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    • 1. 发明专利
    • PRODUCTION OF CLAY FOR WORK
    • JPH0388757A
    • 1991-04-15
    • JP22307489
    • 1989-08-31
    • SAN KOGYO KKSHINWA SERVICE KK
    • TSUCHIMOTO TAKESHIINABA MASAAKI
    • C04B33/13
    • PURPOSE:To obtain clay for work which is excellent in tackiness, the touch, moldability and viscoelasticity and does not discolor by mixing PVA with boric acid and/or borax in the existence of water and mixing the obtained gellike substance with clay base material for work made of starchy material main body. CONSTITUTION:Gellike substance is prepared by mixing PVA with boric acid and/or borax in the existence of water. As the blending rate, about 1-20 pts.wt. PVA and about 1-60 pts.wt. water are preferably utilized for 1 pts.wt. at least one of boric acid and/or borax. Clay for work is obtained by mixing this previously prepared gellike substance with the clay base material for work in which starchy material (e.g. wheat powder, potato starch) is incorporated as a main raw material. Thereby, clay for work excellent in tackiness and resistance to discoloring is produced because the gellike substance of boric acid for a raw material is previously prepared and blended with the clay base material for work.
    • 6. 发明专利
    • Preparation of roast wheat flour
    • ROAST WHEAT FLOUR的准备
    • JPS5945838A
    • 1984-03-14
    • JP15457382
    • 1982-09-07
    • Nisshin Flour Milling Co LtdSan Kogyo Kk
    • YASUDA TADAYUKIASANO YOSHIYUKIKITAMURA IKUOTSUCHIMOTO TAKESHI
    • A23L7/10
    • PURPOSE: To prepare roast wheat flour suitable mainly for a raw material of white sauce, by raising the temperature of wheat flour to about the boiling point of water in an open system while keeping the water content above a specific level, and keeping the wheat flour at the above temperature and water-content conditions.
      CONSTITUTION: Wheat flour is put into, e.g. an iron tray to a thickness of 1W 3cm, and heated in an open system quickly at 90W110°C keeping the water-content of the flour to ≥5% preferably in a band oven. The wheat flour is preferably heated to the above temperature preferably within 10min from the start of the heating. The heat-treated wheat flour is maintained under the above temperature and water-content conditions for 10W50min. The denaturation of the proteins are sufficiently achieved in the roast wheat flour, and the flour imparted with the roast aroma and giving a white sauce, curry, etc. having proper viscosity can be obtained.
      COPYRIGHT: (C)1984,JPO&Japio
    • 目的:制备主要适用于白酱原料的烤小麦粉,通过在开放系统中将小麦粉的温度提高到大约沸点水,同时保持水分含量高于特定水平,并保持小麦面粉 在上述温度和含水条件下。 规定:将小麦粉放入 铁托盘,厚度为1-3厘米,并在开放系统中以90-110摄氏度快速加热,保持面粉的含水量优选> 5%,优选在带式烘箱中。 优选将小麦粉加热至上述温度,优选在加热开始后10分钟内。 经热处理的小麦粉在上述温度和含水条件下保持10-50分钟。 可以在烤小麦粉中充分实现蛋白质的变性,并且可以获得赋予了香味的面粉,并得到具有适当粘度的白酱,咖喱等。