Morinaga Milk Industry Co., Ltd.

Kiyotaka Takahashi

Kazuyoshi Sotoyama

Yuzo Asano

Ryo Kato

Hideo Shidara

Junichi Otsuji

Takeshi Goto

Mamoru Tomita

Shigeo Okonogi

Teruhiko Mizota

Hiroya Yuguchi

Kazuyoshi Doi

Kiyotaka Miyauchi

Tadahiro Abe

Masahisa Fujimoto

Renzo Kumazawa

Objects of the present invention are to provide a continuous emulsification process and equipment therefor in which exact viscosity is measured inline and production conditions are controlled automatically, and a continuous production method for process cheese type and equipment therefor. The present invention provides a continuous production method for process cheese type in which process cheese type ingredients are agitated and emulsified with any agitation intensity by an agitation barwhile heating in the vessel which is applied with fixed back pressure, the process cheese type is flowed and held in a holding pipefor a certain period and thereby the process cheese type is cooled, and then the cooled process cheese type is molded and filled and a process cheese type productis produced, wherein a transducer of an oscillating viscometer is immersed in the process cheese type during holding or after cooling such that the transducer is not directly contacted with the process cheese type; and wherein agitation intensity of the agitation device and/or back pressure applied to the vessel is adjusted such that a detected value of the transducer becomes near a target value which is set in advance, and thereby production conditions are controlled automatically so that the viscosity of the process cheese type during holding or after cooling becomes near a target viscosity.

Continuous emulsification process for process cheese type and equipment therefor, and continuous production method for process cheese type and equipment therefor

A method of preserving food in a supercooled state, wherein food is packed inside a container with no head space, and then converted to a supercooled state by a cooling step in which the food is cooled from a temperature higher than the freezing point to a temperature below the freezing point at a cooling rate exceeding &#x2212;0.5&#xb0; C./h but no more than &#x2212;5.0&#xb0; C./h.

Method of preserving food in a supercooled state

This invention seeks to provide an all-purpose food material which can be mixed in various kinds of foods, specifically in a cheese-like food in large quantities without limitation. The food material is produced by subjecting a processed cheese-like food to heating and melting treatment at at least 120&deg; C.

Food material and process for producing the same, and cheese-like food and process for producing the same

The present invention provides a method for production of a spread, comprising the steps of:

Spread and a method for production of said spread

A method for producing an emulsion by dispersing a liquid to form a dispersed phase into a liquid to form a continuous phase through a microporous membrane, in which:

Methods for producing emulsions, low-fat spread and oil-in-water-in-oil

Growing community of inventors

Ebina, Japan

Kiyotaka Takahashi