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1. 发明专利

JPH0614735A TENPE-LIKE FOOD AND ITS PRODUCTION 失效
公开(公告)号：JPH0614735A
公开(公告)日：1994-01-25
申请号：JP31007291
申请日：1991-10-30
申请人： SNOW BRAND MILK PROD CO LTD
发明人： HATAMOTO HITOSHI , MIYAMOTO MARI , IWASAKI TAISUKE
IPC分类号： A23L11/00 , A23L1/20
摘要： PURPOSE:To obtain a new food, suppressing multiplication of various germs, from a soybean substitute requiring no labor and chitosan having antimicrobial activity by using a complex comprising bean-curd refuse and chitosan. CONSTITUTION:100 pts.wt. bean-curd refuse is blended with 0.1-10 pts.wt. chitosan in acidity at pH

2. 发明专利

JP2001046055A COMPOSITION FOR PROMOTING PROLIFERATION OF BIFIDOBACTERIUM 失效
公开(公告)号：JP2001046055A
公开(公告)日：2001-02-20
申请号：JP21970399
申请日：1999-08-03
申请人： SNOW BRAND MILK PROD CO LTD
发明人： NAKAJIMA HAJIME , MIYAMOTO MARI , SUZUKI YUKIKO , MOCHIZUKI EISUKE , OTA YOSHIYUKI
IPC分类号： A23C9/13 , C12N1/16 , C12N1/20 , C12N1/38
摘要： PROBLEM TO BE SOLVED: To obtain a composition for promoting the proliferation of Bifidobacterium, capable of promoting the proliferation of the bacteria belonging to the genus Bifidobacterium, and capable of producing a cultured material excellent in flavor, from a cultured product of Geotrichum candidum. SOLUTION: This composition for promoting the proliferation of bacteria belonging to the genus Bifidobacterium is obtained, for example, by dividedly injecting raw milk to a Sakaguchi flask, sterilizing the injected raw milk at 95 deg.C for 5 min, inoculating one platinum loop of Geotrichum candidum SBT7053 (FERM P-10054) separated from acid milk, culturing the inoculated microorganisms at 30 deg.C for 4 days under an aerobic condition while shaking the flask at 60 rpm, removing the biomass of the Geotrichum candidum by a centrifugal separation from the cultured product, regulating the pH of culture supernatant so as to be 4. 6 by hydrochloric acid, removing the formed precipitate, regulating the pH of the resultant liquid so as to be 6. 8 by sodium hydroxide, removing the formed precipitate, and degerming the resultant liquid with 0. 45 μm membrane filter.

3. 发明专利

JP2000041665A LACTOBACILLUS PROPAGATION COMPOSITION 失效
公开(公告)号：JP2000041665A
公开(公告)日：2000-02-15
申请号：JP21263498
申请日：1998-07-28
申请人： SNOW BRAND MILK PROD CO LTD
发明人： MIYAMOTO HIROSHI , KATAOKA HIROSHI , NAKAJIMA HAJIME , MIYAMOTO MARI
IPC分类号： A23C9/13 , C12N1/38 , C12R1/23
摘要： PROBLEM TO BE SOLVED: To obtain a lactobacillus propagation composition capable of retaining Acidophilus propagation accelerating effect even when subjected to heat sterilization, capable of depressing the generation of flavor characteristic to cucumbers and useful for preparing food and drink by removing substances having molecular weights larger than a specific value from cucumber extract. SOLUTION: This lactobacillus propagation composition is prepared by removing substances having molecular weights larger than 5,000 from cucumber extract and has propagation accelerating effect for Acidophilus composite strain. It is pref. to prepare food and drink such as fermented milk, imparted with the propagation accelerating effect for Acidophilus composite strain by formulating the composition.

4. 发明专利

JPH08256681A PRODUCTION OF FROZEN YOGURT 失效
公开(公告)号：JPH08256681A
公开(公告)日：1996-10-08
申请号：JP6227395
申请日：1995-03-22
申请人： SNOW BRAND MILK PROD CO LTD
发明人： MOCHIZUKI EISUKE , MIYAMOTO MARI , TOYODA SHUJI
IPC分类号： A23C9/123 , C12N1/20 , C12R1/225 , C12R1/46
摘要： PURPOSE: To obtain a frozen yogurt having adequately mild sourness of low acidity, capable of holding the high level of the number of lactic bacteria even after a long frozen storage and having an excellent taste by using a mixture of two kinds of lactobacillus strains having specific properties. CONSTITUTION: A mixed starter consisting of (A) a low lactic acid-production strain of Lactobacillus delbrueckii subsp. bulgaricus [e.g. SBT10412 strain (FERM-P-14822)] and (B) a high growth strain of Streptococcus salivarius subsp. thermophilus [e.g. SBT10398 strain (FERM-P-14821)] is seeded to a raw material mix and this is fermented followed by freezing to obtain the objective product. Concretely, e.g. a yogurt mix as a raw material having a solid component of 20-30% is sterilized at 90-95 deg.C for 30min to 1hr, subsequently cooled down to 37-43 deg.C and then the starter is seeded on this. Subsequently, the fermentation is carried out at 37-43 deg.C until the acidity of lactic acid becomes 0.4-0.8% followed by cooling down to 5-10 deg.C and freezing.

5. 发明专利

JP2000270844A LOW TEMPERATURE SENSITIVE LACTOBACILLUS STRAIN 失效
公开(公告)号：JP2000270844A
公开(公告)日：2000-10-03
申请号：JP7806899
申请日：1999-03-23
申请人： SNOW BRAND MILK PROD CO LTD
发明人： MIYAMOTO MARI , AOYAMA KENJI , UEYASU KENICHI , NAKAJIMA HAJIME , SUZUKI YUTAKA
IPC分类号： A23C9/123 , C12N1/20 , C12R1/46
摘要： PROBLEM TO BE SOLVED: To obtain a new low temperature sensitive lactobacillus strain capable of easily preparing a fermented milk of which acid value elevation during its preservation is suppressed, by using it as a lactobacillus starter, since it has different acid forming capabilities at each of prescribed temperature ranges. SOLUTION: This low temperature sensitive lactobacillus strain has an excellent acid forming capability in 37-43 deg.C temperature range, and also inferior acid forming capability at 15-25 deg.C temperature range. Further, the low temperature sensitive lactobacillus strain belonging to the genus Streptococcus, is Streptococcus thermophilus SBT0144 (FERM P-16638), and it is preferable to produce a fermented milk of which acid value elevation is suppressed by including the low temperature sensitive lactobacillus strain. Further it is useful for producing a high quality yogurt.

6. 发明专利

JPH09248177A PRODUCTION OF DRIED BACTERIUM CELL BODY 失效
公开(公告)号：JPH09248177A
公开(公告)日：1997-09-22
申请号：JP6127396
申请日：1996-03-18
申请人： SNOW BRAND MILK PROD CO LTD
发明人： TAKIGUCHI RYUICHI , MIYAMOTO MARI , TOYODA SHUJI
IPC分类号： A23C9/12 , C12N1/00
摘要： PROBLEM TO BE SOLVED: To efficiently obtain a dried bacterium cell useful as a starter in production of a fermented food, etc., by freezing a culture product of a bacterium cell by dripping water drops of the culture product of the bacterium cell on a metal plate cooled to a temperature equal to or lower than the freezing temperature to quickly freeze the culture product. SOLUTION: In this method for producing a dried bacterium cell by drying a cultured product of a bacterium cell in vacuum, a precultured bacterium [e.g. Bifidobacterium longum SBT 2928 (FERM P-10,657)] is inoculated into a medium and cultured at 37 deg.C for 16 hours to prepare a culture product of the bacterium cell. The freezing of the culture product of the bacterium cell is carried out by dripping droplets of the culture product of the bacterium on a metal plate cooled to a temperature equal to or lower than the freezing pressure. The droplets are quickly frozen into frozen particles, which are freeze- dried at a room temperature to efficiently give the objective dried bacterium cell useful as a starter in producing a fermented food.

7. 发明专利

JPH0984521A PRODUCTION OF LOW ACIDITY TYPE FROZEN YOGURT 失效
公开(公告)号：JPH0984521A
公开(公告)日：1997-03-31
申请号：JP24403395
申请日：1995-09-22
申请人： SNOW BRAND MILK PROD CO LTD
发明人： MIYAMOTO MARI , MOCHIZUKI EISUKE , TOYODA SHUJI
IPC分类号： A23C9/123 , A23C9/13 , A23G9/32 , A23G9/44 , A23G9/52 , A23G9/02
摘要： PROBLEM TO BE SOLVED: To obtain a low-acidity type frozen yogurt which can maintain a high level of the lactobacillus cell count even in the refrigeration for a long period of time and shows excellent palatability by inoculating a specific starter mix to a yogurt mix and freezing them after fermentation. SOLUTION: A yogurt mix is inoculated with a starter mix containing Streptococcus salivarius subsp. Thermophillus-SBT10347 (FERM-P-15145) and Lactobacillus delbrueckii subsp. bulgaricus and subjected to fermentation. Then, the fermentation mixture is frozen to give the objective low-acidity type frozen yogurt. Preferably, the fermented yogurt mix is additionally mixed with an ice cream mix and frozen.

8. 发明专利

JPH0622644A COMPOSITION FOR ARTIFICIAL CULTURE OF MUSHROOM 失效
公开(公告)号：JPH0622644A
公开(公告)日：1994-02-01
申请号：JP31007091
申请日：1991-10-30
申请人： SNOW BRAND MILK PROD CO LTD
发明人： HATAMOTO HITOSHI , MIYAMOTO MARI , IWASAKI TAISUKE
IPC分类号： A01G1/04
摘要： PURPOSE:To provide the composition satisfying mushroom growing conditions, safe in view of food sanitation, using chitosan as an inexpensive alternative to sawdust getting hard to obtain, containing a composite made up of bean-curd refuse and chitosan. CONSTITUTION:A composition comprising (A) 100 pts.wt. of bean-curd refuse, (B) 8 pts.wt. of chitosan (deacetylation degree: 75%), (C) 8 pts.wt. of lactic acid, and (D) 484 pts.wt. of water is agitated for 5 min. using a blender. Then, 4.5 pts.wt. of sodium bicarbonate is added to the composition followed by agitation to adjust the pH value of the blend at 6.2, and the resulting blend is cast into a stainless steel vat and frozen at -20 deg.C and then lyophilized. The resultant blend is treated in acetic anhydride to prepare a porous composite, which is then made into granules, thus obtaining the objective composition having the above-mentioned advantages and useful as a solid medium for artificial culture of mushroom such as Fomes japonicus, Flammulina velutipes, or shiitake.

9. 发明专利

JPH0614765A COMPOSITION FOR SOLID CULTURE OF MOLD 失效
公开(公告)号：JPH0614765A
公开(公告)日：1994-01-25
申请号：JP31007191
申请日：1991-10-30
申请人： SNOW BRAND MILK PROD CO LTD
发明人： HATAMOTO HITOSHI , MIYAMOTO MARI , IWASAKI TAISUKE
IPC分类号： A23L11/20 , A23L27/50 , C12G3/02 , C12N1/14 , C12R1/80 , A23L1/238
摘要： PURPOSE:To obtain the subject composition, comprising a complex composed of bean- curd refuse and chitosan, having growth conditions for a mold, safe for food sanitation and useful as a culture medium, etc., for producing mold spores, obtaining an enzyme derived from the mold, producing, etc., a mold starter for cheeses, SAKE (Japanese rice wine), MISO (fermented bean paste) or soy sauce. CONSTITUTION:The objective composition for a culture medium for obtaining a mold starter used as a culture medium for producing spores of a mold, obtaining an enzyme capable of producing the mold or as the mold starter for producing cheeses or brewing SAKE, MISO, soy sauce, etc., is obtained by adding 8 pts.wt. chitosan (having 75% deacetylation degree), 8 pts.wt. lactic acid and 484 pts.wt. water to 100 pts.wt. bean- curd refuse which is a by-product in producing bean curd, stirring the resultant mixture with a blender for 5min, then adding 4.5 pts.wt. sodium bicarbonate, further stirring the mixture for 5min, regulating the pH to 6.2, casting the obtained mixture into a vat made of stainless steel, freezing the mixture at -20 deg.C then carrying out the freeze-drying treatment, subsequently treating the freeze-dried mixture in acetic anhydride, preparing a porous complex, then drying and granulating the complex. This composition has growth conditions for the molds and is safe for food sanitation.

10. 发明专利

JPH0475587A PRODUCTION OF RHODODENDROL 失效
公开(公告)号：JPH0475587A
公开(公告)日：1992-03-10
申请号：JP18864190
申请日：1990-07-17
申请人： SNOW BRAND MILK PROD CO LTD
发明人： FUJITA TAKASHI , MIYAMOTO MARI , IWASAKI TAISUKE
IPC分类号： C12P7/22 , C12R1/865
摘要： PURPOSE:To produce (+)-rhododendrol having high optical purity on an industrial scale without being influenced by weather, seasons, etc., by treating 4-(p- hydroxyphenyl)-2-butanone with yeast. CONSTITUTION:Yeast is cultured in a medium containing glucose, corn steep liquor and peptone, etc., for about 24-48 hours and mixed with about 0.5g/l-50g/l4-(p-hydroxyphenyl)-2-butanone of a starting substance to start reaction. The reaction time varies with an amount of 4-(p-hydroxyphenyl)-2-butanone added and generally requires 1-7 days. Rhododendrol thus formed is recovered by separating the cell from the medium and extracting the medium and the cell with an organic solvent. The extracted solutions are joined, concentrated under reduced pressure, rhododendrol is purified by silica gel column chromatography and recrystallized to give rhododendrol.

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