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1. 发明专利

JP2012179037A Method for processing food material having acidity from persimmon peel 审中-公开
标题翻译：从PERSIMMON PEEL加工食品的方法
公开(公告)号：JP2012179037A
公开(公告)日：2012-09-20
申请号：JP2011058527
申请日：2011-02-28
申请人： Masahiro Sano , Kimura Shigeomi , Sano Akifumi , Sano Mami , 昌弘佐野 , 佐野明文 , 佐野真実 , 木村重臣
发明人： SANO MASAHIRO
IPC分类号： A23L19/00
摘要： PROBLEM TO BE SOLVED: To produce a food material of persimmons highly nutritious with acidity by breaking and melting persimmon peel to allow a nutriment to flow out from cells because the persimmon peel has the large content of vitamin A as yellow pigment carotene, and vitamin and polyphenol when comparing the persimmon peel with the flesh although most of the persimmon peel is discarded.SOLUTION: The astringency of persimmon tannin is rapidly reduced by action due to the stimulation of a separated portion of the persimmon and the outflow of a cell solution in a persimmon peeling process. The astringency is reduced also in a refrigerating preservation process. A pectolytic enzyme agent and a fibrinolytic enzyme agent are added and heated to secure an active time at a suitable temperature of 60°C or lower for enzyme activity. The persimmon tannin is insolubilized in this temperature zone. Heating to 80°C or higher is then performed. Enzyme deactivation, persimmon peel collapse and sterilization are carried out by these processes. The obtained fruit juice and puree-like food material have acidity.
摘要翻译：要解决的问题：为了通过破碎和熔化柿子皮来生产具有酸度的柿子食品，从而允许营养物从细胞流出，因为柿子皮含有大量维生素A作为黄色素胡萝卜素，和维生素和多酚当比较柿子皮与肉，虽然绝大多数柿子皮被丢弃。
解决方案：柿子单宁的涩味由于在柿子剥离过程中刺激柿子的分离部分和细胞溶液的流出而迅速降低。在冷藏保存过程中涩味也减少了。加入果胶酶和纤维蛋白溶解酶试剂，加热并保持酶活性在60℃以下的合适温度下的活性时间。柿子单宁在这个温度区不溶。然后加热至80℃或更高。通过这些方法进行酶灭活，柿皮脱落和灭菌。所获得的果汁和泥浆状食物具有酸度。版权所有（C）2012，JPO＆INPIT

2. 发明专利

JP2009183268A Persimmon processing method 审中-公开
标题翻译： PERSIMMON加工方法
公开(公告)号：JP2009183268A
公开(公告)日：2009-08-20
申请号：JP2008055525
申请日：2008-02-06
申请人： Kimura Shigeomi , Sano Akifumi , Sano Mami , Masahiro Sano , 昌弘佐野 , 佐野明文 , 佐野真実 , 木村重臣
发明人： SANO MASAHIRO
IPC分类号： A23L19/00 , A23B7/14 , A23G3/00 , A23G3/34 , A23L21/15
摘要： PROBLEM TO BE SOLVED: To provide a persimmon processing method intended for making a product of ripe persimmon safely, easily and deliciously in a short time at low cost. SOLUTION: This persimmon processing method includes washing hard persimmon by potassium carbonate, sterilizing the persimmon by weak acid hypochlorite water, putting the persimmon into a polyethylene bag followed by preserving in a refrigerator, sterilizing the persimmon by weak acid hypochlorite water before freezing, thawing and softening the persimmon so as to eliminate astringency, and setting a ripening period so as to obtain effect of thickly drawing deliciousness and flavor, eliminate all remaining astringency, and make the persimmon ripe. Furthermore, the persimmon processing method includes making culture examination of coliform group bacteria during a ripening period, and in the case of positivity, sterilizing by weak acid hypochlorite water to make the product aseptic followed by washing chlorine of remaining hypochlorite, removing skin, calyx, and seeds from the persimmon to bring into puree, adding alkali ion water to the ripe persimmon puree, and again freezing the product so as to make a process material of soft ripe persimmon ice candy and persimmon confectionery. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供一种柿子加工方法，用于在短时间内以低成本安全，容易和美味地制造成熟柿子的产品。解决方案：柿子加工方法包括用碳酸钾洗涤硬柿子，用弱酸次氯酸盐水对柿子进行消毒，将柿子放入聚乙烯袋中，然后保存在冰箱中，冷冻之前用弱酸性次氯酸盐水对柿子进行灭菌解冻和软化柿子，以消除涩味，并建立成熟期，以获得浓浓美味和味道的效果，消除所有剩余的涩味，并使柿子成熟。此外，柿子加工方法包括在成熟期进行大肠菌群细菌的培养检查，在阳性的情况下，通过弱酸次氯酸盐水消毒，使产物无菌，然后洗涤剩余的次氯酸盐的氯，去除皮肤，花萼，将柿子种子带入泥浆中，向成熟的柿子泥中加入碱离子水，再次冷冻产品，制成成熟的柿子冰糖和柿子糖果的加工材料。版权所有（C）2009，JPO＆INPIT

3. 发明专利

JP2005348715A Method for producing persimmon skin-roasted food 审中-公开
标题翻译：生产有机食品的方法
公开(公告)号：JP2005348715A
公开(公告)日：2005-12-22
申请号：JP2004202468
申请日：2004-06-11
申请人： Kimura Shigeomi , Masahiro Sano , 昌弘佐野 , 木村重臣
发明人： SANO MASAHIRO
IPC分类号： A23L19/00 , A23B7/02 , A23L1/212
摘要： PROBLEM TO BE SOLVED: To solve the problems that which kind of detergents must be used, which means for efficiently reducing astringency must be adopted, and how a persimmon skin must be processed to reduce the astringency of the texture of the persimmon skin as hard and dense tissue and poorness of water penetration properties because the means for utilizing the persimmon skin conventionally not utilized by any method and discarded, as a food indispensably requires cleaning of remaining agrochemicals and dust, and the detergent indispensably requires being good for the body and harmless. SOLUTION: The cleaning of the remaining agrochemicals and dust attached to the persimmon skin formed by peeling a persimmon is carried out by using a solution of potassium carbonate or an alkali ion water having both of the cleaning activities and activities for reducing and insolubilizing persimmon tannin to reduce the astringency. Cells are denatured into a ripe persimmon state by heating or freezing after dehydration to achieve the insolubilization of the persimmon tannin again by using a reducing power of acetaldehyde possessed by the persimmon skin itself, and the resultant persimmon skin is dried. The dried persimmon skin is roasted to expand the tissues in the persimmon skin in an extremely dried state. When the persimmon skin is cooled by stopping the heating, the tissues shrink, and can be crushed by a small external pressure. As a result, the water penetration properties and the flavor are provided, and the objective persimmon skin food having the good texture is provided. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了解决必须使用哪种洗涤剂的问题，必须采用有效减少涩味的方法，以及如何处理柿子皮以减少柿子皮肤的质感涩味作为硬组织和密集组织以及水渗透性差，因为常规地不利用任何方法利用柿子皮肤并丢弃的手段作为食物必不可少地需要清洁剩余的农药和粉尘，并且洗涤剂对于身体来说是必不可少的。无害。解决方案：通过使用具有清洁活性的碳酸钾或碱金属离子水和还原和不溶物的活性的溶液来进行通过剥离柿子而形成的剩余的农药和附着在柿子皮上的粉尘的清洗柿子单宁减少涩味。通过使脱水后的加热或冷冻将细胞变性成成熟的柿子状态，通过使用柿子皮肤本身具有的乙醛的还原力再次实现柿子单宁的不溶化，并将所得的柿子皮干燥。干燥的柿子皮被烘烤以在极度干燥的状态下膨胀柿子皮肤中的组织。当通过停止加热来冷却柿子皮时，组织收缩，并且可以通过小的外部压力被压碎。结果，提供了水渗透性和风味，并且提供了具有良好质地的柿子皮肤食品。版权所有（C）2006，JPO＆NCIPI

4. 发明专利

JP2006288373A Method for producing processed persimmon food 审中-公开
标题翻译：生产加工食品的方法
公开(公告)号：JP2006288373A
公开(公告)日：2006-10-26
申请号：JP2005143197
申请日：2005-04-13
申请人： Kimura Shigeomi , Masahiro Sano , 昌弘佐野 , 木村重臣
发明人： SANO MASAHIRO
IPC分类号： A23L19/00 , A23B7/02
摘要： PROBLEM TO BE SOLVED: To provide a method for production with which each step of washing and drying of of persimmon sarcocarp, persimmon skin and persimmon calyx is united with actions for insolubilizing a water-soluble persimmon juice to afford a processed persimmon food with a slight astringent taste. SOLUTION: Raw or frozen persimmon sarcocarp, persimmon skin and persimmon calyx are formulated in an optional formulation ratio for use. The resultant formulation is subjected to washing of sticking materials and insolubilization of the persimmon juice with an alkaline liquid at pH9-13. The obtained formulation is dehydrated and then heated with sunlight, heating power or electric power, heating with microwaves, vacuum drying, etc., accompanied with heating to dry and insolubilize the persimmon juice again. Preservability and a good taste are produced by cooling after heating to provide a dried persimmon in which the pulverization efficiency of the persimmon skin and calyx is improved and eluting properties of nutriments into water are improved. The dried persimmon is edible at this point. Furthermore, the dried persimmon is pulverized to afford a material for a processed persimmon food. A persimmon beverage and other materials for the processed persimmon food are obtained by eluting the nutriments into water. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种生产方法，将柿子肉，，柿子和柿子的洗涤和干燥的每个步骤结合在一起，使不溶于水溶性柿子汁的操作得到加工的柿子食物具有轻微的涩味。
解决方案：将生的或冷冻的柿子肉桂，柿子皮和柿子以配方的比例配制成使用。对所得制剂进行洗涤，并用pH9-13的碱性液体使柿子汁不溶化。将所得制剂脱水，然后用阳光，加热功率或电力加热，用微波加热，真空干燥等，同时加热干燥并再次使柿子汁不溶解。通过在加热后冷却来产生保鲜性和良好的味道，从而提供干柿子，其中柿子皮和萼花的粉碎效率提高，并且营养物质进入水中的洗脱性能得到改善。干柿子在这一点上是可食的。此外，将干柿子粉碎，得到加工柿子食品的材料。通过将营养物质洗脱到水中，得到柿子饮料和加工柿子食品的其他材料。版权所有（C）2007，JPO＆INPIT

5. 发明专利

JP2003310152A Method for removing astringency of persimmon by adding potassium carbonate and preserving the persimmon 审中-公开
标题翻译：通过添加碳酸钙和保持PERSIMMON去除聚合物的方法
公开(公告)号：JP2003310152A
公开(公告)日：2003-11-05
申请号：JP2002163561
申请日：2002-04-30
申请人： Kimura Shigeomi , Masahiro Sano , 昌弘佐野 , 木村重臣
发明人： SANO MASAHIRO
IPC分类号： A23B7/153
摘要： PROBLEM TO BE SOLVED: To remove astringency by insolubilizing persimmon tannin exhibiting the astringency, contained in an astringent persimmon by adding potassium carbonate, and to preserve the resultant persimmon. SOLUTION: The persimmon harvested at an arbitrary period between a fruitage time and a date of ripening of the persimmon is soaked in a lye of a plant or a solution of potassium carbonate of a food additive to impregnate the flesh and the pericarp with the potassium carbonate and to remove the astringency by binding the persimmon tannin with the potassium carbonate. A persimmon after artificially removing the astringency causes reappearance of the astringency when the persimmon is heated for a long time to process the persimmon. The reappearance can be prevented by the addition of the potassium carbonate. The long-term preservation is enabled by preventing the decay by soaking the persimmon for processing in the potassium carbonate solution highly concentrated so as to form high alkalinity. COPYRIGHT: (C)2004,JPO
摘要翻译：要解决的问题：通过加入碳酸钾使包含在收敛柿子中的柿子单宁不皂化，从而消除涩味，并保留所得的柿子。
解决方案：在果实时间和柿子成熟日期之间的任意时期收获的柿子浸泡在植物的碱液或食品添加剂的碳酸钾溶液中以浸渍肉和果皮，通过将柿子单宁与碳酸钾结合来消除涩味。当柿子长时间加工柿子后，人工去除涩味后的柿子会导致涩味的再次出现。可以通过加入碳酸钾来防止再现。通过将柿子浸泡在高浓度的碳酸钾溶液中以防止腐烂以形成高碱度，可以实现长期保存。版权所有（C）2004，JPO

6. 发明专利

JP2014138576A Food processing method in which puree of persimmon is held in softly frozen state 审中-公开
标题翻译：食品加工方法在柔软的冷冻状态下保存在PERSIMMON中
公开(公告)号：JP2014138576A
公开(公告)日：2014-07-31
申请号：JP2013021776
申请日：2013-01-21
申请人： Masahiro Sano , 昌弘佐野
发明人： SANO MASAHIRO
IPC分类号： A23L19/00
摘要： PROBLEM TO BE SOLVED: To store persimmon every year for producing confectionery or ice cream produced by using pulp of persimmon or persimmon skin, in which if a frozen part of persimmon is subjected to thaw for processing, resulting in bad work efficiency because it requires long time period, so that a method for freezing persimmon in a soft state and producing processed persimmon.SOLUTION: A pulp part and a skin part of persimmon which has been subjected to a cleaning process and sterilization are used. The pulp part and the skin part are crushed or rubbed out for make them a puree state. If the puree is frozen, it becomes hard so that processing the puree is difficult in a frozen state. By adding equal to or more than 20 mass% of sugar, glucose, candy, namely saccharide with respect to mass of the pulp and skin of persimmon, freezing at optional degree of hardness becomes possible. So, without thaw, a proper amount of the puree can be weighed and divided in a frozen state. In addition, a mixing work with other additive is performed easily so that efficiency is improved dramatically. Furthermore, sweetness is increased and flavor range is also increased, therefore a cream-state persimmon ice cream is produced from the puree. By thaw of the puree, persimmon jam and persimmon confectionery are produced.
摘要翻译：要解决的问题：每年储存柿子，用于生产通过使用柿子或柿子皮制成的糖果或冰淇淋，其中如果冻结的柿子部分经受解冻加工，导致工作效率差，因为需要长时间时间段，使得在软状态下冷冻柿子并生产加工的柿子的方法。使用已经进行了清洁处理和灭菌的纸浆部分和柿子的皮肤部分。纸浆部分和皮肤部分被粉碎或摩擦，使其成为泥状态。如果泥浆被冻结，就变得很困难，因此在冻结状态下加工泥是困难的。通过加入等于或大于20质量％的糖，葡萄糖，糖果，即相对于纸浆质量和柿子皮肤的糖，可以在任意硬度下冷冻。所以，没有解冻，可以称量适量的泥浆，并将其分解成冻结状态。此外，容易进行与其他添加剂的混合工作，从而显着提高效率。此外，甜度增加，风味范围也增加，因此从酱泥生产奶油状柿子冰淇淋。通过解冻，生产柿子果酱和柿子糖果。

7. 发明专利

JP2001190242A METHOD FOR REMOVING ASTRINGENCY FROM ASTRINGENT PERSIMMON BY HIGH TEMPERATURE HEATING 失效
公开(公告)号：JP2001190242A
公开(公告)日：2001-07-17
申请号：JP2000104061
申请日：2000-01-13
申请人： SANO MASAHIRO , KIMURA SHIGEOMI , TANAKA SAYOKO
发明人： SANO MASAHIRO , KIMURA SHIGEOMI , TANAKA SAYOKO
IPC分类号： A23L1/308 , A23L2/02 , A23L19/00 , A23L21/10 , A23L1/212 , A23L1/06
摘要： PROBLEM TO BE SOLVED: To produce a food with little astringency by heating an astringent persimmon at high temperatures to remove its astringency. SOLUTION: The sweet persimmon with little astringency is produced by heating an astringent persimmon at high temperatures with addition of no water with fire power, microwave, or the like. For using fire power, an inner case is made by putting no water but only persimmon (s) in a holding case with waterproof structure, and an outer case is an iron pot or boiler; wherein the inner case is put in the outer case, and the resultant case is heated at high temperatures with hot water, steam or the like until adverse effect of astrigency on the taste disappears through making water-soluble persimmon juice insoluble to water. For using microwave, the persimmon (s) is (are) put in a case with high microwave transmissivity and heated at high temperatures. Thus the persimmon (s) freed from astringency through boiling is (are) processed to produce the objective persimmon food.

8. 发明专利

JP2001190236A METHOD FOR PRODUCING BEVERAGE, PASTE PRODUCT, JAM, POWDER AND TABLET OF FRUIT OF CRATAEGUS CUNEATA 失效
公开(公告)号：JP2001190236A
公开(公告)日：2001-07-17
申请号：JP2000104062
申请日：2000-01-13
申请人： SANO MASAHIRO , KIMURA SHIGEOMI , TANAKA SAYOKO
发明人： KIMURA SHIGEOMI , SANO MASAHIRO , TANAKA SAYOKO
IPC分类号： A23L19/00 , A23L21/10 , A23L29/20 , A23L1/05 , A23L1/06 , A23L1/212
摘要： PROBLEM TO BE SOLVED: To provide a method for producing beverage, jam, paste product, powder, tablet, etc., rich in nutrition by heattreating the fruit of Crataegus cuneata once to give a product and processing the product. SOLUTION: A cleaned raw material of fruit of Crataegus cuneata in an amount of 1 kilogram is formulated with 5 liter water and 400 gram sugar, heated and boiled. When a desired coloring is reached, the heating is stopped, the obtained product is separated into a flesh of fruit and sap by straining. The separated flesh of fruit is formulated with a carbohydrate such as sugar, honey, liquid sugar, etc., into a jam. The separated sap is mixed with a juice and a thickening polysaccharide to give a paste product. The product is dried and made into powder or tablet to give a health food.

9. 发明专利

JP2002253183A METHOD FOR PRESSING JUICE OF PERSIMMON ADDED WITH CITRIC ACID 失效
公开(公告)号：JP2002253183A
公开(公告)日：2002-09-10
申请号：JP2001103884
申请日：2001-02-27
申请人： SANO MASAHIRO , KIMURA SHIGEOMI , TANAKA SAYOKO
发明人： SANO MASAHIRO
IPC分类号： A23L2/00 , A23L1/30 , A23L1/308 , A23L2/70
摘要： PROBLEM TO BE SOLVED: To safely and simply press a juice of a sweet persimmon or an astringent persimmon artificially freed of astringent taste with a high efficiency at a low cost by adding citric acid having effects in which acidity required for sourness and preservation is obtained in the latter half of a process for extracting a persimmon fruit juice when the persimmon is crushed in the former half of the process and facilitating the pressing of the juice with the citric acid and providing actions of producing the acidity required for the sourness and preservation in combination. SOLUTION: The sweet persimmon or the astringent persimmon artificially freed of the astringent taste is crushed. The citric acid in an amount so as to provide 3.8 acidity required for retaining a product as a measure is added to the crushed persimmon. The fruit juice of persimmon is discharged from the interior of the cells by osmotic pressure and cell membrane lysis according to actions of the citric acid. The discharged fruit juice exhibits also an effect on thinning of the concentration of pectin to raise the efficiency of juice pressing. The resultant pressed juice is passed through steps of compounding, filling and sterilization and converted into a persimmon beverage. The persimmon comprises tannins (polyphenols), flavonoids, carotenes, vitamin C, potassium, vegetable fibers, or the like, and its hypotensive actions, detoxicating actions, hangover preventing actions and curing actions on inflammations of gastrointestinal mucous membranes are recognized. The effects of a healthy food can further be expected.

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