHI , TOYODA SHUJI , AHIKO KENKICHI
IPC分类号： A01N63/00 , A01N63/02 , A23C9/12 , A23C9/123 , C07K4/04 , C07K14/005 , C07K14/195 , C07K14/315 , C07K14/37 , C07K14/41 , C12N1/20 , C12P21/00 , C12R1/46
摘要： PURPOSE:To obtain new lactic acid bacteria producing new antimicrobial substance capable of reducing raise of acidity of a product and belonging to Spreptococcus salivarius subsp. thermophilus. CONSTITUTION:Streptococcus salivarius subsp. thermophilus SBT 1277 (FERM No. 11155, FERM BP-3234) is cultured in SVL culture medium and the cultured mixture is fractionated using 30-70% ammonium sulfate to provide the antimicrobial substance having the following properties as a precipitate: (A) being a peptide, protein or complex containing the protein, (B) being digested by trypsin, (C) being not digested by phospholipase D and (D) exhibiting thermal stability to heating at pH 8.0 and 160 deg.C for 30min. The above-mentioned thermophilus exists in raw cow milk and separated therefrom and immobilized.

9. 发明专利

JPS59113869A Formation of cheese flavor having strong taste 失效
标题翻译：形成具有强烈味道的香草
公开(公告)号：JPS59113869A
公开(公告)日：1984-06-30
申请号：JP22440082
申请日：1982-12-21
申请人： Snow Brand Milk Prod Co Ltd
发明人： TAKATOU SHINICHI , HASHIBA EN , KITAMURA KATSUSHI
IPC分类号： A23L27/20 , A23L27/24
摘要： PURPOSE: To prepare cheese flavor having good taste free from bitterness, by treating cheese curd of granulated cheese with a specific protease, a protease, and lactic acid bacteria.
CONSTITUTION: Cheese curd or granulated cheese is blended with a neutral protease produced by Penicillium camemberti as a protease, an esterase of preventriculus of mammal infant as a lipase and lactic acid bacteria such as Streptococcus latics II-34 strain (FERM-P 6812) having preferably protein hydrolyzing action, and fermented at 30W40°C for about 7W10 days.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：通过用特定的蛋白酶，蛋白酶和乳酸菌处理具有良好味道的无苦味的干酪风味，通过对干酪乳酪凝乳进行处理。构成：将干酪凝乳或颗粒状干酪与由Penicillium camemberti生产的中性蛋白酶一起作为蛋白酶，作为脂肪酶的哺乳动物婴儿的预防性酯酶，以及诸如Streptococcus latics II-34菌株（FERM-P 6812）的乳酸菌具有优选蛋白质水解作用，并在30-40℃下发酵约7-10天。

10. 发明专利

JPS5668350A PREPARATION OF POWDERY PIZZA TOPPING 失效
公开(公告)号：JPS5668350A
公开(公告)日：1981-06-09
申请号：JP14489379
申请日：1979-11-08
申请人： SNOW BRAND MILK PROD CO LTD
发明人： TAKATOU SHINICHI , KITAMURA KATSUSHI , YOSHIOKA YASUO
IPC分类号： A23C19/08 , A23C19/086 , A23C20/00
摘要： PURPOSE:To prepare the titled pizza topping usable as a substitute for pizza cheese and preservable at normal temperature, by homogenizing an oil or fat in an aqueous solution of an acid casein, adding CaCl2 to the homogenized liquid, and spray drying the mixture. CONSTITUTION:An acid casein aqueous solution of a concentration of 10-15% and obtained by heating the mixture of an alkali and an acid casein swollen with water, is mixed with 0.8-1.2pts.wt. based on 1pt.wt. of the casein protein, of an oil or fat having a melting point of 30-40 deg.C mesured by ascending temperature method, and homogenized with a homogenizer at 60-70 deg.C. The pH of the homogenized liquid is adjusted to 6.0-6.5 with an acid, and the liquid is heated at 40-80 deg.C, mixed slowly with CaCl2 to control the Ca/Na ratio at 0.8-1.2, and spray dried. A powdery pizza topping having similar threadability and thermal degradation properties to a pizza cheese can be prepared by this process.

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