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1. 发明专利

JPS5934855A Preparation of flesh-containing jelly 失效
标题翻译：含花粉的制备
公开(公告)号：JPS5934855A
公开(公告)日：1984-02-25
申请号：JP14550082
申请日：1982-08-24
申请人： Morinaga Milk Ind Co Ltd
发明人： WAKIGUCHI HIROYA , HAYASHI YOSHINOBU , MIYAZAKI YUUSUKE
IPC分类号： A23L21/10 , A23L21/12
CPC分类号： A23L21/12
摘要： PURPOSE: To prepare jelly containing uniformly dispersed flesh, by making both of an adjusted solution containing isotonic flesh and syrup, and another adjusted solution containing a gelatinizing agent and a saccharide, having a specific gravity larger than that of a saccharide solution contained in the above-mentioned adjusted solution, blending them, solidifying the blend after cooling.
CONSTITUTION: Raw materials for preparing jelly, such as a gelatinizing agent, e.g. carrageenan, gelatin, a saccharide, water, etc. are blended, to give the adjusted solution A having a specific gravity and an amount required to prepare a liquid part of a mixed adjusted solution having a specific gravity approximately equal to that of isotonic flesh. Raw material syrup is blended with raw material flesh, flavoring agent, coloring matter, etc., and sterilized under heating, to give the adjusted solution B containing isotonic flesh and syrup. The adjusted solution A is blended with the adjusted solution B at a temperature ≥ the gel temperature, packed into a container, cooled and solidified. The Brix scales of the adjusted solution A, the raw material syrup, and the raw material flesh are all 10W30(°Bx).
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：制备含有均匀分散的果肉的果冻，通过制备含有等渗肉和糖浆的调节溶液，以及比较重量比上述糖溶液的比重大的另一种含有凝胶化剂和糖类的调节溶液将其混合，冷却后使混合物固化。构成：用于制备果冻的原料，例如胶凝剂，例如糊化剂。混合角叉菜胶，明胶，糖，水等，得到调整后的溶液A，其具有比重和制备比重大致等于等渗肉的混合调节溶液的液体部分所需的量。将原料糖浆与原料肉，调味剂，着色剂等混合，加热灭菌，得到含有等渗肉和糖浆的调节溶液B。将调整后的溶液A与温度> =凝胶温度的调节溶液B混合，装入容器中，冷却并固化。调节溶液A，原料糖浆和原料肉的白利糖度级均为10-30（deg.Bx）。

2. 发明专利

JPS61132140A Production of sterilized yogurt 失效
标题翻译：生产灭菌的YOGURT
公开(公告)号：JPS61132140A
公开(公告)日：1986-06-19
申请号：JP25283684
申请日：1984-12-01
申请人： Morinaga Milk Ind Co Ltd
发明人： OKONOGI SHIGEO , WAKIGUCHI HIROYA , DOI KAZUYOSHI , HAYASHI YOSHINOBU
IPC分类号： A23C9/123
摘要： PURPOSE: To obtain a sterilized yogurt preservable for a long period without requiring addition of a stabilizer after fermentation by a simple process, by blending a prepared milk solution of yogurt before fermentation with high metoxypectin, κ-carrageenan, etc., fermenting the blend, and sterilizing it under heatiang.
CONSTITUTION: (A) A prepared milk solution of yogurt before fermentation is blended with (B) a stabilizer consisting of (a) high methoxypectin, (b) κ- carrageenan, and (c) locust bean gum, and, if necessary (C) polyphosphate consisting of 20W100wt%metaphosphate and 0W80wt.% polyphosphate, in such a way that 0.16wt% component a, 0.022W0.13wt% component b, 0.006W0.024wt% component C, and ≤0.1wt% component C, a lactic acid bacteria starter is inoculated into the blend, and fermentation is carried out. When acidity of lactic acid in the fermented milk solution reaches a given value, the solution is sterilized at high temperature in a short time, packed into proper containers sterily by a sterile packing machine, and cooled, to give a sterilized yogurt.
COPYRIGHT: (C)1986,JPO&Japio
摘要翻译：目的：为了获得长期保存的灭菌酸奶，不需要通过简单的方法在发酵后添加稳定剂，通过在发酵前将制备好的酸奶的乳酸与高甲氧基蛋白，κ-角叉菜胶等混合，发酵混合物，并在炎热下灭菌。（A）将（A）高甲氧基蛋白，（b）κ-角叉菜胶和（c）刺槐豆胶和（c）刺槐豆胶，（如有必要）（C ）多磷酸盐，其由20-100重量％偏磷酸盐和0-80重量％多磷酸盐组成，使得0.16重量％组分a，0.022-0.13重量％组分b，0.006-0.024重量％组分C和<= 0.1重量％组分C，将乳酸菌起始剂接种到共混物中，并进行发酵。当发酵乳溶液中乳酸的酸度达到给定值时，溶液在短时间内在高温下灭菌，用无菌包装机将其置于适当的容器中，并冷却，得到灭菌的酸奶。

3. 发明专利

JPS59113857A Preparation of whipped dessert 失效
标题翻译：制作DESSERT
公开(公告)号：JPS59113857A
公开(公告)日：1984-06-30
申请号：JP22403182
申请日：1982-12-22
申请人： Morinaga Milk Ind Co Ltd
发明人： OKONOGI SHIGEO , WAKIGUCHI HIROYA , HAYASHI YOSHINOBU , MIYAZAKI YUUSUKE , MORIMOTO KEIJI , KUDOU TSUTOMU
IPC分类号： A23C9/12 , A23C19/09 , A23L21/10
摘要： PURPOSE: To prepare the titled substance having high quality, in short whipping time, by whipping a dessert mixture liquid containing two or more kinds of gelling agents at a temperature below the gelling temperature of the gelling agent having high gelling temperature and above the gelling temperature of the agent having lower gelling temperature.
CONSTITUTION: The objective liquid mixture for dessert contains at least two kinds of gelling agents selected from the group of agar, carrageenan, mixture of xanthan gum and locustbean gum, low-methoxyl-pectin and gelatin. The mixture liquid is whipped at a temperature above the gelling temperature of the gelling agent having lowest gelling temperature and below that of the gelling agent having highest gelling temperature, i.e. between 22°C and 40°C. The mixture is composed of ≤10% of the oily phase and ≥90% of the aqueous phase, based on the final product, and the amount of the gelling agents is selected to be 0.4W2% based on the final product.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：通过在低于胶凝温度高于凝胶化温度的胶凝剂的凝胶化温度的温度下搅拌含有两种或更多种胶凝剂的甜点混合液，制备质量好的标准物质，在短时间内，的具有较低胶凝温度的试剂。构成：用于甜点的客观液体混合物含有选自琼脂，角叉菜胶，黄原胶和刺槐豆胶的混合物，低甲氧基果胶和明胶中的至少两种胶凝剂。将混合液在高于胶凝温度最低的胶凝剂的凝胶化温度的温度下搅拌，并低于具有最高凝胶化温度，即22℃至40℃的胶凝剂的胶凝温度。基于最终产品，该混合物由<10％的油相和> = 90％的水相组成，并且基于最终产物的胶凝剂的量选择为0.4-2％。

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