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1. 发明专利

JP2001258525A BEVERAGE OR PASTE FOOD AND BASIC MAGNESIUM CARBONATE SUSPENSION 失效
公开(公告)号：JP2001258525A
公开(公告)日：2001-09-25
申请号：JP2000081497
申请日：2000-03-23
申请人： SNOW BRAND MILK PROD CO LTD , UBE MATERIAL IND LTD
发明人： TOMOTA KENJI , UCHIYAMA MASASHI , OBA TETSUO , KUTSUNO TAKASHI , MASUDA AKIRA
IPC分类号： A23L2/38 , A23L1/304 , A23L2/52 , A23L2/62 , C01F5/24
摘要： PROBLEM TO BE SOLVED: To provide a beverage or a paste food in which a slightly soluble magnesium salt is stably dispersed without occurrence of precipitation for a long period time in no need of a dispersant. SOLUTION: In the objective beverage or paste food, the particles of basic magnesium carbonate with an average volume particle size of 0.1-0.5 μm are dispersed.

2. 发明专利

JP2001258526A BEVERAGE OR PASTE FOOD AND SUSPENSION 失效
公开(公告)号：JP2001258526A
公开(公告)日：2001-09-25
申请号：JP2000081498
申请日：2000-03-23
申请人： SNOW BRAND MILK PROD CO LTD , UBE MATERIAL IND LTD
发明人： TOMOTA KENJI , UCHIYAMA MASASHI , OBA TETSUO , KUTSUNO TAKASHI , MASUDA AKIRA
IPC分类号： A23C9/152 , A23L1/304 , A23L2/38 , A23L2/52 , A23L2/62 , C01F5/24
摘要： PROBLEM TO BE SOLVED: To provide a calcium-magnesium enriched beverage or paste food that can be readily produced regardless of the amount of calcium or magnesium included in the starting food materials and scarcely occurs the precipitation of the particles of slightly soluble magnesium salt and the like. SOLUTION: In the objective beverage or paste food, a calcium material and particles of basic magnesium carbonate with an average volume particle size of 0.1-0.5 μm are dispersed at a weight ratio of 0.4-0.6 magnesium to 1 calcium.

3. 发明专利

JPH11281500A Integrate heat indicator and estimation method for integrate heat 失效
标题翻译：整合热指标和综合热量估算方法
公开(公告)号：JPH11281500A
公开(公告)日：1999-10-15
申请号：JP8623798
申请日：1998-03-31
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： SUZUKI TOSHIICHI , TOMOTA KENJI , SHIBAUCHI YOSHITO
IPC分类号： G01K3/02 , A61L2/26 , B65B55/02 , C09K3/00 , G01K11/12
摘要： PROBLEM TO BE SOLVED: To estimate integrate heat received by a substance to be heated using an indicator having gardenia yellow pigment solution sealed therein in heat disinfecting foods and medicine.
SOLUTION: An integrate heat indicator in which pigment solution having such properly as changing its concentration dependent on the heating temperature and heating time in being heated (as for the pigment solution, for example, gardenia yellow pigment solution of concentration 0.0001 wt.% or more is used) is sealed in a heat-resistant container or a heat-resistant plastic film, is installed in a substance to be heated and heat disinfected along with the substance to be heated and then the concentration of the pigment solution in the indicator is measured so that the integrate heat received by the foods can be estimated from the concentration change.
COPYRIGHT: (C)1999,JPO
摘要翻译：要解决的问题：使用密封在其中的栀子黄色颜料溶液的热消毒食品和药物来估计被加热物质接收的积分热量。解决方案：一种积分热指示剂，其中颜料溶液具有如下变化，其浓度取决于加热时的加热温度和加热时间（对于颜料溶液，例如浓度为0.0001重量％以上的栀子黄色素溶液被使用）密封在耐热容器或耐热塑料膜中，并与待加热的物质一起被安装在待加热物质中并进行热消毒，然后测量指示剂中颜料溶液的浓度从而可以从浓度变化来估计食物所接受的积分热量。

4. 发明专利

JPH08242761A DETERMINATION OF LACTIC ACID BACTERIUM FERMENTATION FINISH TIME OR ACIDITY 失效
公开(公告)号：JPH08242761A
公开(公告)日：1996-09-24
申请号：JP5263695
申请日：1995-03-13
申请人： SNOW BRAND MILK PROD CO LTD
发明人： TOMOTA KENJI , AOKI KAZUICHI , TAIMATSU TATSUYA , SAITO HISAE , HIGASHIMURA MAKOTO
IPC分类号： G01N25/18 , A23C9/123 , A23C19/032 , G01N11/00
摘要： PURPOSE: To aseptically control the fermentation of a bacterium-inoculated product in in-line by determining the finish time of a lactic acid bacterium fermentation from a regression equation for the acidity of the fermentation product and for the ratio of the fermentation time to a coagulation time required from the addition of a lactic acid bacterium starter to the coagulation of a raw material. CONSTITUTION: This method for determining a lactic acid fermentation finish time or an acidity comprises continuously measuring a Rheocatch (registered trade mark) δθ exhibiting the change of temperature to the temperature of a food raw material and a difference between the temperature of a heat generation sensor and the temperature of the food raw material, after a starter is added to the fermentation food, determining a coagulation time from the change of the δθ, when the food is coagulated, and measuring a fermentation time up to a fermentation finish reaching a constant acidity. The ratio X of the fermentation time to the coagulation time and the acidity Y have a correlation. Even when the activity of the starter is changed by the change in the fermentation temperature of the raw material, etc., the correlation can be expressed e.g. by a regression equation: Y=-0.292X +1.895X-1.0223, and the fermentation finish time and the acidity at the time can easily be determined. When the solid content value of a medium and the change in the addition rate of the starter are changed, the coefficients of the terms of the regression equation are corrected.

5. 发明专利

JP2001190227A NEW CASEIN MATERIAL AND METHOD FOR PRODUCING THE SAME 失效
公开(公告)号：JP2001190227A
公开(公告)日：2001-07-17
申请号：JP2000127145
申请日：2000-04-27
申请人： SNOW BRAND MILK PROD CO LTD
发明人： ISHII TETSUYA , HIRAMATSU KAZUHIKO , OBA TETSUO , TANIMOTO MORIMASA , TOMOTA KENJI , YOSHIOKA KOICHIRO , HONDA YOSHIHIKO
IPC分类号： A23C9/13 , A21D2/26 , A23C19/076 , A23J3/10 , A23L2/38
摘要： PROBLEM TO BE SOLVED: To obtain a new casein material having excellent solubility, thermostability and flavor, usable for producing food and beverage such as milk beverage, fermented milk, bread, cheese, etc. SOLUTION: This new casein material is produced by dissolving casein in a phosphate buffer solution to prepare a casein-phosphate buffer solution, separately dissolving calcium in an organic acid to chelate calcium ion to prepare a solution of calcium and organic acid and formulating both solutions so as to contain 60-92 wt.% casein in the solid content and

6. 发明专利

JPH0572099A FLUID CONCENTRATION MEASUREMENT METHOD 失效
公开(公告)号：JPH0572099A
公开(公告)日：1993-03-23
申请号：JP25986291
申请日：1991-09-11
申请人： SNOW BRAND MILK PROD CO LTD
发明人： AOKI KAZUICHI , TOMOTA KENJI , SAEKI YUKIHIRO
IPC分类号： G01N9/36
摘要： PURPOSE:To obtain a proper concentration measurement method for measuring solid concentration in a solid-liquid mixture fluid, in which solid slurry is mixed especially like colloid. CONSTITUTION:The temperature difference between the temperature after a cirtain time from the initiation of heating of a heater 11 thermally contacting to the fluid and the temperature before the initiation of heating of the hater 11 is measured. By the correlation between the temperature difference and the fluid concentration, the fluid concentration is measured.

7. 发明专利

JP2000270782A DEODORIZATION OF CASEIN 失效
公开(公告)号：JP2000270782A
公开(公告)日：2000-10-03
申请号：JP7943999
申请日：1999-03-24
申请人： SNOW BRAND MILK PROD CO LTD
发明人： TOMOTA KENJI , YOSHIOKA KOICHIRO , HONDA YOSHIHIKO
IPC分类号： A23J3/10
摘要： PROBLEM TO BE SOLVED: To provide a casein deodorizing method capable of deodorizing casein in a high efficiency at a low cost. SOLUTION: Powdery and/or granular casein is dispersed in an alkaline water and water and the dispersion is washed by stirring at a shear rate of 3,000-25,000 s-1 to transfer the odorizing substance of casein into the alkaline water and water.

8. 发明专利

JPH11239469A CONTINUOUS STERILIZATION OF SOLID-LIQUID MIXED FOOD AND APPARATUS THEREFOR 失效
公开(公告)号：JPH11239469A
公开(公告)日：1999-09-07
申请号：JP4683198
申请日：1998-02-27
申请人： SNOW BRAND MILK PROD CO LTD
发明人： TOMOTA KENJI , SUZUKI TOSHIICHI , SHIBAUCHI YOSHITO
IPC分类号： A23L3/18
摘要： PROBLEM TO BE SOLVED: To stabilize the quality of the products by suppressing the pressure fluctuation in the heater and the sterilizer of a continuous sterilization installation and remove the adverse effect on the following step to reduce the installation cost and simplify the operation by keeping the output of the product at a constant rate in the continuous sterilization of solid and liquid mixed foods. SOLUTION: The solid-liquid mixed food product is quantitatively fed, heated at a prescribed temperature, sterilized by keeping the temperature for a certain time and cooled down after the sterilization. At this continuous sterilization, the output flow rate is fixed to a constant value, a tightly sealed type pressure buffer is set to an arbitrary position between the liquid feeder and the sterilizer to apply a back pressure of a constant value whereby the liquid flow rate is controlled so that the liquid level of the solid-liquid mixed food product is kept in a certain range in the tightly sealed type pressure buffer T.

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