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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

6. 发明专利

JP2010172297A Method for producing brown rice noodle 有权
标题翻译：生产糙米饭的方法
公开(公告)号：JP2010172297A
公开(公告)日：2010-08-12
申请号：JP2009020080
申请日：2009-01-30
申请人： Gunma Seifun Kk , H Tujiguchi:Kk , Takefumi Yoneya , 株式会社アーシュ・ツジグチ , 武文米屋 , 群馬製粉株式会社
发明人： YONEYA TAKEFUMI , YAMAGUCHI KEIICHI , TSUJIGUCHI HAKUKEI
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a method for producing brown rice food such as noodle, coating dough, or those kinds of things produced by using only brown rice powder richly containing minerals and vitamins as raw material cereal flour. SOLUTION: The method for producing brown rice noodle includes using only brown rice powder containing rice starch and rice bran as cereal flour, adding 40-55 wt.% of 60-100°C hot water to the brown rice powder and kneading the mixture to make dough, and then molding the dough into noodle ribbons or coating dough. By the method, noodle served as various kinds of noodle dishes, or coating dough wrapping ingredients of jiaozi or shao-mai is obtained. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产糙米食品的方法，例如面条，面团面团，或仅使用含有矿物质和维生素作为原料谷物粉的糙米粉制成的那些物品。解决方案：生产糙米粉的方法包括仅使用含有米淀粉和米糠的糙米粉作为谷粉，向糙米粉中加入40-55重量％的60-100℃热水并捏合混合物制成面团，然后将面团成型成面条或涂层面团。通过该方法，可以获得面条作为各种面条，或者涂上饺子或荞麦面团的包裹成分。版权所有（C）2010，JPO＆INPIT

7. 发明专利

JP2012090530A Method for making rice noodle 审中-公开
标题翻译：制作米饭的方法
公开(公告)号：JP2012090530A
公开(公告)日：2012-05-17
申请号：JP2010238116
申请日：2010-10-25
申请人： Gunma Seifun Kk , 群馬製粉株式会社
发明人： YAMAGUCHI KEIICHI
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To make firm, elongate and delicious rice noodles with strong springiness by using rice flour as a base material without using not only wheat flour but also starch such as tapioca starch and potato starch except rice starch.SOLUTION: The mixed flower is obtained by churning and mixing 5-20 wt.% pregelatinized rice flour in which rice starch is pregelatinized or pregelatinized rice starch with aged rice flower in which rice starch is not pregelatinized, preferably further adding 0.1-1.0 wt.% alginic acid ester. Dough for making noodles is prepared by adding 38-55 wt.% water to the mixed flower and kneading the flower. Then, the rice noodles are obtained by shaping the dough for making rice noodles in noodle ribbons.
摘要翻译：要解决的问题：使用米粉作为基础材料，不但不使用小麦粉也可以制造具有强烈弹性的坚固，细长和美味的米粉，而且还可以使用除了淀粉以外的淀粉如木薯淀粉和马铃薯淀粉。解决方案：通过搅拌混合5-20重量％的预胶化米粉，其中米淀粉被预胶化或预胶化米饭淀粉与米淀粉未预胶化的老化米粉，优选进一步加入0.1- 1.0重量％藻酸酯。通过向混合花中加入38-55重量％的水并捏合花朵来制备面条面团。然后，通过在面条上制作米粉面团来获得米粉。版权所有（C）2012，JPO＆INPIT

8. 发明专利

JP2010187548A Flour for noodle making, and method for making noodle 审中-公开
标题翻译：用于制作日粮的方法及制作方法
公开(公告)号：JP2010187548A
公开(公告)日：2010-09-02
申请号：JP2009032602
申请日：2009-02-16
申请人： Gunma Seifun Kk , 群馬製粉株式会社
发明人： YAMAGUCHI KEIICHI
IPC分类号： A23L7/109 , A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide flour for noodle making, capable of obtaining long, narrow and delicious noodles with strong springiness by using rice flour as the base material without using wheat flour at all: and to provide a method for making the noodles. SOLUTION: The flour for noodle making comprises rice flour and alginate ester, and 0.1-5 wt.% of the alginate ester is mixed with the rice flour. Especially, brown rice flour belonging to a non-glutinous kind or polished rice flour of the same kind is used for the rice flour. The method for making the noodles includes adding 35-80 wt.% of water or hot water to the flour for noodle making followed by kneading so as to make noodle dough, and molding the noodle dough in a noodle ribbon form. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供面粉制作的面粉，能够使用米粉作为基料，而不使用小麦粉，从而获得具有强烈弹性的长而窄的美味面条，并提供制作方法面条。
解决方案：面条制作面粉包括米粉和藻酸酯，和0.1-5重量％的藻酸酯与米粉混合。特别是，属于非糯米的糙米粉或同类的糙米粉用于米粉。制作面条的方法包括向面粉中加入35-80重量％的水或热水，然后捏合以制成面团，并将面条成型为面条形状。版权所有（C）2010，JPO＆INPIT

9. 发明专利

JP2009159857A Method for producing confectionery using glue made of glutinous rice 有权
标题翻译：使用GLUTINOUS RICE的GLUE制作食糖的方法
公开(公告)号：JP2009159857A
公开(公告)日：2009-07-23
申请号：JP2007340615
申请日：2007-12-28
申请人： Gunma Seifun Kk , 群馬製粉株式会社
发明人： YAMAGUCHI KEIICHI
IPC分类号： A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide new confectionery having a texture between rice cake stuffed with bean jam and rice cake wrapped in an oak leaf, and using especially glue made of glutinous rice.
SOLUTION: A method for producing the confectionery comprises using dough which is obtained by adding at least 10-30 pts.wt. of cow milk and/or milk powder, and 50-70 pts.wt. of water to 100 pts.wt. of mixed powder of 30-70 pts.wt. of glue made of glutinous rice, 28-70 pts.wt. of powder from nonglutinous rice, and 0.5-2.0 pts.wt. of an emulsifier, mixing the product, and steaming the mixture for 30-45 min followed by further mixing.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供新鲜的糖果，其中包含豆酱的米糕和包裹在橡木叶中的米饼之间的纹理，并使用特别是由糯米制成的胶。解决方案：生产糖果的方法包括使用通过加入至少10-30重量份的牛奶和/或奶粉，和50-70重量份的水到100磅混合粉末为30-70重量份由糯米制成的胶，28-70 pts.wt。来自不锈钢的粉末和0.5-2.0重量份的乳化剂，将产物混合，并将混合物蒸汽30-45分钟，然后进一步混合。版权所有（C）2009，JPO＆INPIT

10. 发明专利

JP2008000109A Rice flour-containing confectionery, and method for producing the same 有权
标题翻译：含米粉食品及其生产方法
公开(公告)号：JP2008000109A
公开(公告)日：2008-01-10
申请号：JP2006175195
申请日：2006-06-26
申请人： H Tujiguchi:Kk , Mokuya Shokuhin Kk , Keiichi Yamaguchi , Takefumi Yoneya , 慶一山口 , 杢屋食品株式会社 , 株式会社アーシュ・ツジグチ , 武文米屋
发明人： YONEYA TAKEFUMI , MOKUYA KOICHI , YAMAGUCHI KEIICHI , TSUJIGUCHI HAKUKEI
IPC分类号： A23G3/00 , A23G3/34 , A23L7/10
摘要： PROBLEM TO BE SOLVED: To provide confectionery such as cracker, dry bread and pretzel, free from becoming hard or having dry and crumbling palate feeling even if using only rice flour. SOLUTION: A method for producing the confectionery such as cracker, dry bread and pretzel comprises molding confectionery dough having rice flour as the main raw material to a prescribed shape, passing the product through high-temperature steam atmosphere of COPYRIGHT: (C)2008,JPO&INPIT

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