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1. 发明专利

JP2014209928A チーズ及びその製造方法有权
标题翻译：其制作方法及其制造方法
公开(公告)号：JP2014209928A
公开(公告)日：2014-11-13
申请号：JP2014167608
申请日：2014-08-20
申请人：株式会社明治 , Meiji Co Ltd
发明人： AIZAWA SHIGERU , SHIMIZU NOBUYUKI , NISHIO TOMOKO , YAMAKURA SHINICHI
IPC分类号： A23C19/09
CPC分类号： A23C19/09 , A23C2250/20
摘要：【課題】ハード系やセミハード系のナチュラルチーズにおいて、水分を増やしたり脂肪を増やしたりして成分組成を大きく変更することなく、食べ易いように食感をもろくする加工方法を提供すること、さらには香辛料などの食品やカルシウムなどの栄養強化剤などをナチュラルチーズに添加する場合、添加食品のロスが少なく、ホエイに影響を与えず、カード製造に影響しない製造方法を提供することを課題とする。【解決手段】チーズを一旦粉砕し、再成形することを含むチーズ製造方法、または再成形の際、デキストリン、澱粉(加工澱粉を含む)、卵白、卵白粉、ゼラチン、寒天、増粘多糖類、カゼイン、プロセスチーズ、ホエイ粉、ホエイタンパク質濃縮物、ホエイタンパク質分離物、大豆タンパク質、グルテンなどを結着剤として使用するチーズの製造方法。【選択図】なし
摘要翻译：要解决的问题：提供硬或半硬天然乳酪的加工方法，以实现易于使用的嫩嫩质地，而不会在组分组成如水分含量增加或脂肪含量增加等方面发生大的变化; 以及天然乳酪的制造方法，其能够添加诸如香料等食品和不影响乳清的食物，并且对乳制品的生产没有不利影响，添加食物的损失小。解决方案：制造方法奶酪包括一次粉碎奶酪，然后改造奶酪。或者，奶酪的制造方法包括使用糊精，淀粉（包括加工淀粉），蛋清，蛋清粉末，明胶，琼脂，增稠多糖，酪蛋白，加工干酪，乳清粉末，乳清蛋白浓缩物，乳清蛋白分离物，大豆蛋白质，面筋等作为粘合剂。

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

JP2012040017A 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：JP2012040017A
公开(公告)日：2012-03-01
申请号：JP2011231935
申请日：2011-10-21
申请人： Meiji Co Ltd , 株式会社明治
发明人： ITO HIROTO , SHIMIZU NOBUYUKI , AIZAWA SHIGERU
IPC分类号： A23C19/076
摘要： PROBLEM TO BE SOLVED: To provide fresh cheese such as quark and cream cheese, having unconventionally unique excellent flavor, and to provide a method for producing the same.SOLUTION: The 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.
摘要翻译：要解决的问题：提供具有非常规独特的极好风味的新鲜干酪如夸克和奶油干酪，并提供其制备方法。解决方案：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，并通过适当加入奶油调节乳脂含量。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）2012，JPO＆INPIT

5. 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。

6. 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。

7. 发明专利

JP2014039568A Method for producing process cheeses 有权
标题翻译：生产方法的方法
公开(公告)号：JP2014039568A
公开(公告)日：2014-03-06
申请号：JP2013250592
申请日：2013-12-03
申请人： Meiji Co Ltd , 株式会社明治
发明人： WATANABE TAKESHI , AIZAWA SHIGERU , MATSUO MITSUO
IPC分类号： A23C19/08
CPC分类号： A23C19/082
摘要： PROBLEM TO BE SOLVED: To provide a method for producing process cheeses which have little stickiness, can be easily crushed in an oral cavity and are readily meltable in mouth, and have light texture.SOLUTION: In a method for producing process cheeses having a weight ratio of fat to protein (fat/protein) of 1.30 or more, the method for producing the process cheeses includes: a step to add a reconstituted cheese to a raw material cheese, satisfying both conditions of (a) a weight ratio of water soluble nitrogen to total nitrogen ((water soluble N)/(total N)), which is a maturity index, is 23.0% or more in the total amount of the raw material cheese and (b) 60 wt.% or more of the total amount of the raw material cheese is one or more hard natural cheese produced by a production method in which compression of curds in whey is not conducted, and to obtain a mixture; a step to add a molten salt to the total amount of the mixture and heat and melt the mixture so as to obtain a cheese molten product; and a high temperature holding step to hold the cheese molten product at a high temperature of 70°C or more.
摘要翻译：要解决的问题：提供一种制造具有很小粘性的加工奶酪的方法，可以容易地在口腔中压碎并且容易在口中熔化，并且具有轻质的结构。溶液：在具有重量的制造工艺奶酪的方法中脂肪与蛋白质的比例（脂肪/蛋白质）为1.30以上，制造加工奶酪的方法包括：向原料干酪中添加再造干酪的步骤，满足以下条件（a）水溶性重量比在原料干酪的总量中，氮与总氮（（水溶性N）/（总氮））成熟度指数为23.0％以上，（b）60重量％以上原料干酪的量是通过不进行乳清中凝乳的压缩而得到混合物的制造方法制造的一种或多种硬质天然干酪; 向混合物的总量中加入熔融盐并加热并熔化混合物以获得奶酪熔融产物的步骤; 以及高温保持步骤，以在70℃以上的高温下保持干酪熔融物。

8. 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

9. 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

10. 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

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