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1. 发明专利

JP2011030540A Constant-weight cutting device and constant-weight cutting method 有权
标题翻译：恒定切割装置和常规切割方法
公开(公告)号：JP2011030540A
公开(公告)日：2011-02-17
申请号：JP2009182681
申请日：2009-08-05
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： UEDA HISAYASU , SHIBAUCHI YOSHITO
IPC分类号： A23P1/10 , A21C5/00 , B26D5/26 , B26D7/30
摘要： PROBLEM TO BE SOLVED: To provide a constant-weight cutting device capable of cutting even an elastic cylindrical food by a previously set prescribed weight in good accuracy by a simple measurement.
SOLUTION: The constant-weight cutting device 10 cuts the elastic food K into individuals k having a constant weight. The constant-weight cutting device 10 is equipped with a shape-arranging means (a shape-arranging pulley 12 and a pressing pulley 13), a sensor 14, a cutting-controlling part 15 and a cutter 16. The shape-arranging means arranges the shape of the elastic food K so as to have a constant cross section. The sensor 14 measures the size h (t) corresponding to the cross section area of the elastic food having the shape arranged by the shape-arranging means. The cutting-controlling part 15 determines a cutting site Ct
X of the elastic food K based on the output from the sensor 14, the specific gravity ρ of the elastic food K, and the conveying speed U, and cuts the cutting site of the elastic food K by the cutter 16.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种通过简单的测量，能够通过预先设定的规定重量精确地精确地切割弹性圆筒形食品的恒重切割装置。解决方案：恒重切割装置10将弹性食品K切割成具有恒重重量的个体k。恒重切割装置10配备有形状排列装置（形状排列滑轮12和加压滑轮13），传感器14，切割控制部分15和切割器16.成形布置装置弹性食品K的形状，以便具有恒定的横截面。传感器14测量与具有由形状排列装置布置的形状的弹性食品的截面面积对应的尺寸h（t）。切割控制部15基于传感器14的输出，弹性食品K的比重ρ和输送速度U来确定弹性食品K的切割部位Ct X ，并且通过切割机16切割弹性食品K的切割部位。版权所有（C）2011，JPO＆INPIT

2. 发明专利

JP2008017730A Deaerated cottage cheese and method for producing the same 有权
标题翻译：耐磨毡及其制造方法
公开(公告)号：JP2008017730A
公开(公告)日：2008-01-31
申请号：JP2006190243
申请日：2006-07-11
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： SHIBAUCHI YOSHITO , SHIGEMATSU AKINORI , UEDA HISAYASU
IPC分类号： A23C19/076 , A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide deaerated cottage cheese with which cheese cake having smoother tissue than that of conventional one can be baked when used as raw material for cakes.
SOLUTION: The deaerated cottage cheese is obtained by processing cottage cheese made by an ordinary method into fine particles, subjecting the fine particle cottage cheese to deaeration treatment to regulate the rate of air content to ≤5 wt.% by volume. The deaerated cottage cheese is formulated to prepare cheese cake.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：当用作蛋糕的原料时，提供具有比常规的更平滑的组织的奶酪蛋糕的脱气奶酪。解决方案：通过将普通方法制成的酸奶干酪加工成细颗粒，将细粒奶酪进行脱气处理，将空气含量调节至≤5重量％。配制脱酸奶酪配制奶酪蛋糕。版权所有（C）2008，JPO＆INPIT

3. 发明专利

JPH11276067A Yogurt 失效
标题翻译：酸奶
公开(公告)号：JPH11276067A
公开(公告)日：1999-10-12
申请号：JP10171598
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： UEDA HISAYASU , SHIIKI YASUHIKO , TOBIYA ATSUMI , YAMAMOTO TAKASHI
IPC分类号： A23C9/123
摘要： PROBLEM TO BE SOLVED: To obtain yogurt with excellent palate feeling and taste, useful for health or the like through suppressed syneresis without addition of any stabilizer within a fat rate of high demand by adjusting average fat globular diameter to a specified level or lower.
SOLUTION: This yogurt is such one as to be 1.5-3 wt.% in fat rate and free from any stabilizer and also have an average fat globular diameter adjusted to a value or lower determined by the formula: average fat globular diameter [nm]=175.7 × fat rate [wt.%]+310.1. By the way, as the average diameter of fat globules in the yogurt after fermented becomes smaller, the syneresis rate of the yogurt decreases, thereby suppressing a syneresis of the yogurt.
COPYRIGHT: (C)1999,JPO
摘要翻译：要解决的问题：通过将平均脂肪球状直径调整到规定水平以下，可以通过抑制脱水收缩而获得具有优异的口感和味道的酸奶，而不需要在高需求量的脂肪率内添加任何稳定剂。解决方案：这种酸奶的脂肪比例为1.5-3重量％，不含任何稳定剂，并且具有通过下式确定的平均脂肪球状直径：由平均脂肪球状直径[nm] = 175.7倍脂肪率[wt。％] + 310.1。另外，由于发酵后的酸奶中的脂肪球的平均直径变小，所以酸奶的脱水收缩率降低，从而抑制酸奶的脱水收缩。

4. 发明专利

JP2007151418A Cream cheese-like food product and method for producing the same 有权
标题翻译：类似食品的食品及其生产方法
公开(公告)号：JP2007151418A
公开(公告)日：2007-06-21
申请号：JP2005347222
申请日：2005-11-30
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： KONDO HIROSHI , UEDA HISAYASU , KAWASAKI ISAHIRO
IPC分类号： A23C19/09
摘要： PROBLEM TO BE SOLVED: To provide cream cheese-like food product having good manufacturing property, not sticky to the hands, and having good meltability in the mouth and favorable palate feeling: and to provide a method for producing the cream cheese-like food.
SOLUTION: The cream cheese-like food product contains ≥40 wt.% of cream cheese, 3-10 wt.% of starch and 1-5 wt.% of gelatin. Another version of the cream cheese-like food comprises frozen cream cheese-like food. The method for producing the cream cheese-like food product comprises subjecting raw material mixed so as to contain ≥40 wt.% of cream cheese, 3-10 wt.% of starch and 1-5 wt.% of gelatin to heating emulsification followed by cooling the emulsified material while stirring.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供具有良好制造性能的乳膏状食品，不会粘到手上，并且在口中具有良好的熔融性和良好的口感，并且提供了一种生产奶油干酪的方法，像食物。
解决方案：奶油干酪样食品含有≥40重量％的奶油干酪，3-10重量％的淀粉和1-5重量％的明胶。奶油干酪样食物的另一版本包括冷冻奶油干酪样食物。生产奶油干酪状食品的方法包括将混合的原料混合以含有≥40重量％的奶油干酪，3-10重量％的淀粉和1-5重量％的明胶以加热乳化，随后通过在搅拌下冷却乳化材料。版权所有（C）2007，JPO＆INPIT

5. 发明专利

JP2006280269A Method for producing mayonnaise-like emulsified substance using cheese 有权
标题翻译：用于生产类似MAYONISISIS的样品化学物质的方法
公开(公告)号：JP2006280269A
公开(公告)日：2006-10-19
申请号：JP2005104378
申请日：2005-03-31
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： SHIBAUCHI YOSHITO , UEDA HISAYASU , UENO HIROSHI , MORITA FUMIYOSHI
IPC分类号： A23L27/60
摘要： PROBLEM TO BE SOLVED: To provide a method for continuously producing mayonnaise-like emulsified substance using cheese comprising using cheese as an emulsifier, requiring no pre-emulsification of cheese protein and oil and fat before addition of an acidifier, enabling a single-stage simultaneous mixing/beating emulsification. SOLUTION: The method for producing mayonnaise-like emulsified substance using cheese comprises beating a mixture containing cheese, melted salt and water to prepare an emulsified substance followed by mixing and beating the emulsified substance, edible oil and fat and an acidifier to form a mayonnaise-like emulsified substance. It is preferable that the emulsifier, the edible oil and fat and the acidifier are beaten and mixed using a reflux-type beater. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种使用奶酪连续生产蛋黄酱状乳化物质的方法，其包括使用乳酪作为乳化剂，在加入酸化剂之前不需要乳酪蛋白质和油脂的预乳化，从而能够使单一 - 同步混合/打浆乳化。解决方案：使用奶酪生产蛋黄酱状乳化物质的方法包括：搅拌含有干酪，熔融盐和水的混合物，制备乳化物，然后混合并搅拌乳化物，食用油脂和酸化剂，形成蛋黄酱样乳化物质。优选使用回流式打浆机将乳化剂，食用油脂和酸化剂打浆并混合。版权所有（C）2007，JPO＆INPIT

6. 发明专利

JP2004043548A Calcium carbonate slurry composition and calcium-enriched beverage comprising the same formulated therein 有权
公开(公告)号：JP2004043548A
公开(公告)日：2004-02-12
申请号：JP2002199869
申请日：2002-07-09
申请人： Snow Brand Milk Prod Co Ltd , 雪印乳業株式会社
发明人： UEDA HISAYASU , MUTO TAKAAKI , SHIIKI YASUHIKO , IKESUMI MASAHIRO , HATAMOTO HITOSHI
IPC分类号： A23C9/152 , A23L1/304 , A23L2/52 , C08K3/26 , C08L1/26
摘要： PROBLEM TO BE SOLVED: To provide a calcium carbonate slurry composition having excellent dispersibility, preservation stability and redispersibility when calcium to be added to beverage is used and slightly precipitating in the beverage and to provide calcium-enriched beverage comprising the composition formulated therein. SOLUTION: The calcium carbonate slurry composition comprises carboxymethyl cellulose having ≤200 average degree of polymerization as a stabilizer. The calcium carbonate slurry composition having the excellent dispersibility, preservation stability and redispersibility is obtained. The calcium-enriched beverage having a small amount of precipitated calcium carbonate and good redispersibility of the formed precipitates and a good flavor can be obtained by formulating the calcium carbonate slurry composition in the beverage. COPYRIGHT: (C)2004,JPO

7. 发明专利

JP2001269126A FRIED FROZEN FOOD AND METHOD FOR PRODUCING THE SAME 失效
公开(公告)号：JP2001269126A
公开(公告)日：2001-10-02
申请号：JP2000087766
申请日：2000-03-28
申请人： SNOW BRAND MILK PROD CO LTD
发明人： UEDA HISAYASU , TAJIRI ASUKA , SAKAI FUMIHIKO , SHIIKI YASUHIKO
IPC分类号： A23L3/36 , A23L5/10 , A23L7/157 , A23L1/01 , A23L1/176
摘要： PROBLEM TO BE SOLVED: To provide a fried frozen food whose original crispy texture can be maintained, even when a freezer is defrosted during the storage of the frozen food or even when heat shocks based on the treatments for taking the food in the freezer or taking out the food from the freezer are repeated. SOLUTION: This method for producing the fried frozen food which can maintain the crispy texture after thawed, even when heat shocks are repeatedly given to the frozen food during its frozen storage, by coating an ingredient material with a dispersion which comprises a saccharide, a coating film-forming substance, and an edible oil or fat which and is melted at the frying temperature (160 to 210 deg.C) of the fried frozen food, further coating the coated product with a coating material, and then frying the product.

8. 发明专利

JP2002085000A DEEP-FRIED FROZEN FOOD 失效
公开(公告)号：JP2002085000A
公开(公告)日：2002-03-26
申请号：JP2000275982
申请日：2000-09-12
申请人： SNOW BRAND MILK PROD CO LTD
发明人： UEDA HISAYASU , MIKAMI ASUKA , HAMASHITA KAZUMASA , SHIIKI YASUHIKO , AZUMA MASAYUKI
IPC分类号： A23L3/36 , A23L7/157 , A23L35/00 , A23L1/176 , A23L1/48
摘要： PROBLEM TO BE SOLVED: To obtain a deep-fried frozen food causing no change in quality of the coating against a temperature change during distribution or preservation and capable of reproducing a crispy feeling just like after fried by heating in a microwave oven and to provide a method for producing the deep-fried frozen food, a batter liquid to prepare the food, and the deep-fried food therefor. SOLUTION: This batter liquid contains a sucrose fatty acid ester with >=16 HLB and/or a polyglyceryl fatty acid ester with >=16 HLB. The deep-fried food is obtained by deep-frying an ingredient coated with the batter liquid. The objective deep-fried frozen food is obtained by subjecting the deep-fried food to a frozen treatment.

9. 发明专利

JP2001258485A FRIED FROZEN FOOD AND METHOD FOR PRODUCING THE SAME 失效
公开(公告)号：JP2001258485A
公开(公告)日：2001-09-25
申请号：JP2000079563
申请日：2000-03-22
申请人： SNOW BRAND MILK PROD CO LTD
发明人： UEDA HISAYASU , AOKI YOSHIKAZU , SHIIKI YASUHIKO
IPC分类号： A23L5/10 , A23L35/00 , A23L1/01
摘要： PROBLEM TO BE SOLVED: To obtain a fried frozen food retaining crisp feeling inherent therein even if subjected to repeated heat shock occurring in defrosting process in a freezer preserving it or in its charging into/discharging from the freezer. SOLUTION: This fried frozen food retaining its crisp feeling after heated and thawed even if subjected to repeated heat shock during preservation in a freezer is obtained by powdering ingredients together with polysaccharide powder consisting of at least one kind of substance selected from curdlan, LM pectin, HM pectin, pullulan, tamarind gum and native gellan followed by covering with a coating material and then making a frying.

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