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1. 发明专利

JP2005192506A Dough-modifying composition, and fried food and food raw material to which dough-modifying composition is added 审中-公开
标题翻译：加入改性组合物和加入改性组合物的食品和食品原料
公开(公告)号：JP2005192506A
公开(公告)日：2005-07-21
申请号：JP2004003396
申请日：2004-01-08
申请人： Nippon Meat Packers Inc , 日本ハム株式会社
发明人： OGAWA TOSHIYA , RIKIMARU SHINGO
IPC分类号： A23G3/34 , A21D2/16 , A21D2/26 , A21D13/08 , A23G3/00 , A23L7/157 , A23L1/176
摘要： PROBLEM TO BE SOLVED: To prevent dissolution of a fat-soluble taste ingredient and fat-soluble flavor ingredient which occurs when oil absorption amount of dough is large, or bursting, or the like, of dough of a fried food having inclusion caused by lowering of dough strengths by reducing the oil absorption amount of dough of fried food, improving taste, flavor and texture and making calorie of the dough low. SOLUTION: The subject dough-modifying composition comprises animal proteins of chicken meat, pork meat, cow meat, or the like, or proteins of fishes and shellfishes. The dough-modifying composition is added to dough mainly composed of wheat flour and being dough for fried bread, doughnut, corn dog, fritter, fried steamed bean-jam bun, bread crumb so that the animal proteins becomes 8% based on total amount of dough and the modified dough is fried with oil to reduce oil absorption rate of the dough. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：为了防止在具有包含的油炸食品的面团的面团的大量的面团的油吸收量或爆裂等时发生的脂溶性味道成分和脂溶性香料成分的溶解通过降低油炸食品的面团的吸油量，改善口味，风味和质地，并使面团的卡路里低，从而降低面团强度。解决方案：主题面团改性组合物包含鸡肉，猪肉，牛肉等的动物蛋白质，或鱼和贝类的蛋白质。将面团改性组合物加入主要由小麦粉组成的面团中，并将面团，面包，甜甜圈，玉米茸，馒头，油炸的蒸馒头，面包屑面团加入面团，以使动物蛋白质的总量达到8％面团和改性面团用油炸油以降低面团的吸油率。版权所有（C）2005，JPO＆NCIPI

2. 发明专利

JP2004215570A Discoloration-prevented food product, method for preventing discoloration and method for producing discoloration-prevented food product 审中-公开
公开(公告)号：JP2004215570A
公开(公告)日：2004-08-05
申请号：JP2003006427
申请日：2003-01-14
申请人： Nippon Meat Packers Inc , 日本ハム株式会社
发明人： OKUMURA TOMOYUKI , OMORI TAKASHI , RIKIMARU SHINGO
IPC分类号： A23L1/0528 , A23L1/272 , A23L1/275
摘要： PROBLEM TO BE SOLVED: To prevent the discoloration of a food product such as Konjak (paste made from Konjak flour of an arum root) colored with a coloring matter such as β-carotene. SOLUTION: A salt of a polyphosphoric acid, citrate of an amino acid, preferably a peptide or a protein which is a higher order structural body of the amino acid, e.g. a protein of wheat or a gluten which is a purified product thereof is added to prevent the discoloration of the food product colored with a synthetic coloring matter such as Food Yellow No.4, and No.5, Food Blue No.1 and No.2, and Food Red No.2, No.3, No.40, No.102, No.104, No.105 and No.106, or colored with a natural pigment such as a carotenoid, a flavonoid and an anthocyanin and containing a metal ion such as a copper ion and an iron ion. COPYRIGHT: (C)2004,JPO&NCIPI

3. 发明专利

JP2006055136A Starch noodle 审中-公开
标题翻译： STARCH NOODLE
公开(公告)号：JP2006055136A
公开(公告)日：2006-03-02
申请号：JP2004243004
申请日：2004-08-23
申请人： Nippon Meat Packers Inc , 日本ハム株式会社
发明人： OGAWA TOSHIYA , RIKIMARU SHINGO
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a method for producing starch noodles, capable of utilizing a conventional manufacturing facilities of the starch noodles, imparting a texture of so-called "body and stickiness" to the starch noodles and realizing "rice cake-like feeling" similar to those of Chinese or Japanese noodles and also the starch noodles having a physical property of without getting an softening phenomenon after cooking, and further enabling the noodles to be seasoned so that the starch noodles have a taste by themselves. SOLUTION: The starch noodles is obtained by incorporating 0.05-3.0 wt.% protein and 0.5-30.0 wt.% edible plant. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：为了提供一种能够利用淀粉面条的常规制造设备的淀粉面制造方法，将所谓的“身体和粘性”的质地赋予淀粉面，实现“米糕” 类似于中国或日本面条的感觉，以及烹调后具有没有软化现象的物理性质的淀粉面，进一步使面条调味，使淀粉面自己有味道。
解决方案：通过掺入0.05-3.0重量％的蛋白质和0.5-30.0重量％的食用植物来获得淀粉面条。版权所有（C）2006，JPO＆NCIPI

4. 发明专利

JP2005151918A Noodle and method for producing the same 审中-公开
标题翻译：用于生产它的阳极及其方法
公开(公告)号：JP2005151918A
公开(公告)日：2005-06-16
申请号：JP2003398272
申请日：2003-11-28
申请人： Nippon Meat Packers Inc , 日本ハム株式会社
发明人： OGAWA TOSHIYA , RIKIMARU SHINGO
IPC分类号： A23L7/109 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To provide a method for producing noodles intended for omitting a stirring mixing process of devil's tongue refined flour with wheat flour with a mixer, stabilizing extrusion molding of noodles through stabilizing the condition of grains of a noodle raw material in an extruder 1, and improving palate feeling by addition of devil's tongue. SOLUTION: The method for producing the noodles comprises mixing 0.005-5 wt.% of devil's tongue refined powder with wheat flour. Furthermore, the method comprises adding water to the devil's tongue refined powder to swell, supplying the swollen devil's tongue refined powder together with the wheat flour to the extruder 1, kneading it with the wheat flour in the extruder 1 and extruding from the extrusion opening 10 of the extruder 1 followed by molding. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供一种用于通过搅拌机将小麦面粉与魔粉舌粉搅拌混合过程一起生产的方法，通过稳定面条原料的条件来稳定面条挤出成型在挤出机1中，通过添加恶魔的舌头来改善口感。
解决方案：生产面条的方法包括将0.005-5重量％的魔粉精粉与小麦粉混合。此外，该方法包括向恶魔的舌尖细粉中加入水以溶胀，将粉末与粉末一起粉碎的粉末与小麦粉一起供给到挤出机1中，将其与挤出机1中的小麦粉混合并从挤出口10挤出的挤出机1，然后模塑。版权所有（C）2005，JPO＆NCIPI

5. 发明专利

JP2004065083A Low-calorie food product 审中-公开
公开(公告)号：JP2004065083A
公开(公告)日：2004-03-04
申请号：JP2002227813
申请日：2002-08-05
申请人： Nippon Meat Packers Inc , 日本ハム株式会社
发明人： OKUMURA TOMOYUKI , OMORI TAKASHI , RIKIMARU SHINGO , TOYOMURA KOJI
IPC分类号： A23L1/0528 , A23L1/06 , A23L1/304 , A23L1/307
摘要： PROBLEM TO BE SOLVED: To obtain a low-calorie food product which does not develop slippery and chewy texture, a devil's tongue smell and a bright gloss of transparency. SOLUTION: This low-calorie food product is produced by adding 8-70 pts. wt. of a coagulation auxiliary to 20 pts. wt. of glucomannan, kneading the mixture with water to prepare a paste made from a bulb of devil's tongue, then molding and heating and has ≤5 ppm trimethylamine value. COPYRIGHT: (C)2004,JPO

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