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91. 发明专利

JPS62138137A PRODUCTION OF CELLULAR CHEESE AND MIXTURE THEREOF WITH FOOD 失效
公开(公告)号：JPS62138137A
公开(公告)日：1987-06-20
申请号：JP28129285
申请日：1985-12-13
申请人： HARA KAZUO
发明人： HARA KAZUO , KIUCHI FUSAYO , SHIBUTA SHIGENOBU
IPC分类号： A23C19/076 , A23C19/09
摘要： PURPOSE:To convert a cheese into cellular cheese and impart a given strength thereto, by blending the cheese with a carbonate, and as, as necessary, water-soluble high polymers, e.g. starch, etc., and expanding the resultant mixture between stages of melting and solidifying. CONSTITUTION:A cheese is blended with a carbonate, e.g. potassium carbonate, sodium carbonate or sodium bicarbonate, etc., and expanded while melting, heating or at ordinary temperature. When 100g cheese is blended with 0.05-1.5g carbonate, the aimed cellular cheese having 1.0-1.6 apparent specific gravity is obtained. When preferably two or more water-soluble high polymers are, as necessary, used to solidify the cheese, the compressive strength, tensile strength, springiness, etc., of the solidified cheese can be adjusted.

92. 发明专利

JPS62107751A PRODUCTION OF FORMED MILK FOOD 失效
公开(公告)号：JPS62107751A
公开(公告)日：1987-05-19
申请号：JP24673885
申请日：1985-11-02
申请人： HARA KAZUO
发明人： HARA KAZUO , KIUCHI FUSAYO , SHIBUTA SHIGENOBU
IPC分类号： A23C9/156 , A23L1/00 , A23L19/00 , A23L29/244
摘要： PURPOSE:To obtain the titled highly seasoned food capable of having varied sense of eating from jelly to meat without shape collapse, by mixing a KONJAK (devil's-tongue) based material with a milk, forming the resultant material and freezing the formed material. CONSTITUTION:(A) A KONJAK (devil's-tongue) based material capable of changing from a hydrophilic liquid or pasty material into a hydrophobic gel by freezing action is first mixed with (B) a milk. Another food is, as necessary, added to the above-mentioned mixture and the resultant mixture is frozen and, as necessary, further concentrated and frozen to afford the aimed food. The food is in the frozen state or thawed or cooked while heating and eaten as food.

93. 发明专利

JPS6269954A PRODUCTION OF FOOD 失效
公开(公告)号：JPS6269954A
公开(公告)日：1987-03-31
申请号：JP20935885
申请日：1985-09-21
申请人： HARA KAZUO
发明人： HARA KAZUO
IPC分类号： A23L3/36 , A23L29/00
摘要： PURPOSE:To produce a food having retarded freeze-denaturation and thermal denaturation, by using soy sauce as the denaturation retarding agent for the food. CONSTITUTION:In the production of frozen or heat-treated food such as cereal, cake, meat, etc., >=2pts. of soy sauce or concentrated, deflavored, decolored or desalted soy sauce is added to 100pts. of the food prior to the freezing or heat-treatment of the food.

94. 发明专利

JPS61289849A PRODUCTION OF TOFU (BEAN CURD) 失效
公开(公告)号：JPS61289849A
公开(公告)日：1986-12-19
申请号：JP13319785
申请日：1985-06-19
申请人： HARA KAZUO
发明人： HARA KAZUO
IPC分类号： A23L11/00
摘要： PURPOSE:To improve durability of TOFU and to contrive to plan production, improvement in economic efficiency and simplicity of circulation, by adding MISO (fermented bean paste), deodorized, decolored or desalted MISO or NYUFU (cheese-like food in Chinese) to TOFU during production. CONSTITUTION:In producing TOFU having at least partially a taste in a state before freezing or heat treatment by freezing or heat-treating a food, MISO, NYUFU, deodorized, decolored or sesalted MISO of NYUFU is added to TOFU during production, to give TOFU. The heat treatment at >=100 deg.C has an upper limit in heat treatment for retort, canned foods, etc. TOFU obtained by this method has a taste of cotton-strained TOFU even by treatment at 125-130 deg.C for about 5 minutes and a flavor and a taste partially remaining even by heat treatment at >=100 deg.C.

95. 发明专利

JPS61231958A PRODUCTION OF FOOD 失效
公开(公告)号：JPS61231958A
公开(公告)日：1986-10-16
申请号：JP7519485
申请日：1985-04-09
申请人： HARA KAZUO
发明人： HARA KAZUO
IPC分类号： A23L3/36 , A23L29/00
摘要： PURPOSE:To produce a food excellent in hygienicity, nitrient, safety, taste and low calorific value, by using MISO (fermented bean paste) and/or NYUFU (fermented milk product such as yogurt) as an agent to retard the freeze- denaturation of a food. CONSTITUTION:A food remaining at least a part of the taste of original unfrozen food is produced by the freezing and thawing of a raw material. In the above process, 100pts. of a food such as cereal, potato, cake, bean, fish, shellfish, meat, egg, vegetable, seasoning, cooked food, algae, etc., of the normal state is mixed with >=3pts. of MISO, NYUFU, desalted MISO, desalted NYUFU or their mixture or a mixture of >=1pt. of said MISO or NYUFU and a seasoning such as sugar, oil and fat, etc.

96. 发明专利

JPS61158754A PREPARATION OF FORMED GEL FOOD AND DRIED PRODUCT THEREOF 失效
公开(公告)号：JPS61158754A
公开(公告)日：1986-07-18
申请号：JP27443384
申请日：1984-12-28
申请人： HARA KAZUO
发明人： HARA KAZUO
IPC分类号： A23L29/20
摘要： PURPOSE:To obtain the titled food having excellent formability and shape- retainability, and reconstitutable easily with water, by adding a combination of alginic acid, calcium carbonate and glycine as a gelling agent to a mixture of sodium alginate and a food, and forming and drying the mixture in a mold. CONSTITUTION:A mixture of sodium alginate and a food is added with a gelling agent comprising a combination of two or three components selected from alginic acid, calcium carbonate and glycine, and the mixture is formed in a mold to obtain the objective formed gel food. A dried gel food reconstitutable easily with water can be produced by drying the above gel food. The amounts of alginic acid, calcium carbonate and glycine are preferably 3-100pts., 2-100pts. and 20-200pts. per 100pts. of sodium alginate (solid basis), respectively.

97. 发明专利

JPS611358A GELATINOUS FOOD 失效
公开(公告)号：JPS611358A
公开(公告)日：1986-01-07
申请号：JP12001684
申请日：1984-06-13
申请人： HARA KAZUO
发明人： HARA KAZUO
IPC分类号： A23L21/25 , A23C19/09 , A23L29/20
摘要： PURPOSE:A gelatinous food, obtained by incorporating a material containing casein, calcium crbonate, sodium alginate and a gelling agent with a food, and slightly meltable by heat or sparingly soluble in hot water. CONSTITUTION:A gelatinous food obtained by incorporating a material containing at least partially casein, e.g. cheese, calcium carbonate and if necessary a kneading accelerator, e.g. sodium phosphate, sodium alginate and a gelling agent, e.g. starch, fully with a food.

98. 发明专利

JPS60221054A UTILIZATION OF "KONNYAKU" (DEVIL'S TONGUE) 失效
公开(公告)号：JPS60221054A
公开(公告)日：1985-11-05
申请号：JP7759784
申请日：1984-04-19
申请人： HARA KAZUO
发明人： HARA KAZUO
IPC分类号： A23L29/244 , A23L19/00
摘要： PURPOSE:Starting materials for KONNYAKU containing an appropriate amount of water is treated with specific chemicals under specific conditions including temperature to form viscous KONNYAKU of an arbitrary pH, then it is converted into a gel of an arbitrary pH, whereby the range of utilization is expanded. CONSTITUTION:The tuberous roots or flour of KONNYAKU which contains an appropriate amount of water is kept at a temperature from its frrzing point to below 50 deg.C, combined with potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate, sodium phosphate, calcium hydroxide, calcium oxide, basic aminiacids, amines or ammonia and they are mixed. Then, the mixture is neutralized or subjected to dealkalization to form a viscous KONNYAKU of an arbitrary pH. The product is easily processable, miscible with other materials and emulsifiable together with fat and oil or can be diluted with water and forms gel product by heating.

99. 发明专利

JPS6083563A METHOD FOR IMPROVING QUALITY OF WATER-RESISTANT GEL PRODUCED FROM KONJAK-TYPE SUBSTANCE 失效
公开(公告)号：JPS6083563A
公开(公告)日：1985-05-11
申请号：JP18842983
申请日：1983-10-11
申请人： HARA KAZUO
发明人： HARA KAZUO
IPC分类号： A23L29/244 , A23L19/00
摘要： PURPOSE:To improve the gel strength, etc. of a water-resistant gel produced from KONJAK (paste made from the starch of the devil's-tongue) or the like which forms a water-resistant gel by denaturation treatment, by mixing the KONJAK material with bean curd, and subjecting the mixture to the freezing, the contact with an alcohol or the drying. CONSTITUTION:The water-resistant gel having improved property can be produced by mixing bean curd to a KONJAK material prior to denaturation, and either freezing the mixture, or contacting with an alcohol or drying the mixture. The KONJAK material is those produced from the tuber of devil's-tongue or KONJAK powder, liquid or pasty at a low temperature, and forms a water- resistant gel by freezing, or contacting with an alcohol, or drying. The mixing of the undenatuated KONJAK material with bean curd is carried out by using a mixing machine to enable the sufficient grinding and mixing of the bean curd, such as a kneader, a silent cutter, etc.

100. 发明专利

JPS58165758A PREPARATION OF EDIBLE SUBSTANCE SLIGHTLY SOLUBLE IN WATER 失效
公开(公告)号：JPS58165758A
公开(公告)日：1983-09-30
申请号：JP4736682
申请日：1982-03-26
申请人： HARA KAZUO
发明人： HARA KAZUO
IPC分类号： A23L29/244 , A23L19/00
摘要： PURPOSE:To extend the use, by drying an aqueous substance of a reversible KONJAK (devil's-tongue) transferring the state between the liquid and solid states reversibly to make the substance slightly soluble in water. CONSTITUTION:A suitably hydrated tuberous root or flour of a KONJAK (devil's-tongue) is kneaded with a chemical, e.g. sodium citrate, sodium tartrate, sodium malate or sodium lactate, or together with calcium carbonate or magnesium carbonate, and the resultant mixture is then heat-treated at 70 deg.C or above to produce a reversible KONJAK. The resultant reversible KONJAK is then molded into a film, fiber or plate and dried to give a substance slightly soluble in water. Thus, the substance is usable for edible packaging, oil-resistant packaging materials, packings, etc.

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