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61. 发明专利

JP2004215545A Material made of peanut for siruko, and siruko made with peanut 审中-公开
公开(公告)号：JP2004215545A
公开(公告)日：2004-08-05
申请号：JP2003005498
申请日：2003-01-14
申请人： Kenzo Shibuya , 健三渋谷
发明人： SHIBUYA KENZO
IPC分类号： A23G3/34 , A23G3/00 , A23G3/48 , A23L25/00 , A23L1/36
摘要： PROBLEM TO BE SOLVED: To provide a material made of peanuts for Siruko resembling familiar Siruko food product ( sweet red bean soup with rice cakes ), rich in variety as a food material, and capable of controlling, as appropriate, the palate feeling of the Siruko such as flavor or tongue touch, and to provide the Siruko made with peanuts. SOLUTION: The material made of peanuts for the Siruko is obtained by removing the shells and skins of peanuts with a skinner and hot water skinner, boiling the resultant peanuts and then immersing them in syrup and subsequently grinding them into paste; alternatively, by removing the shells of peanuts and boiling the resultant peanuts briefly, then grinding them without skinning into paste so as to make the skin color remain intact; further alternatively, by removing the shells and skins of peanuts with a skinner and hot water skinner, roasting the resultant peanuts and then grinding the roasted peanuts into paste. COPYRIGHT: (C)2004,JPO&NCIPI

62. 发明专利

JP2004024028A Soybean processed food, and method for producing the same 审中-公开
公开(公告)号：JP2004024028A
公开(公告)日：2004-01-29
申请号：JP2002181348
申请日：2002-06-21
申请人： Ina Food Ind Co Ltd , 伊那食品工業株式会社
发明人： ANEZAKI MAKIKO , KARASAWA HIDEMI
IPC分类号： A23G3/34 , A23G3/00 , A23G3/48 , A23L11/00 , A23L25/00 , A23L27/50 , A23L1/20 , A23L1/238 , A23L1/36
摘要： PROBLEM TO BE SOLVED: To provide a soybean processed food developing new usage of a soybean processed product excellent in nutrition because the soybean processed product is separated into every cell without spoiling its cell wall and cell membrane by subjecting soybean to enzymatic treatment. SOLUTION: The soybean processed food comprises a soybean processed product separated into every cell without spoiling its cell wall and cell membrane by subjecting soybean to enzymatic treatment, and a moisture-containing liquid food. Moisture contained in the liquid food is absorbed in the soybean processed product. COPYRIGHT: (C)2004,JPO

63. 发明专利

JP2003325108A Method for making bamboo charcoal-containing bean confectionery 有权
标题翻译：制作BAMBOO CHARCOAL-BEAN CONFECTIONERY的方法
公开(公告)号：JP2003325108A
公开(公告)日：2003-11-18
申请号：JP2002138028
申请日：2002-05-14
申请人： Tokunaga Seika Kk , 徳永製菓株式会社
发明人： TOKUNAGA TAKASHIGE
IPC分类号： A23G3/50 , A23G3/00 , A23L11/00 , A23L25/00 , A23L1/20
摘要： PROBLEM TO BE SOLVED: To provide a method for inexpensively making bean confectionery arousing consumer's eagerness to buy, having highly nutritive value as health food, and obtained by using pulverizable bamboo charcoal. SOLUTION: The method for making bean confectionery comprises the following process: sprinkling coating flour, which comprises wheat flour, rice flour and bamboo charcoal powder, having a weight ratio of nearly 30-40 wt.% while spraying a sweetened solution obtained by adding sugar content to water, on beans each to be a core material, roasting the beans to which the sweetened solution and coating flour are stuck, coating seasoning appropriately blended by an ordinary method, drying the roasted beans, and seasoning the dried beans. In such a process, the weight ratio of the bamboo charcoal powder having a grain size of 200-400 meshs is 5-15 wt.% based on the coating flour. COPYRIGHT: (C)2004,JPO
摘要翻译：要解决的问题：提供一种廉价制作豆饼的方法，引起消费者渴望购买，具有高营养价值的保健食品，并通过使用可粉碎的竹炭获得。解决方案：制作豆类糖果的方法包括以下步骤：喷洒包含小麦粉，米粉和竹炭粉末的重量比接近30-40重量％的涂布面粉，同时喷洒获得的甜味溶液通过向水中添加糖分，在各自作为核心材料的豆上，焙烧加入了甜味溶液和涂布面粉的豆类，通过常规方法适当地混合包衣调味料，干燥焙炒豆和调味干豆。在这种方法中，粒径为200-400目的竹炭粉的重量比为5-15重量％。版权所有（C）2004，JPO

64. 发明专利

JP2003532376A Soy milk compositions and methods for their production 有权
公开(公告)号：JP2003532376A
公开(公告)日：2003-11-05
申请号：JP2001527656
申请日：2000-09-29
申请人：ジェニールバイオテック,インコーポレーティッド
发明人：ガンディ，エヌ．，アール． , チェン，マンシン , ハックバース，ハーラン，アール．
IPC分类号： A23C11/10 , A23L2/00 , A23L2/02 , A23L2/10 , A23L2/38 , A23L2/52 , A23L2/56 , A23L11/00 , A23L11/30 , A23L25/00 , A23L1/20
CPC分类号： A23C11/103 , A23L2/02 , A23L2/56 , A23V2002/00 , A23V2250/708 , A23V2250/5036
摘要： (57)【要約】豆乳および大豆飲料組成物ならびにその製造方法。当該組成物は、均一なミクロンサイズの磨砕大豆を使用することのみ、または高プロセス圧との組み合わせにより、テクスチャーおよび味質に特徴を有する。

65. 发明专利

JP2003235487A METHOD FOR PRODUCING BEAN PROCESSED FOOD 审中-公开
公开(公告)号：JP2003235487A
公开(公告)日：2003-08-26
申请号：JP2002038809
申请日：2002-02-15
申请人： AJINOMOTO KK
发明人： SUSA YASUYUKI , NISHI EIICHI , YAMAMOTO KAIKI , NAKAKOSHI HIROYUKI
IPC分类号： A23L11/00 , A23L25/00 , A23L1/20 , A23L1/36
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a bean processed food, designed to prevent the cotyledons of beans from cracking which may occur during the processing or subsequent blending with other food material(s) and the transport activity, so as to improve product yield. SOLUTION: The cotyledons of beans can be reduced in cracking, during processing the cotyledons of the beans whose seed coats are skinned, by applying an aqueous solution of a protein and/or its hydrolyzate to the cotyledons followed by drying; besides, the cracking can further be reduced by combined use of a transglutaminase with the aqueous solution. COPYRIGHT: (C)2003,JPO

66. 发明专利

JP2002542352A 失效
公开(公告)号：JP2002542352A
公开(公告)日：2002-12-10
申请号：JP2000612353
申请日：2000-04-14
IPC分类号： A61L27/00 , A23L25/00 , A61L27/18 , A61L27/50 , A61L27/58 , A61L31/00 , C08F299/04 , C08G63/52 , C08G63/676 , C08G63/91 , C08G81/00 , C08G81/02 , C08K3/32 , C08L67/06 , C08L67/07 , C08L71/02 , C12N5/08
摘要： New injectable, in situ crosslinkable biodegradable polymer composites comprise poly(propylene fumarate) (PPF), poly(ethylene glycol)-dimethacrylate (PEG-DMA), an, optionally, beta-tricalcium phosphate (beta-TCP). A method for controlling the crosslinking characteristics of the composites, including the maximum crosslinking temperature and the gel point, as well as the properties of the cross linked composites such as the compressive strength and modulus and the water holding capacity, is disclosed.

67. 发明专利

JP2002345440A METHOD FOR PRODUCING STABILIZED TONBURI PROCESSED FOOD 失效
公开(公告)号：JP2002345440A
公开(公告)日：2002-12-03
申请号：JP2001197459
申请日：2001-05-25
申请人： KOBAYASHI NORIKO , SATO HISAKATSU
发明人： SATO HISAKATSU
IPC分类号： A23L25/00 , A23L1/36
摘要： PROBLEM TO BE SOLVED: To provide a method for producing Tonburi (seeds of summer cypress) paste capable of being utilized for a safe and stable Tonburi processed food by removing a bitterness and dusty smell peculiar to the Tonburi with a water admixture containing burnt alum and table salt. SOLUTION: This method for producing the Tonburi paste comprises boiling the water admixture containing the burnt alum and the salt, impregnating the Tonburi into the cooled water admixture for removing the bitterness and dusty smell, mixing, heating and agitating to produce a stable Tonburi paste.

68. 发明专利

JP2002300860A HEALTH SUPPLEMENT 失效
公开(公告)号：JP2002300860A
公开(公告)日：2002-10-15
申请号：JP2001106708
申请日：2001-04-05
申请人： YOGI KAZUMI
发明人： YOGI KAZUMI
IPC分类号： A23L1/30 , A23L7/10 , A23L17/60 , A23L19/00 , A23L25/00 , A23L33/20 , A23L1/10 , A23L1/212 , A23L1/307 , A23L1/337 , A23L1/36
摘要： PROBLEM TO BE SOLVED: To provide a low-calorie health supplement capable of solving constipation and imparting a feeling of fullness with expanding in the stomach only by being ingested in a small amount, suitable for a diet and simultaneously having rich nutrient balance in such as minerals in relation to the low-calorie health supplement suitable for the diet and prophylaxis of constipation and simultaneously having the rich nutrient balance in such as minerals. SOLUTION: This health supplement comprises at least a granule of dried Auricularia auricula and a powder of dried Hizikia fusiforme and further comprises one or more kinds of a powder of dried Laminaria japonica, a powder of dried Undaria pinnatifida and a powder of dried Nemacystus decipiens.

69. 发明专利

JP2002218923A METHOD FOR TOGETHER PROCESSING HONEY WITH PLANT SEEDS 失效
公开(公告)号：JP2002218923A
公开(公告)日：2002-08-06
申请号：JP2001059268
申请日：2001-01-25
申请人： KENJO SEIJIRO
发明人： KENJO SEIJIRO
IPC分类号： A23L25/00 , A23L21/25 , A23L1/08 , A23L1/36
摘要： PROBLEM TO BE SOLVED: To provide a method for together processing honey with plant seeds, by which the honey is processed in a state capable of being easily mixed without causing hardening, crystallization and separation. SOLUTION: This method for processing a food comprises crushing the plant seeds to be mixed with the honey until to give a paste, and then mixing the obtained paste with the heated honey in a specific ratio.

70. 发明专利

JP2002211667A PACKAGING MEMBER FOR KEEPING FRESHNESS OF CHESTNUT 失效
公开(公告)号：JP2002211667A
公开(公告)日：2002-07-31
申请号：JP2001004836
申请日：2001-01-12
申请人： SUMITOMO BAKELITE CO
发明人： TANAKA ATSUSHI
IPC分类号： B65D81/26 , A23B7/00 , A23L25/00 , B32B27/34 , B65D65/40 , B65D85/34 , A23L1/36
摘要： PROBLEM TO BE SOLVED: To provide a packaging member for keeping freshness of chestnut capable of keeping a superior storing characteristic of the chestnut, keeping a superior aesthetic outer appearance of the packaging member by preventing water droplets from being adhered to an inner surface of a film and a surface of the chestnut, capable of preventing production of moot promoted by surplus moisture in the packaging member or a sticky state at the surface of the chestnut and restricting a shrinkage of the chestnut. SOLUTION: There is provided a packaging member for sealingly packaging chestnuts by a nylon mono-layer film having a water vapor permeability of 30 to 200 g/m2.24 hr.atm. (at 40 deg.C.90%RH), or a multi-layer film of co-polymer of nylon and ethylene-vinyl accetate, or a multi-layer film of nylon and copolymer of ethylene- polyethylene and vinyl accetate mixed to each other, or copolymer of nylon and ethylene vinyl alcohol, wherein this packaging member for keeping freshness of chestnut indicates a state in which oxygen concentration within the packaging member becomes 8 to 18% under a balanced state between aspiration of chestnut itself and an amount of permeation of gas in the packaging member and a reduced amount of weight on the entire packaging member is 0.1% or more and lower than 1.0% per day at a higher temperature than 10 deg.C; 0.01% or more and lower than 0.1% per day at 0 to 10 deg.C.

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