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121. 发明专利

JPH0619342B2 失效
公开(公告)号：JPH0619342B2
公开(公告)日：1994-03-16
申请号：JP10958285
申请日：1985-05-21
申请人： HISAKA WORKS LTD
发明人： ONDA KOZO
IPC分类号： G01N33/00 , A23L3/40 , A23L3/44 , F26B5/04 , G01N33/02

122. 发明专利

JPH069491B2 失效
公开(公告)号：JPH069491B2
公开(公告)日：1994-02-09
申请号：JP12210985
申请日：1985-06-05
申请人： KAO CORP
发明人： SHIGETA AKIRA , YAMASHITA AKIRA
IPC分类号： A23L3/40 , A23B4/03 , A23B4/037 , A23B4/06 , A23B4/08 , A23L3/42 , A23L3/44

123. 发明专利

JPH05161469A METHOD FOR EFFECTIVELY UTILIZING UME STONE KERNEL AND PRESSED MARC OF UME FRUIT JUICE 失效
公开(公告)号：JPH05161469A
公开(公告)日：1993-06-29
申请号：JP33177391
申请日：1991-12-16
申请人： SHIBA KOZABURO
发明人： KAWASHIMA ZENICHI
IPC分类号： A23L21/10 , A23L3/349 , A23L3/44 , A23L19/00 , A61K8/00 , A61K8/97 , A61Q19/10 , C07H7/04 , C11B1/06
摘要： PURPOSE:To effectively utilize an UME (plum) stone kernel which has been disposed of as an industrial waste by pulverizing the UME stone kernel with an ultralow-temperature pulverizer, freeze-drying the resultant powder and providing the powder as UME stone kernel powder, etc., excellent in flavor and pharmacological effects. CONSTITUTION:For example, an UME stone kernel is pulverized in an ultralow- temperature pulverizer and the resultant powder is freeze-dried to afford UME stone kernel powder, to which 95-100% ethanol in pts.wt. of about 2 times as much as the powder is added. The prepared mixture is stirred and filtered to provide an UME stone kernel extract or the UME stone is removed from UME fruit pressed juice, ground in a grinder and further treated in a strainer to effectively utilize the UME stone kernel and the pressed marc of UME fruit juice as a raw material for a paste of pickled UME product.

124. 发明专利

JPH0494660A DRIED VINEGARED SOYBEAN 失效
公开(公告)号：JPH0494660A
公开(公告)日：1992-03-26
申请号：JP21217490
申请日：1990-08-11
申请人： ISHIYAMA MISO SHIYOUYU KK
发明人： ISHIYAMA KINJI
IPC分类号： A23L11/00 , A23L3/44
摘要： PURPOSE:To obtain the subject soybean as a portable healthy food excellent in taste by steaming or boiling raw soybeans, dipping the resultant soybeans in an edible vinegar solution and subsequently freeze-drying the dipped soybeans. CONSTITUTION:The objective soybeans are obtained by steaming or boiling raw soybeans, then dipping the resultant soybeans in an edible vinegar solution, permeating the edible vinegar into the soybeans and subsequently freeze-drying the dipped soybeans.

125. 发明专利

JPH048712B2 失效
公开(公告)号：JPH048712B2
公开(公告)日：1992-02-17
申请号：JP4554284
申请日：1984-03-12
IPC分类号： F26B5/06 , A23L3/44

126. 发明专利

JPH03505525A 失效
公开(公告)号：JPH03505525A
公开(公告)日：1991-12-05
申请号：JP50705289
申请日：1989-06-20
IPC分类号： A23C9/12 , A23C1/08 , A23C9/123 , A23C9/18 , A23L3/44
摘要： This invention relates to a process for the production of lyophilized foodstuffs in solid form and based preferably on fresh foodstuffs such as in particular yoghurt, milk, fruit and so on, said process comprising the steps of: a) mixing the ingredients; b) homogenizing said ingredients or distributing the same uniformly throughout the mixture, possibly with pasteurization; b1) trapping air into the mixture obtained in steps a) and b) until reaching a percentage between 3 and 90 % of the initial volume of the ingredients, preferably between 10 and 30 %, and b2) cooling said mixture with continuous mixing, simultaneously or successively, until reaching a temperature between -5 DEG C and -12 DEG C, preferably between -5 DEG C and -9 DEG C; c) shaping the product obtained in steps b) or b1) and b2) into the desired shape, preferably by extrusion; d) deep-freezing the product obtained in step c), at a temperature between -15 and -60 DEG C, and preferably between -30 DEG C and -40 DEG C; e) lyophilizing the product employing lyophilization parameters suitable to the type and sizes of the product to be processed, until reaching a residual moisture between 0 and 10 %, and preferably between 2 and 6 % (determined by the Karl Fisher method); the invention also relating to the products obtained by the process mentioned above.

127. 实用新型

JPH0327277Y2 失效
公开(公告)号：JPH0327277Y2
公开(公告)日：1991-06-12
申请号：JP2446890
申请日：1990-03-13
IPC分类号： F26B23/08 , A23L3/44

128. 实用新型

JPH02120694U 失效
公开(公告)号：JPH02120694U
公开(公告)日：1990-09-28
申请号：JP2446890
申请日：1990-03-13
IPC分类号： F26B23/08 , A23L3/44

129. 实用新型

JPH01118720U 失效
公开(公告)号：JPH01118720U
公开(公告)日：1989-08-10
申请号：JP1493988
申请日：1988-02-07
IPC分类号： A47J27/00 , A23L3/44 , A47J36/06 , B01J3/00 , A23L3/38

130. 发明专利

JPH01144928A PREPARATION OF DRIED FRUIT CHIP 失效
公开(公告)号：JPH01144928A
公开(公告)日：1989-06-07
申请号：JP30408687
申请日：1987-11-30
申请人： HOUSE FOOD INDUSTRIAL CO
发明人： HATTORI RYUICHI
IPC分类号： A23B7/02 , A23B7/12 , A23L3/40 , A23L3/44 , A23L19/00
摘要： PURPOSE:To obtain the title chip having crispy texture with hardly any drying leanness, by cutting a peach or melon, subjecting the cut peach or melon to dipping treatment in a cyclodextrin solution and then vacuum freeze-drying treatment. CONSTITUTION:A peach or melon is cut to thin layers of preferably 2-8mm thickness, subjected to dipping treatment in a cyclodextrin solution in preferably 5-30wt.% concentration at 5-40 deg.C for 10-180min, then prefreezing treatment at preferably -10--190 deg.C for 10-240min and subsequently drying treatment under conditions of 30-70 deg.C material temperature under 10-100Pa by heating to afford the aimed chip.

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