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1. 发明专利

JP2004016164A Food and drink 有权
标题翻译：饮食
公开(公告)号：JP2004016164A
公开(公告)日：2004-01-22
申请号：JP2002178487
申请日：2002-06-19
申请人： Meiji Milk Prod Co Ltd , Meiji Seika Kaisha Ltd , 明治乳業株式会社 , 明治製菓株式会社
发明人： TAKEUCHI YUKINARI , KUBOTA YASUSHI , NAKATSUBO TADASHI , TSUCHIDA HIROSHI , TASHIRO YASUTO , YUZURIHARA KAZUO , SAKAGUCHI KAZUAKI
IPC分类号： A23C9/152 , A23L1/304
摘要： PROBLEM TO BE SOLVED: To provide milk-based food and drink mixed with calcium and iron through enabling for the first time in the existence of calcium, solubilization of iron which is conventionally impossible. SOLUTION: The food and drink is mixed with three of casein phosphopeptides, CPP as phosphorus-containing peptide obtained by making trypsin act on casein, iron and calcium. Using the CPP enables for the first time in the existence of calcium, the solubilization of iron which is conventionally impossible. Both calcium and iron are solubilized in the body and helped to be absorbed in the body through taking the milk-based food and drink such as milk beverage. COPYRIGHT: (C)2004,JPO
摘要翻译：要解决的问题：通过能够首次通过钙的存在，通常不可能的铁的溶解来提供与钙和铁混合的基于乳的食品和饮料。解决方案：食物和饮料与三种酪蛋白磷酸肽混合，CPP作为通过使胰蛋白酶作用于酪蛋白，铁和钙而获得的含磷肽。使用CPP能够首次存在钙，铁的溶解通常是不可能的。钙和铁都溶解在身体中，并通过采用牛奶饮料等牛奶类食物和饮料来帮助身体吸收。版权所有（C）2004，JPO

2. 发明专利

JP2005261303A Method for producing natural cheese 有权
标题翻译：生产天然纤维的方法
公开(公告)号：JP2005261303A
公开(公告)日：2005-09-29
申请号：JP2004078574
申请日：2004-03-18
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： SHIMIZU NOBUYUKI , NAKATSUBO TADASHI
IPC分类号： A23C19/05
摘要： PROBLEM TO BE SOLVED: To provide a method for producing natural cheese shortening fermentation time and industrially spending a low cost with conventional addition of lactic acid bacterium starter without using highly vigorous starter or an additive.
SOLUTION: This method for producing natural cheese shortens fermentation time through decreasing, in a natural cheese producing process, dissolved oxygen concentration up to
摘要翻译：待解决的问题：提供一种通过常规添加乳酸菌起始剂而不使用剧烈起效剂或添加剂来生产天然干酪缩短发酵时间和工业上花费低成本的方法。解决方案：用于生产天然干酪的方法通过在天然干酪生产方法中降低溶解氧浓度达到<7ppm，优选≤5ppm，更优选≤4ppm的溶解氧浓度通过在惰性气体发酵的时间。版权所有（C）2005，JPO＆NCIPI

3. 发明专利

JP2004201601A Cream having good flavor and excellent in emulsion stability during distribution or preservation, and method for producing the same 有权
公开(公告)号：JP2004201601A
公开(公告)日：2004-07-22
申请号：JP2002375775
申请日：2002-12-26
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： KOMATSU YOSHINORI , TAMAI SHIGERU , KATO HIROSHI , NAKATSUBO TADASHI
IPC分类号： A23C13/00 , A23C13/08 , A23C15/00 , A23D7/00 , A23L9/20 , A23L1/19
CPC分类号： A23C13/08 , A23C2240/20 , A23L9/20
摘要： PROBLEM TO BE SOLVED: To provide cream with no cooked smell, having flavor inherent in cream, and excellent in physical properties such as emulsion stability; and to provide a method for producing the cream. SOLUTION: The method for producing cream comprises passing inert gas through cream to reduce submerged dissolved oxygen followed by subjecting the cream to defoaming treatment and heat sterilization. Through such a process, the cream having good flavor and excellent in emulsion stability during distribution and preservation can be produced. The defoaming treatment may comprises at least any one of decompression treatment, centrifugation treatment or stationary treatment. COPYRIGHT: (C)2004,JPO&NCIPI

4. 发明专利

JP2011062148A Method for reducing bitter taste of bitter melon 有权
标题翻译：减少TER ING ING TER TER。。。。。。。。
公开(公告)号：JP2011062148A
公开(公告)日：2011-03-31
申请号：JP2009216239
申请日：2009-09-17
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： NAKAOKA AKIYOSHI , NAKATSUBO TADASHI
IPC分类号： A23C9/133 , A23L9/10 , A23L19/00 , A23L21/10
CPC分类号： H01L2924/0002 , H01L2924/00
摘要： PROBLEM TO BE SOLVED: To provide a method for reducing bitter taste of bitter melon (Momordica charantia) to allow utilization of bitter melon as a new food processing material and contribute to expansion of the use of the same. SOLUTION: Bitter melon (Momordica charantia) is immersed in water, ethanol-water, sugar solution, etc., or kneaded together with salt or boiled in a salt solution and, thereafter, immersed in running water to reduce the bitter taste of bitter melon. The method for reducing the bitter taste of bitter melon can improve the bitter melon to have easily takable mild taste and flavor while keeping characteristic chewy texture and color of bitter melon. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供减少苦瓜（苦瓜）的苦味的方法，以允许将苦瓜用作新的食品加工材料并有助于其使用的扩展。苦瓜（Momordica charantia）浸于水，乙醇 - 水，糖溶液等中，或与盐混合或在盐溶液中煮沸，然后浸入流水中以降低苦味的苦瓜。减少苦瓜的苦味的方法可以使苦瓜可以使苦瓜具有轻松的味道和味道，同时保持苦瓜的质地和苦瓜的色泽。版权所有（C）2011，JPO＆INPIT

5. 发明专利

JP2006115764A Process cheese and method for producing the same 有权
标题翻译：方法及其制备方法
公开(公告)号：JP2006115764A
公开(公告)日：2006-05-11
申请号：JP2004307193
申请日：2004-10-21
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： ODA MUNEHIRO , KUME AKITOMO , KOGANEI MEGUMI , NAKATSUBO TADASHI , AIZAWA SHIGERU , HAYASHI SHUNJI , INABA DAISUKE
IPC分类号： A23C19/08 , A23L1/30
摘要： PROBLEM TO BE SOLVED: To provide process cheese having effect of dental caries prevention higher than that of ordinary process cheese on the market so as to obtain effect even with a small amount of intake, in other words, having high re-calcification effect of the teeth. SOLUTION: The process cheese is produced by selecting as a raw material natural cheese having specifically high CPP (casein phosphopeptide) content, and if necessary, adding CPP-ACP (amorphous calcium phosphate) and/or CPP as a food material so as to bring CPP content to ≥1.8 times of ordinary process cheese on the market. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供具有比普通加工奶酪在市场上高的龋齿效果的加工干酪，以便甚至在少量摄入量时也可获得效果，换句话说，具有高再钙化牙齿的影响。解决方案：通过选择具有特别高CPP（酪蛋白磷酸肽）含量的原料天然干酪，并且如果需要，加入CPP-ACP（无定形磷酸钙）和/或CPP作为食物材料，生产加工干酪使CPP含量达到市场上普通加工奶酪的1.8倍。版权所有（C）2006，JPO＆NCIPI

6. 发明专利

JP2004261009A Methods for continuous extraction and/or squeeze, and solid-liquid separation respectively of edible food and drink 有权
公开(公告)号：JP2004261009A
公开(公告)日：2004-09-24
申请号：JP2003021879
申请日：2003-01-30
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： HONDA KENJI , IMAZAWA TAKESHI , TANAKA TAKAMUNE , TOMITA TAKAO , KUBOTA YASUSHI , ORII NAOKI , NAKATSUBO TADASHI
IPC分类号： A23F5/08 , A23F3/16 , A23F3/18 , A23F5/10 , A23F5/24 , A23F5/26 , A23F5/48 , A23L1/221 , A23L2/02 , A23L2/04
CPC分类号： A23F5/48 , A23F3/16 , A23F3/18 , A23F5/24 , A23F5/265 , A23L2/02 , A23L2/04 , A23L27/11
摘要： PROBLEM TO BE SOLVED: To surely provide methods for continuous extraction and/or squeeze, and solid-liquid separation respectively of edible food and drink, excellently beneficial in views of flavor improvement, economy and workability, and further, of environmental maintenance by enabling smooth waste treatment of residue caused after solid-liquid separation as compared to a conventionally applied methods for extraction and/or squeeze, and solid-liquid separation from food to be extracted and/or squeezed. SOLUTION: The methods for continuous extraction and/or squeeze, and solid-liquid separation respectively of edible food and drink comprise the following process: charging food to be subjected to extraction and/or squeeze in a pulverization device having narrow gaps to finely crush the food; adding a solvent in the device just after and/or in parallel with finely pulverizing the food; extracting and/or squeezing useful food components to the solvent followed by eliminating residue after extraction and/or squeeze by the device for continuous solid separation to carry out continuous solid liquid separation. COPYRIGHT: (C)2004,JPO&NCIPI

7. 发明专利

JP2010233577A Method for producing food and drink containing 1,4-dihydroxy-2-naphthoic acid (dhna) 有权
标题翻译：生产含1,4-二羟基-2-萘甲酸（DHNA）的食品和饮料的方法
公开(公告)号：JP2010233577A
公开(公告)日：2010-10-21
申请号：JP2010129989
申请日：2010-06-07
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： IZAWA KAKUHIRA , NAKATSUBO TADASHI , HAYASHI SATOSHI , KUBOTA YASUSHI
IPC分类号： A23L2/52 , A23C11/10 , A23G1/00 , A23G1/30 , A23L1/30 , A23L2/38 , A23L3/3508 , C07C51/42
CPC分类号： A23L3/3508 , C07C51/42 , Y02A40/944 , C07C65/11
摘要： PROBLEM TO BE SOLVED: To provide a new method for producing food and drink containing 1,4-dihydroxy-2-naphthoic acid (DHNA) which is excellent in safety and usable without spoiling flavor. SOLUTION: The method for producing food and drink containing DHNA comprises at least: a process for culturing microorganisms producing DHNA to obtain a DHNA-containing composition or DHNA or its salt; and a process for adding the DHNA-containing composition or DHNA or its salt to a base solution containing a raw material of the food and drink to obtain a DHNA-containing solution. The method for producing food and drink containing DHNA reduces the dissolved oxygen in at least one solution of the base solution before addition of the DHNA-containing composition or the DHNA or its salt, and the DHNA-containing solution. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产含有1,4-二羟基-2-萘甲酸（DHNA）的食品和饮料的新方法，该方法的安全性和可用性优异，没有破坏风味。解决方案：含有DHNA的食品和饮料的制备方法至少包括：培养产生DHNA的微生物以获得含DHNA的组合物或DHNA或其盐的方法; 以及将含有DHNA的组合物或DHNA或其盐添加到含有食品和饮料的原料的碱溶液中以获得含DHNA的溶液的方法。生产含有DHNA的食品和饮料的方法在添加含DHNA或其DHNA或其盐和含DHNA的溶液之前，减少至少一种碱溶液溶液中的溶解氧。版权所有（C）2011，JPO＆INPIT

8. 发明专利

JP2008289413A Method for producing cheese 有权
标题翻译：生产方法
公开(公告)号：JP2008289413A
公开(公告)日：2008-12-04
申请号：JP2007137721
申请日：2007-05-24
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： SHIMIZU NOBUYUKI , AIZAWA SHIGERU , NAKATSUBO TADASHI
IPC分类号： A23C19/076
摘要： PROBLEM TO BE SOLVED: To provide a method for producing unripened cheese that enables improvement in the flavor and/or texture of cheese products and maintenance in production efficiency, without having to change the composition of a mix or use additives, or select lactobacillus starters.
SOLUTION: The method for producing cheese comprises performing fermentation of the mix in a reduced dissolved oxygen concentration of the mix so as to efficiently obtain mellow flavor and smooth texture to the tongue. In addition, reduction in the dissolved oxygen concentration of the product fermented at low temperature for a long time also results in producing unripened cheese mellow and smooth to the tongue. The method enables efficient production of the unripened cheese that is superior in flavor/texture and having novel value, while maintaining the product characteristics of original product.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供一种生产未加工干酪的方法，其能够改善干酪产品的风味和/或质地并维持生产效率，而不必改变混合物或使用添加剂的组成，或选择乳酸菌起始器。解决方案：用于生产奶酪的方法包括在混合物的溶解氧浓度降低的情况下进行混合物的发酵，从而有效地获得舌头醇厚的味道和光滑的质感。此外，长时间在低温下发酵的产品的溶解氧浓度的降低也导致产生未熟化的乳酪，使舌头变得柔嫩而光滑。该方法能够有效地生产风味/质地优异且具有新价值的未成熟奶酪，同时保持原始产品的产品特性。版权所有（C）2009，JPO＆INPIT

9. 发明专利

JP2004187539A Method for producing butter milk-related milk product and milk processed product each having good flavor 有权
公开(公告)号：JP2004187539A
公开(公告)日：2004-07-08
申请号：JP2002357515
申请日：2002-12-10
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： KUBOTA YASUSHI , TAKEUCHI YUKINARI , HAYASHI SATOSHI , ORII NAOKI , NAKATSUBO TADASHI
IPC分类号： A23C3/03 , A23C9/15 , A23C9/152 , A23C17/00
CPC分类号： A23C9/1524 , A23C3/03 , A23C17/00 , A23C2240/20
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a butter milk-related milk product and a milk processed product, by which milk flavor inherent in butter milk is maintained and improved so as to widen the usage of the butter milk-related milk product and the milk processed product.
SOLUTION: The method for producing the butter milk-related milk product or the milk processed product comprises preparing a part or the whole of butter milk and/or butter serum by fractionating milk and/or a milk product in a solution state. In the process, the concentration of dissolved oxygen in the solution is lowered in advance by pouring inert gas, or the like, into the solution when heating the milk and/or the milk product before being prepared by fractionating, and/or the butter milk and/or the butter serum after being prepared by fractionating in order to sterilize the solution thereof, and/or to maintain/improve the flavor thereof and/or to prevent deterioration of the physical properties thereof.
COPYRIGHT: (C)2004,JPO&NCIPI

10. 发明专利

JP2004041237A Extracting and/or squeezing method for tea such as green tea, black tea, and oolong tea 有权
公开(公告)号：JP2004041237A
公开(公告)日：2004-02-12
申请号：JP2003377245
申请日：2003-11-06
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： HONDA KENJI , IMAZAWA TAKESHI , KUBOTA YASUSHI , NAKATSUBO TADASHI
IPC分类号： A23L2/38 , A23F3/16
摘要： PROBLEM TO BE SOLVED: To provide an extracting and/or squeezing method enabling grinding a single product such as green tea, black tea, herb tea, wild herb tea, Chinese herb medicine tea, cocoa, vanilla, fruit, and vegetable or a combination product of the products followed by promptly performing extracting and/or squeezing at a low temperature extremely efficiently or suitable for mass continuous production, and bringing extremely useful effect even in terms of flavor improvement and economic efficiency compared to a conventional extracting/squeezing method such as a low-temperature extracting method causing flavor deterioration by oxidation after crushing and requiring a long time, and for tea drink, for instance, making useful components float and sustaining for a long period vivid tone of color peculiar to each kind of tea. SOLUTION: The method for producing extracted liquid and/or squeezed juice comprises loading food to be an object of extracting and/or squeezing in a colloid mill and a twin extruder, adding a low-temperature solvent (for instance, water and cow milk of -3 to 50°C) to the product soon after and/or simultaneously with grinding the product, and treating the product e.g. with the extruder to remove ground. COPYRIGHT: (C)2004,JPO

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