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1. 发明专利

JPS61104749A Preparation of ice cream from green soybean 失效
标题翻译：从绿色大豆制备冰淇淋
公开(公告)号：JPS61104749A
公开(公告)日：1986-05-23
申请号：JP22660084
申请日：1984-10-26
申请人： Kazuko Takeda , Shigeko Takeda
发明人： TAKEDA SHIGEKO , TAKEDA KAZUKO
IPC分类号： A23G9/04
摘要： PURPOSE: To prepare an ice cream having natural flavor and taste, by grinding boiled green soybean, seasoning the product, mixing with gelatin, and solidifying by cooling.
CONSTITUTION: Green soybean is boiled together with the pod, and the beans are taken out of the pod, added with about 30cc of water based on about 100g of the beans, and ground with a mixer. Separately, about 120cc of water is added with about 40g of sugar and proper amounts of salt, liquor and chemical seasonings to obtain a seasoning liquid. The ground bean prepared above is added to the seasoning liquid, boiled for about 5sec, and left to cool. When the mixture is cooled to about 60°C, an aqueous solution of gelatin (prepared by adding about 5g of powdery gelatin to about 50cc of water and leaving at rest to effect the swelling of the gelatin) is added to the mixture, mixed, cooled for a while in a mold for ice cream, and cooled and solidified in a refrigerator (at about 5°C for about 2hr) to obtain an ice cream.
COPYRIGHT: (C)1986,JPO&Japio
摘要翻译：目的：制备具有天然风味和味道的冰淇淋，通过研磨煮沸的绿色大豆，调味产品，与明胶混合，并通过冷却固化。规定：将绿豆与荚一起煮沸，将豆子从豆荚中取出，加入约30cc的水，约100克豆，并用搅拌机研磨。另外加入大约120cc的水，加入约40g的糖和适量的盐，酒和化学调味料以获得调味液。将上面制备的磨豆加入调味液中，煮沸约5秒，然后冷却。当将混合物冷却至约60℃时，将明胶水溶液（通过加入约5g粉末状明胶至约50cc水并静置以使明胶溶胀而制备）加入混合物中，混合在冰淇淋模具中冷却一段时间，并在冰箱（约5℃约2小时）内冷却并固化，得到冰淇淋。

2. 发明专利

JPS61119161A Preparation of natural food soybean paste using dried soybean as main raw material 失效
标题翻译：使用大豆作为主要原料制备天然食品大豆浆料
公开(公告)号：JPS61119161A
公开(公告)日：1986-06-06
申请号：JP24147884
申请日：1984-11-14
申请人： Etsuko Takeda , Kazuko Takeda , Shigeko Takeda
发明人： TAKEDA ETSUKO , TAKEDA KAZUKO , TAKEDA SHIGEKO
IPC分类号： A23L11/00
摘要： PURPOSE: To prepare a soybean paste useful as a natural food, by masking the characteristic smell and bitter taste of soybean with spices, and combining the soybean with various other foods to impart the delicious tastes of the foods to the soybean.
CONSTITUTION: Dried soybean is immersed in water for about 10hr, and the swollen soybean is poured into a vessel together with the immersing water. Separately, spices such as laurel leaf, basil, crushed black pepper, etc., are put into a small cotton bag, and the bag is put into the vessel containing the swollen soybean. If necessary, various other foods such as vegetables, fruits, mushrooms, seaweeds, etc., are charged in to the vessel, and the content is boiled until the soybean becomes soft. The small bag containing the spices is removed, and the soybean and the soup are crushed with a mixer to a creamy state.
COPYRIGHT: (C)1986,JPO&Japio
摘要翻译：目的：制备大豆糊状天然食物，通过用香料掩盖大豆的特征气味和苦味，并将大豆与各种其他食物相结合，将大量美味的食物赋予大豆。构成：将干大豆浸入水中约10小时，将溶胀的大豆与浸入的水一起倒入容器中。另外，将诸如月桂叶，罗勒，粉碎的黑胡椒等的香料放入小棉袋中，将袋放入含有膨胀大豆的容器中。如果需要，将各种其他食物如蔬菜，水果，蘑菇，海藻等装入容器中，并将内容物煮沸直到大豆变软。去除含有香料的小袋子，用搅拌机将大豆和汤粉碎成奶油状态。

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