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1. 发明申请

US20100119673A1 METHOD FOR PREPARING SYRUP OF RED SHISO 失效
标题翻译：制备红色SHISO的方法
公开(公告)号：US20100119673A1
公开(公告)日：2010-05-13
申请号：US12529724
申请日：2008-01-23
申请人： Kenji Baba , Takeshi Ishikawa , Tsuneo Takei
发明人： Kenji Baba , Takeshi Ishikawa , Tsuneo Takei
IPC分类号： A23L1/27
CPC分类号： A23L2/58 , A23G9/32 , A23L5/44 , A23L19/00 , A23L27/12
摘要： The present invention herein provides syrup extracted from red shiso and having a clear red color. The method comprises the following steps: (1) draining water after blanching raw red shiso; (2) extracting, with water, the blanched red shiso while applying heat; and (3) adding an acid to the extract of the red shiso.
摘要翻译：本发明提供从红色紫苏提取并具有清晰红色的糖浆。该方法包括以下步骤：（1）漂白生红紫苏后排水; （2）在加热的同时用水提取漂白的红色紫苏; 和（3）向红色紫苏提取物中加入酸。

2. 发明授权

US08304007B2 Method for preparing syrup from red shiso 失效
标题翻译：从红紫苏制备糖浆的方法
公开(公告)号：US08304007B2
公开(公告)日：2012-11-06
申请号：US12529724
申请日：2008-01-23
申请人： Kenji Baba , Takeshi Ishikawa , Tsuneo Takei
发明人： Kenji Baba , Takeshi Ishikawa , Tsuneo Takei
IPC分类号： A23L1/27
CPC分类号： A23L2/58 , A23G9/32 , A23L5/44 , A23L19/00 , A23L27/12
摘要： Provided is a syrup extracted from red shiso and having a clear red color. The method of obtaining this involves: (1) draining water after blanching raw red shiso; (2) extracting, with water, the blanched red shiso while applying heat; and (3) adding an acid to the extract of the red shiso.
摘要翻译：提供从红色紫苏提取并具有清晰的红色的糖浆。获得这种方法涉及：（1）在烫发红色紫苏后排水; （2）在加热的同时用水提取漂白的红色紫苏; 和（3）向红色紫苏提取物中加入酸。

3. 发明申请

US20100055242A1 METHOD FOR PREPARING SOFT VEGETABLE MATERIAL 审中-公开
标题翻译：制备软质材料的方法
公开(公告)号：US20100055242A1
公开(公告)日：2010-03-04
申请号：US12439827
申请日：2007-09-04
申请人： Koji Ueshimo , Kenji Baba , Tsuneo Takei , Takeshi Ishikawa
发明人： Koji Ueshimo , Kenji Baba , Tsuneo Takei , Takeshi Ishikawa
IPC分类号： A23L1/212 , A23B7/00
CPC分类号： A23L19/03 , A23L5/17 , A23L29/06 , A23L29/231
摘要： The present invention provides a method for preparing a soft vegetable material which is suitably used for the production of a food or a meal for, in particular, the aged persons and which holds the shape of a particular ingredient of the food. The method comprises the steps of: (1) freezing a vegetable material and then thawing the frozen vegetable material to thus form a thawed vegetable material; (2) immersing the thawed vegetable material in a dispersion containing a pectin-decomposition enzyme or a cellulose-decomposition enzyme under reduced pressure; and (3) subjecting the vegetable material, which has been immersed in the dispersion and then thawed, to a heat-treatment at a temperature for a time sufficient for deactivating the pectin-decomposition enzyme or a cellulose-decomposition enzyme. Moreover, the thawing treatment in the foregoing step (1) may likewise be carried out simultaneous with the step of the enzyme-impregnation treatment under reduced pressure.
摘要翻译：本发明提供了一种适合用于生产特别是老年人的食物或膳食并且保持食物特定成分的形状的软性植物材料的制备方法。该方法包括以下步骤：（1）冷冻植物材料，然后解冻冷冻的植物材料，从而形成解冻的植物材料; （2）将解冻的植物材料在减压下浸渍在含有果胶分解酶或纤维素分解酶的分散体中; 和（3）将已经浸渍在分散体中然后解冻的植物材料在足以使果胶分解酶或纤维素分解酶失活的温度下进行热处理。此外，上述步骤（1）中的解冻处理同样可以在减压下进行酶浸渍处理的同时进行。

4. 发明申请

US20110159147A1 METHOD FOR PRODUCING FROZEN VEGETABLE FOOD MATERIAL HAVING SOFT TEXTURE 审中-公开
标题翻译：用于生产具有软纹的冷冻蔬菜食品材料的方法
公开(公告)号：US20110159147A1
公开(公告)日：2011-06-30
申请号：US13061225
申请日：2009-07-28
申请人： Kenji Baba , Koji Ueshimo , Nobuko Taka , Tsuneo Takei
发明人： Kenji Baba , Koji Ueshimo , Nobuko Taka , Tsuneo Takei
IPC分类号： A23L1/212 , A23B7/045
CPC分类号： A23B7/155 , A23B7/04 , A23L19/03
摘要： Provided is a method for producing a frozen soft vegetable food material which is suitable as a food for the aged, whose original shape is not damaged even in the circulation process, which has uniform softness even in the interior thereof and which can maintain its original shape.The method comprises steps of: (1) a step for freezing a vegetable food ingredient and then thawing the food ingredient to thus form a thawed food ingredient; (2) a step for immersing the thawed food ingredient in a dispersion containing a pectin-decomposition enzyme or a cellulose-decomposition enzyme under reduced pressure to form an enzyme-processed vegetable food ingredient; (3) a step for removing the enzyme-processed vegetable food ingredient from the enzyme-containing dispersion; (4) a step for subjecting the enzyme-processed vegetable food ingredient separated in the preceding step to a low temperature processing carried out at a temperature ranging from 0 to 10° C. for 8 to 24 hours to thus prepare a low temperature-processed vegetable food ingredient; (5) a step for heating the low temperature-processed vegetable food ingredient at a temperature and for a time sufficient to inactivate the foregoing pectin-decomposition enzyme or the cellulose-decomposition enzyme; and (6) a step for freezing the heat-treated vegetable food ingredient. Moreover, the thawing treatment in the foregoing step (1) may be carried out simultaneously with the enzyme-impregnation treatment carried out under reduced pressure in the subsequent step.
摘要翻译：本发明提供一种适合作为老化食品的冷冻软性蔬菜食品的制造方法，即使在循环过程中，即使在其内部也具有均匀的柔软性，其原始形状也不会损坏，并且可以保持其原始形状。该方法包括以下步骤：（1）冷冻蔬菜食品成分，然后解冻食物成分从而形成解冻的食物成分的步骤; （2）将解冻的食品成分在减压下浸渍在含有果胶分解酶或纤维素分解酶的分散液中以形成酶处理的植物性食品的步骤; （3）从含酶分散体中除去酶处理的植物性食品成分的工序; （4）将在前述步骤中分离出的酶处理植物食品成分进行0〜10℃的低温处理8〜24小时的步骤，由此制备低温处理蔬菜食品成分; （5）在足以使上述果胶分解酶或纤维素分解酶失活的温度和时间下加热低温处理的蔬菜成分的步骤; 和（6）冷冻经热处理的蔬菜食品成分的步骤。此外，上述步骤（1）中的解冻处理可以在随后的步骤中在减压下进行的酶浸渍处理同时进行。

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