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1. 发明专利

JP2009100663A Method for producing cheeses 有权
标题翻译：生产小麦的方法
公开(公告)号：JP2009100663A
公开(公告)日：2009-05-14
申请号：JP2007273737
申请日：2007-10-22
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： SHIMIZU NOBUYUKI , AIZAWA SHIGERU
IPC分类号： A23C19/06 , A23C19/068
摘要： PROBLEM TO BE SOLVED: To provide a method for producing cheeses by which the cheeses are prevented from syneresis, without spoiling any flavor of unripened cheese, and production efficiency of the cheese is maintained. SOLUTION: The method for producing cheese includes using 1.2 w/w% or higher of gelatine, 1.2 w.w% or higher of LM-pectin and 0.4 w.w% or higher of tara gum so as to suppress syneresis of the cheese, without spoiling the flavor of the unripened cheese and maintain fluidity at 83°C. The method enables efficient production of the cheese that has novel value and is superior in syneresis prevention, while product characteristics of the cheese is maintained. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供一种制造奶酪的方法，通过该方法可以防止奶酪脱水，而不破坏未熟干酪的任何味道，并且保持奶酪的生产效率。解决方案：制作奶酪的方法包括使用1.2w / w％以上的明胶，1.2ww％以上的LM-果胶和0.4ww％以上的塔拉胶，以抑制奶酪的脱水收缩，没有破坏未熟干酪的味道，并保持流动性在83℃。该方法能够有效地生产具有新颖价值并且在脱水收缩预防方面优异的奶酪，同时保持奶酪的产品特性。版权所有（C）2009，JPO＆INPIT

2. 发明专利

JP2009112226A Method for producing cheese 有权
标题翻译：生产方法
公开(公告)号：JP2009112226A
公开(公告)日：2009-05-28
申请号：JP2007287688
申请日：2007-11-05
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： SHIMIZU NOBUYUKI
IPC分类号： A23C19/082
摘要： PROBLEM TO BE SOLVED: To provide a method for producing cheese excellent in cuttability and heat-resistant shape retention without spoiling flavor which high-moisture soft cheese originally has.
SOLUTION: The method for efficiently producing the cheese excellent in cuttability and heat-resistant shape retention without spoiling flavor which high-moisture soft cheese originally has, includes mixing and homogenizing a raw material under heating, which is mixed so as to contain 1.0 w/w%-5.0 w/w% of gelatin and 1.4 w/w%-5.0 w/w% of milk protein concentrate.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产具有优良的可切割性和耐热形状保持性的奶酪的方法，而不破坏高湿度软奶酪本来具有的味道。解决方案：用于高效生产高可靠性和耐热形状保持性的干酪具有优良的高湿度软质干酪本来具有的风味的方法，包括将加热原料混合均质化，以便含有 1.0w / w％-5.0w / w％明胶和1.4w / w％-5.0w / w％乳蛋白浓缩物。版权所有（C）2009，JPO＆INPIT

3. 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

4. 发明专利

JP2008167697A 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：JP2008167697A
公开(公告)日：2008-07-24
申请号：JP2007004296
申请日：2007-01-12
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： ITO HIROTO , SHIMIZU NOBUYUKI , AIZAWA SHIGERU
IPC分类号： A23C19/076 , A23C9/142
摘要： PROBLEM TO BE SOLVED: To provide fresh cheese such as Quark and cream cheese, having unconventional unique excellent flavor, and to provide a method for producing the fresh cheese.
SOLUTION: This 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.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供具有非常规独特优异风味的新鲜奶酪，例如夸克和奶油干酪，并提供生产新鲜奶酪的方法。解决方案：用于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，并通过适当添加奶油调节乳脂含量。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）2008，JPO＆INPIT

5. 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

6. 发明专利

JP2003199493A NATURAL CHEESE AND METHOD FOR PRODUCING THE SAME 审中-公开
公开(公告)号：JP2003199493A
公开(公告)日：2003-07-15
申请号：JP2001403110
申请日：2001-12-28
申请人： MEIJI MILK PROD CO LTD
发明人： AIZAWA SHIGERU , MATSUNAGA NORIAKI , SASE MANABU , NAKAJIMA MIHOKO , SHIMIZU NOBUYUKI
IPC分类号： A23C19/064
摘要： PROBLEM TO BE SOLVED: To provide a natural cheese having deliciousness and good flavor. SOLUTION: This natural cheese contains salt that is derived from seawater and/or ocean deep water. The salt is used instead of conventional salt or used together with the conventional salt. The natural cheese is produced by adding the salt to cheese curd. COPYRIGHT: (C)2003,JPO

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