公开(公告)号：US09161552B2

公开(公告)日：2015-10-20

申请号：US11570356

申请日：2005-06-10

申请人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

发明人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

IPC分类号： A23C9/127 ,  A23C9/12 ,  A23C9/13

CPC分类号： A23C9/1307 ,  A23C2240/20

摘要： An object of the present invention is to provide a method for producing a fermented milk, in which fermentation is accelerated without using a fermentation accelerator or the like and a novel fermented milk obtained by the production method having a hard texture that does not collapse during the distribution stage while having thickness and mildness which are not exhibited by conventional products. As a result of study, it was found that the fermentation efficiency can be improved by reducing the oxygen dissolved in a raw material mix of the fermented milk at the start of fermentation through replacement thereof with an inert gas, and that fermentation in that condition at usual temperature leads to a method for producing a fermented milk by which the fermentation time is shortened thereby to improve the productivity, and fermentation at a temperature lower than usual leads to a method for producing a fermented milk by which a novel fermented milk that has a thick and mild taste superior to that of a fermented milk with a mild taste produced through conventional low-temperature and long-term fermentation and also has a hard texture that does not collapse during the distribution stage is obtained in usual fermentation time, and leads to such a fermented milk produced by the method. Thus the invention has been completed.

摘要翻译： 本发明的目的是提供一种生产发酵乳的方法，其中不使用发酵促进剂等促进发酵，并且通过具有硬纹理的生产方法得到的新型发酵乳，其在 分布阶段，同时具有常规产品不显示的厚度和温和性。 作为研究的结果，发现通过在惰性气体中替换发酵开始时，通过将发酵乳的原料混合物中溶解的氧减少，可以提高发酵效率， 通常的温度导致生产发酵时间缩短的发酵乳的方法，从而提高生产率，并且在比通常低的温度下进行发酵导致生产发酵乳的方法，通过该方法可以使用具有 通过常规的低温和长期发酵产生的具有温和味道的发酵乳的浓稠和温和的味道，并且在通常的发酵时间中获得在分配阶段期间不崩溃的硬质地，并且导致 这种通过该方法生产的发酵乳。 因此，本发明已经完成。

公开(公告)号：US08236361B2

公开(公告)日：2012-08-07

申请号：US10537493

申请日：2003-12-02

申请人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

发明人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

IPC分类号： A23C9/12

CPC分类号： A23C9/1307 ,  A23C9/123 ,  A23C2240/20

摘要： Disclosed is a method for producing fermented milk by promoting fermentation without adding any fermentation-promoting substance and novel fermented milk with a thick and smooth mouth feel and a mild flavor. The method enhances fermentation efficiency by reducing the dissolved oxygen in a mix of raw materials for fermented milk at the start of fermentation through substitution with inert gases.

摘要翻译： 公开了一种通过促进发酵而不添加任何发酵促进物质和具有厚而光滑的口感和温和风味的新型发酵乳来生产发酵乳的方法。 该方法通过在发酵开始时通过用惰性气体取代来减少发酵乳原料混合物中的溶解氧来提高发酵效率。

公开(公告)号：US20070224314A1

公开(公告)日：2007-09-27

申请号：US11570356

申请日：2005-06-10

申请人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

发明人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

IPC分类号： A23C9/127 ,  A23C9/12

CPC分类号： A23C9/1307 ,  A23C2240/20

摘要： An object of the present invention is to provide a method for producing a fermented milk, in which fermentation is accelerated without using a fermentation accelerator or the like and a novel fermented milk obtained by the production method having a hard texture that does not collapse during the distribution stage while having thickness and mildness which are not exhibited by conventional products. As a result of study, it was found that the fermentation efficiency can be improved by reducing the oxygen dissolved in a raw material mix of the fermented milk at the start of fermentation through replacement thereof with an inert gas, and that fermentation in that condition at usual temperature leads to a method for producing a fermented milk by which the fermentation time is shortened thereby to improve the productivity, and fermentation at a temperature lower than usual leads to a method for producing a fermented milk by which a novel fermented milk that has a thick and mild taste superior to that of a fermented milk with a mild taste produced through conventional low-temperature and long-term fermentation and also has a hard texture that does not collapse during the distribution stage is obtained in usual fermentation time, and leads to such a fermented milk produced by the method. Thus the invention has been completed.

摘要翻译： 本发明的目的是提供一种生产发酵乳的方法，其中不使用发酵促进剂等促进发酵，并且通过具有硬纹理的生产方法得到的新型发酵乳，其在 分布阶段，同时具有常规产品不显示的厚度和温和性。 作为研究的结果，发现通过在惰性气体中替换发酵开始时，通过将发酵乳的原料混合物中溶解的氧减少，并且在该条件下发酵，可以提高发酵效率 通常的温度导致生产发酵时间缩短的发酵乳的方法，从而提高生产率，并且在比通常低的温度下进行发酵导致生产发酵乳的方法，通过该方法可以使用具有 通过常规的低温和长期发酵产生的具有温和味道的发酵乳的浓稠和温和的味道，并且在通常的发酵时间中获得在分配阶段期间不崩溃的硬质地，并且导致 这种通过该方法生产的发酵乳。 因此，本发明已经完成。

公开(公告)号：US20100021585A1

公开(公告)日：2010-01-28

申请号：US12226258

申请日：2007-04-13

申请人： Hiroshi Horiuchi ,  Akira Yano ,  Nobuko Inoue

发明人： Hiroshi Horiuchi ,  Akira Yano ,  Nobuko Inoue

IPC分类号： A23C9/12

CPC分类号： A23C9/1307 ,  A23C7/04 ,  A23C9/123 ,  A23C2240/20 ,  A23L33/20

摘要： The invention aims at broadly dividing the deteriorations in the savor and palatability of low-fat and high-SNF (solids-not-fat) food produced by adding skim milk powder to low-fat fermented milk into (a) one due to lowered milk fat content and (b) one due to the addition of skim milk powder in a high concentration and inhibiting each deterioration without any additive by a more natural method to improve the savor and palatability. The invention relates to a process for the production of fermented milk having an SNF content of 11% by weight or above and/or a milk fat content of 0.1 to 2.0% by weight which comprises adjusting the dissolved oxygen content of a raw material mixture for fermented milk at the initiation of fermentation to 5 ppm or below, adding a starter to the raw material mixture, and conducting the fermentation of the obtained mixture at 30 to 46° C.; and fermented milk produced by the process.

摘要翻译： 本发明的目的是将低脂肪发酵乳添加脱脂奶粉所产生的低脂肪和高SNF（固体不脂肪）食品的味道和适口性的劣化大致分为（a）由于降低的牛奶 脂肪含量和（b）一种，因为高浓度添加脱脂奶粉，并且通过更自然的方法抑制每种劣化而没有任何添加剂以改善味道和适口性。 本发明涉及一种SNF含量为11重量％以上和/或乳脂含量为0.1〜2.0重量％的发酵乳的制造方法，其包括调节原料混合物的溶解氧含量 发酵开始时的发酵液为5ppm以下，向原料混合物中添加起始物，在30〜46℃下进行发酵。 和通过该方法生产的发酵乳。

公开(公告)号：US20130259977A1

公开(公告)日：2013-10-03

申请号：US13885200

申请日：2011-11-15

申请人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Kumiko Sakaguchi

发明人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Kumiko Sakaguchi

IPC分类号： A23C9/13

CPC分类号： A23C9/1307 ,  A23C9/123 ,  A23C9/1238 ,  A23Y2220/15 ,  A23Y2240/75

摘要： [Problem] The purpose of the present invention is to provide: fermented milk which is reduced in the sourness coming from lactic acid and has a refreshing taste; and a method for producing the fermented milk.[Solution] The present invention is essentially based on the finding that fermented milk that is reduced in the sourness coming from lactic acid and has a refreshing taste can be obtained by subjecting a fermentation starting material to lactic acid fermentation after adding a small amount of an acid component (an acidulant) that has a lower degree of sourness than lactic acid to the fermentation starting material. Specifically, 0.05-0.5% by weight (inclusive) of an acid component that has a lower degree of sourness than lactic acid is added to starting material milk when the total of the starting material milk and a lactic acid bacteria starter is taken as 100% by weight.

摘要翻译： 发明内容本发明的目的在于提供一种发酵乳，它减少了来自乳酸的酸味，具有清爽的味道; 和发酵乳的制造方法。 [解决方案]本发明基本上是基于以下发现：通过将发酵原料进行乳酸发酵，在加入少量的乳酸后，可以获得酸乳酸降低并具有清爽味的发酵乳 对发酵起始材料具有比乳酸低的酸度成分（酸化剂）。 具体而言，将起始原料乳和乳酸菌起始剂的总量作为100重量％时，将0.05-0.5重量％以下的含酸度低于乳酸的酸成分加入原料乳中， 重量。

公开(公告)号：US20100074992A1

公开(公告)日：2010-03-25

申请号：US12525405

申请日：2007-02-06

申请人： Hiroshi Horiuchi ,  Nobuko Inoue

发明人： Hiroshi Horiuchi ,  Nobuko Inoue

IPC分类号： A23C9/13

CPC分类号： A23C7/04 ,  A23C9/12 ,  A23C9/123 ,  A23C9/1238 ,  A23C9/1307

摘要： A process for producing a fermented milk which comprises lowering the dissolved oxygen concentration in a starting mixture for producing the fermented milk to 5 ppm or less at the initiation of the fermentation and conducting the fermentation at a temperature of from 30° C. to 39° C., or adding a starter to the starting mixture for producing the fermented milk in an amount of from 25% to 50% based on the usual level and conducting the fermentation at a temperature of from 38° C. to 46° C.

摘要翻译： 一种发酵乳的制造方法，其特征在于，在发酵开始时，将用于制造发酵乳的起始混合物中的溶解氧浓度降低至5ppm以下，在30℃〜39℃的温度下进行发酵 C.或者以起始混合物的形式添加起始混合物，用于生产发酵乳的量为25％至50％，基于常规水平，并在38℃至46℃的温度下进行发酵。

公开(公告)号：US20060040016A1

公开(公告)日：2006-02-23

申请号：US10537493

申请日：2003-12-02

申请人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Oril

发明人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Oril

IPC分类号： A23C9/12

CPC分类号： A23C9/1307 ,  A23C9/123 ,  A23C2240/20

摘要： It is an object of the present invention to provide a method for producing fermented milk by promoting fermentation without adding any fermentation-promoting substance, and to provide novel fermented milk with a thick and smooth mouth feel and a mild flavor which has not been obtained conventionally and additionally with a hard texture not degrading during distribution state, as obtained by the method. As a consequence of investigations, it is found out that fermentation efficiency can be promoted by reducing the dissolved oxygen in a mix of raw materials for fermented milk at the start of fermentation through substitution with inert gases. It is also found out that the method including fermentation at general temperature in the above condition can shorten fermentation time to improve productivity, and that the method including fermentation at a fermentation temperature lower than a usual method for general fermentation time can produce novel fermented milk with a thicker and smoother mouth feel and a milder flavor than the mild flavor of fermented milk obtained by conventional low-temperature fermentation for a long period and with a hard texture never degrading during distribution stage, which has not been obtained conventionally, in addition that the fermented milk is obtained by the above method. As a consequence, the invention has been achieved.

摘要翻译： 本发明的目的是提供一种通过促进发酵而不添加任何发酵促进物质来生产发酵乳的方法，并且提供具有厚而光滑的口感和温和风味的新型发酵乳，其通常没有获得 并且另外具有通过该方法获得的在分配状态期间不劣化的硬纹理。 作为研究的结果，发现通过用惰性气体取代在发酵开始时减少发酵乳原料混合物中的溶解氧可以促进发酵效率。 还发现，在上述条件下的一般温度下发酵的方法可以缩短发酵时间以提高生产率，并且发酵温度低于一般发酵时间的通常方法的发酵方法可以生产新型发酵乳， 通过常规的低温发酵获得的发酵乳的温和味道和具有在传统阶段中不会降解的坚硬质地的口感更柔软和更柔和的味道，这在传统阶段还没有得到，除了常规的 通过上述方法得到发酵乳。 结果，本发明已经实现。

公开(公告)号：US5068103A

公开(公告)日：1991-11-26

申请号：US241458

申请日：1988-09-08

申请人： Toshikuni Kawazi ,  Masahiro Ono ,  Nobuko Inoue

发明人： Toshikuni Kawazi ,  Masahiro Ono ,  Nobuko Inoue

IPC分类号： A61K9/70 ,  A61K31/135 ,  A61K31/137 ,  A61P25/02

CPC分类号： A61K9/7053 ,  A61K31/135 ,  A61K9/7061 ,  A61K9/7076

摘要： A plaster, which can be used in the prevention of attacks of bronchial asthma and in the treatment of bronchitis, comprises an adhesive base composition comprising a macromolecular substance and a sequestering agent and containing salbutamol, and a support for supporting the adhesive base composition spread thereon, and a method of producing the plaster are provided.

公开(公告)号：US5236713A

公开(公告)日：1993-08-17

申请号：US716689

申请日：1991-06-17

申请人： Takahiko Wato ,  Teruo Hama ,  Nobuko Inoue ,  Yukihiro Tada ,  Shin-ichi Hisaichi

发明人： Takahiko Wato ,  Teruo Hama ,  Nobuko Inoue ,  Yukihiro Tada ,  Shin-ichi Hisaichi

IPC分类号： A61K9/00

CPC分类号： A61K9/006

摘要： A preparation for intermittently releasing an active agent which comprises a laminated combination of a release-controlling layer and a pharmaceutically active agent-containing layer wherein one or more of pharmaceutically active agent layers are incorporated into said release-controlling layer. The preparation in accordance with the present invention can intermittently control the release of the active agent to decrease a dosage time and is applicable to the mucous membrane or gingivae within the oral cavity.

摘要翻译： 一种用于间歇释放活性剂的制剂，其包含释放控制层和含药物活性剂层的层压组合，其中一个或多个药学活性剂层被结合到所述释放控制层中。 根据本发明的制剂可以间歇地控制活性剂的释放以减少剂量时间，并且可应用于口腔内的粘膜或牙龈。