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1. 发明专利

JP2009011300A Non-salt water and salt-free noodle product and method for producing the same 审中-公开
标题翻译：非盐水和无盐碱产品及其生产方法
公开(公告)号：JP2009011300A
公开(公告)日：2009-01-22
申请号：JP2007198116
申请日：2007-07-02
申请人： Early Bird:Kk , Sakai Seifun Seimen Kk , Yasuhiro Watanabe , 坂井製粉製麺有限会社 , 有限会社アーリイバード , 康弘渡辺
发明人： ISHIZAWA MIKIO , SAKAI HIDEHIRO , WATANABE YASUHIRO
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide noodles and noodle products, and pasta and pasta products, having excellent texture, flavor and taste without using salt water and an alkali compound, common salt and a chloride, an egg and milk, a thickening polysaccharides, saccharides, a calcium-based compound, and soybean and soybean powder, and to provide a method for producing the noodles and noodle products, easily introduceable by a small-scale or petty noodle-making supplier. SOLUTION: Sap 201 flowing out from a plurality of branches of grape under pruning in a grape field of a specific orchard is collected in a sterilized plastic tank for collection, and subjected to heat sterilization. The sterilized sap 201 is poured into a plastic tank for storage, and subjected to cold storage. The resultant grape sap of 300 ml, flour regularly used for Chinese noodle of 3 kg and a gardenia pigment in a proper amount are charged into a mixer for a food, and kneaded for about 20 min. Ethyl alcohol as a preservative of 1-5 wt.% of the content of the mixer is added thereto, and the resultant product is mixed for about 10 min. The resultant powdered fish-shaped product is rolled by a roll to make a noodle strip. The noodle strip is matured to carry out so-called aging for about 2 hr at 20°C. The resultant product is subjected to operations such as rolling, cutting of noodle strings, sprinkling of starch of separating powder, separation into a ball shape, and packaging to afford 30 pieces of non-salt water and salt-free Chinese noodle. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供面条和面条产品，面食和面食产品，具有优良的质地，风味和味道，而不使用盐水和碱性化合物，常用盐和氯化物，蛋和牛奶，增稠剂多糖，糖类，钙类化合物，大豆粉和大豆粉，并且提供一种易于由小规模或小面条供应商引入的面条和面条产品的制造方法。解决方案：在特定果园的葡萄园中从修剪下的多个葡萄枝条流出的Sap 201被收集在灭菌的塑料罐中以进行收集，并进行加热灭菌。将灭菌的汁液201倒入塑料罐中进行储存，并进行冷藏。将得到的300ml的葡萄汁，3kg的中国面条和适量的栀子色素定期用于食品的混合机中，捏合约20分钟。加入作为混合器含量的1-5重量％的防腐剂的乙醇，将所得产物混合约10分钟。将所得到的粉状鱼形产品用卷卷成一条面条。面条成熟，在20℃下进行所谓的老化约2小时。将所得产品进行轧制，切割面条，分散粉末淀粉喷洒，分离成球状并进行包装，得到30片非盐水无盐中国面条等操作。版权所有（C）2009，JPO＆INPIT

2. 发明专利

JP2007159546A Method for producing fried noodles comprising rice flour as main raw material 审中-公开
标题翻译：用于生产包含米粉作为主要原料的熟的面条的方法
公开(公告)号：JP2007159546A
公开(公告)日：2007-06-28
申请号：JP2005380899
申请日：2005-12-09
申请人： Sakai Seifun Seimen Kk , 坂井製粉製麺有限会社
发明人： SAKAI HIDEHIRO
IPC分类号： A23L7/113 , A23L7/109
摘要： PROBLEM TO BE SOLVED: To obtain instant foods of noodles and pastas comprising rice flour as a main raw material, to prolong the palatable period of food, to make snacks from foods, to increase consumption of foods comprising rice flour as a main raw material and to activate Japanese agriculture by providing a method for producing a food, with which noodles and pastas are fried while making the best use of a flavor of rice. SOLUTION: The method for producing fried noodles comprises mixing general-purpose rice flour as a main raw material with a proper amount of wheat flour as an additive by a mixer, adding about 5-20 wt.% of an aqueous carbonated solution to the mixture, carrying out a first kneading treatment, then mixing the mixture with about 0.5-about 1.5 wt.% of salt and a proper amount of warm water or hot water, carrying out a second kneading treatment, making the kneaded material into a platy shape by compound rolls, aging the material at a normal temperature for about 60 minutes, rolling the aged material, cutting out the material into a noodle shape by using a cutting blade, subjecting the noodle-like formed material to first heat treatment with hot water to sufficiently pregelatinize the treated material and carrying out a second heat treatment in a colza oil at 130-180°C for 0.5-2.0 minutes to give desired fried noodles or instant noodles. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：以米粉为主要原料，获得面条和意大利面食的即食食品，延长食物的适口期，从食品中制作零食，增加以米粉为主的食品消费通过提供生产食品的方法来激活日本农业，在充分利用米饭的味道的同时，面条和面食被油炸。解决方案：油炸面条的制造方法包括以通用米粉作为主要原料与适量的小麦粉混合作为添加剂混合，加入约5-20重量％的碳酸水溶液进行第一次捏合处理，然后将混合物与约0.5〜约1.5重量％的盐和适量的温水或热水混合，进行第二次捏合处理，使得捏合物成为通过复合辊形成板状，在常温下老化约60分钟，滚动老化材料，通过使用切割刀将材料切成面条形状，使面条状成形材料用热第一次热处理水，以充分预胶化处理的材料，并在130-180℃的菜籽油中进行0.5-2.0分钟的第二次热处理，得到所需的油炸面条或方便面。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2008142065A Method of producing noodles and pasta in which gamma-aminobutyric acid is suitably contained or stored 审中-公开
标题翻译：生产氨基酸和氨基酸的方法，其中含有氨基酸的氨基酸包含或存储
公开(公告)号：JP2008142065A
公开(公告)日：2008-06-26
申请号：JP2006357108
申请日：2006-12-06
申请人： Sakai Seifun Seimen Kk , 坂井製粉製麺有限会社
发明人： SAKAI HIDEHIRO
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide the production method of noodles and pastas which are made to form and accumulate the γ-aminobutyric acid or those which are added with the γ-aminobutyric acid so that the noodles and pastas are able to hold and store the γ-aminobutyric acid even in the middle of commercialization process or after the commercialization process of them being as the dried noodles and dried pasta. SOLUTION: Powder of 500 g of defatted rice bran is put into a food mixing container, then mixed with 600 g of mineral water and approximately 25 g of Himalaya salt blocks, stirred while being heated, thus approximately 1000 g of kneaded rice bran is obtained. Next, 700 g of all-purpose flour and salt water made from 30 g of salt dissolved in 370 g of water are added into a food mixing container and kneaded together for 20 minutes, the kneaded rice bran of approximately 200 g is then added and kneaded together for 10 minutes to make dough, ferment it for half a day, then the dough is formed into noodle shape by a noodle making machine and the raw noodle is obtained. This raw noodle is rested further for approximately an hour and natural-dried for approximately 12 hours and approximately 800 g of dried noodles is obtained. In this stage approximately 80 mg of γ-aminobutyric acid is contained in the approximately 100 g of dried noodle. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：待解决的问题：为了提供制造和积累γ-氨基丁酸或添加有γ-氨基丁酸的面条和面食的制造方法，使得面条和面食能够保持并且即使在商业化过程的中间或其商业化过程之后也存储γ-氨基丁酸作为干面条和干面条。解决方案：将500g脱脂米糠的粉末放入食品混合容器中，然后与600g矿泉水和约25g喜马拉雅盐块混合，同时加热搅拌，由此约1000g捏合米获得麸皮。接下来，将700g由370g水溶解的30g盐制成的通用面粉和盐水加入到食品混合容器中并捏合20分钟，然后加入约200g的捏合的米糠，捏合10分钟制成面团，发酵半天，然后通过面条机将面团形成面条，得到生面条。将该生面条再放置约1小时，自然干燥约12小时，得到约800g干面。在该阶段，在大约100g的干面中含有大约80mg的γ-氨基丁酸。版权所有（C）2008，JPO＆INPIT

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