专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

51. 发明专利

JPH0767528A FRESHNESS RETENTION OF VEGETABLES AND FRUITS 失效
公开(公告)号：JPH0767528A
公开(公告)日：1995-03-14
申请号：JP23137792
申请日：1992-08-06
申请人： SEIWA KASEI KK
发明人： FUKAZAWA RYUTARO , SATO MIEKO
IPC分类号： A23B7/152 , A23L3/3499 , B65D81/28
摘要： PURPOSE:To retain the freshness of a wide range of vegetables and fruits by a ready method. CONSTITUTION:The freshness of a fruit or a vegetable is retained by covering or packaging the fruit or the vegetable with a non-closed type packaging material containing hinokitiol or a hinokitiol inclusion compound in a state in which the outside air is brought into contact with a part or the whole of the fruit or the vegetable, and by utilizing mainly the sublimability of hinokitiol.

52. 发明专利

JPH06141787A LOW OIL ABSORBING OIL-FRIED FOOD 失效
公开(公告)号：JPH06141787A
公开(公告)日：1994-05-24
申请号：JP29554892
申请日：1992-11-05
申请人： AJINOMOTO KK , SEIWA KASEI KK
发明人： NAKADA YUJI , YOKOMIZO KAZUHISA , MIYAGAWA HISAO , FUKAZAWA RYUTARO
IPC分类号： A23L1/00 , A23L5/10 , A23L1/01
摘要： PURPOSE:To obtain an oil-fried food with hardly any absorption of an oil and not only reduced in oil bleeding but also improved in texture, flavor, taste, etc. CONSTITUTION:This oil-fried food is obtained by coating a formed dough with a soybean protein or mixing the soybean protein in the formed dough or a coating.

53. 发明专利

JPH04325069A PACKAGING FILM, MATERIAL FOR KEEPING FRESHNESS OF FOOD AND FRESHNESS-KEEPING METHOD 失效
公开(公告)号：JPH04325069A
公开(公告)日：1992-11-13
申请号：JP9415991
申请日：1991-04-24
申请人： SHOWA DENKO KK , SEIWA KASEI KK
发明人： IMAKURA HIROKI , YAMADA YUICHI , FUKAZAWA RYUTARO
IPC分类号： A23B7/144 , A23L3/00 , A23L3/3499 , B32B27/18 , B65B25/04 , B65D65/46 , B65D81/24 , C08L23/08
摘要： PURPOSE:To provide a packaging material capable of keeping the freshness of foods over a long period and to provide a freshness-keeping method using the above material. CONSTITUTION:The objective packaging film is produced by forming a barrier layer on the outer surface of a synthetic resin film containing a cyclodextrin- clathrate compound containing hinokitiol, etc.

54. 发明专利

JPH0455660B2 失效
公开(公告)号：JPH0455660B2
公开(公告)日：1992-09-04
申请号：JP10322387
申请日：1987-04-28
申请人： SEIWA KASEI KK
发明人： FUKAZAWA RYUTARO , WAKABAYASHI HITOMI , NATORI YOSHIKO
IPC分类号： C12N9/99 , A23B4/00 , A23B4/02 , A23B4/027 , A23B4/12 , A23B7/10 , A23B7/12 , A23B7/14 , A23L3/3544 , A23L17/40

55. 发明专利

JPH0428018B2 失效
公开(公告)号：JPH0428018B2
公开(公告)日：1992-05-13
申请号：JP16121887
申请日：1987-06-30
申请人： SEIWA KASEI KK , ASAHI KASEI KOGYO KK
发明人： KATO YOSHITAKA , FUKAZAWA RYUTARO , WAKABAYASHI HITOMI , SATO MIEKO , NATORI YOSHIKO
IPC分类号： A01F25/14 , A01N3/02 , A23B7/12 , A23B7/148 , B32B9/00 , B65D65/42 , B65D81/24 , C08J7/04 , C08J7/06

56. 发明专利

JPH0424019B2 失效
公开(公告)号：JPH0424019B2
公开(公告)日：1992-04-23
申请号：JP3489488
申请日：1988-02-17
申请人： SEIWA KASEI KK
发明人： FUKAZAWA RYUTARO , TAMAYAMA MIEKO , KODAMA SUSUMU
IPC分类号： A23B7/144 , A23B7/12 , A23B7/152 , A23B7/154 , A23B7/16 , C07C45/00 , C07C49/503 , C07C67/00

58. 发明专利

JPH0383568A FOOD PRESERVATIVE 失效
公开(公告)号：JPH0383568A
公开(公告)日：1991-04-09
申请号：JP22132889
申请日：1989-08-28
申请人： SEIWA KASEI KK
发明人： MATSUDA YASUAKI , FUKAZAWA RYUTARO
IPC分类号： A23L3/3499 , A23L3/3517
摘要： PURPOSE:To remarkably improve antibacterial power by combining hinokitiol with a specific fatty acid monoglyceride and using the combination as a food preservative. CONSTITUTION:In the case of using hinokitiol as a food preservative, hinokitiol is used in combination with a 6-12C fatty acid monoglyceride. Ethanol also has antibacterial power and has been used in the field of food. The antibacterial power of ethanol can be increased compared with the single use of ethanol by adding hinokitiol to ethanol. Addition of hinokitiol together with a 6-12C fatty acid monoglyceride to ethanol remarkably improves the antibacterial power compared with conventional combined preparation as well as the single use of ethanol. Furthermore, the present ethanol preparation is effective at a low concentration and low rate of application and an effective food preservation effect can be attained on the foods in general without causing the deterioration of the original taste and flavor of the food.

59. 发明专利

JPH02231060A AGENT TO PREVENT JELLY MEAT FORMATION, PREVENTION OF JELLY MEAT FORMATION AND PRODUCTION OF GROUND FISH OR PASTE PRODUCT 失效
公开(公告)号：JPH02231060A
公开(公告)日：1990-09-13
申请号：JP5226989
申请日：1989-03-04
申请人： NICHIRO GYOGYO KK , SEIWA KASEI KK
发明人： FUKAZAWA RYUTARO , KODAMA SUSUMU , AKAZAWA HARUO , MIYAUCHI YOSHIRO
IPC分类号： A23L17/00
摘要： PURPOSE:To obtain an agent preventing jelly meat formation of fish meat (processed food), comprising separated protein prepared by extracting muscle, internal organs or humor of mammals, etc., with water or a diluted solution of neutral salt and precipitating the extract with ammonium sulfate, etc., in a specific concentration, as a main component. CONSTITUTION:Muscle, internal organ and/or humor of mammals, birds, fishes, etc., is blended with water or a diluted solution of neutral salt, centrifuged to give supernatant liquid. 30-40% saturated ammonium sulfate or neutral salt in concentration having the same effects as saturated ammonium sulfate is added to the supernatant liquid to give separated protein as precipitate. An agent preventing jelly meat formation of jelly meat comprising the separated protein as a main component is brought into contact with raw material fish meat contaminated with Sporozoa of viscous liquid to safely prevent formation of jelly meat without damaging taste.

60. 发明专利

JPH0239851A CHEESE-LIKE FOOD 失效
公开(公告)号：JPH0239851A
公开(公告)日：1990-02-08
申请号：JP18758288
申请日：1988-07-27
申请人： SEIWA KASEI KK , OKAMURA SHOKUHIN KOGYO KK
发明人： FUKAZAWA RYUTARO , WAKABAYASHI HITOMI , MUTO MASASHI , NATORI YOSHIKO
IPC分类号： A23C20/00 , A23L17/30
摘要： PURPOSE:To provide the title food bearing a close resemblance to cheese as one of dairy products in both taste and texture, obtained from fish roe and/or soft roe as a raw material. CONSTITUTION:The objective food obtained from fish roe and/or soft roe as a raw material. This food can be produced by the following process: a homogeneous mixture comprising foe and/or soft roe is incorporated with microorganisms or enzyme nontoxic to food processing and fermented by addition of fatty oil rich in saccharide and unsaturated fatty acid. When said fatty oil is to be added, an emulsifying agent is pref. added so as to be ready to form a homogeneous mixture; such an emulsifying agent is e.g., glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid or yolk lecithin.

你已经成功收藏专利！

检索式保存成功!

IPRDB