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1. 发明专利

JP2002171938A COMPOSITE FOOD MATERIAL 失效
公开(公告)号：JP2002171938A
公开(公告)日：2002-06-18
申请号：JP2000355361
申请日：2000-11-22
申请人： ECHIGO SEIKA CO LTD , JUJO PAPER CO LTD
发明人： YAMAZAKI AKIRA , SASAGAWA AKIHIKO , MAMOTO KATSUHIRO , NISHIJIMA EIJI , SATO SHINJI , SASAKI JIRO
IPC分类号： A23L1/308 , A23L1/09 , A23L27/00 , A23L27/10 , A23L29/00 , A23L29/20 , A23L1/03 , A23L1/05 , A23L1/22 , A23L1/221
摘要： PROBLEM TO BE SOLVED: To provide a composite food material having improved taste and tongue touch and containing cellulose. SOLUTION: This composite food material is obtained by ultrahigh-pressure treatment of a mixture of fibrous or powdery cellulose with another food material in the presence of water at 10 MPa to 2,000 MPa and -50 deg.C to 70 deg.C.

2. 发明专利

JP2006212001A Method for processing fresh vegetable 有权
标题翻译：加工新鲜蔬菜的方法
公开(公告)号：JP2006212001A
公开(公告)日：2006-08-17
申请号：JP2005030915
申请日：2005-02-07
申请人： Echigo Seika Co Ltd , 越後製菓株式会社
发明人： YAMAZAKI AKIRA , SASAGAWA AKIHIKO , YAMAMOTO MIHOKO
IPC分类号： A23L19/00
摘要： PROBLEM TO BE SOLVED: To provide a method for processing fresh vegetables capable of enriching useful components in the fresh vegetables. SOLUTION: This method for processing the fresh vegetables comprises subjecting fresh vegetables to high pressure treatment with prescribed pressure at ≤20°C, and keeping the fresh vegetables subjected to high pressure treatment at ≤20°C for a few hours. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：提供一种能够富集新鲜蔬菜中有用成分的新鲜蔬菜的方法。解决方案：这种加工新鲜蔬菜的方法包括在≤20℃的规定压力下对新鲜蔬菜进行高压处理，并将新鲜蔬菜在≤20℃下进行高压处理几个小时。版权所有（C）2006，JPO＆NCIPI

3. 发明专利

JP2007028949A Method for producing packaged food 有权
标题翻译：生产包装食品的方法
公开(公告)号：JP2007028949A
公开(公告)日：2007-02-08
申请号：JP2005214657
申请日：2005-07-25
申请人： Echigo Seika Co Ltd , 越後製菓株式会社
发明人： YAMAZAKI AKIRA , OTAKI YOSHI , KOSAKA TADAO , SASAGAWA AKIHIKO
IPC分类号： A23L3/00 , A23L3/12 , B65B55/14
CPC分类号： A23L3/12 , A23B9/025 , A23B9/14 , A23B9/18 , A23L3/3409 , B65B55/14 , B65B55/18
摘要： PROBLEM TO BE SOLVED: To provide a method for producing packaged food enabling heating treatment without causing unevenness in quality and spill of water from a container or drop of a drill tool into the container.
SOLUTION: The method for producing packaged food comprises the following process: putting food 1 into a container 2; sealing the container 2 charged with the food 1 with a first film 4 where continuous holes 3 are made to prepare a packaged food (A); placing the packaged food (A) in a cooking container 7 provided with a steam inflow part 5 and a steam discharge part 6 so as to make steam flow into the cooking container 7 from the steam inflow part 5; heating the packaged food (A) while discharging the steam through the steam discharge part 6 followed by fixing a second film 8 so as to cover the continuous holes 3 over the first film 4.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种能够进行加热处理的包装食品的生产方法，而不会引起质量的不均匀性和水从容器或液滴的钻具进入容器中。解决方案：生产包装食品的方法包括以下过程：将食物1放入容器2中; 用装有食品1的容器2用形成连续孔3的第一膜4密封以制备包装食品（A）; 将包装的食品（A）放置在具有蒸汽流入部分5和蒸汽排出部分6的烹饪容器7中，以使蒸汽从蒸汽流入部分5流入烹饪容器7; 在通过蒸汽排出部分6排放蒸汽的同时加热包装的食物（A），然后固定第二膜8，以覆盖第一膜4上的连续孔3.版权所有（C）2007，JPO＆INPIT

4. 发明专利

JP2005117982A Brown rice processing method 有权
标题翻译：褐米加工方法
公开(公告)号：JP2005117982A
公开(公告)日：2005-05-12
申请号：JP2003357589
申请日：2003-10-17
申请人： Echigo Seika Co Ltd , 越後製菓株式会社
发明人： YAMAZAKI AKIRA , UCHIKI YUMIKO , NAGASHIMA SEIICHI , SASAGAWA AKIHIKO
IPC分类号： A23L1/30 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To provide a brown rice processing method enabling richening γ-aminobutyric acid (GABA) equal to or greater than sprouted brown rice without sprouting. SOLUTION: This brown rice processing method comprises soaking brown rice before sprouting in water, subjecting the brown rice to high-pressure treatment of hydrostatic pressure of ≥100 MPa and ≤700 MPa, leaving for at least a given time the brown rice soaked in water as it is, taking out the brown rice from water followed by draining and leaving the drained brown rice as it is at 15-35°C for at least 10 h. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：待解决的问题：提供一种能够使发芽的糙米等于或大于无发芽的γ-氨基丁酸（GABA）的糙米加工方法。解决方案：这种糙米加工方法包括在水中发芽前浸泡糙米，对糙米进行高压处理，水压≥100MPa，≤700MPa，至少给定时间为糙米浸泡在水中，从水中取出糙米，然后排干，并将排干的糙米在15-35℃下放置至少10小时。版权所有（C）2005，JPO＆NCIPI

5. 发明专利

JP2014079264A Method for stopping fermentation of fermented food product by non-heat sterilization 有权
标题翻译：通过非热灭菌来停止发酵食品产品的方法
公开(公告)号：JP2014079264A
公开(公告)日：2014-05-08
申请号：JP2014025827
申请日：2014-02-13
申请人： Echigo Seika Co Ltd , 越後製菓株式会社
发明人： FUKUDA MASAO , YAMAZAKI AKIRA , KOBAYASHI MASAYOSHI , SASAGAWA AKIHIKO , KOBAYASHI ATSUSHI
IPC分类号： A23L1/00 , C12N1/00 , C12N1/18
摘要： PROBLEM TO BE SOLVED: To provide a method for stopping the fermentation of a fermented food product made using a low pressure-resistant yeast which can be easily sterilized by pressure treatment with a pressure value without impairing the advantage of non-heat sterilization.SOLUTION: A fermented food product is made by fermentation of food material using a low pressure-resistant yeast obtained by screening of wild yeast strain of saccharomyces or mutated yeast strain of saccharomyces with verification that the yeast can be easily sterilized by pressure treatment without heating under a hydrostatic pressure of 1 MPa or more and 200 MPa or less. A method for stopping the fermentation of a fermented food product includes sterilizing the low pressure-resistant yeast of the fermented food product by pressure treatment without heating under a hydrostatic pressure of 1 MPa or more and 200 MPa or less so as to stop the fermentation.
摘要翻译：要解决的问题：提供一种停止使用耐压低的酵母制成的发酵食品的发酵方法，其可以通过压力值进行压力处理容易地消毒而不损害非加热杀菌的优点。解决方案：通过使用通过筛选酵母属的野生酵母菌株或酵母菌的突变酵母菌株获得的耐低压酵母，通过食品材料的发酵来制备发酵食品，验证酵母可以通过压力处理容易地灭菌而不在静水压下加热压力为1MPa以上且200MPa以下。停止发酵食品发酵的方法包括在1MPa以上且200MPa以下的流体静压下不加热而通过压力处理对发酵食品的耐低温酵母进行灭菌，以停止发酵。

6. 发明专利

JP2007006857A Method for heat-treating food and device for heat-treating food 有权
标题翻译：食品加热处理方法和食品加热处理装置
公开(公告)号：JP2007006857A
公开(公告)日：2007-01-18
申请号：JP2005194878
申请日：2005-07-04
申请人： Echigo Seika Co Ltd , 越後製菓株式会社
发明人： YAMAZAKI AKIRA , OTAKI YOSHI , KOSAKA TADAO , SASAGAWA AKIHIKO
IPC分类号： A23L3/12 , A23L3/24
CPC分类号： A23L3/0155 , A23L3/10 , A23L3/16
摘要： PROBLEM TO BE SOLVED: To provide an epoch-making method for heat-treating a food excellent in practicality, capable of performing a heat-cooking and heat disinfection at an equivalent level with those of conventional technologies while improving economic property and productivity better than those of the conventional technologies.
SOLUTION: This method for heat-treating the food is characterized by arranging the food 2 in a hermetically closed container 1 holding, or capable of holding a prescribed pressure, pouring heated liquid at ≥100°C heated by a heating source 8 into the space of the hermetically closed container 1 toward the food 2, in spite of heat-treating by immersing the food 2 in the heated liquid, hitting the heated liquid poured into the hermetically closed container 1 on the food 2, a food-packed body 3 or their covered bodies for heat-treating the food 2 arranged at the inside of the hermetically closed container 1 by the heat of the heated liquid.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：提供一种用于热处理实用性优异的食品的划时代方法，其能够与传统技术相当程度地进行热烹饪和热消毒，同时提高经济性和生产率比传统技术更好。解决方案：这种用于热处理食品的方法的特征在于将食物2放置在保持或能够保持规定压力的气密密闭的容器1中，将加热液体在≥100℃下由加热源8加热进入密封容器1的空间朝向食物2，尽管通过将食物2浸入加热的液体中进行热处理，将加入到密封容器1中的加热液体撞击在食物2上，食品包装主体3或其被覆盖的体，用于通过加热液体的热量对配置在密闭容器1内部的食物2进行热处理。版权所有（C）2007，JPO＆INPIT

7. 发明专利

JP2006115766A Method for producing low-allergenized wheat and method for producing processed food 审中-公开
标题翻译：生产低摄食小麦的方法和生产加工食品的方法
公开(公告)号：JP2006115766A
公开(公告)日：2006-05-11
申请号：JP2004307315
申请日：2004-10-21
申请人： Echigo Seika Co Ltd , 越後製菓株式会社
发明人： YAMAZAKI AKIRA , SASAGAWA AKIHIKO , MAEDA SATOSHI , DOBASHI YUMIKO
IPC分类号： A23L1/10 , A23L1/30
摘要： PROBLEM TO BE SOLVED: To provide an epoch-making method for producing low-allergenized wheat in which allergen protein of wheat grains can readily and simply be extracted/removed and the allergen protein is obtained in good yield, because the allergen protein can be extracted/and removed without crushing wheat grains in a state of grains which are not milled and the protein can inexpensively be provided in save energy. SOLUTION: The method for producing low-allergenized wheat comprises adding one or more kinds of extracting agent selected from alcohols, a solution an organic acid having either one or both groups of a hydroxy group and a carboxy group, inorganic acid solution and a proteolytic enzyme solution to wheat grains in turn or as necessary, in mixed state, applying ≥50 MPa high-pressure treatment to the mixture and immersing the wheat grains into the solution and selectively extracting the allergen protein. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供一种用于生产低变应原小麦的划时代方法，其中可以容易且简单地提取/去除小麦籽粒的过敏原蛋白，并以良好的产率获得变应原蛋白，因为变应原蛋白可以在没有粉碎的谷物状态下粉碎小麦籽粒并且可以以节省能量廉价地提供蛋白质的方式进行提取和/或除去。解决方案：生产低变应原小麦的方法包括加入一种或多种选自醇的提取剂，溶液，具有羟基和羧基的一个或两个基团的有机酸，无机酸溶液和依次或必要时，以混合状态对小麦籽粒进行蛋白水解酶溶液，对混合物施加≥50MPa的高压处理，并将小麦籽粒浸入溶液中并选择性提取过敏原蛋白。版权所有（C）2006，JPO＆NCIPI

8. 发明专利

JP2002291424A BOILED RICE 失效
公开(公告)号：JP2002291424A
公开(公告)日：2002-10-08
申请号：JP2001103668
申请日：2001-04-02
申请人： ECHIGO SEIKA CO LTD
发明人： YAMAZAKI AKIRA , SASAGAWA AKIHIKO
IPC分类号： A23L7/10 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To provide an epoch-making boiled rice that can shorten the relaxation time in a boiled rice by 10% and more. SOLUTION: The relaxation time of the objective nucleus H of boiled rice grains is measured through the CPMG method (or another method) by use of the pulse NMR apparatus (the magnetic resonance of the nucleus is excited and the transverse relaxation time T2 is measured from the excited state to the ground state) and the boiled rice having

9. 发明专利

JP2002291422A BOILED RICE 失效
公开(公告)号：JP2002291422A
公开(公告)日：2002-10-08
申请号：JP2001103669
申请日：2001-04-02
申请人： ECHIGO SEIKA CO LTD
发明人： YAMAZAKI AKIRA , SASAGAWA AKIHIKO
IPC分类号： A23L7/10 , A23L1/10
摘要： PROBLEM TO BE SOLVED: To provide an epoch-making boiled rice that has a variety of merits in comparison with the conventionally boiled rice by improving the grain tissue itself of the boiled rice. SOLUTION: Polished rice is soaked in liquid, treated with a high pressure of 100-4,000 atmospheric pressure and boiled to give the objective boiled rice including no bubble inside the rice grains 1.

10. 发明专利

JP2009159853A Method for creating low pressure-resistant yeast and method for producing fermented food and fermented food and method for sterilizing fermented food 有权
标题翻译：用于生产耐低温食品的方法和用于生产发酵食品和发酵食品的方法和灭菌食品的方法
公开(公告)号：JP2009159853A
公开(公告)日：2009-07-23
申请号：JP2007340439
申请日：2007-12-28
申请人： Echigo Seika Co Ltd , 越後製菓株式会社
发明人： FUKUDA MASAO , YAMAZAKI AKIRA , KOBAYASHI MASAYOSHI , SASAGAWA AKIHIKO , KOBAYASHI ATSUSHI
IPC分类号： C12N1/16 , A23L3/015 , A23L11/20 , A23L27/50 , C12G3/02 , C12N15/01
摘要： PROBLEM TO BE SOLVED: To provide a method for creating a low pressure-resistant yeast which can be sterilized by a pressure treatment at a pressure value not deteriorating the advantages of non-heating sterilization, to provide a method for producing a fermented food with the low pressure-resistant yeast, to provide a fermented food produced with the low pressure-resistant yeast, and to provide a method for sterilizing the fermented food produced with the low pressure-resistant yeast. SOLUTION: The method for creating the low pressure-resistant yeast comprises screening of the low pressure-resistant yeast from a wild strain or a strain subjected to a mutation treatment. In the method for producing the fermented food, a food material with the low pressure-resistant yeast is fermented, and then the fermented food material is subjected to a pressure treatment of 1 to 300 MPa. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：解决问题的方案：提供一种能够通过压缩处理而不破坏非加热灭菌的优点的压力值进行灭菌的低压耐酵母的制造方法，提供发酵的生产方法食品与耐低压酵母，提供用低压耐酵酵母生产的发酵食品，并提供用低压耐酵酵母生产的发酵食品的灭菌方法。解决方案：制备低耐压酵母的方法包括从野生株或进行突变处理的菌株中筛选低耐压酵母。在发酵食品的制造方法中，发酵具有耐低压酵母的食品，然后对发酵食品进行1〜300MPa的压力处理。版权所有（C）2009，JPO＆INPIT

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