专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 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

2. 发明专利

JP2013201939A Gel-like food and method for producing the same 有权
标题翻译：类似食物的食物及其生产方法
公开(公告)号：JP2013201939A
公开(公告)日：2013-10-07
申请号：JP2012072731
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： SUGINO MASAYASU , WAKAO SHOJI
IPC分类号： A23L21/10 , A23L9/10
摘要： PROBLEM TO BE SOLVED: To provide a new gel-like food produced using a plurality of raw material liquids having different flavors and color tones, and to provide a method for producing the same.SOLUTION: A method for producing a gel-like food includes a filling step of filling a container with two kinds of raw material liquids in which one or both contain a gelling agent, at a filling temperature higher than a gelling temperature of a gelling agent, and a gelling step of cooling the raw material liquids filled in the container to a temperature equal to or less than a gelling temperature to gel the whole. One of the two kinds of raw material liquids is a high viscosity raw material liquid having 101-1,200 mPa s viscosity at a filling temperature, and the other is a low viscosity raw material liquid containing a gelling agent, having a viscosity at a filling temperature lower than that of the high viscosity raw material liquid, and having a specific gravity difference at 20°C of ≤0.01 between the high viscosity raw material liquid. The filling step is performed by at first filling part of the low viscosity raw material liquid followed by filling the whole of the high viscosity raw material liquid, and finally filling the remainder of the low viscosity raw material liquid so as to let the low viscosity raw material liquid and the high viscosity raw material liquid in the container flow by the discharge pressure.
摘要翻译：要解决的问题：提供使用多种不同口味和色调的原料液制备的新的凝胶状食品，并提供其制备方法。解决方案：一种凝胶状食品的制造方法，包括在高于胶凝剂的凝胶化温度的填充温度下，在其中一种或两种含有胶凝剂的两种原料液体填充容器的填充步骤和将填充的原料液体冷却的胶凝步骤该容器的温度等于或小于胶凝温度以凝胶化。两种原料液体之一是在填充温度下具有101-1200mPa·s粘度的高粘度原料液，另一种是含有胶凝剂的低粘度原料液体，其在填充温度下具有粘度低于高粘度原料液，并且在高粘度原料液体之间在20℃下的比重差≤0.01。填充步骤首先填充低粘度原料液的一部分，然后填充整个高粘度原料液，最后填充剩余的低粘度原料液，以使低粘度原料物料液体和容器中的高粘度原料液体通过排出压力流动。

3. 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
摘要翻译：要解决的问题：提供一种具有均匀着色的芝麻布丁的方法，并且使口感平滑。解决方案：制备芝麻布丁的方法包括制备含有芝麻糊，牛奶成分（A）和胶凝剂的加热原料液体并在高于胶凝剂的胶凝温度的温度下加热的步骤以及冷却和加热的原料液体的糊化步骤。芝麻糊是通过在≥130℃烘烤芝麻制成的，并用研磨机研磨。版权所有（C）2011，JPO＆INPIT

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式