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1. 发明专利

JPH10262552A PRODUCTION OF MILK REDUCED IN CHOLESTEROL CONTENT 失效
公开(公告)号：JPH10262552A
公开(公告)日：1998-10-06
申请号：JP9283197
申请日：1997-03-28
申请人： MEIJI MILK PROD CO LTD
发明人： OKUBO AYAKO , NAKATSUBO TADASHI , ECHIZEN HIROSHI , KUDO SHUNICHI , HORIE IKUO , ENDO MITSUHARU , KENJO HISAYOSHI
IPC分类号： A23C9/142 , A01J11/06
摘要： PROBLEM TO BE SOLVED: To obtain the subject milk that is extremely reduced in its cholesterol content by filtering the milk raw material through a filter of fine pore diameters to remove fine particles of fat drops. SOLUTION: A milk raw material as milk, low-fat milk, skimmed milk, skimmed and concentrated milk and/or whey is filtered through a filter of fine-pore diameter. In a preferred embodiment, the skimmed milk that is filtered through said filter to reduce its cholesterol content down to

2. 发明专利

JP2007121034A Device and method for measuring solid content in viscous fluid 有权
标题翻译：用于测量粘度流体中固体含量的装置和方法
公开(公告)号：JP2007121034A
公开(公告)日：2007-05-17
申请号：JP2005311602
申请日：2005-10-26
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： KAMIYA SATORU , NOMICHI HISANORI , KOSUGI TAKASHI , FUKUDA MUNETSUNA , ECHIZEN HIROSHI
IPC分类号： G01N22/00
摘要： PROBLEM TO BE SOLVED: To provide a device and method for measuring solid content in a viscous fluid suited for obtaining the quantity of solid content in a solid-containing viscous fluid, on an in-line basis (in a manufacturing process), continuously, sanitarily, accurately, and on an industrial scale.
SOLUTION: The device includes a micro-wave transmission means for transmitting a micro wave to an object under inspection which is a viscous fluid with solid contained therein, a micro-wave reception means for receiving a micro wave, and a solid content measuring means 6 for obtaining the quantity of solid contained in the object under inspection from the micro wave transmitted by the transmission means and from the micro wave received by the reception means.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种用于测量粘性流体中固体含量的装置和方法，所述粘性流体适合于获得含固体粘性流体中固体含量的量（在制造过程中），不断，卫生，准确，在工业规模。解决方案：该装置包括微波传输装置，用于将微波发送到被检测的物体，该物体是其中含有固体的粘性流体，用于接收微波的微波接收装置和固体含量测量装置6，用于从由发送装置发送的微波和由接收装置接收到的微波获得被检查物体中包含的固体的量。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2007300917A Control method for flavoring component, and dissipation preventing method 审中-公开
标题翻译：挥发成分的控制方法和消除预防方法
公开(公告)号：JP2007300917A
公开(公告)日：2007-11-22
申请号：JP2007102608
申请日：2007-04-10
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： HARA TOMOKAZU , NAKATANI SANAE , KAMIYA SATORU , ECHIZEN HIROSHI
IPC分类号： A23C9/14 , A23L1/00 , A23L2/00
摘要： PROBLEM TO BE SOLVED: To provide a control method for flavoring components capable of controlling a dissipation amount of flavoring components from a liquid food in vacuum degasifying treatment of the liquid food, and to provide the liquid food produced by the control method. SOLUTION: This control method for controlling a dissipation amount of flavoring components comprises controlling in vacuum degasifying treatment of the liquid food, a numerical value (= volume/surface area = thickness of liquid food brought to thin film) made by dividing the volume of the liquid food by the surface area contacting the vapor phase of the liquid food, or the size (particle diameter) of the atomized liquid food. As a result of this, the method can decrease the dissolved oxygen concentration of the liquid food, and at the same time control a dissipation amount of flavoring components. The liquid food produced by the control method is also provided. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：解决问题的方案：提供一种能够控制液体食品真空脱气处理中的液体食品中调味成分的散发量的调味成分的控制方法，并提供通过该控制方法生产的液体食品。调节调味成分的耗散量的控制方法包括控制液体食品的真空脱气处理，将数值（=体积/表面积=薄膜液体食品的厚度）除以通过与液体食品的气相接触的表面积或雾化液体食品的尺寸（粒径）的液体食品的体积。结果，该方法可以降低液体食品的溶解氧浓度，同时控制调味成分的消耗量。还提供了通过控制方法生产的液体食品。版权所有（C）2008，JPO＆INPIT

4. 发明专利

JP2006262816A Method for producing concentrated milk and concentrated milk 审中-公开
标题翻译：生产浓缩奶和浓缩奶的方法
公开(公告)号：JP2006262816A
公开(公告)日：2006-10-05
申请号：JP2005087970
申请日：2005-03-25
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： SUGAWARA TAKASHI , ONO JUNKO , ECHIZEN HIROSHI
IPC分类号： A23C1/00
摘要： PROBLEM TO BE SOLVED: To provide a method for producing concentrated milk enabling control of acidity, and to provide concentrated milk produced by the method.
SOLUTION: This method for producing the concentrated milk is based on knowledge that acidity can be indirectly controlled by controlling factors with reference to acidity, found through making it clear, as a result of comparing acidity of concentrated milk with each kind of component, that the factors are solid concentration, nonfat milk solid concentration (SNF), refraction sugar content (Brix), and specific gravity (density) or the like in concentration treatment of raw material milk. As a result of this, it is possible to stably produce quality-governing milk having acidity within a standard.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种能够控制酸度的浓缩乳的生产方法，并提供通过该方法生产的浓缩乳。解决方案：这种生产浓缩牛奶的方法是基于通过将浓缩乳与各种组分的酸度进行比较的结果，通过澄清，通过控制酸性的因素间接控制酸度的知识。在原料乳的浓缩处理中，固体浓度，脱脂奶固体浓度（SNF），折射率（Brix），比重（密度）等因素都是固体浓度。其结果是，可以稳定地生产具有标准酸度的质量性乳。版权所有（C）2007，JPO＆INPIT

5. 发明专利

JP2005318855A Method for producing fermented milk and fermented milk 有权
标题翻译：生产发酵奶和发酵乳的方法
公开(公告)号：JP2005318855A
公开(公告)日：2005-11-17
申请号：JP2004140612
申请日：2004-05-11
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： ECHIZEN HIROSHI , KAMIYA SATORU , SHIMIZU NOBUKO
IPC分类号： A23C9/123 , A23C9/14
摘要： PROBLEM TO BE SOLVED: To provide a food having high viscosity, density and smooth texture.
SOLUTION: The subject method for producing the fermented food comprises stirring and/or micronizing, using a perforated plate, fermented milk texture after or during fermentation and separating moisture and whey by a membrane isolation method, based on examination on chemical engineering about isolation technique for treating high viscosity fluid body such as fermented milk. As a result, the fermented food having high viscosity, density and smooth texture is produced without using an emulsifier or a stabilizer.
COPYRIGHT: (C)2006,JPO&NCIPI

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