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1. 发明专利

JP2010075159A Method for producing chocolate pudding, and chocolate pudding 有权
标题翻译：生产巧克力聚氨酯和巧克力聚氨酯的方法
公开(公告)号：JP2010075159A
公开(公告)日：2010-04-08
申请号：JP2008250085
申请日：2008-09-29
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MARUYAMA HIROSHI , YANAGISAWA EIKO , MORIMOTO KEIJI
IPC分类号： A23L9/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a chocolate pudding excellent in bacterial preservation: and to provide the pudding produced by the method. SOLUTION: The method for producing the chocolate pudding comprises: a water-in-oil drop-type emulsified liquid-preparing process for mixing heat-melted chocolate and a first emulsifier having HLB 6 or less to prepare a water-in-oil drop-type emulsified liquid; an oil-in-water drop-type emulsified liquid preparing process for adding the water-in-oil drop-type emulsified liquid and a gelling agent-containing liquid to prepare an oil-in-water drop-type emulsified liquid; and a sterilization process for sterilizing the oil-in-water drop-type emulsified liquid. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：提供一种生产细菌保存优异的巧克力布丁的方法，并提供通过该方法制备的布丁。＆lt; P＆gt;解决方案：制造巧克力布丁的方法包括：将加热熔融的巧克力与HLB 6以下的第一乳化剂混合的油包水滴型乳化液制备方法，油滴型乳化液; 一种油包水滴式乳化液制备方法，用于加入油包水型乳化液和含胶凝剂的液体以制备水包油型乳化液; 以及对水包油型乳化液进行杀菌的杀菌方法。版权所有（C）2010，JPO＆INPIT

2. 发明专利

JP2009213409A Sesame pudding, method for producing the same, and method for selecting pasty sesame 有权
标题翻译： SESAME PUDDING，其制备方法以及选择PASTS SAME的方法
公开(公告)号：JP2009213409A
公开(公告)日：2009-09-24
申请号：JP2008060917
申请日：2008-03-11
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , SUGINO MASAYASU
IPC分类号： A23L9/10
摘要： PROBLEM TO BE SOLVED: To provide a sesame pudding which is produced by selecting pasty sesame suitable for the sesame pudding and has smooth palate feeling, and in which the pasty sesame is homogeneously dispersed; to provide a method for producing the sesame pudding; and to provide a method for selecting pasty sesame. SOLUTION: The sesame pudding contains pasty sesame, milk constituent (A), and a gelling agent; wherein the pasty sesame is such that the mass of solids remaining on a break-down sieve accounts for ≤10 g when heating test liquid produced by adding 40 g of the pasty sesame and 1 g of casein sodium to water to have the weight of 200 g to be at 120°C, leaving the liquid as it is for 10 min followed by cooling the liquid to have the temperature of 50°C, and filtering the cooled liquid with the break-down sieve having 850 μm mesh. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供通过选择适合芝麻布丁的糊状芝麻制成的芝麻布丁，具有平滑的腭感，其中糊状芝麻均匀分散; 提供生产芝麻布丁的方法; 并提供一种选择糊状芝麻的方法。
解决方案：芝麻布丁含有糊状芝麻，牛奶成分（A）和胶凝剂; 其中糊状芝麻使得当将加入40g糊状芝麻和1g酪蛋白钠制成的试验液加热到水中时，保留在分解筛上的固体质量≤10g，重量为200 g在120℃，将液体原样放置10分钟，然后冷却液体以使其温度为50℃，并用具有850μm筛网的分解筛过滤冷却的液体。版权所有（C）2009，JPO＆INPIT

3. 发明专利

JP2009202895A Storing method for sterilized material, contamination detecting method for sterilized material, and sterilized material storage system 有权
标题翻译：灭菌材料的储存方法，灭菌材料的污染检测方法和灭菌材料储存系统
公开(公告)号：JP2009202895A
公开(公告)日：2009-09-10
申请号：JP2008045832
申请日：2008-02-27
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , AIHARA YUKIYO
IPC分类号： B65B55/24 , A23L2/46 , A23L3/358 , B65B55/10 , C02F1/46
摘要： PROBLEM TO BE SOLVED: To maintain an inlet/outlet of a container that can be filled with a sterilized material, more safely and sanitarily at a lower cost and to enable the detection of presence or absence of contamination. SOLUTION: A method for storing a sterilized material into a material container that has an outlet/inlet tube and a barrier tube covering the outlet/inlet tube includes the steps: covering the outlet/inlet tube with the barrier tube; filling the barrier tube with electrolysis water or sodium hypochlorite liquid; and sealing the outlet/inlet tube. In a preferable embodiment, electrolysis water having a sodium ion content of 200 ppm or less, available chlorine ion content of 10-30 ppm and a pH of 4.5-6.8 is employed. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：为了保持能够以更低成本更安全和卫生地填充灭菌材料的容器的入口/出口，并且能够检测是否存在污染物。解决方案：一种将灭菌材料储存在具有出口/入口管和覆盖出口/入口管的阻挡管的材料容器中的方法，包括以下步骤：用阻隔管覆盖出口/入口管; 用电解水或次氯酸钠液体填充屏障管; 并密封出口/入口管。在优选的实施方案中，使用钠离子含量为200ppm以下，电离氯离子含量为10〜30ppm，pH为4.5〜6.8的电解水。版权所有（C）2009，JPO＆INPIT

4. 发明专利

JP2007267605A Method for producing packaged food product of acid milk gel 审中-公开
标题翻译：生产酸奶酪蛋糕包装食品的方法
公开(公告)号：JP2007267605A
公开(公告)日：2007-10-18
申请号：JP2006093667
申请日：2006-03-30
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： YANAGISAWA EIKO , MORIMOTO KEIJI
IPC分类号： A23C9/152
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a packaged food product of acid milk gel to which such saltiness as to spoil flavor is not added when producing the food product of acid milk gel so as not to have mealy palate feeling even when sterilized with heat.
SOLUTION: The method for producing packaged food product of acid milk gel comprises charging a container with a first liquid containing acid and a rennet clotting agent followed by charging the container with a second liquid containing milk.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产酸奶凝胶的包装食品的方法，当生产酸奶凝胶的食品时，不会添加这种酸味，以便不具有颚式感觉即使用热灭菌。解决方案：用于生产酸奶凝胶包装食品的方法包括用含有酸的第一液体和凝乳酶凝血剂装入容器，然后用含有牛奶的第二液体对容器充电。版权所有（C）2008，JPO＆INPIT

5. 发明专利

JP2007049948A Method for producing acidic gel food 有权
标题翻译：生产酸性食物的方法
公开(公告)号：JP2007049948A
公开(公告)日：2007-03-01
申请号：JP2005238381
申请日：2005-08-19
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： SAKURAI HIDEKI , MORIMOTO KEIJI
IPC分类号： A23L29/20
摘要： PROBLEM TO BE SOLVED: To provide a method for producing acidic gel food having smooth gel texture without causing bad gel texture such as aggregation, precipitation or layer separation of casein protein even when subjected to heat-sterilization when producing such gel food that acidic gel material containing casein protein includes moisture-containing solid matter such as flesh of fruit. SOLUTION: The method for producing acidic gel food comprises charging a liquid raw material composition containing casein protein, a thermoplastic gelling agent and organic acid monoglyceride and having pH 3.5-4.5, and moisture-containing solid in a container followed by heating the mixture, and thereafter cooling the heated mixture to be gelatinized. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种具有光滑凝胶质地的酸性凝胶食品的制造方法，即使在制造这样的凝胶食品时，即使进行加热灭菌也不会引起酪蛋白蛋白质的聚集，沉淀或层分离等不良凝胶质地，含有酪蛋白的酸性凝胶材料包括含水分固体物质，例如果肉。解决方案：制备酸性凝胶食品的方法包括将含有酪蛋白蛋白质，热塑性胶凝剂和有机酸单甘油酯的液体原料组合物装入pH 3.5-4.5，并将含湿固体装入容器中，然后加热混合物，然后将加热的混合物冷却以使其糊化。版权所有（C）2007，JPO＆INPIT

6. 发明专利

JP2007015735A Lid member and package 有权
标题翻译： LID会员和包裹
公开(公告)号：JP2007015735A
公开(公告)日：2007-01-25
申请号：JP2005200196
申请日：2005-07-08
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , KURABAYASHI KEIKO , KAWAMURA NOBUO
IPC分类号： B65D81/30 , B32B15/08 , B65D65/40 , B65D85/72
摘要： PROBLEM TO BE SOLVED: To provide a lid member capable of reducing a taste deterioration of food caused by reflected light entering from a side face of a transparent container containing the food such that the lid member having a metal foil layer is fitted over the transparent container to form a seal, thereby shielding the upper face from light, and to provide a package sealed with the lid member.
SOLUTION: The lid member for the transparent container has the metal foil layer, and a printed face capable of reducing reflection by the metal foil layer. In the lid, member the reflectance of the printed face (i.e., reflectance relative to a standard white surface measured according to "Methods of color measurement-reflecting and transmitting objects" defined by JIS Z 8722:2000) is preferably 105% or less. The package comprises the transparent container capped with the lid member.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种盖构件，其能够减少由容纳食物的透明容器的侧面进入的反射光引起的食物的味道劣化，使得具有金属箔层的盖构件安装在透明容器形成密封，从而将上表面遮蔽，并提供与盖部件密封的包装。解决方案：用于透明容器的盖构件具有金属箔层和能够减少金属箔层的反射的印刷面。在盖中，打印面的反射率（即，相对于根据JIS Z 8722：2000定义的“颜色测量反射和透射物体的方法”测量的标准白色表面的反射率）的成分优选为105％以下。该包装包括用盖构件盖住的透明容器。版权所有（C）2007，JPO＆INPIT

7. 发明专利

JP2004189323A Heat sealing unit, filling system, sealing method for cup-like container, and manufacturing method for sealed package containing cup-like container 审中-公开
标题翻译：热封单元，填充系统，杯式密封容器的密封方法以及包含杯形容器的密封包装的制造方法
公开(公告)号：JP2004189323A
公开(公告)日：2004-07-08
申请号：JP2002362559
申请日：2002-12-13
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , TANNO DAIKI , TSUCHIDA KAZUHIRO
IPC分类号： B65B7/28 , B65B51/10
摘要： PROBLEM TO BE SOLVED: To provide a heat sealing unit for constant production of a sealed package with proper sealing strength, a filling system having the heat sealing unit, a sealing method for a cup-like container, and a manufacturing method for the sealed package containing the cup-like container. SOLUTION: The heat sealing unit is arranged so as to move up and down between a top dead center and a bottom dead center, and has a sealing head 42, which is pressed to a lid 48, placed on the container 47 to cover its opening, at the bottom dead center and heat seals the lid on the opening rim of the container. The heat sealing unit is also provided with a noncontact radiation thermometer 52 for measuring a temperature of the sealing head. COPYRIGHT: (C)2004,JPO&NCIPI
摘要翻译：要解决的问题：提供一种用于不断生产具有适当密封强度的密封包装的热封单元，具有热封单元的填充系统，杯状容器的密封方法和用于密封包装容纳杯状容器。解决方案：热封单元布置成在上死点和下死点之间上下移动，并具有密封头42，密封头42被压到盖48上，放置在容器47上覆盖其开口，在下死点，并将容器的开口边缘上的盖子加热密封。热封单元还设置有用于测量密封头的温度的非接触辐射温度计52。版权所有（C）2004，JPO＆NCIPI

8. 发明专利

JPS59173055A Preparation of dessert having pattern 失效
标题翻译：制作具有图案的DESSERT
公开(公告)号：JPS59173055A
公开(公告)日：1984-09-29
申请号：JP4786483
申请日：1983-03-24
申请人： Morinaga Milk Ind Co Ltd
发明人： OKONOGI SHIGEO , KUDOU TSUTOMU , WAKIGUCHI HIROYA , MORIMOTO KEIJI , TANAI SUMIO
IPC分类号： A23L21/10
摘要： PURPOSE: To prepare a dessert having beautiful pattern hygienically and efficiently, by adding a pasty mixed solution for dessert to a gelatinized mixed solution for dessert by pressure.
CONSTITUTION: At least two kinds of mixed solutions having almost equal specific gravity, containing at least ≥0.2wt% gelatinizing agent, are prepared. One of them is a mixed solution for dessert not containing a component such as dairy products, fats and oils, etc. to make a base opaque, kept at a temperature ≥ gel temperature of the mixed solution, and packed into a container to give a base. The other mixed solution for dessert is a mixed solution preferably containing dairy products, fats and oils, etc., kept at a temperature ≤ gel temperature of the mixed solution, made into paste, and added to the base in the container by pressure.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：通过加入糊状糊状混合溶液，通过加压将糊状糊状混合溶液加入到糊状糊状混合溶液中，制成卫生高效美丽图案的甜点。构成：制备至少两种具有几乎相等比重的混合溶液，其含有至少> = 0.2重量％的糊化剂。其中之一是用于不含乳制品，油脂等成分的甜点的混合溶液，以使基质不透明，保持在混合溶液的温度> =凝胶温度下，并装入容器中以得到一个基地另一种用于甜点的混合溶液是优选含有乳制品，脂肪和油等的混合溶液，其保持在混合溶液的温度<凝胶温度下，制成糊状物，并通过压力加入到容器中的基料中。

9. 发明专利

JP2010263924A Sesame pudding and method for producing the same 有权
标题翻译： SESAME PUDDING及其生产方法
公开(公告)号：JP2010263924A
公开(公告)日：2010-11-25
申请号：JP2010195964
申请日：2010-09-01
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , SUGINO MASAYASU
IPC分类号： A23L9/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a sesame pudding having evenly colored appearance and giving smooth feeling to the palate. SOLUTION: The method for producing the sesame pudding comprises a step to prepare a heated raw material liquid containing sesame paste, a milk component (A) and a gelling agent and heated at a temperature higher than a gelling temperature of the gelling agent, and a step to cool and gelatinize the heated raw material liquid. The sesame paste is produced by toasting sesame seeds at ≥130°C and grinding with a grinder. COPYRIGHT: (C)2011,JPO&INPIT

10. 发明专利

JP2010075158A Method for producing cocoa pudding, and cocoa pudding 有权
标题翻译：生产聚碳酸酯的方法和椰油聚氨酯
公开(公告)号：JP2010075158A
公开(公告)日：2010-04-08
申请号：JP2008250084
申请日：2008-09-29
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MARUYAMA HIROSHI , YANAGISAWA EIKO , MORIMOTO KEIJI
IPC分类号： A23L9/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a cocoa pudding excellent in bacterial preservation: and to provide the pudding produced by the method. SOLUTION: The method for producing the cocoa pudding includes: a cocoa-powder liquid preparation process for mixing a liquid containing a first emulsifier with HLB 9-17, and cocoa powder to prepare cocoa powder liquid; a cocoa ingredient-preparing process for mixing the cocoa-powder liquid and a second emulsifier with HLB 4-7 to prepare a cocoa ingredient; a raw material liquid-preparing process for mixing the cocoa ingredient and gelling agent-containing ingredient to prepare the raw material liquid; and a sterilization process for sterilizing the raw material liquid. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：提供一种生产细菌保存优异的可可布丁的方法，并提供通过该方法制备的布丁。解决方案：可可布丁的制造方法包括：将含有第一乳化剂和HLB 9-17的液体与可可粉混合以制备可可粉液体的可可粉液体制备方法; 用于将可可粉液体和第二乳化剂与HLB 4-7混合以制备可可成分的可可成分制备方法; 用于混合可可成分和含胶凝剂的成分以制备原料液的原料液体制备方法; 以及用于对原料液体进行灭菌的灭菌处理。版权所有（C）2010，JPO＆INPIT

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