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1. 发明专利

JP2015047100A 気泡含有ゲル状物および積層食品の製造方法有权
标题翻译：制造含气泡产品和层压食品的方法
公开(公告)号：JP2015047100A
公开(公告)日：2015-03-16
申请号：JP2013179810
申请日：2013-08-30
申请人：森永乳業株式会社 , Morinaga Milk Ind Co Ltd
发明人： SAKURAI HIDEKI , TANAKA MANABU
IPC分类号： A23L21/10
摘要：【課題】付着性が低くてさっぱりとした口当たりが得られ、気泡を十分に含有して軽い風味および食感を有し、気泡の安定性に優れて離水が生じ難い気泡含有ゲル状食品を製造する。【解決手段】原料に水と、風味成分と、起泡剤と、増粘剤類とを含み、pHが6.2以下、可溶性固形分が10〜35質量%である気泡含有ゲル状物を製造する。全原料を第1の組成物と第2の組成物とに分け、第1の組成物:第2の組成物の質量比を10:90〜70:30とする。第1の組成物は起泡剤を含み、第2の組成物は風味成分を含み、いずれも粘度(10℃)が350〜3000mPa・sである。第1の組成物または第2の組成物のいずれか一方にカルシウムを含有させ、他方をpH5.5以下とするとともに、ローメトキシルペクチンを含有させ、第1の組成物に、オーバーランが100〜300%となるように気泡を含有させた後、第2の組成物と混合する。【選択図】図1
摘要翻译：要解决的问题：为了制造能够提供低粘度和清爽味道的含气泡的凝胶状食品，具有轻微的风味和质感，气泡充分包含，气泡的稳定性优异，几乎不产生脱水。解决方案：空气含有含水的凝胶状产品，风味成分，起泡剂和增稠剂为原料，pH为6.2以下，可溶性固形成分为10〜35质量％。所有原料分为第一组合物和第二组合物，第一组合物的质量比：第二组合物设定为10:90至70:30。第一组合物含有起泡剂，第二组合物含有风味成分，并且两者的粘度（10℃）均为350〜3000mPa·s。含有钙等的第一组合物和第二组合物中的一种具有5.5以下的pH，并且含有低甲氧基果胶，并且在包含气泡之后将第一组合物与第二组合物混合，使得超过100至300％。

2. 发明专利

JP2014068608A Gelatinous food product and manufacturing method thereof 有权
标题翻译： GELATINOUS食品及其制造方法
公开(公告)号：JP2014068608A
公开(公告)日：2014-04-21
申请号：JP2012218015
申请日：2012-09-28
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： TANAKA MANABU , SAKURAI HIDEKI , WAKAO SHOJI
IPC分类号： A23L29/20 , A23L9/10
摘要： PROBLEM TO BE SOLVED: To provide a manufacturing method of a gelatinous food product having a new texture readily meltable in the mouth while having a hard texture such as baked pudding.SOLUTION: A first composition including 0.35 to 2 mass% of gelatine having a jelly strength (JIS K6503) of 50 to 300 bloom, 0.07 to 0.7 mass% of agar having a jelly strength (measurement method according to Japanese Agar Manufacturers' Association) of 200 to 400 g/cm, and water is heated to 85°C or higher (step a). The composition is cooled while flowing at least until reaching to 40°C, further cooled to 25°C or lower (step b), heated to 30 to 55°C (step c), and cooled to 20 to 25°C (step d). A foamable composition is foamed at a temperature of 25°C or lower to an overrun of 100% or more so as to produce a second composition. The first composition processed through the step d and the second composition are blended so as to produce a third composition with an overrun of 20 to 80% after blending. The third composition is cooled to be gelatinized, so that the gelatinous food product is manufactured.
摘要翻译：要解决的问题：提供一种具有新颖质感的凝胶状食品的制造方法，其具有易于在口中熔化的同时具有硬质地如烘烤的布丁。溶液：第一组合物，其包含0.35至2质量％的具有果冻的明胶 50〜300花纹的强度（JIS K6503），凝胶强度的琼脂0.07〜0.7质量％（日本琼脂制造商协会的测定方法）为200〜400g / cm 3，水加热至85℃，较高（步骤a）。将组合物冷却至少达到40℃，进一步冷却至25℃以下（步骤b），加热至30〜55℃（步骤c），冷却至20〜25℃（步骤 D）。可发泡组合物在25℃或更低的温度下发泡至超过100％或更多，以产生第二组合物。混合通过步骤d处理的第一组合物和第二组合物，以在混合后产生超过20-80％的第三组合物。将第三组合物冷却以凝胶化，从而制造凝胶状食品。

3. 发明专利

JP2009005626A Pudding 审中-公开
标题翻译：布丁
公开(公告)号：JP2009005626A
公开(公告)日：2009-01-15
申请号：JP2007170301
申请日：2007-06-28
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , SAKURAI HIDEKI , AIHARA YUKIYO
IPC分类号： A23L9/10
摘要： PROBLEM TO BE SOLVED: To provide pudding having soft texture through lowering stress in breaking and modulus of elasticity of the pudding, without having to change custard flavor, in a condition where egg mixing ratio and heating conditions are limited. SOLUTION: The pudding is obtained by heat coagulating a pudding raw material liquid which contains film-unpermeable ingredients, when eggs and defatted milk are filtered either way of nanofiltration (NF), ultra-filtration (UF) or microfiltration (MF). COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：在蛋混合比和加热条件有限的条件下，通过降低布丁的应力和布丁弹性模量，而不必改变乳蛋糕的味道，来提供具有柔软质感的布丁。
解决方案：当蛋和脱脂乳通过纳滤（NF），超滤（UF）或微滤（MF）方式过滤时，通过将含有不可渗透成分的布丁原料液热凝，获得布丁，。版权所有（C）2009，JPO＆INPIT

4. 发明专利

JP2005034141A Method for producing gel-like food, and the gel-like food 有权
标题翻译：生产类似食物的方法和类似食物的方法
公开(公告)号：JP2005034141A
公开(公告)日：2005-02-10
申请号：JP2004128402
申请日：2004-04-23
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , TAKETOSHI TETSUJI , SAKURAI HIDEKI
IPC分类号： A23L21/10 , A23L9/10 , A23L1/06 , A23L1/187
摘要： PROBLEM TO BE SOLVED: To provide a method for producing gel-like food in which raw material liquids comprising a lower layer liquid, an intermediate layer liquid and an upper layer liquid are each laminated in this order by bringing the raw material liquids to be continuously and multiply filled and the intermediate liquid component to remain inside of the final product, and obtain the gel-like good. SOLUTION: The method for producing the gel-like food comprises an upper layer liquid-filling process of filling the gellant-containing upper layer liquid into a vessel, a lower layer liquid-filling process of filling the gellant-containing lower layer liquid into the vessel after the upper layer liquid-filling process, an intermediate layer liquid-filling process of filling the intermediate layer liquid into the vessel after the lower layer liquid-filling process and a cooling process of bringing the raw material liquids to gelate by cooling. The dynamic storage modulus G' of the lower layer liquid at the temperature of initiating the intermediate layer liquid-filling process is 0.8-3.0 Pa and the viscosity η L is 400-1700 mPa. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：待解决的问题：提供一种凝胶状食品的制造方法，其中通过使原料液体依次层压包含下层液体，中间层液体和上层液体的原料液体连续填充和中间液体成分保持在最终产品内部，得到凝胶状的良好。解决方案：用于生产凝胶状食品的方法包括将含有胶凝剂的上层液体填充到容器中的上层液体填充方法，将含有胶凝剂的下层液体在上层液体充填过程之后进入容器，在下层加液过程之后将中间层液体填充到容器中的中间层液体填充过程和通过使原料液体凝胶化的冷却过程冷却。在开始中间层液体填充过程的温度下，下层液体的动态储能模量G'为0.8-3.0Pa，粘度η L 为400-1700mPa。版权所有（C）2005，JPO＆NCIPI

5. 发明专利

JP2012157243A Gelatinous food and method for producing the same 有权
标题翻译：香精食品及其生产方法
公开(公告)号：JP2012157243A
公开(公告)日：2012-08-23
申请号：JP2011017071
申请日：2011-01-28
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： TANAKA MANABU , SAKURAI HIDEKI , WAKAO SHOJI
IPC分类号： A23L21/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a gelatinous food having an inner layer 2 inside an outer layer 1.SOLUTION: The method for producing the gelatinous food includes: a step for loading a raw-material liquid for the outer layer which contains a gelation agent, calcium and a thickening agent into a container; and a step for loading a raw-material liquid for the inner layer which contains a gelation agent and whose pH is 5.0 or lower into the container thereafter. The gelation agent in the raw-material liquid for the outer layer contains agar and/or gelatin, and the gelation agent in the raw-material liquid for the inner layer contains low methoxyl pectin. In the method, the gelatinous food satisfies the following condition: 1.0≤d≤1.5; 0.012≤d-d≤0.024; 100≤v≤400; and 1,000≤v≤3,000, wherein the specific gravity of the raw-material liquid for the inner layer at 20°C is dand the specific gravity of the raw-material liquid for the inner layer is d; and the viscosity of the raw-material liquid for the outer layer at the temperature when loaded is v[unit:mPa s] and the viscosity of the raw-material liquid for the inner layer at the temperature when loaded is v[unit:mPa s].
摘要翻译：待解决的问题：提供一种在外层1内具有内层2的凝胶状食品的制造方法。解决方案：凝胶状食品的制造方法包括：将原料将含有凝胶剂，钙和增稠剂的外层液体加入到容器中; 以及将含有凝胶剂并且其pH为5.0以下的内层的原料液装入容器的步骤。外层原料液中的凝胶剂含有琼脂和/或明胶，内层原料液中的凝胶剂含有低甲氧基果胶。在该方法中，凝胶状食品满足以下条件：1.0≤d R ≤1.5; 0.012≤d R -d M ≤0.024; 100≤v R ≤400; 和1,000≤v M ≤3,000，其中在20℃下内层原料液的比重为d R < / SB>，内层原料液的比重为d M ; 并且在加载温度下外层原料液的粘度为[SBP =“POST”> R [单位：mPa·s]，原料液的粘度为加载温度的内层为v M [单位：mPa s]。版权所有（C）2012，JPO＆INPIT

6. 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

7. 发明专利

JP2009296981A Cellular acidic food product, and method for producing the same 有权
标题翻译：细胞酸性食物产品及其生产方法
公开(公告)号：JP2009296981A
公开(公告)日：2009-12-24
申请号：JP2008157716
申请日：2008-06-17
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , WAKAO SHOJI , SAKURAI HIDEKI
IPC分类号： A23L9/20
摘要： PROBLEM TO BE SOLVED: To obtain a cellular acidic food product having a uniform tissue, a smooth texture, and a good shape retaining property without acid coagulation; and to provide a method for producing the food product. SOLUTION: The method for producing the cellular acidic food product includes a step of whipping a whipping raw material liquid containing a whipping cream containing milk proteins, and affording a cellular composition, a step of preparing an acidic raw material liquid containing an acidic ingredient, galactomannan, and having a blend ratio of galactomannan to xanthan gum of (30:1) to (10:1), and a step of mixing the cellular composition with the acidic raw material liquid so that the pH is 3.5-4.5 and the total content of the galactomannan and the xanthan gum is 0.2-0.6 mass%. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：获得具有均匀组织，光滑质地和没有酸凝结的良好形状保持性的细胞酸性食品; 并提供一种生产食品的方法。解决方案：生产细胞酸性食品的方法包括搅拌含有含有乳蛋白质的搅打奶油的鞭打原料液，提供细胞组合物的步骤，制备含有酸性的酸性原料液体的步骤成分，半乳甘露聚糖，并且具有（30:1）至（10:1）的半乳甘露聚糖与黄原胶的混合比例，以及将细胞组合物与酸性原料液混合以使pH为3.5-4.5和半乳甘露聚糖和黄原胶的总含量为0.2-0.6质量％。版权所有（C）2010，JPO＆INPIT

8. 发明专利

JP2013201938A Method for producing gel-like substance-containing composition and method for producing food 有权
标题翻译：生产含凝胶状物质的组合物的方法和生产食品的方法
公开(公告)号：JP2013201938A
公开(公告)日：2013-10-07
申请号：JP2012072690
申请日：2012-03-28
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： TANAKA MANABU , SAKURAI HIDEKI , WAKAO SHOJI
IPC分类号： A23L21/10 , A23L29/20
摘要： PROBLEM TO BE SOLVED: To produce a gel-like substance-containing composition, containing a granular gel-like substance having texture similar to that of the fruit (flesh) of fruit, having fluidity and attaining favorable stability with time of physical properties.SOLUTION: A method for producing a gel-like substance-containing composition includes: a raw material liquid preparing process of preparing a raw material liquid containing water, divalent metal ion, a gelling agent which reacts with the divalent metal ion to cause gelling, and a thickener; and a gelling process of gelling the gelling agent in the raw material liquid, wherein the gelling agent is deacylated gellan gum, the raw material liquid preparing process includes a step of adding powdery deacylated gellan gum to the divalent metal ion-containing liquid at least containing water and divalent metal ion, and in the gelling process, after the raw material liquid is heated up to 90°C or more, it is cooled below 40°C while flowing to thereby form a gel-like substance-containing composition which contains powdery gel-like substance and has viscosity ranging from 1,000 mPa s to 2,000 mPa s at 10°C.
摘要翻译：要解决的问题：制备含有凝胶状物质的组合物，其含有具有与水果（肉）的质地相似的结构的颗粒状凝胶状物质，具有流动性并且随着物理性质随时间而获得良好的稳定性。制造含凝胶状物质的组合物的方法包括：制备含有水的原料液体的原料液制备方法，二价金属离子，与二价金属离子反应引起胶凝的胶凝剂，以及增稠剂以及胶凝剂在原料液中凝胶化的胶凝方法，其中胶凝剂为脱酰基结冷胶，所述原料液体制备方法包括将粉末状脱酰基吉兰糖胶添加至至少包含含二价金属离子的液体的步骤水和二价金属离子，并且在胶凝过程中，在将原料液体加热至90℃以上之后，在流动的同时将其冷却至40℃以下，从而形成含有粉末状的凝胶状物质的组合物凝胶状物质，在10℃下的粘度为1000mPa·s〜2000mPa·s。

9. 发明专利

JP2012005466A Method of producing multilayer food 有权
标题翻译：生产多层食物的方法
公开(公告)号：JP2012005466A
公开(公告)日：2012-01-12
申请号：JP2010146663
申请日：2010-06-28
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： SAKURAI HIDEKI , TANAKA MANABU , WAKAO SHOJI
IPC分类号： A23L29/20 , A23L9/20
摘要： PROBLEM TO BE SOLVED: To provide a technology for quickly laminating respective layers to form a clean interface when producing a multilayer food forming at least three layers of the first to the third layers, stored in a container.SOLUTION: There is provided a method for producing a multilayer food by: including pectin as an ingredient of a second layer (L2); using the acid ingredient; using the ingredient including calcium as the ingredient of the first layer (L1) and/or the third layer (L3); and laminating the ingredient of the third layer (L3) on the second layer (L2) immediately after laminating the ingredient of the second layer (L2) on the first layer (L1).
摘要翻译：要解决的问题：提供一种技术，用于在生产形成至少三层第一至第三层的多层食品时，快速层叠各层以形成清洁界面，储存在容器中。提供一种多层食品的制造方法，其特征在于，包括果胶作为第二层（L2）的成分。使用酸成分; 使用包含钙作为第一层（L1）和/或第三层（L3）的成分的成分; 并且在第一层（L1）上层压第二层（L2）的成分之后立即将第三层（L3）的成分层叠在第二层（L2）上。版权所有（C）2012，JPO＆INPIT

10. 发明专利

JP2004357582A Method for producing layer dessert 有权
标题翻译：生产层式DESSERT的方法
公开(公告)号：JP2004357582A
公开(公告)日：2004-12-24
申请号：JP2003159803
申请日：2003-06-04
申请人： Morinaga Milk Ind Co Ltd , 森永乳業株式会社
发明人： MORIMOTO KEIJI , TAKETOSHI TETSUJI , SAKURAI HIDEKI , SHINADA SACHIYO
IPC分类号： A23G3/00 , A23G3/34 , A23L9/10 , A23L21/10 , A23L1/187 , A23L1/06
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a two-layer dessert by filling an upper layer liquid followed by filling a lower layer liquid higher in viscosity and specific gravity than the upper layer to make a two-layer form followed by cooling to effect solidification, wherein the separableness between the two layers is good even in case that insoluble particles are present in the upper layer liquid and the gelation needs long time due to slow cooling. SOLUTION: The method for producing the layer dessert comprises the steps of applying mechanical shearing force to the upper layer liquid containing insoluble particles, a thickening agent and a gelatinizer at the gelling temperature of the gelatinizer or higher to bring the viscosity of the upper layer liquid to ≤50 mPa s, filling a container with the resultant upper layer liquid while keeping it at a temperature higher than the gelling temperature of the gelatinizer, and filling the lower layer liquid in the container filled with the upper layer liquid. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供一种通过填充上层液体，然后填充比上层更高的粘度和比重的下层液体制备双层甜点以制备双层形式的方法，以形成二层形式通过冷却进行凝固，其中即使在上层液体中存在不溶性颗粒并且由于缓慢冷却而需要长时间凝胶化，两层之间的分离性也良好。解决方案：生产层甜点的方法包括以下步骤：在含有不溶性颗粒的上层液体，增稠剂和凝胶化剂的胶凝温度或更高的粘合剂上施加机械剪切力，上层液体至≤50mPa·s，将所得上层液体填充容器，同时将其保持在高于糊化剂的凝胶化温度的温度下，并将填充有上层液体的容器中的下层液体填充。版权所有（C）2005，JPO＆NCIPI

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