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1. 发明专利

AU6445096A Continuous process for producing high protein foodstuff and an apparatus useful therein 未知
公开(公告)号：AU6445096A
公开(公告)日：1997-03-13
申请号：AU6445096
申请日：1996-09-04
申请人： SNOW BRAND MILK PROD CO LTD
发明人： IDE TAKEO , HIROAOKA YASUNOBU , KOIZUMI SHOICHI , MORITA MINORU , UEDA KUNIO
IPC分类号： A23C19/024 , A23C19/028 , A23C19/045 , A23C20/02 , A23J3/28 , A23L11/00 , A23J3/08 , A23C19/05 , A23J3/14 , A23J3/16

2. 发明专利

NZ299246A HIGH PROTEIN FOODSTUFF; CONTINUOUS PROCESS FOR CURD PRODUCTION BY SPRINKLING AND POURING PROTEIN SOLUTION INTO A WARM WATER BATH 未知
公开(公告)号：NZ299246A
公开(公告)日：1997-10-24
申请号：NZ29924696
申请日：1996-08-27
申请人： SNOW BRAND MILK PROD CO LTD
发明人： IDE TAKEO , HIRAOKA YASUNOBU , KOIZUMI SHOICHI , MORITA MINORU , UEDA KUNIO
IPC分类号： A23C19/024 , A23C19/028 , A23C19/045 , A23C20/02 , A23J3/28 , A23L11/00

3. 发明专利

JP2010022252A Cheese-like food and method for producing the same 有权
标题翻译：类似食物的食品及其生产方法
公开(公告)号：JP2010022252A
公开(公告)日：2010-02-04
申请号：JP2008186078
申请日：2008-07-17
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： KONDO HIROSHI , KAWASAKI ISAHIRO , KANBASHI KAZUNAO , KOIZUMI SHOICHI
IPC分类号： A23C19/082
摘要： PROBLEM TO BE SOLVED: To provide cheese-like food unprovidable by a conventional technique, bearing comparison with ordinary process cheese, having favorable palate feeling and processing suitability, and reduced in a cheese percentage content.
SOLUTION: The cheese-like food has a content of raw material cheese of 10-50 wt.% of the total, and contains 10-40 wt.% of the total of oil and fat, 2-10 wt.% of the total of starch, and 2-10 wt.% of the total of gelatin. A mixing ratio of [(oil and fat + product moisture)/starch/gelatin] is 1:(0.02-0.15):(0.02-0.15).
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供通过常规技术无法提供的类似芝士的食品，与普通的加工干酪进行比较，具有良好的腭感和加工适应性，并减少了酪乳百分含量。
解决方案：奶酪样食品的原料干酪含量为总量的10-50％（重量），含有10-40％（重量）的油脂，2-10％（重量）的淀粉总量和2-10重量％的明胶总量。 [（油脂+产品水分）/淀粉/明胶]的混合比为1：（0.02-0.15）：（0.02-0.15）。版权所有（C）2010，JPO＆INPIT

4. 发明专利

JP2001064670A MILK FAT PARTIAL GLYCERIDE 失效
公开(公告)号：JP2001064670A
公开(公告)日：2001-03-13
申请号：JP23730599
申请日：1999-08-24
申请人： SNOW BRAND MILK PROD CO LTD
发明人： OGAWA ASUKA , KONISHI HIROAKI , KOIZUMI SHOICHI , SHIODA MAKOTO , KAWANARI MASAMI
IPC分类号： A23J3/08 , C07K14/47 , C11C1/04 , C11C3/00 , C11C3/06
摘要： PROBLEM TO BE SOLVED: To obtain a milk fat partial glyceride used for producing a food scarcely causing the syneresis, having a smooth texture and good in melting in a mouth such as a milk protein coagulum. SOLUTION: This milk fat partial glyceride is obtained by fractionating and recovering an oily layer from a hydrolyzate prepared by hydrolyzing a milk fat. The milk fat partial glyceride has the following compositions (A) and (B): (A) containing 10-70 wt.% of a monoglyceride and 3-50 wt.% of a diglyceride and (B) with 0.2-22 wt.% content of a 4-6C short-chain fatty acid and 2-10 wt.% content of an 8-12C medium-chain fatty acid as the constitution of the fatty acids. A good food such as a milk protein coagulum is prepared by including the resultant milk fat partial glyceride in a food, especially a milk protein coagulum such as a cheese or yogurt.

5. 发明专利

JPH04148650A GELLED FOOD AND ITS PREPARATION 失效
公开(公告)号：JPH04148650A
公开(公告)日：1992-05-21
申请号：JP27129690
申请日：1990-10-09
申请人： SNOW BRAND MILK PROD CO LTD
发明人： HANAWA NAOYUKI , KOIZUMI SHOICHI , NISHITANI TSUGUAKI
IPC分类号： A23L1/0522 , A23L5/30 , A23L21/10 , A23L21/15
摘要： PURPOSE:To prepare the subject food having high gel strength by gelatinizing starch in the presence of water under high pressure, thereby hydrating the starch without heating. CONSTITUTION:The objective food can be prepared by gelatinizing starch in the presence of water under a high pressure (preferably 1,00010,000 kg/cm ) and preferably adding tasty components such as fruit juice, milk, soup, seasonings and flavors to the gelatinized product.

6. 发明专利

AU711372B2 Continuous process for producing high protein foodstuff and an apparatus useful therein 未知
公开(公告)号：AU711372B2
公开(公告)日：1999-10-14
申请号：AU6445096
申请日：1996-09-04
申请人： SNOW BRAND MILK PROD CO LTD
发明人： IDE TAKEO , HIROAOKA YASUNOBU , KOIZUMI SHOICHI , MORITA MINORU , UEDA KUNIO
IPC分类号： A23C19/024 , A23C19/028 , A23C19/045 , A23C20/02 , A23J3/28 , A23L11/00 , A23J3/08 , A23C19/05 , A23J3/14 , A23J3/16

7. 发明专利

JP2010115138A Natural cheese and method for producing the same 有权
标题翻译：天然纤维及其生产方法
公开(公告)号：JP2010115138A
公开(公告)日：2010-05-27
申请号：JP2008290045
申请日：2008-11-12
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： KOIZUMI SHOICHI , KAMURAGI TOSHIHIDE , MAYUMI KAZUYA , KANBASHI KAZUNAO , KADOWAKI TOMOKO , KAWASAKI ISAHIRO
IPC分类号： A23C19/068
摘要： PROBLEM TO BE SOLVED: To provide natural cheese excellent in heat-melting properties when heated, scorched color and flavor as well as the degree and the flavor of scorch, and has stringiness and moderate palate feeling.
SOLUTION: The natural cheese contains ≥0.8 wt.% of lactose, and ≥15 wt.% of a ripening-degree indication STN/TN value so as to have favorable cooking adequacy.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供加热时的热熔性优异的天然乳酪，焦烧的颜色和风味以及焦烧的程度和风味，并且具有拉丝和中等的腭感。
解决方案：天然乳酪含有≥0.8重量％的乳糖，≥15重量％的成熟度指示STN / TN值，从而具有良好的烹饪充分性。版权所有（C）2010，JPO＆INPIT

8. 发明专利

JP2003047403A Cheese and method for producing the same 有权
标题翻译：其制造方法及其制造方法
公开(公告)号：JP2003047403A
公开(公告)日：2003-02-18
申请号：JP2001236396
申请日：2001-08-03
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： AOKI YOSHIKAZU , KOIZUMI SHOICHI , KONDO HIROSHI , SHIOTANI TOSHIAKI
IPC分类号： A23C19/093
摘要： PROBLEM TO BE SOLVED: To obtain savory novel cheese having a pneumatic structure wherein minute air bubbles are dispersed, and to provide a method for easily producing the cheese.
SOLUTION: This novel processed cheese is obtained by adding a molten salt and native gellan gum to raw cheese, stirring the mixture, heating the stirred resultant mixture for melting it to disperse minute bubbles therein followed by filling and cooling process of the thus treated mixture. The resultant processed cheese is industrially excellent in view of being producible using the conventional carton-type processed cheese manufacturing equipment while giving a user pleasure of enjoying pneumatic and distinctively light palatability.
COPYRIGHT: (C)2003,JPO
摘要翻译：要解决的问题：获得具有分散气泡的气动结构的美味新型干酪，并提供容易生产干酪的方法。解决方案：这种新型加工干酪是通过向生奶酪中加入熔融盐和天然绞兰胶获得的，搅拌该混合物，加热搅拌的所得混合物使之熔化，从而将微小的气泡分散在其中，然后将这样处理过的混合物进行填充和冷却。考虑到使用常规的纸箱式加工奶酪制造设备可生产，所得加工干酪在工业上是优异的，同时给予用户享受气动和鲜明的适口性的乐趣。

9. 发明专利

JP2001275615A HIGHLY NUTRITIVE SOLID FOOD 失效
公开(公告)号：JP2001275615A
公开(公告)日：2001-10-09
申请号：JP2000095989
申请日：2000-03-31
申请人： SNOW BRAND MILK PROD CO LTD
发明人： HIRAI TOMOKO , IMAI HIROSHI , KOIZUMI SHOICHI , SUGURI TOSHIAKI , NISHITANI TSUGUAKI
IPC分类号： A23C19/09 , A23L1/30 , A23L17/00 , A23L33/00 , A61P3/02 , A23L1/29
摘要： PROBLEM TO BE SOLVED: To obtain a highly nutritive solid food having a high glucide content and/or a high protein content, useful for elderly persons or infants. SOLUTION: This highly nutritive solid food uses at least dextrin or reduced dextrin as a glucide and contains a high glucide and/or a high protein having

10. 发明专利

JP2001069911A PROCESS CHEESE 失效
公开(公告)号：JP2001069911A
公开(公告)日：2001-03-21
申请号：JP24741599
申请日：1999-09-01
申请人： SNOW BRAND MILK PROD CO LTD
发明人： KOIZUMI SHOICHI , KONDO HIROSHI , KAWASAKI ISAHIRO , SATO SHIGEKATSU
IPC分类号： A23C19/08
摘要： PROBLEM TO BE SOLVED: To provide process cheese having thermostable firmness and good cook aptitude excellent in releasability after cooked. SOLUTION: This process cheese is produced by formulating 0.5-5 wt.% of a molten salt, 0.05-3 wt.% of an emulsifier and 0.1-10 wt.% of thickening polysaccharides with raw material cheese having 5-50 wt.% of an αs casein ratio in protein, heating/emulsifying the compounded product and cooling it.

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