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11. 发明专利

JP2009065842A Method for improving flavor of food and drink having acidity, and food and drink having acidity and improved in flavor 审中-公开
标题翻译：改善食用香料和饮用酸味的方法，以及具有酸度和改善香味的食物和饮料
公开(公告)号：JP2009065842A
公开(公告)日：2009-04-02
申请号：JP2007234608
申请日：2007-09-10
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： HAYASHI SATOSHI
IPC分类号： A23L2/68 , A23L2/38 , A23L27/00
摘要： PROBLEM TO BE SOLVED: To provide a method for improving flavor of food and drink, having acidity, further improving the flavor and ease of drinking, while effectively suppressing strong acidity which has health promoting action and is characteristic of vinegar, and stimulating odor of acids. SOLUTION: This method for improving flavor of the food and drink having acidity includes mixing a prescribed amount of whey, when the food and drink having acidity is adjusted. Especially, the food and drink having acidity is a vinegar beverage mixed with a prescribed amount of vinegar component, and 0.02-6.0 pts.mass of whey is mixed, based on 1 pt.mass of vinegar component. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：为了提供一种提高食品和饮料的味道，具有酸度，进一步提高风味和容易饮用的方法，同时有效抑制具有健康促进作用的强酸性并且是醋的特征，并且刺激酸味。解决方案：用于改善具有酸度的食品和饮料的风味的方法包括当调节具有酸度的食物和饮料时混合规定量的乳清。特别是，具有酸度的食品和饮料是与规定量的醋组分混合的醋饮料，并且基于1托的醋组分混合0.02-6.0份乳清。版权所有（C）2009，JPO＆INPIT

12. 发明专利

JP2008289413A Method for producing cheese 有权
标题翻译：生产方法
公开(公告)号：JP2008289413A
公开(公告)日：2008-12-04
申请号：JP2007137721
申请日：2007-05-24
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： SHIMIZU NOBUYUKI , AIZAWA SHIGERU , NAKATSUBO TADASHI
IPC分类号： A23C19/076
摘要： PROBLEM TO BE SOLVED: To provide a method for producing unripened cheese that enables improvement in the flavor and/or texture of cheese products and maintenance in production efficiency, without having to change the composition of a mix or use additives, or select lactobacillus starters.
SOLUTION: The method for producing cheese comprises performing fermentation of the mix in a reduced dissolved oxygen concentration of the mix so as to efficiently obtain mellow flavor and smooth texture to the tongue. In addition, reduction in the dissolved oxygen concentration of the product fermented at low temperature for a long time also results in producing unripened cheese mellow and smooth to the tongue. The method enables efficient production of the unripened cheese that is superior in flavor/texture and having novel value, while maintaining the product characteristics of original product.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供一种生产未加工干酪的方法，其能够改善干酪产品的风味和/或质地并维持生产效率，而不必改变混合物或使用添加剂的组成，或选择乳酸菌起始器。解决方案：用于生产奶酪的方法包括在混合物的溶解氧浓度降低的情况下进行混合物的发酵，从而有效地获得舌头醇厚的味道和光滑的质感。此外，长时间在低温下发酵的产品的溶解氧浓度的降低也导致产生未熟化的乳酪，使舌头变得柔嫩而光滑。该方法能够有效地生产风味/质地优异且具有新价值的未成熟奶酪，同时保持原始产品的产品特性。版权所有（C）2009，JPO＆INPIT

13. 发明专利

JP2008195718A T-cell epitope peptide 有权
标题翻译： T细胞EPITOPE PEPTIDE
公开(公告)号：JP2008195718A
公开(公告)日：2008-08-28
申请号：JP2008032516
申请日：2008-02-14
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： KII KOUSUKE , ORIKI KAZUO
IPC分类号： A61K39/35 , A61K38/00 , A61K39/00 , A61K39/36 , A61P11/02 , A61P11/06 , A61P27/14 , A61P37/08 , C07K14/415 , C07K14/725 , C12N15/09 , C12Q1/02
CPC分类号： C07K14/415 , A61K38/00 , A61K39/00 , A61K39/36
摘要： PROBLEM TO BE SOLVED: To provide a reagent useful in the peptide immunotherapy or diagnosis of spring tree pollinoses including Japanese cedar pollinosis having cross reactivity with Japanese cypress pollen.
SOLUTION: This is a preventive or therapeutic medicine for Japanese cypress pollen allergy containing, as an effective component, a peptide (#1-32 or #1-33) which is identified as a T cell epitope site on a Japanese cypress (hinoki) pollen allergen molecule by stimulating a T cell line established from a patient suffering from Japanese cypress pollen allergy with an overlap peptide covering the primary structure of the Japanese cypress pollen allergen.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供可用于肽免疫治疗或诊断春季树花粉的试剂，包括与日本柏树花粉具有交叉反应性的日本松柏花粉。解决方案：这是日本柏树花粉过敏的预防或治疗药物，其含有作为有效成分的在日本柏树上鉴定为T细胞表位位点的肽（＃1-32或＃1-33）（hinoki）花粉变应原分子刺激由患有日本柏树花粉过敏的患者构成的T细胞系，覆盖日本柏树花粉过敏原的一级结构的重叠肽。版权所有（C）2008，JPO＆INPIT

14. 发明专利

JP2008182931A Microorganism for removing periodontal disease-causing bacterium and medicinal composition used for preventing or treating periodontal disease and containing microorganism, and food or food additive 有权
标题翻译：用于去除围产期细菌的微生物和用于预防或治疗周围疾病和包含微生物的药物组合物，以及食品或食品添加剂
公开(公告)号：JP2008182931A
公开(公告)日：2008-08-14
申请号：JP2007018256
申请日：2007-01-29
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： HOJO KENICHI , TAKETOMO TADAO , MAEDA NOBUKO
IPC分类号： C12N1/20 , A23L1/28 , A61K8/99 , A61K35/74 , A61P1/02 , A61Q11/00 , C12Q1/02
摘要： PROBLEM TO BE SOLVED: To develop a microorganism having a probiotechs function capable of controlling periodontal disease bacteria with mechanism except lactic acid having a dental caries action.
SOLUTION: It has been found that the growth of Porphyromonas gingivalis can be controlled by competing Bifidobacterium bifidum requiring vitamin K with vitamin K which is a Porphyromonas gingivalis growth factor. The periodontal disease-preventing or treating agent containing a microorganism belonging to the Bifidobacterium bifidum requiring vitamin K as an active ingredient, and a food or food additive containing the Bifidobacterium bifidum requiring vitamin K as an active ingredient and used for preventing or treating periodontal disease are provided.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：待解决的问题：开发具有能够通过具有龋齿作用的乳酸之外的机制控制牙周病细菌的具有概率功能的微生物。解决方案：已经发现，牙龈卟啉单胞菌的生长可以通过竞争的双歧双歧杆菌（Bifidobacterium bifidum）来控制，需要维生素K与维生素K是牙龈卟啉单胞菌生长因子。含有需要维生素K作为有效成分的双歧杆菌属微生物的牙周病防治剂和含有维生素K作为有效成分并用于预防或治疗牙周病的双歧双歧杆菌的食品添加剂或食品添加剂是提供。版权所有（C）2008，JPO＆INPIT

15. 发明专利

JP2008167697A Method for producing fresh cheese excellent in flavor 有权
标题翻译：用于生产优质鲜活食品的方法
公开(公告)号：JP2008167697A
公开(公告)日：2008-07-24
申请号：JP2007004296
申请日：2007-01-12
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： ITO HIROTO , SHIMIZU NOBUYUKI , AIZAWA SHIGERU
IPC分类号： A23C19/076 , A23C9/142
摘要： PROBLEM TO BE SOLVED: To provide fresh cheese such as Quark and cream cheese, having unconventional unique excellent flavor, and to provide a method for producing the fresh cheese.
SOLUTION: This method for producing the fresh cheese comprises using as a raw material, fluid which contains milk or dairy products subjected to nano-filtration treatment in part or the whole and is adjusted in milk fat content through appropriately adding cream. Thus, the fresh cheese gives excellent feeling of milk flavor more than conventional cheese.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供具有非常规独特优异风味的新鲜奶酪，例如夸克和奶油干酪，并提供生产新鲜奶酪的方法。解决方案：用于生产新鲜奶酪的方法包括以部分或全部进行纳米过滤处理的含有乳或乳制品的流体作为原料，并通过适当添加奶油调节乳脂含量。因此，与常规奶酪相比，新鲜的奶酪具有更好的牛奶味道感。版权所有（C）2008，JPO＆INPIT

16. 发明专利

JP2008131954A EPITOPE OF CEDAR POLLEN ALLERGEN Cry j II 有权
标题翻译： CEDAR POLLEN ALLERGEN的概念Cry j II
公开(公告)号：JP2008131954A
公开(公告)日：2008-06-12
申请号：JP2008027417
申请日：2008-02-07
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： SONE TOSHIO , KOMIYAMA NAOKI , KII KOUSUKE
IPC分类号： C12N15/09 , A61K38/00 , A61K39/00 , A61P27/16 , A61P37/02 , A61P37/08 , C07K14/415
摘要： PROBLEM TO BE SOLVED: To provide a protein or a peptide containing at least one epitope of cedar pollen allergen Cry j II, especially a T-cell epitope, useful for the diagnosis, prevention and treatment of cedar pollen allergy. SOLUTION: A cDNA encoding the cedar pollen allergen Cry j II is cloned and the whole amino acid sequence of the Cry j II is analyzed. Moreover, an overlapping peptide over the whole length of the amino acid sequence is synthesized and an overlapping peptide including the T-cell epitope is identified by using a Cry j II T-cell line derived from an allergic patient to cedar pollen. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：待解决的问题：提供可用于诊断，预防和治疗雪松花粉过敏的雪松花粉过敏原Cryj II，特别是T细胞表位的至少一个表位的蛋白质或肽。解决方案：克隆编码雪松花粉过敏原Cryj II的cDNA，分析Cryj II的全部氨基酸序列。此外，合成了氨基酸序列整个长度上的重叠肽，并且通过使用来源于过敏性患者的Cryj II T细胞系对雪松花粉来鉴定包括T细胞表位的重叠肽。版权所有（C）2008，JPO＆INPIT

17. 发明专利

JP2008109940A Creams having excellent flavor/physical properties, and method for producing the same 有权
标题翻译：具有优异的风味/物理特性的产品及其生产方法
公开(公告)号：JP2008109940A
公开(公告)日：2008-05-15
申请号：JP2008012094
申请日：2008-01-23
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： KOMATSU YOSHINORI , TAMAI SHIGERU , TOYODA KATSU , NAKAOKA AKIYOSHI
IPC分类号： A23C13/12 , A23C9/142 , A23D7/015
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a creams which not only can have a refreshing flavor with reduced cooked smell caused by the deoxidation treatment, but also has intensive milk-feeling and high seasoning as a cream that the conventional deoxidation treated cream could not have, additionally has improved emulsion stability in comparison with the conventional deoxidation treated cream, and provide an oil food or an oil-including food that has good flavor with decreased unpleasant smell originating from the raw materials produced by using the cream. SOLUTION: Raw milk as a starting material for cream is concentrated more than 1.2 times with an RO membrane or the like. By the time of the heat sterilization of cream, the deoxidation treatment is carried out by at least one of the nitrogen substitution method and/or the membrane separation method, in the case of the nitrogen substitution method, the treatment is carried out before the cream separation, thereby a novel and useful cream having fresh flavor, intensive milk feeling, and good emulsion stability can be obtained. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：待解决的问题：提供一种不仅可以具有由脱氧处理引起的烹调气味降低的清爽味道的奶油的制造方法，而且还具有浓缩奶油感和高调味料，作为常规的奶油与常规脱氧处理的奶油相比，脱氧处理的奶油不能另外具有改善的乳液稳定性，并且提供具有良好风味的油食品或含油食品，其具有来源于通过使用奶油生产的原料的令人不快的气味。
解决方案：作为奶油的起始原料的生乳用RO膜等浓缩超过1.2倍。在奶油的热灭菌时，通过氮置换法和/或膜分离方法中的至少一种进行脱氧处理，在氮置换法的情况下，在奶油之前进行处理从而可以获得具有新鲜风味，强烈的牛奶感觉和良好的乳液稳定性的新颖有用的乳膏。版权所有（C）2008，JPO＆INPIT

18. 发明专利

JP2008067625A Milky beverage having new palate feeling and method for producing the same 有权
标题翻译：具有新PALATE FEELING的牛奶饮料及其生产方法
公开(公告)号：JP2008067625A
公开(公告)日：2008-03-27
申请号：JP2006248120
申请日：2006-09-13
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： IMAZAWA TAKESHI , HARA TOMOKAZU
IPC分类号： A23C9/14 , A23C3/02 , A23C11/10 , A23L2/38 , A23L2/52
摘要： PROBLEM TO BE SOLVED: To provide a milky beverage having new palate feeling, having "sticky" palate feeling obtained through extracting nature inherent in the raw material, such as milk, without having to use thickening polysaccharides or other additives, and to provide a method for producing the milky beverage. SOLUTION: The milky beverage, having a new palate feeling, contains at least 3.0-12 wt.% of food protein and is obtained by subjecting pH-adjusted food protein-containing water solution previously subjected to the pH adjustment which makes the pH value of the aqueous media increase by 0.1-1.2, to the heating treatment under heat sterilized conditions, and accompanies rise in the viscosity. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供具有新口感的乳状饮料，具有通过提取诸如牛奶等原料固有的性质而获得的“粘稠”口感，而不必使用增稠多糖或其它添加剂，以及提供一种生产乳状饮料的方法。
解决方案：具有新腭感的乳状饮料含有至少3.0-12重量％的食物蛋白质，并且通过将经过pH调节的含食物蛋白质的水溶液经过pH调节获得，水性介质的pH值在加热灭菌条件下对加热处理增加0.1-1.2，伴随着粘度的升高。版权所有（C）2008，JPO＆INPIT

19. 发明专利

JP2008051787A Method of evaluating effect of physiological active material 审中-公开
标题翻译：生物活性材料的评价方法
公开(公告)号：JP2008051787A
公开(公告)日：2008-03-06
申请号：JP2006231325
申请日：2006-08-28
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： UCHIDA KATSUYUKI , ARITA MASAYO , SHIMIZU KIMIKO
IPC分类号： G01N33/497 , A01K67/00 , G01N33/15 , G01N33/50
摘要： PROBLEM TO BE SOLVED: To provide a method of easily evaluating an effect of a physiological active material including a process of analyzing gas of intestinal bacteria origin existing in the breath of an animal.
SOLUTION: After administering matrix for evaluation or an evaluation object to the animal, breath of the animal is collected and captured without anesthesia and restraint and at a normal pressure. Gas (hydrogen, methane, or the like) originated in habitation of the intestinal bacteria of the gas contained in the collected breath is measured, thereby allowing evaluation of the physiological active material.
COPYRIGHT: (C)2008,JPO&INPIT

20. 发明专利

JP2008048750A Solid milk, and method for producing the same 有权
标题翻译：固体奶及其制造方法
公开(公告)号：JP2008048750A
公开(公告)日：2008-03-06
申请号：JP2007292995
申请日：2007-11-12
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： SHIBATA MITSUHO , TOYODA KATSU , KUDO SHUNICHI
IPC分类号： A23C9/18
摘要： PROBLEM TO BE SOLVED: To provide solid milk having suitable solubility and hardness, and to provide a method for producing the solid milk.
SOLUTION: The solid milk basically has percentage of voids of 30%-50%, and 30-300N force when breaking through applying load to a direction bringing a broken-out section area of a sample to a minimum. The solid milk has free fat content of 0.5-4 wt.%, and water content of 1-4 wt.%. The solid milk is produced by the solid milk producing method which comprises a compression process, a moisturizing process and a drying process. The method is such that the water content of the powdery milk is 1-4 wt.%, the fat content of the powdery milk is 5-70 wt.%, the compressive force of a tablet machine is 1-15 MPa in the compression process, an amount of water to be added in the moisturizing process is 0.5-3% of mass of a powdery milk compressed product after the compression process, and the water content of the solid milk is controlled in the drying process to within about 1% of the water content of the powdery milk to be used as the raw material.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：待解决的问题：提供具有合适的溶解度和硬度的固体乳，并提供一种生产固体乳的方法。
解决方案：固体牛奶基本上具有30％-50％的空隙百分比和30-300N的力，当将负载施加到将样品的断裂部分区域的方向最小化时。固体奶的游离脂肪含量为0.5-4％（重量），水分含量为1-4％（重量）。固体奶是通过固体乳制造方法生产的，其包括压缩过程，保湿过程和干燥过程。该方法是粉状乳的含水量为1-4重量％，粉状奶的脂肪含量为5-70重量％，压片机的压缩力为1-15MPa 在保湿过程中加入的水的量在压缩过程之后是粉状乳压缩产品的质量的0.5-3％，并且在干燥过程中将固体乳的含水量控制在约1％的用作原料的粉状乳的含水量。版权所有（C）2008，JPO＆INPIT

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