专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

21. 发明专利

JP2006101835A Method for producing flower paste and flour paste 有权
标题翻译：生产花粉和粉饼的方法
公开(公告)号：JP2006101835A
公开(公告)日：2006-04-20
申请号：JP2004296628
申请日：2004-10-08
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , TANNO DAIKI , OKAMOTO EIKO
IPC分类号： A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a method for stably producing flour paste having excellent flavor/palate feeling and constant physical properties without performing delicate control and enabling pasteurization of sterilization level with a UHT pasteurizer.
SOLUTION: This method for producing the flour paste comprises a mixing process of mixing a starch-containing raw material with a gelling agent to obtain a mixed raw material, a heating process of heating the mixed raw material after the mixing process, a cooling process of cooling the mixed raw material after the heating process and a homogenizing process of homogenizing the mixed raw material in the middle of the heating process or the cooling process. The gelling agent contains (a) gelatin and (b) at least one kind of polysaccharides selected from the group consisting of agar with low coagulation property, high methoxyl pectin and tamarind seed gum. The homogenizing process is performed after the time when the mixed raw material is heated to ≥80°C.
COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供一种稳定地生产具有优异的风味/腭感和物理性能的面粉糊的方法，而不进行精细的控制，并且能够用UHT灭菌器对灭菌水平进行巴氏灭菌。解决方案：该制造面粉糊的方法包括将含淀粉原料与胶凝剂混合以获得混合原料的混合过程，混合过程之后加热混合原料的加热方法，在加热过程之后冷却混合原料的冷却过程以及在加热过程或冷却过程中间均化混合原料的均质化过程。胶凝剂含有（a）明胶和（b）选自低凝固性琼脂，高甲氧基果胶和罗望子籽胶中的至少一种多糖。在将混合原料加热至≥80℃的时间之后进行均化处理。版权所有（C）2006，JPO＆NCIPI

22. 发明专利

JP2006061035A Pudding-like food and method for producing the same 审中-公开
标题翻译：类似食物的食品及其生产方法
公开(公告)号：JP2006061035A
公开(公告)日：2006-03-09
申请号：JP2004245136
申请日：2004-08-25
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： KOKUBO SADAYUKI , MORIMOTO KEIJI , TAKETOSHI TETSUJI , NISHIGAKI HISATO , SAKURAI HIDEKI
IPC分类号： A23L9/10 , A23L21/10
摘要： PROBLEM TO BE SOLVED: To provide pudding-like food obtained by gelatinizing raw material solution containing milk raw material and a gelatinizing agent so as to obtain smooth palate feeling without being dusty when using a dairy product derived from whey as the milk raw material. SOLUTION: The pudding-like food is obtained through gelatinizing the raw material solution containing whey protein-containing milk raw material, the gelatinizing agent, a thickening agent and sodium salt. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供通过使含有乳原料和糊化剂的原料溶液凝胶化而获得的布丁状食物，以便当使用来自乳清的乳制品作为乳原料时获得平滑的腭感，而不会发生灰尘材料。解决方案：通过将含有含乳清蛋白的乳原料，凝胶化剂，增稠剂和钠盐的原料溶液糊化得到布丁状食物。版权所有（C）2006，JPO＆NCIPI

23. 发明专利

JP2005341807A Pudding 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：JP2005341807A
公开(公告)日：2005-12-15
申请号：JP2004161720
申请日：2004-05-31
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： TAKETOSHI TETSUJI , MORIMOTO KEIJI
IPC分类号： A23L9/10 , A23L1/187
摘要： PROBLEM TO BE SOLVED: To provide a pudding having good flavor release even though starch is contained therein: and to provide a method for producing pudding. SOLUTION: The method for producing pudding made from at least starch-containing raw material, oil and fat, oily perfume and a gelling agent comprises the following process: preparing an ingredient (A) comprising starch-containing raw material, oily perfume and water, and an ingredient B comprising starch-containing raw material, raw material other than oily perfume, and water; heating without homogenizing the ingredient (A); heating and homogenizing the ingredient B followed by mixing both of the ingredients together so as to be gelatinized. The pudding is obtained by the method. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：为了提供即使在其中含有淀粉也具有良好的风味释放的布丁，并且提供一种生产布丁的方法。解决方案：由至少含淀粉原料，油脂，油性香料和胶凝剂制成的布丁的制造方法包括以下方法：制备包含含淀粉原料的油性香料成分（A）和水，以及包含含淀粉原料，除油性香料以外的原料和水的成分B; 加热而不使成分（A）均匀化; 加热和匀化成分B，然后将两种成分混合在一起，使其糊化。布丁是通过该方法获得的。版权所有（C）2006，JPO＆NCIPI

24. 发明专利

JP2004189324A Operation method for heat sealing system, sealing method for cup-like container, and manufacturing method for sealed package containing cup-like container 有权
公开(公告)号：JP2004189324A
公开(公告)日：2004-07-08
申请号：JP2002362560
申请日：2002-12-13
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , TANNO DAIKI , TSUCHIDA KAZUHIRO
IPC分类号： B65B7/28 , B65B51/10
摘要： PROBLEM TO BE SOLVED: To provide an operation method for a heat sealing system for constant production of a sealed package with a proper seal strength, a sealing method for a cup-like container, and a manufacturing method for the sealed package containing the cup-like container. SOLUTION: The operation method for the heat sealing system includes the following processes for examining the temperature dependency and shot dependency of seal strength, calculating the number of shots (n) and a temperature decrease (δ) from the stoppage to resume of the operation, letting a desired seal temperature (T) equal to the initial value of a control temperature when the system is stopped, entering individual control temperature with additional value of δ/n for every one shot, setting the control temperature to T+δ after performing n shots, and controlling the sealing temperature so as to keep the control temperature at T+δ for the following shots. COPYRIGHT: (C)2004,JPO&NCIPI

25. 发明专利

JP2009179582A Sterilization auxiliary and electrolytic water composition 有权
标题翻译：灭菌辅助和电解水组合物
公开(公告)号：JP2009179582A
公开(公告)日：2009-08-13
申请号：JP2008019193
申请日：2008-01-30
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： TOMITA MAMORU , MORIMOTO KEIJI , KAMOSHITA MAYUMI
IPC分类号： A01N31/06 , A01N25/06 , A01N25/30 , A01N31/02 , A01N59/00 , A01P3/00 , B65D85/00 , C02F1/46
摘要： PROBLEM TO BE SOLVED: To provide a sterilization auxiliary that is safe to the human body, has a slight influence on flavor etc., even in foodstuffs, suppresses reduction in effective chlorine concentration of electrolytic water and sustains a sterilization effect and a highly functional electrolytic water composition sustaining a sterilization effect and a cleaning effect. SOLUTION: The sterilization auxiliary of electrolytic water comprises 1-menthol and/or geraniol as an active ingredient. The electrolytic water has sodium ion concentration of ≤200 ppm, pH of 4.5-6.8 and effective chlorine concentration of 10-30 ppm. The electrolytic water composition comprises the electrolytic water, a glycerol fatty acid ester and a monoterpene compound. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：为了提供对人体安全的杀菌辅助剂，即使在食品中也对风味等有轻微的影响，抑制电解水的有效氯浓度的降低并维持灭菌效果，并且高功能的电解水组合物具有灭菌效果和清洁效果。解决方案：电解水灭菌助剂为1-薄荷醇和/或香叶醇为活性成分。电解水的钠离子浓度≤200ppm，pH值为4.5-6.8，有效氯浓度为10-30ppm。电解水组合物包含电解水，甘油脂肪酸酯和单萜化合物。版权所有（C）2009，JPO＆INPIT

26. 发明专利

JP2009178072A Method for producing fruit- or vegetable-containing fermented milk, and fermented milk food product 有权
标题翻译：生产含有水果或含植物的发酵乳的方法，以及发酵的奶制品
公开(公告)号：JP2009178072A
公开(公告)日：2009-08-13
申请号：JP2008018841
申请日：2008-01-30
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , KAMOSHITA MAYUMI
IPC分类号： A23C9/133
摘要： PROBLEM TO BE SOLVED: To provide a method for producing fruit- or vegetable-containing fermented milk which reduces abnormal fermentation or fermentation inhibition without losing palate feeling inherent in fruit or the like: and to provide fermented milk food product.
SOLUTION: The method for producing fruit- or vegetable-containing fermented milk includes: treating fruit or vegetable with a primary solution obtained by mixing electrolytic water with a polyglyceryl lauric acid ester; treating the fruit or the vegetable treated with the primary solution with a secondary solution obtained by mixing electrolytic water with a polyglyceryl caprylic acid ester; and charging the fruit or the vegetable treated with the primary solution and the secondary solution in a container together with a third solution containing lactobacillus and vital substance to ferment the third solution.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供一种生产含水果或植物的发酵乳的方法，其减少异常发酵或发酵抑制，而不会降低水果等固有的腭感;并提供发酵乳食品。解决方案：生产含有或含植物的发酵乳的方法包括：用电解水与月桂酸聚甘油酯混合得到的初级溶液处理水果或蔬菜; 用通过将电解水与聚甘油辛酸酯混合而获得的二次溶液处理用初级溶液处理的水果或植物; 并将含有一次溶液和二次溶液的水果或第二溶液与含有乳酸杆菌和重要物质的第三溶液一起装入容器中以发酵第三溶液。版权所有（C）2009，JPO＆INPIT

27. 发明专利

JP2005110582A Rare cheesecake and method for producing the same 有权
标题翻译：稀有食品及其生产方法
公开(公告)号：JP2005110582A
公开(公告)日：2005-04-28
申请号：JP2003349690
申请日：2003-10-08
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , TAKETOSHI TETSUJI , TSUCHIDA KAZUHIRO
IPC分类号： A23G3/00 , A21D13/08 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide rare cheesecake using cheese as the raw material, enabling UHT (ultrahigh temperature) sterilization, excellent in preservability and palate feeling, and free from limitation of water activity, and to provide a method for producing the rare cheesecake.
SOLUTION: The method for producing the rare cheesecake comprises mixing cheese with melting salt and water, heat melting the product, mixing the molten product thus obtained with a protein derived from cheese whey and a gelling agent, mixing the mixture thus obtained with an acidifier so as to adjust pH of the mixture to 4.2-4.5, sterilizing the raw material mixture thus obtained with a UHT sterilizing machine, filling the raw material mixture thus sterilized in a prescribed container at a temperature higher than the gelling temperature of the gelling agent, and cooling and solidifying the product.
COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：使用奶酪作为原料提供罕见的芝士蛋糕，能够进行UHT（超高温）灭菌，保存性和腭感感优异，并且不受水分活性的限制，并且提供一种生产罕见的芝士蛋糕解决方案：用于生产稀有芝士蛋糕的方法包括将干酪与熔融盐和水混合，将产物加热熔融，将由此获得的熔融产物与来自干酪乳清的蛋白质和胶凝剂混合，将由此获得的混合物与酸化器，将混合物的pH值调节至4.2-4.5，用UHT灭菌机对由此获得的原料混合物进行灭菌，将其在规定的容器中灭菌的原料混合物在高于凝胶化胶凝温度的温度下进行灭菌代理，并冷却和固化产品。版权所有（C）2005，JPO＆NCIPI

28. 发明专利

JP2005027568A Method for producing western-style cake 有权
标题翻译：生产西式风味的方法
公开(公告)号：JP2005027568A
公开(公告)日：2005-02-03
申请号：JP2003271163
申请日：2003-07-04
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , TANNO DAIKI , SHINADA SACHIYO
IPC分类号： A23G3/00 , A23G3/34 , A23L9/10 , A23L29/20 , A23L1/05 , A23L1/187
摘要： PROBLEM TO BE SOLVED: To provide a method for producing Western-style cake by which favorable cooked flavor is obtained and sufficient sterilization can be performed. SOLUTION: The method for producing Western-style cake comprises using at least egg, succharides, milk and a gelatinizer to produce gel-state Western-style cake, and comprises the following processes: a process of preparing a primary liquid obtained by heating a mixture containing whole of the eggs, part or whole of the succharides, part or whole of milk, and amino acid respectively used as raw materials; a process of preparing a second liquid obtained by mixing the primary liquid with the gelatinizer and remaining raw materials other than the egg; and a process of subjecting the second liquid to heating sterilization followed by cooling the liquid so as to be gelatinized. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供一种生产西式蛋糕的方法，通过该方法可获得良好的熟味，并且可以进行充分的消毒。解决方案：西式蛋糕的制造方法至少使用蛋，蔗糖，牛奶和糊化剂，以产生凝胶状的西式蛋糕，其包括以下方法：制备由加热含有全部蛋，部分或全部蔗糖，部分或全部乳和分别用作原料的氨基酸的混合物; 制备通过将初级液体与凝胶化剂混合而获得的第二液体和除了蛋以外的剩余原料的方法; 以及使第二液体进行加热灭菌，然后冷却液体以使其糊化的过程。版权所有（C）2005，JPO＆NCIPI

29. 发明专利

JP2004357582A Method for producing layer dessert 有权
标题翻译：生产层式DESSERT的方法
公开(公告)号：JP2004357582A
公开(公告)日：2004-12-24
申请号：JP2003159803
申请日：2003-06-04
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , TAKETOSHI TETSUJI , SAKURAI HIDEKI , SHINADA SACHIYO
IPC分类号： A23G3/00 , A23G3/34 , A23L9/10 , A23L21/10 , A23L1/187 , A23L1/06
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a two-layer dessert by filling an upper layer liquid followed by filling a lower layer liquid higher in viscosity and specific gravity than the upper layer to make a two-layer form followed by cooling to effect solidification, wherein the separableness between the two layers is good even in case that insoluble particles are present in the upper layer liquid and the gelation needs long time due to slow cooling. SOLUTION: The method for producing the layer dessert comprises the steps of applying mechanical shearing force to the upper layer liquid containing insoluble particles, a thickening agent and a gelatinizer at the gelling temperature of the gelatinizer or higher to bring the viscosity of the upper layer liquid to ≤50 mPa s, filling a container with the resultant upper layer liquid while keeping it at a temperature higher than the gelling temperature of the gelatinizer, and filling the lower layer liquid in the container filled with the upper layer liquid. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供一种通过填充上层液体，然后填充比上层更高的粘度和比重的下层液体制备双层甜点以制备双层形式的方法，以形成二层形式通过冷却进行凝固，其中即使在上层液体中存在不溶性颗粒并且由于缓慢冷却而需要长时间凝胶化，两层之间的分离性也良好。解决方案：生产层甜点的方法包括以下步骤：在含有不溶性颗粒的上层液体，增稠剂和凝胶化剂的胶凝温度或更高的粘合剂上施加机械剪切力，上层液体至≤50mPa·s，将所得上层液体填充容器，同时将其保持在高于糊化剂的凝胶化温度的温度下，并将填充有上层液体的容器中的下层液体填充。版权所有（C）2005，JPO＆NCIPI

30. 发明专利

JP2009045018A Gel-like food and method for producing the same 审中-公开
标题翻译：类似食物的食物及其生产方法
公开(公告)号：JP2009045018A
公开(公告)日：2009-03-05
申请号：JP2007214846
申请日：2007-08-21
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , TOMINAGA YOSHIAKI
IPC分类号： A23L21/10
摘要： PROBLEM TO BE SOLVED: To provide gel-like food containing agar as a gelling agent, wherein elasticity is reduced without weakening rupture stress so as to have light crispness without spoiling gel property to make the food have fruity feeling or the like. SOLUTION: The gel-like food comprises agar, xanthan gum and a component (A): wherein the component (A) comprises galactomannan and/or glucomannan, and the component containing at least the xanthan gum is the one homogenized with a high-pressure homogenizing machine. COPYRIGHT: (C)2009,JPO&INPIT

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式