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11. 发明专利

JP2012175940A Mixed flour for baked confectioneries and baked confectioneries 有权
标题翻译：混合食品用于烘焙食品和烘焙食品
公开(公告)号：JP2012175940A
公开(公告)日：2012-09-13
申请号：JP2011041372
申请日：2011-02-28
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： TAKAMIYA YASUHIRO , ONOZAKI HIROSHI
IPC分类号： A21D10/00 , A21D13/00
摘要： PROBLEM TO BE SOLVED: To provide mixed flour for baked confectioneries, which allows easy production of baked confectioneries having such a texture that the surfaces taste crispy, and the insides are moist and melting, and having good appearance without unevenness in baking.SOLUTION: In the mixed flour for baked confectioneries, cereal flour containing 80 mass% or more strong flour whose crude protein content is 11.5 mass% or more is contained by 50-80 mass% to the total mix, and also wheat protein is further contained by 0.5-10 mass%.
摘要翻译：要解决的问题：为了提供用于烘烤糖果的混合面粉，其允许容易地生产具有表面味脆的质地，内部湿润和熔融，并且具有良好外观而没有不均匀烘烤的烘烤糖果。解决方案：在烘焙糖果混合面粉中，粗粉蛋白含量为11.5质量％以上的含有80质量％以上的强粉的麦粉含有50-80质量％的总混合物，小麦蛋白进一步含有0.5〜10质量％。版权所有（C）2012，JPO＆INPIT

12. 发明专利

JP2012115173A Grooved noodle 有权
标题翻译：烤面包
公开(公告)号：JP2012115173A
公开(公告)日：2012-06-21
申请号：JP2010266058
申请日：2010-11-30
申请人： Mamaa Makaroni Kk , Nisshin Foods Kk , マ・マーマカロニ株式会社 , 日清フーズ株式会社
发明人： KIMURA RYUSUKE , ASAHINA KENTA , KAJIO FUSAKI , OBA YUKI
IPC分类号： A23L7/109
CPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a grooved noodle greatly reducing the boiling time compared to noodles without grooves, and providing an excellent texture after the noodle is boiled up.SOLUTION: An approximately circular core region 14 whose diameter D2 is 26-41% of the diameter D1 of a noodle line is located at the center in the cross section of the noodle line, and a plurality of hook-shaped parts 16 are formed in the outer periphery of the core region 14 by forming a plurality of grooves spirally curved and extended to the surface of the noodle line from the outer periphery of the core region 14 around the core region 14. A leg 18 of each hook-shaped part 16 has a width W which is 18-30% of the diameter D1 of the noodle line, and a blade 20 extended in the circumferential direction of the noodle line from the distal end of the leg 18 has an outer peripheral part 22 whose proximal end 24 side is located further inwardly toward the center of the noodle line than the distal end 26 side. The distal end 26 of the blade 20 has a round shape curved at a prescribed curvature.
摘要翻译：要解决的问题：与没有槽的面相比，提供一个开槽的面条大大减少了煮沸时间，并且在面条煮沸之后提供了优异的质感。解决方案：直径D2为面条直径D1的26-41％的大致圆形的芯区域14位于面条的横截面的中心，并且多个钩形部分16 通过从芯区域14周围的芯区域14的外周形成多个螺旋状弯曲并延伸到面条表面的多个槽形成在芯区域14的外周。片状部16的宽度W为面条的直径D1的18-30％，从腿部18的前端沿着面条的圆周方向延伸的刀片20具有外周部22，近端24侧比前端26侧朝向面条的中心更靠内侧。叶片20的远端26具有以规定曲率弯曲的圆形。版权所有（C）2012，JPO＆INPIT

13. 发明专利

JP2012095591A Batter mix 有权
标题翻译：电池混合
公开(公告)号：JP2012095591A
公开(公告)日：2012-05-24
申请号：JP2010245505
申请日：2010-11-01
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： YASUDA TADAYUKI , SHIGEMATSU TORU , MAEDA TATSURO
IPC分类号： A23L7/10 , A21D13/08 , A23L7/157 , A23L35/00
摘要： PROBLEM TO BE SOLVED: To provide a batter mix capable of obtaining bakery food, Okonomiyaki pancakes, or deep-fried food which are improved in meltability in the mouth.SOLUTION: The batter mix contains wheat flour ozonized and baking powder.
摘要翻译：要解决的问题：提供一种能够获得口腔中可熔性提高的面包食品，Ok子煎饼或油炸食品的面糊混合物。
解决方案：面糊混合物含有小麦粉臭氧化和烘焙粉。版权所有（C）2012，JPO＆INPIT

14. 发明专利

JP2011211974A Noodle food product for microwave cooking 有权
标题翻译：烤面包食品用于微波烹饪
公开(公告)号：JP2011211974A
公开(公告)日：2011-10-27
申请号：JP2010083895
申请日：2010-03-31
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： KIMURA RYUSUKE , SAKAMAKI YAWARA
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a noodle food product for microwave cooking which is capable of obtaining the same flavor as just boiled noodles only by heating in the microwave.SOLUTION: The noodle food product for microwave cooking includes: non-pregelatinized dried noodles; a heatable container containing the dried noodles; and a powder source stored in the heatable container and allowed to be eaten by being mixed with water and heated in the microwave.
摘要翻译：要解决的问题：提供微波烹饪用的面条食品，其仅通过在微波炉中加热才能获得与煮沸的面条相同的味道。微波烹饪用面条食品包括：非预胶化干面条; 含有干面的可加热容器; 和粉末源，储存在可加热容器中并通过与水混合并在微波中加热而食用。

15. 发明专利

JP2011125325A Non-fry coating material mix 审中-公开
标题翻译：非散装涂料材料混合
公开(公告)号：JP2011125325A
公开(公告)日：2011-06-30
申请号：JP2010082450
申请日：2010-03-31
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： OBARA MIE , ETO KEIKO , SAKAKIBARA MICHIHIRO , KONDO MASATO
IPC分类号： A23L7/157
摘要： PROBLEM TO BE SOLVED: To provide a non-fry coating material mix improving the crispy feeling of coating of non-fried food. SOLUTION: This non-fry coating material mix includes wheat flour, at least either one kind of fermented seasoning powder or fruit-based seasoning powder having fruits as the raw material and obtained by nonfermenting, and a wheat flour baked crushed product. The non-fry coating material mix is used as batter mix or blender mix. In the case of using as batter mix, the mix is mixed, based on the whole non-fry coating material mix, preferably with 35-75 mass% of the wheat flour, 0.05-1.0 mass% of the fermentation seasoning powder or the fruit seasoning, and 1-40 mass% of the wheat flour baked crushed product. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种改善非油炸食品的脆皮感的非油炸涂料混合物。解决方案：这种非油炸涂料混合物包括小麦粉，至少任一种发酵调味粉或水果作为原料的果实调味粉，并通过非发酵获得，以及小麦面粉烘焙粉碎产品。将非油炸涂料混合物用作糊状混合物或混合器混合物。在作为糊状混合物使用的情况下，混合物基于整个非油炸涂料混合物，优选含有35-75质量％的小麦粉，0.05-1.0质量％的发酵调味粉或水果调味料，以及1-40质量％的小麦面粉烘焙粉碎产品。版权所有（C）2011，JPO＆INPIT

16. 发明专利

JP2011115055A Frozen sauce having microwave oven resistance, and frozen food including the same 有权
标题翻译：具有微波炉电阻的冷冻食品，包括其中的冷冻食品
公开(公告)号：JP2011115055A
公开(公告)日：2011-06-16
申请号：JP2009273246
申请日：2009-12-01
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： MAKIO TOMOHARU
IPC分类号： A23L23/00
摘要： PROBLEM TO BE SOLVED: To provide frozen sauce having microwave oven resistance, prevented from overheat when thawing/heating (cooking) with a microwave oven the frozen sauce including a protein-containing material such as roe, and free from being damaged especially in sauce palate feeling and outer appearance by the denaturation of a protein-containing material included in the sauce by overheat, and to provide frozen food including the frozen sauce. SOLUTION: The frozen sauce is obtained by coating base sauce containing a protein-containing material with protection sauce having a viscosity of 0.1-5 Pa s after thawing. The frozen food including the frozen sauce is also provided. The frozen food comprises preferably food in a frozen state and the frozen sauce placed on the food. The protein-containing material is preferably roe or fish and shellfish. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：为了提供具有微波炉电阻的冷冻调味汁，当用微波炉解冻/加热（烹饪）时，防止过热，冷冻酱料包括含蛋白质的物质如獐鹿，并且不受损坏，特别是通过过热而包含在酱汁中的含蛋白质的物质变性，并且提供包含冷冻调味汁的冷冻食品，从而调味酱汁的感觉和外观。解决方案：冷冻调味汁通过在解冻后将包含含蛋白质的材料的基础酱与具有0.1-5Pa s粘度的保护酱混合而获得。还提供冷冻食品，包括冷冻酱汁。冷冻食品优选地包括处于冷冻状态的食物，并且将冷冻的酱料放置在食物上。含蛋白质的材料优选是卵或鱼和贝类。版权所有（C）2011，JPO＆INPIT

17. 发明专利

JP2011072305A Production method of boiled noodle and production method of frozen noodle 有权
标题翻译：锅炉生产方法及冷冻生产方法
公开(公告)号：JP2011072305A
公开(公告)日：2011-04-14
申请号：JP2010190426
申请日：2010-08-27
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： IRIE KENTARO , MAEDA TATSURO , FUJII TOMOYUKI , KUNITO NORIYOSHI
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a production method of boiled noodle, capable of obtaining low calorie boiled noodle boiled with a high yield but having a firm texture appropriate for noodle.
SOLUTION: There is provided a production method of boiled noodle characterized by boiling dried noodle containing 0.5-15 mass% gluten to be 250-400 mass% yield. Preferably, the boiled noodle obtained by the production method is treated by freezing.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种煮面条的生产方法，能够以高产量获得低热量煮沸的面条，但具有适合面条的坚固的质地。提供了一种煮面条的生产方法，其特征在于含有0.5-15质量％谷蛋白的沸腾干面为250-400质量％的产率。优选地，通过制造方法获得的煮面被冷冻处理。版权所有（C）2011，JPO＆INPIT

18. 发明专利

JP2011004701A Grooved noodle 有权
标题翻译：烤面包
公开(公告)号：JP2011004701A
公开(公告)日：2011-01-13
申请号：JP2009153581
申请日：2009-06-29
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： FUJITA AKIO , KAJIO FUSAKI , ASAHINA KENTA
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide grooved noodles for shortening the boiling time greatly more than ungrooved noodles, and enabling obtaining excellent texture after boiling up.SOLUTION: The grooved noodles are such that a noodle ribbon has an almost circular main outward form in the cross section, an almost circular core area 14 is secured in the center of the noodle ribbon, and three grooves 12 are arranged at an equal interval along the peripheral direction of the noodles 10, and each have a cross section form curving in a spiral form, centering the core area 14, and extending from the outer periphery of the core area 14 to the surface of the noodle ribbon. Each of the grooves 12 has a depth T larger than the radius R of the noodle ribbon, and the groove width becoming gradually larger from the outer periphery of the core area 14 to the surface of the noodle ribbon.
摘要翻译：要解决的问题：提供带槽的面条，使煮沸时间大大缩短，而不需要开口面积，从而可以在煮沸后获得优异的质感。解决方案：开槽的面条使得面条在十字形中具有几乎圆形的主要外向形状在面条的中央固定有大致圆形的芯部区域14，沿着面条10的周向等间隔设置有三个槽12，并且各自具有螺旋状的弯曲形状的截面形状，以核心区域14为中心，从核心区域14的外周延伸到面条的表面。每个槽12具有比面条的半径R大的深度T，并且槽宽度从芯区域14的外周逐渐变大到面条带的表面。

19. 发明专利

JP2011000069A Method for producing semi-raw noodle 有权
标题翻译：生产半裸原料的方法
公开(公告)号：JP2011000069A
公开(公告)日：2011-01-06
申请号：JP2009146262
申请日：2009-06-19
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： FUJII TOMOYUKI , KAJIO FUSAKI , FUJITA AKIO
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a method for producing semi-raw noodles capable of shortening a drying time without giving a bad effect to eat feeling.SOLUTION: This method for producing the semi-raw noodles is characterized by drying raw noodles to 20 to 27 mass% water content by jointly using a microwave-irradiation treatment and a controlled humidity drying treatment.
摘要翻译：要解决的问题：提供一种能够缩短干燥时间的半原料生产方法，而不会对食用感觉产生不良影响。解决方案：这种生产半生面条的方法的特征在于将生面条干燥至20至共同使用微波照射处理和受控湿度干燥处理，含水量为27质量％。

20. 发明专利

JP2010233539A Deep-fry batter flour mix, and deep-fried food 有权
标题翻译：深层电池火花混合物和深层食物
公开(公告)号：JP2010233539A
公开(公告)日：2010-10-21
申请号：JP2009087169
申请日：2009-03-31
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： ITO TAKASHI , SHIGEMATSU TORU , TANIGUCHI KIMISHIRO
IPC分类号： A23L7/157 , A23L5/10
摘要： PROBLEM TO BE SOLVED: To provide a deep-fry batter flour mix forming coating which has good meltability in the mouth and crunchy texture, and whose flower-bloomed appearance is favorable. SOLUTION: The deep-fry batter flour mix contains polysorbate, and preferably contains potato starch, specifically, chemically-modified potato starch. The content of the polysorbate is preferably 0.0001-0.01 mass%, and the content of the potato starch is preferably 1-30 mass%. COPYRIGHT: (C)2011,JPO&INPIT

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