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1. 发明授权

US4668520A Method of manufacturing a whipped dessert 失效
标题翻译：制作鞭打甜点的方法
公开(公告)号：US4668520A
公开(公告)日：1987-05-26
申请号：US817036
申请日：1986-01-08
申请人： Shigeo Okonogi , Hiroya Yuguchi , Yusuke Miyazaki , Sumio Tanai , Minoru Ohta
发明人： Shigeo Okonogi , Hiroya Yuguchi , Yusuke Miyazaki , Sumio Tanai , Minoru Ohta
IPC分类号： A23L21/10 , A23C13/12 , A23L9/20 , A23L1/04
CPC分类号： A23C13/12 , A23L9/20
摘要： A method of manufacturing a whipped dessert; wherein a gelling agent comprising two components which may form a gel when they are mixed with each other is utilized, wherein one of two components is included in a first liquid material containing at least a whipping ingredient of an aimed dessert, the other of two components of the gelling agent is included in a second liquid material containing the remaining ingredients of the aimed dessert product; and wherein the first liquid material is whipped, the second liquid material is mixed with the whipped material for gelling.
摘要翻译：制作鞭打甜点的方法其中使用包含彼此混合时可形成凝胶的两种组分的胶凝剂，其中两种组分之一包含在至少含有目标甜点的搅打成分的第一种液体材料中，两种组分中的另一种组分的胶凝剂包含在含有目标甜点产品的其余成分的第二液体材料中; 并且其中第一液体材料被搅打，第二液体材料与用于胶凝的搅打材料混合。

2. 发明授权

US4957764A Method of manufacturing jelly products having fibrous texture 失效
标题翻译：制造具有纤维织构的果冻制品的方法
公开(公告)号：US4957764A
公开(公告)日：1990-09-18
申请号：US292341
申请日：1988-12-30
申请人： Shigeo Okonogi , Hiroya Yuguchi , Sumio Tanai , Keiji Morimoto
发明人： Shigeo Okonogi , Hiroya Yuguchi , Sumio Tanai , Keiji Morimoto
IPC分类号： A23C9/154 , A23L21/10 , A23L21/15 , A23L29/20
CPC分类号： A23C9/1542 , A23L21/15 , A23L29/20
摘要： A method of manufacturing jelly products having fibrous texture resembling fruit pulp, wherein at least a first liquid material adjusted to pH 4.0 or less and containing at least a kind of proteinous material selected from the group consisting of those originating from eggs, milk and soya beans, and a second liquid material containing at least a kind of gum selected from the group consisting of xanthan gum, gum arabic and pullulane and at least a kind of gelling agent selected from the group consisting of agar, furcellaran, and carrageenan are separately prepared, then they are mixed at a temperature higher than the gelling temperature of the gelling agents used, and cooled for gelling. An additional liquid material including material derived from fruit and/or vegetable, for example fruit or vegetable juice, can be added to the mixture of said first and second liquid materials in such a manner that said first and second liquid materials are mixed and after fibrous textures are actually formed in the resultant mixture, the additional liquid materials are added to the mixture while it maintains its flowability.

3. 发明授权

US4717571A Method for manufacturing a dessert having an ornamental pattern 失效
标题翻译：具有装饰图案的甜点的制造方法
公开(公告)号：US4717571A
公开(公告)日：1988-01-05
申请号：US819407
申请日：1986-01-16
申请人： Shigeo Okonogi , Hiroya Yuguchi , Keizi Morimoto , Minoru Ohta
发明人： Shigeo Okonogi , Hiroya Yuguchi , Keizi Morimoto , Minoru Ohta
IPC分类号： A23L21/10 , A23C9/137 , A23L9/10 , A23L29/20 , A23L1/04
CPC分类号： A23C9/137 , A23L29/20 , A23L9/12
摘要： A method of manufacturing solid or semi-solid dessert products, wherein each of liquid materials for base and one or more kinds of sauces contains an assortment of two or more kinds of gelling agents. Each of liquid materials for a base and one or more kinds of sauces is prepared and then cooled to form a gel and then destroyed to obtain a homogeneous pasty material for base or each of sauces. The resulting pasty material for base is filled into a container and immediately thereafter the resulting one or more kinds of pasty materials for sauces are filled onto, above and/or under the surface of the base material to form an ornamental pattern. Finally the materials filled into a container are cooled for gelling.
摘要翻译：一种制造固体或半固体甜点产品的方法，其中每种用于碱和一种或多种酱汁的液体材料含有两种或更多种胶凝剂。制备用于基料的液体材料和一种或多种酱汁，然后冷却以形成凝胶，然后破坏以获得用于基料或酱汁的均匀的糊状材料。将所得到的基料糊状物填充到容器中，立即将所得一种或多种用于酱汁的糊状材料填充到基材的表面上方和/或下方，形成装饰图案。最后，将填充到容器中的材料冷却用于胶凝。

4. 发明授权

US3968267A Continuous process for preparing a whipped-cream topping dessert 失效
标题翻译：连续制作鞭打奶油顶级甜点的过程
公开(公告)号：US3968267A
公开(公告)日：1976-07-06
申请号：US586804
申请日：1975-06-13
申请人： Katsuhiro Ogasa , Shigeo Okonogi , Hiroya Yuguchi , Yoshinobu Hayashi , Yusuke Miyazaki
发明人： Katsuhiro Ogasa , Shigeo Okonogi , Hiroya Yuguchi , Yoshinobu Hayashi , Yusuke Miyazaki
IPC分类号： A23L9/10 , A23L9/20 , A23G3/00
CPC分类号： A23L9/22 , A23L9/12
摘要： A whipped-cream topping dessert is prepared by a process comprising the steps of: (a) formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier, 0.05 to 0.15 percent by weight of thickening agent and 0.3 to 0.6 percent by weight of gelling agent; (b) homogenizing said mixture; (c) pasteurizing and cooling the mixture to room temperature; (d) thereafter adding an aqueous solution of a calcium salt to said mixture so that the amount of calcium ion in said mixture is 10 to 35 mg. per 1 gram of the milk protein; (e) whipping and heating the resultant mixture at a temperature of 25.degree. to 30.degree.C to prepare a flowable whipped-cream; (f) topping said whipped-cream onto a lower layer dessert base maintained at a temperature of 50.degree. to 70.degree.C which has previously been placed into a container; and (g) solidifying both layers by cooling.
摘要翻译：通过包括以下步骤的方法制备鞭打奶油顶部甜点：（a）配制含有10〜30重量％脂肪，3〜6重量％乳蛋白质，12〜22重量％糖，0.3〜0.8重量％的乳化剂，0.05〜0.15重量％的增稠剂和0.3〜0.6重量％的胶凝剂; （b）均化所述混合物; （c）将混合物巴氏灭菌并冷却至室温; （d）然后向所述混合物中加入钙盐水溶液，使得所述混合物中的钙离子的量为10〜35mg。每1克乳蛋白; （e）在25-30℃的温度下搅拌和加热所得混合物以制备可流动的搅打奶油; （f）将所述搅打奶油顶部保持在预先放入容器中的温度为50℃至70℃的下层甜点基料上; 和（g）通过冷却固化两层。

5. 发明授权

US5279847A Methods for producing emulsions, low-fat spread and oil-in-water-in-oil type spread 失效
标题翻译：生产乳液，低脂肪散布和油包水型散布的方法
公开(公告)号：US5279847A
公开(公告)日：1994-01-18
申请号：US683182
申请日：1991-04-11
申请人： Shigeo Okonogi , Ryo Kato , Yuzo Asano , Hiroya Yuguchi , Renzo Kumazawa , Kazuyoshi Sotoyama , Kiyotaka Takahashi , Masahisa Fujimoto
发明人： Shigeo Okonogi , Ryo Kato , Yuzo Asano , Hiroya Yuguchi , Renzo Kumazawa , Kazuyoshi Sotoyama , Kiyotaka Takahashi , Masahisa Fujimoto
IPC分类号： A23D7/00 , A23D7/015 , A23D7/02 , A23D7/04 , B01F3/08 , A23C15/02
CPC分类号： B01F5/0476 , A23D7/001 , A23D7/015 , A23D7/02 , A23D7/04 , B01F3/0811 , B01F2003/0838 , B01F2215/0014 , B01F2215/0031
摘要： A method for producing an emulsion by dispersing a liquid to form a dispersed phase into a liquid to form a continuous phase through a microporous membrane, in which:(a) a W/O type emulsion is produced by dispersing an aqueous phase at low pressure into a fatty phase through a hydrophilic microporous membrane previously treated with the fatty phase;(b) an 01/W/02 type emulsion is produced by dispersing an O/W type emulsion at low pressure into the fatty phase (02) through the same microporous membrane as (a) above;(c) an O/W type emulsion is produced by dispersing a fatty phase containing a hydrophobic emulsifying agent into an aqueous phase through a hydrophilic microporous membrane. Furthermore, methods for producing a low-fat spread and an oil-in-water-in-oil type spread by rapidly cooling a emulsion to plasticize and kneading, in which:(d) a W/O type emulsion for low-fat spread is prepared by dispersing an aqueous phase into a fatty phase through a microporous membrane:(e) an 01/W/02 type emulsion for an oil-in-water-in-oil type spread is prepared by dispersing an 01/W type emulsion into a fatty phase (02) through the same membrane as (d) above.
摘要翻译：一种通过将液体分散形成液体以通过微孔膜形成连续相来制备乳液的方法，其中：（a）通过在低压下分散水相制备W / O型乳液通过预先用脂肪相处理的亲水性微孔膜进入脂肪相; （b）通过与上述（a）相同的微孔膜将O / W型乳液低压分散到脂肪相（O 2）中来制备01 / W / 02型乳液; （c）通过将含有疏水性乳化剂的脂肪相通过亲水性微孔膜向水相中分散而制造O / W型乳液。此外，通过快速冷却乳液进行塑化和捏合，生产低脂肪铺展和油包水包油型的方法，其中：（d）用于低脂肪铺展的W / O型乳液通过微孔膜将水相分散在脂肪相中制备：（e）通过将01 / W型乳液分散在油/油包水型撒布中，制备01 / W / 02型乳液通过与上述（d）相同的膜进入脂肪相（02）。

6. 发明授权

US4588595A Culture containing a viable cell mass of Bifidobacteria and lactic acid bacteria 失效
标题翻译：含有双歧杆菌和乳酸菌的活细胞块的培养物
公开(公告)号：US4588595A
公开(公告)日：1986-05-13
申请号：US547827
申请日：1983-11-02
申请人： Shigeo Okonogi , Takuji Kawashima , Tsutomu Kudo , Hiroya Yuguchi , Akinori Hiramatsu , Susumu Teraguchi , Tomoko Yaeshima
发明人： Shigeo Okonogi , Takuji Kawashima , Tsutomu Kudo , Hiroya Yuguchi , Akinori Hiramatsu , Susumu Teraguchi , Tomoko Yaeshima
IPC分类号： A23C9/12 , A23C9/123 , C12N1/20 , C12R1/01 , C12R1/225 , C12R1/46 , A23C9/127 , A23C23/00
CPC分类号： A23C9/1234 , A23C9/1238 , C12N1/20 , Y10S435/885
摘要： A culture containing a viable mass of Bifodobacteria and lactic acid bacteria is obtained by incubating separately or together microorganisms of the genus Bifidobacterium and Lactobacillus, and the species Streptococcus thermophilus in a medium containing milk as the main ingredient. The Streptococcus thermophilus is a strain having high oxygen uptake. When incubated separately, the microorganisms are mixed together after incubating. In the presence of the high oxygen uptake Streptococcus thermophilus, a high survival fraction of the Bifidobacteria is obtained when the culture is stored under aerobic conditions. The culture is useful in preparing food, medicine or feed.
摘要翻译：通过将含有双歧杆菌属和乳杆菌属的微生物和嗜热链球菌属物种在含有乳作为主要成分的培养基中分别或一起孵育来获得含有双歧杆菌和乳酸菌的活体的培养物。嗜热链球菌是具有高氧摄取的菌株。孵育后，将微生物混合在一起。在高吸氧链嗜热链球菌的存在下，当培养物在有氧条件下储存时，获得双歧杆菌的高存活率。该文化对于准备食物，药物或饲料是有用的。

7. 发明授权

US4501763A Process for preparing a sarcocarp-containing jelly 失效
标题翻译：制备含有果糖的果冻的方法
公开(公告)号：US4501763A
公开(公告)日：1985-02-26
申请号：US524740
申请日：1983-08-19
申请人： Hiroya Yuguchi , Yoshinobu Hayashi , Yusuke Miyazaki
发明人： Hiroya Yuguchi , Yoshinobu Hayashi , Yusuke Miyazaki
IPC分类号： A23L21/10 , A23L21/12 , A23L1/06
CPC分类号： A23L21/12
摘要： A process for preparing a sarcocarp containing jelly having homogeneously dispersed sarcocarps by (a) dissolving starting materials for the manufacture of a jelly, other than gelling agents and sarcocarps, in water to prepare a syrup; (b) preparing an isotonized mixture (B) comprising isotonized sarcocarps and the syrup, by adding sarcocarps to the syrup to form a mixture (B) and heating the mixture (B) to pasteurize said mixture; (c) preparing a solution (A), with a specific gravity and in an amount necessary for the preparation of a liquid portion having a specific gravity substantially equal to that of the isotonized sarcocarps contained in the isotonized mixture (B), of a compounded mixture prepared by mixing the solution (A) with the isotonized mixture (B), wherein said solution (A) is prepared by heating an aqueous solution of starting materials containing gelling agents but not acidic constituents or the sarcocarps, and wherein the aqueous solution of starting materials has approximately a neutral pH for pasteurization; and (d) mixing the solution (A) with the isotonized mixture (B) at a temperature of not lower than the gelling temperature of the compounded mixture of the solution (A) and the isotonized mixture (B), and rapidly cooling the compounded mixture to solidify said mixture before reisotonizing the sarcocarps contained therein to the osmotic pressure of the liquid portion of the compounded mixture.
摘要翻译：一种制备含有均匀分散的唾液酸果糖的含有果冻的方法，该方法包括（a）将用于制造除胶凝剂和唾液之外的果冻的原料溶解在水中以制备糖浆; （b）通过将糖浆添加到糖浆中以形成混合物（B）并加热混合物（B）以使所述混合物巴氏杀菌，制备包含等渗唾液酸和糖浆的等渗混合物（B）（c）制备溶液（A），其具有比重和制备与等渗混合物（B）中包含的等渗唾液的比重基本相等的液体部分所需的量，所述液体部分的配比通过将溶液（A）与等渗混合物（B）混合制备的混合物，其中所述溶液（A）通过加热含有胶凝剂但不含酸性成分或唾液酸的原料水溶液来制备，其中，起始原料具有大约中和的巴氏灭菌pH值; 和（d）在不低于溶液（A）和等渗混合物（B）的配混混合物的凝胶化温度的温度下，将溶液（A）与等渗混合物（B）混合，并迅速冷却配混的混合物以使所述混合物固化，然后将其中包含的唾液酸酶重新电渗化为混合混合物的液体部分的渗透压。

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