| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 161 | 固形乳の溶解性と強度の判定方法及び固形乳の製造方法 | JP2017086704 | 2017-04-25 | JP2017134085A | 2017-08-03 | 柴田 満穂; 大坪 和光; 佐竹 由式; 柏木 和典 |
| 【課題】好適な溶解性と高い強度を有する固形乳及びその製造方法を提供する。 【解決手段】本発明は,粉末X線回折装置により固形乳の表面部12のX線回折パターンを解析し,固形乳の溶解性及び強度を判定する。X線回折パターンを解析する工程は,2θ=10〜11°の範囲または2θ=12〜13°の範囲に2θ=10〜15°の範囲でのメインピークが存在するか否かを判定することを含む。 【選択図】図1 |
||||||
| 162 | 固形乳の製造方法及び固形乳の圧縮成形性及び溶解性改善方法 | JP2016153242 | 2016-08-03 | JP2016185173A | 2016-10-27 | 豊田 活; 佐竹 由式; 大坪 和光 |
| 【課題】本発明は,圧縮成形性に優れた粉乳を製造することで実用的な硬度を有する固形乳を製造する。 【解決手段】固形乳の製造方法では,液状乳に所定の気体を分散させる気体分散工程と,気体分散工程を経た液状乳を噴霧し,当該噴霧した液状乳を乾燥させ粉乳を得る噴霧乾燥工程と,粉乳を篩にかけて分級することにより,粉乳から当該篩の目開きよりも大きい粒子径を有する当該篩上に残った粉乳を得る分級工程(S120)と,気体分散工程,噴霧乾燥工程,及び分級工程を経て得られた粉乳を圧縮して固形状の粉乳圧縮成形物を得るための圧縮成形工程とを含む。 【選択図】図1 |
||||||
| 163 | 窪み部を有する食品 | JP2013101448 | 2013-05-13 | JP5744963B2 | 2015-07-08 | 豊田 活; 大坪 和光 |
| 164 | 固形乳の製造方法及び固形乳の溶解性改善方法 | JP2014259844 | 2014-12-24 | JP2015091250A | 2015-05-14 | 豊田 活; 柴田 満穂; 大坪 和光 |
| 【課題】特に遊離脂肪が少なく,成型が困難な粉乳を用いても,硬度を維持しつつ,水に対する溶解性に優れた固形乳を製造する方法の提供。 【解決手段】脂肪含有率が5〜70重量%の脂肪を含み、遊離脂肪を0.5〜4重量%、好ましくは0.5〜3重量%である粉乳を用い、見開きで250〜700μmの篩を用い、原料粉乳の平均粒子径の1.5〜3.6倍の粒子径となる様にした粉乳を用いる固形乳の製造方法。固形乳を均質なものとするため,篩分けによって篩を通過した粒子径が小さいものを用いて固形乳を製造していた。従来篩い分けされており,固形乳の製造に用いられなかった粒子径の大きな粉乳をあえて用いることで,硬度を維持しつつ,水に対する溶解性に優れた固形乳を得ることができるという知見に基づく固形乳の製造方法及び固形乳の溶解性改善方法。 【選択図】図1 |
||||||
| 165 | 固形乳の製造方法,及び固形乳の圧縮成形性及び溶解性改善方法 | JP2015009864 | 2015-01-21 | JP2015070859A | 2015-04-16 | 豊田 活; 佐竹 由式; 大坪 和光 |
| 【課題】 本発明は,圧縮成形性に優れた粉乳を製造することで実用的な硬度を有する固形乳を製造することができる固形乳の製造方法を提供することを目的とする。 【解決手段】 本発明の固形乳の製造方法では,固形乳製造用の粉乳を製造し(S100),製造した粉乳から固形乳を製造する。この粉乳の製造工程(S100)は,気体分散工程(S112)と,噴霧乾燥工程(S114)とを含む。気体分散工程(S112)では,粉乳の原料となる液状乳に,所定の気体を分散させ,噴霧乾燥工程(S114)では,所定の気体を分散した液状乳を噴霧し,当該噴霧した液状乳を乾燥させる。これにより,粉乳を得る。この粉乳を固形化して固形乳を製造する。 【選択図】図1 |
||||||
| 166 | Food having hollow parts | JP2013101448 | 2013-05-13 | JP2013172742A | 2013-09-05 | TOYODA KATSU; OTSUBO KAZUMITSU |
| PROBLEM TO BE SOLVED: To provide a food such as a solid milk which is excellent in solubility.SOLUTION: A solid milk includes: an upper face (4) having a flat area; a lower face (8) having a flat area; a hollow part (10) provided in the upper face; and a hollow part (12) provided in the lower face. In addition, the sum of the maximum depth d(14) of the hollow part in the upper face and maximum depth (d) (16) of the hollow part in the lower face is equal to 30% of the thickness w (18) of a food or larger, and the hollow part provided in the upper face includes two hollow parts which are provided at positions which are opposite to each other across a center line, that is, a groove formed in the upper face, and the hollow part provided in the lower face includes two hollow parts which are provided at positions which are opposite to each other across a center line, that is, a groove formed in the lower face. Furthermore, the center line in the upper face is parallel to the center line in the lower line, and the volume of the solid milk is 2-30 cm. | ||||||
| 167 | Solid milk, and a method of manufacturing the same | JP2012547773 | 2011-06-13 | JP2013528046A | 2013-07-08 | 満穂 柴田; 和光 大坪; 由式 佐竹; 和典 柏木 |
| 【課題】 本発明は，好適な溶解性と高い強度とを有する固形乳及びその製造方法を提供することを目的とする。
【解決手段】 本発明の固形乳は，固形乳の表面部の粉末Ｘ線回折装置によるＸ線回折パターンにおいて，２θ＝１０〜１５°の範囲でのメインピークが，２θ＝１０〜１１°の範囲または２θ＝１２〜１３°の範囲に存在する。 また，本発明の固形乳の製造方法は，粉乳を圧縮して固形状の粉乳圧縮物を得るための圧縮工程と，圧縮工程で得られた粉乳圧縮物を湿らせるための加湿工程と，加湿工程で加湿された粉乳圧縮物を乾燥させるための乾燥工程と，を有し，加湿工程および乾燥工程は，粉乳圧縮物の表面部１２の非結晶乳糖の一部を結晶化する。 【選択図】図１ |
||||||
| 168 | Solid milk and method of making the same | JP2012141493 | 2012-06-22 | JP2012196228A | 2012-10-18 | SHIBATA MITSUHO |
| PROBLEM TO BE SOLVED: To provide a solid milk having adequate solubility and strength, and a method for making the solid milk.SOLUTION: The solid milk having sufficient strength and solubility is produced principally by using only powdered milk as an ingredient, compression molding the powdered milk in a condition that porosity and free fat content have been controlled within respective definite ranges and subjecting the molded milk to humidifying and drying treatment. That is, there are provided the solid milk having a porosity of 30-60%; and the solid milk production method comprising a compression step to press the powdered milk and obtain a solid compression-molded powdered milk, a humidifying step to humidify the compression-molded powdered milk obtained by the compression step, and a drying step to dry the compression-molded powdered milk humidified by the humidifying step. | ||||||
| 169 | Method of manufacturing the solid milk | JP2011526340 | 2009-12-25 | JP2012513740A | 2012-06-21 | 和光 大坪; 満穂 柴田; 活 豊田 |
| 【課題】 本発明は，特に遊離脂肪が少なく，成型が困難な粉乳を用いても，硬度を維持しつつ，水に対する溶解性に優れた固形乳を製造する方法を提供することを目的とする。
【解決手段】 従来は，固形乳を均質なものとするため，篩分けによって篩を通過した粒子径が小さいものを用いて固形乳を製造していた。 本発明は，基本的には，従来篩い分けされており，固形乳の製造に用いられなかった粒子径の大きな粉乳をあえて用いることで，硬度を維持しつつ，水に対する溶解性に優れた固形乳を得ることができるという知見に基づくものである。 【選択図】 図１ |
||||||
| 170 | Visceral fat reduction agent | JP2007053179 | 2007-03-02 | JP2008214253A | 2008-09-18 | KAWAKAMI HIROSHI; SHIIKI YASUHIKO; KADOOKA YUKIO |
| PROBLEM TO BE SOLVED: To provide a visceral fat reduction agent for ameliorating the pathology of metabolic syndrome which is an accumulated state of risk factors such as hypertension, hyperlipidemia and glucose intolerance and reducing the accumulation of visceral fat, and to provide foods, drinks and feeds containing the agent. SOLUTION: The visceral fat reduction agent contains the cells of lactic bacteria, especially lactic bacteria of the genus Lactobacillus or Lactococcus and/or a cultured product of the cells as an active component. The present invention further provides foods, drinks and feeds containing the agent. COPYRIGHT: (C)2008,JPO&INPIT | ||||||
| 171 | Baking powder confectionery | JP2007519731 | 2005-07-08 | JP2008505624A | 2008-02-28 | スティーヴン， ジェー． ディスティーヴン，; クリストファー， イー． バドウィグ，; シャオピン フウ，; マーロ， エー． プサテリ， |
| 焼成粉末状菓子及びその製造方法を提供する。
【選択図】図３ |
||||||
| 172 | Production of water insoluble foaming material from milk | JP1120783 | 1983-01-25 | JPS59135835A | 1984-08-04 | DEIBUIDO GUREISUTON SUMISU |
| 173 | JPS5741224B2 - | JP1901678 | 1978-02-21 | JPS5741224B2 | 1982-09-02 | |
| 174 | Dried chip like food or luxury food slice and production | JP12094779 | 1979-09-21 | JPS5542600A | 1980-03-25 | UERUNERU GEORUKU MUNKU |
| 175 | 층상 음료를 제조하기 위한 인스턴트 음료 정제 | KR1020167031190 | 2015-08-04 | KR1020170039078A | 2017-04-10 | 포르니로랑; 프리스렌나르트; 뫼니에뱅상; 니데라이터게르하르트; 팔처슈테판; 레크리슈토프 |
| 액체에서의재구성시 하나이상의크림층(들), 커피및/또는코코아층(들), 및선택적으로거품(foam)을갖는층상음료를제조하기위한다층정제의형태의인스턴트음료정제가제공되고, 인스턴트음료정제는어두운층을생성하기위한설탕, 커피및/또는코코아입자들을갖는어두운구성요소; 백색층을생성하기위한크리머(creamer) 및설탕을갖는백색구성요소를포함하고, 어두운구성요소는밀도가 0.5 내지 0.7 g/㎤의범위에있고, 백색구성요소는밀도가 0.74 내지 0.9 g/㎤의범위에있고, 어두운구성요소는적어도 250 ㎪의압밀압력으로압축되고, 백색구성요소는적어도 1250 ㎪의압밀압력으로압축된다. | ||||||
| 176 | 고형 우유, 및 그 제조 방법 | KR1020077000536 | 2005-07-01 | KR101203022B1 | 2012-11-21 | 시바타미츠호; 도요다이쿠루; 구도슌이치 |
| 본 발명은 바람직한 용해성과 강도를 갖는 고형 우유 및 그 제조 방법을 제공하는 것을 목적으로 한다. 본 발명은 기본적으로는 분유만을 원료로 하여 공극률 및 유리 지방을 일정 범위로 제어한 상태에서 압축 성형한 후, 가습 및 건조 처리함으로써, 충분한 강도와 용해성을 겸비하는 고형 우유를 얻을 수 있다는 식견에 기초하는 것이다. 즉, 상기의 과제는 공극률이 30%~50% 인 고형 우유 ; 및 분유를 압축하여 고형상의 분유 압축물을 얻기 위한 압축 공정과, 상기 압축 공정에서 얻어진 분유 압축물을 적시기 위한 가습 공정과, 상기 가습 공정에서 가습된 분유 압축물을 건조시키기 위한 건조 공정을 포함하는 고형 우유의 제조 방법 등에 의하여 해결된다. 고형 우유 | ||||||
| 177 | THE METHOD OF MAKING FOODS WHICH BOOST THE HUMAN'S HEALING POWER AGAINST THE INFLU AND FOODS MADE BY THE METHOD DESCRIBED | KR20090108342 | 2009-11-11 | KR20090126225A | 2009-12-08 | KIM YOO HACK |
| PURPOSE: A method for manufacturing the food, and the food prepared by the method are provided to produce the food capable of reinforcing the healing powder against influenza. CONSTITUTION: A method for manufacturing the food reinforcing the healing powder against influenza comprises the steps of mixing kimchi lactic acid bacterial flora and milk; adding green tea or Curcumae longae Rhizoma to the prepared fermented milk, boiling it and cooling it; preparing the fermented milk comprising the colloid water of upper layer and the solid part of lower layer; and removing the solid part of the lower layer to collect the colloidal water of upper layer. | ||||||
| 178 | 심층수 젤리 | KR1020070046283 | 2007-05-14 | KR1020080100506A | 2008-11-19 | 김규종 |
| A portable jelly containing deep sea water is provided to help people's health by taking take deep water in which the mineral balance is good and solidify the deep water by using jelly to facilitate storage, keeping, and carrying so that the necessary mineral is supplied to the human body in the leisure, entertainment, and trip. As to the manufacture of the jelly which uses the solidification of the animal nature gelling agent(gelatin) or the vegetability gelling agent(agar), a jelly containing deep sea water comprises the deep water instead of the normal water. Desalination deep water is used or the deep water in which the salt content is controlled so that a salt concentration is less than 2% by diluting salt manufactured from the deep water raw water, the concentration deep water, and the deep water is used. | ||||||
| 179 | 고형 우유, 및 그 제조 방법 | KR1020077000536 | 2005-07-01 | KR1020070038100A | 2007-04-09 | 시바타미츠호; 도요다이쿠루; 구도슌이치 |
| 본 발명은 바람직한 용해성과 강도를 갖는 고형 우유 및 그 제조 방법을 제공하는 것을 목적으로 한다. 본 발명은 기본적으로는 분유만을 원료로 하여 공극률 및 유리 지방을 일정 범위로 제어한 상태에서 압축 성형한 후, 가습 및 건조 처리함으로써, 충분한 강도와 용해성을 겸비하는 고형 우유를 얻을 수 있다는 식견에 기초하는 것이다. 즉, 상기의 과제는 공극률이 30%∼50% 인 고형 우유 ; 및 분유를 압축하여 고형상의 분유 압축물을 얻기 위한 압축 공정과, 상기 압축 공정에서 얻어진 분유 압축물을 적시기 위한 가습 공정과, 상기 가습 공정에서 가습된 분유 압축물을 건조시키기 위한 건조 공정을 포함하는 고형 우유의 제조 방법 등에 의하여 해결된다. 고형 우유 | ||||||
| 180 | 고체 상태의 알약 식 우유 | KR1020040115840 | 2004-12-29 | KR1020050012209A | 2005-01-31 | 박주환 |
| PURPOSE: Solid-state milk obtained by sterilizing milk, mixing with vitamin C and then tableting is provided. It is rich in nutrients and has long-term storability at room temperature. CONSTITUTION: Milk is sterilized at 135 for 2sec, quickly cooled to 4 to 10deg.C and dehydrated with low temperature air to a moisture content of 10%. Then the dehydrated milk is mixed with vitamin C in a weight ratio of 100:0.04, tableted, dried and coated. | ||||||
QQ群二维码
意见反馈
意见反馈