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1. 发明专利

JP2012187086A Cheese spread food product and method for producing the same 有权
标题翻译：小麦食品及其生产方法
公开(公告)号：JP2012187086A
公开(公告)日：2012-10-04
申请号：JP2011066498
申请日：2011-03-24
申请人： Meiji Co Ltd , 株式会社明治
发明人： TAMURA NORIMITSU , ENMEI YUKO , KUSAKARI EIJI , MUROTANI HISASHI
IPC分类号： A23D7/00
摘要： PROBLEM TO BE SOLVED: To provide a cheese spread food product excellent in adequacy for spread and in hygiene while having a strong feel of mature flavor peculiar to hard natural cheese and/or semi-hard natural cheese.SOLUTION: A cheese-containing sauce with fluidity at a temperature of 20°C or lower, containing hard and/or semi-hard natural cheese with high maturity, is fed/supplied so that the cheese-containing sauce is 15-60 wt.% relative to the final cheese spread food product while feeding solid edible oil and fat, and the solid edible oil and fat is continuously mixed with the cheese-containing sauce to obtain a water-in-oil emulsion.
摘要翻译：要解决的问题：提供一种在硬天然干酪和/或半硬天然乳酪特有的成熟风味的强烈感觉下，具有良好的散布和卫生的良好性的奶酪散布食品。
解决方案：喂食/供应含有20℃或更低温度的含有硬和/或半硬天然干酪的具有高度成熟度的含乳酪的酱汁， 60％（重量），同时加入固体食用油脂，将固体食用油脂与含有奶酪的酱汁连续混合，得到油包水乳液。版权所有（C）2013，JPO＆INPIT

2. 发明专利

JP2012228273A Method for production of processed cheese 有权
标题翻译：生产加工过程的方法
公开(公告)号：JP2012228273A
公开(公告)日：2012-11-22
申请号：JP2012188472
申请日：2012-08-29
申请人： Meiji Co Ltd , 株式会社明治
发明人： MUROTANI HISASHI , AIZAWA SHIGERU , MATSUO MITSUO , KAMIYA SATORU
IPC分类号： A23C19/084
CPC分类号： A23C19/084 , A23C19/062
摘要： PROBLEM TO BE SOLVED: To provide a processed cheese which is adaptable to various packing forms through a hot-melt process and contains a lactic acid bacterium (which contributes to health) in a living state while maintaining its characteristic properties, and also provide a method for production of the processed cheese.SOLUTION: Disclosed is a processed cheese characterized in that a lactic acid bacterium added after a hot-melt processing of a cheese raw material used for producing the processed cheese exists in a living state in the processed cheese. Also disclosed is a method for production of a processed cheese comprising a first step wherein a cheese raw material used for producing the process cheese is subjected to hot-melt processing; and a second step wherein a lactic acid bacterium is added to the cheese raw material after heating and melting.
摘要翻译：待解决的问题：提供通过热熔方法适应于各种包装形式的加工干酪，并且在保持其特性的同时含有在生活状态下的乳酸菌（其有助于健康），并且还提供加工奶酪的生产方法。解决方案：公开了一种加工干酪，其特征在于，在加工干酪的生活状态中，用于生产加工干酪的干酪原料的热熔加工后加入的乳酸菌存在于加工干酪的生活状态。还公开了一种加工干酪的生产方法，包括第一步骤，其中用于生产加工干酪的干酪原料经受热熔处理; 以及第二步骤，其中在加热和熔化之后将乳酸菌加入到干酪原料中。版权所有（C）2013，JPO＆INPIT

3. 发明专利

JP2012125252A Method for producing packaged cheese, and packaged cheese produced by the same 有权
标题翻译：生产包装食品的方法和由其生产的包装食品
公开(公告)号：JP2012125252A
公开(公告)日：2012-07-05
申请号：JP2012052584
申请日：2012-03-09
申请人： Meiji Co Ltd , 株式会社明治
发明人： AIZAWA SHIGERU , MUROTANI HISASHI , MATSUO MITSUO , OKI KOJI , HAYASE AYANORI
IPC分类号： A23C19/09 , B26D3/24
摘要： PROBLEM TO BE SOLVED: To provide a method for producing packaged cheese, wherein cheese is cut and divided into a plurality of cheese portions in a layered state by use of a cheese cutting device including a plurality of cheese cutting blades for cutting and dividing the cheese layered in at least two layers into the plurality of cheese portions in the layered state and wherein each cut and divided cheese portion is packaged, and to provide the packaged cheese produced by the same.SOLUTION: In the cheese cutting device, each of the plurality of cheese cutting blades consists of a blade body having a shape shutting off contact between cut faces of the adjacent cheese portions cut by the cheese cutting blade, includes, at one end of the blade body, an installation part fixing the blade body to a body part of the cheese cutting device, and includes a cutting part in an upper part in the long direction of the blade body from the installation part to a tip part on the opposite side to the installation part. When cutting the cheese by the cheese cutting blades, a lower portion of each cut cheese portion is held by the adjacent cheese cutting blades.
摘要翻译：要解决的问题：提供一种生产包装奶酪的方法，其中通过使用包括多个用于切割的奶酪切割刀片的奶酪切割装置将乳酪切割并分层成多个奶酪部分，并且将分层至少两层的干酪分层成分层状态的多个干酪部分，并且将每个切割和分开的干酪部分包装，并提供由其制备的包装干酪。解决方案：在奶酪切割装置中，多个奶酪切割刀片中的每个切片由具有由奶酪切割刀片切割的相邻奶酪部分的切割面之间的切断接触形状的刀片主体组成，在一端所述安装部将所述刀体固定到所述奶酪切割装置的主体部，并且在所述刀片主体的长度方向的上部的从所述安装部到相对的刀片部的前端部的切削部侧到安装部分。当通过奶酪切割刀片切割奶酪时，每个切割干酪部分的下部由相邻的奶酪切割刀片保持。版权所有（C）2012，JPO＆INPIT

4. 发明专利

JP2014057608A Method for portion cutting of surface-ripened soft cheese 有权
标题翻译：表面剥离软木的部分切割方法
公开(公告)号：JP2014057608A
公开(公告)日：2014-04-03
申请号：JP2014001629
申请日：2014-01-08
申请人： Meiji Co Ltd , 株式会社明治
发明人： MUROTANI HISASHI , AIZAWA SHIGERU , MATSUO MITSUO
IPC分类号： A23C19/14 , A23C19/068 , A23C19/09
CPC分类号： A23C19/0682 , A23C19/0925
摘要： PROBLEM TO BE SOLVED: To provide an economical method for stably manufacturing a flavor substance added portion cut-type surface-ripened soft cheese with mold in high yield rate, using common types of transportation device, cutting device, and individual packaging device without requiring special devices.SOLUTION: The method for manufacturing a flavor substance added portion cut-type surface-ripened soft cheese with mold includes: cutting a curd in process of ripening; inserting a food and/or flavor substance between the cut curds and then contacting the cut curd surfaces to be matched; cooling the matched curds to a predetermined temperature or lower; and cutting and packaging the cooled curds into the state of a portion-type product so as to be further ripened under desired conditions. A surface-ripened soft cheese is produced by the manufacturing method.
摘要翻译：要解决的问题：为了提供一种用于以高产率稳定地生产具有模具的风味物质添加部分切割型表面熟化软奶酪的经济方法，使用常用类型的运输装置，切割装置和单独的包装装置，而不需要特殊的装置的制造方法：用于制造具有模具的香味物质添加部分切割型表面熟化软奶酪的方法包括：在成熟过程中切割凝乳; 在切割的凝乳之间插入食物和/或调味物质，然后使切割的凝乳表面接触以匹配; 将匹配的凝乳冷却至预定温度或更低; 并将冷却的凝乳切割并包装成部分型产品的状态，以便在期望的条件下进一步熟化。通过制造方法生产表面熟化的软干酪。

5. 发明专利

JP2014057607A Method for manufacturing natural cheese 审中-公开
标题翻译：制造天然纤维的方法
公开(公告)号：JP2014057607A
公开(公告)日：2014-04-03
申请号：JP2014001569
申请日：2014-01-08
申请人： Meiji Co Ltd , 株式会社明治
发明人： JONOSHITA KENICHI , MUROTANI HISASHI , AIZAWA SHIGERU , MATSUNAGA NORIAKI
IPC分类号： A23C19/06
CPC分类号： A23C19/061 , A23C19/063
摘要： PROBLEM TO BE SOLVED: To provide a method for manufacturing natural cheese, allowing the ripening period and the flavor (umami, in particular) to be efficiently controlled or adjusted by a simple operation.SOLUTION: In a process for manufacturing natural cheese, any one or an arbitrary combination of lactic acid bacterium, bacterium body shattered product of lactic acid bacterium, and micro organism-derived protein degrading enzyme are added to a cheese curd after discharging of whey (i.e. cheese curd before ripening) and/or cheese (i.e. cheese in an initial stage of ripening) for the subsequent ripening.
摘要翻译：要解决的问题：提供一种制造天然干酪的方法，通过简单的操作有效地控制或调节成熟期和风味（特别是鲜味）。解决方案：在制造天然干酪的方法中，任何一种或将乳酸菌，乳酸菌的细菌体粉碎产物和微生物衍生的蛋白质降解酶的任意组合添加到排出乳清（即成熟前的干酪凝乳）和/或奶酪（即奶酪）之前的干酪凝乳中在成熟的初始阶段）用于随后的成熟。

6. 发明专利

JP2012231792A Method for producing packaged cheese, and packaged cheese produced by the same 有权
标题翻译：生产包装食品的方法和由其生产的包装食品
公开(公告)号：JP2012231792A
公开(公告)日：2012-11-29
申请号：JP2012145035
申请日：2012-06-28
申请人： Meiji Co Ltd , 株式会社明治
发明人： AIZAWA SHIGERU , MUROTANI HISASHI , MATSUO MITSUO , OKI KOJI , HAYASE AYANORI
IPC分类号： A23C19/09 , B26D1/03 , B26D3/18 , B26D3/24
摘要： PROBLEM TO BE SOLVED: To provide a method for producing packaged cheese, and the packaged cheese produced by the method in which cheese stacked in at least two layers is cut and divided into a plurality of cheese portions in the stacked state using a cheese cutting apparatus equipped with a plurality of cheese cutting blades for cutting and dividing the stacked cheese into the plurality of cheese portions in the stacked state, and the respective cheese portions after cut and divided are individually packaged.SOLUTION: The cheese cutting apparatus includes the plurality of cheese cutting blades each made of a blade body shaped to cut off the mutual contact of cut surfaces of the adjacent cheese portion cut by the cheese cutting blade. One end of the blade body is provided with a mounting part for fixing the blade body to a body part of the cheese cutting apparatus, and a cutting part is provided at the longitudinal upper side part of the blade body from the mounting part to the tip part corresponding to the side facing the mounting part. When the cheese is cut with the cheese cutting blade, the lower side portion of each cut cheese portion is held by the adjacent cheese cutting blade.
摘要翻译：待解决的问题：提供一种生产包装奶酪的方法，以及通过以下方法制造的包装奶酪，其中将堆叠在至少两层中的奶酪切成多个，并将其分成多个奶酪部分，使用奶酪切割装置配备有多个奶酪切割刀片，用于将堆叠的奶酪切割并分层成堆叠状态的多个奶酪部分，并且切割和分割后的各个奶酪部分被单独包装。解决方案：奶酪切割装置包括多个奶酪切割刀片，每个奶酪切割刀片由刀片体形成，形成为切断由奶酪切割刀片切割的相邻奶酪部分的切割表面的相互接触。叶片本体的一端设置有用于将刀体固定到奶酪切割设备的主体部分的安装部分，并且切割部分设置在刀片体的纵向上侧部分，从安装部分到尖端部分对应于面向安装部分的一侧。当用奶酪切割刀切割奶酪时，每个切割干酪部分的下侧部分被相邻的奶酪切割刀片保持。版权所有（C）2013，JPO＆INPIT

7. 发明专利

JP2017079803A ナチュラルチーズの製造方法审中-公开
公开(公告)号：JP2017079803A
公开(公告)日：2017-05-18
申请号：JP2017027969
申请日：2017-02-17
申请人：株式会社明治 , Meiji Co Ltd
发明人： JONOSHITA KENICHI , MUROTANI HISASHI , AIZAWA SHIGERU , MATSUNAGA NORIAKI
IPC分类号： A23C19/068
CPC分类号： A23C19/061 , A23C19/063
摘要：【課題】熟成期間や風味(特に旨味)を簡便な操作で効率的に制御や調整できる、ナチュラルチーズの製造方法を提供する。【解決手段】ナチュラルチーズの製造工程において、ホエイを排出した後のチーズカード(すなわち、熟成前のチーズカード)及び/又はチーズ(すなわち、熟成初期のチーズ)に対して、乳酸菌、乳酸菌の菌体破砕処理物、微生物由来のたんぱく質分解酵素の中のいずれか、あるいはこれらを任意に組み合わせたものを追加してから熟成する。【選択図】なし

8. 发明专利

JP2013059344A Portion type soft cheese surface-ripened with mold to which tasty substance is added, and method for producing the same 有权
标题翻译：具有添加了TASTY物质的模具的部分类型的软木表面及其生产方法
公开(公告)号：JP2013059344A
公开(公告)日：2013-04-04
申请号：JP2012263402
申请日：2012-11-30
申请人： Meiji Co Ltd , 株式会社明治
发明人： MATSUO MITSUO , MUROTANI HISASHI , AIZAWA SHIGERU
IPC分类号： A23C19/068
摘要： PROBLEM TO BE SOLVED: To provide a portion-cut product of soft cheese surface-ripened with mold to which a tasty substance is added, the cheese causing no problem when portion cutting is made, preventing the cheese and tasty substance from leaking from a packing material when heat sterilization is made, and keeping its own shape even if it is subjected to the portion cutting, after the tasty substance is added, and then subjected to heat sterilization processing after it is ripened.SOLUTION: A tasty substance is added during the primary ripening period, and portion cutting is made after at least a one-day ripening period elapses after the tasty substance is added. Further, the cut section of the cheese on which the tasty substance is exposed due to the portion cutting is tightly packed with a packing material not to cause the leakage of the cheese and tasty substance and the deformation which are caused by heat sterilization after the secondary ripening period. In this manner, the portion-cut product of the soft cheese surface-ripened with mold is obtained, the tasty substance being added to the cheese concerned.
摘要翻译：要解决的问题：为了提供一种表面熟化的具有美味物质的模具的软质乳酪的切片产品，当切割部分时，奶酪不会产生问题，防止奶酪和鲜味物质泄漏在进行加热杀菌时，由包装材料进行加热杀菌处理后，即使进行了切割，也保持其自身形状，然后在成熟后进行加热灭菌处理。
解决方案：在初熟成熟期间加入可口的物质，并在加入美味物质至少一天的成熟期后进行部分切割。此外，由于部分切割而露出美味物质的奶酪的切割部分紧紧地填充有不会导致奶酪和鲜味物质泄漏的包装材料以及二次加热灭菌引起的变形成熟期以这种方式，获得了用模具熟化的软乳酪表面的部分切割产品，将可口的物质加入到相关奶酪中。版权所有（C）2013，JPO＆INPIT

9. 发明专利

JP2012196224A Flavor substance-added portion-type soft cheese having surface matured with mold, and method for producing the same 有权
公开(公告)号：JP2012196224A
公开(公告)日：2012-10-18
申请号：JP2012132417
申请日：2012-06-11
申请人： Meiji Co Ltd , 株式会社明治
发明人： MATSUO MITSUO , MUROTANI HISASHI , AIZAWA SHIGERU
IPC分类号： A23C19/068
摘要： PROBLEM TO BE SOLVED: To provide a flavor substance-added portion-cut soft cheese having surface matured with mold, which causes no problems in a portion-cut process even when cut into portions after addition of the flavor substance, and thereafter thermally sterilized after matured, causes no leakage of the cheese and/or the flavor substance through wrapping material when thermally sterilized and also is prevented from losing the shape.SOLUTION: The flavor substance-added portion-type soft cheese having surface matured with mold is produced by adding the flavor substance during a primary maturation period followed by cutting the cheese into portions after the maturing period for at least one day after addition of the flavor substance so as to avoid mechanical problems in the portion-cut process, and tightly wrapping the cut surface of the cheese where the flavor substance is exposed due to the portion cut, with the wrapping material without causing leakage of the cheese and the flavor substance and/or loosing the shape due to the thermal sterilization conducted after a secondary maturing period.

10. 发明专利

JP2012196223A Flavor substance-added portion-type soft cheese having surface matured with mold, and method for producing the same 有权
标题翻译：具有模具表面的变形物质添加部分型软纤维及其制造方法
公开(公告)号：JP2012196223A
公开(公告)日：2012-10-18
申请号：JP2012132416
申请日：2012-06-11
申请人： Meiji Co Ltd , 株式会社明治
发明人： MATSUO MITSUO , MUROTANI HISASHI , AIZAWA SHIGERU
IPC分类号： A23C19/068
摘要： PROBLEM TO BE SOLVED: To provide a flavor substance-added portion-cut soft cheese having surface matured with mold, which causes no problems in a portion-cut process even when cut into portions after addition of the flavor substance, and thereafter thermally sterilized after matured, causes no leakage of the cheese and/or the flavor substance through wrapping material when thermally sterilized and also is prevented from losing the shape.SOLUTION: The flavor substance-added portion-type soft cheese having surface matured with mold is produced by adding the flavor substance during a primary maturation period followed by cutting the cheese into portions after the maturing period for at least one day after addition of the flavor substance so as to avoid mechanical problems in the portion-cut process, and tightly wrapping the cut surface of the cheese where the flavor substance is exposed due to the portion cut, with the wrapping material without causing leakage of the cheese and the flavor substance and/or loosing the shape due to the thermal sterilization conducted after a secondary maturing period.
摘要翻译：待解决的问题：为了提供具有模具成熟的表面的调味物质添加部分切割的软奶酪，即使在加入调味物质之后切成多个部分，也不会在部分切割过程中产生问题，此后成熟后热灭菌，当热灭菌时，通过包装材料不会导致奶酪和/或风味物质的泄漏，并且也防止其失去形状。
解决方案：通过在初级成熟期间加入风味物质，然后在成熟期后将奶酪切成部分至少在加入后至少一天，产生具有模具成熟的香味物质添加部分型软干酪的风味物质，以避免部分切割过程中的机械问题，并且用包装材料紧密地包裹由于部分切割而使风味物质暴露于其中的芝士的切割表面而不会引起奶酪的泄漏，并且风味物质和/或由于在二次熟化期后进行的热灭菌而使形状松动。版权所有（C）2013，JPO＆INPIT

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