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81. 发明专利

JPS5446862A TEMPRA MAKING METHOD AND APPARATUS 失效
公开(公告)号：JPS5446862A
公开(公告)日：1979-04-13
申请号：JP11432277
申请日：1977-09-21
申请人： KANEBO FOODS
发明人： TSUTSUMOTO HIDEYA , MATSUTAKE YUKIKAZU , OUSE MAKOTO
IPC分类号： A47J37/12 , A47J37/00

82. 发明专利

JP2007116910A Color-deterioration preventive agent for potato starch-containing food, method for preventing color deterioration of potato starch-containing food, potato starch-containing food and method for producing the food 审中-公开
标题翻译：含有淀粉食品的颜色检测预防剂，用于防止含有淀粉含淀粉的食物的含糖淀粉的食品的生产方法
公开(公告)号：JP2007116910A
公开(公告)日：2007-05-17
申请号：JP2005309503
申请日：2005-10-25
申请人： Kanebo Foods Ltd , カネボウフーズ株式会社
发明人： HARADA TOMOKO , MIURA TETSUO
IPC分类号： A23L19/10
摘要： PROBLEM TO BE SOLVED: To provide a color-deterioration preventive agent for potato starch-containing food having excellent flavor and palate feeling, addition of which prevents potatoes from turning greenish to maintain natural color inherent in the potatoes even for such a long period of 6 months or more; to provide a method for preventing color deterioration of potato starch-containing food; to provide potato starch-containing food; and to provide a method for producing the food. SOLUTION: The color-deterioration preventive agent for potato starch-containing food contains at least either of maltose or maltitol. The method for preventing color deterioration of potato starch-containing food comprises adding at least either of maltose or maltitol. The potato starch-containing food contains the color-deterioration preventive agent. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了提供具有优异风味和腭感的马铃薯淀粉食品的防变色防止剂，其添加可防止马铃薯变绿，以保持马铃薯固有的天然色素，即使在这样长的时间内 6个月以上; 提供一种防止含马铃薯淀粉食品的颜色变质的方法; 提供马铃薯淀粉食品; 并提供食品的制造方法。解决方案：含马铃薯淀粉的食品的变色防止剂至少包含麦芽糖或麦芽糖醇中的任一种。防止含马铃薯淀粉的食品的颜色变质的方法包括加入麦芽糖或麦芽糖醇中的至少任意一种。含有马铃薯淀粉的食品含有防变色剂。版权所有（C）2007，JPO＆INPIT

83. 发明专利

JP2006067933A Powder for solidification, combined confectionery and method for producing top-like confectionery using the combined confectionery 有权
标题翻译：用于固化的粉末，组合的CONFECTIONERY和使用组合的CONFECTIONERY生产顶级配镜的方法
公开(公告)号：JP2006067933A
公开(公告)日：2006-03-16
申请号：JP2004256563
申请日：2004-09-03
申请人： Kanebo Foods Ltd , Kanebo Ltd , カネボウフーズ株式会社 , カネボウ株式会社
发明人： KANAZAWA MIZUHO , ITAKURA SEI
IPC分类号： A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide powder for solidification moderately delaying solidification speed at the time of adding water to anhydrous glucose, holding solidification strength most suitable for top-like confectionery after solidification, and enabling an eater to easily and certainly make the top-like confectionery at the time of using for combined confectionery, to provide the combined confectionery, and a method for producing the top-like confectionery using the combined confectionery.
SOLUTION: The powder for solidification having as the main ingredient anhydrous glucose contains a starch decomposition product therein. The combined confectionery obtained by combining the powder for solidification with confectionery for holding is also provided.
COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：为了提供固化用粉末，在将水加入到无水葡萄糖时适度地延迟固化速度，保持固化后最适合顶部糖果的固化强度，并且使得食者容易且肯定地使用于组合糖果的顶级糖果，提供组合糖果，以及使用组合糖果生产顶级糖果的方法。作为主要成分的无水葡萄糖固化用粉末，含有淀粉分解物。还提供将用于固化的粉末与用于保持的糖果组合获得的组合糖果。版权所有（C）2006，JPO＆NCIPI

84. 发明专利

JP2005348665A Pasteurized food packaged in hermetically-sealed container, and method for producing the same 有权
标题翻译：包封在密封容器中的精制食品及其生产方法
公开(公告)号：JP2005348665A
公开(公告)日：2005-12-22
申请号：JP2004173693
申请日：2004-06-11
申请人： Kanebo Foods Ltd , Kanebo Ltd , カネボウフーズ株式会社 , カネボウ株式会社
发明人： KANAZAWA KAZUTAKA , MIURA TETSUO
IPC分类号： A23B7/00
摘要： PROBLEM TO BE SOLVED: To provide a pasteurized food packaged in a hermetically-sealed container preservable at normal temperature for 4 months or above while leaving crispy resistance to the teeth and inherent flavor of root vegetables and stem vegetables by pasteurization, and excellent in continuous eating without stickiness even if taking out from the packaging container and eating the food as it is with the fingers, and to provide a method for producing the food. SOLUTION: The pasteurized food packaged in the hermetically-sealed container is obtained by sealing and pasteurizing root vegetables or stem vegetables in a drained condition. The root vegetables or stem vegetables have pH 3.0-5.5. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供一种包装在密封容器中的巴氏杀菌食品，其在常温下保存4个月或以上，同时通过巴氏灭菌对牙齿和根蔬菜和茎类蔬菜具有固有的香味，并且具有优异的抗菌性即使从包装容器中取出并用手指食用食物，也不会持续进食，并提供食品的制造方法。解决方案：封装在密封容器中的巴氏杀菌食品通过在排水条件下密封和巴氏消毒根蔬菜或茎类蔬菜获得。根蔬菜或茎类蔬菜的pH值为3.0-5.5。版权所有（C）2006，JPO＆NCIPI

85. 发明专利

JP2005333966A Chewing gum and method for preventing component adsorption 审中-公开
标题翻译： CHEWING GUM和方法防止组分吸附
公开(公告)号：JP2005333966A
公开(公告)日：2005-12-08
申请号：JP2004184309
申请日：2004-05-25
申请人： Kanebo Foods Ltd , Kanebo Ltd , カネボウフーズ株式会社 , カネボウ株式会社
发明人： OTOMO YUJI , NAKA MAYUMI
IPC分类号： A23G4/00 , A23G3/30
摘要： PROBLEM TO BE SOLVED: To provide chewing gum preventing water-absorbing components from adsorbing water in chewing gum dough to deteriorate the whole chewing gum and preventing slightly soluble components from being adsorbed in the chewing gum dough to hardly melt in the mouth, and to provide a method for preventing component adsorption.
SOLUTION: The chewing gum contains at least either water absorbing components or slightly soluble components in water. The components are formed together with powdery gum. The method for preventing component adsorption comprises forming the chewing gum by powder mixing of the water-absorbing components or slightly soluble components in water with powdery gum.
COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了提供口香糖防止吸水组分在咀嚼口香糖面团中吸附水以使整个口香糖变质，并防止微溶成分吸附在咀嚼口香糖面团中以难以在口中熔化，并提供防止成分吸附的方法。解决方案：口香糖在水中至少含有吸水组分或微溶成分。组分与粉状胶一起形成。防止成分吸附的方法包括通过粉状混合水中的吸水组分或微溶于水的组分与粉状胶状物形成口香糖。版权所有（C）2006，JPO＆NCIPI

86. 发明专利

JP2005176801A Method for producing jelly like confectionery and mold for forming 有权
标题翻译：用于生产JELLY LIKE CONFECTIONERY和模具的方法
公开(公告)号：JP2005176801A
公开(公告)日：2005-07-07
申请号：JP2003426349
申请日：2003-12-24
申请人： Kanebo Foods Ltd , Kanebo Ltd , カネボウフーズ株式会社 , カネボウ株式会社
发明人： NISHI ERIKA , ITAKURA SEI , UNO AKIRA
IPC分类号： A23G3/00 , A23G3/02 , A23G3/34 , A23L21/10 , A23L1/06
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a jelly like confectionery capable of obtaining the jelly like confectionery excellent in eat feeling and flavor, and having relatively large and almost the same shape repeatedly, and further excellent in visual change such as simply and instantly obtaining the jelly like confectionery, and a mold for forming the same. SOLUTION: This method for producing the jelly like confectionery is provided by injecting jelly solution containing a gelling agent for forming the jelly by making a contact with calcium ion in an amount capable of extending over all of the region of powder component surface of the mold, into a mold for forming, housing the powdered component containing a calcium salt and a pregelatinized cereal powder in its recessed part so as to meet them for forming the jelly like confectionery, and a mold for forming, having a curved flowing passage formed in the mold in at least a part of the recessed part is also provided. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供一种能够获得食欲和风味优异的果冻状糖果的果冻状糖果的制造方法，并且重复地具有相对大且几乎相同的形状，并且视觉变化更优异作为简单且立即获得果冻般的糖果，以及用于形成其的模具。解决方案：通过与含有能够在粉末成分表面的全部区域上延伸的量的钙离子接触来注入含有胶凝剂的胶凝剂的胶冻溶液的制备方法，模具，成型成模具，在其凹部中容纳含有钙盐和预胶化谷物粉末的粉末成分，以便与其形成类似果冻的糖果，并形成具有弯曲流动通道的模具还在凹部的至少一部分的模具中设置。版权所有（C）2005，JPO＆NCIPI

87. 发明专利

JP2005087145A Frozen baked food and combination frozen dessert using the same 有权
标题翻译：冷冻食品和组合冷冻DESSERT使用它
公开(公告)号：JP2005087145A
公开(公告)日：2005-04-07
申请号：JP2003327323
申请日：2003-09-19
申请人： Kanebo Foods Ltd , Kanebo Ltd , カネボウフーズ株式会社 , カネボウ株式会社
发明人： FUKATSU YASUHISA
IPC分类号： A23G3/00 , A23G3/34 , A23G9/32 , A23G9/44 , A23G9/52 , A23G9/02
摘要： PROBLEM TO BE SOLVED: To provide a frozen baked food excellent in peeling property from a cooking tool without sticking to a baking method, offering desirable baked color, having wet and soft palate feeling at the time of eating the food in a frozen condition even if a dough has a heavy density, excellent in continuous productivity, and making palate feeling free from sense of incompatibility at the time of combining with frozen dessert, and to provide combination frozen dessert using the food.
SOLUTION: The frozen baked food contains 3-8 wt.% of glucose and ≥0.4 wt.% soybean protein in the whole weight of the food.
COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供一种从烹饪工具剥离性优异的冷冻烘焙食品，而不会粘附在烘烤方法上，提供所需的烘烤颜色，在冷冻食物中吃食物时具有湿和软腭感即使面团密度高，连续生产力优异，并且在与冷冻甜点结合时使口感没有不相容感，并且使用食物提供组合冷冻甜点。
解决方案：冷冻烘焙食品含有3-8％（重量）葡萄糖和≥0.4％（重量）的大豆蛋白质。版权所有（C）2005，JPO＆NCIPI

88. 发明专利

JP2005065505A Reconstitution improver for instant noodle, and instant noodle 审中-公开
标题翻译：重建改良剂对于即将发生的废弃物和固体NOODLE
公开(公告)号：JP2005065505A
公开(公告)日：2005-03-17
申请号：JP2003208367
申请日：2003-08-22
申请人： Kanebo Foods Ltd , Kanebo Ltd , カネボウフーズ株式会社 , カネボウ株式会社
发明人： YOSHIOKA SATOSHI , WATANABE TOMONORI
IPC分类号： A23L7/109 , A23L7/113 , A23L1/16 , A23L1/162
摘要： PROBLEM TO BE SOLVED: To provide a reconstitution improver for instant noodles with which noodles can be reconstituted in a short time regardless of the width or thickness of noodle ribbons, the noodles maintain springiness similar to those of just boiled-up noodles and a good palate feeling on the tongue, and the noodle flavor gives no influence on soup flavor so that original flavor of the noodles is kept alive; and to provide instant noodles. SOLUTION: The reconstitution improver for instant noodles comprises oil and fat pregelatinized starch, and glutathione. The instant noodles each has a groove along the longitudinal direction of each noodle ribbon. The cross section of the groove is formed into a wedge-shape cut in its center direction. The groove depth of the noodle accounts for 10-40% of the thickness of the noodle, the center angle is 30-100 degrees, and the specific gravity of the noodle is 1.35-1.65 g/cm 3 . COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：为了提供方便面的重组改进剂，无论面条的宽度或厚度如何，面条可以在短时间内重新构成，面条保持与刚煮熟的面条相似的弹性，舌头口感好，面条风味不会影响汤味，使面条的原味保持活力; 并提供方便面。
解决方案：方便面的重组改良剂包括油脂预胶化淀粉和谷胱甘肽。方便面各自具有沿着每个面条的纵向方向的凹槽。槽的横截面在其中心方向形成楔形切口。面条的凹槽深度占面条厚度的10-40％，中心角为30-100度，面条的比重为1.35-1.65克/厘米3。。版权所有（C）2005，JPO＆NCIPI

89. 发明专利

JP2004208522A Tool for preventing invasion of rat and insects and method for preventing invasion of them 审中-公开
标题翻译：防止入侵疫苗的工具及其预防侵害的方法
公开(公告)号：JP2004208522A
公开(公告)日：2004-07-29
申请号：JP2002379518
申请日：2002-12-27
申请人： Kanebo Foods Ltd , Kanebo Ltd , カネボウフーズ株式会社 , カネボウ株式会社
发明人： ONO KAZUYA
IPC分类号： A01M29/00 , A01M29/34
摘要： PROBLEM TO BE SOLVED: To provide a tool for preventing invasion of rats and insects, surely preventing invasion of rats and insects, discharging drainage and wastes, or the like, without clogging them and capable of simply attaching also to an existing discharge pipe, and to provide a method for preventing invasion of them.
SOLUTION: The tool for preventing invasion of rats and insects is installed in a water discharge port of a water discharge pipe and the tool is equipped with a closing part of the discharge port having a diameter not smaller than the longest diameter of the discharge port and a support part for supporting the closing part of the discharge port from the interior of the discharge pipe.
COPYRIGHT: (C)2004,JPO&NCIPI

90. 发明专利

JP2002306103A COOKED GRANULAR ADZUKI BEAN FILLED IN HERMETICALLY SEALED CONTAINER 失效
公开(公告)号：JP2002306103A
公开(公告)日：2002-10-22
申请号：JP2001115384
申请日：2001-04-13
申请人： KANEBO LTD , KANEBO FOODS
发明人： KANAZAWA KAZUTAKA
IPC分类号： A23L11/00 , A23L1/20
摘要： PROBLEM TO BE SOLVED: To provide cooked granular adzuki beans filled in a hermetically sealed container and having excellent long-term keeping quality in spite of a low sweetness, retaining tastiness and a granular shape essential to the adzuki beans and having a puffy appearance and texture and excellent continuous eating properties without becoming sticky even when picked with a hand. SOLUTION: The cooked adzuki beans filled in the hermetically sealed container is characterized in that the sugar content is 20-30 deg. and the moisture content is 35-45 wt.%.

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