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1. 发明专利

JP2011200202A Cream cheese-like food 有权
标题翻译：奶油类食物
公开(公告)号：JP2011200202A
公开(公告)日：2011-10-13
申请号：JP2010073181
申请日：2010-03-26
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： TSUJII SETSUO , YAMAGUCHI YUKIHIRO
IPC分类号： A23C20/00
摘要： PROBLEM TO BE SOLVED: To provide cream cheese-like food good in workability and having low calorie when using as a confectionery making and breadmaking material, without spoiling smooth melting in the mouth and soft palate feeling of cream cheese, and refreshing acidity of natural cheese.SOLUTION: The cream cheese-like food is obtained by using a lactic fermented product which is made by lactic fermenting an oil-in-water emulsified product containing a milk raw material, protein, oil and fat, and water. In more details, the cream cheese-like food good in workability, in spite of having low calorie of ≤200 kcal of calorie per 100 g, and satisfying palate feeling, melting in the mouth, and flavor of cream cheese is obtained by including cross-linking starch, water-soluble dietary fibers, and oil and fat.
摘要翻译：要解决的问题：在使用作为糖果制作和面包制作材料时，可以提供具有良好的可加工性和低热量的奶油干酪样食品，而不会破坏口腔中的光滑融化和奶油干酪的柔软腭感，以及天然奶酪的清爽酸度解决方案：通过使用通过乳酸发酵包含乳原料，蛋白质，油脂和水的水包油乳化产品制成的乳酸发酵产品获得奶油干酪样食品。更详细地说，奶酪类食品具有良好的可加工性，尽管每100克卡路里卡路里的热量低于200千卡，满足口感，口感融化，奶油干酪的味道，包括十字连接淀粉，水溶性膳食纤维和油脂。

2. 发明专利

JP2009022253A Bingham fluid composition 有权
标题翻译： BINGHAM流体组合物
公开(公告)号：JP2009022253A
公开(公告)日：2009-02-05
申请号：JP2007191517
申请日：2007-07-24
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： YOSHINO YURIKO , YAMAGUCHI YUKIHIRO
IPC分类号： A23L9/20 , A21D13/00 , A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide flour paste having new texture which resembles rice cakes, but being unlike the texture of heavy and poor melt-in-the mouth sensation, being the characteristics of conventional flour paste, and having mechanical suitability for bean-jam wrapping machine, filling machine, and depositor, and allowing continuous production as confectionery and bread filling. SOLUTION: A Bingham fluid composition contains 2-25 wt.% oil and fat, 2-12.5 wt.% processed starch, and water. The processed starch is etherified starch and/or esterified starch, and preferably, is etherified starch of tapioca starch. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供具有类似于米糕的新纹理的面粉糊，但与口感不佳的口感不同，是常规面粉糊的特征，并具有机械适用性豆酱包装机，灌装机和储存器，并允许连续生产作为糖果和面包馅。解决方案：宾汉液体组合物含有2-25重量％的油脂，2-12.5重量％的加工淀粉和水。经加工的淀粉是醚化淀粉和/或酯化淀粉，优选是木薯淀粉的醚化淀粉。版权所有（C）2009，JPO＆INPIT

3. 发明专利

JP2008283922A Method for producing yoghurt-like food and drink 审中-公开
标题翻译：生产类似食物和饮料的方法
公开(公告)号：JP2008283922A
公开(公告)日：2008-11-27
申请号：JP2007133467
申请日：2007-05-18
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： KIRIYAMA TOSHIO , YAMAGUCHI YUKIHIRO , KIMOTO MINORU
IPC分类号： A23C11/00 , A23C9/127 , A23L7/104
摘要： PROBLEM TO BE SOLVED: To provide a method for producing tasty yoghurt-like food and drink comprising fermenting rice with lactobacillus so as to have superior harmonious balance between refreshing fermentation flavor similar to that of milk yoghurt and with the slight sweetness of rice. SOLUTION: The method for producing yoghurt-like food and drink comprises a starch hydrolysis process in wchich a raw material solution obtained by dispersing gelatinized rice and starch hydrolytic enzyme in water is controlled to have a temperature lower than 75°C so as to make the starch hydrolysis enzyme act on the raw material solution, and a fermentation process where the lactobacillus acts on sugar generated in the starch hydrolysis process. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产美味的酸奶样食品和饮料的方法，其包括用乳杆菌发酵米，以便在与发酵风味类似于牛奶酸奶的清爽发酵风味之间具有优越的和谐平衡，并具有轻微的米饭。解决方案：生产酸奶样食品和饮料的方法包括淀粉水解过程，将通过将糊化的水稻和淀粉水解酶分散在水中获得的原料溶液控制为具有低于75℃的温度，以便使淀粉水解酶作用于原料溶液，以及发酵过程，其中乳杆菌作用于在淀粉水解过程中产生的糖上。版权所有（C）2009，JPO＆INPIT

4. 发明专利

JP2004357522A Method for producing oil-in-water fermented milk product-like food 有权
公开(公告)号：JP2004357522A
公开(公告)日：2004-12-24
申请号：JP2003156772
申请日：2003-06-02
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： KITAGAWA SAYURI , YAMAGUCHI YUKIHIRO , KIMOTO MINORU
IPC分类号： A23C19/076
摘要： PROBLEM TO BE SOLVED: To provide a method for producing an oil-in-water fermented milk product-like food without using an emulsifier and substantially removing whey, having quasi emulsion stability and palate feeling with excellent melting feeling in the mouth like breaking and melting when put into the mouth while having body of soft fresh cheese such as fromage bran. SOLUTION: This method for producing the fermented milk product-like food comprises fermenting with lactate or adding organic acid to cream mix containing protein, saccharides, oil and fat and water to adjust pH, adding starch to the liquid without removing whey, and heating and cooling the product. COPYRIGHT: (C)2005,JPO&NCIPI

5. 发明专利

JP2001299196A METHOD FOR PRODUCING WHITELY BAKED BREAD 失效
公开(公告)号：JP2001299196A
公开(公告)日：2001-10-30
申请号：JP2000126910
申请日：2000-04-27
申请人： FUJI OIL CO LTD
发明人： YAMAGUCHI YUKIHIRO , KIMOTO MINORU , WAZAWA YASUYUKI , KIMURA TOMONORI
IPC分类号： A21D8/04
摘要： PROBLEM TO BE SOLVED: To obtain a whitely baked bread capable of improving shelf stability of whitely baked bread without using a preservative at all, having a slight yeast smell and alcohol smell. SOLUTION: This method for producing a whitely baked bread comprises adding a lactic acid fermentation product of an oil-in-water type emulsion containing 5-50 wt.% of an oil and fat component and 1-10 wt.% of a protein component and having pH 3.5-5.0 to a bread dough.

6. 发明专利

JP2006320269A PASTY FOOD 审中-公开
公开(公告)号：JP2006320269A
公开(公告)日：2006-11-30
申请号：JP2005147475
申请日：2005-05-20
申请人： FUJI OIL CO LTD
发明人： YAMAGUCHI YUKIHIRO , ONO YOSHIKO
IPC分类号： A23G3/00 , A23C9/13 , A23G3/34 , A23L9/20
摘要： PROBLEM TO BE SOLVED: To obtain a pasty food containing starch or wheat flour and saccharides, suppressed as much as possible in peculiar strong stickiness derived from starch, excellent in melting feeling in the mouth and palate feeling and having moderate hardness and excellent body taste and flavor. SOLUTION: This pasty food containing starch or wheat flour and saccharides and lactic acid fermented milk is obtained by using lactic acid fermented milk adjusted to pH5.5-6.3. The pasty food contains 5-85 wt.% of the lactic acid fermented milk and 3-35 wt.% of oil and fat. COPYRIGHT: (C)2007,JPO&INPIT

7. 发明专利

JP2000333600A CHEESE-LIKE FOOD AND ITS PRODUCTION 失效
公开(公告)号：JP2000333600A
公开(公告)日：2000-12-05
申请号：JP7888099
申请日：1999-03-24
申请人： FUJI OIL CO LTD
发明人： YAMAGUCHI YUKIHIRO , KIMOTO MINORU
IPC分类号： A23C19/06 , A23C19/076
摘要： PROBLEM TO BE SOLVED: To obtain a cheese-like food exhibiting good thready properties not only at high temperature but also at room temperature. SOLUTION: This cheese-like food is obtained by using various kinds of cheeses as raw materials, adding gum guaiac or a degradation product of the guar gum at 0.02-2 wt.% based on the total amount of the cheeses to the raw materials, and further properly adding water or milk thereto and kneading the resultant mixture so that the hardness at 20 deg.C measured by a rheometer (manufactured by Fudo Kogyo KK) may be

8. 发明专利

JPH08298933A HOT SOUFFLE AND ITS PRODUCTION 失效
公开(公告)号：JPH08298933A
公开(公告)日：1996-11-19
申请号：JP11140395
申请日：1995-05-10
申请人： FUJI OIL CO LTD
发明人： YAMAGUCHI YUKIHIRO , YOKOYAMA HITOSHI , MUKAI EISAKU , SAWAMURA NORIO
IPC分类号： A23G3/00 , A23G3/34
摘要： PURPOSE: To provide just baked souffle in a short time at a store of a cake shop, a cafe, etc., by bringing souffle dough into a heat resistant container, baking the dough in two stages, a primary baking and a secondary baking and enabling a mass production of the souffle dough and stable preservation. CONSTITUTION: The production method of hot souffle is to put baked souffle dough using meringue as a foaming agent in a heat resistant container and bake the dough in two stages by preserving the dough preferably by cooling or freezing after a first baking and bringing the baked dough to a secondary baking.

9. 发明专利

JP2006254742A Cheese and/or cheese-like food 审中-公开
标题翻译：。。。。。。。。。。。
公开(公告)号：JP2006254742A
公开(公告)日：2006-09-28
申请号：JP2005074224
申请日：2005-03-16
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： KITAGAWA SAYURI , YAMAGUCHI YUKIHIRO
IPC分类号： A23C19/09 , A23C20/00
摘要： PROBLEM TO BE SOLVED: To provide cheese and/or cheese-like food presenting favorable stringiness even when placed in an area at 4-60°C where ordinary semi-hard cheese or processed cheese does not present such a stringiness when cooled after heated. SOLUTION: The cheese and/or cheese-like food contains acetylated or etherified modified starch has 47-90 wt% of water content and 1-300g/0.785 cm 2 of hardness at 5°C measured by a rheometer (plunger having a diameter of 1 cm and a table speed of 5 cm/min, Fudo Kogyo Co., Ltd.). The acetylated or etherified modified starch accounts for 0.1-8 wt%, preferably 0.3-6 wt%, further preferably 0.5-5 wt% based on the total weight of the food. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了提供干酪和/或类似芝士的食物，即使放置在4-60℃的区域，即使在普通的半硬质干酪或加工干酪在冷却时也不具有这样的拉丝性加热后。解决方案：奶酪和/或奶酪样食品含有乙酰化或醚化的改性淀粉，在5℃下具有47-90重量％的水含量和1-300克/0.785厘米（SP 2）硬度的硬度通过流变仪（Fudo Kogyo Co.，Ltd。制造的直径为1cm，台速为5cm /分钟的柱塞）测量。基于食物的总重量，乙酰化或醚化的改性淀粉占0.1-8重量％，优选0.3-6重量％，进一步优选0.5-5重量％。版权所有（C）2006，JPO＆NCIPI

10. 发明专利

JP2011024530A Method for producing fermentation product 审中-公开
标题翻译：生产发酵产品的方法
公开(公告)号：JP2011024530A
公开(公告)日：2011-02-10
申请号：JP2009175701
申请日：2009-07-28
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： NISHIYAMA AKIHITO , KASAMA TAKESHI , NISHITANI RYOSUKE , YOSHIMATSU ICHIRO , YAMAGUCHI YUKIHIRO
IPC分类号： A23C9/12
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a fermentation product, by which the possibility in the contamination of the fermentation liquid with foreign matters originated from sensors can substantially perfectly be prevented in the production of the fermentation product by automatic control, even when the various sensors set to detect the state of the fermentation liquid are broken.
SOLUTION: The method for producing the fermentation product comprises: automatically taking the fermentation liquid outside the system in the automatic control of fermentation, automatically analyzing the fermentation liquid, and then feeding back the obtained data to the control of the fermentation. The fermentation liquid is automatically taken from a fermentation tank to a sampling cup 11 set to the outside of the fermentation tank 1, and then measured.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：待解决的问题：提供一种发酵产物的制造方法，通过该发酵产物的生产，通过自动控制在发酵产物的生产中可以大大完全地防止发酵液中产生的异味的发酵液的污染的可能性即使设定为检测发酵液的状态的各种传感器被破坏。解决方案：发酵产物的生产方法包括：自动控制发酵液中的发酵液自动发酵，自动分析发酵液，然后将所得数据反馈给发酵控制。将发酵液自动从发酵槽取出至设于发酵槽1外部的取样杯11，然后进行测定。版权所有（C）2011，JPO＆INPIT

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