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1. 发明专利

JP2009142248A Milk fat cream and method for producing the same 有权
标题翻译：乳制品及其生产方法
公开(公告)号：JP2009142248A
公开(公告)日：2009-07-02
申请号：JP2007325830
申请日：2007-12-18
申请人： Nippon Milk Community Co Ltd , Snow Brand Milk Prod Co Ltd , 日本ミルクコミュニティ株式会社 , 雪印乳業株式会社
发明人： MUTO TAKAAKI , KUBONAI HIROAKI , NODA MASAYUKI , MIZOGUCHI YU , OKAZAKI MASANORI , UOZUMI TOMOHIRO , FUJIMOTO SEIJI
IPC分类号： A23C13/14
摘要： PROBLEM TO BE SOLVED: To provide a milk fat cream which has the original good flavor of milk, is a low fat type having a milk fat rate of SOLUTION: The milk fat cream always stably having a good whipping property and having a fat rate of ≥27% to COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供具有原始良好的牛奶味道的乳脂奶油，是具有<35％的乳脂率的低脂肪型，并且始终稳定地具有良好的搅打性能。
解决方案：通过快速冷却奶油，将冷却的奶油进行临时加热处理，然后冷却，可以获得总是稳定具有良好搅打性能并具有≥27％至<35％脂肪率的乳脂奶油奶油。版权所有（C）2009，JPO＆INPIT

2. 发明专利

JP2007097430A Synthetic cream 有权
标题翻译：合成乳
公开(公告)号：JP2007097430A
公开(公告)日：2007-04-19
申请号：JP2005288260
申请日：2005-09-30
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： MUTO TAKAAKI , KUBONAI HIROAKI , IKEDA NORIO , SAKAGAMI ASAKO , NODA MASAYUKI , SHIIKI YASUHIKO
IPC分类号： A23D7/00 , A23C11/00 , A23L9/20
摘要： PROBLEM TO BE SOLVED: To provide synthetic cream obtained by emulsifying oil and fat with milk-derived phospholipid and milk protein, and having emulsifying stability under refrigeration and emulsifying stability to temperature variation in an ordinary temperature range. SOLUTION: The synthetic cream has emulsification stability under refrigeration and emulsification stability against temperature variation in an ordinary temperature region, and is produced through the following process: an oil-phase preparation process where the milk-derived phospholipid is added to oil and fat; a water-phase preparation process where the milk protein is dissolved in water; and a pre-emulsification process and a qualification process each of the water phase and the oil phase. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供通过乳脂肪磷脂和乳蛋白乳化油脂获得的合成乳膏，并且在常温范围内具有在制冷下的乳化稳定性和对温度变化的乳化稳定性。解决方案：合成乳膏在常温下在冷冻下具有乳化稳定性和耐温度变化的乳化稳定性，并通过以下方法制备：油相制备方法，其中将乳衍生的磷脂加入到油中，脂肪; 乳蛋白溶于水的水相制备方法; 以及每个水相和油相的预乳化过程和鉴定过程。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2007006885A Skimmilk powder 有权
标题翻译： SKIMMILK粉
公开(公告)号：JP2007006885A
公开(公告)日：2007-01-18
申请号：JP2006155053
申请日：2006-06-02
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： NODA MASAYUKI , SHIGEMATSU AKINORI , TOKI HITOMI , GENMEI KENJI , MOCHIJI KYOKO , MATSUURA HIROAKI , FUJII TOMOYUKI , MORITA MASARU , NAKAMURA KOICHIRO , OGURA YASUHIRO
IPC分类号： A23C9/152 , A21D13/00 , A23F3/26 , A23F5/24 , A23L2/38 , A23L23/00
摘要： PROBLEM TO BE SOLVED: To obtain skimmilk powder having new and different flavor from conventionally produced skimmilk powder, to provide a method for producing the skimmilk powder, and to provide use of adding the skimmilk powder to food and drink. SOLUTION: The skimmilk powder which contains flavor component and/or 4-methylthio-2-butanone as flavor component is obtained by separating raw milk followed by passing through sterilization/condensation/drying processes. The heat treatment condition of the sterilization process is performed in a condition different from a normal extent. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：为了获得具有新鲜且不同味道的来自常规生产的撇渣粉末的sk糊剂粉末，提供一种生产sk糊剂粉末的方法，并提供将麸皮粉末添加到食品和饮料中的用途。
解决方案：通过分离生奶，然后通过灭菌/冷凝/干燥过程获得含有风味成分和/或4-甲硫基-2-丁酮作为调味成分的脱脂奶粉。灭菌处理的热处理条件在与正常程度不同的条件下进行。版权所有（C）2007，JPO＆INPIT

4. 发明专利

JP2011092061A Milk fat-containing plastic oil-and-fat composition and method for producing the same 有权
标题翻译：含脂肪的含脂肪油和脂肪的组合物及其生产方法
公开(公告)号：JP2011092061A
公开(公告)日：2011-05-12
申请号：JP2009248004
申请日：2009-10-28
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： MIURA RISA , KUBONAI HIROAKI , UEMATSU HIROFUMI , NODA MASAYUKI
IPC分类号： A23D7/00
摘要： PROBLEM TO BE SOLVED: To provide a milk fat-containing plastic oil-and-fat composition hardly causing a small solid quantity occurring when filling up and coarse roughness of a texture occurring in preservation, in the case of mixing high-melting point oil-and-fat with low trans-acid content with the milk fat-containing plastic oil-and-fat composition. SOLUTION: This milk fat-containing plastic oil-and-fat composition includes 3-50 wt.% milk fat, and 0.6-18 wt.% high-melting point oil-and-fat containing ≤20 wt.% trans-acid content, and below 5.0 wt.% trans-acid content, and is obtained by keeping under a temperature of ≥12°C and COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：为了提供在填充时发生的几乎不产生小的固体量的含乳脂肪的塑料油脂组合物，在保存时发生质地粗糙度的情况下，在混合高熔点具有低反式酸含量的油脂脂肪与含脂肪的塑料油脂组合物。解决方案：这种含乳脂肪的塑料油脂组合物包含3-50重量％的乳脂肪和0.6-18重量％的含有≤20重量％反式脂肪的高熔点油脂 - 酸含量和低于5.0重量％的反式酸含量，并且通过在≥12℃和<25℃的温度下保持24-72小时而获得。版权所有（C）2011，JPO＆INPIT

5. 发明专利

JP2004107535A Oil-in-water type emulsified oil and fat composition having foaming ability 审中-公开
公开(公告)号：JP2004107535A
公开(公告)日：2004-04-08
申请号：JP2002273797
申请日：2002-09-19
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： YAMAMOTO AKIHIRO , NODA MASAYUKI
IPC分类号： A23C13/14 , A23D7/00 , C11B5/00
摘要： PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified oil and fat composition having good foaming ability, functional characteristics and heat shock resistance, and stable to changes in temperature during distribution or storage.
SOLUTION: The composition comprises a milk fat in an amount of 70-100wt.% based on the whole oil and fat and is obtained by blending 0.05-0.5wt.% of a saturated fatty acid bonded sorbitan ester having an HLB of 4 or lower.
COPYRIGHT: (C)2004,JPO

6. 发明专利

JP2007135430A Multilayer food product and method for producing the same 有权
标题翻译：多层食品及其生产方法
公开(公告)号：JP2007135430A
公开(公告)日：2007-06-07
申请号：JP2005330779
申请日：2005-11-15
申请人： Nippon Milk Community Co Ltd , Snow Brand Milk Prod Co Ltd , 日本ミルクコミュニティ株式会社 , 雪印乳業株式会社
发明人： KUBONAI HIROAKI , OI KO , TOYOKI TAKASHI , SAGARA SHIGEYUKI , SAKAGAMI ASAKO , MUTO TAKAAKI , NODA MASAYUKI , SHIIKI YASUHIKO
IPC分类号： A23L21/10 , A23L9/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a multilayer food product and the obtained multilayer food product, by which the multilayer food product comprising desserts such as multilayer pudding or bavarois is readily and continuously produced industrially, especially immediately after the filling of a lower layer, another food of an upper layer is laminated on the lower layer. SOLUTION: The multilayer food is produced by charging gelling solution or fluid food which forms the lower layer part immediately followed by laminating the gelling solution or the fluid food forming the upper layer part and having a viscosity lower than that of the lower layer part using a porous nozzle or a plurality of nozzles, while flowing it in a pulsating condition. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种多层食品的制造方法以及所得到的多层食品，通过该方法，包含诸如多层布丁或巴瓦罗的甜点的多层食品在工业上容易且连续地生产，特别是在下层的填充，上层的另一种食物层压在下层上。解决方案：多层食品是通过将形成下层部分的胶凝溶液或流体食品装入立即制成的，然后将形成上层部分的胶凝溶液或流体食品层压，并且具有比下层更低的粘度同时使用多孔喷嘴或多个喷嘴，同时在脉动状态下流动。版权所有（C）2007，JPO＆INPIT

7. 发明专利

JP2010029163A Water-in-oil emulsified oil-and-fat composition and method for producing the same 审中-公开
标题翻译：油包水油脂组合物及其生产方法
公开(公告)号：JP2010029163A
公开(公告)日：2010-02-12
申请号：JP2008197670
申请日：2008-07-31
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： KAMIGAKI TAKAMICHI , TANAKA NORIHISA , ISHII HIROAKI , NODA MASAYUKI , SHIODA MAKOTO
IPC分类号： A23D7/00 , A23D7/02
摘要： PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified oil-and-fat composition having good production suitability, and to provide a method for producing the same. SOLUTION: The water-in-oil emulsified oil-and-fat composition contains an acidic food and/or an acidic flavor to express an excellent preferable flavor, and further contains a pH-adjusting agent to have good production suitability. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供具有良好生产适应性的油包水乳化油脂组合物，并提供其制造方法。油包水乳化油脂组合物含有酸性食品和/或酸性香料以表现出优异的优选风味，并且还含有pH调节剂以具有良好的生产适应性。版权所有（C）2010，JPO＆INPIT

8. 发明专利

JP2009153458A Sweetened defatted condensed milk, and sweetened defatted condensed milk-like dairy product 有权
标题翻译： SWEDTENED DEFATATED CONDENSED MILK，和SWEETENED DEFATATED CONDENSED MILK-LIKE DIRY PRODUCT
公开(公告)号：JP2009153458A
公开(公告)日：2009-07-16
申请号：JP2007336207
申请日：2007-12-27
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： KIMURA HIROSHI , NODA MASAYUKI , UCHIDA TOSHIAKI , SASAJIMA YUKO
IPC分类号： A23C3/00
摘要： PROBLEM TO BE SOLVED: To provide sweetened defatted condensed milk suppressed in increase in viscosity with the lapse of time during preservation, and to provide a sweetened defatted condensed milk-like dairy product.
SOLUTION: The sweetened defatted condensed milk or the sweetened defatted condensed milk-like dairy product is suppressed in increase in viscosity with the lapse of time during preservation by bringing an amount of β-lactoglobulin in the sweetened defatted condensed milk or the sweetened defatted condensed milk-like dairy product to ≤0.95 mg/ml.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供在保存期间随着时间的流逝而增加粘度而抑制的脱脂脱脂乳，并提供甜化的脱脂乳乳样乳制品。解决方案：通过将甜味脱脂炼乳中的β-乳球蛋白含量或甜味脱脂乳制成的甜脱脂浓缩乳或甜化脱脂浓缩乳样乳制品在保存期间随着时间的推移而抑制粘度增加脱脂炼乳样乳制品≤0.95mg/ ml。版权所有（C）2009，JPO＆INPIT

9. 发明专利

JPH11276106A Oil-in-water type emulsified oil and fat composition 失效
标题翻译：油包水型油和脂肪组合物
公开(公告)号：JPH11276106A
公开(公告)日：1999-10-12
申请号：JP8392898
申请日：1998-03-30
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： MUTO TAKAAKI , YAMAMOTO AKIHIRO , NODA MASAYUKI , SHIIKI YASUHIKO
IPC分类号： A23C11/04 , A23D7/00 , A23L9/20 , A23L1/19
摘要： PROBLEM TO BE SOLVED: To obtain the subject composition capable of expressing excellent stability against vibrations and a temperature near the melting point of oils and fats added to the composition and useful for synthetic creams used for producing whip creams, etc., by compounding an emulsifier mixture containing a specific glyceride compound and a protein originated from milk.
SOLUTION: This oil-in-water type emulsified oil and fat composition contains edible animal or vegetable oils and fats, for example, in an amount of 20-45 wt.%, further (A) an emulsifier containing (A
1 ) an organic acid monoglyceride having a carboxyl group (for example, the monoglyceride of citric acid, succinic acid or diacetyl tartarate), (A
2 ) lecithin and (A
3 ) a polyglycerol fatty acid ester [for example, the components A
1 , A
2 and A
3 are added in a weight ratio of (4-5):1:(1-2)], and (B) a protein originated a milk (for example, milk or skimmed milk (powered milk)]. The composition preferably contains the components A
1 , A
2 and A
3 in amounts of 0. 3-1 wt.%, 0.03-0.25 wt.% and 0.05-0.3 wt.%, respectively, as the component A.
COPYRIGHT: (C)1999,JPO
摘要翻译：要解决的问题：为了获得能够表现出优异的振动稳定性和加入到组合物中的油和脂肪的熔点附近的温度的主题组合物，可用于制备鞭子霜等的合成乳膏，通过将乳化剂含有特定甘油酯化合物和源于牛奶的蛋白质的混合物。解决方案：该水包油型乳化油脂组合物含有可食用的动植物油脂，例如含量为20-45重量％，另外（A）含有（A1）有机酸具有羧基的单酸甘油酯（例如柠檬酸的单酸甘油酯，琥珀酸或酒石酸二乙酯），（A2）卵磷脂和（A3）聚甘油脂肪酸酯[例如，组分A1，A2和A3被加入到（4-5）：1：（1-2）]的重量比，（B）起源于牛奶的蛋白质（例如牛奶或脱脂乳（动力乳）），优选含有组分A1，A2 和A3分别为0. 3-1重量％，0.03-0.25重量％和0.05-0.3重量％，作为组分A.

10. 发明专利

JP2003093006A FROZEN WHIPPED CREAM 审中-公开
公开(公告)号：JP2003093006A
公开(公告)日：2003-04-02
申请号：JP2001290786
申请日：2001-09-25
申请人： SNOW BRAND MILK PROD CO LTD
发明人： MUTO TAKAAKI , KUBONAI HIROAKI , MACHIKAWA YASUYUKI , FURUICHI NORIKO , NODA MASAYUKI , SHIIKI YASUHIKO
IPC分类号： A23C11/06 , A23L9/20 , A23L1/19
摘要： PROBLEM TO BE SOLVED: To provide frozen whipped cream having good tissue sustainability and high-temperature resistance even after being defrosted. SOLUTION: This frozen whipped cream is formulated with a dextrin as a stabilizer, and a diglycerolmonooleic acid ester and/or a lysolecithin as an emulsifier so as to impart tissue sustainability to the cream, and further, formulated with soybean polysaccharides as a stabilizer, and citric acid monoglyceride and/or a sucrose behenic acid ester as a stabilizer so as to impart high- temperature resistance to the cream.

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