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31. 发明专利

JP2962450B2 Indigestible dextrin 失效
公开(公告)号：JP2962450B2
公开(公告)日：1999-10-12
申请号：JP25222792
申请日：1992-08-27
申请人：松谷化学工業株式会社
发明人： OOKUMA KAZUHIRO , MATSUDA ISAO , NOGAMI YOSHIKI
IPC分类号： A23L1/308 , A21D2/18 , A23C9/137 , A23C9/154 , A23C11/10 , A23C19/076 , A23C19/086 , A23F3/16 , A23G3/34 , A23G9/52 , A23L1/064 , A23L1/068 , A23L1/09 , A23L1/16 , A23L1/187 , A23L1/20 , A23L1/24 , A23L1/314 , A23L1/32 , A23L1/325 , A23L1/38 , A23L1/39 , A23L2/52 , A61K31/715 , A61P1/12 , C08B30/18
CPC分类号： A23G3/346 , A21D2/186 , A23C9/137 , A23C9/1544 , A23C11/10 , A23C19/0765 , A23C19/086 , A23F3/163 , A23G9/52 , A23G2200/06 , A23L2/52 , A23L7/109 , A23L9/12 , A23L11/05 , A23L13/426 , A23L15/20 , A23L17/70 , A23L21/12 , A23L21/15 , A23L23/00 , A23L25/10 , A23L27/60 , A23L29/35 , A23L33/21 , C08B30/18
摘要： An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1-> 4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying within the range of +/-5% from a value Y calculated from at least one of equations, i.e., Equations 1 to 62, given in the specification, (D) the indigestible dextrin being prepared by adding hydrochloric acid to corn starch and heating the corn starch at 120 to 200 DEG C using an extruder, the value Y being a calculated content (%) of the indigestible component.

32. 发明专利

JPS59154957A Sweetening composition and sweetening method 失效
标题翻译：快速组合和更新方法
公开(公告)号：JPS59154957A
公开(公告)日：1984-09-04
申请号：JP2830083
申请日：1983-02-21
申请人： Takeda Chem Ind Ltd
发明人： NAKAJIMA NOBUROU
IPC分类号： A23L27/00 , A23F3/40 , A23L21/12 , A23L27/30
CPC分类号： A23F3/405 , A23L21/12 , A23L27/31
摘要： PURPOSE: A sweetening composition that is obtained by adding specific aminoacids, organic acid salts and inorganic acid salt to acesulfame K, thus having low calories, high stability and showing good quality of sweet taste.
CONSTITUTION: 100pts.wt. of acesulfame K (6-methyl-3,4-dihydro-1,2,3-oxathiazine- 4-one-2,2-dioxide-potassium) are combined with about 2W4,000pts.wt. of at least one selected from the group consisting of alanine, glycine, hystidine, alginine glutamate, glutamic acid and its sodium salt, tartaric acid and its salt and disodium phosphate or they are added to food products or drugs in the above proportion.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：通过将特定氨基酸，有机酸盐和无机酸盐加入到安赛蜜K中获得的甜味组合物，因此具有低卡路里，高稳定性和显示出良好的甜味品质。组成：100pts.wt。的乙酰磺胺酸K（6-甲基-3,4-二氢-1,2,3-氧噻嗪-4-酮-2,2-二氧化物 - 钾）与约2-4,000pts.wt。至少一种选自丙氨酸，甘氨酸，胱氨酸，谷氨酸，谷氨酸及其钠盐，酒石酸及其盐和磷酸二钠，或以上述比例加入到食品或药物中。

33. 发明专利

JPS5934855A Preparation of flesh-containing jelly 失效
标题翻译：含花粉的制备
公开(公告)号：JPS5934855A
公开(公告)日：1984-02-25
申请号：JP14550082
申请日：1982-08-24
申请人： Morinaga Milk Ind Co Ltd
发明人： WAKIGUCHI HIROYA , HAYASHI YOSHINOBU , MIYAZAKI YUUSUKE
IPC分类号： A23L21/10 , A23L21/12
CPC分类号： A23L21/12
摘要： PURPOSE: To prepare jelly containing uniformly dispersed flesh, by making both of an adjusted solution containing isotonic flesh and syrup, and another adjusted solution containing a gelatinizing agent and a saccharide, having a specific gravity larger than that of a saccharide solution contained in the above-mentioned adjusted solution, blending them, solidifying the blend after cooling.
CONSTITUTION: Raw materials for preparing jelly, such as a gelatinizing agent, e.g. carrageenan, gelatin, a saccharide, water, etc. are blended, to give the adjusted solution A having a specific gravity and an amount required to prepare a liquid part of a mixed adjusted solution having a specific gravity approximately equal to that of isotonic flesh. Raw material syrup is blended with raw material flesh, flavoring agent, coloring matter, etc., and sterilized under heating, to give the adjusted solution B containing isotonic flesh and syrup. The adjusted solution A is blended with the adjusted solution B at a temperature ≥ the gel temperature, packed into a container, cooled and solidified. The Brix scales of the adjusted solution A, the raw material syrup, and the raw material flesh are all 10W30(°Bx).
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：制备含有均匀分散的果肉的果冻，通过制备含有等渗肉和糖浆的调节溶液，以及比较重量比上述糖溶液的比重大的另一种含有凝胶化剂和糖类的调节溶液将其混合，冷却后使混合物固化。构成：用于制备果冻的原料，例如胶凝剂，例如糊化剂。混合角叉菜胶，明胶，糖，水等，得到调整后的溶液A，其具有比重和制备比重大致等于等渗肉的混合调节溶液的液体部分所需的量。将原料糖浆与原料肉，调味剂，着色剂等混合，加热灭菌，得到含有等渗肉和糖浆的调节溶液B。将调整后的溶液A与温度> =凝胶温度的调节溶液B混合，装入容器中，冷却并固化。调节溶液A，原料糖浆和原料肉的白利糖度级均为10-30（deg.Bx）。

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