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1. 发明专利

JP2011037888A Nk cell activator 有权
标题翻译： NK细胞激活剂
公开(公告)号：JP2011037888A
公开(公告)日：2011-02-24
申请号：JP2010230889
申请日：2010-10-13
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： MAKINO KIYONARI , IKEGAMI HIDEJI , YUBIHARA NORIHIRO
IPC分类号： A61K35/74 , A61P37/04 , A61P43/00
摘要： PROBLEM TO BE SOLVED: To provide an NK cell activator comprising lactobacillus-derived phosphorylated polysaccharides as active components. SOLUTION: The phosphorylated polysaccharides obtained from Lactobacillus bulgaricus OLL1073R-1 strain (FERM P-17227) have excellent NK cell activating properties. The phosphorylated polysaccharides excel in safeness, are further recognized to have effects of activating NK cells, and are useful as foods and drinks, and/or medicines for immunostimulation, enabling to prevent infection of influenza etc., and development of cancer, and to inhibit progression of cancer. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：待解决的问题：提供一种包含乳杆菌衍生的磷酸化多糖作为活性成分的NK细胞活化剂。解决方案：从保加利亚乳杆菌OLL1073R-1菌株（FERM P-17227）获得的磷酸化多糖具有优异的NK细胞活化性质。磷酸化多糖优于安全性，进一步被认为具有活化NK细胞的作用，并且可用作食品和饮料，和/或用于免疫刺激的药物，能够预防感染流感等，以及发展癌症并抑制癌症进展。版权所有（C）2011，JPO＆INPIT

2. 发明专利

JP2010233577A Method for producing food and drink containing 1,4-dihydroxy-2-naphthoic acid (dhna) 有权
标题翻译：生产含1,4-二羟基-2-萘甲酸（DHNA）的食品和饮料的方法
公开(公告)号：JP2010233577A
公开(公告)日：2010-10-21
申请号：JP2010129989
申请日：2010-06-07
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： IZAWA KAKUHIRA , NAKATSUBO TADASHI , HAYASHI SATOSHI , KUBOTA YASUSHI
IPC分类号： A23L2/52 , A23C11/10 , A23G1/00 , A23G1/30 , A23L1/30 , A23L2/38 , A23L3/3508 , C07C51/42
CPC分类号： A23L3/3508 , C07C51/42 , Y02A40/944 , C07C65/11
摘要： PROBLEM TO BE SOLVED: To provide a new method for producing food and drink containing 1,4-dihydroxy-2-naphthoic acid (DHNA) which is excellent in safety and usable without spoiling flavor. SOLUTION: The method for producing food and drink containing DHNA comprises at least: a process for culturing microorganisms producing DHNA to obtain a DHNA-containing composition or DHNA or its salt; and a process for adding the DHNA-containing composition or DHNA or its salt to a base solution containing a raw material of the food and drink to obtain a DHNA-containing solution. The method for producing food and drink containing DHNA reduces the dissolved oxygen in at least one solution of the base solution before addition of the DHNA-containing composition or the DHNA or its salt, and the DHNA-containing solution. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产含有1,4-二羟基-2-萘甲酸（DHNA）的食品和饮料的新方法，该方法的安全性和可用性优异，没有破坏风味。解决方案：含有DHNA的食品和饮料的制备方法至少包括：培养产生DHNA的微生物以获得含DHNA的组合物或DHNA或其盐的方法; 以及将含有DHNA的组合物或DHNA或其盐添加到含有食品和饮料的原料的碱溶液中以获得含DHNA的溶液的方法。生产含有DHNA的食品和饮料的方法在添加含DHNA或其DHNA或其盐和含DHNA的溶液之前，减少至少一种碱溶液溶液中的溶解氧。版权所有（C）2011，JPO＆INPIT

3. 发明专利

JP2010220499A Method for detecting foam of reaction liquid and defoaming apparatus 有权
标题翻译：用于检测反应液体和缺陷装置的泡沫的方法
公开(公告)号：JP2010220499A
公开(公告)日：2010-10-07
申请号：JP2009069053
申请日：2009-03-19
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： TAKAHASHI MASAHIRO
IPC分类号： C12Q3/00 , C12M1/21
CPC分类号： C12M41/02
摘要： PROBLEM TO BE SOLVED: To provide a method for accurately detecting the presence or absence of foam generation on a reaction liquid surface and actual generation amount by mechanical automation in various chemical reactions for generating foams on the reaction liquid surface in a reaction process and an apparatus for accurately controlling the addition period and actual addition amount of an antifoaming agent by mechanical automation by using the method.
SOLUTION: The method for detecting foams includes continuously imaging the structure of a reaction vessel at a position in the vicinity of a reaction liquid surface in the reaction vessel holding a reaction liquid generating foams in a reaction process from the outside of the reaction vessel through the sight glass of the reaction vessel and detecting the presence or absence of foam generation and/or foam generation amount on the reaction liquid surface by variation of numerical information of continuous images obtained by digitizing continuous image information obtained by the continuous imaging. The defoaming apparatus includes controlling start of addition of an antifoaming agent to a reaction vessel by antifoaming agent addition means and stop of the addition by the variation of the numerical information of continuous images obtained by digitizing continuous image information obtained by continuous imaging.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种用于在反应过程中在反应液体表面上产生泡沫的各种化学反应中通过机械自动化来准确地检测反应液体表面上是否存在泡沫产生和实际产生量的方法以及通过使用该方法通过机械自动化来精确地控制消泡剂的添加时间和实际添加量的装置。解决方案：用于检测泡沫的方法包括在反应容器的反应液体表面附近的位置处连续成像反应容器的结构，该反应容器保持反应液体在反应过程中从反应外部产生泡沫容器通过反应容器的观察窗，通过对通过连续成像获得的连续图像信息进行数字化而获得的连续图像的数值信息的变化来检测反应液体表面上是否存在泡沫产生和/或泡沫产生量。消泡装置包括通过消泡剂添加装置控制消泡剂向反应容器的添加开始，通过数字化通过连续成像获得的连续图像信息获得的连续图像的数值信息的变化来停止添加。版权所有（C）2011，JPO＆INPIT

4. 发明专利

JP2010100529A Adhd-related disease medicine 审中-公开
标题翻译： ADHD相关疾病药物
公开(公告)号：JP2010100529A
公开(公告)日：2010-05-06
申请号：JP2007038498
申请日：2007-02-19
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： HIGASHIDA CHIHIRO , YAMADA MASASHI , SUZUKI HIROHITO
IPC分类号： A61K31/585 , A23L1/30 , A61K31/7048 , A61P25/08 , A61P25/18 , A61P25/20 , A61P25/22 , A61P25/28 , C07J17/00
CPC分类号： A61K31/585 , A23L33/11 , A23V2002/00 , A61K31/7048 , A23V2200/322 , A23V2250/21368
摘要： PROBLEM TO BE SOLVED: To provide an ADHD-related disease medicine exhibiting simple and high effects. SOLUTION: There is provided a compound of structural formula (1), wherein R 1 and R 2 are each independently H, OH, a sugar moiety, or the like. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供具有简单高效的ADHD相关疾病药物。解决方案：提供结构式（1）的化合物，其中R SB 1和R SB 2各自独立地为H，OH，糖部分或喜欢。版权所有（C）2010，JPO＆INPIT

5. 发明专利

JP2010075133A Method for producing natural cheese 有权
标题翻译：生产天然纤维的方法
公开(公告)号：JP2010075133A
公开(公告)日：2010-04-08
申请号：JP2008249478
申请日：2008-09-29
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： SUGIYAMA KAZUNOBU , SEKINE KAZUAKI , TAKADA HIDETOSHI
IPC分类号： A23C19/076
摘要： PROBLEM TO BE SOLVED: To provide a method for producing pasta filata cheese, suppressing loss of milk fat in a production process, and improving an earned value of a final product and production efficiency.
SOLUTION: This method for producing the pasta filata cheese includes adding a heating kneading process of making cheese curd from raw material milk followed by kneading while heating, to the cheese curd. The heating kneading process includes a preliminary kneading process of adding steam to the cheese curd followed by kneading, and a main kneading process of arranging a plurality of auger screws in a straight line to the transport direction of the cheese curd, and kneading the cheese curd after the preliminary kneading process while putting an interval sandwitched by the auger screws adjacent to each other under a high pressure.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：提供一种生产意大利丝瓜干酪的方法，在生产过程中抑制乳脂的损失，并提高最终产品的挣值和生产效率。
解决方案：这种用于生产意大利面丝乳酪的方法包括：加热捏合过程，将原料乳制成干酪凝乳，然后加热捏合，加入干酪凝乳。加热捏合工序包括将混合蒸汽加入到干酪凝乳中进行混炼的初步捏合工序，以及主要捏合工序，将直线上的多根螺旋螺杆与奶酪凝乳的输送方向相配合，并将干酪凝乳在初步捏合过程之后，同时通过螺旋钻螺丝在高压下彼此相邻地间隔开。版权所有（C）2010，JPO＆INPIT

6. 发明专利

JP2010004823A Process cheese and method for producing the same 审中-公开
标题翻译：方法及其制备方法
公开(公告)号：JP2010004823A
公开(公告)日：2010-01-14
申请号：JP2008169353
申请日：2008-06-27
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： AIZAWA SHIGERU , MATSUO MITSUO
IPC分类号： A23C19/08
摘要： PROBLEM TO BE SOLVED: To provide process cheese having excellent maturing cheese flavor, and good stretch properties of cheese, and to provide a method for producing the process cheese.
SOLUTION: This method for producing the process cheese which has excellent maturing cheese flavor and good stretch properties of cheese includes using raw material cheese which contains each 10-40 wt.% of natural cheese having a ratio of water soluble nitrogen to total nitrogen in the natural cheese (water soluble nitrogen/total nitrogen) of nto more than 12%, and 30-60 wt.% of natural cheese having a ratio of PTA soluble nitrogen to total nitrogen in the natural cheese (PTA soluble nitrogen/total nitrogen) of not less than 10%; and heating, melting and mixing the raw material cheese.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：提供具有优异的成熟干酪风味和良好的奶酪拉伸性能的加工干酪，并提供生产加工奶酪的方法。解决方案：用于生产具有优异的成熟干酪风味和良好的奶酪拉伸性能的加工干酪的方法包括使用原料干酪，其含有每10-40重量％的具有水溶性氮与总比的天然干酪天然干酪中的氮（水溶性氮/总氮）超过12％，天然干酪中PTA可溶氮与总氮的比例为30-60重量％天然干酪（PTA可溶氮/总氮）不低于10％; 并加热，熔化和混合原料干酪。版权所有（C）2010，JPO＆INPIT

7. 发明专利

JP2009145362A Immunological measurement method of casein phosphopeptide (cpp) 有权
标题翻译： CASEIN PHOSPHOPEPTIDE（CPP）的免疫测定方法
公开(公告)号：JP2009145362A
公开(公告)日：2009-07-02
申请号：JP2009079701
申请日：2009-03-27
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： IKEGAMI HIDEJI , TAKETOMO TADAO , SAWAI YASUKO
IPC分类号： G01N33/53 , G01N33/543
摘要： PROBLEM TO BE SOLVED: To provide a method for simply and precisely measuring CPP in food.
SOLUTION: It is discovered that CPP in food can be simply and precisely measured by using anti-CPP antibody-based immunological measurement method.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供简单精确地测量食品中CPP的方法。解决方案：发现食品中的CPP可以通过使用基于抗CPP抗体的免疫测量方法简单而精确地测量。版权所有（C）2009，JPO＆INPIT

8. 发明专利

JP2009112226A Method for producing cheese 有权
标题翻译：生产方法
公开(公告)号：JP2009112226A
公开(公告)日：2009-05-28
申请号：JP2007287688
申请日：2007-11-05
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： SHIMIZU NOBUYUKI
IPC分类号： A23C19/082
摘要： PROBLEM TO BE SOLVED: To provide a method for producing cheese excellent in cuttability and heat-resistant shape retention without spoiling flavor which high-moisture soft cheese originally has.
SOLUTION: The method for efficiently producing the cheese excellent in cuttability and heat-resistant shape retention without spoiling flavor which high-moisture soft cheese originally has, includes mixing and homogenizing a raw material under heating, which is mixed so as to contain 1.0 w/w%-5.0 w/w% of gelatin and 1.4 w/w%-5.0 w/w% of milk protein concentrate.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产具有优良的可切割性和耐热形状保持性的奶酪的方法，而不破坏高湿度软奶酪本来具有的味道。解决方案：用于高效生产高可靠性和耐热形状保持性的干酪具有优良的高湿度软质干酪本来具有的风味的方法，包括将加热原料混合均质化，以便含有 1.0w / w％-5.0w / w％明胶和1.4w / w％-5.0w / w％乳蛋白浓缩物。版权所有（C）2009，JPO＆INPIT

9. 发明专利

JP2009108099A Composition for prophylaxis or amelioration of cerebrovascular disorder 审中-公开
标题翻译：预防或治疗脑血管病的组合物
公开(公告)号：JP2009108099A
公开(公告)日：2009-05-21
申请号：JP2009004529
申请日：2009-01-13
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： KUDO YOSHIHISA , UCHIDA KATSUYUKI , ICHIHARA YOSHITATSU , ARITA MASAYO , SUMIO HAJIME
IPC分类号： A61K35/64 , A23L1/30 , A23L2/38 , A23L2/52 , A61K36/06 , A61P9/00 , A61P9/10 , A61P35/00
摘要： PROBLEM TO BE SOLVED: To provide a composition having a prophylaxis or an ameliorating effect on cerebrovascular disorder. SOLUTION: The invention relates to a drink for prophylaxis or amelioration of cerebrovascular disorder, which contains an effective amount of a hot-water extract of a Cordyceps sinensis. COPYRIGHT: (C)2009,JPO&INPIT

10. 发明专利

JP2009100773A Processed cheeses 有权
标题翻译：加工毛巾
公开(公告)号：JP2009100773A
公开(公告)日：2009-05-14
申请号：JP2009026982
申请日：2009-02-09
申请人： Meiji Milk Prod Co Ltd , 明治乳業株式会社
发明人： AIZAWA SHIGERU , MUROTANI HISASHI , MATSUO MITSUO
IPC分类号： A23C19/08
摘要： PROBLEM TO BE SOLVED: To provide processed cheeses in which lactic acid bacteria contributing to health are kept alive, in cheeses in which lactic acid bacteria are conventionally killed.
SOLUTION: In the conventional processed cheeses based products, lactic acid bacteria remain killed. In the present invention, if necessary, a product temperature of cheeses is continuously adjusted after heating and melting stages by means of in-line proportional mixing, etc. and lactic acid bacteria are added by keeping an aseptic condition where contamination by various germs not derived from natural cheeses as the raw material is prevented. As a result, it became possible to let lactic acid bacteria contributing to health survive in a process cheese product in which filling and packaging suitability or molding/packaging suitability of process cheeses is secured. The use of heat-resisting spores of the genus Sporolactobacillus which are lactic acid bacteria has made it possible to let the lactic acid bacteria survive even without changing a conventional heat treatment process.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供其中有助于健康的乳酸菌保持活性的加工奶酪，其中常规杀死乳酸菌的奶酪中。
解决方案：在常规加工的奶酪基产品中，乳酸菌仍然被杀死。在本发明中，如果需要，通过在线比例混合等在加热熔融阶段后连续地调节奶酪的产品温度，并通过保持无菌条件来加入乳酸菌，其中不产生各种细菌的污染从天然奶酪原料被防止。结果，可以使确保在加工奶酪产品中具有健康的乳酸菌存在于其中确保了灌装和包装适用性或加工奶酪的成型/包装适用性的加工干酪产品中。使用作为乳酸菌的孢子体乳杆菌属的耐热性孢子使得即使不改变常规的热处理过程也能使乳酸菌生存。版权所有（C）2009，JPO＆INPIT

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