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1. 发明专利

JPS6119472A Acidic processed food 失效
标题翻译：酸性加工食品
公开(公告)号：JPS6119472A
公开(公告)日：1986-01-28
申请号：JP13573184
申请日：1984-06-30
申请人： Sadao Nakayama , Setsuko Nakayama , Takafumi Nakayama , Tomoyuki Nakayama
发明人： NAKAYAMA SADAO , NAKAYAMA SETSUKO , NAKAYAMA TOMOYUKI , NAKAYAMA TAKAFUMI
IPC分类号： C12G3/02 , A23L19/00 , A23L35/00
摘要： PURPOSE: To obtain an acidic processed food preservable for a long period, and utilizable directly or indirectly as various bread cakes, procesed foods, etc., by mixing SAKE lees, etc. with an acidic substance such as the pulp of pickled plum or its processed product, food vinegar, fruit vinegar, lemon, etc.
CONSTITUTION: The objective acidic processed food can be prepared by mixing SAKE lees such as FUMIKOMI lees, etc. with an acidic substance such as fluid pickled plum or its processed product, food vinegar, fruit vinegar, lemon, etc., and if necessary, further with seasonings such as sugar, MISO (fermented bean paste), soy sauce, etc., oils and fats, extracts, vitamins, flavors, colorants, and various other additives.
COPYRIGHT: (C)1986,JPO&Japio
摘要翻译：目的：获得长期保存的酸性加工食品，可直接或间接用作各种面包蛋糕，加工食品等，通过将酱油等与酸性物质如酸洗的梨或其它加工产品，食醋，水果醋，柠檬等。配方：酸性加工食品可以通过将诸如FUMIKOMI酒糟等SAKE食品与酸洗液或其加工产品等酸性物质混合而成，食品醋，果醋，柠檬等，如果需要，还可以加入糖，MISO（发酵豆酱），酱油等调味料，油脂，提取物，维生素，香料，着色剂等各种添加剂。

2. 发明专利

JPS61119150A Production of modified noodle and the like 失效
标题翻译：生产改性阳极和类似物
公开(公告)号：JPS61119150A
公开(公告)日：1986-06-06
申请号：JP24269384
申请日：1984-11-16
申请人： Sadao Nakayama , Setsuko Nakayama , Takafumi Nakayama , Tomoyuki Nakayama
发明人： NAKAYAMA SADAO , NAKAYAMA SETSUKO , NAKAYAMA TOMOYUKI , NAKAYAMA TAKAFUMI
IPC分类号： A23L7/109
摘要： PURPOSE: To produce noodles having improved flavor, springiness and preservability, by adding a processed UME or/and beefsteak plant, etc., to a raw material, e.g. wheat flour.
CONSTITUTION: Noodles such as wheat vermicelli buckwheat vermicelli, Chinese noodles, coating of fried dumpling stuffed with minced port or shao-mai, etc. are produced by the conventional method. In the process, a processed UME such as UME flesh, UME fruit juice, UME vinegar, UME extract, etc. or beefsteak plant such as beefsteak plant flour, beefsteak plant extract, etc. alone or in a mixture is added to a raw material, e.g. wheat flour, and an edible vinegar, e.g. brewed vinegar, synthetic vinegar or fruit vinegar is further added thereto as desired.
COPYRIGHT: (C)1986,JPO&Japio
摘要翻译：目的：生产具有改善风味，弹性和保鲜性的面条，通过将加工的UME或/和牛排植物等加入到原料中，例如，面粉。构成：通过常规方法生产小麦粉丝荞麦粉，中国面，剁碎口或o麦等油炸饺子的面条等。在此过程中，单独或以混合物形式加入UME肉，UME果汁，UME醋，UME提取物等经加工的UME或牛排植物粉，牛排植物提取物等的牛排植物加入到原料中，例如小麦粉和食用醋，例如食用醋。根据需要进一步加入酿造的醋，合成醋或果醋。

3. 发明专利

JPS60192539A Production of modified breads and confectioneries 失效
标题翻译：生产改性的乳品和食品
公开(公告)号：JPS60192539A
公开(公告)日：1985-10-01
申请号：JP4634084
申请日：1984-03-09
申请人： Sadao Nakayama , Setsuko Nakayama , Tomoyuki Nakayama , Takafumi Nakayama
发明人： NAKAYAMA SADAO , NAKAYAMA SETSUKO , NAKAYAMA TOMOYUKI , NAKAYAMA TAKAFUMI
IPC分类号： A21D2/00 , A21D2/08 , A21D2/36

4. 发明专利

JPS61119151A Production of modified elastic noodle and the like 失效
标题翻译：生产改性弹性体和类似物
公开(公告)号：JPS61119151A
公开(公告)日：1986-06-06
申请号：JP24269484
申请日：1984-11-16
申请人： Sadao Nakayama , Setsuko Nakayama , Takafumi Nakayama , Tomoyuki Nakayama
发明人： NAKAYAMA SADAO , NAKAYAMA SETSUKO , NAKAYAMA TOMOYUKI , NAKAYAMA TAKAFUMI
IPC分类号： A23L7/109
摘要： PURPOSE: To produce noodles, etc. capable of giving synergistically strong resilience without skin roughness by edible vinegar, by adding the edible vinegar and polysaccharide, etc., to raw material flour.
CONSTITUTION: Noodles such as wheat vermicelli, buckwheat vermicelli, Chinese noodles, coating of fried dumpling stuffed with minced pork or shao-mai, etc. are produced by the conventional method. IN the process, an edible vinegar, e.g. brewed vinegar, synthetic vinegar or fruit vinegar, in an amount of ≥about 0.04% expressed in terms of organic acids in the edible vinegar ad a polysaccharide, e.g. seaweed extract, locust bean gum, guar gum, xanthan gum, tamarind polysaccharide or another equivalence, in an amount of ≥2% based on the organic acids in the edible vinegar are added to raw material flour, e.g. wheat flour.
COPYRIGHT: (C)1986,JPO&Japio
摘要翻译：目的：生产能够通过食用醋提供协同增效弹力的面条等，将食用醋，多糖等添加到原料面粉中。构成：通过常规方法生产小麦粉，荞麦粉，中国面条，炸猪排或o麦等油炸饺子的面条等。在此过程中，食用醋，例如酿制的醋，合成醋或水果醋，其量为约= 0.04％，以食用醋中的有机酸表示，多糖，例如多糖。将可食用醋中的有机酸的> = 2％的量的海藻提取物，刺槐豆胶，瓜尔胶，黄原胶，罗望子多糖或其他当量加入到原料面粉中。面粉。

5. 发明专利

JPS61141844A Production of cheese chocolate 失效
标题翻译：生产巧克力
公开(公告)号：JPS61141844A
公开(公告)日：1986-06-28
申请号：JP26503684
申请日：1984-12-14
申请人： Sadao Nakayama , Setsuko Nakayama , Takafumi Nakayama , Tomoyuki Nakayama
发明人： NAKAYAMA SADAO , NAKAYAMA SETSUKO , NAKAYAMA TOMOYUKI , NAKAYAMA TAKAFUMI
IPC分类号： A23G1/30 , A23G1/00
摘要： PURPOSE: To obtain the titled cake without raising viscosity during tempering, by using fats and oils comprising 1-unsaturated-2saturated triglyceride as a main component, having polymorphism, and blending the fats and oils with dehydrated powder obtained by treating cheese, etc., with an alkali substance.
CONSTITUTION: Fats and oils comprising 1-unsaturated-2-saturated triglyceride as a main component, having polymorphism, are used. Cheese, etc., is treated with an alkali substance (e.g., sodium phosphate, etc.) dehydrated to ≤5wt.% water content to give powder, which is added to bitter chocolate, and the choco late is tempered and solidified to give the aimed cheese chocolate. When the dehydrated powder is produced, preferably an emulsified solution is spray dried.
COPYRIGHT: (C)1986,JPO&Japio
摘要翻译：目的：通过使用含有1-不饱和二饱和甘油三酸酯作为主要成分的脂肪和油，获得标准蛋糕而不增加回火粘度，并将脂肪和油与通过处理奶酪等获得的脱水粉末混合，与碱性物质。构成：使用含有1-不饱和-2-饱和甘油三酸酯作为主要成分的脂肪和油，具有多态性。奶酪等用脱水至<= 5重量％水含量的碱性物质（例如磷酸钠等）处理，得到粉末，将其加入到苦巧克力中，并将回收的焦炭回火并固化，得到目标奶酪巧克力。当生产脱水粉末时，优选将乳化溶液喷雾干燥。

6. 发明专利

JPS6115681A Modified japanese sake 失效
标题翻译：改装日本酱
公开(公告)号：JPS6115681A
公开(公告)日：1986-01-23
申请号：JP13573284
申请日：1984-06-30
申请人： Sadao Nakayama , Setsuko Nakayama , Takafumi Nakayama , Tomoyuki Nakayama
发明人： NAKAYAMA SADAO , NAKAYAMA SETSUKO , NAKAYAMA TOMOYUKI , NAKAYAMA TAKAFUMI
IPC分类号： C12G3/04
摘要： PURPOSE: Japanese SAKE is combined with essence of Japanese plums, essence of damson plums or others to give modified Japanese SAKE which almost loses the intrinsic smell of Japanese SAKE and has another wine-like good smell.
CONSTITUTION: Japanese SAKE is mixed with Japanese plum essence or damson plum essence solely or in combination.
COPYRIGHT: (C)1986,JPO&Japio
摘要翻译：目的：日本SAKE与日本李子的精华，李子李子的精华等组合，以改变日本SAKE，几乎失去了日本SAKE的内在气味，并且具有另一种类似酒的味道。规定：日本SAKE与日本李子精华或者李梅森李子精华混合在一起。

7. 发明专利

JPS61119152A Production of acidic instant noodle 失效
标题翻译：酸性现象的生产
公开(公告)号：JPS61119152A
公开(公告)日：1986-06-06
申请号：JP24269584
申请日：1984-11-16
申请人： Sadao Nakayama , Setsuko Nakayama , Nakayama Takafumi , Tomoyuki Nakayama
发明人： NAKAYAMA SADAO , NAKAYAMA SETSUKO , NAKAYAMA TOMOYUKI , NAKAYAMA TAKAYUKI
IPC分类号： A23L7/109 , A23L7/113
摘要： PURPOSE: To produce acidic instant noodles having improved crispiness with slow deterioration of fat or oil and suppressed formation of carcinogens, by adding an organic acid and a water-soluble highly viscous polysaccharide to raw material flour.
CONSTITUTION: Wheat flour is used to produce fried bean curd by the conventional method or instant noodles by drying with hot air. In the process, ≥0.1%, based on the wheat flour, organic acid, e.g. citric acid, malic acid or fumaric acid, and ≥0.2%, based on the wheat flour, etc., water-soluble highly viscous polysaccharide, e.g. seaweed extract, locust bean gum, guar gum or tamarind polysaccharide, are added to the raw material in mixing thereof.
COPYRIGHT: (C)1986,JPO&Japio
摘要翻译：目的：通过向原料面粉中加入有机酸和水溶性高粘度多糖，生产具有改善脆性的酸性方便面，脂肪或油缓慢变质，抑制致癌物质的形成。规定：通过常规方法或方便面将小麦粉用热空气干燥来制造油炸豆腐。在该过程中，> = 0.1％，基于小麦面粉，有机酸，例如，柠檬酸，苹果酸或富马酸，和> = 0.2％，基于小麦粉等，水溶性高粘度多糖，例如。将海藻提取物，刺槐豆胶，瓜尔胶或罗望子多糖混合加入到原料中。

8. 发明专利

JPS5848144B2 JPS5848144B2 - 失效
公开(公告)号：JPS5848144B2
公开(公告)日：1983-10-26
申请号：JP506480
申请日：1980-01-19
申请人： Sadao Nakayama , Setsuko Nakayama
发明人： NAKAYAMA SADAO , NAKAYAMA SETSUKO
IPC分类号： A23C19/09 , A23G3/00 , A23G3/34

9. 发明专利

JPS58216659A Cream preparation 失效
标题翻译：奶油准备
公开(公告)号：JPS58216659A
公开(公告)日：1983-12-16
申请号：JP10026682
申请日：1982-06-11
申请人： Sadao Nakayama , Setsuko Nakayama
发明人： NAKAYAMA SADAO , NAKAYAMA SETSUKO
IPC分类号： A23C11/10 , A23C11/00 , A23L9/20
摘要： PURPOSE: An oil-in-water emulsion containing more than a certain amount of fat is combined with whole egg, yolk, albumen, their processed product or their mixture, thus producing a cream preparation with good taste, dispersibility, whipping properties, water retention and shape retention.
CONSTITUTION: Using an emulsifier such as lecithin, mono-glyceride, sugar ester or TWEEN, is prepared an oil-in-water type emulsion of more than 25% fat content for beverage such as coffee and for whipping by a customary method. Then, whole eggs, yolks, egg white or their processed product or their mixture is added to the emulsion so that its content exceeds 1% and emulsified. As a processed product of eggs, is cited, for example, enzymatically treated eggs, alkali salt or alkali-treated eggs, fermented eggs. The eggs can be added at any stage, e.g., on the formation of emulsion, after that or in the course of it.
COPYRIGHT: (C)1983,JPO&Japio
摘要翻译：目的：将含有超过一定量脂肪的水包油乳液与全蛋，蛋黄，白蛋白，其加工产品或其混合物结合在一起，从而生产出具有良好口感，分散性，搅打性，保水性，和形状保持。构成：使用乳化剂如卵磷脂，单甘油酯，糖酯或TWEEN，制备了一种水包油型乳液，其含量超过25％，用于饮料如咖啡，并通过常规方法进行搅打。然后，将全蛋，蛋黄，蛋白或其加工产物或其混合物加入到乳液中，使其含量超过1％并乳化。作为卵的加工产品，例如被引用为酶处理的鸡蛋，碱性盐或碱处理的鸡蛋，发酵的鸡蛋。蛋可以在任何阶段加入，例如在乳液的形成之后，或者在其过程中。

10. 发明专利

JPS58212764A Seasoning compositions and food using them 失效
标题翻译：食用组合物和食物使用它们
公开(公告)号：JPS58212764A
公开(公告)日：1983-12-10
申请号：JP9519382
申请日：1982-06-03
申请人： Sadao Nakayama , Setsuko Nakayama
发明人： NAKAYAMA SADAO , NAKAYAMA SETSUKO
IPC分类号： A23L27/40
摘要： PURPOSE: To remove the bitterness of a seasoning composition with reduced salt content, by adding citric acid, tartaric acid, an alkali salt of acetic acid, glycine, etc. to a mixture of salt and potassium chloride.
CONSTITUTION: When the total amounts of salt and potassium chloride is 100, a single substance of mixture of citric acid, tartaric acid, an alkali salt of acetic acid, glycine, etc. is added to a mixture having ≥20wt% potassium chloride. The amounts of the alkali salt and glycine are ≥1, preferably ≥5 based on 100 potassium chloride. The use of both the alkali salt and glycine provides a good result. This seasoning composition may be used alone, and further applied widely to common food processing and used. Namely, the addition of the alkali salt and glycine may remove the bitterness of the mixture with reduced salt content of salt and potassium chloride.
COPYRIGHT: (C)1983,JPO&Japio
摘要翻译：目的：为了消除盐含量降低的调味料组合物的苦味，可以将柠檬酸，酒石酸，乙酸，甘氨酸等碱金属盐加入到盐和氯化钾的混合物中。构成：当盐和氯化钾的总量为100时，将柠檬酸，酒石酸，乙酸碱金属盐，甘氨酸等的混合物的单一物质加入到≥20wt％氯化钾的混合物中。基于100氯化钾，碱金属盐和甘氨酸的量为> = 1，优选> = 5。使用碱金属盐和甘氨酸均可获得良好的效果。这种调味料可单独使用，并广泛应用于普通食品加工和使用。即，加入碱金属盐和甘氨酸可以减少盐和氯化钾盐含量降低的混合物的苦味。

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