| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | 膜濃縮法及び凍結濃縮法による濃縮製品の製造方法 | JP2019012772 | 2019-01-29 | JP6797952B2 | 2020-12-09 | 柏木 和典; 市村 武文; 佐竹 由式; 神谷 哲; 大森 敏弘; 松原 裕樹 |
| 142 | 凍結濃縮法による濃縮製品の製造方法 | JP2019012756 | 2019-01-29 | JP6712336B2 | 2020-06-17 | 柏木 和典; 市村 武文; 佐竹 由式; 神谷 哲; 大森 敏弘; 松原 裕樹 |
| 143 | 凍結濃縮法による濃縮製品の製造方法 | JP2019012756 | 2019-01-29 | JP2019069446A | 2019-05-09 | 柏木 和典; 市村 武文; 佐竹 由式; 神谷 哲; 大森 敏弘; 松原 裕樹 |
| 【課題】大規模な(商業規模の)製造で必要とされる、実用化の可能な回収率の高い(ロス率の少ない)凍結濃縮法を利用した濃縮製品の製造方法を提供する。 【解決手段】被処理流体を冷却し、前記被処理流体に前記被処理流体の氷結晶を生成して、前記氷結晶が生成されたことによって前記被処理流体が濃縮された濃縮被処理流体と、前記氷結晶との混合流体にする氷結晶生成工程と、前記混合流体を前記濃縮被処理流体と前記氷結晶とに分離して、前記濃縮被処理流体を取り出す氷結晶分離工程とを備えている、凍結濃縮法による濃縮製品の製造方法である。 【選択図】図1 |
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| 144 | 膜濃縮法及び凍結濃縮法による濃縮製品の製造方法 | JP2015534320 | 2014-08-29 | JPWO2015030162A1 | 2017-03-02 | 和典 柏木; 武文 市村; 由式 佐竹; 哲 神谷; 敏弘 大森; 裕樹 松原 |
| 大規模な(商業規模の)製造で必要とされる(実用化の可能な)処理時間(濃縮時間)を効率的に短縮できる、膜濃縮法と凍結濃縮法を利用した濃縮製品の製造方法を提供する。被処理流体を冷却し、固形分濃度を1.5倍以上に膜濃縮して、膜濃縮被処理流体を調製する膜濃縮工程と、前記膜濃縮被処理流体を冷却し、前記膜濃縮被処理流体に前記膜濃縮被処理流体の氷結晶を生成して、前記氷結晶が生成されたことによって前記膜濃縮被処理流体が更に濃縮された濃縮被処理流体と、前記氷結晶との混合流体にする氷結晶生成工程と、前記混合流体を前記濃縮被処理流体と前記氷結晶とに分離して、前記濃縮被処理流体を取り出す氷結晶分離工程とを備えている、膜濃縮法と凍結濃縮法を利用した濃縮製品の製造方法である。 | ||||||
| 145 | Liquid injection device | JP2010018030 | 2010-01-29 | JP5295143B2 | 2013-09-18 | ワッツ，エドワード，ディー．; ハンセン，コンリー，エル． |
| A machine for injecting liquids is disclosed including use of at least one air pump in fluid communication with at least one injection head having apertures for nozzles. High-pressure injectate flows from the air pump into the head, preferably through a threadlessly mounted filter located within the injection head. To further minimize contamination, fluid that enters the injection head will not contact any threading present in either the head or the nozzles. An air pressure regulator is included to ensure a steady stream of injectate of a desired pressure is delivered to an injection subject via each injection head and also helping to eliminate hesitation in delivery of the fluid by the air pump. Cleaning of the machine is simplified by moving sensitive components into a sealed enclosure, removing them from a wet working environment. | ||||||
| 146 | Concentrated milk type emulsions and milk drinks using the same | JP2007056802 | 2007-03-07 | JP4750738B2 | 2011-08-17 | 詳治郎 原; 久美子 塚野; 和治 増野 |
| 147 | Method for reducing saturated fatty acid content of milk fat, the resulting product and these applications | JP2010530472 | 2008-10-24 | JP2011500074A | 2011-01-06 | ダニエル・デールマン |
| Milk fat comprises less than 50 wt.% of saturated fatty acids of the total fatty acids. Independent claims are included for: (1) a process for obtaining milk fat, in which all or part of milk fat is subjected, comprising one or more fractionation by crystallization, one or more enzymatic interesterification followed by one or more new fractioned crystallization, and one or more fractionation by molecular distillation; and (2) a food composition comprising milk fat or milk fat obtained by the process. | ||||||
| 148 | Machine for injecting liquid | JP2010018030 | 2010-01-29 | JP2010115207A | 2010-05-27 | WATTS EDWARD D; HANSEN CONLY L |
| <P>PROBLEM TO BE SOLVED: To suppress temperature rise of injected liquid, as well as simplify maintenance and extend life time of an apparatus. <P>SOLUTION: In a machine for injecting liquid, at least one air pump is used, wherein the air pump is connected to communicate with at least one injection head 140 having holes for nozzles. High-pressure injected liquid flows from the air pump into the injection head 140, preferably through a filter mounted in the injection head without using screws. To further minimize contamination, the liquid entering into the injection head will not contact to any screw present in the head and the nozzles. An air pressure regulator is mounted to ensure that a steady flow of the injected liquid is delivered to an injection object via each injection head in a desired pressure. The air pressure regulator also serves to eliminate fluctuation in delivery of the liquid by the air pump. Cleaning of the machine is simplified by moving sensitive components into a sealed enclosure to remove them from a wet working environment. <P>COPYRIGHT: (C)2010,JPO&INPIT | ||||||
| 149 | Concentrated milk type emulsified product and milk-containing drink using the same | JP2007056802 | 2007-03-07 | JP2008212100A | 2008-09-18 | HARA SHIYOUJIROU; MASUNO KAZUHARU; TSUKANO KUMIKO |
| <P>PROBLEM TO BE SOLVED: To provide a concentrated milk type emulsified product which comprises a medium-chain fatty acid fat and oil as an essential fat and oil component, is a concentrated milk type obtained by concentrating milk and can be stored over a long period of time, provided that the medium-chain fatty acid fat and oil is well absorbed by the body, burns a large amount of fat, is hardly accumulated in the body as fat and has an almost tasteless, odorless flavor, and a drink using the same. <P>SOLUTION: The concentrated milk type emulsified product comprises 5-30 mass% medium-chain fatty acid fat and oil exclusively comprising 8-10C medium-chain fatty acids and 5-30 mass% milk solid content in butter milk, which is a by-product formed when producing butter from fresh cream. <P>COPYRIGHT: (C)2008,JPO&INPIT | ||||||
| 150 | Method for producing butter milk-related milk product and milk processed product each having good flavor | JP2002357515 | 2002-12-10 | JP2004187539A | 2004-07-08 | KUBOTA YASUSHI; TAKEUCHI YUKINARI; HAYASHI SATOSHI; ORII NAOKI; NAKATSUBO TADASHI |
| PROBLEM TO BE SOLVED: To provide a method for producing a butter milk-related milk product and a milk processed product, by which milk flavor inherent in butter milk is maintained and improved so as to widen the usage of the butter milk-related milk product and the milk processed product. SOLUTION: The method for producing the butter milk-related milk product or the milk processed product comprises preparing a part or the whole of butter milk and/or butter serum by fractionating milk and/or a milk product in a solution state. In the process, the concentration of dissolved oxygen in the solution is lowered in advance by pouring inert gas, or the like, into the solution when heating the milk and/or the milk product before being prepared by fractionating, and/or the butter milk and/or the butter serum after being prepared by fractionating in order to sterilize the solution thereof, and/or to maintain/improve the flavor thereof and/or to prevent deterioration of the physical properties thereof. COPYRIGHT: (C)2004,JPO&NCIPI | ||||||
| 151 | Milk flavoring agent and a method of manufacturing the same | JP10438896 | 1996-03-29 | JP3004912B2 | 2000-01-31 | 豊 加藤; 信行 川合; 一正 浜下 |
| 152 | Shelf-stable dairy products | JP50648894 | 1994-08-02 | JPH09501320A | 1997-02-10 | バーティア，アシャ・ビー; ヤング，ロバート・ヤオ・ジュー |
| (57)【要約】 クリームチーズと、Ａ wを約０.９１未満に低下させるための凍結点降下剤とを配合することによって製造することができるクリームチーズ充填物を含む貯蔵安定な乳製品が記載される。 該乳製品は、保存剤および酸味剤を含有していてもよい。 本発明の乳製品は、長期間、貯蔵安定に保持される。 本発明は、前記クリームチーズ充填物などの乳製品、製造方法およびクリームチーズ充填物を含有する食品に関する。 | ||||||
| 153 | Enriched or supplemented milk or milk derived product | JP29509795 | 1995-11-14 | JPH08205769A | 1996-08-13 | DEIBITSUDO FUREDERITSUKU HOROB |
| PROBLEM TO BE SOLVED: To provide milk enriched or supplemented by GLA and/or DGLA for replenishing nutrition and preventing or curing disease. SOLUTION: GLA and/or DGLA of 100 mg to 30 g, preferably 150 mg to 5 g, very preferably 200 mg to 2 g is contained per 100 ml milk product or 50 ml milk deprived product. In addition, fatty acids such as AA, SA, EPA, DHA is optionally contained in the amount of 1 mg to 30 g/milk or the derived product 100 ml. COPYRIGHT: (C)1996,JPO | ||||||
| 154 | Production of milk fraction with high emulsifying power and product using the same | JP20821694 | 1994-08-10 | JPH0851934A | 1996-02-27 | OISHI HIFUMI; KIRIHARA OSAMU; HATTORI TAKASHI; NONOMURA KAZUHIKO |
| PURPOSE:To obtain the subject fraction stable to oxidation of the fatty acid(s) bound thereto and contributing to the emulsification of oil and fat, lipid stabilization and powdering, by ultrafiltration of butter milk subjected to casein removal and separating and recovering a protein fraction with high emulsifying power to the retention liquor side. CONSTITUTION:Butter milk or butter milk powder subjected to casein removal of milk such as cow milk, goat milk, sheep milk or water cow milk is put to ultrafiltration to separate and recover a protein fraction with high emulsifying power to the retention liquor side pref. by lyophilization or spray drying, to obtain the objective fraction. | ||||||
| 155 | JPH0565131B2 - | JP15438989 | 1989-06-16 | JPH0565131B2 | 1993-09-17 | JAN KUROODO MARUCHINE; KAARERU SEODORASU BERUMAATO |
| 156 | Method for emulsifying raw material in production of processed food | JP14691991 | 1991-05-21 | JPH04346750A | 1992-12-02 | SHIMIZU HIDEKI |
| PURPOSE: To emulsify so as to be readily used for a processed food such as ice cream in excellent emulsion stability and safeness by blending a raw material to be emulsified with butter milk powder in the presence of water. CONSTITUTION: A raw material to be emulsified containing fresh cream, butter, margarine and other animal or vegetable oil and fat is blended with butter milk powder (preferably used at an amount of 1-30wt.% based on the processed food raw material) in the presence of water. Thereby a processed food such as ice cream is readily emulsified. COPYRIGHT: (C)1992,JPO&Japio | ||||||
| 157 | Production of cow's milk fat globule membrane | JP4785590 | 1990-02-28 | JPH03251143A | 1991-11-08 | SUGANO NAGAUEMON; ANDO KUNIO; ANDO TAKESHI |
| PURPOSE: To economically obtain a cow's milk fat globule membrane, having high safety and capable of exhibiting excellent emulsifying characteristics by subjecting butter milk formed as a by-product in collecting butter from cow's milk cream to ultrafiltration or isoelectric precipitation. CONSTITUTION: Cow's milk formed as a by-product in collecting butter from cow's milk cream is subjected to ultrafiltration or isoelectric precipitation to provide a cow's milk fat globule membrane. The butter milk is treated with an ultrafiltration membrane having 20000 fractionation molecular weight to nearly completely remove low-molecular weight substances accounting for 50-55% in the butter milk. Thereby, the ratio occupied by the cow's milk fat globule membrane in the total solid substance can be remarkably enhanced. In the ultrafiltration, if an ultrafiltration membrane with 100000 fractionation molecular weight is used, not only cow's milk low-molecular weight compounds but also whey proteins can be removed. As a result, the ratio occupied by the cow's fat globule membrane in the total solid substance can further be enhanced. COPYRIGHT: (C)1991,JPO&Japio | ||||||
| 158 | JPS6022893B2 - | JP7206178 | 1978-06-16 | JPS6022893B2 | 1985-06-04 | KATAOKA JUNICHIRO; TAKAHASHI YUTAKA |
| 159 | JPS5937943B2 - | JP1403377 | 1977-02-10 | JPS5937943B2 | 1984-09-12 | JAU YAN SUU |
| 160 | JPS561049B1 - | JP4908670 | 1970-06-06 | JPS561049B1 | 1981-01-10 | |
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