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1. 发明专利

JP2006055007A Creamy cheese and method for producing the same 有权
标题翻译：油酥饼及其制造方法
公开(公告)号：JP2006055007A
公开(公告)日：2006-03-02
申请号：JP2004237242
申请日：2004-08-17
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： AIZAWA SHIGERU , MUROTANI HISASHI
IPC分类号： A23C19/084 , A23C19/082
摘要： PROBLEM TO BE SOLVED: To provide creamy cheese comprising cheese, easy to use for making confectionery or bread, or cooking (because of its creamy condition), and having good flavor inherent in cheese (not artificial flavor) while utilizing remanufactured processed cheese. SOLUTION: The creamy cheese is obtained through the following process: adding water to the processed cheese or a mixture of processed cheese and natural cheese; further adding or not adding molten salt to the mixture of the water and the cheese so as to prepare an aqueous solution comprising ≤30 wt.% of fat and having a concentration of protein in water at ≤20 wt.% and viscosity of ≤200 dPa×s; and using a separator such as a cream separator where centrifugal force is utilized. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供奶酪，包括干酪，容易用于制作糖果或面包或烹饪（因为其奶油状态），并且具有良好的干酪固有味道（而不是人造风味），同时使用再制造加工起司。
解决方案：奶油奶酪通过以下方法获得：向加工的奶酪或加工奶酪和天然奶酪的混合物中加入水; 进一步添加或不将熔融盐加入到水和奶酪的混合物中，以制备包含≤30重量％脂肪并且水中蛋白质浓度≤20重量％，粘度≤200的水溶液 DPA×S; 并使用诸如使用离心力的奶油分离器的分离器。版权所有（C）2006，JPO＆NCIPI

2. 发明专利

JP2009100773A Processed cheeses 有权
标题翻译：加工毛巾
公开(公告)号：JP2009100773A
公开(公告)日：2009-05-14
申请号：JP2009026982
申请日：2009-02-09
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： AIZAWA SHIGERU , MUROTANI HISASHI , MATSUO MITSUO
IPC分类号： A23C19/08
摘要： PROBLEM TO BE SOLVED: To provide processed cheeses in which lactic acid bacteria contributing to health are kept alive, in cheeses in which lactic acid bacteria are conventionally killed.
SOLUTION: In the conventional processed cheeses based products, lactic acid bacteria remain killed. In the present invention, if necessary, a product temperature of cheeses is continuously adjusted after heating and melting stages by means of in-line proportional mixing, etc. and lactic acid bacteria are added by keeping an aseptic condition where contamination by various germs not derived from natural cheeses as the raw material is prevented. As a result, it became possible to let lactic acid bacteria contributing to health survive in a process cheese product in which filling and packaging suitability or molding/packaging suitability of process cheeses is secured. The use of heat-resisting spores of the genus Sporolactobacillus which are lactic acid bacteria has made it possible to let the lactic acid bacteria survive even without changing a conventional heat treatment process.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供其中有助于健康的乳酸菌保持活性的加工奶酪，其中常规杀死乳酸菌的奶酪中。
解决方案：在常规加工的奶酪基产品中，乳酸菌仍然被杀死。在本发明中，如果需要，通过在线比例混合等在加热熔融阶段后连续地调节奶酪的产品温度，并通过保持无菌条件来加入乳酸菌，其中不产生各种细菌的污染从天然奶酪原料被防止。结果，可以使确保在加工奶酪产品中具有健康的乳酸菌存在于其中确保了灌装和包装适用性或加工奶酪的成型/包装适用性的加工干酪产品中。使用作为乳酸菌的孢子体乳杆菌属的耐热性孢子使得即使不改变常规的热处理过程也能使乳酸菌生存。版权所有（C）2009，JPO＆INPIT

3. 发明专利

JP2010115214A Portion-type soft cheese added with flavor substance and having matured surface with mold, and method for producing the same 有权
标题翻译：添加有变形物质和具有模具的成熟表面的部分型软木及其制造方法
公开(公告)号：JP2010115214A
公开(公告)日：2010-05-27
申请号：JP2010049363
申请日：2010-03-05
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
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 soft cheese which is added with a flavor substance, having a surface matured with a mold, is free from problems in a portion-cut process even by portion-cutting after adding the flavor substance, maturing and thermally sterilizing the cheese, free from leakage of the cheese and the flavor substance from a packaging material in thermal sterilization and resistant to collapse of the shape. SOLUTION: Mechanical problems in the portion-cut process can be avoided by adding the flavor substance during a primary maturing period and portion-cutting after the maturing period of at least one day after adding the flavor substance. The portion-cut soft cheese added with the flavor substance and surface-matured with a mold can be produced without causing leakage of the cheese and the flavor substance and the shape collapse in the thermal sterilization after a secondary maturing period by closely packaging the cut surface of the cheese exposing the flavor substance by the portion-cutting process with the packaging material. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：为了提供添加有具有模具成熟的表面的香味物质的部分切割的软奶酪，即使在加入之后通过部分切割也不会产生部分切割过程中的问题风味物质，熟化和热灭菌干酪，在热灭菌中不受来自包装材料的干酪和风味物质的泄漏并且能够抵抗形状的塌陷。解决方案：通过在初级熟化期间添加风味物质并在添加风味物质至少一天的成熟期后进行部分切割，可以避免部分切割过程中的机械问题。添加有风味物质的部分切割的软奶酪并且用模具表面熟化，可以在二次熟化期间通过紧密地包装切割表面而产生奶酪和风味物质的泄漏和热灭菌中的形状崩溃的奶酪通过部分切割过程与包装材料暴露风味物质。版权所有（C）2010，JPO＆INPIT

4. 发明专利

JP2008086291A Pasteurization method for spice 有权
标题翻译：。。。。。。。。。。
公开(公告)号：JP2008086291A
公开(公告)日：2008-04-17
申请号：JP2006273335
申请日：2006-10-04
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： AIZAWA SHIGERU , MUROTANI HISASHI , MATSUO MITSUO
IPC分类号： A23B7/06 , A23L27/10
摘要： PROBLEM TO BE SOLVED: To provide spice subjected to pasteurization treatment close to sterilization treatment without spoiling flavor peculiar to the spice, as spice to be used for cheese having high moisture and high pH, to provide a pasteurization method for the spice, free from causing secondary pollution after pasteurizing, and to provide a method for retaining flavor peculiar to the spice even after heat treating. SOLUTION: This pasteurization method for the spice includes previously adding water to the spice at a weight ratio of 5%-30%, filling and hermetically sealing the product in a retort pouch which has a distance between a surface highest temperature part and a central lowest temperature part of an object to be pasteurized of 8 cm, and heat treating the product under pressurization, using a high-temperature high-pressure pasteurizer. As a result of this, the spice to be used for cheese having high moisture and high pH can be pasteurized in a retort pouch while conforming to the regulations of the food hygiene law. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为了提供接近消毒处理的巴氏消毒处理的香料，不会破坏香料特有的香味，作为用于具有高水分和高pH的奶酪的香料，为香料提供巴氏杀菌方法，在巴氏灭菌后不会引起二次污染，并且即使在热处理后也提供一种保留香料特有的香味的方法。解决方案：这种香料的巴氏消毒方法包括先前以5％-30％的重量比向香料中加入水，将产品填充并气密地密封在蒸煮袋中，该蒸煮袋具有表面最高温度部分和将待巴氏灭菌8cm的物体的中央最低温部分，并使用高温高压灭菌器对加压产物进行热处理。结果，用于具有高水分和高pH的奶酪的香料可以在符合食品卫生规定的条件下在蒸煮袋中巴氏消毒。版权所有（C）2008，JPO＆INPIT

5. 发明专利

JP2007267694A Mildew cheese added with flavoring substance, and method for producing the same 有权
标题翻译：添加有挥发性物质的乳制品及其生产方法
公开(公告)号：JP2007267694A
公开(公告)日：2007-10-18
申请号：JP2006098888
申请日：2006-03-31
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： MATSUO MITSUO , MUROTANI HISASHI , AIZAWA SHIGERU
IPC分类号： A23C19/068
摘要： PROBLEM TO BE SOLVED: To obtain mildew cheese enabling taste of united cheese and flavor of a flavoring substance through dispersing to add a constant amount of a flavoring substance inside the cheese without limitation of properties of a flavoring substance in mildew cheese production.
SOLUTION: The mildew cheese is obtained by pouring a flavoring substance into mildew cheese in a maturing process with a physical method so as to add a controlled fixed amount of the flavoring substance to a decided position without giving influence of the flavoring substance to whey. The surfaces of signs produced when pouring in a process of continuing maturing are covered and concealed with mold. As a result of this, the mildew cheese enables taste of united cheese and flavor of the flavoring substance.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：通过分散来获得混合奶酪的味道和调味物质的味道，以在奶酪内添加恒定量的调味物质，而不限制霉菌奶酪生产中的调味物质的性质。解决方案：通过物理方法在成熟过程中将调味物质倒入霉菌奶酪中，从而将调味物质的受控固定量添加到决定位置而不影响调味物质，从而获得霉菌奶酪乳清。浇注在持续成熟过程中产生的标志表面被模具覆盖和隐藏。因此，霉菌奶酪能使口味的统一奶酪和调味物质的味道。版权所有（C）2008，JPO＆INPIT

6. 发明专利

JP2004290100A Process cheese and method for producing the same 有权
公开(公告)号：JP2004290100A
公开(公告)日：2004-10-21
申请号：JP2003087726
申请日：2003-03-27
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： MUROTANI HISASHI , AIZAWA SHIGERU
IPC分类号： A23C19/082
摘要： PROBLEM TO BE SOLVED: To provide new type process cheese having smooth and excellent melting feeling in the mouth different from conventional process cheese.
SOLUTION: The method for producing the process cheese comprises adding to natural cheese molten salt comprising phosphate (sodium salt or potassium salt) and/or citrate and 0.4-10 wt.% of polyglyceryl fatty acid ester with HLB≤8 and an iodine number of ≥45 (preferably ≥80 wt.% of fatty acid is oleic acid) based on protein, heating, stirring and melting the product. The process cheese has further smooth melting feeling in the mouth compared with conventional process cheese through using a specific emulsifier, and new excellent palate feeling and physical properties which have hitherto been never obtained.
COPYRIGHT: (C)2005,JPO&NCIPI

7. 发明专利

JP2008200814A Cheese wrapping machine 有权
标题翻译：小包装机
公开(公告)号：JP2008200814A
公开(公告)日：2008-09-04
申请号：JP2007040285
申请日：2007-02-21
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： AIZAWA SHIGERU , MUROTANI HISASHI , MATSUO MITSUO , OKI KOJI , HAYASE AYANORI
IPC分类号： B26D3/24
摘要： PROBLEM TO BE SOLVED: To provide a cheese wrapping machine provided with a cutting device, which is prevented from being dragged by adjacent cheese portions and dropping when moving the cut and divided cheese portions in a stacked condition. SOLUTION: This cheese wrapping machine is provided with the cheese cutting device provided with: a mounting part 22 composed of a cutting edge body 21 having such a shape that prevents mutual contact of cut faces 15 of adjacent cut cheese portions and fixing the cutting edge body 21 onto a main body part of the cheese cutting device at one end of the cutting edge body 21; and a cheese cutting edge provided with a cutting part 23 in an upper side part in the longitudinal direction of the cutting edge body 21 from the mounting part 22 to a tip part being the side opposing to the mounting part. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供一种设置有切割装置的奶酪包装机，其在堆叠状态下移动切割和分割的奶酪部分时防止被相邻奶酪部分拖动并下降。解决方案：该奶酪包装机设置有奶酪切割装置，该奶酪切割装置具有：安装部22，其由具有防止相邻切割干酪部分的切割面15相互接触的切割边缘体21构成，并且固定切削刃体21到切削刃体21的一端的奶酪切断装置的主体部上; 以及奶酪切削刃，其在切削刃体21的长度方向的上侧部从安装部22向与安装部相对的一侧的前端部设置切削部23。版权所有（C）2008，JPO＆INPIT

8. 发明专利

JP2007020536A Portion type surface ripened soft cheese with mold having added flavor material, and method for producing the same 审中-公开
标题翻译：具有加入的变形材料的模具的部分类型表面被剥去的软木及其生产方法
公开(公告)号：JP2007020536A
公开(公告)日：2007-02-01
申请号：JP2005211348
申请日：2005-07-21
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： MATSUO MITSUO , MUROTANI HISASHI , AIZAWA SHIGERU
IPC分类号： A23C19/09
摘要： PROBLEM TO BE SOLVED: To provide a portion cut product of surface ripened soft cheese with mold having added flavor material, free from causing a problem in portion cut even if adding the flavor material followed by portion cut and heat sterilization processing after ripening, while cheese and the flavor material are prevented from leaking from a wrapping material in heat sterilization, and a good silhouette of the product is kept. SOLUTION: A method for producing the portion cut product of surface ripened soft cheese with mold having added flavor material comprises adding the flavor material during a first ripening period, and performing portion cut after at least one day ripening period after the addition of the flavor material so as to avoid a mechanical problem in portion cut. Furthermore, the method comprises tightly wrapping with a wrapping material a cheese cut surface from which the flavor material exposes by portion cut so as to prevent the cheese and the flavor material from leaking and getting out of shape by performing heat sterilization after a second ripening period. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了提供具有添加的风味材料的模具的表面熟化的软奶酪的切割部分的切割产品，即使添加风味材料，然后在成熟后进行部分切割和热灭菌处理，也不会引起部分切割的问题同时防止奶酪和风味材料在热灭菌中从包装材料中泄漏，并且保持产品的良好轮廓。解决方案：用具有增加的风味物质的模具生产表面熟化的软干酪的部分切割产品的方法包括在第一成熟期间加入风味物质，并且在添加了至少一天熟化期后进行部分切割风味材料，以避免部分切割中的机械问题。此外，该方法包括用包裹材料紧密地包裹干酪切割表面，风味物质通过部分切割从其中暴露出来，以便通过在第二成熟期之后进行热灭菌来防止奶酪和风味物质泄漏和变形。版权所有（C）2007，JPO＆INPIT

9. 发明专利

JP2007312669A Processed cheese having good machinability and method for producing the same 有权
标题翻译：具有良好机械性能的加工工艺及其生产方法
公开(公告)号：JP2007312669A
公开(公告)日：2007-12-06
申请号：JP2006145334
申请日：2006-05-25
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： AIZAWA SHIGERU , MUROTANI HISASHI
IPC分类号： A23C19/08
摘要： PROBLEM TO BE SOLVED: To provide processed cheese having good machinability, improved in machinability into a shredding state or a cubic one while maintaining intensity of flavor inherent in specially hard natural cheese such as Parmesan cheese, and to provide a method for producing the processed cheese.
SOLUTION: The processed cheese having good machinability is obtained by adding molten salt and water to natural cheese containing 50-100 wt.% of the specially hard natural cheese, and heating and stirring the mixture to be molten so as to obtain processed cheese having the flavor of the specially hard natural cheese and applicable to machine processing into small pieces. It is found that use of 0.1-5 wt.% of phosphate and/or citrate as the molten salt enables improvement in flavor and physical properties of the processed cheese.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供具有良好机械加工性的加工干酪，将切削性提高到切碎状态或立方体，同时保持特别硬的天然干酪如巴马干酪的固有风味的强度，并提供生产方法加工奶酪。解决方案：具有良好机械加工性的加工干酪通过向含有50-100重量％的特殊硬天然干酪的天然干酪中加入熔融盐和水而获得，并加热并搅拌待熔融的混合物以获得加工奶酪具有特别坚硬的天然乳酪的味道，适用于机加工成小件。发现使用0.1-5重量％的磷酸盐和/或柠檬酸盐作为熔融盐可以改善加工干酪的风味和物理性能。版权所有（C）2008，JPO＆INPIT

10. 发明专利

JP2007074958A Flavor substance-added soft cheese whose surface is matured with fungus, and method for producing the same 有权
标题翻译：表面与真菌形成的浮雕物质添加的软木及其生产方法
公开(公告)号：JP2007074958A
公开(公告)日：2007-03-29
申请号：JP2005265349
申请日：2005-09-13
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： MATSUO MITSUO , MUROTANI HISASHI , AIZAWA SHIGERU , YANO AKIRA
IPC分类号： A23C19/09
摘要： PROBLEM TO BE SOLVED: To provide a method for producing flavor substance-added soft cheese whose surface is matured with fungus, performing a portion-cut process and an individually packaging process as fast as possible after addition of flavor substance such as pepper among curds: and to provide flavor substance-added soft cheese whose surface is matured with yeast which is obtained by the method as novel and portion-cut one.
SOLUTION: The flavor substance-added soft cheese whose surface is matured with fungus is obtained through the following process: making pasty substance act on cheese when putting the flavor substance among the curds during a primary maturing period so as to enable the curds to bind to one another to the degree of causing no problems in the portion-cut process and the individually packaging process before rind (cheese skin) caused by fungus is not formed among the curds after being put among. Addition of the pasty substance results in that the curds are firmly bound to provide the portion-type flavor substance-added soft cheese whose surface is matured with fungus rich in variation of the kinds and the amount of the flavor substance, when formation of the rind takes many days.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：提供一种生产具有真菌成熟的香味物质添加的软奶酪的方法，在加入风味物质如胡椒之后尽可能快地进行部分切割过程和单独包装过程在凝乳中提供表面经酵母成熟的添加味道物质的软干酪，该酵母通过新颖的和部分切割的方法获得。
解决方案：通过以下过程获得表面成熟真菌的味道物质添加的软奶酪：在初级成熟期间将香料置于凝乳中之后，使糊状物质作用于奶酪，以使凝乳彼此结合到在部分切割过程和单独包装过程中不产生问题的程度，因为在放入其中之后，在凝乳中没有形成由真菌引起的皮（乳酪皮肤）之前。添加糊状物质导致凝乳结合，以提供表面成熟的部分型香料物质添加的软奶酪，其中富含变种的味道物质的种类和量，当形成外皮时需要很多天。版权所有（C）2007，JPO＆INPIT

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