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1. 发明专利

JP2006304773A Method for freeze-drying confectionery, and freeze-dried confectionery 有权
标题翻译：冷冻干燥方法和冷冻干燥方法
公开(公告)号：JP2006304773A
公开(公告)日：2006-11-09
申请号：JP2006022500
申请日：2006-01-31
申请人： Gunma Seifun Kk , H Tujiguchi:Kk , Omusubi Kororin Honpo:Kk , 株式会社アーシュ・ツジグチ , 株式会社おむすびころりん本舗 , 群馬製粉株式会社
发明人： YAMAGUCHI KEIICHI , TSUJIGUCHI HAKUKEI , KAMIJO HIROYUKI , OIKE SHUNZO
IPC分类号： A23G3/00 , A23C13/08 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a method for freeze-drying confectionery enabling long storage of confectionery while inhibiting shape distortion of the confectionery.
SOLUTION: The method for freeze-drying confectionery comprises conducting primary sublimation where the confectionery is frozen and the pressure during a drying process is set to 0.6-0.65 Torr and dried in an environment having temperature at 25-40°C, for 3-4h, conducting secondary sublimation where the frozen confectionery is dried in an environment having temperature at 60-70°C for 18-20h, and conducting tertiary sublimation where the frozen confectionery is dried in an environment having temperature at 35-45°C, for 1.5-4.5h.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种能够长期储存糖果的冷冻糖果的方法，同时抑制糖果的形状扭曲。解决方案：冷冻干燥糖果的方法包括进行初步升华，其中糖果冻结，干燥过程中的压力设定为0.6-0.65乇，并在温度为25-40℃的环境中干燥， 3-4h，进行二次升华，将冷冻糖食在温度为60-70℃的环境中干燥18-20h，进行三次升华，冷冻糖食在温度为35-45℃的环境中干燥，1.5-4.5h。版权所有（C）2007，JPO＆INPIT

2. 发明专利

JP2006304612A Method for producing confectionery 有权
标题翻译：生产食品的方法
公开(公告)号：JP2006304612A
公开(公告)日：2006-11-09
申请号：JP2005127554
申请日：2005-04-26
申请人： Gunma Seifun Kk , H Tujiguchi:Kk , Omusubi Kororin Honpo:Kk , 株式会社アーシュ・ツジグチ , 株式会社おむすびころりん本舗 , 群馬製粉株式会社
发明人： YAMAGUCHI KEIICHI , TSUJIGUCHI HAKUKEI , KAMIJO HIROYUKI , OIKE SHUNZO
IPC分类号： A23G3/00 , A23G3/34
CPC分类号： A23G1/0046 , A23G1/305 , A23G7/0093 , A23G9/52 , A23G2200/12 , A23G2200/14 , A23G2220/20 , A23L3/44
摘要： PROBLEM TO BE SOLVED: To provide a method for producing confectionery comprising taking a compounding ratio of fresh cream making change in the form of the confectionery get less when subjecting the confectionery using the fresh cream to freeze-dry treatment.
SOLUTION: The method for producing confectionery comprises using fresh cream containing 28-33 pts.wt. of fresh cream having 42-48 wt.% of milk fat, 28-33 pts.wt. of fresh cream having 32-38 wt.% of milk fat, 28-33 pts.wt. of vegetable fresh cream and 5-10 pts.wt. of sugar, and subjecting the confectionery obtained by the method to freeze-dry treatment.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产糖果的方法，包括以新鲜奶油的配混比例，在使用新鲜奶油进行冷冻干燥处理的情况下，糖果形式的变化减少。
解决方案：生产糖果的方法包括使用含有28-33重量份的新鲜奶油。的新鲜奶油，其具有42-48重量％的乳脂，28-33重量份。的新鲜奶油，含有32-38重量％的乳脂，28-33重量份。的植物新鲜奶油和5-10磅重的糖，并将通过该方法获得的糖果进行冷冻干燥处理。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2007159402A Method for producing freeze-dried confectionery 有权
标题翻译：生产冷冻干燥食品的方法
公开(公告)号：JP2007159402A
公开(公告)日：2007-06-28
申请号：JP2005340915
申请日：2005-11-25
申请人： Gunma Seifun Kk , H Tujiguchi:Kk , Omusubi Kororin Honpo:Kk , 株式会社アーシュ・ツジグチ , 株式会社おむすびころりん本舗 , 群馬製粉株式会社
发明人： YAMAGUCHI KEIICHI , TSUJIGUCHI HAKUKEI , KAMIJO HIROYUKI , OIKE SHUNZO
IPC分类号： A23G3/00 , A23G1/00 , A23G1/30 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a method for producing freeze-dried confectionery enabling long storage of confectionery while the confectionery is inhibited from deformation.
SOLUTION: The method for producing freeze-dried confectionery comprises the following process: making confectionery using fresh cream containing 28-33 pts.wt. of fresh cream having 42-48 wt.% of milk fat, 28-33 pts.wt. of fresh cream having 32-38 wt.% of milk fat, 28-33 pts.wt. of vegetable fresh cream, and 5-10 pts.wt. of sugar; freezing the confectionery followed by setting pressure when dried to 0.6-0.65 Torr; performing first sublimation where the frozen confectionery is dried for 3-4 h at 25-40°C followed by performing second sublimation where the confectionery is dried for 18-20 h at 60-70°C; and further performing third sublimation where the confectionery is dried for 1.5-4.5 h at 35-45°C to subject the confectionery to freeze-dry treatment; coating the freeze-dried confectionery with chocolate obtained through melting chocolate at 40-55°C, and decreasing the temperature of the chocolate to 25-30°C followed by raising the temperature of the confectionery to 30-35°C.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：提供一种能够在糖食不受变形的情况下长时间保存糖果的冷冻干燥糖果的制造方法。
解决方案：冷冻干燥糖果的生产方法包括以下步骤：使用含有28-33重量份的新鲜奶油制作糖果。的新鲜奶油，其具有42-48重量％的乳脂，28-33重量份。的新鲜奶油，含有32-38重量％的乳脂，28-33重量份。的蔬菜新鲜奶油，5-10磅的糖冷冻糖果，然后将干燥时的压力设定为0.6-0.65乇; 进行第一升华，其中冷冻糖果在25-40℃下干燥3-4小时，然后进行第二次升华，其中糖果在60-70℃下干燥18-20小时; 并进一步进行第三次升华，其中糖果在35-45℃下干燥1.5-4.5小时，以使糖果进行冷冻干燥处理; 用通过在40-55℃熔化巧克力获得的巧克力所得到的巧克力涂覆冷冻干燥的糖果，并将巧克力的温度降低到25-30℃，然后将糖果的温度提高到30-35℃。版权所有（C）2007，JPO＆INPIT

4. 发明专利

JP2007167014A Freeze-dried food, and method for producing the same 有权
标题翻译：冷冻干燥食品及其生产方法
公开(公告)号：JP2007167014A
公开(公告)日：2007-07-05
申请号：JP2005371241
申请日：2005-12-26
申请人： Gunma Seifun Kk , H Tujiguchi:Kk , Omusubi Kororin Honpo:Kk , 株式会社アーシュ・ツジグチ , 株式会社おむすびころりん本舗 , 群馬製粉株式会社
发明人： YAMAGUCHI KEIICHI , TSUJIGUCHI HAKUKEI , KAMIJO HIROYUKI , OIKE SHUNZO
IPC分类号： A23L17/00
摘要： PROBLEM TO BE SOLVED: To provide a new food having as the raw material a paste product of fish and shellfish. SOLUTION: This new food of confectionery is subjected to a freeze-drying method. The freeze-drying method comprises performing first sublimation of freezing a paste product containing ground fish meat and rice flour, and setting pressure in a whole sublimation process to 0.6-0.65 Torr for the paste product followed by drying in an environment at 35-45°C for 1.5-2.5 h, performing second sublimation of drying the product in an environment at 70-80°C for 14-16 h, and performing third sublimation of drying the product in an environment at 45-55°C for 23-25 h. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供以鱼和贝类的糊状物为原料的新食品。
解决方案：这种新的糖果食品经受冷冻干燥方法。冷冻干燥方法包括进行冷冻含有鱼粉和米粉的糊剂的第一次升华，并将整个升华过程的压力设定为0.6-0.65乇，然后在35-45°的环境中干燥 C进行1.5-2.5小时，在70-80℃的环境中进行第二次升华干燥14-16小时，并在45-55℃的环境中进行第三次升华以使产物干燥23-25℃ H。版权所有（C）2007，JPO＆INPIT

5. 发明专利

JP2007222121A Freeze-dried food of takoyaki and method for producing the same 审中-公开
标题翻译： TAKOYAKI的冷冻干燥食品及其制造方法
公开(公告)号：JP2007222121A
公开(公告)日：2007-09-06
申请号：JP2006049689
申请日：2006-02-27
申请人： Gunma Seifun Kk , H Tujiguchi:Kk , 株式会社アーシュ・ツジグチ , 群馬製粉株式会社
发明人： YAMAGUCHI KEIICHI , TSUJIGUCHI HAKUKEI , KAMIJO HIROYUKI , OIKE SHUNZO
IPC分类号： A23L35/00 , A21D13/08 , A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a new snack confectionery using takoyaki (octopus dumpling). SOLUTION: Octopus dumpling is produced from octopus dumpling dough obtained by mixing at least either one of wheat flour and rice flour with soup stock, egg, sugar and a salt and the baked octopus dumpling is frozen and pressure for drying the octopus dumpling is set to 0.6-0.65 Torr and the octopus dumpling is subjected to primary sublimation for carrying out drying for 1.5-2.5 hr under environment of 35-45°C and subjected to secondary sublimation for carrying out drying for 14-16 hr under environment of 70-80°C and subjected to tertiary sublimation for carrying out drying for 23-25 hr under environment of 45-55°C to provide freeze-dried confectionery. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：使用takoyaki（章鱼饺子）提供新的小吃糖果。
解决方案：八达通饺子是通过将小麦面粉和米粉中的至少一种与汤料，蛋，糖和盐混合而获得的章鱼饺子面团制成的，并且将烧制的章鱼饺子冷冻并压制以用于干燥章鱼饺子设定为0.6-0.65乇，并在35-45℃的环境下对章鱼饺进行初级升华，进行干燥1.5-2.5小时，并进行二次升华，在环境下进行干燥14-16小时 70-80℃，并进行三级升华，在45-55℃的环境下进行干燥23-25小时，以提供冷冻干燥的糖果。版权所有（C）2007，JPO＆INPIT

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